This week, Rania Harris is in the Pittsburgh Today Live kitchen with two recipes that will impress your friends at your next football watch party!

Easy French Dip Sandwiches

1 Flavorseal Rich and Hearty Gravy Liner
4 pound Rump Roast
1 – 12 ounce bottle of dark beer
1 large onion ~ diced
2 large carrots ~ cut into large chunks
2 cups water
6 French Rolls
Butter for the rolls

Directions:

Unfold the liner and place into the slow cooker, gently pushing the sides so that the liner is evenly spread out. Fold unseasoned side of the bag over the slow cooker edges to hold in place.

Trim the excess fat from the rump roast and place in the slow cooker.

Add the beer, onion and carrots and water and cook on low for 7 – 9 hours.

Preheat the oven to 350 degrees.

Split the rolls, spread with butter. Place in the oven and bake until the rolls are heated through and slightly toasted.

Remove the roast from the slow cooker and carve into slices. Stack the sliced meat onto the rolls and serve with the sauce remaining in the slow cooker as a French dip.

Yield: 6 servings

Chorizo Chicken Wings

2 pounds chicken wings
1 tablespoon extra virgin olive oil
4 ounces chorizo sausage – Mexican style
2 cups Rice Krispies
1/3 cup freshly grated Parmigiano-Reggiano
2 teaspoons paprika (sweet or hot – your choice)
1 teaspoon ground cumin
Sea salt and freshly ground black pepper to taste
1/3 cup mayonnaise
2 garlic cloves – minced
2 teaspoons cider vinegar

Directions:

Cut off the tips of the wings and reserve for stock. Find the joint where the remaining two parts of the wing are joined and cut through the joint to halve.

Preheat the oven to 400 degrees. Heat the oil in a small skillet and add the chorizo – cook until lightly browned, about 3 – 4 minutes. Drain on paper towels. Cool to room temperature.

Place the Rice Krispies in a plastic bag with a zip lock closure and roughly crush with a rolling pin. Transfer to a large bowl and stir in the cooked chorizo, Parmigiano-Reggiano, paprika, cumin, salt and pepper.

Combine the mayonnaise, garlic and vinegar in a large bowl. Add the chicken wings and toss well to coat. Roll the wings in the Rice Krispies mixture until well coated. Arrange in one layer on a lightly oiled baking sheet and bake until golden, 30 – 35 minutes. Serve hot.