Game Day Grub and Beers

We may not be able to cheer for the Vikings this Sunday so, perhaps the best part behind hosting the “Big Game” will be the food and the beer. Tonja Engan wrote a cookbook, called Tonja’s Table that’s filled with tasty recipes.

She shares her favorite game day grub paired with Minnesota local beers.

Pair with Surly Todd the Axeman


1 recipe Pizza Dough (I buy mine at Trader Joes)
1 pound boneless, skinless chicken breasts
2 tablespoons butter
1 cup Franks Hot sauce
Salt and pepper to taste
2 cups fresh mozzarella

Turn Slow cooker on high. Add chicken, Franks hot sauce, butter and salt and pepper. Cook on high 3-4 hours.
Shred chicken and set aside.

Preheat oven to 400. Prepare a baking sheet with non-stick spray, or use a muffin tin. (I used muffin tins)
Roll out pizza dough to 1/4 inch in thickness.

Spread chicken and cheese evenly across dough. Starting from long side of dough, begin rolling it up like a cinnamon roll. Pinch ends when done. Slice into 1 1/2 inch rolls.

Place on a baking sheet or in muffin tins. Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned.

Paired with Bent Paddle Venture
Servings: 10 sandwich slices

1 long, wide hoagie roll, sliced lengthwise
3⁄4 pound shaved Boar’s Head rosemary ham
3⁄4 pound shaved Boar’s Head turkey
About 30 slices pepperoni
14 pepperoncini rings (about 1⁄2 cup)
8 to 10 thin slices provolone cheese
8 to 10 thin slices Cojack cheese 1 head romaine, chopped
8 to 10 tomatoes, sliced very thinly
1⁄2 red onion, sliced very thinly Italian seasoning, to taste?Salt and black pepper, to taste Kraft Zesty Italian dressing

Starting with the bottom half of the hoagie roll, layer all the ingredients except the dressing in the order listed. Put the dressing on the inside of the top half of the roll; poke the roll with a fork to help the dressing sink into the bread.
Wrap the sandwich in foil and put back in the bag the roll came in. Refrigerate about 1 hour. Sandwich can keep in the fridge for a couple of days.

As needed, slice 2-inch pieces off the sand- wich, slicing through the foil so the sandwich doesn’t fall apart.

Paired with Fulton Standard Lager
Servings: 30 pieces


For the ribs:
3 pounds lean pork spareribs or baby back ribs, cut into 2-inch lengths
Salt and black pepper, to taste
1⁄4 cup Lunds & Byerlys Signature Pork Blend seasoning or any pork seasoning
1⁄4 cup cornstarch

For the sauce:
1 ounce blue cheese
1⁄4 cup Madeira wine
1 cup mayonnaise
?1 cup sour cream
2 cloves garlic, minced?
2 shallots, minced?
Salt and black pepper, to taste?
1 teaspoon Tabasco sauce?
2 teaspoons Worcestershire sauce
Zest of 1 lemon

Preheat oven to 425°F. Place ribs in a large bowl. Season with salt, pepper, and pork seasoning. Add cornstarch and toss lightly with hands. This will create a crispy crust. Place on a foil-lined cookie sheet and bake 30 minutes. Then turn down to 300°F and bake another 45 minutes to 1 hour.

Combine all sauce ingredients except zest and mix until smooth. Add zest and gently stir. Season to taste if needed. You can make the sauce up to 5 days in advance.


1 tablespoon canola oil
2 Anaheim chiles, seeded and diced
1 jalapeño pepper, seeded and diced
1 serrano chile, seeded and diced
1 medium onion, diced
3 cloves garlic, minced
1 can Rotel tomatoes
Shredded meat from one rotisserie chicken or 4 chicken breasts cooked and chopped
1 (15-ounce) can black beans, drained and rinsed
2 cups shredded cheddar cheese
8 ounces cream cheese, diced
1 cup sour cream
1/3 cup Sriracha sauce, plus extra for serving
Salt and pepper
Tortilla chips

Preheat the oven to 375 degrees.

Heat oil in a 3½ quart dutch oven over medium heat. Add chiles, onion and garlic and cook until the peppers are softened, 8-10 minutes. Stir in the Rotel tomatoes and cook until the liquid is slightly reduced. Add the chicken, beans, and salt and pepper to taste. Mix well.

Next add one cup of the Cheddar cheese, cream cheese, sour cream and Sriracha to the pot. Stir well to combine.

Place chicken mixture in a 9 x 13 baking dish and sprinkle with remaining cup of shredded cheese. Bake for 25-30 minutes, or until the edges are bubbling and the dip is heated through.

Serve warm with tortilla chips and additional Sriracha if desired.

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