The Sporting Scribe's Super Bowl Spread: Chicago Style Dogs

If the Jamaican Jerk Chicken recipe I gave you earlier wasn’t enough, don’t worry. I’m on your side. All week, while you’re busy surfing the internet behind your supervisor’s back and pretending to look busy whenever he walks by your cube, I’m dreaming up a deliciously artery-shattering meal for the big game.

Nothing is easier, more delicious, and less healthy than the classic Chicago-style hot dog. Just ask Jay Cutler. Dude probably eats scores of these things on his romantic strolls through the Windy City. In fact, now that I think about it, that mysterious leg injury shouldn’t be much of a mystery at all. Can you say, “I got gout?” At any rate, enjoy.

Chicago’s Hottest Dogs

Ingredients

1 tbs. grainy mustard

2 tsp. white-wine vinegar

Coarse salt and ground pepper to taste

½ of a Vidalia onion, thinly sliced into spears

½ of a hot house cucumber

1 large tomato, sliced

1/2 cup celery leaves

2 tablespoons hot banana peppers, chopped

4 hot dogs (I’ve used all-beef and turkey dogs; both have been delicious)

4 hot dog buns, grilled or toasted

1-2 pickle spears

Dill relish to taste

Directions

1. Combine the mustard and white-wine vinegar in a medium bowl and whisk until smooth.

2. Add salt and pepper to the mixture, to your taste.

3. Add the Vidalia onion, cucumber, tomato, celery leaves, and hot peppers to the mixture. Toss.

4. Throw the dogs on the grill over medium-high heat until browned and heated through, about six minutes.

5. Serve your Chicago-style dogs on grilled buns. Top each with a sliced pickle spear and some dill relish.

The Sporting Scribe's Super Bowl Spread: Jamaican Jerk Chicken

It’s that time of year again, folks. Time to throw caution to the wind. Time to stuff ourselves full of preservatives, processed meats, cholesterols, and fats. Time to drink beer after glorious beer until our livers scream out for mercy.

 It’s time to watch some football, people.

And while our favorite athletes are out on the field of battle abusing their bodies in the name of the game, shouldn’t we also put ourselves through an equal amount of abuse? I think so. That’s why I put a lot of thought into my Super Bowl spread this year. Who cares if I’ll be the only one around to eat it? I didn’t want to share anyway.

Today, I give you the main course…Jamaican Jerk Chicken. If you don’t mind putting in a little work ahead of the big game, you’ll be picking the bones on this spicy, sweet treat come half time. Trust me, you won’t be disappointed.

Jamaica’s Best Jerk Chicken

INGREDIENTS:

1 tbs. ground allspice

1 tbs. dried thyme

1 1/2 tsp. cayenne pepper

1 1/2 tsp. freshly ground black pepper

1 1/2 tsp. ground sage

3/4 tsp. ground nutmeg

3/4 tsp. ground cinnamon

1 tbs. salt

2 tbs. garlic powder

1 tbs. sugar

1/4 cup olive oil

1/4 cup soy sauce

3/4 cup white vinegar

1/2 cup orange juice

Juice of 1 lime

2 Habanero peppers, finely chopped

1 cup chopped white onion

3 green onions, finely chopped

1 whole chicken cut in pieces trimmed of fat

DIRECTIONS:

1. Combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar in a large bowl.

2. Slowly add the olive oil, soy sauce, vinegar, orange juice, and lime juice. Stir it together with a wire whisk.

3. Add the Habanero peppers, onion, green onions, and mix well.

4. Put the chicken pieces in the mixture, cover with plastic wrap, and marinate for six to 24 hours (the longer the better).

5. Preheat an outdoor grill to medium high heat. Remove the chicken from the marinade and grill for 8 minutes on each side, or until fully cooked. Baste the chicken with the marinade every two or three minutes to keep it moist. Enjoy.

The Scribe’s Super Bowl Spread: Chicago-Style Hot Dogs

By: C.G. Morelli

If the Jamaican Jerk Chicken recipe I gave you on Wednesday wasn’t enough, don’t worry. I’m on your side. All week, while you’re busy surfing the internet behind your supervisor’s back and pretending to look busy whenever he walks by your cube, I’m dreaming up a deliciously artery-shattering meal for the big game.

Nothing is easier, more delicious, and less healthy than the classic Chicago-style hot dog. Just ask Jay Cutler. Dude probably eats scores of these things on his romantic strolls through the Windy City. In fact, now that I think about it, that mysterious leg injury shouldn’t be much of a mystery at all. Can you say, “I got gout?” At any rate, enjoy.

Chicago’s Hottest Dogs

Ingredients

1 tbs. grainy mustard

2 tsp. white-wine vinegar

Coarse salt and ground pepper to taste

½ of a Vidalia onion, thinly sliced into spears

½ of a hot house cucumber

1 large tomato, sliced

1/2 cup celery leaves

2 tablespoons hot banana peppers, chopped

4 hot dogs (I’ve used all-beef and turkey dogs; both have been delicious)

4 hot dog buns, grilled or toasted

1-2 pickle spears

Dill relish to taste

Directions

1. Combine the mustard and white-wine vinegar in a medium bowl and whisk until smooth.

2. Add salt and pepper to the mixture, to your taste.

3. Add the Vidalia onion, cucumber, tomato, celery leaves, and hot peppers to the mixture. Toss.

4. Throw the dogs on the grill over medium-high heat until browned and heated through, about six minutes.

5. Serve your Chicago-style dogs on grilled buns. Top each with a sliced pickle spear and some dill relish.