Superbowl Sunday is not just a day to watch a football game on TV. It is a total rejoicing in everything that encompasses the American spirit, and much of that includes tailgate parties.
While our New York Metro-area teams were a complete disgrace this year, a group of us decided we were going to have a good time on Superbowl Sunday anyway. And what better way to do it than indulge in the holy trinity of Superbowl food — Sausages, Nachos, and Wings?
As we needed a team to cheer for, I decided that it would be ‘Da Bears. Why? Well culinarily speaking, Chicago has Indianapolis beat by a fair margin. Not only are they home to what is considered by many to be the best restaurant in the United States, but it is also home to two very important contributions to Superbowl cuisine, the Chicago Dog and the Chicago Style Pizza. And there is also that whole element of Chicago Polish immigrants and their food, and of course, Mike Ditka, also known as God. So we decided that our menu for this evening would pay homage to the Windy City.
First, you need to go shopping.
Ready for a Superbowl Tailgate menu fit for a Superfan? Click on the “Read the rest of this entry” link below.
We start by browning up some Mexican chorizo sausage. This is in fact one of 3 types of sausages we consumed that evening. Chicago is all about the sausage.
Next we browned up some ground beef, with Jalapeno and Ancho pepper and some Tomatillo thrown in. In addition to Polish and Italians, Mexicans make up a fair portion of Chicago’s immigrant population.
We then combined the chorizo and ground beef, and grated in some garlic.
One bag ‘O cheese.
Tortilla chips on a lined baking sheet.
Cheese, Chopped fresh Chiles and Tomatillo added.
Apply meat mixture… then shove into the oven at 350 for 10 minutes…
Remove from oven and then garnish with lettuce, tomato, cilantro, chopped onion.
First course… NACHOS!!!!!
Our next course was a serious one, especially as it pertains to Chicago. First we boiled the hot dogs. I apologize for these not being Vienna Beefs — these were Boars Head. Hey Superfans, its Jersey, give me a break.
Then our dog mise-en-place: Chicago Fire yellow mustard, Relish, Sport Peppers, Chopped Onion, Lettuce, Tomatoes, Celery Salt, Polish Dill Pickles (not shown) and …. subbing in for Chicago Hot Dog Rolls, we have Thomas’ Bagel Bread, which has a similar consistency and is topped with poppy seeds.
Stage 1: Hot dog is affixed to roll, with mustard on one side and onions on the other.
Stage 2: Lettuce and Pickles are next.
Stage 3: Tomatoes, Relish and Sport Peppers.
And finally… a dusting of the Celery Salt. Chicago Dogs, course #3.
For our next course, we dry-rubbed some chicken wings with BBQ spice rub, baked them for 20 minutes, and then tossed them with some BBQ sauce.
On they go to the baking sheet, and cook for another 20 minutes.
Course #3: Wings!
What the hell… 29 to 17, Indianapolis? Oh the humanity.
For our final course, I seared up some Johnsonville Brats and simmered them in sauerkraut until done.
Bratwursts and Sauerkraut.
In conclusion, I leave you with these messages from our corporate sponsor: