WE'RE GOING TO THE SUPER BOWL!!!

Last name Ever, first name Greatest but you can just call him Peyton.

The Indianapolis Colts will face the New Orleans Saints on Sunday and win their second Super Bowl lead by the greatest quarterback of all time, Peyton Manning. I have zero interest in being objective in anyway whatsoever. The Indianapolis Colts are the greatest team of all time and Manning is the greatest player to step onto the field. This season will mark the beginning of the Colts dynasty that will without a doubt dominate professional football for the next decade. Their discipline, determination and ability to overcome adversity has lead them on a steamrolling path to the big game. There are no signs of them slowing either. It will be a shoot-out come Sunday but my final prediction.... Colts beat Saints 32-27.

I plan on having several friends over on sunday for the game. This morning I've been working on my menu for the game and I've come up with some great recipes. These are recipes that I found online but took out what I didn't think would be good and added some ingredients I thought would make it better. Basically just add bacon grease to anything and you are using the Mike James method.

Enjoy!

Artichoke-crab cheese dip

1 lb softened cream cheese

1 c mayo

1/2 c grated parm

1/2 c grated Gruyere or Swiss

1-2 tsp Worcestershire sauce

1 tbl lemon juice

1 tsp garlic powder

Several dashes with Cholua

1 (13 0z) can artichoke hearts

1 bunch green onions

1 lb lump crab meat (1 lb is a general measuring. I always go heavy on the crab.)

Salt & Pepper to taste.

crackers or bagel chips

*preheat oven to 350

In a mixing bowl whip cream cheese until smooth. add mayo and blend. Add cheese, Worcestershire, lemon, garlic and hot sauce. blend all ingredients until incorporated. Fold in artichokes, crab meat and green onion. Place all ingredients into an ovenproof casserole dish. Bake in oven until bubbly and golden brown. (top w/ a little extra parm, some parsley and a little old bay seasoning)

It can be served hot or cold but if cold eat the very next day.

Bratwurst sliders

1 & 1/4 lbs country style pork spareribs, cut into small cubes

1 package bacon, cut into thin slices

(Or the easier way is to remove bratwurst from casing, chop & mix together. This is how I'm going to do it but wanted to include both ways.)

1 pound chopped bacon

1 & 1/2 teaspoons finely chopped fresh sage

1 & 1/4 teaspoons kosher salt

3/4 teaspoon ground mace

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground coriander

1/2 teaspoon sugar

3/4 cup or whole cup lager beer, divided

Mix in ingredients with the bacon grease to the meat and top with the beer. Let marinade covered over night. Drain and cook in pan w/ a little olive oil and the remainder of the beer. Cook until browned on both sides or almost all the beer has evaporated. Serve on toasted Hawaiian rolls.

Sliders are fantastic because they are small and easy to make but they are even better with an interesting topping. One of my friends made caramelized sweet potatoes this way so I'm topping the bratwurst sliders with caramelized shallots. I might serve this on the side and top with sauerkraut. That will most likely be a game time decision.

* For the caramelized shallots:
12 large shallots, peeled and sliced
Vegetable oil, to coat pan
1/4 cup port wine or red wine
3 tbsps. brown sugar

Heat a large skillet with vegetable oil over medium-high heat. Add the shallots and sauté until soft.

Deglaze pan with wine. Reduce heat and continue sautéing.

Add the sugar, keeping an eye on the pan, as it can burn quickly.

Stir shallot mixture until the sugar dissolves and remove from heat.

Of course you can't forget dessert.

Marijuana/chocolate chip cupcakes

1 package of cake mix

2 eggs


1/3 cup vegetable oil


1 cup water


1/2 cup marijuana


3 cups sugar

2 or 3 Tbsp of Cannabis butter


1 package of chocolate chips

mix cake mix, eggs, vegetable oil, water, sugar and chocolate chips well. Add chopped marijuana into the mixture slowly. blend thoroughly, bake in 13X9 inch greased pan. bake 30-45 minutes. Let sit for a few minutes.

Careful with how much ganja butter goes in. I prefer to add butter rather than ground up buds because I think it tastes better. Buds tend to give it an overwhelming flavor but to much butter and they will put you on your ass!

I hope you enjoy these recipes and let's go COLTS!!!

P.S. The Bonnaroo 2010 lineup will be announced today and the internet is buzzing with rumors of Daft Punk, DMB and many others that have me bugging out. You can count on me closely covering that event. Stay tuned.

Love and Respect,

Mike James