Super Bowl recipes from Beckett's Table - FOX 10 News |

Super Bowl recipes from Beckett's Table


Chef Justin Beckett shares some Super Bowl recipes: Yukon Gold potato skins with braised pulled pork, stewed spicy pork meatballs with seasonal peppers and JB's ultimate muffaletta sandwich -- a tribute to New Orleans, which will be hosting this year's game.

Beckett's Table
3717 E. Indian School Rd.
Phoenix, AZ 85018
(602) 954-1700

Super Bowl Meatballs
serves 4
2 raw Schreiner's spicy italian sausage (can use sweet italian sausage if you do not like spice)
1 red bell pepper (sliced)
1 green bell pepper(sliced)
1 white onion (sliced)
1 large handful fresh basil leaves
1 teaspoon dried oregano
4 pieces raw bacon
2 (12oz) cans stewed or fire roasted tomatoes
1/2 cup red wine
olive oil for sautéing
salt & black pepper
Remove sausage from casing and roll into meatballs (aprox. 1" in size)
Heat saute pan
Add oil and sear the meatballs (do not cook them all the way through, just long enough to get a light crust)
Remove meatballs from pan and place into a crock pot
Pour the red wine into the saute pan to deglaze the pan
Pour all the wine and the flavor from the meatballs into the crock pot
Add the rest of the ingredients and cook on high for up to 5 hours
Season the mixture with salt and pepper to your taste
The Ultimate Sandwich
Serves 4-6
1 loaf of your favorite bread (at least 18" long and 3" wide)
1/2 lb smoked turkey (sliced thin)
1/2 lb roast beef (sliced thin)
1/2 lb salami (sliced thin)
Stoneground mustard
1/2 lb sharp cheddar cheese (sliced thin)
10-12 large basil leaves
2 large vine-ripe tomatoes (sliced thin)
2 large handfuls of arugula
1 cup muffaletta mix (can be substituted with pickled veg or marinated olive salad mix)
1/4 cup Italian dressing
Salt & pepper

Collecting the ingredients for this dish is not difficult, but the bread is key. Use a crunchy crusty crust with a doughy airy center. Cut bread in half horizontally
Spread mustard and mayo on both sides
Layer the meats and cheese on the bottom half
Stack on the tomatoes, arugula, basil, olive salad
Drizzle dressing and salt and pepper
Top with the other piece of bread
Slice with serrated knife and serve stacked high on a platter
Yukon Gold Potato Skins
Serves 4-6
12-15 Yukon Gold potatoes
2 cups shredded cheese (cheddar and jack)
1 bunch green onions
1/2 cup sour cream
Bacon or pancetta

(if you like the spicy of the southwest you can add cooked chorizo)
Preheat oven to 375
Wash potatoes and pierce skin with a form
Rub the skins with kosher salt
Bake for 35 to 40 minutes depending on size of potatoes
(***tip... try to use potatoes that are all the same size for even cooking)
Remove from oven and let cool
Cut in half and scoop out the insides of the potato
Reserve to make mashed potatoes or another dish
Turn your oven to broil/high
Place the scooped out halves on a baking sheet and toast in broiler until golden and crispy
Remove and add the cheese and meat
Place back in broiler until cheese is melted and bubbly
Remove and top with sour cream, onions and hot sauce (if you like).
Eat while still hot

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511 W. Adams St.
Phoenix, AZ 85003

Phone: (602) 257-1234
Fax: (602) 262-0177

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