When the Kansas City Chiefs and Philadelphia Eagles take to the field at Super Bowl LIX in New Orleans on Sunday (the 11th time the city has hosted the big game), the food of choice for fans watching in living rooms and bars around the country just might be dishes that pay homage to the foods that define each city’s food culture. KC fans will be looking for beef — lots of it — from strip steak and traditional BBQ to Burnt Ends (charred ends of barbequed beef brisket served on a burger bun) or a Z-man Sandwich (sliced smoked beef brisket, smoked provolone cheese, and onion rings served on a Kaiser roll).
Philly fans love their beef, too, and the city’s iconic cheesesteak, with or without onions, will be a “must” on a Super Bowl menu for anyone hoping the Eagles will fly into the winners circle — unless , of course, you want to duplicate The Schmitter (a sandwich piled with roast beef, salami, cheese, fried onions, lettuce, and tomatoes topped with a proprietary sauce similar to Russian dressing). Alternately, you can simply order a Hoagie (a Philadelphia specific sandwich of meat and cheese that’s known elsewhere as a hero, sub, or grinder) from your local deli!
And for fans who still can’t believe their favorite team won’t be playing on Sunday, just bring on the wings and call it a day! For a change of pace, you can also roast a whole chicken on top of a beer can and enjoy the same flavor but with more chicken! Like spicy wings, serve the chicken with blue cheese dipping sauce, celery, and carrot sticks. Loaded Potato Skins or Twice-baked Potatoes (recipes follow) are delicious served alongside.
SPICY BEER CAN CHICKEN
Serves 4 to 6
For the chicken
1 tablespoon paprika
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon sugar
1 tablespoon salt
1 teaspoon black pepper
Canola oil, for brushing on chicken
1 (4 to 5 pound) broiler/fryer chicken
1 (12 ounce) can of beer
For the sauce
2/3 cup hot sauce
4 ounces butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1. Preheat the oven to 425ºF. In a small bowl, whisk together paprika, chili powder, garlic powder, sugar, salt and pepper. Brush the chicken with oil. Rub the seasoning mixture all over chicken.
2. Open the beer in two places on the top of can. Pour out (or drink) about one quarter of the beer. Put the can in the center of a large baking/drip pan. Holding chicken with legs pointed down, lower the chicken over the can so it fits firmly on top of the can.
3. Roast the chicken for 1 hour to 1 1/4 hours, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
4. While the chicken is roasting, combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, and salt in a small saucepan over medium heat. Cook until the butter melts and sauce is bubbling.
5. Brush 1/2 cup of sauce over the chicken (reserve remaining sauce for dipping). Bake for 5 to 8 minutes longer, until the skin is crisp.
6. Let stand for about 10 minutes. Twist the can to remove it from chicken. Transfer to a serving platter. Let the chicken rest for a further 10 to 15 minutes before cutting into pieces.
CASHEL BLUE CHEESE DRESSING
Serves 4
For the most delicious blue cheese dressing/dipping sauce for your chicken, carrots, and celery, use Cashel Blue from County Tipperary.
1 cup mayonnaise
1/2 cup heavy cream
1/2 cup sour cream
1 teaspoon Worcestershire sauce
2 tablespoons distilled white vinegar
1 tablespoon chopped fresh chives, plus more for topping
Ground black pepper
6 ounces Cashel Blue cheese, crumbled, plus more for topping
1. In a medium bowl, whisk together the mayonnaise, cream, sour cream, Worcestershire, vinegar, chives, and pepper; stir in the blue cheese. Cover with plastic wrap and refrigerate for at least 1 hour and up to 24 hours.
2. At serving time, top with additional blue cheese, if desired.
LOADED POTATO SKINS
Makes 8
These potatoes will please KC and Philly fans alike. Top them with bits of Tommy Moloney’s Applewood Smoked Bacon and Kerrygold shredded cheddar cheese. For a more substantial potato side dish, see the recipe that follows for Baked Stuffed Potatoes.
4 large baking potatoes
3 tablespoons olive oil
1 tablespoon grated Parmesan cheese
Sea salt
Ground black pepper
1 1/2 cups shredded cheddar cheese
8 slices applewood smoked bacon, cooked and diced
1/2 cup sour cream
Sliced green onions
1.Preheat the oven to 450ºF. Wash the potatoes; prick several times with a fork. Place on a baking sheet.
2.Bake for 50 to 55 minutes, or until the potatoes are easily pierced with the tip of a sharp knife. Remove from the oven; let cool enough to handle. Maintain oven temperature.
3.Cut the potatoes in half lengthwise. Scoop out the flesh, leaving a 1/4-inch border (reserve flesh for another use). In a small bowl, combine the olive oil, Parmesan cheese, salt, and pepper; brush over the skins. Return to the baking sheet.
4.Bake for about 10 minutes, or until crisp. Sprinkle the skins with Cheddar cheese and bacon. Return to the oven; bake for 2 to 3 minutes longer, or until the cheese is melted. Serve topped with sour cream and green onions.
BAKED STUFFED POTATOES: Follow baking directions above through to step 2. Cut the potatoes in half lengthwise. Scoop out the flesh into a large bowl; reserve the skins. Stir in 1/2 cup sour cream, 1/2 cup milk, 3 tablespoons butter, 1/2 cup shredded cheddar cheese, salt, pepper, and 2 to 3 tablespoons sliced green onions. Mix well. Spoon the mixture into the potato skins. Sprinkle each with additional cheese, additional green onions, and diced bacon. Return potatoes to 450ºF oven. Continue baking for about 15 minutes, or until the filling is heated through. Pop under the broiler for a crisp top.
Margaret Johnson’s “Recipes” page expands this year to “Ireland Hopping: Adventures in Food, Drink, and Travel.” For further details on her work, or to order her cookbooks, visit irishcook.com.
