Giants Superbowl feast?
Howdy all - Frequent lurker, new poster - please be kind.
For Superbowl each year, we do menus & beer representing the respective cities/regions.
So - what's your suggestion for THE sandwich / side / dessert / beer that would best represent the Giants?
The easy NY picks would be Pastrami/pickles/Egg Cream (or more likely cheesecake)/RedHook IPA & Brooklyn Lager
is that right for the average Giants fan, tho??
Little help, please.
edit: (ps - not sure what i did wrong... thought I'd posted this under the BEST for NYC) )
Yeah- I'm pretty keen on the Italian hero idea myself (I'd say a 'normal' one would feature the cappicola/salami/provolone combo with the works, whereas an upgrade might be the prosciutto/fresh mozzarella/roasted peppers combo. Both versions have their merits). On the side I would tend to get some marinated mushrooms and cherry peppers to go along with the usual salads, maybe even a pasta salad of some kind.
I like the Brooklyn Lager idea, but would personally expand it to include others in their lineup, particularly the EIPA. The Red Hook connection is actually in name only- the brewery is from Washington State.
(repost frrom your Pats thread)
If you have someone that can make a decent crust, pizza is always a hit.
Classic NY style, thin, crispy on the bottom but chewy on top, a simple sauce, with mozzarella. Essentially, Neapolitan style. According to the one pizzeria here in STL that boasts Jersey style, their crust is a touch thicker and the sauce a touch sweeter.
NE pizza is harder to characterize. (I'm originally from a Boston 'burb but haven't lived there for a while. I'll bet Boston 'hounds will correct me.) In the Italian North End of Boston, it's generally very similar to NY but the crust is crisper; cracking if folded. On the South Shore it's often made with cheddar -- Foxboro (where the stadium is) is south of Boston but not near the shore.
Greek pizza is common; a lot of pizza places are named "....House of Pizza" but they're not a chain. They and others often serve Greek pizza, which has a thicker and oily crust, usually baked in a pan, and often with white cheddar instead of or in a blend that includes mozzarella.
Many places have EVOO available to add -- man, that's good.