SUMMER APPS: Cherry Coke jalapeño meatballs, Caesar salad dip - KMSP-TV

SUMMER APPS: Cherry Coke jalapeño meatballs, Caesar salad dip

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 by Ross Sveback

Deconstructed Caesar Salad Dip

1 cup mayonnaise

1 cup sour cream

1 cup grated, fresh Parmesan

1 tbsp. anchovy paste

1 tsp. lemon juice

2 garlic cloves, minced

1/2 tsp. pepper

Mix ingredients together and let chill for at least three hours for flavors to meld. Serve in a glass with other accoutrements – Romaine hearts, cherry tomatoes and rustic garlic bread.

Cherry Coke Jalapeño Meatballs

Meatballs from store:

2 14-16 oz. packages frozen meatballs – thawed

1/2 c. brown sugar

1 c. cherry coke

2 jalapenos, sliced

Place meatballs, brown sugar, coke jalapenos into a pan and bring to simmer over medium heat. Cook until mixture gets thick and syrupy, then remove from heat – let sit for 15 minutest to cool somewhat and toss meatballs once more. Serve.

Meatballs from scratch:

1 tsp.salt

1 1/2 tsp. Archer Farms smoked paprika

1 tsp. Archer Farms onion powder

1 tsp. fresh-cracked pepper

1 tbsp. brown sugar

1/2 tsp. garlic powder

2 lbs. Archer Farms ground beef or chuck (80%)

1 egg

1/2 c. breadcrumbs

1 c. brown sugar

1 can cherry coke

2 jalapenos, sliced

In a bowl mix together salt, paprika, onion powder, pepper, brown sugar and garlic powder. Add to ground beef, egg and breadcrumbs – stirring well to combine. Form into meatballs (roughly 24) and roast in a 400 degree oven for 20 minutes. I place them on a silpat-lined, half-sheet pan

While the meatballs are roasting, place brown sugar, cherry coke and jalapenos in a cast iron pan. Bring to low boil over medium heat and simmer until mixture gets thick and syrupy. Remove from heat and set aside. Add meatballs to syrup when they are done roasting, gently stirring them to coat. Serve.

Corn Dog Madeleines

1 tbsp. butter, melted

1/3 c. buttermilk

1 egg

1/2 c. fresh corn kernels

1 tsp. sugar

2 tbsp. flour

1/3 c. cornmeal

1/2 tsp. baking soda

salt and pepper to taste

6 old-fashioned hot dogs, cut into thirds

Preheat oven to 375 degrees and prep a regular-sized Madeleine pan by spraying it with Bake-klene. Melt butter in a microwave-safe bowl, then add buttermilk and egg, mixing with a fork to combine. Add corn, sugar, flour, cornmeal, baking soda, salt and pepper – stirring again with fork to combine. Divide between 16 wells and place into the oven for 4 minutes, remove from oven and place hot dog section on top of each Madeleine – the middles should be slightly undercooked so the hot dog settles into it and bakes with the Madeleine. Place back into the oven and bake for 5 more minutes. Remove from oven, allow to sit for five minutes – serve with ketchup, and enjoy!

Summer Refreshers by Golden Fig: $15
www.GoldenFig.com

-Lavender Lemonade

-Basil Limeade

-Bees Knees (completely sweetened with local wildflower honey, fresh mint and lavender)

-Bloody Mary

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