Yes, we’re late. That’s mostly my fault, as a cold has kept me nailed to the couch for most of the week; Mrs. Crappy did her part, filing this on Monday. Whoops. As always, my comments are in italics. -UC
Week three of the 2012 season found the Buckeyes on a beautiful Saturday playing not-so-beautiful game against the California University at Berkley, who came very, very close to winning, but I’ll leave the game analysis to Uncle Crappy.
Just win, baby.
As for the food analysis, Sept. 15 proved to be an odd day, as the Crappy parents were out of town all week and I had to work late Friday. So early on in the week, we decided to let someone else do the cooking, an option that most of our tailgaters picked as well.
By Friday, we had a count of 15 for the party (very glad to have Aunt Mary up and around again!), so Uncle Crappy had to up our takeout order from City BBQ in Columbus with their “Pig Up and Go” party packages. Our preferred location is on Henderson Road and you can check out the menu here. We got the BP7, which includes, 5 pounds of meat, two 2 1/2 quart sides, sauce and buns. Pulled pork, beef brisket, cole salw and baked beans were the fixings we picked. Crappy Dad looked at it all and told Uncle Crappy there would be tons left over. Yeah, he ended up with enough meat for a sandwich of each. We love our barbecue!
We are thankful to have excellent barbecue options in Pittsburgh; I think City holds up to any of them.
The vinegar-based cole slaw, however, was not a favorite of the crowd and we ended up bring a whole quart back to Pittsburgh, where we plan to make grilled Rachel sandwiches for dinner Tuesday night (Thanks to my illness, we waited until Wednesday night. Totally worth the wait, by the way). Since no one cooked this weekend, and grilled Rachels are easy to make on a Coleman griddle at, say, a tailgate, here is the recipe:
Grilled Rachels, aka the Roasted Turkey Reuben
- Use either deli turkey or leftover roasted turkey, say after Thanksgiving
- Deli or marble rye bread, although Martha Stewart recommends sourdough (Martha Stewart would be wrong about that one.)
- Butter or margarine
- Coleslaw, whatever kind you like — creamy or vinegar-based (But the vinegar-based one we had was excellent.)
- Thinly sliced Swiss cheese
- Russian or Thousand Island dressing
Butter one or both sides of each slice of bread. You pick how much butter you want. Heat frying pan or griddle, like you would for making grilled cheese sandwiches. Spread schmear of dressing on one or both slices of bread. Put one slice butter-side down, on griddle or pan, layering Swiss cheese, turkey and cole slaw on slice. Top with other slice of bread, butter side out, and grill until cheese is melty and the bread is as toasted as you like. Avoid burning bread and feel free to mush down on sandwich with a spatula or to use one of those weights used to make bacon cook flat. You could also use a panni or George Foreman grill. Cut in half and serve with additional dressing if you like extra (and I like extra!)
We also had Suzanne’s cheese dip, potato chips and, this week’s bonus recipe, pumpkin roll.
Easy Pumpkin Roll
- 3 eggs or 3/4 cup egg substitute
- 3/4 cup canned pumpkin (not the pumpkin pie mix stuff)
- 1 cup boxed spice cake mix (preferably a kind with pudding or that says super moist)
- powdered sugar
- 1 can creamy style cream cheese frosting at room temp or little warmer
In a medium bowl, beat the eggs with a mixer on high until they are thick and yellow – about 2 minutes (or just shake the container of egg substitute really well). Mix in the pumpkin. Mix in the cake mix.
Spread in a 10 x 15″ jelly roll pan lined with greased wax paper or foil. Bake for about 10 minutes at 375.
Remove from the oven and turn out onto a cotton kitchen , not terry cloth, towel well dusted with powdered sugar. Roll the cake up in the towel and let it cool on a wire rack for around 1/2 hour with seam down. Unroll and spread with the cream cheese frosting. Roll it back up without the kitchen towel this time. Sprinkle with more powdered sugar, roll in plastic wrap and store in the refrigerator. Chilling helps to keep the roll shape.
Or you can make your own cream cheese spread:
- 1 (8-oz.) pkg. cream cheese, softened
- 1/3 cup real butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Blend cream cheese and butter at medium speed with an electric mixer until creamy; add remaining powdered sugar and vanilla, blending well.
So here comes University of Alabama-Birmingham at noon on Saturday. Uncle Crappy and I are going camping and leaving Crappy Dad in charge of tailgate. Will report back on the game and the food next week. Until then — Go Buckeyes! P.S. — I hope we learned how to tackle during the week! (Yes, that would be good.)