Your Super Bowl party menu

[enzfan]

Since I'm stuck at home with the kids while the wife will be working this evening I'll be having nothing special. Wings, homemade bean and cheese dip, chips, and sub sandwiches. Anyone have something considered unsual for party eats?

[Frau_Blucher]

We've got a Mardi Grass theme. I'm making a spiced Andouille-stuffed pork tenderloin. It's actually kinda gross to make - I drive a sharpening steel through the middle of a tenderloin then shove all the chopped and spiced Andouille into the hole with my finger. It's amazing how much actually fits. No one would eat it if they saw me make it - makes me a bit horny though. [:0]

Anyway, after stuffing, I pan sear it, slice it into 1/2"-thick medallions, flour it, fry it up then bake it in the same pan. I take the meat out and put it on a bed of collared greens. I melt butter into the original pan, saute up some garlic and rosemary, then scrape up all the juices and debris and drizzle that over the meat. It's pretty freakin' decadent.

[coop41]

[quote][i]Originally posted by Blir[/i]
<br>We've got a Mardi Grass theme. I'm making a spiced Andouille-stuffed pork tenderloin. It's actually kinda gross to make - I drive a sharpening steel through the middle of a tenderloin then shove all the chopped and spiced Andouille into the hole with my finger. It's amazing how much actually fits. No one would eat it if they saw me make it - makes me a bit horny though. [:0]

Anyway, after stuffing, I pan sear it, slice it into 1/2"-thick medallions, flour it, fry it up then bake it in the same pan. I take the meat out and put it on a bed of collared greens. I melt butter into the original pan, saute up some garlic and rosemary, then scrape up all the juices and debris and drizzle that over the meat. It's pretty freakin' decadent.
[/quote]



I read this in the Penthouse Forum once

[SwampThing]

Chips, dips, chicken wings and a veggie tray are required fare for us simpletons. [:p]

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[marie3]

[quote][i]Originally posted by Blir[/i]
<br>We've got a Mardi Grass theme. I'm making a spiced Andouille-stuffed pork tenderloin. It's actually kinda gross to make - I drive a sharpening steel through the middle of a tenderloin then shove all the chopped and spiced Andouille into the hole with my finger. It's amazing how much actually fits. No one would eat it if they saw me make it - makes me a bit horny though. [:0]

Anyway, after stuffing, I pan sear it, slice it into 1/2"-thick medallions, flour it, fry it up then bake it in the same pan. I take the meat out and put it on a bed of collared greens. I melt butter into the original pan, saute up some garlic and rosemary, then scrape up all the juices and debris and drizzle that over the meat. It's pretty freakin' decadent.
[/quote]

With this kind of cooking finesse, I for one would nominate Blir for his own cooking show. [;)]

[club80]

[quote][i]Originally posted by coop41[/i]
<br>[quote][i]Originally posted by Blir[/i]
<br>We've got a Mardi Grass theme. I'm making a spiced Andouille-stuffed pork tenderloin. It's actually kinda gross to make - I drive a sharpening steel through the middle of a tenderloin then shove all the chopped and spiced Andouille into the hole with my finger. It's amazing how much actually fits. No one would eat it if they saw me make it - makes me a bit horny though. [:0]

Anyway, after stuffing, I pan sear it, slice it into 1/2"-thick medallions, flour it, fry it up then bake it in the same pan. I take the meat out and put it on a bed of collared greens. I melt butter into the original pan, saute up some garlic and rosemary, then scrape up all the juices and debris and drizzle that over the meat. It's pretty freakin' decadent.
[/quote]



I read this in the Penthouse Forum once
[/quote]

LOL, Coop! (need one after Man U's result yesterday).

In my state, it is against the law to treat animals, dead or alive, that way (Decency laws, you know) so...

We are actually going to a friend's party soon. Nothing fancy...italian hero, some ziti and some beers. I picked up a couple of big bottles of Ommegang beers, a brewery near Cooperstown. It is a small Belgian style brewery that makes great beer. I found a distributor on Long Island that stocks it.



We didn't sell a lot of records, but somehow we left an impression.
-Johnny Ramone-

[deethelurker]

Wow, Blir, you're fancypants, aren't you?

Me: I wasn't originally planning on making anything special for Super Bowl Sunday, but then I spotted some brat[wurst]s in the freezer and thought, hey, that'd be good for tonight. So I'm sticking them in the oven and making brat sandwiches, slicing them in half and sticking them in hoagie rolls with some romaine lettuce, tomatoes, and a spread I just finished whipping up (one part mayo and one part whole grain mustard), and serving them with some potato salad I'm in the middle of making. I like a very basic potato salad, with the requisite potatoes and eggs and including mayo, diced green olives, celery, and a little whole grain mustard (I'm addicted to the stuff).

[DonGately]

Mrs DG made chili and a couple of friends are coming over to help us eat it. There'll also be the requisite chips, dips, and sweets.

[harleytexas]

not going to watch the football game since I don't like sports, but I am going to bbq for the wife and I....chicken, sausage, potatoes