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If you’re like us, the main draw of game day isn’t football, it’s snacks!
“Junk food is the way to go,” David Burtka says of his watch-party menu in the new issue of Us Weekly. The Celebrity Dish host, 43, says his 8-year-old twins, Harper and Gideon (with husband Neil Patrick Harris), are big fans of his meatball sliders recipe from his cookbook Life Is a Party: Deliciously Doable Recipes to Make Every Day a Celebration. “It only takes a couple bites to eat,” says the actor and chef, who will host the Heineken Light Burger Bash presented by Schweid & Sons at the Food Network & Cooking Channel South Beach Wine & Food Festival on February 22. “You can grab one of those and not have to commit to a whole burger.”
That means plenty of room for more treats like churros and cocktails (for over-21 fans)! Scroll through the gallery to get all the recipes you need to throw your own winning Super Bowl bash.
And if you do care about the game, tune in to CBS to see the New England Patriots go head-to-head against the Los Angeles Rams on Sunday, February 3, at 6:30pm.
Credit: Dave Kotinsky/Getty Images for NYCWFF
David Burtka's Meatball Sliders and More Winning Recipes for Your Super Bowl 2019 Bash
If you’re like us, the main draw of game day isn’t football, it’s snacks!
“Junk food is the way to go,” David Burtka says of his watch-party menu in the new issue of Us Weekly. The Celebrity Dish host, 43, says his 8-year-old twins, Harper and Gideon (with husband Neil Patrick Harris), are big fans of his meatball sliders recipe from his cookbook Life Is a Party: Deliciously Doable Recipes to Make Every Day a Celebration. “It only takes a couple bites to eat,” says the actor and chef, who will host the Heineken Light Burger Bash presented by Schweid & Sons at the Food Network & Cooking Channel South Beach Wine & Food Festival on February 22. “You can grab one of those and not have to commit to a whole burger.”
That means plenty of room for more treats like churros and cocktails (for over-21 fans)! Scroll through the gallery to get all the recipes you need to throw your own winning Super Bowl bash.
And if you do care about the game, tune in to CBS to see the New England Patriots go head-to-head against the Los Angeles Rams on Sunday, February 3, at 6:30pm.
Credit: Dave Kotinsky/Getty Images for NYCWFF
David Burtka's Meatball Sliders and More Winning Recipes for Your Super Bowl 2019 Bash
If you’re like us, the main draw of game day isn’t football, it’s snacks!
“Junk food is the way to go,” David Burtka says of his watch-party menu in the new issue of Us Weekly. The Celebrity Dish host, 43, says his 8-year-old twins, Harper and Gideon (with husband Neil Patrick Harris), are big fans of his meatball sliders recipe from his cookbook Life Is a Party: Deliciously Doable Recipes to Make Every Day a Celebration. “It only takes a couple bites to eat,” says the actor and chef, who will host the Heineken Light Burger Bash presented by Schweid & Sons at the Food Network & Cooking Channel South Beach Wine & Food Festival on February 22. “You can grab one of those and not have to commit to a whole burger.”
That means plenty of room for more treats like churros and cocktails (for over-21 fans)! Scroll through the gallery to get all the recipes you need to throw your own winning Super Bowl bash.
And if you do care about the game, tune in to CBS to see the New England Patriots go head-to-head against the Los Angeles Rams on Sunday, February 3, at 6:30pm.
Credit: Amy Neunsinger
David Burtka’s Meatball Sliders
Serves 16
INGREDIENTS:
3 tbsp olive oil
2 garlic cloves, minced
2 medium shallots, finely chopped
kosher salt
3 slices stale white bread, crusts removed
3/4 cup buttermilk
1 large egg, beaten
1 cup finely grated Parmesan cheese
2 tbsp coarsely chopped fresh flat-leaf parsley
1 lb 80 percent lean ground beef
1 lb sweet or spicy Italian sausage, casings removed
2 cups of your favorite marinara sauce
8 slices Provolone cheese, quartered
16 pretzel rolls (recipe below)
INSTRUCTIONS:
1. Set your oven to broil.
2. In a medium skillet, heat the olive oil over medium heat. Add the garlic, shallots, a pinch of salt, and a splash of water and cook until the shallots are soft, for five minutes. Turn off the heat and let cool slightly.
3. Put the bread in a large bowl and pour the buttermilk over it. Set aside until the bread has soaked up most of the buttermilk, for five minutes. Add the egg, Parmesan, parsley, cooked shallot mixture and 1 teaspoon of salt; use your hands to stir the mixture together until combined with no large pieces of bread visible. Add the ground beef and sausage and gently combine all the ingredients with your hands until just combined (avoid overworking the mixture or the meatballs will be tough).
4. Use a 1/4-cup measure to scoop the meat mixture, and form it into 16 meatballs, gently patting and rolling each portion into round balls. Transfer to a large baking sheet and broil the meatballs until browned all over, for five to 10 minutes (browning time depends greatly on the intensity of your broiler; you’re just browning the meatballs — they will cook through in the sauce). Remove the meatballs from the oven and set the oven temperature to 425°F.
5. In a large saucepan, bring the tomato sauce to a low simmer over medium heat. Gently nestle the browned meatballs into the sauce, cover, and cook until the meatballs are just cooked through, for about 10 minutes.
6. Cut each pretzel roll in half and place them cut-side up on a large baking sheet. Spoon a bit of sauce onto the bottom half of each roll, then top each with 1 meatball. Layer 2 pieces of provolone on each meatball. Bake until the cheese has just melted, for four to five minutes. Close the sandwiches and serve immediately.
Credit:
Pretzel Rolls
INGREDIENTS:
1 cup warm water (105 to 115 F)
2 1/4 tsp active dry yeast
1 tsp sugar
1 tsp kosher salt
2 1/2 cups bread flour, plus more for dusting
2 tbsp unsalted butter, at room temperature
Vegetable oil for greasing
1/4 cup baking soda
Pretzel salt
INSTRUCTIONS:
1. Pour the warm water into the bowl of a stand mixer fitted with the dough hook and sprinkle in the yeast. Set aside for about five minutes until the yeast starts to foam.
2. Meanwhile, in a medium bowl, whisk together the sugar, kosher salt and bread flour. Add the flour mixture and butter to the bowl with the yeast and turn the mixer to low speed. Mix until the dough is shaggy, scraping down the sides of the bowl with a rubber spatula as needed, for one to two minutes. Increase the speed to medium and mix for six to seven minutes until the dough is smooth and elastic.
3. Lightly oil a large bowl. Shape the dough into a ball and place it in the bowl, turning the dough to coat with the oil. Cover with a damp kitchen towel and let rest in a warm place until doubled in size, for 30 to 40 minutes.
4. Line a large baking sheet with a silicone baking mat or a large piece of parchment paper (if using parchment, heavily grease it with oil).
5. Lightly dust your work surface with flour. Transfer the dough to the floured surface and punch it down to deflate it. Knead the dough for about five minutes until it is smooth and no longer sticky. Divide the dough into four equal pieces, then cut each piece into quarters to make 16 pieces total. Roll each piece of dough into a small ball, then place it on the prepared baking sheet, seam-side down, making sure to leave enough space between the rolls to allow the dough to double in size. Cut a large X about 1/4 inch deep into the top of each roll. Cover with a damp kitchen towel and set aside in a warm place for about 20 minutes until the rolls have nearly doubled in size.
6. Set one oven rack in the top position and another in the bottom position and preheat the oven to 425F. Line a baking sheet with a clean kitchen towel.
7. Bring 8 cups water to a boil in a large, deep, straight-sided skillet and stir in the baking soda. Carefully add half the rolls to the boiling water and cook for about 30 seconds, flipping halfway through. Use a slotted spoon or spider to transfer the rolls to the towel-lined baking sheet to dry for 1 to 2 minutes. Repeat with the remaining rolls. When they’ve dried, transfer all the rolls back to the silicone mat or parchment-lined baking sheet. Sprinkle the tops of the rolls generously with the pretzel salt.
8. Bake the rolls on the top rack of the oven until golden brown, for 10 to 11 minutes. Move the pan to the bottom rack and bake until the rolls are deep golden brown and cooked through, for three to four minutes more. Remove from the oven and let the rolls cool on the baking sheet while you prepare the meatballs.
Credit: Courtesy of Bodega Negra at Dream Downtown
Bodega Negra’s Churros
Serves 4
INGREDIENTS:
15 oz milk
1.5 cups butter
2 1/8 cups all purpose flour
pinch of salt
6 eggs
INSTRUCTIONS:
1. In a medium-sized pot, bring milk and butter to a boil. Add flour and salt off the stove and incorporate quickly, mixing
with a wooden spoon. Put back on the stove, and cook on medium-low heat, stirring constantly, until dough dries a little and a thin layer of dough covers the bottom of the pot.
2. Transfer to mixer and mix with a paddle until the dough cools, then add eggs, two at a time, and mix to combine before each addition. Dough should be shiny and smooth.
3. Transfer to piping bag with a large star tip and pipe a spiral on parchment paper lightly sprayed with PAM. Dough can now be refrigerated. When ready, fry at 350F until golden brown.
Credit: Courtesy of Bodega Negra at Dream Downtown
Spicy Chocolate Sauce
INGREDIENTS:
1/4 lb sugar
1/4 lb heavy cream
9 oz water
2 oz dark chocolate
4 oz cocoa powder
4 oz corn syrup
pinch of chipotle powder
INSTRUCTIONS:
1. In medium-sized pot, bring sugar, cream, and water to a boil.
2. Add dark chocolate, cocoa powder and syrup and bring to a boil again, stirring constantly.
3. Turn off heat and add chipotle. Mix to combine.
Credit: Shannon Sturgis
Mixologist Eric Ribeiro’s Cilantro Paloma
Serves 4
INGREDIENTS:
1 1/2 oz Tequila Don Julio Reposado
1 1/2 oz fresh grapefruit juice
1/2 oz fresh lime juice
1/4 oz agave syrup
10 cilantro leaves
black lava salt
INSTRUCTIONS:
1. Combine all liquid ingredients into a cocktail shaker with ice. Shake well.
2. Strain contents into a highball glass rimmed with black lava salt over fresh ice.
3. Garnish with cilantro.
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