Kid Cid Posted January 12, 2004 Share Posted January 12, 2004 (edited) Every year for Superbowl I like to throw a party. One of the things I do is serve a menu of dishes that are composed of regional foods of the competing teams. Some of them are easy to come up with like Buffalo=wings, but others I don't know too much about. What I'd like to do is compile a list of foods for each city to make future parties easier to plan for. Any and all help will be appreciated. BTW, there can be more than one entry per city/region. Atlanta - Soul Food, peaches, deep fried turkey Arizona - Southwestern Baltimore - Crabcakes Buffalo- Wings, Beef on Weck Carolina - BBQ (vinegar) Chicago - Pan Pizza, Chicago style hot dogs, Italian beef sandwhiches Cincinnati - Cinci Chili (Skyline) Cleveland - pierogis, sausage Dallas - BBQ (beef), Nachos, Chili Denver - Buffalo Detroit - Coney Island Dogs Green Bay- Brats, Wisconsin Beerchese soup Houston - Tex/Mex Indianapolis - Pork Tenderloins (for lack of anything better) Jacksonville - Grilled oysters, smoked kingfish Kansas City - BBQ Miami - Stone Crabs Minnesota - Walleye, macaroni hotdish, Scandinavian Ethnic - Lutefisk, lefsa, and krumkake. German Ethnic - Halupse, dumplings, krautstrudle, and kuchen. Chicken and wild rice soup. New England - Clambake New Orleans - Something Cajun or creole New York (Giants) - Pizza, cheesecake New York (Jets) - Pizza, cheesecake Oakland - See SF. Or chitlins according to Yukon. Philadelphia - Cheesesteak, soft pretzel, Hoagies Pittsburgh - pierogis, Primanti Bros. San Diego - Fish Tacos, Shrimp tacos or burritos, carne asada burritos, swordfish and lobster burritos San Francisco - Wine and Seafood (crab), Sourdough bread Seatle - smoked salmon St Louis - Toasted Ravioli, Mostaccioli Tampa Bay - Grouper sandwich Tennessee - BBQ (Memphis) Washington - Crabcakes, seafood Edited February 1, 2007 by Kid Cid Quote Link to comment Share on other sites More sharing options...
Furd Posted January 12, 2004 Share Posted January 12, 2004 With respect to Detroit, about all that I can think of are Coney Islands. If, heaven forbid, you find yourself in downtown Detroit, you should stop at the National Coney Island for a couple dogs with everything. thumbs_u Quote Link to comment Share on other sites More sharing options...
Caveman_Nick Posted January 12, 2004 Share Posted January 12, 2004 I'm thinkin' some chowdah and probably Philly Cheesesteak sandwiches are in order. Quote Link to comment Share on other sites More sharing options...
The Meathead Posted January 12, 2004 Share Posted January 12, 2004 New England: Lobster NE clam chowder Lobster bisque Clambake I'm particularly fond of Nantucket bay scallops, in season now. Keep it simple with lobster and scallop recipies. Lobsters only need to be boiled unless you're doing an honest-to-goodness clambake, in which case they get thrown up under the tarp. Similarly, scallops really only need to be seared a little. My wife sears using bacon fat and mixes in a little maple syrup (real maple syrup... dark amber, not Aunt Jemima) and they really get great flavor this way. On the clam chowder front, the chowder should be meaty enough to have clam in every bite. Make sure the recipe calls for something that will have some bacon or ham flavoring in it. Here's a good one from The Cliff House in Ogunquit, Maine: The Cliff House Clam Chowder has been on the menu since 1872. 1 slice hickory-smoked bacon, minced 1/2 teaspoon butter 1 cup onion, minced 1 medium garlic clove, minced 1 teaspoon The Cliff House Spice Blend [blend 4 tsps oregano, 4 tsps dried parsley, 2 tsps marjoram, 2 tsps dill, 4 tsps thyme, 4 tsps basil, 1 tsp sage, 4 tsps rosemary, 2 tsps tarragon, 1 tablespoon all-purpose flour, crushing in a mortar if possible. Store in a resealable plastic bag to refrigerate.] 1 tablespoon all-purpose flour 1 can clams (6-1/2 ounces) 1 cup bottled clam juice 1-1/2 cups Half and Half 1/4 teaspoon white pepper 2 medium potatoes, boiled, peeled and diced In a heavy-bottomed, 4-pint soup kettle, sauté bacon, butter, onion, garlic and The Cliff House Spice Blend over low heat. Do not allow to brown. Drain clams and set aside, reserving the juice. Slowly stir the flour and clam juices in the sauté mixture. Bring to a boil; reduce heat. Add Half and Half and simmer 20 minutes. Add white pepper, potatoes and clams. Heat to serving temperature. Do not allow to boil, as this toughens the clams. Serve at once with crackers and warm cornbread. Serves 6. Note: While the above recipe, from their cookbook, calls for canned clams and bottled clam juice, the recipe can be easily adapted to fresh clams. See the link to Sayle's Seafood and order some littleneck clams. They come in the shell, so probably allow ½ pound of little necks per serving to make a meaty chowder. You can also do a google search to find other recipes. Finally, there are some good frozen clam chowders out there, too. Here's one from The Lobster Guy that's pretty good (it's probably my favorite frozen clam chowder.) Also, while I don't particularly care for Legal Seafoods as a restaurant, they do package a FRESH clam chowder... not sure how how widely distributed it is... that's pretty good. Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted January 12, 2004 Share Posted January 12, 2004 Are you looking for just snack foods or something bigger? Representing Minnesota would be either Walleye, or maybe a macaroni hotdish. Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted January 12, 2004 Author Share Posted January 12, 2004 I'd take anything. I think this is a resource we all could use at some point or another. So simple suggestions like wings or complex ones like the Cliff House clam chowda recipe (which I already have BTW thanx) are all welcome. Even tailgate foods are welcoms. Quote Link to comment Share on other sites More sharing options...
driveby Posted January 12, 2004 Share Posted January 12, 2004 Green Bay. Anything that won't make you choke. Quote Link to comment Share on other sites More sharing options...
loaf Posted January 12, 2004 Share Posted January 12, 2004 I don't think you'll be needing any Cleveland favorites for awhile... Quote Link to comment Share on other sites More sharing options...
wiegie Posted January 12, 2004 Share Posted January 12, 2004 St. Louis--Toasted Ravioli (serve with some sort of red sauce for dipping), Mostaccioli Quote Link to comment Share on other sites More sharing options...
Squeegiebo Posted January 12, 2004 Share Posted January 12, 2004 Pittsburgh:[Warning: my spelling is horrible] (1) Pierogies (which are, in essence, giant raviolli filled with a variety of things: mashed potatoes and cheese, sauerkraut, etc). Pierogies (2)Primanti Bros. sandwiches. Basic sandwich (roast beef, corned beef, whatever) with tomatoes, french fries, and vinigrette cole slaw right on the sandwich. Primanti Brothers Quote Link to comment Share on other sites More sharing options...
Down Goes Frazia Posted January 12, 2004 Share Posted January 12, 2004 driveby: Green Bay. Anything that won't make you choke. Green Bay has gotta be brats. Seattle = smoked salmon served as a appetizer with raw onions, dijon mustard (excuse me sir, do you have some Grey Poupon ?)on crackers. And for beverages.... you serve up "quad" tall lattes to sober everyone up so they can drive home. Quote Link to comment Share on other sites More sharing options...
Hugh-mongus Posted January 12, 2004 Share Posted January 12, 2004 As you see on the television broadcast of any Eagles home game, the cheesesteak is what the city is best known for. Another big Philly food is the soft pretzel. Quote Link to comment Share on other sites More sharing options...
rocknrobn26 Posted January 12, 2004 Share Posted January 12, 2004 Chicago: Pan Pizza Chi Style Hot Dogs w/ Chicago, distinguishing itself with the most condiments, prepares its hotdogs with yellow mustard, green relish, chopped raw onions, pickles, tomato slices, peppers, and a dash of celery salt on a poppy seed bun. Quote Link to comment Share on other sites More sharing options...
Trojanmojo Posted January 12, 2004 Share Posted January 12, 2004 As a native SoCal I think I can say that SD would be "fish tacos." cool_thu Quote Link to comment Share on other sites More sharing options...
Kid Cid Posted January 12, 2004 Author Share Posted January 12, 2004 Good start so far guys. Let's see if we could actually put together a menue for each city though. Keep 'em coming! Quote Link to comment Share on other sites More sharing options...
justin Posted January 12, 2004 Share Posted January 12, 2004 Based on my travels to different cities: Baltimore - Crabcakes or mini carbcakes (called crab balls). Chicago - Hot Dogs Green Bay - Brats Miami - Stone Crabs New Orleans - Gumbo, Crawfish or Fried Oyster po boys. Philadelphia - Cheesesteaks (Pat's if available) Tennessee - rodents Quote Link to comment Share on other sites More sharing options...
loaf Posted January 12, 2004 Share Posted January 12, 2004 Cleveland has such a diverse ethnic background that not one food distinguishes itself from another. Sausages are handmade and well done depending on the shop. Pierogies are also well done. Lake Erie Walleye and Perch would have to be my submission. Quote Link to comment Share on other sites More sharing options...
Brewer Posted January 12, 2004 Share Posted January 12, 2004 Buffalo also has to include beef on weck. thumbs_u Quote Link to comment Share on other sites More sharing options...
Todd1 Posted January 12, 2004 Share Posted January 12, 2004 what is weck? There is a wings chain called BW3 or Buffalo Wild Wings and Weck, but they changed the name to just Buffalo Wild Wings. I never knew what the weck was, hence why I think they dropped that from the name. Quote Link to comment Share on other sites More sharing options...
DMD Posted January 12, 2004 Share Posted January 12, 2004 For Dallas I would think BarBQ would be neccessary, though nachos and chili rank up there as well. Quote Link to comment Share on other sites More sharing options...
General Itals Posted January 12, 2004 Share Posted January 12, 2004 More from Minnesota Scandinavian Ethnic - Lutefisk, lefsa and krumkake. German Ethnic - Halupse, dumplings, krautstrudle, knoepfla soup and kuchen. and any good burger joint in the Twin Cities features its own version of the Juicy Lucy - two quarter-pound beef patties pressed together with the cheese inside. and in the interest of promoting TC-GB relations, I have to recommend Wisconsin Beercheese soup. Quote Link to comment Share on other sites More sharing options...
Brewer Posted January 12, 2004 Share Posted January 12, 2004 Todd1: what is weck? There is a wings chain called BW3 or Buffalo Wild Wings and Weck, but they changed the name to just Buffalo Wild Wings. I never knew what the weck was, hence why I think they dropped that from the name. Weck is short for a kummelweck roll. It has coarse salt on top. You slice the roll and dip it in the au jus before you put thin sliced roast beef on it. Really good with dark deer, like a porter. Quote Link to comment Share on other sites More sharing options...
Guest PantherDave2 Posted January 12, 2004 Share Posted January 12, 2004 Kid Cid-BBQ is correct for Carolina, but it is the Vinegar based recipe, and not the tomato based one. cool_thu Quote Link to comment Share on other sites More sharing options...
Yukon Cornelius Posted January 12, 2004 Share Posted January 12, 2004 minn and wisc. You have to have some venison sausage/ brat's and venny steak with morel mushrooms...... along with with the eyes and dont forget the bear hot dogs.... Quote Link to comment Share on other sites More sharing options...
rocknrobn26 Posted January 12, 2004 Share Posted January 12, 2004 Trojanmojo: As a native SoCal I think I can say that SD would be "fish tacos." cool_thu Blecht!!!!!!!!!!!!!!!!!! Fish Tacos? big_shoc Quote Link to comment Share on other sites More sharing options...
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