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Delaware North Companies Offers Ballpark-Tested Dishes for Your Super Bowl Party

 Sportservice executive chef at Miller Park in Milwaukee provides Wisconsin-style recipes

BUFFALO, N.Y (Feb. 2, 2011) – Delaware North Companies, which serves fans at major sports venues around the world, knows how crucial a diverse food lineup is to your Super Bowl party.
So, just a few days from the big game, John DiMartini, executive chef at Milwaukee’s Miller Park for Delaware North’s Sportservice division, suggests two great dishes for your Super Bowl house party when the Green Bay Packers and Pittsburgh Steelers meet Sunday.
Chef DiMartini selected a Cheesy Bratwurst Casserole and a Crispy Potato Fish Fry, both of which he prepared in premium areas of the ballpark last season for Brewers fans. He figured that even with a Wisconsin team in the mix, football fans everywhere will enjoy them – regardless of which team they are pulling for.
“These are two old-time, hard-nosed football teams that have a fan base that understands and appreciates the importance of food on game day,” said DiMartini, who graduated from the Pennsylvania Institute of Culinary Arts in Pittsburgh. “Even though these are a couple of my Wisconsin recipes, I think they really fit in either household.”
Chef DiMartini’s Cheesy Bratwurst Casserole
2 pounds                      Bratwurst
5 each                          Medium-sized baking potatoes (remove skin and slice ¼ inch thick)
1 each                         Medium-sized onion (slice thin)
12 ounces                    Milk
8 ounces                      Light chicken broth (College Inn brand works fine)
6 ounces                      Heavy cream
5 cups                         Wisconsin cheddar cheese
½ pound                      Sliced mushrooms
1.      Skin bratwurst, cut in bite-size pieces, fry until brown.
2.      Remove and sauté mushrooms until soft.
3.      Remove and pour off excess grease.
4.      Grease a 9 x 12 casserole dish.
5.      Begin to layer dish beginning with potatoes, mushrooms, onions, brat, and cheese; repeat process until all ingredients are used.
6.      Mix the milk (add salt and pepper at this point, if desired), chicken broth and heavy cream and pour over the rest of the ingredients.
7.      Bake at 350 degrees for 1.5 hours.
8.      Serve and enjoy.
Chef DiMartini’s Crispy Potato Fish Fry
2 each                          Eggs
4 tablespoons                Prepared yellow mustard
¾ teaspoon                   Salt
3 cups                          Instant mashed potato flakes
1 cup                           Oil for frying
½ pack                         Ranch dressing powder mix
8 (6-ounce)                  Cod fillets, walleye, or perch
Dipping sauce – Zesty Chipotle Aioli:
1 cup                            Mayo
1 tbsp                           Chipotle sauce
½ lime                           Squeeze juice, discard lime
1 tsp                             Chopped cilantro
1.      In a shallow dish, whisk together egg, mustard and salt.
2.      In a separate bowl, mix potato flakes and ranch dressing.
3.      Heat oil in a large heavy skillet over medium-to-high heat.
4.      Dip fish fillets in the egg mixture. Then dip in the ranch dressing-potato flakes, making sure to coat  the fish. Repeat the process for an extra crispy coating.
5.      Fry the fish fillets in oil for 3-4 minutes on each side, until golden-brown.
6.      Serve and enjoy with Zesty Chipotle Aioli dipping sauce and a lemon wedge on the side.