Text 9102, 80 rader
Skriven 2014-01-24 06:22:00 av DAVE DRUM (1:123/140)
Ärende: Chile 5236
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emeril's Garlic Meatball Po' Boys
 Categories: Sandwiches, Beef, Pork, Meatballs, Chilies
      Yield: 4 Servings
 
    1/2 lb Ground veal
    1/2 lb Ground beef chuck
    1/2 lb Ground pork
    1/2 c  Yellow onion; fine chopped
    1/2 ts Garlic; fine chopped
    1/4 c  Green onions; green part
           - only, fine chopped
      1 lg Egg
    1/4 c  Fine, dried bread crumbs
      1 tb Worcestershire sauce
  1 1/2 ts Salt
    3/4 tb Cayenne pepper
     16 sm Cloves garlic; peeled
    1/4 c  Bleached all-purpose flour
      1 ts Creole Seasoning
    1/4 c  Vegetable oil
      2 c  Yellow onion; thin sliced
     12 oz Bottle amber beer
      1 c  Water
      1 lg Loaf French bread; 26" - 28"
           - long
      6 tb Creole or whole grain
           - mustard
      6 tb Mayonnaise
    1/2 lb Provolone cheese; thin
           - sliced
 
  Emeril Lagasse cooked up this winning Garlic Meatball Po'
  Boys recipe for Good Morning America.
  
  In a large mixing bowl, combine the ground meats, chopped
  yellow onion, chopped garlic, green onions, egg, bread
  crumbs, Worcestershire, 1 teaspoon of the salt and 1/2
  teaspoon of the cayenne. Mix well with your hands and form
  into 16 meatballs. Insert a garlic clove in the center of
  each meatball and pinch the meat around it.
  
  Combine the flour and Creole seasoning in a shallow plate.
  Roll the meatballs evenly in the flour mixture, tapping off
  any excess. Reserve any remaining flour.
  
  In a large skillet, heat the oil over medium heat. Add the
  meatballs and brown evenly, using a spoon to turn them.
  Remove the meatballs from the pan and set aside. With a
  wooden spoon, scrape the bottom of the pan to loosen any
  brown bits. Stir in the reserved seasoned flour. Stir
  constantly for 3 to 4 minutes to make a dark brown roux. Add
  the sliced onions and season with the remaining 1/2 teaspoon
  salt and 1/4 teaspoon cayenne. Cook, stirring constantly,
  until the onions are slightly soft, about 2 minutes. Slowly
  pour in the beer and water and mix well. Bring to a boil and
  return the meatballs to the skillet. Reduce the heat to
  medium-low and simmer, uncovered, for about 1 hour, until
  the gravy is thick, turning and basting the meatballs with
  the pan gravy about every 15 minutes. Remove from the heat
  and skim off any fat that has risen to the surface.
  
  Cut the loaf of bread lengthwise in half. Spread one half
  with the mustard and the other half with the mayonnaise.
  Arrange the provolone on the bottom half of the bread,
  overlapping the slices, then arrange the meatballs on top of
  the cheese. Spoon the gravy over the meatballs Top with the
  remaining bred half, cut into 4 equal portions, and serve
  immediately.
  
  From: http://abcnews.go.com/GMA
  
  Uncle Dirty Dave's Archives
 
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