With just 6,500 fans expected to be in attendance at the Green Bay Packers' NFC divisional round game this weekend, Delaware North's food and beverage team at Lambeau Field has prepared gameday tailgate recipes for fans watching the game at home.
The recipes were developed by Heath Barbato, executive chef at Lambeau Field; Zac Ladubec, executive sous chef at Lambeau Field; and Michael Cheslock, executive sous chef at The Turn (located in the Titletown district outside of Lambeau Field).
Pretzel Crusted Cheese Skillet
Yield: 6-8 servings
1 qt. heavy cream
1 qt. beer
1 + ½ T. Worcestershire sauce
¼ T. hot sauce
½ t. garlic powder
1 + ½ tablespoon kosher salt
½ t. coarse ground black pepper
1 lb. shredded sharp Wisconsin yellow cheddar cheese
2.5 lb. processed cheese
16 oz. box of macaroni noodles
½ lb. shredded Wisconsin mozzarella cheese
½ lb. shredded Wisconsin yellow cheese curds
1 snack sized bag of pretzels (smashed up a bit)
Bring a large pot of water to a boil and season the water with 1 tablespoon of salt. In another large pot, bring the cream & beer to a simmer. Whisk in Worcestershire, hot sauce, garlic powder, ½-tablespoon kosher salt & ground black pepper and bring to a simmer. Whisk the cheese into the simmering liquid until fully incorporated. Cook macaroni in the salted water until al dente. Once the macaroni is cooked, strain and combine with the sauce in a large oven-safe baking dish (i.e. a cast iron skillet). Preheat the broiler, top the mac with the curds & mozzarella, then broil until golden brown. Top with the crushed pretzels & chives and enjoy!
1919 Kitchen & Tap
(4) ½ lb. high quality burgers
(4) brioche buns
Butter for the buns
(8) slices Patrick Cudahy thick-cut bacon
(2) cups sauerkraut
Vegetable oil for frying
(4) slices Wisconsin Havarti cheese
Coarse ground black pepper
(4) oz. roasted red peppers
(3) T. olive oil
(3) T. freshly grated parmesan cheese
½ oz. sundried tomatoes
(6) T. toasted pine nuts
1 qt. good quality mayonnaise
Drain sauerkraut by pressing it into a fine mesh strainer, then place in a tea towel and squeeze to remove as much moisture as possible. In a cast iron skillet, heat vegetable oil to 305°. In two batches, fry kraut in skillet until golden brown, then drain on paper towel lined cookie rack.
Soak the sundried tomatoes in hot water for 20 minutes, drain & cool. Place red peppers, tomatoes, Parmesan, pine nuts & olive oil in a mortar & pestle; mix well to combine until a pesto is formed. Combine ¼ cup of pesto with the quart of mayo, reserve extra pesto for other uses.
Cook the bacon in a 350° oven until crisp, reserve.
Butter brioche buns then toast in a pan or on the grill. Heat a grill to medium-high heat, season the burger patties liberally with kosher salt & coarse ground black pepper immediately before being placed on the grill. Allow each to cook about 4-5 minutes on the first side, then flip. Cook for 2-3 more minutes than place a slice of Havarti on to melt.
To assemble, place the burger on the bottom bun with the bacon on top of the cheese. Put a spoonful of aioli on the top of each bun with ¼ of the fried kraut atop the burger & enjoy!
Playoff Brat Burger
The Turn Restaurant Lounge
(1) 4 oz. patty
(1) 3 oz. Brat patty
2 slices cheddar cheese
1 c. beer-braised onions
2 c. mayonnaise
1 c. sauerkraut, pressed and dried
1 Sheboygan hard roll (or any favorite)
Drain kraut by pressing it into a fine mesh strainer, then place in a tea towel and squeeze to remove as much moisture as possible. In a cast iron skillet, heat vegetable oil to 305°. In two batches, fry kraut in skillet until golden brown; drain on paper towel-lined cookie rack.
Sauté onions until tender and a golden brown. Deglaze pan with your favorite ale and reduce. Using a hand blender, puree until smooth in texture and blend with mayonnaise.
Butter Sheboygan roll then toast in a pan or on the grill. Heat a grill to medium-high heat, season the burger patty and brat patty liberally with kosher salt & course ground black pepper immediately before being placed on the grill. Allow each to cook about 4-5 minutes on the first side, flip then cook for 2-3 more minutes. Melt a slice of cheddar cheese on both patties.
To assemble, place the burger on the bottom bun with the brat patty on top of the cheese, put fried sauerkraut on brat patty and onion aioli on the top bun (1 ounce).
2 oz. Godiva White Chocolate Liqueur
1.25 oz. Absolut Vanilla vodka
1 oz. heavy cream
Add all liquid ingredients to cocktail shaker. Fill with ice and shake vigorously.
Wet rim of cup and coat with sanding sugar.
Strain into cocktail glass; top with ice.
(Can swap Irish Cream or other crème liquors for Godiva White Chocolate based on preference.)
1919 Kitchen & Tap
1.25 oz. Bacardi Silver
.75 oz. Midori Liqueur
1.25 oz. pineapple juice
1.25 oz. orange juice
Mix all ingredients with ice and top with a splash of club soda.
Mule Off Cocktail
The Turn Restaurant Lounge
1 oz. Jack Daniels Apple
½ oz. Apple Pucker
Combine first three ingredients in glass and top with ginger beer.