Pizzerias will rightfully do brisk business for Super Bowl LII, and many will no doubt fire up the grill, but we'll be zagging while they zig, breaking out our slow cooker for these mini cheesesteaks. [Ed. note: The fact that these are cheesesteaks in no way constitutes a vote for any particular team.]
The chuck roast's flavor punch comes courtesy of a good amount of pepperoncinis, and really, the dish is deceptively simple to make. The main ingredient you need is time (7-8 hours in the slow cooker), and it's actually preferable to make the meat a day in advance to let the flavors coalesce. (Since it's dead time, you can use the slow cooker overnight while you sleep.) Serve in a soft jacket of the roll of your choice or gild the lily and add provolone cheese, melted under the broiler.
Robin Chapman originally made this Mississippi Roast, which went viral in 2016 thanks to the New York Times. They altered the "Internet darling of a recipe" by taking out the packaged ingredients (replacing the Hidden Valley Ranch mix with spices, mayo and buttermilk). The Times link is here cooking.nytimes.com/recipes/1017937-mississippi-roast, but honestly Chapman's version is better and easier.
I have catered a longtime client's Super Bowl parties for the past eight years, and when the Patriots face off against the Eagles this will be one of the main dishes, served with oven-baked yam fries, crunchy Asian coleslaw, warm Indian spiced guacamole and homemade baked veggie chips.
Adapted from: Robin Chapman
Number of servings: 6-8
NOTE: I don't add extra salt (the mixes have plenty in them already).
In grade school, my classmates were jealous because they thought I had eight days of extravagant presents for Hanukkah. Truth be told, in our family, as a kid I received gifts for Hanukkah two, maybe three times total. And when we did, my siblings and I all received the same small gifts. It mattered not, as I remember being so appreciative and excited to get these favors, and waiting to light the candles.
The first year we received presents, I was in the second grade, and this is what we all opened on each night: (1) a pencil in our favorite color and with our name; (2) a comb; (3) rabbit's foot; (4) notepad; (5) paperback book; (6) The Sound Of Music album that we all shared; (7) chocolate Hanukkah gelt; and (8) flavored chapstick. Am not sure why I remember that particular Hanukkah so well, but it's embedded in my brain how thrilled we all were to get a pencil with our name on it!
To me, it's all about tradition. I loved the traditions as a kid, and love continuing the rituals today. My BF and I still light the menorah. He is typically the one to fetch the pillowed box from the shed, and place the menorahs around the house.
For years, family food Hanukkah traditions revolved around some sort of brisket, with latkes always making an appearance during the week. More recently, I've been making all variations of short ribs: chipotle, Moroccan, beer braised, etc.
This red wine braised variant, which I've been making for many years, may very well be the favorite. It's easy to make, meltingly tender and savory. The red wine sauce has exceptional depth and flavor, and I love substituting celeriac (celery root) purée in place of potatoes. (For those of you watching the carbs.)
Number of servings: 4
Adapted from: Short Ribs–Bon Appetit (October 2011); Celeriac Purée–Saveur (April 2014)
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Lover of books, bourbon, chocolate and movies.