…if what they want is GOOD food.

NFL Football playoffs start this weekend and that means it’s time to bust out the heavy hitting game day recipes.  We’ve got wings, mozzarella sticks, and potato skins covered, but I thought it was high time to break out a recipe for a good old-fashioned American dip — Bean Dip.

I know, I know, bean dip sounds boring.  Surely guacamole and salsa seem to steal the show anytime tortilla chips are broken out, but I assure you, this is no ordinary jarred bean dip.  First off, we’re making our own pinto beans.  That’s right, from the very get-go this is a homemade affair which means you can load as much flavor into this seemingly humble dip as possible.  Slow simmered with smoked pork, cumin seeds, oregano, onion and garlic there is no canned pinto bean on earth that can match that flavor.  Next off, we add spicy chipotle chiles for maximum punch and savory, smoky undertones.  After a dollop of two of sour cream to cool everything down and lend a velvety texture, the whole thing is topped with cheese and thrown into the oven until piping hot and gooey.

I promise, you’ve never tasted bean dip this good.  It’s fantastic served alongside some thick, crispy tortilla chips and dare I say, even better with Fritos Scoops. But if you’re feeling truly badass, try using it as the backbone for a homemade 7-layer dip and taste the rainbow of game day paradise.

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I’m not from the South.  In fact, I’ve never even visited the South.  But while there may be thousands of miles between me and some of the world’s best barbecue, one thing the distance hasn’t stopped me from enjoying is the good old-fashioned, southern staple — pimento cheese.  Anyone who’s ever had a grilled pimento cheese sandwich knows exactly what I’m talking about.

It shouldn’t be too difficult to sell a recipe for pimento cheese topped potato skins.  Afterall, we’re talking about two of our country’s comfort classics married together in one over-the-top finger food.  Imagine crispy potatoes crowned with gooey pimento cheese, studded with smoky bacon bits and finished with a scattering of fresh chopped chives.  Pretty hard to go wrong there.

It goes without saying that these make the perfect football party hors d’oeuvre. They’re good before a hot bowl of chili and far easier than frying up a batch of wings. But beware — they’re sure to outshine your crudité platter.

Continue reading potato skins recipe . . .

Before I even knew what dim sum was, I was a fan of the pork bun.  Each week, after visiting clients near Clement Street in San Francisco, my Dad would arrive home with a bright pink box, packed tightly with a half a dozen of these delicious stuffed buns.  Salty, sweet and intensely savory, these hand-held delights quickly became a favorite snack of mine growing up; pop one in the microwave for about a minute, and I was ready to go.

These days, I treat pork buns with a bit more reverence, carefully wrapping them in foil before placing them in a warm toaster-oven so as not to disturb their delicate, fluffy texture.  As with most of the food I love, I’m a bit fanatical when it comes to finding the best specimen available, and living in the Bay Area, there are plenty of options to choose from.  That being said, there is something especially gratifying about baking and eating your own.  The best part? Using all-natural pork and skipping the red dye #40.

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