Game Day Snack Recipes for the Big Game

It's the big game. I don't care if it's soccer or the playoffs or the championship, but there's a trophy and there's a bunch of big sweaty dudes fighting for it. And we're all watching, but more importantly, we're all eating some of the best hot, nastiest food ever devised. and I've devised some particularly hot and awfully nasty snacks for your next big hard throbbing game. This episode is sponsored by Challenge Dairy, the new butter in my kitchen. Challenge, the butter with the elk on it, has innovated the way we use butter. They have these cubes in four tablespoon chunks, so you can throw in into your mac and cheese, your

baking, your finishing sauce. The convenience and quality of this stuff is worth it. And you know what any good game day snack needs? Butter. That's why you'll see it used throughout these recipes. For more info on challenge and to find yourself some butter cubes, scan the QR code or head to the description. Who are you going to be pulling for in the big game this year? Oh, I got to root for my hometown Bills, Buffalo. Uh, they're actually they lost already. They're out of the playoffs. I knew that. I'm talking about just in spirits. Do you know who's playing in the big game, Andrew?

No. And neither do you because at the time of this recording this interview, the AFC and NFC Championships have not yet been played. Time is a magical thing. Yeah, it's also the great pretender. It steals without having anything to take football. Are you ready for some football? All right, first up, poutine bites. I'm probably the easiest one that we're making today. This is also my redemption arc for poutine, which I've historically mangled on this channel. These are definitely not traditional poutine.

We're making little individual bites, but I think I have done poutine and dare I say the entire country of Canada proud. Now, you want to make this in a mini muffin tin, but I didn't have a mini muffin tin. So, I made mini muffin cups by cutting little squares of parchment paper and little squares of aluminum foil and using a little cup to mold them into cups themselves that would hold some thawed tater tots. These are just frozen tater tots that I let thaw completely so they're soft. Now, I started by just taking the tots and smashing them down in the cups, but this wasn't working very well. So eventually I realized that my best option was to break up about two dozen tots

and then drizzle about four tablespoons of melted butter over top, mixing them together to make a sort of substrate that I could press down into my muffin cups. And our goal here is to make a potato cup. Basically, we want there to be a solid bottom and little sidewalls of potato. These guys are headed into a 375° Fahrenheit oven for 15 to 20 minutes until they're golden brown and completely set. While those bake, we need to make our gravy. This, of course, starts with butter. Four tablespoons of unsalted butter, which we're going to melt and add an equal part flour, 4 tbsps of allpurpose flour. To make a r, cook that for 1 to 3 minutes until the raw flour smell

dissipates. And then we're going to start slowly streaming in our stock. four cups of beefto one little splash at a time. You want to whisk it until all the liquid is absorbed. It's going to turn into a kind of a chunky mess, but that's okay. When you add the next splash, those chunky messes are going to absorb that splash and so on and so forth until you have a smooth base to which you can add the rest of the liquid and you're left with a lumpless gravy. Now, to really amp up the flavors of this gravy, I'm going to add about 2 tablespoons of soy sauce, a tablespoon of wor sauce, you know those little clamshells of poultry herbs that you see at the grocery store. Usually, there's a

few sprigs of thyme, some sage, and some rosemary. Grab one of those and just dump it in there. Also, if you really want to make things crazy, you can add a teaspoon or two of Marmite. This is a yeast extract that is basically pure umami, and it's going to bring a huge depth of flavor to our gravy. Now we got to bring it up to a simmer and cook it for about 10 minutes until it thickens. If it's too thin, you can always make a bur that is a paste of butter and flour again in equal parts. You mash together and then add to the simmering liquid while whisking constantly. It will continue to thicken your gravy. Just make sure to simmer it again for about 10 minutes after that addition so that

the bur can properly thicken your gravy. Taste for seasoning and set aside. As you can see, our potato cups are beautifully golden brown. I'm going to drop a single cheese curd into each. Make sure you use cheese curds. Nothing else or Canadians will hate you. And this guy's going back into the oven for 5 10 minutes, just until the cheese is completely melted, maybe starting to brown in little spots. I'm straining out the gravy. Got way too much here for our little cups, but hey, I can always use more gravy. I'm going to thinly slice some chives for garnish. Grab our potato parcels and take a look. They're adorable. And spoiler alert, they're

delicious. I kind of overfilled them with the cheese, so I didn't have much room for gravy, but I still had room. I'm pouring some gravy in over top of the cheese. There's a little overflow. No big deal. Garnish with some chives, and what we're left with are bite-sized pieces of poutine. Now, I cannot speak to the authenticity of this poutine. Uh, I have been reprimanded in the past for doing so. But what I can tell you is this is one of the most delicious appetizers I've ever had. The potatoes are crazy crispy from all that butter and that robust par bake. The cheese is squeaky and melty. And the gravy is loaded with flavor. And not only are the chives pretty, but they bring a nice little onion

flavor. Together, it's a master stroke. Everything I do is all downhill from here because I don't see how I top that. It's incredible and it's really easy to make. So, I hope you give it a try for yourselves. What do you think Kansas City's absence from the playoffs says about the shape of the league in 2026? Uh, what are you making up words? That doesn't sound right. You're trying to mess with me. It's funny. This guy's funny. He's very funny. It's funny guy. Next up, some milliondoll deled eggs with a creative spin on service. So, I started by trying to hard boil mediumsized eggs. I wanted these to be smaller, more bite-siz, but as it turns

out, that smaller shell is just as thick as the large eggs, and the smaller form factor makes it way harder to peel without accidentally cracking the egg open. I unfortunately had to abandon ship and move back to large eggs. I got a half dozen large eggs that I'm placing in a steamer basket and steaming for 12 minutes flat before plunging directly into an ice bath. This is going to cook them just enough so the yolks are set, but they don't start to turn green. After they've sat in the ice bath for about 15 minutes, we can start cracking and peeling. Then we're cutting each one in half, admiring how perfectly the egg

yolk is cooked, and we're going to start gently scooping out the yolk, trying to keep the white intact. So now, here's my creative little twist on deileled eggs. I think that deileled eggs are a little too big and rich in the mouth. I think that it's very hard to eat half a devild egg and I think that they could be a better form factor and this is easily achieved. Basically, I'm taking each egg and I'm putting it in a jar lid. One that lets the top, I'd say 30% of the egg white sit above the rim of the cap, allowing us to cut it off. The intention here is twofold. Both to create a flat bottomed deiled egg. No

more of those annoying, you know, plates with the cavities in them. But it also cuts down on the amount of egg white. And who likes extra egg white with their deileled eggs? Now, if you just kept them that way, there'd be no way to pick them up. More on that later. First, we need to make our deled egg filling. I've got all the yolks here that I'm going to add a teaspoon of Dijon mustard, about 2 tbsps of mayonnaise, about 2 tsp of pickle juice, and the secret ingredient, about a tablespoon of room temperature unsalted butter. That's what makes these million-dollar eggs. Butter helps the egg yolk mixture keep its shape. It gives it a lighter, creamier texture, and it adds flavor and fat. It's a win-winwin win. I only said three

things, so it's a win-winwin. Still, we're going to season with a little bit of kosher salt, a little bit of freshly ground black pepper, and a little bit of granulated sugar, and a lot of bit of hot sauce. I definitely added too much there, but whatever. This will be good. I tried to scoop some out and failed. And so, here we go. We're going to tiny whisk these guys together until we get a nice smooth mixture of yolk filling. You might want to not use a tiny whisk for this though. Maybe just use a regular size whisk. This was perilous. Or a fork. Why not? Just whisk until there's no more chunks of egg yolk left. Then we're going to place this mixture in a piping bag and pipe it into

our egg whites. Now, these egg whites have a hole in the bottom. So, not only can you not pick them up, but the filling will just, you know, sort of through the bottom, which is why we're going to assemble our devild eggs on crackers. Not only is this going to add what I think is a very welcome crunch, it's going to provide a vehicle for the entire affair to be placed into the human mouth, even bitten in half in the case of smaller mouths, and lovingly pipe the egg yolk mixture inside. Don't be stingy. Now, this is the best part. Last but not least, we're going to optionally garnish with either a thinly sliced cornishon or a little length of chive if you want to be classy or both. What I really want you to take away from this is the butter

in the egg yolk mixture and the form factor. These guys are easier and more fun and more delicious to eat as a result of those two things. What's it like watching the Patriots try to reclaim their power in the post Brady Bichc era? H the pats are all over the place without Big Bill and little Tom. And next up, spinach and artichoke dip with bio monkey bread. Basically, my dream realized. To make the monkey bread, we're starting by combining 500 g of bread flour, 50 g of sugar, 7 g of kosher salt, and 7 g of instant dry yeast in the bowl of a stand mixer. Give it a little whisking to get

everybody homogeneous. Then we're going to add the wet stuff. 100 g of whole milk and 200 g of water. I just like to combine them together in one measuring cup and gently microwave in 10-second bursts until it's almost exactly 85°. Add that to the wets, a fixed dough hook, and stand mix until a shaggy dough forms with no dry pockets. Then we're going to start adding butter. 85 g of unsalted butter at room temperature, making sure each piece is fully incorporated before adding the next. This is going to take five to seven minutes to do, so it's lots of kneading time. But we need extremely good gluten development. So, you might

want to keep kneading it for several minutes after all the butter is added until you have a super smooth, bouncy, beautiful bio dough. One that handily passes the window pane test. We're going to roll it into a tight, tall little ball. Place it back in our mixing bowl that's been lightly greased with a little bit of butter. Cover loosely with plastic wrap and let rest at room temperature for 45 minutes to an hour and a half until it's grown by about 50%. You don't want it to quite double in size. While that's doing its bulk fermentation, we're going to prep our pan. I have a 12-in cast iron skillet that I'm going to generously butter both the bottom and the sides. And that is

where we're going to assemble our monkey bread, which after about 1 hour is ready to go. Now, monkey bread is a whole bunch of little pieces of dough that have been allowed to bake and grow together. What makes it monkey bread is each of those pieces of dough is rolled in butter. So, I got two cubes of our challenge butter that I'm going to break down into smaller pieces. Place in a small sauté pan or fry pan. Add a little dusting of garlic and onion powder and melt. This is going to create a flavorful, gently garlicky butter that we can use as the social lubricant between each of our dough pieces. Now that our dough has puffed up in size, I'm going to turn it out onto a lightly

greased work surface. Might as well use more challenge butter. Knock all the air out of it. And then we're going to break it down into small bite-sized pieces. Basically, I'm cutting the dough into three segments. I'm stretching each of those segments out into a long, thin rope. And then I'm cutting that dough into pieces about the size of a pingpong ball. Each of which I'm going to use my hand as a sort of cage to roll into a tight, tall little ball. You want to use the edge of your finger and your thumb to push the dough underneath itself while you rotate it around on your work surface. Rinse and repeat with the remaining dough. And

then it's time to dip and stack. I'm dipping each piece in our garlic butter, stacking them in an even layer around the outside of the cast iron skillet, which I was playing around with in a couple different ways and eventually ended on one circle of dough balls on the bottom outside edge and then stacking another ring of dough balls on top of that. This is going to make a sort of monkey bread levy that keeps our spinach and artichoke dip at bay. Loosely covering with buttered plastic wrap and letting rise at room temperature again for about 45 minutes to an hour and a half. And again, we want things to puff by about 50%. We do not want to double in size. While those

little guys rise, we're going to make our spinach and artichoke dip. I've got about 12 oz of jarred marinated artichokes that I'm cutting into bite-sized pieces. Then I'm grating about a/2 pound of Monterey Jack cheese. Finally, grating about 3 oz of Parmesan cheese and mixing the two together to create our flavorful cheese base. Then, spinach and artichoke dip usually calls for mayo. And this, like all dishes, is benefited greatly by the addition of homemade mayo. It's very easy to make as long as you have an immersion blender. Basically, in a cup the same width as the immersion blender head, we're combining one large egg, half a small garlic clove, a little pinch of kosher

salt, and about a/ teaspoon of dijon mustard. Immersion blend those together until they're completely smooth. And then with the immersion blender head still in the cup, we're going to gently stream neutral oil like vegetable or canola down the side of the cup so that it settles on top of the egg. On high speed, immersion blending at the bottom of the cup. And once a thick creamy mayo starts to form down there, slowly pulsing upward. Slowly pulsing upward, incorporating any oil that might have missed the immersion blades. And what you're left with is a homemade mayo that just runs circles around anything you can buy in the store. Now, I've got a 12 oz package of frozen spinach that I'm

just going to heat up in a sauté pan with a little bit of butter and a little splash of water until it's completely thawed and soft and ready to go. Then I'm turning up the heat and sautéing it a little bit with about three cloves of crushed garlic. Then I'm adding our artichoke mixture. Sautéing that together for 2 to 3 minutes until everybody has had some nice sauté time. Then I'm killing the heat and adding 1 8 oz package of room temperature cream cheese cut into cubes, which I'm going to gently fold together with the vegetables. This is going to sort of temper the cream cheese and help prevent it splitting in the oven. We're going to add our mayo, one cup's worth. Mix that in. And of course, most of our

grated cheese. I'm saving a little bit for the top. Fold that in. Get everybody together. Shouldn't be completely melted, but should be totally homogeneous and incorporated. And there you have it. That's our basic spinach and artichoke dip. Give it a taste. Season it with kosher salt and freshly ground black pepper as you desire. Meanwhile, our balls have grown. You can tell that they're properly proofed by poking the dough and seeing how quickly it springs back. If it springs back immediately, that means you need to let it prove longer. If it doesn't spring back at all, it's overproved. But what are you going to do? If you poke it and it just springs back a little, but doesn't completely reinflate the ball,

that's perfect. And that's right where these guys are at. So, I'm going to uncover them and I'm going to bake just the bread in a preheated 350° Fahrenheit oven for about 20 minutes, rotating halfway through. If your bowls start to collapse on themselves, you can prop them up. I used a large ramkin to keep them in place. Then after that 20 minutes, the balls should be just starting to pick up a little bit of color and starting to set. This is when we're going to add our spinach and artichoke dip. Go ahead and spoon that into the center, smooth it out into one even layer, and hit it with our reserved cheese. Now, in hindsight, this is not the best move. I would just hit it with parmesan.

The Monterey Jack ended up making a sort of crispy layer of cheese that was very difficult to penetrate with bread dips. So maybe don't mix those cheeses together and just garnish with parmesan because that won't create as robust a crust. Then this guy's headed back into that 350 degree Fahrenheit oven for 15 to 20 minutes until the bread is deeply golden brown and the dip is melted and bubbly. Lastly, to finish this whole thing off, we need more butter. I've got one challenge butter cube that's four tablespoons that I'm going to melt down in a small sauté pan with some grated fresh garlic. I'm going to saute the garlic and the butter together just until the garlic becomes fragrant. Then take it off the

heat. Our spinach and artichoke dipped monkey bread is out of the oven. And man, does it look good. Now all we have to do is add a whole bunch of freshly chopped parsley to our butter mixture and brush down the rolls so that they have a fresh hit of garlic and herby flavor. Plus, it's going to give them a beautiful sheen. And before the butter gets absorbed, we're going to sprinkle it down with flaky finishing salt to make sure that it sticks. I didn't think this needed to look any better, but damn. I don't just want to eat that. I want to get to know it. I want to take it out for a moonlit cruise where we can really dig down deep and figure out what it is that makes us both tick. This is one of the most delicious objects I've ever put in my

mouth. It's the best spinach and artichoke dip I've ever had with buttery herby garlicky bio rolls. You cannot do much better. That's a touchdown. That is what I was trying to denote there. Oh, look at that stretch. Who needs football when you can have a stretch like that? What was your favorite moment from this NFL season? There was um when um you know, so who could forget when Bill Bich came streaking across the field in protest just pooping as he ran justing and everybody just cheered and we all had a good day at the ball game. It's weird. I don't remember that one. You were drunk because it's sports and that's what you do. I was sober and I took in those cheeks.

Absorbed them. They're mine now. Next up, some fried buffalo cauliflower. We've done wings to death on this channel. So, now I'm going to try out some cauliflower. We are starting, of course, with a whole head of cauliflower, which I'm going to cut in half, remove the core, and break down into individual fuettes. Now, you could absolutely tempura batter these. You could just dust them in cornstarch and deep fry them. There's any number of ways that you could make these, but I want something that's going to stand up to sauce and stay crispy. So, recently I did an episode on my ultimate fried chicken. And it's a little labor intensive. It requires some specialty ingredients. So, don't consider this breading a requirement. If it's too

labor intensive or requires too many specialty ingredients, just make your favorite beer batter. My ultimate fried chicken batter is basically a two-step process. a hybrid tempura batter and a dry dredge. Now, to make the tempura batter, we're combining 75 grams of all-purpose flour, 50 grams of potato starch, and 1/4 teaspoon of kosher salt. Then, we're adding one egg white, about 30 g worth, 25 g of cold vodka, 100 g of buttermilk, and 120 g of cold seltzer water, but I wanted to try beer in this case, so I'm adding 120 g of NA beer. You can use a beer, no problem. I just happen to have an NA beer cold and on hand. Then the dry dredge is a combination of 300 g of

allpurpose flour, 50 g of white rice flour, and 1 teaspoon of kosher salt. Whisk that until it's completely homogeneous. And then whisk the tempura batter until it's pretty smooth. There can still be some lumps. Now, to make things extra crispy, we're going to add some of the tempura batter to the dry dredge. Let's call it 2 tablespoons worth mixed in until it forms little tiny pieces. This is going to create the extra crunch on our breading. Now, it's simple enough. Put the cauliflower in the wet batter. Make sure it's thoroughly coated and then dredged in the dry batter. Then it's headed into some preheated 300° Fahrenheit oil where it's going to fry for anywhere from 3 to 6 minutes. This

low temperature fry is going to set our crust and start to partially cook the cauliflower which is going to release moisture. So when we pull it out, it's going to be light blonde and it's not going to be very crispy. In fact, as it sits over the next 15 to 20 minutes, it's going to become soggy because as the cauliflower releases moisture, it's being absorbed by the crust. This is why we're now going to crank our frying oil up to 400° F and do a second fry. This is going to drive off all that moisture and give us an impossibly crisp, golden brown crust. Let those fry for anywhere from 1 to 2 minutes until they're deeply golden brown and crazy crispy. Now, these buffalo wings, so we

got to make some buffalo sauce. the most basic recipe for which is two parts Frank's Red Hot to one part melted butter. So, I've got 1 cup of Frank's and/2 cup of melted butter that I'm going to whisk together. Add about 1/4 teaspoon of cayenne pepper for a little extra heat and a few gugs of wishes sauce. Some other recipes have garlic and onion powder, a whole bunch of other stuff, but I think this is a great expression of the medium. More importantly, I want to remind you that you can buffaloify any hot sauce. I've got some beautiful rosy and righteously spicy harissa here that I'm going to combine with equal parts butter.

Now, Harissa is lacking the acid of hot sauce. So, I ended up adding a bunch of white wine vinegar. So, not all hot sauces are going to be a one toone swap. Give it a taste. See what it needs. The most essential flavors in buffalo sauce are a richness, a tanginess or acid, a spiciness, and a saltiness. So, adjust as necessary. This harissa didn't have any salt, so make sure you salt it if needed. But what I'm going to use today is Chinese chili garlic sauce. This, kind of like the harissa, is lacking acid and savory. So, I'm adding some rice wine vinegar and our butter, followed by a good squeeze of Sriracha to bring some zing. Hit it with

salt and pepper as necessary. And if it needs more savory, if you want it to be deeper and richer, add some soy sauce or fish sauce. Go ahead and place our crispy little cauliflower wings in a bowl. Toss them with the sauce and serve. Now, this breading was very complicated. I basically adapted my ultimate fried chicken breading to cauliflower, but this stayed impossibly crispy even hours after saucing. I'm going to garnish with some scallions. Call it a day. These guys are perfect for snacking. You can hear how crispy they are. And being without vegan bones are very easy to eat. I think they're [snorts] just as delicious and satisfying as actual chicken wings. And they're a little better for you. Still not good for you, but they're a

little better for you. Now, I know this may be hard for you to empathize with, but why do you think that people who don't like football choose to host parties for the big game? I don't know what's going through the mind of a non-foot fan when they throw a big game party. It's go. It's clout chasing. It's stolen valor, if you ask me. You should know the stats and the rivalries. And you should you should, you know, you should be able to yell effective feedback at the TV screen when they do something wrong cuz that's your that cuz it comes down to you and me letting them know. Otherwise, how they going to, you know, what's going to happen next year?

Anyway, God, I just love football so much. I just hate to see non-fans enjoying it even. Last but not least, perhaps the most culturally insensitive of the dishes I'm preparing today, pot sticker nachos. I got the idea from making a pot sticker pizza for social media about a year ago that was one of the most drop deadad delicious things I've ever eaten, and I wanted to see if I could adapt it to the nacho format. This guy is also going to involve deep frying. What I have here are some prepared egg roll wrappers that I'm going to cut into triangles, not unlike tortilla chips, and deep fry. So, go ahead and cut those up, separate them out, and drop them into some 350° Fahrenheit oil. The

temperature here is especially important. If the oil's down to 325, 300, the bubbles are not going to form on these wantton wrappers. If it's too hot, they're going to brown too quickly, and you're going to have undercooked segments that are soft and chewy, and overcooked segments that are borderline burnt. Around 350, they're going to bubble up, and they're going to brown evenly. You want to pull them well before they look done. They should be pretty light and blonde because they continue to brown very immediately. You can even watch them do it as soon as you take them out of the oil. This batch, they look really pretty coming out of the oil, but after cooling, they're too

brown. We are, after all, going to bake these like nachos. So, pull them when they're a little bit too blonde. They will darken up and generously salt them with kosher salt while they're still warm so that it adheres to the chips. Now, I'm going for sort of a ground pork scallion pot sticker filling as the topping for these nachos. So, I've got a half dozen scallions that I'm going to thinly slice the greens and set those aside for garnish. And then finely chop the whites. These are going to be the basis of the stir fry. Now, it's just not nachos without cheese. And pot stickers and cheese sounds weird, but trust me, it's going to work. I've got 8 ounces of Monterey Jack that I'm grating here. Monterey Jack is

a great melter and has a very mild, inert flavor that's just going to play nicely with whatever we put on it. Make sure you're grading that yourself. If you use pre-grated cheese, it's coated in starches which are going to prevent it from melting properly. You know, whenever you've made nachos with pre-grated cheese and the shreds kind of keep their form factor, they melt, but you can still see all the shreds on there and there's a little bit of oily separation. That's what happens. Then I'm going to roughly chop about a quarter head of cabbage. Just want bite-sized pieces here. And prepare our pork. First, I'm going to make a solution of 1 tbsp of water combined with 1/4 teaspoon each, salt, and baking soda. We're going to add this to

one pound of ground pork. Sort of mixing it up and smearing it together, making sure that solution gets evenly distributed throughout the meat. This is going to keep the pork tender and keep it from drying out. Let it rest at room temperature for about 10 minutes before cooking. Now, one more thing we have to prepare is a bashamel. I want to bring a lot of creamy texture to these nachos. I don't want it to just be chunks of pork sitting on top of chips. And bes is a very neutral flavor, so it's not going to mess with the whole palette that we're building here. Pretty standard besimal. 1 tbsp each butter and flour. Cook together in a small saucepan for 1 to 3 minutes, just like the gravy.

Slowly streaming in one cup of whole milk, one little splash at a time. Once all the milk is added, cook gently for 5 to 10 minutes until it's nice and thick. That's all there is to it. Now, it's time to stir fry our pork filling. So, I've got a large non-stick skillet here that I'm preheating with a little bit of oil until it's nice and hot. Adding our pork broken up in one even layer, trying not to crowd it, and cook it without moving it for three to four minutes until we get some nice brown crust forming. This is really fatty pork and it put a lot of fat into the pan. You can always shove a wad of paper towels into the side of the pan, tilt the pan toward the paper towels,

and let it soak up a bunch of that fat if things are getting too greasy. Go ahead and toss those around once they caught some color. Chop them up into more bite-sized pieces. You know, we want this to be really well distributed across the nachos. Then we're adding our finely minced scallion whites. Two cloves of fresh garlic, crushed, and grating in 1 to 2 in of fresh ginger. These flavors are essential to pot stickers, so don't skip them. Now, I erroneously added the cabbage. Before we do this, normally we'd want to add some soy sauce, fish sauce, but I forgot, so we're going to make up for it later.

And sautéing that with the meat until the cabbage is wilted and it's lost about half of its mass. Now, finally, it's time to assemble our nachos. I'm laying down one layer of wonton chips and sprinkling it with about half of our Monterey Jack cheese. Then, I'm topping those with another layer of chips. Sprinkling that with some cheese. Topping with our pork and cabbage mixture, hitting it with the rest of the Monterey Jack, and drizzling it with our bashamel. This gu is headed into a preheated 400° Fahrenheit oven until the cheese is melted and the beshimmell is bubbly. Then, the last topping we're dealing with here is some chili crisp.

I'm mixing about 1/4 cup of Sichuan chili crisp with about a teaspoon of toasted sesame oil, our soy sauce, and fish sauce to create a drizzleable texture. Our nachos are out of the oven. We're hitting them with all those beautiful scallion greens and drizzling with our Sichuan chili crisp mixture. And there you have it. Pot sticker nachos. I don't know how you feel about these, but I know how they taste. And it's awesome. It's so good. You're not anticipating these kinds of flavors when you grab the nacho, but it's so bright and vibrant. The fresh ginger and garlic, the fish sauce, soy sauce, chili crisp, and the cheese and bashamel are only there to bring texture and structure. They glue

the toppings to the chips, and they are nice and creamy and gooey. It might seem like a mishmash. It might seem like unnecessary fusion, but I promise you, it's fantastic. So good. In fact, we polished off that entire tray and we had already been eating crazy stuff up to this point. I hope that you guys enjoyed these big game recipes. I know we're having a little fun with my lack of knowledge with sports, but the fact is that I love watching football because it's the most communal thing that I do. And it's an opportunity to share food with friends and family, connect with them on a casual and fun level, and make some amazing dishes. I hope that you try it for yourself. Thank you guys so much for watching. Please leave a comment below.

What do you want to see me make next on this show? Uh what were your SAT scores? And can you drive at night? God bless America and every place else. and uh and you and yours and the big game. I've loved working with Challenge Dairy for the last year. Challenge is special because all of their dairy farmers are in California and the butter is all made in California, meaning from cow to butter is no more than 48 hours. The quality is topnotch and the convenience can't be beat with these new butter cubes, perfectly portioned and ready to be grabbed for your appetizer marathon. For more info on challenge and to find yourself some butter cubes, scan the QR code or head to the description. Who do you think is most responsible for

the Seahawks elite defense this year? Well, if you trace back the Seahawks defense, you'll find that they were featured heavily on the television show Frasier, which took place in Seattle. Uh, in fact, the ve one of the very f first lines in that very first episode of that show was, "Go Seahawks." that had an inexurable effect on the Seahawks performance, on their popularity, on their trajectory that reverberates to this day in their defense. That was so good. That's literally the only thing I know about the Seahawks is that I know and Joel Male is a huge fan and he's a friend of this pod if this were a pod. And so I support it in they're going to go all the way to last year.