To ensure guests don’t make any Manning Faces while taking down half-ass store-bought snacks this Sunday, we sent telegrams to three of Philly’s top chefs, who responded by saying “yes, I’d love to create a crazily easy-to-make Super Bowl recipe for you, but only if you stop sending communications that require me to go to Western Union”.
Frito-Fried Bacon Dog
Matt Levin, Square Peg (Spring '12)
From the mad genius who gave you Kandy Kake burgers & Four Loko'd everything comes this batter-of-Fritos-fried, bacon-wrapped dog, also Randy Jackson’s answer to the question “how did you like all your food before you got that gastric bypass?”.
Pulled Pork Sandos
Lou Campanaro, Village Belle
The Queen Village meatball savants have you slow-roasting a cumin- & garlic-rubbed pork butt via the “low 'n slow” method, as opposed to Brandon Jacobs’ “really, really high and also slow” method of running the football.
Ralph Kane, City Tap House
With a name that reads like a Levittown shopping list, this creation'll have you stuff a hollow loaf full of honey-Dijon'd ham, provolone, and chopped romaine, or what you get when Rebecca tries to make dinner from a basket of pine nuts, Jell-O, and a handful of Grape Jolly Ranchers.
Published: January 31, 2012 at 4:00am EST
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