Regional specialties re-imagined as meatballs
Mar 7, 2013 12:32 pm
Sunday night, I actually celebrated the great day of the meatball: National Meatball Day. I thought, in honor of Dr. Meatball's game-changing discovery, I'd splice together a few hybrid dishes and see if we can't get some Darwin-style meatball evolution happening.
Today, we celebrate these great balls of meat
Mar 3, 2013 3:01 pm
Any region with winter (like us) welcomes a holiday like National Meatball Day with open arms. We can't think of a food culture that doesn't make a great meatball — we've got your standard Italian meatballs, but we've also got Cambodian, Swedish, Mexican, Hungarian, Moroccan and sliders (which are a cuisine in themselves). Check 'em out!
There's a meatball recipe for just about everyone
May 21, 2012 11:31 am
I made three dozen meatballs over the weekend. Where I found the time between Googa Mooging and...oh, that's right. I was one of the unlucky "few" unwilling to stand in a half hour line for pork belly in the searing heat. I gathered my dignity and souvenir Googa Mooga plastic stemless wine goblet and went home to take my frustration out on several pounds of ground meat. My theory was that a wild abundance of meatballs would make me feel better. And I was right.
Indian folks sure grill up a mean lamb skewer
May 14, 2012 2:02 pm
Photo: Mark Shaw
Seekh kebabs are a mix of seasoned ground meat, typically lamb, sculpted around thick metal skewers to form a sausage shape. When the meat is cooked, the skewers are removed from the grill, the meat is allowed to cool slightly and then slid off the skewers and served with a dipping sauce.
Fettuccine with sweet onions, rosemary and lamb
Feb 16, 2012 4:01 pm
Photo: Kate Whitaker
I am begging you to try this Fettuccine alle Cipolle — it’s a must! This recipe is so easy to prepare — adding in the wine and stock gives the lamb such a lovely flavor and the onions create a truly creamy texture. Even thinking about this dish makes my mouth water. In fact, I paused through writing this intro to make this very dish.
A famous Greek one-dish meal worth the wait
Feb 8, 2012 5:01 pm
Photo: Molyvos NYC
After all the ingredients are prepared, we use a bechamel sauce with yogurt, giving it a light but very creamy texture that rounds out the dish. In addition, each casserole is built in individual dishes and baked to order. The end result is a hot bubbling moussaka cooked just for you. Kali Orexi! Bon Appetit!
Phil saw his shadow = more winter. The bastard.
Feb 2, 2012 12:31 pm
Anyway, my stomach for game meat has its limitations. So rather than suggest a bunch of ways to do away with, cook and incorporate actual groundhog into your lunch today, I'm going to pretend that ground hog, better known as ground pork, is enough to pay homage to that baby lettuce thief's whole day he gets to celebrate himself. (Jerk). The most obvious example of which you can see in the above photo. Idea #1: sculpt a groundhog using only ground hog.
Part 2 of the blueprint for chili mastery
Jan 19, 2012 2:01 pm
Anyone can create an original pot o’ red with the right blueprint, yet that first delicious spoonful only cracks the surface of chili con carne. Dig in and you’ll find a culinary rabbit hole of fiery flavors, ingredients, techniques and history. But to fully appreciate where this dish can go, you first need to know where it began.
