The Essential Epicurean Guide To Restaurant Week in NYC: Summer 2016 Edition

This is not a drill people, Restaurant Week is once again upon us! Despite what the haters and hipsters have to say, I, for one, am super excited to head over to the greatest city in the world and chow down on some epic eats! This year’s Restaurant “Week” runs from July 25, 2016 to August 19, 2016 (I know that is more than a week, DEAL WITH IT!) and will run you $29.00 for lunch and $42.00 for dinner. Here is a link to all the participating restaurants; NYCGO.

Restaurant-week-2016-summer

However, if picking a restaurant seems more daunting than hitting a Noah Syndergaard fastball, then keep reading. To make your life easier, I have compiled my essential epicurean guide to this event once again. This time, I embarked on a mission to steer clear of the ordinary haunts and attempted to find the spots that are slightly off the beaten path, gastronomically speaking.

These restaurants might scare people off on a regular Monday, due to their rather adventurous cuisine and, let’s be honest, New York City price tags. However, thanks to the beauty of Restaurant Week, we can give these eclectic establishments a whirl without the worry of buyer’s remorse. So, without further ado, let’s take a Gastronomic walkabout around the globe, simply by driving across a river. (The following list is in no particular order, so make sure to scroll to the end)

The Cecil

Cuisine: African

Restaurant: The Cecil

Address: 210 West 118th Street at St. Nicholas Avenue New York, NY 10026

Why You Should Go: The Cecil has basically created a culinary style that is unique to their establishment deemed Afro-Asian-American. Pair that awesome sauce with their chic décor and hip ambience and you have a recipe for a memorable night out.        

What You Should Order: Collar Green Salad, Fried Chicken Fried Rice, and Triple Chocolate Cake

TenderSteak

Cuisine: American New, Japanese Sushi

Restaurant: Tender Steak + Sushi

Address: 130 West 47th Street, NY 10036  

Why You Should Go: This unique and modern eatery flawlessly combines a traditional American Steakhouse with an authentic high end Sushi joint. Tender made my list because of its culinary range, offering everything from burgers to sushi. This restaurant is great for the group that just can’t decide on one type of cuisine.

What You Should Order: Spicy Tuna Crispy Rice, Tender Wagyu Burger, and Crème Brulee

Distilled NYC

Cuisine: American New

Restaurant: Distilled New York

Address: 211 W Broadway, New York, NY 10013

Why You Should Go: Distilled New York is a throwback to a near forgotten era where public houses, pubs, and bars were not just full of D-Bags looking to get drunk and laid. Back in the day, these establishments were home to impromptu town hall meetings and actual political discussions, based on informed opinions as opposed to what party you are affiliated with. Distilled is trying to harness that vibe and reinvent the old school Public House. Not to mention they have a standup beer menu and their food is pretty epic.

What You Should Order: Distilled Wings, Country Fried Duck and Waffle, Night Cap

Chefs Club

Cuisine: American New

Restaurant: Chef’s Club

Address: 275 Mulberry St. Manhattan, NY 10012

Why You Should Go: Brought to you by Food & Wine, this swanky restaurant boasts a collaborative menu from a rotating list of some of the world’s most renowned young Chefs. The Chef’s Club also offers eaters the unique experience of watching the drama of the kitchen unfold before their eyes thanks to their open kitchen, which is located in the center of the eatery.

What You Should Order: Calamari & Giardiniera Salad, Spicy Beef Ribs, and Chocolate Pretzel Whoopie Pie

Blenheim

Cuisine: American New

Restaurant: Blenheim

Address: 283 W. 12th St. New York, NY 10014

Why You Should Go: First and foremost this sexy eatery has just earned itself a Michelin Star, which should be reason enough to visit. However, that is only the tip of the romaine. Blenheim is redefining the term Farm to Table, by literally growing the food that appears on their impressive menu on their own farm, located in the Catskills. Plus, they are serving this amazingly fresh fare in a beautifully inviting atmosphere. Reservations are hard to come by, but try to score one of the outdoor tables which allow you to enjoy your dinner while participating in one of my favorite NYC past times, people watching.

What You Should Order: Poached Farm Egg, Roast Chicken, and Honey Semifreddo

smoke jazz club

Cuisine: American New

Restaurant: Smoke Jazz & Supper Club

Address: 2751 Broadway Manhattan, NY 10025

Why You Should Go: Smoke Jazz & Supper Club is one of NYC’s most distinguished Jazz Clubs and they just so happen to have a world renowned Chef playing her tunes in the Kitchen to boot. Let Smoke set the mood for your date night with their vintage décor, candlelit tables, soulful live jazz performances, and remarkable food. It is like the Barry White songs of restaurants, if you are picking up what I am putting down.

What You Should Order: Mousse of Foie Gras, Lobster Ravioli, S’mores Brownie

BurkeWillsNYC

Cuisine: Australian

Restaurant: Burke & Willis

Address: 226 W 79th St, New York, NY 10024

Why You Should Go: Visiting Australia has always been a dream of mine, alas the never ending plane ride has always scared me away. Thanks to Burke & Willis, I can now try traditional Southern Hemisphere food, without having to endure crying infants, stale air, and 3 inches of leg room for 21 hours twice in 2 weeks.  

What You Should Order: Kangaroo Ham (+$5.00), Australian Lamb Rack (+$10.00), Affogato

Resto_Logo

Cuisine: Belgian

Restaurant: Resto

Address: 111 East 29th Street New York, NY 10016

Why You Should Go: Resto’s attempt to replicate the quant bistros that are all over Paris and Brussels is spot on, and the food transports you to these foodie havens as well. Furthermore, Resto offers outdoor seating to add to the already wonderful dining experience.

What You Should Order: Country Ham, Chicken & Liege Waffles Bacon, Honey Panna Cotta

Vermillion

Cuisine: Eclectic

Restaurant: Vermillion

Address: 480 Lexington Ave., New York, NY 10017

Why You Should Go: Sticking with the theme of this article, Vermillion’s culinary exploration of the intersection of Indian and Latin-American cuisine is distinctive and playful. The Restaurant Week menu was not available at the time that I published this post, which usually keeps a restaurant off my list, but I am a sucker for Indian Cuisine and their regular menu looked straight up fantastic.

What You Should Order: Your guess is as good as mine…

 Noreetuh

Cuisine: Hawaiian

Restaurant: Noreetuh

Address: 128 First Avenue Manhattan, NY 10009

Why You Should Go: Why shouldn’t you go? Unless you have access to a private jet and unlimited money, I would imagine that you don’t eat traditional Hawaiian food very often. Noreetuh offers a small slice of paradise in this otherwise brick-faced world. Plus they have a decent craft beer list and an impressive wine selection to get you into that serious vacation mood.

What You Should Order: Noreetuh Salumi, Mentaiko Spaghetti, and King’s Hawaiian Bread Pudding

KHE YO

Cuisine: Laotian

Restaurant: Khe-Yo

Address: 157 Duane St. Manhattan, NY 10013

Why You Should Go: I pride myself on rocking every single style of food that I can literally and figuratively sink my teeth into, and I have yet to have Laotian food. So, to be honest, I am not exactly sure what I would order or if it will be at the level of some of the other spots on the list. However, I am damn sure, that it will be an experience and just a quick peek at their website will show you that although I can’t guarantee anything, I am betting on Khe-Yo punching me right in the taste buds.

What You Should Order: Maine Lobster Dumplings, Steamed Red Snapper in Banana Leaf, Vanilla Rice Pudding

 Pig and Khao

Cuisine: Malaysian

Restaurant: Pig And Khao

Address: 68 Clinton St. Manhattan, NY 10002

Why You Should Go: It is not a secret here on the internets that I love pork more than the internets loves videos of cats. I have a rule whenever I am searching for a restaurant or bar and it is quite simple; follow the pig. While it may have been the name of this eatery that drew me in, it was the pork centric menu that landed it on my exclusive list of where you should eat. Oh, Pig And Khao, you had me at Pork Jowls.

What You Should Order: Grilled Pork Jowl, Pork Belly Adobo, Baby Back Ribs, Turon

Russian Tea Room

Cuisine: Russian

Restaurant: The Russian Tea Room

Address: 150 W. 57th St. Manhattan, NY 10019

Why You Should Go: For 80 years, the Russian Tea Room and its ornate décor has been wining and dining NYC’s elite. Much like a baseball fan walking into Wrigley Field, a foodie can feel the culinary history oozing from this legendary eatery. Not to mention they have, arguably, the best Russian Food this side of the Atlantic.

What You Should Order:  Team Room Red Borscht, Boeuf à la Stroganoff, Cheesecake

Root and Bone

Cuisine: Southern Fare

Restaurant: Root & Bone

Address: 200 E. 3rd St. Manhattan, NY 10009

Why You Should Go: Southern food is not for everyone, I respect and acknowledge that. However, I assure you, Southern food is for me and that is why Root & Bone lands firmly on my short list of must visit eateries in NYC. Root & Bone combines high end comfort food, southern hospitality, and culinary expertise to form, IMHO, one of the best true eating experiences the city has to offer.

What You Should Order: Grandma Daisy’s Angel Biscuits, Braised Short Rib Meatloaf, and S’mores

socarrat paella bar

Cuisine: Spanish

Restaurant: Socarrat-Paella Bar

Address: 953 2nd Avenue New York, NY 10022 / 284 Mulberry Street New York, NY 10012 / 259 West 19th Street New York, NY 10011

Why You Should Go: What is not to like about Paella? The math is sound folks! Handfuls of amazingly seasoned seafood, meat, and vegetables + perfectly prepared rice + gigantic portions = Hot Damn. Socarrat-Paella Bar brings this amazing dish to Restaurant Week in style with several variations available.

What: Pulpo a la Plancha (Grilled Octopus), Paella de Arroz Negro (Seafood Paella with squid ink), and Churros Con Chocolate.

The Blue Collar Foodie’s Top 5 New Year’ s Eve Coup Quashing Appetizers

New Years Eve in Timesquare

Happy New Year!

So you have secured the privilege to host the largest event in most people’s social calendars all year and you want to hold on to this honor for years to come.  This is not an easy task my friend!  At least half of your friends and family that are attending your New Year’s Eve party this year have thoughts of forcing a coup d’état, that would make Napoleon Bonaparte blush, leaving your house empty on this festive occasion.   The best way to quell this treacherous scheming is to fill your visitors’ bellies with delicious foodie fare that will have them craving your apps like Charlie Sheen desires seven gram rocks.  The following is The Blue Collar Foodie’s Top 5 Coup Quashing Appetizers.

1:  Candied Bacon with Mixed Nuts

If you read this blog you are well aware of my love of, alright obsession for, bacon, so it should be no surprise that the first appetizer on my list is full of salty smoked swine.  I created this recipe for Christmas this year because I had some left over slab bacon that I did not want to go to waste.  It was a huge hit, so even though there is no official recipe yet, it is not very difficult to make.  Please note that when I made this delightfully spontaneous dish I did not measure the spices so feel free to tweak the recipe to fit your tastes.

Slab Bacon

Slab Bacon

First you will need to acquire the following ingredients:

1 Pound of Slab Bacon (preferably from your favorite Pork Store)

1 Table spoon Cinnamon

Maple Syrup (Enough to coat bacon)

2 Jars of Emeralds Sweet and Salty Cinnamon Sugar Mixed Nuts

2 Table spoons of Brown Sugar

Candied Bacon

Candied Bacon

Preparation:

  1. Cut the Bacon into ¼ inch bite sized pieces making to cut against the grain as to preserve the integrity of the fat to meat ratio of the slab bacon.
  2. Place a ½ pound of the cut bacon into a skillet set to medium high heat.
  3. Sprinkle ½ tablespoon of cinnamon on Bacon once a layer of grease forms on the bottom of the pan.  Mix Well
  4. Cook bacon until very close to being done and then drizzle maple syrup into the pan coating the bacon evenly.
  5. Cook Bacon until it is crisp.
  6. Remove Bacon from pan and place on plate and allow it to cool for approximately 10 minutes.
  7. Repeat steps 2-6 for the other ½ pound of bacon.
  8. Fill two serving dishes (I use holiday tins to be festive) with the Emerald’s mixed nuts and top with Candied Bacon.
  9. Dust with Brown sugar and mix well to incorporate the bacon into the nuts.

This dish is easy to create and even easier to serve to your guests.  Simply prepare this crunchy, salty, sweet concoction the night before and set it out shortly before your guests arrive.  I assure you this hodgepodge of awesomeness will make at least a few of your guests Tweet the praises of your shindig, like a 14 year old girl who just received her first kiss.

2:  Buffalo Chicken Dip

Buffalo Chicken Dip

Buffalo Chicken Dip

New Year’s Eve Parties are hard to cook for because people are constantly on the move.    Furthermore, everyone is dressed up to ring in the New Year, so unfortunately the gold standard in appetizers, The Chicken Wing, is absolutely out of the question.  Right?  Wrong!  This tangy Buffalo Chicken Dip is the perfect solution to this sticky fingered dilemma.

This is another dish that can easily be made the night before and reheated just prior to your guest’s arrival.  Paired with a strong tortilla chip like Tostitos Scoops this magical potion will make your Grandma’s Onion Dip feel like Latoya Jackson at a family reunion.

3:  Double Bruschetta

 

Double Bruschetta

Double Bruschetta

As most of you already know, I am from the Armpit of our fine country, New Jersey!  New Jersey is known for a few things; the Mob, thanks to the Sopranos, the New Jersey Turnpike, thanks to the smell of cheese and death that emanates from it, Snookie, thanks to Ulster County, New York, and Jersey Fresh Produce, thanks to being the Garden State.  As the Facts of Life theme song once said, “You take the good, you take the bad,” (I just lost a man point there) and that pretty much sums up my love hate relationship with New Jersey.  I could do without being associated with the horrid odor of the Turnpike and Snookie invading my shore line like an overweight, orange skinned, vodka laced Godzilla, but then I would have to do without the mouthwatering taste of fresh Jersey Tomatoes and I can’t have that!

In celebration of the only good thing to be associated with New Jersey since the first game of Baseball was played on June 19, 1846, I present to you this jaw dropping bruschetta recipe that will make your guests proud to be from THE GARDEN STATE.  Unlike ordinary Bruschetta recipes, this one throws sun dried tomatoes into the mix, and then prompts you to melt cheese on pre-made toast squares.   What you end up with is an appetizer that is not only healthy but is also a true crowd pleaser.  These crispy slices of heaven will make your guests completely forget that Chris Christie is our governor and their car insurance is higher than most people’s mortgages.

4:  Crunchy Swiss Cheese and Ham

 

Crunchy Ham and Cheese Bites

Crunchy Ham and Cheese Bites

If you are anything like me you always have some left over Christmas Ham that you are not quite sure what to do with.  Sure you can have Ham and Cheese sandwiches for lunch for a month, or you could make some fantastic Split Pea Soup, but why not share the wealth, in the form of a crunchy tasty treat.   These crunchy Swiss cheese and Ham patties are a great way to recycle that Holiday Ham in a fun and scrumptious way.

The home style appeal of these flavorful morsels transport me back to a simpler time when instead of Panko or Tempura batter, cornflakes would do just fine as a crunchy coating.  I like to serve these delicious nuggets with a variety of mustards, such as Dijon, Spicy Brown, and Yellow.

5:  Fried Green Beans with Wasabi Ranch Dipping Sauce

 

Fried Green Beans

Fried Green Beans

This recipe is one of my all-time favorites for any kind of entertaining.  Fried Green Beans can be served to a small dinner party with a refined palette or to a group of booze laden football fans on any given Sunday.  Either way these crispy fried tidbits are always a hit.

Kat and I found this recipe when we first got our Deep Fryer and went on frying binge that almost caused a zombified John Candy to rise from his grave and join us.  We literally fried everything, French Fries, Tator Tots, Hot Dogs, Twinkies (R.I.P.), Oreos, Snickers, and when we ran out of the normal things to fry, we went rouge and started tossing veggies into the hot oil.  After we gained 10 pounds in a month and our cholesterol was twenty points higher we had to retire the fryer for a while but this recipe always remained a staple.

Weather you use all or none of the recipes above, I hope that reading this article inspired you to create some amazing appetizers for your guests.  Remember your friends and family came to your house to celebrate the New Year, it is up to your spread to keep them coming back for more.  I hope your New Year’s Eve Party will be a complete success and no usurpers are victorious.  As Cersei Lannister said, “When you play the game of thrones you win or you die.”

Happy New Years to you all and thanks for a wonderful 2012!

The Blue Collar Foodie Gets Lucky on River Road!

As a Fair Lawnite, I was very sad to see Sub Base’s reign at 18-50 River Road come to an unceremonious end.  I always had very fond memories of the location that Lucky’s Steak Plate has chosen to set up shop, because my Grandparents used to bring us there as a special treat when I was growing up.

One of the reasons I believe I became a foodie in the first place is because the taste and sheer smell of food can be linked to some of my strongest and happiest memories during my youth.  Just ask any individual of Italian descent to describe their Mother’s gravy or a member of the Jewish faith to discuss their Grandmother’s Matzah Ball soup, and you will hear the passion that food can instill in people, as just the thought of this comfort food transports them back to a simpler and happier time in their lives.

With that said, I was reluctant to go to Lucky’s at first because I wanted to remember Sub Base as it was lodged firmly in my psyche. Luckily, pun intended, Kat was not attached to Sub Base like I am, and she convinced me to give this spot a try.  Don’t tell Kat this, but after visiting Lucky’s Steak Plate I realized I should probably listen to her more frequently.

Kat and I entered Lucky’s and were greeted with a smile and a, “howdy” by a welcoming employee who was standing behind the counter.  This often overlooked and seemingly insignificant interaction is always appreciated by Kat and I whenever we go out, whether it is to a restaurant or even a clothing store.  I was ecstatic to see at Lucky’s, this, thought to be, dead art is strolling around searching for brains just in time for Halloween.

As for the décor, Kat and I truly thought that Lucky’s was a chain restaurant when we first walked in, and that is not the insult that it sounds like.  The color scheme, the paint, the uniforms, and even the menu are so well thought out that it seemed like they were all designed, implemented, and kept up by professionals.  I tip my hat to the proprietor of this establishment, because to be honest most newly opened restaurants look like they were decorated by a student of the Helen Keller institute of design.

I can hear my fellow foodies while I type this review, “WTF!, since when did the BCF turn into a furry Martha Stewart.”  I know this blog is about food and believe me if Lucky’s Steak Plate was just another flashy chain with  required flair this Blue Collar Foodie would not be doing a write up on them.  If you are familiar with my blog, I praise blue collar food done right, and Lucky is, well, doin’ it right.

On our first visit to Lucky’s, Kat and I were in the mood to sample a variety of the fare that Lucky’s is offering.  We decided upon the Cheese Steak Hero with Onion, Sweet Peppers, and Hot Peppers, a side order of hot wings, and a helping of the Disco Fries to round off our healthy meal all for $28.04.

After we ordered our food, the lovely waiting staff instructed us to have a seat and they would bring the food out to us when it was ready.  In the dining area there are several televisions that keep you entertained as well as a great soundtrack of American Rock and Roll, that Kat and I were convinced was someone’s I-pod with a playlist simply entitled Lucky’s. Once we were seated it was only a few minutes until the food arrived and we were able to dig in.

Kat and I are quite the wing lovers so both of us started off our entrée with one of the, “Lucky Wings.”  Lucky’s wings had the perfect ratio of crispy skin to moist meat, which is always a tricky balance to master.  The hot sauce was full of flavor but not punch you in the nuts so you can’t breathe kind of hot.  For those of you who like to lose all your taste buds for a week when munching down on some hot wings, Lucky does supply a bottle of hot sauce on the table to increase the heat.

Next we divided up the Cheese Steak Hero, which as a Chef I would be scared to serve to Kat, due to her roots in Might As Well Be Alabama South Jersey, but she seemed to like it.  I for one was a fan, if not for any other reason but the quality of the steak.  Most North Jersey eateries try to pass off store brought frozen “Steak-Um’s,” as a “Philly” Cheese Steak but not Lucky’s, they use fresh rib eye steak which is served on a fresh baked hero roll.  Furthermore, as a New York Sports fan that despises any and all Philadelphia sports fans, this includes Kat during baseball season mind you; I always love finding a proper Philly Cheese Steak in the North because then it is one less excuse Kat can use to drag me down to Philly to visit the city of brotherly hate.

After a few bites of the Cheesesteak and another wing each, we moved onto the Disco Fries, which as the menu says truly is a Jersey thing.  The fries were cooked well and tasted great due to whatever magical oil they fill their fryer with.  They were also smothered in mozzarella cheese, which is a must for any self-respecting order of disco fries, but sadly the gravy was lacking something.  Don’t get me wrong I would still order them again, but I may ask for the gravy on the side this time.

All in all the food that we tried at Lucky’s was worthy of praise and most definitely earned Lucky’s Steak Plate a return visit, so I can eat me some steak.  Although I was sad to see Sub Base leave, after seeing what Lucky’s is all about, I truly hope they stick around for the long haul and create more than a few memories for the foodies in training that are running around Fair Lawn today.

Lucky Steak Plate on Urbanspoon

The BCF’s Top Ten Football Foods

I am well aware that the post you are about to read is not a restaurant review, but if you are anything like me, and most guys in this country, you understand that Sundays, from early September to mid-February, is no time to be gallivanting around town visiting restaurants.  By 1:00 PM any self-respecting Blue Collar Foodie should be on his/her couch, with the Television tuned to whatever Nationally televised NFL game that is on,  while the oven, smoker, grill, or slow cooker is gradually cooking some type of food that will be consumed joyously at around 6:00 P.M. by family and friends.

As I have stated in previous posts, Football Sundays at my house are damn near religious events.  Tuesday morning during football season, I begin my search for my recipes for the big day, much like the players begin their workouts.  I scour Google, Allrecipes, Food Network, and the like for something that tickles my fancy.  By Wednesday I usually have my game plan and the first shopping trip is done after work, this is where I pick up my non-perishables and proteins, anything that can keep until Sunday.   Thursday and Friday the invites go out and we find out how many people will be watching the games with us.  On Sunday, Kat and I are up early shopping, preparing, seasoning, preheating, and marinating.  The following is what I consider the BCF’s Top 10 Foodie Football Finds for any given Sunday.

Since there is usually three different times that football games are on television during the regular season, I feel that there are really two distinct eating times during the games.  I always cook appetizers for the first game, 1:00 PM, to prime everyone’s stomach for the main event which I serve at halftime of game two, 6:00 P.M, leaving the late night game for digestion and discussion.

5: Guacamole

Coming in at number five in the appetizer class is everyone’s favorite use for an avocado, Guacamole.  This dish has been around since the 16th century, and was very popular in the 1940’s and the 1960’s.  We can all thank our west coast comrades for the resurgence of this classic Mexican dip, since the Avocado has become more popular than celebrities flipping off paparazzi in California, and has since spread like wildfire throughout the country.  This tangy concoction of Avocado, garlic, cayenne pepper, and whatever the hell else the recipe tells you to throw into a bowl and mix until somewhat smooth has become a staple at my house for basically any party.  It is not only simple to make but it is an affordable replacement for the prehistoric and lackluster party basics, salsa and onion dip. The following is just one of the recipes I use, I like variety, so you can try this one, or better yet hunt down a recipe that makes your mouth water and give it a go this Sunday!

4:  Sausage

At the very respectable number four spot for the appetizer division is the ever so manly Sausage.  Some foodies will tell you that sausage is an entree, which I understand, but I am all about slicing these veritable grenades of flavor and cooking them until they are crisp on my grill top.  With an arsenal of toothpicks at the ready and an array of dipping sauces whatever sausage you buy can turn into a crowd favorite in minutes with little to no prep and cook time.  I recommend going to the Swiss Pork Store, located at 24-10 Fair Lawn Avenue, in Fair Lawn, New Jersey 07410 to procure some of the best homemade sausages on this planet!  But, if you want to make things easier on yourself you can always pick up any of the packaged sausages from the local grocery store, I for one, like these the best.

3:  Bacon Wrapped Jalapenos

Rounding out the top three for the appetizers, is a new recipe for my household, but these spicy little devils have stolen my heart, Bacon Wrapped Jalapenos.  First and foremost, anything wrapped in Bacon is always welcome on my team, but when cheese and hot peppers were combined with the world’s best condiment, yes bacon is a condiment; a new level of love was formed.  These petite gems are not only inexpensive and stress-free to make but they are the perfect companion to whatever beer you and your guests are imbibing while shouting at the television as if the coach and players can hear you.

2:  Chicken Wings

The second best appetizer for any football Sunday, in my opinion, is the ageless classic and utterly delicious chicken wing.  Whether they are hot, mild, garlic, sweet, honey, teriyaki, or plain these scrumptious pint-sized buggers just scream football.  Not only can you make them every week for less than 10 bucks, their versatility allows you to never cook the same batch twice.   Not only can you create 100’s of different flavors by combining sauces you can fry, grill, or bake them to create even more variety.  All in all, these vintage sporting event treats are a great choice for the novice chef trying to feed a small army.

1: The Bacon Explosion

The BCF’s top appetizer and truly what should be the winner in any appetizer competition from this point forward is and should always be, THE BACON EXPLOSION!  Nothing goes better with football and beer than a meat log filled with cheese and bacon, wrapped in more bacon, slathered in barbecue sauce and cooked to perfection.  This dish has been known to convert more vegetarians than the crusaders converted heathens.  Although this is a non-traditional appetizer, once you make this stunning bacon wrapped meatgasm, you will forever remember the first time you tasted it, and for that very reason since October 19, 2008 THE BACON EXPLOSION has been The Blue Collar Foodie’s Favorite Football Appetizer!

 

Once the appetizers are all gone and the chips are starting to dwindle your guests are going to become restless.  If you are doing things properly, by the beginning of the second game your entire house is going to smell glorious, and your friends are going to know that dinner is going to be just as good as the appetizers were.   Now after serving one of the aforementioned appetizers you could settle for cooking some hot dogs and hamburgers, or maybe even order some pizza, but that would be the easy way out.  I am the type of person that agrees with the old phrase, Go big or Go Home, I don’t just settle for what is acceptable, I want to crush acceptable into a fine dust and add to one of the next dishes that make up the Blue Collar Foodie’s Fantastic Football entrees.

5:  Chili

Number five on my list only finds itself that low because I have to wait until the colder months to truly enjoy it.  This mélange of ingredients that takes the entire day to truly meld into a cohesive mouthwatering meat potion is one of my favorite dishes to munch on, during a cold blustery football Sunday.   One of the many reasons I love making and eating chili is because everyone has their own recipe and method of cooking, but no matter what they all taste great.  I for one hardly ever make the same Chili recipe twice. With literally 1000’s of recipes to choose from on the internet, I feel that having the same one all the time is just meaningless.  Check out the winners of the International Chili Cook-off recipes for inspiration or be adventurous and create your own.

4:  Barbecue Chicken

Barbecue Chicken is a very simple, yet difficult to master dish, that can go from undercooked to charcoal in a matter of minutes if you are not paying attention.  Furthermore, it is very easy to end up with chicken that is burnt on the outside and pink on the inside, which not only tastes horrible but can be dangerous.  It is these problems that usually make people shy away from cooking this delicious meal, which is exactly why, you should master this art.  There are only a few people in this world that cook truly superb barbecue chicken, and if you can distinguish yourself as one of them, you will have friends lining up at your doorstep at 12:30 P.M. on Sunday begging for a seat on your couch.  Now go get started!

3:  Pork Tenderloin

In third place, and one of my most favorite cuts of swine, other than Bacon of course, is the Pork Tenderloin.   It really does not matter how you prepare this succulent cut of pure porky goodness, it will turn out to be a fan favorite.  This type of meat is so damn popular it has a website devoted to it where you can find recipes and cooking tips that is literally named PorkTenderloin.org.   I have cooked this wonderful piece of meat a dozen different ways and I have never been disappointed before, and neither have my friends.  If it was up to me Chicken would be demoted and we would start calling pork just THE WHITE MEAT!

2:  Brisket

The runner up in the Entree class, Smoked Barbecue Brisket, almost took first place, and really is an amazing meal for anytime of the year, but especially during football season.   In fact, both first place and second place honors were given to meats that are smoked, low and slow, all day long.  (TWSS)  This particular cut of meat is served at almost every BBQ joint I have ever been to, and there is a damn good reason for that.  Brisket has an ideal flavor absorbing quality and due to its fibrous make-up, takes to smoking, like a cheetah takes to running.   Remember though, smoking is a skill that must be honed; one cannot just assume that the first brisket that he or she smokes will turn out as good as a true pit master’s does.  With that said, practice makes perfect and even if your brisket is not perfect, it will still taste fantastic, so I don’t mind practicing.   Try this recipe for your first one.

1:  Ribs

The winner of the entrée group and still tailgate/football party champion of the world, are the one and only, fantastically tasty, PORK RIBS!  Whether these flavor-filled racks of ridiculously good yumminess are grilled, baked, or smoked does not really matter.  There is something about Ribs that just exude football and manliness.  I for one enjoy the smoked variety slathered in my favorite barbecue sauce, surrounded by all the best barbecue sides that I can manage to squeeze on my plate.  Although, ribs, are very forgiving due to their appetizing nature, be careful when smoking and grilling them, there is nothing worse than a ruined entrée to ruin your perfect football Sunday.  For a full rundown on the proper way to prepare a rack or two of awe inspiring ribs, click here.

The most important thing to remember when hosting a football Sunday is that people are over to watch the game first and eat your food second.   Which means, if you expect people to enjoy their Sunday you must keep the game on at all times, and allow people to eat while sitting right in front of it.  If you are worried about a little barbecue sauce getting on your couches then perhaps hosting a football Sunday is not for you.   However, if you don’t mind spending your entire Sunday, cooking, drinking, and watching your favorite teams do battle on the field, then as the envelope said to the stamp,  stick with me kid and we’ll go places.

The Blue Collar Foodie Visits a True Foodie Underdog

There are very few things that go so well together in this world that when one is not combined with the other it should be considered blasphemy.  Some examples of these culinary matches made in heaven are Peanut Butter and Jelly, Pasta with Tomato Sauce, a bucket of popcorn while watching a movie, and, of course, Beer, Wings, and Football.  As the football season hurdles at us faster than a running back dashing down the side line, one must start to think where they will be on Sunday and Monday Nights.

Sunday’s at my house during football season are quite special; Kat and I invite a plethora of friends other for craft beer, slow-cooked food, and of course football.  Football Sundays are an all-day event at our house and can be rather exhausting, so when Monday night football comes around we choose to go out on the town to watch the game.

Just because we choose to go out does not mean we abandon our golden rule of football, which clearly states it must be enjoyed with good friends, good food, and cold beers (Hard Cider in Kat’s case).  This standard football mantra brings me to a small bar in Haledon, NJ damn near every Monday to not only watch the game but also to devour some of the area’s best wings.  This magnificent establishment is called The Underdog Bar & Grill and it is located at 4 Church St., Haledon NJ  07508.

Now, for all the foodies that are reading this and thinking to themselves, The Blue Collar Foodie has finally lost it, wings at a bar are the farthest thing away from foodie cuisine that he has ever reviewed.  To those people that think that way, I must implore you to never throw your nose up in the air at any food, remember in the 18th century Bacon was the food of paupers and now the Bacon Foodie movement is stronger than ever.  I believe that anything edible can be gastronomy when prepared properly.

Furthermore, I am sure that there are another contingent of my readers that instantly thought of their favorite wingery when I mentioned the words, best and wings in the same sentence.  I can hear your chants of hatred bouncing around my skull as you think of new and exciting ways to torture me for my sacrilegious comments.   To these fanatical foodies, I first commend your passion for food, for I too love my local eateries, hell I devote hours of my days writing and reviewing them, so I understand your urge to defend your local beloved restaurants.  But, I ask “can you ever have too many spots that serve fantastic food? “ Even if your wings, in your mind are the best of the best, should you close your mouth and mind to what other wings that may be as equally delectable.  I appeal to your foodie nature, and propose that you join me in trying what I believe to be some of the finest wings in the state.

One of the main reasons Kat and I venture to The Underdog Bar & Grill as opposed to any of the number of sports bars in the Fair Lawn area to watch Monday Night Football, is we love variety.  Sure I have been to places that make excellent hot wings but sometimes I am not in the mood for the humdrum standards of mild, medium, or hot.  Sometimes I want the selection that The Underdog offers; such as Hot, Medium, Mild, BBQ, Thai Chili, Hot Garlic, Fire Ranch, Drunken (Jack Daniels Honey Bourbon with BBQ sauce), Teriyaki, and Texas Thai.  It is diversity like this that keeps Kat and I driving up 208 North to find a bar stool at The Underdog each and every week.   These robust tastes cover the large meaty chicken wings from top to bottom, creating a whirlwind of flavor which will leave your taste buds dancing.

Furthermore, I would not be the Blue Collar Foodie if I was not always looking for great value in combination with phenomenal food.  Have no fear my fellow foodies, The Underdog Bar & Grill offers a fantastic deal every Monday, which is Buy 1 Get 1 wings.  That is right you heard me!  If you venture to The Underdog on Mondays you will not only get to try one amazing flavor of these extraordinary wings for $6.95 but you will get another style for free.   Not to mention, the Underdog offers a fully stocked bar with well-trained bar tenders that will whip you up whatever adult beverage happens to be your fancy.

If all this talk about their succulent and flavorful wings were not enough to get your butt off your couch and onto one of the Underdog’s bar stools to watch the Monday Night Game, they also offer a full menu of classic bar treats as well as some off the wall concoctions.  They serve the standard bar fare such as Mozzarella Sticks, Chicken Fingers, French Fries, and Nachos, but also throw in some appetizers that are not usually found on normal bar menus such as breaded fried artichoke hearts, Thai shrimp, and Chicken Teriyaki Potstickers.  As for entrees, The UL offers spectacular hamburgers with a myriad of toppings, Hot Dogs, Sandwiches, Salads, and Pub Rolls which are unique versions of sushi roll like snacks stuffed with a variety of yumminess.

If football is not your cup of tea, or pint of beer in this case, The Underdog also has outstanding specials on almost every other night of the week as well.   Tuesdays at the Dog features $1 dollar tacos hard or soft and drink specials to boot, Wednesdays you can get $2 Buds, and Thursday offers $1 mugs and $1 hot dogs.

On top of great food and affordable drinks The Underdog has a surplus of Televisions that are always tuned to the best that the sports world has to offer and a digital jukebox that is constantly playing some of the best music from 1960’s to the current day.  The Underdog also offers a pool table as well as three dart boards if bar sports is what you are looking for.  As if that were not enough, they added an outdoor patio area that allows you to drink your beer and smoke your cigarettes at the same time, which as an ex-smoker I can truly appreciate.

With all that said, if you decide to visit The Underdog Bar & Grill you should remember this establishment is a bar first and a restaurant second.   This means that it could be loud and it might be crowded when you arrive.  This is not the type of place to bring your grandmother and your kids, this is the type of place that you enter knowing full well a profound conversation about theoretical physics will not be able to be had, but if cheap drinks and noteworthy blue collar food is what you’re after, a trip to The Underdog Bar & Grill will satisfy your needs.

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