This is very hard to believe now, but I had never had a banh mì sandwich until I was well into college. Vietnamese food wasn't the most prevalent in Minnesota, and I distinctly remember sitting at Hanco's in Park Slope with a friend from who is from New York, realizing what a genius combination pickled vegetables, pork pâté, and spicy mayonnaise is. Since that day, I have had banh mì from different places all over the city (and tried a couple of restaurants in Minnesota too), but I had yet to find a perfect sandwich. Something was always just slightly different -- not spicy enough, too much meat, too little mayo. So when I saw this genius idea, I knew I had to try it out, I subbed ground chicken for pork to make it slightly healthier, but otherwise kept things much the same. Ari quickly declared it one of his favorite dinners, and it has definitely become one of my too.
I can't say that I've ever really been all that into the Super Bowl, but I can of course always get down with the food. This year, however, I will be actually watching the game (and, obviously, the Beyoncé half-time show) in addition to enjoying some delicious snacks. Ari is a die-hard 49ers fan (though perhaps "fan" is somewhat of an understatement) and he'll be in New Orleans for the game, which means I'll have to fend for myself here in New York. That said, if I were hosting a Super Bowl party, I pulled together a few recipes from my archives that I would make:
Lemon Bars, my go-to recipe for parties
Or this quick Orange-Olive Oil Cake, which is easily transportable.
What are you making for the Super Bowl? Are you rooting for either team? (Go Niners!)
To continue the party-themed posts this week, I give you Turkey Meatballs with Soy-Ginger Glaze. I have made this recipe a few times now, and I only love it more and more. I would eat this over rice for an excellent and simple dinner, or on a sandwich or with a spoon. Or as an appetizer at a party, as it was served here. It also makes a great dish for entertaining since you can mix up the meatballs and sauce several hours ahead of time, leaving you only with the task of sautéing the meatballs themselves. They are also still quite good a room temperature. Turkey Meatballs with Soy-Ginger Glaze (adapted from the New York Times)
1/2 cup brown sugar
1/2 cup soy sauce
1/2 cup white wine (they recommended mirin, which is a bit harder to find so I used what I had on hand)
1/4 ginger, peeled and diced
1 teaspoon coriander seeds
4 black peppercorns
For the meatballs:
1 lb ground turkey
6 scallions, finely chopped
1 cup cilantro, finely chopped
2 tablespoons sesame oil
2 tablespoons soy sauce
Vegetable or canola oil, for frying
For sauce: In a small saucepan, bring sugar and 1/2 cup of water to boil, mixing to dissolve sugar. Reduce heat to low, add the rest of the ingredients and simmer until reduced by half, about 30 minutes. Remove from heat and strain through a sieve. Discard ginger, coriander, and peppercorns. (Can be made up to 2 days ahead. Store, covered, in refrigerator).
For meatballs: Mix all ingredients well in a medium bowl. Season with pepper. Coat a large sauté pan with vegetable oil and heat over medium heat. Form turkey mixture into balls by the teaspoon, then drop into oil when hot. Turn every couple of minutes, until all sides are browned and they are cooked through, about 8 minutes per batch. When all meatballs have been cooked, place on a large plate, spoon sauce over and serve with toothpicks.