F3 Podcast (Football, Food & Fantasy)

Erin & Jonathan Frazier
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Join reporter Erin Haluschak from ”Off the Record Podcast” and her husband, Chef Jonathan Frazier of ”The Edible Valley Podcast”, as they swap skills and share laughs in this fun, lighthearted episode. Erin teaches Jonathan the ins and outs of fantasy football and the NFL while Jonathan dishes out his culinary secrets to up Erin’s game-day snack game. It’s a playful mix of touchdowns, tastings, and the joys of learning from each other—perfect for foodies, football fans, and everyone in between!

  1. FEB 2

    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.

    12 min

  2. JAN 26

    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 Whisk marinade ingredients. Submerge chicken completely. 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 Remove chicken from buttermilk, letting excess drip. Dredge in flour. Dip briefly back into buttermilk. Dredge again, pressing flour on firmly. 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 Heat lard gently until shimmering (not smoking). Whisk in spices off heat. 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 Bottom bun Fried chicken (hot-oil brushed) Pickles (2–3 slices) Slaw Top bun   Serve immediately.

    24 min

  3. JAN 19

    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

    28 min

  4. JAN 12

    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 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. 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. Bloom the Spices Stir in chili powder, cumin, paprika, cayenne, and oregano. Cook 1 minute to wake up the spices. Tomato Time Add crushed tomatoes, tomato paste, broth, and Worcestershire (if using). Stir well. Add the Beans Stir in kidney beans. Bring to a gentle simmer. 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. 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

    21 min

  5. JAN 5

    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)

    24 min

  6. 12/29/2025

    Episode 26 "Chicago Bears"

    Fantasy season comes to an end with Erin finishing second in the championship, after a brutal Thursday night from Jared Goff wiped out title hopes. It’s a familiar reminder of how volatile quarterbacks can define — and destroy — a fantasy season. This week’s spotlight lands on the Chicago Bears, one of the NFL’s most historic franchises. With a new coach and rookie quarterback Caleb Williams, Chicago is showing real progress, sitting atop the NFC North and taking down rival Green Bay. Not Super Bowl–ready yet, but very much a team trending in the right direction.   Chicago Italian Beef Ingredients Beef — Fully Dipped (Serves 6–8) • 3–4 lb beef chuck roast (or top round) • Salt & black pepper Jus (the soul of the sandwich) • 4 cups beef broth • 1 cup water • 1 packet Italian dressing seasoning (or DIY below) •1 tbsp garlic powder • 1 tbsp onion powder • 1 tsp dried oregano • 1 tsp dried basil • ½ tsp crushed red pepper flakes (optional) • 2 bay leaves Peppers • 1 cup hot giardiniera (chopped) • 1–2 green bell peppers, sliced (optional for sweet option) Bread • Sturdy Italian rolls Instructions 1. Season & Sear (Optional but Recommended) • Season beef generously with salt and pepper. • Sear in a hot pan with oil until browned on all sides. • This adds depth 2. Braise the Beef Slow Cooker (Best for Game Day) • Add broth, water, seasoning, spices, bay leaves. • Submerge beef.Oven Option • Cook 8–10 hours on LOW until fork-tender. • 300°F, covered, 3–4 hours until tender. 3. Slice It Right (Critical Step) • Remove beef and let rest 15 minutes. • Slice very thin, against the grain. • (Thinner than you think — deli-thin if possible) Return sliced beef to the jus and keep warm. 4. Build the Sandwich • Open roll. • Pile on beef. • Add giardiniera (hot) or sweet peppers. • Dip the entire sandwich into the jus using tongs. • Serve immediately, dripping and glorious. How “Dipped” Is It? • Dry: Beef only • Wet: Spoon jus over beef • Fully Dipped (Chicago Standard): Whole sandwich dunked Pro Tips (Chef-Level) • Jus should be salty and bold — it soaks the bread. • Rolls matter more than meat cut. • Make it the day before — Italian beef is better the next day.

    18 min

  7. 12/22/2025

    Episode 25 "New England Patriots"

    This week on the F3 Podcast, hosts Erin Frazier and Chef Jonathan Frazier dive into Week 16 as fantasy football semifinals collide with the final stretch of the NFL season. Erin breaks down a tense matchup still undecided heading into Monday Night Football, the thin line between championship hopes and elimination, and the growing impact of late-season injuries — especially at quarterback. New England Beef Tips     Serves: 4–6 Prep time: 10 minutes (plus marinating time) Cook time: 45–60 minutes     Ingredients   Beef & Marinade     2 lb sirloin tips (top sirloin or Tenderloin), cut into large bite-size pieces ¼ cup soy sauce ¼ cup Worcestershire sauce 1 tbsp oil 1 tsp freshly ground black pepper ½ tsp sugar (optional) 1 small yellow onion, thinly sliced (optional)   For Cooking & Gravy     2 tbsp neutral oil or butter 1 large yellow onion, thinly sliced 2 tbsp all-purpose flour 2½ cups good-quality beef stock 1 bay leaf 1 tbsp butter (to finish) Optional (old-school touch, for colour only):   ½ tsp Kitchen Bouquet     Method   1. Marinate the Beef Combine soy sauce, Worcestershire sauce, oil, black pepper, sugar, and sliced onion (if using) in a large bowl or zip-top bag. Add the beef and toss to coat evenly. Cover and refrigerate for at least 4 hours, preferably overnight. This step seasons the beef deeply and helps tenderize it — a key part of traditional New England beef tip     2. Prepare the Beef Remove beef from the marinade, allowing excess to drip off. Do not rinse. Reserve ½ cup of the marinade and discard the rest. Let the beef sit at room temperature for about 15 minutes before cooking.     3. Brown the Beef Heat oil in a heavy-bottomed pot or deep skillet over medium-high heat. Working in small batches, sear the beef until deeply browned on all sides. Do not overcrowd the pan — proper browning is essential for flavour. Remove beef and set aside.   4. Cook the Onions Lower heat to medium. Add sliced onions to the same pot and cook slowly, scraping up the browned bits from the pan. Cook until the onions are soft and lightly caramelized, about 8–10 minutes. No garlic here — just onions.     5. Build the Gravy Sprinkle flour over the onions and stir well. Cook for 1–2 minutes to remove the raw flour taste. Slowly add beef stock, stirring constantly, followed by the reserved marinade, bay leaf, and Kitchen Bouquet if using. Bring to a gentle simmer.     6. Simmer Return the beef and any accumulated juices to the pot. Cover and simmer gently for 30–45 minutes, stirring occasionally, until the beef is fork-tender and the gravy is rich and brown. The gravy should be loose and spoonable, not thick or gluey. Add a splash of stock if needed.     7. Finish & Serve Remove the bay leaf. Stir in butter and taste before adjusting seasoning — the marinade provides plenty of salt. Serve hot.    How to Serve New England Beef Tips Traditionally, beef tips are served with:

    18 min

  8. 12/15/2025

    Episode 24 'Minnesota Vikings, Fantasy Playoff Pressure & Midwest Game-Day Comfort Food'

    This week on the F3 Podcast Comox Valley, hosts Erin Frazier and Chef Jonathan Frazier turn their attention to the Minnesota Vikings as fantasy football playoffs arrive — bringing tough lineup decisions, shaken confidence, and a whole lot of second-guessing. With Week 15 underway, Erin breaks down her quarterfinal matchup, the pain of recent two-point losses, and the unthinkable question facing many managers: Is it finally time to bench Patrick Mahomes? Then it’s time to eat — Minnesota style. Jonathan delves into the Vikings' game-day culture through food, highlighting hearty Midwest classics and Scandinavian roots, including tater tot hotdish, wild rice, walleye fingers, Polish sausage, and Norwegian lefse. The undisputed star of the episode, though, is the iconic Juicy Lucy — a cheese-stuffed burger that defines Minnesota football Sundays and demands patience before the first bite. THE JUICY LUCY   THE PERFECT JUICY LUCY (Minnesota’s Iconic Cheese-Stuffed Burger)   INGREDIENTS (Makes 4 burgers)   For the patties: • 1½ lbs ground beef (80/20 is perfect — juicy but not greasy) • 1½ tsp kosher salt • 1 tsp black pepper • 1 tsp garlic powder (optional but recommended) • ½ tsp onion powder   • 4 soft burger buns • 2 tbsp butter (for toasting buns)   For the cheese core: • 4 oz American cheese or cheddar (American melts best — traditional Juicy Lucy pick) • Cut into 8 small squares or flattened discs   Optional toppings: • Pickles • Sliced white onion • Lettuce • Tomato • Ketchup or special sauce     DIRECTIONS   1. Prep the Cheese   Cut the cheese into small squares and stack them so each burger gets a thick, solid cheese “plug.” Flatten slightly with your fingers. Set aside or freeze   2. Make the Patties   Divide the ground beef into eight equal balls. Flatten each into ¼-inch thin patties — they must be thin so they seal well.   Season both sides with salt, pepper, garlic powder, and onion powder.     3. Build the Juicy Lucy   Place a cheese stack in the center of one patty, then gently place a second patty over it. Pinch the edges all the way around, then fold and pinch again to guarantee a complete seal.   Important: If you don’t seal it tight, the cheese leaks out. Take your time.   4. Cook the Burgers   Heat a cast iron pan or grill to medium (not high — you need time for the cheese to melt internally).   Cook each burger: • 4–5 minutes per side, flipping once • Do not press the burger — you’ll burst the cheese   You’ll know it’s done when: • The outside is nicely browned • The center feels slightly firm • Some cheese may start to bubble inside the patty   5. Toast the Buns   Butter the buns and toast them in the pan or grill until golden.     6. Rest BEFORE Eating   This is KEY. Let the burger sit 2–3 minutes before biting.   Why? Because inside is basically molten lava cheese.    Serve It the Minnesota Way   Top simply with: • Pickles • Onions

    26 min
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About

Join reporter Erin Haluschak from ”Off the Record Podcast” and her husband, Chef Jonathan Frazier of ”The Edible Valley Podcast”, as they swap skills and share laughs in this fun, lighthearted episode. Erin teaches Jonathan the ins and outs of fantasy football and the NFL while Jonathan dishes out his culinary secrets to up Erin’s game-day snack game. It’s a playful mix of touchdowns, tastings, and the joys of learning from each other—perfect for foodies, football fans, and everyone in between!

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