Main Course Recipes

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Butter Chicken

Accidental Locavore Butter Chicken PlatedSince I posted this Butter Chicken, it’s become a favorite.

We love Chicken Tikka Masala and lately I’ve come across a couple of recipes for Butter Chicken, a close relative (or the same dish depending on who to believe).

I think the big difference is that Tikka Massala is marinated in yogurt, while Butter Chicken can be made on the fly.

The two recipes I was looking at were from both ends of the time spectrum—one was ready in about 30 minutes, the other was in a slow cooker and took 5-6 hours. I opted for speed.

Butter Chicken

  • 6 tablespoons butter, divided
  • 2 pounds chicken breasts cut into 1” chunks
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoons garam masala
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper (or more to taste)
  • 1 14 ounce can tomato sauce
  • 2 cups heavy cream
  • Salt and pepper
  • Lime and cilantro for garnish

Accidental Locavore Butter Chicken CookingIn a large skillet, over medium-high heat, add two tablespoons of butter. Working in batches, add the chicken and brown on all sides. It doesn’t have to be cooked all the way through. Set the browned chicken aside as it’s done.

Reduce the heat to medium and add another 2 tablespoons of butter. Add the onion and cook until it begins to soften—about 3 minutes. Add the garlic, garam masala, ginger, chili powder, cumin and cayenne. Stir to combine and cook for about 45 seconds.

Add the tomato sauce and bring to a simmer. Cook for 5 minutes and add the cream.

Bring back to a simmer and add the chicken. Cook for 10-15 minutes on a low simmer.

Stir in the remaining 2 tablespoons of butter, taste and add salt and pepper as needed.

Garnish with lime and cilantro, serve and enjoy!

My verdict: Easy and delicious! Frank liked this so much, he requested that I make it again the other night.

Both times I’ve used boneless skinless chicken thighs since I’m not a white meat fan and served it over basmati rice. If you soak the rice before you start prepping everything, and start cooking it after the chicken has browned, your timing should be perfect.

We’ll have to start stocking cans of tomato sauce and pints of cream and soon I’ll have to figure out what a good veg would be to serve with it. Any ideas?

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Crazy Easy, Crazy Good Zucchini Pizza

Finished zucchini pizza slicedThis time of year, our CSA influences what’s for dinner so when Frank came back with some beautiful zucchini and summer squash, they seemed destined for this crazy pizza recipe I saw on Food 52.

It’s super easy with only a few ingredients, just give yourself some time for the dough to proof. Probably feeds about 4:

Crazy Easy, Crazy Good Zucchini Pizza

  • 1 tablespoon olive oil for greasing the pan, plus more for your fingers
  • 1 Jim Lahey’s Basic Pizza Dough (below), or your favorite
  • 1/2pounds (about 5 small-medium or 3 large) zucchini or other summer squash, trimmed
  • 1/2teaspoons fine sea salt
  • 2 cups (8 oz) coarsely grated Gruyere cheese
  • 2 to 3 tablespoons plain breadcrumbs

Shredded zucchiniHeat your oven to 500°F with a rack in the center. Brush a 13×18” rimmed baking sheet with olive oil.

Use oiled fingertips to pull, stretch and press the dough across the bottom of the pan. The dough will be thin and imperfect; just try to get it even. If holes form, just pinch them together.

Use a food processor with a grater attachment or the large holes of a box grater to grate the zucchini. In a large bowl, toss together the zucchini and salt.

Let stand for 20 to 30 minutes (more, if you have the time), until the zucchini has wilted and released its water. Drain the zucchini in a colander and then use your hands to squeeze out as much water as possible.

Back in the large bowl (wiped out if still wet), toss the zucchini with the gruyere shreds, being sure to break up any clumps of zucchini. Taste the mixture; it should be seasoned enough from the salt, but you can add more, plus ground pepper or pepper flakes if desired.

Spread the zucchini mixture over the dough, going all the way to the edges of the pan and piling it a bit thicker at the edges, where it will brown first. Sprinkle with the breadcrumbs.

Bake for 20 to 25 minutes, until the topping is golden. Remove from oven, cut into squares, serve and enjoy!

Jim Lahey’s Basic Pizza Dough  

  • 2 cups minus 1 tablespoon (250g) all-purpose or bread flour
  • 1 1/4 teaspoons (5g) instant or active dry yeast
  • 1/4 teaspoon (heaped) fine sea or table salt
  • 2/3 cup (150g) room-temperature water

In a medium bowl, stir together the flour, yeast and salt. Add the water and, using a wooden spoon or your hand, mix until well blended, about 30 seconds. Cover the bowl and let sit at room temperature until the dough has more than doubled in volume, about 2 hours. Continue using instructions above.

My verdict: Well, Frank’s actually:” The best pizza you’ve ever made!” “You can make this any time.”

It was really delicious. Super simple and could easily be dressed up if you felt like it.

I was thinking a sprinkle of lemon zest and/or some Niçoise olives be good additions.  Some crumbled Italian sausage would be nice too.

If you want a great way to use up some of summer’s endless zucchini and summer squash, this is your recipe!

 

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Roasted Salmon Niçoise Salad

Plated Salmon Nicoise SaladNow that the weather is getting better it’s time to start breaking out the salad recipes. This is an interesting take on a classic salad Niçoise, using salmon instead of tuna. Serves 4.

Roasted Salmon Niçoise Salad

  • 1 pound baby Yukon Gold potatoes, halved
  • 8 tablespoons extra-virgin olive oil
  • 2 teaspoons salt, plus more to taste
  • 1 ¼ teaspoons black pepper
  • 2 large eggs
  • 2 tablespoons red-wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon minced garlic (about 1 clove)
  • 1 anchovy fillet, minced
  • 6 ounces haricots verts or green beans, trimmed
  • 1 ½ cups cherry tomatoes
  • ½ cup pitted olives, preferably Niçoise or Kalamata
  • 4 (6-ounce) center-cut, skin-on salmon fillets
  • 5 ounces tender salad greens, like baby red and green leaf lettuce

Tomatoes, Beans and Olives for RoastingHeat the oven to 400° and place a rack near the top of the oven. In a bowl, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. On a baking sheet (lined with parchment paper to make cleaning up easier), arrange the potatoes so the cut sides are facing down and roast for 20 minutes.
While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them.
Make the dressing: In a large bowl, whisk together the vinegar, 1 teaspoon Dijon mustard, the garlic, anchovy, 1/2 teaspoon salt and 1/2 teaspoon pepper. Slowly whisk in 4 tablespoons of olive oil and set aside.
In the bowl you used for the potatoes, add the haricots verts, tomatoes and olives along with 2 tablespoons olive oil and 1/2 teaspoon salt and toss well. Add the vegetables to the sides of the baking sheet with the potatoes, leaving a space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan.
Salmon and Vegetables for RoastingBrush salmon with remaining 1 tablespoon olive oil and 1 teaspoon Dijon mustard, and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast on the top rack in the oven for 10 minutes.
Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don’t have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center.
Add the greens to the large bowl with the dressing and toss gently. Place greens on a large platter, leaving a narrow border at the platter’s edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. Serve and enjoy!

My verdict: For a couple of people who are usually pretty particular about their Salade Niçoise this was a great version! And since eating more fish, especially salmon, is a goal, this is a painless way to add it to our diet.
Now that it is warmer out, I might just do everything on the grill. Either way, it’s a good main course salad.
Next time, maybe a handful of capers?

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Cumin Lamb with Sichuan Peppercorns

Accidental Locavore Cumin Lamb Maybe it’s the time of year, or maybe it’s because the one decent Chinese restaurant closed, but I’ve been on kind of an Oriental run lately and this lamb dish, was part of it. Serves 4:

Cumin Lamb with Sichuan Peppercorns

  • 1 tablespoon whole cumin seeds
  • 2 teaspoons Sichuan or regular peppercorns
  • 1 pound boneless lamb
  • 1 teaspoon ground cumin
  • ¾ teaspoon kosher salt
  • 4 to 8 dried red chiles (or substitute 1/2 teaspoon or more crushed red pepper)
  • 1 large white onion
  • 1 bunch (about 8) scallions, trimmed
  • 2 tablespoons peanut oil
  • 3 large garlic cloves, finely chopped
  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons Chinese cooking sherry or dry sherry
  • 2 cups fresh cilantro, leaves and stems

In a dry skillet over medium heat, toast cumin seeds and peppercorns until fragrant, 1 to 2 minutes. Transfer to a mortar and pestle and crush lightly.

Slice meat across the grain into 1/2-inch-thick strips. Toss meat with crushed spices, ground cumin, salt and dried chiles.

Accidental Locavore Cumin Lamb MixPeel onion and halve it through the root end. Trim the ends and cut each half lengthwise into 1/2-inch-thick slices. Cut white and light green parts of scallions into 2-inch lengths. Thinly slice scallion greens; keep separate.

Accidental Locavore Cumin Lamb PrepHeat a very large skillet or wok over high heat until screaming hot, about 5 minutes. Add oil. Toss in onion and the scallion bottoms. Cook, tossing occasionally, until vegetables are lightly charred but still crisp, about 2 minutes. Transfer to a bowl.

Add lamb and chiles to skillet. Cook, tossing quickly, until meat begins to brown. Add garlic, soy sauce and sherry. Cook until most of the liquid has evaporated and lamb is cooked through, about 2 minutes. Toss in onions and scallion bottoms. Remove from heat and mix in cilantro and scallion greens. Serve hot, over rice and enjoy!

Accidental Locavore Cumin Lamb CookingMy verdict: Another “you can make this anytime” from Frank. It’s hot but not killer, most of the heat coming from the Sichuan peppercorns. If you don’t have them, it will work with regular peppercorns, but won’t have the interesting kick you get from the Sichuan ones.

Since it was close to Easter when I made this, I was able to find a nice small piece of boneless leg of lamb which worked well, but if you don’t mind working around the bones, shoulder chops would work, and are generally a lot less expensive.

I didn’t have any peanut oil, so just used regular vegetable oil and it worked fine. You don’t want olive oil here, because you’re using high heat. Same story with the Chinese cooking sherry—just use dry sherry if you have it.

As you can see from the top photo, we had some green beans in the fridge, so I just tossed them in when I added the lamb and chiles.

 

 

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Pad Thai at Home

Accidental Locavore Pad Thai PlatedI’ve always like Pad Thai, but never really thought about making it myself until I saw this recipe on David Lebovitz’s website. It feeds 2 but if you get greedy, you might want to double the recipe. Just saying.

Pad Thai

  • 4 ounces dried thin, flat rice noodles
  • 1/4 cup fish sauce
  • 3 tablespoons light brown sugar
  • 2 tablespoons tamarind paste
  • 3 tablespoons vegetable oil
  • 12 medium raw shrimp, peeled and deveined, with tails on (preferably)
  • 2 tablespoons minced shallots
  • 1 large garlic clove, peeled and minced
  • 2 eggs, beaten together in a small bowl
  • 1 1/2 cups bean sprouts
  • 3 ounces firm tofu
  • 3 scallions (just the green parts), cut into 1 1/2“pieces
  • 1/4 cup roasted peanuts, coarsely chopped, plus an additional 2-3 tablespoons (chopped) for garnish
  • Lime wedges, for garnish
  • Sriracha, optional to taste

Accidental Locavore Pad Thai CookingBring a saucepan of water to a boil. Turn off the heat and add the noodles. Let the noodles sit in the water for 5 minutes, stirring them a few times as they sit. Drain the noodles and rinse well under cold running water, separating the noodles with your fingers, and set aside.

Mix the fish sauce, palm sugar, and tamarind paste in a small bowl. Set aside.

Heat 1 tablespoon of the oil in a wok or large skillet over medium heat. Add the shrimp and cook, stirring occasionally, until they’re just about cooked through, about 2 minutes. Remove the shrimp from the wok or skillet and set aside.

Heat the remaining 2 tablespoons of oil in the wok or skillet and add the shallots and garlic. Stir until fragrant, about 30 seconds to 1 minute, then add the cooked noodles and fish sauce mixture. Cook for about 1 minute, stirring, until everything is well combined.

Push the noodles to the side of the wok or skillet and add the eggs to the pan. Cook, stirring frequently, until they start to set, about 30 seconds, then add the cooked shrimp, 1 cup of the bean sprouts, the tofu, scallions, and 1/4 cup peanuts. Continue to cook, stirring, until everything is well combined and heated through, about 30 seconds. If the mixture looks a little dry (the noodles should be slicked with sauce with some extra floating around), add a tablespoon or so of water or chicken stock.

Transfer to a serving plate. Serve sprinkled with the remaining bean sprouts, peanuts, lime and Sriracha and enjoy! 

My verdict: This was so good (and easy) we made it twice in 3 days! Frank gave it his highest rating “you can make this any time”. It really does only make enough for 2 people, so you might want to up all the quantities a bit, because you’re going to want more.

I added the Sriracha as optional, but we always end up squirting it on any batch of Pad Thai we’ve ever had.

The second time I made it, I used some thinly sliced pork cutlets that I marinated in some Chinese garlic sauce I found in the fridge and it was just as good as the shrimp version.

Both times I only used one tablespoon of vegetable oil and it was fine. If you need more to sauté the shallots and garlic, add it, but I didn’t need to.

There weren’t any bean sprouts in the store, so neither of the batches I made had them and it was fine without them. The peanuts are good, giving it a nice crunch so keep them in, but this recipe like fried rice, can be made with whatever you like and will still be good.

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Rice with Duck Confit, Olives and Apricots

Accidental Locavore Duck Confit and ApricotsDuck confit and dried apricots are probably not pantry staples for most people, but it just happened that I had both hanging out in my kitchen so thought this was an interesting way to put them to use.

Rice with Duck Confit, Olives and Apricots

  • 3 tablespoons extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • 1 plum tomato, diced
  • 3 garlic cloves, minced
  • 1 tablespoon sweet paprika
  • Pinch of saffron threads, crumbled
  • 1 cup arborio rice
  • 2 1/2 cups chicken broth
  • 2 confit duck legs, skinned and meat coarsely shredded
  • 1/4 cup thinly sliced Spanish chorizo
  • 1/4 cup sliced pitted kalamata olives
  • 1/4 cup diced dried apricots
  • Salt and freshly ground pepper

Accidental Locavore Duck Rice CookingPreheat the oven to 375°. In a large ovenproof skillet, heat the oil until shimmering. Add the onion and garlic and cook over moderately low heat until softened, 5 minutes.

Add the tomato and cook until softened, 5 minutes. Stir in the paprika and saffron. Add the rice and cook, stirring, for 2 minutes. Add half of the broth and gently simmer until absorbed, 8 minutes.

Stir in the duck, chorizo, olives and apricots and season with salt and pepper. Add the remaining broth and bring to a boil. Bake with the skillet uncovered until the rice absorbs the liquid and is tender, about 16 minutes. Serve and enjoy!

Accidental Locavore Duck Rice With ApricotsMy verdict: This was pretty easy, tasted great and end up like a paella. I used a spicy chorizo (which wasn’t terribly hot), but if heat’s not your thing, just go for the regular.

Next time, I might swap bomba for the arborio rice. Speaking of swapping, if you don’t have duck confit hanging around, shredding some chicken legs from a roast bird would probably work well too. And IMHO, adding some artichoke hearts would be a good thing.

If you’re one of those who like peas in everything, a handful tossed in would work too.

 

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Palestinian Chicken with Red Onions

Accidental Locavore Chicken Thighs PlatedSoon I’m going to have to watch how many dishes I make with chicken thighs, but this one looked really good and it seemed like an easy weeknight dinner.

  • 14 skin-on chicken thighs
  • 1cup olive oil, divided, plus more for drizzling
  • 1 tablespoon plus 1½ teaspoons ground sumac, plus more for sprinkling
  • 1teaspoon ground allspice
  • 1teaspoon ground cumin
  • 1teaspoon ground cinnamon
  • 3 tablespoons fresh lemon juice
  • 4 medium garlic cloves, coarsely crushed (1 tablespoon)
  • 1teaspoons salt
  • 1teaspoon black pepper
  • 2 large red onions, halved then thinly sliced
  • 2 tablespoons pine nuts, toasted
  • 1cup coarsely chopped flat-leaf parsley

Accidental Locavore Chicken Thighs Skin side up, use a sharp knife to slash the flesh of each piece of chicken against the grain a few times, then transfer the meat to a large bowl or Ziploc bag. Add 3 tablespoons of olive oil, sumac, allspice, cumin, cinnamon, lemon juice, garlic, salt, and pepper. Mix well, using your hands to rub the marinade into the meat. Add the onion and toss with the chicken, then cover and refrigerate for 1–3 hours.

When you are ready to cook the chicken, set a rack in the top third of the oven and preheat to 350°.

Line a large rimmed baking sheet with aluminum foil or parchment paper, then add the chicken, skin-side up. Scatter the onion around the pan. Roast until the chicken skin is deep golden and its juices run clear when the chicken is pierced with a paring knife at its thickest parts, 50–60 minutes.

Plate the chicken pieces and onion, sprinkle with the pine nuts, a little sumac, and the chopped parsley, then drizzle with any remaining roasting juices. Serve and enjoy!

Accidental Locavore Chicken Thighs AsparagusMy verdict: This was just about as much work as I felt like doing on a busy (and snowy) Monday. Super easy and delicious! I’m out of pine nuts and forgot the parsley (as you can see from the photos) and it was still good. Pine nuts would give it a nice crunch, so they’ll definitely be added the next time.

Frank liked it, especially with the red onions.

There were some beautiful asparagus at the market so I tossed them in the last of the marinade and roasted them with the chicken for the last 30 minutes.

The recipe called for serving it on naan bread, but it was Monday, so I served it with some leftover basmati rice and that was fine. If you use bread, warm it on a clean baking sheet before serving.

 

 

 

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Salmon and Spinach Curry

Accidental Locavore Salmon and Spinach Curry CookingBecause Frank is not generally a salmon fan, I’ve been looking at this recipe from Meera Sodha’s Made in India cookbook for a while. Since cooking more fish is one of my 2019 goals, I took the plunge and started with salmon. Don’t be put off by the long list of spices–you probably have most of them. Serves 4.

  • 2 tablespoons vegetable oil
  • 1 cinnamon stick
  • 6 whole peppercorns
  • 2 cloves
  • 1 large onion, chopped
  • ½ teaspoon brown sugar (I used dark)
  • 8-9 ounces ripe tomatoes, roughly chopped
  • 4 cloves garlic, crushed
  • 1 jalapeño or serrano chili, finely chopped (optional)
  • ¼ teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons ground coriander
  • ¼ teaspoon ground turmeric
  • ½ teaspoon chili powder
  • 1 ¼ teaspoons salt
  • 1 pound spinach leaves
  • 14 ounces skinless salmon fillets, cut into big (2 ½”) chunks

Accidental Locavore Salmon and Spinach Curry PanPut the oil into a large lidded frying pan on medium heat. When it’s hot, add the cinnamon, peppercorns and cloves. Cook for 1-2 minutes until they start to release their aromas.

Add the onions and brown sugar and cook for 12-15 minutes until golden and caramelized. Stir in the tomatoes, put the lid on the pan and cook for 5 minutes until the tomatoes begin to soften.

Add the ginger, garlic, jalapeño, garam masala, cumin, coriander, turmeric, chili powder and salt. Stir to make sure the spices don’t stick to the bottom of the pan. After about 8 minutes the mixture should thicken and look paste-like. When it does, add the spinach, turn the heat down to low, put the lid back on and leave the spinach to wilt.

Add the salmon to the pan, coating it with the tomato and spinach sauce. Put the lid back on and cook for 5-7 minutes until the salmon cooks through. Serve and enjoy!

Accidental Locavore Salmon and Spinach Curry My verdict: Frank gave it his highest praise (especially for salmon) “you can make this any time” and the fact that it was so good with only okay (January) tomatoes made me think it would be even better with truly ripe tomatoes (hello August).

Made in India has become one of my favorite cookbooks and everything I’ve made from it has been great. I’ll certainly make the salmon again and go on to some of the other fish recipes that have caught my eye.

I cooked the salmon for 6 minutes and it was perfect (medium rare). If you like it more well-done, go for 7 or more minutes.  I served it over basmati rice. Because it was what was handy, I used a mix of regular and baby spinach and cooked it until it just started to wilt.

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General (Sort of) Tso’s Chicken

Accidental Locavore General Tso ChickenIt’s funny, but as much as I love to eat Chinese food (and chicken), cooking Chinese is something I rarely do.

This changed recently when I was looking for something different to do with chicken thighs. Since I hate deep fat frying food this recipe appealed because it used a lot less oil and was easy.

Accidental Locavore General Tso ChickenGeneral (Sort of) Tso’s Chicken

  • 6 tablespoons vegetable oil, divided
  • 2 1/4 teaspoons salt, divided
  • 1 teaspoon black pepper, divided
  • 1/4 cup plus 2 tablespoons cornstarch
  • 2 pounds boneless, skinless chicken thighs, breasts, or a mix, patted dry, cut into 1″ chunks
  • 1/4 cup plus 1 tablespoon honey
  • 1/4 cup soy sauce
  • 1 large garlic clove, finely grated
  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon Sriracha
  • 1 tablespoon tomato paste
  • 1 teaspoon finely grated ginger
  • 6 dried whole red chiles (use more or less to taste)
  • 1 scallion, thinly sliced

Whisk cornstarch, 1 1/2 teaspoons salt, and 1/2 teaspoon of pepper in a large bowl. Add chicken to cornstarch mixture and toss to coat.

Heat 3 tablespoons vegetable oil in a large skillet over high heat. Add the chiles and half the chicken (don’t crowd the pan), cook, turning occasionally, until chicken is cooked through and a light brown crust forms, 5–7 minutes.

Meanwhile, mix honey, soy sauce, garlic, vinegar, Sriracha, tomato paste, ginger, 3 tablespoons water, and remaining 1/4 teaspoon salt and pepper in a medium bowl.

Transfer cooked chicken to a plate. If needed, heat remaining 3 tablespoons oil in skillet over high. Cook remaining chicken 5 minutes until it’s cooked through.

Stir in honey mixture. Return first batch of chicken to skillet, toss to coat, and cook until sauce is reduced and thickened, about 2 minutes.

Plate and garnish with scallions. Serve and enjoy!

Accidental Locavore General Tso ChickenMy verdict: I’ve made this a few times (with all thighs) and it’s delicious!

The original recipe called for roasting some green beans to go with it, but when did you ever get anything but (barely) steamed broccoli with General Tso’s?

Jasmine rice goes great with it and I’ve served bok choy and other Asian veggies alongside.

Usually I don’t need to add additional oil to the skillet, but you might.

If you buy tomato paste in a tube, you won’t be wondering what to do with most of an open can.

I’ve started adding the chiles to the first batch of chicken because the first time I made this, we didn’t think it was spicy enough. If you’re leery of too much heat, add them when you cook the second batch.

 

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Classic Meatballs

Accidental Locavore Spaghetti and MeatballsEvery now and then you need a meatball fix.

And every now and then you just want the comfort of spaghetti and meatballs.

With a winter storm about to hit, it seemed like the perfect time to whip up a batch of my favorite classic meatballs.

This recipe on the Food52 site from Rao’s had to be pretty much the standard. It makes about 24 meatballs.

Classic Meatballs

  • 1 pound lean ground beef
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 2 large eggs
  • 1 cup freshly grated Pecorino Romano cheese
  • 1 1/2 tablespoons chopped Italian parsley
  • 1/2 small clove garlic, peeled and minced
  • Salt and pepper
  • 2 cups fresh bread crumbs
  • 2 cups lukewarm water
  • Olive oil, for cooking, about 1 cup

Combine beef, veal, and pork in a large bowl. Add the eggs, cheese, parsley, garlic, salt and pepper. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup at a time, until the mixture is quite moist. Shape into 2 ½” balls.

Accidental Locavore Frying MeatballsHeat about 1/4” oil in a large sauté pan. When oil is very hot but not smoking, fry meatballs in batches. When the bottom half of the meatball is very brown and slightly crisp, turn and cook top half. Remove from heat and drain on paper towels.

After browning them, if you want to cook them in sauce, use your favorite sauce and add the meatballs into the simmering sauce and cook for 15 minutes. Serve alone or with pasta and enjoy!

Accidental Locavore Finished MeatballsMy verdict: About as good as they get!

It’s going to seem weird to be adding water when you’re making them, but it does get absorbed and the meatballs always come out great!

The amount of olive oil you’ll need will depend on the size of your pan and be sure not to crowd the meatballs or they’ll never brown. Better off to do them in batches.

What’s your go-to meatball recipe?

 

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