Snazzy, local & fresh Super Bowl snacks
Photo: Video by IdahoOnYourSide.com
While football might be the main focus of Super Bowl Sunday for most people, let's face it: the food's a big deal too! And while chips and dip are okay, there are better ways to round out your party platters that are almost as easy to make.
Whole Foods joined Good Morning Idaho to whip up a couple of appetizers that showcase local and fresh ingredients. The first, meatballs made from fresh ground beef and ground pork; then, salmon bites complete with a lemony sour cream dipping sauce.
The recipes for these tasty dishes are below, and the video will show you how to make them. Then, visit Whole Foods in Boise to find the ingredients for yourself. Want to forget about cooking completely? Catch the big game at Whole Foods' River Room on February 2nd. Details on that are in the video too! You can also find Whole Foods on the web here.
Meatballs in Marinara
½ lb ground beef or goat (*local)
½ lb ground pork (not sausage)
1 cup fresh breadcrumbs
1/3 cup Whole milk
1 cup ground (not grated) parmesan cheese
1/3 cup minced fresh parsley
1 tsp. salt
½ tsp. freshly ground black pepper
1-2 large garlic cloves, pressed
16 oz. Whole Foods made in house marinara
In a small bowl add the breadcrumbs and milk, stirring by hand until all breadcrumbs are moist. Let sit 10-15 minutes. Place meat, cheese, parsley, salt, & pepper in medium bowl. Gently break up the meat by hand into small chunks. Whisk egg and garlic together and add to meat mixture. Squeeze milk from breadcrumbs and add to meat mixture, reserving any milk. Gently mix ingredients together just until all ingredients are combined evenly. Chill meat mixture ½-1 hour. Moisten hands with leftover milk and roll meat mixture in to large gumball sized balls, using the palms of the hands. Place finished meatballs in shallow pan of marinara. Bring sauce to gentle simmer. Reduce heat to low and continue simmering for 15-20 min until meatballs are cooked through.
Bay Spiced Salmon Bites
2-3 lbs fresh wild-caught salmon, pin bones and skin removed
San Francisco Bay seasoning
8 oz. sour cream
Salt and pepper to taste
Fresh herbs such as dill, tarragon, or parsley
1 lemon, zested, cut in ½
After boning and skinning the salmon, use a sharp knife to cut across the filet, about thumb thickness. Brush the salmon lightly with canola oil. Dust generously with Bay seasoning. Bake in 350 oven until just firm to the touch, 5-7 min. Mix sour cream with juice from ½ lemon, salt and pepper to taste. Garnish salmon with dollops of sour cream. Garnish with fresh herbs. Can be served hot, cold, or room temp.