Speedy Killer Meatballs

Wednesday night has  become "date night" at our favorite local Italian joint.  The bar is small, the tender is cheeky, the bread is warm, the drinks are strong, and the meatsaballs are soo nice.  Tonight we're having another snow-storm, bad enough to keep us home.  At 5:30 I was determined to have somea goooda meatsaballs on the table by 7 or so...and this is how I got there.

Time: 45-90 min
Yield: 4 servings

Ingredients:
1 lb ground beef, I used 80/20 cuz I had some patties in the freezer from summer.  You can go a bit leaner, but I wouldn't recommend going much leaner...they're meatsaballs.
1 egg, beaten
1 T olive oil....to be frank, I had no eggs, so I used a big fat fat tablespoon of mayo which is essentially oil and eggs...turned out great.
1/4 + cup bread crumbs
1 T capers, minced
1/2 large onion, minced
2 cloves garlic, minced
1/2 t all spice, ground
2 t sage, dried
1 t fennel seeds, chopped
2 t oregano, dried
1/4 + cup grated parm, romano, or other fave
1/4 pancetta, diced
1 garlic sausage
a bit of salt, a healthy grind of pepper
1 jar of Muir Glenn organic or other marinara
1/2 to 1 lb of dried or fresh sketti, cooked al dente


Method:

• Combine meat, egg, oil, bread crumbs, capers, onion, garlic, herbs and cheese until just combined. Be careful not to over-work the mixture, it will get tough eventually. If it seems dry, add some oil, if wet, some more crumbs.
• Form mix into 1.5 inch diameter balls, or whatever size meatsaball you like (should yield about 16 1.5  inch meatsaballs)
• Heat large heavy bottom skillet over medium heat - add a drizzle of olive oil and heat till shimmering.  Add pancetta and cook over low until the fat has rendered out and the meat is crisp and bacony. Remove and drain.
• Brown meatsaballs in bacon fat in 2 batches, be sure to let them settle and cook before turning, or they will break. Remove the first batch to drain on towel when you start the second batch.  Cut sausage in half and add to the second batch of balls to begin browning.  Drain all meat when browned.
• Blot pan with paper towels to reduce fat, return all meat to the pan, add jar of sauce and sprinkle with some oregano and maybe garlic powder.  Bring up to a good simmer, reduce to low and partially cover until meat is cooked thru (15 - 20 min or as long as you like - can't go wrong).  
• Once the meat has all cooked through, remove the lid and simmer until sauce is as thick as you like - meanwhile drop the pasta and cook until just al dente.
• Drain pasta, reserving about a ladle of water.  Serve in pasta bowls, about 4 meatsaballs per serving. 
• Reserve the sausage for snacking, it will be a lil tough after all that cooking.  Garnish with grated cheese and fresh pepper.

Sorry kids...no vegan or veg alts today.

A Strong Recommendation

Hey Gang - sorry no posts lately, but we had a little fast going on, so there was zero kitchen creativity happening. Tonight was my first night back at the plate. I was running really late from work, so I decided to keep it simple, with grilled chicken thigh quarters, roasted poblano spiked red quinoa, and a quick tomato and avocado salad.

Part of coming off a fast involves a few days of broths, raw foods and pureed soups. I picked up a 'carton' of Imagine Bistro Organic Cuban Black Bean Bisque as part of my pureed food effort. I didn't get around to eating it during re-entry, so I decided to reduce it a little and use it as a sauce for our chicken tonight...and let me tell you what...

Imagine Bistro Organic Cuban Black Bean Bisque is the best damned black bean ANYTHING I've ever tried. It organic, its vegan, and I think its gluten free (but I'm looking into that, hun!). I can't sing its praises enough, so you have to go out and get yourself a carton and give it a try.

Have it as a soup, thicken it and use it as a sauce. Reduce it in the oven and use it as a dip. Mix it up with some rice and cheese and call it comfort food. Throw it in a slow cooker with some pork or chicken and created a "pulled" sandwich, enchilada, or burrito. Thin it out with broth, whisk with a little oil and make a salad dressing with it. Maybe even chipotle chicken wing dipping sauce....really the possibilities are endless.

Give it a try - it is now officially a pantry staple in our house, I bet you'll keep a carton on hand too.

Cheers - and more cooking to come next week. Might actually involve meat, if you can believe that.

In Defence of Brussels Sprouts

This weekend we had some new friends over for dinner. Naturally, I made a traditional Ethiopian meal...cuz that's normal, right? Anyway, one of our guests joined me in the kitchen as I was getting ready to serve - I asked if either half of the couple preferred light meat over dark. The response was "we eat pretty much everything (my heart soared!), except for Brussels sprouts (it crashed to earth, saw stars and everything...)." I pulled my dizzy heart up by its boot straps and managed a "yeah...I hear that a lot..."

I love Brussels sprouts and I'm married to a hater, in fact, no one in my family likes them. I've spent a LOT of time trying to influence opinions about these tasty little cabbages with pretty good success. Below is my first of 3 favorite ways to enjoy these small, sweet, crunchy, complicated little friends of mine - this one is great with chicken and fish or as a main with a side of nutty roast squash.

Pan Seared Sprouts with Lemon Fennel Butter
Yield: 2 side servings
Veg as written, easily vegan'd, gluten free

Ingredients:
12 Brussels sprouts, bottoms trimmed, outer leaves removed, and halved
1 T unsalted butter
1 t fennel seeds, chopped
S&P
1/2 c water, stock or wine
1/2 t lemon juice
1/2 t lemon zest

Method:

1. In a large saute pan (preferably with a lid), melt butter over medium heat, do not allow to brown
2. Add sprouts, cut side down and cook for several minutes until they begin to color. Don't worry if they get a little dark, this will add a lot of flavor and sweetness.
3. Once the sprouts begin to color, add fennel seeds, salt and pepper. Cook about 2 minutes more.
4. Making sure all sprouts are still face down, add liquid and cover pan quickly. The liquid will steam up through the dense cabbage bodies and help carry the buttery fennely goodness into all the layers. Keep covered for a minute or 2. When you remove the lid, the guys should be bright green and the pan should be close to dry.
5. Give the pan a flip to send them all on their backs or just flick them with a fork to get them sunny side up. Continue cooking for a couple more minutes or until they are fork tender. Toss with lemon juice and zest. You don't want them to be all soft - they should still have a little body to them. Taste one - should be buttery and fantastic - nice and al dente. If they're still tasting like cole slaw, then try to get them all cut side down again and add a little more liquid. Conversely, if they are too soft you're out of luck, but I encourage you to try again another day. They're so good.