For a city with a serious case of Super Bowl fever, the doctor is in -- and he's making a house call.
Ray Lampe -- affectionately known as Dr. BBQ -- has the prescription for Steelers fans who will be hosting get-togethers this weekend for the big game. What better way to "feed a fever" than with enough snacks and beverages to make it through four quarters of football and a post-game victory celebration.
He'll be offering some last-minute tips for serving winning crowd-pleasing party foods in two local appearances this weekend.
Lampe's cookbook, "The NFL Gameday Cookbook: 150 Recipes to Feed the Hungriest Football Fan from Preseason to the Super Bowl" (Chronicle Books, $24.95), outlines recipes for barbecued beef brisket, chicken, pulled pork, rack of lamb -- and even barbecued bologna, which he says is a delicacy in the South.
A Chicago native, he can empathize with Pittsburgh football fans who brave the most inclement weather to cheer on their team and become "weekend tailgate warriors" in stadium parking lots such as Heinz Field.
"I tailgated at Soldier Field for years. I understand," he says.
For those fans who opt to celebrate in front of the TV with kitchen-cooked treats, Dr. BBQ includes recipes for a variety of salsas, entrees and desserts. He suggests preparing foods ahead of time. When guests first arrive, offer dips with veggies or crackers and maybe some cookies or other sweet treats. While they munch and watch the pre-game show, the cook can work on getting the real food ready.
"One of my favorite recipes in my book is for Mac and Cheese Soup," he says.
His salsa selections range from a sweet citrus salsa that utilizes the supremes -- the tender flesh between the membrane -- of an orange and a lime, to his Screaming Yellow Salsa -- heavy on the bell peppers, garlic and habanero chile -- and Sweet Sticky Barbecue Salsa, which adds honey and lime to plum tomatoes, barbecue sauce and three kinds of hot peppers for a spicy kick.
"Homemade salsas are so much better than the stuff you buy in a jar," Lampe says. "And you can make them ahead and take them out when it's time."
The chef and author credits his grandmother for his early interest in cooking. For barbecue, it was his good friend, Bruce, he says, who signed them up for his first rib-cooking contest in downtown Chicago.
Lampe spent 25 years in the family trucking business until he decided to leave the Windy City for warmer weather to pursue his cooking career.
"It didn't go well the first couple of years," he says, "but it's pretty fun to be me these days."
In addition to four other cookbooks, Dr. BBQ has appeared on the Food Network, where he was a judge on the series "Tailgate Warriors with Guy Fieri" and was featured on the show "Best Thing I Have Ever Ate." His TV and radio appearances include "The Howard Stern Show" and NASCAR Sirius Radio.
Mac and Cheese Soup
This is a hearty and tasty soup that will be a favorite on those cold game days. This recipe is from "The NFL Gameday Cookbook."
- 10 slices thick-cut bacon
- Vegetable oil
- 1 medium-size onion, finely chopped
- 2 cloves garlic, crushed
- 1/4 cup flour
- 1 can (14 ounces) vegetable broth
- 3 cups whole milk
- 1 tablespoon premium chile powder
- 1 teaspoon freshly ground black pepper
- 1 teaspoon dry mustard
- 4 cups (1 pound) shredded sharp cheddar cheese
- 1 1/2 cups dried elbow macaroni, cooked
- Chopped fresh parsley, for garnish
Cut the bacon strips into quarters. In a Dutch oven over medium heat, cook the bacon until crisp. Remove it to paper towels to drain.
Add a little oil to the pan if needed, then add the onion. Cook the onion for 5 minutes, stirring occasionally. Add the garlic and continue cooking until the onion is soft and lightly browned, for about 5 minutes more. Add the flour and mix well. Cook for 2 minutes. Add the broth and bring to a simmer, stirring often. Add the milk, chile powder, pepper and mustard.
Return the soup to a simmer, stirring occasionally. Cook for 3 minutes. Add the cheese and bacon and continue cooking and stirring until well blended, for about 4 minutes. Add the macaroni and return to a simmer. Remove from the heat and serve, sprinkling with parsley.
Makes 8 servings
Doenee's Nutella Bars
"Doenee is my sister," Lampe says. "Her real name is Denise, but when we were very young, I couldn't say Denise, so I mumbled Doenee when I called her, and the name stuck. This is her recipe, and they're great game-day food."
This recipe is from "The NFL Gameday Cookbook."
- Shortening to grease pan
- 1 cup light corn syrup
- 1 cup sugar
- 1 cup Nutella (chocolate-hazelnut spread)
- 6 cups crisp rice cereal
- Lightly grease a 9- by 13-inch pan.
In a Dutch oven over medium heat, cook the corn syrup, sugar and Nutella, stirring often until the sugar is melted. Remove from the heat and add the cereal. Toss well, coating all of the cereal. Transfer the mixture to the pan and push down to form an even layer in the pan.
Let cool for 30 minutes and cut into bars.
Makes 20 bars.
Fish Tacos with Citrus Salsa
This recipe is from "The NFL Gameday Cookbook."
- 1/4 cup flour
- 1 tablespoon premium chile powder
- 1 teaspoon seasoned salt
- 1 teaspoon freshly ground black pepper
- 1 pound catfish fillets, patted dry with a paper towel (or substitute sole, grouper, tilapia or monkfish)
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 8 6-inch flour or corn tortillas
- Citrus Salsa (see recipe)
In a small bowl, combine the flour, chile powder, salt and pepper. Dust the fillets on both sides with the flour mixture.
Heat the oil and butter in a large skillet over medium-high heat. Put the fillets in the pan and cook for 4 to 5 minutes, then flip and cook for an additional 4 to 5 minutes, or until the fish flakes when you poke it with a fork. Remove to drain on a paper towel. Transfer the fillets to a serving plate and break each into a few big pieces.
Divide the fish evenly among the tortillas and top with the Citrus Salsa.
Makes 8 tacos
Citrus Salsa
Using the fruit supremes in this salsa leaves a little texture to the fruit while getting rid of the pith and skin. To make the supremes, cut just the top and bottom off of the fruit, then stand it on one end and cut down the sides, removing the skin to reveal the fruit. All the skin and white pith should be removed. Now, cut the segments out in between the membrane and pull out the tender wedge of flesh known as the supreme.
- 3 large Roma tomatoes, seeded and diced
- 1/2 cup finely chopped red onion
- Supremes of 1 orange, chopped
- Supremes of 1 large lime, chopped
- 3 green onions, white and green parts sliced
- 1 jalapeño, finely chopped (remove the seeds if you don't want it spicy)
- 2 tablespoons finely chopped fresh cilantro leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
In a glass bowl, mix all the ingredients together. Cover and refrigerate for 1 hour. Mix again before serving.
Makes about 2 cups.
