Wednesday, February 1, 2012

Super Bowl City Recipes

Championship Cook-off: 4 Super Bowl City Recipes

On Feb. 5, millions of Americans will plop down on couches or bar stools for a day of football, friends and food. For some, Super Bowl XLVI will be all about the déjà vu matchup between coach Tom Coughlin and the New York Giants and coach Bill Belichick and the New England Patriots.

Others only watch for the elaborate TV commercials and halftime show. And if you’re like us, the Super Bowl is an excuse to eat. Don’t get us wrong – we love a game of pigskin, but we love to pig out more.

So, New York or New England – who will win? On the field, we’ll have to wait till Sunday. But off the field, we can kickoff right now. We rounded up the best recipes from the two Super Bowl cities for a game day championship cook-off. Hold the napkins – we’re not afraid to get a little food on our face for the sake of football!

Check out four game day recipes from the Super Bowl cities

Boston Baked Beans by Durgin-Park Restaurant
Serving: 1/2 gallon

This long-standing Boston spot is famous for its Boston Baked Bean. Durgin-Park Head Chef Albert Savage wants the whole world to taste their original Yankee fare – the recipe is listed right on the restaurant website!

“The chief difference between Yankee cooking and most other kinds of cooking is that we make our food taste like what it’s supposed to be,” says Albert, head chef for the past 35 years.

What You’ll Need:
2-quart bean pot
2/3 cup molasses
2 pounds beans (California pea beans or York State beans)
4 teaspoons salt
1 pound salt pork
½ teaspoon pepper
8 tablespoons sugar
1 medium-sized onion

What You’ll Do:

1. Soak beans overnight. In the morning parboil them for ten minutes with a teaspoon of baking soda. Then run cold water through the beans in a colander or strainer.

2. Dice rind of salt pork in inch squares, cut in half. Put half on bottom of bean pot with whole onion. Put beans in pot. Put the rest of the pork on top.

3. Mix other ingredients with hot water. Pour over beans. Put in 300-degree oven for six hours. This will make ten full portions.

New England Best Lobster Dip
Makes 4-6 Servings

Who says football players can’t cook? In 2004, New England Patriots football players and cheerleaders shared the team’s favorite recipe on Good Morning America.

What You’ll Need:
2 cups cooked lobster, finely chopped
1 cup celery, finely chopped
1/2 cup red onion, finely chopped
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon white pepper
1/4 cup chopped parsley or 1/4 cup chopped cilantro

What You’ll Do:

1. Combine first seven ingredients in a medium bowl, stirring well.

2. Sprinkle with parsley or cilantro if desired.

3. Serve with crackers, pita chips, or raw veggies.

Hot Diggity Dog by Food Network Magazine

You can’t walk more than ten feet in New York without smelling the alluring scent of hot dogs wafting from a nearby pushcart or stand. Try this no hassle – and incredibly delicious – recipe courtesy of Food Network Magazine.

What You’ll Need:
Hot dogs and hot dug buns
Pickled jalapenos, sliced
Jalapeno jack cheese, shredded

What You’ll Do:

1. Grill hot dogs, to taste

2. Grill buns, till lightly golden

3. Serve grilled dogs in grilled buns and top with shredded jalapeno, jack cheese and sliced pickled jalapenos

Apple Pie by Mario Batali
Makes 8 servings

Pie photo via Flickr

Legendary New York Chef Mario Batali is an icon of the Big Apple’s culinary scene. So after you’ve stuffed yourself with hot dogs and lobster dip, serve up something sweet for the Super Bowl.

What You’ll Need:

For the Crust
2 cups all-purpose flour
1 teaspoon salt
2/3 cup lard

For the Filling
3 lbs. Macoun apples, quartered, peeled, and sliced (about 6–7 cups)
2 small lemons, zested and juiced
3 tablespoons flour
1 teaspoon cinnamon
3/4 cup sugar (plus 2 tbs. to sprinkle over the pie)
2 tablespoons maple syrup
3 tablespoons butter, cut into 1/4-inch cubes

What You’ll Do:

1. Preheat oven to 375°. In a bowl, mix the flour and salt, and cut in the lard with a pastry blender until pea-size pieces are formed. Sprinkle with 1/4-cup ice water while mixing with a fork until moist.

2. Form the dough into a ball. On a lightly floured surface, cut the dough in half and roll out into two 10-inch disks.

3. Fold one disk in half and place in 9-inch pie pan. Unfold the pastry and line the pan, pressing the dough into the edges.


1. Toss apples with lemon juice, zest, and flour. In a small bowl, mix the cinnamon and sugar.

2. Layer the apples in the pastry, sprinkling each layer with sugar and cinnamon. Drizzle the top layer of apples with maple syrup, and dot with butter.

3. Cover with remaining pastry crust, crimping the edges. Sprinkle 2 tablespoons of sugar over the crust, and make four slashes in the top. Place on bottom rack of the oven, and bake for 40 to 60 minutes until the top is golden. Serve warm with crème fraîche or sour cream.

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