It’s time for the big game and this week on “Eat Like a Local”, we’re showing you how to win the hosting game.
From crispy wings to stacked sandwiches and drinks for a crowd, host Chris Shepherd shares his chef’s tips and recipes for the perfect game day spread.
Here’s what to order and what to make, so you can spend less time in the kitchen and more time watching the game with your people.
WHAT TO MAKE
Herb Marinated Pork Chops for Bahn Mi Bar
INGREDIENTS:
- 1 cup fish sauce (preferred brand Red Boat)
- 1/4 cup local honey
- Juice of 4 limes
- 8 garlic cloves
- 1 bunch scallions
- 1 bunch cilantro
- 1-2 jalapeños
- Pork chops (or chicken thighs)
INSTRUCTIONS:
- Combine the fish sauce, honey, lime juice, garlic, scallions, cilantro, jalapeños and oil in a blender. Puree to a smooth consistency.
- Place pork in a large resealable plastic bag and pour in the sauce. Refrigerate for at least 4 hours or overnight.
- Remove from fridge while you preheat grill on high.
- When grill is hot, turn one side of grill off and other to medium-high heat.
- Grill pork, turning halfway through cook, until pork reaches internal temperature of 145°F.
- Slice thin and serve with rolls, butter, fresh cilantro, sliced jalapeños, pickled vegetables and other sliced meats.
Equipment Notes: Nutribullet Blender
Pigs in a Blanket
INGREDIENTS:
- 1 package puff pastry sheets, thawed (preferred brand Pepperidge Farms)
- 5-6 Full-size, fully cooked sausage links (preferred Bellville Meat Market Poblano & Queso)
- 1 egg
- 1 tbsp. milk
- Dipping sauce of choice
INSTRUCTIONS:
- Set the pastry sheets out to thaw. Preheat the oven to 425°F. Line 2 baking sheets with parchment paper.
- Beat egg and milk in a small bowl with a fork.
- Lay out one pastry sheet. Place sausage in middle of sheet. Cut off any pastry beyond the ends of the sausage. Roll the sausage until it’s encased in pastry. Pinch the edge closed. Repeat with each sausage.
- Brush egg wash onto outside of pastry.
- Cut each sausage/pastry into 1” rounds. Place on prepared cookie sheets.
- Bake in oven for 18-20 minutes, rotating the pans halfway through.
- Serve with jalapeño mustard or preferred dipping sauce.
Ranch Wet Wings
INGREDIENTS:
- 2-3 lbs. whole chicken wings
- 2 tbsp. Oil
- Salt & pepper
- 1 oz. packet Hidden Valley ranch seasoning
- 12 oz. Crystal hot sauce
- 4 tbsp. Butter
INSTRUCTIONS:
- Break down wings: Place wing skin-side down. Cut each wing at the joint between the flat and the tip. Then, cut through the joint between the drumette and the flat. You’ll grill the flats and drumettes. You can save the wing tips to make stock.
- Coat flats and drumettes in oil, salt and pepper. Set aside while you preheat the grill and make the sauce.
- Preheat grill on high.
- While grill heats, add hot sauce, ½ of the ranch seasoning and butter to a saucepan.
- Cook over medium heat while whisking. When butter is incorporated and sauce has come to a low boil, remove from heat.
- When grill is hot, turn one side of grill off and other to medium-high heat. Place wings on grill and close the lid.
- Cook 15-20 minutes, turning once.
- Remove wings from grill and toss in half of the wing sauce.
- Place wings back on the grill and cook 2-3 mins to seal the sauce onto the wings.
- Remove from grill and toss one more time in sauce.
- Sprinkle with remaining ranch seasoning and toss once more.
Tommy’s Margaritas (for large batches)
INGREDIENTS:
- 2 oz. High Quality Blanco Tequila (recommended brands El Tesoro, Fortelzea, Lalo)
- 1 oz. Fresh Squeezed Lime
- .5 oz. Agave Nectar
- 1 oz. Water (for dilution)
INSTRUCTIONS:
- Multiply amounts by the number of cocktails needed.
- Combine in pitcher. Chill until ready to serve.
Equipment Notes: Boston-style Cocktail Shaker
WHAT TO ORDER
SANDWICHES
- Mandola’s Deli Menu | 713-223-5186
- Cali Sandwich | 713-520-0710
WINGS
- Winnie’s Menu | 713-520-0660
- Feges BBQ Menu | 346-258-6313
- Nonno’s Menu
PIZZA
- Romano’s Pizza | MUST-TRY: Sicilian Square Deep Dish
- Pizaro’s Pizza | MUST-TRY: NY Style Cheese Pizza
- Gold Tooth Tony’s | MUST-TRY: Detroit Supreme Pizza
- Coastline Pizzeria | MUST-TRY: H-Town Grilled Pizza
COOKIES
- Pudgy’s Fine Cookies Menu | 346-293-8988
DRINKS
“Eat Like a Local with Chris Shepherd” is your guide to the best food in Houston. Watch new episodes Saturdays at 10 a.m. on KPRC 2.
Season 3 of “Eat Like a Local”
- SEASON 3, EPISODE 56: Season 3 of ‘Eat Like a Local’ launches with chefs recognized by the James Beard Awards
- SEASON 3, EPISODE 57: Beer + Bites: Discover two of the Houston-area’s best craft breweries
- SEASON 3, EPISODE 58: Hungry for a short trip? 4 flavorful restaurants to try in Baytown
- SEASON 3, EPISODE 60: From tortas to paletas: Generations of Mexican-American flavor in Houston
- SEASON 3, EPISODE 61: Farmed Fresh: Gulf Coast oysters make waves in Houston restaurants
- SEASON 3, EPISODE 62: Houston’s pizza scene is rising: Chris Shepherd explores top spots for every style
- SEASON 3, EPISODE 67: Discover Houston Asiatown’s unique snacks with Chris Shepherd
- SEASON 3, EPISODE 69: Chris Shepherd’s Houston-area burger picks include a hot new spot and a 50-year classic