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Posts from the ‘Beef,Pork,Lamb’ Category

Khoresht e Bademjan


This is one of my favorite Persian foods, it’s a pretty broad statement really, because I can say the same thing about so many different Persian recipes but this is one I probably make more than any other, it’s so simple and tasty and although I made it with lamb it can easily be meatless using just the eggplant and it is just as delicious. I will be honest, posting a recipe for Persian Food makes me a bit nervous, mainly because there are some incredibly awesome Persian cooks who follow this blog, Fae and Azita as an example,  I often misspell the names of the dishes and am always insecure about my method or recipe. I did learn to cook Persian food from a friend of mine from Iran,  I also have found that like so many other countries, the recipes and ingredients and methods can vary depending on what city or region you are from.

That said this is my way of making this delicious stew or Khoresht. What really gives it the distinct flavor IMHO is the dried Persian limes. You can add lemon but using the dried limes give the stews a distinct flavor that you cannot replicate using any other ingredient.  I like to serve this with rice made the Persian way see recipe here and yogurt with cucumber, mint and lemon juice.


Khoresht e Bademjan

Serves 6 depending on serving size

2 lbs lamb stew meat

1 onion chopped

1/4 tsp turmeric

1 onion diced

1 6 oz can tomato paste

2 dried Persian Limes or juice of one lemon

approximately 3 cups water(enough water to cover the meat, eyeball it)

4 small Italian eggplant or 1 regular eggplant peeled (if you like) and cut into rounds.

salt and pepper to taste
Chop the onion, If you can find the dried limes poke holes with the tip of a knife (2-3 slits or holes)
Heat vegetable oil in large saucepan or dutch oven, add chopped onion cook until translucent, add the turmeric. Cook lamb meat until browned. Remove from pan and add the can of tomato paste and cook until paste starts to caramelize approximately 2 minutes. Add lamb back into saucepan, season with  salt and pepper, add the water and the dried limes or lemon juice.
Cook on medium heat for approximately 60-90 minutes or until the meat is fork tender and the.Sauce has thickened While the stew is cooking prepare the eggplant, Slice your eggplant into approximately 1/4 inch thick slices, salt and let sit on paper towels for approximately 30 minutes you will see the eggplant start to sweat.Rinse, pat dry and fry in oil until browned, set on paper towel to soak up some of the excess oil. Alternately you can bypass the frying and roast in the oven, lay eggplant slices on parchment, brush each side with olive oil and bake in 375 degree oven for approximately 30 minutes. After 15 minutes turn each over they should be nicely browned and roast for another 15 minutes.
When stew is done add the eggplant and cook on low for another 15 minutes. Remove from heat.

Khoresht e bademjan,saffron rice,yogurt.cucumber,mint salad

Khoresht e bademjan,saffron rice,yogurt.cucumber,mint salad


Happy New Year, Some Favorites And 2015 in review

Taken from Pinterest

Taken from Pinterest

I wish each and everyone of you an amazing, healthy, happy, joyous and prosperous 2016. I want to thank you all for being such great friends, for leaving such uplifting and kind comments and for being my source of inspiration. Below is the report compiled by the WordPress helper monkey’s. I don’t really keep track of the stats, but do appreciate the work that WordPress puts into these reports, thank you to the good people at WordPress!! Both 2014 and 2015 were hard years for me, harder than I can even express. The start of a new year brings with it hope and we also reflect on the past year, the good and the bad, the sad and the happy, triumphs and failures. Life can sometimes be like a rollercoaster ride.

Going into my 4th year of blogging in January is quite momentous for me. I can’t believe I am still doing this,  have made such great friends and learned so much. Hope you all have a wonderful time on New Years Eve and joyously welcome 2016, peace, love and joy to all. Below are some photo’s I compliled with some of my favorite dishes both sweet and savory.

Savory favorites

Savory favorites

Baked, desserts and the epic biscuit!

Baked, desserts and the epic biscuit!


The stats helper monkeys prepared a 2015 annual report for this blog.

Here’s an excerpt:

The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 37,000 times in 2015. If it were a concert at Sydney Opera House, it would take about 14 sold-out performances for that many people to see it.

Click here to see the complete report.

Bracciole For Fiesta Friday #95


The other day I was reminiscing about the Thanksgivings of my childhood and was thinking how much work my Mom put into the meal. My Dad was Italian my Mom American and on holidays we had a bit of a culture clash. Dad wanted Italian food and Mom a traditional Thanksgiving meal so in order to please everyone she made both, she roasted a capon, made dressing and the sides and homemade pasta and bracciole. If you have never heard of or had bracciole you should seek it out, it’s delicious, Round or flank steak cut and pounded thin and made into a roulade or rolled with a stuffing, The stuffings vary a bit but my Mom stuffed with bread soaked in milk, grated romano cheese, pine nuts, raisins and hard boiled egg. Roll and tie, sear and cook low and slow in the tomato sauce. It’s amazingly delicious and brings back memories of home and the holidays, My Mom’s always looked perfect and made a gorgeous presentation mine is not as beautiful but tastes almost exactly the same as hers. I lived in Italy years ago, in Napoli and one of my friends made this one day and I loved that she made small individual rolls, I thought it was a wonderful idea but opted to make it like my Mother and do one big roll.

I am bringing my childhood favorite, bracciole to the party this week which is hosted by Angie and the lovely co hosts  Loretta @ Safari of the Mind and Petra @ Food Eat Love


Serves 6-8

1 1/2-2 lb round or flank steak cut thin and pounded with malet

1 cup bread soaked in milk or water

2 hard boiled eggs

1/3 cup pecorino romano cheese grated

1/4 cup Italian parsley chopped

2 tbs toasted pine nuts

raisins a scattering- optional

salt and pepper to taste

your favorite recipe for tomato sauce or marinara

  1. Bring steak to room temperature, lay on cutting board and pound thin but don’t over pound it so that it tears. Set aside
  2. Squeeze the water out of the bread, hard boil the eggs peel and slice, grate your cheese, toast your pine nuts and chop your parsley.
  3. Lay the steak out on the cutting board season with salt and pepper. have butchers twine ready to tie it up once rolled. Place a layer of the soaked bread on the steak at one end, not all the way to the long ends, leave about an inch on each end. sprinkle with romano cheese, parsley and some pine nuts and optional raisins. Lay the egg slices on top and season with some pepper. Fold each long end to the edge of the stuffing and start rolling making sure the ends are tucked in. Once it’s rolled tie it with butchers twine to keep it together.
  4. Heat some olive oil in a dutch oven on high. Sear the meat on all sides, Remove from the pot and prepare your tomato sauce as you normally would. When sauce is ready to cook Place meat in sauce and simmer for at least 2 1/2 hours so that it’s very tender. To serve remove string or twine and slice in rounds, spoon sauce and grated cheese on top and enjoy.





Braised Country Ribs


One of my favorite cuts of pork (ribs) are country ribs. They are very meaty and tender when cooked with a slow braise and very very flavorful. I will often put in in a tomato sauce when I make an Italian meal the sauce is amazing when you use this cut. Today I am doing something a little different. It’s very simple to make, most of the cooking time is in the oven. If I had a slow cooker I would use that. Serving for dinner tonight with some oven roasted asparagus and mashed potatoes.  It’s a stick to your ribs, satisfying comfort meal.

Country Pork Ribs

Country Pork Ribs

Braised Country Ribs

Serves 3-4

3 lbs Country ribs (approx 4 ribs)

1 stalk celery chopped

1 carrot cut or chopped

1 medium yellow onion chopped

3 cloves garlic peeled and smashed

2 tbs tomato paste

1 cup good white wine – I used a Pinot D’Alsace

1 cup apple cider

1/2 cup water (you can also use chicken or vegetable broth)

2 bay leaves

salt and pepper

Preheat the oven to 325 degree’s. Place 2 tbs olive oil in dutch oven and heat on high, pat dry the ribs and sear in the hot pan until browned on all sides. Remove and set aside. Add a little more olive oil and add the vegetables and garlic. Saute until soft, add the tomato paste and cook for about a minute or until the tomato paste is cooked and no longer raw. Deglaze the pan with the white wine. Add the bay leaves and season with salt and pepper. Add the ribs back into the pan along with accumulated juices. Add the cider and water the liquid should come a little more than half way up the ribs add more water or broth if your ribs are thicker than mine were. Bring to a simmer and then cover and place in the oven.

Let cook in the oven for approximately 3 hours, the meat should be fall off the bone tender. When the meat is done raise the oven temp to 350, remove the lid and let it continue to cook until the liquid is reduced by half and the meat is browned it takes about 30 minutes.




Grillades With Cheesy Grits And Baked Apple Porridge For Breakfast

I am forever searching for recipes that are a bit different to offer for breakfast. I saw this recipe on Spicy Southern Kitchen, Christin knows a thing or two about comfort food, it sounded absolutely delicious and I knew I had to make it. The other recipe I found is on Nicole’s wonderful blog The James Kitchen,  it’s called Baked Plum Porridge but I decided to use apples since they are in season. Both recipes are comfort food at it’s best, warming and filling and a great way to start the day. When the weather turns colder smoothies don’t cut it for me, don’t get me wrong I still love them but I have a tough time drinking something cold. I want a warm meal and these two delicious recipes satisfy.


The Grillades can be made a day ahead, all you do is warm it and make the grits. The recipe calls for an economical cut of beef. round steak which can be quite tough, it needs to cook a long time to tenderize, this is why I say to make it the day before. It actually tastes even better the next day. I made a few changes, you can click on the link above to see the original, here is my take on this great dish. Traditionally the beef for this dish is cut into medallions and pounded thin, I bought already thinly sliced round steak and cut it into strips. I was gifted a container of Creole seasoning from my good friend Emily and I hadn’t used it, when I saw this recipe I thought it would be the perfect recipe to try it out, and I have to say I love it, thanks Em!!

Grillades With Cheesy Grits

Serves 6 generously

1 1/2 lb thin sliced round steak cut into strips

8 links breakfast sausage

1 stalk celery, cut into small pieces

1 small onion chopped

1 small (baby)red bell pepper chopped into small pieces

1 small yellow,(baby) orange or green bell pepper

1 clove garlic sliced

Flour to coat meat Approximately 1/3 cup

2 tsp creole seasoning (added to the flour)

2 bay leaves

1 tsp dried basil

14 oz beef or chicken stock

1 1/2 cup chopped cherry tomatoes or 1 14 oz can chopped tomatoes

1 tsp red wine vinegar

hot sauce (tabasco or chill) approx 1 tbs.

salt and pepper

olive oil or bacon fat to fry the meat and vegetables (I used bacon fat)

Heat the oil or bacon fat in a skillet, Add the flour and creole seasoning to a ziplock bag and put the beef strips in and shake the bag so that each piece is coated. When pan is hot first brown the sausage and set aside then add the beef and let it brown, remove from pan and set aside (you may need to fry the beef in two batches)

While pan is still hot add a little more oil or bacon fat,  the onion, celery and peppers and cook stirring frequently until they soften, now add the garlic and cook for a few more minutes until garlic softens. Take 1 tbs of the seasoned flour you used for the meat and sprinkle on the vegetables and stir. Let the flour cook with the vegetables approximately 1 minute and then add the stock and tomatoes. Bring to a boil and add the vinegar and hot sauce, bay leaf and basil. adjust the seasoning and add the beef, cut the sausage into bite size pieces and add also. Cover and cook  on low heat stirring frequently until meat is tender and sauce is thick, approximately 1 1/2 hours. Refrigerate over night heat and serve the next day with the grits. Be sure to remove the bay leaves before serving!!


First let me say I didn’t use stone ground grits, just regular Quacker brand. To serve 6 you use 1 1/2 cups grits to 6 cups liquid. I used 3 cups water and 3 cups whole milk and 1/2 tsp salt. Add the grits when the liquid comes to a rollling boil stirring constantly, let cook following package instructions (about 15 minutes) For cheese grits add 1 cup grated cheese I used manchego (my fave).  When the grits are done and you have removed from the heat add some butter and the grated cheese. Stir until the butter and the cheese melt. Serve immediately with the grillades.


Baked Apple Porridge:

I made it exactly like Nicole instructed, see here, except I switched apples for plums. I sprinkled the apples with cinnamon and a little nutmeg before putting the oat mixture on top.

Nicole used plums which are much softer and cook quicker than apples and I should have thought of that when making this one. Next time I make it I am going to pre bake the apples for about 30 minutes to soften and caramelize them and then I will add the rest of the ingredients.

It is so delicious, the oats become almost fluffy, not too sweet, the gentle spicing of cinnamon and nutmeg are wonderful with this warm comforting dish. A splash of cream or dollop of yogurt and a drizzle of maple syrup make this a memorable and delicous breakfast.



Minestrone And Meatball Soup With Tortellini

Hearty soup

Hearty soup

A few years ago I saw this recipe on Bourbon and Brown Sugar’s site. I immediately knew I had to make it. It’s a great recipe, simple to make, hearty and delicious. You can see the link above for the original recipe. I have adapted to my taste making a few alterations and substitutions but keeping with the basic premise of the original. The soup is a real meal, warm and filling and comforting. It is pretty much my favorite soup. I make this every year, many times over and it never fails, it’s a crowd pleaser and although I think it would freeze well I never seem to have any leftover at all. If you have never visited MB’s site and seen the gorgeous and delicious food she cooks up, do yourself a favor and check it out. I used to get notifications by email when she posted new recipes but it stopped so I just followed again. The photo’s are gorgeous and the recipes are delicious. Here is my adaptation of MB’s amazing Hearty Minestrone With Tortellin and Mini Meatballs:

Adapted from a recipe from Bourbon and Brown Sugar


1 lb ground beef

1 lb ground pork

1 heaping cup fresh breadcrumbs

1/2 cup grated cheese, parmigiano, romano or a mix

2 eggs

1/3 cup chopped parsley

1/3 cup water

salt and pepper

Pre heat oven to 375 degree’s and line a sheet pan with parchment. Mix all the ingredients in a bowl until all the ingredients are incorporated.

Spray a little oil on the parchment and start rolling small meatballs about the size of a quarter and line them up on the sheet pan. I used about half of the meat and froze the rest. It made 35 small meatballs. Bake for about 20-25 minutes or until done and lightly browned.


1 smallish yellow onion chopped

1 shallot chopped

2 stalks celery chopped

2 carrots chopped

2 cloves garlic chopped

1 1/2 cup chopped (into bite size pieces) uncooked butternut squash

7-8 cups chicken broth

26 oz canned chopped or fresh tomatoes

a piece of rind from parmigiana cheese (always save the rind)

1 medium size zucchini washed and cut into bite size pieces

2 cups fresh baby spinach

1 15 oz can cannellini beans drained and rinsed

the cooked meatballs.

8 oz fresh tortellini

Heat some olive oil in a large dutch oven, add the onion, shallot, celery, carrot, garlic and butternut squash and cook until the vegetables become tender, it took about 15 minutes. Add the chicken broth, tomato and rind from the cheese. Bring to a boil and cook on medium heat for 30-45 minutes or until the vegetables are tender.

Add the beans, zucchini, spinach and meatballs and let simmer for about 30-35 minutes. Soup will be quite thick with all the ingredients. Add the tortellini at the end simmering for about 10 minutes and serve with some grated cheese and warm bread and butter,  a good glass of wine and a fresh salad make this an outstanding cold weather meal.






Braised Lamb Shanks With Charred Lettuce And Peas Easter Dinner The Main Course.

Ready to eat

Ready to eat

I wanted to make lamb for Easter but wanted to do something different than the more traditional leg of lamb, I saw this recipe the other day in an email I got from Tasting Table (you can find the recipe by clicking on the link). It immediately spoke to me, maybe that sounds silly but I am sure there have been recipes you have seen that you immediately knew you had to make, well thats what I mean here. I knew I had to make it, the combination of lamb shanks slowly braised until they are fall off the bone tender atop delicious spring peas and grilled lettuce is a marriage made in heaven in my opinion. To top it off you drizzle the lamb with a mint,garlic and crisped shallot sauce. It’s beautiful, the very essence of Spring and ridiculously delicious. I decided to add a few more ingredients to this dish, some micro potatoes roasted until the skin is crisp and some roasted carrots. The platter is beautiful, the flavors assertive and fresh. It’s a wonderful meal, it’s not quick to make but it is a holiday. Happy Holidays to All of you, I hope you have a wonderful day with family and friends and some amazing food.

Note: I did modify this recipe a bit. I did not use anchovies, instead I made a paste with garlic, sea salt, worcestershire sauce and rubbed that into the shanks. I also did not put them in the fridge uncovered, put them in zip lock bags and stored overnight. It worked just fine. I also did not brown the shanks in the oven I used my pan, I wanted to have all those lovely brown bits. When I put them back in the oven I  kept at 400 for 15 minutes then reduced the heat to 325 degree’s, I wanted a slow braise. The result was pretty much the same, the meat was fall off the bone tender and the sauce reduced nicely in my pot.

Vegetable porn for the braising liquid

Vegetable porn for the braising liquid

Ready for the oven

Ready for the oven

  • Meat and peas and lettuce

Meat and peas and lettuce

Carrots and potatoes too!

Carrots and potatoes too!

Photo's courtesy of google

Photo’s courtesy of google

Leftover Corned Beef- Make A Reuben Sandwich



I am sure most of you know what a Reuben Sandwich is, corned beef, sauerkraut, swiss cheese, thousand island or Russian dressing on rye bread grilled. It’s a decadently delicious sandwich and a fabulous way to use up corned beef. I didn’t have rye bread but I did have a little less than half a loaf left of my sour dough bread, happened to have sauerkraut, made some thousand island dressing, I did run to the deli and get some swiss cheese. I hadn’t had one of these sandwiches in a very long time and it was a real treat. They are delicious. Here is a bit of Reuben trivia straight from wikipedia:

Reuben Kulakofsky: Omaha, Nebraska

One account holds that Reuben Kulakofsky (sometimes spelled Reubin, or the last name shortened to Kay), a Lithuanian-born grocer residing in Omaha, Nebraska, was the inventor perhaps as part of a group effort by members of Kulakofsky’s weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves “the committee”, included the hotel’s owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone’s lunch menu, and its fame spread when a former employee of the hotel won a national contest with the recipe.  In Omaha, March 14 was proclaimed as Reuben Sandwich Day.

Reuben’s Delicatessen: New York City

  • Another account holds that the Reuben’s creator was Arnold Reuben, the German owner of the famed yet defunct Reuben’s Delicatessen in New York City who according to an interview withCraig Claiborne invented the “Reuben special” around 1914.  The earliest references in print to the sandwich are New York–based but that is not conclusive evidence, though the fact that the earliest, from a 1926 edition of Theatre Magazine, references a “Reuben special”, does seem to take its cue from Arnold Reuben’s menu.
  • A variation of the above account is related by Bernard Sobel in his book, Broadway Heartbeat: Memoirs of a Press Agent, which claims that the sandwich was an extemporaneous creation forMarjorie Rambeau inaugurated when the famed Broadway actress visited the Reuben’s Delicatessen one night when the cupboards were particularly bare.
  • Some sources name the actress in the above account as Annette Seelos, not Marjorie Rambeau, while noting that the original “Reuben special” sandwich did not contain corned beef or sauerkraut and was not grilled; still other versions give credit to Alfred Scheuing, Reuben’s chef, and say he created the sandwich for Reuben’s son, Arnold Jr., in the 1930s.
The fixings

The fixings

The thousand island dressing was simple”



cornichon minced

2 mustards, dijon and deli (a little of each)

Here is how I make the sandwich. Butter one side of each slice of bread. Spread some thousand island dressing on each side, now you layer, first swiss cheese, then corned beef, then sauerkraut and then another slice of swiss. Grill one side, flip then grill the other side. I like to press it down a little to flatten kind of like a panini. Serve straight from the grill with some pickles.


Crunchy Noodles, Pork Belly And Vegetables

Crunchy noodles, vegetables and pork belly

Crunchy noodles, vegetables and pork belly

I step a bit outside my comfort zone here. I love Asian food especially anything involving noodles but I usually eat out and don’t make it myself at home. Food52 as you know has recipe contests and this time it’s your best recipe using noodles.

This recipe is really pretty simple and straightforward but the sum of all it’s parts is delicious. Crunchy noodles, marinated pork belly fried until crisp, oven roasted bok choy and steamed snow peas all nestled in a really flavorful broth. The pork belly marinade is so flavorful and the resulting meat is delicious. The noodles are deep fried and retain texture and crunch even in the broth. Now this is not a bowl of soup, there is broth but it’s not a lot of liquid, what I went for was intense flavor.
Marinade and roasting the pork belly:

2 garlic cloves smashed
1 spring onion cut into small pieces white and green part
1 tablespoon honey
1 tablespoon brown sugar
2 tablespoons rice wine vinegar
1 tablespoon oyster sauce
1 tablespoon hoisin
2 tablespoons soy sauce
1/2 teaspoon minced ginger
1 pound pork belly ( I used berkshire 3 strips)
broth (chicken, vegetable,pork. beef your choice) enough to come to middle of the piece of pork (approximately 2 cups).
Mix all ingredients together, place pork belly in zip lock bag or container and pour the marinade on the pork. Squish it around until each piece is coated and refrigerate over night.
Pre heat oven to 325. Place pork belly in a baking dish, reserve the marinade. Cover the pork half way with broth (your choice, chicken, vegetable, beef or pork) Cover baking dish tightly and roast in the oven for 1 1/2 -2 hours. When done remove pork belly and wrap in foil or place in covered container and refrigerate for at least an hour or overnight Pour the broth into a fat separator, if you don’t have one refrigerate the broth and skim off the fat, reserve the remaining broth you will use it for serving.

bok toy and snow peas

bok choy and snow peas

Vegetables, noodles and putting together:

4 baby bok choy
1/2 pound approximately snow peas
vegetable and toasted sesame oil
season with salt and pepper to taste only if desired NOTE: the broth is quite intense and has salt so bear that in mind when seasoning the vegetables
1-2 packets fresh chow mien or lo mein noodles
vegetable oil to deep fry the noodles
1/2 tsp minced ginger (for broth)
pork belly and reserved marinade
Pre heat oven to 375. Cut Bok Choy in half and place on baking sheet lined with parchment or foil. Brush with vegetable oil, sprinkle with sea salt and drizzle with toasted sesame oil. Roast in the oven for 25-30 minutes or until the vegetable is slightly browned and soft. Remove from the oven and set aside. Steam your snow peas. (I steamed in the microwave for 55 seconds in a glass bowl with a splash of water) Set aside.

fresh noodles

fresh noodles

I used fresh chow mien noodles that came in individual packets. One packet made two servings. Take out a packet of fresh noodles. Heat about 3 inches of oil in a pot to 375 degrees. Divide the noodles into portion size desired and drop noodles in one piece into the hot oil, let fry until golden brown, turn over and fry the other side. Remove and drain on paper towels.
Place reserved broth in a skillet add a little minced ginger and cook until reduced by about half, you want the broth to be slightly thickened and very rich. Remove the pork belly from the refrigerator and cut into slices. Heat a skillet with a little oil, dip the pork belly in the reserved (left over) marinade and fry on high heat until crisped and browned. Place fried noodles in a bowl, arrange, bok choy. snow pea’s and pork belly slices on top of the noodles. Pour some broth over it all, garnish with spring onions.


A Meatball Hero For Super Bowl Sunday And A Giveaway!!

Meatballs in Tomato Basil Sauce

Meatballs in Uncle Steve’s  Tomato Basil Sauce

The wonderful and very generous people at Uncle Steve’s NY’s have offered to send a lucky reader a trio of sauces (see photo below). This is a terrific gift and you will have the opportunity to try Uncle Steve’s sauce for yourself. To say thank you I am making Steve his favorite meatballs with pine nuts and raisins and I am serving as a meatball hero. My Mom also made these so when Steve mentioned it was his favorite Sunday Supper it reminded me of my Mom also. The meatballs are first fried and then simmered in Uncle Steves Tomato Basil sauce. I am really loving this, I kid you not it tastes like my homemade sauce. I will still make my own but this sauce is a great alternative when you are in a hurry or just don’t feel like cooking.

All you have to do to win is leave a comment below. The sauce will be sent to you directly from Uncle Steve’s NY and the winner will be chosen through a random drawing via The drawing is only open to those living in the Continental US, I am so sorry my dear friends overseas. The drawing will be on Friday February 6th.

Uncle Steve's Sauce

Uncle Steve’s Sauce

I used my recipe for Meatballs and added pine nuts and raisins, simmered in Uncle Steve’s Tomato Basil sauce and served on a soft roll with lots of melty cheese, now that’s a sandwich!!

Putting it all together

Putting it all together


1 lb ground beef – 80% I like chuck

1 lb ground pork or loose Italian sausage meat, sweet or hot

handful flat leaf parsley chopped

1/2 cup grated cheese – parmigiana or romano or both

2 eggs lightly beaten

2 cups fresh breadcrumbs

1/2 cup water

1/4 cup pine nuts lightly toasted

1/4 cup raisins

salt and pepper to taste

Place all ingredients in mixing bowl and mix together, gently, don’t knead the meat or press on it. Form into balls I like them to be about the size of a hand ball. Heat some oil, olive works nicely in a skillet add some meatballs and fry until they are nicely browned on all sides, make sure there is space between each meatball while frying you don’t want to over crowd the pan. When done place in pot of sauce and simmer. Because I used already made sauce I didn’t cook as long if you are cooking the meatballs in homemade sauce I like to simmer for hours, literally hours maybe 3 or 4 hours on medium low heat.

Note: It’s hard to judge the correct seasoning so I add some salt and microwave a small piece to test for seasoning.

I simmered the meatballs in the sauce around 30 minutes. Slice open your bread, pre heat the broiler, brush the bread with olive oil and minced garlic, grate some cheese on both sides of the bread and put in the broiler until just very light brown, remove and add mozzarella to one side and put back in until the mozzarella is melted. Spoon meatballs and a little sauce on one side and close it up. Enjoy the sandwich and the game!! I don’t watch football so I will be enjoying my meatball hero while watching Downton Abbey.

Out of the broiler

Out of the broiler