Three official Super Bowl menu items you can make at home
MetLife Stadium executive chef Eric Borgia has been planning this menu since 2010.
As the man in charge of feeding fans at the stadium since its inception four years ago, Borgia knew he'd have to step his game up when it came to plotting the menu for the biggest sporting event in the world. It all started with a car ride. Borgia's inspiration for designing both the regular stadium fare as well as that for Super Bowl XLVIII was actually forged in the communities surrounding the stadium.
'From Day 1 we basically had a car service and we drove and ate our way through New Jersey, through the shore, through Manhattan, Brooklyn and that was great,' Borgia told For The Win. 'We wanted this building to smell, eat and feel like New York and New Jersey. On Sunday mornings [growing up], my home smelled like meatballs. Our goal is to really give people here the same thing they would be eating in their living room. Obviously it's a much grander scale but we're trying to keep the food true to the region and true to the smells that people would normally smell.'
The area tour was the inspiration of Delaware North Sportservice president Rick Abramson, who has his chefs in every stadium get out and experience local flavors before designing their menus.
For Super Bowl Sunday, Borgia kept some of the standard items on the menu (Nonna's meatballs) and added about 20 more one-time specialties, some of which he hopes to incorporate into the regular rotation in 2014. Even if you're not going to be in the crowd at the game, you can craft several of the same dishes at a fraction of the cost.
To make Buffalo Chicken: Take chicken thighs, place in oven-safe pan, and cover with 8 ozs. Frank's Red Hot, and 8 ozs. of water. Cover pan with saran wrap and aluminum foil. Place in pre-heated oven at 350 degrees for one hour. Remove chicken from oven, and shred while still hot, and reserve.
To make Grilled Cheese: Take the NY White Cheddar and American Cheese blocks and grate on the medium side of grater. Combine both cheeses together until mixed evenly. Roll into two 4 oz. balls, then break each one evenly in half to yield 4 pieces. Press pieces flat into patties big enough to cover each slice of bread. On a griddle or large sautee pan, turn heat to medium (350 degrees). Take Texas Toast slices and brush one side of each slice with butter. Evenly sprinkle buttered sides with seasoning salt. Place buttered side down on griddle or pan, and add one cheese patty to each slice of bread, and cover with lid. Leave covered for five minutes. Uncover after 5 minutes and cheese should be fully melted. Evenly dispense Buffalo Chicken on two slices of the Texas Toast. Place the other two slices on top of the slices with chicken. Cover again for one minute, and when finished, cheese should be starting to ooze from sides of bread.
In a bowl, combine Balsamic vinegar, garlic, olive oil, and salt and pepper to taste. Generously coat chicken breast with mixture, and grill on medium heat till chicken reaches an internal temperature reaches 165 degrees. Slice chicken on a bias into quarters.
For Broccoli Rabe2 Heads Broccoli Rabe (Trimmed and Scored on Bottom)For Sandwich1 Seeded Italian Hoagie Roll2 Slices Sharp Provolone Cheese1 6oz. Chicken Breast3 oz. Broccoli Rabe 4 Cloves Fresh Garlic2 oz. Fresh Garlic (Chopped)Salt and PepperCrushed Red Pepper Flakes¼ Cup Olive Oil1 Cup Ice Cubes
Add 2 tblsp. of salt to 1 gallons of boiling water. Blanch broccoli rabe for 1 minute, or until it becomes tender, but al dente. Shock in ice water till cool. Drain and pat dry. In a large sauté pan, heat 1/4 cup of olive oil and cook garlic cloves until golden brown. Remove cloves and immediately add chopped garlic and broccoli rabe. Saute for a few minutes, then add ice and crushed red pepper flakes. Cover on medium heat for 10-15 minutes, or until broccoli rabe is tender. Add salt and pepper to taste.
On hoagie roll, place 6oz. of sliced chicken. Top with provolone and the broccoli rabe.
For Filling: Peel and slice eggplant lengthwise, about an 1/8 of an inch thick. In a bowl, beat 3 whole eggs. Dredge eggplant slices in flour, egg, and breadcrumbs. In a sauté pan, fry eggplant slices on medium heat, till golden brown on both sides. Remove from oil and place onto paper towel to drain and cool. When eggplant is cool, dice into small squares and reserve.
For Rice Balls: Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.
Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.
Form each ball by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella and diced eggplant inside each ball. Repeat this process to form 8 balls.
Whisk together the remaining 2 eggs. Dip each ball in the eggs and then in the breadcrumbs, shaking off any excess.
Once the oil reaches 375ºF, add 2 or 3 of the breaded rice balls to the pot and fry them until golden brown and cooked throughout.
Use a slotted spoon to remove the fried balls from the pot and transfer them to a paper towel-lined plate. Immediately salt the balls. Repeat the frying process with the remaining rice balls.
Serve the rice balls warm with a side of warm marinara sauce.
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