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Sunday, February 3, 2013

Super Bowl XLVII: Football, Fun, Food and Yes, Meat! Part 4

Well folks we are here, it is Super Bowl Sunday and we are almost there when it comes to throwing the best Super Bowl Party, by kickoff which will be 6:30 EST.  We want, Meat!




Meat:  It's What's for Dinner

My hubby has a saying "Meat is for the man, bone is for the dog.".  Yes meat is for the man and us wo-men but it will also be served to my best friends Bugg & Sweet Tee, why should they be left out of it all.  If you are going to throw some meat on the grill for your dog, please do not add any seasoning, they can be harmful to your pets, especially black pepper, onion salt (onions, period), garlic powder (garlic of any kind).  

My husband will not be disappointed with today's Super Bowl menu, I promise you.  He is a meat lover and he will not be denied and as the hostess of this party, I will make sure each and every person is happy.  Plus also, operation duct tape worked beautifully.  One for the record books.

Meat!


I mean really, what is more American than a big, hot & juicy slab of meat, it be in a bun, or just set on your dinner plate, us Americans will devour many of meat recipes come this Super Bowl Sunday.

Rightly so!

I am about to share with you one of my favorite recipes, it calls for overnight marinating but, if you start this process in the next hour, you will be able to share this wonderful recipe with the ones you love.

I will be sharing a recipe for sliders in time for kick-off but, we are a small production company here and the cook (also me) is a bit busy right now.  She (me) promises you she (me) will have the recipe out in plenty of time, so as you and your guest will still be able to gobble up these small hamburgers in time for your Super Bowl festivities.

You will need hamburger (the amount depends on how many you will be making), about 1 pound for each 10 sliders, give or take.  Dinner rolls, buy in most all supermarkets in the USA, onions, salt & pepper and all the condiments you think you and your guest might like.

My Choices: Tomatoes (grape tomatoes), saute'd mushrooms & onions, both sweet & dill pickles, cheese, lettuce, ketchup, mustard & mayonnaise. 

Grilling Time Folks...


I usually don't just start off with a man rule but in this case, I really feel it is a 'must'.  Once the meat is well, can I say, a tad bit over done, why even bother...

Well until that 8th beers had been drunk, then even the warm potato salad might look appealing, save your guest this potential bout of food poisoning.

Man Rule:  Only one beer before you tend to your grilling duties, more after folks, chill.  Burnt meat makes for a bad meal and also, for a very upset host/hostess.

Grilled Chicken, Done Mama's Way...

You will need & it can be doubled or tripled.

5 pounds Chicken breast (boneless & skinless)
1 10 ounce bottle of teriyaki sauce
8 loves garlic
4 bell peppers (red, orange & yellow)
4 portabella mushrooms (large ones)
3 onions
1 cup chicken broth
oil*
Salt & Pepper to taste

1 throw away tin roasting pan

Always use fresh cracked black pepper, it adds a lot more flavor.

Cut off the top part of a few heads of garlic (the rest can be saved in the refrigerator for further use, cover with olive oil and then plastic wrap) place them in some tin foil, drizzle with olive oil, set aside.

I char my peppers under the broiler, on high and as they char I turn them.  They had a special on organic baby peppers so I opted for them, the same process but I find if you just gut these in half, place on the sheet,  there is no need in turning them.   Any pepper works great with this process.


Once your peppers are charred, place into a bowl and cover wit a plate/lid.  In the meantime place your heads of garlic in a 400 degree oven and allow them to roast, check after 15 minutes.  Check the garlic cloves like you check potatoes when baking, run a knife though the clove, if it is soft all the way through, take out and set aside.

Peel & Saute


 I find the best way to make a recipe turn out (especially those you come up with yourself) good and also in an easier fashion altogether is to be prepared and also, being able to chew gum and walk at the same time.

While my garlic is roasting and my peppers are steaming their skins off, I dice up my onions, medium dice.

Place your diced onion in a hot  (medium high heat), add some canola oil and your diced onions.  Saute moving around as if you are making a stir fry) until the onions have 'started' to soften and have turn brown around the edges.

Place all your 'cooled' vegetables in a plastic freezer bag, add your teriyaki sauce, marinade for at least 6 hours.  Turn the bag every 2 hours, so all that goodness reaches ever inch of those chicken breast.

After 6 hours place your chicken on a plate, pour some canola oil over your chicken breast.

Transfer the marinade into a sauce pan (including the vegetables), add your chicken broth, bring to a boil and simmer 5 minutes.


To the Grill We Go...

I know your husband was such a great man that he has already started the coals and made sure he only put the coals one side, as you want to place your tin pan on the side where there is no coals, this is called indirect cooking method.

Take your tin pan, chicken, mushrooms and cooked marinade out to your grill.  Do not forget a basting brush, tongs, spatula, spray bottle of water for those flare ups and the one beer for the cook or beverage of choice.

Place your pan on the side of your grill that does not have direct heat and then place your chicken on the side of the coals, get a good sear on your chicken beast, transfer them to your tin pan and add your marinade to your tin pan.


Brush your mushrooms with some canola oil and place them over the coals & close the lid, turn as needed until they get to your desired softness.

When your mushrooms have reached 'your' desired consistency then place them in with your chicken and that delicious marinade.  Close the lid, allow to cook together for about 3 minutes.

One More Step...

When I bring this mouth watering dish into the kitchen, I make sure to take this one last step, I cut up the portabella mushrooms for my guest, why make them work so hard on Super Bowl Sunday, it's party time!

After you have sliced your mushrooms, place them back in the chicken and that flavor packed marinade.

You can make a simple pot of rice or, it would be fine sitting right next to any side dish you plan to serve.

Make sure to salt and pepper the chicken breast and mushrooms before cooking them.  The lack of this seasoning will make for a bland dish.  Remember to taste, as the teriyaki sauce has salt in it.

MMMM MMMM MMM


Come on, you know you want to dive right, so will your guest.  We will also throw some hot dogs on for the kids and yes, us big kids also.

Remember Folks:  This is the Super Bowl and 'we want meat', yes we do!


Yes folks, we do have vegetarian folks and quite frankly, I am a huge vegetable fan, so do not let them feel left out, throw in a vegetarian dish that contains more than some pita chip and store bought hummus. 

I promise you, your meat eaters will be placing it on their plate as well.

As the host/hostess, it is your job to make sure that you spread the love on this day.  They will be talking about your Super Bowl until the next year.

You will have plenty of other vegetarian dish to go along with this delicious recipe, as simple as chips and salsa will do the trick.

You Are Doing Fine...




I know you feel as if you are trying to complete this balancing act of cooking, cleaning and making extra stops to the grocery store and you are about to lose your mind, you have time folks.  Calm down and remember the biggest factor of throwing a great Super Bowl Party is to, 'delegate'!

Super Bowl: Part 1

Super Bowl: Part 2

Super Bowl: Part 3

Super Bowl:  Part 4

For that mouth watering eggplant casserole...

Vegetarian Eggplant Parmesan

Folks please excuse my mistakes during this series, I am writing them at real time, basically.  I am using 'some' older photographs, I think I am entitled to at least that.  So please be patient and understanding.


All photographs are the property of Denise O.  Do not use unless you get 'my' written permission. All written material is owned by Denise O, it will not be 'used' (sharing my article is different and acceptable) without 'my' written permission.  Just keeping it real folks.:)

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