The Bears aren’t in the playoffs often, so let this be your permission to treat it like the Super Bowl with what you prepare to eat. Chicago’s Very Own Eats podcast co-host Michael Piff joined Bob Sirott on the morning show to share some of his favorite dishes and recipes for gameday. Listen and see the recipes of what Michael mentions and more below!
https://serve.castfire.com/audio/7906257/7906257_2026-01-09-140557.64kmono.mp3
Here are the ingredient’s and instructions for recipes that Michael mentioned.
Michael Piff’s Gameday Menu + Recipes
Apps and Snacks (Yes, lots of cream cheese is involved)
Chili QuesoCan of Hormel ChiliTwo blocks of cream cheese10 oz. can Ro-Tel Original Diced Tomatoes & Green ChiliesPinch of cayenne pepper (or however hot you want it)Place cream cheese and chili in a heated pot over the stove or crockpotStir as cream cheese softensDrain Ro-Tel and mix with cream cheese and chili mixtureAdd cayenne at your own discretionTaco Roll-ups1 pkg. flour tortillas (8 in package)2 – 8oz cream cheese2 Tablespoons Taco Seasoning2 cups shredded cheddar cheese1 – can of chopped black olives1 – 4oz can mild green chiles dicedBlend together cream cheese and taco seasoning.Add shredded cheese, black olives, and chiles.Spread on tortilla and roll up.RefrigerateSlice and serve with salsa.The Piff Family Sausage Rolls1 lb pkg of breakfast sausage2 Original rolls of Pillsbury crescent rolls2 bricks of cream cheesePreheat oven to 375 degreesCrumble sausage, cook until done and drain off the fatAdd cream cheese to mixture in a pot over the oven, while warmUnroll crescent rolls and divide into rectangles (two triangles per) onto a 9×13 panPlace spoonfuls of cream cheese and breakfast sausage mixture down the middle (long way) of each rectangleFold long sides of dough over the mixture, and pinch the ends to close each rectangleCook time should be between 17-20 minutes, or until the dough is starting to get crispyRemove from oven and allow rolls to cool. Slice into individual servings and enjoy!Something a little healthier…
7-Layer Salad (My wife, Amy, found on WholesomeYum.com)
Entrees
Luke Stuckmeyer’s Sliders1.5 lb ground beef1 lb cheddar cheese (shredded)1 package of onion soup mix3 packages of mini buns2 tbsp of mayonnaisepicklesBrown meat and drainPut in large bowl and mix in onion soup mix, cheese and mayonnaisePlace buns on large cookie sheet. Cut the buns in half (easiest to cut the whole sheet instead of each individual bun, then you can just spread the meat over the whole pack)Spread mixture over the buns, then reapply the tops of the bunsCover with foil and bake at 400 degrees for 10-15 minutesKevin Powell’s Braised Short Rib Nachos3 lbs bone-in beef short ribskosher saltneutral oil (safflower, vegetable, etc.)1 red onion, chopped2 garlic cloves, minced2 tsp smoked paprika½ tsp mustard powderPinch cayenne pepper2 ½ cups beef stock12 small corn tortillas (about ½ lb)6 oz pepper jack cheese, shredded6 oz monterey jack cheese, shreddedLet the short ribs sit at room temperature for 10 minutes. Season generously with salt on all sides. Heat a large, heavy-bottom pot (or Dutch oven) over medium heat. Add enough oil to coat the bottom. Work in batches to sear the short ribs on all sides (you don’t want to overcrowd the pot). Transfer the seared short ribs to a plate.Add the red onions to the pot. Sauté for about 6 minutes until tender and slightly caramelized. Stir in the garlic and cook for another minute. Stir in the smoked paprika, mustard powder, and cayenne pepper.Add the short ribs back to the pot. Pour in the beef stock. Bring the stock to a simmer. Cover the pot, leaving an open crack on one side, and reduce the heat to low. Simmer for 2 hours. Remove the lid and continue to simmer for 30-45 more minutes, or until the short ribs are falling off the bone and fork tender.Meanwhile, add enough oil to a large sauté pan to come ½” up the sides. Heat over medium-low heat. Cut the tortillas in quarters. Once the oil is hot, work in batches to fry the tortillas on both sides until golden brown. Transfer the tortillas to a sheet pan lined with paper towels. Immediately sprinkle with salt.Once the short ribs are finished cooking, preheat the oven to 425°F. Remove the short ribs from the pot and gently shred with a fork.Assemble the nachos by layering the tortillas, short ribs, and cheese in a large cast-iron skillet. Finish with a layer of cheese on top. Bake the nachos for about 5 minutes until the cheese is fully melted.7. Garnish the nachos with the green onions, shaved radishes, sliced avocado, a sprinkle of aleppo pepper, and a generous squeeze of lime juice. Serve with more garnishes on the side.
On the grill…
Variety of brats from local butcherI get mine from the Wheaton Meat Co.CheddarBacon GoudaSupreme PizzaGrill until fully cookedslice up into bite-size piecesprovide tooth picks for picking up and enjoyingA very shareable steakI like doing this with a tomahawkSlice up, and pull pieces as you need themStay updated on all things Chicago food by subscribing to Chicago’s Very Own Eats on Apple Podcasts or Spotify. All episodes are available on the Chicago’s Very Own Eats podcast page at WGNRadio.com.
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