Ah, America. It’s a good time to live in DC, a district buzzing with excitement for the 57th Inauguration. The Secret Service is in their dry-run stage for Monday’s big event, but we’ve already put together our Inauguration menu fit for the president himself. Sure, we could have gone with a red, white & blue theme or made 12 versions of apples pie (trust us, we could have). But we think this POTUS is just about the cutest thing since President Bartlett, so we decided to draw on inspiration from Obama himself. A man who governed in food-loving Chicago, steals away to his native Hawaii for vacations, and now calls our very own DC his home. A president who escapes the White House for crowd-drawing trips to Ben’s Chili Bowl and Komi, and, with his lovely Michelle, has reinstated the important White House garden (the produce from which is used not only in the family’s own dinners, but also donated to Miriam’s Kitchen- go WH!) Yes, I’d say we’ve got quite the foodie president on our hands.
So we created a menu that incorporates many of the POTUS’s foodie roots- from the Windy city to the Big Island. To escape the crowded Mall (or before you head to a ball), try this Hungry Texans Inaugural Feast!
In honor of Obama’s re-inauguration, we set out to create a Barack-inspired dish that highlighted his ties to both Chicago and our lovely DC. This Chicago-Style Half Smoke combines the prez’s roots in Chi-City with his new home in DC.
The half smoke is an interesting sausage, popularized by DC’s Ben’s Chili Bowl and named aptly because it is usually half pork, half beef. We found a half smoke that was produced in the DMV, and the nutrition facts are kindly out of focus, just like my mind treats all sausage.
So what happens when you load a DC-native half smoke onto a poppy seed bun and heap on Chicagoan toppings? A culinary mixture fit for the President himself!
Once your poppy seed buns are out of the oven, this recipe is really all about assembly. Heat the half smokes on a grill or on the stovetop, just until they have a bit of color and are heated through. Then pile your Chi-Town toppings- tomatoes, relish, yellow mustard, a dill pickle spear, and chopped onion.
Since we couldn’t decide between a 312 and a DC Brau, we treated ourselves to both!