Recipes

Roasted Poblanos Stuffed with Chorizo and Zucchini

Wednesday, February 17, 2016

Courtesy of Eatwell Farm  Read More...


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!


Ingredients
3 slices bacon in 1-inch pieces
3 garlic cloves, peeled
2 large eggs
1/2 cup bread crumbs
salt
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


Directions
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.

 

 Read More...



Go Back


Tags

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