Partriots vs. Giants: Priceless
January 24, 2008

Rabid football fans will soon head west to Super Bowl XLII, for an epic contest between the NY Giants and the Boston Patriots. 150,000 visitors are expected to pump $200 million into the Phoenix economy. The average cost of the game ticket is $4,800 bucks. I love football as much as the next guy –heck, my parents' idea of home decorating was framed photos of the Giant's starting lineup over our beds–but $4,800?! Food lovers with another $500 to spare can enjoy the Taste of the NFL where more than 35 chefs representing cities with NFL teams will cook up winning dishes. Those attending the festivities even have a chance to bid on a 300-pound chocolate football. Another hot ticket will be the Playboy's Super Saturday Night Party at Rawhide Pavilion with Snoop Dogg–yikes, I'm staying home. 

On pre–game day there will be some cheap fun in the kitchen as my Boston–born Patriot of a husband and I tussle through the food prep to get the crockpot going so we can enjoy a feast of our football favorites worthy of this– the most expensive of American holidays– Super Bowl Sunday. I hope your team wins!

Football Foodies Parmesan Chips  
adapted from Chef Thomas Keller, Per Se,  NYC

Preheat oven to 325 degrees. Line two large baking sheets with parchment paper. Finely grate 1 cup of Parmigiano–Reggiano cheese. Sprinkle 2 teaspoons of cheese in one corner of the baking sheet. Spread the cheese into a 2" circle. Repeat until the sheets are filled with 2" disks. Bake for 8–10 minutes, or until golden brown. Transfer to paper towel with a metal spatula. Chips will stiffen when cool and become deliciously crunchy.

Pulled Pork Sandwiches  
adapted from Chef Chris Schlesinger, East Coast Grill, Boston

Pork shoulder roast, aka "Boston Butt" is a cut from the upper part of the shoulder. Pulled pork is a method of preparation in which pork, cooked in low, long heat until the meat becomes tender enough that its weakened connective tissue allows the meat to be "pulled," or broken into individual pieces easily.

Rub 4 pounds of pork shoulder with any combination of your favorite spices and stud the roast with 6 whole cloves. Place roast in a crockpot and top with 1 tablespoon of liquid smoke, 1 cup cider vinegar, 2 thinly sliced red onions, 4 ounces maple syrup, and 2 cups of water. Slow cook for 8–10 hours. When pork is cool enough to handle, use a fork to shred meat apart. Return pork to the crockpot along with the BBQ sauce. Heat for 1 to 2 hours more. Serve on your favorite roll, along with coleslaw, chips and a cold Sam Adams.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008