Posts Tagged ‘food (other)

11
Sep
13

bread and meat.

As we packed up after the Buffalo game, I asked Fred if he could come up with an idea or two for the following week’s party. And when he emailed me a couple days later with suggestions for Italian-style sandwiches and Muffulettas.

I think Fred viewed these, which he pulled from Google, as possibilities. But they sounded good to me, and I viewed them as the menu for the San Diego State game.

sammiches

Fred’s notes on the Italian sandwiches:

Italian-Style Sandwiches

• 1 (5.3-oz.) container spreadable goat cheese

• 2 tablespoons refrigerated pesto with basil

• 1 (12-oz.) package ciabatta rolls

• 1 pound variety meats

• 1 1/3 cups firmly packed arugula

• 1/2 cup jarred roasted red bell pepper strips

• 1/4 small red onion, thinly sliced

Wasn’t in the mood for onion and decided to use the full loaves instead of rolls. Also, used mixed greens instead

of only arugula.

Fred found delicious stuff at Costco for these, not the least of which was the amazing crusty bread he used for both. The pesto on these, the Italians, also made these stand out.

Fred found delicious stuff at Costco for these, not the least of which was the amazing crusty bread he used for both. The pesto on these, the Italians, also made these stand out.

And then there were the Muffulettas. The olive spread meant that I wasn’t trying these — olives are one of a few foods that I really wish I liked — but everyone loved them. Here’s what Fred did with those:

Muffulettas

• 2 16-oz. jars mixed pickled vegetables

• 3/4 cup pimiento-stuffed Spanish olives, chopped

• 2 tablespoons bottled olive oil-and-vinegar dressing

• 12 small dinner rolls, cut in half

• 6 Swiss cheese slices, cut in half

• 12 thin deli ham slices

• 12 Genoa salami slices

• 6 provolone cheese slices, cut in half

Used Costco Muffuletta spread instead of making my own. Used provolone only (because I forgot to buy

swiss). Used the same rustic loafs that I used for Italian sandwiches.

Olive-y goodness.

Olive-y goodness.

A couple of other tips from Fred:

  • Best secret in making sub-style sandwiches: Slice open and hollow out the top of each loaf, hollow top slice and the fixins fit much better.
  • Went to Wasserstrom Restaurant Supply for foil bins (used for serving) and beautiful bamboo toothpicks.

The next game is a noon start, which means it’ll be tough for Mrs. Crappy and me to cook. Anyone have any suggestions?

Heh.

05
Sep
13

bob evans would be proud.

When Mrs. Crappy mentioned last week that we weren’t going to start the season with our traditional breakfast casseroles, I was concerned. After tasting what she came up with, I have learned — once again — that I need to shut up. As usual, this post is written by Mrs. Crappy, with commentary from me in italics.

OK kids, a new season calls for new recipes. In an attempt to find something new to feed the Killer Nuts, I modified a crescent roll poppers recipe, ending up with what has been dubbed (by Ethel) Biscuits and Gravy Casserole without the gravy for the Aug. 31, 2013, game in Columbus against the Buffalo Bulls.

The original recipe for ground beef poppers came from Pinterest (of course it did). Initially, I thought what the hell, we can have ground beef for breakfast, but then I got to thinking what if I used breakfast sausage instead. And I didn’t want to wrap up 48 individual crescent rolls as the recipe calls for, so casserole pan it is! Hunger and laziness — two great motivators! BONUS: This recipe contains no eggs (Other than what’s in crescent rolls to begin with.), because we have several tailgaters who do not eat them, no way, no how! As Juan says, “Lips that touch eggs will never touch mine.”

Sorry — we did not do the step-by-step photo process when cooking this week. We’ll do better as season goes on! Promise!

Mostly because she was making these at 5:30 Saturday morning, and who thinks of taking pictures at that hour?

breakfast tight

Sausage Gravy Casserole

What you need:

  • Four refrigerated crescent roll tubes (I used store brand).
  • 2 pounds ground breakfast sausage (It’s Ohio, so I had to use Bob Evans regular breakfast sausage in 1 pound packages in the bacon/sausage/hot dog section of grocery).
  • Two 8-ounce packages of Philadelphia Cream Cheese (Don’t be cheap on this ingredient. Store brands suck!).
  • Butter-flavored cooking spray.

What you do:

  • Preheat oven to 375 degrees, placing racks on middle level. Racks on bottom will burn the bottom of crescent rolls.
  • Spray two baking pans with cooking spray (I used glass Pyrex 11″ X 9″). Cover bottom of each pan with a layer of crescent roll dough. Bake for about 6 to 8 minutes. Pull out of oven and let cool.
  • Cook the sausage in a frying pan, breaking it up into a crumbly consistency. And here is where I would like to experiment with this recipe more: this would be a good place to throw in something like a can of drained green chilies (as the original popper recipe called for) or onions, other vegetables, whatever. I did add a little garlic powder and black pepper.
  • When sausage is cooked and drained, with pan on a lower heat setting (actually, we cooked sausage and refrigerated at night. In morning I reheated) add in all of the cream cheese. Cutting the cheese into chunks helps it melt down faster.
  • Stir, stir, stir! Don’t burn or brown the cheese, but blend it in with the sausage. You’ll end up a creamy, thick paste.
  • Then spread on top of baked dough. Spread it to all corners, right up the the edges. Then cover with another sheet of crescent roll dough, and bake for another 10 to 15 minutes, until dough is light brown.
  • Let cool slightly and cut into whatever size servings you want. Since we had 17 at the tailgate, I made small squares that could be picked up and eaten as finger food or cut with fork. I liked mine with a bit of Frank’s Red Hot sauce on top. The little we had left over and reheated in microwave for about a minute and a half, were excellent, so I think this is a recipe that could be made and then frozen for future use.

The finished casseroles — along with two pans of cheesy potatoes — were dropped in the patented Pound Family Tailgating Box (a large cardboard box with beach towels to insulate whatever stuff we’re bringing) and served, still warm, to our fellow KNTers.

kntbreakfast

This one is a keeper, boys and girls. Ethel was dead on when she said it tasted like Bob Evans biscuits and gravy. I was surprised that there was anything left over, although I was pretty happy about it Sunday morning.

Fred and Ethel are taking over for this Saturday’s game in Columbus against San Diego State. Can’t wait to tell you about what they make!

And … LET’S GO BUCKS!

19
Oct
12

seven.

Hi. It’s been a while. Let’s get caught up, shall we?

  • By a narrow margin, we have decided that Ohio State plays in the Pork Division. Excellent decision, you guys.
  • Boy, the Nebraska game was fun. I didn’t feel like there were huge defensive lapses — in spite of Nebraska’s 38 points — and the offense … hooboy, the offense. The weather was gorgeous, the halftime show — that was the video game theme show, the one that went viral in the days that followed the game — and with the exception of Mrs. Crappy’s absence for illness, that was a great time all the way around.
  • Boy, the Nebraska tailgate was, uh, even funner. We had a huge crowd for the all-day party, and we had two excellent meals. Suzanne was the star of the lunchtime show; her Mexican tarts — known to Juan as “our special guests” — were delicious, and the corn I made to go alongside turned out pretty well, if I do say so myself. For dinner, we went through about 18 pounds of the family sloppy joe mix. Everyone went above and beyond the call of duty in bringing along snacks and sides, and our other special guests — all part of Lovely Rita Meter Maid’s entourage — were awesome people to hang out with all afternoon.
  • We got home from the night game and finished unpacking around 2 a.m. Sunday. I love night games, but I’m glad they happen just once a year.
  • Recipes? We have recipes. Specifically, the recipes for Suzanne’s tarts and my corn will be coming soon.
  • Bud and Pat visited Pittsburgh for my birthday weekend, which meant we watched the Indiana game at home, accompanied by pizza from our favorite local place. That part was good; Ohio State’s defense was not. But I knew that might be the case when I saw a tweet from Tim May, who saw that Zach Boren was warming up with the linebackers. My folks went to bed with about five minutes left in the game, and joked about me coming to get them if Indiana came back. And they didn’t believe me when I told them the final score on Sunday morning.
  • If you’re ever looking for pizza on Pittsburgh’s North Side, look up Pizza Pescara. Seriously.
  • And now we’re in Columbus, watching the weather and eyeing an early bedtime, so we can be ready to do it all over again in the morning. It’s a little difficult to believe that there are just three more home games this season, but there you go … Purdue, Illinois and our bowl game for the season against the Team Up North. That’ll make for a good finish, boys and girls, even without postseason play — and it’s time to get ready for the 2012 Pork Division Championship.
12
Sep
11

two weeks, one weak.

It was supposed to be like this anyway...

We’re two weeks into the season. The tailgates have been good, the parking has been ideal and the football … well, I’m not sure about the football yet. Here’s a rundown:

The Parking: Hooboy, this has been the best part about the season so far. you’ll recall that we felt pretty good about getting back to our usual lot before the season started, and so far, that’s worked perfectly. We have shade, we don’t have crowds and we have nearly all of the things — with the possible exception of grass — that we’ve enjoyed in the past. It could be that no one has questioned us about being there because no one has noticed us, but with each week, I’m feeling better about the prospects of us just being able to stay there.

The parties: As is often the case attendance was a little light the first week, but we recovered nicely on Saturday. The noon games are tough — tough on me, because I’m up at 5 a.m., and tough on the rest of y’all, because there just isn’t a whole lot of tailgate party to work with before it’s time to pack up and go inside. I am hopeful we won’t have many more noon starts for the rest of the year.

And did we eat well? Yes we did. Bud volunteered to make his breakfast hash for the first week; we’ve covered that recipe here before, and in spite of some technical difficulties with the propane skillet, it was as good as it always was.

I did the Groundhog-standard eggless breakfast casseroles on Saturday, and they were apparently popular. The basic recipe is here, but of course, I made some changes. One was simple — the base, but I substituted two pounds of bacon for the two pounds of sausage. The other was tweaked a little more. I used a pound of regular ground sausage and a pound of spicy; I also added a couple diced jalapenos to the mix, enough for flavor but not so much that it would blow anyone’s head off.

And it was good.

The pigskin: Damn, we looked good against Akron. Bauserman had the kind of day I didn’t know he was capable of, the receivers were sharp — THREE TOUCHDOWN CATCHES BY A TIGHT END WHAT? — and we didn’t appear to miss the suspended starters a whole bunch. It was the kind of game that made you feel good — but you realize that the opponent was good enough that you learned a whole lot about what to expect from your team later on.

And then there was Toledo.

I’m hoping that the near-upset was because of a couple of things: the fact that the Rockets are really good (we’ll find out more about that this weekend, when they host Boise State), and the attention of the Buckeyes was focused more on Miami this week than the game last week. Whether or not that’s the case, here’s one thing that’s certain — if Toledo hadn’t racked up the penalties they had, we would have lost that game. To an in-state team. For the first time since 1921.

Ouch.

I don’t think a lack of focus will be a problem this weekend, but hooboy the competition gets a lot better. We don’t know if the NCAA will let us have the Charity Three — as opposed to the Tat Four — back for the game against the Hurricanes, but their guys who were suspended in Week One, including quarterback Jacory Harris, will be back on the field,  if they don’t crash any more Jet Skis into yachts in the interim.

How good is Ohio State? I think we’ll know the answer to that question by about 11 Saturday night.

28
Sep
10

bombs away.

This requires a trip to Kentucky, but it’s worth it.

Buckeye Bombs

Pour half of the cherry juice out of a jar of Maraschino Cherries. Fill the jar with pure grain alcohol. Let cherries soak in the alcohol for a month or two – the longer the better! Enjoy at OSU tailgates!

27
Sep
10

breakfast hash.

One of the primary things I wanted to accomplish with KNT was to explain to you exactly how well we eat on Saturday mornings in the parking lot — and how we get there. Crappydad is the first to indulge me, but I hope to offer a more in-depth look at the recipes that drive our parties in the future.

Crappydad working his magic. (Photo by Ethel.)

It was one of the great pleasures of my childhood — those nights when mom wasn’t home for dinner and we had a leftover beef roast of some kind in the fridge, and I knew chances were good that dad would be making hash for dinner.

Part of the reason this was so cool was because it was something generally reserved for the two of us; it always felt a little like we were sort of misbehaving after being left at home without supervision.

And the other part? The hash — a skillet full of meat, eggs, cheese, potatoes and onion — was awfully good.

Crappydad recreated that recipe for the OU game, and I’m still more upset about missing that than missing the battle of the mascots before the game. Getting recipes from my father can be a challenge, because there’s never anything actually written down. But in this case, CD put together a pretty thorough set of instructions, should you want to try this on your own.

And believe me, you do. Dad?

I planned this amount for around 10 people (assuming 5 men/5 women).  Two packages Bob Evans home fries.  I bought about 3 pounds of what Giant Eagle calls “skillet steaks” and nuked them until they were about medium rare.  They were then cut into about 1/2 inch cubes and refrigerated until Saturday morning.  At the tailgate, the potatoes and a half-stick of margerine for each bag went in the skillets first, for about 8-10 minutes.  Then the meat and a couple of chopped, medium-sized yellow onions (I like strong onion taste, not sweet).  This cooked for another 10 or so minutes, occasionally turning.  Then I turned the heat up and (assisted by Bill Joerg and Dick Leiss) added about 18 eggs, breaking the yolks as they went into the pans.  Then a little salt and pepper, turning a few times until the yolks were cooked fairly hard.  Serve with salt/pepper to taste.  I also like Frank’s Hot Sauce and some ketchup on top.  Yum!

20
Sep
10

some visuals.

Ethel here, also known as momsbrain as far as WordPress is concerned…

It was a lovely morning for a tailgate — a little cool. By the time we got into the game, it was positively hot and sunny. It was a short and sweet tailgate before a noon game, and a smaller crowd than usual, too, with the Crappies away at Podcamp and the Coochie Doctor and Matlock delayed by parental and professional responsibilities (like surgery, for example). And Fred and Ethel – well, we weren’t super-punctual. No surprise. But we got the eggs there in plenty of time for the massive pile of hash. And we did have guests: high school friends of Pat’s.

Bud had a nice setup for cooking.

Bud and his buds sling roast beef hash on a portable grill.

Plenty of seating for the dining portion of the tailgate.

Pat does some prep work while Marilyn and Cheryl chat.

Filling our plates.

Fred exhibited some divided loyalties, from head...

...to toe.

04
Sep
10

the first tailgate menu.

  • assorted snacks
  • beef brisket
  • baked beans
  • potato salad
  • missing green salad
  • chips
  • buckeye bars for dessert
  • beer, wine, cosmos, & mannies



2014 schedule

Aug. 30: vs. Navy at Baltimore, noon
Sept. 6: Virginia Tech, 8 p.m.
Sept. 13: Kent State, noon
Sept. 27: Cincinnati, 6 p.m.
Oct. 4: at Maryland
Oct. 18: Rutgers, 3:30 p.m.
Oct. 25: at Penn State, 8 p.m.
Nov. 1: Illinois, 8 p.m.
Nov. 8: at Michigan State, 8 p.m.
Nov. 15: at Minnesota
Nov. 22: Indiana
Nov. 29: Team Up North
Dec. 6: Big Ten Championship

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