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It's New York vs. New England in a super belly-busting battle
By Ron Jackimowicz, Cuisine editor
Tuesday, January 29, 2008 | No comments posted.
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This year’s Super Bowl will definitely have an East Coast flavor to it, with both the New York Giants and New England Patriots participating in the Feb. 3 showdown.
Food writers across the nation had to file all those cheese recipes they had been researching, figuring the Green Bay Packers would beat the visiting Giants on the Wisconsin tundra.
You’re going to see a lot of clam chowder battles in food stories in the days ahead — Manhattan chowder vs. New England. But we’ll get to chowders next week, with the results of our Cuisine poll for favorite chowder on the South Coast.
Most Super Bowl parties or get-togethers usually start with a New York favorite anyway — Buffalo wings.
Without getting too deep into the history of the wings — the name pretty much says it all, anyway — these sporting event favorites have become relatively easy to make. The traditional dipping sauce of bleu cheese dressing has been supplanted by ranch dressing for the most part here on the West Coast.
New England battles back with a couple of regional recipes — one pretty well known, the other not-so-well known, at least here in the West.
Lobster rolls are a staple along the New England coast. Like cheese steaks around Philadelphia, restaurants from Massachusetts to Maine serve up lobster rolls, and there are nearly as many recipes.
At the Oregon Coast Culinary Institute chatting with Executive Director Shawn Hanlin the other day, the conversation turned to regional New England dishes.
Chef Hanlin, who spent 10 years in New York and Connecticut, immediately spun to his phone and dialed up Chef Charles Caroll, the former executive chef at the Balsams Grand Resort Hotel in Dixville Notch, New Hampshire.
Chef Caroll’s suggestion for a true New England dish was a smoked haddock dish called Finnan Haddie. It has its roots in Scotland, but in the United States, it is served almost exclusively in the New England area. Finnan is the Scottish town that became famous for smoking the haddock caught in the Atlantic Ocean.
Chef Hanlin said that there are West Coast substitutes for the haddock which is not readily available here.
“If you have a cold-smoked ling cod or black cod, it would work excellent for Finnan Haddie,” he said.
Recipes for all three dishes have been included on Page C2. Cuisine originally published a lobster roll story on Aug. 22, 2006. That article also appears with our Super Bowl recipes.
Food writers across the nation had to file all those cheese recipes they had been researching, figuring the Green Bay Packers would beat the visiting Giants on the Wisconsin tundra.
You’re going to see a lot of clam chowder battles in food stories in the days ahead — Manhattan chowder vs. New England. But we’ll get to chowders next week, with the results of our Cuisine poll for favorite chowder on the South Coast.
Most Super Bowl parties or get-togethers usually start with a New York favorite anyway — Buffalo wings.
Without getting too deep into the history of the wings — the name pretty much says it all, anyway — these sporting event favorites have become relatively easy to make. The traditional dipping sauce of bleu cheese dressing has been supplanted by ranch dressing for the most part here on the West Coast.
New England battles back with a couple of regional recipes — one pretty well known, the other not-so-well known, at least here in the West.
Lobster rolls are a staple along the New England coast. Like cheese steaks around Philadelphia, restaurants from Massachusetts to Maine serve up lobster rolls, and there are nearly as many recipes.
At the Oregon Coast Culinary Institute chatting with Executive Director Shawn Hanlin the other day, the conversation turned to regional New England dishes.
Chef Hanlin, who spent 10 years in New York and Connecticut, immediately spun to his phone and dialed up Chef Charles Caroll, the former executive chef at the Balsams Grand Resort Hotel in Dixville Notch, New Hampshire.
Chef Caroll’s suggestion for a true New England dish was a smoked haddock dish called Finnan Haddie. It has its roots in Scotland, but in the United States, it is served almost exclusively in the New England area. Finnan is the Scottish town that became famous for smoking the haddock caught in the Atlantic Ocean.
Chef Hanlin said that there are West Coast substitutes for the haddock which is not readily available here.
“If you have a cold-smoked ling cod or black cod, it would work excellent for Finnan Haddie,” he said.
Recipes for all three dishes have been included on Page C2. Cuisine originally published a lobster roll story on Aug. 22, 2006. That article also appears with our Super Bowl recipes.
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