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February 02, 2007

Sure, Brian Urlacher and the Chicago Bears -- oh yeah, the Colts, too -- are giving us a reason to gather on Sunday. But be truthful... it's really about the party food.

In this case, luck is a lady (moi), and I'm happy to pass along a few ways to keep your belly full and happy.

The Trib (and friends) to the rescue. (We trolled the Web just for you!)

We'll start with some interesting -- and, gasp!, healthful(ish) -- offerings from Jamie Bollinger of the Barley Room Bar and Grill, which he's calling "Jamie’s Game Day Recipes That Won’t Make You Bolt from Your Diet."

Game Day Guacamole

What big game day is complete without a heaping helping of guacamole? Try Jamie’s favorite recipe made with organic avocadoes, a touch of garlic and your favorite hot sauce. Serve with fresh home-made tortilla chips and zesty salsas for a half-time treat full of flavor!

Prep Time: 10 minutes, Serves 8

6 ripe avocadoes
3 to 6 cloves garlic, minced
juice of 1 to 2 limes
1/2 c. tomatoes, diced
1/4 c. cilantro, minced
sea salt to taste
dash of hot sauce

Peel and seed avocadoes. Place in a bowl. Mash with a potato masher. Stir in garlic, lime juice, tomatoes and cilantro. Add salt and hot sauce to taste.

Touchdown Tacos
(1 serving)

1/4 c. organic plain low-fat yogurt
3 tbsp. Salsa
1 tsp. Parmesan cheese, shredded
3 tbsp. organic cilantro leaves
zest of one lime
sea salt and pepper to taste
6 oz. Mahi Mahi, cut into 1-inch strips
non-stick cooking spray
juice of one lime
1 tsp. chili powder
1 clove garlic, minced
1/2 tsp. sea salt
2 fresh Corn Tortillas
1/4 c. organic purple cabbage, thinly sliced

Add yogurt, salsa, cheese, cilantro and lime zest to blender. Pulse until mixed. Stir in salt and pepper; set aside. Place lime juice, chili powder, garlic and salt in a bowl. Add fish strips. Toss to coat evenly. Spray pan with non-stick spray. Place over medium high heat. Sear fish two minutes per side, until crisp and golden. Divide between tortillas, top each taco with cabbage and one tablespoon of sauce.


Rachael Ray's All-American Mini Burgers and Special Sauce
1 1/4 pounds ground sirloin
2 tablespoons dill pickle relish
2 tablespoons steak sauce
1 tablespoon grill seasoning
1 teaspoon sweet paprika
10 soft dinner rolls, split
2 cups chopped iceberg lettuce
1 small yellow skinned onion, finely chopped

Special Sauce:
1/2 cup ranch dressing
1/2 cup ketchup
1 teaspoon coarsely ground black pepper

Preheat grill pan or outdoor grill to high. Mix meat and next 4 ingredients. Divide meat into half and score each half into 5 pieces. Roll the meat into balls then squish it into small, thin patties, 3 inches across. You will yield 10 patties. To make a double batch or more, meat can be made into patties ahead and placed on cookie sheets to store 24 hours. These patties can also be baked on cookie sheets in preheated 400 degree F oven for 10 to 12 minutes. But, on a hot indoor or outdoor grill, these small burgers will take just 2 or 3 minutes on each side for medium doneness. Serve on dinner rolls with chopped lettuce, chopped onion and Special Sauce.

To make sauce, combine ranch dressing with ketchup and black pepper.

Additional Toppings, optional:
Sliced Cheeses: Cheddar, pepperoni Cheddar, pepper jack, Swiss
Sliced tomatoes
Yellow Mustard
Blue Cheese Dressing
Sweet Red Pepper Relish

From one of my favorite recipe sites,

Boilermaker Tailgate Chili

10 Servings
READY IN 2 Hrs 30 Min

* 2 pounds ground beef chuck
* 1 pound bulk Italian sausage
* 3 (15 ounce) cans chili beans, drained
* 1 (15 ounce) can chili beans in spicy sauce
* 2 (28 ounce) cans diced tomatoes with juice
* 1 (6 ounce) can tomato paste
* 1 large yellow onion, chopped
* 3 stalks celery, chopped
* 1 green bell pepper, seeded and chopped
* 1 red bell pepper, seeded and chopped
* 2 green chile peppers, seeded and chopped
* 1 tablespoon bacon bits
* 4 cubes beef bouillon
* 1/2 cup beer
* 1/4 cup chili powder
* 1 tablespoon Worcestershire sauce
* 1 tablespoon minced garlic
* 1 tablespoon dried oregano
* 2 teaspoons ground cumin
* 2 teaspoons hot pepper sauce (e.g. Tabasco™)
* 1 teaspoon dried basil
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1 teaspoon cayenne pepper
* 1 teaspoon paprika
* 1 teaspoon white sugar
* 1 (10.5 ounce) bag corn chips such as Fritos®
* 1 (8 ounce) package shredded Cheddar cheese


1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

For more recipes geared toward the Game, Miami and all thinks football, go here.

Posted by Tamara Shope at 06:00 AM |


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Posted by: xiaonanok | April 21, 2007 12:24 AM

wow gold

Posted by: xiaonanok | April 21, 2007 12:25 AM

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