Super spread

Add favorites from Pittsburgh and Seattle to a party for the big game

Add favorites from Pittsburgh and Seattle to a party for the big game

February 01, 2006|By JULIE E. GREENE

Super Bowl XL deserves a super spread.

"It's a food event because it's an all-day event," Baltimore Ravens fan Bob Miller says.

Some people make the National Football League championship a weekend event, starting parties on Friday, he says.

This year's Super Bowl features the Pittsburgh Steelers and the Seattle Seahawks.

Party hosts might want to add a taste of Pittsburgh or Seattle to their party.

From Pittsburgh

Like the Pittsburgh Steelers, Primanti Bros. sandwiches have a rich history in the Steel City.

The Primanti Bros. sandwich got its start about 70 years ago in Pittsburgh's Strip District, an area with produce yards and fresh fish vendors, says Marc Teklinski, director of operations for Primanti Bros.


The original restaurant was open from 11 p.m. to 9 a.m. and fed dock workers.

The original Primanti deli sandwich was accompanied by coleslaw and fries.

Someone got the idea to pile the fries and coleslaw into the sandwich because dock workers were looking for something they could eat while working, Teklinski says.

The sandwich's success is responsible for the restaurant business' growth.

Primanti Bros. has restaurants in Heinz Field, where the Steelers play; in PNC Park, where the Pirates play baseball; and two in Fort Lauderdale, Fla.

Teklinski estimates 15 Primanti Bros.restaurants make 2 million sandwiches a year.

From Seattle

Seattle is known for having great seafood at its restaurants, says Heather Bryant, public relations manager for Seattle's Convention and Visitors Bureau.

That includes Pacific Northwest seafood, such as wild Pacific salmon, king crab legs, oysters and Penn Cove mussels.

Just as this is the first time the Seahawks have made it to the Super Bowl, this could be the first time salmon dip has made it to your Super Bowl party.

Add a bit of Maryland flavor with hot crab dip.

Diane Vaughn, of Hagerstown, says she and her friend and fellow Tri-State Ravens Nest No. 12 member JoAnne Zimmerman, have been making a hot crab dip together for years when their two families watch the Super Bowl.

The recipe dates back probably 20 years, to the days when the friends were Baltimore Colts fans.

Vaughn and Zimmerman aren't the only ones who have a special dish for the Super Bowl.

For Miller, it is chili.

Miller, of Hagerstown, concocted his chili recipe through trial and error. After a few misses, Miller says he came up with a chili, which he describes as a chunky chili soup, that pleases a range of palettes. It's not spicy, but diners can add hot pepper flakes to spice it up.

He's been making his Super Bowl chili for at least 25 years, often sharing it with fellow members of Tri-State Ravens Nest #12, of which Miller is vice president and chairman. He also is a former general manager of the Hagerstown Suns.

This year, Miller's son will be preparing the chili.

"He does it well," Miller says.

Sockeye Salmon Dip

6-ounce to 8-ounce can Alaska sockeye salmon

1 1/2 tablespoons onion, chopped

6 ounces, cream cheese

Juice from 1/2 a lime

Mix all ingredients thoroughly. Let the dip sit in the refrigerator for 3 hours before serving.

Serve with crackers or fresh raw vegetables.

Editor's Note: A 7.5-ounce can of Faust Brand Fancy Sockeye Red Salmon was used to make the dip pictured. The canned salmon had to have the skin trimmed off and had to be deboned. This is more like a spread, than a dip.

- Courtesy of Fisherman's Express, Alaska Seafoods,

Primanti Bros. sandwich

Fresh Italian bread, cut into 3/4-inch slices

6 ounces of your favorite lunchmeat


French fries

Sweet and sour coleslaw

Tomato, sliced

Hot sauce, optional

Fried egg, optional

Grill your favorite lunchmeat. Popular choices at Primanti's include capicola, pastrami, roast beef and turkey. Melt provolone on the meat. Then top it with hand-cut fried potatoes, sweet and sour coleslaw and tomato.

- Courtesy of Primanti Bros.

Bob Miller's chili

2 pounds ground chuck (80 percent lean)

1 pound ground round

1 large onion, diced

1 large green pepper, diced

4 garlic cloves, minced

1 cup diced celery with leaves

2 cups water

1 tablespoon cumin

1 tablespoon basil

1 tablespoon marjoram

1 tablespoon parsley flakes

1 teaspoon paprika

1 teaspoon hot pepper flakes

1 teaspoon celery seeds

1 teaspoon oregano

Salt and pepper to taste

6 tablespoons chili powder

15-ounce can tomato sauce

2 (28-ounce) cans whole tomatoes, chop the tomatoes and use the liquid

40-ounce can Hanover red kidney beans with liquid

2 (15-ounce) cans dark red Hanover kidney beans with liquid

In a large pot, with no oil, add the ground chuck, ground round, onion, green pepper, garlic, celery and water. Stir together over medium heat for about 15 minutes or until meat is brown.

Stir in the cumin, basil, marjoram, parsley flakes, paprika, hot pepper flakes, celery seeds, oregano, salt, pepper and chili powder.

Bring mixture to a boil, then lower heat to simmer. Cover and simmer for an hour, stirring occasionally.

Add tomato sauce and whole tomatoes with liquid. Simmer uncovered and stir occasionally for about 15 minutes. Skim off the grease.

Add kidney beans, including liquid. Simmer uncovered and stir occasionally for about 30 minutes.

Serve with grated sharp cheddar cheese, chopped green onions and tortilla chips.

- Courtesy of Bob Miller of Hagerstown

Hot Crab Dip

1 pound cream cheese

1 small onion, minced

Few drops of Tabasco sauce

2 tablespoons milk

1 tablespoon or more of Worcestershire Sauce, to taste

1 pound crabmeat

Melt the cream cheese in a double boiler over medium heat for about 10 minutes, so the cream cheese is thick and creamy.

Stir in onion, Tabasco sauce, milk and Worcestershire Sauce.

Add crabmeat. Stir for a little while over medium heat to heat crabmeat and mix ingredients well.

Leave in double boiler to serve or pour in bowl.

Serve hot with crackers or potato chips.

- Courtesy of Diane Vaughn of Hagerstown

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