Bronco Bites-Cleveland Style

The city of Cleveland lies upon the shores of Lake Erie and is home of the Rock and Roll Hall of Fame. Like every other region in the United States, they have their own particular food that rarely exists elsewhere. The area is known for honey, Maple Syrup. Apples, Icewine and Paczki (pronounced POONCH-key), Polish jelly-filled doughnuts, usually served just before Lent. Another favorite is Stadium Mustard, a spicy brown creation intended to keep the icy blast of wind coming off the Lake away.

With that in mind, I intend to introduce a couple of Northeast Ohio recipes and then tie it all together with a third concoction fit for a Cleveland Browns-Denver Broncos game.

This first dish is made with sausage, cheese, and a touch of Worchestershire sauce. They call them Hanky Pankies. I have never heard of them, but it is said that this is popular Cleveland party or tailgating fare.

Hanky Pankies

This will require a 30 minute time investment and makes around six dozen appetizers.

Ingredients:

• 1 lb. sausage (spicy, if desired)
• 1 lb. lean ground beef
• 1 Tablespoon Worcestershire sauce
• 1/2 teaspoon garlic salt
• 1 lb. Velveeta cheese, cut into cubes
• Party rye or pumpernickel bread

Preparation:

Brown the meat, breaking up with a fork. Drain the excess fat off. Add the cheese and stir until melted and combined. Add the garlic salt and Worchestershire sauce. Season with salt and pepper to taste. Spread on bread slices and place on cookie sheets.
Put under the broiler until slightly brown on top and the cheese is bubbly.


Here is another cold weather comestible to cozy up to, using Stadium Mustard.


Bratwurst With Stadium Mustard & Beer

This comes from the Stadium Mustard recipe site, It was created by Michele M. who adds, "Please don't eat and drive with this recipe."

Ingredients

• 2 tablespoons butter
• 2 yellow onions sliced
• 2 cloves garlic chopped fine
• 6-pack of 12oz. bottles of good dark beer (I use Newcastle)
• 3 large heaping tablespoons of Stadium Mustard
• 2 tablespoons of brown sugar
• 6 bratwurst (I use Johnsonville)

Pop open 1 beer and start drinking it. put onions and garlic into heavy saucepan with butter and cook until onions are soft but not brown.
Pour in 2 bottles of beer, brown sugar and Stadium Mustard. Stir until mustard and sugar dissolve.
Meanwhile pop open beer #4 and start drinking it.

Add brats to sauce and boil gently for 15-20 minutes.

The sauce is thin like a juice, so don't worry. Transfer brats to hot grill and cook until you get those lovely grill marks. By this time pop open beer #5(or 6) and start drinking it.

• 4 boneless chicken breasts
• The juice from 4 oranges
• 2 teaspoons of English (or Stadium) mustard
• 12 Tablespoons maple syrup
• 2 garlic cloves, crushed
• 2 teaspoons canola oil
• 2 teaspoons white wine vinegar

For the Peppered Pecans

• 1 teaspoon Tabasco sauce
• 1 teaspoon hot pepper flakes
• 2 garlic clove
• 3 Tablespoons butter
• 8 oz. pecan halves