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League Eats
POSTED AT 8:49 PM ET, 02/ 4/2010

Mike Golic cooks

BY Emil Steiner | Permalink | Comments (1)         Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati  

POSTED AT 8:42 AM ET, 01/29/2009

A Chili Winner

A hardy few of you submitted recipes for our chili contest, and by now you've probably thought we forgot all about it. But just in time for the Super Bowl, we have a winner.

We chose this recipe because it's different than your average chili... Indeed, it's
called Sri-Lankan - American Chili. The winner, from Silver Spring, MD., gets this fantastic slow-cooker:


We love this recipe for its heat, but it doesn't burn. It's not mushy; it's almost stew-like in consistency. It's got a great combination of spices. We recommend giving it a try for Game Day.

Here's the recipe, and the instructions as we cooked it. As you will see, the meat is steak, so it'll be a bit expensive if you are making it for a huge party:

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BY Jonathan Krim | Permalink | Comments (0)         Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati  

POSTED AT 7:00 AM ET, 11/25/2008

Cardiac Potatoes

Just like the Cardiac Cardinals of yesteryear, these mashed potatoes are stunners. Yes, it's Thanksgiving, so time for something a little different.

Also like the old Cards, these Cardiac Potatoes can be unhealthy on a regular basis, as you'll see by the ingredients. But as you enjoy the new Cards with friends and family (prediction: they will trounce those other birds from Philly), serve these and count the OMGs you get back.

Guys, you can do this, and impress the hell out of people.

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BY Jonathan Krim | Permalink | Comments (1)         Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati  

POSTED AT 11:22 AM ET, 11/14/2008

It's Soup (With a Chaser)

But not that chunky kind in a can that's on all the commercials with football players. You don't need us for that.

What I like is a soup that warms the innards with a little help from the liquor cabinet. Like, say, bourbon.

So if you've got a good thermos and you're headed out to see the 'Skins host Dallas, or the Steelers or Bills at home, or you just want something different at home, give this a shot. It's the wife's recipe, you don't need a spoon, and It's even kinda healthy:

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BY Jonathan Krim | Permalink | Comments (1)         Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati  

POSTED AT 9:28 AM ET, 11/ 7/2008

Cheeseheads vs. Vikings

apron.jpg

Actually, I don't. I am a Packers fan through and through, so this is my big game this week.

Which means that even though the game is in Minneapolis, we're gonna talk about stuff with cheese.

First, we stumbled upon the following recipe, which is just about the most cheesealicious thing ever to be found on a football fan site. Seriously, you gotta try this, straight from www.packalope.com. As the little baby on those hilarious e*Trade commercials says, "Whoa."


Pepperoni Pizza Dip

Ingredients:

8 oz. cream cheese
½ c. sour cream
1/8 tsp. dried oregano
1/8 tsp. garlic powder
1/8 tsp. cayenne pepper
½ c. pizza sauce
¾ c. chopped green pepper
10 pepperoni slices
¼ c. sliced green onions
½ c. shredded mozzarella cheese
Toasted bread rounds, Melba toast, or bread sticks

Instructions:

In a mixing bowl, combine cream cheese, sour cream, and spices. Spread into an ungreased 9 inch pie plate or serving plate. Cover with pizza sauce; top with green pepper, pepperoni, and onions. Bake at 350 degrees for 10 min. Sprinkle with mozzarella. Bake another 5-8 min longer or until cheese is melted. Serve warm with favorite bread rounds or bread sticks.

My own modification, if you like things with more kick: Substitute jalapeños for the green pepper.

Second, everyone has their favorite cheese. Mine is Havarti with dill. Easily available in supermarkets, it's my idea of full flavor and the right consistency, almost like butter. If you're the type who puts cheese out and hasn't tried it, give it a shot. And yes, they make it in Wisconsin, too, at places like The Mousehouse Cheesehaus , which also gets my vote for greatest retailing name in the cheese world.

BY Jonathan Krim | Permalink | Comments (0)         Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati  

POSTED AT 9:00 PM ET, 10/31/2008

Hot Dog Quandary

If I've been asked once, I've been asked a hundred times... when people hear I'm from New York City, they want to know where they can find that reddish-orange onion sauce that hot dog vendors serve on the streets of the Big Apple.

New York City dogs, under that blue and yellow Sabrett umbrella, are a memory as strong as any in my childhood. The dogs, long and thin, sitting in the cart's boiled water. The vendor taking the long fork, spearing the dog and in one smooth motion slapping it into an untoasted bun. The tube-like mustard spreader and then, in my case, a load of sauerkraut.

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BY Jonathan Krim | Permalink | Comments (1)         Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati  

POSTED AT 8:10 PM ET, 10/20/2008

Best Chili Recipe? You Could Win This ...

C'mon, you know you want one. And this elegant slow cooker could be yours, just by submitting a chili recipe that we here at League Eats deem the best. This cooker is a beauty, no? ... 1.5 quarts, which is perfect for that small Sunday or Monday night get together, or even tailgating if you have a generator.

So here's how this works: E-mail your recipe to league@washingtonpost.com, and we'll cook and taste the entries here at League Eats world headquarters. The winner, as judged by us with total subjectivity, will receive the aforementioned cooker (approximate value: $20.)

Your email must contain the recipe, your name, e-mail address and day-time phone number. The subject line should say "chili recipe." Please adjust the recipe to serve no more than 4.

Your e-mail entry, which must be received by November 15, 2008, must also include the following sentences:

"I certify that this recipe is mine, and not lifted from a book or any other copyrighted material. Washingtonpost.com has my permission to reprint the recipe."

That way, all our readers can share the best chili, and you get to bask in all the glory.

We reserve the right to disqualify entries for any reason, including that the recipe fails, or that ingredients are unobtainable or prohibitively expensive.

Questions? leave a comment and we'll answer.

BY Jonathan Krim | Permalink | Comments (5)         Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati  

POSTED AT 7:14 AM ET, 10/16/2008

If It's Buffalo, It Must Be Wings

Chargers at the Bills on Sunday. Pretty big game. Who da thunk?

Yes, those Bills, coming off a bye week, are 4-1. The Chargers are 3-3, but they just whupped the Brady-less Pats something awful, and the preseason favorite of many seems finally poised for a strong run.

So it puts us in mind of Buffalo wings, those messy but oh-so-good, lip-smacking items that were invented in Buffalo. (Also, the San Diego Chicken used to be famous, albeit in the wrong sport.)

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BY Jonathan Krim | Permalink | Comments (1)         Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati  

POSTED AT 9:00 AM ET, 10/13/2008

Don't Try This at Home

goplate.jpg

So the plate sits over the bottle (or can), allowing you to carry both in one hand and eat with the other. Obviously you can't just tip and drink; you lift the plate off to take a sip. We're not sure about this whole idea. More info is here.

Thoughts?

BY Jonathan Krim | Permalink | Comments (1)         Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati  

POSTED AT 8:57 AM ET, 10/13/2008

The Best Easy Ribs

Look, we can fight until the off-season about which part of the country has the best ribs. And we like 'em all, from the mustard-based sauces in Panther-land to the dry-rubs in Texas, the smokey flavors of KC to the vinegar style in Tennessee.

What we'd rather do is cook up some of the easiest and best ribs ever and still leave you with time for a little two-hand touch before kickoff. The great thing is, you can do these at home or for tailgate grilling.

So do this:

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BY Jonathan Krim | Permalink | Comments (1)         Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati  

POSTED AT 7:50 PM ET, 10/12/2008

About League Eats

You're asking: What's a food blog doing here?

You're thinking: My definition of a gourmet is The Commish in the More Taste League beer ads.

You're saying: Shut up and pass the pizza.

We say, good food makes football better, whether you're grilling at home, tailgating, or (oof) eating concessions at the game.

We think arguing about how to do the best ribs, or chili, or chip dip is almost as much fun as fighting over which team has the worst secondary.

We think you might want to know about gadgets and gizmos that enhance your face-stuffing experience. Or what some players' favorite recipes are.

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BY Jonathan Krim | Permalink | Comments (0)         Save & Share:  Send E-mail   Facebook   Twitter   Digg   Yahoo Buzz   Del.icio.us   StumbleUpon   Technorati  

 
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