Roasted Poblanos Stuffed with Chorizo and Zucchini

Wednesday, February 17, 2016

Courtesy of Eatwell Farm 

Chipotle Meatballs

Thursday, October 29, 2015


Source:  Chef Rick Bayless / Mexican Everyday

This is a go-to recipe in our house! I like to serve it over quinoa to round out the meal and soak up the delicious sauce!

3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
2 large eggs
1/2 cup bread crumbs
1 1/4 pounds ground pork
1/2 cup (loosely packed) coarsely chopped mint leaves
1 28-ounce can diced tomatoes, drained of all but 1/4 cup juice
1 or 2 cans chipotle chilies in adobo, stemmed, seeded and sauce reserved
1 teaspoon dried oregano
about 1 1/2 cups beef or chicken broth

Heat oven to 450 degrees.  In a food processor, combine bacon and 1 garlic clove.  Process until finely chopped.  Add eggs, bread crumbs and 1 teaspoon salt.  Pulse several times until well combined but not a paste.  Remove meat from processor.

With wet hands, form meat into about 16 plum-size balls and space them out in a 13" x 9" baking dish.  Bake until lightly browned, about 15 minutes.

While meatballs bake, combine tomatoes, 1/4 cup tomato juice, chipotles, 1 to 2 tablespoons chipotle sauce, oregano, remaining garlic cloves (cut in half) and 1/2 teaspoon salt in a blender or food processor.  Process to a smooth puree.

When meatballs are ready, spoon off rendered fat from baking dish, then pour tomato mixture on top, covering meatballs evenly.  Bake until sauce has thickened somewhat, 15 to 20 minutes.

Heat broth in a small saucepan.  Divide meatballs among four dinner plates, leaving sauce behind.  Stir enough broth into sauce to give it a spoonable consistency.  Taste and season with salt, if necessary.  Spoon sauce over meatballs, decorate with extra mint leaves, if you wish, and serve.



Go Back


onions mushroom biscuits pecan Greens polenta tart coconut milk parmigiano fritter wasabi beef anchovy paste carrots vegetable basil Tomatillos coeur sandwich bean tomato blueberry cranberry lemon grass dill knots egg Red Onion Leek honey lettuce Spread tenderloin eggs sauce hazelnuts sweet potato gruyere kluski chicken cake Side kohlrabi sausage collins roasted ramps spiced winter squash potatoes heavy whipping cream frittata maple syrup syrup sunchokes Corn chilies capers Salad radish butter wheat flour chili peppers bayeldi anise turnip nectarine cilantro celery root Rice wine vinegar fennel dilly jack bruschetta bread pudding gouda Farmers' Market Drinks scapes sweet parmesan zucchini Butternut peppers hickory bulgar Shitake Mushrooms carrot tops chorizo verde cantaloupe steak sesame jack cheese pudding imam pepper fennel seeds flank steak Dressing Vegan shitake peas gorgonzola almonds cream cheese absinthe Salsa tomatoe flank Spinach habanero pork chop bbq leeks beets conserve artichoke pork radishes Eggplant vinaigrette Squash dijon plums strawberries maple chili chocolate blue cheese pickled pesto peach oats tomato juice tomato corn pie kirsch feta beet greens celeriac casserole prosciutto walnut oil tostadas cheese green pepper celebration bloody mary bacon Apple Potato mustard greens bok choy Kale coeur a la creme cucumber gazpacho yogurt buckwheat Swiss Chard celery hearts fritters vegetarian bulgar wheat rouille chipotle melon chicken dinner salad yellow onion turnips fennel bulb Beans egg noodles gratin thai shelling arugula beet compote jam spring Poblano Chili pumpkin asparagus mushrooms sandwiches crisp onion goat Cheese pineapple spelt Cider buttermilk curry mint cornmeal chimmichurri plum latkes meatballs pie berry crepes fondue strawberry gin pears scallions muffins almond milk pecans green beans cockaigne creme watercress fraiche bell pepper daisy coriander kalamata walnuts Soup couscous Chevre barley remoulade reggiano cauliflower okra plum tomatoes baby bok choy autumn stuffing snow peas currants Recipes caesar sherry pasta carrot fronds tortillas olives garlic chimichurri brown sugar swiss panzanella Tomatoes white beans Bread poblano pancake bosc shallots sour cream pine nuts Cranberry Beans beer shrunken heads vanilla wafers sour rhubarb chiles shiitake wrap baguette cream strata apples slaw tuscan cointreau Jerusalem artichoke carrot top chives