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Video: Super Bowl snacks honor Saints, Colts

  1. Closed captioning of: Super Bowl snacks honor Saints, Colts

    >>> nbc.

    >>> this morning in "today's kitchen," kicking up your super bowl party . there's nothing like watching the game with a drink in one hand and a spicy snack in the other, and hot chef today is edwin balanco, who came all the way from across the street from morrell's wine bar and cafe. he's going to teach us how to make some of his favorite recipes. edwin, good morning.

    >> good morning. it was a long walk.

    >> colts fan or saints fans or none of the above ?

    >> you know, i'm going to go with the saints.

    >> you're from cleveland, so --

    >> so i don't even know what a super bowl is.

    >> we won't go there. but you have great food to cheer people up, cheer up our fans. for the colts, meatball sliders?

    >> exactly. basically, we're making a really good meatball, adding parmesan, eggs, fresh herbs, thyme and parsley.

    >> these are the ingredients right here. and you put the ricotta in with the meat, so --

    >> exactly. you're mixing it in. it makes it noise and moist and tender and juicy. you don't want to overmix it.

    >> right.

    >> you just want to get it together so it's all incorporated.

    >> and these are flat meatballs.

    >> exactly. get a meatball and just flatten it.

    >> right.

    >> and you're sprinkling a little flour on top just to give it a nice crust.

    >> great.

    >> and then we're just going to add these to the pan.

    >> these are definitely people pleasers, right?

    >> yeah. you can't go wrong with cheese, meat. it's great.

    >> why sliders for the colts? is there something i don't know about?

    >> honestly, it's --

    >> or is it just an easy food?

    >> it's an easy food, finger food , easy to work with. there you go.

    >> so, they're going to get brown and nice and cooked inside. and you actually put them in these pop-in little press things?

    >> you know, you can go to your favorite bakery if you want, if they make nice small rolls, you can use those. i like to do things fresh and i wouldn't expect you to bake on your super bowl sunday.

    >> right. make it easy.

    >> but what you can do is still have some nice fresh rolls. these are premade, though. just cut them to the nice size --

    >> make them really round.

    >> yeah. so they look like a nice hamburger bun .

    >> great.

    >> you're going to butter the tray a little bit, put a little butter on top. bake them --

    >> so they get nice golden brown .

    >> yeah, golden brown . cut them in half.

    >> we'll show you how they're served up in a minute here. let's move to the saints and you need shrimp creole , right?

    >> absolutely.

    >> flavor of new orleans here.

    >> basically, it's a mixture -- it's a cajun spice. we have sweet pepper , cayenne, lemon pepper.

    >> it's amazing.

    >> they've been doing it for years.

    >> so you coat it on like it's a dry mixture.

    >> i dust it on. it's a spice, so you don't want to dominate the shrimp. you're just trying to bring out the flavor. so just a little dusting on top, a little dusting on the bottom --

    >> all right. these guys look like they're almost done, right?

    >> yeah, they're ready to go. you know, to butterfly it, basically, you're just -- you know, you're just not cutting all the way through. you're cutting like three-quarters of the way through.

    >> and these cook fast. so you don't want it to be rubbery in text. do you put butter in there and shallots?

    >> yeah. once you're done and at this point, add some butter, some shallots parsley.

    >> exactly. that extra zing.

    >> and i like to cook the tops as well.

    >> so, let's let them cook up and serve them up with good wine as well.

    >> here we go.

    >> you don't always have to have beer. dress it up a little bit.

    >> it's a party, so you know, what more -- what says a party more than a sparkling wine ?

    >> yeah.

    >> and what i have here is a nino franco prisecco. it's one of my favorites.

    >> can i try?

    >> of course.

    >> it's finger food , so we have to try.

    >> i walked right in.

    >> get in there.

    >> and then the sliders are served up like that? and a little red --

    >> toss them with a little arugula, micro basil --

    >> shrimp? that i'm all over.

    >> and i love how you serve these with the touchdown platters. you have other great ideas. what is this?

    >> this is spidini. my grandmother used to make a version of these when i was a kid. it's basically sausage, sweet potatoes . you can use any store-bought sausage, cut it into nice squares, stick it on a skewer. we battered it with a little egg.

    >> and the beans look like little footballs.

    >> and the recipes are on our website, todayshow.com. thank you so much.

TODAY recipes
updated 2/4/2010 10:56:32 AM ET 2010-02-04T15:56:32

Recipe: Beef and ricotta sliders

  • 1 pound 80/20 ground beef
  • 1 pound fresh ricotta
  • 2 eggs
  • 3 tablespoons flat-leaf Italian parsley (chopped)
  • 2 tablespoons fresh thyme leaves (chopped)
  • 2 tablespoons shallots (minced)
  • 1/2 cup Reggiano Parmesan
  • 1/4 cup Wondra for dusting
  • 3 tablespoons soy oil
  • 1 bunch baby arugula
  • 2 tablespoons olive oil
  • Salt and pepper

To make the sliders:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a medium-size mixing bowl combine all ingredients except for the Wondra flour and soy oil.

3. Mix with hands or spatula until all ingredients are incorporated, being careful not to overmix. Refrigerate for half an hour.

4. Form mixture into 1.5-ounce patties.

5. Dust each side with Wondra flour.

6. Add the soy oil to a large sauté pan over medium heat.

7. Place the sliders into the pan, being careful not to overcrowd; cook sliders in batches.

8. Cook the patty on one side for approximately 2 minutes and then flip and repeat. Transfer to a roasting pan large enough to accommodate all the patties. Continue sautéing sliders until all patties are cooked.

9. Place roasting pan with patties into a 350-degree oven for approximately 2 to 3 minutes.

10. Remove and serve sliders on a biscuit or roll with baby arugula that's been dressed in a touch of olive oil, salt and pepper.

To make the biscuits:

1. Buy Pillsbury Buttermilk Biscuits (pre-made dough available in your freezer section).

2. Preheat the oven to 450 degrees Fahrenheit.

3. Crack open the container and separate each biscuit, laying them out onto a work surface or cutting board; using a 2-inch-round cutter, cut out biscuits to size for the sliders and transfer them to a cookie sheet that's been precoated with butter (to help the biscuits come free after baking).

4. Put biscuits in the oven and bake for 8 to 10 minutes or until golden brown.

5. Remove from sheet tray and separate halves to open for slider. Top bottom half with slider, add biscuit top, and serve.

Serving Size

Yield: 22 sliders

Recipe: Shrimp Creole

  • 2 tablespoons sweet paprika
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon whole thyme leaves
  • 2 tablespoons sea salt
  • 1.5 teaspoons garlic powder
  • 2 teaspoons lemon pepper
  • 1 teaspoon white pepper
  • 1 teaspoon black pepper
  • 1.5 pounds medium shrimp (50-55), peeled and de-veined, tail on and split on the back side (butterflied)
  • 3 tablespoons soy oil
  • 1 tablespoon butter (optional)
  • 1 tablespoon diced shallots (optional)
  • 2 tablespoons parsley (chopped)

1. Whisk all the spices together, paprika through black pepper, in a medium mixing bowl. Reserve.

2. Preheat oven to 350 degrees Fahrenheit.

3. Sprinkle blackening spice on each piece of shrimp front and back.

4. In a medium-sized sauté pan over medium heat, add soy oil.

5. When warm, add the shrimp to the pan, leaving space in between each one; this should be done in batches.

6. Sauté for 2 minutes and transfer to a roasting pan. Repeat with remaining shrimp, and then place the roasting pan in the oven for another 3 minutes.

7. Remove from the oven, add butter and shallots, and parsley. Gently shake pan to melt butter and combine with seasonings, and quickly baste shrimp with a spoon.

8. Remove shrimp from pan and place on a towel or paper napkin to drain.

9. Arrange shrimp on a tray or dish and serve.

Serving Size

Yield: 50 to 55 shrimp


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