Text 1865, 86 rader
Skriven 2010-09-20 23:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: kids
============
-=> Quoting Sean Dennis to Jim Weller <=-

 JW> ... Kids are just complete little raging bastards.

 SD> I think my sister, who is raising 9-year-old twin girls and a
 SD> brand-new baby boy, would be inclined to agree with you.  While my wife
 SD> and I don't have children, we can "lease" our nieces for a day, spoil
 SD> them rotten then send them home to let their mother deal with the
 SD> carnage we've caused.

Just like I liked leasing my g'kids. I'm missing them now that they
have moved to Alberta even if they are complete little raging
bastards at times.

 SD> we rarely get to see Skye and Sophie (who live about
 SD> an hour's drive "up the mountain" from here)

Mine are 14 and 21 hours away. We going down there at Christmas but
it isn't the same as every week.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Curried Meatballs
Categories: Groundmeat, Indian, Curry
  Servings: 4

           Meatballs
      1 lb ground meat (pork; beef or
           veal)
    1/4 c  bread crumbs
    1/4 c  grated Parmesan cheese
      2 TB tamarind pulp*
      1 TB dried oregano
      1 ts fennel seeds
      1 ts crushed coriander seeds
      1 ts salt
      1    egg
      3 TB grape seed oil
           Sauce
      2 TB grape seed oil
      2 TB chopped fresh garlic
      1    green chile; minced
      3    bay leaves
      1 TB garam masala
      1 TB dried oregano
      1 ts turmeric
      1 pn salt
           freshly ground black pepper
      2 TB tamarind pulp
      4    tomatoes; chopped
      1 c  red wine

Combine the ground meat, bread crumbs, cheese, tamarind pulp,
oregano, fennel seeds, salt, and egg in a large bowl and mix well
with your hands to combine. Form the mixture into 2-inch meatballs
and set aside. Heat a large nonstick skillet over medium-high heat
and add the oil. Fry the meatballs on all sides until browned and
then reduce the heat to low and continue to cook until the meat is
cooked through, about 5 minutes. Keep the meatballs warm.

To make the sauce: Place a large skillet over medium-high heat and
add the oil and then the garlic and chile. Saute for one minute and
then add the bay leaves, garam masala, oregano, turmeric, salt, and
black pepper and toast for 10 seconds. Stir in the tamarind pulp and
then add the tomatoes and red wine and let simmer for about 20
minutes. Add the warm meatballs to the sauce and stir gently to coat
well with the sauce. Serve the meatballs with rice.

Recipe By: Bal Arneson

  From: Terry Pogue To: Foodwine        
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... Pets and kids are an entertainment medium.

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