Superbowl food for Pittsburgh
- davey Jan 25, 2006 11:49 AM
Philly has Cheesesteaks. New England has Clam chowder. What does Pittsburgh have?
I need to know what to cook for the Superbowl. All opinions welcome.
It may sound odd but Pittsburgh has a tendency to put french fries on everything- salads, sandwiches (especially pastrami), basically anything! Not the healthiest option but it is tasty.
If you want to get a bit more "gourmet", you could make a Turkey Devonshire which is a classic Pittsburgh baked sandwich. Here is a recipe I found on the net...
Frank Blandi's Original Devonshire Sandwich
3/4 stick butter, melted
1 cup flour
1/4 pound Cheddar cheese, grated
1 pint chicken broth
1 pint hot milk
1 teaspoon salt
Melt butter in deep pan and add flour, stirring constantly. Add chicken broth and then hot milk, stirring all the while. Add cheese and salt. Bring to boil, then cook slowly for 20 minutes, still stirring. Cool to lukewarm. Beat with wire whip until smooth before using. This makes enough sauce for 6 Devonshire sandwiches.
For each sandwich:
1 slice toast, crusts trimmed off
3 slices crisp bacon
5 thin slices cooked turkey breast
Cream Sauce, recipe above
Parmesan cheese and paprika
Preheat oven to 450 degrees.
In each flat, individual oven-proof casserole dish, place 1 slice of toast and top with 3 slices bacon. Add 5 thin slices of cooked turkey breast. Cover completely with cream sauce. Sprinkle with a little melted butter, then with the combined Parmesan cheese and paprika. Bake 10 to 15 minutes or until golden brown.
re: Amy G.
Ham barbecue is a great idea. They're really simple to make and much tastier than they sound. They originated at a deli called Isaly's, which was a Pittsburgh institution for a long time. I have a recipe around at home. Ginger ale and Heinz chili sauce is key, and the only other ingredient I can think of is mustard powder and maybe brown sugar? I think to get chipped ham outside of Pittsburgh you have to ask for shaved ham. Am I correct? I may break out this recipe for Super Bowl Sunday myself.
I found the recipe I use:
1.5 cups ginger ale
12 oz heinz chili sauce
1 tsp dried mustard
1 tsp brown sugar
1 lb chipped ham
combine the first four ingredients in a saute pan and heat through for 5 or 10 minutes over medium heat. Add the chipped ham and cook another five minutes, separating the slices of ham into the sauce. Serve on hamburger buns.
This recipe from the PG is a bit different but probably pretty good as well:
Thursday, July 08, 2004
1 pound chipped ham
1 tablespoon Worcestershire sauce
1 teaspoon prepared mustard
2 tablespoons vinegar
1/4 cup brown sugar (light)
1/2 cup ketchup
1/2 cup water
1 onion, finely chopped
Dash of Tabasco sauce
Add all ingredients, except chipped ham, to saucepan and cook 5 to 10 minutes, until onion is soft. Add meat and heat through. Serve on warmed sandwich buns.
I was just looking high and low for a recipe I had used perhaps 10 years ago for chipped ham made with chili sauce -- but to no avail.
I was so happy to get it from you, because I know it made a bit hit when I made it years ago.
Thank you. (I live in Butler, PA & picked the recipe up in a community cook book that was published.)
Actually, the Turkey Devonshire has a strong history in Pittsburgh. I just don't know where you could find a good one right now. Here's some info on Pittsburgh and the Devonshire.
You have a few choices:
1.Purchase a box of your favorite Perogis. Serve them Pittsburgh style. (Smothered in butter and sautéed onions.)
2.Make a Primanti Brothers style sandwich. French fries and coleslaw piled high is a MUST. (Link with menu included.)
3.A six-pack of Iron City Beer
If youre truly from the "Burgh",have all three.
I second the Pierogies. If you can't get good ones, it is more important to really do them well. I think you can get them online that are pretty good:
This place is very popular:
By doing them well, I mean sauteeing a huge amount of sliced onions in real butter until they are soft and goldern brown. Take them out of the pan, then add a little more butter and saute the actual pierogies until they are lightly golden. Serve with sour cream.
Another really popular thing are these little hot green peppers, stuffed with a piece of provolone that is wrapped in prosciutto. These, however, may be popular everywhere.
But the pierogie, and the sandwich with tomato, vinegar slaw and french fries on Italian bread in Very Pittsburghy.
Serve some sort of Pgh. beer. Do they still make IC?
Since someone else already revived this thread, I thought I'd comment on the post about Clara's Pittsburgh Pierogies. Sadly, they are no longer in business - though if that changes, I'll be one of the first to know as Clara is my grandmother and my aunt ran the business :-)
Not sure where else you can get good pierogies from Pittsburgh, especially shipped - but if anyone else knows, I'd appreciate a tip! Some delicious, homemade pierogies would be an excellent addition to my SB lineup. Go Steelers!
A Pittsburgh steak is abosolutely burned on the outside and raw on the inside. The legend behind it is that steelworkers would bring steaks to work and cook them by laying them down on the blistering-hot pipes in the mills, which would burn the outsides but never cook the steaks through. I don't think anyone really knows if this is truly the case or not, yet it seems unlikely to me.
Pittsburgh Rare is what we call it here. For my superbowl party we're having home made pierogies and meatball sandwiches along with all of the pre requisite junk food like buffalo chicken dip, wings, taco dip etc. Like others have said, hot sausage sandwiches, pierogies, kielbasa and sauerkraut, and stuffed cabbage are foods you'll often see at family parties. Our hot sausage sandwiches tend to be served with a red sauce on top in addition to the onions and peppers. Not sure if this is a Pittsburgh thing or not, but other than here at home I've had hot sausage sandwiches with just sauteed onions and peppers, no red sauce.
I grew up in the Akron area and we called those steaks "black and blue because they were so rare inside that it had a tinge of blue. I leaned to cook them in 20 seconds with the interior of the steak not reaching 100°.
We do the same sausage w/ grilled onions and peppers in this area. Ive never used a red sauce but we occasionally put roughly chopped tomatoes on the flattop.