Super Easy Super Bowl Dishes from Jason Dady

Chef/Owner Jason Dady is helping you gear up for the big game on Sunday with some easy-to-prepare items certain to please any large gathering. First, he gives his Filet Mignon & Blue Cheese Hamburger recipe, complete with aioli, mustard and english muffin topped with veggies. If you need a little more grub, how about some Cherry Glazed Baby Back Ribs with a great dry rub and cherry syrup to satisfy your guests. Dady pioneered an innovative culinary culture in San Antonio and developed a reputation of top quality, excellence and professionalism in food, service and hospitality through each of his five San Antonio dining establishments and gourmet food truck. You can catch him at the New Taste of Texas VIP Kickoff Event happening Friday, April 27 @ 5:30PM.

Filet Mignon and Blue Cheese Hamburger

Serves 4
  • 1 lb Ground Filet Mignon
  • 1 lb Ground Sirloin
  • 1 tbsp Black Pepper, ground
  • 1 tbsp Fennel Seed, ground
  • 2 tbsp picked thyme leaves
  • 8 oz Crumbled Blue Cheese
  • 2 oz Canola Oil
  • TT Kosher Salt and Fresh Cracked Pepper
  • 4 ea English Muffins
  • 4 oz Butter, unsalted
  • 1 ea Large Heirloom Tomato
  • 1 cup Baby Arugula
  • ¼ cup Dijon Mustard
  • ¼ cup Garlic Aioli

1. Mix Ground Filet Mignon and Sirloin with blue cheese crumbles, thyme leaves, black pepper and fennel seed powder.
2. Heat a large cast iron pan until hot, but not smoking.
3. Form the beef into ½ pound patties, and set aside.
4. Season patties with fresh cracked black pepper and kosher salt.
5. Sear the patties until a nice brown crust is formed on the pattie. Flip over the pattie and place cast iron pan into 350 degree oven for 4 minutes. Remove pan from oven and allow burger to rest for 3 minutes. Remove from pan and pat dry.
6. While patties are resting, toast the English muffins in butter until golden brown. Do not flip over the muffins, only toasting one side.
7. To serve, place aioli and mustard on each side of the muffin. Place burger on bun, top with fresh sliced tomato and baby arugula. Serve immediately.

Cherry Glazed Baby Back Ribs

Serves 8
  • 4 lb Baby Back Ribs
  • 2 oz Paprika
  • 1 oz Smoked Paprika
  • 1 oz Ground Cumin
  • 1 oz Ground Fennel Seed
  • 2 oz Brown Sugar
  • 1 oz Ground Coriander
  • 1 oz Cayenne Pepper
  • 1 oz Kosher salt
  • 8 oz Cherry Syrup (Italian Soda Style)
1. Start a fire in your fire pit. You will smoke the ribs for 4 hours at 225 degrees, or until tender enough to pull apart.
2. For the ribs, peel the back membrane off and discard. Trim any excess fat.
3. For the rub, mix all the the dry ingredients together. Season the ribs liberally with the dry rub and smoke the ribs for three hours. After three hours, start glazing the ribs with the cherry syrup. You should end up with a shiny, slightly sticky glaze. Glaze the ribs one last time right prior to service.