It’s been seven years since the Bears made a Super Bowl appearance, but who’s counting? This winter has been so grueling, any matchup is a good enough reason to throw a party.
On Sunday, invite over a mix of Seahawks and Broncos fans--or anyone who can pretend to care about the score until Bruno Mars launches into “Grenade” at halftime--and serve up a tasty homage to the NFL’s biggest battle courtesy of two Chicago chefs.
Salute the port city of Seattle with this easy-to-make smoked-whitefish spread from chef Michael Kornick of Lincoln Park’s Fish Bar. Kornick suggests pairing the spread with simple toasted bread or saltine crackers--there’s already plenty of flavor thanks to the recipe’s zingy lemon juice and salty capers. If you can’t find smoked whitefish (look for it at Calumet Fisheries or a Jewish deli like The Bagel), smoked trout is a good substitute.
Give a nod to Denver’s Wild West roots with this hearty, spicy, stick-to-your-ribs brisket chili from chef Erick Williams of County Barbeque in University Village. Don’t want to invest the hours to slow-cook the brisket yourself? Pick it up at your neighborhood barbecue spot or buy it at County Barbecue for $16 per pound.