If you are looking for last-minute party snacks, check out the recipes Dave Howey, president of Chicago Franchise Systems, Inc. and owner and franchiser of Al's Beef, showed off during our ABC7 News Saturday Morning!
Giant Tamale Boat
12 Store-bought Classic Chicago Tamales
24 oz. Favorite Chili
12 oz. Shredded Sharp Cheddar Cheese
1 Small Onion, Chopped
Preheat your oven to 350 degrees.
Heat the tamales according to the packages instructions.
Heat the chili in a sauce pan over medium heat until hot.
Place the tamales in 2 rows of 6 into a 13x9 baking dish.
Top the tamales with the hot chili and sprinkle the cheddar cheese on top.
Place into the hot oven, uncovered and bake for 15 minutes until the cheddar cheese is melted and bubbling. Sprinkle the chopped onions over the top and serve.
Tip: add salsa, avocado, fresh tomatoes or fresh garlic to add a deeper flavor
Grilled Peppers & Onions
2 Large Green or Red Peppers
2 Medium-sized Yellow Onions
3 cloves Garlic, Chopped
2 Tbl. Olive Oil
Salt and Pepper to taste
Core and clean the Peppers and cut them into ½" strips.
Peel and clean the Onions. Cut them in half. Lay the halves face-down and cut them cross-wise about ½" thick. Heat a large frying pan over medium-high heat.
Once the pan is hot, add the olive oil.
Add the peppers and onions to the pan and Saute until they start to soften and the onions will become translucent.
At that point, add the chopped garlic, salt and pepper.
Continue to cook another 5 minutes. Serve hot.
Tip: Cumin, sweet paprika, cumin are great spices to incorporate into this dish.
Taylor Street Garlic Potatoes
6 Large Potatoes
2 sticks Room-Temperature Butter
1/2 cup Extra Virgin Olive Oil
4 cloves Finley Chopped Garlic
1 Tbl. Granulated Garlic
1 Tsp. Salt
1/2 Tsp. Black Pepper
1 Tsp. Oregano
1 Tbl. Chopped Parsley
1/2 cup Grated Parmesan Cheese
Preheat the oven to 400 degrees.
Wash the potatoes thoroughly and cut them into slices that are 1/2" thick.
Put them into a bowl and drizzle half of the olive oil (1/4 cup) over them.
Spread them onto a baking sheet and roast them in the oven until they are golden brown (about 35 minutes). In a mixing bowl, mix together the softened butter, olive oil, garlic, granulated garlic, salt, pepper, oregano, parsley, and parmesan cheese and mix thoroughly.
Once the potatoes come out of the oven transfer them to a serving dish.
Spoon the garlic butter mixture over the hot potatoes and mix them very gently.
Use remaining parmesan cheese for taste.
Tip: substitute parmesan for your favorite cheese. Great subs are romano and asiago.