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Takeout foods inspire tailgate touchdowns

Thursday, September 20, 2001

By Suzanne Martinson, Food Editor, Post-Gazette

You've got your gourmet. You've got your gourmand. You've got your grabbit-and-go.

When we asked for some likely takeout prospects for the tailgaters in the last category, several good ideas emerged. (These recipes were not tested by the PG food department.)

 
 
Heinz Field regulations

If you're headed for Heinz Field and want to bring your own edibles, remember that carry-in alcohol is prohibited. No cans or glass containers will be permitted inside the stadium. Plastic bottles are OK.

The Steelers are basically carrying over the same policy in force at Three Rivers Stadium, said Ron Wahl, communications coordinator for the Steelers. Coolers are permitted as long as they fit under the patron's seat. Anything that obstructs aisles or seating access will be removed by Heinz Field attendants, he said.

In light of recent national events, new security measures may be instituted before the next game. Be prepared to be flexible.

-- Betsy Kline

   
 

From Susan VanRiper of Hampton:

Salsa Stick from Dave's Country Meats, Route 8, Valencia. "These are so comforting when you are waiting for the warmth to come back to your fingers!"

Pepperoni Bread from Labriola's, Freeport Road. "Served warm or cold with chunky tomato sauce. These are the best, sumptuous, spicy and crusty loaves to be found!"

Stuffed Banana Peppers, also from Labriola's. "Makes people wonder if you spent hours making them with your own homegrown peppers."

Any grilled Silver Star meat sausage . . . "with plenty of grilled onions and peppers."

Paul Steliotes of Sewickley calls this his "No. 1 tailgate recipe" for Heinz Field:

Shake a bottle of Old Colony Steak Sauce on both sides of a flank steak. Pierce with a fork many times from each side. Marinate in Old Colony for up to 60 minutes, or to taste. Grill over hot charcoal briquettes for 5 to 7 minutes on each side. To achieve a charred "Pittsburgh style" flavor, heat over the hottest part of the charcoal briquettes. Slice steak into thin 1/4-inch slices and serve with a Parkerhouse roll. Colony Sauce is available in most Pittsburgh supermarkets. "Try it -- you'll fall in love with it."

Karen Tracy of McKees Rocks has a recipe that requires several specialty products for Sue's Italian Barbecue Sandwiches:

Drain a 32-ounce jar of Super Select Hot Peperoncini ("we prefer Delallo") and remove half of the brine (reserve). Remove stems and caps only from the peperoncini. Place 3- to 4-pound beef top sirloin roast into large slow cooker. Combine and add the entire jar of the cleaned peperoncini with the remaining brine, 12-ounce can of beer (we prefer Iron City), 1 large minced onion and 3 tablespoons minced garlic in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 7 hours, or until the beef is easily shredded. Dollop hot and steamy barbecue into fresh rolls ("we demand Mancini's"). "Unusual and delicious."

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