Well, that was fun. Nerve-wracking, nail-biting, blood-pressure-rising, screaming, yelling fun.
I really don’t remember the last time I had that much fun watching a game – although the Niner’s game against Dallas with Montana and Clark with “The Catch” does come to mind.
I actually watched the entire game – as in every moment, every play. Normally, at some point I have to leave the room for something. But not yesterday. I was there standing through it all. Okay… standing is my default position – I just find it a lot easier to stand when watching an exciting game. A nice, unobtrusive space with a good sight-line to the TV…
And yesterday’s game was exciting. If the Eagles had just kept it to 38-33, I would have won a thousand dollars on a pool – but… I’ll take my loss and their win. I’m magnanimous, that way…
It’s fun how so few people can make so much noise – there were only 7 of us and 2 tykes. At one point, our 5 year old great-nephew was covering his ears with a look of shock on his face at the tumultuous roar in the family room.
And, as promised, it was fun food, as well.
Braised short rib sandwiches with grilled onions on Amoroso rolls, homemade french fries, and a whole array of pickies and finger foods for the grabbing. And cookies.
The food never disappoints.
The game didn’t disappoint, either.
So, as we bask in the glory of the first ever Super Bowl win by the Philadelphia Eagles, we pay homage to the City of Philadelphia. A city of contrasts, a city of haves and have-nots. A city that stretches its European history back to the 1600s and is firmly rooted in the past while stretching forward into the future. A city that is a mixture of people from all countries and all walks of life. And a city where people really do more-or-less get along.
A bit of Philly Attitude…
So, tonight’s dinner is a play on that Philly Attitude. A dish of lots of different things that can all stand on their own, but are all the better for being combined – just like the folks in Philly.
- 1 strip steak, cut into pieces
- 1 andouille sausage, sliced into rounds
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, chopped
- 1 jalapeño pepper – with seeds, chopped
- 1 stalk celery, chopped
- 1 roasted red pepper, chopped
- 1 can tomato paste
- 1 cup red wine
- 1 cup beef broth
- 1 can black beans, drained
- S&P, to taste
Brown the steak cubes and andouille in a bit of olive oil. Set aside. Add the onion, peppers, garlic, and celery to pan and saute until wilted. Add the tomato paste and cook a bit until slightly browned.
Add the red wine and broth and stir until all is smooth – adding a bit more broth, if necessary.
Stir in the black beans and simmer, covered, about 20 minutes.
We served ours over hunks of cornbread, because… why not?!?
A fun dinner in a fun city with its very own Vince Lombardi Trophy.