Philadelphia vs New England: Winning Recipes for the Big Game

We’re gearing up to watch our Philadelphia Eagles soar into the championship game this year as they get ready to face off with the New England Patriots. In honor of this year’s championship teams, we put together some winning dishes to serve at your party that are sure to be a hit with your guests.

Philly Cheesesteak

Recipe by Delish

The quintessential Philadelphia meal. A well-made cheesesteak is a wonderful thing: thinly-sliced beef, caramelized onions and peppers, and melted cheese on a soft roll. Is your mouth watering yet?

Ingredients

• 2 tbsp. extra-virgin olive oil, divided
• 2 green peppers, thinly sliced
• 2 red peppers, thinly sliced
• 1 large yellow onion, sliced
• kosher salt
• 1 1/2 lb. sirloin steak, thinly sliced
• Freshly ground black pepper
• 10 slices provolone
• 4 hoagie rolls

Directions

1. In a large skillet over medium heat, heat 1 tablespoon oil. Add peppers and onions and season with salt. Cook, stirring often, until caramelized, 12 to 15 minutes.
2. Remove onions and peppers from skillet and set aside. Add the remaining tablespoon oil and cook the steak until it has almost reached your preferred doneness. Season with salt and pepper.
3. Return veggies to the skillet and toss to combine with steak. Blanket the mixture with provolone cheese and cook, covered, until the cheese is melted, about 3 minutes more. Divide the mixture amongst hoagie rolls and serve.

Philly Soft Pretzel

Recipe by Food Hunters Guide

There’s nothing like a Philly Soft Pretzel (why else would there be National Soft Pretzel month?): chewy on the outside, tender on the inside, pillowy soft and lightly salted.

Ingredients

• 15 ounces (3 cups) bread flour
• 1/2 tablespoon dark brown sugar
• 1 tablespoon unsalted butter
• 1/2 tablespoon yeast (active dry)
• 1.75 teaspoons Kosher salt
• 1/2 cup food grade lye
• Pretzel salt or coarse sea salt

Directions

1. In a mixing bowl (or bowl of a mixer), stir together brown sugar, butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until mixture comes together in a shaggy mass.
2. Turn out onto counter (or attach dough hook to mixer) and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes.
3. Roll out each piece into a rope about 22 inches long. (For traditional shape, the ends should be thin and the center fat.) Lift both ends, twist them around each other once, then bring ends back and press them on either side of fat “belly,” at about 4 o’clock and 8 o’clock. Then gently spread out ends of pretzel. Transfer shaped pretzels to an ungreased baking sheet.
4. Let rest at room temperature for 30 minutes, then refrigerate at least one hour or overnight.
5. Heat oven to 425 degrees. In a deep bowl, wearing latex gloves, make a solution of 1/2 cup lye and 10 cups water (or 1 part lye to 20 parts water); pour lye carefully into water to avoid splashing.
6. Dip each pretzel in solution, turning it over for 10 to 15 seconds, and place back on baking sheet. Sprinkle pretzels with salt. Bake about 15-20 minutes or until deep brown. Remove to a rack and allow to cool.

Here are a couple of classic New England recipes that should satisfy even the biggest appetites.

New England Clam Chowder

Recipe by Bon Appetit

Classic New England Clam Chowder is the most popular chowder style. This hearty soup is perfect any time of year.

Ingredients

• 8 pounds cherrystone clams, scrubbed
• 1 tbsp unsalted butter
• 8 ounces bacon, cut into 1/2-inch pieces
• 2 celery stalks, minced
• 1 large onion, minced
• 1 garlic clove, minced
• 2 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch pieces
• 1 tablespoon chopped fresh thyme
• 1 bay leaf
• 2 tablespoons cornstarch
• 2 cups heavy cream
• Kosher salt, freshly ground pepper
• Chopped fresh chives
• Oyster crackers or Vermont Common Crackers

Directions

1. Bring clams and 4 cups water to a boil in a large pot over high heat. Cook until clams just open, 8-10 minutes (discard any that do not open). Using a large slotted spoon, transfer clams to a large rimmed baking sheet; set broth aside. Let clams cool slightly, then pull meat from shells; discard shells.
2. Chop clams into bite-size pieces. Strain broth through a fine-mesh sieve set over a large bowl. Add water if needed to measure 6 cups. DO AHEAD: Clams and broth can be made 1 day ahead. Cover separately and chill.
3. Melt butter in a large heavy pot over medium heat. Add bacon and cook, stirring occasionally, until fat is rendered and bacon begins to brown, about 8 minutes. Add celery, onion, and garlic and cook, stirring often, until onion is translucent, about 10 minutes. Add reserved broth (or 6 cups bottled clam juice), potatoes, thyme, and bay leaf. Bring chowder base to a simmer; cook until potatoes are tender, 20-25 minutes. Stir cornstarch and 2 tablespoons water in a small bowl to form a slurry. Stir slurry into chowder base; return to a boil to thicken. DO AHEAD: Base can be made 1 day ahead. Let cool; cover and chill. Keep clams chilled. Bring base to a simmer before continuing.
4. Remove base from heat. Discard bay leaf. Stir in reserved clams (or two 10-ounce cans baby clams) and cream. Season with salt, if needed (clams’ brininess varies), and pepper.
5. Divide chowder among bowls. Garnish with chives and oyster crackers.

Lobster Roll

Recipe by Serious Eats

Another classic New England meal, the lobster is the star of this show with a lightly-toasted buttery bun. The trick to making a great lobster roll is to keep it simple.

Ingredients

• 4 lobster, about 1 1/2 pounds each
• 2 to 3 tablespoons mayonnaise
• 1/2 cup finely diced celery stalks
• 2 tablespoons finely minced chives (optional)
• lemon juice (optional)
• Kosher salt and freshly ground black pepper
• 4 tablespoons unsalted butter
• 8 Top-split hot dog buns (preferably Pepperidge Farms)

Directions

1. Adjust oven rack to middle position and preheat oven to 350°F. Meanwhile, kill each lobster by pressing the tip of a heavy chef’s knife in the crack just behind the eyes in the center of the carapace. Press down firmly, then split head in half. Using kitchen towels, twist off tail and claws (including knuckles) from carapace. Save carapace for another use. Press each tail flat against the cutting board and insert wooden skewers along their entire length to keep them straight.
2. Set a wire rack in a heavy-duty rimmed baking sheet. Place a steamer insert in the bottom of a large lidded stock pot and add 1-inch of water. Bring to a boil over high heat. Add a single layer of lobster claws and tails (about half the lobster) and cover pot. Let steam for exactly two minutes, then transfer to rack set in baking sheet (lobsters may still be twitching slightly—this is a reflex reaction. Don’t worry, they are dead). Repeat with remaining lobster.
3. Transfer to oven and roast until claws reach 135°F in the center as measured on an instant-read thermometer, about 7 minutes. Remove claws and set aside on large plate. Continue roasting until tails reach 135°F in center, 7 to 15 minutes longer (depending on exact shape of tails). Remove from oven and transfer to plate with claws.
4. As soon as lobster is cool enough to handle, remove meat from shell using kitchen shears, lobster crackers, and/or the back of a heavy cleaver to help crack the shells (It’s ok if the meat gets a little mangled).
5. Cut meat into 1/2 to 1-inch bite sized pieces and transfer to a large bowl. Add mayonnaise and toss well to coat. Transfer to wire mesh strainer or large colander set in a bowl. Place in refrigerator and allow to drain and cool for at least 1 hour.
6. Discard any drippings (or save to eat with bread). Toss lobster with celery and chives (if using). Season to taste with lemon juice (if using), salt, and pepper. Set aside.
7. Melt 1 tablespoon of butter in a large, heavy bottomed skillet over medium-low heat. Swirl to coat pan. Add four buns with one cut side down. Cook, pressing on buns gently and moving them around the pan until golden brown on first side. Remove from pan, add another tablespoon of butter, and toast second side. Repeat with second batch of buns. Divide filling evenly amongst all the buns and serve immediately with pickles and potato chips.