Chef Jeff from Busch's Fresh Food Market joins us in studio

The Super Bowl is tomorrow and while your team may not be playing, there is still plenty of reason to celebrate. You've got the commercials but more importantly you've got the parties… and what would a Super Bowl party be without the food?

Check out the video player on the left: Chef Jeff Sharrow of Busch’s Fresh Food Market joins us in studio with some great Super Bowl party ideas

New York Italian Meatball Subs

Yield: 4 servings

Ingredients

Meatballs:

• 2 pounds ground sirloin
• 1 large egg, beaten
• 1 cup (3 handfuls), Italian bread crumbs
• 1 medium onion, chopped fine
• 4 cloves garlic, crushed and minced
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons (several drops) Worcestershire sauce
• 1/4 cup (a couple of handfuls) flat-leaf parsley leaves chopped
• 1/4 cup (a couple of handfuls) grated Parmigiano or Romano cheese
• Coarse salt and black pepper

5 Minute Marinara Sauce :

• 2 tablespoons extra-virgin olive oil , (2 turns around the pan)
• 4 cloves garlic , crushed and chopped
• 1/2 teaspoon crushed red pepper flakes
• A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
• 1/2 teaspoon dried oregano
• 1 (28 ounces) can crushed tomatoes
• 1 (14 ounces) can chunky style crushed tomatoes
• Salt and freshly ground black pepper
• 4 semolina crusty sub rolls, with or without sesame seeds
• 1 (10-ounce) bag (2 1/2 cups) shredded provolone or Italian 4-cheese blend
• Shredded basil (sweet) or shredded arugula (spicy) leaves, for garnish
• Oven fries, as an accompaniment, recipe follows

 

Directions:

Preheat oven to 450 degrees.

Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs , onion, garlic, red pepper flakes , Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 12 equal parts, roll each part into 12 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Check temperature with an internal thermometer which should read 155 degrees and break a meatball open and make sure meat is cooked through before removing from the oven.

Heat a medium saucepan over medium heat. Add oil and garlic. When garlic starts sizzling, add herbs and crushed pepper. Allow oil to infuse for half a minute, then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble, reduce heat, and simmer until meatballs are removed from oven.

Combine meatballs and sauce and pile into sub rolls, 3 meatballs per sub. Top with shredded cheese and place under subs under broiler to melt cheese. Top with shredded basil or arugula and serve.

 

Spicy New England Crab Dip

• 3 ounces cream cheese
• 1/4 cup mayonnaise
• 2 teaspoons lime juice
• 8 ounces crab meat
• 1/3 cup Panko breadcrumbs
• 1 teaspoon Tobasco or Sriracha hot sauce
• 2 teaspoon cilantro, chopped

 

Directions:

Mix the cream cheese, mayonnaise, lime juice, cilantro, & hot sauce until smooth.

Fold in the crab & spread into a shallow baking dish (9x9 preferably).

Sprinkle with breadcrumbs & bake at 425 degrees until golden, about 15 minutes.

Serve warm with sliced baguette.

 

For more information on Busch's Fresh Food Market visit: http://www.buschs.com/