Food: Recipes for Game Day

Reader's Super Bowl recipes

Sent in by Scott Keyes, of Salem, N.Y., from www.newyorkbold.com:

Bubbling New York Bold Onion Dip

2 T. olive oil
1/2 tsp. salt
1 cup mayonnaise
1 cup chopped walnuts
1/2 tsp. Worcestershire sauce
2 cups (8 ounces) shredded swiss cheese
1/2 tsp. hot sauce or to taste
5 New York Bold Onions, peeled and sliced thinly along the longitudinal lines

Preheat oven to 375°. Pour oil into a large sauté pan. Add onions and cook over medium-high heat until onions start to brown on the bottom, stirring occasionally. When onions are evenly browned, sprinkle with salt, reduce heat to medium-low, cover and continue cooking until onions are a deep honey brown. If necessary, add up to 1/3 cup water and scrape brown caramelized bits from bottom of pan so they don’t burn. It will take 20 to 25 minutes to release the sugar in the onions and deepen the flavor.

Mix remaining ingredients in a bowl. When onions are done, allow to cool slightly, and then stir into cheese mixture. Spoon into a greased 2-quart baking dish and bake 25 minutes. Serve with tortilla chips or crackers. Makes about 4 cups

Sent in by Mike Schuster of Foxboro, Mass.:

I really enjoy working the grille while tailgating before Patriots games. It keeps me busy and the tailgating ritual keeps me calm before the big game - otherwise I get too nervous & distracted.

Since gamedays always seem to be rushed I like to keep my tailgating recipes simple. I start things off with some chips & dip served in my throwback Patriots chip/dip helmet (signed by Steve Grogan!), and usually a little cheese popcorn. Then it's on to buffalo wings and/or hot dogs - served with blue cheese and mustard/relish respectively. Grilled Italian sausage on a torpedo roll with sautéed onions and green peppers is an occasional favorite.

But the thing we look forward to most is my hickory smoked "Schusterburgers" - 2/3rds to 3/4 of a pound of ground beef each! I start with 15% fat ground beef which is perfect for grilling - any more is too greasy, any less is too dry and won't digest well. After shaping the meat into 3/4 lb patties I season them - usually with broiled steak seasoning - and put them aside. Next I soak a cup of hickory chips in water (and start the grille if it isn't going already). After the hickory chips have been soaked for 20-30 minutes I put them in a smoker box in the grille. If you don't have a smoker box you can wrap them in aluminum foil with holes poked in it to let the smoke escape. Then I cook the large "SchusterBurgers" (medium rare to medium is best) and top with 2-3 slices of American cheese (and sometimes with bacon, sautéed onions, mushrooms, etc). Then I serve them on a lightly grilled sesame seed bulky roll with lettuce, tomato & ketchup. If I have a little extra time the night before I make the rolls myself (using my homemade beer, sesame seeds, etc) - but usually I just buy them at the supermarket. More than one person has called my SchusterBurgers "The best hamburger I've ever had", of course the anticipation of spending the day watching the Patriots play is likely an influential factor too.

Of course all of the above is washed down with my special "SchusterBier" - dark homemade beer that I learned to make from my late Grandfather (see: http://members.tripod.com/Mike_Schuster/patriots/page37.html ). I was even featured on David Letterman with it (while wearing my Patriots shirt & pants!) - you should see the tape, it's hilarious.

One more recipe: If fresh local corn is in season... Grab a dozen ears of corn, peel back the husks (but leave them attached), remove the "hair", and soak the corn & husks for 20-30 minutes. Melt a little butter with parsley (or other herbs) and salt. After the butter/herb/salt mix cools a little rub it all over the corn. pull the husks back up (using rings of aluminum foil to keep in place if necessary) and cook on the grille until tender. If you do it right the corn and burgers will all be done at the same time.

And here's a great dessert recipe: http://www.mikeschuster.com/CatShitCookies.html I just made some for the AFC Championship game - my friends loved them.

Sent in from Bob Knox:

This may sound strange, but they are amazing

Creamy Wonder Pig

Wonder Bread
Whipped Cream Cheese
1 lb bacon

Cut the bacon into 2 slabs (cutting each slice in 1/2)
Spread the cream cheese over one side of the wonder bread.
Cut off the crust, then into thirds (three strips per slice)
Lay the bread onto the bacon and roll
Stick a toothpick through and place onto a baking sheet
Repeat until all the bacon is used
Store until 20 Minutes before serving time
Preheat oven to 425
Cook for 15 minutes or until the bacon is crisp
Cool for 3-5 minutes, then serve

Sent in from John Kruszyna of Housatonic, Mass.:

Here is a smokin hot dip recipe

Fry a large chopped onion in butter in a large sacucepan
Add several tablespoons of pickled jalepeno pepper slices
Grate in a bar of pepperjack cheese and a bar of sharp cheddar cheese and melt in a low heat
Pour into a serving bowl and cover the top with salsa.
Serve with corn chips and preferably cold beer!