Super Bowl menus - Printable Version

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- Georgie - 01-31-2009 03:53 PM

Anybody cooking tomorrow? What are you planning?

- Bucko - 01-31-2009 11:52 PM

I'm cooking crow to feed the Steelers fans... [img][/img] [img][/img]

- Kcwhippet - 02-01-2009 01:32 AM

I'll be doing things a bit more mundane than Bucko's menu. Our fare will include nacho chips with a mango/pineapple/jicama salsa, my world famous Buffalo Wings, a classic Swiss fondue, a not-so-classic Israeli fondue (that includes avocados, Edam cheese and sour cream), French onion soup from a base of demi glace (courtesy of DavyJones made from his homemade dark veal stock) and carmelized Peruvian Sweet onions, bacon wrapped water chestnuts, potato skins, a red bean chili with rice, and an apricot/Amaretto sorbet for dessert. This will all start about three hours before gametime and continue until whenever. We'll probably be quaffing various beers throughout since I can't think of wines that would go all that well with all those dishes.

[This message has been edited by Kcwhippet (edited 01-31-2009).]

- hotwine - 02-01-2009 09:51 AM

Planning pizza and Rosso di Montepulciano here.

- Innkeeper - 02-01-2009 06:29 PM

Peanutbutter (disease free) sandwich, and an ale. And who's playing?

- VouvrayHead - 02-01-2009 07:08 PM

We have
*Mock-Tuna salad (vegetable protein pieces... good meaty texture, zero flavor) with red peppers, celery and a vegannaise (VERY good vegan mayonnaise substitute, better than Helmann's) smoked paprika and curry sauce.
*Spicy Fried Tofu wings (hotter than Larry fitzgerald)
*roasted coriander chickpeas
*roasted cumin-crusted okra

I went for the basic $8.99 Cline Zinfandel (2007). Haven't had for years, so I'll give it a shot. May open an off-dry white from Mt. Pleasant of America's first AVA, Augusta, MO. Also have plenty of redbridge (gluten-free beer) on hand. Brewed just down the street (I live on Pestalozzi Street, famous for AB brewery)!

Go Desert-Rats!

[This message has been edited by VouvrayHead (edited 02-01-2009).]

- dananne - 02-01-2009 08:47 PM

VH -- Menu sounds right up my alley. I, too, like the Vegannaise. Great on sammiches. We tried several nice MO wines when we were up there over the holidays. We weren't smitten with the stuff from New Oak, but we were at Baltimore Bend. There, we had some great stuff. Their Norton (Cynthiana) and Chambourcin were stellar, and the red C2 table wine was a nice quaffer. We also took home a few others from them, including a dessert-style peach wine that would be great over a bowl of Rice Dream vanilla ice cream [img][/img]

By the way, for supper tonight, Anne was having a steak with gluten-free, no carb mac-n-cheese (using Shirataki noodles) and spicy sauteed collard greens. I made wraps for me, with hummus, tabbouleh, lettuce, and shredded carrots. I sliced it up, making pinwheels. To wash it down, I'm having Uncle John's Farmhouse Hard Cider (a hard apple cider from a Michigan outfit). Anne's not drinking tonight, so I decided not to pop a cork.

Go Cards!

- Innkeeper - 02-02-2009 12:16 AM


- Bucko - 02-02-2009 12:00 PM

Well, I had to eat that crow. [img][/img]

Hellova game.