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Midwest Tailgate for East Coast Rivalry
Set the Indianapolis Table for the Giants-Patriots Battle this Sunday. Three-time James Beard winner Judith Choate recommends a full menu of the top Midwest dishes for a hearty, delicious, all-American Super Bowl.
This Sunday, Indianapolis will be a fitting battleground for the final contest of strength in the yearly exercise of classic Americana: the Super Bowl. The most televised event each year, with a record-breaking 111 million viewers in 2011, the Super Bowl brings together friends and rivals into an orgy of passion, excitement, and—of course—food. And what better-fitting smorgasbord for the big Sunday than one packed with all the classics of American fare?
According to Judith Choate, a doyenne of American cooking and author or coauthor of more than 80 cookbooks, there’s no cuisine that fits the Super Bowl better than the recipes that come from the heartland of America. This year, prepare for the big day in Indiana with a menu from Mrs. Choate’s “A Reader’s Cookbook” (http://redrockpress.com/
Mrs. Choate has all the best traditional American recipes for an indoor tailgate. Appetizing nibbles include Pigs in a Blanket with Honey-Mustard Sauce, Deviled Eggs, and a tasty Watermelon Fizz cocktail to switch it up from the classic football-lager combo (recipe included below). For heartier fare for half-time, there are Plains Buffalo Burgers, Crispy Fried Chicken, Four Cheese Macaroni & Cheese, a hearty Meatloaf, and a choice of Garden Salad or Three-Bean Salad to balance the meal (just a tad).
“A Reader’s Cookbook” is now on sale for $26, down from its list price of $31.95. You can learn more or request additional images and recipes by contacting Red Rock Press at Daniel@RedRockPress.com or by calling 212-362-8304.
Serves 8 to 10
Right after apples, is there anything more American than a big bright red slice of watermelon? Slices, however, are a bit oozy and drippy to eat. I think that this drink is the better alternative. Light, refreshing, and alcohol-free—
10 cups seedless watermelon chunks
1 to 1½ cups sugar syrup (equal parts water and sugar, boiled, and cooled)
¼ cup fresh lime juice
5 to 6 cups ice cold seltzer water
10 fresh mint sprigs, optional
A cup at a time, place the watermelon chunks and some of the sugar syrup in a blender and process to a smooth puree. When all of the watermelon has been pureed, stir in the lime juice. Taste and, if necessary, add more sugar syrup. Place in a container, cover, and refrigerate for at least 1 hour or up to 2 days.
When ready to serve, combine the chilled watermelon puree with the seltzer. Pour into tall glasses, add a sprig of mint, if desired, and serve ice cold.
Page Updated Last on: Jan 31, 2012