Football Sundays!
Do you prepare any special foods for weekend gatherings in front of the big screen, or for tailgate parties?
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4 Comments:
Yesterday's menu was as follows:
BBQ Pork Tenderloins, Pomegranate Chipotle Glaze
Focaccia
Israeli Couscous Salad
Prosciutto-Wrapped Asparagus with Herbed Cream Cheese
Scratch-Made Queso (and chips)
Blueberry Almond Shortbread
Rustic Plum Tart
Blondies
We also served a Giordano's Chicago Style Stuffed Pizza we got as a "take and bake" to test out the new Giordano's in Tampa. (OMG. I've been eating NY pizza my whole life but must say this was YUMMY!)
Our crowds have steadily increased in size over the weeks.
chiff0nade at 8:29AM on 10/22/07
Usually chili, pulled BBQ, wings- either grilled or baked, and/or whatever finds it's way onto the grill (my grill is always going - even in the snow).
That's in addition to whatever I decide to chuck on a platter and toss out - chips, antipasto, salumi, veggies, chips, crackers. And dip - always dip. Multiple varieties. There's something inherently good about taking something tasty and dipping it in something else which is also tasty. I can't explain it.
corycm at 1:02PM on 10/22/07
Wow, those are awesome spreads. I love when hosts provide a lot of dips for my chips - hummus, artichoke dip, spinach dip, salsa, guacamole, you name it!
Hillary
Chew on That
Chew on That at 2:42PM on 10/22/07
I have pepperoni in the fridge and this Sunday, I want to do a pepperoni sauce for pasta. It's really simple.
1 Stick Pepperoni
1 Tbs. Olive Oil
3-7 cloves of garlic, chopped
1 onion chopped
1 can tomato puree
1 can petite diced tomatoes
oregano
basil
S&P
Short pasta such as penne or ziti
Parmesan cheese
Peel the stick of pepperoni by running the tip of a knife down the side, then pull off the casing. Cut into circles, about 1/4" thick. (Don't have the deli do this, they come out too thin.)
Saute the garlic and onion in olive oil about 2-3 minutes. Add the tomato products, oregano, basil, and stir. If sauce is too thick, add 1/4 to 1/2 cup spring water. Simmer on low heat 1 hour, stirring occasionally. Taste and adjust seasoning if necessary (pepperoni is both salty and peppery, you may not need to add a thing.)
Boil pasta till al dente and drain. Toss pasta in some of the sauce. Each serving should have ample sauce and pepperoni circles on top. Sprinkle with parmesan.
Crusty bread goes well with this!
chiff0nade at 11:30AM on 10/23/07