philadelphia eagles -

by Borracho

Gridiron Grub: Peach Bourbon Wonton with Gorgonzola Mornay Sauce

If you saw the first post in our Gridiron Grub series, you know that I am a fan of the Philadelphia Eagles. If the fact that I am writing about football food once a week doesn’t turn you off, the fact that I am an Eagles fan might.

Philadelphia sports fans get a pretty bad rap and only some of it is deserved. We’ve been accused of throwing snowballs at Santa, cheering when opposing players get hurt, throwing batteries on the field and earlier this year, there was coverage of this disgusting incident. Particularly well known is Section 700 of the old Veteran’s Stadium. It was home to a group of especially rowdy and inebriated fans.

I have had a difficult time getting excited about this year’s team considering we traded one of the most respectable guys in the league and are now starting the infamous Ron Mexico. Because of this, I have been reminiscing about some of the great times I have had with friends at games through the years.

This week’s recipe I put together as a testament to the 700 Section and all the other fans out there like me. Fiery and sweet; fun and a little boozy.

Gridiron Grub: Roasted Tomato and Chevre Chiles

I can explain the merits of a 3-4 versus a 4-3 defense. I know the 3^rd string running back on your favorite team, what college he went to and can discuss why I think his downhill running style will compliment their style of offense. The first professional photograph I ever took was a 10 month old Borracho in a Philadelphia Eagles sweatsuit! I love football and have watched countless hours of games and been to numerous stadiums.

Fans go to stadiums hours (and sometimes days) before games to tailgate. They set up in parking lots across the country with everything from disposable charcoal grills to elaborate set-ups of culinary ingenuity that fill the pre-game air with delicious scents. Once you’re inside a stadium, there are always options; different towns have their own signature foods and some stadiums even go as far as: sushi, Rocky Mountain oysters , lobster rolls, ahi tuna sandwiches and even pork chops on a stick!

While the hospitality is great, I have seen too many burnt wings, lukewarm dips, stale chips and flat beer. This is the year that I say no more! I am on a quest to sack traditional edibles and up the quality of football food. Some will be familiar gridiron grub, some tributes to various cities and some will come from your suggestions. Because sometimes you need to call an audible to make something happen.