I have been doing a series of game time recipes for a site that my son has a lot to do with patriots life.com but I wanted to show my appreciation of the job that the Replacement Refs are doing by sharing some of their right on call for game time and halftime treats. One of my favorite lines I have heard so far is Oh Really they did not cover that at Footlocker orientation!
So in light of the brilliant job the Replacement Refs are doing I thought it only appropriate that we share some of their suggestions for during the game and halftime treats. You got to admit they could not miss calling the right snack at the right time. I have changed the name of the first of these into more appropriate football terminology and added my comments to others. I have to say after trying Scrapple the wait was worth …….. sorry I had to run, just made a touchdown of sorts.
Scramble, Fumble, Recovery Slow Cooked Stew (Scrapple)
As with preparing Sunday’s game plan this meal takes some time to make but the cheers of the crowd make up for it when you serve it up. You’ll score a real touch down with this halftime show.
- 1 hog’s head
- 4 to 5 quarts cold water
- 4 teaspoons salt
- 4 teaspoons powdered sage
- yellow corn meal (about 3 cups)
Separate one hog’s head into halves. Remove eyes and brains. Scrape head and clean thoroughly. Place in large kettle and cover with 4-5 quarts of cold water. Simmer gently for 2 to 3 hours, or until meat falls from the bones. Skim grease carefully from the surface; remove meat. chop fine, and turn liquor ( Steve says I have no clue I think stir). Season with salt, pepper, and sage to taste. Sift in corn meal, stirring constantly, until the mixture is thickened to the consistency of mush. Cook slowly for 1 hour over low heat. When sufficiently cooked, pour into greased oblong pans and store in a cool place until ready to use. Cut in thin slices and fry until crisp and brown. Makes 6 pounds.
Server with a cup of nice cheddar coffee or a spam shake.
Smooth delicious and full of protein
- 1 can of Spam
- 1 tin of anchovies
- 2 12oz cans of beer
- 4 oz tomato juice
- 1 teaspoon Dijon mustard
- 1/2 cup chopped up parsley
- 1/4 cup chopped scallions
- dash of Tabasco
- salt (if you’d need it), pepper to taste
Put it in blender and blend until smooth
Serve chilled with celery stick
Fried Hornworms on fried tomatoes
These lightly fried battered tomato slices topped off with a crunchy goodness will score big with your crowd.
- 3 tablespoons olive oil
- 16 tomato hornworms
- 4 medium green tomatoes, sliced into 1/4-inch rounds
- Salt and pepper to taste
- White cornmeal
In a large skillet or wok, heat the oil. Then lightly fry the hornworms, about 4 minutes, taking care not to rupture the cuticles of each insect under high heat. Remove with a slotted spoon and set aside. Season tomato rounds with salt and pepper, then coat with cornmeal on both sides. In a large skillet, fry tomatoes until lightly browned on both sides. Top each round with 2 fried tomato hornworms. Garnish the paired hornworms with a single basil leaf.
During the game
- Cheddar Coffee –A little razzle dazzle – When the coffee is gone, slurp down the glob of melted cheese.
- Sunflower Worcestershire Delight – a fall twist of a favorite baseball treat.
- Banana Worm Bread – The smell alone makes the mouth….
- Rocky Mountain Oysters– Round and crunchy a prairie treat
- Progresso Lentil Soup with Chocolate Pudding – Are there words to describe that first taste?
- Cricket Cookies –These are not just a night game treat
- Pig’s Face and Cabbage – You had to do something with the rest after the footballs were made.
- Clams Sundae – A typical Patriot’s press conference
- Deer Poppers – 1, 2, 3 4, I want some more…
- Moose Nose Soup – It is Moose Nose Soup. First you need a moose nose and its tongue. Burn and scrape the hair off the nose on an open camp fire or use a blow torch. Cut the nose and tongue into cubes and boil for about an hour. Add onions if you wish. I enjoyed this soup, but people find it gross. Well you’re missing out.
Find more of these types of recipes at http://www.wildrecipes.com/