Recipes

Ghoulish Delight · 03-01-2005, 03:12 PM

This was a bit of decadance I whipped up a little while back under the theory that there are few greater phrases in the English languag than "bacon-wrapped". I played it by ear, so bear with the rambling, no particularly precise instructions.

Bacon-wrapped Meatballs

Ingredients:
1 lb ground beef, the leaner the better (def. no fattier than 85/15)
1/2 cup bread crumbs
1 large egg
dried basil
dried oregano
crushed garlic
bacon (at least 5 strips, I'll get to that)
1 Tblsp olive oil

Start by seasoning the beef. This is important, do NOT SKIMP ON SEASONING. Go nuts. I dumped at least 3 Tblsp of basil in, a couple Tblsp of oregano, and the equivalent of about 6 or 7 cloves of crushed garlic (in the form of jarred crushed garlic that I swear by). Go ahead and add anythng else you might think is good, maybe some chili powder for spice, but the key is, go big. The meat's gotta have flavor, and lots of it. Mix those in thoroughly. Add the egg and bread crumbs, mix in well. Form into balls. I made 4, but they ended up cooking a little too slowly. You have a couple options. Either make them more patty-like so they'll cook faster, but then you'll probably need more than one strip of bacon to wrap all the way around (nothing wrong with that). Or shape them into 5, or even 6 smaller balls. That's probably the best option.

Anyway, whichever you decide, wrap the balls with bacon. Sqeeze it on there so they stick. If I do this again, I might experiment with using a toothpick or something to hold it on, because that became an issue.

Heat a wide skillet or a large wok to medium high. Add the oil and let it heat up. Turn the heat down a to just above medium and add the meatballs with the bacon ring horizontal (so the beef should be what's in contact with the pan). Cook slowly for about 7 minutes on each side. Now the tricky part, making sure the bacon gets cooked all the way through. If you're lucky, you'll be able to roll the meatballs so the bacon sides are down and you can just keep rotating until it gets cooked. However, if you can't, or the bacon doesn't stay on, that's no big deal. Just take the bacon off and cook it in the pan. The beef will have gotten the flavor already and will continue to cook in the bacon fat. Cook until the bacon and the meatballs are done (you don't want the bacon very crispy).

Serve as desired. We had it with a brown gravy, egg noodles, and some steamed veggies.

Motorboat Cruiser · 03-01-2005, 06:22 PM

I posted this on my livejournal recently...

Please note: This dish works just fine without the scallops, if seafood aren't your thing.

"Sinful Scallop Pasta"

Ingredients

1 Pound Scallops (fresh or thawed)
1 Pound Fiorentine Pasta (Trader Joe's) or any tube shaped pasta
1 Medium shallot, minced
6 cloves of garlic, minced
1/2 cup of minced onion
2 med. portabello mushrooms, cut into strips
4 Tblsp. fresh chopped basil
1/2 tsp. each oregano and thyme
1 1/2 Cup white wine (I used a Sauvignon Blanc)
1/2 cup Olive Oil
I Tblsp. white truffle induced olive oil (optional)
1 Tblspoon of butter (I actually used Smart Balance tonight though)

Saute scallops in butter over high heat for 1 to 2 minutes until slightly browned, cover and set aside.

Saute shallots, onion, and garlic in olive oil over high heat for 2-3 minutes
Add mushrooms, oregano and thyme and continue to cook for about 2-3 minutes.
Add white wine and a bit of salt and pepper and reduce over med-high heat (3 minutes?).
Add scallops, basil, and truffle oil and simmer for final 2 minutes.

Start pasta cooking about the same time that you add the mushrooms and both should be done about the same time.

Mix pasta, scallops and sauce. Serve in pasta bowls with PLENTY of fresh grated Romano and fresh italian bread to sop up the sauce.

Some of the factors to consider if anyone tries this are:

1) Don't burn the garlic! Watch it carefully.

2) Be careful with the cooking times. I have the misfortune of using an electric stove. Gas would probably alter some of the times, and be a heck of a lot easier. I curse electric stoves!

3) If presentation is important to you, gently scrape the bottoms of the portabello mushrooms with a spoon to remove the frilly stuff underneath. Otherwise, they can discolor things a bit.

4) Taste frequently and add salt / pepper accordingly.

€uroMeinke · 03-01-2005, 07:18 PM

I think we need some cocktail recipes:

This is a past and recent favorite:

The Bhura Peg

First take a cube of sugar and coat it with some Peychaud bitters (the original recipe calls for Angastura, but Peychaud works much better with the other ingrediants IMHO)

Drop the sugar cube into a Chapagne Flute
Pour in 1 oz Cognac (or Brandy)
Fill the rest of the glass with Champagne (be carefull the sugar incresses the effervessence of the Champagne)

Delightfully refreshing, swanky, and potent - drink with caution.

03-01-2005, 03:12 PM	#1
Ghoulish Delight I Floop the Pig Join Date: Jan 2005 Location: Alternative Swankstyle Posts: 19,348	This was a bit of decadance I whipped up a little while back under the theory that there are few greater phrases in the English languag than "bacon-wrapped". I played it by ear, so bear with the rambling, no particularly precise instructions. Bacon-wrapped Meatballs Ingredients: 1 lb ground beef, the leaner the better (def. no fattier than 85/15) 1/2 cup bread crumbs 1 large egg dried basil dried oregano crushed garlic bacon (at least 5 strips, I'll get to that) 1 Tblsp olive oil Start by seasoning the beef. This is important, do NOT SKIMP ON SEASONING. Go nuts. I dumped at least 3 Tblsp of basil in, a couple Tblsp of oregano, and the equivalent of about 6 or 7 cloves of crushed garlic (in the form of jarred crushed garlic that I swear by). Go ahead and add anythng else you might think is good, maybe some chili powder for spice, but the key is, go big. The meat's gotta have flavor, and lots of it. Mix those in thoroughly. Add the egg and bread crumbs, mix in well. Form into balls. I made 4, but they ended up cooking a little too slowly. You have a couple options. Either make them more patty-like so they'll cook faster, but then you'll probably need more than one strip of bacon to wrap all the way around (nothing wrong with that). Or shape them into 5, or even 6 smaller balls. That's probably the best option. Anyway, whichever you decide, wrap the balls with bacon. Sqeeze it on there so they stick. If I do this again, I might experiment with using a toothpick or something to hold it on, because that became an issue. Heat a wide skillet or a large wok to medium high. Add the oil and let it heat up. Turn the heat down a to just above medium and add the meatballs with the bacon ring horizontal (so the beef should be what's in contact with the pan). Cook slowly for about 7 minutes on each side. Now the tricky part, making sure the bacon gets cooked all the way through. If you're lucky, you'll be able to roll the meatballs so the bacon sides are down and you can just keep rotating until it gets cooked. However, if you can't, or the bacon doesn't stay on, that's no big deal. Just take the bacon off and cook it in the pan. The beef will have gotten the flavor already and will continue to cook in the bacon fat. Cook until the bacon and the meatballs are done (you don't want the bacon very crispy). Serve as desired. We had it with a brown gravy, egg noodles, and some steamed veggies. __________________ 'He who receives an idea from me, receives instruction himself without lessening mine; as he who lights his taper at mine, receives light without darkening me.' -TJ
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03-01-2005, 06:22 PM	#2
Motorboat Cruiser Cruiser of Motorboats Join Date: Jan 2005 Location: So Cal Posts: 3,665	I posted this on my livejournal recently... Please note: This dish works just fine without the scallops, if seafood aren't your thing. "Sinful Scallop Pasta" Ingredients 1 Pound Scallops (fresh or thawed) 1 Pound Fiorentine Pasta (Trader Joe's) or any tube shaped pasta 1 Medium shallot, minced 6 cloves of garlic, minced 1/2 cup of minced onion 2 med. portabello mushrooms, cut into strips 4 Tblsp. fresh chopped basil 1/2 tsp. each oregano and thyme 1 1/2 Cup white wine (I used a Sauvignon Blanc) 1/2 cup Olive Oil I Tblsp. white truffle induced olive oil (optional) 1 Tblspoon of butter (I actually used Smart Balance tonight though) Saute scallops in butter over high heat for 1 to 2 minutes until slightly browned, cover and set aside. Saute shallots, onion, and garlic in olive oil over high heat for 2-3 minutes Add mushrooms, oregano and thyme and continue to cook for about 2-3 minutes. Add white wine and a bit of salt and pepper and reduce over med-high heat (3 minutes?). Add scallops, basil, and truffle oil and simmer for final 2 minutes. Start pasta cooking about the same time that you add the mushrooms and both should be done about the same time. Mix pasta, scallops and sauce. Serve in pasta bowls with PLENTY of fresh grated Romano and fresh italian bread to sop up the sauce. Some of the factors to consider if anyone tries this are: 1) Don't burn the garlic! Watch it carefully. 2) Be careful with the cooking times. I have the misfortune of using an electric stove. Gas would probably alter some of the times, and be a heck of a lot easier. I curse electric stoves! 3) If presentation is important to you, gently scrape the bottoms of the portabello mushrooms with a spoon to remove the frilly stuff underneath. Otherwise, they can discolor things a bit. 4) Taste frequently and add salt / pepper accordingly. Last edited by Motorboat Cruiser : 03-01-2005 at 06:29 PM.
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03-01-2005, 07:18 PM	#3
€uroMeinke L'Hédoniste Join Date: Jan 2005 Location: A.S.C.O.T. Posts: 8,671	I think we need some cocktail recipes: This is a past and recent favorite: *The Bhura Peg* First take a cube of sugar and coat it with some Peychaud bitters (the original recipe calls for Angastura, but Peychaud works much better with the other ingrediants IMHO) Drop the sugar cube into a Chapagne Flute Pour in 1 oz Cognac (or Brandy) Fill the rest of the glass with Champagne (be carefull the sugar incresses the effervessence of the Champagne) Delightfully refreshing, swanky, and potent - drink with caution. __________________ I would believe only in a God that knows how to Dance. Friedrich Nietzsche
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