On Food: Super Bowl worthy grub

Ready for more Big Game Platter Chatter for the event that captures the “heart” of every football fan, even the once a year football fans?

Yes. And although we are saddened by our Broncos loss, the parties will continue. It’s the biggest consumption Sunday of the year for pizza, snack foods, chili and avocados (guacamole).

This year, include some foods of New England or New York. Enjoy and be good — include vegetable and fruit platters.

Hot dog!

New York Hot Dogs — Nothing is more New York than hot dogs. Nathan’s and Hebrew National Brands can be found locally plus Fred’s Dietz Watson Deli Dogs. Steamed makes them “cart” gourmet, or just grill.

“Dog Bar” New York Style — Mix some Thousand Island dressing with sauerkraut (the kind that comes in the bag, drained and rinsed) and onion; heat and serve with hot dogs.

Warmed sauerkraut on hot dogs, topped with mustard and sautéed onions equals simple, good, New York taste.

Some New Yorkers love a “red onion sauce.” Here’s a simple Colorado version: sauté 3–4 cups sliced onions, tender but not browned, add Sloppy Joe Sauce and voila, red onion sauce. This also can top NY meatball sandwiches.

Speaking of meatballs ...

Meatballs are certainly a New York favorite. This recipe combines the East and West and is made with Prego Italian Sauce and Pace Picante Sauce (not made in New York City). Your Super Bowl guests will love this Southwestern twist on an Italian favorite.


New “Meatball Sandwich”

From: Campbell’s Kitchen, http://www.campbellskitchen.com.

Prep: 15 minutes. Cook: 25 minutes. Serves 6.

1 cup Pace Picante Sauce

1 pound ground beef

1 cup crushed tortilla chips

1 egg, beaten

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes

11/2 cups Prego Traditional Italian Sauce or Prego Marinara Italian Sauce

6 long hard rolls split

1. Thoroughly mix 1/2 cup picante sauce, beef, tortilla chips, egg, parsley in large bowl. Shape beef mixture firmly into 18 (11/2-inch) meatballs.

2. Heat Italian sauce/remaining picante sauce in 10-inch skillet over medium heat. Add meatballs; heat to boil. Reduce heat to low. Cover, cook for 20 minutes or until the meatballs are cooked through (160 degrees), stirring occasionally.

3. Divide meatballs and sauce evenly among the rolls.

Dixie note: I baked these meatballs, added them to sauce mixture and put it all in a Crock-Pot to keep hot for a party.


New England: Authentic Boston Baked Beans

1 pound dry navy beans

1 large chopped onion

5 slices bacon, cooked, drained, patted dry and crumbled

1 cup water

1/2 cup molasses

1/3 cup plus 1 tablespoon brown sugar

1 tablespoon yellow mustard (more or less to taste)

Pinch of pepper

Cook beans according to directions. Place in Crock-Pot drained, cooked beans, onion/bacon. Add water, molasses, brown sugar, mustard; mix into beans. Cover, cook on high half an hour, then on low for 8 hours.


Or try this…


Mother’s Iowa Version — Boston Baked Beans

Not authentic, but good

2 28-ounce cans Pork N Beans (I use Bush’s baked)

1 15-ounce can great northern beans, drained

1 onion, diced (more or less to taste)

2–3 slices bacon cooked

1/3 cup molasses (or more to taste)

2 tablespoons plain yellow mustard

1/3 cup brown sugar (or to taste)

About 1/4 cup catsup

Mix everything but bacon; lay it on top. Mom put everything in her Boston bean pot, but a casserole dish will do. Bake in a 325 degree oven until thick and bubbly.


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