Mike Maroni's Spaghetti and Meatballs
Serve the meatballs and sauce with a hefty serving of pasta. Mike's secret trick was to put sauce on the noodles, lift the noodles to allow the sauce to sink to the bottom and then top with meatballs and more sauce.
Note: When meatballs are done, add them to the Maroni sauce and simmer for 30 minutes before serving.
Grandma Maronis Meatballs 100 Year Old Recipe
From Mike Maroni on Throwdown with Bobby Flay
1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves
- Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
- Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
- Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Enjoy!
Maroni Sauce
From Mike Maroni on Throwdown with Bobby Flay
6 ounces good olive oil, not extra-virgin
12 cloves garlic, finely sliced
1 large or 2 medium Spanish onions, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white or black pepper
1 large handful julienned fresh basil leaves
- In a medium saucepan over medium heat, add oil.
- Once heated add the finely sliced garlic and onions to the pan.
- Cook over medium heat until soft and slightly brown.
- Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes.
- Remove from the heat and add the julienned basil.
Root Beer Floats
From Bobby Flay
1 pint vanilla ice cream
2 bottles very cold old-fashioned root beer
Splash bourbon, optional
Freshly whipped cream
Place a few scoops of vanilla ice cream into 2 tall chilled float glasses. Pour the root beer and bourbon, if using, over the ice cream and top with a dollop of whipped cream.
Pan Roasted Lobster with Cava Butter Sauce and Salsa Verde Rice
From Bobby Flay
Lobster:
4 live lobsters (1 1/2 to 2 pounds each)
Olive oil
Salt and pepper
- Bring a large pot of salted water to a boil over high heat. Cook 2 lobsters at a time until three-quarters done, approximately 10 minutes.
- Heat 2 large saute pans over high heat.
- Split the lobsters in half, brush with olive oil and season with salt and pepper, to taste.
- Place the lobster in the pan, flesh side down and cook until nicely browned. Turn over and cook shell side down for 1 more minute.
Cava-Tarragon Butter Sauce:
2 shallots, finely chopped
2 cups Cava (Spanish sparkling wine)
2 tablespoons Champagne vinegar
2 tablespoons heavy cream
3 sticks very cold unsalted butter, cut into small cubes
Salt and freshly ground white pepper
1 tablespoon finely chopped tarragon leaves
- Place the shallots, Cava and vinegar in a medium non-reactive saucepan. Boil the liquid over high heat until reduced to 2 tablespoons.
- Whisk in the heavy cream and cook for 1 minute.
- Reduce heat to medium and add the butter, piece by piece, whisking well after each addition until all has been used.
- Season with salt and white pepper and add the tarragon.
Risotto:
2 tablespoons olive oil
1 large onion, finely chopped
2 cups arborio rice
1 cup white wine
1 cup clam juice, shrimp stock or lobster stock
4 to 5 cups boiling water
Salsa Verde, recipe follows
1 tablespoon chopped basil leaves
1 tablespoon chopped tarragon leaves
2 tablespoons chopped parsley leaves
Salt and freshly ground black pepper
- Heat olive oil in a medium saucepan over medium heat.
- Add onions and cook until soft.
- Add rice and cook for 2 minutes.
- Add white wine and cook until completely reduced.
- Add clam juice or stock and cook until all of the liquid has been absorbed.
- Add boiling water 1 cup at a time and cook until all liquid has been absorbed by the rice. Repeat until all water is used.
- Fold in the Salsa Verde and cook until mixture has absorbed most of the liquid.
- Fold in the herbs and season with salt and pepper, to taste.
Salsa Verde:
5 tomatillos, papery skins removed, roughly chopped
4 cloves garlic
1/4 cup pure olive oil
Salt and freshly ground black pepper
3 tablespoons chopped parsley leaves
3 tablespoons chopped basil leaves
3 tablespoons chopped tarragon leaves
- Preheat oven to 375 degrees F.
- Place tomatillos and garlic cloves on a baking sheet or small roasting pan, toss with the oil and season with salt and pepper.
- Roast until the tomatillos are soft about 20 to 30 minutes, depending on the size.
- Transfer the mixture to a food processor with the herbs and process until smooth.
To assemble dish: Spoon risotto onto a plate and top with 1 or 2 lobster halves. Serve the Cava Butter Sauce on the side.
Serves 4-6.
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