Chicago's Very Own Eats with Kevin Powell and Michael Piff

Michael Piff’s Bears playoffs eats and recipes

Listen Later

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 Queso
    • Can of Hormel Chili
    • Two blocks of cream cheese
    • 10 oz. can Ro-Tel Original Diced Tomatoes & Green Chilies
    • Pinch of cayenne pepper (or however hot you want it)

      • Preparation

      1. Place cream cheese and chili in a heated pot over the stove or crockpot
      2. Stir as cream cheese softens
      3. Drain Ro-Tel and mix with cream cheese and chili mixture
      4. Add cayenne at your own discretion
        • Taco Roll-ups
          • 1 pkg. flour tortillas (8 in package)
          • 2 – 8oz cream cheese
          • 2 Tablespoons Taco Seasoning
          • 2 cups shredded cheddar cheese
          • 1 – can of chopped black olives
          • 1 – 4oz can mild green chiles diced

            • Preparation

            1. Blend together cream cheese and taco seasoning.
            2. Add shredded cheese, black olives, and chiles.
            3. Spread on tortilla and roll up.
            4. Refrigerate
            5. Slice and serve with salsa.
              • The Piff Family Sausage Rolls
                • 1 lb pkg of breakfast sausage
                • 2 Original rolls of Pillsbury crescent rolls
                • 2 bricks of cream cheese

                  • Preparation

                  1. Preheat oven to 375 degrees
                  2. Crumble sausage, cook until done and drain off the fat
                  3. Add cream cheese to mixture in a pot over the oven, while warm
                  4. Unroll crescent rolls and divide into rectangles (two triangles per) onto a 9×13 pan
                  5. Place spoonfuls of cream cheese and breakfast sausage mixture down the middle (long way) of each rectangle
                  6. Fold long sides of dough over the mixture, and pinch the ends to close each rectangle
                  7. Cook time should be between 17-20 minutes, or until the dough is starting to get crispy
                  8. Remove from oven and allow rolls to cool. Slice into individual servings and enjoy!
                    9. Something a little healthier…

                    7-Layer Salad (My wife, Amy, found on WholesomeYum.com)

                    • Greens
                    • Grape Tomatoes
                    • Bell Peppers
                    • Hard Boiled Eggs
                    • Red Onion
                    • Shredded Cheese
                    • Bacon
                    • Dressing: Mayo & Sour Cream whisked together
                    • Refrigerate for at least 2 hours or overnight
                      • Entrees
                      • Luke Stuckmeyer’s Sliders
                        • 1.5 lb ground beef
                        • 1 lb cheddar cheese (shredded)
                        • 1 package of onion soup mix
                        • 3 packages of mini buns
                        • 2 tbsp of mayonnaise
                        • pickles

                          • Preparation

                          • Brown meat and drain
                          • Put in large bowl and mix in onion soup mix, cheese and mayonnaise
                          • Place 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 buns
                          • Cover with foil and bake at 400 degrees for 10-15 minutes
                            • Kevin Powell’s Braised Short Rib Nachos
                              • 3 lbs bone-in beef short ribs
                              • kosher salt
                              • neutral oil (safflower, vegetable, etc.)
                              • 1 red onion, chopped
                              • 2 garlic cloves, minced
                              • 2 tsp smoked paprika
                              • ½ tsp mustard powder
                              • Pinch cayenne pepper
                              • 2 ½ cups beef stock
                              • 12 small corn tortillas (about ½ lb)
                              • 6 oz pepper jack cheese, shredded
                              • 6 oz monterey jack cheese, shredded

                                •  Preparation

                                1. Let 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.
                                2. 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.
                                3. 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.
                                4. 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.
                                5. 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.
                                6. 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. 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 butcher
                                    • I get mine from the Wheaton Meat Co.
                                      • Cheddar
                                      • Bacon Gouda
                                      • Supreme Pizza

                                        • Preparation

                                        1. Grill until fully cooked
                                        2. slice up into bite-size pieces
                                        3. provide tooth picks for picking up and enjoying
                                          • A very shareable steak
                                            • I like doing this with a tomahawk
                                            • Slice up, and pull pieces as you need them

                                              • Stay 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.

                                              Recent posts
                                              Chicago’s Very Own Eats
                                              Billy Zureikat’s Chicago Squares: Playoffs Edition
                                              .cls-4{fill:#000;}
                                              Cafe Ba-Ba-Reeba! celebrates 40 years in Lincoln Park
                                              .cls-5{fill:#fff;fill-rule:evenodd}
                                              Michael Piff’s Bears playoffs eats and recipes
                                              .cls-4{fill:#000;}
                                              Get cozy with Mirra in Bucktown
                                              .cls-5{fill:#fff;fill-rule:evenodd}
                                              What WGN Radio brings to Thanksgiving
                                              .cls-4{fill:#000;}
                                              Click for more
                                              Recent Posts
                                              Bob Sirott
                                              Richard Roeper: Is it essential to wear a sports jersey to a game?
                                              .cls-7{fill:#fff;fill-rule:evenodd}
                                              The 2026 Oscar nominations are coming in hot!
                                              .cls-7{fill:#fff;fill-rule:evenodd}
                                              Could we see a union for Uber and Lyft drivers?
                                              .cls-7{fill:#fff;fill-rule:evenodd}
                                              Why you shouldn’t respond to Cost of Living Adjustment emails
                                              .cls-7{fill:#fff;fill-rule:evenodd}
                                              Thought Leader explains new pressures on small business
                                              .cls-7{fill:#fff;fill-rule:evenodd}
                                              Click for more
                                              ...more
                                              View all episodesView all episodes
                                              Download on the App Store
                                              Chicago's Very Own Eats with Kevin Powell and Michael PiffBy wgnradio.com