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Thursday, September 23, 1999 By Suzanne Martinson, Food Editor, Post-Gazette
OK, here's the thing: We Steeler fans can beat Seattle at its own game. We cooks will simply steal their game plan for Pacific Northwest food and do them one better -- with the great ingredients we can find right here in Western Pennsylvania.
This simple menu of salmon, tortellini salad, rolls, fruit and raspberry cake is prepared the day before, refrigerated overnight and put on ice on game day. Brought out at tailgate time, it makes it easy to concentrate on kick-off and beyond.
Because there's nothing to cook in the parking lot, this is a compact feast. At Three Rivers Stadium, where spaces are in short supply this year, this is a good choice of menu. You'll only need to find room for two coolers -- one for food, one for drinks.
All the recipes came from Northwest cookbooks, but we used succulent Atlantic salmon. When salmon is described as "Atlantic," it may be Norwegian farm-raised salmon or it can be farm-raised Chilean fish. This type of salmon is dark pink in color and can be cut either into fillets or steaks. For poaching, John McNally of the Robert Wholey Co. in the Strip recommends fillets, which are boneless and hold together well for poaching. Leave the skin on, and poach skin side down, then cut into serving-size pieces.
The rest of the meal has a touch of home -- Pennsylvania raspberries in the cake, and the tortellini salad has Italian dressing.
Related Tailgating Recipes:
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