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Super food for the big game

Recipes represent teams for Super Bowl XLIII

Recipes represent teams for Super Bowl XLIII

January 28, 2009|By JULIE E. GREENE

It's the Arizona Cardinals' first trip to the Super Bowl, and the seventh for the Pittsburgh Steelers.

The Steelers are a team rich with tradition, which includes Primanti Brothers sandwiches at Heinz Field.

The Cardinals, well, their home field is in Phoenix so southwestern fare comes to mind.

We asked Stephen E. Kemmet, general manager of Bulls & Bears Restaurant in downtown Hagerstown, to come up with recipes to represent the teams in Sunday's Super Bowl XLIII.

Kemmet, who used to own Blue Ox Cafe in Olney, Md., offered up the former restaurant's Tuscan Tortilla to represent the red and white, and Bulls & Bears' version of the Primanti Brothers sandwich to represent the black and gold.

The Primanti Brothers' original deli sandwich was accompanied by coleslaw and fries. At some point, someone got the idea to stack the fries and slaw in the sandwich, making it more convenient for dockworkers to eat on the job.

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Primanti Brothers offers several varieties of the sandwich, including a burger cheese steak, turkey, ham, roast beef, fish, kielbasa, imported sardine, and double egg and cheese, according to Primanti Brothers' Web site at

www.primantibros.com/menu.

Kemmet offers his take on the corned beef version of the Primanti Bros. sandwich, a loaded Reuben.

Like Primanti's sandwich, Kemmet's tortilla can be shaken up with different varieties also.

On Super Bowl Sunday, Bulls & Bears will offer both the loaded Reuben and the Tuscan Tortilla as specials, the latter with chicken, steak or vegetables.




Loaded Reuben



2 slices rye bread
5 ounces corned beef, thinly sliced
2 slices Swiss cheese
3 ounces 1000 Island dressing
Handful of fresh cooked french fries
2 thick slices of tomato
4 ounces coleslaw
Extra french fries to serve on the side
Pickle

Preheat the oven to 350 degrees. In an oven-safe dish, bake the corned beef and cheese on the rye bread until the cheese has melted atop the beef. Remove from the oven. Add the handful of french fries, tomato slices, coleslaw and dressing to the sandwich. Serve with extra french fries and pickle.

- Courtesy of Bulls & Bears Restaurant in downtown Hagerstown

Tucson Tortilla



12-inch flour tortilla
4 tablespoons black beans
4 tablespoons enchilada mix (See accompanying recipe.)
1 cup mixed shredded cheeses such as Monterey Jack, cheddar and provolone
2.5 ounces grilled chicken, steak or vegetables such as green and red peppers, white or yellow onion, and sliced portobello mushroom cap
Ranchero sauce (See accompanying recipe.)
Tortilla chips
Guacamole

Preheat oven to 350 degrees.

Place tortilla on flat surface. Place the black beans, enchilada mix, 1/2 cup of the cheese, and the chicken in middle of the tortilla. Fold ends of tortilla over and roll tightly. Bake until internal temperature reaches 160 degrees. Cover with remaining cheese and ranchero sauce. Place back in oven until cheese is melted. Serve with tortilla chips and guacamole.

- Courtesy of Bulls & Bears Restaurant in downtown Hagerstown

Enchilada mix



1 tablespoon olive oil
1 medium yellow or white onion, diced
1 tablespoon garlic
1 green pepper, diced
1 red pepper, diced
14.5 ounce can of diced tomatoes
1 teaspoon Italian spice
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon ground black pepper
1 teaspoon salt

Heat a heavy stock pot over medium to medium-high heat. In the olive oil, saut the onion and garlic until translucent or soft. Add peppers and cook for 3 minutes. Add diced tomatoes and spices. Simmer for 30 minutes on low heat, stirring occasionally.

- Courtesy of Bulls & Bears Restaurant in downtown Hagerstown

Ranchero sauce



1 tablespoon butter
1 medium red onion, diced
2 poblao peppers, peeled
2 red peppers, diced
23 ounces V8 juice
1 tablespoon cumin
1 teaspoon cayenne pepper
1 teaspoon salt
1 pound diced tomatoes

Heat a heavy stock pot over medium-high heat. In the butter, saut the onion and peppers until the onion is soft. Add the V8 juice and whisk in cumin, cayenne and salt. Add diced tomatoes and cook an additional 10 minutes until temperature reaches 160 degrees. Remove from heat and mix well with a food processor or blender.

- Courtesy of Bulls & Bears Restaurant in downtown Hagerstown

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