February 5

Superbowl

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• Pittsburgh Style Sandwich [View Recipe]

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  Ingredients

  • .5 cup rainbow salad
  • .5 tablespoon mayonnaise
  • .5 teaspoon vinegar
  • .25 teaspoon mustard
  • sprinkle celery seed
  • 1 cup french fries
  • 4 thick slices bread
  • 5 slices ham
  • 3 slices cheese
  • 2 slices tomato

  Instructions

  We start by making the slaw. In a bowl we combine the rainbow salad, mayo, vinegar, mustard and stir well. We sprinkle with celery seeds and refrigerate, covered, for half an hour to meld the flavors.

  Meanwhile, we preheat the oven to <temp val="450"/>. We spread the frozen fries on a foil covered cookie sheet. When the oven is ready, we cook for about 15 minutes according to the package directions.

  When the slaw and french fries are just about ready, we preheat our electric pancake griddle to <temp val="350"/>. We lay out the slices of ham. We cook for about 10 seconds and then flip with tongs. We lay the provolone cheese on 3 of the slices and cook for another minute as the cheese melts.

  With a spatula, we remove the non-cheesed ham slices to 2 of the slices of bread. We top one with 2 of the ham and cheese pieces, and the other with just one (of course this can be adjusted!).

  We pile on the hot fries, slaw, and tomato slice for each sandwich. We serve with the other slice of bread for a hearty sandwich!

• Fish Chili [View Recipe]

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  Ingredients

  • 3 medium onions
  • 1 tablespoon oil
  • 3 cloves garlic
  • salt
  • 1.5 teaspoons chile powder
  • .5 teaspoon cumin
  • .5 teaspoon oregano
  • 1 cup wine
  • 29 ounces tomatoes (divided)
  • 9 ounces chopped green chiles (drained)
  • 3 splashes hot sauce
  • 15 ounces beans
  • 10 ounces fish
  • sour cream
  • parsley (cleaned and chopped)

  Instructions

  We start by heating our Dutch oven over medium low heat. We peel and chop the onions, yielding about 2 and ¾ cup. We add the oil to the pan and begin to cook the onions.

  Meanwhile, we peel and mince the garlic with a hefty pinch of salt. We raise the heat on the Dutch oven to medium and, when the onions have been cooking for a little over 5 minutes, we add the garlic. We stir and when the garlic is fragrant (less than a minute) we add the chile powders, cumin, and oregano, stirring for another minute. Then we add the wine.

  We drain the tomatoes with a strainer, over a large measuring cup, adding 2 cups of the tomatoes to the pan, and reserving the rest of the tomatoes for serving and the juice for another use. We also add the chiles and some hot sauce.

  We bring the chili to a boil, lower the heat, and simmer uncovered for half an hour. It is thick but not too dry, so we drain and rinse the canned beans in a colander and then stir into the chili. We continue to cook for a couple of minutes on medium heat.

  After rinsing and patting the fish dry, we remove the skin and any bones we can feel. We then cut it into 1½ inch pieces. Finally, we add the fish to the chili, lower the heat and cover for 5 minutes. We stir and then take off of the heat to finish cooking through without drying out the fish.

  We serve the chili with the reserved tomatoes, sour cream and parsley.