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

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