While I enjoy watching the Super Bowl, I think I look forward to the food that accompanies the game even more.
I’m not sure why I insist on calling the food eaten during the game as “Tailgate” foods since they’re eaten in the comfort of my house, not in a parking lot or under a pop up tent outside a stadium, but in any case, I’ve found some new tailgate recipes to make the Super Bowl even more enjoyable.
It’s strange that John never eats lobster EXCEPT when in Maine, and as soon as he hits the state line, he starts looking for a place to eat the state’s best known crustacean. Since we crossed the state line well after dark and past the closing time of most restaurants in York, his lobster obsession had to wait another day, but that turned out to be a good thing because we just so happened to be at one of Maine’s most famous lobster shacks at lunchtime. We got in line in Wiscasset at Red’s Eats around 11:30 and waited for about 45 minutes for a lobster roll and the first taste of Maine.
A lobster roll, fries, onion rings, slaw and fried haddock (I don’t eat lobster) and we were officially welcomed to the state of Maine.
Once in Acadia National Park, a meal at the Jordan Pond House was required to make the visit complete. The traditional food at Jordan Pond House: popovers. Maine Seafood Chowder served with popovers and strawberry jam…yum.
And we had to indulge in Maine’s most famous dessert. How could we pass on blueberry crisp topped with ice cream?
There was only one more meal needed to make the trip complete. Lobster at a traditional lobster pound. A place to sit on the dock, overlooking the lobster boats and a tank of the live creatures waiting to be served to diners. After a day at Schoodic Peninsula, what we found was not quite a lobster pound, no whole lobsters plucked from the tank and dropped into boiling water, (although there was a tank). No whole lobster, but a lobster roll (and a grilled cheese sandwich) eaten on a dock…the perfect setting.
Lobster obsession satisfied until the next time we cross the state line.
OThe calendar reads September, school has been in session for a couple of weeks, the college football season has officially begun and it’s Labor Day weekend. For some reason, fall, or at least the thought of fall stirs a craving for anything Snickerdoodle.
My wonderful husband baked some Snickerdoodle cookies yesterday, but I think it’s time to bring out the bundt pan and whip up a Snickerdoodle pound cake. Here’s the post from last September when Snickerdoodle was the September Pound Cake of the Month:
I nearly missed the deadline, baking this month’s pound cake on September 28th. I just lacked inspiration as I poured over recipes.
Lime, Key Lime, Lemon Curd, Orange and Orange Dreamsicle all sounded appetizing, but I’ve already baked a Lemon Lime and a Lemonade cake so another citrus cake seemed too similar. The Condensed Milk cake looked delicious, but it turns out to just be a plain cake (maybe even store bought) with condensed milk poured over it. That sounds like cheating. And Cranberry Orange really should wait until November.
Finally I settled on Snickerdoodle…cinnamon always reminds me of fall and the cooler temperatures the last week of September put me in the mood for the taste of fall.
Snickerdoodle turned out to be a good choice. The sugary crust makes a delicious cake that can be served as a breakfast treat as well as a dessert, and what could be better than an excuse to eat dessert at breakfast!
2 teaspoons ground cinnamon
2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup unsalted butter, at room temperature
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla extract
1 cup full-fat sour cream, at room temperature
Preheat oven to 325º.
In a small bowl, thoroughly mix 1 cup white sugar and 2 teaspoons of cinnamon and set aside.
Spray bundt pan with baking spray with flour (don’t forget to spray the tube) and then dust the entire pan with the sugar cinnamon mix. This will only take about 1/3 of the mixture. Make sure you set aside the remaining sugar mixture for use later.
Sift together flour, baking soda, baking powder, and salt and set aside.
Beat the butter on medium speed for one minute.
Add one cup of white sugar and beat for three minutes, until light and fluffy.
Add one cup of light brown sugar and beat for another two minutes.
Then add eggs one at a time, beating each for one minute.
Stir in vanilla.
Add 1/3 of flour mixture, then 1/2 cup sour cream, then 1/3 of flour, the remaining sour cream, then the remaining flour, beating after each addition.
Spread 1/2 of the batter in the prepared pan and then top with 1/4 to 1/3 cup of the sugar cinnamon mixture. Add the remaining batter and sprinkle any remaining sugar cinnamon mixture over the top.
Bake for 55-65 minutes or until wooden pick inserted comes out clean. Allow to cool 10 minutes before inverting on a wire rack to cool completely.
This recipe comes from Dozen Flours, and the one change I’ll make next time is to add another layer of cinnamon…add 1/3 of batter, sugar cinnamon layer, 1/3 of batter, sugar cinnamon layer, the remaining batter and then top with the remaining sugar and cinnamon. If additional sugar cinnamon is needed, 1/4 cup sugar can be mixed with 1/2 teaspoon cinnamon.
The Snickerdoodle Pound Cake is a perfect addition to a brunch menu.
Looking for a steak dinner to make Nebraska proud, we ended up in South Bend, at the Round the Bend Steakhouse. Upon entering the parking lot, we realized we were a couple of days early since they’d be celebrating the 22nd Annual Testicle Festival in just two days.
We passed on what the menu calls, The Testicle Festival Now, and instead of ordering Beef Fries or Turkey Fries, started our meal with the Corn “Husker” Nuggets, sweet cream corn, battered and deep fried. How could we pass on corn in Nebraska?
Quote from The Testicle Festival Now portion of the menu:
“Dad used to tell me, don’t let your head beat your stomach out of something good to eat!”
While not fancy, the food at Round the Bend didn’t disappoint. Good quality steak served with salad and baked potato…not as good as what we had at Bern’s last week, but a meal representative of Nebraska, the state famous for steaks.
And what will the folks of Platt River Valley be doing this weekend? Attending a unique local festival.
The Testicle Festival is held annually on the Friday and Saturday nights of Father’s Day Weekend. If you look around at one of our festivals you’ll see people eating Beef Nuts, drinking ice cold beer, out dancing to live music & participating in the Adult Tricycle races. The party goes on in our 10,000 sq ft Reception Hall, The Ball Room, and we have an outside Beer Garden set up with spools so there’s plenty of room for everybody.
Monday, on John’s first day of retirement, the alarm sounded bright and early. The 4:45 wake up call signaled time to get out on the water for a day of fishing. An hour later he and my dad were throwing in their lines and at 7:45 I received a text message: Fish tacos tonight!
We feasted on a quick and easy dinner of fish tacos with black beans and rice.
Fish Tacos with Creamy Sauce
Old Bay seasoning
2 cups Cole slaw
1/2 cup sour cream (may want to add more)
1/4 cup mayonnaise (light)
1/2 teaspoon cumin
1/8 teaspoon black pepper
juice from one lime
1/2 teaspoon chili powder
3 Roma tomatoes, chopped
4 tablespoons cilantro, chopped
taco sized tortillas
Thoroughly mix mayonnaise, sour cream, cumin, chili powder, pepper, lime juice and a tablespoon of finely chopped cilantro. Refrigerate until ready to use. (This is best made 30 minutes or more before serving.)
Tomato Cilantro Topping
Combine tomatoes and cilantro.
Brush fish filets with olive oil and then sprinkle with Old Bay seasoning. Grill ’til flaky, flipping once, over medium low heat (about 5-7 minutes).
Place a couple teaspoons of Cole slaw in the center of the taco shell. Add fish pieces. Top with creamy sauce and tomato and cilantro mixture. Serve with black beans and yellow rice and sangria.
Last year John received a peach tree as an end of the year thank you from the family of one of his students. He planted it in what he calls his orchard and we’ve watched it grow, bloom and then develop fruit this year.
We were more than a little surprised at the number of peaches growing on this young tree and yesterday picked one of the peaches for a taste test. And while the fruit is much smaller than what I’ve picked in the past, the sweet fruit was definitely ripe and ready to be eaten.
It’s time to find some recipes. Looks like we’ll be having a peachy week.
I didn’t long to be at Mark Light Field last night to watch the Hurricanes play the Yellow Jackets. No, I wanted to be in Coral Gables so I could get a milkshake.
Watching the game on TV satisfied my case of baseball fever, but when I got a glimpse of the milkshake race, all I could think about was sitting in the stands drinking a Ragarm (vanilla ice cream with hot fudge and sliced strawberries) at the game.
Miami baseball and milkshakes go hand in hand.
In Milwaukee, it’s sausages that take the field for a nightly mascot race.
At the National’s games, in the city known for Presidents, George Washington, Thomas Jefferson, Abraham Lincoln, Theodore Roosevelt, and William Howard Taft are the entries in the President’s Mascot race.
And now the University of Miami has entered the mascot race tradition with their famous milkshakes. The competitors:
The Wizard, named for legendary UM coach Ron Fraser
JayRo, honors Jay Rokeach, the UM baseball announcer who has been ordering the same shake for thirty years
OmahaExpress, named for the ultimate goal of every season’s team…a trip to the College World Series in Omaha Nebraska
If baseball isn’t enough to bring you to a college baseball game, stop by for a milkshake, and maybe you can catch the milkshake mascot race.
With Cinco de Mayo just around the corner, it seems like a good time to experiment with some new salsa recipes. On most occasions, we make Black Bean and Corn Salsa, but I’ve decided it’s time to branch out and add a little variety to our salsa tastes.
I’m making a new salsa recipe every week in the month of May, and this week, I’m starting with a traditional tomato based recipe.
2 cups Roma tomatoes, diced (3-4 tomatoes)
1 cup white onion, finely diced (1/2 large onion)
¼ cup jalapeno, seeds removed and minced (1 jalapeno)