Better than a touchdown
ADD THESE RECIPES TO YOUR PLAYBOOK FOR SUPER BOWL SUNDAY
The Super Bowl takes place in Houston this Sunday between the New England Patriots and the Atlanta Falcons. It promises to be an exciting game and a great halftime show with Lady Gaga.
All the people I know said they would watch it all if they got to eat this sandwich during the half time show — even those who didn’t normally watch football. Me too. May the best team win.
SUPER BOWL MEATBALL SANDWICHES
These meatballs are great on their own, in buns, on pasta or on rice.
If you do not want to use sausages just use 2 pounds of ground beef.
You can also make this with ground chicken and chicken sausages. You can make a vegetarian version with sautéed or roasted eggplant slices instead of meatballs and a vegan version using eggplant and omitting the cheese in the salad and using vegan mayonnaise instead of the yogurt and traditional mayonnaise. 1 lb ground beef 1 lb mild or spicy Italian sausages. squeezed out of casings 1 onion, chopped 1 clove garlic, fine ly chopped 1 egg 1/2 cup panko breadcrumbs 2 tsp kosher salt 1/4 tsp freshly ground black pepper 1 tbsp. each chopped fresh parsley, oregano, mint and grated lemon peel 2 tbsp. extra virgin olive oil or vegetable oil 1 28oz/ 790nL can plum tomatoes, broken up with juices Greek salad lemon yogurt sauce 1. In a large bowl combine beef with sausage meat, onions and garlic. Knead t ogether well. Add egg, breadcrumbs, salt, pepper and herbs and continue to mix until well combined.
2. Shape mixture into approximately 18 2oz meatballs (about 1/4 cup each).
3. Heat oil in a deep skillet or Dutch oven and brown meatballs well — about 10 minutes, shaking pan occasionally. Add tomatoes and bring to a boil. Reduce heat, cover and simmer gently 15 minutes. Remove cover and cook until sauce is slightly thicker. Season sauce to taste.
4. To assemble, use 3 meatballs per bun, t op with Greek salad and drizzle with sauce. Makes 6.
CHOPPED GREEK SALAD
Chopped salads are great to serve as a salad but also as a topping on sandwiches like this, souvlaki or steak sandwiches. ❚ 2 thin slices red onion ❚2 small cucumbers, chopped ❚ 2 cups compari or cherry tomatoes, chopped ❚ 1/ 3 cup pitted black olives, whole or halved ❚2 tb sp. combination of chopped fresh parsley, oregano and mint ❚ 3 cups chopped Romaine lettuce ❚ 3 oz feta cheese, broken into chunks
DRESSING
❚ 1 tbsp. each sherry vinegar and lemon juice ❚ 1 small clove garlic, grated or minced ❚ 1/2 tsp kosher salt ❚ pinch coarsely ground black pepper ❚ 1/ 3 cup extra virgin olive oil
1. Soak onion slices in ice water for at least 10 minutes ( this removes the ‘ sting’ of raw onions). Drain well and pat dry. Cut into small pieces.
2. Combine onions with tomatoes, cucumbers, olives and herbs.
3. In a small bowl whisk vinegar with lemon juice, garlic, salt and oil. Gently combine with tomato mixture.
4. Just before serving add lettuce and cheese. Toss gently. Makes 6 servings.
LEMON GARLIC YOGURT SAUCE
This sauce makes a great drizzle on a salad and also on souvlaki, burgers and these meatball sandwiches. You can also use it as a dip with pita chips or vegetables. ❚ 1/3 cup raw tahini ❚ 1/ 3 cup Greek or strained yogurt ❚ 1/3 cup mayonnaise ❚ 3 tbsp. lemon juice ❚ 1 clove garlic, grated or minced ❚ 1/2 tsp kosher salt or more to taste ❚ 1/ 8 tsp freshly ground black pepper ❚ 1 tsp dried oregano ❚ ice water, if necessary
1. Place t ahini, yogurt, mayonnaise, lemon juice, garlic, salt and pepper in a blender or food processor and process until smooth and thick.
2. Add ice water bit by bit to thin if necessary so sauce can be drizzled. Makes one cup. National Post