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Gator bait

Lure football fans to your championship shindig with servings from the slow cooker.

By JANET K. KEELER
Published January 3, 2007

The slow cooker works for you while you're working for someone else from 9 to 5. Gather the gang at 7:30 for pregame festivities like orange-and-blue face painting and put out dinner by 8 o'clock, when coverage starts on Fox.
	[iStockphoto.com]

For thousands of University of Florida football fans, Monday is the Super Bowl.

That's when the No. 2 Gators play the No. 1 Ohio State Buckeyes in the national championship game in Glendale, Ariz. The winner earns bragging rights for an entire year as the best college team in the land. Think of the T-shirt sales.

It's an exciting time for Swamp people but problematic for party hosts. The game is on a weeknight Monday, which means cooking time will be short thanks to work schedules, plus kickoff isn't until 8:30 p.m. If you wait until halftime to eat, it will be at least 10 and some of your guests will be thinking about watching the rest of the game from their beds.

Dedication only goes so far on a school night, even for a beloved football team.

For this big game, the slow cooker is your best friend. (Takeout is a close second but remember to place orders early, like Sunday. You won't be the only person who thinks pizza, wings and beer is the perfect game day menu.)

The slow cooker works for you while you're working for someone else from 9 to 5. Gather the gang at 7:30 for pregame festivities like orange-and-blue face painting and put out dinner by 8 o'clock, when coverage starts on Fox.

My favorite slow cooker football food is pulled-pork sandwiches. So easy, so good. Serve it on soft rolls with extra barbecue sauce on the side. Coleslaw - get it at the deli - can be piled on the plate alongside the sandwich or stuffed inside the bun. Sweet crunchy slaw pairs nicely with the tangy shredded meat.

For more crunch and a few more token vitamins, set out a variety of pickles: Carrots, asparagus, string beans and all manner of cucumbers are more healthful than potato chips.

I make mine with a boneless pork shoulder roast. Let it slow cook all day with a couple of sliced onions and a can of condensed French onion soup. As soon as you get home from work, take out the meat and discard the onion and liquid. When the roast is cool enough to handle (work quickly, though, party time is imminent), tear the meat into long shreds. Return it to the slow cooker and add your favorite barbecue sauce. Let the meat and sauce cook on low until you're ready to eat.

Other candidates for a slow cooker party are Italian sausage and peppers, ribs and, yes, even wings.

And on a Monday night in the era of New Temperance, your home team may not be the chugging champs of old, so set out a variety of beers, ales and stouts that encourage savoring over swilling. For Florida flavor, try Dunedin Brewery or Tampa's Yuengling. Of course the modern bar is well stocked with sparkling water, fruit juices and soft drinks.

Don't be shy about asking guests to bring something, especially if you're providing the main dish and beverages. You'll need some snack food like chips and dip, and crackers and cheese. Go for sweets that are easy to eat such as cookies and brownies.

Forget cupcakes; that ain't football.

Times staff writer Chris Sherman contributed to this report. Janet K. Keeler can be reached at (727) 893-8586 or jkeeler@sptimes.com.

The University of Florida Gators play the Ohio State Buckeyes for the national championship football title in Glendale, Ariz., on Monday. Coverage begins at 8 p.m. on Fox. Kickoff is 8:30. 

Recipes

Slow Cooker Country-Style Pork Ribs

1 large onion, sliced and separated into rings

21/2 to 3 pounds country-style pork ribs

11/2 cups vegetable juice cocktail

1/3 cup tomato paste

1/4 cup molasses

3 tablespoons cider vinegar

1 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon dried thyme, crushed

1/8 teaspoon dried rosemary, crushed

- Place onion in a 31/2- to 6-quart slow cooker. Place ribs on top of onion in cooker. In a medium bowl stir together remaining ingredients. Reserve 1 cup juice cocktail mixture for sauce; cover and refrigerate. Pour remaining juice cocktail mixture over ribs.

- Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

- For sauce, in a small saucepan heat reserved juice cocktail mixture to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Transfer ribs to serving platter; discard cooking liquid. Serve sauce with ribs. Makes 4 to 6 servings.

Source: Better Homes & Garden

Slow Cooker Chicken Wings

3 pounds chicken wings (16 wings)

Salt and pepper to taste

11/2 cups any variety barbecue sauce

1/4 cup honey

2 teaspoons prepared mustard or spicy mustard

2 teaspoons Worcestershire sauce

Tabasco to taste, optional

- Rinse chicken wings; pat dry. Cut off and discard wing tips then cut each wing at the joint to make two sections. Sprinkle wing pieces with salt and pepper; place wings on an lightly oiled broiler pan.

- Broil about 4 inches from the heat for 10 minutes on each side, or until chicken wings are nicely browned. Transfer chicken wings to slow cooker.

- In a bowl, combine barbecue sauce, honey, spicy mustard, Worcestershire sauce and Tabasco. Pour sauce over chicken wings. Cover and cook on low for 4 to 5 hours. Serve directly from slow cooker, keeping temperature on low. Makes about 30 chicken wings.

Source: www.about.com

Slow Cooker Sausage and Peppers

2 pounds sweet or hot Italian sausages

2 onions, chopped

2 green peppers, cut into 2-inch pieces

1 red bell pepper, cut into 2-inch pieces

2 cloves garlic, minced

14 ounce can diced tomatoes, undrained

6 ounce can low-sodium tomato paste

1/2 cup dry red wine or beef broth

1 tablespoons dried Italian seasoning

1/4 teaspoon pepper

- Cook sausage in heavy skillet over medium heat until browned, turning occasionally. Layer half of the onions on bottom of 3- to 4-quart slow cooker, then add half of the peppers. Add all of the browned sausage, then the rest of the onions and peppers and the garlic.

- Add diced, undrained tomatoes, tomato paste and red wine to skillet and cook over medium heat for 2 to 3 minutes, stirring to loosen brown bits on bottom. Pour over mixture in slow cooker. Cover slow cooker and cook on low for 6 hours. One hour before mixture is done, add Italian seasoning and pepper to slow cooker and stir well. Cover and cook one more hour until sausage is thoroughly cooked and vegetables are tender. Serves with hoagie rolls.

Serves 8.

Source: www.about.com

[Last modified January 2, 2007, 17:33:49]