Sunday, September 25

Mozzarella Filled Meatballs

I am going to start by saying that I would have normally put some veal in these meatballs but no stores sell veal (not even Whole Foods) I guess we can thank PETA for that...Instead I used pork and beef (90-10) and they were delicious.
These are great because you can cook them several different ways and these can be made in 30 minutes and used for a sandwich, in pasta, or alone.
I use a lot of different spices in these that mesh well together (like cinnamon and nutmeg with cayenne and thyme).
I made these for some friends and it made 16 average size meatballs which fed the 4 of us easily with pasta.  I need a good red sauce recipe, if anyone has one they would like to share please do!  Enjoy this Just Good Food!


Recipe: Serves 4

1/2 lb pork
1/2 lb beef (90-10 is fat enough because of the oil from frying)
(if you can get veal use it and get an equal amount of each)
2 cloves minced garlic
2/3 cup bread crumbs
1/2 egg (mix an egg and only use half of it)
2 tsp cinnamon
1/2 tsp cayenne
1/2 tsp thyme
1/2 tsp cumin
pinch of nutmeg (if you have it)
1 tbsp worcestershire sauce
1 tbsp oregano
hot sauce (your call)
salt and pepper
4 oz mozzarella cheese
olive oil (1/4 cup plus more if frying otherwise just a little if baking)


Directions:

I fried these but they can easily be baked, in the case of baking heat the oven to 375.
Get all the ingredients out (and uncap them since you are working with raw red meat).
Get a nice big bowl and mix the meat together in it.
Mince the garlic very finely and mix in all the spices very well (seriously for at least a minute incorporate everything together very well).
Mix in the egg and bread crumbs form until all the liquid is gone (use more bread crumbs if needed).
Meanwhile, if you are frying the meatballs put a large skillet on medium heat with enough oil to cover the entire pan.
Start forming the meatballs and place them on a cutting board.  Once they are all formed the fun begins!  If you have a ball of fresh mozzarella cut it into small quarter inch pieces, but if you have shredded mozzarella that works too (That's what I used.)
To insert the cheese take your thumb and push in a hole into the meatball.  Insert the cheese and fold some meat over it (do not try and roll in the cheese because it will burn or fall out while cooking it).
Once you have done this begin cooking the meatballs (if baking this is easy just dribble oil on the meatballs on a baking sheet and put them in the oven for 16-20 minutes.
If you are frying the meatballs then place them in the hot oil and cook them for about 8 minutes continually rotating to cook all the way through.
If anyone has tasty ideas of what to do with meatballs please share!

Sunday, September 18

Chicken Carbonara

Some of my friends I traveled to London with decided it would be fun to have weekly cooking nights, basically everyone brings something (wine, meat, bread, salad, and me to cook).  We had out first one last week and it wasn't the best day so of course I wanted to make something comforting, homey, and delicious; so I decided carbonara and bruschetta.  Traditionally carbonara is so rich and creamy that it is too gut-wrenching for some, others make it with only eggs reducing the calories but also the taste.  I go for the in between using half and half and egg yolks so the taste is still there but it won't keep you up all night.  
Now I would have preferred to use pancetta (Italian bacon) but no grocery stores have it (not even Whole Foods, they also don't have veal I guess peta is getting to people grrr).  You can Americanize it and use bacon if you prefer or use prosciutto.  This recipe is easy to make, the only trick is you don't want to cook the eggs to scramble just enough to get sauce thickened and eggs cooked (but still creamy and smooth).  Otherwise is is so delicious and you makes enough for leftovers if you do it right!  Enjoy this Just Good Food and be sure to share with friends!!


Recipe: Serves 4-6

2 Chicken breasts (1/2 lbs)
1/4 lb pancetta, bacon, or prosciutto 
16 oz pasta (I used Rigatoni)
4 egg yolks (yup the yellow ones)
1/2 cups half and half
1/4 cup parmesan (plus more)
3 cloves of garlic
1 tsp red pepper flakes
1 tbsp oregano 
1 tsp paprika
salt and pepper
olive oil


Directions:
First, boil a large pot of water for the pasta and turn on the oven to 400 to cook for the chicken.  Cut and clean the chicken breasts, place on a cookie sheet and season with paprika, salt and pepper and cook for about 7 minutes (you still want it slightly pink as it will finish off in the skillet).  
Next, get out a large skillet turn on to medium heat and place about a tbsp of olive oil in the pan.  mince the garlic cloves and chop the meat into 1/4 inch pieces and place it in the pan with the garlic, red pepper flakes, and oregano.  Cook for about 4 minutes until the garlic is tender and the meat is lightly browned.
Once the water is boiling put in the pasta and take out the chicken when it is nearly fully cooked.  
Let the chicken cool before you shred it and add it to the skillet.
Crack 4 eggs and separate the whites from the yolks (you can keep the whites for scrambled eggs or baking).  Mix the yolks with the half and half and parmesan cheese and wait to mix this into the pasta and meat mixture.
Once the chicken has cooled enough shred with a fork (or hands) and finish cooking in the skillet for a few minutes.  Turn down the heat when the pasta is done and add everything to the pasta in the large pot.  Take the egg mixture and add to the pot and mix well, leave the heat on low and continue to mix for about 3 minutes (don't let stand otherwise the eggs will scramble).  
Finally, it's done and ready to eat place pasta in a large bowl and sprinkle extra cheese and fresh parsley and ground pepper and enjoy!









Monday, September 5

Garlic Mashers with Prosciutto and Chives

These are the potatoes I made with the pork chops, it was a first for me and they turned out pretty good (especially since I used potatoes from the home garden).  ok ok ok I know I use prosciutto a lot but it's so good (I mean com'on it's the Italian bacon) and you can always leave them out by why would you ever commit such a crime against food???
These will take you about 30ish minutes and get ready to work your forearms as mashed potatoes require mashing...if you are "Fancy" and "classy" you may have a potato ricer, but I'm guessing not so what i use is a fork (it seems to work just fine).
Anyway enjoy this Just Good Food and you can cook it with basically any kind of meat (especially as a substitute to fried potatoes or something less healthy).


Recipe: (Serves 4)

16oz yukon gold potatoes (peeled and cubed)
2 tbsp butter (plus more if wanted)
1/4 cup half and half
2 oz prosciutto
2 tbsp chopped chives
1 tsp paprika
salt and pepper


Directions:

First boil a large pot of salted water to a boil.  Wash and peel the potatoes (in cold water) and cube the potatoes into 1 inch cubes).  Once the water is boiling add the potatoes to the water and cook until tender (about 20 minutes, so you can easily stick a fork through them).
While the potatoes are cooking, take a skillet out and melt the butter and add the cream once to the mixture and keep on a low heat so you won't reduce it by too much.
Next, take the slices of prosciutto and fry them on a skillet for only a few minutes (so they are crispy).  Crush into small pieces, like bacon, for the potatoes.
Once the potatoes are done drain them and put in a large bowl and begin to mash them with a fork (if you like lumps mush less if you want the smoothest potatoes then get ready for a burn in your forearms). Add the butter and cream mixture, meat, paprika, and salt and pepper and fold in (don't stir in but fold).  Finally cut up the chives and sprinkle over and serve!!