For your game-day culinary experience, we offer these tasty recipes, courtesy of The Hasty Chef (a professional executive chef who can make almost any food at the most elite restaurant quality). Check out her gourmet sauces, too! You can order them here.
Three Bean Beef Chili
2 tablespoons of olive oil
1/2 large Spanish onion
3 celery stalks
1 Serrano chili
3 garlic cloves
3 bay leaves
1 tablespoon of chili powder, cumin and brown sugar
1 teaspoon of basil, oregano and paprika
Salt, pepper and Ancho ground pepper.
1 pound of ground beef (85% lean)
2 beef bouillon cubes
2 tablespoons of Worcestershire sauce
1/4 cup of red wine (optional)
1 can of tomato sauce (14 oz)
1 can of tomato paste (6 oz)
1 can of black beans
1 can of kidney beans
1 can of chili beans, white beans or pinto beans
2 diced tomatoes
1) Dice vegetables to a consistent 1/4″ size. Saute with olive oil until translucent.
2) Add beef, bouillon, Worcestershire and red wine. Brown the beef.
3) Add beans, including the brine in the cans.
4) Mix well, simmer 30 minutes until chili is reduced.
5) Taste and adjust to your preference of spiciness.
6) Serve with sour cream, shredded cheddar and diced scallion.
For a vegetarian option, omit the ground beef and substitute the beef stock cubes with vegetable stock.
For more heat, add two Serrano peppers without deseeding.
For a Southwest twist, add roasted corn, cilantro and sliced avocado.
BBQ Pork Ribs
5 pounds of pork ribs
1 tablespoon of liquid smoke
1 cup of brown sugar
1 tablespoon of paprika
1 tablespoon of garlic powder
1 tablespoon of onion powder
Salt, pepper and red chili flakes
BBQ sauce (Suggest Sweet Ray’s Honey Chipotle OR make your own. See TheHastyChef.com for sauce ideas.)
1) Prep the ribs by removing the membrane. The best way to remove it in one piece is to use the rounded side of a spoon.
2) Using a pastry brush, distribute liquid smoke on the ribs.
3) Mix all seasonings together and put onto ribs like a dry rub.
4) Season ribs with salt, pepper and chili flakes to your preference.
5) Pre-heat oven to 350 degrees. Wrap ribs in a double layer of foil, shiny side inside. Fold all ‘seams’ to avoid leakage.
6) Cook for four hours to make it fall-off-the-bone tender, three for firmer texture.
7) Brush BBQ sauce on both sides and broil uncovered for five minutes. For those who like it “wet,” use more BBQ sauce and broil for three minutes.
For a non-spicy version, omit the chili flakes.
The liquid smoke is optional as it will give a hickory smoke flavor profile.
May cook and refrigerate up to 3 days in advance. Or freeze up to 2 weeks in advance.
Bring ribs to room temp. Warm at 350F and broil as above.
Spicy Chicken Lettuce Wraps
2 pounds of ground chicken breast
2 tablespoons of oil (recommend 1 tablespoon sesame/1 tablespoon canola)
2 tablespoons of fresh garlic cloves
1 sweet Spanish onion
1/4 cup of carrots
3/4 cup of hoisin sauce (recommend Lee Kum Kee)
4 tablespoons of soy sauce (recommend Kikkoman)
2 tablespoons of rice vinegar
2 tablespoons of fresh ginger
2 tablespoons of sambal oelek
2 red Thai chilis
2 tablespoons of cashews
1 lettuce (recommend iceberg or butter)
1) Heat up pan/wok. Drizzle oil. Brown ground chicken. Season with salt and pepper to taste. Remove from heat and set aside.
2) Mince onions, carrots, garlic and ginger. (May use food processor but ensure it is not over-processed into a paste).
3) Heat skillet with remaining oil. Saute minced mixture until onions turn translucent and carrots are soft.
4) Mix in ground chicken, rice vinegar, hoisin, sambal and chilis.
5) Once chicken is thoroughly cooked, turn off heat. Toss cashews into mixture. Garnish with diced scallions on top.
6) Serve with lettuce.
For a non-spicy version, omit the sambal oelek and Thai chili.
Lettuce may be replaced by warm flour tortillas, if preferred.
For nut allergies, replace chopped cashews with chopped water chestnuts.
Cilantro Curry Chicken Skewers
2 pounds of skinless boneless chicken breast
1 tablespoon of fresh cilantro — leaves only
2 tablespoons of fresh garlic cloves
1 teaspoon of curry powder — Madras yellow curry
1 Thai chili pepper — fresh, if in season
1 tablespoon of lemon juice
1 tablespoon of fish sauce
1 tablespoon of brown sugar
24 bamboo skewer sticks
1) Cut chicken breast into consistent 1-inch cubes.
2) Put all ingredients into food processor and turn into a paste. If you do not have a food processor, you can finely mince the garlic and cilantro by hand.
3) Note: Thai chilis may be deseeded if you prefer less spicy.
4) Marinate chicken in paste for a minimum of 30 minutes.
5) Soak skewer sticks under cold water for a minimum of five minutes.
6) Skewer chicken uniformly — the pieces should barely touch.
7) Season with salt & pepper.
8) Oil grill or pan using spray oil or brush
9) Put on the grill — approximately three minutes per side.
For big parties, you can bake ahead of time (up to three days early) and bring out to grill on game day. Bake skewers at 350 degrees for five minutes.
Refrigerate up to three days.
On game day, bring to room temperature, season with salt & pepper and put on the grill — no more than two minutes per side.
Healthy Chips and Dip
2 tablespoons of olive oil
1.5 cups of minced Spanish onions
1/2 cup of mayonnaise
1.5 cups of sour cream
1/4 teaspoon each of salt, pepper, onion & garlic powder
1/4 cup of cream cheese
1 teaspoon of dry red chilies (adjust amount to personal preferences)
2 tablespoons of minced scallions garnish
1 head of kale
2 large Idaho potatoes
3 tablespoons of EVOO (extra virgin olive oil)
Seasoning to taste
1) Mince onions finely. Saute with olive oil until caramelized.
2) While onions are cooking, mix all other ingredients well in a separate bowl.
3) Chill onions and mix in with dip. Garnish with minced scallions.
4) Serve with Kale and potato chips.
KALE CHIPS STEPS
1) Remove leaves. Clean & dry. Cut into 1″ pieces. Toss with olive oil. Season lightly.
2) Arrange leaves (single layer) on cooking sheet. Bake for 20 minutes (or until crispy) in a pre-heated oven at 275F. (Flip leaves halfway through)
POTATO CHIPS STEPS
1) Thinly slice potatoes. Soak in water to remove starch. Drain and blot well.
2) Arrange potatoes (single layer) on cooking sheet. Bake for 25 minutes (or until crispy) in a pre-heated oven at 500F. (Flip halfway through)
For a fun fusion twist, add a drop of sesame or truffle oil to kale chips.
For more flavor, add garlic and onion powder to oil before brushing chips.
Use a salad spinner instead of washing/drying the kale /potato.
Turkey Pot Pie
3 lbs. of diced turkey
3 tablespoons EV olive oil
5 cups of chicken stock
2 cubes of chicken bouillon
1 1/2 sticks of butter (or 12 TB)
3/4 cup of flour
1/4 cup of heavy cream
2 cups of diced Spanish onions
2 cups of diced carrots (blanch for 2 minutes)
2 cups of green peas
1/2 cup of minced parsley
Salt and pepper to taste
1) Dissolve bouillon cubes into heated turkey stock.
2) Saute onions in butter until translucent and golden brown. Slowly fold in flour. Add stock slowly while stirring and simmer for 2 minutes.
3) Season to taste . Add cream, vegetables and herbs.
4) Simmer to reduce and thicken filling.
5) Serve as a casserole or top with pastry , biscuit or pie crust.
For a hearty meal, add blanched diced potatoes.
For a lot of turkey leftovers, extra filling may be made and frozen.
A turkey stock is recommended over store bought chicken stock. For a turkey stock, boil the turkey bones with celery, carrots, garlic, salt, pepper and your favorite herbs. If you make more than the 5 cups needed, you can freeze the extra stock into ice cubes to keep on hand for future use.