On this week's #MadGeniusLive, chef Daniel Holzman of the Meatball Shop joins Justin Chapple for a Super Bowl showdown competition, plus two Super Bowl party dips that pay tribute to each team. Drop your questions in the comments and we'll do our best to answer! Join us every Thursday at 11 AM ET for genius ideas in food, entertaining, travel and more. And if you make any of the recipes shown today for your own Super Bowl party, show us using #MadGeniusLive! We might feature on next week's episode. On this week's #MadGeniusLive, chef Daniel Holzman of the Meatball Shop joins Justin Chapple for a Super Bowl showdown competition.
[MUSIC] You are tuning in to Mad Genius Live. This is a special Superbowl themed episode. Please stick around because we've got beer, we've got nachos, we've got queso. And best of all we have my friend Chef Dan Holsman from the Meatball Shop. [MUSIC] [BLANK_AUDIO] Good morning everybody. Good morning my name is Justin Chapple I am Food and Wine's Culinary Director I'm also your host 30 minutes every Thursday morning right here on mad genius live. Our brand new morning show, it's exciting today because this weekend is the Super bowl so we have a special Super bowl themed episode. We're going to make a ton of really awesome things, but the best part about this show is that we are live all across the internet and we have a really fun hashtag That you can use to engage with us, the hash tag is #MADGENIUSLIVE, it's really simple, it's the name of the show. So if you have questions, if you have suggestions, if you have comments, please hit us up. And if you make any of the recipes from the show, or if you make any that you think we should make, and you tag #MADGENIUSLIVE, you might just be featured on the show. So last week, we had our friend, Judy Joo here, and she made some Korean Mexican tacos. And we have a friend on Instagram who is following along. Jamesis eating made Judy's Nachos. And he posted the picture on Instagram. It's really great. It's awesome. Believe it or not, I was looking on Instagram. I think it was one of the top posts using the hashtag #madgeniuslive, so we had to feature it on the show. Thank you, James, and thank you for tuning in. I have to say, okay, so I'm going to introduce my guest today, everyone. This is the one and only Chef Dan HOlsman. [LAUGH] Dan is the chef at the meatball shop here in new York city. Not the meatball shop, because how many do you have now? We have six meatball shops. Six meatball shops. My gosh. All over this city. ANd I've eaten at probably four of them. But the best part is, he has a really fun proejct that he just started with his brother, and that's why we wanted to have him on the show today. Actually, let me back check I'm gonna be a little honest.So I had another guest on the show today and they cancelled. And Dan pull through. I was actually naked in my bed. [LAUGH] 40 minutes ago when he called. And I pretended to be in an important meeting with heat to pull me wake up. [LAUGH] But he got here like 30 minutes and he save my life. And I took a shower and everything I mean, can you believe it? Do I smell like fresh? He is mad genius, this guy, right here. So I'm grateful to have you on the show, and it's nice because I've been looking for a reason to have you on. Well, I've been looking for dates to have you on because I want to talk about the new project you started with your brother, Eli, it's called Foody Project. Project Foodie, my big brother Eli is an Emmy award winning television producer. Just a little TV guy. Multiple Emmy award winner. He and I are best friends. We lived together for years. As a person that lives with a chef, you don't learn how to cook. So he's great at doing dishes, buying groceries. Winning Emmys. Instructing me on how to, Basically cut to you know now he lives in Los Angeles. He's got a family of his own and he says, he's asking me all the time for cooking advice Right And he's having a really hard time making this dish that I use to cook for him all the time. It's like Salmon with pickled chili vinaigrette that he loved when I worked at a fancy restaurant, I used to make this for him all the time. So he says can you please send me this recipe and he would call me and troubleshoot why it was, blah, blah, blah. He sends a film crew to my house to film me making this salmon dish one day. This guy named James who's, Amazing and crazy talented filmmaker, and he films the entire process from start to finish. At which point my brother is able to make the dish absolutely perfectly. Supposedly, according to him. Supposedly. Yeah. You know what I'm saying. So he shares this video with friends who are equally kind of like. Impressed with the idea that all these cooking shows out there, they show you snippets of how to cook things. Right. But there are these nuances of the in between where you as a person that cooks all the time or me as a person that cooks all the time, it's second nature to turn down the flame or to pull it off of the whatever. Right. But it's in those moments that the dish Can be really changed, can be made. [CROSSTALK] Totally, can make or break it. And so that experience from him and then his friends kind of urging him saying, hey this was amazing, and it opened me up to learning how to cook inspired us to start this whole project of filming from start to finish These meals with all the kind of like mise en place, all the tools. And if you go on the app, it's pretty call. ItsProjectFoodie.com. You can download it or from the iOS App Store. And that's also, just so you know, the Instagram handle, itsprojectfoodie, right? [SOUND] Just saying. Got to get that Instagram in there. Got to get the Instagram in there. [LAUGH] And if you download it, you can basically get your groceries, and pick your recipes, and You know, you can. Yeah, and it's really cool so, in fact, we're going to show you a little snippet from it's project foody. Basically I'm just going to take the shrimp in my hand, I'm going to use my thumb to kind of peal away at the shrimps outer layer of skin here. And I can take the whole thing around Grab it from the feet and just like that. It's nice to leave the little end piece on so that when I'm grabbing my shrimps, I can grab them and chew on them. [BLANK_AUDIO] I mean, Dan Bro! You like it? I like it, I love it. You're a fan? And I think everyone at home is too. Does this apron make me look fat? [LAUGH] It's pin stripes, it makes you look taller. It's tall, does it make me look tall? Perfect. All right, so we have a really fun show today. It's all themed for the Super Bowl and so we've got a lot of really fun things happening. First of all, we have a challenge, our first challenge ever on Mad Genius Live, and it's a beer cocktail challenge. I'm not a huge beer guy, so this is gonna be a real challenge for me. It's gonna be a challenge for me, too. Are you a big beer guy? No. No? I mean, I like to drink beer, but I don't know enough about it. But it's okay, because the secret here, so we're gonna do a 60-second challenge to make a beer cocktail. The cool part is, we've got a beer from New England, Harpoon, and we've got a beer from Pennsylvania. Representing- [COUGH] My friends from the City of Brotherly Love. We're representing here. [LAUGH] So we are, I mean obviously if you're watching and you don't realize why we're doing one from New England and one from Pennsylvania, then Chances are, you're probably not a football person. But we got the Eagles and we got the Patriots. We have the Braves. [LAUGH] Competing this weekend. And so, we're going to make a beer cocktail, and we're going to get 60 seconds to do it. Did you notice that this football's like- We have a little bit of a package here. It's a little bit- I know. It's a little weak. That's all right. It's al ittle Okay, I'm gonna bring in Kelsey, our Test Kitchen Manager here at Food and Wine in New York City. Are you a [UNKNOWN] person? You know, I am today. She's gonna give us our airhorn, which is gonna announce the start of our. Is that gonna blind me? It was tested. So we got a weird grab bag here. We got some citrus, some aromatic, we got some herbs, we have a couple of random things here And I think. Are you ready to go? How long do we have? We're going to have 60 seconds once she blows the airhorn. God bless America Okay everybody follow along, hashtag mad genius tips, alright. I'm ready, are you ready? Okay, I'm ready. ready. Here we go. [BLANK_AUDIO] Just practicing. One, two, three. [SOUND] All right, Jesus that's loud. Okay. That's so loud. I'm seeing lots of citrus. How do you concentrate? Citrus and ginger. All right there's lemon. Lemon, Dan's going for some ginger ale. Some nice, you know gotta hydrate the chefs as we go. It's honey. And a little orange blossom honey. Aah. I think I'm supposed to taste the beer. I like this. My God, I can't open this. Ooh. I can't open this. Can we get our timing, please? This is orange peel. We have about 35 seconds left. Okay, I got you, I got you. Justin's already [UNKNOWN]. I'm gonna get a little Hands still working like a [UNKNOWN]. How much time now? I don't know what I'm doing, but. 25 seconds to go. I literally don't know what I'm doing, there's 20 seconds. Seeing bottling, seeing a lot of foam. I'm gonna add some gin. Adding in some gin. it's a little after 11:00 AM and we're gettting some gin. [MUSIC] We're almost at the ten second mark. I'm literally not a chef. [LAUGH] I'm literally not a chef. Okay, five, four, three, two, one, [NOISE]. Jesus. It's pretty loud. Okay, I've gotta test these. Look at mine, I actuall think mine is quite beautiful. [CROSSTALK] I mean they're both gorgeaous. All right, Kelsey's gonna be the judge here. We've got some fresh jalapeno, fresh ginger. Ooh, it smells really good. 60 seconds is just not a long time to make delicious cocktail. [LAUGH] Ooh, and it's delicious. Is it a little spicy? A little sweet? It is. Does it taste ginger but does it have a certain [UNKNOWN] quality comes from the orange and lemon. You took the word out of my mouth. I didn't mean to- I mean, that's pretty great. Let me try. Stiff competition, Justin. I'm getting some nice notes from the [UNKNOWN] Wow, that is really good, Dan. Ooh. But this is delicious too. I feel like your's won, but I don't know. Because where are you from? I'm from Cali. But where's this from? This beer? I have no idea where I pulled it out of. It's got this south of this border. Is that more of a football thing? If you know what I'm saying. It's pretty great. I mean, I'm not gonna lie, I think mine is better. [LAUGH] I feel like yours is more delicious. However, I think that mine speaks more to the theme of football and Philly. Okay. So, I think for drinkability I'm gonna go with Justin. [SOUND] Yes! I think for football authenticity- Someone throw me a football, someone throw me a footbal. I'm gonna go with Jay. [LAUGH] Okay. All right okay. Thank you. That was our 60 second beer cocktail challenge. I'm gonna take this with me, I'm gonna make more beer cocktails. Did you actually get the shards of glass [UNKNOWN], or? Did you get any of the shards of glass? Thank you. I'm not gonna lie, this is actually really, I made a really good cocktail. I think yours is a little bit extra sweet and it's like the aromatics hit you first. Is it a little too sweet? No it's perfect, it's delicious. I think One of the things I'm gonna do, is I'm actually gonna write up this recipe. I'm gonna watch this video, the playback of this video, and I'm gonna put that recipe on foodandwine.com because I actually think it was really spectacular. Okay. This one, not so much. [LAUGH] But if you wanna just like come to the meatball shop, you can have a delicious, regular beer apparently. Wow. [LAUGH] Okay. So we're gonna move on to our first receipe. So that was really fun, Dan. And for being- A great sport- A great sport- And a terrible competitor. And having a last minute beer cocktail challenge thrown at you, I think you did a pretty good job. Thank you. Okay, so I'm clearing this up here and we're gonna go ahead and go into A really genius recipe and I'm gonna show them what it is. By the way, I must say that we're gonna have another challenge later and it's- This is a really challenging show. This is the first episode we're doing any sort of challenge and we're doing two of them so- So this is the first and second challenge ever on Mad Genius. Yeah. Well I feel very challenged. And you're here for it, it's ground breaking. All right, so the first thing I wanna do is I'm gonna make my first dip. So I'm doing two dips during this episode that are both really, really genius and then of course we're gonna have the nacho challenge with Dan Holden. But the dip I'm gonna make for you today is New England, lobster dip. Hot lobster dip. So obviously, this is inspired by- I don't think you pronounce the R. I think it's lobsta. Lobsta. Hot lobsta. [LAUGH] I'm not from New England. But if you were, you would never pronounce. I would never. The R. So if you're from New England and you're watching- Don't be offended. Or if you're a Patriots fan and you're watching, please don't be offended by me But use the hashtag #MADGENIUSLIVE and let us know, do you pronounce the R or do you not pronounce the R? Or is it like L-O-B-S-T-A-H? [LAUGH] Lobstah. [LAUGH] Lobstah. Yeah. Yeah I'm a lobstah over here. You're like smoking a cigarette, you're eating your lobstah. [LAUGH] Drinking your beer. Would you, I'll grab it. This dip is obviously inspired by a lobster roll because we're talking New England here. So this dip is for all you Patriot fans out there. So I got some mayonnaise in here. It's about half a cup of mayonnaise. I'm gonna add two tablespoons of fresh lemon juice I'm gonna add one grated garlic clove. Whoa, I'm gonna let Dan grate this garlic clove. I'm gonan get to grate it? If you would do the honors. I'm really great at grating. And I'm gonna go ahead and add just a couple dashes of hot sauce, more or less depending o how spicy you like it. And then I'm gonna go ahead and mix in about one cup of shredded Monterey Jack cheese. Ooh, you're going cheese and lobster. I know. Wow. So when I started talking about the fact that I was gonna do this with a litlte bit of cheese, people here were like, but you're not supposed to do cheese and fish! But I highly disagree with that. In fashion, honey, rules are meant to be broken. There you go. From his words- From his bowl to my mouth, This is delicious. [LAUGH] All right. That's a lot of lobster by the way. That's a pound of lobster. I mean if you're gonna go all out. So this is not for the faint-hearted. This is you're celebrating the Super Bowl. And you're celebrating being from New England, you're celebrating being a Patriots fan because this is All for- Is it hot because it's warm or is it hot because it's a little bit spicy? It's hot because I'm gonna pop this into my skillet here. Actually, I just need to put a little salt and pepper on here. Little pepper? [SOUND] So, of course, it doesn't need too much salt because of the lobster, but, all right so, that's that. That's all it takes? That's all it takes. This is so simple. It's literally lobster salad with some cheese in it. So you can buy lobster that's already been cooked and de-shelled. Yeah. Or you can go out and you can dive for lobsters. I mean, if you're going to be a die-hard fan. You always dive for your own lobsters during lobster season, obviously. Obviously. I mean, I think if you're not diving for your own lobsters, then You take a stick. Maybe you're just not a lobster fan. You take a stick with a fork in it at the end and ou can pin them down, and that's how you grab them. [LAUGH] Okay, so this is a hot lobster dish. Can you see that? Hot lobster dish. Hot lobster dish because I'm gonna put it in the oven, but the first thing I'm gonna do Cape Cod potato chips, because. Is that a New England thing? I mean, it better be, since they're factory is out in New England, right? So, crush it, put it on top. Very delicious. Very delicious. I'm using this as my topper. Skip the bread crumbs, go right for the chips. That's genius by the way. How do you eat these? Thank you, it's a little mad, that's why we call this show Mad Genius Live. And then you're gonna eat it with your, Would you eat? You would eat more of these? Yeah. You would kind of go like that. After it's hot. After it's hot. But Dan told me he's hungry because he didnt' have breakfast. Because I got him 30 minutes before he showed up here. I never wake up before 10 AM. This was a big deal. All right going in the oven. Probably like ten minutes. Pop it right in there. Let me put it down here. I hope the chips don't burn because I'm gonna try not to forget about it, okay. Now in the meantime, while [CROSSTALK]- While the chips are burning. We have a challenge for Chef Dan Holzman, ladies and gentleman. I'm gonna put a whole bunch of stuff in front of him here. Wow. Is that hot capi? Capicola? And we got Yeah, we got some nice meat there for you. That's like smoked hot taffy. There's fois grois. Only the best for Dan. There's Japanese mayonaise. We got Kewpie Japanese mayonaise. We got some Sriracha. Scrilla We got dill pickles. We got sauer ****. We got peppidos. We got kim chee. We got Casa Ventrana olives. We got shushido peppers. We got red onion. We got oil cured spicy peppers. Are those from the south of Italy perhaps. Perhaps. [LAUGH] Could be. We got turkey, shrimp, smoked salmon, duck [UNKNOWN] ladies and gentlmen. What? We have duck [UNKNOWN]. And we have some munster and we have some provolone. And by the way. There better be balls, because otherwise I'm gonna be. We got some balls because we got chef Dan Holsmen in the house. What are those? Does smell delicious. They are delicious, have one. [LAUGH] Who made these? I'm not going to tell you. It's a secret, but we had to get some meatballs here just in case Dan wanted to use them. So, Dan, are you ready for- Good meatball. Your nacho challenge? I'm feeling you're looking for a gourmet nacho, cuz there aren't like regular nacho ingredients. I'm looking for salsa, Avocados, perhaps anything normal that would go into- All right, where should I put this? How long do I have? You're gonna get three minutes. So Dan is gonna get three minutes to take from this grab bag of amazing nacho toppings. Have you ever taken foie gras meatball? We tried to get foie gras we just. That's foie gras. We do have foie gras! We have foie gras! Alright. Delicious. If you need to cut you can use my board here. So alright I think we got do we got three minutes on the timer here because what we're going to ask Dan to do and we got our chips here. So here's your corn chips. We're going to ask Dan to make sheet pan nachos. So this is the sheet pan. Nacho challenge, ladies and gentlemen. And I'm back with the airhorn in case your ears still aren't working. [LAUGH] Arre you- Kelsey is back with the airhorn. [LAUGH] Are you gonna eat them?? Yeah, I have to eat them. Of course we're gonna eat them. Yeah. So, you're gonna get three minutes to assemble the ultimate sheet pan nachos using the ingredients we've given you today. This is like, this is one of the greatest challenges of all time. Is that [UNKNOWN], what is that? That is sumac. Sumac, obviously. See we went a little fancy. Sumac, old bay, cajun spice, [UNKNOWN]. I feel like you basically took, you managed to find 15 ingredients that don't go together somehow. [LAUGH] All right, ready? Get ready, cuz you get three minutes or less. Can I stretch? Yeah Yeah, go. You stretch while I count down. Okay, ready. 10. Okay ready? Here we go. Kelsey take it away. Ten, nine, eight, seven, six, five, four, three, two, one. [honk] Go go go! Hope you heard that. Going for some classic red onion. Some red onion here. See this. He doesn't even need a sheet pan. He's confident. He's confident. [MUSIC] Slicing it vertically. I like this style. I think the Parisien, all about the Parisian. I'm a big fan of [INAUDIBLE] chef. Take your three minutes to remove the glass from your [INAUDIBLE] beer. [LAUGH] He is a fan of knees. Look at him, going in with the Thinly sliced shishito peppers, they say one in ten is really spicy so just gotten three [LAUGH]. So we'll see if we get a little kick from the spicy shishitos. Let me get some of these olives, a little bit of green olive action, don't you think? Add some [UNKNOWN] olives. Pitted. [UNKNOWN] buttery. I wanted to save you a little bit of work. I really appreciate that, because three minutes is not a lot of time. We have one minute down. Two minutes left. Two minutes left? But you've done a lot in two minutes. And you don't have to cook them in to minutes, you just have to have them assembled in two minutes. Okay. Si I feel like, how long does assemblage take? I don't know. Assemblage. [LAUGH] We're gonna find out today. We're gonna find out. Are you ready? He's got some [UNKNOWN] which these are sweet [UNKNOWN]. These are sweet, so we got a little bit spicy, a little bit sweet, a little bit vegetal green. There you go. Is that the entire situation? I kinda like this turkey. Situation we got going on. Is this turkey? We got a minute and 30 seconds. I'm going to bring over your sheet pan. You're helping me. I'm not going to help you. I'm just bringing you your kitchen equipment. I knew he had to go for the meatballs. Putting our first layer of chips. First layer of chips. It's all about the architecture, sheet pan nachos. He's going for the Muenster. Going for the Muenster. Yes. This is going to be a monster. And he's going for the provolone. Sheet pan nachos are perfect for the Super Bowl obviously, because they come together in three minutes. One minute to go. No sour cream, No, no sour cream. Jeez. How can you make nachos without sour cream? [LAUGHING] Sour cream is like an absolute essential, don't you think? No, I think we've got some, but, we'll have to... I feel sour cream is an essential. We actually make, you know that we actually make a "nacho mamma's meatball" nacho at the, at the restaurant? The meatball shop and we have been working on meatball nachos for many years. Like this is a five year process. Thirty seconds to go. The final stretches. I'm getting nervous. No you're not. [LAUGH] I'm having heart palpatations Dan. What happened to that cilantro you had earlier? We're just gonna go with nachos that have absolutely no Mexican ingredients, no matter what. That was the whole challenge! Hey. Five, four, three, two, one. [SOUND] Putting these in the oven. [LAUGH] And they're going in the oven. My gosh. I made a terrible mess. I did a lot of chopping. You literally just made cheap end nachos in three minutes. These are wearable nachos. But I just wanna point out that the reason he was able to do it was not only because of his [UNKNOWN] skills, but because we had a bunch of [UNKNOWN] for him and, It's all about the mise an place. It's all about the mise an place. Any restaurant chef will tell you that. All right, okay, so we got the nachos in the over, we got the New England hot lobster dip in the over. And now we're going for one more really fast, delicious, genius recipe from yours truly. This is Take a guess. So we have our New England hot lobster dip. What do you think I'm making? I see steak. You see steak. Has there been a mistake? [LAUGH] No, we are doing chili Philly cheesesteak dip. Philly cheesesteaks are my favorite sandwich in the world It's one of the few things my father perfected in life, to make incredible Philly Cheese Steaks. Philly cheese steak dip sounds like the food equivalent of crack cocaine. Too delicious to stop eating. I'm willing to bet that it just might be that. I'm so excited to just What are you doing? What is that? This is our Food and Wine Spice Mill. It's electric. Or it's battery-operated. It's not electric, like quote unquote, it's actually. It's battery-operated. There you go. So in my pan here, I've just preheated a cast iron skillet and I've added some very thinly sliced ribeye steak. So, all I did was, if you watched last week with Judy Joo we talked about the tip of Put your meat in the freezer for 20, 30 minutes or an hour, until it's just firm so that you could get really nice thin slices. Genius. And because it's super thin it's gonna cook up in a matter of minutes here. So is that pan smoking hot? Does it look smoking hot? That pan is smoking hot? [LAUGH] Just like you, Dan. I feel like I'm smoking hot this morning. I'm well rested It's because you're running so quick to get here Ribeye? Ribeye steak, so the other ingredients we have here are we're going with two cheeses. My God I have my chives here. I meant to put chives in my hot lobster dish. Want me to cut those for you? Yeah, will you? Wow, I feel like Philly cheese steak has never been so fancy as to have chives in it. No the chives are not for the philly cheese steak, the chives are for- The hot lobster My hot lobster dish. So I've got two cheeses here. I've got some provolone. No, this is not provolone. This is Monterey jack. I'm using Monterey jack. No, I'm sorry. This is white american cheese. Ladies and gentlemen, there's never been a Philly cheesesteak without white american cheese. This is white american cheese. [CROSSTALK] We tried to get squeeze cheese, and believe it or not, it's really hard to find in New York You can actually make your own squeeze cheese with what is it? Sodium citrate. My god, we have some of that. You take American cheese, and a little bit of even white wine or water and you put sodium citrate and it melts it into squeeze cheese. It's amazing. My god, all right, we're having you back on to make, DIY squeeze cheese. Squeeze cheese. [LAUGH] No seriously, I'm literally gonna have you on just to make DIY squeeze cheese. That's a thing. [LAUGH] And then you can make like Graft in cloth bound cheddar squeeze cheese. You know what I'm saying? Really fancy squeeze cheese. Yeah, you make fancy squeeze cheese. So, all right. So if you're just joining us, you're tuning in to Mad Genius Live. Follow us all over the internet using #madgeniuslive. We are making a few things today, but right now, we're making Philly cheesesteak queso dip. So, I got some really thinly sliced ribeye. I just seasoned it with a little salt and pepper, put it in a really hot cast iron skillet. I"m gonna take it out because I don't wanna dry it out. You're going fully cooked, but not over cooked. Exactly, because it's gonna carry over just a couple minutes, while it's sitting in this bowl. And, normally I would wanna- Wipe out this pan. ABsolutely not. The flavor. The flavor. All right. I got some half and half here. This is a cup of half and half. Just going to add it right into the skillet. Are you deglazing the Philly cheesesteak scrap? I'm deglazing my ribeye deliciousness in this pan, and you can see it's coming Getting up really quickly. Look at the heavy cream. Or is that half and half. That's half and half. Half and half. So, half and half, if you don't know. Which, I'm sure most of you do, watching. It's half heavy cream and half whole milk. So if you didn't happen to have any heavy cream and whole milk, you'd be fine. Yeah. You'd be totally fine. So this is just a cup of half and half, so that's half a cup heavy cream, half a cup of whole milk. And I'm just whisking it, although I know people, we have some recipes on food and wine. Look at him, he's such a gentleman. I'm a sous chef extraordinare. All right, so now I'm just going to reduce this a little bit, and I'm going to start adding my white American cheese, because we're making queso. Just add it a little bit at a time, let it get melty and delicious. And like I said this is Philly cheese steak queso. This is for all you Eagles fans out there. This is like a sauce mornay minus the flour Philly style. Exactly. Can we get that online? Can someone write that? Can one of our social team write that because that's genius? And is anybody following the logs? Anybody watching it? Yeah I'm watching. My eyes are pinned to that. I'm going to eat the ever living love out of it. Alright I got the rest of my American cheese in there and now I'm going with some provolone. What is it, what the American cheese is for stringiness and the provolone is for je ne sai quois? What are you looking for? Yes. Exactly I'm looking for that I want that provolone flavor because it's like as much. More flavourful than- It's like a little bit sharp but it's not stinky. Exactly. When I shred it out, I was like, this is- I like provolone because when it melts, it doesn't necessarily smell like feet. [LAUGH] Some of those like Alpine cheese smell like feet. You know what I'm saying? I 100% know what you're saying and that's exactly why I wanted to cut it with the. With the american stuff. I really wanted this, you know, the nice flavor, the problem about. Would you say you're shy with the cheese or you're putting like all the cheese in there. No, I'm trying to be a little conservative. All the cheese. I'm trying to be a little conservative because This is basically for your in-laws when they come over for the Super Bowl. Then you know you, you're never gonna ever see them again because you've just killed them. [LAUGH] You've given them a heart attack- No! This is perfect- Are you kidding me? This is queso, everyone loves queso. And if you don't have a $2,000 PolyScience Breville You're out of luck, because you couldn't do this with any other- Lies! He's lying. But that is a very cool burner. No, it's totally good and it's really convenient for us right here on the show cuz we want everyone to see what we're doing. But you could totally do this on your regular stove, all that. I'm gonna just turn this down to low because what I like to do after my queso, I mean, look at this. [SOUND] You see that? Can you just do that and I can just put my finger in it? Go, go, go. It's like one of those chocolate fountains you get at the weddings. By the way if you were wondering how how that is- You can dip strawberries in it. You just burned me terribly. My gosh. And it needs a pinch of salt. It's gonna go on worker's comp here. All right, that's it. Literally, that's my queso. And then what I like to do is I like to Top it with. I got a little spoon here. So, you put the meat on the cheese. Of course I put the meat on the cheese. Interesting. Let me get this out of here real quick. Really. Look at that, look how gooey. So, are you gonna serve this in a cast iron. This is gonna be- Totally. I'll serve it just like this. So, I'll either, one of the reasons I like to use the cast iron skillet is cuz it retains the heat, so you can- That is so smart. So you can bring it to the table. Or to the coffee table or to wherever you're watching the game and then you could put it out just like this. If you want you could get one of those fondue- Yeah, or maybe a little candle and make it really romantic for the Superbowl. I like to- I've always wanted to have a romantic football party. I did a Superbowl party and I made sushi and did a whole crudoes station and I never heard the end of it. They were like, you're never allowed to To cook for our Super bowl again. No, if you make this, if you make my Philly cheese steak queso you're going to be the talk of the town Welcome back Everyone's going to want to come over or invite you over. And then of course, I obviously did them ahead of time, but I'm adding sauteed peppers and onions because you can't have Philly cheese steam without sauteed peppers and onions.>> Peppers? Peppers Peppers and Onions? Well done. Alright. Let's get our food out of the oven, should we, shall we? Because we're gonna show you, this is the ultimate, these are the ultimate tip, genius tips for entertaining on the Superbowl this weekend. This is bubbling and not burnt, absolutely perfect, did I make that? I must have made that. That's incredible. You can, I'll totally give you credit. All right, you got the hot lobster dish. Hot lobstah? And I got. I'm like these are actually really beautiful. [LAUGH] These are like so beautiful. They look great. Look at these, look at these. I'm gonna put them right here. And you want the chiveage on top of your- Yes, please. Do you want like a little bit? Just like a sprinkle? Just a little sprinkle. A chef sprinkle. Just like a tiny bit of A chefs scattering a little bit of colour. Alright now I'm going to bring these over and I want the camera to pan this whole setup we've got going on here. Look at him he even grabbed a bowl. I didn't even have to tell him. He knows how to entertain. He knows how to entertain. It's all about the, you know, you eat with your eyes. So, if you're just tuning in to Mad Genius Live, we have the ultimate Recipes and genius ideas to entertain this weekend for the Super Bowl, so just to give you a tour of everything we got going on here. So we gave Chef Dan Holzman who is my special guest from the Meatball Shoppe here today. We gave him three minutes to do a sheet pan nachos challenge and look at this incredible Incredible sheet pan nacho [INAUDIBLE] That spread is really. So just remind us what's in there. We have two types of cheese, American, provolone, [INAUDIBLE] olives, we have shishito peppers and hot peppers. Hot peppers. We got a couple of meatballs and some turkey, we've got some red onion, and obviously we got the- You can't have nachos without red onion. And we got the chips It's amazing, and in three minutes or less. And we got a dip for each team, ladies and gentlemen. So first of all we got for the Patriots we've got this New England hot lobster dish that I'm serving with- [SOUND] I'll let you take a wild guess what I'm serving this with. Crudins? Croutons. Croutons. No, no, check these out. Okay, I'm gonna give you a little secret here. Is that a baguette? Wait, actually that's not what I'm serving with this. What I'm serving with this is Cape Cod chips, obviously. Genius. [LAUGH] Genius. No, but then we got our skillet queso, our Philly cheese steak queso, which is a combination of white American cheese, we got some Provalone to give it a little hit of that funky flavor. We got thinly sliced Sauteed rib eye and peppers and onions on top. And then, this is where you get the special ingredient. So I actually took hoagie rolls. That's so smart. That you use for your Philly cheesesteaks. I sliced them up and I just toasted them in the oven. That's what you're going to eat This is screaming authenticity. [LAUGH] This is basically a deconstructed Philly delight with extra cheese, the way I like it. Who doesn't like extra cheese. Straight off the turnpike, ladies and gentlemen .>> I love it. So I have to say, once again, thank you to Dan Holzman for coming on the show today. So last minute. I really appreciate you, buddy. Check out Dan all over social media. Chef Chef Holzman? Chef Holzman. I believe it's Chef Holzman and checked out him and Eli's new project. email@example.com. Yes, and tune in to Mad Genius Live every week, every Thursday, 11AM Eastern time. Thanks for watching. You're amazing. [MUSIC] [MUSIC]