Chapter 1: What is the focus of this episode about Super Bowl LX?
Hey, it's Neil Saavedra. You're listening to KFI AM640, The Fork Report, on demand on the iHeartRadio app. Hey, Kayla. Yeah, Neil? Now, what's a vegetable you should bring if you get a flat tire? Hmm, what? You should have brought a spare, I guess. Oh, I see what you did there. Let me teach you how to eat. Let me teach you how to eat. How to marinate the meat. Let me teach you how to eat.
It's a culinary treat. Let me teach you how to eat. Let me teach you how to eat.
fork reporter on this beautiful saturday happy to be with you with the fork report if you're new to the program all we do is celebrate food in a bunch of different ways talk about you know cocktails whether they have alcohol in them or not beverages of any kind we talk about food we celebrate it going out to eat staying at home and cooking
um you know everything in between it's just a celebration of food today will be no different we're gonna introduce you to some people you haven't met and then bring in some old friends as well and of course we're gonna start with technique of the week if you ever miss a technique of the week or any part of the show just remember you can go back and listen to the podcast at kfiam640.com
look for the podcast there and they're broken down hour by hour, I believe, but you can get all the content there that you might've missed today or what have you. Okay. So. Super Bowl's coming. And I figure although we have next weekend as well, I wanted to give you a head start on the bigger stuff because everybody's thinking about this.
And the next week we'll do the, you know, the conjunction food. Conjunction, junction, what's your function? You know, the stuff that's in between the big stuff. You need a couple little easy, simple stuff. We'll do that next week. Today, the stuff you should probably be getting ingredients for now is what we're going to get into today. So everybody likes the big game.
Everybody wants to hang out. Everybody wants to have great food and watch the commercials. Although I will tell you, something that's happening more and more, and I noticed it a lot this year, all the commercials have come out already. Everybody's putting them online. Like, look what we've done and look at how great this is. And then what are you waiting for?
Anywho, when it comes to food, I'm your man. And one of the foods that I think is important, I've always broke this down. Proteins, which usually is going to be meat for most people. And then you've got your cheese and then you've got your bread. That's kind of the food mix there. When it comes to the Super Bowl, yeah, do you throw veggies in there? Sure. Are there dips? Absolutely.
Chips, of course. All these things, but really bread, cheese, and meat are kind of the three that go into just about everything. So when it comes to meat, unless you're Michelle Cube, our beloved executive producer, you're probably not making meatballs every week. God bless her, if you don't follow her, Producer Michelle, you can find her online.
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Chapter 2: What are the essential ingredients for Super Bowl snacks?
There's just something about the process of having it done and frozen. They're already cooked. that I think it's easier. You don't have to prepare them, drain the grease and all of this stuff off. It's easier, especially you can partially thaw them and then put them into one of the dishes I'm going to get to in a second. and they're going to cook or reheat, and you're going to be golden.
So Kirkland's signature Italian-style beef meatballs. Jacksonville, classic Italian. Trader Joe's has a nice Italian-style meatball. And getting these are, you know, a way of cutting down, but still getting a very tasty, flavorful meatball. Now, the meatballs, you can do a lot of things. You can do them, you know, Swiss-style meatballs or with a white sauce in them.
You can do what I like is either a meatball slider or... Or something called a meatball sandwich ball or meatball sandwich bomb, which cracks me up every time I hear that because that's what it sounds like. So these are not recipes you need to write down. These are concepts that are going to be easy for you to consume. So imagine this. You get your muffin tin.
The medium-sized muffin tins work very well. Sometimes the smaller ones do, depending on the size of the meatball. And then you can get a pre-made dough or you can make yourself a pizza dough if you're like me and have a recipe that you feel, you know, you're very comfortable with. But a lot of people aren't. So you can get either frozen
pizza dough or you can get the raw pizza dough in the refrigerator section. Sometimes even your local pizza parlor will do this as well. All kinds of way to get yourself the pizza dough. And you roll and stretch that out to cover the entire top of the muffin tin.
Then you get a second muffin tin and you want to make sure you spray the inside of that muffin tin and then the bottom of this next muffin tin because what you're going to do is you're gonna put another one on top and you're gonna slowly press it down. And as you do that, you're gonna make
you know, these little indentations, they're these little divots in the dough, and that's where you're gonna put your marinara sauce in there, the partially frozen meatball, you're gonna put some mozzarella cheese on there, and then you're gonna cut the edges, almost like you're cutting, you're gonna put another piece on top of that, and then you're gonna press them together, almost like you're making ravioli, but instead of pasta, you're using like a pizza dough.
then you're going to want to cut the edges off and cut them into individual squares just over the size they kind of divide up that way but you're going to cut them because what i want you to do at this point is cut them into squares this little beautiful package and then bring the corners up to each other kind of like you're making a package bring them out to each other and seal them off on the top
and they're gonna become these little balls of goodness. Then you get a little olive oil or butter, or maybe a mixture of both. You get some fresh garlic in there. You get some salt and pepper. And what else would be good? sometimes a little basil or some Italian seasoning up in there as well.
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Chapter 3: How can you prepare delicious meatballs for the Super Bowl?
Now, one thing that I've done to help that process is maybe get a little pastry brush or something, a little bit of water, and you can just wipe the center of those rounds with just one string, a paintbrush of water before you put the beans on there. And that will help the process of softening them so they close shut into the taco shape. So you can do that.
And then you can put cilantro, freshly chopped cilantro in there. You can get a sour cream dip if you wish. You can use with guacamole. And they just come out like these crisp, on the outside, gooey, yummy, delicious little fast food tacos. And they're cute, they're easy. And it's almost, you know, it's like together, it's all those things in one bite. I'm a big fan of the seven layer dips.
It kind of like one of those, but with the chip already built in. These are two of my faves. They're crowd pleasers. They're sexy to look at and they're fun and tasty to eat. So those to me are one of the things that I love the most. When you can look at something and go, I want to eat that. I want that now. And then it has payoff. So stick around more to come.
It's the fork report, the January 31st version. So go nowhere. You're listening to the fork report with Neil Saavedra on demand from KFI AM 640. KFI M640, Neil Saavedra and The Fork Report today celebrating all things food, beverage on the beyond. Today we're talking about the Super Bowl, doing kind of an extended version of Technique of the Week because, you know, this is a lot of snacks.
Snacks are fun. We actually have snack nights here at the house. I've got a nine-year-old son and a beautiful and smart and lovely wife that makes us snack nights. We actually have special prison-style or military-style slop plates.
you know it's like a tv dinner plate but it's it's like stinging steel or something and uh you put all the different snacks on there and it makes for a very fun movie night or whatever you're doing and so snacks are important to me i think snacks and tapas and all of these things are quite fun because they're easy to eat and they've got all those fun ingredients that we like like
cheese and meat and bread all together in one. So if you didn't hear the first two segments, please go back to the podcast. They post each hour and you can listen to it at your leisure at kfiam640.com and then go to podcasts there in the Fork Report. because we gave some great ideas for that.
Another one that I love doing, and I do this on occasion here, and you can even make it a bar, meaning that you can set up some sauces and cheeses or toppings or what have you, and it's sort of like a nacho bar where people can put their own ingredients on top. but with tater tots. So here's the thing, if you have an air fryer, air fryers are basically the quintessential frozen food hack.
because every frozen French fry, every reheating, every frozen food snack just works beautifully. And they actually make pretty good burgers, by the way. My brother-in-law turned me on to this and I was like, holy hell, how'd you cook this? He's like, in the air fryer and they were delicious. So you air fry your tater tots, and they come out crisp and lovely, and that's important.
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