Spork or Foon?

Sausage and Pepper Quesadillas

... or as we call them in New York: Saw-sage and peppuhs. 

Now, normally you'd never serve these in a quesadilla. Sausage and Peppers are supposed to be served in a nice loaf of Italian bread. Once, I was in the supermarket with Jack and he asked me if he needed to get hot dog buns for the sausage and peppers.  Horrified, I exclaimed "Hot dog buns!?  Who does that? That's an abomination. Don't ever suggest something like that again!" 

I knew I was justified in my horror when the woman besides us looked at us and started laughing a knowing laugh. She knew. You would never do such a thing. Horrible.

So I know I'm slightly bastardizing sausage and peppers as we know it.  But I wanted to make this a good party food, and frankly, sauage and peppers can be a meal in itself. And with all of the other foods that clog our arteries grace our tables on Super Bowl Sunday, I wanted to make this a fun, shareable dish.  

At first, I tried these with just sausage, peppers and caramelized onions between two tortillas. While delicious, there was something amiss.  The tortillas really didn't adhere to the sausage and peppers the way most quesedillas do. And then I realized something was missing. Cheese. 

Now, normally, you wouldn't add cheese to Sausage and Peppers (unless you're at the San Gennaro feast in Little Italy and ordering a Philly-Cheesesteak Style Sausage and Peppers, where they add cheese). But in this case, it really needed something to make this whole dish come together. So I added mozzarella. And BAM. There it was. Perfection. 

I also learned another lesson from this. I think... I THINK... that quesedillas are always supposed to have cheese. Because queso means "cheese" right? Quesedilla? Cheese...dilla? Until now, I had never realized that. 

I know. I know. Laugh if you must. I deserve it. 

I ALSO JUST REALIZED SOMETHING!  This dish is super New York! So I dedicate it to the Giants!

You're welcome, Eli.

Sausage and Pepper Quesedilla

Makes 4 Quesedillas

4 Hot Italian Sausages

4 Peppers, sliced

4 Onions, sliced into 1" rings

1 cup shredded mozzarella Cheese

Extra Virgin Olive Oil

Heat 2 tbsp oil in a large skillet over medium high heat. Add onions and cook for 5 minutes, until translucent. Lower heat to medium low and cook until caramelized, stirring often so they don't burn, about 20 minutes.  Add peppers and cook for an additional 10-15 minutes over medium low heat until peppers are tender and onions are beautifully caramelized. Remove from heat. 

In a separate skillet, cook sausages until cooked through, about 7-8 minutes. Remove from heat, and let cool.  When sausage has cooled enough to handle, carefully slice into 1" rounds.  Add to peppers and onions.

Heat a clean, medium skillet over medium high heat.

Arrange 1/4 of sausage, pepper, and onion mix on one tortilla and top with 1/4 cup mozzarella cheese. Top with another tortilla. Place on skillet and cook for 2 minutes, or until tortilla is gold brown. Press down slightly with a spatula to make sure cheese is melting. Flip and repeat on the other side. 

Repeat to create three more quesadillas.  Cut into quarters and serve immediately. Root for the Giants. 

 

Beer-Braised Chili Cheese Nachos

 

 

It's Super Bowl Week! Which means this week will be jam-packed with awesome foods that are sure to make your waistline cry and raise your blood pressure just a tad. 

I love the Super Bowl. It has become the best unofficial holiday in America.  It has gotten to the point where people complain that we don't have the Monday after Super Bowl off. And it's true. Even non-football lovers watch the Super Bowl, if not for the game, if not for the guys in tight white pants, but for the other things.  Who is going to sing the National Anthem?  Will the halftime show ever be worth watching? And it is the only time where people demand SILENCE during the commercial breaks so they could watch brilliance that cost companies 8 bajillion dollars a second. 

Yesterday was a rough day for me.  I've got t-minus 8 months to my wedding, and I was full-on in exercise mode, working out for an hour-and-a-half a day.  Thursday morning, I was on the elliptical in my apartment, doing a pre-work workout, as I was going out to dinner with friends that night and didn't want to miss a day.  I briefly stepped off the elliptical to grab some water and stepped onto a weight that was placed in the middle of the floor.

"Oh." I thought to myself as I stepped back onto the elliptical, "I'd better be careful that I don't step on that weight again."

Did I think to move it? No. Of course not. That would be what normal people would do, not me.

30 minutes later, as I complete my workout and get ready to do some Jillian Michaels 30-Day Shred, I step off the elliptical and BLAM. Face right in the floor. Ankle twisted. Weight still there. Almost mocking me. 

So now, here I am, swollen ankle, hobbling around because I tripped on a weight. Do you know how embarrassing it is to explain to people that you are limping because you tripped on a weight? 

Now that I come to think of it, it is embarrassing explaining any story of why you sprained something. Some how, you always sound like an idiot, unless you were, like, rescuing a small puppy or running a 64-mile marathon. 

To not ruin all of my hard work, I swore I was going to eat SO HEALTHY until I could work out again. Or, little did I know it, until I started cooking some super bowl recipes. These nachos were the death of me. I had to keep tasting the chili, you know, because the flavors go through so many stages of development, I had to make sure it was right. And then the chips. Why is it so true that once you pop, you can't stop?  And really, guacamole is the death of me. But it's a good fat, right?

 

I mean, really, doesn't this just make you want to slide right down that greasy mountain of cheesy, meaty goodness?

These nachos are the business. I don't even know what that really means, but I've heard people use this term when something is awesome. So that's what these are. The business. The meat is so tender and flavorful, and really, it is braised in beer so you can't get more American Football than that. Cheese. Chips. Guac. Sour Cream. Jalapenos. COME ON. EAT THIS NOW! 

I adapted the recipe from Top Chef Chili Cookoff Winners Sarah, Chuey (remember him!) and Chris C and made a simplified version of theirs. So there are no beans in this chili (who knew? I mean, besides Texans), and I've gotta say, I like it better without the beans! It's the business! 

 

 

Beer Braised Chili Cheese Nachos

• 1 pounds ground beef chuck
• 1 cup whole peeled tomatoes and juice from can
• Olive oil, as needed
• 1 tablespoon oregano
• 1/2 white onions, sliced
• 1 clove fresh garlic
• 1 tablespoon ground cumin
• 1 bottles beer
• Kosher salt and fresh black pepper, as needed
• 1 cup chicken broth
• 1 whole Roma tomato
• 2 cups shredded cheddar cheese
• 1 avocado
• 1 tsp fresh squeezed lime juice
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 jalapeno
• Sour Cream

DIRECTIONS

 In a large pot, heat 2 tbsp of olive oil over medium high heat. and begin to brown the meat.  When meat is brown, deglaze with beer. Lower heat to medium and reduce beer to 1/4 cup (about 10 minutes)

Heat the broiler. Slice the onions into 1" rings.  Slice tomatoes.  Place on a baking sheet and place in oven. Broil until onions and tomatoes are charred, about 10-15 minutes. 

In a small sauce pan, heat 1/4 cup olive oil, add garlic clove and cook over low heat for 10 minutes until soft. Once tender, drain oil.

In a blender – blend charred onions, garlic and smoked tomatoes.

Combine all ingredients in the large pot that has the beef and beer. Add onion/tomato mixture, canned tomatoes and oregano and cumin. Season with salt.

Cook on medium, adding chicken broth gradually. Cook for 1 hour or until flavors blend together, and season at the end of cooking.

Heat broiler again. In a pyrex bowl or baking dish, add chips. Using a slotted spoon, add chili (as much as you like. I added about 2 cups of chili atop the chips). Top with cheese.  Place in oven under broiler until cheese is melted, about 7-10 minutes.  

Meanwhile, make the guacamole.  Remove the pulp from the avocado and place into a small bowl. Mash with a fork until smooth. Add garlic and onion powder, lime juice, season with salt and pepper to taste.  

When nachos are done baking, remove from oven. Top with guacamole, sour cream, and sliced jalapeno. Enjoy!  

 

 

 

Chicken Liver Pate` with Riesling Thyme Gelee

I saw this while reading Bon Appetit on a flight to Dallas the day after Thanksgiving and it never left my mind. Chicken Liver Pate with a Riesling Thyme Gelee?

I mean, really.

I'm a huge pate lover, much to the dismay of my waistline. I could shovel it into my mouth as if it was the last thing I was ever going to eat. Pate, Mousse, and chicken liver (like they serve on Passover). It's really disturbing. Nomnomnom. 

The only thing that stinks about making pate from scratch?

Actually having to touch the raw chicken liver. There are just some foods that you don't want to know what it looks like it it's uncooked, natural form.

Like octopus.

So I quickly seared the livers in a pan with thyme, shallots, and calvados and then I blended that thing to kingdom come, dropping in bits of butter and watching the pate get lighter and fluffier. And with every piece of butter I dropped in, I heard my waistline cry. 

But it's the holidays! Don't you love that excuse? (Unless you are Jillian and Bob from Biggest Loser). 

I poured the pate in a serving dish and then went on to make the Riesling gelee (the part that I was most excited about).

I'm not going to lie, whenever I have to use gelatin, I think I'm messing something up. It never "blooms" the way I think it should, but I guess I got it right, because the gelatin set up perfectly. 

And was VERY boozy. Just the way I like it. BOOZE! 

This was a huge hit. People flocked to it. Even non-pate eaters (huh?) found themselves having a taste. Because the flavor is so light and delicate and just wonderful. A huge, huge hit. Make this for your New Years Ever party for one last indulgent hurray for the holidays! Because come Monday, it's all about Jillian and Bob and The Biggest Loser Pentathalon (seriously that thing even scares me and I work out a lot). 

Chicken Liver Mousse with Riesling Thyme Gelee 

Adapted from Bon Appetit

Makes 3 cups

Mousse

• 1 pound chicken livers, cleaned
• 4 cups milk, divided
• 2 cups (4 sticks) unsalted butter, room temperature, divided
• 3 tablespoons finely chopped shallots
• 3 sprigs thyme
• 2 tablespoons Calvados (apple brandy)
• 2 teaspoons kosher salt, plus more
• 1/2 teaspoon freshly ground black pepper

Gelée and Toasts

• 1 tablespoon unflavored gelatin
• 2 teaspoons sugar
• 3/4 cup sweet (Auslese) Riesling
• Fresh thyme sprigs or leaves (optional)
• 16 1/4"-thick slices white sandwich bread, each cut into 4 triangles
• Melted unsalted butter

• Special equipment

  Small (2–4-oz.) glass jars or bowls

Preparation

Mousse

Mellow the flavor of the chicken livers by placing them in a glass bowl with 2 cups milk. Cover; chill for 2 hours. Drain; discard milk. Return livers to same bowl, add the remaining 2 cups milk, cover, and chill for 2 more hours (or overnight). Drain; discard milk and rinse livers. Pat dry with paper towels.

Set a fine-mesh strainer over a medium bowl; set aside. Melt 2 Tbsp. butter in a large skillet over medium-low heat. Add shallots and thyme and cook, stirring occasionally, until shallots are very soft, about 10 minutes. Add livers, increase heat to medium, and cook, turning once, until livers are firm but still pink inside, about 4 minutes. Remove pan from heat and stir in Calvados. Return to heat; cook until Calvados is reduced by half, about 30 seconds. Discard thyme.

Transfer liver mixture to a food processor; add 2 tsp. salt and pepper. Process until smooth. With processor running, add remaining butter by tablespoonfuls until all butter is incorporated. Transfer mousse to prepared strainer. Using a rubber spatula, press mousse through strainer. Rinse and dry strainer, then strain mousse again, discarding solids in strainer. Divide among small jars. Chill until firm, 1–2 hours.

Gelée and Toasts

Place 1/4 cup water in a medium microwave-safe bowl. Sprinkle gelatin over water and let stand until softened, about 10 minutes. Microwave gelatin mixture until gelatin dissolves and mixture becomes clear, about 30 seconds. Add sugar; stir until dissolved. Stir in wine. Spoon gelée over mousse in jars, forming a 1/4" layer (not all gelée may be used). Top each jar with thyme sprigs or leaves, if desired. Cover with plastic wrap and refrigerate until gelée is set, about 1 hour. DO AHEAD: Can be made 3 days ahead. Keep chilled.

Spoon gelée over mousse in jars, forming a 1/4” layer (not all gelée may be used). Top each jar with thyme sprigs or leaves, if desired. Cover with plastic wrap and refrigerate until gelée is set, about 1 hour. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Preheat oven to 450°. Arrange bread triangles on a rimmed baking sheet. Brush with melted butter. Bake until golden brown, about 5 minutes. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Let mousse soften slightly at room temperature for 30 minutes before serving with toasts

 

Sweet Potato Casserole with Cashew Streusel and Toasted Marshmallows

I love this casserole. It is honestly a go-to every Christmas/Thanksgiving/Wednesday snack (ok maybe not Wednesday snack) for me and it is always a huge hit. 

The biggest compliment, I find, is when people say I don't like (insert ingredient here), but I really loved it with this dish. And that is what I typically hear when people eat this dish. Non-sweet potato lovers always find that this dish is not offensively sweet potato casseroley (I really have no idea what that means).  I know that some people don't like that syrupy sweet potato casserole that hits most tables, with the yams from a can topped with big, bulging marshmallows (I love it).  

Maybe it is the fresh sweet potatoes, baked to perfection and creamed with evaporated milk and fall/winter spices. Maybe it's the ooey gooey mini marshmallows that top it. Or the crispy, crunchy, sweet maple cashew streusel that also tops it. Maybe it's the combination of all three- the creamy, the rich, the crunchy, the fluffy, all melding together in one incredible bite of food that you just can't get enough of.

Yeah. That must be it. 

Sweet Potato Casserole with Cashew Streusel and Toasted Marshmallows

Adapted from Saveur

SERVES 8 – 10

• 4 lbs. sweet potatoes (about 5 potatoes)
• 1⁄2 cup evaporated milk
• 1⁄2 cup sugar
• 6 tbsp. unsalted butter, melted
• 2 tsp. vanilla extract
• 1⁄2 tsp. kosher salt
• 1⁄2 tsp. ground allspice
• 2 tsp cinnamon
• 2 eggs, beaten
• 3⁄4 cup roasted salted cashews
• 1⁄2 cup light brown sugar
• 3 tbsp. flour
• 2 cups mini marshmallows

Heat oven to 400°. Place sweet potatoes on a parchment paper–lined baking sheet; bake until soft, about 1 1⁄2 hours. Let cool.

Reduce oven temperature to 350°. Peel potatoes; pass them through a food mill into a bowl. Whisk in evaporated milk, sugar, 4 tbsp. of the butter, vanilla extract, salt, allspice, and eggs. Transfer to a 2-qt. oval baking dish.

In a food processor, pulse together cashews, brown sugar, flour, and remaining 2 tbsp. of butter until coarsely ground. Crumble cashew mixture over half of casserole; top other half with marshmallows. Bake until marshmallows are golden brown, about 30 minutes.

Pulled Pork with Pimento Cheese and Jalapenos

This is a great little appetizer for any New Years Eve party. 

Listen. I know a lot of people who don't eat pork for whatever reason, and of course, I absolutely respect that. But for those of us who do, pork is like an idol. All hail pork. 

Two summers ago, Jack and I went to the Big Apple Barbeque down in Madison Square Park, where barbeque joints (I have to call it a joint, right? "Barbeque restaurant" just doesn't sound right) from all over come to serve their foods. Jack and I were schooled in the wonders of mixing pork and pimento cheese. I've never really had pimento cheese (not sure why not - maybe it's more popular in other areas?), but I couldn't stop eating this. Just right on top of plain saltine crackers. I mean, are you serious? 

I felt my life was changed. I needed to make this right away. Enjoy it and love it. Spread the love for all of the world to see. Pork! Cheese! Saltines! 

Ok maybe we won't get excited over Saltines, but I actually really love Saltine crackers. Almost as much as I love toast. Don't judge.

Topped with a little jalapeno pepper for spice, these are an all-out winner. 

Pulled Pork

2 lbs pork butt

2 Tbl chili powder

1 Tbl garlic powder

1 Tbl onion powder

Salt & Pepper

Water

8 oz pimento cheese

2 jalapenos

Saltines

For the Pork

Season and rub pork with spices, salt, and pepper. Put pork into a dutch oven with enough water to cover the pork.  Place on stove over medium high heat. Bring to a boil, then lower heat and cover. Let simmer for 2 hours, turning pork butt occassionally. When done, cool for 1 hour and then ull into bite-sized pieces. Discard liquid. 

Top saltines with a slice of pimento cheese, 1 tbsp pulled pork, and small slice jalapeno. Serve immediately. 

 

 

Duck Fat Latkes

I have one day left of the 12 Days of Christmas Cookies series, and that will be posted tomorrow (aka - I haven't made them yet). For now, we interrupt out regularly scheduled programming for another wonderful holiday food - DUCK FAT LATKES. 

When I saw the recipe for Duck Fat Latkes on Chow.com, I almost lost it.  Just a few days before, I saw that my supermarket was selling Dartagnan Duck Fat (love Dartagnan - they give me all of the things that would take too much time to do myself - render duck fat, veal demi-glaze, duck confit - you get hte idea) and I said to myself - I need to make something with duck fat. 

A few days ago, I had some friends over for Christmukkah dinner and one mentioned that I should try latkes. I mentioned that latkes scare me - I had tried once before and they were greasy and oily and really just horrible and that I need to learn from someone who has been making them for years, the art of latke making. But then that night we received a gift from two good friends: an AWESOME latke spatula - the one you see above. It was a sign. I must make latkes. 

As a side note, we have this little doll called Latke Larry who holds a plate of latkes in his hand and sings and dances... it's kind of hysterical.  He approved of this spatula.

It was the first night of Hannukah and Jack and I were going to celebrate by exchanging gifts and lighting candles (my first time!) and having a great dinner. 

I asked Jack if he wanted duck fat latkes for dinner and he exclaimed "YES!" but the stopped himself saying that he didn't want to be that unhealthy. But I never listen to what he says anyways, so why start now?

I headed to the store to grab the ingredients, minus the root vegetables that were included in the recipe, because, frankly, I hate root vegetables.  They taste like earth, and not in a good way. They make me want to puke. 

I got home and started grating potatoes.  I already wanted to give up. In my head, I was thinking, "Who's bright idea was it to take the WETTEST, STARCHIEST food and decide: Hey, I'm going to make something that requires this to be completley dry before it's cooked or else it will taste like crap."

I squeezed and squeezed the crap out of those grated potatoes.  I literally used the lip of my sink for leverage as I pressed the water from the grated potatoes through a strainer, looking like I was playing tug of war with my sink.  And when I thought the latkes were dry, guess what? More water!

I read an article on Bon Appetit that stated that another key to good latkes was that you needed to squeeze them once again right before going in the pan to remove extra water. And I think all of these things were the trick, because MY GOD these were UNBELIEVABLE. Thyme (great, great addition). Potatoes. Onion. DUCK FAT.

Jack even said that these were the best latkes that he has ever had.  They were plump and crisp, and the insides were smooth and creamy. And Jack forgot all about his need to  "be healthy" because he ate every. single. one. Except for half. I had one half. And then he ate the other half. And 7 more.

Like Joey Tribbiani, Jack doesn't share food! 

Duck Fat Latkes - Adapted from Chow.com

Makes about 8 latkes. 

INGREDIENTS

• 2 medium russet potatoes (about 1 1/2 pounds), peeled
• 1/2 medium yellow onion
• 2 large eggs, lightly beaten
• 2 tablespoons all-purpose flour
• 1 tablespoon fresh thyme leaves
• 1 1/2 teaspoons kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 6 ounces duck fat or 3/4 cup vegetable oil
• Applesauce for serving (optional)

INSTRUCTIONS

Using the large holes of a box grater or a food processor fitted with a medium-coarse shredding disk, alternately shred the potatos, turnip, and onion.

Place the vegetables in a strainer over a large bowl. Squeeze to extract excess moisture, and let stand for a few minutes. Place the vegetables in a second bowl and discard the liquid collected in the first bowl, stirring any white potato starch left behind back into the vegetables. Beat together the eggs, flour, thyme, and measured salt and pepper in a separate bowl until well combined. Add the egg mixture to the vegetables and mix until evenly combined.

Heat the duck fat or oil in a large heavy-bottomed frying pan over medium-high heat until shimmering, about 6 minutes. Meanwhile, line a large plate or baking sheet with paper towels and set aside.

Form a silver-dollar-size latke and squeeze out excess liquid.  Carefully place it in the hot fat to test for proper oil temperature—the oil should immediately bubble on the edges of the latke. Cook until golden brown, about 3 to 4 minutes per side. Remove the latke from the oil and taste, adjusting the seasoning as needed.

Form more silver-dollar-size patties and place them into the hot oil while not overcrowding the pan. Fry undisturbed until the latkes hold together and become golden brown, about 3 to 4 minutes per side.

Remove to the paper-towel-lined plate and continue cooking more latkes, skimming out any vegetable bits in between batches and adding more fat when necessary. (If you add more fat, make sure it is at the proper temperature before cooking more latkes.) Serve hot or at room temperature with applesauce.

 

Kale and Brussels Sprout Salad

This is an incredibly quick and easy salad that is going to result in an incredibly quick and easy post (I swear!)

This salad takes all of 5 minutes to make and is definitely going to make an appearance at my Thanksgiving dinner this year. The crisp kale, shaved brussels sprouts, toasted almonds, and sweet, chewy bing cherries coated with a delicious vinaigrette with hints of mustard and lemon make an incredibly dynamic salad that serves as a side or a meal. 

Did you know that Kale is a cruciferous vegetable?  I have no idea what that means, but I bet it means crunchy. 

Actually, I just looked it up and apparently it means "bearing a cross" or "belonging to the cruciferae, the mustard family of plants".

I like my definition better. 

I know, you're bored by all of this science talk. It's like the Friends Episode "The One that Could Have Been" where Monica's boyfriend talks about nuts.

Monica's Boyfriend: Yeah. Y’know, the hazelnut actually not a nut, it’s a seed.

Joey: (not impressed) Wow!!

Monica's Boyfriend: Can anyone else name a well known seed that’s been masquerading as a nut?

Joey: Oh dear God, let me think. (Starts to sarcastically think about it.)

Monica's Boyfriend: Y’know what honey? I got to get back to the hospital.

Monica: Okay.

Monica's Boyfriend: (kisses her) Okay.

Monica: Bye.

Monica's Boyfriend: Bye-bye. (Gets up to leave.) Oh uh, by the way, the answer is, the Brazil nut. (Exits.)

Chandler: Was his question "What’s more boring than him?"

OK, I need to stop quoting Friends for everything in my life. But it's just always so apt! 

Click Here for the recipe! 

 

Sweet and Spicy Roasted Red Pepper Hummus

There is a popular New York City quick food establishment called Chickpea.  It's a nice, healthy choice (their food is "always baked, never fried" to the usual lunch options in Midtown Manhattan. When one opened up in Penn Station, it was as if some super-human being had invented a new food and graced the underbelly of Manhattan (Penn Station) with the light of his or her culinary genius.

They created what they surely thought were catchy marketing jargon such as:

"Hummus a song about hummus you love our hummus."

Obviously, had I or any of my colleagues been a part of this marketing campaign, that would have never flown. But despite their questionable copywriting skills, It would not be rare to see several coworkers waiting patiently on the line that snaked around the store, each waiting for his or her shwarafel (chicken shawarma and falafel) platter, topped generously with tabbouleh, roasted eggplant, a reddish colored mystery grain (I still to this day have no idea what this grain was, but I do know it was delicious and they were not skimpy with it. No they were not.) or whatever other Mediterranean delight one's heart desired.  I would watch in awe as the short man behind the counter plopped my hummus of choice (roasted red pepper, basil and pine nut, jalapeno scallion or original) quickly into the crater of my to-go bowl and, with several flicks of his wrist, ran a spoon in a circular motion through the hummus to create the most beautifully arranged bowl of hummus my eyes had ever laid... eyes on? 

He then would top the hummus with a drizzle of olive oil, a dash of chopped parsley, and a dusting of paprika.  I was in awe.  

Of course, there is such a thing as "too much of a good thing", as we all tired quickly of the Chickpea phenomenon. Soon, going to Chickpea would be totally passe and co-workers would scrunch up their noses and scoff at the thought of frequenting that establishment any longer.  That was, like SO February 2011.

However, when I attempted my own try at hummus, after finding a recipe from the fantastic blog Pinch My Salt, I couldn't help but remember the short man behind the counter and his method to making hummus look, well, great. And THIS is the type of hummus that needs to LOOK great, because it TASTES AMAZING. Like "I can eat this whole thing in one sitting" amazing.  The complex flavor of roasted red pepper, the nutty bite of tahini, the spicy kick of red pepper flakes, and the surprising sweetness of agave nectar make this a hummus that really does make you want to hum...mus a song about hummus you love this hummus.

DAMMIT!

 

Roasted Red Pepper Hummus adapted from Pinch My Salt

1 16-oz can garbanzo beans, drained and rinsed
1 red bell pepper, roasted, peeled and seeded* (you can use jarred red pepper- 1/2 cup drained)
1 tablespoon chopped red onion
1 clove of garlic, minced or pressed
1 tablespoon tahini
juice of 1 lemon
2 tablespoons olive oil
1 1/2 teaspoon agave
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
1/2 – 1 teaspoon kosher salt (to taste)

paprika for sprinkling (optional)

1 tsp chopped parsley (optional)

olive oil for drizzling (optional)

Combine all ingredients in a blender or food processor and process until smooth.  You may have to stop to stir and/or scrape down the ingredients a few times.

Drizzle with 1 tsp olive oil, sprinkle on chopped parsley and a dash of paprika.

Leftover hummus can be stored, covered, in the refrigerator for a few days.  

 

Top Chef with Teanna - Season 7, Episode 3 - Sesame Lamb Meatballs and Tabouli Salad

Let me preface this by saying, "I hate tabouli". Or Tabbouleh. How is it spelled?

So I was less than excited to make a dish with a base of steel cut oats and barley. Grossness.

Now, you may be calling me immature at my use of vocabulary up until this point in the post. But you also may know how I feel about soggy carbs like oatmeal.  Basically... puke city.

How's that for vocabulary.

I don't even know if historically, stone ground oats are added, but it is just unnatural in my mind.

Combined with the extreme (and I mean extreme) amounts of lemon, my mouth almost puckered into a permant fishy kissy face.It wasn't pretty.

I wasn't crazy about the tabbouleh (tabouli?), but I must say, when combined as a complete bite with the entire dish, it worked. But only because of the saving grace... the ultimate meatball.

Oh, this meatball was just wonderful.   I know it may be counterintuitive to get excited about a food like the meatball that typically has between 5-7 ingredients (for me at least - garlic, parsley, breadcrumbs, parmesan cheese, and a mix of veal, beef and pork)  that then gets amped up to have 16 - count 'em, 16 - ingredients, but wow, do each and every one of these ingredients combine to create the most interesting, amazing, addicting meatball I have ever tasted.  The complex spice from the sambal, the sesame flavor from the seeds, the lime from the cilantro, the nutty flavor of tahini... the list could go on and on. Dipped into a creamy, light and fresh cilantro yogurt, these are the perfect party food.

Sesame Lamb Meatball and Tabouli Salad adapted from Top Chef

4-6 Servings

INGREDIENTS

Sesame Lamb Kefta:

12 oz ground lamb

4 oz ground chuck (beef)

1/8 cup chopped fresh parsley

1/8 cup chopped fresh cilantro stems

2 Tbl roasted garlic oil

2 Tbl sherry vinegar

1 Tbl sambal

2 Tbl Tahini paste

1/8 cup chopped shallots

3 Tbl panko bread crumbs

½ tsp Mexican oregano

½ tsp smoked paprika

½ tsp ground cumin

1 whole egg

4 Tbl black & white sesame seeds

Salt & Sugar, to taste

Lemongrass stalks, for skewers

Barley & Oat Tabouli Salad:

2 cups barley

1 cup steel cut oats

1 cup fresh parsley, chopped

1 cup fresh dill, chopped

1 cup fresh cilantro, chopped

½ cup fresh mint, chopped

1/2 cup lemon juice

3 Tbl olive oil

3 Tbl ground cumin

½ cup diced tomato

½ cup diced cucumber

1/3 cup diced red onion

Zest of 4 lemons

Salt, Pepper, Sugar, to taste

Cilantro Yogurt:

2 cups organic plain yogurt

1 bunch fresh cilantro (with stems)

1/8 cup lemon juice

2 Tbl cumin

1 Tbl coriander

Salt, Pepper, Sugar, to taste

DIRECTIONS

For the Sesame Lamb Kefta:

Preheat oven to 350F. Line a baking sheet with aluminum foil and spray with cooking spray.

Distribute all ingredients evenly. Form patties and place on the baking sheet. Bake for 20-25 minutes, or until meatballs have cooked through.

For the Barley & Oat Tabouli Salad:

Cook barley and oats in generous amount of boiling water to ensure fluffiness. Drain and cool.

Toss with remaining ingredients.

For the Cilantro Yogurt:

Blend all ingredients until bright green.

Chicken Meatball Sliders

 
 

Sometimes, leftovers create super awesome next day meals, similar to the meatloaf sandwich. Now, is there anything more unappetizing than the sound of a meatloaf sandwich? Not to this girl, there isn't. Until I tried it. Heaven in a leftover sandwich.

A few months back, I posted about chicken meatballs. Now, chicken meatballs are one of my favorite things to make.  Jack loves them and they are much leaner than their beef/pork/veal counterparts, and just as tasty. These were leftover from the meal I posted back then.

And no, I don't mean I just made them 2 months later.  That would be gross.  And slightly dangerous, I presume.

A friend had come over to hang out, see mine and Jack's new place, and meet our dog (I mean, really, who wouldn't want to meet our little Remy?) and I had lots of extra food to get rid of, so I made some of these sliders, hoping they would be ok and that he wouldn't even notice that I was hocking leftovers onto him.  

He didn't. Score. 

But I guess now I ruined that. 

Leftover or fresh from the oven, these sliders are awesome.  Tender meatballs packed with flavor from freshly chopped garlic, sharp parmesan, and lemony parsley, topped with gooey, melted fontina cheese and peppery arugula in between two doughy potato rolls. 

I feel doughy just thinking about it. 

Chicken Meatball Sliders

For the Meatballs:
1 pound ground chicken
1/2 cup fresh breadcrumbs
1/3 cup finely chopped flat-leaf Italian parsley
1/3 cup grated parmesan cheese
2 eggs
1 1/2 teaspoons minced garlic
Kosher Salt and Freshly Ground Pepper

For the Sauce:
1 35-ounce can whole peeled tomatoes (San Marzano, preferably)
2 cloves garlic, minced
2 tbsp. extra virgin olive oil
1/3 finely chopped flat-leaf Italian parsley
1/2 teaspoon red pepper flakes
Kosher salt and fresh ground pepper, to taste

12 mini-potato rolls (or mini hamburger buns)

Fontina Cheese

For the Meatballs: Preheat oven to 350F. Line a two rimmed baking sheets with aluminum foil and spray well with cooking spray. Set aside.

Combine all ingredients in a medium bowl until just incorporated. Season to taste with kosher salt and freshly ground black pepper.  Roll meatballs into 12 balls, approximately 2" in diameter. 

Arrange meatballs approximately 2" apart on baking sheets. Bake for 20 - 30 minutes or until meatballs are cooked through. Remove from oven and let cool on the baking sheet and keep the oven on. 

For the Sauce: Remove the whole tomatoes from the can.  Reserve the juice for another use.  Roughly chop tomatoes (keep the juices that come out of the tomatoes for the sauce). Set aside. 

Heat 2 tbsp. extra virgin olive oil in a large saute pan over medium heat.  When glistening, add garlic and cook until garlic is brown and fragrant, about 2 minutes. Add tomatoes (and their juices) to pan and let cook for 2 minutes, until the sauce is slightly thickened.  Add parsley and red pepper.  Season with salt and freshly ground pepper.  Set aside until ready to use. 

To Assemble:  Lightly toast the potato rolls. Separately, top chicken meatballs (that are still on the tray) with a small slice of fontina cheese and place in the oven for 5-7 minutes, or until the fontina is nice and melted.  Carefully place the meatball on the bottom half of the potato roll, top with 1 tbsp. sauce and a small amount of arugula, and top with the other half of the potato roll. Serve immediately.