Tailgating with the Scottos - Boston News, Weather, Sports | FOX 25 | MyFoxBoston

Tailgating with the Scottos

Posted: Updated:
MYFOXNY.COM -

The Scottos are taking tailgating up a few notches with some of their favorite foods. They showed viewers how to keep the food and fun but add some flair.

http://www.frescobyscotto.com

Parmesan Crusted Corn on the Cob (6 servings)

Ingredients

6 ears of corn, shucked and cleaned

1 cup melted butter

1 cup grated parmesan cheese

Procedure

1. In a large pot of lightly salted water, add corn, bring to a boil, and cook for

1 minute. Remove and place in ice water.

2. When corn has cooled, brush on melted butter, and roll in parmesan cheese.

3. Place on grill and cook a minute on each side. Serve immediately.

Mini Chicken Parmesan Sliders (makes 12 to 15)

Ingredients

4 chicken cutlets

2 eggs beaten

1 cup bread crumbs

½ cup olive oil

8 ounces Italian San Marzano Tomato Sauce

1 pound mozzarella, sliced thin

½ cup grated parmesan cheese

12 to 15 mini rolls

Procedure

1. Preheat oven to 350°F. Dip chicken cutlets in egg mixture and then bread crumbs.

2. Heat olive oil in large skillet over medium to high heat and cook cutlets for about 3 minutes on each side until golden brown. Drain on paper towels to remove excess oil.

3. Cover the bottom of a large baking dish with 4 ounces of tomato sauce. Add the cutlets and top with mozzarella and grated parmesan cheese. Drizzle with remaining tomato sauce.

4. Bake at 350°F for 10 minutes or until mozzarella has melted.

5. Cut into 2 x 2-inch squares and place on mini rolls and serve.

Fresco's Gorgonzola Burger with Pancetta (4 servings)

Ingredients

2 pounds ground chopped meat (80% meat, 20% fat), yields 4 (8 ounce) burgers

Salt and freshly ground black pepper

12 ounces crumbled Gorgonzola cheese

4 slices crisp pancetta

4 Brioche Buns

Procedure

1. Cut pancetta into ¼ inch thick slices. Place on a baking sheet lined with parchment paper, leaving enough space between slices. Bake in 350 degree oven until bacon is crisp. Remove from parchment and set aside. Can be made ahead of time and kept in sealed container.

2. In a large bowl, break apart chopped meat and season with salt and pepper. Form into 4 hamburger patties, place on the hottest part of the grill and cook on both sides till desired doneness.

3. Just before removing burgers from grill, melt gorgonzola cheese in sizzler platter. Place burgers on Brioche Buns, pour melted cheese on top, garnish with pancetta, cover and serve.

Ricotta Zeppole (4 to 6 servings)

Ingredients

4 large eggs

1 teaspoon pure vanilla extract

2 cups ricotta (about 1 pound)

½ cup all-purpose flour

¾ cup granulated sugar

2 teaspoons baking powder

Canola oil for frying

Confectioners' Sugar

Procedure

1. Beat the eggs, vanilla, and ricotta together in a large mixing bowl. Sift the flour,

½ cup sugar, and baking powder on top, and fold the mixture together until it is a homogenous if not entirely smooth batter.

2. Bring 2 inches of oil to 375 degrees in a Fryolator. Add tablespoon-sized lumps of batter to the oil, working in batches as necessary to avoid crowding the pan. Fry the fritters for about 4 minutes, flipping them once mid-fry to ensure that each side turns a deep golden brown.

3. Remove them to a paper towel-lined sheet pan.

4. In a bowl combine, ¼ cup sugar and 1 tablespoon cinnamon. Roll or toss the hot zeppole in the cinnamon sugar mixture, arrange on a warm platter, dust with Confectioners' Sugar and serve immediately.

  • Good Day CafeMore>>

  • Good Day Cafe: Easter dessert by Chef Eric Ripert

    Good Day Cafe: Easter dessert by Chef Eric Ripert

    Friday, April 18 2014 10:05 AM EDT2014-04-18 14:05:18 GMT
    Chef Eric Ripert, owner of Le Bernardin, prepared milk chocolate pots de creme egg in the Good Day Cafe. Chef Ripert is taking part in an gala fundraiser for City Harvest. For more information on the event and how you can help the two million New Yorkers who face hunger yearly, visit CityHarvest.org
    Chef Eric Ripert, owner of Le Bernardin, prepared milk chocolate pots de creme egg in the Good Day Cafe. Chef Ripert is taking part in an gala fundraiser for City Harvest. For more information on the event and how you can help the two million New Yorkers who face hunger yearly, visit CityHarvest.org
  • MetLife Stadium Chef Eric Borgia

    MetLife Stadium Chef Eric Borgia

    Friday, January 24 2014 8:27 AM EST2014-01-24 13:27:06 GMT
    Executive Chef Eric Borgia oversees the culinary operations for the entire 82,500-seat MetLife stadium. He has the big job to create 20 original recipes for the big game.
    Executive Chef Eric Borgia oversees the culinary operations for the entire 82,500-seat MetLife stadium. He has the big job to create 20 original recipes for the big game.
  • Professor Thom's Nachos

    Professor Thom's Nachos

    Monday, January 20 2014 1:47 PM EST2014-01-20 18:47:17 GMT
    One of the most popular snacks served on Super Bowl Sunday will be nachos but there are tricks to building delicious nachos. Peter Levin, owner of Professor Thom's in the East Village has some suggestions. Here are the ingredients he suggests:
    One of the most popular snacks served on Super Bowl Sunday will be nachos but there are tricks to building delicious nachos. Peter Levin, owner of Professor Thom's in the East Village has some suggestions. Here are the ingredients he suggests:
Powered by WorldNow

25 FOX Drive
Dedham, MA 02026

Phone (781) 467-2525

Didn't find what you were looking for?
All content © Copyright 2000 - 2014 Fox Television Stations, Inc. and Worldnow. All Rights Reserved.
Privacy Policy | Terms of Service | Ad Choices