Don't enter Heinz hungry

THE POLISH HAMMER SANDWICH (Serves 10-15)

by Chef Jared Lordon of Social Eatery, East Liberty

Meat:
5 lbs. ground pork
2 tbsp. smoked paprika
2 tbsp. minced fresh garlic
2 tbsp. Mustard seed
2 tbsp. dried savory
2 tbsp. T Dried Marjoram 2T salt
11 ⁄2 tbsp. black pepper
1. Mix all ingredients by hand until well combined
2. Coat a cookie sheet with pan spray (PAM)
3. Heat oven to 350 F
4. Using a bread loaf pan as a mold, evenly portion pork mixture and set onto cookie sheet.
5. Place the loaves into the oven and cook until they reach an internal temperature of 165F.
(roughly 30 minutes).
6. Cool over night.
Slaw:
1 Head of cabbage finely shredded
2 cups apple cider vinegar
1 ⁄2 cup sugar (if you like it sweet- er add more)
2 tbsp. salt
2 tbsp. Celery Seed
1 tbsp. Black pepper
1 ⁄4 cup mayonnaise
1 cup vegetable oil
1. Mix together all ingredients except cabbage and chill overnight.
Preparation
1. Preheat your BBQ grill to
med-high heat (enough to put some good grill marks).
2. Slice the loaves into half-thick slices.
3. Mix the coleslaw together.
4. Place sliced meat on grill and cook until crispy and hot.
5. Place meat between two slices of bread top with coleslaw.
6. Eat it.
Chef’s note: It is important to remember that the meat is fully cooked. All we want to do is
get it nice and crispy and hot. I like to use Breadworks rye swirl bread, but any bread will do.
Sometimes I will top this with dill pickles and a whole grain mustard. Horseradish is good
as well. If you must use cheese, use swiss. Adding wood chips to your heat source gives a nice flavor as well. I have also found that this sandwich pairs well with an ice cold Straub or Iron City

WINGS THREE WAYS

by Chef Bill Fuller, Big Burrito Restaurant Group

Ingredients:
Nine chicken wings, the largest you can buy
Three large Ziploc bags
Blue cheese and ranch dressings
Celery sticks
Classic Marinade:
1 cup Frank’s Red Hot
1⁄2 cup Honey
1⁄4 cup Olive oil
3 tbsp. Salt
2 tbsp. Black pepper
Combine all ingredients
Thai Marinade:
1⁄4 cup Thai red curry paste
1⁄4 cup Peanut or soy oil
3 whole limes, sliced into thin rings
3 tbsp. Thai fish sauce (Squid brand)
3 tbsp. Brown sugar
1 tsp. Ground coriander seed
Combine all ingredients.
Basque Marinade:
2 tbsp. Smoked paprika (pimento)
2 tbsp. Espalette pepper (can substitute 1 Tbsp. cayenne)
3 ea. Meyer lemons, sliced into rings
1⁄4 cup Extra virgin olive oil
1 tbsp. Whole fennel seed
2 tbsp. Honey
3 tbsp. Salt
2 tbsp. Pepper
Combine all ingredients.
1. At least three hours before cooking (and preferably the day before), prepare the marinades and marinate the wings.
2. Marinate wings by placing three each in three large Ziploc baggies. Add marinade and squish
around with vigor and joy.
3. Allow to marinate quietly.
4. Fire up the grill. If charcoal, allow to burn down past super hot. If gas, heat to medium.
5. Pull wings out of bags and place on grill. Be prepared for flare-ups and sticking. Close cover so the wings roast.
6. Cook wings on one side. Turn. Pour remaining marinade over wings. Close grill again.
7. When wings are done, dip and eat. If desired, a second recipe of the marinades can be made
and reserved for pouring over the finished wings.

MUFFULETTA DIP (Serves 12-15)

by Chef Frank Vitale of Cucina Vitale, South Side

3 cups olive salad recipe (below)
3 oz. fresh mozzarella, small diced
3 oz. fontina, small diced
4 oz. cappocolo, small diced
4 oz. genoa salami, small diced
4 oz. mortadella, small diced
2 oz. pepperoni, small diced
Olive salad
1 qt. pimento stuffed green olives, chopped
11⁄2 cup kalamata olives, chopped
2 cup extra virgin olive oil
1⁄4 bunch celery, small diced
1 medium carrot, small diced
1⁄2 cup pepperonchini, chopped
1⁄4 cup small capers, drained
8 cloves garlic, minced
1 tsp. basil, dry
1⁄2 tsp. oregano, dry
3⁄4 tsp. crushed red pepper
1⁄4 tsp. fresh ground black pepper
Combine all ingredients and mix well. Store tightly covered in the refrigerator.
Dip should be made at least 24 hours before serving and flavor improves with age.
Serve with favorite cracker or crostini.

TAYLOR PORK ROLL, SAUSAGE, EGG & CHEESE SANDWICH (Serves 4)

by chef Steve Goda of Arpino Trattoria, Scott Twp.

Ingredients:
4 large Breadworks onion kaiser rolls
1 lb. sweet or hot bulk Italian sausage
121⁄4” thick slices of Taylor Pork Roll (Available at Fresh Market in Mt.Lebanon)
8 eggs (Go crazy and put two fried eggs per a sandwich)
8 slices yellow American cheese
Salt & Pepper to taste
Heinz Ketchup to taste
Equipment needed: Tailgate grill with griddle, spatula (note: If you don’t have a griddle, add a nonstick fry pan to list and either butter or oil for eggs). Preparation:
The day before game, form bulk sausage into four, 4-ounce-thin sausage patties and pack in a Ziploc. Next, remove slices of pork roll from package and make at least 4 if not 6 slits around each slice to prevent pork roll from cupping on grill while cooking.
Game Day:
Fire up tailgate grill, open the rolls and toast tops and bottoms, set aside. Throw sausage patties on and cook through; towards the end, put one slice of American cheese on top — move to side of grill. Crack four eggs on grill, break yokes and fry to desired doneness. At the same time, add pork roll on grill and cook until pork roll is caramelized (this doesn’t take long). After you flip pork roll, add one slice of American cheese to melt.
To assemble:
Place sausage patty on bottom of roll, top next with egg and then pork roll. Shake some salt and pepper on top, along with desired amount of ketchup. Enjoy! Go Steelers!