My Favorite Football Game Food – Todd’s Top 5
My Father-in-Law is an excellent chef. We watched the Big Game yesterday at their house. I ate so much my stomach hurt. I had to waddle to my truck when we left. We had so much good food and all of it was stuff I like, especially when I am watching football. These are my “Top 5 Football Game Foods”, however you can eat them any time. You don’t really need a game to partake.
My Father-in-Law has an excellent recipe for chili. He makes several gallons at time and then freezes it in quarts. He broke out a quart on Sunday. Chili is #5 on my list.
4. Fresh Veggies & Dip
A couple years ago I would have said chips and dip. Now that I have been trying to get healthier, I have developed a taste for fresh vegetables. On Sunday we had sugar snap peas, carrots, celery, and broccoli. I also like fresh mushrooms, cauliflower, and green peppers. It doesn’t hurt to have some ranch dressing for a dip.
3. Peel & Eat Shrimp
I love shrimp, especially the way my wife’s Dad does it. He boils it in beer and Old Bay Seasoning. It makes a thick meaty shrimp not that cold slimy stuff you get in most restaurants. I can’t believe it, but peel & eat shrimp is only #3 on my list.
2. Bacon Wrapped Dates
Dates wrapped in bacon are amazing and they are simply amazing and they are so simple to make. If you serve them to guests, don’t tell them the bacon is wrapped around a date. They usually can’t guess what it is. They sweet and salty together are perfect, as is anything wrapped in bacon.
1. Chicken Gizzards
Number one on my list of “Favorite Football Game Food” is gizzards. That’s right, chicken gizzards. The secret is cooking them all day so they literally melt in your mouth. If you get gizzards at restaurant they are tough and chewy and grissel. Cook them for a few hours and it solves that problem. I could eat dozens and dozens of them and I do and I did.
Here is the recipe for the chicken gizzards, by request:
1. Melt two cubes of butter in a large frying pan.
2. Add four or five pounds of chicken gizzards. If they have hearts mixed in with them, thats OK.
3. Add two or three cups water to cover the gizzards about 2/3 of the way.
4. Cover and cook slowly so the water is just barely boiling for 5 hours.
5. During cooking add about 2 TBSP dried parsley, 2 tsp dried garlic, 2 TBSP dried onion flakes , salt and pepper to taste, and 1 cup of white zin wine.
6. Add more water during cooking only if necessary. At the end of the five hours the water should have been reduced so you just have a thick buttery sauce. If not, keep on cooking until it thickens.