BaltimOregon to Maine

Locavore Cooking with Southern Efficiency and Northern Charm

Soupah’ (Could a Been a Chowdah’) Bowl

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Better get my BlogtimOregon on again already. One meager post in January–here’s to keeping up with New Year’s resolutions. We made the Silver Palate’s ever-reliable “Chili for a Crowd” for the game. This is not your everyday chili. It’s got a unique Dijon mustard-olive-dill-Italian sausage-enhanced tang. We served it with two versions of cornbread: a maple syrup-enhanced one and another with whole kernels, inspired by the Baltimore food blog Coconut & Lime. Added some polenta to the mix to amp up its texture. And we chased it down with Oregon Trail Brown Ale, fresh from the 2.5-gallon beer pig.

Too bad I didn’t realize how appropriate chowder would be this year. Food52 had a cute Manhattan vs. New England Clam Chowder breakdown. Ironic that Manhattan wins hands down in my book. With a coughing baby needing attention, I barely watched a minute of the game. I don’t pretend to care about football, or any professional sports for that matter, but it’s hard to ignore America’s second biggest food holiday, worts (spelling intentional, prounced “wert” my KLCC editor reminds me) and all.

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Written by baltimoregon

February 6, 2012 at 1:06 am

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