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Super Bowl Chow Down: DFW celebrity chef's recipes for game day

Super Bowl Chow Down
Super Bowl Chow Down
Photo by John Moore/Getty Images

It's the final countdown to game day, are you ready to party?
These tasty recipes, from DFW's favorite celebrity chefs, make the perfect game day chow to wow your guests, even if the game doesn't. Need some cocktail ideas? Click here for some deliciously boozy recipes to go along with the grub.

Stephan Pyles' Sweet And Spicy Pecans
2 tsps unsalted butter
3 cups pecans halves
1/2 cup firmly packed light brown sugar
1 teaspoon paprika
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 cup apple cider vinegar

1. Preheat the oven to 350 F and set a rack on the middle level.
2. Melt the butter in the large skillet over medium heat.
3. Add the pecans and sauté, stirring, until lightly browned, about 3 minutes.
4. Stir in the brown sugar and cook, stirring, until lightly caramelized.
5. Stir in the paprika, chile powder and cumin.
6. Add the vinegar and cook, stirring until all the liquid has evaporated.
7. Season with salt to taste.
8. Spread pecans in one layer on the baking sheet and bake until crisp, 3 to 5 minutes.


Dean Fearing's Frito Pie featuring Dean's classic Cos' Chili

For the fried tortilla strips
1 quart of vegetable oil
5 yellow corn tortillas, cut into short, narrow strips

For the chili base
1 tablespoon of olive oil
½ small yellow onion, roughly chopped
1 medium carrot, peeled and roughly chopped
1 medium shallot, roughly chopped
3 medium cloves of garlic, smashed
1 rib of celery, leaves removed and chopped
2 jalapeños, sliced
½ teaspoon cumin
10 ancho chilies, stem and seeds removed
2 pasilla chilies, stem and seeds removed
1 12-ounce beer, preferably Shiner Bock or another dark amber beer
1 cup orange juice
1 cup rich chicken stock
¼ cup toasted unsalted peanuts
1 cup of fried tortilla strips or Fritos Corn Chips

For Cos’ chili
1 tablespoon olive oil
16 ounces beef sirloin, diced small
1 small yellow onion
3 cups chili base
Salt to taste
Fresh ground black pepper to taste
1 teaspoon Tabasco
1 lime, juiced
Fried thin tortillas, or Fritos Corn Chips
Grated cheddar cheese, for garnish
Fresh jalapeños, minced, for garnish
Red onions, minced, for garnish

For the fried tortilla strips:
In a medium sauté pan, heat oil to 350 degrees. Add tortilla strips and cook until crispy. Remove from oil and place on paper towels to strain excess oil. Season with salt.

For the chili base:
In a medium sauté pan over medium high heat, add oil, onions, carrot, shallots, garlic, celery and jalapeño. Sauté until vegetables begin to caramelize, about 10-15 minutes. Stir in cumin and chilies. Deglaze mixture with the beer, orange juice and stock. Cook for an additional 5 minutes over medium high heat. Turn fire down to a simmer and add peanuts and tortilla strips and cook mixture until the liquid has been reduced by half, about 30 minutes. Purée in a blender until very smooth.

For Cos’ chili:
In a medium sauté pan over high heat, add olive oil, diced meat, and onions and cook until onions turn translucent, about 5-8 minutes. Add the chili base and continue to cook over medium heat until meat is tender, about 1 hour. Season with salt, black pepper, cumin, Tabasco sauce, and lime juice.
To serve, add tortilla chips in each of four warm bowls. Spoon chili on top of chips. Add garnishes, as desired.


Tim Love's Bourbon Chili
1 cup Maker's Mark® Bourbon
2 pieces dried Ancho chilies
1 piece dried Pasilla chile
2 pieces dried Guajillo chilies
2 pieces dried Chipotle chilies
1 tablespoon vegetable oil
2 pounds boneless beef short ribs
3 cups onion, chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon Mexican oregano
1/2 teaspoon dried thyme
1/4 cup dark brown sugar
1/4 cup apple cider vinegar
1/2 cup masa harina, if desired
Salt and black pepper
Additional Maker's Mark® Bourbon, if desired

1. Toast the chilies in a large, dry skillet over medium-low heat until lightly charred and fragrant, about 10 minutes. Transfer to a bowl.
2. Bring 4 cups of water to a boil and pour over the chilies. Weight the chilies down in the water and submerge with a paper towel. Allow the chilies to soften for about 20 minutes in the hot water. Drain the chilies once they are soft, reserving the soaking liquid. If you prefer your chili to be spicy, remove only the stem of the chilies, leaving the seeds intact. If you prefer a milder chili, take the time to open up the softened chili peppers and remove the seeds before adding the peppers to the blender.
3. Add the softened chili peppers to the blender with 1 cup of Maker's Mark®. Puree until smooth.
4. Heat a large skillet or Dutch oven over high heat. Pat the short ribs dry with a paper towel and season them generously with salt and black pepper. Add the tablespoon of oil to the hot pan. Reduce the heat to medium high. Sear the short ribs on all sides until well browned, about 3-4 minutes per side. Remove the short ribs to a plate and pour off the browning liquid and fat into a small bowl. Return the pan to the heat.
5. Add the chopped onion and minced garlic to the skillet and cook until softened, about 10 minutes, stirring often.
6. Add the cumin, oregano, thyme, brown sugar, vinegar, browning liquid, chile water and chile puree to the pot. Season with a heavy pinch of salt. Cover with a tight-fitting lid and simmer over low heat until the meat is very tender, about 3 hours, turning the ribs every 30 minutes and adding water as necessary if the braise becomes too dry.
Once the short ribs can break apart with a spoon, remove the ribs from the stew and break the short ribs apart into small chunks using two spoons or forks.
The chili braise in the pot should be the consistency of a thick soup. Reduce over low heat if necessary or add more water to reach desired consistency. Skim any excess fat and oil from the surface of the chili and discard. Stir the pieces of short rib back into the chili braise. Add an extra splash of Maker's Mark® if you want.
7. Thicken the stew with masa harina (fine cornmeal makes a great substitute) if you desire: Ladle 2 cups of chili into a bowl and stir in the masa harina. Return the mixture to the pot and stir in with the rest of the chili. Simmer for 15 minutes. Serve the chili hot garnished with chopped scallions, cilantro and/or sour cream.


Stephan Pyles' Tamale Tart

For the custard
2 heads garlic, halved crosswise
2 tbsp. olive oil
3 cups heavy cream
4 egg yolks
2 tsp. kosher salt
1⁄4 tsp. freshly ground white pepper

For the tart shell
1 large red bell pepper, cored, seeded,
and chopped
3 ancho chiles
2 cups masa harina
1⁄4 cup yellow cornmeal
2 tsp. ground cumin
2 tsp. kosher salt
1⁄4 tsp. cayenne pepper
6 tbsp. vegetable shortening

For the crab topping
2 tbsp. olive oil
1⁄2 small yellow onion, finely chopped
1⁄4 red bell pepper, cored, seeded,
and finely chopped
1⁄4 yellow bell pepper, cored, seeded,
and finely chopped
1⁄4 poblano chile, halved, seeded,
and finely chopped
10 oz. fresh lump crabmeat, picked
and cleaned
2 tsp. fresh lime juice
2 tbsp. chopped cilantro

1. Make the custard: Heat oven to 350°. Place garlic in foil, drizzle with oil, and wrap tight; bake until soft, 35–40 minutes. Squeeze roasted garlic into a bowl. In a 4-qt. saucepan over medium heat, simmer cream, stirring, until reduced to about 1 cup, 25–30 minutes. Vigorously whisk reserved garlic into cream; let cool slightly. In a bowl, whisk egg yolks. Whisk in cream mixture, salt, and pepper. Cover custard with plastic wrap; let cool.
2. Make the tart shell: Bring a 2-qt. saucepan of water to a boil. Add bell peppers; cook until soft, about 10 minutes. Drain peppers; transfer to a food processor; purée until smooth. Reserve 3⁄4 cup pepper purée. Meanwhile, soften the ancho chiles. Transfer chiles to a food processor with 1⁄2 cup soaking water. Purée until smooth; strain through a sieve. Reserve 6 tbsp. chile purée.
3. In a medium bowl, combine masa harina, cornmeal, cumin, salt, and cayenne; set aside. In a large bowl, beat shortening, using a handheld mixer, until fluffy. Sprinkle in dry ingredients and mix until pea-size crumbs form. Add reserved pepper and chile purées and mix (dough will be very sticky). Form dough into a flat disk; transfer to a 9" tart pan with a removable bottom. Press dough evenly over bottom and up sides of pan to a 1⁄4" thickness. Pour in custard; cover with plastic wrap.
4. Place a bamboo steamer inside a wide-bottomed pot; pour in 1" water. Bring to a boil, reduce to medium-low, and transfer tart to steamer. Cover and steam until custard is just set, about 25 minutes. Using kitchen towels, lift out tart. Remove plastic wrap and tart ring and transfer tart to a platter.
5. Make crab topping: Heat oil in a 12" skillet over high heat. Add onions; cook until soft, 4–5 minutes. Add peppers, chiles, crab, and lime; cook until just hot. Stir in cilantro and season with salt. Spoon crab mixture over tart.


Related: Best places to watch Super Bowl XLVIII in Dallas-Fort Worth

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