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 Gameday food thread 
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Post Re: Gameday food thread
Mothman wrote:
mansquatch wrote:
MNF = A large portion of Sriracha BBQ wings, blue cheese dip, and a suped up Chili Con Queso. The chili is courtesy of a Fronter Grill Chili Starter. Look it up online and enjoy. In terms of quick chili it can't be beat. Frankly I'd have to do A LOT of work to make better chili than what comes out of that starter. Strongly recommend for game day eats.


Bayless is hard to beat. The man knows his Mexican flavors. :)

I haven't tried the chili starters but I use a number of the other Frontera products. The seasoning sauces are great for tacos. That's the direction I'm leaning for Monday's game: steak tacos. However, I might get some pork and use the Frontera Garlic Pork Carnitas Slow Cook Sauce to make carnitas. I have a packet of it here and it's nice to use the slow-cooker for night games. Smelling the food cooking all day creates even more anticipation for the game!


I lived in Mexico for 4 years and my wife's from Mexico City. Love Bayless. He gets it. He does a lot based in Oaxaca, where we lived for a few years and which is a culinary shangri la.

You guys are inspiring me; maybe I'll bust out the mole recipe or enchiladas suizas and make some margaritas on the rocks. MMMMM!


Fri Sep 30, 2016 6:25 pm
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Post Re: Gameday food thread
Texas Vike wrote:
I lived in Mexico for 4 years and my wife's from Mexico City.


Cool! I've always wanted to go there.

Quote:
Love Bayless. He gets it. He does a lot based in Oaxaca, where we lived for a few years and which is a culinary shangri la.

You guys are inspiring me; maybe I'll bust out the mole recipe or enchiladas suizas and make some margaritas on the rocks. MMMMM
!

That sounds delicious.

If you've got a good mole recipe, I'd love to have it. I'm still trying to find the 'right' one.


Fri Sep 30, 2016 7:11 pm
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Post Re: Gameday food thread
Mothman wrote:
Texas Vike wrote:
I lived in Mexico for 4 years and my wife's from Mexico City.


Cool! I've always wanted to go there.

Quote:
Love Bayless. He gets it. He does a lot based in Oaxaca, where we lived for a few years and which is a culinary shangri la.

You guys are inspiring me; maybe I'll bust out the mole recipe or enchiladas suizas and make some margaritas on the rocks. MMMMM
!

That sounds delicious.

If you've got a good mole recipe, I'd love to have it. I'm still trying to find the 'right' one.



Hahaha, we cheat! My suegra (mother in law) brings us a huge cargo once a year from the markets. It comes in a paste that only requires chicken stock and heat to make into proper consistency and absolutely divine black mole delight. In Chicago, I'm guessing you could find a really authentic place that makes large quantities of the paste I'm talking about (perhaps Bayless has suggestions on his website). Proper Oaxacan/ Pueblan Mole has so many ingredients and is so complex that I leave it to the experts. I would love to learn how to make it some day, though. What kind do you make, and how long does it take you?

By the way, Jim, do make a trip to Mexico City. It's such an interesting place, and very, very underrated, IMO.


Fri Sep 30, 2016 8:49 pm
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Post Re: Gameday food thread
Mothman wrote:
Texas Vike wrote:
I lived in Mexico for 4 years and my wife's from Mexico City.


Cool! I've always wanted to go there.

Quote:
Love Bayless. He gets it. He does a lot based in Oaxaca, where we lived for a few years and which is a culinary shangri la.

You guys are inspiring me; maybe I'll bust out the mole recipe or enchiladas suizas and make some margaritas on the rocks. MMMMM
!

That sounds delicious.

If you've got a good mole recipe, I'd love to have it. I'm still trying to find the 'right' one.


There's a cookbook called "Enchiladas: Aztec to Tex-Mex' by Cappy Lawton and Chris Waters Dunn. I would have to recomend it! The Enchiladas de Cameron (Shrimp) and the Enchiladas de Barbacoa (beef tongue and cheeks) are AWESOME. Eventually we will cook our way through the whole book. It has a recipe for Enchiladas de Mole Rojo. I will send a review after we try it!


Sat Oct 01, 2016 8:11 am
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Post Re: Gameday food thread
Texas Vike wrote:
Hahaha, we cheat! My suegra (mother in law) brings us a huge cargo once a year from the markets. It comes in a paste that only requires chicken stock and heat to make into proper consistency and absolutely divine black mole delight. In Chicago, I'm guessing you could find a really authentic place that makes large quantities of the paste I'm talking about (perhaps Bayless has suggestions on his website). Proper Oaxacan/ Pueblan Mole has so many ingredients and is so complex that I leave it to the experts. I would love to learn how to make it some day, though. What kind do you make, and how long does it take you?

I've tried a few recipes I found online but neither was quite what I wanted. I don;t even remember where I found them at this point.They both required about 8-10 ingredients and took an hour or so to make (perhaps that's part of the problem). There's a pretty intensive Rick Bayless recipe I'd like to try making. I haven't been ambitious enough to do it yet though:

http://www.kitchenmonki.com/recipe/Rick ... ed_Chicken

Quote:
By the way, Jim, do make a trip to Mexico City. It's such an interesting place, and very, very underrated, IMO.


I'll get there one of these days! I want to see the city and the archeological site of Teotihuacan.


Mon Oct 03, 2016 8:38 am
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Post Re: Gameday food thread
fiestavike wrote:
There's a cookbook called "Enchiladas: Aztec to Tex-Mex' by Cappy Lawton and Chris Waters Dunn. I would have to recomend it! The Enchiladas de Cameron (Shrimp) and the Enchiladas de Barbacoa (beef tongue and cheeks) are AWESOME. Eventually we will cook our way through the whole book. It has a recipe for Enchiladas de Mole Rojo. I will send a review after we try it!



Please do! Thanks for the tip on the book. I just added it to my Amazon wish list.


Mon Oct 03, 2016 8:40 am
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Post Re: Gameday food thread
The Carnitas sauce is fantastic, I usually do 2 pouches for a 6# shoulder. Serve it with a nice Carlonia Vinegar sauce. Awesome.

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Mon Oct 03, 2016 8:54 am
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Post Re: Gameday food thread
Hand made Bison Burger on a pretzel bun with a cranberry chutney and a smithwick oatmeal stout.


Mon Oct 03, 2016 10:53 am
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Post Re: Gameday food thread
IrishViking wrote:
Hand made Bison Burger on a pretzel bun with a cranberry chutney and a smithwick oatmeal stout.


Sounds intriguing. Its hard to beat a good burger. We are just going with Wings tonight.


Mon Oct 03, 2016 4:31 pm
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Post Re: Gameday food thread
Texas Vike,

One of my favorite restaurants here in San Antonio serves chilaquiles Mexico City style, which is so different than the typical tex-mex style and they are UNBELIEVABLE!!!!!!!!!! So good!


Mon Oct 03, 2016 4:33 pm
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Post Re: Gameday food thread
IrishViking wrote:
Hand made Bison Burger on a pretzel bun with a cranberry chutney and a smithwick oatmeal stout.

What time should I be there?


Mon Oct 03, 2016 4:34 pm
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Post Re: Gameday food thread
fiestavike wrote:
Texas Vike,

One of my favorite restaurants here in San Antonio serves chilaquiles Mexico City style, which is so different than the typical tex-mex style and they are UNBELIEVABLE!!!!!!!!!! So good!



What are the differences in the two styles?


Mon Oct 03, 2016 4:35 pm
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Post Re: Gameday food thread
Mothman wrote:
fiestavike wrote:
Texas Vike,

One of my favorite restaurants here in San Antonio serves chilaquiles Mexico City style, which is so different than the typical tex-mex style and they are UNBELIEVABLE!!!!!!!!!! So good!



What are the differences in the two styles?


Everywhere else I have had them, (tex-mex style) the tortillas are soaked in egg and cooked together, kind of like Matzo Brei, or savory Kaiserschmarrn. Evidently, Mexico City style the tortillas are soaked and fried in the ranchero sauce, the egg fried over easy on top with queso fresco and cream, finely chopped white onion and cilantro. I'm just going based on how this particular restaurant serves it, which they say is Mexico City style, and is unbelievably delicious. My wife has mastered the ranchero salsa recipe which is just mind blowingly good.


Mon Oct 03, 2016 4:41 pm
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Post Re: Gameday food thread
fiestavike wrote:
Mothman wrote:
fiestavike wrote:
Texas Vike,

One of my favorite restaurants here in San Antonio serves chilaquiles Mexico City style, which is so different than the typical tex-mex style and they are UNBELIEVABLE!!!!!!!!!! So good!



What are the differences in the two styles?


Everywhere else I have had them, (tex-mex style) the tortillas are soaked in egg and cooked together, kind of like Matzo Brei, or savory Kaiserschmarrn. Evidently, Mexico City style the tortillas are soaked and fried in the ranchero sauce, the egg fried over easy on top with queso fresco and cream, finely chopped white onion and cilantro. I'm just going based on how this particular restaurant serves it, which they say is Mexico City style, and is unbelievably delicious. My wife has mastered the ranchero salsa recipe which is just mind blowingly good.



Interesting! Thanks for the info. I have to say, the Mexico City style sounds superior. I like the idea of the tortillas being soaked and fried in the ranchero sauce.

You're making me hungry.


Mon Oct 03, 2016 4:49 pm
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Post Re: Gameday food thread
Mothman wrote:


Interesting! Thanks for the info. I have to say, the Mexico City style sounds superior. I like the idea of the tortillas being soaked and fried in the ranchero sauce.

You're making me hungry.


I'm making me hungry too!!!!

I've been out chainsawing downed trees today and I'm tired and hungry and hoping I can stay up until the game is over.

I'm a morning person and I hate primetime games, but if its the cost of being good and competitve, I'll take one for the team ;)


Mon Oct 03, 2016 4:51 pm
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Post Re: Gameday food thread
fiestavike wrote:
I'm making me hungry too!!!!

I've been out chainsawing downed trees today and I'm tired and hungry and hoping I can stay up until the game is over.

I'm a morning person and I hate primetime games, but if its the cost of being good and competitve, I'll take one for the team ;)


You're so selfless.

Chainsawing downed trees seems like far more manly preparation for a football game than working on vector art of a table saw, which is what I've been doing all day!

Just to stay on topic: it looks like I'm having filet mignon with roasted asparagus and red potatoes tonight.


Mon Oct 03, 2016 5:00 pm
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Post Re: Gameday food thread
Mothman wrote:
fiestavike wrote:
I'm making me hungry too!!!!

I've been out chainsawing downed trees today and I'm tired and hungry and hoping I can stay up until the game is over.

I'm a morning person and I hate primetime games, but if its the cost of being good and competitve, I'll take one for the team ;)


You're so selfless.

Chainsawing downed trees seems like far more manly preparation for a football game than working on vector art of a table saw, which is what I've been doing all day!

Just to stay on topic: it looks like I'm having filet mignon with roasted asparagus and red potatoes tonight.


I don't think you can complain ;)

Sounds good to me!


Mon Oct 03, 2016 5:13 pm
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Post Re: Gameday food thread
fiestavike wrote:
Texas Vike,

One of my favorite restaurants here in San Antonio serves chilaquiles Mexico City style, which is so different than the typical tex-mex style and they are UNBELIEVABLE!!!!!!!!!! So good!



NICE.

What's the restaurant in SA? It is so surprisingly hard to find proper (interior) Mexican cuisine in TX. In Austin, there's an amazing place that I swear came straight out of my old neighborhood (Coyoacán, México DF) called "Fonda San Miguel". I go there every time I'm in Austin (at least once a year). Fort Worth has a couple of good places, but most are rustic Tex Mex. One of the main differences in the two cuisines is ingredients. Typically, Tex-Mex uses ingredients you'd never find in central/southern Mexico like American cheese, ground beef, etc. and the recipes seem less complex to me.

Lastly: I love cutting wood! I only do it when at our cabin in Northern MN, but man it's such a great work out and, as Jim said, straight up manly! Brings out a guy's inner-lumberjack!


Mon Oct 03, 2016 5:20 pm
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Post Re: Gameday food thread
Texas Vike wrote:
fiestavike wrote:
Texas Vike,

One of my favorite restaurants here in San Antonio serves chilaquiles Mexico City style, which is so different than the typical tex-mex style and they are UNBELIEVABLE!!!!!!!!!! So good!



NICE.

What's the restaurant in SA? It is so surprisingly hard to find proper (interior) Mexican cuisine in TX. In Austin, there's an amazing place that I swear came straight out of my old neighborhood (Coyoacán, México DF) called "Fonda San Miguel". I go there every time I'm in Austin (at least once a year). Fort Worth has a couple of good places, but most are rustic Tex Mex. One of the main differences in the two cuisines is ingredients. Typically, Tex-Mex uses ingredients you'd never find in central/southern Mexico like American cheese, ground beef, etc. and the recipes seem less complex to me.

Lastly: I love cutting wood! I only do it when at our cabin in Northern MN, but man it's such a great work out and, as Jim said, straight up manly! Brings out a guy's inner-lumberjack!


Its called Pancho and Gringos. The chef is not a fan of tex mex, yellow cheese, or greasy barbacoa! :) He cooks really great deli food and Mexican food. The last time we went there he gave us pork ribs marinated in citrus in a taco. You just pull the bone out and have a nice groove in the rib to fill up with delicious salsa and toppings. Good stuff.

I'm going to have to try Fonda San Miguel, looks awesome!


Mon Oct 03, 2016 6:08 pm
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Post Re: Gameday food thread
fiestavike wrote:
don't think you can complain ;)

Sounds good to me!


I'm looking forward to it. :)

Texas Vike wrote:
Lastly: I love cutting wood! I only do it when at our cabin in Northern MN, but man it's such a great work out and, as Jim said, straight up manly! Brings out a guy's inner-lumberjack!


Indeed and it's solid game prep. There's a lot of that on this board. Mansquatch has been known to wrestle a couple of sasquatches before a game. Craig H. occasionally fights off a horde of undead zombies as a warm-up for a Vikes contest and Josh has been known to put in as much of 12 hours of solid pre-game couch time as "training" for the 3+ hours of couch time he'll need to watch the game. He's a dedicated fan.


Mon Oct 03, 2016 6:20 pm
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Post Re: Gameday food thread
fiestavike wrote:
Texas Vike wrote:
fiestavike wrote:
Texas Vike,

One of my favorite restaurants here in San Antonio serves chilaquiles Mexico City style, which is so different than the typical tex-mex style and they are UNBELIEVABLE!!!!!!!!!! So good!



NICE.

What's the restaurant in SA? It is so surprisingly hard to find proper (interior) Mexican cuisine in TX. In Austin, there's an amazing place that I swear came straight out of my old neighborhood (Coyoacán, México DF) called "Fonda San Miguel". I go there every time I'm in Austin (at least once a year). Fort Worth has a couple of good places, but most are rustic Tex Mex. One of the main differences in the two cuisines is ingredients. Typically, Tex-Mex uses ingredients you'd never find in central/southern Mexico like American cheese, ground beef, etc. and the recipes seem less complex to me.

Lastly: I love cutting wood! I only do it when at our cabin in Northern MN, but man it's such a great work out and, as Jim said, straight up manly! Brings out a guy's inner-lumberjack!


Its called Pancho and Gringos. The chef is not a fan of tex mex, yellow cheese, or greasy barbacoa! :) He cooks really great deli food and Mexican food. The last time we went there he gave us pork ribs marinated in citrus in a taco. You just pull the bone out and have a nice groove in the rib to fill up with delicious salsa and toppings. Good stuff.

I'm going to have to try Fonda San Miguel, looks awesome!


Awesome. It's on my list for the next time I'm in SA.


Mon Oct 03, 2016 6:49 pm
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Post Re: Gameday food thread
Mothman wrote:
Texas Vike wrote:
Lastly: I love cutting wood! I only do it when at our cabin in Northern MN, but man it's such a great work out and, as Jim said, straight up manly! Brings out a guy's inner-lumberjack!


Indeed and it's solid game prep. There's a lot of that on this board. Mansquatch has been known to wrestle a couple of sasquatches before a game. Craig H. occasionally fights off a horde of undead zombies as a warm-up for a Vikes contest and Josh has been known to put in as much of 12 hours of solid pre-game couch time as "training" for the 3+ hours of couch time he'll need to watch the game. He's a dedicated fan.


:lol:

Whatever floats your boat!

Tonight I'm prepping by playing tennis--not exactly manly! But I love it, and thank goodness for DVR, so I can get my exercise AND catch the game!


Mon Oct 03, 2016 6:53 pm
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Post Re: Gameday food thread
A schmmooke and a pancake


Mon Oct 03, 2016 7:21 pm
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Post Re: Gameday food thread
The authentic Mexican food in this thread is awesome. I love MOLE. LOVE IT LOVE IT LOVE IT. Up here in the MN I've yet to find any local eatery that offers it an edible form. So sad after having it at Bayless' place as well a neat joint in Salt Lake City.

On the Margaritas though, yes sir! My wife and I make our own mix. Syrup made with Agave Nextar and a lot of fresh lime juice. Add Patron. Top Floor Please! I think I have to replenish that pitcher every 2 weeks during the Summer. Now that it is the fall, I agree with the fella above on the Oatmeal Stout. Yum.

The "Rib" Taco described above sounds delightful. I might have to try that. Like I need another excuse to smoke more ribs. I need that like I need a hole in the head!

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Tue Oct 04, 2016 8:40 am
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Post Re: Gameday food thread
mansquatch wrote:
The authentic Mexican food in this thread is awesome. I love MOLE. LOVE IT LOVE IT LOVE IT. Up here in the MN I've yet to find any local eatery that offers it an edible form. So sad after having it at Bayless' place as well a neat joint in Salt Lake City.

On the Margaritas though, yes sir! My wife and I make our own mix. Syrup made with Agave Nextar and a lot of fresh lime juice. Add Patron. Top Floor Please! I think I have to replenish that pitcher every 2 weeks during the Summer. Now that it is the fall, I agree with the fella above on the Oatmeal Stout. Yum.

The "Rib" Taco described above sounds delightful. I might have to try that. Like I need another excuse to smoke more ribs. I need that like I need a hole in the head!


Hahaha.

If you don't already include it, start adding Cointreau to your margaritas. It will take it to a whole different level! Also fun is to make cucumber and jalapeño margaritas in a large container. Dangerous, but fun.

In MPLS there is a solid contingent of folks from Mexico now. It's been years since I lived up there, but when I was in NE there was a market on University (I think) that had solid stuff. I am pretty sure East Lake has a lot of businesses and eat street (Nicollet, down south) has some decent restaurants.


Tue Oct 04, 2016 9:32 am
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Post Re: Gameday food thread
mansquatch wrote:
So sad after having it at Bayless' place as well a neat joint in Salt Lake City.

You remember which one?


Tue Oct 04, 2016 9:36 am
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Post Re: Gameday food thread
The Red Iguana.

My dream skiing vacation would be 100" of Wasatch Powder and Dinner every night at that place.

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Tue Oct 04, 2016 11:33 am
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Post Re: Gameday food thread
Salt Lake is amazing for skiing. Great snow and reasonably priced. The only place I like better is Big Sky but it's expensive and can get ridiculously cold (I've been where it was so cold they had to shut down the lifts).


Tue Oct 04, 2016 1:17 pm
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Post Re: Gameday food thread
S197 wrote:
Salt Lake is amazing for skiing. Great snow and reasonably priced. The only place I like better is Big Sky but it's expensive and can get ridiculously cold (I've been where it was so cold they had to shut down the lifts).


The owners of Big Sky are obviously not Vikings fans. :D

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Tue Oct 04, 2016 2:46 pm
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Post Re: Gameday food thread
Smoking spare ribs & wings today...getting ready to fire up.
36 degrees this morning.


Sun Nov 06, 2016 5:50 am
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