Eat Like A Fan

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FROM THE EDITORS OF

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Buffalo Wings + Beer Cheese Sauce

Flamin’ etos Hot Che ings W Chicken ha c a ir r +S M a yo

WHETHER YOU’RE TAILGATING OR IN FRONT OF THE TV, WE’VE GOT THE RECIPES WORTH CHEERING FOR!

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Eat Like a Fan » HOT DOGS

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DOGS I

f you love hot dogs, you won’t be surprised that we eat more than 19 million hot dogs (plus 4.6 million sausages) during Major League Baseball season. Here are four overthe-top franks inspired by fan favorites.

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DIXIE DOG

Atlanta Braves fans line up for a version of this frank with Southern flair.

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Hot dog + pulled pork + creamy coleslaw + barbecue sauce + pickles

TOP TOT DOG

Tots make a fun topping on this dog served at the Arizona Diamondbacks’ Chase Field.

Hot dog + chili + nacho cheese sauce + potato tots + sour cream + green onion

ROYAL BLUE DOG

Blue cheese and bacon top this creation served at the Kansas City Royals’ Kauffman Stadium.

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Hot dog + chopped bacon + chopped red onion + chunky blue cheese dressing + chives

CRACKER JACK ’N’ MAC DOG

This crazy, sweet, savory and crunchy invention is inspired by an offering at the Pittsburgh Pirates’ PNC Park.

Hot dog + mac 'n' cheese + Cracker Jack + pickled or fresh red or green jalapeños

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PHOTOGRAPHY AND RECIPES BY ALISON ASHTON

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o matter which team you’re rooting for, your party menu will score when you serve these internationally flavored flatbreads. Use two pre-baked crusts, add the toppings, bake at 425°F for 10 minutes, then add your garnish.

Touchdown!

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E a t L i k e a Fa n » F L AT B R E A D

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3 FAST FLATBREADS SPORTS FOR

FANS

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MEDITERRANEAN Season 1 cup ricotta cheese with salt and freshly ground black pepper.

Spread on flatbreads and top with ½ cup sliced marinated artichoke hearts and ½ cup sun-dried tomatoes packed in oil, drained and sliced thin. Garnish with fresh basil.

GREEK Brush flatbreads with 3 Tbsp olive oil. Sprinkle on 1 tsp dried oregano, 1 tsp lemon juice, ½ tsp salt and ¼ tsp freshly ground black pepper. Top with ¾ cup crumbled feta cheese, ¼ cup sliced, pitted black olives, ¼ cup diced red onion and ½ cup diced tomato. Garnish with chopped fresh mint or parsley.

MOROCCAN Stir ½ tsp ground cinnamon, ½ tsp dried thyme and ½ tsp salt into 1¼ cups tomato sauce. Mix in 1½ cups diced cooked chicken (from a rotisserie chicken). Spread on flatbreads and top with ½ cup sliced, pitted green olives. Garnish with chopped fresh cilantro.

MARK BOUGHTON PHOTOGRAPHY/STYLING BY TERESA BLACKBURN

WING IT

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Eat Like a Fan » WINGS

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ans gobble more than 1.35 billion (!) chicken wings on Super Bowl Sunday.

These riffs on traditional wings, inspired by fare served at NFL stadiums, are musthaves no matter the sports season.

BUFFALO WINGS WITH BEER CHEESE SAUCE

We were inspired by Chicago Bears fans who like fries with popcorn chicken and beer cheese sauce. We started with buffalo wings from the supermarket deli.

Beer Cheese Sauce: Combine 8 oz shredded sharp cheddar cheese, 1½ Tbsp cornstarch and ¼ tsp cayenne, tossing to coat. Heat ¾ cup evaporated milk and ¼ cup beer in a small saucepan over medium; cook 2 minutes. Add cheese mixture; cook 2–3 minutes, whisking constantly or until cheese melts and mixture thickens (don’t ings Buffalo W se boil). Makes 1¾ cups. ee h C r e e +B e c u Sa

Flamin’ Hot Cheeto s Chicken W ings + Sriracha Mayo

FLAMIN’ HOT CHEETOS CHICKEN WINGS This concoction is inspired by a muy caliente creation made with Flamin’ Hot Cheetos–crusted chicken and served to Houston Texans fans.

Adjust 2 oven racks to middle; preheat to 400°F. Cover 2 sheet pans with foil. Place in oven while it preheats. In shallow pan, combine 1 cup panko bread crumbs, 1 cup crushed Flamin’ Hot Crunchy Cheetos and salt to taste. Pour 1 cup buttermilk in a shallow bowl. Working with 1 piece at a time, dip 3 lb chicken wings in buttermilk, allowing excess to drip off. Dredge in panko mixture; set aside. Remove baking sheets from oven; spray with cooking spray. Arrange chicken in a single layer; spray with cooking spray. Bake 25 minutes. Remove from oven, turn wings and lightly spray with cooking spray. Bake 20 minutes or until done. Serves 6.

MARK BOUGHTON PHOTOGRAPHY/STYLING BY TERESA BLACKBURN; FLAMIN’ HOT CHEETO CHICKEN WINGS RECIPE BY ALISON ASHTON

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GO BIG OR

Eat Like a Fan » FRITO PIE

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rito pie—a Southwestern specialty of Frito chips smothered in chili, cheese and whatever other toppings suit your fancy—is a Dallas Cowboys fan favorite. Chef and avid fan Jason Dady, proprietor of Two Bros BBQ Market in San Antonio, shared his big-as-Texas pie with us. Dady smokes his own brisket for the topper and constructs his pie in a 4-foot paella pan to feed 30.

Our version scales that down a bit.

‘BIG TEX’ FRITO PIE Combine 6 lb shredded smoked beef brisket and 4 cups barbecue sauce in a stockpot; heat until warm. Spread 3–4 (9¼-oz) bags Fritos in a 2-inch-deep layer in a 19½-by11½-by-3¼-inch disposable casserole dish or a 26-inch paella pan. Top with brisket mixture.

Layer with 1½ lb shredded cheddar cheese; 1½ lb cherry tomatoes, halved; 6 oz jalapeños, diced; 6 oz green onions, diced, and 1 large red onion, diced.

Using a large spoon, dollop 1 (16-oz) container sour cream over top. Sprinkle with 1 bunch cilantro, chopped, and drizzle with 1 cup barbecue sauce. Serves 15.

PHOTOGRAPHY BY KYLE DREIER/STYLING BY CALLIE BLOUNT

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WE’VE GOT

E a t L i k e a Fa n » M U F F U L E T TA S & S L I D E R S

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THE MEAT W

SAINTS MUFFULETTA SANDWICH

ITALIAN MEATBALL SLIDERS Preheat oven to 400°F. Combine 1 lb ground beef, ¾ cup panko breadcrumbs, 2 tsp Italian seasoning, 1 large egg and salt and pepper to taste. Shape into 24 (1½-inch) meatballs. Place on a baking sheet and bake 12–15 minutes or until done. Heat 1 (16-oz) jar pizza sauce in a medium skillet or small slow-cooker. Add meatballs.

Split and toast 12 (3-inch) slider buns. Cut 3 (1-oz) slices provolone cheese into quarters. Spoon a little sauce on the bottom half of each bun. Top each with 1 basil leaf, 2 meatballs and ¼ slice cheese. Spoon a little sauce on top halves of buns and add to each slider.

Serves 12.

Whisk together 3 Tbsp red wine vinegar, 2 minced garlic cloves and 1 tsp dried oregano in a large bowl. Gradually whisk in 3 Tbsp olive oil. Stir in ¾ cup large green olives, pitted and chopped; ¾ cup Kalamata olives, pitted and chopped; ¼ cup chopped roasted red bell peppers; ¼ cup chopped pepperoncini and 2 chopped anchovy fillets. Season with pepper. Cover and chill for 2–4 hours.

Cut 1 (8-to-10-inch) round Italian bread loaf in half horizontally; hollow out top and bottom halves, leaving a ¾-inchthick shell. Spread half of olive mixture over bottom half of bread. Layer evenly with 8 oz each of sliced ham, mortadella and salami; 6 oz sliced provolone cheese and ½ medium red onion, thinly sliced.

Spread with remaining olive mixture.

Top with remaining bread half. Wrap sandwich tightly in plastic wrap and chill at least 1 hour, up to overnight. Cut into wedges to serve. Serves 6–8.

PHOTOGRAPHY BY KYLE DREIER/STYLING BY CALLIE BLOUNT; MUFFALETTO RECIPE ADAPTED FROM THE HUNGRY FAN’S GAME DAY COOKBOOK (OXMOOR HOUSE) BY DAINA FALK

in or lose, nothing hits the spot like a meat-packed sandwich.

Our sliders have an Italian twist, and we salute New Orleans with a classic muffuletta filled with olives, cheese and salami. (You can skip the anchovies!)

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Eat Like a Fan » BLOODY MARY & DEVILED EGGS

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NOT YOUR MAMA’ S DEVILED EGGS hat makes deviled eggs even better? “Avocado!” says Parade chef Jon Ashton of this perfect treat for eating in front of the TV.

SPICY

SIP!

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oast your winning team with this Indian-spiced Bloody Mary from Parade chef Jon Ashton. Cheers!

TANDOORI BLOODY MARY AVOCADO DEVILED EGGS

Peel 12 large hard-cooked eggs. Cut each egg in half lengthwise. Spoon yolks into a food processor; arrange whites on a serving platter. To the food processor add ¼ cup olive oil, zest and juice of 2 limes, ¼ cup cilantro, 1 pitted and peeled avocado and salt and black pepper to taste; pulse until smooth. Spoon mixture into a heavy-duty plastic bag (fitted with a star pastry tip, if desired). Snip 1 bottom corner; pipe avocado mixture into egg whites. Garnish with 2 slices cooked and crumbled bacon, if desired. Serve immediately or cover loosely and refrigerate up to 1 day. Serves 12.

Combine 1 cup canned whole peeled tomatoes, 1 Tbsp Worcestershire sauce, 1 Tbsp tandoori spice blend (such as Penzeys Spices), 2 oz vodka and juice of 1 lemon or lime in a blender. Blend until smooth. Serve over ice; garnish with celery stalks, lime wheels, olives and cooked large shrimp. Serves 2.

DEVILED EGGS BY MARK BOUGHTON PHOTOGRAPHY/STYLING BY TERESA BLACKBURN; BLODDY MARY PHOTOGRAPHY BY DANIELLE ATKINS/STYLING BY TERESA BLACKBURN

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HOME-RUN

SWEETS

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hether you’re celebrating the thrill of victory or feeling the agony of defeat, these irresistible treats will fit the bill. Your sweet tooth will thank you!

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Eat Like a Fan » DESSERT

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CRACKER JACK FUDGE

Baseball’s favorite standby stars in this four-ingredient, no-bake treat.

Line an 8-inch-square baking pan with parchment paper, leaving a 2-inch overhang on 2 sides.

In a heavy-bottomed saucepan over low heat, combine 1 (10-oz) pkg dark chocolate chips and 1 (14-oz) can sweetened condensed milk. Cook 5 minutes, stirring occasionally, or until chocolate melts and mixture is well combined. Stir in 1 tsp vanilla extract and 2 (1-oz) pkgs Cracker Jack. Scrape into prepared pan, spreading evenly. Top with 2 (1-oz) pkgs Cracker Jack, pressing lightly into surface of fudge. Refrigerate overnight or until firm. Grasping overhang, transfer fudge from pan to a cutting board. Cut into squares. Makes 16.

WINDY CITY GRILLED DOUGHNUTS Be like Chicago Bears fans and grill up some glazed doughnuts and doughnut holes. Sweet!

Preheat grill to medium. Grill glazed plain or chocolate doughnuts (or doughnut holes) on skewers 1–2 minutes per side. Extra point: Drizzle your grilled doughnuts with icing dyed with your team’s colors.

DOUGHNUT PHOTOGRAPHY BY KYLE DREIER/STYLING BY CALLIE BLOUNT; CRACKER JACK BY MARK BOUGHTON PHOTOGRAPHY/STYLING BY TERESA BLACKBURN