Monday, January 30, 2012

What's in your bowl?

It's Super Bowl time. I love Super Bowl. But not because I'm so interested in clashes of titans. But because I love an excuse to get together with friends and eat lots of not so healthy food that I get to cook.

Most of the time I do focus on all the good things. This one day a year I succumb to a baser instinct and go big time for carbs, meaty stuff and things that comfort.

Here's my plan for Super Bowl 2012.....

    Snack: Sausage bread and crispy fried lamb polpette with tomato jam-----
      Chili seasoned corn dip with vegetable crudites----
                     A big bowl of grapes---- 

Pretzel bites

Tomato soup and grilled cheese

  Homemade pretzel bites with honey mustard cream---
Roasted tomato soup and grilled cheese---

                           Dinner:  Beef goulash, noodles, Auntie Florence's zucchini casserole
  Dessert: assorted puddings---minted chocolate, mango panna cotta,
                                                       caramel budino
               Milk and cookie shots

Caramel budino
Milk and cookies

Here's the recipe for the polpette....(makes about 24)

  • 1# ground lamb (shoulder)
  • 1/2# sweet Italian sausage (removed from its casing)
  • 1/2 cup day old bread, crumbled (no crust)
  • 1/2 cup freshly grated Parmesan
  • 1 cup whole milk
  • 2 large eggs
  • 4 teaspoons unsalted butter
  • 1 large clove garlic, minced
  • 1 teaspoon cumin
  • 2 tablespoons flat leaf parsley, coarsely chopped
  • 2 teaspoons Kosher salt
  • freshly ground black pepper to taste
  • unseasoned bread crumbs for dredging
  • Canola or vegetable oil for frying 

  • Soak the bread in the milk. Let it sit for 5-10 minutes
  • Mix the meats together with a fork
  • Add the soaked bread, grated Parmesan, 2 eggs, butter, garlic, chopped parsley, salt and black pepper.
  • Mix well with a fork or use your very clean hands. Do not over work the meats.
  • Form the mixture into meatballs about 1 1/2 inches round. 
  • Dredge the meatballs in the breadcrumbs.
  • Fry in a shallow pan over medium heat until nicely browned. About 5-7 minutes.
  • Drain on paper towels before serving.
Serve hot or at room temperature.



1 comment:

  1. I don't believe I've ever eaten Polpette. It looks delicious! And pretty easy to make. And anything with lamb is a winner in my book. Great recipe - thanks.