F3 Podcast (Football, Food & Fantasy)

Episode 31" Food, Football & the Super Bowl"

The F3 podcast is hitting the road for a special bonus edition—live from Super Bowl 60 in San Francisco. Join chef Jonathan Frazier and Erin Haluschak as they pack their gear, chase great stories, and dive headfirst into the ultimate mashup of food, football, and fandom. In this episode, they preview a Seahawks vs. Patriots rematch, break down their Super Bowl predictions, and reflect on the nail-biting championship games that set the stage. But this trip is about more than the final score. From iconic Bay Area eats like cioppino, Dungeness crab, Mission-style burritos, garlic noodles, and sourdough clam chowder, to the legendary Taste of the NFL charity event, the duo is on a mission to explore the flavors behind the game. They’ll also be roaming Radio Row, the Super Bowl Experience, and connecting with unforgettable guests—including a Vancouver Island superfan known as “Captain Seahawk.” Expect interviews, live streams, behind-the-scenes moments, and maybe even a giveaway or two. San Francisco, here we come.

Episode 30 "Tennessee Titans"

his week on the F3 Podcast — Football, Fantasy & Food, Erin and Chef Jonathan Fraser break down Championship Weekend as the NFL races toward Super Bowl 60. Seattle hosts the Rams, Denver faces New England with a backup quarterback under center, and the playoff picture tightens fast. Spotlight team: the Tennessee Titans. The hosts dig into the franchise’s Oilers history, legendary players like Warren Moon and Derrick Henry, a tough 3–14 season, and what new head coach Robert Saleh could bring to a much-needed rebuild. Big news: F3 is heading back to San Francisco for Super Bowl 60 for Radio Row, fan chats, and food-first storytelling. Ultimate Nashville Hot Chicken Sliders Yield   Makes 12 sliders 1. The Chicken (The Star) Chicken * 2½ lb boneless, skinless chicken thighs (cut into slider-sized pieces)   Buttermilk Marinade (12–24 hrs preferred) * 3 cups buttermilk * 2 tbsp hot sauce  * 2 tsp kosher salt * 1½ tsp black pepper * 1 tsp garlic powder * 1 tsp paprika Method 1. Whisk marinade ingredients. 2. Submerge chicken completely. 3. Cover and refrigerate minimum 8 hrs, ideally overnight. 2. The Dredge (Extra-Crunch, Prince’s-Style) Dry Mix * 3 cups all-purpose flour * ½ cup cornstarch * 2 tbsp paprika * 2 tbsp cayenne (adjust heat later with oil) * 1 tbsp garlic powder * 1 tbsp onion powder * 2 tsp kosher salt * 2 tsp cracked black pepper Double Dredge Technique 1. Remove chicken from buttermilk, letting excess drip. 2. Dredge in flour. 3. Dip briefly back into buttermilk. 4. Dredge again, pressing flour on firmly. 5. Rest breaded chicken 10–15 minutes before frying (crucial for crust adhesion). 3. Frying * Neutral oil (peanut or canola) * Fry temp: 325–335°F (165–168°C) Method * Fry thighs 6–8 minutes, turning once, until:   * Deep golden brown * Internal temp 165°F / 74°C   * Drain on rack (not paper towels). 4. Nashville Hot Oil (The Soul of the Dish)   Traditionally made with lard and cayenne-forward heat — bold, unapologetic, slightly smoky.   Hot Oil Base * 1 cup lard (authentic) or neutral oil * 3 tbsp cayenne pepper  * 1 tbsp paprika * 1 tsp smoked paprika * 1 tsp garlic powder * 1 tsp brown sugar * ½ tsp kosher salt   Method 1. Heat lard gently until shimmering (not smoking). 2. Whisk in spices off heat. 3. Brush generously over fried chicken while hot. 5. The Slaw (Cooling, Tangy, Mandatory) Quick Vinegar Slaw * 2 cups green cabbage, finely shredded * ½ cup carrot, julienned * 2 tbsp apple cider vinegar * 1 tbsp sugar * 1 tbsp mayo (just enough for body) * Salt to taste   Toss and chill 30 minutes.   You want crunch + acid, not creamy heaviness.   6. Pickles * Thick-cut dill pickle chips * Cold, crunchy, vinegary (Sweet pickles are a crime here.)     7. Bun * Brioche slider buns  * Butter lightly and toast on flat top Optional power move: Brush buns with a touch of leftover hot oil + melted butter.   8. Assembly 1. Bottom bun 2. Fried chicken (hot-oil brushed) 3. Pickles (2–3 slices) 4. Slaw 5. Top bun   Serve immediately.

Episode 29 "Arizona Cardinals"

This week on the F3 Podcast — Football, Fantasy & Food, Erin and Chef Jonathan Fraser break down championship weekend as the NFL races toward Super Bowl 50. Seattle dominates San Francisco, Denver advances but loses its quarterback, and the playoff picture shifts fast. Spotlight team: the Arizona Cardinals. The hosts dig into one of the league’s oldest franchises, ongoing struggles, Kyler Murray’s future, and what Arizona needs to change to move forward.   Southwest Chicken Nachos (F3 Game-Day Edition)   Yield: Serves 6–8 as a main snack Prep Time: 20 minutes Cook Time: 25 minutes Total Time: ~45 minutes Skill Level: Easy–Moderate INGREDIENTS   Southwest Chicken • 1½ lbs boneless, skinless chicken thighs (preferred for juiciness) • 1 tbsp olive oil • 1½ tsp kosher salt • 1 tsp ground cumin • 1 tsp smoked paprika • 1 tsp chili powder • ½ tsp garlic powder • ½ tsp onion powder • ¼ tsp cayenne (optional — adjust heat) • Juice of 1 lime     Nacho Base • 1 large bag sturdy tortilla chips (thick-cut, restaurant style) • 2 cups shredded cheese blend         Best mix: Monterey Jack + sharp cheddar • 1 cup black beans, drained & rinsed • 1 cup roasted peppers • Roasted poblano, Anaheim, or Hatch chiles if available     Fresh Toppings (Add After Baking) • ½ cup pico de gallo or fresh salsa • ½ cup crema or sour cream (thinned with lime juice) • ½ cup guacamole or diced avocado • ¼ cup fresh cilantro, chopped • Pickled jalapeños (optional)   INSTRUCTIONS   1️⃣ Season & Cook the Chicken • Toss chicken with oil, spices, salt, and lime juice. • Grill over medium-high heat 5–6 minutes per side, or   Sauté in a hot skillet until cooked through and lightly charred. • Rest 5 minutes, then chop or shred into bite-size pieces.   Chef Tip: Thighs stay juicy even under cheese and heat, ideal for nachos.   2️⃣ Roast the Peppers • If using fresh peppers: • Roast over an open flame, broiler, or hot pan until blistered. • Steam in a bowl, peel, seed, and slice. • If using pre-roasted chiles, warm gently and slice.   3️⃣ Build the Nachos (Anti-Soggy Method)   Preheat oven to 400°F (205°C).   Layering strategy (this matters): 1. Chips on a large sheet pan 2. Half the cheese 3. Chicken, beans, roasted peppers 4. Remaining cheese    Cheese goes under and over toppings to protect chips.   4️⃣ Bake • Bake 12–15 minutes, until cheese is fully melted and bubbling. • Rotate pan once if needed.   5️⃣ Finish & Serve   Remove from oven and immediately add: • Crema drizzle • Pico de gallo • Guacamole • Cilantro • Pickled jalapeños (optional)   Serve hot, straight from the tray.     WHY THIS RECIPE WORKS FOR GAME DAY • Scales easily: Double the tray, no extra effort • Customizable: Swap proteins or heat levels • No soggy chips: Strategic cheese layering • True Arizona flavour: Smoke, citrus, chiles, and bold seasoning   PROTEIN SWAPS • Carne Asada: Marinated skirt steak, grilled and chopped • Chorizo: Browned and drained — adds richness • Vegetarian: Roasted sw

Episode 28 "Cleveland Browns"

In this episode of the F3 Podcast — Football, Fantasy & Food — Erin and Chef Jonathan Frazier break down the chaos of Wild Card Weekend as the NFL playoff picture finally comes into focus. With the Super Bowl less than a month away, Saturday and Sunday matchups bring drama, tight finishes, and plenty of bold predictions.  Cleveland-Style Beef & Bean Chili Serves 6–8 people (easy to double for a party) Prep Time                                    Cook Time 15 minutes.                                         45–60 minutes  Ingredients * 2 tbsp oil (vegetable or olive) * 1 large onion, diced * 3 cloves garlic, minced * 2 lb ground beef (80/20 preferred for flavor) * Salt & black pepper, to taste * 2 tbsp chili powder * 1½ tsp ground cumin * 1 tsp smoked paprika * ½–1 tsp cayenne (optional, to taste) * 1 tsp dried oregano * 1 (28 oz) can crushed tomatoes * 2 tbsp tomato paste * 1½ cups beef broth or water * 2 (15 oz) cans kidney beans, drained and rinsed (Pinto beans also work) * 1 tbsp Worcestershire sauce * 1 tsp hot sauce * 1 small green bell pepper, diced (very Midwest)  Instructions 1. Build the Base Heat oil in a large pot over medium heat. Add onions and cook 6-8 minutes until soft and translucent . Add garlic and cook 30 seconds until fragrant. 2. Brown the Beef Add ground beef, season with salt and pepper, and cook until fully browned. Break it up well — Cleveland chili is chunky, not saucy. 3. Bloom the Spices Stir in chili powder, cumin, paprika, cayenne, and oregano. Cook 1 minute to wake up the spices. 4. Tomato Time Add crushed tomatoes, tomato paste, broth, and Worcestershire (if using). Stir well. 5. Add the Beans Stir in kidney beans. Bring to a gentle simmer. 6. Simmer & Settle Reduce heat to low and simmer uncovered for 30–45 minutes, stirring occasionally. → Thicker = better. Add a splash of water if it gets too tight. 7. Taste & Adjust Adjust salt, heat, or spice as needed. How to Serve * Straight up in a bowl * With crusty bread or cornbread * Over fries or nachos * Topped with: * Shredded cheddar * Sour cream * Chopped onions * Oyster crackers

Episode 27 "Carolina Panthers"

This week on the F3 Podcast — Football, Fantasy & Food, Erin Frazier and Chef Jonathan Frazier break down Week 18 of the NFL season as fantasy football ends and playoff races come down to the wire. Fantasy football wraps up with Erin finishing second for the second straight year after a brutal championship week sealed by a disastrous performance from Jared Goff — a reminder of how quickly quarterback volatility can derail a title run. Spotlight team: the Carolina Panthers. The hosts dig into the Panthers’ franchise history and where optimism exists moving forward, as Carolina remains a team with a solid foundation despite a Week 18 loss to Tampa Bay. Eastern North Carolina Pulled Pork Ingredients    Pork * 4–5 lb pork shoulder (Boston butt), bone-in or boneless * 2 tbsp kosher salt * 1 tbsp black pepper * 1 tsp paprika (optional)   Eastern Carolina Vinegar Sauce * 1 ½ cups apple cider vinegar * 2 tbsp brown sugar (light — don’t overdo it) * 1 tbsp kosher salt * 1 tbsp crushed red pepper flakes * 1 tsp black pepper       Method (Oven, Smoker, or Slow Cooker Friendly) 1. Season the Pork   Rub pork all over with salt, pepper, and paprika. No sweet rubs — let the pork speak.   2. Cook Low & Slow Choose your method: Oven: * 275°F (135°C), covered, 4½–5½ hours * Until fork-tender (internal temp ~195–203°F) Smoker: * 250°F with hickory or oak * 5–6 hours, wrapped after bark sets Slow Cooker (Easy Mode): * Low for 8–10 hours until shreddable   3. Make the Sauce Whisk all sauce ingredients together. Taste — it should be sharp, tangy, and peppery, not sweet.   4. Pull & Dress Shred pork while warm. Drizzle sauce lightly and toss — don’t drown it. Add more at the table.    How to Serve It on Game Day Classic Carolina Setup (Best for Watching the Game)   * Chopped pork in a warm serving dish * Soft white buns or sandwich rolls * Extra vinegar sauce on the side * Creamy coleslaw (optional, but traditional)