Game Day Food…#GOBISON!!!

Fargo is gearing up to welcome back ESPN’s Game Day show, and we want you to be ready for the big day! Here are some of our favorite recipes for game day, whether you’re tailgating or watching the game from home.

Also, be sure to check out our Party Dip Recipes section for a ton of great recipes from last fall’s recipe contest in search of the Perfect Party Dip.

Italian Sausage, Peppers & Onion “Sangwich” - Serve it up like they did in Tony’s old Toronto neighborhood, or skip the red peppers and highlight the green and gold in honor of the NDSU BISON! In Fargo, we like to use Mexican Bolillo rolls or Portuguese hard rolls for this sandwich, er, sangwich.

Hot Beef Taco Dip - This hearty ground beef dip is full of the classic taco flavors and will help keep you warm and happy throughout the game.

Jalapeno Popper Dip - It’s hard to believe, but this party dip tastes exactly like a jalapeno popper, and is almost embarrassingly delicious.

Cincinnati Chili - We serve this regional specialty 4-way or 5-way over spaghetti or Coney style over hot dogs, but it’s so good you can even eat it on a spoon.

Gio’s Meatballs - Keep these Italian-style meatballs warm in a crock pot and serve with our Easy Tomato Sauce over spaghetti or in sandwich form on ciabatta rolls or a French baguette. Easy to make and mild in seasoning, this is a great recipe for kids to make and eat! SOUP! - Make a crock of soup and stay warm at the tailgate – The Lost Italian has more than 20 great soup recipes for you!

Corn Fritters – sweet corn is still in season, and these corn fritters are the perfect way to showcase it!

Blackened Sirloin with Horseradish Cream Sauce - Super easy to make, this sirloin is served chilled and can be prepared well in advance. Every time we serve this we get asked for the recipe – and the horseradish cream sauce is so good you’ll find yourself looking for reasons to make it. (It’s also great with bison, roast tenderloin, grilled sirloin roast, potatoes, on a spoon…you get the idea.) Sicilian Arancini Balls - These little, fried golden orbs are filled with risotto, green peas and ground beef, and they are heavenly when served with our Easy Tomato Sauce for dipping. Sun-Dried Tomato Pesto Crostini - We can all use a splash of summer, and this Italian tri-colored appetizer does the trick. Forza Azzurri! (I know, I know, that only works for FUTBOL, not football, but I’m just Italian-by-Marriage after all…) Easy Vinaigrette Potato Salad - Easy to make and always a crowd pleaser, this simple salad consists of Yukon Gold potatoes, green onions, cider vinegar, extra virgin olive oil, and salt and pepper. Bruschetta – You’ve got the grill fired up already, so why not throw on some slices of French bread and make some quick Bruschetta with Green Olive Tapenade or Tomato Anchovy Relish? We love the flavor that anchovies bring to a dish, and these two toppings for bruschetta are full of great flavor, easy to make and absolute crowd pleasers.

Honey Gorgonzola Hearts of Romaine Salad - We love to showcase North Dakota whenever we can, and this salad is the perfect way to do it since ND is the #1 producer of honey in the nation! We also know a thing or two about football… Basil Pesto Pasta Salad - This colorful, delicious pasta salad can be made in advance and served at room temperature. Clipper Chippers – a.k.a., the World’s Best Chocolate Chip Cookie! These cookies are packed with milk chocolate chips, three different kinds of nuts, and two liqueurs, and they are amazing!

Tiramisu - Because every party deserves a little Italian “pick me up.” Need we say more? Baileys Irish Cream Cheesecake – This dessert is always a hit with our guests at Sarello’s, and you can cut the cake into bar-sized bites for your game day party!  Buttermilk Brownies - Skip the peppermint extract and festive candy cane topping for this occasion and enjoy the wonderful deliciousness of these moist and airy brownies with their incredible cooked chocolate frosting. You could even add green and gold sprinkles just after applying the frosting! #GOBISON! We hope you find this list fun, festive and helpful. We would love to know what’s on YOUR menu for Saturday’s Bison Game (Day), so be sure to leave your answer in the Comments section below. GO BISON!!!!!!!

Brussels Sprouts: From Food-Nemesis to Veggie Favorite

Years ago, if you had told me that I would willingly dedicate an entire column to Brussels sprouts, I would have thought you were crazy. Up until about six years ago, Brussels sprouts were not just low on my list of preferred foods, they were my food-nemesis (as a mayo-phobe, I could almost include mayonnaise in this group, except I don’t consider it to be a real food).

I was a very picky eater as a child. My parents would endlessly try to introduce new foods into my routine, but I was stubborn and known to hold my ground. When I was about nine or ten, my mother served Brussels sprouts one night with dinner. She had served them several times before, but I had always managed to avoid having to eat one. However, on this night, there must have been something extra-irritating about my reaction that moved my parents into battle mode.

Maybe my eyes rolled one too many times, or my words of protest were too pronounced. Whatever it was, my parents were suddenly determined that this was the night I would try my first Brussels sprout. Just one, they said, and if I didn’t like it I wouldn’t have to eat them ever again. Just try it, Sarah, you might like it.

I refused, and continued eating my dinner. But my parents were adamant, and after everyone had finished their dinner, they announced that I could leave the table only after I’d tried a Brussels sprout.

A smarter kid would have sucked it up and quickly downed a sprout, but I was in a prickly mood that night and decided to dig my heels in. No, I said, I will not be having Brussels sprouts tonight, or ever. I sat at that table as everyone left to pursue other evening activities, and didn’t leave my chair until two hours later when my mom came in, defeated, and told me to go to bed. This was the last time my parents and I ever fought about food.

Triumphant in my victory, I never looked back and until six years ago had never even tasted the food I despised so much as a child. But on my 39th birthday, Tony and Gio took me out for dinner to celebrate, and the vegetable which accompanied my chosen entrée was the dreaded Brussels sprout.

On the cusp of approaching a new decade in my life, I decided it was time to face my fear of this leafy green villain. I’m so glad I did, because I learned that I loved Brussels sprouts. Even more surprising, our then five-year-old son, Gio, loved them too.

Like most leafy green vegetables, Brussels sprouts are rich in vitamins and full of wonderful health benefits. They can have a very strong, almost bitter flavor, but roasting them mellows out the bitterness and allows their natural sweetness to come through. We often add bacon and shallots to our mix before roasting, which makes them taste even better.

The farmers markets are exploding right now with quirky stalks full of fresh Brussels sprouts, which charmingly resemble tiny Christmas trees. Fresh sprouts are better than frozen, and buying them on the stalk makes the process even more fun.

I’m sure my parents are rolling their eyes and chuckling to each other as they read this, thinking that I could have learned this lesson all those years ago. But, better late than never, right?

RECIPE: Roasted Brussels Sprouts with Bacon & Shallots

 

RECIPE: Savory Red Pepper Soup

Soup season has arrived, and we have some great soup recipes for you to enjoy this fall, which you can find by visiting our RECIPES page. We also have a great video with Tony demonstrating how to make one of our favorite soups, Red Pepper Soup, recently on North Dakota Today. Just click on the play button below to watch Tony, or click HERE for the recipe.

It’s First-Course Friday!

TGIF, because tonight and every Friday is “First-Course Friday” at Sarello’s, when you can enjoy any appetizer for half-price, all night long! Try this week’s special appetizer featuring a savory Jumbo Lump Crab stuffed Portobello Mushroom, or check out menu mainstays like Caprese Crostini, Beef Kebabs, and the famous Red Curry Scallops.

Start with the first-course special, and stay for dinner to enjoy Chef Ben’s delicious weekend specials, including a Panko & Peppercorn Pork Chop, Red Pepper Soup, Fruits of Summer Salad, and a beautifully creative Deconstructed Cheesecake dessert parfait with lemon cheesecake, blueberry sauce and candied lemon zest. When you go, make sure to take a trip back to the kitchen to say hello to Tony!

For reservations, call Sarello’s at 218.287.0238, or stop in anytime after 5 PM!