Many on both sides of the river share this Sunday “Mess” tradition, an opportunity to crash on the couch or in the man cave from noon until (in some cases) 10 p.m. each week. Certainly, sustenance is a necessity (along with perhaps a few good brews). We chatted with Rachael Perron, culinary director at Kowalski’s Markets, to collect recipes you might want to try this season, Packers or Vikings fan.
PULLED PORK NACHOS
- Tortilla chips
- ½ lb. barbecue pulled pork
- 1½ c. shredded Mexican-blend cheese
- Thinly sliced green onions, to taste
- Chopped fresh cilantro, to taste
- Ranch dressing
Arrange about 32 large corn tortilla chips in an even layer on a parchment-lined baking sheet. Top evenly with ½ lb. warmed barbecue pulled pork; sprinkle evenly with 1½ cups shredded Mexican-blend cheese. Bake in a preheated 400° F oven until cheese is melted and bubbly (about 4 minutes). If desired, place chips under a preheated broiler just until cheese turns very dark (about 1–2 minutes), watching carefully so chips do not burn. Remove from oven; sprinkle with thinly sliced green onions and chopped fresh cilantro, and drizzle with ranch dressing to taste. Serve immediately.
Pairs with: American pale ales and English brown ales and stouts. These allow the smoky meats and sweetness of the barbecue to shine through without overwhelming.
ROASTED CHICKEN WINGS
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 24 chicken wing drummettes
- ½ tsp. kosher salt
- Freshly ground black peppercorns
- Prepared glaze or wing sauce
In a large skillet over medium-high heat, melt butter with olive oil. Sprinkle chicken with salt and pepper; add to skillet. Cook, turning occasionally, until browned on all sides (about 10 minutes). Move chicken to a baking sheet lined with parchment paper; bake in a preheated 425° F oven until chicken reaches an internal temperature of 165°, turning once (about 20 minutes). Working in batches, transfer chicken to a large mixing bowl; toss with sauce or glaze.
Pairs with: Saisons. These offer an herbal hoppiness and yeast flavors that pick up the herbal flavors in the chicken.
CHEDDAR JALAPEÑO CORNBREAD
- 3 c. flour
- 1 c. yellow cornmeal
- ¼ c. sugar
- 2 Tbsp. baking powder
- 2 tsp. kosher salt
- 2 c. whole milk
- 4 eggs, lightly beaten
- 16 Tbsp. unsalted butter, melted
- 8 oz. pepper jack cheese, grated (about 2 c.) and divided
- ¼ c. minced fresh jalapeño peppers
Combine flour, cornmeal, sugar, baking powder and salt in a large bowl; whisk together. In a separate bowl, whisk together milk, eggs and butter. Stir wet ingredients into dry ingredients until combined (some lumps will remain). Mix in cheese and jalapeños; allow to stand at room temperature for 20 min. Lightly coat a 9- by 13-inch baking pan with cooking spray; pour batter into the pan. Bake in a preheated 350° F oven until a toothpick inserted in the center comes out clean (30–35 minutes).
Pairs with: Cream ales. The corny notes easily complement the cornbread’s sweetness.
