Recipe: 2011 Super Bowl Foods

How many of you watched Super Bowl XLV last night? At home, we made our usual: a large plate of nachos for two and enjoyed every down played.  This morning, I was thinking about authenticity, which translated into authentic football fare, specific to each of the teams locations, as well as Dallas, respectively, the sight of the storied game! Here's what I found: Green Bay Packers:

What says Wisconsin more than cheese? I mean, the fans wear cheese hats on their heads with impunity! Wishing I had found this recipe well in advance of the game, I have yet to make it, but thought it looked too delectable to keep to myself!

Fried Cheese Curds:


  • 2 cups Panko bread crumbs
  • 2 teaspoons cornstarch
  • 1 teaspoon ground cayenne pepper
  • 1 tablespoon chopped fresh thyme
  • 1 cup all-purpose flour
  • 4 eggs, well beaten
  • 1 pound Wisconsin cheese curds, 1" wide
  • Oil for deep frying


  1. Combine bread crumbs, cornstarch, cayenne pepper and chopped thyme in food processor. Process until bread crumbs are finely ground. Place in a pie plate.
  2. Place beaten eggs in another pie plate and flour in a third pie plate. Dredge the cheese curds in the flour, then the egg and lastly the bread crumb mixture.
  3. Place battered curds on a baking sheet. Set in the freezer for 20 minutes.
  4. Heat 3 inches of oil to 365°F to 375°F. Fry the cheese curds in batches until they are crisp and warmed all the way through. Season with salt and pepper. Serve immediately.


Cheese curds are pressed into a mold during the process of making cheddar cheese.  The curds, as used above, are extracted before the molding process and should be used that day.  You can extend the live of the curds by purchasing them in a vacuum sealed pouch, which is also suggested if you are unable to purchase them from a farmers market. (recipe and photo adapted from

Pittsburgh Steelers:

In Pittsburgh, the "almost famous" slogan on the sign for Primanti Brothers is not entirely accurate... they ARE famous! And quite delicious! While most of us can't travel to Pittsburgh to purchase the sandwiches ourselves, we can create one of their famous sandwiches at home.  What makes them famous? The subs come with french fries and cole slaw... in the sandwich! Enjoy!

Genoa Salami and Cheese:


  • 2 large bagettes
  • 1 pound of genoa salami
  • 1 pound of cheese (your choice)
  • 12 oz. french fries, still warm from the fryer
  • 1  cup of cole slaw
  • 2 tomatoes


  1. Make the french fries according the the directions (or your favorite recipe)
  2. While the fries are cooking, slice each of the bagettes lengthwise.
  3. Use 1/2 pound of both the genoa salami and the cheese on each one of the loaves
  4. Divide the cole slaw and spread 1/2 cup on each of the loaves
  5. Once the french fries have cooked and been drained on a paper towel, divide and spread evenly on each of the sandwiches
  6. Slice one tomato for each bagette and lay across the sandwich
  7. Enjoy!


Everything is bigger, bolder and brighter in Texas... so what else but a Beef Brisket would do? This recipe, I have made, and it's delicious! Hands off and tasty.

Texas Oven-Roasted Beef Brisket


  • 2 tablespoons chili powder


  • 2 tablespoons salt


  • 1 tablespoon garlic powder


  • 1 tablespoon onion powder


  • 1 tablespoon ground black pepper


  • 1 tablespoon sugar


  • 2 teaspoons dry mustard


  • 1 bay leaf, crushed


  • 4 pounds, beef brisket, trimmed


  • 1 1/2 cups of beef stock



  1. Preheat the oven to 350 degrees F.


  2. Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.


  3. Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.


  4. Trim the fat and slice meat thinly across the grain. Top with juice from the pan.


(*Recipe and photo from Paula Deen and the