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Come Party With Me: Inauguration — Menu

Next week Barack Obama will make history when he is sworn in as president. Naturally, this momentous occasion deserves a party! The ceremony takes place on Tuesday, Jan. 20, at 11:30 a.m. EST. Since most people will be working, I've decided to host my party the Sunday before. HBO is airing a special live program, We Are One: The Obama Inaugural Celebration at the Lincoln Memorial, to kick off the festivities, and I've invited my friends over to watch it with me. While my election night menu featured patriotic dishes, this party will highlight dishes from Barack Obama's old hometown, Chicago.

For appetizers offer guests Garrett Gourmet Popcorn, flown in fresh from the Windy City. Make mini Italian beef sandwiches topped with giardiniera peppers. For the main course, serve two nontraditional (they're square shaped — no special circular pans necessary) deep dish pizzas. A pepperoni, onion, and mushroom pie is perfectly hearty while a spinach-artichoke pizza will satiate the vegetarians in attendance. To check out these tantalizing recipes,

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Mini Italian Beef Sandwiches

Mini Italian Beef Sandwiches

Mini Italian Beef Sandwiches

Ingredients

1 17-oz. pkg. refrigerated cooked beef roast au jus
2 cups frozen peppers (yellow, green, and red) and onion stir-fry vegetables
1 tsp. dried Italian seasoning, crushed
1/8 to 1/4 tsp. crushed red pepper
2 cups shredded cabbage with carrot (coleslaw mix)
1/2 cup pepperoncini salad peppers, stemmed and chopped, plus 2 tablespoons drained liquid
16 2- to 3-inch rolls, split
giardiniera peppers (optional, for serving)

Directions

  1. Place beef mixture in a medium saucepan, breaking up any large pieces. Add peppers, 1/2 teaspoon Italian seasoning, and crushed red pepper. Heat through just to boiling.
  2. Meanwhile, in a medium bowl combine coleslaw mix, 1/2 cup chopped pepperoncini and liquid, and remaining 1/2 teaspoon Italian seasoning.
  3. To serve, use a slotted spoon to divide meat mixture among roll bottoms. Top each with coleslaw mixture; add roll tops.
  4. Serve with giardiniera peppers, if you like.

Makes 16 sandwiches.

Deep-Dish Pizzas

Deep-Dish Pizzas

Deep-Dish Pizzas

Ingredients

Olive oil, for pans
All-purpose flour, for work surface
2 balls (1 pound each) store-bought pizza dough, thawed if frozen
1 1/2 cups jarred tomato sauce
6 cups shredded part-skim mozzarella (1 1/2 pounds)
Coarse salt and ground pepper
For Pepperoni-Onion Topping:
4 ounces thinly sliced pepperoni
1 medium onion, halved and thinly sliced
1 pound thinly sliced button mushrooms, sauteed (optional)
For Spinach-Artichoke Topping
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
1 can (14 ounces) artichoke hearts in water, drained, quartered, and squeezed dry

Directions

  1. Preheat oven to 425 degrees. Brush bottom and sides of two 13-by-9-inch metal baking pans with oil.
  2. On a lightly floured work surface, stretch each ball of dough into a 10-by-14-inch oval (if dough isn't holding its shape, let rest a few minutes).
  3. Transfer each oval to a prepared pan, pressing to fit into corners, and one inch up sides to form a rim.
  4. Dividing evenly, spread sauce over each oval of dough.
  5. Using 3 cups of cheese per pizza, spread three layers each of cheese and topping, ending with topping (layering with cheese helps to hold each pizza together). Season with salt and pepper. (If making ahead, cover and refrigerate, up to 1 day.)
  6. Bake pizzas side by side until cheese and crusts are golden brown, 30 to 40 minutes, rotating once (if refrigerated, add 10 minutes).
  7. Let rest in pans 10 minutes. To serve, use two wide spatulas to transfer pizzas to cutting boards.

Serves 8.

Around The Web
Join The Conversation
mcollazo mcollazo 7 years
Was there no invite for this party? Did I miss it?
Food Food 7 years
The two places to check out for 100% authenticity are Da Beef and Moishe's Pippic. If you ever wind up going, I want to hear your thoughts!
chiefdishwasher chiefdishwasher 7 years
There is a dog cart at 6th and Folsom. I just had one there last week. I like the poppy seed buns but I am not sure if I like them steamed. This seems to make it fall apart when all the ingredients are piled on. And I know what I forgot...the bright green relish. I have never seen it here.
Food Food 7 years
chiefdishwasher -- I too loooooove those hot dogs! There are only two places in San Francisco that make it right. Everyone else doesn't do it correctly! You can ask Party -- don't get me started talking about Chicago dogs. I won't stop.
chiefdishwasher chiefdishwasher 7 years
When I went to Chicago last year, I fell in love with the hot dogs. I used to be fine with just mustard and relish or maybe some onions. But I became hooked on them. I can't find all the ingrediants where I live but I have found some that make it a healthier alternative...turkey hot dogs from Trader Joe's and Orowheat wheat hot dog buns. Top with chopped onions, chopped tomatoes, pickle spear, yellow mustard, celery salt and sliced pickled jalepeno peppers (can't find the sport peppers here). I may have left out one part of the "kitchen sink" of toppings. Try it.
oneprettything oneprettything 7 years
Fabulous! I'm working on a Roundup of inauguration ideas so this is perfect! I'll be linking.
bellaressa bellaressa 7 years
Good job, you are really captured some of Chicago's' favorites.
OhFish OhFish 7 years
Mmm... Love homemade pizza!
femmefatale femmefatale 7 years
I love garretts popcorn...cheddar and caramel mixed !
snarkypants snarkypants 7 years
pizzas look delicious...but they're def. not chicago style!
aimeeb aimeeb 7 years
Yum! That deep dish sounds divine!
amandaaa amandaaa 7 years
yay chicago food! love my hometown.
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