One of the best parts of Super Bowl Sunday is the traditional bar-food fare that often accompanies any big game. If you’re rooting for the Pittsburgh Steelers this year, you might be tempted to indulge in some locally-inspired game day grub.
Because Pittsburgh is a city rich with culinary tradition, its fans are often as loyal to its food as they are to its football team. Whether you’re rooting for the Steelers from your sofa or watching on a big-screen at a bar, you should pay homage to the city itself by splurging on some of Pittsburg’s favorite dishes. In case you’re cooking your game day goodies at home, we dug up some tips on how you can stay on your diet and support the team at the same time.
Pierogis: Authentic homemade pierogies are a traditional Pittsburgh treat. In fact, Pittsburgh eats more than 11 times the pierogies of any other city in the United States. Pierogis, which are boiled, baked or fried dumplings stuffed with potato filling, sauerkraut, ground meat, or fruit, are easy to make at home. We love the Pierogis & Kielbasa recipe in Devin Alexander’s cookbook, I Can’t Believe It’s Not Fattening. If you’re not up for cooking them on game day, Pierogies Plus, a local Pittsburgh business, ships pierogies as far away as Alaska and Hawaii- but they’re on back order until after the big game.
Roethlis Burger Pizza: Take a cue from food writer Joe Bonwich at the St. Louis Dispatch and load your pizza with black olives and roasted yellow peppers in honor of the Steelers’ quarterback. To keep it light, make your own yummy vegetable pizza and toss the olives and peppers on with the rest of your favorite veggies.
Polamalu Lemonade: Celebrate yellow fever and, of course, Troy Polamalu’s outrageous hair, with a cocktail that could not be easier to make. The Polamalu Lemonade combines vodka with fresh lemonade and a simple lemon garnish to really demonstrates your Pittsburgh alliance. Instead of calorie laden beers, combine 1 ounce of Russian Standard vodka with 3 ounces of fresh lemonade over ice and sip slowly.
Devonshire Sandwich: Pittsburgh natives know Tambellini’s invented the original, but the popular open face sandwich has since been duplicated all over. If you’re craving a bite of the ‘Burgh but aren’t interested in the calories that can accompany the rich sandwich layered with bacon and topped with cream sauce, try our lightened-up version, adapted from the Pittsburgh Post-Gazette. This uses half the normal amount of butter and low-fat dairy products to make the game-day staple a little bit more figure friendly.
Lighter Devonshire Sandwich
- 3 Tablespoons butter, melted
- 1/3 cup flour
- 1/4 cup 2% reduced-fat cheddar cheese
- 1 cups chicken broth
- 1 cups hot 1% low-fat milk
- Salt & Pepper, to taste
- 1 slice whole-wheat, high fiber bread, toasted
- 6 slices low-fat turkey bacon
- 10 thin slices cooked lower-sodium turkey breast
- Smoked paprika for garnish, if desired.
1. To make the Cream Sauce: Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk, cheese and a pinch of salt and pepper. Cook for 20 minutes, stirring constantly and when sauce has reached a thick, smooth consistency (like cake batter) remove from heat and cool to lukewarm. Beat with wire whisk until smooth before using.
2. Preheat oven to 450 degrees. In each flat, individual oven-proof casserole dish, place 1 slice of toast and top with a slice of bacon, cut in half. Top each piece of toast with 2 slices of cooked turkey breast. Drizzle each sandwich with a tablespoon of cream sauce. Sprinkle with smoked paprika, if desired. Bake 10 to 15 minutes or until golden brown.
February 3rd, 2011