Eagle contest: Submit your best big-game recipe


Calling all tailgating kings and queens of the kitchen! We are still looking for fan-favorite recipes that are touchdowns at your Super Bowl party.

Send us your go-to party recipe to be included in our online Super Bowl recipe guide and be entered to win $20 gift card courtesy of Big Y supermarkets! It can be anything from wings, crazy dips, appetizers or comfort foods.

Email recipes to Features Editor Lindsey Hollenbaugh at lhollenbaugh@berkshireeagle.com or mail them to her at 75 South Church St., Pittsfield, MA, 01201 by Monday.

All of the recipes will run online at www.berkshireeagle.com/food and a few chosen recipes -- tested by hungry Eagle staffers, of course -- will appear in print before Super Bowl Sunday. One chosen recipe will win the $20 gift card so they can get the ingredients for their winning dish before the big game.

In need of a little inspiration when searching for the perfect recipe to send in? We asked a few Berkshire County restaurants to share some of their favorite recipes that would be a sure touchdown at any Super Bowl get-together.

Route 7 Grill | Beef Brisket Chili

By Chef Christophe Jalbert

  • 2 lbs. Beef Brisket (braised or smoked)
  • 1 lb. kidney beans
  • 16 oz. tomato puree
  • 3 tbs. olive oil
  • 1 onion diced
  • 2 red bell peppers (roasted)
  • 2 tbls minced garlic
  • 2 smoked habanero peppers (leave whole so they can be removed)
  • tbs. chili powder
  • tbs. paprika
  • tbs. cumin
  • 1 tsp. cayenne pepper
  • salt & black pepper to taste

Sweat onion and garlic in olive oil in a large pot. Add the powdered ingredients first and stir, then add all of the other ingredients and simmer for two hours.

The Red Lion Inn | Classic Chicken Pot Pie

By Executive Chef Brian Alberg

For that serious comfort food craving on a cold winter's night, this dish fits the bill. If you use frozen pastry, this dish is as simple as it is comforting. 

Makes 4-6 servings.

  • 1/2 tsp. salt
  • 1 lb. boneless chicken breasts (about 4), poached
  • 1/4 cup onions, diced
  • 1/2 cup carrots, diced
  • 1/4 cup parsnips, diced
  • 2 tbs. butter
  • 1 tbs. chopped sage
  • 3 cups chicken pot pie sauce (see recipe following)
  • 1 pkg frozen puff pastry shells
  • 1 egg
  • 2 tbs. whole milk
  • Salt and pepper
Chicken pot pie sauce:
  • 4 tbs. butter
  • 4 tbs. flour
  • 1 tbs. chopped sage
  • 4 cups chicken broth
  • Salt and pepper

To Poach Chicken Breasts: Place about 3 cups water in a saucepan with 1 2 teaspoon salt and bring to a boil. Remove from heat. Place chicken breast in hot water. Reduce heat to simmer, cover pot and simmer until cooked through, about on half hour.

To Make Chicken Pot Pie Sauce: Melt butter in medium saucepan. Add flour and sage and cook until slightly golden in color and the consistency of wet sand. Remove from heat. Slowly add chicken broth, stirring well until completely blended, making sure there are no lumps. Return to medium heat and simmer until thickened, stirring frequently. Add salt and pepper to taste.

To Assemble Pot Pie: Preheat oven to 350 degrees. Dice onions, carrots and parsnips. Melt butter in medium saucepan. Add vegetables and sauté. Remove from heat. Add cooked chicken, sage, salt and pepper to taste. Place chicken mixture in a buttered, ovenproof baking dish. Pour sauce over vegetables. Place at least four discs of puff pastry on top of vegetables and sauce.

Prepare an egg wash by beating together the egg and milk. Brush egg wash over puff pastry. Bake for 30-35 minutes or until puff pastry is golden brown on top. Remove from oven and serve immediately.


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