New Day Northwest Super Bowl recipes special - Dining and Cooking (2024)

Bacon-wrapped meatballs: https://www.king5.com/article/life/food/recipes/new-day-recipes/mouth-watering-bacon-wrapped-meatball/281-caad66c5-c77a-4e4d-97b0-37440b81dfa7

Pizza and wine pairings: https://www.king5.com/article/entertainment/television/programs/new-day-northwest/pizza-wine-delicious-pairings-super-bowl-party-pop/281-aef834c7-2d5b-4199-ba17-76619407c919

Mini taco salad cups: https://www.king5.com/article/entertainment/television/programs/new-day-northwest/mini-taco-salad-cups-super-bowl-party-recipe/281-d38a89a4-7371-428c-8e74-186d07a32025

Snacks perfect for gameday: https://www.king5.com/article/entertainment/television/programs/new-day-northwest/snacks-perfect-game-day-recipes-rosie-mayes-i-heart-recipes/281-84eb7a23-f1d2-4f76-a0d6-0b136801722e

For more recipe ideas, check out New Day recipes here: https://www.king5.com/new-day-recipes

This is New Day Northwest with the big game coming up. It’s time to start thinking about what to serve your guests. I’m a Mattia Drei host of New Day Northwest and we’ve put together some ideas for you ahead of the Super Bowl. From delicious apps to the perfect beverage pairings.

Here’s how to keep your friends and family satisfied, no matter what the outcome of the game is. Cookbook author Rosie Mays is here in the kitchen with me this morning with some great ideas and you have your quality spices here as well. I’m I know and I’m so excited you brought

Back your seasoning salt because it’s so delicious. No MS G in any of our products. All natural. All good. That’s right. So what are we making today? What are we making for Super Bowl? So today we’re going to make some creole shrimp co*cktails.

They don’t take a lot of time really easy to make and everybody loves them. Everybody loves them. Who doesn’t love shrimp co*cktail. A crazy person. Exactly. So to get started, I already sprayed our pan with some gnostic spray. I used pam. Then we’re gonna go right into the shrimp. Ok. All right.

So I’m just gonna drizzle in some olive oil. Well, I would have if I took the top off. Well, that’s ok. We like to make things, you know, not spill. Right. Yeah. Ok. So we’re gonna take two, add that in there and after that

I’m just gonna Sprinkle in some of my creole lady and this is my creole seasoning. I’m heavy handed. So I’m gonna leave it all in there, just get it in there and you know what? There is a couple other ingredients that I normally would add in there,

But I want them to go to your site to get the recipe. Ok. So she’s teasing us. Yes. First start with the creole lady season. Yes. Creole. Ok. I’ll give you the other one. The other is a seafood seasoning. It’s seafood magic by rosemary, of course.

And then I’m just gonna toss the shrimp, make sure they are nicely coated and once they are, we’re gonna start grilling them. Ok. So let’s just put them in a pan and, you know, shrimp does not take a long time at all. It doesn’t, it almost, it just immediately, right?

So you can get them in there quick. Um Is there a reason why you use this um like giant tweezer thing? Because this is the only thing I could find, you know, you know, easier to, you know,

So, I mean, hey, you know, every chef has their way. Yeah. I mean if I was at home, I wouldn’t believe you. Right. If I was at home, girl, I would be using my hands, but I’m on TV. Gotta be here. You can always use your hands on New Day set.

This is your home here. Ok? So let me dig in. No plan. Ok? So we’re just gonna go ahead and let these cook on each side for about two minutes. Ok? I’m gonna flip that over as you see, it’s not taking a lot of time already cooking.

So while that’s cooking, I’m gonna let you mix up the actually, no, I’m not gonna let you mix it up this time. You’ve done enough today. So all right, you go over there, I’ll come over here because I don’t smell the creole lady seasoning. Oh It smells good girl.

So for my co*cktail shrimp co*cktail sauce, I’m not just gonna use co*cktail sauce. OK? I’m gonna mix up some things and make it magical. So one of those ingredients that I like to use is chili sauce. How about help you then? Yeah, let’s do that. You can flip those on over.

So I got the chili sauce up in there. I’m gonna go behind you. All right, I’m gonna move this over because I am not accident prone. I am all the time. That’s why you left the lid on the olive oil. You know me

And I’m gonna use this stuff called Worcestershire that I always say wrong. So WWSSW sauce. Ok. Let’s add a little bit of that in the air and then just gonna add a little bit of red pepper flakes. Ok. Gonna go behind you again. How’s that show coming along?

It’s coming along pretty good. It’s coming along. I’m sorry, my, my burner is not quite getting everything evenly here. So I got a couple that are still trying to make their way to good, but it’s looking good. All right.

So now I’m going to add in a little horseradish to making your own co*cktail sauce. Well, I’m fake making fake making. No, I had horse radish. It’s probably gonna be better than the best I’ve ever tasted. Of course it is. I’m making it because Rosie is making it and you know, it’s good

Ketchup, ketchup. Yep. All right. Just good old fashioned ketchup. I know you don’t like tomatoes but you’re gonna like this. Ok. I mean, I like ketchup. I just don’t like tomatoes in the raw. I like ketchup.

I like sauce but when they’re raw they freak me out a little, I could do with that. So now we’re gonna have some lemon juice and I have my cute little lemon juice squeezer here. That’s cool. Yeah, you can get this from Ro and May seasons.com as well. Ok.

Lemon juice. Look at that. I know how cute. Right. I love that. All right. All right. And then you just whisk it all up together. Really easy. This smells so good cooking and I mean, and honestly it just smells so fresh.

Yeah, if I came into someone’s house for Super Bowl and it smelled like this, I’d be so excited. So, you know what we can start doing now, what can we start doing? Now? We’re gonna turn the heat off the trip because you know, if you cook shrimp too much,

It’s gonna be gummy and rubbery and everybody’s gonna talk about you and say Rosie Hatter made it like that so I can’t have that. So let’s turn that off. You don’t want your reputation tarnished through my bad cooking. I’m gonna guarantee you. I’m gonna add in the sauce here

And we’re gonna start adding some shrimp. Ok, so how do you want me to put it in? You can just pile it on top. You don’t have to be cute with this. You don’t have good eating? Not cute eating. That’s I like that. It’s, you know, when they take you to.

All right, I only got 30 seconds left. I do wanna try this. But I also want to ask you what other recipes because I know you have a lot of recipes. Oh, my gosh. I have everything so you can get my baked barbecue chicken. You know, chili, you know, chili is always good.

We’re gonna put a little lemon there to make it kinda look cute. Oh, my gosh. That was so good. I told you that creole lady stuff makes all the difference. Of course, Rosa May seasons is where it’s at. It’s local. The lady that made it

From Seattle Washington, born and raised. So she’s right here. So y’all go to Ihe recipes.com. Get some free recipes. I have it all. There you go. All right. We have the perfect recipes for you guys. But I think you gotta start with the Swedish meatball, which we call the manic meatball. That’s a

Swedish meatball. That is all right. That sounds good. So let’s get started. OK. So the first thing we’re gonna do is we’re gonna make a panna, which is uh bread crumbs and it’s mixed with milk. So it’s nice and moist and then we’re gonna give you the hard job why I’m mixing this

Is we are gonna have you mix the meat. So we have a mixture, a lot of meat right there. A lot of meat. Roll up my sleeves then. Good idea. OK. So we have a beef and a pork mixture. OK?

So this is a traditional Swedish meatball again at manic meatballs. We call it the manic meatball, the manic meatball. All ladies gentlemen. OK. So go ahead and get your hands in there. And the secret of a manic meatball is actually the nutmeg. So that’s what gives it the sweetest

Really? OK. All right, nutmeg. And OK. So this is how much meat is this right here? So look at this. Yeah, so this is £5 of beef and about £2.5 of pork. All right. OK. So, all right. Go ahead and turn that on this.

OK? And I’m gonna go ahead and put in nutmeg D do it, do it. Equal parts salt. How much numb was that? Was that like three tablespoons? Yeah. No. Yeah. Actually it was five tablespoons equals uh part salt and coarse pepper.

How many meatballs will this make? This will make about 100 meatballs? OK. All right. OK. Good to know. You know what? Good to know. You need a lot of meatballs because I’m telling you these will be the first things to go at a party,

Especially when they’re wrapped in bacon at the end here. Oh heck yeah. Yeah. So where we’re going with this? We are, we are all right. OK. So then we have already sauteed these onions, but it doesn’t seem like a lot of onions for all these meat

About the same amount. A third cup of sauteed onions. And then lastly is a liquid egg, liquid egg. Does that just mean you? So that’s the binder? Yeah, that’s the, that’s the binder. So it’s gonna actually keep the meatball in a meatball form.

OK. And then the last thing we’re gonna do is we’re gonna do this um breadcrumb mixture. OK. Dokey. And then we’re gonna mix all. Why do you um mix the bread crumbs in the, in the liquid first So it’s not a dry meatball. It’s really moist.

People love that word. But hey, we, we’re a meatball restaurant. I don’t know why that word is so polarizing. Like, I know so many people who are like, don’t say that word. So won’t say it again in case you don’t like it. Yeah, it’s very, uh, uh, juicy meatball.

And again, we’re gonna bake it and then fry it. So we do need a of the moisture in there. So. Ok, how am I doing? You’re doing so good. And this meat, it’s like you’ve made me falls before. I think you and Joseph are like doing this on me. That’s the thing.

I do have a question though because you don’t want to overly like work the meat. Right. Right. Actually, we definitely don’t want to overwork it, but a little bit more you can’t actually see the bread crumbs when you know you’ve got it about, about the right mixture. All right. All right.

So say I keep doing this and then what’s next? Ok. So the next step is we’re gonna actually make the meatball into the balls. So we are going to use this little scoop. Um, now I was gonna tell you, you don’t have to wear the gloves, but I’m gonna, I, I

Work in a restaurant. Sure do like I trust you. Yes. Food safety first. Right. So we’re gonna do a couple of these and then I’m gonna kinda show you what the next steps are as well. Ok. So what we do is we just do a one out scoop

And we roll it into a nice ball into a nice ball. Oh, ok. Oh, I see. All right. Ok. There’s your meatball. You try this. So this is just like a simple thing because that’s where I always struggle with my meatballs. I try to eyeball it and then,

You know, doesn’t always work out, but that’s perfect. Ok. So we keep throwing them in there and then we’re gonna do that and then I’m gonna do the next step. So we have our, this is a, a thick cut applewood smoked bacon. So we’ve tried all of the different bacon

Uh types and actually this is actually really, really good. So this is a nice thick bacon it up under cooking and it gives you that bacon flavor that you’re gonna go for. Ok. So you got three. We actually skewer them at the restaurant with three at a time.

And the trick here is you’re going to wrap the whole meatball in bacon and then you’re gonna skewer it through that side. So it actually keeps the, the bacon on the meatball, of course. Right. So I’m gonna do three at a time. Ok. So what if like I,

I’m, I’m running last minute party. I don’t have time to make my own meatballs. Can I do it with a premade meatball and then bake it or is that gonna be too nasty? Well, I mean, you’re gonna wanna come to manic meatballs and order these, you know what? That’s such a good point.

But definitely, definitely you can get a premade meatball the first to go at the parties like we were talking about, but premade meatball and then, um, the, the usually they’re already baked, but you bake them first and then you can wrap the bacon

In the meatball in the bacon and then finish fry them and wait, finish fry them. So, what we gonna do, talk about that. Let’s talk about that. So we have by the magic of TV, already baked meatballs and now these you fry after we baked them. Yes.

So you’re gonna put them in the oven for 350 for 16 minutes. So they’re gonna come out looking like this. They’re all cooked. Now, now they’re all cooked. You could eat them. But you want the bacon to be nice and crispy. Yes, we

Do. Yeah. And so that’s what we do is we pan fry them. So you want to pan fry them and tell the bacon is visibly the, the crispiness that you like. So we will put a couple. Let’s do it. Let’s do it. Tell me about this concept for your restaurant manic meatballs

Because I know you also make an Italian meatball. You make all the different meatballs, fast food meatballs, essentially. Where did you get up with this idea? So, my husband is Swedish. So, and he was always making these, we were making them for the football team for our kids for different holidays. Yeah.

And so I just, and I came from a business owning family and so I just really was like, I want to have a business and then, um, I kept thinking the more we made this, I’m like, I think there’s actually a concept here and then you, and then you opened during the pandemic.

Why? Why? Well, I, the joke is that we’re pretty ballsy. Ah, you’re my favorite. Yeah, you can’t, you can’t have a meatball restaurant. Not be ballsy. I mean, I love a bun and that’s, that’s great. So, so you open the restaurant during the pandemic, you still find a way to thrive. Yes.

And then best and chow finds you tell me about that. Yeah. So best and chow, asked to submit a couple ideas and of course, like the bacon wrap meatball, that’s pretty unique, right? So, we did wanted to have something that, um,

That would stand out and so nobody else is doing a bacon wrap meatball. So these look pretty close to done. Oh, ok. Here we’ll put them right here on this. We are ready for you. Ok. And then, um, so we got chosen for the, for the show and of course,

It was a comedian that helped us do it and he had a lot of fun with meatballs. Let’s say that meatball jokes. Yeah, a lot of meatball jokes. But, um, anyway, we were a finalist, so we didn’t make it quite to the end. But we should have, obviously you can

Tell you think we would have done. I will, I will, I’m about to eat this meatball right now. Um, so by the way, what is this little sauce you got here? Ok. So the other thing, so we just keep coming up with good stuff at manic meatballs.

We do have five meatballs every day. We have a, a vegan um impossible ball actually. And so the other thing that we have here, I’m gonna leave this one in here. Um The other thing we have of is our manic sauce. So manic sauce is a house made fry sauce that’s delicious

With anything but it’s really good with our bacon wrap meatballs. So it’s a house made fry sauce but it comes with uh Lingen Bery Lingonberries. I love and such a Swedish uh uh tradition. Um And so I really wanna try this meatball. It’s a little hot.

Then I’m gonna, I’m gonna try to get in there. OK. Mm Go eat her meatballs, go eat lemon, hold him. Holy keto Batman. This is delicious. Delicious. Oh my God. I’m gonna hug you for this. Whether you watch the Super Bowl for the Love of

The game or whether you’re watching for the commercials. There’s one thing we all agree on. It’s the snacks. We love super bowl snacks all week long. We’re sharing our new day favorites and today, producer Rebecca is sharing hers. We’re making mini taco salads.

But before we get to that, you’ve actually prepared a special beverage for us. What is this? This is, um, the tears of 49ers, the two. Wow. Not any shade at all in this history. Not at all. How does the tears and 49ers taste? So, it’s got, um, squirt

And some like white, um, tequila. Oh, my gosh. Well, this will get you through a loss of a game that’s for sure. But too much will make you lose. Your, our husbands are both 49ers fans and they’re lots of tears, lots of tears.

I still hearing about it, by the way, like a week and a half later. I mean, maybe this will help them get their minds. So, I hope so. Ok. So let’s get started. How do we make mini taco salad? And so what we’re gonna do is we’re gonna make the little shells

And instead of tortillas we’re gonna use little wonton wrappers. So you just stick them very clever. Just one or two in each. Um, you know what you could do? 22 makes it a little bit more stable. Do you want to do a couple of them here and there? You can, you, um,

And you can either do it with like the regular size tins if you want them. They are a little bit bigger or the little mini, I like the little mini ones. Pretty cute. You know, I’m gonna do, I’m gonna cross and like that’s

Cool. And then you just spray it with a little bit of olive oil in there. So you don’t spray the pan before you spray it in there. You’re good. Getting crazy over here with the oil and then, um, you bake them at 350 for five minutes and they come out looking like this.

How cute. It’s like a little mini taco bowl. OK? And then, and then you just fill it with all your favorite stuff. So you ground beef obviously to fit in there. Yeah, I like ground turkey. That’s just my preference. But you could do like carnitas,

Do you if you were gonna do this at your house with the Super Bowl Sunday party, would you just leave it as a bar or would you make pre make them for someone? You really could do it either way if you don’t want if you don’t like people touching your food,

Like I mean, I don’t mind if it touches my food but um and I know like some people don’t believe in vegetables for super bowl. So you wouldn’t have to do the shredder. I know you’re not a big fan of the potatoes but like, you know,

Everybody could do their own thing or you could pre make them. It’s super, super easy. That is delicious. I will shave maybe just 11 ton shell, a little bit, two might be just too hard to get through. It depends on how much crunch you want. Sure.

And I guess, um, if you only do it with one, you run the risk of it being just a little bit soft or just a little flimsy. These ones you made with a tiny little one. I like those little bit. You, you could just pop it in your mouth. I,

I don’t know. Wait, you see, he’s a little crunchy. There you go. Oh my gosh. This is so much fun. And by the way, if you’re not a monster, like some people, you can actually add a little sour cream. You want someone on yours? Absolutely not. All right. Thank you so much, Rebecca.

Well, we are sharing the recipe for these mini taco salads. Just head over to our website or just text the word recipe to 2064484, 545. We’ll get it right away. Easy peasy. If you think that beer and soda are the only beverages that go with the meat lovers. Supreme. Well, think again,

Messer Sommelier. Chris Tangi joins us now to share his favorite wine and pizza pairings. And first of all, say your last name for me. T Tangy. Do you like that? You try and this is on TV. Uh I did try to add a little swank to it, but all right. T

Um, let’s talk pizza, let’s talk about pizza and wine because I have known for many years this has been great. But I don’t think I’ve ever really put much thought into what goes with what? So, I think that’s super exciting.

Yeah. So, you know, beer goes great, of course. Right. Uh It’s, it’s refreshing. You drink it cold. It can be very aromatic and delicious. But my argument why wine is better is that wine has acid, right? It has brings freshness

When you take a gla uh a sip from your glass, you’re like, oh man, everything just gets washed away, makes your mouth water makes you wanna eat more. So it actually works really, really well. Um And it’s less filling too like that old funny commercial is true, right? Um So,

So we have a whole host of wines here and probably ones that you’re not expecting. Well, that’s what I’m excited about and I really love that. A master sommelier actually sees the benefit of pairing these together. So it looks like we got bubbles for the first one. Who doesn’t like bubbles, right?

I mean, I don’t know, I love music bubbles. So here we have some Prosecco cases coming from Northern Italy. Cheers. Cheers. Um So this is made from the glare grape from our area around Venice called Veneto. And um a lot of sparkling wines A K

A champagne that we’re all probably most familiar with are super expensive because they’re a wine of process and they take a long time to make. So that’s why they’re expensive. But this is a slightly different process which makes it uh less expensive to produce and um makes it more approachable for everyone.

The sparkling wine is not as expensive as the champagne. So champagne is the region. Sparkling wine is the category meaning bubbles. See, this is why I love having a sommelier here. OK. So what kind of pizza is this? So this is just your classic margarita.

Uh So it would be tomato sauce mozzarella and uh finished with basil. So kind of the Uber classic pizza here. So this is a very simple pairing, right? So you eat the pizza first and then drink this either way. There are no rules here. Ok. Um

Well, food and wine pairing can be as, you know, fun and, and simple as you want it to be or as complex as you want it to be. So you don’t have to stress about. Is this right? You know, people think about wine as being this uh ultra intimidating thing.

It doesn’t have to be interesting that this actually is really refreshing after the pizza. It’s just very refreshing and I’m gonna eat that. So don’t, don’t eat the rest of my pizza. Ok. Well, clearly, Mark here is worth all right. What is this one, one last thing?

See, I just like flushes everything away on the palate and you’re like, OK, I’m ready for more. I am ready for more. Yeah, awesome. So, next we have uh some pinot noir from the south of France. Pinot noir grows all over the world. It is very famous.

Variety has been in a lot of movies, et cetera, et cetera. Pinot noir is my favorite wine. Did they tell you? Oh, I, well, that’s why I picked it. Stop. Um So here we have a meaty pizza. So this is sausage, pepperoni and uh ricotta cheese. Um So really, here again,

You have the acidity of the wine but also you have uh tannins which pair really well with proteins. So works well with those meaty bits on there and there’s a lot of protein with the cheese and the meats. Exactly. Yeah. Not just the meat, but also the cheese.

I’m gonna take your piece because it looks better than mine. Ok. We can swap. So we have the cheese. Mhm. It’s that, that like, like you expect kind of fatty in there. Hm. Wow. That really does explode in flavor.

Yeah. So you have a lot of um dark red and black fruits here, right? Cranberry plum, cherry. Um All those things help kind of reinforce the tomato in the sauce because tomato is technically a fruit, right? Um And you get some of those kind of almost fruity characteristics that is literally delicious.

I mean, I’ve had Pinot no Noir with a pepperoni pizza before, but I don’t think I would appreciate it as much as I do with you today. Thank you. All right. This is another, ok, this pizza here, it’s a controversial pizza. Ham and pineapple, Hawaiian pizza. Uh, also one of my favorites.

Um, but what would you pair? I mean, I would, I, I, what do you pair it with? So, this is a kind of a tough one. Right. Um, because you have fruit and sweet, salty and sweet. Right. It’s like, but that’s a, that’s the awesome part about it, right?

You, you take a chocolate chip cookie and you put uh sea salt on it. Right? That’s pretty common now. But a few years ago it was not. And uh when I first saw it, I was like, what is going on here? I don’t want salt on my sweet. Right?

But it actually works really well because it contrasts that and your palates like, oh, this is sweet, this is salty. So, same thing here. We’ve got the sweetness plus the acid of the pineapple works really well with the Riesling. And I know a lot of you are like, oh, I don’t drink Riesling.

There’s, it has sugar. I was gonna say high sugar content gives a little headache sometimes if you drink too much of it well, but just don’t drink too much of it. Probably alcohol more than sugar. But um, this is a dry one. So there’s,

There’s no sugar to this and actually most of the reason that’s produced is dry. The sweet ones are great too for certain applications, but, uh, the dry ones are great for a lot more. So, a ham and pineapple pizza, you definitely want a dry one is what you’re saying.

Yeah, I would. That’s what I would. Um, so you have actually kind of tropical fruits in this Riesling. So there’s, uh, not of mango pineapple, papaya, et cetera. So it bridges those similar flavors really, really well.

Um, they also can tend to be a little bit lower alcohol too, which is kind of nice. Um, while you were saying it, I was smelling it and smelling all those fruits and when you taste it, that’s very smooth together. If you don’t like ham and pineapple pizza,

You should try it just to pair it with this Riesling because that is really, that is really good. Oh, and if you did like your wine with a little bit of sweetness, you could do an off dry Riesling and then you could add a little jalapeno to this.

So you get spicy and sweet and it’s awesome. Now you’re cooking with gas. Oh, I love it. All right. Finally we have my, my other favorite wine sauvignon blanc and this is a, this is a beautiful pizza. This is uh what kind of, so this is uh prosciutto

Uh and it’s finished with some fresh arugula. So you get this kind of herbaceous from the arugula which pairs really well with the herbaceous this, of the wine itself. So, Samuel blanc always has this kind of green bell pepper sage rosemary kind of characteristic along with really ripe fruits.

Um, and this is one of my favorites from, from Washington here. Let me uh, very good, very salty. And you? Oh. Oh, my gosh. This right here. That is summer. That is summer at a concert. Definitely. Yeah. More of warm weather pairing. Excuse me, this one you could do

Any time, actually. All of these, you could do any time this with the ever. Yeah, I mean, this is actually, and you know what’s so fun is that who doesn’t love pizza? But what a great way to, I don’t know, liven up your pizza night.

Even with my girlfriends, I can’t wait to have them do this. Actually, you just gave me a great idea for the next book club. Everyone brings a pizza and a water for even more recipe ideas. From New Day Northwest. Text the word recipe to 206448 4545.

Thanks for spending time with us and get out there and enjoy your New Day.