Personal (read: unbloggable) life keeps rolling on, eating up a lot of my time, but at least I’m not bored. At any rate, I do have a really tasty recipe for you today.
If you were at all wondering what to do with any leftover ground lamb/liver/bacon from the Lamb Dirty Rice – and there will be – this recipe is it.
Boy, is it…it.
I’ve gotten to the point where, if I want The G Man to eat something he doesn’t like (anything that resembles a vegetable, for example), I hide it in meatloaf or meatballs. The Young One, too – he absolutely loathes zucchini and summer squash, but he’ll scarf it down if I shred it and stick it in a meatloaf. This recipe hides nutrient-dense liver – you can’t even tell it’s there, with all the bacon and spices.
These come together really quickly, are ready in less than 20 minutes and simply just delicious. You can use just about any ground meat/liver from the appropriate animal you like, too (chicken, beef, pork) – the bacon keeps the meatballs moist and you can adjust the spices to suit your personal tastes.
These would be quite good served with the Red Onion Jam I posted earlier this week.
Note: Make sure your bacon is “clean” and these are Whole30 compliant. (Oh, look – I still do that.)
Click the image to enlarge
Spicy Lamb and Bacon Meatballs
8 ounces ground lamb
3 ounces lamb liver, finely chopped
6 ounces bacon, finely chopped
1 large egg, lightly beaten
1/4 cup finely chopped onion
1 clove garlic, minced
1 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon dried Mexican oregano
1/8 teaspoon cayenne pepper, or to taste
Preheat oven to 350 F.
In a large bowl, gently combine all of the ingredients until well mixed. Form into 16 meatballs of equal size, and place on the slotted top of a broiler pan.
Bake for 15 to 18 minutes, or until no longer pink in the center. Serve with [url href=”http://www.janssushibar.com/red-onion-jam/” target=”_blank”]Red Onion Jam[/url].
Hello, there. I meant to post more last week but, well, life kind of got in the way. Darling Daughter, who was supposed to be walking down the aisle this past weekend, instead packed up all her worldly goods and moved to Podunk to start afresh. (Long story, but it seems that Mr. Fixit’s feet got a little on the chilly side. That’s okay; he’ll have plenty of time to kick himself with those sized 9 1/2 ice blocks in the future. The very near future.) She’s bearing up well, and while she’s sad and hurt, she’s also excited at the opportunities her future now holds.
At any rate, after spending the week dealing with the logistics of getting DD, as well as her stuff, here in very short order, we had a moderately large family gathering on Sunday for Chocolate Bunny Day dinner at our house. I’m exhausted, but things went quite nicely, and the dinner was delicious.
Our main course was boneless leg of lamb – or, as The G Man called it, Lego Lamb (hey, it got him to eat it) – that I butterflied and stuffed with a mixture of mint, parsley, dried currants, toasted pecans and sourdough bread crumbs. It was just delicious, but since mint was part of the stuffing, it was served with this incredibly simple but oh-so-delicious condiment.
Nor is this jam good with just lamb (many variations of lamb, as you’ll see with my next recipe), but it would go excellently with beef, pork, or game – in fact, venison will probably be the next protein I make to to serve with it. It would also be a lovely part of a charcuterie or cheese platter.
While this isn’t hard to make, it does take a little time – about 45 minutes (it’s so worth it, though). A little goes a long way, however – you’ll start off with at least 6 cups of sliced onion that will cook down to about 2 cups, and a serving is a mere 2 tablespoons. A wonderfully flavorful – tart, sweet and earthy – 2 tablespoon that will totally rock your taste buds.
Click the image to enlarge
Red Onion Jam
[i]Makes about 2 cups[/i]
1/2 cup unsalted butter
2 large red onions, halved and thinly sliced
1/2 cup dry white wine
1/4 cup honey
3 tablespoons balsamic vinegar
salt and freshly-ground black pepper, to taste
Melt the butter in a wide, heavy skillet over medium heat. Add the onions, sprinkle with a little salt and cook, stirring frequently, until very soft but not brown, about 15 minutes.
Add the wine and honey; reduce the heat to low and simmer, stirring occasionally, until the mixture is thick and almost all of the liquid has cooked out, another 20 to 30 minutes.
Remove from heat and stir in the vinegar; season with salt and pepper to taste. Allow the jam to cool to room temperature before serving.
As foretold yesterday, I have a scallop/Meyer lemon recipe today. Huzzah!
You know, all those people who unsubscribed because I’m “no longer relevant,” what with my lentils and quinoa and photos of crocus, are going to be disappointed that they missed this one. It may not be Whole30 compliant, but it’s pretty straight-forward paleo/primal, and it’s absotively-effing delicious. To say nothing of quick and drop-dead simple.
Oh, well. Their loss.
Anyhoo, Meyer lemons. I’d heard of them, but had never actually seen one until last week when I chanced upon a small bag of them at the local supermarket. I eagerly bought it and left it on the counter while Beloved and I traipsed down to southern Ohio for an extended weekend of dominoes, hot tubs and other middle-aged fun and games (ahem).
I thought the Meyers, which are believed to be a hybrid of standard lemons and mandarin oranges, giving them a deep yellow color and sweeter, more floral flavor than your average, run-of-the-mill lemon, would be fine. After all, I buy citrus all the time in season and it all does quite well sitting on the counter for several days.
Meyer lemons, not so much, unfortunately – all but one of them were beginning to rot when we returned on Monday. Disappointed, visions of Meyer lemon goodies in the form of pies and pound cake quickly banished, I salvaged the one good fruit and began to wonder what I could do with it.
Once I’d remembered the scallops, it was easy.
Our butchers, Whitefeather Meats, have recently found a good source of wild, sustainably caught seafood, and last week we were pleased to see scallops in the seafood case. They’re my absolutely favorite shellfish, so we bought them eagerly and when faced with no leftovers for lunch yesterday I decided it was time to consume them – pan-seared, they take all of about 8 minutes. Coming up with the sauce took little time, and served with leftover Roasted Root Vegetable Hash, we were eating lunch in the comfort of our home 15 minutes later.
Let me just say, the Meyer lemon pan sauce is outstanding – I was literally licking it out of the pan as I cleaned up afterward. It would be great on shrimp as well as chicken, so if you don’t do shellfish you can still make it and it will still be outstanding.
No Meyer lemons? No problem – this would work well with your regular, garden-variety lemons, although you might want to increase the amount of honey and/or butter slightly, to keep it from being too acidic (which is the whole point of the honey and butter in the first place).
Click the image to enlarge
Scallops with Meyer Lemon Pan Sauce
1 pound sea scallops
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
the juice and grated zest of 1 Meyer lemon
1 teaspoon dried rosemary, crushed
1 tablespoon honey, or to taste
Rinse the scallops and pat them dry; sprinkle both sides liberally with salt and pepper.
Heat the olive oil and 1 tablespoon of butter in a wide, heavy skillet over medium-high heat until the butter begins to foam.
Place the scallops in the skillet and cook until lightly browned but still opaque in the center, about 3 minutes per side. Remove to a plate; cover and keep warm.
Reduce the heat to medium and continue cooking the liquid in the pan until it becomes a light golden color, stirring frequently, about 1 minute. Stir in the lemon juice, scraping up any brown bits, then the zest, rosemary and honey. Continue cooking, stirring constantly, until the sauce is reduced and almost syrupy (this should take less than a minute). Remove from the heat and stir in the butter until melted.
Plate the scallops and drizzle with the Meyer lemon sauce. Serve immediately.
Here I am again, and devastated to report the slot on my Nikon that holds the SD card has decided to commit suicide. If that’s not bad enough, it selfishly decided to take the 16GB memory card containing ALL of my unpublished (read: unsaved) food photos along with it. This means the images of all the recipes that I’ve been photographing, but haven’t had time to post, have gone to That Great Mass Storage Device In The Sky.
So, yeah…no photos. Have I mentioned I’m devastated?
(In a desperate ploy to at least partially appease his devastated – and, possibly, hysterical – wife, Beloved suggested I look at a new camera body so I didn’t have to try and take photographs with my lousy-for-taking-pictures Anroid phone for the 3 weeks it will take my D90 to be repaired. I am now the proud owner of a Nikon D5300; the D90 will serve as a backup upon its return.)
Fortunately, I had already saved this particular photo and since making yogurt was one of the things I’ve been wanting to talk about, well, there you go.
As I’m sure My Better Half will tell you, I’m often guilty of coming up with Grand Plans that don’t see fruition. Not from lack of follow-through, but from becoming distracted by other, sometimes more important, things that aren’t part of the Grand Plan – and, as I’m sure he will tell you, I have a bad habit of biting off more than I can chew.
In other words, there just aren’t enough hours in the day.
At any rate, homemade yogurt has been on my list of Grand Plans for quite some time, and I have finally gotten around to giving it a whirl. As I am wont to do, I began by researching and the first thing I researched was yogurt makers. Since, like Alton Brown, I don’t like one-use gadgets, after reading that yogurt makers can suddenly lose their temperature control – and successful yogurt depends on pretty precise temperature control – it didn’t take long for me to look into other methods of making yogurt in my own kitchen. And there are lots of different methods.
– Both David Lebovitz and Bon Appetit suggest just putting your tempered milk/starter mixture in a jar and leaving it in a “slightly warm spot” in your kitchen for 10 to 12 hours. So much for precise temperature control. (I’m sure this will work, but the yogurt will be thin.)
– If you don’t feel comfortable leaving jars of warm milk sitting on your counter for hours, Aimee at Simple Bites tells you how to culture it with a heating pad and towels.
– Don’t have a slow cooker or a heating pad? Marisa at Food In Jars cultures hers in a small insulated cooler.
– Sarah at Heartland Renaissance started out making yogurt in her slow cooker, but now makes it in the oven.
While doing all of this research and considering all of these different methods for making yogurt, I found one site that suggested in an offhand manner that it’s possible to make yogurt using a Sous Vide Supreme.
Hold the phone. I have one of those.
And it works.
One of the reasons yogurt makers work so well is that they can (or are supposed to) hold the culturing milk at a steady, correct temperature, usually somewhere between 105 F and 113 F, ensuring that the yogurt doesn’t get too hot or too cold so the happy, beneficial little bacteria have the perfect environment to become fruitful and multiply. Holding food at a steady temperature for hours is what a sous vide is designed to do, making it the perfect appliance for making yogurt.
Now, if you look at many homemade yogurt recipes, you’re going to find that some use just milk and a starter culture – usually yogurt, either store-bought or from a previous batch – while some include things like powdered milk and/or heavy cream. The purpose of these additions is to thicken it; yogurt made with just milk tends to be a little on the runny side. While I don’t have a real big problem with powdered milk per se (there is some concern about the process oxidizing the cholesterol, which is A Bad Thing), I’m not real crazy about the taste, and decided to use a combination of whole, vat-pasteurized, non-homogenized milk from a local dairy that grass feeds their cows, and organic, vat-pasteurized heavy cream.
The results are nothing short of delicious. While still not as quite as thick as popular commercial yogurts, it is incredibly creamy, fresh and tangy.
A candy thermometer – one of those glass ones that clip to the side of the pan – makes the job much, much easier.
3 cups whole milk
1 cup heavy cream
3 tablespoons plain yogurt
Fill 3 sterilized pint Ball jars 3/4 full with water, and set them in the empty sous vide. Fill the sous vide with water until it reaches the bottom of the necks of the jars. Remove the jars, pour out the water and wipe them dry with a clean cloth.
Plug in the sous vide and set the temperature for 107 F. Cover with the lid.
While the sous vide is coming to temp, combine the milk and cream in a large, heavy saucepan. Over low heat, slowly bring the milk/cream mixture to 180 F; this should take at least 15 to 20 minutes – if heated too quickly, the yogurt may turn out lumpy with a “grainy” texture. Remove from the heat and allow the milk/cream mixture to cool to 110 F.
Whisk in the yogurt and pour the mixture into the jars, dividing it equally between the 3. Cap the jars and place them in the sous vide for 4 to 5 hours, or until the yogurt has thickened.
Allow the yogurt to cool on the counter for 30 minutes to an hour, then refrigerate – it will continue to thicken as it becomes cold.
Of course, if you don’t have a Sous Vide Supreme, you can choose any of the other methods listed above with good results.
And what can you do with this wonderful, rich, creamy and delicious yogurt? Just about anything you want, really. I’ve used it to cook with, eaten it straight out of the jar (something I never did with plain store-bought yogurt – blech) and made this lovely, filling breakfast. Which would also make a damn fine dessert.
Banana-Berry Yogurt Parfait
[i]Gently heating the honey will help it mix into the cold yogurt completely.[/i]
1/2 cup Homemade Yogurt
1 teaspoon raw honey
1/2 medium banana, sliced
1/2 cup frozen mixed berries, thawed
In a small bowl, whisk together the honey and yogurt. Layer the sweetened yogurt in a tall parfait or dessert dish alternately with the berries and bananas.
Hello, there. I’m working from home today because I have this thing about going outside when it’s -11 F outside, with a windchill of -40 F.
Anyhoo, this was part of our (new) traditional New Year’s dinner. When I moved from Texas to Ohio in 2005, I was a bit perplexed my first New Year to find no displays of bags of black eyed peas alongside heaps of collard greens in the produce section of the grocery stores. Instead, there were bags and bags of commercial sauerkraut alongside all of the pork in the meat case – it seems that up here, sauerkraut and pork are the traditional foods for the New Years.
Repulsed by commercial sauerkraut, I defiantly sought out the pitiful 1-pound bags of black eyed peas hidden next to the bags and boxes of rice. I was by golly gonna have my black eye peas and cornbread anyway, thank you very much.
And so it’s gone every year I’ve been here. Until this year, when I decided, you know, pork and sauerkraut just might be nice with some Hoppin’ John. And that’s what we had.
(A note about the Hoppin’ John: if you read the post I’ve linked to, you’ll see that I state black eyed peas do not need to be soaked. I have completely reversed my stance about this, but we’ll go into this some more later this week.)
At any rate, around Christmas I decided if I wanted sauerkraut with my New Year’s dinner, I better get started and make some. But rather than a traditional kraut, I thought I’d shake things up a bit and see what would happen if I used a red cabbage, a sweet yellow onion, an apple and whole allspice berries.
What happened was a vibrantly hot pink sauerkraut that is just delicious – crunchy and earthy, with a slight bite from the onion and just the faintest hint of sweetness from the apple and allspice. It’s a news favorite here at the Sushi Bar.
Click the image to enlarge
[i]Makes one quart[/i]
1 small red cabbage, thinly sliced
1 medium sweet onion, such as Vidalia or Walla Walla, thinly sliced
1 medium apple, peeled and grated
1 tablespoon kosher sea salt
1 tablespoon whole allspice
Have ready a clean, dry, 1 quart glass jar.
Toss the cabbage, onion and apple together in a large bowl until well mixed.
Layer the cabbage mixture into the jar until it is about 1/3 full. Sprinkle some of the salt on top of the cabbage and pound it down with a wooden spoon or pestle until the cabbage begins to give off liquid. Sprinkle in a few of the whole allspice berries.
Repeat layering the cabbage, salt and allspice, pounding in between each layer, until all of the ingredients are in the jar. Add filtered water to cover the cabbage if necessary. There should be about 1 inch between the top of the kraut and the top of the jar.
Top off the sauerkraut with about 1/4 cup of olive or coconut oil to keep the cabbage submerged beneath the liquid, or use a glass weight. Cap loosely and store at room temperature (on a counter out of direct sunlight is fine) for 3 days, or until the kraut begins to bubble. Transfer to the refrigerator.