Text 8944, 100 rader
Skriven 2008-06-14 14:48:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: Speidie Fest
====================
-=> MARK LEWIS wrote to JANIS KRACHT <=-

 JK> I remember Dale or someone (g) mentioning that tradition has it that
 JK> Friday night most folks would like to go out to a restaurant .. given
 JK> that the weekend of the picnic is also "The Speedie Fest" weekend I
 JK> think it'd be a good idea to reserve a spot for us at a restaurant in
 JK> Binghamton.

 ML> "The Speedie Fest"?? wot's 'at? ;)

Google is, indeed, your friend. http://www.spiediefest.com/ (takes a bit to
load even with DSL)

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braised Meatballs
 Categories: Beef, Pork, Sauces
      Yield: 6 servings
 
MMMMM-------------------------MEATBALLS------------------------------
      3 tb Extra virgin olive oil
      1 sm Onion; fine diced
      2 ts Minced garlic
  1 1/2 lb Lean ground beef
    1/2 lb Ground pork
    1/2 c  Panko breadcrumbs
    1/4 c  Grated Parmigiano-Reggiano
      1 lg Egg; lightly beaten
    1/4 c  Minced parsley
      2 ts Kosher salt
      1 ts Fresh ground black pepper

MMMMM---------------------------SAUCE--------------------------------
      1 sm Onion; fine diced
      8 oz Cremini mushrooms; sliced
      2 ts Minced garlic
    1/4 c  Dry, low tannin red wine
      2 c  Beef stock or broth
      1 tb Tomato paste
    1/2 c  Canned diced tomatoes;
           - including juice
    1/2 ts Chopped fresh thyme
    1/4 ts Chopped fresh rosemary
    1/2 ts Chopped fresh oregano
      1 tb Chopped fresh basil
      1 ts Dijon mustard
    1/2 ts Fresh ground black pepper
           Kosher salt
 
  Serve with Creamy Blue Cheese Polenta. You can form and
  sear the meatballs in advance, then finish cooking them in
  the sauce later. The sauce can also be made ahead, but add
  the herbs just before serving.
  
  For the meatballs: In a large pan with just enough oil to
  coat, saute onion until translucent, about 3 minutes. Add
  garlic and cook until fragrant, about 30 seconds more.
  Remove from pan and set aside.
  
  In a large bowl, combine ground beef and pork. Add bread
  crumbs, cheese, egg, parsley, sauteed onion and garlic
  mixture, salt and pepper. Mix thoroughly. Fry a little of
  the mixture, taste and add more salt, if necessary.
  
  Using a quarter measuring cup, scoop mixture out and roll
  each scoop into individual meatballs. You should end up
  with approximately 18 meatballs.
  
  In the same skillet used to saute onions, brown meatballs
  in olive oil over medium-high heat (approximately 8-10 min).
  Remove from the pan and set aside on paper towels.
  
  For the sauce: In the same pan used to brown the meatballs,
  add the onion and cook over medium-high heat until
  translucent. Add mushrooms and cook for about 3-5 minutes,
  using more olive oil if needed. Add garlic and cook until
  fragrant, about 30 seconds more.
  
  Add wine, beef stock, tomato paste and tomatoes. Stir to
  combine. Bring mixture to a boil. Reduce to a simmer, add
  meatballs and cover. Cook for 25 minutes or until done.
  Remove lid and add the herbs. Turn heat up to high and
  reduce cooking liquid by half.
  
  Remove from heat and stir in Dijon mustard. Add pepper and
  season to taste with salt.
  
  Serves 6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 08 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "...to boldly go where no mallard has gone before!" - Darkwing Duck
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