I wish I could take a cab down to the creek, and hang a disco ball from an old oak creek

I have delightful creole shrimp rolls with a dilly potato salad today. Louisiana Creole cuisine is a style of cooking originating in Louisiana, which blends French, Spanish, Portuguese, Italian, Native American, and African influences, as well as general Southern cuisine. It is similar to Cajun cuisine in ingredients (such as the holy trinity onions, bell peppers, celery), but the important distinction is that Cajun cuisine arose from the more rustic, provincial French cooking adapted by the Acadians to Louisiana ingredients, whereas the cooking of the Louisiana Creoles tended more toward classical European styles adapted to local foods. Broadly speaking, the French influence in Cajun cuisine is descended from various French Provincial cuisines of the peasantry, while Creole cuisine evolved in the homes of well-to-do aristocrats, or those who imitated their lifestyle. Although the Creole cuisine is closely identified with New Orleans culture today, much of it evolved in the country plantation estates so beloved of the Pre-Civil War Creoles.

I added grilled corn to these rolls, and the sweetness from the corn complimented the charred shrimp beautifully. The potato salad brings a tangy bite to this meal. With the warm rolls and warm potato salad this makes an ideal meal for the first cool fall evenings. These are both portable, and would make lovely additions to an autumn picnic.

Creole Shrimp Rolls

1/2 pound jumbo shrimp, peeled and deveined

1 Tbs. extra-virgin olive oil

1 Tbs. fresh lemon juice

1 tsp creole seasoning

1 small jalapeno pepper, minced

2 ears fresh corn

1 Tbs. butter

6 new potatoes, diced

1 stalk celery

1/4 cup chopped dill pickles

1 Tbs. freshly minced dill

2 Tbs. extra-virgin olive oil

1 Tbs. white balsamic vinegar

Salt and pepper

Romaine lettuce

1/4 cup halved cherry tomatoes

2 hoagie rolls, split, brushed with oil and grilled

In a medium bowl, whisk the oil, lemon juice, creole seasoning, minced jalapeno and pinch of salt. Toss with the shrimp and let sit for 10 minutes.

Brush the corn with the butter and salt; grill (indoors or outdoors) until nice and charred on all sides, about 10 minutes. Slice the kernels from the ears.

Back on the grill, arrange the shrimp in a single layer. Grill until you see pretty grill marks on both sides and is cooked through.

Arrange the lettuce leaves in the grilled hoagies. Top with shrimp, corn and tomatoes.

Serve with potato salad! Just boil the potatoes in salted water until tender. Then transfer to a bowl and add 2 Tbs. olive oil, vinegar, the pickles, dill, celery and salt and pepper. Toss, toss. Done!

Until tomorrow...Peace.

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It's a living thing, what a terrible thing to lose...

One of my first blog posts was the traditional banh mi sandwich. I have revisited this delight today in a different form. Actually, banh mi is a Vietnamese term for all kinds of bread. Bread, or more specifically the baguette, was introduced by the French during its colonial period. The bread most commonly found in Vietnam is a single serving baguette; therefore the term banh mi is synonymous with this type of bread. The banh mi is usually more airy than its western counterpart, so as a result, has a thinner crust. In the western hemisphere, especially in areas with substantial Vietnamese expatriate communities, the term is used to refer to a type of meat-filled sandwich on banh mi bread, found in Vietnamese bakeries. Typical fillings include steamed, pan-roasted or oven-roasted seasoned pork belly, Vietnamese sausage, grilled pork, grilled pork patties, spreadable pork liver pate, grilled chicken, soft pork meatballs in tomato sauce. Accompanying vegetables typically include fresh cucumber slices, generous amounts of cilantro, and pickled carrots and daikon in shredded form. Common condiments include spicy chili sauce, sliced chilis, and mayonnaise. I wanted to take all these intense flavors and make a cool refreshing summer sandwich, so I set out to recreate all this goodness in a chicken salad banh mi. It in fact turned out just as delicious as the original. You can cater the heat to your liking, but this is supposed to be a spicy sandwich. This salad keeps nicely in the fridge for a few days. If you have extra pickled veggies they are good on just about anything or simply on their own. This would serve as an ideal summer evening dinner.  

Chicken Salad Banh Mi Sandwiches

Ingredients

1 teaspoon sriracha sauce (or more if you like)

1/2 cup mayonnaise

2 tablespoons sour cream

1 tablespoon lime juice

1 teaspoon soy sauce

2 teaspoon grated fresh ginger

1 garlic clove, minced

1/2 teaspoon salt

4 cups chopped chicken breast

3/4 to 1 cup pickled carrots and radishes (recipe follows)

1/2 cucumber, seeded and diced (slice the second half for sandwiches)

1 green onion, finely sliced

1/4 cup + 2 tablespoons (for sandwich topping) finely chopped fresh cilantro

1 tablespoon finely chopped fresh mint

1 jalapeno, diced (remove ribs and seeds for less heat)

baguettes

Instructions

In a small bowl, whisk together the Sriracha sauce, mayonnaise, light sour cream, soy sauce, and lime juice. Whisk in the ginger, garlic and salt - set aside.

In a large bowl, combine remaining ingredients (minus pickled veggies).

Pour dressing over the salad and stir until evenly mixed.

Refrigerate for 30 minutes before serving to allow flavors to blend.

Place salad on bread with sliced cucumbers, pickled veggies and cilantro.

Pickled Veggies

3/4 cup shredded carrots

3/4 cup shredded radishes

3/4 cup water

1/4 cup rice vinegar

2 tablespoons sugar

2 teaspoons salt

Instructions

In a small saucepan, combine water, vinegar, sugar and salt.

Heat and stir until combined.

Remove from heat and allow to cool completely before pouring over veggies.

Let them pickle overnight or longer for best results.

Until tomorrow…Peace.

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Faces look ugly when you're alone...

Imagine, if you will, you wake up in the morning and step out you door early in the morning. Everything is damp and fragrant, and vividly glowing green. The ferns and grass and weeds are sweet and sharp, lemony and herbaceous. The smell of wet earth mingles with the smokiness from a nearby chimney puffing. That’s what this soup is like! Except that it’s vividly pink, not green. The sweet earthiness of the beets, the smokiness of Spanish paprika, and the fresh green aromatic tarragon are lovely together. The carrots and tomatoes add a creaminess, that lends a helping hand to temper the strong beet flavor. I served  this with feta cheese toasts that had been liberally peppered. They contributed a nice contrast to the sweetness of the soup.

Beet,Carrot, and Tomato Soup 

2 T olive oil

1 shallot, finely chopped

1 clove garlic, minced

1 cup carrots, cut into bite sized pieces

2 large tomatoes diced

1 1/2 cup beets diced (about 1/3 in pieces)

1 t thyme

1 t basil

1/2 t fennel seeds, crushed or chopped

1 t smoked paprika

1 T fresh tarragon

1/4 cup white grape juice

1 t balsamic vinegar

salt & plenty of pepper

Warm the olive oil in a large soup pot. Add the shallot. Cook till it’s just soft and turning brown. Add the garlic, fennel, thyme and basil. Cook for a few minutes. Add the carrots and beets, stir to coat, and cook until the carrots starts to soften and brown. Add the grape juice, paprika, salt and tarragon. Cook for a few minutes, until the juice is reduced and syrupy. Add tomatoes and water to cover by about 1/2 an inch (for me it was 3 cups of water, but it will depend on the volume of your veg.) Bring to a boil, reduce heat and simmer for about 20 minutes until the beets and carrots are quite soft. Add the balsamic (and a tablespoon of butter, if you’re not interested in keeping it vegan). Puree carefully in small batches till it’s smooth and creamy. Taste for salt and add plenty of freshly ground pepper.

I ate this sandwich with my soup, and thought I would share the idea. It is a simple grilled cheese (fontina and goat), roasted red peppers, drizzle of balsamic, salt and pepper, finished with fresh basil. The cheese and smokey peppers complimented the bold beet soup perfectly.

Until tomorrow...Peace.

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It's been a long road to here...

The spread I am providing you with today is truly versatile. It is similar in texture to hummus, but contains cashews, walnuts, and soy milk...SO healthy!!! So far my favorite use for this is on whole greain bagels with a bounty of toppings. These alone would be a lovely sunday brunch, as you could assemble a fun topping bar. I have also included a recipe for pea soup and this pairing is a perfect summer lunch on a patio. The pea soup is highlighted by the brightness of fresh ginger, and I chose to serve the soup cold so that all the flavors were given the opportunity to shine. A dollop of Greek yogurt adds an ever so slight amount of tang desired.

Lemon Pepper Cashew Walnut Spread

makes about 2 cups - you will have leftovers!

1 cup raw cashews

1 cup raw walnuts

3/4 cup soy milk 

1/2 juicy lemon plus a pinch of zest

4-7 generous dashes of fine black pepper and 2-3 pinches of salt

Also grab:

slices of tomato and onion, herb salad mix, bagels (of course), fine black pepper - garnish: slices of lemon (from the other half)

optional but lovely:

sliced avocado, sprouts, sliced white peaches, sliced apple, chopped garden herbs, edible flowers

Directions:

Soak your raw cashews in salted water until tender.

Drain and rinse the soaked cashews. Add them to a blender or food processor. Also add: lemon, soy milk and half the walnuts. 

Blend from low to high for a few minutes until the mixture becomes smooth. Salt and pepper to taste. Add in more walnuts as needed to achieve a hummus-like consistency. Blend until nice and smooth.

Do a taste test and add more spices and salt as desired. If you are serving the spread within a few minutes - place it in the freezer to chill and thicken up a bit. If serving later - just place in the fridge - covered - until needed.

Bagels! Toast them. Add the spread. Then tomato, onion, greens and pepper on top. Garnish with lemon zest or lemon slices.

I served my bagels alongside a light herb salad and a small bowl of pea soup for some added protein.

Pea and Ginger Soup
EVOO 1 T
Yellow onions 1/2 C diced
Garlic 2 cloves grated
Ginger root 1 T peeled and grated
Veg Stock 3 C
Fresh hulled peas 4 C
Fresh mint 2T minced
Salt and Pepper to taste
Plain Greek yogurt and fresh chives for garnish

Instructions:

Heat oil in large saucepan. Add onion, garlic, and ginger, and saute until soft. Be careful not to brown. Add stock and peas; bring to a boil. Reduce heat and simmer, covered, until peas are tender, about 7 minutes. Using an immersion blender (or transfer to a blender), blend until desired thickness is reached. Stir in mint. Add salt and pepper to taste. Serve warm with a dollop of yogourt and a garnish of fresh chives, or serve chilled.

Until tomorrow...Peace.

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Take my hand and we'll make it - I swear...

A simple summer meal today, tuna sliders with a poppy seed slaw followed by vanilla custard popsicles for dessert. Canned tuna has so many uses, I prefer Italian tuna packed in olive oil (I think the quality is higher). These tuna patties are packed with flavor and have a crispy outside from the panko crust. The poppy seed slaw that tops the sliders carries bright and light flavors from Dijon, lime, and fresh parsley. These are simple, and come together quickly. The patties are moist and do not need much more than the slaw, but you could put a little mayo on the buns if desired (even add in some capers and lemon juice for a tarter taste). I have also included another addition to my popsicle experiments, this time vanilla bean custard. These were sweet, creamy, and delicious a perfect followup to the tuna sliders. 

poppy seed slaw

1 small red cabbage, shredded

1 1/2 tablespoons (raw) sugar

sea salt

1 tablespoon poppy seeds

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 fresh lime, juiced

freshly ground black pepper

1/4 cup minced fresh parsley

Toss the shredded red cabbage, 1 tablespoon of sugar, and 1/2 teaspoon of sea salt in a large bowl. Cover and refrigerate for 30 minutes, allowing it to brine.

Combine the poppy seeds, mayonnaise, Dijon mustard, lime juice, 1/2 tablespoon sugar, 1/4 teaspoon of sea salt, and lots of freshly ground black pepper in a jar. Close the jar and shake until it’s well mixed (or stir well if you can’t find the lid). Pour the dressing over the slaw and add parsley. Toss everything to combine. Keep slaw in the fridge until the tuna patties are ready.

crispy tuna sliders

1 tablespoon extra-virgin olive oil

1 garlic clove, minced

1 fresh red chile pepper, minced

1 rib celery, minced

1/4 teaspoon cayenne pepper

1 egg

1 tablespoon heavy cream

1 tablespoon Dijon mustard

3 green onions, finely sliced

1/4 cup of minced fresh parsley

4 cans of tuna ( I used Italian tuna packed in olive oil), drained

1/3 cup panko breadcrumbs

2 tablespoons all-purpose flour

canola oil

8 slider buns

Heat the olive oil in a large pan over medium heat. Add the garlic, red chile pepper, rib of celery, cayenne pepper, 1/4 teaspoon of salt, and freshly ground black pepper to taste. Cook for 3 minutes, stirring frequently so the garlic won’t burn. Take the pan off the heat and let the garlic mixture cool for about 10 minutes.

Whisk together the egg, cream, Dijon mustard, green onions, 1/4 cup of fresh parsley, the garlic mixture, and a pinch each of sea salt and black pepper in a large bowl. Fold in the tuna and breadcrumbs.

Lightly flour your hands and shape about 1/4 cup of tuna mixture into a patty. Repeat with the rest of the tuna mixture. Dredge the patties in flour before putting them in the freezer for 10 minutes to firm up.

Heat 1/2 inch of oil over medium-high heat in a large pan, and fry the tuna patties for 3 to 5 minutes or until golden brown. Drain the patties on paper towels.

Place each tuna patty on a slider bun and top with slaw to serve.

Note: I halved this recipe, using a whole egg and 1 fat garlic clove for the tuna patty mixture, and everything turned out deliciously. Regular breadcrumbs instead of panko would work, too.

Vanilla Bean Frozen Custard Pops

2 cups  whole milk, divided 

1 1/2 Tbsp cornstarch

1 large egg plus 3 large egg yolks

3/4 cup sugar

pinch of salt

1/2 vanilla bean, split in half lengthwise

In a heavy saucepan, combine 1 1/2 cups milk and the cornstarch.  Bring to a boil over med-high heat and cook, stirring occasionally, until the mixture has thickened, ~ 7 to 10 minutes.  Meanwhile, in a bowl, whisk together the last 1/2 cup of milk, the whole egg and the yolks, sugar and salt.  Using a knife, scrape the seeds from the vanilla bean halves into the bowl and then add the halves.  Stirring constantly, add the egg mixture to the thickened milk mixture.  Cook, whisking constantly, over med-high heat until the mixture returns to a boil.  Remove from heat.

Pour the custard through a sieve into a bowl, then cool over an ice bath.

If using conventional ice pop molds, divide the mixture among the molds.  Cover and freeze until solid, at least 6 hours and up to 3 days.  If using sticks, insert them into the molds when they are part frozen, about 1 hour.  Then continue to freeze until solid, about 5 more hours.

Until tomorrow...Peace.

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Emancipate yourselves from mental slavery. None but ourselves can free our minds...

I am forever trying to jazz up a plain boneless skinless chicken breast. I cherish them because they are a nice lean source of protein, but so often they come across as dry and boring. I have today, a very simple grilled chicken sandwich, with the highlight being grilled pineapple. I think grilled fruit on a sandwich is perfect for a summer cookout. I marinated the chicken in pineapple juice, soy sauce, brown sugar, and Dijon mustard. It is an excellent marinade considering you achieve a salty flavor through the soy, sweetness from the sugar and pineapple juice, in addition to a clever bite from the Dijon. I also mixed mayo with a little Sriracha as the base spread for the sandwich. A sharp dill pickle is a pleasant accompaniment along with grilled potato wedges. I encourage you to add this recipe to your summer rotation for grilled chicken.  

Ingredients

1 large boneless, skinless chicken breast

1 small can of pineapple rings, 4 slices

1 Tbsp soy sauce

1 Tbsp brown sugar

1 Tbsp Dijon mustard
3 T mayonnaise
1 T Sriracha

2 hamburger buns or Kaiser rolls

2 slices of Swiss cheese

Pound out the chicken breast and cut into two pieces.  Combine the juice from the pineapple can, soy sauce, brown sugar, and mustard. Marinate the chicken for 4 hours or overnight in the juice mixture. I preferred the overnight marinade best. Grill the chicken for 15 minutes, flipping once halfway through. Add the cheese to the chicken when there is 3 minutes remaining. At this time I also placed the buns face down on the grill. While the chicken is grilling, add the pineapple rings halfway through, turning once. Combine mayo and Sriracha, spread on the grilled buns. Place chicken and pineapple, enjoy!

** This makes 2 good sized sandwiches, but may easily be adjusted for more. If you are making 4 or more sandwiches, I would use fresh pineapple if it looks good, and then just get a can of pineapple juice for the marinade. 

Until tomorrow...Peace.

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Listen to the music of the moment people, dance and sing...

This Fourth of July I wanted to prepare something slightly more special than the typical hamburgers and hot dogs (not that there is anything wrong with those delicious bites). I have been contemplating the idea, and simply could not make a decision... until I was gifted with two large live lobsters. Not knowing our schedule for the day I went ahead and cooked them yesterday, and removed all the meat from the shells. Today I settled on lobster rolls (this was a portable decision for a picnic to the beach fireworks), only I made a vinaigrette instead of the traditional mayonnaise. I kept the ingredients very simple as I hoped for the focus to stay on the sweet lobster. The lobster went on garlic butter grilled hot dog buns. Simple, decadent, and mouthwatering. Grilled corn on the cob with jalapeno lime butter (yes, I had to sneak spice in somewhere) was the side dish for this holiday meal. The two lobsters (they were big guys) gave us enough for four fully packed rolls.

Ingredients:

2 live lobsters ( or more for more rolls, this could serve 3 or 2 hungry people)

3 T fresh lemon juice

1/3 C extra-virgin olive oil

1/3 C thinly sliced scallions

1/4 C finely chopped peeled celery

1/4 C chopped flat-leaf parsley

1/2 stick unsalted butter

3 garlic cloves, smashed

4 hot dog buns, preferably top-split

lemon wedges

Directions:

Prepare grill for direct-heat cooking over medium-high heat. 

Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8-9 min from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled.  Remove meat from claws, joints, and tails. ( I saved the shells and all extras to make stock!!) Coarsely chop meat.

Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, and parsley, then add lobster and gently toss. Season with salt.

Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon.

Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute.

Fill buns with lobster.

1 jalapeno pepper

Cooking spray 

7  t unsalted butter, softened

1 t grated lime rind

2 t honey

1/4 t salt

6 ears shucked corn

Preheat grill to medium-high heat.Place jalapeno on grill rack coated with cooking spray; cover and grill for 10 minutes or until blackened and charred, turning occasionally.

Place jalapeno in a small  bag, and fold tightly to seal. Let stand for 5 minutes. Peel and discard skins; cut jalapeno in half lengthwise. Discard stem, seeds, and membranes. Finely chop jalapeno. Combine jalapeño, butter, lime rind, honey, and salt in a small bowl; stir well.

Place corn on grill rack. Cover and grill for 10 minutes or until lightly charred, turning occasionally. Place corn on serving plate; brush with jalapeno butter.

Until tomorrow...Peace.

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So let's set the world on fire...

Arepas, is a dish made of ground corn dough or cooked flour, popular in Colombia, and Venezuela. Arepa flour is specially prepared (cooked in water, then dried) for making arepas and other maize dough-based dishes. Both Colombians and Venezuelans view the arepa as a traditional national food. It has a long tradition in both countries, with local recipes that are delicious and varied. I have been intrigued by the idea of these for some time now, but have had trouble finding the cornmeal. (PAN is really the only brand I have found that is locally sold in markets specializing in South American cuisine). I will give Guy Fieri credit for my introduction. They are widely popular as a street food in their native countries, but have recently been making a show in some larger US cities. I chose to keep them as authentic as possible, and was glad that I had done so. One I stuffed with spicy chorizo, peppers, and cheese. The other fried plantains ( If you have never tried this it is an absolute must), avocado, and cheese. All were served with a side of Cholula hot sauce. I can clearly see the appeal of these pockets, they are absolutely delicious. They are also often filled with eggs. They are super fun, and a must for a summer gathering.

Ingredients:

2 cups harina PAN (pre-cooked cornmeal)

2 ½ cups hot water

3 tablespoon vegetable oil, plus extra for brushing and cooking

¾ teaspoon salt

Place the PAN, water, oil, and salt in a mixing bowl and stir until the mixture just comes together.

Cover with a damp towel and allow to rest for 15 to 20 minutes.

After the dough has rested, mix it with your hands to remove any lumps.

Taking a small amount (about 1/3 cup) of the dough, form a flat and round disc, even in thickness.

Brush each side of the disc with a small amount of vegetable oil and place onto a sheet pan lined with parchment paper.

Place a cast iron skillet (or some sort of heavy bottom skillet) over medium-high heat and brush with a small amount of vegetable oil.

Once the skillet is hot, place a few arepas onto the surface, making sure not to overcrowd, and cook for 7 to 10 minutes on each side, until they are golden brown on each side and make a hollow sound when lightly tapped (turn the heat down to medium if the pan gets too hot).

Remove them from the heat and repeat with the remaining discs (you can store the cooked arepas, on a prepared sheet pan, in a warm oven while you cook the remaining batches).

To assemble: Open the arepas down the side to create pocket and fill with desired ingredients.

My first listed arapa is filled with grilled chorizo, queso blanco (any mild cheese would work), jalapenos, and sauteed onions.

My second arepa is filled with sliced avocado, fried plantaines, and queso guayanas (I was trying to make these authentic as possible, but you could substitute feta or mozz)

Heat about 1/2 inch vegetable oil in a large saute pan set over medium-high heat. Fry the plantain slices until golden brown on both sides. About 5 minutes.Set aside on a paper towel lined plate to dry.

Until tomorrow...Peace.

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There's a place a Gemini Dream...

Back again with my love for the sandwich. I was once told..." Don't eat a po'boy it will kill you". I am not compliant when it comes to food dictation therefore I went ahead and ate one in New Orleans, I was sold (and needless to say I am still alive). My version is not the typical, as it is not fried shrimp. I love all things buffalo flavored so I chose to attempt a buffalo style po'boy...BIG HIT. This was actually easier than frying the shrimp, and there was much more flavor. This po'boy would be a wonderful addition to any summer party...in fact your guests may not want to leave. 

1 lb deveined shrimp

1/3 C hot sauce (of your choice)

4 large hoagie rolls, sub rolls or French bread

1-2 T olive oil for drizzling

1/4 t onion powder

1/4 t garlic powder

1-2 C baby arugula for dressing

1/2 C chopped celery

1 C fresh tomatoes, chopped (about 1 medium tomato)

1-2 T fresh parsley, chopped

Blue cheese crumbles for topping

Blue cheese dressing

Salt and Pepper to taste

If using skewers, soak skewers in water for 30 minutes to prevent them from burning.

Preheat grill on medium-high heat. Spray with non stick grill cooking spray to prevent sticking.

Place shrimp on skewers and brush with hot sauce or toss with sauce if using a grill basket, reserving about 2 tablespoons.

Slice rolls, drizzle with olive oil and sprinkle with onion powder and garlic powder. Set aside.

Grill shrimp until cooked, about 4-5 minutes per side.

Remove shrimp from skewers or basket and place in bowl. Toss with reserved sauce.

Reduce heat to low, place rolls cut side down on grill and toast for just 1-2 minutes until lightly toasted.

Spread a little blue cheese dressing on toasted rolls. Dress with baby arugula, topped with shrimp, celery, tomatoes. Garnish with blue cheese crumbles and chopped parsley.

If you don't like blue cheese, you can substitute for a light ranch or ranch dressing.

Until tomorrow...Peace.

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This is not a drive by...

The meatball sub, a timeless classic. Often this sandwich is associated with Italian flavors, and smothered in marinara with sauted peppers and onions. As you can imagine we are Rays (baseball) fans in this region so for the game the other night I made mini meatballs (as I used mini baguettes) and enhanced them with the flavors of cumin, coriander, and paprika. I also added ricotta to guarantee a moist meatball. The real star in this sandwich is the roasted tomato and pepper relish. The sweetness from the roasted veggies is countered by the acidity of the vinegar that marries perfectly with the flavored beef. I believe once you try this you will not return to the typical meatball hoagie. For a side I made baked sweet potato and carrot fries seasoned with fresh herbs and a garlic aioli for dipping (the aioli is easy to prepare and is a great addition I would not reccomend skipping this). These are sure to be a hit at your next gameday event. 

1 lb lean ground beef

1 red onion, finely chopped

2 garlic cloves, finely chopped

1 piece of bread (soaked in milk then lightly squeezed)

1/2 cup chopped parsley

1/2 cup fresh ricotta cheese

1 t smoked paprika

1 t ground coriander

1 t ground cumin

dash of cayenne

1 t salt

pepper to taste

fresh rolls, I used mini baguettes

sliced mozzarella

Sautee the red onion and garlic in a bit of olive oil, until soft and translucent. When cooked, remove from the pan and set aside.

In a large bowl, combine the beef, cooked onions, bread, parsley, ricotta, spices, salt & pepper and mix well.

With wet hands, form golf ball-sized meatballs and place on a tray lined with foil. When all the meatballs have been formed, place the tray in the fridge and allow the meatballs to rest for 20-30 minutes.

Pre-heat the oven to 400°c.

Place the chilled meatballs on a greased baking tray and place in the oven. Bake for 15-20 minutes until the meatballs are cooked through but still juicy.

To serve, cut the rolls open, but not all the way through. Place the sliced cheese on the bread followed by a few meatballs, warm in the oven for a moment to melt the cheese. Spoon over the tomato relish.

Tomato Pepper Relish

2  red peppers

1 hot wax pepper

4 medium sized tomatoes

2 cloves garlic

salt

1 T chopped fresh parsley

1 T chopped fresh chives

1 T vinegar (I used cider)

2 T oil

Wash the peppers and tomatoes and roast them whole in a preheated oven (375) for around 40 minutes. Leave them to cool enough to be peeled (if you leave them in a bowl covered with clingwrap, they'll be easier to peel). Remove the stalks and seeds and peel the vegetables. Chop them up roughly, add finely chopped garlic, parsley and chives. Season to taste, add oil and vinegar.

Baked Carrot and Sweet Potato Fries Recipe

1 sweet potato, washed and cut into 1/2 inch wide strips3-4 carrots, washed and cut into 1/2 inch wide stripsolive oil1 T chopped fresh rosemary

1 T chopped fresh thyme
salt and pepper to taste 

Preheat oven at 400°F. On a large baking sheet, toss carrots and sweet potatoes with olive oil, chopped herbs, salt and pepper.

Arrange in a single layer and make sure to flip the fries over two or three times to brown evenly. Bake for about 40 minutes, or until golden brown and crisp. Serve with garlic aioli (recipe below).

1 cup oil (use a combination of olive oil and neutral tasting oil like canola)2 egg yolks1 T fresh squeezed lemon juice1 T garlic, chopped (adjust amount to taste)salt & pepper, to taste

Make sure ingredients are at room temperature before starting to mix. Add oil, egg yolks and lemon juice into a blending container. Place hand blender (a food processor would also work) at the bottom of the container and turn on. Within seconds you will see the mayonnaise start to form at the bottom. It will begin to emulsify and become thick. Once your mixture feels like real mayo, add the chopped garlic, salt and pepper. Mix well and enjoy. Keep in an airtight container in the fridge and consume over the next few days (make sure to use the freshest, high-quality eggs available).

Until tomorrow...Peace.

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