, ,

Salisbury Meat Balls with Pan Gravy and Chive Mashed Potatoes

Salisbury Meat Balls with Pan Gravy and Chive Mashed Potatoes


Instructions
Salisbury Meat Balls with Pan Gravy 
WHAT YOU NEED
2 tablespoons butter
1 onion, diced
1 medium green bell pepper, diced
1¼ cups market mushrooms, thinly sliced
1½ pounds ground beef
10 ounce can low sodium beef broth
1 egg, beaten
Black pepper
Kosher salt
½ cup Panko bread crumbs
1 tablespoon all-purpose flour
¼ cup ketchup
2 teaspoons Worcestershire sauce
½ teaspoon mustard powder
⅓ cup chicken stock
WHAT TO DO
1. Place butter in a sauté pan.  Add onions and bell peppers. Sauté over medium heat for about 5 minutes. Add mushrooms and cook until liquid is absorbed, set aside.
2. In a bowl combine beef, ¼ cup of broth, egg, pepper, salt and panko breadcrumbs. Mix well and shape meatballs.
3. In a small bowl, combine remaining broth, flour, ketchup, Worcestershire sauce and mustard powder. Mix well.
4. Place meatballs in a large cast iron skillet and brown off, about 4 minutes. Cover meatballs with onions, mushrooms and peppers and pour broth mixture over top. Cover and simmer 20 minutes or until done. Serve with homemade mashed potatoes with chopped chives.
Chive Mash Potatoes
WHAT YOU NEED
1 ½ lbs. Yukon gold potatoes, peeled and quartered
½ cup whole milk or heavy cream
4 tablespoons soft butter
Kosher salt to taste
Fresh ground black pepper to taste
1 tablespoon fresh chives, chopped
WHAT TO DO
1. Place potatoes in a large pot; cover with water. Bring to a boil over medium-high heat. Reduce heat, and simmer 15 minutes or until tender enough to mash, then drain off water.
2. Add room milk and soft butter to pot of potatoes, mash with a potato masher or fork to desired consistency. Season with salt, and black pepper, mashing until well combined. Stir in chopped fresh chives and serve.
Ingredients
  • 2 tablespoons butter
  • 1 onion, diced
  • 1 medium green bell pepper, diced
  • 1¼ cups market mushrooms, thinly sliced
  • 1½ pounds ground beef
  • 10 ounce can low sodium beef broth
  • 1 egg, beaten
  • Black pepper
  • Kosher salt
  • ½ cup Panko bread crumbs
  • 1 tablespoon all-purpose flour
  • ¼ cup ketchup
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon mustard powder
  • ⅓ cup chicken stock
  • 1 ½ lbs. Yukon gold potatoes, peeled and quartered
  • ½ cup whole milk or heavy cream
  • 4 tablespoons soft butter
  • Kosher salt to taste
  • Fresh ground black pepper to taste
  • 1 tablespoon fresh chives, chopped
, , ,

Whisky “Banana Parfait” with Roasted Maple-Pecans

Whisky “Banana Parfait” with Roasted Maple-Pecans

Instructions
1. Preheat oven to 350°F. Toss pecans, maple syrup and salt on a parchment paper-lined baking sheet. Bake until maple syrup is caramelized and pecans are toasted, 10-15 minutes. After pecans have cooled, rough chop and set aside.
2. Bring whiskey, white and brown sugar, and butter to a boil in a large skillet. Turn off heat and stir mixture to dissolve sugar.
3. Return to medium heat and simmer until sauce is thickened, about 2 minutes. Add bananas and stir occasionally until bananas have softened, about 2 minutes. Remove from heat and let bananas and sauce cool in skillet.
4. Layer bananas and sauce, pecans, and yogurt in small mason jars. Serve immediately.
Chef Tip:
Be careful not to move pan with whisky rye while cooking, pan may flame up.

Ingredients
1 cup pecan halves
¼ cup pure maple syrup
Pinch of kosher salt
¾ cup rye whiskey
3 tablespoons sugar
½ cup packed light brown sugar
3 tablespoons unsalted butter
6 bananas, peeled and cut into chunks
¼ cup nonfat Greek yogurt

, ,

Toasted Muffuletta Sandwich

Toasted Muffuletta Sandwich

Instructions
1. Heat oven 375 degrees
2. Cut the round bread in half-length wise.
3. Brush both sides with extra virgin olive oil. Toast bread in broiler oven or in a hot sauté pan until well toasted.
4. Layer salami, ham, mortadella on the bottom half of the bread. Top meat with cheeses.
5. Spread olive salad over cheeses and top with endive. Put the other half of the bread on top and carefully press down without smashing the bread.
6.  Place sandwich on hot plate and put in oven for 5 minutes to melt cheese. Remove from oven, place sandwich on flat surface and slice in 4 pieces. Use a wooden skewer to hold sandwich together and serve with your favorite side.
Ingredients
  • 1 loaf round Italian bread
  • 3 tablespoons, extra virgin olive oil
  • 1 cup Italian olive salad, ready made
  • ¼ lb. Genoa salami
  • ¼ lb. Capicola or deli ham, thinly sliced
  • ¼ lb. Mortadella, thinly sliced
  • ⅛ lb. sliced Mozzarella, thinly sliced
  • ⅛ lb. select Italian cheese
  • ⅛ lb. Provolone, thinly sliced
  • 1 cup of select Italian olives
  • 3 endive heads, shredded
, ,

Spicy Jalapeño Hushpuppies

Spicy Jalapeño Hushpuppies

Instructions

WHAT TO DO

In a deep fryer or large pot, heat oil to 350 degrees F.

In a large bowl, combine cornmeal, flour, chives, baking powder, salt and garlic powder.

In a small bowl, combine eggs, milk and vinegar. Add to cornmeal mixture, and stir until blended. Fold in jalapenos and cheddar cheese.

Drop a teaspoon of hushpuppy mixture into hot oil. Fry on each side until golden brown. Drain on paper towels and serve.

Ingredients
  • 6 cups canola oil
  • 1 cup yellow cornmeal
  • 1 cup all purpose flour
  • 3 tablespoons chopped fresh chives
  • 1 tablespoon baking powder
  • 1 tablespoon salt
  • 1 teaspoon garlic powder
  • 2 large eggs, lightly beaten
  • 1/2 cup milk
  • 1/2 tablespoon white vinegar
  • 2 jalapenos, deseeded, chopped
  • 1/2 cup shredded sharp cheese