You already know that ColdHardFootballFacts.com provides the greatest playoff analysis in the history of pigskin-kind. Well, we also provide the greatest info and recipes in the history of tailgate-kind, too, courtesy of our very own 225 Club tailgate team. Our recipes come from some of the nation's most famous chefs and restaurants.
So here's our 2010 posteason tailgate blowout, with local recipes for this year's crop of playoff teams.
An old-fashioned
Baltimore crab boil, straight from the iconic O'Brycki's Crab House at Lexington Market. We also learned earlier this season on CHFF TV how to make Baltimore-style grilled shrimp, courtesy of America's grill master Chris Schlesinger, who was raised on the Chesapeake Bay.
Pot roast nachos,
the top-selling signature item at
Mike Ditka's steakhouse in Chicago, the culinary headquarters of the legendary tight end, two-time NFL champion player and Super Bowl-winning coach. We got t
he recipe straight from Iron Mike's executive chef and just tried them. That's some amazing hooch!
Indianapolis
Sorry, we got nothing for ya here. Even Nate Dunlevy, our native Hoosier contributor, struggled to come up with an iconic Indy tailgate staple.
Smoked cod and lobster chowder, with a recipe straight from Boston chef Paul O'Connell, who
prepares this dish each year for the Taste of the NFL the night before the Super Bowl
We got the recipe for, what else,
Philly-style cheesesteaks. Our recipe comes straight from Pat's King of Steaks, the place that invented the cheesesteak.
There are few quarterbacks who produce like Big Ben, and there are few sandwiches that taste better
than a Roethlisburger. We got the recipe straight from the folks who invented it at Peppi's Old Tyme Sandwich Shop, a Pitttsburgh favorite.
Geoduck clams from Pike Place Market – these are one nasty looking shellfish.
They taste great, though!
