He was a little more than a month removed from becoming the youngest head coach to win a Super Bowl when Mike Tomlin spoke with the great Ed Bouchette about what motivates him.
"Hungry is a word that I’ve been analyzing here of late. It’s not hunger that drives me, it’s not hunger that needs to drive our football team.Hunger and thirst are things that can be quenched. We have to be a driven group, we have to seek greatness."
Typically trenchant stuff from Coach T as it relates to the men in the room, but let’s talk about the people in the parking lot. If you wanna tailgate like a champion, you need to be both hungry (literally) and driven, because a couple of burnt hot dogs, a bag of chips and hoagie ring just aren't gonna cut it.
To that end, we’ve solicited recipes from some chefs at top local restaurants to load up your tailgate menu roster. After all, the standard is the standard.
THE POLISH HAMMER SANDWICH (Serves 10-15)
by Chef Jared Lordon of Social Eatery, East Liberty
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.
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.
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
Nine chicken wings, the largest you can buy
Three large Ziploc bags
Blue cheese and ranch dressings
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
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.
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
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.
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.
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.
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!
Banh Mi Tacos (6-8 small tacos)
by chef Jennifer Burfield of Cibo, Regent Square
2 boneless, skinless chicken thighs (or beef or pork)
1 1/2 cup soy sauce
juice of three limes
5 cloves garlic, finely chopped
3 table spoons sambal (chili paste)
1/4 cup brown sugar
1 carrot julienned
1/2 cucumber sliced
6 radishes, sliced
(any other veg you might like) Pickling liquid:
2 cups cider vinegar
1 1/2 cup water
3 TBS sugar
1 TBS salt
Method: Combine all ingredients for marinade. Stir until sugar is dissolved. Reserve 1/4 cup of liquid. Into the remaining marinade, place the chicken. Marinate for at least 3 hours. This marinade cures your chicken, ultimately making it super tender, flavorful and really quick to cook. Be sure to submerge the chicken in the marinade and turn a couple of times to ensure all the chicken is marinading equally. Put in fridge until ready to use.
Prepare your vegetables, reserving one jalepeno. Really, you can use what you like and you can slice them however is most comfortable to you. I like the above combo. Combine items for your pickling liquid in a non reactive pot, Bring the mixture to a boil. Pour over prepared veggies. Let sit for 30 minutes and cool in fridge.
For tailgating: To prepare tacos. Put the chicken on the grill. Should take about 6 minutes. Wrap your choice of tortillas in damp paper towel and wrap in foil. Let these warm on grill flipping once for about 2 minutes.
Assembly: Drizzle chicken with remaining unused marinade. Place into tortilla, Top with pickled veggies. Add cilantro and fresh jalepeno slices. Garnish with whatever suits your fancy. Avocado, sour cream, more sambal
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