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She’s written about food, art and science for publications including the Smithsonian, Lucky Peach, and the Washington Post's pet blog. When she’s not taste testing sourdough bread to find the Bay Area’s best loaf, you can find her on Twitter \u003ca href=\"https://twitter.com/shelbylpope\">@shelbylpope\u003c/a> or at \u003ca href=\"https://shelbypope.com/\" target=\"_blank\">shelbypope.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twitter":"shelbylpope","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Shelby Pope | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/f0bc7c2dc7ea404f67cbf922a5393d8a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/shelbypope"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_124794":{"type":"posts","id":"bayareabites_124794","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124794","score":null,"sort":[1517441454000]},"guestAuthors":[],"slug":"looking-for-winning-snacks-for-the-super-bowl-rock-your-game-with-these-indulgent-classics","title":"Looking for Winning Snacks for the Super Bowl? Rock Your Game with these Indulgent Classics!","publishDate":1517441454,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Looking for winning snacks for the Super Bowl? Rock your game with these indulgent classics (which all go really well with beer!). From homemade meatball sandwiches to smoky-spicy chicken wings and over-the-top steak fajita nachos to slow-cooker BBQ pulled pork tacos and mac and cheese made from scratch, you can’t lose with these recipes.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/01/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone/\">\u003cstrong>Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone\u003c/strong>\u003c/a>\u003cbr>\nStuffed with homemade meatballs, tangy sauce, and melty Provolone, this is one hefty sandwich that is sure to please your game day crowd.\u003c/p>\n\u003cfigure id=\"attachment_124824\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/01/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/meatball-sandwich-final-1.jpg\" alt=\"Homemade Meatball Sandwiches with Provolone\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-124824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Meatball Sandwiches with Provolone \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-buttermilk-chicken-fried-chicken-fingers/\">\u003cstrong>Get Your Super Bowl On: Buttermilk Chicken Fried Chicken Fingers\u003c/strong>\u003c/a>\u003cbr>\nNeed a great recipe for the Big Game this weekend? This Texas classic with a twist will be a sure winner!\u003c/p>\n\u003cfigure id=\"attachment_124801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-buttermilk-chicken-fried-chicken-fingers/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chicken-fingers-final.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-vietnamese-pork-meatballs-with-sweet-tangy-garlic-dipping-sauce/\">\u003cstrong>Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003c/strong>\u003c/a>\u003cbr>\nIf you want a meatball that explodes with flavor when you bite in, look no further than these little porky gems.\u003c/p>\n\u003cfigure id=\"attachment_124805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-vietnamese-pork-meatballs-with-sweet-tangy-garlic-dipping-sauce/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/meatballs-final-dip.jpg\" alt=\"Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/02/get-your-super-bowl-on-homemade-mac-and-cheese-please/\">\u003cstrong>Get Your Comfort Food On: Homemade Mac and Cheese, Please!\u003c/strong>\u003c/a>\u003cbr>\nThe ultimate comfort food recipe made easily from scratch. \u003c/p>\n\u003cfigure id=\"attachment_124825\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/02/get-your-super-bowl-on-homemade-mac-and-cheese-please/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/macheese-final-spoon.jpg\" alt=\"Homemade Mac and Cheese, Please!\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-124825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Mac and Cheese, Please! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a>\u003cbr>\nPiled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.\u003c/p>\n\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Steak Fajita Nachos with Chile con Queso (Wendy Goodfriend)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party\u003c/strong>\u003c/a>\u003cbr>\nRich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.\u003c/p>\n\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip (Wendy Goodfriend)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday\u003c/strong>\u003c/a>\u003cbr>\nHere’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Cooker BBQ Pulled Pork Tacos (Wendy Goodfriend)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a>\u003cbr>\nCrisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!\u003c/p>\n\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finger-Licking, Crispy Spicy Chipotle Buffalo Wings (Wendy Goodfriend)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/06/get-your-super-bowl-on-moms-chicken-and-veggie-eggrolls/\">\u003cstrong>Get Your Super Bowl On: Mom’s Chicken and Veggie Eggrolls\u003c/strong>\u003c/a>\u003cbr>\nHomemade eggrolls? Yes you can.\u003c/p>\n\u003cfigure id=\"attachment_124814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/06/get-your-super-bowl-on-moms-chicken-and-veggie-eggrolls/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/eggrolls-finish4.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mom’s Chicken and Veggie Eggrolls\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beyond Beer:\u003c/strong> Keeping with the Tex-Mex spirit here are a couple of sporty margarita cocktail recipes from \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jerryjamesstone/\">Jerry James Stone\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>\u003cbr>\nInstead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with. \u003c/p>\n\u003cfigure id=\"attachment_92517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\" alt=\"Roasted Grapefruit & Habanero Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"751\" class=\"size-full wp-image-92517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Grapefruit & Habanero Margarita (Jerry James Stone)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>\u003cbr>\nThis little gem comes from one of my many trips to Texas. Austin, Texas to be specific.\u003c/p>\n\u003cfigure id=\"attachment_92520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\" alt=\"Frosty Mexican Bulldog Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frosty Mexican Bulldog Margarita (Jerry James Stone)\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":" From homemade meatball sandwiches to smoky-spicy chicken wings and over-the-top steak fajita nachos to slow-cooker BBQ pulled pork tacos and mac and cheese made from scratch, you can’t lose with these recipes.","status":"publish","parent":0,"modified":1547229362,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":556},"headData":{"title":"Looking for Winning Snacks for the Super Bowl? Rock Your Game with these Indulgent Classics! | KQED","description":" From homemade meatball sandwiches to smoky-spicy chicken wings and over-the-top steak fajita nachos to slow-cooker BBQ pulled pork tacos and mac and cheese made from scratch, you can’t lose with these recipes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Looking for Winning Snacks for the Super Bowl? Rock Your Game with these Indulgent Classics!","datePublished":"2018-01-31T23:30:54.000Z","dateModified":"2019-01-11T17:56:02.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"124794 https://ww2.kqed.org/bayareabites/?p=124794","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/31/looking-for-winning-snacks-for-the-super-bowl-rock-your-game-with-these-indulgent-classics/","disqusTitle":"Looking for Winning Snacks for the Super Bowl? Rock Your Game with these Indulgent Classics!","source":"Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/","path":"/bayareabites/124794/looking-for-winning-snacks-for-the-super-bowl-rock-your-game-with-these-indulgent-classics","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Looking for winning snacks for the Super Bowl? Rock your game with these indulgent classics (which all go really well with beer!). From homemade meatball sandwiches to smoky-spicy chicken wings and over-the-top steak fajita nachos to slow-cooker BBQ pulled pork tacos and mac and cheese made from scratch, you can’t lose with these recipes.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/01/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone/\">\u003cstrong>Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone\u003c/strong>\u003c/a>\u003cbr>\nStuffed with homemade meatballs, tangy sauce, and melty Provolone, this is one hefty sandwich that is sure to please your game day crowd.\u003c/p>\n\u003cfigure id=\"attachment_124824\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/01/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/meatball-sandwich-final-1.jpg\" alt=\"Homemade Meatball Sandwiches with Provolone\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-124824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatball-sandwich-final-1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Meatball Sandwiches with Provolone \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-buttermilk-chicken-fried-chicken-fingers/\">\u003cstrong>Get Your Super Bowl On: Buttermilk Chicken Fried Chicken Fingers\u003c/strong>\u003c/a>\u003cbr>\nNeed a great recipe for the Big Game this weekend? This Texas classic with a twist will be a sure winner!\u003c/p>\n\u003cfigure id=\"attachment_124801\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-buttermilk-chicken-fried-chicken-fingers/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/chicken-fingers-final.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124801\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/chicken-fingers-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-vietnamese-pork-meatballs-with-sweet-tangy-garlic-dipping-sauce/\">\u003cstrong>Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003c/strong>\u003c/a>\u003cbr>\nIf you want a meatball that explodes with flavor when you bite in, look no further than these little porky gems.\u003c/p>\n\u003cfigure id=\"attachment_124805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-vietnamese-pork-meatballs-with-sweet-tangy-garlic-dipping-sauce/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/meatballs-final-dip.jpg\" alt=\"Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/meatballs-final-dip-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/02/get-your-super-bowl-on-homemade-mac-and-cheese-please/\">\u003cstrong>Get Your Comfort Food On: Homemade Mac and Cheese, Please!\u003c/strong>\u003c/a>\u003cbr>\nThe ultimate comfort food recipe made easily from scratch. \u003c/p>\n\u003cfigure id=\"attachment_124825\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/02/get-your-super-bowl-on-homemade-mac-and-cheese-please/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/macheese-final-spoon.jpg\" alt=\"Homemade Mac and Cheese, Please!\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-124825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/macheese-final-spoon-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homemade Mac and Cheese, Please! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a>\u003cbr>\nPiled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.\u003c/p>\n\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92438\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Steak Fajita Nachos with Chile con Queso (Wendy Goodfriend)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party\u003c/strong>\u003c/a>\u003cbr>\nRich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.\u003c/p>\n\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92399\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tex-Mex Chile Con Queso Dip (Wendy Goodfriend)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday\u003c/strong>\u003c/a>\u003cbr>\nHere’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slow-Cooker BBQ Pulled Pork Tacos (Wendy Goodfriend)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a>\u003cbr>\nCrisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!\u003c/p>\n\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Finger-Licking, Crispy Spicy Chipotle Buffalo Wings (Wendy Goodfriend)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/06/get-your-super-bowl-on-moms-chicken-and-veggie-eggrolls/\">\u003cstrong>Get Your Super Bowl On: Mom’s Chicken and Veggie Eggrolls\u003c/strong>\u003c/a>\u003cbr>\nHomemade eggrolls? Yes you can.\u003c/p>\n\u003cfigure id=\"attachment_124814\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/02/06/get-your-super-bowl-on-moms-chicken-and-veggie-eggrolls/\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/eggrolls-finish4.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-124814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/eggrolls-finish4-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mom’s Chicken and Veggie Eggrolls\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beyond Beer:\u003c/strong> Keeping with the Tex-Mex spirit here are a couple of sporty margarita cocktail recipes from \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jerryjamesstone/\">Jerry James Stone\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>\u003cbr>\nInstead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with. \u003c/p>\n\u003cfigure id=\"attachment_92517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\" alt=\"Roasted Grapefruit & Habanero Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"751\" class=\"size-full wp-image-92517\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Grapefruit & Habanero Margarita (Jerry James Stone)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>\u003cbr>\nThis little gem comes from one of my many trips to Texas. Austin, Texas to be specific.\u003c/p>\n\u003cfigure id=\"attachment_92520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\" alt=\"Frosty Mexican Bulldog Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92520\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Frosty Mexican Bulldog Margarita (Jerry James Stone)\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124794/looking-for-winning-snacks-for-the-super-bowl-rock-your-game-with-these-indulgent-classics","authors":["5015","5014"],"categories":["bayareabites_11028","bayareabites_13746","bayareabites_1763","bayareabites_12","bayareabites_4"],"tags":["bayareabites_13419","bayareabites_14738","bayareabites_3381"],"featImg":"bayareabites_124823","label":"source_bayareabites_124794"},"bayareabites_115036":{"type":"posts","id":"bayareabites_115036","meta":{"index":"posts_1591205157","site":"bayareabites","id":"115036","score":null,"sort":[1486155787000]},"guestAuthors":[],"slug":"budweisers-super-bowl-ad-about-immigration-reverberates-in-more-ways-than-one","title":"Budweiser's Super Bowl Ad About Immigration Reverberates In More Ways Than One","publishDate":1486155787,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\"You don't look like you're from around here,\" a young Adolphus Busch is told as he arrives in America from Germany to pursue his dream of making beer. So begins Budweiser's new Super Bowl ad, released earlier this week into an ongoing political maelstrom over immigration.\u003c/p>\n\u003cp>The ad depicts the company's founder trudging through swamps and mud, surviving a steamboat fire and being greeted with outright hostility before getting to St. Louis and meeting Eberhard Anheuser — i.e., the Anheuser in Anheuser-Busch. Despite the beer giant's protestations that the ad is not political, it has hit a nerve among conservatives for taking a seemingly pro-immigrant stance at a time of widespread protests against President Trump's ban on travelers from seven Muslim-majority nations.\u003c/p>\n\u003cp>But lost in all the brouhaha is the true story of the 19th-century German immigrants behind the rise of American brewing.\u003c/p>\n\u003cp>First, let's start with a little historical nitpicking with that ad. Historian Maureen Ogle, author of \u003cem>Ambitious Brew: The Story of American Beer,\u003c/em> says that when Busch arrived in St. Louis, Mo., he didn't just run into Eberhard Anheuser — he married his daughter and took over the small brewery that Anheuser, a prosperous soap-maker, had acquired.\u003c/p>\n\u003cp>Also, neither Anheuser nor Busch was the source of the original Budweiser. Ogle says the Bud brand was started by one of Busch's friends, Carl Conrad. Busch eventually bought Budweiser from Conrad — but that happened in the 1880s, long after he'd already become a successful brewer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But there's one thing in the Budweiser ad that rings true to history: the anti-German immigrant hostility that Busch is depicted enduring on the streets. \"Go back home!\" a man tells him angrily.\u003c/p>\n\u003cp>While we don't know if Busch himself ever walked through such hostile crowds, Ogle says the 1850s were certainly an era marked by \"xenophobic turmoil.\"\u003c/p>\n\u003cp>Busch was part of a large wave of German immigrants, including Frederick Miller and Frederick Pabst, who helped build American brewing in the mid-1800s. The still-new nation was in the middle of a great debate over what it meant to be an American. And it was seeing a huge influx of immigrants — not just from Germany, but Ireland, too.\u003c/p>\n\u003cp>\"Both the Irish and Germans came from cultures where alcohol was a respectable habit,\" says Ogle.\u003c/p>\n\u003cp>Many native-born Americans were worried about how all those newcomers, and their customs, would affect national identity, Ogle says. That's partly what gave rise to the temperance movement. It wasn't just about condemning alcohol, it was about defining the moral character of America.\u003c/p>\n\u003cp>\"That was a serious culture clash,\" Ogle says. \"And it did fuel a really strong prohibition movement.\"\u003c/p>\n\u003cp>Many Germans who came over set up beer halls in towns with large German enclaves, like St. Louis, Cincinnati and Milwaukee.\u003c/p>\n\u003cp>\"Americans thought of it as disreputable — only low-class people drank,\" Ogle says. \"If you went into a tavern, you were going into the seventh circle of hell.\"\u003c/p>\n\u003cp>This was the 1840s and '50s, when America was still debating the great question of slavery, and whether to legalize it outside the South. Ogle says many working-class whites in the North who organized against the expansion of slavery did so, in part, out of fear that they'd be competing for low-skill jobs. These working-class whites were anti-immigrant for the same reasons, she says.\u003c/p>\n\u003cp>\"There were pitched battles in the streets where people were saying, 'You don't belong here. Go home. We don't want any more immigrants, ' \" Ogle says.\u003c/p>\n\u003cp>The Republican Party was born in Wisconsin in this climate, she says, to combat the expansion of slavery into the western territories, but also as a way for German immigrants to stand up for themselves.\u003c/p>\n\u003cp>\"In Milwaukee [the Republican Party] was made up of German immigrants who were determined to protect immigrant rights and who wanted to end slavery,\" she says.\u003c/p>\n\u003cp>As for Busch, he became an American citizen and was extremely proud of it, Ogle says. He died before the start of World War I — when anti-German sentiment became rampant in the U.S. His wife, Lilly Anheuser Busch, suffered a terrible indignity. Suspected of being a German spy, she was forced to undergo a full-body exam — body cavities included — by order of the attorney general on her way back from visiting relatives in Germany. And his family was denounced in newspapers as un-American, their loyalties to the nation openly questioned.\u003c/p>\n\u003cp>One other thing to note: Many of those German immigrants of the mid-19th century were essentially refugees. They were fleeing constant warfare in Europe and came to America in search of stability.\u003c/p>\n\u003cp>So while Budweiser's ad represents a glowing representation of the American Dream, the truth is more complicated and, in fact, reflects a history of immigration that reverberates today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Right now a little history is valuable for just about everything,\" Ogle says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Despite taking some historical liberties, Bud's new ad about its founder gets some things right — like the hostility toward new immigrants and suspicion of their un-American ways (like drinking).","status":"publish","parent":0,"modified":1486155787,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":849},"headData":{"title":"Budweiser's Super Bowl Ad About Immigration Reverberates In More Ways Than One | KQED","description":"Despite taking some historical liberties, Bud's new ad about its founder gets some things right — like the hostility toward new immigrants and suspicion of their un-American ways (like drinking).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Budweiser's Super Bowl Ad About Immigration Reverberates In More Ways Than One","datePublished":"2017-02-03T21:03:07.000Z","dateModified":"2017-02-03T21:03:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"115036 https://ww2.kqed.org/bayareabites/?p=115036","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/03/budweisers-super-bowl-ad-about-immigration-reverberates-in-more-ways-than-one/","disqusTitle":"Budweiser's Super Bowl Ad About Immigration Reverberates In More Ways Than One","videoEmbed":"https://youtu.be/HtBZvl7dIu4","source":"Marketing, Advertising & Labeling","sourceUrl":"https://ww2.kqed.org/bayareabites/category/marketing-and-advertising/","nprByline":"Maria Godoy, NPR Food","nprImageAgency":"Budweiser via YouTube/ Screenshot by NPR","nprStoryId":"513263766","nprApiLink":"http://api.npr.org/query?id=513263766&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/02/03/513263766/budweiser-s-super-bowl-ad-misses-the-real-timelier-story-about-immigrants-and-be?ft=nprml&f=513263766","nprRetrievedStory":"1","nprPubDate":"Fri, 03 Feb 2017 15:41:00 -0500","nprStoryDate":"Fri, 03 Feb 2017 13:44:00 -0500","nprLastModifiedDate":"Fri, 03 Feb 2017 15:41:43 -0500","path":"/bayareabites/115036/budweisers-super-bowl-ad-about-immigration-reverberates-in-more-ways-than-one","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"You don't look like you're from around here,\" a young Adolphus Busch is told as he arrives in America from Germany to pursue his dream of making beer. So begins Budweiser's new Super Bowl ad, released earlier this week into an ongoing political maelstrom over immigration.\u003c/p>\n\u003cp>The ad depicts the company's founder trudging through swamps and mud, surviving a steamboat fire and being greeted with outright hostility before getting to St. Louis and meeting Eberhard Anheuser — i.e., the Anheuser in Anheuser-Busch. Despite the beer giant's protestations that the ad is not political, it has hit a nerve among conservatives for taking a seemingly pro-immigrant stance at a time of widespread protests against President Trump's ban on travelers from seven Muslim-majority nations.\u003c/p>\n\u003cp>But lost in all the brouhaha is the true story of the 19th-century German immigrants behind the rise of American brewing.\u003c/p>\n\u003cp>First, let's start with a little historical nitpicking with that ad. Historian Maureen Ogle, author of \u003cem>Ambitious Brew: The Story of American Beer,\u003c/em> says that when Busch arrived in St. Louis, Mo., he didn't just run into Eberhard Anheuser — he married his daughter and took over the small brewery that Anheuser, a prosperous soap-maker, had acquired.\u003c/p>\n\u003cp>Also, neither Anheuser nor Busch was the source of the original Budweiser. Ogle says the Bud brand was started by one of Busch's friends, Carl Conrad. Busch eventually bought Budweiser from Conrad — but that happened in the 1880s, long after he'd already become a successful brewer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But there's one thing in the Budweiser ad that rings true to history: the anti-German immigrant hostility that Busch is depicted enduring on the streets. \"Go back home!\" a man tells him angrily.\u003c/p>\n\u003cp>While we don't know if Busch himself ever walked through such hostile crowds, Ogle says the 1850s were certainly an era marked by \"xenophobic turmoil.\"\u003c/p>\n\u003cp>Busch was part of a large wave of German immigrants, including Frederick Miller and Frederick Pabst, who helped build American brewing in the mid-1800s. The still-new nation was in the middle of a great debate over what it meant to be an American. And it was seeing a huge influx of immigrants — not just from Germany, but Ireland, too.\u003c/p>\n\u003cp>\"Both the Irish and Germans came from cultures where alcohol was a respectable habit,\" says Ogle.\u003c/p>\n\u003cp>Many native-born Americans were worried about how all those newcomers, and their customs, would affect national identity, Ogle says. That's partly what gave rise to the temperance movement. It wasn't just about condemning alcohol, it was about defining the moral character of America.\u003c/p>\n\u003cp>\"That was a serious culture clash,\" Ogle says. \"And it did fuel a really strong prohibition movement.\"\u003c/p>\n\u003cp>Many Germans who came over set up beer halls in towns with large German enclaves, like St. Louis, Cincinnati and Milwaukee.\u003c/p>\n\u003cp>\"Americans thought of it as disreputable — only low-class people drank,\" Ogle says. \"If you went into a tavern, you were going into the seventh circle of hell.\"\u003c/p>\n\u003cp>This was the 1840s and '50s, when America was still debating the great question of slavery, and whether to legalize it outside the South. Ogle says many working-class whites in the North who organized against the expansion of slavery did so, in part, out of fear that they'd be competing for low-skill jobs. These working-class whites were anti-immigrant for the same reasons, she says.\u003c/p>\n\u003cp>\"There were pitched battles in the streets where people were saying, 'You don't belong here. Go home. We don't want any more immigrants, ' \" Ogle says.\u003c/p>\n\u003cp>The Republican Party was born in Wisconsin in this climate, she says, to combat the expansion of slavery into the western territories, but also as a way for German immigrants to stand up for themselves.\u003c/p>\n\u003cp>\"In Milwaukee [the Republican Party] was made up of German immigrants who were determined to protect immigrant rights and who wanted to end slavery,\" she says.\u003c/p>\n\u003cp>As for Busch, he became an American citizen and was extremely proud of it, Ogle says. He died before the start of World War I — when anti-German sentiment became rampant in the U.S. His wife, Lilly Anheuser Busch, suffered a terrible indignity. Suspected of being a German spy, she was forced to undergo a full-body exam — body cavities included — by order of the attorney general on her way back from visiting relatives in Germany. And his family was denounced in newspapers as un-American, their loyalties to the nation openly questioned.\u003c/p>\n\u003cp>One other thing to note: Many of those German immigrants of the mid-19th century were essentially refugees. They were fleeing constant warfare in Europe and came to America in search of stability.\u003c/p>\n\u003cp>So while Budweiser's ad represents a glowing representation of the American Dream, the truth is more complicated and, in fact, reflects a history of immigration that reverberates today.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\"Right now a little history is valuable for just about everything,\" Ogle says.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/115036/budweisers-super-bowl-ad-about-immigration-reverberates-in-more-ways-than-one","authors":["byline_bayareabites_115036"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_12555","bayareabites_2035","bayareabites_1593","bayareabites_316"],"tags":["bayareabites_13025","bayareabites_14177","bayareabites_3381"],"featImg":"bayareabites_115037","label":"source_bayareabites_115036"},"bayareabites_114933":{"type":"posts","id":"bayareabites_114933","meta":{"index":"posts_1591205157","site":"bayareabites","id":"114933","score":null,"sort":[1485968641000]},"guestAuthors":[],"slug":"get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone","title":"Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone","publishDate":1485968641,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When I first moved to Oakland back in 1994, I discovered and immediately fell in love with a tiny little Italian deli called Genova. This place was the real deal: guys and gals behind the counter who had already been working there for countless years, the best Italian sub sandwiches I’ve ever eaten on the west coast (to this day!), and those fried artichoke balls! They moved to a larger location a few years later, but the food never changed in all the years I frequented the shop. Prosciutto and fresh mozzarella with pesto, pillowy focaccia, fresh pastas and raviolis, and meatball sandwiches. Oh, the meatball sandwiches…always a decadent treat, stuffed full of their tender homemade meatballs and dripping with sauce. Definitely, a sandwich meant to share, and to eat immediately. To my complete devastation, after being open for 90 delicious years, \u003ca href=\"http://www.berkeleyside.com/2016/05/02/photos-final-orders-at-oaklands-genova-delicatessen/\" target=\"_blank\">Genova Deli closed in 2016\u003c/a>. Along with the legions of fans that Genova fed for so long, I was heartbroken. \u003c/p>\n\u003cp>Every time I see or think of a meatball sandwich, I always recall Genova’s hefty version. It was the gold standard. Even though it would be impossible to recreate (there was something about getting it there that you can never replace), I can certainly come close. \u003c/p>\n\u003cp>A good meatball sandwich starts with tender, homemade meatballs that are simmered a good long time in a great marinara sauce. I also add a bit of ricotta to the meatball mixture when I make meatballs, which adds moisture and richness.\u003c/p>\n\u003cfigure id=\"attachment_114969\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ricotta.jpg\" alt=\"Adding ricotta cheese to the meatball mixture adds moisture and richness.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Adding ricotta cheese to the meatball mixture adds moisture and richness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also use fresh white bread crumbs in my meatballs to add tenderness and to help hold them together. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To make fresh bread crumbs, start with a loaf or slices of your favorite white bread or buns. Use something good quality, don’t just grab a squishy loaf of Wonder bread or other highly processed, sugar-laden bread off the supermarket shelf. Trim off the crust if it’s crunchy. In the bowl of a food processor, pulse the bread to crumbs. You can store them in a zippered plastic freezer bag for up to 6 months and just pull them out as you need them. Also, whenever you have bits of stale bread lying around, don’t throw it in the compost, just toss it into the food processor, make some crumbs, and add it to your crumb freezer bag. \u003c/p>\n\u003cp>Once you make the meatballs, they should simmer for a while in a snappy tomato marinara sauce. Just use your favorite one, whether it’s homemade or a jar from the market. You want to simmer them long enough that the sauce gets that meaty flavor.\u003c/p>\n\u003cfigure id=\"attachment_114965\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg\" alt=\"Meatballs simmering in tomato sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meatballs simmering in tomato sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Choose your buns wisely. The ideal bun is a soft, white submarine roll, but honestly, you can use whatever bun you like, but opt for a decent quality one. I like to hollow out the top of the bun so the meatballs sit nicely inside with plenty of sauce. I line the bottom of the bun with slices of provolone so that when you add the meatballs it gets nice and melty. Then a sprinkle of freshly grated Parmesan and some chopped parsley to make it pretty. And there you have it. \u003c/p>\n\u003cp>If you are cooking for a crowd (these are great for game day!), you can double the meatball recipe and just set out a bunch of rolls. Make these as big or small as you like, I usually can only eat about half a sandwich, but I’m pretty sure my husband would happily devour a whole one.\u003c/p>\n\u003cp>I kept the meatball recipe separate so that you can use it anytime you want, not just for sandwiches. Top spaghetti with the meatballs and sauce, or slice up the meatballs and top a homemade pizza. Or if you want a healthier version, forgo the bread rolls or pasta and top sautéed chard, kale, or spinach with the meatballs and sauce. \u003c/p>\n\u003cfigure id=\"attachment_114953\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-cheese.jpg\" alt=\"Garnish meatballs with freshly grated Parmesan cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish meatballs with freshly grated Parmesan cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Meatball Sandwiches\n\u003c/h2>\u003cp>\u003cem>Makes 5 to 8 sandwiches\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1 lb ground beef\u003c/li>\n\u003cli>1/2 lb ground pork\u003c/li>\n\u003cli>¼ cup finely chopped yellow onion\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs (see Note above)\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground fennel\u003c/li>\n\u003cli>1/2 tsp dried Italian oregano, crumbled\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>About 4 cups of your favorite tomato sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>5 to 8 soft, crusty sweet Italian rolls\u003c/li>\n\u003cli>5 to 8 oz thinly sliced Provolone cheese\u003c/li>\n\u003cli>Freshly grated Parmesan cheese, for garnish (optional)\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf Italian parsley, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425°F. Oil a large, rimmed baking sheet.\u003c/li>\n\u003cli>In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. Mix gently with your hands until the ingredients are combined. Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_114956\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ingredients.jpg\" alt=\"In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114957\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-mix.jpg\" alt=\"Mix gently with your hands until the ingredients are combined.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mix gently with your hands until the ingredients are combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114955\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-form1.jpg\" alt=\"Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\u003c/li>\n\u003cfigure id=\"attachment_114973\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-browned-turn.jpg\" alt=\"Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like).\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114964\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg\" alt=\"Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the sandwiches, split the rolls, and roughly hollow out the top. Line the bottom of each roll with 1 oz Provolone, cutting to fit. Top with 3 or 4 meatballs, along with some of the sauce. Garnish with grated Parmesan and parsley, if you like, then place the top of the roll over the meatballs. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114950\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg\" alt=\"To make the sandwiches, split the rolls, and roughly hollow out the top.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To make the sandwiches, split the rolls, and roughly hollow out the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114951\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread.jpg\" alt=\"Line the bottom of each roll with 1 oz Provolone, cutting to fit.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Line the bottom of each roll with 1 oz Provolone, cutting to fit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114959\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-open-face.jpg\" alt=\"Top with 3 or 4 meatballs, along with some of the sauce. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Top with 3 or 4 meatballs, along with some of the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114962\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg\" alt=\"Garnish with grated Parmesan and parsley\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with grated Parmesan and parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_114947\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg\" alt=\"Homemade Meatball Sandwiches with Provolone\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Meatball Sandwich with Provolone ready to eat and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Stuffed with homemade meatballs, tangy sauce, and melty Provolone, this is one hefty sandwich that is sure to please your game day crowd.","status":"publish","parent":0,"modified":1547239181,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":1141},"headData":{"title":"Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone | KQED","description":"Stuffed with homemade meatballs, tangy sauce, and melty Provolone, this is one hefty sandwich that is sure to please your game day crowd.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone","datePublished":"2017-02-01T17:04:01.000Z","dateModified":"2019-01-11T20:39:41.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"114933 https://ww2.kqed.org/bayareabites/?p=114933","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/02/01/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone/","disqusTitle":"Get Your Super Bowl On: Homemade Meatball Sandwiches with Provolone","videoEmbed":"https://youtu.be/d6IWI50d7_M","source":"Seasonal Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/category/recipes/seasonal-recipes/","path":"/bayareabites/114933/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Video recipe by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>When I first moved to Oakland back in 1994, I discovered and immediately fell in love with a tiny little Italian deli called Genova. This place was the real deal: guys and gals behind the counter who had already been working there for countless years, the best Italian sub sandwiches I’ve ever eaten on the west coast (to this day!), and those fried artichoke balls! They moved to a larger location a few years later, but the food never changed in all the years I frequented the shop. Prosciutto and fresh mozzarella with pesto, pillowy focaccia, fresh pastas and raviolis, and meatball sandwiches. Oh, the meatball sandwiches…always a decadent treat, stuffed full of their tender homemade meatballs and dripping with sauce. Definitely, a sandwich meant to share, and to eat immediately. To my complete devastation, after being open for 90 delicious years, \u003ca href=\"http://www.berkeleyside.com/2016/05/02/photos-final-orders-at-oaklands-genova-delicatessen/\" target=\"_blank\">Genova Deli closed in 2016\u003c/a>. Along with the legions of fans that Genova fed for so long, I was heartbroken. \u003c/p>\n\u003cp>Every time I see or think of a meatball sandwich, I always recall Genova’s hefty version. It was the gold standard. Even though it would be impossible to recreate (there was something about getting it there that you can never replace), I can certainly come close. \u003c/p>\n\u003cp>A good meatball sandwich starts with tender, homemade meatballs that are simmered a good long time in a great marinara sauce. I also add a bit of ricotta to the meatball mixture when I make meatballs, which adds moisture and richness.\u003c/p>\n\u003cfigure id=\"attachment_114969\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ricotta.jpg\" alt=\"Adding ricotta cheese to the meatball mixture adds moisture and richness.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114969\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ricotta-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Adding ricotta cheese to the meatball mixture adds moisture and richness. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also use fresh white bread crumbs in my meatballs to add tenderness and to help hold them together. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To make fresh bread crumbs, start with a loaf or slices of your favorite white bread or buns. Use something good quality, don’t just grab a squishy loaf of Wonder bread or other highly processed, sugar-laden bread off the supermarket shelf. Trim off the crust if it’s crunchy. In the bowl of a food processor, pulse the bread to crumbs. You can store them in a zippered plastic freezer bag for up to 6 months and just pull them out as you need them. Also, whenever you have bits of stale bread lying around, don’t throw it in the compost, just toss it into the food processor, make some crumbs, and add it to your crumb freezer bag. \u003c/p>\n\u003cp>Once you make the meatballs, they should simmer for a while in a snappy tomato marinara sauce. Just use your favorite one, whether it’s homemade or a jar from the market. You want to simmer them long enough that the sauce gets that meaty flavor.\u003c/p>\n\u003cfigure id=\"attachment_114965\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg\" alt=\"Meatballs simmering in tomato sauce.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114965\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-stove-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Meatballs simmering in tomato sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Choose your buns wisely. The ideal bun is a soft, white submarine roll, but honestly, you can use whatever bun you like, but opt for a decent quality one. I like to hollow out the top of the bun so the meatballs sit nicely inside with plenty of sauce. I line the bottom of the bun with slices of provolone so that when you add the meatballs it gets nice and melty. Then a sprinkle of freshly grated Parmesan and some chopped parsley to make it pretty. And there you have it. \u003c/p>\n\u003cp>If you are cooking for a crowd (these are great for game day!), you can double the meatball recipe and just set out a bunch of rolls. Make these as big or small as you like, I usually can only eat about half a sandwich, but I’m pretty sure my husband would happily devour a whole one.\u003c/p>\n\u003cp>I kept the meatball recipe separate so that you can use it anytime you want, not just for sandwiches. Top spaghetti with the meatballs and sauce, or slice up the meatballs and top a homemade pizza. Or if you want a healthier version, forgo the bread rolls or pasta and top sautéed chard, kale, or spinach with the meatballs and sauce. \u003c/p>\n\u003cfigure id=\"attachment_114953\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-cheese.jpg\" alt=\"Garnish meatballs with freshly grated Parmesan cheese.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114953\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish meatballs with freshly grated Parmesan cheese. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Meatball Sandwiches\n\u003c/h2>\u003cp>\u003cem>Makes 5 to 8 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1 lb ground beef\u003c/li>\n\u003cli>1/2 lb ground pork\u003c/li>\n\u003cli>¼ cup finely chopped yellow onion\u003c/li>\n\u003cli>2 large eggs, lightly beaten\u003c/li>\n\u003cli>1/2 cup ricotta cheese\u003c/li>\n\u003cli>1 1/2 cups fresh bread crumbs (see Note above)\u003c/li>\n\u003cli>1½ tsp kosher salt\u003c/li>\n\u003cli>1/2 tsp ground fennel\u003c/li>\n\u003cli>1/2 tsp dried Italian oregano, crumbled\u003c/li>\n\u003cli>Olive oil\u003c/li>\n\u003cli>About 4 cups of your favorite tomato sauce\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>5 to 8 soft, crusty sweet Italian rolls\u003c/li>\n\u003cli>5 to 8 oz thinly sliced Provolone cheese\u003c/li>\n\u003cli>Freshly grated Parmesan cheese, for garnish (optional)\u003c/li>\n\u003cli>Finely chopped fresh flat-leaf Italian parsley, for garnish (optional)\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Preheat the oven to 425°F. Oil a large, rimmed baking sheet.\u003c/li>\n\u003cli>In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. Mix gently with your hands until the ingredients are combined. Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\u003c/li>\n\u003cfigure id=\"attachment_114956\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-ingredients.jpg\" alt=\"In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, add the beef, pork, eggs, ricotta, bread crumbs, salt, fennel, and oregano. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114957\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-mix.jpg\" alt=\"Mix gently with your hands until the ingredients are combined.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-mix-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Mix gently with your hands until the ingredients are combined. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114955\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-form1.jpg\" alt=\"Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-form1-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Shape into meatballs, each about 1-inch in diameter; you should end up with about 20 meatballs. Transfer the meatballs to the baking sheet. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\u003c/li>\n\u003cfigure id=\"attachment_114973\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-browned-turn.jpg\" alt=\"Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like).\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114973\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-browned-turn-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Roast the meatballs in the oven for about 20 minutes, until browned (you can turn once if you like). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114964\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg\" alt=\"Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sauce-cooked-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Add the meatballs to the sauce and simmer gently for about 30 minutes to an hour, until tender and the sauce is infused with the meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>To make the sandwiches, split the rolls, and roughly hollow out the top. Line the bottom of each roll with 1 oz Provolone, cutting to fit. Top with 3 or 4 meatballs, along with some of the sauce. Garnish with grated Parmesan and parsley, if you like, then place the top of the roll over the meatballs. Serve at once.\u003c/li>\n\u003cfigure id=\"attachment_114950\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg\" alt=\"To make the sandwiches, split the rolls, and roughly hollow out the top.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114950\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-dig-out-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">To make the sandwiches, split the rolls, and roughly hollow out the top. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114951\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-bread.jpg\" alt=\"Line the bottom of each roll with 1 oz Provolone, cutting to fit.\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114951\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-bread-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Line the bottom of each roll with 1 oz Provolone, cutting to fit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114959\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-open-face.jpg\" alt=\"Top with 3 or 4 meatballs, along with some of the sauce. \" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-open-face-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Top with 3 or 4 meatballs, along with some of the sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_114962\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg\" alt=\"Garnish with grated Parmesan and parsley\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114962\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatballs-sandwich-cheese-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Garnish with grated Parmesan and parsley \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\u003cfigure id=\"attachment_114947\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg\" alt=\"Homemade Meatball Sandwiches with Provolone\" width=\"2000\" height=\"1333\" class=\"size-full wp-image-114947\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/01/meatball-sandwich-drip-520x347.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Homemade Meatball Sandwich with Provolone ready to eat and serve. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/114933/get-your-super-bowl-on-homemade-meatball-sandwiches-with-provolone","authors":["5015","5014","11350"],"categories":["bayareabites_12550","bayareabites_12","bayareabites_14362","bayareabites_4"],"tags":["bayareabites_15731","bayareabites_2597","bayareabites_14738","bayareabites_938","bayareabites_3381"],"featImg":"bayareabites_114944","label":"source_bayareabites_114933"},"bayareabites_106629":{"type":"posts","id":"bayareabites_106629","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106629","score":null,"sort":[1454777500000]},"guestAuthors":[],"slug":"get-your-super-bowl-on-moms-chicken-and-veggie-eggrolls","title":"Get Your Super Bowl On: Mom’s Chicken and Veggie Eggrolls","publishDate":1454777500,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Growing up, my brother and I always looked forward to Eggroll Night. We’d help our mom make the filling, which included pressure cooking an entire chicken and then pulling all the meat off. She’d lay out all the eggroll wrappers, and we’d do our best to roll them up, stuffing them as full as we could without tearing the wrapper. They were always served with a combination of Dijon mustard and sweet & sour sauce. \u003c/p>\n\u003cp>There is nothing authentic about these, they are not Chinese or Vietnamese or Thai. They are simply my mom’s American version of eggrolls. And I adore them (and so does my entire family). \u003c/p>\n\u003cp>I don’t even know where my mom first got a recipe for these or how they came to be. And I’m not sure she would even remember. I just know that for 40+ (ahem) years, I have loved these fried rolls of deliciousness. \u003c/p>\n\u003cp>Nowadays, I prefer using chicken thighs, but you can also use shredded chicken breast, or even a pre-cooked rotisserie chicken (you will need 2 cups).\u003c/p>\n\u003cp>Leave the almonds out if you are serving anyone with a nut allergy (like my husband; although I really love the almonds added). And feel free to add other veggies if you like, such as shredded carrot, but this version is my personal fave. And don’t skimp on the Dijon and sweet & sour!\u003c/p>\n\u003cfigure id=\"attachment_106734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-finish1.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mom’s Chicken and Veggie Eggrolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mom’s Chicken and Veggie Eggrolls\u003c/h3>\n\u003cp>\u003cem>Makes 20 eggrolls; serves 8 to 10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb boneless, skinless chicken thighs (2 cups cooked, shredded chicken)\u003c/li>\n\u003cli>3 packed cups shredded green cabbage, (about 1/2 head)\u003c/li>\n\u003cli>8 oz cremini mushrooms, finely chopped\u003c/li>\n\u003cli>5 green onions, thinly sliced\u003c/li>\n\u003cli>1/2 cup finely chopped water chestnuts*\u003c/li>\n\u003cli>1/3 cup low-sodium soy sauce or tamari, plus more to taste\u003c/li>\n\u003cli>1/3 cup slivered almonds, lightly toasted\u003c/li>\n\u003cli>20 egg roll wrappers (1 package, 1 lb)\u003c/li>\n\u003cli>Canola or peanut oil for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For serving:\u003c/em>\u003c/strong>\n\u003cli>Sweet and sour sauce\u003c/li>\n\u003cli>Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>* Note:\u003c/strong> I usually buy a can of whole water chestnuts, drain them, and chop them; it’s about 2/3 can. Make sure you buy water chestnuts, not chestnuts, these are two different things!\u003c/p>\n\u003cfigure id=\"attachment_106729\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-shred-cabbage.jpg\" alt=\"Shred about 1/2 head green cabbage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106729\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred about 1/2 head green cabbage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106731\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-water-chestnuts.jpg\" alt=\"Finely chop 1/2 cup water chestnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop 1/2 cup water chestnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a medium saucepan, add the chicken and enough water to cover. Bring to a simmer over medium-high heat, then immediately turn the heat to low, partially cover, and gently simmer until the chicken is cooked through, about 10-20 minutes. Using a slotted spoon, transfer the chicken to a cutting board and let cool until cool enough to handle. Shred the chicken, discarding any nasty bits.\u003c/li>\n\u003cli>In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts. Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying.\u003c/li>\n\u003cfigure id=\"attachment_106726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-insides.jpg\" alt=\"In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-insides-soy-sauce.jpg\" alt=\"Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir the almonds into the mixture. Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner. Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up. Using a little water on a fingertip, wet the opposite corner and seal the eggroll together. Be gentle so that you don’t tear the wrapper, but roll them up as tightly as you can (and don’t overstuff them like my brother and I liked to do!).\u003c/li>\n\u003cfigure id=\"attachment_106721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-inside-to-roll-1.jpg\" alt=\"Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-16.jpg\" alt=\"Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106717,106714,106713,106710,106708,106707,106706,106704\"]\u003c/p>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cfigure id=\"attachment_106744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-rolled-platter.jpg\" alt=\"Eggrolls ready to fry\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggrolls ready to fry \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering.* Fry the egg rolls in batches, turning occasionally until they are crisp and golden brown on all sides, about 5 minutes. Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls.\u003c/li>\n\u003cfigure id=\"attachment_106741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried-start.jpg\" alt=\"In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering. Fry the egg rolls in batches.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering. Fry the egg rolls in batches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried.jpg\" alt=\"Turn eggrolls occasionally until they are crisp and golden brown on all sides, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn eggrolls occasionally until they are crisp and golden brown on all sides, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack.jpg\" alt=\"Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve with sweet and sour sauce and Dijon mustard.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>* NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these in a deep, heavy pot (such as a Dutch oven) filled with 2 inches of canola oil, and heated to 350F. \u003c/p>\n\u003cfigure id=\"attachment_106735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-finish2.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Mom’s Chicken and Veggie Eggrolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Homemade eggrolls? Yes you can.","status":"publish","parent":0,"modified":1547239256,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":943},"headData":{"title":"Get Your Super Bowl On: Mom’s Chicken and Veggie Eggrolls | KQED","description":"Homemade eggrolls? Yes you can.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Get Your Super Bowl On: Mom’s Chicken and Veggie Eggrolls","datePublished":"2016-02-06T16:51:40.000Z","dateModified":"2019-01-11T20:40:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106629 http://ww2.kqed.org/bayareabites/?p=106629","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/06/get-your-super-bowl-on-moms-chicken-and-veggie-eggrolls/","disqusTitle":"Get Your Super Bowl On: Mom’s Chicken and Veggie Eggrolls","path":"/bayareabites/106629/get-your-super-bowl-on-moms-chicken-and-veggie-eggrolls","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Growing up, my brother and I always looked forward to Eggroll Night. We’d help our mom make the filling, which included pressure cooking an entire chicken and then pulling all the meat off. She’d lay out all the eggroll wrappers, and we’d do our best to roll them up, stuffing them as full as we could without tearing the wrapper. They were always served with a combination of Dijon mustard and sweet & sour sauce. \u003c/p>\n\u003cp>There is nothing authentic about these, they are not Chinese or Vietnamese or Thai. They are simply my mom’s American version of eggrolls. And I adore them (and so does my entire family). \u003c/p>\n\u003cp>I don’t even know where my mom first got a recipe for these or how they came to be. And I’m not sure she would even remember. I just know that for 40+ (ahem) years, I have loved these fried rolls of deliciousness. \u003c/p>\n\u003cp>Nowadays, I prefer using chicken thighs, but you can also use shredded chicken breast, or even a pre-cooked rotisserie chicken (you will need 2 cups).\u003c/p>\n\u003cp>Leave the almonds out if you are serving anyone with a nut allergy (like my husband; although I really love the almonds added). And feel free to add other veggies if you like, such as shredded carrot, but this version is my personal fave. And don’t skimp on the Dijon and sweet & sour!\u003c/p>\n\u003cfigure id=\"attachment_106734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-finish1.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106734\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mom’s Chicken and Veggie Eggrolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Mom’s Chicken and Veggie Eggrolls\u003c/h3>\n\u003cp>\u003cem>Makes 20 eggrolls; serves 8 to 10\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 lb boneless, skinless chicken thighs (2 cups cooked, shredded chicken)\u003c/li>\n\u003cli>3 packed cups shredded green cabbage, (about 1/2 head)\u003c/li>\n\u003cli>8 oz cremini mushrooms, finely chopped\u003c/li>\n\u003cli>5 green onions, thinly sliced\u003c/li>\n\u003cli>1/2 cup finely chopped water chestnuts*\u003c/li>\n\u003cli>1/3 cup low-sodium soy sauce or tamari, plus more to taste\u003c/li>\n\u003cli>1/3 cup slivered almonds, lightly toasted\u003c/li>\n\u003cli>20 egg roll wrappers (1 package, 1 lb)\u003c/li>\n\u003cli>Canola or peanut oil for frying\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>For serving:\u003c/em>\u003c/strong>\n\u003cli>Sweet and sour sauce\u003c/li>\n\u003cli>Dijon mustard\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>* Note:\u003c/strong> I usually buy a can of whole water chestnuts, drain them, and chop them; it’s about 2/3 can. Make sure you buy water chestnuts, not chestnuts, these are two different things!\u003c/p>\n\u003cfigure id=\"attachment_106729\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-shred-cabbage.jpg\" alt=\"Shred about 1/2 head green cabbage\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106729\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-shred-cabbage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred about 1/2 head green cabbage \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106731\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-water-chestnuts.jpg\" alt=\"Finely chop 1/2 cup water chestnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-water-chestnuts-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finely chop 1/2 cup water chestnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>In a medium saucepan, add the chicken and enough water to cover. Bring to a simmer over medium-high heat, then immediately turn the heat to low, partially cover, and gently simmer until the chicken is cooked through, about 10-20 minutes. Using a slotted spoon, transfer the chicken to a cutting board and let cool until cool enough to handle. Shred the chicken, discarding any nasty bits.\u003c/li>\n\u003cli>In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts. Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying.\u003c/li>\n\u003cfigure id=\"attachment_106726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-insides.jpg\" alt=\"In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106726\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large mixing bowl, toss together the shredded chicken, cabbage, mushrooms, green onions, and water chestnuts. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-insides-soy-sauce.jpg\" alt=\"Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-insides-soy-sauce-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the soy sauce and toss to combine (add more or less depending on taste). Refrigerate for at least 1 hour or up to 3 hours before rolling and frying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Stir the almonds into the mixture. Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner. Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up. Using a little water on a fingertip, wet the opposite corner and seal the eggroll together. Be gentle so that you don’t tear the wrapper, but roll them up as tightly as you can (and don’t overstuff them like my brother and I liked to do!).\u003c/li>\n\u003cfigure id=\"attachment_106721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-inside-to-roll-1.jpg\" alt=\"Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-inside-to-roll-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread out the egg roll wrappers on a work surface. Divide the mixture between the wrappers, placing the filling near one corner. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggroll-16.jpg\" alt=\"Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggroll-16-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roll the corner nearest the filling over the filling, fold in the two opposite sides and then roll it up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"106717,106714,106713,106710,106708,106707,106706,106704","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cfigure id=\"attachment_106744\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-rolled-platter.jpg\" alt=\"Eggrolls ready to fry\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106744\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-rolled-platter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eggrolls ready to fry \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering.* Fry the egg rolls in batches, turning occasionally until they are crisp and golden brown on all sides, about 5 minutes. Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls.\u003c/li>\n\u003cfigure id=\"attachment_106741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried-start.jpg\" alt=\"In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering. Fry the egg rolls in batches.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-start-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large frying pan over medium-high heat, warm 1/3 inch of the oil until shimmering. Fry the egg rolls in batches. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106743\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried.jpg\" alt=\"Turn eggrolls occasionally until they are crisp and golden brown on all sides, about 5 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106743\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turn eggrolls occasionally until they are crisp and golden brown on all sides, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106738\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack.jpg\" alt=\"Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106738\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-fried-done-wirerack-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line the rack with paper towels and keep them in the oven to stay warm while you finish frying the remaining eggrolls. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve with sweet and sour sauce and Dijon mustard.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>* NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these in a deep, heavy pot (such as a Dutch oven) filled with 2 inches of canola oil, and heated to 350F. \u003c/p>\n\u003cfigure id=\"attachment_106735\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/eggrolls-finish2.jpg\" alt=\"Mom’s Chicken and Veggie Eggrolls\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/eggrolls-finish2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve Mom’s Chicken and Veggie Eggrolls \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106629/get-your-super-bowl-on-moms-chicken-and-veggie-eggrolls","authors":["5015","5014"],"categories":["bayareabites_2998","bayareabites_2638","bayareabites_1763","bayareabites_12","bayareabites_4"],"tags":["bayareabites_621","bayareabites_15276","bayareabites_14738","bayareabites_3381"],"featImg":"bayareabites_106737","label":"bayareabites"},"bayareabites_106624":{"type":"posts","id":"bayareabites_106624","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106624","score":null,"sort":[1454716347000]},"guestAuthors":[],"slug":"get-your-super-bowl-on-vietnamese-pork-meatballs-with-sweet-tangy-garlic-dipping-sauce","title":"Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce","publishDate":1454716347,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Meatballs are perfect party fare. Just spear them with a fancy toothpick and you have protein-packed finger food. And one thing I love about meatballs is how versatile they can be, just by altering some of the flavorings you put in them. Whether you go for oregano-and-fennel seed fragranced Italian meatballs, spicy chipotle albóndigas, or these garlicky Sriracha-spiked pork meatballs with loads of herbs, you (and your guests) are sure to be happy, and well fed.\u003c/p>\n\u003cp>I’m particularly fond of these little gems, because they are slightly unexpected. They are also beautifully balances with flavors of sweet, salty, tangy, spicy, and umami.\u003c/p>\n\u003cp>Set them out with the tangy dipping sauce or if you want to get really fancy, turn them into meatball bánh mì sliders! Just stuff these flavorful meatballs into hunks of baguette and top with pickled carrots, cucumbers, sliced jalapeños. If you are feeling extra naughty, add some thin slices of pork pate. \u003c/p>\n\u003cp>You can make bigger meatballs too if you like, or double this recipe to feed a crowd.\u003c/p>\n\u003cfigure id=\"attachment_106679\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final1.jpg\" alt=\"Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 16 meatballs\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Dipping sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1 1/2 tablespoons sugar\u003c/li>\n\u003cli>2 teaspoons rice vinegar\u003c/li>\n\u003cli>2 tablespoons fish sauce\u003c/li>\n\u003cli>Juice from 1/2 lime\u003c/li>\n\u003cli>1/2 fresh red Thai chile, seeded and finely chopped\u003c/li>\n\u003cli>1 small garlic clove, finely chopped\u003c/li>\n\u003cli>Scant 1/4 cup very finely julienned or shredded carrot\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1/4 cup fresh breadcrumbs\u003c/li>\n\u003cli>1 egg yolk\u003c/li>\n\u003cli>1 green onion, trimmed and minced\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 tablespoon fish sauce\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh basil\u003c/li>\n\u003cli>1 tablespoon finely chopped mint\u003c/li>\n\u003cli>1 tablespoon finely chopped cilantro\u003c/li>\n\u003cli>1 tablespoon Sriracha (optional)\u003c/li>\n\u003cli>1 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>2/3 lb ground pork\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the sauce, in a small saucepan over medium heat combine the water, sugar, and rice vinegar. Bring to a boil, stirring until the sugar has dissolved. Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrot. Refrigerate until ready to use, at least 30 minutes, and up to 3 days.\u003c/li>\n\u003cli>Preheat the oven to 425°F. In a bowl, stir together all of the ingredients except the pork and oil. Add the pork and gently stir to combine. Using tablespoon measure, roll the mixture into meatballs.\u003c/li>\n\u003cfigure id=\"attachment_106692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-mix.jpg\" alt=\"In a bowl, stir together all of the ingredients except the pork and oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together all of the ingredients except the pork and oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-add-meat.jpg\" alt=\"Add the pork and gently stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-forming1.jpg\" alt=\"Using tablespoon measure, roll the mixture into meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using tablespoon measure, roll the mixture into meatballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. Bake until cooked through and browned, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_106696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-raw1.jpg\" alt=\"Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-oven.jpg\" alt=\"Bake at 425°F for about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106694\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake at 425°F for about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106688\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-cooked1.jpg\" alt=\"Bake until cooked through and browned, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106688\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until cooked through and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve right away with the dipping sauce.\u003c/li>\n\u003cfigure id=\"attachment_106678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final.jpg\" alt=\"Serve right away with the dipping sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve right away with the dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n","blocks":[],"excerpt":"If you want a meatball that explodes with flavor when you bite in, look no further than these little porky gems. ","status":"publish","parent":0,"modified":1547239376,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":555},"headData":{"title":"Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce | KQED","description":"If you want a meatball that explodes with flavor when you bite in, look no further than these little porky gems. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce","datePublished":"2016-02-05T23:52:27.000Z","dateModified":"2019-01-11T20:42:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106624 http://ww2.kqed.org/bayareabites/?p=106624","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-vietnamese-pork-meatballs-with-sweet-tangy-garlic-dipping-sauce/","disqusTitle":"Get Your Super Bowl On: Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce","path":"/bayareabites/106624/get-your-super-bowl-on-vietnamese-pork-meatballs-with-sweet-tangy-garlic-dipping-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Meatballs are perfect party fare. Just spear them with a fancy toothpick and you have protein-packed finger food. And one thing I love about meatballs is how versatile they can be, just by altering some of the flavorings you put in them. Whether you go for oregano-and-fennel seed fragranced Italian meatballs, spicy chipotle albóndigas, or these garlicky Sriracha-spiked pork meatballs with loads of herbs, you (and your guests) are sure to be happy, and well fed.\u003c/p>\n\u003cp>I’m particularly fond of these little gems, because they are slightly unexpected. They are also beautifully balances with flavors of sweet, salty, tangy, spicy, and umami.\u003c/p>\n\u003cp>Set them out with the tangy dipping sauce or if you want to get really fancy, turn them into meatball bánh mì sliders! Just stuff these flavorful meatballs into hunks of baguette and top with pickled carrots, cucumbers, sliced jalapeños. If you are feeling extra naughty, add some thin slices of pork pate. \u003c/p>\n\u003cp>You can make bigger meatballs too if you like, or double this recipe to feed a crowd.\u003c/p>\n\u003cfigure id=\"attachment_106679\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final1.jpg\" alt=\"Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003cbr> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Vietnamese Pork Meatballs with Sweet-Tangy Garlic Dipping Sauce\u003c/h3>\n\u003cp>\u003cem>Makes 16 meatballs\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>\u003cem>Dipping sauce\u003c/em>\u003c/strong>\n\u003cli>1/3 cup water\u003c/li>\n\u003cli>1 1/2 tablespoons sugar\u003c/li>\n\u003cli>2 teaspoons rice vinegar\u003c/li>\n\u003cli>2 tablespoons fish sauce\u003c/li>\n\u003cli>Juice from 1/2 lime\u003c/li>\n\u003cli>1/2 fresh red Thai chile, seeded and finely chopped\u003c/li>\n\u003cli>1 small garlic clove, finely chopped\u003c/li>\n\u003cli>Scant 1/4 cup very finely julienned or shredded carrot\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>\u003cem>Meatballs\u003c/em>\u003c/strong>\n\u003cli>1/4 cup fresh breadcrumbs\u003c/li>\n\u003cli>1 egg yolk\u003c/li>\n\u003cli>1 green onion, trimmed and minced\u003c/li>\n\u003cli>1 garlic clove, minced\u003c/li>\n\u003cli>1 tablespoon fish sauce\u003c/li>\n\u003cli>1 tablespoon finely chopped fresh basil\u003c/li>\n\u003cli>1 tablespoon finely chopped mint\u003c/li>\n\u003cli>1 tablespoon finely chopped cilantro\u003c/li>\n\u003cli>1 tablespoon Sriracha (optional)\u003c/li>\n\u003cli>1 teaspoon sugar\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>2/3 lb ground pork\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>To make the sauce, in a small saucepan over medium heat combine the water, sugar, and rice vinegar. Bring to a boil, stirring until the sugar has dissolved. Remove from the heat and let cool slightly, then stir in the fish sauce, lime juice, chile, garlic, and carrot. Refrigerate until ready to use, at least 30 minutes, and up to 3 days.\u003c/li>\n\u003cli>Preheat the oven to 425°F. In a bowl, stir together all of the ingredients except the pork and oil. Add the pork and gently stir to combine. Using tablespoon measure, roll the mixture into meatballs.\u003c/li>\n\u003cfigure id=\"attachment_106692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-mix.jpg\" alt=\"In a bowl, stir together all of the ingredients except the pork and oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-mix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, stir together all of the ingredients except the pork and oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-add-meat.jpg\" alt=\"Add the pork and gently stir to combine.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-add-meat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the pork and gently stir to combine. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-forming1.jpg\" alt=\"Using tablespoon measure, roll the mixture into meatballs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106690\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-forming1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Using tablespoon measure, roll the mixture into meatballs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. Bake until cooked through and browned, about 10 minutes.\u003c/li>\n\u003cfigure id=\"attachment_106696\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-raw1.jpg\" alt=\"Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106696\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-raw1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coat a rimmed baking sheet with about 2 tbsp canola oil and place the meatballs in an even layer on the prepared baking sheet, spacing them evenly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106694\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-oven.jpg\" alt=\"Bake at 425°F for about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106694\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-oven-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake at 425°F for about 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106688\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-cooked1.jpg\" alt=\"Bake until cooked through and browned, about 10 minutes.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106688\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-cooked1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bake until cooked through and browned. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cli>Serve right away with the dipping sauce.\u003c/li>\n\u003cfigure id=\"attachment_106678\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/meatballs-final.jpg\" alt=\"Serve right away with the dipping sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106678\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/meatballs-final-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve right away with the dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003c/ol>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106624/get-your-super-bowl-on-vietnamese-pork-meatballs-with-sweet-tangy-garlic-dipping-sauce","authors":["5015","5014"],"categories":["bayareabites_2998","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_4"],"tags":["bayareabites_2597","bayareabites_616","bayareabites_14738","bayareabites_3381","bayareabites_16275"],"featImg":"bayareabites_106683","label":"bayareabites"},"bayareabites_106660":{"type":"posts","id":"bayareabites_106660","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106660","score":null,"sort":[1454704227000]},"guestAuthors":[],"slug":"beer-and-snack-pairings-a-super-bowl-game-everyone-can-win","title":"Beer And Snack Pairings: A Super Bowl Game Everyone Can Win","publishDate":1454704227,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>What beer goes with guacamole? And which brew adds a nice clean, crisp finish to spicy wings?\u003c/p>\n\u003cp>Those are burning questions for anyone who wants to take their snack game to the next level this Super Bowl weekend. And two craft beer experts who wrote the book on beer pairings have the answers.\u003c/p>\n\u003cp>Beer and food have loads of flavors in common, and they can complement each other beautifully. But most of us are just swigging and chewing mindlessly, missing an opportunity to appreciate interactions between the two, according to Julia Herz and Gwen Conley, authors of \u003cem>Beer Pairings: The Essential Guide From The Pairing Pros, \u003c/em>published in December.\u003c/p>\n\u003cfigure id=\"attachment_106669\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/465724436/beer-pairing-the-essential-guide-from-the-pairing-pros\" rel=\"attachment wp-att-106669\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/beerpairing.jpg\" alt=\"Beer Pairing: The Essential Guide from the Pairing Pros. by Julia Herz and Gwen Conley\" width=\"400\" height=\"499\" class=\"size-full wp-image-106669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer Pairing: The Essential Guide from the Pairing Pros. by Julia Herz and Gwen Conley\u003c/figcaption>\u003c/figure>\n\u003cp>\"We want you to think about what the elements of beer are before tasting the food,\" Conley tells us. \"In the same vein, when you taste your food, do that exact same process: Be involved in it, be a participant instead of just being unconscious about it.\"\u003c/p>\n\u003cp>Herz is the craft beer program director of the Brewers Association; Conley is a former microbiologist who is now the director of production and quality assurance at Port Brewing / The Lost Abbey in San Marcos, Calif. They teamed up for the book after years of running public beer and food tastings together. Their guide includes their thoughts on everything from how to structure a tasting session to how aromas play into interactions between beer and food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Trying to describe pairing is like describing color to a blind person. How can a blind person know what you're talking about if they have no reference to that color? So if I'm pairing and enjoying food and drink as art forms, then I want to be able to articulate what I'm getting,\" Herz says. \"The interactions and the concepts in this book — a lot of people have never seen them documented in a way that allows them to verbalize it, because the terminology is all over the board. [We wanted to] finally provide some lexicon.\"\u003c/p>\n\u003cp>But you shouldn't just throw any beer at any Super Bowl snack and expect a touchdown. We asked Conley and Herz to tell us which beer styles would go well with quintessential Super Bowl menu items. Here's the rundown:\u003c/p>\n\u003cp>\u003cstrong>Beef Chili + Imperial Double IPA\u003c/strong>\u003c/p>\n\u003cp>The pale malt in the beer goes with browned meat; hops add herb notes that enhance the chili's flavor.\u003c/p>\n\u003cfigure id=\"attachment_106663\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c.jpg\" alt=\"Chili with Chasin' Freshies India Pale Ale Fresh Hop IPA\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chili with Chasin' Freshies India Pale Ale Fresh Hop IPA \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Guacamole + Hoppy American Pale Ale\u003c/strong>\u003c/p>\n\u003cp>Citrus notes in the pale ale go with lime in the guacamole, and toasted malt matches up with corn chips.\u003c/p>\n\u003cfigure id=\"attachment_106661\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04.jpg\" alt=\"Guacamole with Goose Island Honkers Ale\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Guacamole with Goose Island Honkers Ale \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Buffalo Wings + Bohemian-Style Pilsner\u003c/strong>\u003c/p>\n\u003cp>Hops in the beer cut the grease in the wings. The beer's slight sweetness also cuts the heat in wings and offers a crisp, clean finish.\u003c/p>\n\u003cfigure id=\"attachment_106664\" class=\"wp-caption aligncenter\" style=\"max-width: 1949px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd.jpg\" alt=\"Buffalo wings paired with Mama's Little Yella Pils\" width=\"1949\" height=\"1280\" class=\"size-full wp-image-106664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd.jpg 1949w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-1440x946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-1180x775.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-960x630.jpg 960w\" sizes=\"(max-width: 1949px) 100vw, 1949px\">\u003cfigcaption class=\"wp-caption-text\">Buffalo wings paired with Mama's Little Yella Pils \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cool Ranch Doritos + Imperial Red Ale \u003c/strong>\u003c/p>\n\u003cp>Caramel malt in the beer brings out the chips' sweetness. Hops in the beer can also help enhance herb notes in the chips.\u003c/p>\n\u003cfigure id=\"attachment_106665\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487.jpg\" alt=\"Cool Ranch Doritos paired with Bear Republic Red Rocket Ale\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cool Ranch Doritos paired with Bear Republic Red Rocket Ale \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pizza + German-Style Pilsner \u003c/strong>\u003c/p>\n\u003cp>The beer's bitterness goes with the gooey cheese, and the graham-cracker flavor of the malt pairs with the pizza crust.\u003c/p>\n\u003cfigure id=\"attachment_106666\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236.jpg\" alt=\"Cheese Pizza and Victory Prima Pils\" width=\"2000\" height=\"1314\" class=\"size-full wp-image-106666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-1440x946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-1180x775.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-960x631.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Pizza and Victory Prima Pils \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most beer and food pairings go one of three ways, Herz and Conley write. There's the home run (\"one plus one doesn't just equal three — it equals five\"); the middle-of-the-road matchup (\"not going to be remembered and talked about\"); and the train wreck (\"one plus one equals ... negative one\").\u003c/p>\n\u003cp>One example of the home run, they say, is the classic matchup of a Belgian dubbel ale with barbecue. As for a train wreck, Conley says she recently tried dark chocolate-covered pumpkin seeds with an imperial stout.\u003c/p>\n\u003cp>\"The roasted, bitter characteristics of the chocolate clashed so bad [with the stout] and created an ashtray, burnt characteristic,\" says Conley.\u003c/p>\n\u003cp>Another wreck: a saison running into Wensleydale cheese with cranberries. Conley explains, \"That can create a massive soapy taste — a terrible train wreck in your mouth.\"\u003c/p>\n\u003cp>But Conley and Herz also urge tasters not to fear train wrecks. Such unfortunate food pairings, they write, \"can be amazing learning experiences.\"\u003c/p>\n\u003cp>\u003cstrong>Some More Tips\u003c/strong>\u003c/p>\n\u003cp>To get the most out of your pairings, Herz and Conley say, you'll need to cover some basics:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Scents\u003c/strong> — Make sure there are no scented candles or lingering aromas around, particularly perfumes, colognes or lotions.\u003c/li>\n\u003cli>\u003cstrong>Temperature\u003c/strong> — If you keep your beer ice cold, or even at the more common 38 degrees, let it warm up for 10 minutes or more before tasting.\u003c/li>\n\u003cli>\u003cstrong>Glasses\u003c/strong> — Use smaller drinking glasses if you have them. Just 2-3 ounces of beer can be enough for each round of a tasting.\u003c/li>\n\u003c/ul>\n\u003cp>The important thing, Herz and Conley say, is to focus on the process of tasting both your beer and your food. Analyze their color and intensity, savor the aroma and name the flavors you're experiencing. Give yourself time between each bite or sip to pick up any lingering flavors.\u003c/p>\n\u003cp>\"It really is a very zen thing,\" says Conley. \"You are concentrating on what you're doing, tasting and smelling.\"\u003c/p>\n\u003cp>Seeking that ideal, and meditating on the interplay of flavors, might end up being even more rewarding than watching the game. Like they say about sports, it's all about how you play.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"What beer goes with guacamole? How can a brew complement spicy wings? Two craft beer experts share their favorite pairings and help us take our Super Bowl snack game to the next level.","status":"publish","parent":0,"modified":1547239995,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":946},"headData":{"title":"Beer And Snack Pairings: A Super Bowl Game Everyone Can Win | KQED","description":"What beer goes with guacamole? How can a brew complement spicy wings? Two craft beer experts share their favorite pairings and help us take our Super Bowl snack game to the next level.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Beer And Snack Pairings: A Super Bowl Game Everyone Can Win","datePublished":"2016-02-05T20:30:27.000Z","dateModified":"2019-01-11T20:53:15.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106660 http://ww2.kqed.org/bayareabites/?p=106660","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/05/beer-and-snack-pairings-a-super-bowl-game-everyone-can-win/","disqusTitle":"Beer And Snack Pairings: A Super Bowl Game Everyone Can Win","nprByline":"Eliza Barclay and Bill Chappell, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprImageAgency":"Morgan McCloy/NPR","nprStoryId":"465300452","nprApiLink":"http://api.npr.org/query?id=465300452&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/02/05/465300452/beer-and-snack-pairings-a-super-bowl-game-everyone-can-win?ft=nprml&f=465300452","nprRetrievedStory":"1","nprPubDate":"Fri, 05 Feb 2016 15:17:00 -0500","nprStoryDate":"Fri, 05 Feb 2016 14:50:00 -0500","nprLastModifiedDate":"Fri, 05 Feb 2016 15:17:00 -0500","path":"/bayareabites/106660/beer-and-snack-pairings-a-super-bowl-game-everyone-can-win","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>What beer goes with guacamole? And which brew adds a nice clean, crisp finish to spicy wings?\u003c/p>\n\u003cp>Those are burning questions for anyone who wants to take their snack game to the next level this Super Bowl weekend. And two craft beer experts who wrote the book on beer pairings have the answers.\u003c/p>\n\u003cp>Beer and food have loads of flavors in common, and they can complement each other beautifully. But most of us are just swigging and chewing mindlessly, missing an opportunity to appreciate interactions between the two, according to Julia Herz and Gwen Conley, authors of \u003cem>Beer Pairings: The Essential Guide From The Pairing Pros, \u003c/em>published in December.\u003c/p>\n\u003cfigure id=\"attachment_106669\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003ca href=\"http://www.npr.org/books/titles/465724436/beer-pairing-the-essential-guide-from-the-pairing-pros\" rel=\"attachment wp-att-106669\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/beerpairing.jpg\" alt=\"Beer Pairing: The Essential Guide from the Pairing Pros. by Julia Herz and Gwen Conley\" width=\"400\" height=\"499\" class=\"size-full wp-image-106669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beer Pairing: The Essential Guide from the Pairing Pros. by Julia Herz and Gwen Conley\u003c/figcaption>\u003c/figure>\n\u003cp>\"We want you to think about what the elements of beer are before tasting the food,\" Conley tells us. \"In the same vein, when you taste your food, do that exact same process: Be involved in it, be a participant instead of just being unconscious about it.\"\u003c/p>\n\u003cp>Herz is the craft beer program director of the Brewers Association; Conley is a former microbiologist who is now the director of production and quality assurance at Port Brewing / The Lost Abbey in San Marcos, Calif. They teamed up for the book after years of running public beer and food tastings together. Their guide includes their thoughts on everything from how to structure a tasting session to how aromas play into interactions between beer and food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Trying to describe pairing is like describing color to a blind person. How can a blind person know what you're talking about if they have no reference to that color? So if I'm pairing and enjoying food and drink as art forms, then I want to be able to articulate what I'm getting,\" Herz says. \"The interactions and the concepts in this book — a lot of people have never seen them documented in a way that allows them to verbalize it, because the terminology is all over the board. [We wanted to] finally provide some lexicon.\"\u003c/p>\n\u003cp>But you shouldn't just throw any beer at any Super Bowl snack and expect a touchdown. We asked Conley and Herz to tell us which beer styles would go well with quintessential Super Bowl menu items. Here's the rundown:\u003c/p>\n\u003cp>\u003cstrong>Beef Chili + Imperial Double IPA\u003c/strong>\u003c/p>\n\u003cp>The pale malt in the beer goes with browned meat; hops add herb notes that enhance the chili's flavor.\u003c/p>\n\u003cfigure id=\"attachment_106663\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c.jpg\" alt=\"Chili with Chasin' Freshies India Pale Ale Fresh Hop IPA\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chili_enl-d3e770c58eb9163f54d2aee16837769c9f09983c-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Chili with Chasin' Freshies India Pale Ale Fresh Hop IPA \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Guacamole + Hoppy American Pale Ale\u003c/strong>\u003c/p>\n\u003cp>Citrus notes in the pale ale go with lime in the guacamole, and toasted malt matches up with corn chips.\u003c/p>\n\u003cfigure id=\"attachment_106661\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04.jpg\" alt=\"Guacamole with Goose Island Honkers Ale\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guac_enl-075de9c978d2ef4e2c34a6af1ae65510d2e23a04-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Guacamole with Goose Island Honkers Ale \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Buffalo Wings + Bohemian-Style Pilsner\u003c/strong>\u003c/p>\n\u003cp>Hops in the beer cut the grease in the wings. The beer's slight sweetness also cuts the heat in wings and offers a crisp, clean finish.\u003c/p>\n\u003cfigure id=\"attachment_106664\" class=\"wp-caption aligncenter\" style=\"max-width: 1949px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd.jpg\" alt=\"Buffalo wings paired with Mama's Little Yella Pils\" width=\"1949\" height=\"1280\" class=\"size-full wp-image-106664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd.jpg 1949w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-1440x946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-1180x775.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/wings_enl-8634bc78cd422eb5fd97683d390298fd82ed3dbd-960x630.jpg 960w\" sizes=\"(max-width: 1949px) 100vw, 1949px\">\u003cfigcaption class=\"wp-caption-text\">Buffalo wings paired with Mama's Little Yella Pils \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cool Ranch Doritos + Imperial Red Ale \u003c/strong>\u003c/p>\n\u003cp>Caramel malt in the beer brings out the chips' sweetness. Hops in the beer can also help enhance herb notes in the chips.\u003c/p>\n\u003cfigure id=\"attachment_106665\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487.jpg\" alt=\"Cool Ranch Doritos paired with Bear Republic Red Rocket Ale\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-106665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/coolranchdoritos_enl-449f030a98561f0456bbd16a1c2ee8bf017f6487-960x639.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cool Ranch Doritos paired with Bear Republic Red Rocket Ale \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pizza + German-Style Pilsner \u003c/strong>\u003c/p>\n\u003cp>The beer's bitterness goes with the gooey cheese, and the graham-cracker flavor of the malt pairs with the pizza crust.\u003c/p>\n\u003cfigure id=\"attachment_106666\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236.jpg\" alt=\"Cheese Pizza and Victory Prima Pils\" width=\"2000\" height=\"1314\" class=\"size-full wp-image-106666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-1440x946.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-1180x775.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pizzaandbeer_enl-99f4c1252889d02a202cec366ccd9960e1b7f236-960x631.jpg 960w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Pizza and Victory Prima Pils \u003ccite>(Morgan McCloy/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most beer and food pairings go one of three ways, Herz and Conley write. There's the home run (\"one plus one doesn't just equal three — it equals five\"); the middle-of-the-road matchup (\"not going to be remembered and talked about\"); and the train wreck (\"one plus one equals ... negative one\").\u003c/p>\n\u003cp>One example of the home run, they say, is the classic matchup of a Belgian dubbel ale with barbecue. As for a train wreck, Conley says she recently tried dark chocolate-covered pumpkin seeds with an imperial stout.\u003c/p>\n\u003cp>\"The roasted, bitter characteristics of the chocolate clashed so bad [with the stout] and created an ashtray, burnt characteristic,\" says Conley.\u003c/p>\n\u003cp>Another wreck: a saison running into Wensleydale cheese with cranberries. Conley explains, \"That can create a massive soapy taste — a terrible train wreck in your mouth.\"\u003c/p>\n\u003cp>But Conley and Herz also urge tasters not to fear train wrecks. Such unfortunate food pairings, they write, \"can be amazing learning experiences.\"\u003c/p>\n\u003cp>\u003cstrong>Some More Tips\u003c/strong>\u003c/p>\n\u003cp>To get the most out of your pairings, Herz and Conley say, you'll need to cover some basics:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Scents\u003c/strong> — Make sure there are no scented candles or lingering aromas around, particularly perfumes, colognes or lotions.\u003c/li>\n\u003cli>\u003cstrong>Temperature\u003c/strong> — If you keep your beer ice cold, or even at the more common 38 degrees, let it warm up for 10 minutes or more before tasting.\u003c/li>\n\u003cli>\u003cstrong>Glasses\u003c/strong> — Use smaller drinking glasses if you have them. Just 2-3 ounces of beer can be enough for each round of a tasting.\u003c/li>\n\u003c/ul>\n\u003cp>The important thing, Herz and Conley say, is to focus on the process of tasting both your beer and your food. Analyze their color and intensity, savor the aroma and name the flavors you're experiencing. Give yourself time between each bite or sip to pick up any lingering flavors.\u003c/p>\n\u003cp>\"It really is a very zen thing,\" says Conley. \"You are concentrating on what you're doing, tasting and smelling.\"\u003c/p>\n\u003cp>Seeking that ideal, and meditating on the interplay of flavors, might end up being even more rewarding than watching the game. Like they say about sports, it's all about how you play.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106660/beer-and-snack-pairings-a-super-bowl-game-everyone-can-win","authors":["byline_bayareabites_106660"],"categories":["bayareabites_301","bayareabites_4"],"tags":["bayareabites_14753","bayareabites_15275","bayareabites_309","bayareabites_15274","bayareabites_3381"],"featImg":"bayareabites_106662","label":"bayareabites"},"bayareabites_106619":{"type":"posts","id":"bayareabites_106619","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106619","score":null,"sort":[1454691065000]},"guestAuthors":[],"slug":"get-your-super-bowl-on-buttermilk-chicken-fried-chicken-fingers","title":"Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers","publishDate":1454691065,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>I’m not much of a deep-fried person, but I’m a sucker for fried chicken in all its glorious guises. Southern-fried, spicy, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\" target=\"_blank\" rel=\"noopener\">Vietnamese tangy-sweet\u003c/a>, chicken fingers, as long as they are great quality, I’m there. Whatever the type, fried chicken just begs for a party too, so why not make it for The Big Game (or really any gathering, it doesn’t need to involve sports).\u003c/p>\n\u003cp>Chicken-fried chicken is a Texas staple, and it may sound strange but dang is it good. Usually, it’s made with a whole boneless chicken breast, deep-fried, and served with creamy country gravy. Wow. Not for the faint of heart. This simplified recipe is more party-friendly (and definitely kid-friendly) and easier to eat with your fingers.\u003c/p>\n\u003cp>This Southern-fried version is actually quite simple. I like to brine mine because I think it makes the chicken much more flavorful and juicy. It’s all about locking in the juiciness of the meat, and adding just enough herbs and spices to make it interesting.\u003c/p>\n\u003cp>Here, I brine the chicken in an herbed and spiced buttermilk mixture. You can adjust the spiciness level by either omitting the cayenne or adding more to your taste. I like doing it for a few hours because it ensures there is loads of flavor, but you can do it for just 30 minutes if you like.\u003c/p>\n\u003cp>Prep them before the game starts and fry them during halftime or fry them before the game and just pop them into a 375F oven to re-warm and crisp up before serving.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can serve them on their own, or set out BBQ sauce, lemon wedges, honey mustard dressing, or just some ketchup. Or if you are really feeling nostalgic for this Texas relic, make some country gravy.\u003c/p>\n\u003cfigure id=\"attachment_106634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Buttermilk Chicken-Fried Chicken Fingers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings (as appetizers)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 tbsp kosher salt\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp dried oregano\u003c/li>\n\u003cli>3/4 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp dried thyme\u003c/li>\n\u003cli>1/4 tsp cayenne pepper (optional)\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>2 lbs boneless, skinless chicken breasts (about 4 large halves), trimmed and cut into 1-inch-wide strips\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>Canola or peanut oil for deep frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_106638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-slice.jpg\" alt=\"Trim and cut chicken into 1-inch-wide strips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut chicken into 1-inch-wide strips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk, then add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-batter.jpg\" alt=\"In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg\" alt=\"Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread the flour in a shallow baking dish. Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg\" alt=\"Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cli>In a large frying pan over medium-high heat, warm 1/2 inch of oil until 350F.* Fry the chicken fingers in batches, turning occasionally, until they are crisp and golden brown on all sides, about 5 to 8 minutes. Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg\" alt=\"Fry the chicken fingers in batches, turning occasionally.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the chicken fingers in batches, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106645\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying.jpg\" alt=\"Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-fried.jpg\" alt=\"Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve at once with dipping sauce (see above for suggestions).\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these: Fill a large heavy pot with about 2 inches of the oil (make sure that the pot is no more than half full; I like to use an enameled cast iron Dutch oven). Warm the oil over medium-high heat to 350F (it’s best to attach a deep-fry thermometer to the pot to keep an eye on the oil temperature). Regulate the temperature as you fry by adjusting the heat to keep it as close to 350F as possible.\u003c/p>\n\u003cfigure id=\"attachment_106655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-done.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers ready to eat!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers ready to serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Need a great recipe for the Big Game this weekend? This Texas classic with a twist will be a sure winner!","status":"publish","parent":0,"modified":1547239854,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":834},"headData":{"title":"Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers | KQED","description":"Need a great recipe for the Big Game this weekend? This Texas classic with a twist will be a sure winner!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers","datePublished":"2016-02-05T16:51:05.000Z","dateModified":"2019-01-11T20:50:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106619 http://ww2.kqed.org/bayareabites/?p=106619","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/05/get-your-super-bowl-on-buttermilk-chicken-fried-chicken-fingers/","disqusTitle":"Get Your Super Bowl On: Buttermilk Chicken-Fried Chicken Fingers","path":"/bayareabites/106619/get-your-super-bowl-on-buttermilk-chicken-fried-chicken-fingers","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m not much of a deep-fried person, but I’m a sucker for fried chicken in all its glorious guises. Southern-fried, spicy, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/12/29/umami-and-tang-for-new-years-spicy-vietnamese-fried-chicken-wings/\" target=\"_blank\" rel=\"noopener\">Vietnamese tangy-sweet\u003c/a>, chicken fingers, as long as they are great quality, I’m there. Whatever the type, fried chicken just begs for a party too, so why not make it for The Big Game (or really any gathering, it doesn’t need to involve sports).\u003c/p>\n\u003cp>Chicken-fried chicken is a Texas staple, and it may sound strange but dang is it good. Usually, it’s made with a whole boneless chicken breast, deep-fried, and served with creamy country gravy. Wow. Not for the faint of heart. This simplified recipe is more party-friendly (and definitely kid-friendly) and easier to eat with your fingers.\u003c/p>\n\u003cp>This Southern-fried version is actually quite simple. I like to brine mine because I think it makes the chicken much more flavorful and juicy. It’s all about locking in the juiciness of the meat, and adding just enough herbs and spices to make it interesting.\u003c/p>\n\u003cp>Here, I brine the chicken in an herbed and spiced buttermilk mixture. You can adjust the spiciness level by either omitting the cayenne or adding more to your taste. I like doing it for a few hours because it ensures there is loads of flavor, but you can do it for just 30 minutes if you like.\u003c/p>\n\u003cp>Prep them before the game starts and fry them during halftime or fry them before the game and just pop them into a 375F oven to re-warm and crisp up before serving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can serve them on their own, or set out BBQ sauce, lemon wedges, honey mustard dressing, or just some ketchup. Or if you are really feeling nostalgic for this Texas relic, make some country gravy.\u003c/p>\n\u003cfigure id=\"attachment_106634\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106634\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-final-above2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Buttermilk Chicken-Fried Chicken Fingers\u003c/h3>\n\u003cp>\u003cem>Makes 8 to 10 servings (as appetizers)\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 tbsp kosher salt\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp dried oregano\u003c/li>\n\u003cli>3/4 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp dried thyme\u003c/li>\n\u003cli>1/4 tsp cayenne pepper (optional)\u003c/li>\n\u003cli>1 1/2 cups buttermilk\u003c/li>\n\u003cli>2 lbs boneless, skinless chicken breasts (about 4 large halves), trimmed and cut into 1-inch-wide strips\u003c/li>\n\u003cli>1 1/2 cups all-purpose flour\u003c/li>\n\u003cli>Canola or peanut oil for deep frying\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_106638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106638\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-slice.jpg\" alt=\"Trim and cut chicken into 1-inch-wide strips.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-slice-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trim and cut chicken into 1-inch-wide strips. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk, then add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106640\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-batter.jpg\" alt=\"In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-batter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large bowl, whisk together the salt and all the herbs and spices. Whisk in the buttermilk. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106648\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg\" alt=\"Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating-buttermilk-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chicken, turning them to coat evenly in the buttermilk mixture. Cover and refrigerate for at least 30 minutes and up to 2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread the flour in a shallow baking dish. Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106653\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106653\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg\" alt=\"Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-coating2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pick up a chicken strip and let the buttermilk mixture drip off (but leave some of it coating the chicken). Dredge each strip in the flour mixture, coating it evenly, then set it aside on a plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 200F and place a baking sheet lined with a wire rack onto the middle rack of the oven.\u003c/li>\n\u003cli>In a large frying pan over medium-high heat, warm 1/2 inch of oil until 350F.* Fry the chicken fingers in batches, turning occasionally, until they are crisp and golden brown on all sides, about 5 to 8 minutes. Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_106646\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106646\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg\" alt=\"Fry the chicken fingers in batches, turning occasionally.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry the chicken fingers in batches, turning occasionally. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106645\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-frying.jpg\" alt=\"Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-frying-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fry until they are crisp and golden brown on all sides, about 5 to 8 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106642\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106642\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-fried.jpg\" alt=\"Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-fried-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to the rack in the oven to keep warm while you finish frying the remaining chicken fingers. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>Serve at once with dipping sauce (see above for suggestions).\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>*\u003cstrong>NOTE:\u003c/strong> If you are deep-frying other things, you can also deep-fry these: Fill a large heavy pot with about 2 inches of the oil (make sure that the pot is no more than half full; I like to use an enameled cast iron Dutch oven). Warm the oil over medium-high heat to 350F (it’s best to attach a deep-fry thermometer to the pot to keep an eye on the oil temperature). Regulate the temperature as you fry by adjusting the heat to keep it as close to 350F as possible.\u003c/p>\n\u003cfigure id=\"attachment_106655\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106655\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken-fingers-done.jpg\" alt=\"Buttermilk Chicken Fried Chicken Fingers ready to eat!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken-fingers-done-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk Chicken Fried Chicken Fingers ready to serve! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106619/get-your-super-bowl-on-buttermilk-chicken-fried-chicken-fingers","authors":["5015","5014"],"categories":["bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_4"],"tags":["bayareabites_10971","bayareabites_621","bayareabites_330","bayareabites_14738","bayareabites_3381"],"featImg":"bayareabites_106635","label":"bayareabites"},"bayareabites_106585":{"type":"posts","id":"bayareabites_106585","meta":{"index":"posts_1591205157","site":"bayareabites","id":"106585","score":null,"sort":[1454620281000]},"guestAuthors":[],"slug":"how-to-throw-the-countrys-most-extravagant-super-bowl-party","title":"How To Throw The Country's Most Extravagant Super Bowl Party","publishDate":1454620281,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Most Super Bowl parties are a relaxed affairs, couch-bound gatherings of friends fueled by cheap beer and \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\" target=\"_blank\">queso\u003c/a>. There will probably be chips. Someone might make sliders. And if you’re really lucky, maybe someone will make \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\" target=\"_blank\">margaritas\u003c/a>.\u003c/p>\n\u003cp>Or you could go down to Santa Clara this weekend, just a block away from Levi’s Stadium, where there’s another type of party happening. You’ll sit on luxurious couches eating all you can amounts of food that Guy Fieri has cooked you. You’ll rub shoulders with dozens of active NFL players and celebrities. Maybe you’ll even chat with Erin Andrews, who’ll be emceeing the event. The price tag for this afternoon of decadence? \u003ca href=\"http://www.bullseyeticketgroup.com/Events/NFL-Tickets/Super-Bowl-Players-Tailgate-2016-02-07-11-00-00\" target=\"_blank\">$700\u003c/a>.\u003c/p>\n\u003cp>That party--the \u003ca href=\"http://bullseyeeventgroup.com/super-bowl-50/players-super-bowl-tailgate/\" target=\"_blank\">Players Super Bowl Tailgate\u003c/a>--is the work of \u003ca href=\"http://bullseyeeventgroup.com/\" target=\"_blank\">Bullseye Event Group\u003c/a>, a team that prides themselves on throwing the biggest and best tailgates. They’ve built their business on perfecting the art and science of throwing the most extravagant pre-game parties, flawlessly executed fêtes packed with athletes, celebrities and endless amounts of booze and gourmet food.\u003c/p>\n\u003cp>Bullseye was founded by the husband and wife team of Lisa and Kyle Kinnett, who had several years of experience in the event planning and sports worlds. They gradually worked their way up to bigger and bigger events, and became the official events and travel partner for the Indianapolis Colts. A few years ago, they saw an opening in the market for a new kind of Super Bowl experience. Plenty of companies offered packages for the big game, pairings of tickets and three nights at a local hotel. But the Kinnetts figured out something that would set them apart: blow-out, no expense spared tailgates preceding the game. But to do so, they had to figure out what transforms a party from being just ok into the best tailgate you’ve ever been to in your entire life--one worthy of their hefty price tags.\u003c/p>\n\u003cp>They settled on a simple formula. Take all the parts of your relaxed local tailgate, and magnify it. Acquire the biggest TVs and the softest leather couches. Carpet the entirety of the giant space you’ve rented. Offer all-you-can-eat food from a celebrity chef. Get someone well known to moderate it. Then pack the party with active football players to make fans feel like they’re part of the NFL world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That last part is a key component of the Kinnetts’ quest to create the perfect tailgate. Every year, they invite around 25 active NFL players (“This is not an event where you go and see some retired NFL player from the yesteryears,” their website declares) and allow them to bring a handful of their friends.\u003c/p>\n\u003cp>“Jamal [Charles, Kansas City Chiefs running back] will come and he’ll bring four of his friends with him. Well, when you put one player in an atmosphere of 1,500 people, he gets mugged, right? He’s signing autographs, taking pictures,” said Kyle Kinnett.\u003c/p>\n\u003cp>“But when you’ve got 35-50 [NFL players] and those guys are bringing their friends, it’s a melting pot. There’s so many players, so many celebrities, that people aren’t getting mugged. They’re having fun. They’re part of the crowd.”\u003c/p>\n\u003cfigure id=\"attachment_106582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg\" alt=\"Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good formula. Ever since their first Super Bowl tailgate in 2012 (celebrity chef: Paula Deen) the parties have been successes, often selling out of their thousands of tickets. This year’s event will hold 1,500 people and promises to be the most extravagant yet, with multiple celebrity chefs, emcee Erin Andrews, and attendees receiving a police escort to the game. Kinnett said the crowd ranges from CEOs of Fortune 500 companies to football-obsessed locals. And their kids: “We got people calling all the time saying, ‘I’ve got a 12-year-old son, can I bring my son?’ And I say to them we should charge more for the kids because the kids have more fun than the adults.”\u003c/p>\n\u003cp>Initially, Kinnett though their success came from the excitement of partying with football players. Then after seeing the response to Paula Deen at their first tailgate, he started to realize that the food was more important than he thought, and that food world celebrities were becoming just as much of a draw as the players.\u003c/p>\n\u003cp>“In the past, the draw was the 25-30 NFL athletes. That’s kind of transitioned to the athletes [being] an afterthought. What I’ve found is you can have the best party in the world, but if you have bad food, you’ve got a bad party,” Kinnett said. “The first year we had Achie Manning as our guest speaker, and Eli Manning was playing in the Super Bowl. People didn’t care about that. They cared about the food. So I’ve made it all about the food. That's what’s most important.”\u003c/p>\n\u003cp>He jettisoned the mediocre catering company he was working with, and started looking for the best chef in the areas where the Super Bowl was being held. When it was in New Orleans, he had John Besh. When it was in New York, he got Marcus Samuelsson.\u003c/p>\n\u003cfigure id=\"attachment_106584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg\" alt=\"Dessert at the 2015 Players Super Bowl Tailgate\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dessert at the 2015 Players Super Bowl Tailgate \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106600\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg\" alt=\"Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate\" width=\"300\" class=\"size-thumbnail wp-image-106600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-800x1007.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-768x967.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized.jpg 900w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate \u003ccite>(Courtesy Guy Fieri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, he found the perfect match, a nationally recognized chef with Bay Area roots whose cuisine seems like it’s designed in a laboratory to be the perfect tailgate food: the one and only \u003ca href=\"http://www.guyfieri.com/\" target=\"_blank\">Guy Fieri\u003c/a>. Fieri will be serving an array of football classics that have been taken on the express train to Flavortown: Kahlua pork served with slaw and sauce on Hawaiian rolls with crunchy crumbled chicharrones, doughnut bread pudding with brown butter bacon bourbon glaze and a “Mac Daddy” mac and cheese bar. Fieri will be joined by chefs \u003ca href=\"http://www.chefgarvin.com/\" target=\"_blank\">G. Garvin\u003c/a>, \u003ca href=\"http://ltbrestaurants.com/bios/aaron-may-2\" target=\"_blank\">Aaron May\u003c/a> and \u003ca href=\"http://www.sanctuaryoncamelback.com/dining/chef-beau-macmillan/\" target=\"_blank\">Beau MacMillan\u003c/a>, who are all frequent guests on the Food Network and Cooking Channel.\u003c/p>\n\u003cfigure id=\"attachment_106605\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/beau-macmillan.jpg\" alt=\"Beau Macmillan - celebrity chef\" width=\"200\" height=\"235\" class=\"size-full wp-image-106605\">\u003cfigcaption class=\"wp-caption-text\">Beau Macmillan - celebrity chef \u003ccite>(Courtesy Beau Macmillan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is MacMillan’s second time at the party. The Arizona chef cooked for the last year’s tailgate and makes the experience sound pretty amazing: “As three o'clock rolled around and this thing came to an end, I drank three beers and they’d never tasted so good. Then I walked into the Super Bowl with Guy, a police escort, and watched the Patriots beat the Seattle Seahawks. It couldn’t have been a better ending.”\u003c/p>\n\u003cp>This year, he’ll be in charge of the raw bar (“Oh man, give me that oyster knife, baby, I’m ready to shuck.”) and is excited for the challenge that comes with feeding 1,500 hungry guests.\u003c/p>\n\u003cp>“People have to understand what tailgating is. It’s the pinnacle of fanmanship. So when you get chefs together that love food and football, and then the people involved in football, from the players to Erin Andrews, you can’t get better than that,” MacMillan said.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“People, as much as they love football, they love to eat. We’re at a lucky time in our world when chefs can have credibility and really be out there at the forefront. This is our Super Bowl of food.”\u003c/p>\n\n","blocks":[],"excerpt":"Shelby Pope talks to the people behind this weekend's $700 Players Super Bowl Tailgate extravaganza.","status":"publish","parent":0,"modified":1547247414,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1300},"headData":{"title":"How To Throw The Country's Most Extravagant Super Bowl Party | KQED","description":"Shelby Pope talks to the people behind this weekend's $700 Players Super Bowl Tailgate extravaganza.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"How To Throw The Country's Most Extravagant Super Bowl Party","datePublished":"2016-02-04T21:11:21.000Z","dateModified":"2019-01-11T22:56:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"106585 http://ww2.kqed.org/bayareabites/?p=106585","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/02/04/how-to-throw-the-countrys-most-extravagant-super-bowl-party/","disqusTitle":"How To Throw The Country's Most Extravagant Super Bowl Party","path":"/bayareabites/106585/how-to-throw-the-countrys-most-extravagant-super-bowl-party","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most Super Bowl parties are a relaxed affairs, couch-bound gatherings of friends fueled by cheap beer and \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\" target=\"_blank\">queso\u003c/a>. There will probably be chips. Someone might make sliders. And if you’re really lucky, maybe someone will make \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\" target=\"_blank\">margaritas\u003c/a>.\u003c/p>\n\u003cp>Or you could go down to Santa Clara this weekend, just a block away from Levi’s Stadium, where there’s another type of party happening. You’ll sit on luxurious couches eating all you can amounts of food that Guy Fieri has cooked you. You’ll rub shoulders with dozens of active NFL players and celebrities. Maybe you’ll even chat with Erin Andrews, who’ll be emceeing the event. The price tag for this afternoon of decadence? \u003ca href=\"http://www.bullseyeticketgroup.com/Events/NFL-Tickets/Super-Bowl-Players-Tailgate-2016-02-07-11-00-00\" target=\"_blank\">$700\u003c/a>.\u003c/p>\n\u003cp>That party--the \u003ca href=\"http://bullseyeeventgroup.com/super-bowl-50/players-super-bowl-tailgate/\" target=\"_blank\">Players Super Bowl Tailgate\u003c/a>--is the work of \u003ca href=\"http://bullseyeeventgroup.com/\" target=\"_blank\">Bullseye Event Group\u003c/a>, a team that prides themselves on throwing the biggest and best tailgates. They’ve built their business on perfecting the art and science of throwing the most extravagant pre-game parties, flawlessly executed fêtes packed with athletes, celebrities and endless amounts of booze and gourmet food.\u003c/p>\n\u003cp>Bullseye was founded by the husband and wife team of Lisa and Kyle Kinnett, who had several years of experience in the event planning and sports worlds. They gradually worked their way up to bigger and bigger events, and became the official events and travel partner for the Indianapolis Colts. A few years ago, they saw an opening in the market for a new kind of Super Bowl experience. Plenty of companies offered packages for the big game, pairings of tickets and three nights at a local hotel. But the Kinnetts figured out something that would set them apart: blow-out, no expense spared tailgates preceding the game. But to do so, they had to figure out what transforms a party from being just ok into the best tailgate you’ve ever been to in your entire life--one worthy of their hefty price tags.\u003c/p>\n\u003cp>They settled on a simple formula. Take all the parts of your relaxed local tailgate, and magnify it. Acquire the biggest TVs and the softest leather couches. Carpet the entirety of the giant space you’ve rented. Offer all-you-can-eat food from a celebrity chef. Get someone well known to moderate it. Then pack the party with active football players to make fans feel like they’re part of the NFL world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That last part is a key component of the Kinnetts’ quest to create the perfect tailgate. Every year, they invite around 25 active NFL players (“This is not an event where you go and see some retired NFL player from the yesteryears,” their website declares) and allow them to bring a handful of their friends.\u003c/p>\n\u003cp>“Jamal [Charles, Kansas City Chiefs running back] will come and he’ll bring four of his friends with him. Well, when you put one player in an atmosphere of 1,500 people, he gets mugged, right? He’s signing autographs, taking pictures,” said Kyle Kinnett.\u003c/p>\n\u003cp>“But when you’ve got 35-50 [NFL players] and those guys are bringing their friends, it’s a melting pot. There’s so many players, so many celebrities, that people aren’t getting mugged. They’re having fun. They’re part of the crowd.”\u003c/p>\n\u003cfigure id=\"attachment_106582\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106582\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg\" alt=\"Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-5-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rams cornerback EJ Gains and Ravens cornerback Shareece Wright at last year's tailgae \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a good formula. Ever since their first Super Bowl tailgate in 2012 (celebrity chef: Paula Deen) the parties have been successes, often selling out of their thousands of tickets. This year’s event will hold 1,500 people and promises to be the most extravagant yet, with multiple celebrity chefs, emcee Erin Andrews, and attendees receiving a police escort to the game. Kinnett said the crowd ranges from CEOs of Fortune 500 companies to football-obsessed locals. And their kids: “We got people calling all the time saying, ‘I’ve got a 12-year-old son, can I bring my son?’ And I say to them we should charge more for the kids because the kids have more fun than the adults.”\u003c/p>\n\u003cp>Initially, Kinnett though their success came from the excitement of partying with football players. Then after seeing the response to Paula Deen at their first tailgate, he started to realize that the food was more important than he thought, and that food world celebrities were becoming just as much of a draw as the players.\u003c/p>\n\u003cp>“In the past, the draw was the 25-30 NFL athletes. That’s kind of transitioned to the athletes [being] an afterthought. What I’ve found is you can have the best party in the world, but if you have bad food, you’ve got a bad party,” Kinnett said. “The first year we had Achie Manning as our guest speaker, and Eli Manning was playing in the Super Bowl. People didn’t care about that. They cared about the food. So I’ve made it all about the food. That's what’s most important.”\u003c/p>\n\u003cp>He jettisoned the mediocre catering company he was working with, and started looking for the best chef in the areas where the Super Bowl was being held. When it was in New Orleans, he had John Besh. When it was in New York, he got Marcus Samuelsson.\u003c/p>\n\u003cfigure id=\"attachment_106584\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106584\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg\" alt=\"Dessert at the 2015 Players Super Bowl Tailgate\" width=\"1920\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-768x384.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1440x720.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-1180x590.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SBTailgate-Banner-2-2-960x480.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dessert at the 2015 Players Super Bowl Tailgate \u003ccite>(Bullseye Event Group )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106600\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg\" alt=\"Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate\" width=\"300\" class=\"size-thumbnail wp-image-106600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-400x504.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-800x1007.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized-768x967.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/guyfieri-0179-pkg_resized.jpg 900w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Guy Fieri – Celebrity Chef for this year’s Players Super Bowl Tailgate \u003ccite>(Courtesy Guy Fieri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This year, he found the perfect match, a nationally recognized chef with Bay Area roots whose cuisine seems like it’s designed in a laboratory to be the perfect tailgate food: the one and only \u003ca href=\"http://www.guyfieri.com/\" target=\"_blank\">Guy Fieri\u003c/a>. Fieri will be serving an array of football classics that have been taken on the express train to Flavortown: Kahlua pork served with slaw and sauce on Hawaiian rolls with crunchy crumbled chicharrones, doughnut bread pudding with brown butter bacon bourbon glaze and a “Mac Daddy” mac and cheese bar. Fieri will be joined by chefs \u003ca href=\"http://www.chefgarvin.com/\" target=\"_blank\">G. Garvin\u003c/a>, \u003ca href=\"http://ltbrestaurants.com/bios/aaron-may-2\" target=\"_blank\">Aaron May\u003c/a> and \u003ca href=\"http://www.sanctuaryoncamelback.com/dining/chef-beau-macmillan/\" target=\"_blank\">Beau MacMillan\u003c/a>, who are all frequent guests on the Food Network and Cooking Channel.\u003c/p>\n\u003cfigure id=\"attachment_106605\" class=\"wp-caption alignright\" style=\"max-width: 200px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/beau-macmillan.jpg\" alt=\"Beau Macmillan - celebrity chef\" width=\"200\" height=\"235\" class=\"size-full wp-image-106605\">\u003cfigcaption class=\"wp-caption-text\">Beau Macmillan - celebrity chef \u003ccite>(Courtesy Beau Macmillan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is MacMillan’s second time at the party. The Arizona chef cooked for the last year’s tailgate and makes the experience sound pretty amazing: “As three o'clock rolled around and this thing came to an end, I drank three beers and they’d never tasted so good. Then I walked into the Super Bowl with Guy, a police escort, and watched the Patriots beat the Seattle Seahawks. It couldn’t have been a better ending.”\u003c/p>\n\u003cp>This year, he’ll be in charge of the raw bar (“Oh man, give me that oyster knife, baby, I’m ready to shuck.”) and is excited for the challenge that comes with feeding 1,500 hungry guests.\u003c/p>\n\u003cp>“People have to understand what tailgating is. It’s the pinnacle of fanmanship. So when you get chefs together that love food and football, and then the people involved in football, from the players to Erin Andrews, you can’t get better than that,” MacMillan said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“People, as much as they love football, they love to eat. We’re at a lucky time in our world when chefs can have credibility and really be out there at the forefront. This is our Super Bowl of food.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/106585/how-to-throw-the-countrys-most-extravagant-super-bowl-party","authors":["5566"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1763","bayareabites_91","bayareabites_4"],"tags":["bayareabites_15270","bayareabites_15268","bayareabites_2288","bayareabites_15269","bayareabites_10606","bayareabites_3381"],"featImg":"bayareabites_106583","label":"bayareabites"},"bayareabites_92506":{"type":"posts","id":"bayareabites_92506","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92506","score":null,"sort":[1422652412000]},"guestAuthors":[],"slug":"rock-your-super-bowl-party-with-these-indulgent-classic-recipes","title":"Rock Your Super Bowl Party with These Indulgent Classic Recipes!","publishDate":1422652412,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\" alt=\"Super Bowl Snacks. Photos: Wendy Goodfriend\" width=\"1000\" height=\"666\">\u003c/a>\u003c/p>\n\u003cp>Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a>\u003cbr>\nPiled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.\u003c/p>\n\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cimg class=\"size-full wp-image-92438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party\u003c/strong>\u003c/a>\u003cbr>\nRich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.\u003c/p>\n\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cimg class=\"size-full wp-image-92399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Tex-Mex Chile Con Queso Dip\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday\u003c/strong>\u003c/a>\u003cbr>\nHere’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cimg class=\"size-full wp-image-92366\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Slow-Cooker BBQ Pulled Pork Tacos\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a>\u003cbr>\nCrisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!\u003c/p>\n\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cimg class=\"size-full wp-image-92481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beyond Beer:\u003c/strong> Keeping with the Tex-Mex spirit here are a couple of sporty margarita cocktail recipes from \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jerryjamesstone/\">Jerry James Stone\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>\u003cbr>\nInstead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cfigure id=\"attachment_92517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\">\u003cimg class=\"size-full wp-image-92517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\" alt=\"Roasted Grapefruit & Habanero Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>\u003cbr>\nThis little gem comes from one of my many trips to Texas. Austin, Texas to be specific.\u003c/p>\n\u003cfigure id=\"attachment_92520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\">\u003cimg class=\"size-full wp-image-92520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\" alt=\"Frosty Mexican Bulldog Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.","status":"publish","parent":0,"modified":1553040004,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":388},"headData":{"title":"Rock Your Super Bowl Party with These Indulgent Classic Recipes! | KQED","description":"Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Rock Your Super Bowl Party with These Indulgent Classic Recipes!","datePublished":"2015-01-30T21:13:32.000Z","dateModified":"2019-03-20T00:00:04.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92506 http://blogs.kqed.org/bayareabites/?p=92506","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/30/rock-your-super-bowl-party-with-these-indulgent-classic-recipes/","disqusTitle":"Rock Your Super Bowl Party with These Indulgent Classic Recipes!","path":"/bayareabites/92506/rock-your-super-bowl-party-with-these-indulgent-classic-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\">\u003cimg class=\"aligncenter size-full wp-image-92526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/superbowl-menu.jpg\" alt=\"Super Bowl Snacks. Photos: Wendy Goodfriend\" width=\"1000\" height=\"666\">\u003c/a>\u003c/p>\n\u003cp>Looking for amazing snacks for the Super Bowl? Rock your party with these indulgent classics (which all go really well with beer!). From smoky-spicy chicken wings and slow-cooker BBQ pulled pork tacos to Tex-Mex chile con queso and over-the-top steak fajita nachos, you can't lose with these recipes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Super Bowl Party Food: A Mountain of Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a>\u003cbr>\nPiled high with tender marinated steak, black beans, and lashings of gooey chile con queso, these nachos will be the star of your Super Bowl party.\u003c/p>\n\u003cfigure id=\"attachment_92438\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cimg class=\"size-full wp-image-92438\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nachos-closeup1.jpg\" alt=\"Grilled Steak Fajita Nachos with Chile con Queso. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/super-bowl-party-food-a-mountain-of-grilled-steak-fajita-nachos-with-chile-con-queso/\">\u003cstrong>Grilled Steak Fajita Nachos with Chile con Queso\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Cheese Please: Tex-Mex Chile Con Queso Dip For Your Super Bowl Party\u003c/strong>\u003c/a>\u003cbr>\nRich and gooey, this molten cheese dip is studded with tomatoes, chiles, and onions and just waiting for you to plunge your tortilla chip into it.\u003c/p>\n\u003cfigure id=\"attachment_92399\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cimg class=\"size-full wp-image-92399\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/queso-final-dip1.jpg\" alt=\"Tex-Mex Chile Con Queso Dip. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/28/cheese-please-tex-mex-chile-con-queso-dip-for-your-super-bowl-party/\">\u003cstrong>Tex-Mex Chile Con Queso Dip\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Bold, Brash, and Succulent: Slow-Cooker BBQ Pulled Pork Tacos for Super Bowl Sunday\u003c/strong>\u003c/a>\u003cbr>\nHere’s a mash-up you won’t want to pass up: Meltingly tender pulled pork with BBQ sauce, stuffed into a warm tortilla, and topped with pickled onions and jalapenos and cooling queso fresco.\u003c/p>\n\u003cfigure id=\"attachment_92366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cimg class=\"size-full wp-image-92366\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/tacos-closeup.jpg\" alt=\"Slow-Cooker BBQ Pulled Pork Tacos. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/27/bold-brash-and-succulent-slow-cooker-bbq-pulled-pork-tacos-for-super-bowl-sunday/\">\u003cstrong>Slow-Cooker BBQ Pulled Pork Tacos\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Super Bowl Snack: Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a>\u003cbr>\nCrisp-skinned chicken wings are bathed in a vibrant, spicy sauce that’s been highlighted by smoky chipotle chiles. The perfect pair to your ice-cold beer during The Big Game!\u003c/p>\n\u003cfigure id=\"attachment_92481\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cimg class=\"size-full wp-image-92481\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/wings-final1.jpg\" alt=\"Finger-Licking, Crispy Spicy Chipotle Buffalo Wings. Photo: Wendy Goodfriend\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/29/super-bowl-snack-finger-licking-crispy-spicy-chipotle-buffalo-wings/\">\u003cstrong>Finger-Licking, Crispy Spicy Chipotle Buffalo Wings\u003c/strong>\u003c/a> Photo: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beyond Beer:\u003c/strong> Keeping with the Tex-Mex spirit here are a couple of sporty margarita cocktail recipes from \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jerryjamesstone/\">Jerry James Stone\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>\u003cbr>\nInstead of being tart as one would expect from a grapefruit-based drink, this margarita is slightly smokey, crisp, and just a little spicy. It's perfect for winter. It's also perfect for the Big Game as there isn't a food or snack it won't go with.\u003c/p>\n\u003cfigure id=\"attachment_92517\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\">\u003cimg class=\"size-full wp-image-92517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/grapefruit-habanero-margarita.jpg\" alt=\"Roasted Grapefruit & Habanero Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"751\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/01/roasted-grapefruit-habanero-margarita/\">\u003cstrong>Roasted Grapefruit & Habanero Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>\u003cbr>\nThis little gem comes from one of my many trips to Texas. Austin, Texas to be specific.\u003c/p>\n\u003cfigure id=\"attachment_92520\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\">\u003cimg class=\"size-full wp-image-92520\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/bulldog-margarita.jpg\" alt=\"Frosty Mexican Bulldog Margarita. Photo: Jerry James Stone\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recipe: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/25/frosty-mexican-bulldog-margarita/\">\u003cstrong>Frosty Mexican Bulldog Margarita\u003c/strong>\u003c/a>. Photo: Jerry James Stone\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92506/rock-your-super-bowl-party-with-these-indulgent-classic-recipes","authors":["5015","5014"],"categories":["bayareabites_752","bayareabites_301","bayareabites_13306","bayareabites_1244","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_4"],"tags":["bayareabites_14097","bayareabites_14095","bayareabites_14096","bayareabites_1781","bayareabites_14098","bayareabites_14738","bayareabites_753","bayareabites_3381","bayareabites_767"],"featImg":"bayareabites_92526","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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