Greek meatballs with egg and lemon sauce

Ingredients

1 1/2 lbs ground lamb or beef
1 medium onion, minced
1 clove garlic, minced
2 tbsp minced parsley
1 tsp dried basil or mint
1/3 cup uncooked rice
1 tsp dried oregano

Salt and pepper to taste
3 eggs
chicken or beef stock
2 tbsp vegetable oil
1/4 cup lemon juice
minced parsley
cooked rice

How to prepare

Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper. Beat two of the egg whites until they froth and add them as well. Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg together until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. Makes four servings.

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Pomegranate salsa

Ingredients

1 large or 2 medium pomegranates (about 3/4 lb total)
1 large orange
1 tbsp chopped cilantro
1 green onion, thinly sliced
2 tbsp lime juice
1/4 tsp ground cumin
1-3 tsp minced seeded fresh jalapeno
salt to taste

How to prepare

Break pomegranate into large chunks. Immerse in bowl of water and break apart to release seeds. Discard membrane and skin. Drain seeds and pat dry. Cut peel and white membrane from orange. Holding fruit over a bowl, cut between inner membranes to free segments, adding them to bowl. Squeeze juice form membrane into bowl, discard membrane. Cut each segment into chunks. Add pomegranate and remaining ingredients. Serve or cover and chill overnight. Serve with grilled or broiled fish. Makes about 1 cup, serving 4 to 6.

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Drunken sauerkraut

Ingredients

3 lb kielbasa, cut into 3″ chunks
3 strips bacon, diced
1 cup chopped onion
2 lb sauerkraut, rinsed and drained 2 tbsp brown sugar
12 oz beer or apple cider
1 cup grated carrot

1/2 tsp caraway seed, optional

How to prepare

Combine all ingredients except kielbasa. Simmer, partially covered, on stove 1 hour or in crock pot all day. Add kielbasa last 1/2 hour on stove or last 1 hour in crock pot.

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Peas, bacon, and ricotta sauce for pasta

Ingredients

1 lb fresh, young peas unshelled weight, or 1/2 of a 10 oz package of tiny frozen peas, thawed
1/4 lb bacon, lean, slab bacon
Salt
1/4 lb fresh ricotta
1 tbsp butter
1/3 cup freshly grated parmigiano-reggiano cheese, plus additional cheese at table
Black pepper, ground fresh
1 lb pasta fusilli or rigatoni

How to prepare

1 if using fresh peas: shell them, discard the pods, rinse them in cold water, and cook them in a sm amount of simmering water until they are just tender the time varies greatly depending on the freshness and youth of the peas if using thawed frozen peas: begin the sauce at step 2
2 cut the bacon into short, narrow strips put it into a sm saut

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Red beans & rice with pickled pork

Ingredients

Pickled pork 888
1/2 cup whole mustard seed
1 tbsp celery seed 2 bay leaves
6 cloves garlic, chopped
1 tbsp kosher salt
12 peppercorns
2 tbsp tabasco

1 quart white vinegar
red beans 8888
1 lb red beans, soaked overnight
1 yellow onion, chopped
1 bunch green onion, chopped
7 cloves garlic, chopped
1/2 cup parsley, chopped

1 stalk celery, chopped
1 green pepper, chopped
1 bay leaf
1 tsp thyme
1 tbsp worcestershire sauce
2 tsp tabasco
1/2 cup tomato catsup
1 lb smoked sausage, thick sliced
1 lb pickled pork (see above), rinsed water to cover

How to prepare

To make pickled pork: combine the above and boil three minutes. Cool to room temperature. Add up to 2 lb of cubed pork butt, place in non-metallic bowl and refrigerate, covered, for three or more days.
To make red beans: combine above in a pot and cook covered on medium heat about 1-1/2 hours. Serve over rice.

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Szechwan broccoli

Ingredients

1 tbsp reduced-sodium soy sauce
1 tbsp rice or cider vinegar
1/2 tsp sugar
1 tbsp sesame seeds
2 tbsp vegetable oil
1/4 to 1/2 tbsp crushed red pepper
1/2 tsp peeled, minced ginger
2 cloves garlic, minced
5 cup coarsely chopped broccoli (about 1/2 bunch)

How to prepare

Combine soy sauce, rice vinegar, and sugar in a sm bowl, set aside heat a lg Skillet or wok over med heat add sesame seeds, cook 1 minute or until browned Remove seeds, and set aside add oil and next 3 ingredients to skillet, stir-fry 30 Seconds add broccoli, stir-fry 1 minute Add soy sauce mixture, stir well cover and cook 2 minutes or until broccoli is Crisp-tender sprinkle with sesame seeds

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Sausage And Cornbread Pie

Ingredients

1 lb bulk pork sausage
1 cup chopped onion
1 clove garlic, crushed
28 oz can tomatoes, undrained
4 oz can chopped green chiles
1 cup frozen whole kernel corn (undrained)
1 cup frozen whole kernel corn
1 tsp chili powder
1 cup yellow cornmeal
2/3 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp sugar
1 egg, beaten
2/3 cup milk
1/4 cup vegetable oil

How to prepare

Cook sausage, onion, and garlic in a lg skillet over med heat until meat is browned, stirring to crumble meat; drain. Add tomatoes, chiles, corn, and chili powder; simmer 20 min.. Spoon mixture into a lightly greased 8 square baking dish, and set aside. Combine cornmeal, flour, baking powder, salt and sugar in a med bowl, mixing well. Combine egg, milk, and oil in a sm bowl; add to dry ingredients, stirring just until moistened. Spread cornmeal mixture evenly over sausage mixture. Bake in 375

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Caribbean hot pepper sauce

Ingredients

1/4 to 1/3 lb small fresh hot red peppers
1/2 cup dry sherry
1/2 cup good brandy
1/2 cup strained fresh lime juice
1/2 tsp salt
1/4 tsp ground cayenne pepper, optional

How to prepare

Rinse and drain peppers; cut off and discard stems. Slice peppers roughly in a food processor. Chop peppers; gradually add sherry and brandy, continuing to run machine until it produces a rough puree. Add lime juice and salt; add ground hot red pepper if fresh peppers used are fairly mild. Scrape mixture into a clean, dry pint jar. Cover top with square of nylon net or two layers of cheesecloth held in place with band portion of canning lid. Set jar in warm spot and allow to ripen and swap flavors for two or three weeks, giving it a gentle shake now and then. Taste sauce and add more ground hot red pepper if needed. Pour sauce into processor and puree again, this time making as smooth as possible. Press sauce through a very fine-meshed sieve, then funnel into a bottle suitable for table use. Cap sauce tightly and store in refrigerator (hotness will keep longer) or cupboard. It separates somewhat as it stands, so shake it before use.

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Red potato salad

Ingredients

5 lbs. Red potatoes, cooked & peeled
1 dz hard boiled eggs, chopped
1 onion – chopped
1 jar vlasic dill pickles – chopped
1 tsp celery seed
4 oz sour cream
1 qt best foods mayonnaise
Salt & pepper to taste

How to prepare

Slice or cube cooked potatoes, add all ingredients and mix. Let cool in refrigerator for several hours before serving. It gets better the longer it sits. Use a huge bowl, it makes a lot!

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How to Cook Thai Spicy Minced Pork (Laab Moo) by Chef Dette (Odette Henriette Jacqmin)

http://www.youtube.com/v/GNKMarYVVKk?version=3&f=videos&app=youtube_gdata

How to Cook Thai Spicy Minced Pork (Laab Moo) by Chef Dette (Odette Henriette Jacqmin). I came up with this idea of cooking this dish coz a good friend of mine “Elaine” asked about it the other day.hope u guys enjoy it 🙂 My camera man and I almost choked ourselves to death because the smell was so strong, but worth it!

Follow this link:
How to Cook Thai Spicy Minced Pork (Laab Moo) by Chef Dette (Odette Henriette Jacqmin)

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