Sunday, November 25, 2012

The Old Try

The regular season is over and it's time to start thinking about the season (aka bowl season).  Don't forget to check out past Gameday Style posts for more great gift ideas.

First up, is The Old Try.  I purchased this print a few months ago for my home that's trying hard to raise two gentlemen...


The Old Try has some Gameday Style in a subtle, fun and classy way.  Subtle, because you may not know what some of these designs are referring to, unless you're a devoted fan of one of these Southern schools. 












Take a look at





Thursday, November 22, 2012

Happy Thanksgiving!

Gameday Style wishes you 
a fun day of family, friends, food and football...

Order this cute turkey for a little boys' shirt.  Available from DC Stitches on Etsy.



Tuesday, November 20, 2012

Save that Turkey! It's Gumbo time...

Life is so simple and delicious when you follow a formula such as this. Get your turkey going for gumbo while cleaning up after the feast on Thursday evening and you'll be all ready for Saturday and/or Sunday's tailgating or football-on-TV watching.  Garden and Gun tells us how.


from Garden and Gun magazine

Day-After Gumbo

Turn your Thursday bird into a Friday Saturday feast
If the day after Thanksgiving is your favorite food day of the year, then Justin Devillier, of La Petite Grocery in New Orleans, is your kind of chef. “Although leftovers ‘as is’ are good, turning them into another celebratory meal keeps the holiday eat fest going at my house,” he says.
On Thanksgiving night, the chef covers the carved turkey carcass with water, and as the family party winds down, the roasted bones simmer away, forming a rich stock. The next morning, he adds aromatics and andouille, and stirs in a nice dark roux. “I like mine as dark as I can get it without burning it,” he says.
Once assembled, the gumbo cooks slowly, letting the sliced andouille contribute its spiciness to the thickening stock. “Serve it with rice or potato salad or my Thanksgiving favorite, a scoop of cornbread dressing,” Devillier says. “And don’t mind the bones. Just pick the meat off and eat around them.


Leftover Turkey Gumbo
(About 6 serving)
Roux Ingredients
(makes 5 cups)
3 cups flour
2¾ cups vegetable oil
Preparation
Over moderate flame, heat the vegetable oil in a large enamel-coated cast-iron skillet. Add the flour slowly while whisking out any lumps. When all of the flour is incorporated, the mixture should have a viscosity slightly thinner than cake batter. Cook while whisking constantly to prevent any roux from sticking to the bottom of the pot and burning. As the roux gets close to finishing—in about 30 to 40 minutes—it will turn dark brown. Remove from heat and transfer to a heatproof container. Use in recipe, or cool completely, cover, and refrigerate until ready to use, bringing the roux back to room temperature.
Gumbo Ingredients
The bones and scraps of one roasted 12-- to 14-lb. turkey (You can quarter the carcass with kitchen shears to 
better fit the pot.)
2 large yellow onions, diced
¼ cup finely chopped garlic
4 lbs. andouille, cut into 
¼-inch “coins”
1 bunch thyme
1 sprig sage
¼ cup paprika
2 tbsp. cayenne pepper
2 tbsp. Worcestershire sauce
¼ cup hot sauce (Devillier prefers Crystal)
Coarse salt and ground 
black pepper
Preparation
The night before: Place the turkey in a five-gallon pot and add just enough water to cover. Over moderately high heat, bring the liquid to a boil, lower heat, and simmer for a few hours to make a stock. Cool and refrigerate. The next day: Remove turkey stock (with turkey bones) from refrigerator and let stand for one hour. Over moderate heat, bring back to boil, add the roux, and stir to dissolve. Add remaining ingredients, lower heat, and simmer the gumbo until thickened, about 2½ hours. Season with salt and pepper.



Friday, November 16, 2012

Hot Chocolate Time


It's November and time for some hot chocolate...whether you are enjoying gameday at the stadium or at home, you may be inspired by this photo like I was.  


Dixie Delights, a fun blog to follow, made a hot chocolate bar for her back porch.  You can do this on the porch, in the den, in the kitchen or in a parking lot.  One variation for the parking lot tailgate, is to put the hot water in a carafe or thermos that you can take in the car.  Don't forget the cups and some spoons to stir in the hot chocolate mix, chocolate chips, mints and marshmallows.  And why not add a can of Reddi Whip?  

Enjoy!  And thanks to Dixie Delights for the gameday inspiration.  


Wednesday, November 14, 2012

Giada's Gameday

Get Giada De Laurentiis' gameday favorite recipes from her gameday special on 
Giada at Home on Food Network.  


Caprese Burgers
Spicy Cinnamon-Chocolate Brownies



Warm Artichoke and Bacon Dip

Recipe courtesy Giada De Laurentiis
1 teaspoon chili powder 
1 teaspoon ground cumin 
3 to 4 pita breads 
2 tablespoons extra-virgin olive oil 
1/2 teaspoon kosher salt 

Dip: 
Butter, for greasing the baking dish 
5 strips thick-cut bacon 
1 teaspoon extra-virgin olive oil, optional 
2 shallots, chopped 
2 cloves garlic, minced 

One 8-ounce bag frozen artichokes, thawed 
1 1/2 teaspoons kosher salt 
1/2 teaspoon freshly ground black pepper 
2 cups (16 ounces) mascarpone cheese 
1/3 cup sour cream 
1/4 cup mayonnaise 
1/4 cup fresh lemon juice (from 1 large lemon)

Directions

For the pita 
chips: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees 
F. In a small bowl, combine the chili powder and cumin. Drizzle the tops of the pita 
breads with the oil and sprinkle with the spice mixture and salt. Cut each pita bread 
into 8 wedges and arrange in a single layer on a baking sheet. Bake until crisp and 
golden, about 10 minutes. 

For the dip: Place an oven rack in the center of the oven. Preheat the oven to 400 
degrees F. Butter a 9-inch round ceramic deep-dish pie pan or a 1-quart baking 
dish. 

Place a large skillet over medium-high heat. Add the oil and bacon and cook until 
crispy, about 8 minutes. Remove the bacon and drain on paper towels. When cool enough 
to handle, crumble into 1/2-inch pieces. Set aside. In the same skillet, add the oil 
(if needed), shallots, garlic, artichokes, 1/2 teaspoon of the salt and pepper. Cook 
over medium-high heat until the shallots are translucent and the artichokes begin to 
brown, about 8 minutes. 

Transfer the vegetables to a food processor. Add the mascarpone cheese, sour cream, 
mayonnaise, lemon juice, 1/2 of the cooked bacon pieces and the remaining 1 teaspoon 
salt. Pulse until combined but still chunky. Place the dip in the prepared baking dish 
and sprinkle with the remaining bacon pieces. Bake until just warmed through (do not 
let the dip boil), 10 minutes. Serve the pita chips alongside.

Monday, November 12, 2012

Team Theme Subway Art

You've seen the team-themed subway art, now make your very own...
customized for your own team.  


Husker fan, Sara, and Mom Endeavors writer tells you how right here...



Saturday, November 10, 2012