Our Favorite Football Fare, Reinvented

Frito Pie | Porter Road Butcher

Out of everything that Nashville has to offer—excellent food, great shopping, four seasons, friendly people, a Parthenon that rivals Greece’s, and of course endless sources of music—outstanding athletics are one department in which our city unfortunately falls short.

Listen, we don’t need to go naming names here; we all know who is bad and who is not quite as bad. Even new-to-towners know not to expect much when they buy their first Titans jersey and head down to—wait, what’s the stadium called this year??—to root on the navy and baby blue.

But if there’s one thing sports fans and sports fakes alike can agree upon, it’s the joy that comes from gorging oneself on stadium food. The Nashville Sounds proved this point with the grand opening of their plush new stadium filled with *cough* delicious hot dogs, fully-loaded nachos, Nashville hot chicken, and tiny spheres of ice cream served in a miniature baseball helmet. But have any of us actually watched a game or kept track of the Sounds’ record this season? We’ll let you do your own research on that topic…

The reality of the matter however, is that not all of us can afford to go to a Titan’s game. Not all of us want to deal with bringing the kids and then listening to them whine the entire time about having to pee or when can they get their Papa John’s personal pan pizza. So when you’re watching the game from home, does that mean you’re left with something as commonplace as a frozen Digiorno pie and a bowl of Chex Mix? Most certainly not.

We have compiled a list of our favorite stadium eats and given them a twist to make eating more fun and, most importantly, more delicious. Because sometimes you need something to settle (fill?) your stomach after swallowing a hard loss.

Our Favorite Football Stadium Fare, Reinvented

Frito Pie | Porter Road Butcher

Peanuts reinvented: [PUPPY CHOW]
Peanuts are an old time classic when it comes to stadium fare. They’re salty, they’re savory, they’re nostalgic, and the best part about them? They’re fun. Oh, and did we say messy? Eating peanuts at a sporting event gives you the opportunity to blatantly disregard any social norms of cleanliness and instead sprinkle spit-soaked shells wherever your lips can propel them. But in the comfort of your own home? Oh, honey please. Ain’t nobody got time to clean up that mess. Puppy chow provides the same sensation of this-is-so-good-I-just-can’t-stop-eating, but eliminates any unnecessary calls to Stanley Steamer.

1 box Rice Chex cereal
½ cup butter, unsalted
1 cup Good Spread peanut butter
2 cups semi-sweet chocolate chips
1-2 cups powdered sugar

  1. In a medium saucepan over medium heat, melt butter.
  2.  Add chocolate chips and, stirring consistently, mix into melted butter until melted and fully incorporate.
  3. Stir in peanut butter. Remove from heat.
  4. In an extra large bowl, mix cereal with chocolate-peanut butter mixture until cereal is fully coated.
  5. Using two paper grocery bags, “double bag” the bags, by putting one inside of the other; this helps prevent a huge mess. Pour 1/3 of the powdered sugar into the bottom of the bag. Add half of the chocolate-coated cereal. Pour another third powdered sugar on top of the cereal. Pour in the rest of the coated cereal, and then top it off with the remaining powdered sugar. Roll down the top of the bag to create a seal and then vigorously shake the bag to adhere sugar to the coated cereal. If the cereal isn’t dusted enough, add more sugar and shake again. Note: its best to shake the bag outside to avoid powdered sugar leaks dirtying up your kitchen!
  6. Carefully open the bag and check to see if cereal is fully coated. If not, add a little more sugar and shake again until desired look and texture is reached.

 

Cheese Nachos reinvented: [FRITO PIE]

Nachos are good. Or well, they can be. Nachos at a football stadium have the tendency to include: 1) stale, round, dyed-yellow tortilla chips, 2) limp, seedless, army-green jalapeños, and 3) the ever-frightening corner puddle of semi-hot plastic cheese whiz. And while nachos in restaurants (for example, Drifter’s, Tavern, and Broadway Brewhouse) can ignite cravings that last a lifetime, the mess that they incite is not a welcome one while employing your denim-clad thighs as your tabletop. Frito pies, on the other hand, are moveable and portable. They require a utensil. And they still require the salty, meaty, cheesy goodness that your cravings are calling for.

1 lb. chorizo
1 small onion, diced
1 bell pepper, diced (we like red or orange)
1 8oz. can tomatoes, crushed
6 “Fun Size” bags of Fritos
1 8oz. bag shredded cheddar cheese
1 cup sour cream
1 bunch fresh cilantro

  1. Remove chorizo from casings. In a sauté pan over medium-high heat, brown chorizo, breaking it up with a wooden spatula and stirring occasionally. Remove from pan, reserving 2 tablespoons of chorizo grease. Transfer browned meat onto a plate lined with a paper towel.
  2. Add onion to pan and sauté until softened, about 3 minutes, then add bell pepper and cook for another 2-3 minutes. Pour in tomatoes and stir.
  3. Return chorizo to pan and mix with tomato mixture. Simmer for 3-5 minutes or until thickened and warmed through.
  4. Cut one of the sides off of the small bag (the non-perforated edge) of Fritos allowing for the widest opening, which will make “plating” and eating much easier. Top chips with a layer of chorizo mix, sprinkle with cheese, add a dollop of sour cream, and garnish with cilantro. And please, use a fork or spoon.

 

Soft Pretzels and Hot Dogs reinvented: [PRETZEL DOGS]

We like pretzels and all, but when it all boils down (pun intended) they’re bread with salt—and okay, if you have a brain on your shoulders, some mustard too. Sometimes its nice to have a little bit extra in there like, oh I don’t know, some protein to make things more filling and subsequently fulfilling? That’s why we thought we would just go ahead and make the ultimate, two-in-one, all-time-favorite football stadium food mega-eat: PRB hot dogs in a pretzel bun. Because you know what goes great with pretzels? Mustard. And you know what goes great with a hot dog? Mustard. And you know what the two most commonly sought-after foods are at a stadium? 1) Hot Dogs and 2) Pretzels. You’re welcome.

Porter Road Butcher Hot Dogs
Pretzel Rolls
Yella Mustard

  1. This recipe is so simple, we don’t even need to write directions. Pretzel bread can be a fun project, but it can also be a big hassle…so let’s just cut to the chase and buy some rolls, for goodness sake!
  2. Sister Schubert makes a good pretzel roll, available at Kroger, but we suggest looking through that freezer section and seeing if you can’t find something amazing. We dare you.

The Lambwich – so good, it’s b-a-a-a-d

Lambwich Sliders | Porter Road ButcherSandwiches are like the entire world’s culinary sweetheart. Everywhere you go, no matter the time or place, from New York City at 3 in the morning, to Ho Chi Min, Vietnam at 3 in the afternoon, sandwiches are around. They are available. And unless you choose to procure your sandwich from some scumbag peddling the likes of American squares with canned anchovies and wilty lettuce, they are delicious. (Also, American cheese squares are still delicious, especially on a burger. They’re just…skeptical.)

Here in America our country’s sandwich sweetheart is obviously the Cheeseburger, but it’s tough to turn a blind eye to a well-made Reuben, a classic Grilled Cheese, Philly’s own Cheese Steak, or our PRB signature, a French Dip.

Even with so many delicious, classic options, isn’t it nice sometimes to eat a sandwich that’s a little off the beaten path? Isn’t it fun to give your taste buds a break from cold, clammy deli meat, futile and transparent white bread, and a schmear of Hellmann’s for something…different?

We try to add a little pizzazz to the sandwiches that cycle on and off of our lunch menu board over at PRB West, but we’ve noticed that a certain black sheep has gained quite a bit of fame and a steady following of hungry people: The Lambwich. 

And while this special lunchtime delight has just recently found its way back onto our menu after the Easter lamb-slamb, sometimes it’s nice to know the secret behind the sandwich so you can prepare one of your own…maybe while at home, say…on a Sunday?

Time-consuming though it may seem to prepare a substantial amount of lambwich meat, the benefits greatly outweigh the costs: once the prep work is done (very minimal), all you have to do is sit and wait. Well, that and anticipate basking in the glory of enjoying a hot, delicious, and far-from-standard sammich.

Maybe you’ll spend your time reading a book; perhaps you’ll spend the time soaking yourself in the bath; hell, you’ll even have time to watch The Wolf of Wall Street from start to finish!

Do whatever you want to do during those 3 long and good-smelling hours, and when the time’s up you’ll have a week’s worth of lambwich meat—or enough to feed yourself, plus five hungry friends when you invite them over for Sunday brunch. Or even Sunday Funday where everything is so good, you’ll find yourself acting b-a-a-a-d. Step aside, Cheeseburger, there’s a new sandwich sweetheart in town.

Lamb Shoulder, Roast and Ready | Porter Road ButcherRoasted Lamb Shoulder
3.5 – 4.5 lb. lamb shoulder
6 sprigs fresh thyme
3 Tbs. fresh parsley
3 cloves garlic
Salt
Pepper
2 Tbs. olive oil
½ cup white wine
1 onion, large dice
2 carrots, roughly chopped
2 stalks of celery, roughly chopped

Lemon Yogurt Dressing
8 oz. plain Greek yogurt
Zest and juice of 1 lemon
1 Tbs. shallots, finely diced
2-3 Tbs. capers (optional)

For the Lambwich:
6 buns, burger or hoagie (or 12 slider rolls)
6 cups fresh arugula
1 jar Chris’s Favorite Sweet & Spicy Pickles (available only at PRB)
Tomato (when in season)
Clarified butter

  1. Tender Lamb, Ready to Pull | Porter Road ButcherSeason lamb shoulder with thyme, parsley, garlic, salt, pepper, and olive oil by rubbing the seasonings onto the meat.
  2. Let meat rest at room temp for 30-45 minutes while oven preheats to 425o F.
  3. Set lamb shoulder on a roasting rack in a roasting pan and roast in the oven for 30 minutes.
  4. Remove shoulder from oven and deglaze pan with white wine. Reduce heat in oven to 300o F. Add onions, carrots and celery to the bottom of the roasting pan, and cover with foil or a lid.
  5. Return pan to oven and cook for 3 hours, or until fork tender.
  6. Remove shoulder from oven, check for tenderness, and rest 10-15 minutes before pulling.
  7. While lamb is resting, prepare yogurt dressing, simply by whisking yogurt, capers, lemon zest, lemon juice, and shallots together in a small bowl. Using a serrated knife, slice buns in half, lightly brush with butter, and toast in the oven.
  8. Finally, assemble by stacking: bun bottom, shredded lamb, yogurt dressing, Chris’s pickles, arugula, possible tomato, bun top. Slightly smoosh.

The Lunchtime Lambwich |Porter Road Butcher

Whole Hog Demo – April 19th

 

Our next Whole Hog Demo is scheduled for Sunday April, 19th
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What: Whole Hog Demo with Chris & James

Where: Porter Road Butcher West | 4816 Charlotte Ave

When: Sunday, April 19th from 12:00 – 3:00 PM

Why: to learn how to break down a whole hog (and essentially, any 4-legged animal); to be schooled on the process of making sausage; to have a true Sunday Funday!

What else: Attendees walk away with 2 pork chops, 1 lb. sausage, 1 lb. bacon, 1 super sweet PRB T-Shirt, and a lot of knowledge.

Cost: $200 per person

To reserve your spot, stop by either Porter Road Butcher shop to pay your $200 ticket fee, or call us and give us your credit card info over the phone.