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re: Gameday menu?
Posted on 8/27/14 at 10:48 am to Dale Doubak
Posted on 8/27/14 at 10:48 am to Dale Doubak
Filet and ribeyes
Lots of Beam and Decadence
Lots of Beam and Decadence
This post was edited on 8/27/14 at 10:55 am
0
Posted on 8/27/14 at 10:49 am to Dale Doubak
Tailigating in Ann Arbor.
Will be doing a french cheese board with locally grown grapes, apples, and cherries.
Wine bar
Watercress tea sandwiches
Mini quiches
Endive salad
And a choice between cedar plank seared salmon or 8 oz fillets. Sides will be polenta with a pinot noir reduction sauce and asparagus.
Desert will be a peach tart
Will be doing a french cheese board with locally grown grapes, apples, and cherries.
Wine bar
Watercress tea sandwiches
Mini quiches
Endive salad
And a choice between cedar plank seared salmon or 8 oz fillets. Sides will be polenta with a pinot noir reduction sauce and asparagus.
Desert will be a peach tart
Posted on 8/27/14 at 10:49 am to LSUTygerFan
Posted on 8/27/14 at 10:51 am to Dale Doubak
I'm thinking about putting some mallards from last hunting season in the cajun microwave at about noon or 1pm while we have drinks, play washerboards, and have the game on outside on the patio.
I will marinate the ducks Friday night and wrap them in bacon. Put them in a foil pan and wrap the pan in foil. Cook for about 4-5hrs and if the gravy is good, serve with rice. If the gravy is mediocre, serve potato salad and rice dressing.
I will marinate the ducks Friday night and wrap them in bacon. Put them in a foil pan and wrap the pan in foil. Cook for about 4-5hrs and if the gravy is good, serve with rice. If the gravy is mediocre, serve potato salad and rice dressing.
Posted on 8/27/14 at 10:56 am to TreyAnastasio
quote:
Tailigating in Ann Arbor.
Will be doing a french cheese board with locally grown grapes, apples, and cherries.
Wine bar
Watercress tea sandwiches
Mini quiches
Endive salad
And a choice between cedar plank seared salmon or 8 oz fillets. Sides will be polenta with a pinot noir reduction sauce and asparagus.
Desert will be a peach tart
Great spread....but for a FOOTBALL GAME?
Posted on 8/27/14 at 11:26 am to Dale Doubak
Whatever my husbands wants
Posted on 8/27/14 at 11:48 am to Dale Doubak
just pulled a backstrap, a tenderloin and a rack of ribs off of a caldwell parish piney woods rooter out of the freezer.
Posted on 8/27/14 at 11:51 am to DEANintheYAY
quote:
Great spread....but for a FOOTBALL GAME?
That's how we roll in Ann Arbor
Posted on 8/27/14 at 11:52 am to TreyAnastasio
quote:
Tailigating in Ann Arbor. Will be doing a french cheese board with locally grown grapes, apples, and cherries. Wine bar Watercress tea sandwiches Mini quiches Endive salad And a choice between cedar plank seared salmon or 8 oz fillets. Sides will be polenta with a pinot noir reduction sauce and asparagus. Desert will be a peach tart
You watching ballet or football?
Posted on 8/27/14 at 11:54 am to OTIS2
quote:
ballet or football
Hard to distinguish between the two up there.
Posted on 8/27/14 at 11:55 am to OTIS2
Going to the game in AtL so I guess something around the dome
Tomorrow I am roasting a chicken on the grill. Not sure about the sides yet.
Tomorrow I am roasting a chicken on the grill. Not sure about the sides yet.
Posted on 8/27/14 at 11:57 am to OTIS2
quote:
You watching ballet or football?
A Michigan Man provides the best no matter the circumstance.
Posted on 8/27/14 at 11:57 am to OTIS2
quote:
watching ballet ?
a bib and a 2 2 ought to suffice?
Posted on 8/27/14 at 11:59 am to TreyAnastasio
Beef brisket, sausages from Tramonte's, Texas potato salad, baked beans and quinoa salad (need something kind of healthy)
Posted on 8/27/14 at 12:00 pm to TreyAnastasio
quote:
A Michigan Man provides the best no matter the circumstance.
I call bullshite...Don't see no boudin or ribs on the menu....
Posted on 8/27/14 at 12:01 pm to OTIS2
quote:
I call bullshite...Don't see no boudin or ribs on the menu....
I thought about doing a charcuterie board instead of the cheese board, but decided against it.
Posted on 8/27/14 at 12:01 pm to TreyAnastasio
Posted on 8/27/14 at 12:10 pm to Dale Doubak
For annual variety, I like to adopt a recipe from the area of the team we're playing. But, brats don't really tickle my fancy, so I'm taking it upon myself to make cuban sandwiches.
Posted on 8/27/14 at 12:26 pm to Tiger Ree
quote:
I don't want to be distracted or do anything to risk injury for the first football weekend.
Risk injury while cooking food?
Posted on 8/27/14 at 12:29 pm to crimsonsaint
you goin to trios and watch with the gahhhhhhden district crowd?
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