It's bittersweet. It's the day the entire football season is leading up to, but it's also the LAST day of NFL football for MONTHS!!!! What are we going to do?! What will we eat on Sunday?! Let's not think about it. Let's just be present, enjoy the day and enjoy the food.
Now, of course we've got a recipe for each team, but we've also got a BONUS RECIPE! For the Patriots, we've got a CHOWDAH! For the Eagles we've got a CHEESESTEAK! And for the rest of us, we've got a STUFFED GARLIC BREAD!
1/2 medium onion, diced (Maui onion or other sweet variety)
1 large Russet Potato, cut into 1" cubes
4 cans smoked clams in oil (3.75 oz. each)
5 tbsp. Flour
2 cups Heavy Cream
2 cups chicken stock (plus more for thinning)
2 large Bay Leaves
3 fresh thyme sprigs
Heat a large pot or dutch oven to high heat. Add the bacon and cook on high heat for about 7 minutes until crispy. Drain from the drippings with a slotted spoon and transfer to a bowl that's been lined with a paper towel.
Add the fennel, carrots, onions and potatoes to the bacon drippings. Season with salt and pepper to taste. Reduce heat to medium and sauté the vegetables on medium heat for about 3-4 minutes until they begin to soften.
Add one of the cans of clams with the oil into the pot. Stir to combine it with the bacon drippings and veggies. Add in the flour and continue to stir until a thick roux is formed with the oil and flour.
Add in the heavy cream, chicken stock, thyme sprigs and bay leaves. Re-season with salt and pepper to taste. Bring to a boil, then reduce to a simmer. Allow the mixture to simmer for 20-30 minutes until the potatoes are soft when pierced with a fork. If the chowder gets too thick while simmering, add another 1/4 cup at a time of chicken stock.
Stir in the remaining clams and their oil. Simmer for another 5-10 minutes. Remove bay leaves and thyme sprigs before serving. Serve with crackers or in Sourdough bread bowls.
12 oz. Open Nature Australian Grass-Fed NY Strip Steak, thinly sliced
2 tbsp. olive or vegetable oil
1 medium Green Pepper, sliced into 1/2" slices
1/2 yellow onion, sliced into 1/2" slices
5 oz. sliced white mushrooms
6 slices Provolone cheese
1 tbsp. Worcestershire sauce
1/2 tsp. garlic powder
Slice the Hawaiian rolls horizontally with a large knife, separating the tops and bottoms, but keeping the individual rolls attached. Set the bottom half on a large serving dish.
Heat the oil in a very large skillet, griddle or wok. Add the peppers, onions an mushrooms. Season with the garlic powder, and salt/pepper to taste. Stir and cook on high heat for 3-4 minutes until the onions are translucent and the other veggies are soft. Transfer to a large mixing bowl and set aside.
Add the thinly sliced steak to the heated skillet. Season with salt and pepper to taste. Add the Worcestershire sauce and cook on high heat for 2-3 minutes, until steak is browned. Add the vegetables back in, stir to combine.
Turn off the heat and cover the mixture with the slices of cheese. As the cheese melts, mix it in the with the steak and veggies. Once the cheese is melted and combined, place the mixture on top of the rolls. Place the tops of the rolls on top of the steak mixture. Serve immediately.