The football freaks will be at your place in the time of a two-minute-drill, and there is no time to go to the store, so in typical HudsonWiNightlife fashion you have to use what’s in the refrigerator and/or freezer and there still is grub (good football word) to avoid a challenge of the call on the field (that’s you). Reinvest that extra dough to get some money off Odd Uncle Sid and his badly thought out Super Bowl bet of a ten touchdown game, as we all know teams just feel each other out during the first half, and still have enough to invest in your child’s educational prowess via school lunch.
First, pull out any food that in any way might be needed, as you can always pack it back in like the Packers and their beef when halftime comes, and the commercials that were once new-ish are now old like yesterday’s news, and then get on the phone if you have to for delivery. Another way fast food places are getting their fair share of a fickle market is ordering your food via their own app, and yes it can even delivered, and even be used for a few bucks off your order, to boot — an even possibly, a coupon can be slotted into the equation. Like that ten-pin (I just made up that usage) of that many pieces of chicken, plus linebacker-size sides, in your bucket from KFC, and can offer up to four “offers.”
There I go again, and this is a remedy to shine as a cook, go to the concept of four squares. Cut one or more of those mucho multi-layered burgers from various fast food restaurants — and some will let you get more than one variation in their two for-ones, essentially, sliced into quarters and serve in a variety of ways in equal combination with other food stuffs. But first, if its like a big Whopper, wisp past the edges to get out the good goop that can be there when sliced — and a perk of being a cook is you get to lick the spoon — and not waste anything at the same time. HudsonWiNightlife loves that combo as much as two-for-one sandwiches.
And how to use these drawn (OK that instead would be melted butter, but on a lobster) and quartered, and still-much-more-than-bite-size beef and its accompaniments? Hey, this ain’t no slider however — not that there’s anything wrong with that — and even that can be part of what you could put on the individual skewers I will soon suggest.
Such quarter-burgers — and not pounders — can cap on the top the Bloody Mary you can make at home, and which mimic those that were started as a trend several years ago by both Woody’s in Bayport and then even more and more elaborate at Mallory’s in downtown Hudson. With that on the rim it doesn’t matter so much what is on the skewer beneath. But at that point, The Fire Down Below, can be other toppings you generally wouldn’t pair together, such as a huge pasta shell filled with all things meat and sauce and pepper-laden veggies, and even cheese for the Germans, and the earlier mentioned mongo Italian — that plays extremely well in North Hudson as it is an enclave like no other in the region. All these delicacies can be found at venues there, and can be the start of the Bloody you would offer your friends at party. But there are a host of other things between the top and bottom of the skewer. So here they are. Sausages in links or nuggets or cut into coins from their hot-dog-shaped origins of many ethnic kinds, bacon and consider doubling or tripling it over for more flavor, various colored bell peppers, different kinds of onions (and yes there are many), mushrooms that go beyond the one main type but are not the “funny” kind as it inhibits Super Bowl performance, not only the obvious standard pineapple but peach and apricot and even apple, and virtually any cheese of all strengths (or use more than one) picked to pare with the rest known to Wisconsinites (and again there are a lot). You also can add turkey-based wraps, and uyou can get them at fast-food drive-throughs. Grab the BBQ sauce back in the bin of the fridge and lay it on thick.