Meat Balls in Tomato Sauce

INGREDIENTS

Meat Balls

1 ½ lb(s) of lean ground beef

½ cup bread crumbs (125 ml)

1 tsp fresh oregano, chopped (5 ml)

1 medium, egg, whisked

2 clove of garlic, crushed

1 tsp chili flakes (5 ml)

Coarse salt and pepper, to taste

Sauce

1 medium onion, chopped

2 clove garlic, minced

1 stalks of celery, chopped

1 medium carrot, chopped

2 Tbsp fresh parsley, chopped (30 ml)

2 Tbsp fresh sage, chopped (30 ml)

1 tsp fresh rosemary, chopped (5 ml)

12 oz extra lean ground meat

1 Tbsp olive oil (15 ml)

½ cup red wine (125 ml)

1 cup of vegetable or chicken broth (250 ml)

2 5 ½ oz cans of tomato paste

3 cup of canned tomatoes, chopped (750 ml)

DIRECTIONS

Meat Balls

1. In a glass mixing bowl combine all the ingredients listed for meatballs; ground beef, bread crumbs, oregano, whisked egg, garlic, chili flakes and salt and pepper to taste and blend until all ingredients are completely mixed. Form balls by taking a couple of tablespoons of the mixture and rolling it around between the palm of your hands until a ball forms. Flatten the ball slightly and place on a non-stick baking pan and continue to do the same with the rest of the mixture.

Sauce

1. In a heavy bottom cooking pot add all olive oil, vegetables, herbs and meat and cook over medium heat for 10 minutes until vegetables are tender, stirring continuously to allow even cooking. When vegetables are tender add wine, tomato paste, canned tomatoes, vegetable or chicken broth, meat balls and salt and pepper to taste and allow mixture to simmer covered over low to medium heat for an additional 30 minutes.

ROASTED POTATOES WITH PAPRIKA MAYO

 Roasted Potatoes with Paprika Mayo

INGREDIENTS

Kosher salt and freshly ground black pepper

2 lb(s) red potatoes, cut into 1/2" cubes

2 Tbsp unsalted butter, melted

1 cup mayonnaise

¼ cup white vinegar

1 Tbsp paprika

2 tsp sugar

1 ½ shallots, finely chopped

Chopped chives, for garnish

DIRECTIONS

1. Preheat the oven to 450ºF.

2. Bring a large pot of heavily salted water to a boil (I use about 3 tablespoons salt). Add the potatoes and cook until slightly tender, 6 minutes. Drain and pat dry.

3. Scatter the potatoes on a baking sheet and season with salt and pepper. Drizzle with the melted butter and toss to coat using tongs. Roast until dark brown and crispy, 30 to 45 minutes, tossing halfway through.

4. Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, paprika, sugar and shallots.

5. When the potatoes are done roasting, toss them with half of the paprika mayonnaise (save the rest for dipping or another use). Taste and adjust the seasonings as needed. Top with chives and enjoy!

Purple Potato Salad

Purple Potato Salad

INGREDIENTS

2 lb(s) purple-skinned fingerling potatoes, quartered lengthwise

1 head garlic, halved crosswise

1 pinch red pepper flakes

5 Tbsp apple cider vinegar

Kosher salt

1 red onion, halved and thinly sliced

1 tsp sugar

½ cup mayonnaise

4 Tbsp sour cream

⅓ cup horseradish, drained

2 stalks celery, thinly sliced

4 half-sour dill pickles, diced

3 Tbsp chopped fresh dill

2 Tbsp chopped fresh parsley

Freshly ground pepper

DIRECTIONS

1. Combine the potatoes, garlic, red pepper flakes, 1 tablespoon vinegar and 1 tablespoon salt in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then simmer, uncovered, until the potatoes are tender but not mushy, 7 to 10 minutes. Add the onion and cook until almost tender, about 1 more minute. Drain, discarding the garlic. Let the potatoes cool.

2. Whisk the remaining 4 tablespoons vinegar, the sugar and 1 teaspoon salt in a large bowl. Mix in the mayonnaise, sour cream and horseradish. Add the celery and pickles, then gently fold in the potatoes and chopped herbs. Season with salt and pepper. Cover and refrigerate until serving.

SOURCE AND CREDITS

Photograph by Rick Lew

Recipe courtesy Duff Goldman for Food Network Magazine

See more: Salad, Lunch, Dinner, Potatoes, Side

Smoked Crispy Chicken Drums with Maple Butter Hot Sauce

 Smoked Crispy Chicken Drums with Maple Butter Hot Sauce
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INGREDIENTS

½ cup kosher salt

½ cup sugar

2 qts water

8 chicken drumsticks

¼ cup vegetable oil

1 Tbsp cornstarch

½ stick salted butter

¼ cup hot sauce

¼ cup maple syrup

DIRECTIONS

1. Mix together the salt, sugar and water in a large bowl until dissolved. Submerge the chicken in the brine and place in the fridge for 1 to 2 hours.

2. Remove the chicken from the brine, pat dry with paper towels and brush with 2 tablespoons of the vegetable oil.

3. Set up a grill with a smoker box filled with wood chips and preheat one side of the grill to high. Once smoking, lower the temperature to medium and place the chicken on the cooler side of the grill. Cover the grill and cook for 1 to 1 1/2 hours, turning each drumstick a few times. Cook until the internal temperature registers 165ºF on an instant-read thermometer. Remove the chicken from the grill.

4. Mix together the cornstarch and remaining 2 tablespoons vegetable oil until dissolved. Brush the exterior of the chicken with the mixture.

5. Place the chicken back on the hot side of the grill and cook, turning, until the skin is crispy on all sides.

6. Melt the butter, hot sauce and maple syrup in a small pot over low heat (or in the microwave). Whisk until fully blended, and then pour over the chicken before serving

Baked Dijon Salmon