Alright, so after last weeks game I came to this realization...it's going to be a tough season. I always try to stay positive, but after losing several of our most coveted players to injuries, our Cards are going to have to work twice as hard to get their wins.
So, this week, I'm starting to implement the sabotage rule. I officially reserve the right to SABOTAGE the opponents recipes if I feel the opposing team has a chance at winning. ESPN is currently predicting that the Eagles have a 76% chance of winning this weekend! This is unacceptable, so I'll give you the REAL recipe here, but watch out on the air for the live segments. There will be FOUL PLAY!
2 lbs. Open Nature Australian Grass Fed Ground Beef (15% fat)
1/2 medium green bell pepper, finely choped
2 green onions, finely chopped
2 large cloves of fresh garlic, minced or pressed
2 tbsp. mustard
2 tbsp. ketchup
2 tbsp. Worcestershire sauce
2 tbsp. chopped fresh parsley
1/4 cup Italian seasoned bread crumbs
salt and pepper
2 jars Organics marinara sauce (25 oz. each)
1/4 cup brown sugar
1/4 cup red wine
12 slices Provolone cheese
6 large, fresh sub rolls
4 tbsp. butter, melted
In a large pot or dutch oven, combine the red wine, brown sugar and marinara sauce. Season with salt and pepper to taste. Heat on medium heat until it comes to a simmer.
In a large mixing bowl, combine the ground beef, chopped bell pepper, green onions, garlic, mustard, ketchup, Worcestershire sauce, parsley, eggs and bread crumbs. Season with 1/4 tsp. each salt and pepper. Mix well with your hands until combined. Roll the meat into 2" meatballs and place them into the marinara sauce. Cover the pot and allow the sauce and meatballs to simmer on low-medium heat for about 45 minutes.
Split the sub rolls down the middle and brush them with the melted butter. Lightly toast them in the toaster oven for 2-3 minutes or under the broiler for a 1 minute.
Place 2 slices of cheese into the center of each of the rolls. Spoon 3-4 meatballs into the center of the sub and top with some of the marinara sauce. Serve immediately.
Heat the oil in a large skillet on high heat. Add the mushrooms and season with salt and pepper to taste. Cook on high heat for 5-6 minutes until mushrooms are brown and liquid is cooked out. Transfer the mushrooms to a large bowl.
Add the peppers and onions to the skillet. Cook on high heat for about 5 minutes, until slightly browned and softened. Remove from heat and transfer to the bowl with the mushrooms.
Add the steak to the skillet. Cook on high heat for about 2-3 minutes on each side until browned. Remove from the heat, slice into strips and set aside.
Return all the meat and vegetables to the skillet. Toss them all together until combined.
To serve: Cut the wheat rolls down the center. Cut a slice of cheese in half and place it in the center of the roll. Divide the meat/vegetable mixture amongst the rolls and serve immediately.