The Eagles may be out of the running but that doesn’t mean that we here in the city of brotherly love won’t be enjoying the Super Bowl and all the great food and drinks that come with it. Many people come to Philadelphia and discover all of the interesting and unique, but always delicious flavors that make up our city. If you are having or going to a rocking Super Bowl Party this weekend here are some great Philly inspired snack recipes!
If you want one of these PA brewed beers in and around the Philadelphia area all you need to say is “I’ll have a Lager”.
1 Tbs olive oil
1 medium onion
1 medium green bell pepper
2 garlic cloves
1½ lb ground beef
2 Tbs chili powder
2 tsp ground cumin
1 tsp oregano
14½ oz can diced tomatoes in juice
8 oz can tomato sauce
½ cup Yuengling® Lager
1 tsp salt
½ tsp black pepper
15½ – 19 oz can pinto beans
1 c sour cream
1 c shredded Cheddar cheese
1. Heat oil in large saucepan over medium heat. Add diced onions, bell pepper, garlic, and jalapeño. Cook about 6 minutes, stirring often, until onion softens. Add beef and cook about 8-10 minutes, stirring and breaking up meat until losing its pink color. Drain off fat.
2. Add chili powder, cumin and oregano; mix thoroughly. Stir in tomatoes with their juice, tomato sauce, Yuengling® Lager, salt, and pepper. Bring to a simmer and then reduce heat to medium-low.
Cook 35 minutes, add beans and cook 10 minutes more or until thickened.
3. Remove from heat. Let stand 5 minutes; skim any fat that rises to the surface.
4. When serving, spoon sour cream in center and sprinkle cheese on top. Use tortilla chips for dipping.
Can’t have a Philly inspired snack table without some kind of cheesesteak!
1 lb rib eye steak, thinly sliced
1 tablespoon olive oil
½ medium onion, chopped
1 green pepper, chopped
1 cup mushroom, chopped
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon pepper
⅓ cup heavy cream
⅓ cup milk
1 package puff pastry, thawed
½ cup provolone cheese, grated
- Preheat your oven to 400°.
- Get your olive oil nice and warm in a skillet, add your chopped onion and peppers. Sautè on medium high heat for about 5 minutes. Add the mushrooms and sautè for another 5 minutes. Set aside.
- There’s enough fat in the rib-eye so you can just put the beef in the skillet as is. Cook, stirring frequently for just a minute or so. The meat is thinly sliced enough that it only takes about a minute to cook through. It’s okay if the meat breaks apart.
- Immediately add the pepper mixture back to the skillet with the beef. Add your seasonings, cream, and milk. Bring to a light boil, stirring constantly – shouldn’t take long for the mixture to thicken. Remove from heat.
- Spray each cup in a muffin tin with non-stick. Place about a 3-4 inch square of pastry dough in each muffin cup. Add about ¼ cup of cheesesteak mix to each cup.
- Bake for about 10 minutes. Place a small bunch of provolone cheese on each cheesesteak cup and continue to bake for another 3 minutes or so.
Ah Scrapple. It may not look or sound good but Philadelphians will swear it’s delicious!
1 lb Scrapple
4 ea Eggs, beaten and whisked
6 oz Flour
6 oz Panko bread crumbs
Maple and Cinnamon dipping sauce
- First start off by cutting the scrapple into 1/2 inch cubes.
- Next step is to dust them in seasoned flour and dunk them into the egg wash (beaten eggs).
- The third step is to take the egg covered scrapple and dredge it in the panko bread crumbs.
- Next, deep fry the scrapple cubes. You can serve as cubes of skewer for service. Serve with a maple and dipping sauce. Combine maple syrup, water, and cinnamon together.
- Bring to a boil and add in the corn starch slurry to thicken the sauce.