Sunday Afternoon Tailgate: Week 4

My Philadelphia Eagles haven't been doing so well, so this week's Sunday Afternoon Tailgate is going to center around an old Philly classic. Call it a morale booster. As always, this menu features quintessential gameday foods--dishes so simple and delicious that even those guys and gals out there who are fumble-prone in the kitchen can make them.

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Cheesesteaks

Cheesesteaks are what Philly is known for, and Philadelphians are notoriously picky about what goes on their steak. The traditional steak is served with cheese whiz and onions. Apologies to the purists, but I am going to switch things up a little here this week and go with my own favorite toppings. It may not be 100% authentic Philly, but it tastes delicious with a mixed green salad or even just a dill pickle spear.

• 1 clove garlic, minced
• 1 small yellow onion, halved and then sliced into strips
• A half dozen crimini mushrooms (other varieties work well, too), washed and sliced
• 1 to 1 1/2 lb. thin-cut bottom round (Ribeye is the traditional steak of choice, but this works well, too)
• 5-6 slices of Land-O-Lakes White American Cheese*
• Banana pepper rings, to taste
• Italian sweet pepper rings, to taste
• Pizza sauce, to taste (I used local favorite Oliverio's Thick Italian Style Pizza Sauce from Clarksburg, WV)
• 1 Italian bread loaf
• Butter or Margarine
• Salt and Pepper

Preheat oven to 350.

In a saute pan, melt 1-2 TBSP butter or margarine and brown garlic and onions. Add mushrooms and cook for 5 min.

After cooking the vegetables, add the steak slices to the pan a few at a time. Coat each side in salt and pepper, and cook through (about 2-3 min. per side). After all the steak is cooked, remove it from the pan and chop it roughly. Mix the vegetables in with the grease from the meat and cook for 2 min. more. Then drain the fat from the pan and put the meat back in. Add peppers and sauce, to taste. Stir to combine and cook for a few minutes more.

Slice the Italian bread loaf down the middle and butter both sides. Bake in the oven just long enough to heat (4-5 min. should be long enough). You want the bread to remain soft.

Break the cheese slices up into small pieces and add to the meat and vegetable mixture. Stir until the cheese melts and thickens the meat mixture.

When the bread is done, remove from the oven and top with the meat and cheese mixture, and enjoy!

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* Why Land-O-Lakes you might ask? Well, in my experience, no American cheese melts quite so creamy as Land-O-Lakes. I learned this from a cook at a local Mexican Restaurant. For years, we would try to figure out what kind of cheese he used on his dishes. It was creamy and light. Almost fluffly when grated. My brother Moose and I tried everything at home to duplicate this heavenly cheese mixture--Oaxaca, Queso Fresco, etc.--and nothing compared. Then, one day, we finally got the guy to break down and share his secret. Land-O-Lakes American, he said, sheepishly. And though we didn't believe him at first, we went home and tried it for ourselves. You know what? He wasn't kidding. 

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Red-Pepper Chicken Corn Chowder

With hearty cheesesteaks on the menu, it's good to have some lighter fare to balance things out. With autumn here, why not go with soup? This one is easy to make and it tastes great!

• 1 can of corn
• 1 can of great northern beans (non-salted)
• 1 1/2 red bell peppers, diced
• 1 tsp. hot pepper flakes (because who doesn't love the heat?)
• 1/2 c. white rice, cooked
• 2 small potatoes
• 1/2 white onion, diced
• Chives, to taste
• Dill, to taste
• Cayenne pepper, to taste
• 2 c. pre-cooked chicken, diced (you can also use shrimp, if you prefer)
• 6 c. chicken broth, salted
• 1 c. heavy cream or half and half
• Hot sauce, to taste (I like Cholula or Frank's Red Hot)

Boil the chicken broth, adding the spices, chives, and onion. Reduce to a simmer, and cook covered for 10 minutes.

Add potatoes, cream, red pepper, rice, and chicken. Simmer for 20 minutes.

Finish with all of the canned goods. Cook for 20 more minutes. Turn off heat, let sit for five minutes and serve. Garnish with hot sauce.

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**Recipe courtesy of Dominique Bruno

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Drink Recommendations

Beer: Apricot Wheat (from Otto's Brewery, State College, PA)


Cocktail: Dirty Bird Punch


For a classic PA food, it's good to feature a PA beer. I could have gone with my old stand-by (Yuengling), but instead I am choosing a microbrew I picked up last week in State College. Usually, I don't like Apricot beer. (In fact, I don't care for Apricot anything, really.) But I've had this before, and its smooth and wheaty taste will pair nicely with the cheesy, greasy goodness of the steak.


Of course, not everyone is a beer drinker, and so it's good to have some alternatives from time to time. This week, I'm making up a (relatively) low-alcohol, fruity punch that's great for a party. I've never really had a name for this drink, but in honor of the birds, I am going to christen it The Dirty Bird. Given my modest guest list this weekend, I'm making mine a small batch (think rocks glasses, rather than punch bowl), but you can adjust this mix for any party.

• 4 shots of honey whiskey (I like Evan Williams Honey Reserve)
• 2 shots of spiced rum
• 6 shots Cranberry Hard Lemonade (Lite or Regular)
• White Cranberry-Strawberry juice, to taste
• Lemon Seltzer Water, to taste
• Limeade Ice Cubes (I like Simply Limeade)
• 1 Orange, sliced into rounds

With citrus and cranberry, this spiked punch tastes good any time of the year. I hate ice in my drinks because it waters them down, but a simple solution here is to simply freeze limeade in an ice cube tray so that when it melts, it adds a little flavor to the punch. Just mix the ingredients and serve!

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EAGLES PREDICTION: Loss. -- I hate the thought of the Eagles dropping three straight, but let's face it, going into Denver and beating Peyton Manning is a tall order. I hope it happens, but much like those folks at Mile-High Stadium, I'm not holding my breath. In week one, Peyton tied an NFL record by throwing 7 touch down passes. Given the way the Eagles D has looked lately, he might throw for 14 this Sunday. Still, there may be a light at the end of the tunnel for the birds--the schedule coming up looks a lot easier, and they should have a chance to right the ship yet. I just don't think the comeback is going to start this weekend.


MY RECORD: 2-1

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All recipes listed above come from my own imagination unless otherwise indicated. If you try one of these recipes in your own kitchen, leave a comment below and tell me how it goes. And, of course, share your modifications, enhancements, improvements, etc.