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

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