The Bears aren’t off to the best start after a deflating second half in Houston on Sunday. The good news is they have a chance to find their footing on home turf on Monday when they host Philadelphia.
Which means football tailgating is back on the menu in Chicago!
And who better to show fans the foodie ropes than Chicago chefs? We took their tips and organized them according to the level of your cooking skills: rookie, veteran or all-pro.
ROOKIE LEVEL
FRONT PORCH SOUR PUNCH
(makes 1 cocktail)
“Large-format punches are great for groups, which makes them ideal for tailgating. Make it ahead of time so you don’t waste time mixing drinks at the tailgate. Rye whiskey goes great with a lot of different foods, so you don’t need to worry if it’s a potluck-style event, and the lemon makes it bright and light enough for early-morning game days.” —Sean Neilsen, beverage director at Frontier
1 1/2 ounces chamomile-infused rye whiskey
1/2 ounce lemon juice
1/2 ounce simple syrup
1 dash angostura bitters
1 spring of mint
Mix together rye whiskey, lemon juice, simple syrup and bitters. Add ice and garnish with mint.
EVERCLEAR APPLE CIDER
(makes 32 cups)
“This has been my go-to tailgate drink since college. I’d suggest you proceed with caution because the grain alcohol is almost completely masked by the apple cider, and it tastes like you’re literally drinking an apple pie. This cider can be served cold or hot, which is great for tailgates during the fall season when we see unpredictable weather in the Midwest.” —Jon Mossberger, owner of Flagship Tavern and Grill
1 gallon apple cider
1 gallon apple juice
16 cinnamon sticks
1 cup brown sugar or to taste
1 bottle (750ml) of Everclear
Combine apple cider, apple juice and cinnamon sticks in a large pot or stockpot. Put stovetop on medium heat until the mixture comes to a simmer. Let simmer 1 to 2 hours. Remove from heat, add brown sugar and stir until all of the sugar is melted. Let cool completely before adding the Everclear. To serve cold, pour over ice. To serve hot, put back on stove on low heat for a few minutes before putting it in a thermos.
PICKLED JALAPENO CHEESE DIP WITH HOMEMADE ONION CRACKERS
(Serves 8-10)
From Jared Van Camp, executive chef at Old Town Social
Pickled jalapeno cheese dip:
2 cups chopped pickled jalapenos
2 cups chopped pimento-stuffed green olives
1 1/2 pounds shredded sharp cheddar cheese
1 pounds shredded jack cheese
1/2 cup mayonnaise
1/2 cup grated parmesan cheese
pinch black pepper
Fold everything together. Serve hot or cold.
Homemade onion crackers:
5 cups all-purpose flour
1/4 cup baking powder
1/4 cup sugar
3/4 pounds butter (cold and cubed), plus extra (melted) for brushing
pinch of salt
1/4 cup dehydrated onion
4 ounces canola oil
1 1/4 cups water
Mix together everything except water and canola oil. Mix until butter is super small. Add the liquids and mix until almost pulled together. Place dough in mixing bowl, covered with plastic wrap. Let rest 15 minutes. Roll dough in sheets as thin as possible. Cut into rectangles approximately 1 inch by 3 inches. Bake at 325 degrees until brown and crispy, rotating the tray in the oven every 5 minutes. Brush with melted butter, let cool.
ABERDEEN TAP’S CHILI
(Serves 20-25 in 6-ounce portions)
“Chili is the ultimate football food! It pairs well with any domestic beer you have tailgating, but my recommendation is it goes best with an ice-cold Miller High Life.” —Cameron Smith, head chef of The Aberdeen Tap and G&O
3 pounds ground beef
1 pound chorizo
1 yellow onion
5 sticks celery
1/2 cup jalapenos
4 cups black beans
3 teaspoons kosher salt
3 teaspoons cumin
3 teaspoons chili powder
3 teaspoons granulated garlic
3 teaspoons paprika
2 cups Miller High Life
1 cup sweet Thai chili sauce
2 cups tomato paste
For garnish: Sour cream, cheddar cheese and green onions
In a large stock pot, combine ground beef, chorizo, all vegetables and all spices. Sauté until meat is cooked through. Add liquid ingredients and simmer for 20-25 minutes. Season with salt and pepper to taste. Serve in 6-ounce bowls and top with sour cream, cheddar cheese and green onions.
CANDY BAR BROWNIES
(makes about 2 dozen)
“For tailgating, I stick with simple treats that mix well with the barbecue aspect. I like to go with a candy bar brownie, it’s always a crowd pleaser.” —Courtney Joseph, pastry chef at The Dearborn
13 ounces butter
12 ounces unsweetened chocolate
3 cups all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoon salt
8 eggs
4 cups dark brown sugar
1 tablespoon vanilla paste
5 Heath bars
3 Snickers bars
3 Milky Way bars
2 Twix bars
Melt together butter and chocolate. Sift dry ingredients (flour, baking powder and salt) and set aside. Cream together eggs and sugar until light and fluffy. Fold in melted chocolate mixture and vanilla. Fold in dry ingredients in three parts, being careful not to deflate mixture. Pour into parchment-lined half sheet pan. Chop all candy bars into quarter-inch chunks and sprinkle on top of brownie mixture. Bake at 325 degrees for about 30 minutes.
ZUCCHINI AND ARTICHOKE DIP
“Use a Crock-Pot liner; it saves a gross mess for later. Preheat it before you leave the house and plastic wrap the lid to the heating bowl for a no-mess drive to the tailgate.” —Rebecca LaMalfa, chef at Virgin Hotel Chicago
3/4 cup zucchini
4 tablespoons olive oil
Salt and pepper to taste
1 clove garlic
1 shallot
1 bag spinach
14 ounces artichokes, drained and chopped
1 1/2 cups cream cheese, softened
1 tablespoon garlic, roasted
3 tablespoons dried jalapenos
1 tablespoon Parmesan cheese
Wash and cut up zucchini into medium dice. Toss in a bowl with salt, pepper and olive oil. Lay out on a sheet tray and roast for 15 minutes, set aside and allow to cool. In a large pan, heat the remaining oil, and sweat out the garlic and shallots. Add the spinach and cook until wilted. Wrap to drain off excess water. In a large bowl, mix together the artichokes and cream cheese. Add in the drained spinach and mix.
Add the roasted garlic, diced jalapenos and Parmesan cheese. Season with salt and pepper. Bake in the oven at 400 degrees for 10 minutes until golden and hot.
VETERAN LEVEL
SOUR HOME CHICAGO
(makes 1 cocktail)
“The Sour Home Chicago pairs great with the smoky flavors of tailgate barbecue right off the grill, not to mention it brings out the best flavors of fall.” —Erik Wiseman, bar manager at Farm Bar
13/4 ounces Rhine Hall Oaked Apple Brandy
1/4 ounce The Bitter Truth Pimento Dram liqueur
1 ounce maple sour syrup mix (equal parts maple syrup, brown sugar, lemon)
2 dashes of black walnut bitters
1 egg white
pinch of cinnamon
Shake without ice, then shake with ice and strain into coup glass. Garnish with a pinch of cinnamon.
PINEAPPLE MARINATED SKIRT STEAK
(serves 3-4)
“When it comes to tailgate cooking, I like stepping outside of the box and taking my own spin on standard game-day fare. The flavorful marinade and grilled pineapple really elevate what would otherwise be a classic skirt steak. This dish is especially great for tailgating because it’s fast and easy to prep at home so all you have to do is toss it on the grill when you get to the game.” —Julio Ambriz, chef at Belly Up Smokehouse and Saloon
12 ounce piece of outside skirt steak, trimmed
2 cups pineapple juice
Juice of 1 lime
2 ounces Sriracha sauce
1 ounce soy sauce
1 tablespoon chopped cilantro
1 tablespoon chili powder
1 pineapple, peeled, cored and sliced into 1-inch rounds
3 ounces barbecue sauce
Take the 12-ounce piece of outside skirt steak and trim the fat down until you have a lean piece of meat, leaving just a little fat for flavor.
Make a marinade by mixing the pineapple juice, lime juice, Sriracha, soy sauce, cilantro and chili powder in a bowl and set aside.
Put the trimmed skirt steak and pineapple pieces into 2 separate containers. Cover the skirt steak with half of the marinade, and cover the pineapple with the other half.
Place skirt steak on heated grill and cook to desired temperature (medium rare suggested). Remove cooked skirt steak from grill, cover with foil and set aside to rest.
Place pineapple on heated grill and cook for about 2 minutes on each side. Then place cooked pineapple back in the marinade. Slice skirt steak, and serve topped with warm pineapple and barbecue sauce.
TEXAS CHILI
(serves 6-8)
“This chili is intense with a spicy kick that will perk you up and keep you warm during those cold tailgates. I tend to pair it with a loaded grilled cheese, which is great for dipping in the chili and easy to make at a tailgate.” —Mike Jannusch, general manager at Commonwealth Tavern and Tavern on Little Fort
3 dried ancho peppers, stemmed and seeded
2 tablespoons dried oregano
2 tablespoons paprika
2 tablespoons whole coriander
1 tablespoon cumin seed
1 tablespoon chili powder
3 tablespoons extra virgin olive oil
2 onions, chopped
3 pounds ground beef chuck
3 pounds ground pork shoulder
Kosher salt and freshly ground black pepper, to taste
6 cloves garlic, chopped
1 can chipotle chile, chopped
1 small jalapeno, chopped
2 28-ounce cans whole tomatoes
16 ounces great northern beans
1 cinnamon stick
1 teaspoon sugar
1 tablespoon masa harina
For garnish: queso fresco (crumbled), cilantro, lime wedges
In a small dry skillet over low heat, add the ancho peppers, oregano, paprika, coriander, cumin and chili powder. Cook for about 2 minutes or until they begin to smell.
Put the spice mixture into a spice mill or food processor, grind until powdered and set aside. Heat a large, heavy-bottomed pot over medium heat. Add the olive oil and onions and cook for about 10 minutes or until the onions are soft.
Add ground beef and ground pork to the pot and cook, stirring frequently for about 10 minutes or until the meat has browned. Add the prepared spice mix, garlic, chipotle chile, jalapeno, tomatoes, white beans, cinnamon stick and sugar to the pot and season to taste with salt and pepper. Stir well.
Add hot water until the meat is just covered with liquid and return to a boil. Once the water boils down slightly, reduce to a simmer, cover and cook for 1 1/2 hours. Add masa harina and cook, uncovered, for another 10 minutes to thicken. Taste and adjust seasoning as needed. Serve with queso fresco, cilantro and a lime wedge.
ALL-PRO LEVEL
HANKY PANKY GUMMIES
(makes 2 cocktails)
“This is one of my favorite classic cocktails; not many people know about this cocktail. It has a fun name, and great story in how it was invented. And it’s absolutely delicious!” —Rick Gresh, director of U.S. culinary operations at AceBounce
3 ounces sweet vermouth
3 ounces dry gin
1/4 ounce Fernet-Branca
Orange or grapefruit peel
Stir sweet vermouth, gin and Fernet-Branca over ice to dilute to a proper cocktail. Strain into 2 glasses. Garnish with orange or grapefruit peel.
To make the gummies: Make the cocktail, and allow the citrus peel to infuse into the drink for 20 minutes. Remove the citrus peel. Pour over 1 1/2 pounds of gummies in a plastic container and close lid. Place in refrigerator for 24 hours.
LAMB RIBS WITH MINT/YOGURT RELISH
“The beauty of this is the ribs can be prepared a few days ahead of time then finished on the grill right before the Bears play four quarters of excruciating football and lose.” —John Manion, chef/owner at La Sirena Clandestina and El Che Bar
Lamb ribs
4 racks of lamb ribs
2 bulbs fennel, reserve the fennel fronds
1 head garlic
1/2 cup extra virgin olive oil
1 bunch parsley
2 sprigs rosemary, chopped
2 tablespoons kosher salt, chopped
Reserve 1/2 bulb fennel and the fennel fronds for garnish. In food processor, combine fennel, garlic, olive oil, parsley, rosemary and salt to form a paste. Rub all over ribs, marinate overnight. Fire up the grill, wipe off most of the marinade, season with salt and grill on both sides. In a deep hotel pan, layer ribs evenly, cover with the braising liquid of your choice (beer, wine, chicken stock, water) and cover with foil. Braise in a 350-degree oven until tender, about 1 hour, then cool down and reserve.
To serve, temper the ribs to room temperature. Grill until warmed through. Serve with mint/yogurt relish, sliced fennel and fennel fronds.
Mint/yogurt relish:
1/4 cup mint, torn
1/4 cup flat leaf parsley, chopped
4 cloves garlic, chopped
Bunch green onions, sliced
Pinch of crushed chili flakes
2 tablespoons extra virgin olive oil
Juice and zest of 1 lemon
2 cups plain Greek yogurt
Combine all ingredients in a bowl and mix together.
SHORT RIB CHILI
(serves 14-16, in 16 ounce portions)
“This is a Texas style chili, so there are no beans. This chili is great on its own, but even better on top of a great hot dog. Also, unlike most chili that is one dimensional, this one has lots of depth from the use of specific chilis and not just chili powder. Also, grinding the chilis yourself makes a huge difference.” —Jared Van Camp, executive chef, Old Town Social
For Step 1
6 pounds short rib, medium dice
1 pound ground bacon
Salt and black pepper, to taste
4 Onions, minced
12 garlic cloves, microplaned
2 cups flour
1 gallon chicken stock
1 gallon canned tomatoes, pureed
4 tablespoons Ancho chili powder
2 tablespoons Chipotle chili powder
4 tablespoons coriander, toasted and ground
2 tablespoons cumin, toasted and ground
4 tablespoons Hungarian paprika
4 tablespoons dried oregano
For Step 2
8 ounces canned tomatoes, pureed
8 tablespoons Ancho chili powder
4 tablespoons cumin, toasted and ground
2 teaspoons Tabasco
1 tablespoon brown sugar
1 cup yellow mustard
Step 1: Season all meat with salt and black pepper. In a large, hot pan, sear off the short rib meat to brown. Remove meat and drain excess fat. In the same pan, render down the ground bacon until slightly crispy, remove bacon and drain excess fat. In the same pan, sweat down the onions and garlic for about 5 minutes, then add flour and cook for 1 more minute. Add chicken stock, tomatoes and all other ingredients in Step 1. Simmer this mixture covered for 45 minutes, stirring occasionally.
Step 2: After 45 minutes, remove cover and add all ingredients in Step 2. Simmer for about 30 minutes or until meat is very tender. Season with salt and black pepper to taste.
GRILLED PRAWNS WITH CHILE HERB VINAIGRETTE
“I love this recipe because shrimp is one of my favorite things to cook on the grill. If you want to be the all-star of your next tailgate, start grilling up jumbo prawns. The marinade adds a nice pungent kick while the dressing is a great balance of spicy and savory.” —Russell Kook, executive chef at Hugo’s Frog Bar and Fish House
2 pounds prawns, peeled and deveined
1 bunch Italian parsley, chopped (no stem)
1 bunch cilantro, chopped (no stem)
2 lemons cut into thin rings, remove seeds
1 cup olive oil
1 tablespoon cumin, toasted and ground
1 tablespoon coriander, toasted and ground
Mix all ingredients, cover and chill overnight. Prawns must marinate for at least 12 hours. Once prawns have marinated, grill on high heat. Be careful to keep prawns away from direct flames so you don’t “gas the prawns” when the oil runs off. If the grill flames up, move the prawns around and away from the flame. Cook prawns for 3 minutes on each side. Take prawns off the grill and lay them out on a platter. Drizzle chile herb vinaigrette over the top, or serve on the side for dipping.
Chile Herb Vinaigrette (for dipping, drizzling and dunking):
10 shallots
10 Anaheim peppers, diced small
2 bunches cilantro, chopped
1 cup of basil, chiffonade (shredded or cut into thin leafy strips)
5 tablespoons garlic, chopped
Juice of 4 limes
3 cups champagne vinegar
2 cups water
6 cups extra virgin olive oil
1/4 cup sugar
Salt to taste
Mix ingredients together and taste for seasoning. Drizzle on top of prawns or keep to the side as a dipping sauce.
GRILLED KING CRAB
(serves 6)
“When I’m tailgating to watch my beloved Bears, I like to mix it up and cook something different than the typical hot dogs and hamburgers.” —Giuseppe Tentori, chef at GT Fish and Oyster
6 pounds king crab, whole pieces including the knuckle or joint end
1/4 cup olive oil
3 lemons
1/4 cup unsalted butter, melted
GT Smolder and Burn hot sauces
Note: 1 pound of king crab will yield 8 ounces of cooked meat once taken out of the shell.
Using kitchen scissors, cut the king crab on one side from the knuckle as far as you can cut toward the tip of the crab. You will need to cut the crab only once as the crab will open up slightly while cooking. Heat a grill, charcoal or gas, to a medium heat. Push the coals to one side or heat just one side of your gas grill to maintain a medium temperature.
Brush the king crab with the olive oil and place on the grill. Grill for 3 minutes, flipping the crab just once (about 5 minutes total cooking time). While the crab is on the grill, cut the lemons in half and place on the grill to caramelize the lemons slightly. Remove the crab from the grill and serve with the melted butter, grilled lemons, GT hot sauces and plenty of paper towels, because it should be a little messy.
