The Big Game may not involve my hometown team (Seattle Seahawks) or even the J-E-T-S JETS JETS JETS, but I’ve never been a sore loser and this year is no exception.


As always, I designed a game day menu inspired by the cities of the teams represented. Lucky for me, “New England” and “Deep South” are cuisines I’ve got down pat since they’re two regions highlighted in my Big American Cookbook. Here’s what my family will be eating on Sunday night!!!!





Skillet Cornbread with Maple Syrup and Pimento Cheese

Salumi Salami

Chips with Salsa and Crudité

Smoky Peach Cocktail



Green Tomato “Folders” with Prosciutto and Caprino



Lobster Rolls



Dirty Water Hot Dogs (“Sabrett” from Katz’s of course!)

Mini Knishes with Deli Mustard



Southern Fried Chicken with Chow-Chow



New England Style Ipswich Clam Chowder



Cheddar Cheese Apple Pie



Serves 12

1 cup plus 2 tablespoons buttermilk

1 large egg

1 cup grated Cheddar cheese

6 ounces canned corn (drained)

1 1/4 cup all-purpose flour

3/4 cup cornmeal

2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon baking powder

5 tablespoons butter

1 cup maple syrup

For the Pimento Cheese:

Makes about 4 cups

1 1/2 pounds extra-sharp Cheddar cheese, shredded

1 (7-ounce) jar sliced pimentos, with juice

6 tablespoons mayonnaise

1/4 cup sweet pickle relish, drained in colander 5 minutes

1/4 cup grated sweet white onion (Vidalia or Walla Walla sweet are the best)

1 teaspoon sugar

Freshly ground black pepper

Preheat gas grill to medium-high heat or preheat oven to 350 degrees F.

Meanwhile, to a large resealable bag, add the buttermilk, egg, grated cheese, corn kernels and shake to combine.

In a separate resealable bag add the flour, cornmeal, sugar, baking soda, and baking powder and shake to combine.

Add the dry ingredients to the wet and shake just to mix.

When the grill is hot, hold the skillet over the grill to melt the butter, swirling the skillet to coat the sides. Pour the excess melted butter into the bag with the combined cornbread batter.

Transfer the batter into the buttered skillet.

Place the skillet, if using a gas grill, on the side away from the heat. Close the grill and cook for 10 minutes. Rotate the skillet so the opposite side is closest to the heat. Cover the grill and cook until the top of the skillet bread is golden brown and a toothpick inserted in the center comes out clean, about 10 to 15 minutes more.

Alternatively, place in the oven and cook for 25 to 30 minutes.

Mix all the ingredients for the pimento cheese together in a large bowl. Keep it in an air-tight container in the fridge for up to a week.

Remove cornbread and let cool slightly. Cut into 12 pieces. Serve with maple syrup and pimento cheese.


Makes 8 pieces
2 large green tomatoes

4 ounces fresh caprino (goat cheese), crumbled

8 slices prosciutto

8 fresh sage leaves

1 1/2 cups all-purpose flour

1 tablespoon kosher salt

2 large eggs

1/4 cup whole milk

2 cups panko bread crumbs

1 tablespoon freshly cracked black pepper

6 tablespoons extra-virgin olive oil

1 lemon, cut into wedges

Cut each green tomato crosswise into 8 thin slices and lay them out on a work surface. Sprinkle 8 of the slices with the crumbled goat cheese. Over the cheese, place 1 piece of prosciutto, folded to fit. Place 1 sage leaf over and cover with a second tomato slice. Press down lightly with your fingers to compress somewhat.
Set up a breading station. Place the flour in a shallow bowl and season with the salt. Place the eggs and milk in a second bowl and beat together lightly. Place the panko in a third bowl and season with the pepper.
Dredge each tomato “folder” first in the flour, then in the egg-milk mixture, then in the panko, pressing firmly to help it adhere, and set aside.
Preheat the oven to 225°F.
In a large nonstick skillet, heat 4 tablespoons of the olive oil over medium heat until just smoking. Place 4 “folders” in the pan and cook until golden brown, about 3 minutes. Turn over carefully and cook until the second side is golden brown and the cheese is soft and melted. Transfer to a plate and keep warm in the oven. Add the remaining 2 tablespoons oil to the pan and fry the remaining “folders.”
Serve warm, with lemon wedges.


8 Servings

2 lobsters, steamed or boiled, meat picked out

2 stalks of celery, small dice 

1 Tsp celery salt

1/4 Cup home-made mayo, recipe follows

salt and freshly ground pepper

butter, to brush griddle

8 split top hot dog rolls

For the Fresh Mayo:

1 Cup vegetable oil

2 egg yolks

1 Tsp lemon juice and zest

Salt and pepper to taste

hot sauce, a couple dashes or to taste

1 Tsp dijon mustard

Roughly chop the lobster meat and add to a bowl with the celery, celery salt, and fresh mayo. Season to taste with salt and pepper. Mix gently with a rubber spatula to combine. Preheat griddle to medium high. Brush the griddle with butter. Toast the roll on both sides and fill with the lobster salad. Fresh mayo In a bowl, mix the egg yolks and lemon juice and zest. Then drizzle in the oil slowly while whisking vigorously to emulsify the oil into the egg. Season with salt and pepper to taste. Add mustard and hot sauce and combine thoroughly. If the mayo doesn’t come together or the emulsification is broken it can be saved by putting a teaspoon of water in a fresh clean bowl slowly whisking in the broken mayo until it recombines.


12 Servings

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

2 quarts water

2 tablespoons vinegar

1 teaspoon cumin

A pinch freshly grated nutmeg

12 hot dogs, “Sabrett” if possible

12 hot dog buns, split and toasted if desired

Combine the water, vinegar, cumin, and nutmeg in a large pot, and bring to a boil. Reduce to a simmer, and add the hot dogs, cooking until the hot dogs have heated through, about 5 minutes. Serve on buns with desired condiments.



Serves 6 to 8

2 chickens, 3 1/2 to 4 pounds each, each cut into 8 pieces

4 cups buttermilk

2 tablespoons fresh thyme

2 tablespoons kosher salt

Canola or corn oil for frying, or lard if you’re serious about it

3 cups all-purpose flour

2 tablespoons paprika

1 tablespoon freshly ground black pepper

2 teaspoons garlic powder

For the Chow-Chow:

12 medium green tomatoes, cored and chopped into 1/4-inch dice

2 green bell peppers, stemmed, seeded, and chopped into 1/4-inch dice

2 red bell peppers, stemmed, seeded, and chopped into 1/4-inch dice

1 small head white cabbage, grated or shredded

4 medium onions, chopped into 1/4-inch dice

2 tablespoons kosher salt

2 tablespoons mustard seed

1 tablespoon celery seed

2 teaspoons turmeric

1 teaspoon coriander seeds

6 cloves

1 cup water

1 1/2 cups apple cider vinegar (may sub red or white wine vinegar)

1 cup sugar

Lay the chicken pieces out on a rack over a baking sheet and pat dry with paper towels. Put 2 cups of the buttermilk in a large bowl and add 1 tablespoon of the thyme and 1 tablespoon of the salt. Add the chicken to the bowl, making sure to coat each piece, then cover the bowl and refrigerate for 4 to 8 hours.

In a large cast-iron skillet or Dutch oven, heat 2 inches oil to 350°F. Preheat the oven to 200°F.

In a wide, shallow bowl, combine the flour, remaining 1 tablespoon salt and 1 tablespoon thyme, along with the paprika, pepper, and garlic powder. In another wide, shallow bowl put the remaining 2 cups buttermilk. Line two baking sheets with paper towels and put a wire rack over each.

Working with 2 or 3 pieces at a time, remove the chicken from the buttermilk and dredge in the flour. Then dip in the fresh buttermilk and dredge in flour again. If you run short of buttermilk, it’s OK to use the buttermilk marinade. Place the chicken on one of the wire racks while coating the rest of the chicken.

In batches, use tongs to put the chicken in the hot oil. Fry, turning occasionally, for 14 to 16 minutes. Insert an instant-read thermometer into the thickest part of a breast; it’s done at 160°F. Remove the chicken to the clean wire rack and hold in the warm oven while frying the rest of the chicken.

Serve hot with chow-chow, though chicken will be good cold the next day, too.

For the Chow-Chow:

Place a large, heavy non-reactive pot over medium-high heat, and add all the ingredients. Bring to a boil, stirring often, and reduce the heat to medium-low. Simmer uncovered for 1 hour, or until the mixture has thickened.

Ladle the chow-chow into sterilized pint canning jars. Seal and process for 10 minutes according canning directions. The processed chow-chow can be stored for up to a year.



8 servings

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

3/4 cup butter

1 yellow onion, minced

2 ribs celery, minced

2 white potatoes, scrubbed, peeled, cut into 1/4-inch dice

1 pound fresh Ipswich clams, cut into 1/2-inch dice

1/4 cup flour

2 cups cream

2 cups milk

Freshly ground white pepper

Sourdough boule, hollowed out and toasted

In a Dutch oven, heat butter over medium heat. Once the butter has foamed and subsided, add the onions, celery, potatoes and a pinch of salt. Cook until the onions have softened. Add the flour and cook until it resembles wet sand. Whisk in the cream and milk and bring to a simmer. Add clam pieces and cook 15 minutes. Season with salt and freshly ground white pepper to taste. Serve in the sourdough bowl.


Serves 6 to 8

For the crust
3 1/2 cups all-purpose flour, plus extra for work surface
4 ounces sharp Cheddar cheese, finely shredded, plus additional slices to serve
1 1/2 teaspoons kosher salt
1/2 teaspoon baking powder
1 1/2 cups (3 sticks) very cold unsalted butter, cut into small cubes
1 large egg, lightly beaten
1/2 cup ice water, plus more as needed

For the filling
6 or 7 large apples, a combination of tart and sweet, such as Granny Smith and Gala (about 2 pounds), peeled, cored, and thinly sliced
1/2 cup sugar
3 tablespoons all-purpose flour
Zest and juice of 1 lemon
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
For the crust: In a food processor, combine the flour, cheese, salt, and baking powder. Add the butter and pulse until the mixture looks grainy. (Your food processor will be quite full, if it does not fit, then place the whole shebang in a large bowl and gently mix with hands for the next step.) Add the egg and 6 tablespoons ice water and pulse 4 or 5 times. Turn the dough onto a lightly floured surface and bring it together with your hands, drizzling extra water on it a tablespoon at a time until it comes together. Knead it as little as possible.

Form the dough into 2 equal balls, wrap them separately in plastic wrap, and form them into discs. Refrigerate at least 1 hour before rolling out.

Roll one disc out to a round at least 12 inches wide and carefully line a 9-inch, deep-dish pie pan. Refrigerate until ready to fill.

For the filling: In a large bowl, toss together the apples, sugar, flour, lemon zest and juice, cinnamon, nutmeg, and salt. Let sit at room temperature for at least 20 minutes.

Preheat the oven to 400°F.

Roll out the second disc of dough to a round at least 11 inches wide.

Fill the crust with the apple mixture. Lay the second crust over the top and crimp the edges to seal. With a sharp knife, cut a few vents in the top of the pie. Bake for 15 minutes, then reduce the temperature to 350°F and bake 45 minutes more, until the crust is golden. Serve warm or at room temperature, with a slice of Cheddar melted on top if you like.


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