Tasty Super Bowl Open Thread

Time for another weekend open thread, so I thought with tomorrow being Super Bowl Sunday I would post a recipe that’s great for get-togethers.   If you like Salami, this will be right up your alley.

Homemade Salami

INGREDIENTS

* 2 pounds ground beef
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/2 teaspoon mustard seed
* 2 tablespoons curing salt
* 1 tablespoon coarsely ground black pepper
* 1 teaspoon red pepper flakes (optional)
* 1 teaspoon liquid smoke flavoring

DIRECTIONS

1. In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours.
2. Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist.
3. Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunchmeat, or serve on a tray with crackers and cheese or cream cheese.

If your spice cabinet is like mine and you keep all the required seasonings on hand, it’s nice to save that trip to the grocery store for pre-made Salami,  when you can make it yourself and personalize the flavors.

Ok Pups, toss out your favorite party recipies!

36 comments

  1. 1

    Ok Pups, toss out your favorite party recipies!

    Beer and strippers. :em93:

  2. 2
  3. 3

    LC 0311 crunchie I.M.H. sez:

    Ok Pups, toss out your favorite party recipies!
    Beer and strippers.

    You Magnificent Smart Ass. :em01: :em99:

  4. 4
    Country Red says:

    Gosh Dang it Darn I could have used that recipe earlier, forgot my salami at the store and of course I don’t keep my rec …… Oh never mind

    :em93:

  5. 5
    Eyas says:

    I’m no longer allowed to eat salami, but the recipe sounds pretty sweet.

    Also, I really wish that I knew something useful, rather than having a bean full of useless trivia, but here it is anyway:

    Traditionally dried salami is cured by (and gets some of its distinctive flavor from) Penicillin bacteria.
    The penicillin is present in enough concentration to have antibiotic effects.
    One of the main sources of rations for Roman Legions on campaign was salami.

    I haven’t heard of any evidence that this helped the Romans stave off infection (and further increasing their military superiority), but I imagine it didn’t hurt.

    Besides, when I think of what most ancient armies probably ate, the Romans were probably pretty psyched to be chowing down on a nice Genoa Salami sandwich.

  6. 6
    LC Spare Parts says:

    Volpe’s on “the Hill”. None better.

  7. 7
    LC 1 of the 48 says:

    Beef stew w/ dumplings

    1lb beef for stewing cut into 2in cubes
    1 med onion chopped
    1lb carrot chopped into 1 to 2 in chunks
    4 to 5 med potatoes cut into cubes
    1/2 cup flour
    1tbsp salt
    1-1/2 tsp black pepper
    4-6 cups hot water
    paprika
    worchestershire sauce
    oil

    in zippered plastic bag combine flour, salt and pepper add beef cubes, close bag and shake until beef is
    completly covered

    in dutch oven or heavy soup pot pour just enough oil to cover the bottom of pot,add onion and saute’ until onion looks opaque,add beef cubes( not the entire contents of the bag just the cubes) and brown, while these are cooking be sure to scrape the bottom of the pot so the onion and flour dont burn

    Add water, a few shakes of paprika, a few shakes of worchestershire, and bring to a boil, bring heat down to medium and cook until meat is tender. about 45 min to an hour

    add carrots and cook approx 15 min, add potatoes, cook for about another 15 min, make sure you don’t over cook the potatoes. add extra salt and pepper as needed for taste. if it’s too thin, add a little flour and water to broth to thicken.

    Dumplings: start with 2 or 3 and beat slightly add flour a little at a time until mixture starts to get stiff, but not too stiff, add a little salt and stir.

    you can check the consistency of the dumplings by dipping a teaspoon in the hot broth, and take a small amount of the dumpling mixture and drop it in the broth, if it is too stringy you will have to add more flour.
    once you have it the right consistency.keep dropping in dumpling mixture off a teaspoon, after you have it all in, lower heat and cover cook for about 10 minutes

  8. 8
    LC 1 of the 48 says:

    I’d give you bastiches my recipe for chille, but then I’d have to kill ya :em96:

    My beef stew got us on the radio in Cleveland, tailgating, at a Browns game back in 92 we won some cool prizes from the radio station hats, gloves( it was December if IIRC)

  9. 9
    LC Rainy says:

    Chili Cheese Dip

    1 lb ground beef
    1/2 lb hot Italian sausage
    2 cans diced tomatoes with chilis, undrained
    2 lbs Velveeta, cubed

    Cook the beef and sausage until done and crumbled, drain.
    Add to crock pot along witht he diced tomatoes and cheese.
    Cook on low until cheese is melted and dip is hot.
    Serve with tortilla chips and/or Fritos

    This is a super easy recipe and everyone LOVES it, especially my husband. I usually double the recipe, it fits in my 4 qt crock pot. Instead of Velveeta, we get the can of nacho cheese from Sam’s Club and use half.

    The hot Italian sausage makes this mild to medium hot. Add hot peppers or get the diced tomatoes with habaneros instead to crank up the heat.

    Public Service Warning: NOT for dieters! (Who diets during the Super Bowl anyway?)

  10. 10
    lc purple raider says:

    Barbecued pulled beef (or pork):

    One chuck roast 3-4 lbs or 1 pork shoulder 3-4 lbs.
    2 garlic cloves, crushed.
    1 beer, any flavor.
    4 ounces cajun hot pepper vinegar, or one small jar pepperocini.
    One 16 ounce of your favorite barbecue sauce.

    Combine beef, garlic beer and the pepper vinegar, allow to marinate overnight.

    Put into 275 degree F oven, and allow to cook until meat is fork tender.

    Pull meat apart, add barbecue sauce, let simmer for 20 minutes. Serve on warm crusty french or italian rolls.

    Bon Apetite.

  11. 11
    LC Getalis, Imperial Czar of Pharmacology says:

    Raspartame Berries

    Ingredients:

    * Fresh raspberries
    * Several packets of Equal™ brand sweetener (or generic equivalent)
    * Toothpicks (optional)

    Instructions:

    1) Flip the raspberries over.

    2) Pour about a quarter-packet of Equal™ into the anus of each raspberry.

    3) Skewer with toothpicks.

    4) Enjoy.

  12. 12
    LC gahaze says:

    Dammit, Crunchie, youse old hound dog, ya stole my idea.

    Unfortunately, most of my good recipies require both a dead deer, and a dead hog.
    LC 1 of the 48 sez:

    I’d give you bastiches my recipe for chille, but then I’d have to kill ya

    Buuuuuwhaaaahahahahahahhah! I’m taking mine to the grave with me.

  13. 13

    Here’s one for those of you that have spent time in the Pacific Rim…..Yes it is “raw fish” …LOL

    Pan fried Sashimi

    Tuna
    2 Yellowfin tuna steaks cut into 1 inch logs or strips (about 3 inches long)
    1 package Nori sheets or sushi sheets
    1 box tempura batter
    1 package Panko bread crumbs
    Vegetable oil

    Prepare tempura batter and set aside. After cutting tuna into 1 inch logs or strips, lay out a nori sheet shinny side down. Place a strip of tuna onto sheet and cut to fit so that the ends are open and the edges slightly overlap. Wet the edge of nori with water and roll to seal edges. In deep pan, heat about 4 inch’s of vegetable oil. Test oil by dropping a drop of tempura batter in, if it starts’s to fry immediately it is ready. While oil is heating dip tuna rolls into tempura batter and then roll in the Panko bread crumbs. When oil is ready place tuna logs into oil gently. Cook only until the outside is a light golden color, remove and drain on a paper towel or slotted rack. Cut logs into ¾ inch pieces, (the center should be very pink.) and serve with sauce and pickled ginger.

    Sauce
    1 tablespoon Wasabi
    1 tablespoon fresh grated ginger or picked ginger juice
    1 jar picked ginger
    1 ½ tablespoons butter
    2 cups milk
    1/8 cup flour
    Sea salt
    White pepper

    In saucepan melt butter and whisk in flour, cook for a minute. Slowly add milk while whisking vigorously. Add ginger and wasabi and simmer until it is thick and smooth. Add salt and pepper to taste. Serve hot with tuna and picked ginger.

  14. 14
    crzydug2 says:

    My wife makes a killer bean dip. Here’s how to do it.
    2 cans refried beans (or make your own, if you preferr)
    juice of 1 lime (use real lime)
    sals of your choice (as hot or mild as you like.)

    mix lime juice into beans, place in dip bowl, top with salsa.
    serve with tortlilla chips. leftovers make great buritos.

    she makes a great home made salsa that is good in the above, or is wonderfull with a nice peice of beef.

    6 Roma tomatos chopped
    1 large onion (vidiala if you can get it) chopped.
    2 large pablono pepers roasted, seeded and chopped.
    1 to 2 jalpenos (or any hot peper that you like) chopped
    juice of 1 lime (use real lime)
    2 tablespoons of red wine or cider vinager

    mix it all together and refridgerate for one hour to overnight. Gets better as it ages.
    :em02:

  15. 15
    LC Fresh Sign says:

    Datilles Endiablo

    pitted dates
    spanish chorizo
    premium bacon

    stuff pitted dates with equivalent sized slices of high quality spanish chorizo (not mexican)

    wrap with half a slice of excellent bacon

    put in a terra cotta spanish baking dish, or something, preferably non-stick.

    cook at 350 for something like 45 minutes, but check and maybe turn, but wait until the bacon has rendered almost all it’s fat and they look crispy.

    you can keep them together with toothpicks, but not necessary

    prepare to receive rave reviews from your guests.

  16. 16

    5 lbs. stew meat
    5 lbs ground beef, browned
    5 lbs diced veggies (green beans, corn, carrots, peas, green/red/orange/yellow bell peppers, zucchini, squash and whatever other veggies you can think of)
    1 – 1-1/2 lbs mushrooms, both whole & sliced
    2 med. sized baskets of cherry or grape tomatoes
    3-5 lbs. potatoes, diced
    Noodles (optional)
    50-50 mix of tomato juice and water, enough to cover this mishmash, in as big a pot as you need to cook it (a 30 qt pot would be a good start)

    Combine all but the ground beef. Brown that and rinse it, then add to the mixture. Bring to a boil; let cook for 30 min thereafter.

    Serves anywhere from 10-30 people. Or Misha. (grin)

    I call it “Train Wreck Stew”.

  17. 17
    TerribleTroy says:

    Um .. YO Crunch! Those are midget strippers right? Regular ole strippers are just so 90’s….. :em95:

  18. 18
    LC SmokeyBehr says:

    Brats and Onions

    A dozen brats
    2 large onions
    1/2 stick of butter
    1 can of beer

    slice the onions into 1/16″ thick crescents or rounds
    melt butter in an electric skillet
    saute the onions until translucent
    add beer, bring to a boil
    add the brats and simmer until they’re done

    Killer Salsa

    2# tomatoes
    1 large onion
    1 bunch cilantro
    3 jalapenos
    1 serrano chile
    1/4 cup lime juice
    salt to taste

    Wash and chop everything into 1/4″ chunks. Chop the peppers finely. If you don’t want a lot of heat, de-seed and de-vein the peppers. Combine everything in a large bowl and serve.

  19. 19
    lc purple raider says:

    I’d give you bastiches my recipe for chille, but then I’d have to kill ya

    Buuuuuwhaaaahahahahahahhah! I’m taking mine to the grave with me.

    Since some people think their chili is so good it shouldn’t be shared (some names have been changed, deal with it):

    PR’s world famous porter chili:

    5 lbs lean stew beef
    2 lbs lean ground beef
    3 lbs roma tomatoes
    1 lb black beans
    1 lb black eyed peas
    1 can garbanzo beans
    2 16 oz diced tomatoes
    8 large jalepeno peppers, minced
    2 habenero peppers, minced
    2 large onions, rough cut
    4 large sweet green peppers, rough cut
    2 six-pack high quality porter (one for you, one for the chili)
    6 cloves garlic, minced
    various herbs and spices, including but not limited to cilantro, oregeno, cayenne, garlic powder, celery salt, dried chiles, and dried celery leaves.

    Soak the beans overnight.

    Brown beef on all sides with the onions and 3 of the garlic cloves, in shifts if you can. While that’s browning, rough cut the romas and the other three garlic cloves and put them in the biggest pot you can and cook them down, adding seasonings, and a porter if it gets thick. As beef gets browned add to the roma mixture.

    Continue to add porter to both yourself and to the chili.

    Once the beef is all browned, start braising the beans in yet more beer. While your wife is stirring, go out and get another 6 pack of porter (its a tradition).

    Once the beans are cooked sufficently, transfer the beans to the big pot.

    Saute onions, peppers, hot peppers and celery leaves for two to three minutes, transfer to big pot.

    Add the two cans of diced tomatoes and the rest of the porter. Add the rest of the seasonings.

    Simmer for 2 to 3 hours. Serves 3 people for several weeks.

    Good in a bowl, very good over rice, excellent over pasta.

  20. 20
    LC Draco says:

    You bastages….beans DO NOT GO IN REAL CHILI!!! (At least in Texas!! :em02: )

    1 lb cubed beef
    1 lb cubed pork
    1 lb cubed lamb
    1 bottle beer (Dos XX, Corona or Shiner)
    1/2 diced Vadalia onion
    3 cloves garlic
    3 large jalapenos
    1 can Tomato Sauce
    2 tbs tomato paste
    1 tbs balsamic vinegar
    3 tbs cumin
    3 tbs cayenne pepper
    4-5 shakes of Tabasco
    1/2 can chipotlein adobo sauce
    1 bay leaf
    1 pinch saffron
    salt and pepper to taste :em93:

    In a Dutch oven (I use this, I know…I know…it’s French) or cast iron pot, brown meat in 2 tbs butter and 2 tsp olive oil. Remove meat from the butter, add 2 more tbs butter and saute garlic, jalapeno and onion. Add the meat, tomato sauce, vinegar and Tabasco. Cook for about 10 min. Add everything else and cook until you wanna eat it. (One of my secrets is instead of 1 lb cubed beef, I make a 1/2 lb ground beef and rice mix 1 day prior and add to 1/2 lb cubed beef . The rice breaks up when put into the mix, but it is the starch I use instead of beans…) Actually, spice to your taste, I cook by smell and taste, so measuring spices is kinda arbitrary. :em02:

    That is my SIMPLE chili…. :em93:

    The SERIOUS stuff, well, I’ll never tell!!!

  21. 21
    LC Draco says:

    Damn it…I forgot….add 2 hand fulls of lime flavored Tostitos (broken up by hand into little pieces) and the juice from 2 limes when you “add everything else”!!

    And when you serve it…cover with your favorite shredded cheese!!!

  22. 22
    lc purple raider says:

    You bastages….beans DO NOT GO IN REAL CHILI!!!

    Then leave them out.

    As long as you are not using (gaack) Kidney Beans, you can do whatever you want.

  23. 23

    You ain’t kiddin’ PR, chili is SERIOUS biz’ness to bikers. It brings out all the elite qualities most sought after by the culture. Check it out, (after the kids are in bed!)
    We’ve been to a couple of my old buddy Roscoes Chili Challenges (runs 2 nites), and that’s where a good ejimakashun in Chili Craft can be explored,, just be reeeeeel careful where ya spew!

  24. 24
    LC Draco says:

    PR…the only reason beans were added to ‘foreign’ (not Texan) chili was as a starch to thicken the chili. I have been at Chili Cook offs that had, seriously, fist fights over the bean vs no bean theme. We in Texas take our chili and BBQ very seriously!! :em96:

    When I was stationed at Ft Campbell, my buddy (another Texan) had a Super Bowl party with chili. Had to make a Texan pot and a ‘not from Texas’ pot. The recipe above is not my ‘serious’ chili, which has serranos and habaneros. I once made a hot sauce with tequila, serranos, molasses, habaneros, molasses, etc. I let a guy taste it and he swore his tongue went numb for 3 hours! :em01:

  25. 25
    LC gahaze says:

    Since some people think their chili is so good it shouldn’t be shared

    Actually, it’s a Humanitarian concern. You’ve never eaten my chili.
    Hell, some-times I don’t want to eat it.
    lc purple raider sez:

    You bastages….beans DO NOT GO IN REAL CHILI!!!

    Then leave them out.
    As long as you are not using (gaack) Kidney Beans, you can do whatever you want.

    You got that right.
    Black beans, pinto beans, navy beans, great northern beans, black-eyed peas, but pleeeeeeze no red kidney beans.

  26. 26
    LC gahaze says:

    Since I know yer all gluttons for punishment, here’s some that’ll really harden your arteries

    1/4 lb. Beef suet, finely chopped
    6 lbs. Lean beef, cubed.
    2 tbsp. crushed cumin or ground cumin
    2 tbsp. ground oregano
    2 tbsp. salt
    1 CUP chili powder.
    1 to 2 tbsp. cayenne pepper
    4 cloves garlic, minced.
    2 quarts beef stock, or canned beef broth.
    1/2 cup masa harina or corn meal.
    1/2 cup cold water.
    render suet in dutch oven, or deep frying pan till crisp (basically jut make craklin’s)
    add beef, one pound at a time, and remove when browned, and set aside. When all the meat
    is browned, return it to the dutch oven (or whatever) add seasonings and broth.
    Simmer 1 1/2 – 2 hours.
    Skim off excess fat.
    Combine masa harina (or cornmeal) with cold water, then add to chili and stir thoroughly.
    Simmer another 30 minutes

    Makes about 3-3/4 quarts.

    Just about enough for Crunchie and a bevy of Midget Strippers. :em93:

  27. 27
    LC Draco says:

    LC gahaze sez:

    Just about enough for Crunchie and a bevy of Midget Strippers. :em93:

    OMG….LMFAO!!!!!

    /rubs habaneros on his balls!! Just cause I like the pain! :em98:

  28. 28
    Sir Fresh Sign says:

    LC Draco, we use the same dutch oven, although in a more orange colour. wife loves it for Beef Bougoinon, Coq au vin, etc. but for you to get both chipotle and balsamic vinegar in a chili recipe makes you my hero. those are my two favourite ingredients.

  29. 29
    lc purple raider says:

    PR…the only reason beans were added to ‘foreign’ (not Texan) chili was as a starch to thicken the chili. I have been at Chili Cook offs that had, seriously, fist fights over the bean vs no bean theme. We in Texas take our chili and BBQ very seriously!!

    You can leave the beans in or take them out.

    Be sure to use the Habeneros, the Jalapenos (or serranos).

    BUT DON’T FORGET THE FREAKING PORTER

    Seriously.

  30. 30
    LC gahaze says:

    lc purple raider sez:

    PR…the only reason beans were added to ‘foreign’ (not Texan) chili was as a starch to thicken the chili.

    That, and as an inexpensive “stretch” to the volume or add belly-packing.
    To assuage the tender sensibilities of purists, beans can be served on the side along with fresh-
    form the oven biscuits, and lots of REAL butter. I prefer the black beans for that.

    The one trouble with making good chili here in the frozen north-land, is a dearth of good peppers.
    One does not nip ’round to the market and just pick-up a bag full of anchos, pasillas, or poblanos.
    It’s hard enough to find a good Anaheim. Serranos? Forget it. Ask a grocer around here for serrano peppers and you get a look like you’re some new kind of insect life, and they’re unsure what to do
    with it.

  31. 31
    LC gahaze says:

    For the chili-heads among us, a couple links.

    Chili Pepper varieties.
    An interesting page. Listing of chili peppers from all over the world,
    with descriptions, and Scoville hotness scale numbers.

  32. 32
    LC gahaze says:

    International Chili Society
    Lots of fun here. Recipes, chili blogs, links.

  33. 33
    anonymous hourly worker says:

    Stuffed Jalapenos

    24 jalapenos
    2 8oz packages cream cheese
    1 1/2 lbs bacon
    1 package cocktail sausages

    Make a slit (not a giant hole!) in the jalapenos and pull out seeds/entrails. Using your fingers, stuff jalapenos with cream cheese. Stick a cocktail sausage into the cheesey jalapeno. Fry bacon until semi-crisp. Wind a piece of bacon around the jalapeno and fasten with a toothpick. Bake 45 minutes at 375 degrees, cheese side up.

    I really screwed myself with this recipe…after I made it two stupid bowl seasons ago, my husband won’t let me buy jalapeno poppers in the store anymore. I now must make them all.

    Letting people know you can cook is like letting them know you can fix the plumbing. Don’t do it. Let them think you can’t boil water. Then they have to do all the cooking.

  34. 34
    LC gahaze says:

    anonymous hourly worker sez:

    Letting people know you can cook is like letting them know you can fix the plumbing. Don’t do it.
    Let them think you can’t boil water. Then they have to do all the cooking.

    Made that mistake on both counts, and home electrics, drywall, painting, mechanics, gunsmithing,
    screen replacement, etc, etc. There’s days I curse the day I first picked up a screwdriver. :em41:

  35. 35
    LC Draco says:

    For stuffed jalapenos…I LOVED this one , spiced to taste of course.

    Or try this. AWESOME!!!

    I just add Smoked Spanish Paprika and Hungarian Sharp

  36. 36
    Sir Fresh Sign says:

    i use smoked Spanigh Paprika for an incredible andalusian adobo recipe i’ll post later….

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