Ravenous Ducks: Choosing the Perfect Food for Your '11 Football Parties

We're almost halfway through the college football off-season. With baseball added to the medications of basketball and hockey (for some), college football withdrawal symptoms are low. We even have Spring games to look forward to. In the case of the Oregon Ducks, it's on April 30th and will be televised on ESPN2.

I've been looking forward to next year's season with particular giddiness. I have a feeling it will be a special year. Being halfway across the country and unable to attend a single Ducks game, I vowed to throw a tailgating-esque party for each one.

No one will be allowed to enter my home without sporting proper Oregon attire (unless, of course, they're a fan of the other team).  If my friends have no Oregon apparel, Oregon gear will be provided for them. And of course, I'll be wearing my Oregon shoes, Oregon sweats, ratty Oregon t-shirt (which has been to 48 states and 2 continents), Oregon sweatshirt, and to top it all off--my Oregon Santa hat and green Oregon beads. 

That's not enough. Usually I'll order a pizza and get a case of beer and call it a day.  This year, I came up with an interesting idea that I'll be sharing in this article:  Each week I'll serve beer and food from the region of the team that the Ducks play. I'll think of it as a weekly homage to the teams that the Ducks will be dismantling that week in and week out.

Without further ado, let's get to the food.

-This article might be better if you're hungry. Or craving beer.

Week 1--LSU Tigers: Cajun Bayou Barbecue

Crawdads are like little lobsters. What's not to love?

Planning a Louisiana barbecue is easy.  With so many great Creole and Cajun dishes, just pick two of your favorites and go to work.  Here's what I'll be making:

Dish 1: New Orleans Style Grilled Oysters

Purchase however many fresh oysters you please and shuck them (this takes practice). When they're on the half shell, dot each one with a dollop of butter, a scoop of fresh minced garlic, and a bunch of Parmesan cheese. I  prefer shredded cheese over the powder stuff, but they're both good.  Then you flame grill them on the half shell until the butter's melted and the cheese is melted and brown. Yum.

Dish 2: Cajun Crawfish Gumbo

I think gumbo gets its name from the French word for okra: Gombo. Either way, that's the main ingredient for a good gumbo--okra, crawfish, some spices, and a bed of rice.  There are tons of recipes on the internet, and it's not all that difficult to make.  And crawdads are delicious.

EDITOR'S NOTE: Some helpful Louisianian called me out and pointed out that my gumbo is drastically simplified and inaccurate. First off, I never gave a recipe, only a guideline. He/She pointed out that a good gumbo should have more than one meat, and that crawdads (crawfish in Louisiana apparently) are out of season in September. Do the best with what you can find, I say.  Also, he/she insisted a roux be used, which is like a gravy sauce. Some of the recipes I've found use it, some don't.  He/she also said it takes all day to make a good gumbo. Not true. Unless you're a purist and want to simmer the stuff all night, it'll take 15 minutes of prep time and 45 minute cook time.

Dish 3: Collared Greens

Collared greens are delicious and easy to make. They'll make a nice side dish to the main courses.

Beer: Voodoo Bengal Pale Ale by the Tin Roof Brewing Company

The Tin Roof Brewing Company is a newer brewery located right next to LSU in Baton Rouge. Being a Pale Ale, it should be crisp and sour, which I think would compliment the savory sweetness of cheesy oysters and sweet crayfish.

The Catch:

If Oregon loses, my tv will be covered with splattered crawdads and the beer will be that much more sour.

Week 2--Nevada Wolfpack: Mexican Fiesta

Prawns may be the way to go for your tacos.

I struggled hard with this one. As it turns out, Nevada has not given birth to a single original culinary idea. The only thing I could find is that some Nevadans put lemon juice in their spaghetti. Getting bold there, Nevada!  This game was the hardest one on this list, and I spent hours thinking of Native American dishes and even considered buying dog meat. You know, Wolfpack-ie dogs.  I'm not against the whole idea, but it seemed a bit weird to go out of my way to find it.  It can be found, though. You don't believe me? Buy your morbid puppy veal here (really).

In my research, I found that Nevada sports the highest rising Hispanic growth rate in the country. They're growing at 22% annual rate. Therefore, it seems obvious that in place of lemony spaghetti, a Mexican cooking fest will ensue.

Dish 1: Shrimp Tacos

If you've ever traveled along the Baja peninsula, you'd find that delectable shrimp tacos are cheaper than bottled water. You can buy any kind of shrimp or prawn you want (smaller and tastier are better for tacos, though). I'll be buying small corn tortillas, as that's how I had them down in Mexico. Saute the shrimp in garlic, get some sour cream, diced tomatoes, lettuce, and hot sauce, and you have yourself a tasty shrimp taco.

Dish 2: Chicken Enchiladas

Enchiladas are easy to make. You can find any recipe you want and get as involved as you want.  The tricks to mine are green tomatillos in the sauce, and lots of black olives and cheese over the top. 

Dish 3: Tortilla Chips and Salsa/Guacamole

I used to have "guac offs" in college. That is, we'd have competitions in our housing complex on who could make the best guacamole. And here for the world, I provide the secret ingredient to my award-winning guacamole: An ungodly amount of Asiago cheese. Guacamole is really easy to make.  You mash up avocados, add diced soriano chilies to the point of your preferred spiciness, and that's it.  I also throw in some diced tomatoes and a bit of sour cream to make it more creamy. And don't forget about the massive amount of grated Asiago cheese. Trust me.

Beer: Pacifico

Pacifico is what Corona should be.  It's light and refreshing without the Corona skunkiness. It's light enough that it won't overpower the delicate shrimp flavor of the tacos, yet has substance. With a lime wedge, it'll be the perfect compliment to great Mexican food and a great game.

The Catch:

If the Ducks win big and I have enough Pacificos I might bust out my bottle of Don Patron Anejo for any and all.  That's a costly victory for one who doesn't make much money.

Week 3--Missouri State Bears: KC-Style Barbecue

This might be my favorite football weak in terms of food, not quality of football.

Missouri is a bipolar state of sorts. For those who have driven through it from North to South, you know that there is a culture shift across the state. There is also a shift from East to West. In the East, you have the Mississippi river.  Think Mark Twain.  Think mint juleps and grilled catfish.

In the West of Missouri, you don't have much. Missouri State University is located in the West, as is Kansas City. If I'm thinking of Kansas City and food at the same time, I'm thinking Kansas City-style barbecue. 

This isn't Memphis style. There they have dry-rub barbecue which is delicious. This isn't Texas barbecue, although it's similar. What makes Kansas City barbecue Kansas City Barbecue?  Diversity and molasses.

Dish 1: Slow-Smoked Beef Ribs

This is pretty much the staple of any barbecue. Buy a whole rack of Ribs and marinate them in your favorite barbecue sauce. In mine I'll be using Jack Daniels and blackstrap molasses. Then you slow cook the ribs over mesquite charcoals. If you don't feel comfortable making your own sauce (I recommend it), just buy Kansas City brand sauce. 

Dish 2: Barbecued Whole Chicken

This is similar to the ribs.  The only difference in mine is I'll also use lemon juice and cilantro (if that's your thing) in my sauce. Then you slow roast it until the meat falls off the bones. You may need to get up early to start these dishes, or cook them the night before.

Dish 3: Corn on the Cob

This is what it sounds like. You can either grill it over your coals by wrapping it in aluminum foil with butter and pepper, or you can boil it. Barbecue and corn on the cob. Yum.

Beer: Budweiser!

This seems obvious. I'm no great lover of Budweiser, but with its headquarters in Missouri, what else would you serve for a delicious barbecue besides a big keg of Bud?

The Catch:

Missouri State is basically providing Oregon with highlight reel footage, so I don't expect to make it through the game with out jumping up and spilling tons of deliciously tangy-sweet barbecue sauce all over my clothes. Many times.

Week 4--Arizona Wildcats: Cacti

The leafs on top are more savory. The pears on the bottom are sweeter.

With Saguaro National Park being a rock throw away, Tuscon, and Arizona in general, must have more cacti than anywhere else in the country.  Cacti are edible, and in many cases, they're pretty tasty. 

Dish 1: Nopalito Chicken Over Rice

Nopalito is a kind of cactus leaf that is edible.  Cut up and combined with chicken breast, along with garlic, cilantro, lime, and scallions, this is a pretty tasty concoction. It can be put in tortillas, but I'd prefer mine over rice.

Dish 2: Carne Asada Chimichangas

There are many that declare Tuscon to be the birth place of the chimichanga. A chimichanga is basically a fried burrito.  What you put in it is up to you. Mine will have pork carne asada, lots of garlic, and the works (tomatoes, grilled onions, maybe some nopalito, etc).

Dish 3: Prickly Pear Cheescake

This is basically what it sounds like.  Make a cheescake.  Make a syrup with prickly pears. Combine. Just make sure you add lots of sugar to the prickly pear, as it's not terribly sweet. Maybe that's a good thing.

Beer: Marzen/Oktoberfest by Thunder Canyon Brewery

I hear good things about this brewery. Oktoberfest is in September. It make sense to me.  Oktoberfests also are not generally overpoweringly strong, so the delicate cactus flavor in the dishes shouls shine through.

The Catch:

I might be too busy scratching cactus barbs out of my fingers to enjoy the game.

Week 6--California Golden Bears: Organic, Vegetarian Cuisine

Quinoa looks familiar, doesn't it?

This game comes after Oregon's week 4 bye.

Berkeley, and greater San Francisco is the liberal nexus of California. Every state has one or two.  Oregon has Eugene and Portland. Washington has Fremont and Seattle. Texas has Austin. Michigan has Ann Arbor. Wisconsin has Madison, etc. There are a couple things that make these places similar. Yes, you can always find a recycling bin to in which to throw your empty Starbucks cup, and yes, you can usually smell marijuana being wafted from balconies. You can also always find a great selection of vegetarian and vegan food, and all of it's organic.  As I want this food to actually taste good, I'll stop at vegetarian.

Dish 1: Quinoa Burgers with Enoki Mushrooms and Dubliner Cheese

Quinoa is a grain that resembles uncooked millet or sorghum. It's crunchy and tastes kind of like polenta. Vegetarians and hippies seem to love it because it's good for you and has essential amino acids. You boil it like rice, and afterward, you can mash it into patties and grill it like hamburger. My trick is I infuse the patties with truffle (like the mushroom) oil.  I use enoki mushrooms and Dubliner cheese as well, but you can use whatever toppings and cheese you like.  If you don't feel comfortable cooking quinoa, you can just buy Morning Star patties or something.

Dish 2: Tofu Stir Fry with Curry and Vegetables over Rice Noodles

I see this dish as a tribute to the fantastic Chinese culture in the San Francisco Bay area. It's also the most un-football food in this article.  Stir fry is super easy to make though. Just combine your favorite vegetables with your favorite sauce and serve over your favorite starch. 

In my case, there will be tofu, carrots, celery, potatoes, black olives, bok choy, baby corn, water chestnuts, and bamboo shoots in a spicy curry sauce over a bed of rice noodles. That's enough to make any vegetarian's mouth water.

Dish 3: Gilroy Garlic Fries

Gilroy, CA is supposedly the garlic capital of the world. If you've never been to a San Francisco Giants game, it's sort of a local household name. They're served at every Pac Bell Park game. They're sometimes soggy, sometimes oily, and ALWAYS overwhelmingly powerful. I have a love/hate thing with them. I love their strength and taste, but hate that I reek and secrete garlic from my pores for days afterward. Gilroy garlic can be bought here. If you serve these babies, people will think you're from the bay area. 

Beer: Anchor Steam

They've been making this beer in San Francisco since 1896. It's good stuff, and vegetarian-friendly, unless you count yeast as animals.

The Catch:

Besides the lingering garlic smell, I'll have to put up with machismo insults about the nature of food served. Once the Ducks take control of the game, people will drink up their Steams and admit the food is actually pretty tasty.

Week 6--Arizona State Sun Devils: Super Spicy Peppers

The borderline-edible habanero pepper.

Arizona is hot. Arizona State's mascot is a sun devil. That pretty much says it.  They even reworked their uniforms, emphasizing the pitchfork. They're actually pretty cool, in my opinion. What better way to celebrate this great team and great tradition than dish up a series of ridiculously (or not as much, if that's your thing) hot foods? 

Dish 1: Habanero Fajitas

Habanero peppers are the world's hottest pepper, to my knowledge.  Cut them up and mix them with shredded steak, and put them into a flour tortilla with the fixings, and you have yourself one steaming fajita. This isn't for everyone, though.  Don't eat fresh habanero peppers if you're pregnant, have a touchy stomach, or are ACC fans.  And don't touch a pepper and then touch any part of your body (ears, nose, eyes, etc).  It really hurts.

Dish 2: Fresh Jalepeno Poppers

I know many of you are thinking that jalepeno poppers are not that spicy. You eat them all the time, right? Wrong. I'm not talking about the frozen kind you buy at Costco or even the variety served at most restaurants. I'm talking about making them fresh.  It's easy--you just buy as many as you want, cut them at the tops like little jack-o-lanterns, fill them with a jack cheese/cream cheese mixture, dip them in an egg/bread crumbs misture, and bake at 350 degrees.  There are plenty of online recipes.  When they come out of the oven, though, they'll be hot. I don't mean temperature-wise, I mean spiciness. Fresh jalepeno peppers are very very hot. They don't make them like THAT at your favorite bar!

Dish 3: Tater Tots and Hot Sauce

Tater tots are awesome. No, potatoes don't grow particularly well in the desert. If you're looking for something a little more authentic, you can make your own tortilla chips.  I'll be serving tater tots. You can choose your favorite hot sauce.  The hottest ones will be ranked in Scoville heat units (SHU). Z-Nothing Beyond Hot Sauce is the most powerful hot sauce I've found in my long years of searching. It's the hottest thing I've ever tried without spending a hundred dollars on a two ounce bottle. If you just add a drop or two to a pot of water and boil it, your eyes will burn and you'll cough uncontrollably. Dilute it a bit (or a lot) in your favorite salsa or catchup and enjoy.

Beer: Chipotle Stout by Four Peaks Brewing Company

This beer hails from Tempe, Arizona. I've never had it, but I've had chipotle stouts, and they're pretty darned good. They're heavy enough that they might absorb a bit of the heat from your tongue. A milk stout might also be a good idea. And lots of bread.

The Catch:

I might not be able to see the game through the tears--which is a shame because it will be a great game between two elite teams.

Week 7--Colorado Buffaloes: Bison Burgers and Green Chili

The dreaded Rocky Mountain Oyster. Looks like chicken fingers, no?

Colorado is the land of the Rockies. The Centennial state. The University of Colorado at Boulder will also be joining the Pac-12 next year.  Being raised in the rural mountains, I know a little something about what the cowboys eat.

Dish 1: Rocky Mountain Oysters, Cowboy Caviar, Prairie Oysters, etc

Yes, these are bull testicles. Or would they then be steer testicles? Whatever. In Mexico they actually call them juevos del toro, or bull eggs. If any of you can get past the idea, try them! They're actually really good.  I'll be serving mine smashed, fried, and with cocktail sauce. If I don't tell my guests what they're eating, they'll love them. I'm still debating it. Oh, and they serve these at Coors field during Rockies games. The locals know what's good. 

Dish 2: Bison Burgers

Bison is like hamburger, only leaner.  Buy some bison, form patties, and grill or fry. It's easy and tasty.

Dish 3: Green Chili

Maybe it's Mesa Verde National Park, but I have distinct memories of seeing lots of green chili when I was in Colorado.  If green chili is made correctly, it can be just as delicious as its red competitor. I'll be making mine with bison meat. Recipes can be found all over the internet, and once it's done, you can make bison chili bison burgers.  Native Americans invented chili.  Remember that.

Beer: Fat Tire by New Belgium

No. I'm not going to buy a keg of Coors or Coors Light. It's not that I'm anti-Coors, I just like Fat Tire a lot. And for those of you remembering that I'll be buying a keg of Budweiser, remember that Colorado has a far better beer and microbrewery selection than Missouri.

The Catch:

I'll be the object of ire for all of my guests after they find out I tricked them into eating a cow's testicles.

Week 8--Washington State Cougars: Home Cookin' (Prairie Food for Everyone Else)

Meat and sugar? Sounds gross, but it's definitely an acquired taste.

Pullman, Washington is as pastoral as the Pac-12 gets.  I have been to every Pac-12 campus, and Pullman is by FAR the most rural. I grew up in a similar place--small and in the middle of nowhere. In fact, I was almost due South of Pullman in the same desert. This will be food I grew up around.

Dish 1: Mince Meat Pie

Mince meat pie is a thing of the past. It was an old pioneer combination of savory and sweet.  It contains elk meet (or mutton), cinnamon, orange, brandy, raisins, and sometimes pickle juice or sorghum or even stranger things. You can find a recipe online. I recommend to everyone to try it. I'll be using a recipe out of an old Better Homes and Gardens cookbook.

Dish 2: Egg and Tuna Casserole

Oh yeah. Nothing reminds me of being home like my mother's egg and tuna casserole. I don't really know how she makes it. I know she combines canned tuna and egg noodles and peas with lots and lots of cheese. Then she throws it into a bowl and bakes it so the top is crunchy and the middle is cheesy and delicious.  I haven't had that dish probably ten years. But I'll be having it when the Ducks play the Cougars.

Dish 3: Walla Walla Onion Rings

I'm going to let you all in on a not-so-well hidden secret of the pacific northwest. Walla Walla onions are the sweetest and probably the best onions on the planet.  I don't know why it is.  You could make a pie out of them they're so sweet. I'll be battering mine and frying them as onion rings, and I'll serve them with ketchup and ranch dressing.

Beer: Rainier

I grew up around this stuff. Although it's made in Seattle, I would bet this is way more commonly drank out in Eastern Washington than in Seattle. It's a blue collar beer for blue collar folks.

The Catch:

I'll have to eat the entire mincemeat pie because everyone's going to hate it.

Week 9--Washington Huskies: A Mariner's Meal

Look disgusting. Taste great.

The Washington Husky's are famous for their tailgaiting. They sit in Puget Sound in their boats right outside Husky Stadium.  Husky Stadium would be one of the greatest stadiums in the country, if not for the fact that they have a track around the outside of the field. Either way, Seattle has some pretty awesome food. As much as I hate to pay homage to one of our hated rivals, I relent.

Dish 1: Lemon-Peppered Sockeye Salmon

Have you ever seen the Pike's Place Fish Market guys throwing salmon and other fish around? It's a weird Seattle tourist destination. I'm not a big salmon lover. You can choose any variety of salmon you want. But for me, if I'm going to eat salmon, I'm going to go big in terms of salmon flavor. Sockeye salmon are can be found in the Columbia River and Pacific Ocean. They have the strongest, wild salmon flavor of all salmon species.  If you juice a couple lemons, grind a peppercorn medley over the top, and bake it, it's actually pretty good.

Dish 2: Raw Oysters on the Half Shell

South Bend, Washington is known as the oyster capital of the world. If you ever go there, you'll see mountains and mountains of oysters awaiting distribution. I have recently learned to love raw oysters, so I'll look forward to presenting a few dozen to my friends along with cocktail sauce and horseradish. If you want to actually buy local, the Pike's Place guys have a website. It's pretty expensive, though.

Dish 3: Apple Pie

Does apple pie go with oysters and salmon? I don't see why not. Washington's state fruit is the apple. They grow more of them than any other state. The Washington-Washington State rivalry game is called the Apple Cup. It was either apple pie or Starbucks smoothies. I'll take apple pie any day of the week. Melted cheddar cheese is optional.  

Beer: Pyrimid Apricot Ale

This beer is a bit sweet. It's not too strong. Reminds me of a Washingtonian. I actually do like the stuff. It's a beer I might give someone who doesn't like beer. Red Hook might also be served as well.

The Catch:

I'll feel guilty all game for showing any level of respect for our rival in the North. I've even written their dreaded name several times. Never again.

Week 10--Stanford Cardinal: Elitist Cuisine

Caviar and Fioe Gras. I'm still not convinced I'll get the fioe gras due to animal abuse issues.

Stanford is an elite school. The problem is everyone who goes there seems to know it, too. I can't think of a more appropriate way to eat like a Cardinal than to eat luxury foods. I do this half heartedly, however. I'm hesitant because I'm not crazy about the school, but also because Stanford is one fine football who poses the greatest challenge to Oregon in 2011.

Dish 1: Caviar

Of course when I say caviar, I mean black caviar. And everyone knows that you serve it very chilled over unsalted crackers or bread. I'll be serving lightly toasted French bread. Good caviar is indeed expensive.  You'll easily spend over 50 dollars for a one ounce tin. The most expensive caviar in the world, for those interested, is an Iranian caviar that comes in a 24k gold tin and sells for $25,000. 

Dish 2: Foie Gras

Foie Gras originated in France. It's the liver of a duck or a goose.  It doesn't come from just any duck or goose, though. It comes from obese ducks or geese that became that way by being force fed. Many consider the practice inhumane, and I'd be inclined to agree. I've never tried the stuff, but I'll buy a small tin for this occasion. In fact, a well-known brand of caviar--Petrossian--sells both together. Foie Gras is also served over bread.

Dish 3: Filet Mignon Stuffed with a Prawn and Wrapped in Pancetta

This one is pretty straight-forward. I love a good steak and the "cute filet" is about as good as it gets. And of course you can't stuff it with a shrimp; it must be a prawn. And you can't wrap it in bacon, it has to be pancetta (which is basically Italian bacon). I'd say you'd of course have to buy Kobe beef from japan, but one (that's right, ONE) eight ounce filet costs $1,200. I don't actually go to Stanford or anything.

Beer: Tokaji Aszu, Six Puttonyos

Ok, it's not beer. If I had to choose a beer, I might choose Arrogant Bastard Ale by the local Stone brewery, but would a Stanford alumnus most likely drink beer or wine? This wine is a noble rot wine, meaning the grapes start to rot with a sort of fungus before they're picked. To be called Tokaji, the wine must come from Hungary. The sweetness is then rated in puttonyos. The scale goes from one to six, and Eszencia is the sweetest, most expensive variety beyond six Puttonyos. The bottles are generally much smaller than a typical 750ml bottle, as the wine is to be sipped and savored.  It's truly exquisite. I'll keep a case of Pabst behind the couch for this one.

The Catch:

I'll be nervous all game. I'll be nervous about the amazing caliber of team in Stanford, and I'll be nervous about the hit my checking account just took.

Week 11: USC Trojans--Fast Food Paradise

This is a breakdown of the Tommyburger. I oh so miss them.

USC is in Los Angeles. Many hate Los Angeles for its sprawl and crowds, but I always had a soft spot in my heart for the massive city. There was always one thing in particular I loved about the city: its fast food.

Dish 1: Tommy's Cheeseburgers

This slide might not make a lot of sense to all of you. Tommy's is a burger joint that started in L.A. It's absolutely amazing.  Start with a good burger, put the best chili ever on it, then add mustard (yes, it works), a tomato, and pickles.  Now I'm not sure how I'm going to swing it, but I'm trying to at least buy the chili online so I can make my own when the Trojans roll in to town.

Dish 2: Cupid's Hot Dogs

Same thing--Cupid's is a restaurant that started in L.A. It's kind of like the Tommy's version of hot dogs. Cupid's hot dogs are super crispy, and Cupid's chili is also incredible. The hot dogs also have onions and mustard on them.  Again, I'm working on buying the dogs and chili online.

Dish 3: Soft Serve Milkshakes

Something about being in the Southern California sun makes me think of ice cream.  I was going to go with Cold Stone, but that company originated in Tempe, AZ. Rather, I'll serve up strawbery, chocolate, and vanilla milkshakes and pretend I'm warm in the sun.

Beer: Stone Pale Ale

I love the Stone Brewery. It's not quite in L.A., but it's close. I'm going back and forth between the pale and the IPA, but for the sake of my guests, I'll go with the gentler, non-Indian pale ale.  

The Catch:

I'll be stranded with nothing but my beer and milkshake should neither of my food choices pan out. Beer floats are delectable, though. 

Week 12--Oregon State Beavers: Ode to All Things Oregon

The marvelous and magnanimous dungeness crab.

You can't really break down Oregon State versus Oregon when it comes to food. No other set of Pac-10 schools is as close together as Oregon and Oregon State. Oregon State is a bit more blue collar. Oregon is a bit more liberal.  Ok a lot more liberal. But aside from copying Washington State or Berkeley's food, I'm going to call this one an ode to Oregon. I'll be dishing up a couple of my favorite things to eat.

Dish 1: Whole Dungeness Crab

I thought this was really the only kind of crab there was. Then I went East and found that no one even knew what a dungeness crab was. Blue crab is the name of the game out East, and people love to boil them with beer and Old Bay seasoning. They even have this weird stuff called soft-shelled crab. Lesson: order soft-shelled crab fried, not sauteed.

In Oregon, we just boil our crab. Nothing fancy. When you're done, you can just eat it with garlic butter, or put it over a salad (called a Crab Louie). That's about it for crab, although in the West we call it crab butter, but in the East they call it crab mustard--which is probably a more accurate name. God I love crab.

Dish 2: Marionberry Pie

In Oregon, we have a large, tart berry called a marionberry.  I actually saw them referenced on a bottle of Sam Adams, once, where it declared that the beer was made with "marion blackberries". I laughed. No one calls them that.

The Willamette Valley is a berry-growing paradise. Strawberries, blueberries, blackberries, raspberries, and gooseberries (my favorite) can all be found when in season. Marionberries are Oregon's berry, though, so a marionberry pie I shall make.

Dish 3: Reser Bean and Cheese, Beef and Bean, and Red Hot Beef Burritos

Ok, this one's my tribute to the Beavers. For those who don't know, the Beavers play at Reser Stadium. I actually have a soft spot in my heart for these burritos as I was practically raised on them. That's one of the ways I can gauge my aging--by how many Reser burritos I could eat. Pull up a childhood memory--was it a one, two, or three burrito time?  

Honestly, I like the Beavers and never saw them as our ally. That sentiment is far more common in Eugene than in Corvallis, but I'll root for my Beavs any Saturday out of the year. Except this one. 

Beer: Rogue's Dead Guy Ale

Rogue is the most popular beer in Oregon. Actually, Henry Weinhard might be the most popular, but Rogue is the most respected. I prefer Brutal Bitter (now called Brutal IPA) or Shakespeare Stout, but I'll go with the old reliable Dead Guy for this one.

The Catch:

Everyone's going to think I'm an idiot when they see I paired crab and awesome beer with cheap, packaged burritos.

Week 13--Pac-12 Championship

ZE AUTZEN!

If the Ducks make it to this game, which I'm optimistic about, I'll might just have to come home for the game. If that's the case, my food and drink will be simple. It will be about the Ducks. This is what will be on tap:

Beer: Total Domination IPA by The Ninkasi Brewery

This is what I drank in college. This or Pabst. I love it dearly and haven't had it in years. It really is some of Eugene's best.

Food: Chicken Wings and Smoked Oyster Pizza

That's it. Lots and lots of different kinds of chicken wings will be served, and smoked oyster pizza is one of my favorites. This is what I have for most football games--chicken wings and pizza. After planning such elaborate cuisine over three months, it'll be nice to get back to normal.

One Last Thought:

The Ducks have higher hopes for this season than perhaps ever in the history of the program. Whenever a team rises to the top, they're bound to draw hatred and ire from teams around them. And lately, I've been noticing a lot of people ripping on Duck fans for poor sportsmanship and general rudeness. Now I know lots of great, respectful fans, but I also know just how we can be. I was there when Oregon basketball played UCLA and the student section chanted homophobic chants to Kevin Love, cheered when he injured his ankle, and threw things at his mother in the audience.

We as Duck fans and alumni and even students can be respectful while keeping Autzen the most feared place to play in the country. I'll leave on that hope for the Ducks' 2011 football season--that it will be a year of great football and classy, passionate fans.  You stay classy, Eugene.