The Super Bowl has the potential to be a pretty entertaining game on Sunday (Feb. 6). The Green Bay Packers and Pittsburgh Steelers will be duking it out on the field, and if you so choose you can stage your own Green Bay-Pittsburgh matchup on your plate.
Both cities have some football-ready foods that go hand in hand with celebrating their teams. You can’t go wrong with anything cheese-related for the Packers (we really like the sound of this fondue recipe), and Pittsburghers are fond of ham barbecue — which is exactly what it sounds like.
But if you really want to get the spirit of the Packers and Steelers, we’d suggest preparing some bratwurst, simmered in beer and then grilled, to represent Green Bay and pierogies, delicious Eastern European dumplings, for the Pittsburgh flavor. Recipes for both are after the jump. The pierogies are somewhat labor-intensive, but they can be made ahead of time.
]]>PIEROGIES (courtesy Epicurious)
Makes 48 pierogies Ingredients Dough 3 cups all-purpose flour plus additional for kneading
1 cup water
1 large egg
2 teaspoons vegetable oil
1 teaspoon salt Potato filling 1 1/2 pound russet (baking) potatoes
6 ounces coarsely grated extra-sharp white Cheddar (2 1/4 cups)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg Onion topping 1 medium onion, halved lengthwise and thinly sliced crosswise
1 stick (1/2 cup) unsalted butter Preparation Make dough:
Put flour in a large shallow bowl and make a well in center. Add water, egg, oil, and salt to well and carefully beat together with a fork without incorporating flour. Continue stirring with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with flour as needed to keep dough from sticking, until smooth and elastic, about 8 minutes (dough will be very soft). Invert a bowl over dough and let stand at room temperature 1 hour. Make filling while dough stands:
Peel potatoes and cut into 1-inch pieces. Cook potatoes in a large saucepan of boiling salted water until tender, about 8 minutes. Drain potatoes, then transfer to a bowl along with cheese, salt, pepper, and nutmeg and mash with a potato masher or a handheld electric mixer at low speed until smooth. When mashed potatoes are cool enough to handle, spoon out a rounded teaspoon and lightly roll into a ball between palms of your hands. Transfer ball to a plate and keep covered with plastic wrap while making 47 more balls in same manner (there will be a little filling left over). Make onion topping:
Cook onion in butter in a 4- to 5-quart heavy saucepan over moderately low heat, stirring occasionally (stir more frequently toward end of cooking), until golden brown, about 30 minutes. Remove from heat and season with salt and pepper. Form and cook pierogies:
Halve dough and roll out 1 half (keep remaining half under inverted bowl) on lightly floured surface (do not overflour surface or dough will slide instead of stretching) with a lightly floured rolling pin into a 15-inch round (1/8 inch thick), then cut out 24 rounds with a lightly floured, 2 1/2-inch cookie cutter. Holding 1 round in palm of your hand, put 1 potato ball in center of round and close your hand to fold round in half, enclosing filling. Pinch edges together to seal completely. (If edges don’t adhere, brush them lightly with water, then seal; do not leave any gaps or pierogi may open during cooking.) Transfer pierogi to a lightly floured kitchen towel (not terry cloth) and cover with another towel. Form more pierogies in same manner. Bring a 6- to 8-quart pot of salted water to a boil. Add half of pierogies, stirring once or twice to keep them from sticking together, and cook 5 minutes from time pierogies float to surface. Transfer as cooked with a slotted spoon to onion topping and toss gently to coat. Cook remaining pierogies in same manner, transferring to onions. Reheat pierogies in onion topping over low heat, gently tossing to coat. Serve with sour cream BEER BRATS (Courtesy Food Network) Ingredients 1 dozen fresh bratwurst
1 dozen brat buns
Beer, to cover (lager is best; for true local flavor, use one brewed in Wisconsin)
1 medium large sweet onion
2 ounces (1/2 stick) butter Preparation Place brats in a Dutch oven or large pot with onions and butter; cover the brats with beer. Bring to a boil, then reduce heat and simmer until brats are cooked (15-20 minutes). Remove brats and set aside beer mixture. Grill brats until golden brown and return to beer mixture until ready to serve. Serve brats on fresh baked brat buns. Serve with sauerkraut, mustard and diced onions.