Meatballs Revisited and Deconstructed....Part 2.

In Part One I discussed how to tell, for the most part, when you're being served frozen, phony meatballs when you go out to dine. I wonder how many of you took my writing to heart, went to a restaurant, ordered meatballs and tested them? Were you surprised by what you found out; was it a pleasant, satisfying surprise, or a disappointing one?

Now I'm off to Part Two of this saga and the making of a homemade meatball. The best way to get a ground meat product is to have the proper kitchen appliance in your home, and make it yourself. That way you pick and choose what cuts of meat you want in the final product, grind it yourself and know exactly what is in it. For many of us, that is not an option; however, you might be able to accomplish this task at a butcher or even local supermarket. The majority of us though just pick up a package of ground beef and hope for the best, and I am one of the majority. When I buy ground beef, I tend to look for the lowest fat content available, 90% lean or higher. Why? Depending on what I am preparing, the fat leeches out of the meat when cooking; so, if frying, you end up dumping it, or if left in a raw state to be cooked with other ingredients, the final creation comes out dripping in grease. But what about flavor you ask? As with other lean cuts of meat such as bison(buffalo), ostrich and elk, you need to provide the extra boost they need.

Here is a repeat of my basic meatball recipe; if you cannot find Italian seasoned bread crumbs, increase the Italian seasoning mix to a half cup.   Do not use ground breakfast sausage as a substitute for pure ground pork; it has seasonings and preservatives in it that will come out strongly in your completed meatballs.  Use a homemade pasta sauce when cooking your meatballs in sauce. Normally I use canned tomatoes, but when the season is right and I can get fresh by the box load; the taste is so incredibly amazing!

As you read the preparation you'll notice I say to make the meatball at about a 2 and 3/4 inch diameter, but in part one I said they were 3 inches in diameter. As the meatballs cook in the sauce, not only will they become infused with more flavor, but also the the sauce itself. Remember, you're using dried bread crumbs which will grab onto that sauce and give you a slightly expanded meatball that is tender and juicy.

  Homemade Meatballs
Ingredients:

4 lbs lean ground beef (90% or more)
2 lbs ground pork
1 ½ cups Italian seasoned dry bread crumbs
1/8 cup Italian seasoning mix
¼ cup grated parmesan cheese
2 Tbsp minced garlic
1 cup diced onion
¾ cup milk
2 eggs, beaten

Preparation:

Preheat oven to 350F. Spray jelly roll pans with nonstick spray.

In a large bowl, mix all ingredients together thoroughly; making sure all dry ingredients are mixed well with wet ingredients. Form the meat mixture into balls, about 2 ¾” (size of a tennis ball); place on jelly roll pans.

Bake meatballs for 20 minutes; dab on paper towels to remove any grease and immerse into sauce.

Allow meatballs to cook in sauce until sauce is ready; 4-6 hours depending on cooking technique being used. Serve with pasta, or use meatballs for a sandwich.

Makes about 20 meatballs.




Making a meatball sandwich, sub, hero, grinder or whatever you call it in your region, is quite easy; one good hint is to make sure and use a roll with a slightly harder exterior.  Those softer rolls have more moisture in them, so will not toast as quickly, giving the sauce more time to make the rolls soggy instead of crispy.

Use slices of mozzarella, provolone or combination of the two cheeses to help keep the roll from splitting apart, and make sure the meatballs and sauce don't try to make a break for it.

 

...and think of it this way, if you go someplace that won't take the time to make a fresh meatball, or a fresh pot of sauce; what else isn't fresh there?

Mary Cokenour

Meatballs Revisited and Deconstructed....Part 1.

Lets set the scene:  Restaurant, anywhere, any type, but it does offer Italian food on the menu.  You see the listing and your mouth begins to water: spaghetti, tortellini, fettuccine alfredo, lasagna, manicotti, meatballs, sausage, chicken parmigiana, garlic bread...oh yeah, you know what you want.  So you order a pasta dish which comes with 3 to 4 meatballs, and what do you get....rubberized golf balls.  Talk about your heart sinking in sheer disappointment.

You're asking now, "how do you know they're phony meatballs?"  First clue, the size is similar to that of a golf ball and they are all perfectly round; no lumps or bumps, no imperfections to see.  Second clue, when you try to slice them open with your simple fork, they resist; no meatball should be so firm as to require a knife.  Third clue, it is perfectly firm inside also and there is an oily sheen that looks unnatural to meat.  Fourth clue, it bounces; I've never tried this out myself, but I wouldn't be surprised if it actually worked.

I'm going to address each clue to help you create your own homemade meatballs, and to be more aware of what you get at a restaurant, especially when the wait staff says, "Oh yes, they're house made", but you cannot inspect the kitchen larder itself.

Clue #1: Real meatballs are typically on the large size; my own usually measure a three inch diameter. The meatballs are shaped by hand, so no two look exactly alike, nor are they perfectly round. When I serve them on top of a serving of pasta, they're the star, they take center stage. No one has to look through the pasta to find them.

Clue #2 and Clue #3: You can use a fork to slice them open, the meat has texture, but doesn't resist; a small amount of pressure can break them apart for distribution throughout the pasta. A single forkful, however, stays together and delightfully crumbles apart in the mouth when chewing. There is no unnatural sheen, just natural juices plus you can see the onion, garlic and herbs.

Clue #4: As much as I have been tempted to demonstrate this in a restaurant, no, I didn't embarrass myself. However, at home, I have dropped many a homemade meatball; the little buggers really can move on a saucy spoon. No bouncing, just a splat and a lot of restless movement as the dogs try to get a taste of the poor little meatball on the floor. Kind of remind's me of a childhood song concerning a meatball dropped from a dish of spaghetti which rolls out a door.  In my home, with my dogs, no such chance of escape for a lowly meatball.

There you have it, the knowledge to know phony meatballs from the real deal.  Next time you order them at a restaurant, you're told they're house made, you'll be able to figure it out and, most especially, call the owner to the carpet if you've been lied to.

This is only Part One of "Meatballs Revisited and Deconstructed"; look for Part Two when I give a recipe and preparation directions.

Mary Cokenour

Chile or Chili, it's Still Green.

Is it Chile or Chili? If it's the country in South America, it's Chile. If it's the singer from the group "TLC", it's Chilli; and when it's very cold outside, well that's Chilly. However, when it's the vegetable, it's the Green Chile Pepper, but when exactly does it become Chili? Then there's the plural, is it Chiles or Chilies? Confusing isn't it; and so many sources have so many definitions; so many recipes use the spellings so interchangeably.    Lets just get to the story of the Chile Pepper itself and the most popular one in the Southwest is the New Mexico Green Chile Pepper, primarily grown in Hatch, New Mexico.  Oh yes, there are numerous types of chile peppers within the United States, and worldwide, but I'm just going to focus on this one type for today's blog post.

Hatch chiles (ies) are available in a canned version, all roasted, seeded and peeled for you which is advantageous if you cannot find fresh chiles in your area.  This is what I had to do when I lived in Lancaster, PA, and while convenient, there was still that metallic taste from the aluminum cans to contend with.  Nope, there is no better alternative to fresh chiles than fresh chiles.
 

Roasting vegetables such as the chile pepper is actually not that difficult. No, you don't need that large barrel type roaster you may have seen on a cooking show; your own barbeque grill, stove top burner (gas only), or oven will do.  Do make sure to grease up the rack on your grill or in your oven; otherwise the chiles will stick and tear apart when being removed.

Remember, you can do the roasting techinque, not just for chile peppers, but those large bell peppers too. When jalapenos are roasted, they become known as chipotle, so be careful if you're one of those people who says, "I hate jalapenos, but love chipotles"; they're the same. Anyway, once the peppers are blackened, place them in a brown paper bag, seal it and let the steam from the peppers make your work easier. Once the peppers are warm to the touch, the skins will easily peel off; give the stems a twist and pull the seed pods right out. Give them a rinse, let them dry and they can be frozen for up to six months, or used immediately.

Two items you can make with your roasted peppers are Green Chile (or Chili) Sauce and Salsa Verde.  With Salsa Verde, it is made using tomatillo instead of actual green tomatoes.  The tomatillo, also known as tomato verde (green tomato) or Mexican husk cherry is related to the gooseberry, and in the nightshade family.

 

 

Basic Green Chile Sauce

 

Ingredients:

 

1 small onion, diced

1 Tbsp minced garlic

2 Tbsp canola oil

6 large green chile peppers; roasted, seeded, peeled and chopped

1 tsp cumin

2 cups water

salt

 

Preparation:

 

In a large sauce pan, heat the oil on medium-high heat; saute' onion until softened; the garlic should be added when you see the onion just beginning to soften.  Reduce heat to low, add the peppers, cumin and water; simmer for 30 minutes; stirring occasionally.  Puree to desired consistency using a blender or immersion blender; add salt to taste.

 

Makes 1 and 1/2 cups.

 

Basic Salsa Verde

 

Ingredients:

 

6 tomatillos, removed from husks and washed

water

1/4 chopped onion

1 clove garlic

3 large large green chile peppers; roasted, seeded, peeled and chopped

salt 

 

Preparation:

 

Place tomatillos and water into a large saucepan; on medium-high heat, bring to a boil.  Reduce heat to low and let simmer for 15 minutes. 

 

Quarter the tomatillos; add tomatillos, onion, garlic and peppers to a blender.   Set on puree and slowly add 1/4 cup water until ingredients achieve a smooth texture.

 

Makes 1 and 1/2 cups.

 

Ok, so what do you do with the sauces now?  While you can use them as dips for a party, they can be used in such Mexican recipes as enchiladas or burritos; used as toppings for a breakfast skillet or even in a main dish.  Here's a simple recipe you can make quickly at home; rice, grilled vegetables or a salad can serve as the side dish.

 



 

Green Chile Chicken

 

 

Ingredients:

 

2 Tbsp olive oil

8 skinless chicken tenderloins

1 tsp Mexican oregano

1/2 tsp ground black pepper

1/4 tsp fine sea salt

2 Tbsp white wine

1 cup green chile sauce, warmed

8 tsp diced red tomatoes

 

Preparation:

 

In a large skillet, medium-high heat, heat the oil; place the chicken "skin side up" and evenly sprinkle with the oregano, black pepper and salt. Brown chicken for 3 minutes.

Turn the tenderloins over, remove the skillet from the heat and add the white wine; this will keep the wine from accidentally catching on fire. Remember, you're not making a flambe', you're just searing the chicken. Set back on heat and cook 3 minutes before removing from skillet.




Two tenderloins per serving, a tablespoon of sauce over each plus a teaspoon of diced red tomatoes.  So you'll get the heat temperature from the seared chicken and warmed sauce; the spicy heat of the green chiles grabs you; but now the cool, sweetness of the tomatoes gives you a full flavor taste explosion in your mouth.  Mexican style rice, grilled vegetables or even a simple salad as a side makes this a complete meal; and there's the key word: simple.

Enjoy!

Mary Cokenour

Francisco's of Durango, Colorado is Old World Mexican.

Francisco's Restaurant & Cantina

619 Main Avenue
Durango, Colorado 81301

Telephone: (970) 247-4098

Website: http://www.franciscosdurango.com/

 

 

The first time I ever experienced Francisco's was my first visit to the Southwest, back in 2006.  I was fascinated by the decor, more reminiscent of a Mexican hacienda, than a cantina; and totally wowed by the food.  This was authentic Mexican cuisine and I loved it; getting one of their many combination platters was the best way to sample as much as I could.

 

For my birthday, December 26th, I decided to celebrate it in Durango, and most especially, by eating at Francisco's once again.  Oh, since moving to Utah we had gone several times before, but this was my birthday and I wanted the best Mexican food in the area.  My husband Roy, and son Bill, were along for this adventure.  Once seated at our table, drink orders were taken and we were served with Francisco's own salsa which is available for sale at the front counter, and warm tortilla chips.

 

 

My husband ordered: Combo #6 Enchiladas Rancheros which is one beef and two cheese stacked enchiladas smothered in green chili and served with an egg on top. The green chili is mild and becomes increasingly rich when the yolk from the egg is mixed in.

I ordered: Combo #12 Enchiladas de Pollo which is two chicken enchiladas served with Spanish rice and beans. The shredded chicken is very tender, but the red sauce is spicy and makes your taste buds salsa dance.

My son ordered: Combo #19 Burrito de Puerco which is seasoned slow-cooked pork wrapped in a flour tortillas and topped with salsa verde, jack and cheddar cheese. The salsa verde was a sweeter type of sauce and the pork was very tender. All the combination plates came with fluffy rice and refried beans which were smooth, not pasty.

For dessert we enjoyed Sopapillas, deep fried tortillas that puff up to a crispy shell on the outside and fluffy goodness on the inside. Opening one up, the steam escapes and drizzled honey inside makes the experience a complete joy.

By the way, if you like fish tacos, try Francisco's Combo #17 Fish Tacos: Two flour tortillas filled with grilled tilapia, lettuce, cheese, black beans and Tabasco mayo. Served with avocado relish and all absolutely delicious!!!

Visiting the Durango, Colorado area and in the mood for Mexican, do not pass up Francisco's.

Mary Cokenour

Noodling through Asian Cuisines.

Typically, when you go to a Chinese take-out, the most popular noodle dish is Lo Mein; a noodle which resembles Italian Spaghetti.  However, it can come in a flat variety similar looking to Fettucine and used in dishes like Ho Fun; the wider variety is used for Chow Fun.  At home, there is the ever popular Ramen noodle that comes in a solid block form which can be used for making soups or main dishes such as Stir Fry.  Cellophane Noodles or Threads are made from mung bean sprouts and resemble Vermicelli.

 

Then there are Japanese noodles such as Soba and Udon; Soba is made from buckwheat and resembles Spaghetti, while Udon is made from wheat, resembles Fettuccine and is more thick and chewy.  In Thai and Vietnamese cuisines, noodles are made from rice flour.   Basically what I am trying to get across is that you shouldn't be discouraged from making Asian recipes if you cannot find the "correct" type of noodle in your local market.  Many pasta companies are introducing products made with wheat or other grains, not just the egg and white flour variety.

My recipe today is a noodle dish which works well with Lo Mein, Soba or Udon noodles, and if you cannot find these, don't panic!  Substitute Spaghetti or Fettuccine, and you can use whatever grain variety you like: white, wheat or multi-grain flour.  Part of comfort cooking is not just the feeling you get when eating the food, but how you feel as you're creating it.  If you're not in a good place feeling wise, chances are that your dish won't be once it's completed.  Relax and enjoy.

I'm calling today's recipe "Fireworks Shrimp and Noodles"; first, because of the eye popping colors of the carrots and edamame.  Secondly, I use Sriracha, a Chinese Chili sauce which can knock your taste buds on their little butts.  The amount I use in my recipe will give you some heat, but not the burn.  If you cannot find Sriracha, then substitute Thai Chili sauce; worse comes to worse, then use whatever hot sauce you have on hand.  Remember, start small with the amount of hot sauce; you can always add, but you cannot take away.

 

Fireworks Shrimp and Noodles

Ingredients:

1 (12 oz) package Asian noodles (lo mein, soba, udon)
1 (8 oz) package frozen shelled edamame (soy beans)
1 (8 oz) package frozen julienned carrots
1 tsp minced garlic
1 tsp minced ginger
1 tsp hot sauce (Sriracha or Thai chili sauce are best)
2 Tbsp canola oil
2 Tbsp soy sauce
1 Tbsp sesame oil
1 lb large shrimp, peeled and deveined

Preparation:

Prepare noodles according to package directions; 5 minutes before noodles are done, add the edamame and carrots; finish cooking the noodles.  Drain, but reserve a ½ cup of cooking water; mix the water back in with the noodles and vegetables and also mix in the garlic, ginger and hot sauce.

In a Wok or large skillet, heat oil on medium-high heat; cook shrimp until they turn pink, about 2-3 minutes. Add the noodle/vegetable mixture plus the soy sauce and sesame oil. Mix thoroughly and cook an additional 2 minutes before serving.

Note: additional hot sauce can be added if desired.

Makes 4 servings.

Mary Cokenour
January 5, 2013

It's Beefy, Eggy and Good Anytime.

Recently I enjoyed an adventure in making a Prime Rib for the first time. Then I did a bit of thinking, yes I do that on occasion, and wondered if the roasting technique I used on the prime rib could be done with other types of beef roasts. Instead of buying cold cuts at the supermarket, I usually roast my turkey and chicken breasts, glazed ham or roast beef; then thin slice them for sandwiches or chopped up for salads.

This time I had a lovely, lean eyeround roast waiting for its turn in the roasting pan.  Leaving out the rosemary and thyme, I only seasoned the meat with the salt, ground black pepper, garlic and onion powders; but cooked it the same way as I had done with the prime rib.  Again, I relied on my meat thermometer to tell me when it reached medium-rare.



Now one morning hubby wanted breakfast and he was thinking along the lines of eggs, bacon and cheese on a toasted roll.  Well he got more than he bargained for, as I like to think and cook outside the box.  You see, I had forgotten to take the bacon out of the freezer for defrosting, but the container holding that lovely roast caught my eye....and the cheddar cheese slices, and the mayonnaise, and the butter.  I never said this was going to be a heart healthy sandwich, but you can always tweak what I'm telling you here to your own needs.  Back to the story....

After slicing open the Kaiser roll, I buttered up the outside top and bottom of the roll, just like I was going to make a grilled cheese sandwich.

Heating both my griddle pan and 8 inch skillet, I opened up 2 eggs which went into the 8 inch skillet.  The Kaiser roll went butter side down on the griddle pan with a smear of mayonnaise on both face up sides.  A slice of mild cheddar cheese also went down over the mayonnaise; while several very thin slices of beef sat on one roll half.  I flipped the eggs over as hubby likes them over easy, let them cook a bit before sliding them on top of the beef.  Now here's the important part, place the cheese only side of the roll over the eggs and press down lightly; you don't want to break the yokes.   Let the sandwich fry for about another minute before moving it to a plate.

 

...and there you have it, the Beef and Egg Anytime Sandwich. Why did I name it "Anytime"? Hubby enjoyed it so much, he wanted one for dinner that night; and then again for lunch on another day.

Be warned though, you will need lots of napkins for this sandwich. Pick it up whole, bite into it and you'll get a gush of egg yolk all over your face and hands. Cut it in half, pick it up and the egg yolks will still get on you. However, once you taste it, you won't care the slightest. The crunch of the butter fried roll, the smooth melty cheese, seasoned beef enriched with the mayonnaise intertwined with yolky goodness. Yes, you will think, this is nirvana!!!

Enjoy!

Mary Cokenour
January 3, 2013

Rolling into the New Year of 2013

...with Pumpkin Roll. That's right, we're starting this food blog off with another dessert made with pumpkin. Technically we're still in the holiday season, and pumpkin does start off the season in October when the jack o'lanterns come out for Halloween. For the 2012 holidays, we also made Pumpkin Chocolate Chip Cookies, Pumpkin Bread, and Pumpkin Pie, so lets finish off the season and start the New Year with some cake.

Making a rolled cake takes patience, and a batter that produces a cake which is not too firm, but not crumbly either; you need it to be pliable without falling apart.  You also need a jellyroll pan (a 15"x10"x1"); it sort of looks like a rectangular baking sheet, but with an edge around it. The name comes from the original cake that was made in it; a thin yellow cake with a fruit jelly spread onto it, then rolled...the jellyroll cake.   Another popular jellyroll style cake is made with a dark chocolate cake and a white cream filling, or what is typically called the Swiss roll cake.  With this cake, there is the option of giving it a coating of chocolate or not.

Definitely use wax paper with this cake, not parchment paper, as it will peel off much more easily.  Also, use a lint free linen towel to help with the rolling; nothing is more unappetizing than to find cloth fibers in your cake or filling.  Thirdly, make sure you give yourself room to work like a large area of counter space, or even a table.  So lets get to it....

Pumpkin Roll

Ingredients:

1 tsp each ground nutmeg and cinnamon
½ tsp each ground cloves and ginger
1 cup sugar
3/4 cup flour
1 tsp baking powder
1/8 teaspoon salt
3 eggs
3/4 cup canned pumpkin
1 cup plus 2 Tbsp confectioners' sugar
1 package (8 oz) cream cheese, softened
3 Tbsp butter, softened
1 tsp pure vanilla extract
Confectioners' sugar to sprinkle over finished cake

Preparation:

Preheat oven to 350°F. Spray a15x10x1-inch baking pan (jellyroll pan) with nonstick baking spray; line pan with wax paper and spray paper. In a small bowl, mix together spices. Mix sugar, flour, baking powder, 2 and ½ teaspoons of spice mixture and salt in large bowl. Beat in eggs and pumpkin until well blended and smooth; spread evenly into pan.

Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Place clean linen towel on kitchen counter or table; dust with 2 tablespoons confectioners' sugar. Loosen cake around sides of pan with sharp knife. Turn out onto towel, wax paper-side up (do not remove wax paper); fold side of towel over one short side of cake, and then roll up cake jelly-roll style. Cool cake completely.

Beat cream cheese, 1 cup confectioners' sugar, butter, vanilla and remaining half teaspoon of spice mixture in medium bowl until well blended and smooth. Unroll cake onto towel; peel off wax paper and spread cream cheese mixture evenly over cake. Using towel, roll up cake and place seam-side down on serving platter. Trim ends of cake. Refrigerate 1 hour or until ready to serve. Sprinkle cake with additional confectioners' sugar just before serving.

Makes 12 servings.

Mary Cokenour
January 2, 2013