Tuesday, September 15, 2015

Glorious victorious Opening Day game food porn is here!

Always good to win, especially on Opening Day, which the Packers haven't done in several years. The Packers might have been slow starters in the past, but this year they went to Chicago and sent the hated Bears down to defeat in the longest-running rivalry in the NFL. Well, if the Packers were going to get off to a fast start, then the game food porn would have to, as well.

In honor of the new season, I fixed two new game food dishes. First, I trotted out a new meatballs recipe. The recipe I found billed these as "sweet and sour meatballs," but I think you will all agree that they are more of a barbeque sauce meatballs kind of thing. You can decide.

First, you will need 3/4 pound of ground beef, 3/4 pound of ground turkey, one minced onion, 1-2 eggs, beaten, 1/2 cup Italian seasoned bread crumbs, 3/4 cup catsup, 1/3 cup white vinegar, 1/4 cup Worcestershire sauce, 3 tbsp sugar, and 2 tsp dry mustard:

That onion ain't gonna mince itself. You can use a food processor or a hand grater, but make sure you get that stuff minced up right:

And I do mean right:

Next, put the hamburger and turkey in a large mixing bowl:

Beat your eggs like a rented mule:

Add them to the mixing bowl:

Toss in the minced onion and the bread crumbs, then mix it up right:

Having mixed it up right, shape the mixture into things that resemble meatballs, maybe an inch or so in diameter:

Blast a skillet with non-stick spray, then brown the meatballs in batches. No need to cook all the way through here, but brown them good:

Perhaps the Dave Clark Five would refer to this as "Brown All Over:"

Yeah, that was a little random. Anyway, pull the meatballs from the skillet:

You will now add the remaining ingredients to the skillet -- catsup, vinegar, Worcestershire, sugar and dry mustard -- mix them up right and bring them to a boil. Then reduce the heat to a simmer, add the meatballs and cook until the meatballs are cooked through. You can cover it and go about your business for 10 or 15 minutes with the meatballs on low heat:

Plate those suckers up, 'cause they gonna be good:

In the midst of all this, I also made a substitute for the stuffed potato skins that have been a mainstay of ever Packers games since the blog began, and well before that. I like this recipe, though, as did Mrs. Wolves, so we'll probably see this and the stuffed skins alternate through the season.

You will need some red potatoes, salt, olive oil, pepper, garlic powder, shredded Parmesan cheese and bacon:

Boil the red potatoes until they are very tender. They have to smash easily:

Drizzle a baking sheet with olive oil and put the potatoes on the sheet. Take a potato masher and, well, mast them. Just press straight down, rotate your masher 90 degrees and do it again:

Drizzle a little olive oil on each potato, season with salt and pepper, sprinkle with garlic powder, top with bacon and Parmesan:

Bake those suckers at 450 for about 20 minutes and plate 'em up:

I also fixed brown sugar bacon dogs, which are always so, so good, and we would up with a good-looking spread:

Combined with a Packers victory, not a bad fall Sunday afternoon. Bon appetit, and Go Pack!

No comments: