Monday, November 29, 2010

The Best Asian Meatball Subs

(I could not, COULD NOT, get a good picture of these, so this is courtesy of Food Network Magazine.) HE LOVED, DOUBLE-LOVED these. Yes, HE, my Hubbs, ate these TWO days in a row! The "no-leftovers-for-me" man of the house gobbled up every delicious speck of these meatballs. They have quite the twist from a normal meatball sub, with just the right amount of asian flare. Try them. TRY THEM and tell me that you did! (P.S. we ate these as meatball subs one day and formed them into "ham"burger patties the next...yummmmm!)

The Best Asian Meatball Subs
Printable Version

1 slice white sandwich bread
1 1/2 tablespoons milk
1 teaspoon soy sauce
5 scallions, white and green parts separated
1 1/4 pounds ground pork
3 large cloves garlic, finely grated
1 tablespoon finely grated peeled ginger (about a 2-inch piece)
1/3 cup water chestnuts, drained, rinsed and chopped
1 large egg, lightly beaten
1/3 cup chopped fresh cilantro
1 1/2 teaspoons toasted sesame oil
Kosher salt and freshly ground pepper
1/2 cup hoisin sauce
1/4 cup mayonnaise
2 1/2 tablespoons fresh lime juice
3 to 4 teaspoons Asian chili-garlic sauce
Peanut or vegetable oil, for frying
1 cup bean sprouts
4 7-inch-long pieces baguette, split open

Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.
Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.
Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.
Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.
Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.

Recipe from Food Network Magazine
Serves 4.

Monday, November 15, 2010

Pumpkin Parfaits

Pumpkin season is here! Well, if you ask me, it could be pumpkin season all year round. These parfaits were the perfect for a girls only dessert...light, flavorful and delicious! I could eat about, well, 4 of these little babies. So yummy!

Pumpkin Parfaits
Printable Version

13 gingersnaps, chocolate wafers or graham crackers
1 tablespoon unsalted butter, melted
3/4 cup plus 1 tablespoon confectioners' sugar
1/2 cup canned pure pumpkin
2 1/2 teaspoons bourbon (or pure vanilla extract)
Pinch of freshly grated nutmeg
1/2 cup white chocolate chips
2 cups cold heavy cream

Put 7 cookies in a resealable plastic bag and crush into crumbs with a heavy pan. Brush the bottoms and about 1 inch up the sides of 6 parfait glasses with the butter. Add a spoonful of crumbs to each and roll them around the insides of the glasses; pour out the excess crumbs and reserve for topping. Refrigerate the prepared glasses.
Put 3/4 cup confectioners' sugar, the pumpkin, 1 1/2 teaspoons bourbon and the nutmeg in a food processor. Process until smooth, about 1 minute.
Put the white chocolate chips in a microwave-safe bowl and microwave at 50% power until melted, about 1 minute, stirring halfway. Add to the pumpkin mixture and process until combined. Transfer to a large bowl.
Beat 1 /12 cups cream in a bowl with a mixer until soft peaks form; fold into the pumpkin mixture until smooth. Divide among the prepared glasses and refrigerate until ready to serve.
Beat the remaining 1/2 cup cream with a mixer until foamy. Add the remaining 1 tablespoon confectioners' sugar and 1 teaspoon bourbon or vanilla and beat until soft peaks form. Top the parfaits with the whipped cream, reserved cookie crumbs and the remaining 6 cookies.
Serves 6.
Recipe from Food Network Mag

Sunday, November 14, 2010

Bobby's Mac and Cheese

I heart Mac and Cheese. If you know me, you have not a doubt in your mind that I could eat Mac and Cheese EVERY day for the rest of my life and I would be completely and utterly happy. My all time favorite will always be my Momma's Mac and Cheese, but with this crazy "need to cook a new recipe all the time" attitude, I have to mix it up a little. I have also loved this Cheddar Mac and Cheese, and to make it into a full meal Creamy Mac with Parmesan Crusted Chicken rocks. However, if you want Mac and Cheese with some real Bobby-flay flavor, this is it. The mixture of cheeses makes this flavor so unique, I love it! My hubbs loves the bacon and the cayenne pepper to jazz it up a little, so really it is a win-win for both of us! Enjoy...

Bobby’s Mac and Cheese
Printable Version

Unsalted butter, for the baking dish
1 tablespoon olive oil
1 1-inch-thick slice pancetta or bacon, cut into small dice
4 cloves garlic, finely chopped
3 tablespoons all-purpose flour
5 cups whole milk, or more if needed, hot
4 large egg yolks, lightly whisked
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon cayenne pepper
2 cups (8 ounces) grated asiago cheese, plus more for the top
1 1/2 cups (6 ounces) grated Irish white cheddar cheese, plus more for topping
1 1/2 cups (6 ounces) grated American cheddar cheese, plus more for topping
1 cup (4 ounces) grated aged fontina cheese, plus more for the top
1/2 cup freshly grated parmesan cheese, plus more for the top
Kosher salt and freshly ground black pepper
1 pound elbow macaroni, cooked just under al dente
1/2 cup coarsely chopped fresh flat-leaf parsley leaves

Preheat the oven to 375 degrees F. Butter the bottom and sides of a 10-by-10-by-2-inch baking dish and set it aside.
Heat the oil in a large saute pan over medium heat. Add the pancetta and cook until golden brown on all sides, about 8 minutes. Remove with a slotted spoon to a plate lined with paper towels.
Add the garlic to the fat in the pan and cook until lightly golden brown, 1 minute. Whisk in the flour and cook for 1 to 2 minutes. Whisk in the hot milk, raise the heat to high and cook, whisking constantly, until thickened, 3 to about 5 minutes. Whisk in the eggs until incorporated and let cook for 1 to 2 minutes. Remove from the heat and whisk in the thyme, cayenne and all the different cheeses until completely melted. Season with salt and pepper. If the mixture appears too thick, add additional warm milk, 1/4 cup at a time.
Put the cooked macaroni in a large bowl, add the cheese sauce, reserved pancetta, and the parsley, and stir until combined. Transfer to the prepared baking dish.
Combine an additional 1/4 cup each asiago, cheddars, fontina and parmesan in a bowl and sprinkle evenly over the top. Bake until the dish is heated through and the top is a light golden brown, 12 to 15 minutes. Remove from the oven and let rest for 10 minutes before serving.
Serves 8.
Recipe from Bobby Flay

Garlic Balsamic Quinoa Salad

I always, always have left over quinoa. There is something about me that just can't seem to figure out how to measure, rice, pasta, or quinoa anywhere CLOSE to how many servings that I actually need. Sooo, I have been forced to find meals to make with my extra quinoa lately. Quinoa Salad is delicious. Really easy, really, really healthy, and sooo good. This one has been my favorite so far, but I am quite the Balsamic vinegar addict...

Garlic Balsamic Quinoa Salad
Printable Version

2 T olive oil
½ tsp crushed red pepper
1 cup quinoa, rinsed
2/3 cup spinach leaves, chopped
1 large tomato, seeded and chopped
½ cup feta cheese
2 T shaved fresh Parmesan
½ cup balsamic vinegar
1T Dijon mustard
4 cloves of garlic, minced
1/3 cup olive oil
Freshly ground salt and pepper to taste

Preheat the oven to 350 degrees.  Remove the papery part of the garlic and cut top off the head.  Break into separate cloves.  Toss with olive oil and wrap in foil.  Bake for one hour.  Cool and squeeze out garlic pulp.
Cook your quinoa following package directions. Or, like me, throw it in a rice cooker and forget about it!
While quinoa is cooking, combine spinach, tomato, feta cheese and parmesan in a large bowl.  Toss gently.
Make dressing by combining vinegar, mustard, red pepper flakes and roasted garlic in a blender.  Add in olive oil in a fine stream and blend until combined.
When quinoa is completely cooled, add to the spinach and cheese mixture. Dish up individual servings and drizzle dressing over the top to serve.

Serves 3.