GOOD EATS REVISITED - CHIMICHURRI MEATBALLS

I have been dreaming of chimichurri meatballs. For the past 2 weeks, I have tried to make them, but each time I'd try, I 'd realize that I was missing an important ingredient. The first time it was the pork, then the feta, then the green onions. I finally got my act and groceries together.

Chimchurri sauce originated in Argentina as a marinade and basting sauce. The prime ingredient is parsley, although many recipes call for cilantro. While there are many commercial brands of chimichurri sauce out there,  nothing tops a sauce made from fresh herbs and other fresh ingredients. It is easy to make and you can adapt it to your tastes and dishes.

These meatballs are easy to make. The recipe should make 48 small meatballs. You want to keep them small so they cook quickly. You also want the freshest parsley possible. I grow 2 kinds and always have it readily available.

This time I put them and the chimichirri sauce over fettuccine. Worked out well.

Even if you aren't interested in the chimichurri sauce, the meatballs are excellent and could be used for other recipes. I have used the chimichurri sauce as a dressing for salads and it tastes good over pasta or rice.

Check out the recipe for yourself.
Chimichurri meatballs

PENNE WITH ROASTED ASPARAGUS AND BALSAMIC REDUCTION

1 pound fresh asparagus spears

1 tablespoon olive oil

salt

freshly ground black pepper

½ cup balsamic vinegar

1 teaspoon light or dark brown sugar

1 pound penne pasta

4 tablespoons butter, cut into pieces

1/3 cup freshly grated Parmesan cheese, plus more for serving

Heat the oven to 400 degrees. Cut off the tough ends off the asparagus and then cut the asparagus spears into 1-inch pieces. Toss with the oil, and salt and pepper. Roast until tender, about 15 minutes. (I like to roast my vegetables until they are brown. If you are like me, you'll need to add additional roasting time.) Remove from the oven and set aside.

While the asparagus is roasting, put the vinegar in a small saucepan. Simmer over medium heat until the vinegar is reduced to about 3 tablespoons, about 5-10 minutes. Stir in the brown sugar and the remaining ¼ teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling salted water until just done, 11-13 minutes. Drain the pasta and return to the pot. Stir in the butter and vinegar mixture. Toss to combine well. Add in the asparagus, and Parmesan. Add additional salt if you desire. Serve immediately with additional Parmesan cheese for serving.

Macaroni and cheese

Yeah, I know everyone has their own recipe for mac and cheese, but last night I made the best mac and cheese I have ever made.

16 oz of elbow macaroni
1/2 cup of butter
1 onion, chopped
6 tbs of flour
1/4 tsp freshly ground pepper
1/4 tsp sea salt
1/4 tsp of Mexican chili powder
4 cups of milk ( I used 2 %)
2 cups of shredded cheddar cheese
2 cups of four cheese Mexican blend shredded cheese (mix of Monterey Jack, Cheddar, Asadero, and Quesadilla cheeses)

Pre-heat oven to 350 degrees.
Cook macaroni for approx. 5 minutes. Drain.
In medium non-stick saucepan, melt butter. Add onion. Saute onion for about 2 minutes. Blend in flour, salt, pepper, and Mexican chili powder. Stir until paste is made. Gradually add milk. Bring to boil. Simmer until mixture thickens slightly.
Place cooked macaroni in buttered 9 X12 pan. Mix cheeses with macaroni. Pour sauce over cheese and macaroni. Stir.
Place in heated oven and bake for approx. thirty minutes or until top browns.

Pork Dumplings with Soy Ginger Sauce

I got off my lazy butt and made the dumplings. I smell like ginger and garlic. Mmmmmmm.

Dumpling Ingredients

1 pound of ground pork

2 scallions, chopped fine

1 garlic clove, chopped fine

2 tablespoons of finely chopped ginger root

1/4 cup of chopped bamboo shoots

1/4 cup of chopped water chestnuts

3 tablespoons chopped parsley

salt and pepper

1 package of won ton skins (60 count)

Mix all of the above ingredients together with the exception of the won ton skins. I usually mix it up and refrigerate for about an hour to let the flavors combine with the meat.



Place about heaping teaspoon of the meat mixture in the middle of the won ton skin. Follow the directions on the wont ton package on how to fold the won tons. (Don't laugh at my wrap job.)



I steam the dumplings. I'm afraid to boil them for fear they will fall apart. And this recipe is too much work to screw them up at this point. I line the steamer with lettuce for added moisture and so they won't stick to the steamer. Steam until pork is no longer pink. Sorry I can't give you a better estimate than that. I used the wrong pot today and my steamer didn't fit properly. The dumplings will become slick. I'd test after about 8 minutes.



Sauce Ingredients

2 tablespoons of sesame oil

2 tablespoons of chili oil

2 tablespoons of of vegetable oil

2 tablespoons of soy sauce

2 tablespoons of of kecap manis (sweetened soy sauce, if you don't have this, just add some additional soy sauce and brown sugar)

1 tablespoons of ginger juice ( I use the Ginger People brand, but if you can't find it or don't have any on hand, just add additional ginger root)

3 garlic cloves, minced

2 inch piece of fresh ginger root, minced

2 scallions, minced

5 tablespoons of chicken stock

2 tablespoons of of brown sugar

I usually mix sauce ingredients before hand to allow flavors to mingle. To make the sauce, combine all ingredients in a non-stick pan and heat gently, without bringing it to a boil. Pour sauce over steamed dumplings.

Thai shrimp with noodles

Very easy clean-up. One bowl, one pot.

8 ounces of linguini or spaghetti, broken
1 1/2 pounds of broccoli florets (5 cups)
1 pound fresh or frozen shrimp in shells, peeled and deveined, with tails intact
1/3 cup creamy peanut butter
1/4 to 1/3 cup soy sauce
3 TBS rice vinegar
2 TBS sesame oil
1 TBS chili oil
1 TBS grated ginger root
3 cloves of garlic, minced
4 green onions, chopped
1/3 cup of chopped peanuts

Bring a large amount of water to a boil in a 4 qt. Dutch oven. Add pasta. Cook for 4 minutes. Add broccoli and cook for 2 additional minutes. Add shrimp. Cook for 2 to 3 more minutes, until shrimp is pink.

Meanwhile, combine peanut butter and soy sauce in bowl. Stir in vinegar, sesame oil, chili oil, ginger, and garlic. Drain pasta mixture; return to Dutch oven. Add peanut butter mixture, green onions, and nuts. Toss gently to coat. Serve.

Capellini with sausage and spinach

Quite easy and tasty. Hopefully you won't get e. coli from the spinach.

2 tsp olive oil
1 pound of sweet Italian sausage, sliced in 1/2 slices
1 large onion, chopped
2 large garlic cloves, chopped
2 cans (14 oz. each) chicken broth
1/4 cup of water
8 oz. of capellini or vermicelli pasta, broken in half
2 bags (10 oz. each) fresh spinach, coarsely chopped
1/4 tsp fresh ground pepper
1/3 cup heavy or whipping cream

Heat oil in Dutch oven or stockpot over medium-high heat. Add sausage and cook 3 to 4 minutes, turning as it browns. Add onion and garlic and cook 2 to 3 minutes, until lightly browned.

Add broth and water to pot. Cover and bring to a boil. Add pasta and cook 3 minutes, stirring frequently. Add spinach and pepper and cook, stirring spinach into pasta and sauce, 2 to 3 minutes more, until past is al dente and spinach is wilted. Stir in cream. Serve immediately.