Raiderstation

(Since I was traveling these last few weeks)
In the vein of what's cooking with Scotman and Attyla.

As in years past, the 2026 What’s Cookin for Gameday thread. Post each week what you’re having on Gameday, drinks, appetizers etc,

Last year’s turned up some good stuff, so keep these in mind:

* Each week post what you are having for food, aka main dish.
* Appetizers?
* Desert?
* Each week what are you drinking?
* Include what you're having if you're tailgating.
* If you are ordering, what are you ordering?
* Brunch, you name it.

Wife is visiting her sister in Houston and the kids are in college. Looks like I am dialing up Chico's Pizza after the some a.m. yard work.

With the temps plunging below 80 Im making a big pot of beef stew for later. Fighting a cold so I may lay off the drinking today trying to get right for our Vegas trip next week. The Raiders may make me drink a few rums though.

FLORIDARAYDAH wrote: Sun Oct 18, 2026 8:48 am With the temps plunging below 80 Im making a big pot of beef stew for later. Fighting a cold so I may lay off the drinking today trying to get right for our Vegas trip next week. The Raiders may make me drink a few rums though.

I made mine on Friday. Hungarian goulash style. 4# chuck cut into 3/4 to 1" cubes browned in batches. 2 jumbo onions coarsely diced and sauteed with the beef removed. 6 cloves chopped garlic and 4 hot cherry peppers (stems removed but not cored) chopped and sauteed after the onions soften up. add 4-6 teaspoons of sweet paprika and 4-6 teaspoons caraway seed and bloom them. Add the beef back in. add 8-10 pureed roma tomatoes and 1 qt beef stock (Better than Buillon recommended adding an extra jolt beyond the jar directions). Braise on med-low for 90-120 minutes. While its braising oven roast on broil 8-10 red bell peppers, quartered, cored and seeded until the skins are blackened (takes about 13 min of oven time in my preheated oven), then place them in a covered bowl to finish softening up. Once cool, peel the charred skin (ez as long as you dont underbroil them) and cut the quarters into bite sized pieces. add them to the stew and braise another 20-30 minutes. add 16 oz tempered sour cream. Serve over sea shells.

Goan Chicken Vindaloo.
And its a hot one..

App? Bourbon Beers and Bongs with Free Bird.

In n out double double animal style with whole grilled onions, fries and and lemonade. With a couple space dust IPA’s to wash it down!

Cruisin with Tooz wrote: Sun Oct 18, 2026 11:45 am I made mine on Friday. Hungarian goulash style. 4# chuck cut into 3/4 to 1" cubes browned in batches. 2 jumbo onions coarsely diced and sauteed with the beef removed. 6 cloves chopped garlic and 4 hot cherry peppers (stems removed but not cored) chopped and sauteed after the onions soften up. add 4-6 teaspoons of sweet paprika and 4-6 teaspoons caraway seed and bloom them. Add the beef back in. add 8-10 pureed roma tomatoes and 1 qt beef stock (Better than Buillon recommended adding an extra jolt beyond the jar directions). Braise on med-low for 90-120 minutes. While its braising oven roast on broil 8-10 red bell peppers, quartered, cored and seeded until the skins are blackened (takes about 13 min of oven time in my preheated oven), then place them in a covered bowl to finish softening up. Once cool, peel the charred skin (ez as long as you dont underbroil them) and cut the quarters into bite sized pieces. add them to the stew and braise another 20-30 minutes. add 16 oz tempered sour cream. Serve over sea shells.

That sounds awesome

Week 7 -Rams @ Raiders
Today's provender:Turkey burgers; Impossible burgers for Ms. Willmark
Who's Cooking: Willmark
Drinks: AM - grapefruit Fresca, and Glenlevit later for me, wine for Ms and Mrs Willmark
Appetizers: YTBD

Willmark wrote: Sun Oct 25, 2026 6:55 am Speaking of audibles, this week is just that on the food front for Willmark clan.

Week 7 -Rams @ Raiders
Today's provender:Turkey burgers; Impossible burgers for Ms. Willmark
Who's Cooking: Willmark
Drinks: AM - grapefruit Fresca, and Glenlevit later for me, wine for Ms and Mrs Willmark
Appetizers: YTBD

One of my Hispanic co-workers told me if you make a margarita (rocks) with grapefruit it's called a Paloma.
Fun fact for the day

Today will be Zupa Tuscana on the menue.

Dr Death wrote: Sun Oct 25, 2026 10:37 am Today will be Zupa Tuscana on the menue.

That is a favorite of mine. I know Olive Garden isn't authentic Italian food but they have this on their menu and it's actually pretty good.

Chicken pot pies over egg noodles.

Luckily for me it’s temperate year round so I can bbq all year. Doing my family favorite St. Louis Ribs, homemade sauce on the side and experimenting with a banana cream pie. Pics will be edited in later.

...grilled strip steak and previously frozen vegetables.....

Grilled cheese and tomato soup.

Beef shin and Guinness stew served over roasted butternut pumpkin and sweet potato mash.

Browned off the shin and then de-glazed adding lots of vegetables. Cooked low and slow with fresh thyme and mushrooms. Little bit of creamed horseradish on the side.