Big news and happy times for New York Giants fans after last weekend's win over the San Francisco 49ers for this years Super Bowl slot. Then a severe blow struck some of those same fans. According to the MSN Fox Sports report, non club season ticket holders were weeded out by random computer selection based on seniority and weren't going to the super bowl.
The Giants and Patriots will kick off Feb. 5 at 6:30 p.m. ET in Indianapolis for Super Bowl XLVI. More information.
No fear! Although the atmosphere won't be the same as if fans were at the game, area sports bars are offering some great deals with guaranteed tons of fun.
Ninety Nine: Kids eat free all day on game day Sunday when ordering off the kid's menu and with every adult entree' purchase. The new menu features delicious selections such as Shrimp Scampi Macaroni and Cheese, Chicken Rigate, and so much more.
The Cage: One of the newest sports bars in Utica and quite the hot spot. A lot of TV's for an all around good view. Good eats! Drink specials and giveaways. Halftime buffet. Party starts at 6pm, kickoff is 6:20pm. **21 and Over ONLY **
Celtic Harp: Pre and Post game specials. A lively place with "Cead Mile Failte" (One Hundred Thousand Welcomes).
There are so many more great places to visit on game day in Utica. Get your team shirt on and celebrate! ....whisper...."Go GIANTS!"
A Game Day Recipe
Entertaining at home? Try this dish for something sure to please and good for you as well.
Sweet Pea Peach Salsa UNDER Sea Scallops
Salsa
- 10 oz bag Green Giant Frozen Peas – steam in the bag and allow to cool.
- 1 diced peeled peach
- 1 diced red bell pepper
- 1 chopped green onion
- 3 TBS fresh lemon juice – divided
- 1 tablespoons chopped fresh cilantro
- 2 teaspoons minced peeled fresh ginger, divided
- 1 garlic clove, minced
- salt and pepper to taste
The Scallops
- 2 tablespoons soy sauce
- 2 teaspoons oriental sesame oil
- 16 large sea scallops
- 1 tablespoons honey
- Fresh cilantro leaves – for garnish
Salsa: Mix cooled peas, peaches, red bell pepper, green onions, 2 tablespoons lemon juice, chopped cilantro, 1 teaspoon ginger, and garlic in small bowl to blend. Season to taste with salt and pepper. Chill in fridge while you prepare the scallops
Scallops: Whisk soy sauce, sesame oil, remaining 1 teaspoon ginger, remaining TBS lemon, and honey in medium bowl to blend. Add scallops and stir to coat. Let stand 15 minutes at room temperature, making sure to coat all sides.
Heat a sauté pan over medium-high heat. Thread 4 scallops on each of 4 metal skewers. Sprinkle with salt and pepper.
Saute scallops until just opaque in centers, about 2 minutes per side.
Spoon salsa into center of platter. Arrange scallops on top salsa. Sprinkle with cilantro leaves and serve.
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