If you’re like Wendy, this Super Bowl Sunday you only care about two things: Beyoncé’s halftime show and the snacks!
The Chew co-host and author of Carnivore: 120 Recipes for Meat Lovers, Michael Symon, teaches us how to make some mouthwatering snacks for your Super Bowl celebration!
Pork & Ricotta Meatballs:
1/2 cup cubed day-old bread
1/4 cup whole milk
1 1/2 pounds of medium-ground pork (20% fat)
1/2 cup ricotta cheese
1 garlic clove, minced
2 tablespoons chopped fresh flat-leaf parsley
Grated zest of 1 lemon
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt
2 tablespoons olive oil
1/2 cup torn fresh basil leaves
1/4 freshly grated Parmesan cheese
Directions: In a medium bowl, soak the bread in the milk. After the bread has thoroughly absorbed the milk, remove it from the bowl, squeezing out any excess liquid with your hands.
In a large bowl, combine the pork, soaked bread, ricotta, garlic, shallot, parsley, lemon zest, coriander, cinnamon, and salt. Mix with your hands to combine. Form into meatballs with slightly damp hands. You should have about 12 to 15 meatballs.
In a frying pan, heat the olive oil over medium-high heat. Cook the meatballs for 2 to 3 minutes per side, until golden brown and cooked through. Remove to a large bowl, garnish with the basil leaves, and top with the Parmesan cheese.
Crab Tater Tots:
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1 large egg
1 cup mashed potatoes
Canola oil, for deep-frying
1/2 pound lump crab meat
Panko bread crumbs, for breading
Directions: In a small saucepan, combine the butter with 1/4 cup water over high heat. When the water comes to a simmer and the butter is melted, add the flour. Reduce the heat to medium and stir until the resulting paste pulls away from the sides of the pan, 1 to 2 minutes.
Remove from the heat and allow to cool for 5 minutes. Add the egg to the pan and stir vigorously until the egg is incorporated into the flour mixture. Stir in the mashed potatoes and let cool.
Pour enough oil into a medium pot so that the oil comes 3-inches up the sides. Heat the oil to 350 degrees.
While the oil heats, gently fold the crab into the potato mixture; the lumpier the batter, the better! Using two soup spoons, shape the mixture into quenelles, or 2-inch footballs. (You should end up with about 35.)
Roll in the panko. Deep-fry, working in batches and turning once, until crisp, brown, and heated through, 2 to 3 minutes.
Place the tater tots on a paper towel and season with salt.