By Lisa Fischer

Super Bowl LIV

San Francisco 49ers vs. Kansas City Chiefs

Feb. 2, 5:30 p.m. on FOX

Southern Pan-fried Onion Dip

By Nic Williams 



3 pieces of thick-cut bacon

1 tablespoon vegetable oil

¼ cup olive oil

4 tablespoons unsalted butter

2 large sweet onions, diced

2 teaspoons kosher salt

1 teaspoon pepper

1½ tablespoons Worcestershire sauce 

⅓ cup sour cream

⅓ cup mayonnaise

½ cup Mascarpone cheese (or cream cheese), room temperature 

4-6 chives, finely chopped 



In a 12-inch skillet, fry the bacon in the vegetable oil until crispy. Remove the bacon to paper towels to dry. 


Without cleaning the skillet, add the olive oil and butter. Once the butter is melted, add the onions, salt and pepper. Sauté over medium heat until soft, 8-10 minutes. Add the Worcestershire and continue sautéing for another 12-15 minutes, or until the onions are tender and sweet. Remove from the heat and cool.


Beat the sour cream, mayonnaise, and Mascarpone in a stand mixer until smooth. Crumble the bacon into the mixture. Using a slotted spoon to drain, add the onions and mix until incorporated. Garnish with chives, and refrigerate until 45 minutes before serving.


Kansas City, here I come! Missouri’s largest city with its twin sister across the state line in Kansas is famous for so much. For the BBQ of course (brisket only), for the music (jazz) and a couple of sports teams. The winters are colder in KCMO than they are in Arkansas, but it’s such a short drive for travelers from the Natural State that we might trek there just to see some winter this year. 


If we are going to set our sights on food for the big game, we have a recipe that even pork purists will like. It’s the burnt ends of the brisket. What you might have thrown in the trash before you put the brisket in the smoker, diners in Kansas City have been enjoying burnt ends since they were made famous in Playboy (remember, people read it for the articles?) in the 70s.  And it’s easy to see (and taste) why. It’s what was traditionally given to people as a sample of the smoked meats so as not to waste the ends that are fatty and tough. And oh so delicious. 

Burnt Ends KC Style

This recipe comes from


1 cup brown sugar

1 cup granulated sugar 

½ cup salt 

⅓ cup chili powder 

¼ cup paprika 

6 tablespoons black pepper 

3 tablespoons ground cumin 

3 tablespoons garlic powder 

3 tablespoons onion powder 

1 tablespoon cayenne pepper

One 10- to 12-pound whole, packer 

trim beef brisket



Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.


Trim all the hard fat from the brisket. Trim all the soft fat to ¼ inch. Prepare a smoker or a grill, following the manufacturer’s directions. Stabilize the temperature at 220°F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170° to 185°F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.


Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200°F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.


We couldn’t agree on the best recipe to choose for San Francisco for our Super Bowl party layout. And since half of us wanted brownies and the other half wanted cookies, we thank Dr. Google for solving our dilemma. We found the recipe that is both! Sure we could have reminisced about our trips to the pier in San Francisco where we had seafood (“The coldest winter I ever saw was the summer I spent in San Francisco.” Mark Twain), or we could have talked about the delicious Rice-A-Roni we’ve had there. But nope, chocolate won. Thanks to the Ghirardelli HQ right there in the middle of this beautiful city. And these people know chocolate. They’ve been creating delectable desserts with it for more than 200 years.


I Left My Chocolate in San Francisco

Recipe from

Servings:   12 (or 1 hungry AY staff member)


Cookie dough: 

1 package Ghirardelli Dark Chocolate

Chip Cookie Mix

1 egg

½ cup butter, softened

Brownie batter: 

1 package Ghirardelli Double Chocolate

Brownie Mix

¼ cup water

⅓ cup vegetable oil

1 egg



Heat oven to 325°F. Lightly grease 13x9x2-inch pan.


In a medium bowl, stir together cookie mix, egg and butter until dough forms, hand kneading if necessary; set aside.


In a second bowl, stir together brownie mix, water, oil and egg until fully blended.Spread brownie batter into prepared pan. Spoon cookie dough on top of brownie batter.


Bake 40-45 minutes or until cookie is golden brown.