Sports bar food is “where it’s at” when your man and his friends settle down to watch the primo game of the season. Looking for good hearty food that satisfies? Look to the menu and recipes that follow. What could be better than roast beef, fried shrimp, oysters and wings? Add a cold brew and that’s all she wrote…….
Menu
- Roast beef Po Boys on crisp French Bread
- Fried Oysters on Texas Toast
- Fried Shrimp with Remoulade Sauce
- Asian fried Chicken Wings
Roast beef Po Boy
There is almost nothing better in the sandwich category then a great big, dripping with gravy, roast beef po boy sandwich. If you didn’t know before, the secret to this sandwich is the quality of the French bread used. Publix Supermarket has one of the best bakery operations in the metro Atlanta area and their French bread is top notch. Lee’s Bakery on Buford Highway and La Suprema Bakery with five locations in Atlanta bake short loaves for individual sandwiches and both make an excellent product.
Whether the choice is top round or a chuck roast, if the meat is tender, seasoned well, properly shredded and swimming in good brown gravy, all that is needed is to add mayonnaise, lettuce and tomato. Pickles can be an option as well. Mmm mmm good!
Fried Oysters
That old tale that says if the month has an “r” in it, it must be oyster season rings true. Lucky for everyone, oysters are plentiful now and to purchase a pail swimming in oyster liquor is the route to take. The Buford Highway Farmers Market is the place to get them and when you dust them with a one to three ratio of cornmeal to flour and fry them in 3 to 4 inches of vegetable or canola oil for a minute or two, you have created another taste sensation. Whether you make a sandwich with some of that good French bread or use thick slices of Texas toast, your guests will rave.
Fried Shrimp
Using the same breading and frying technique, your guest will quickly let you know if they want the shrimp piled on a sandwich or eaten alone, especially after they are made aware of the homemade remoulade sauce to dip them in. Its origins in France and later popularized in New Orleans, it is a French term meaning a sauce made from a mayonnaise base and flavored with mustard and herbs. It also goes extremely well with boiled shrimp, lobster and most items that come from the sea.
Remoulade Sauce
- 1 pint mayo
- 1 t Worcestershire
- ½ C Creole mustard
- 2 T yellow mustard
- salt to taste
- 1 T white horseradish sauce
- juice of ½ of a lemon
- 1 clove garlic-through press
- dash Tabasco
- Optional: ½ C chopped celery, ½ C chopped bell pepper, ½ C chopped onion
Asian Chicken Wings
Delicious and different is the following recipe for some amazing chicken wings. Simply put the recipe takes chicken wings to a whole new level. The wings are fried twice and that is why they are so crispy. If the sauce that goes with this recipe is too time consuming, just fry the wings per the recipe and add the old standby celery spears and ranch or blue cheese dressing for dipping. Click here for the recipe and video to show just how it’s prepared.
No matter which team wins,this menu on Super Bowl Sunday is definitely the winner of the day.
Follow the Buckhead Cooking Examiner by subscribing to this column and receive the best new recipes and interesting facts and tips about food for you and your family. For seafood recipes, click here.Follow my blog for more tips on food at www.LuvGourmet.com. Additionally, metro Atlanta has a lot of fun stuff going on and this Atlanta Community Examiner has all the nitty gritty.
Comments