Three of the best excuses to throw a party occur on Sunday nights this month.

The Super Bowl.

The Grammy Awards.

The Oscars.

So this month, I'm inviting you to come into three kitchens -- one in Columbia and two in Washington, D.C. -- where I have enjoyed many a good time.

The first recipe is from Donald Holland, who teaches in Columbia. We've been friends for more than 30 years. We met in college. We've sworn each other to secrecy about the college parties, but he still throws a good one.

Donald's Chili

1 large red onion

1 large yellow onion

1 green bell pepper

3 tablespoons olive oil

2 pounds ground chuck

1 large (32-ounce) can whole tomatoes

2 (15-ounce) cans of tomato sauce

1 large can of barbecue beans

2 tablespoons of ground cumin

2 heaping tablespoons chili powder

Salt and black pepper to taste.

In a Dutch oven, heat the olive oil and add the ground chuck to brown. Chop the onions and bell pepper finely. When the meat is brown, place in a strainer to drain. Add the chopped onion and pepper to the pot with just the oil left from browning the meat. When the vegetables are soft, place the meat back into the pot and add the rest of the ingredients and allow to simmer for 1-1/2 hours.

Serve hot with grated cheese and sour cream if desired.

A good friend of mine who lives in Washington, D.C., Michael Hsu, made ribs in a special way for one of the many potluck dinners we had when I lived there. It became his signature dish and the one we always requested from him. Actually, I had these ribs for the first time at a Super Bowl party.

Michael's Sticky Ribs

2 slabs of spare ribs or baby back ribs

1 cup hoisin sauce

6 cloves of garlic, pressed

1 6-inch piece of fresh ginger, grated

1 tablespoon of honey

1/2 cup sugar

8 scallions, chopped finely

1/2 cup ketchup

Place ribs in a large baking dish. Mix all other ingredients until blended and pour over the ribs. Bake at 350 degrees for 2-1/2 to 3 hours. Pour the pan juices into a non-stick skillet and skim the grease. Simmer the pan juices for approximately 15 minutes, until it thickens to the consistency of syrup. Serve with the ribs.

Since this year's Super Bowl will be played in Miami, I thought something with a Cuban flair might be appropriate. I learned to make this Cuban sandwich from a friend who has no Cuban roots. Irene Harrison was originally from Detroit, but lived in Washington and loved Cuban foods. She often served these delectable morsels at her parties.

Irene's Super Cuban Sandwiches

Take any meat of your choice and slice it thin, I used roast pork loin. You may use multiple meats if you like. Turkey and ham makes a delicious combination.

Hoagie rolls

Deli-sliced Swiss cheese

1 cup mayonnaise

2 tablespoons fresh lime juice

2 tablespoons minced shallots

1 teaspoon ground cumin

1 teaspoon sugar

Tomato, sliced

Mix the mayonnaise, lime juice, shallots, cumin and sugar in a bowl. Place a slice of Swiss cheese on one side of the roll and some of the spread on the other side. Place a couple of slices of the meat on top of the cheese, top with tomato slices and fold sandwich. Brush melted butter on the outside of the bread ,and place in a hot skillet, pressing down with a spatula until browned and the cheese is melted. Flip and brown the other side.

Serve hot.

If you have some recipes that you're willing to share, or know a cook that you think should be featured on Taste, please contact Tom Brown at The Times and Democrat, P.O. Drawer 1766, Orangeburg, SC 29116; 803-533-5532; or email him at tbrown@timesanddemocrat.com.

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