Text 27535, 132 rader
Skriven 2015-05-29 15:39:18 av Janis Kracht (1:261/38.0)
  Kommentar till text 27422 av Dave Drum (1:18/200.0)
Ärende: Meatballs was:Cookbooks
===============================
Hi Dave,

>> on a somewhat decent centerisle a while back, but it's not
>> like my superbly nice center island in Windsor Lol.. darn
>> that was a perfect work surface. Hmm.. maybe if we rip out
>> this kitchen and start all over? Lol :)

> All it costs is $$$$$$$$$$$

Yeah.. tell me about it.. we have to get some repair work done on the back
section of the house's roof already... we just frikin' bought this house 2+
years ago :( It's probably not a big job, but it did cause a problem in the
kitchen ceiling where plaster started cracking, etc.  Oh well.. we'll get that
done and maybe talk to the contractor about some stuff in the kitchen.. can't
hurt to ask what he'd charge.  "Can you just eh, rip all this crap out??" :) 
Then we'd have A BIG KITCHEN hehe.. and room for another marble top center
island.  Hmm.. I still have a box of those Italian Marble tiles as well, I'll
have to count them now (g).

>>> Title: Swiss Chicken Casserole (Crock Pot)
>>> Categories: Poultry, Cheese, Soups, Dairy

>> And next time I make it I will double down on the stuffing mix and butter.

>> I can understand that one.. being a lover of most stuffings :)

>It's either that or cook up some spuds.

Sometimes if I'm in the mood with a stove top chicken casserole type, I'll make
some dumpling batter, cover the dish and let them steam.. everybody likes them
here. They also like potatoes a lot though .. me, give me rigatoni or noodles
on the side any day. (grin)

>Part of the problem was that I started
>with frozen thighs - which added to the total liquid. Plus, like you, I really
> like a good stuffing. Even some of the generics and house brands are quite
> ice.

I never remember to look for them.. so I generally make it on the stove top..
Essentially, I melt some butter in 10 skillet, add some meat from the beast
(turkey, chicken, etc.) maybe brown the neck and giblets after I chop them up
into small pieces.. add an onion chopped, celery chopped, sometimes baby
carrots chopped, then sprinkle it all over with garlic salt, salt, pepper,
parsley, thyme, bit of oregano.. if there isn't enough oil from the
neck/gizzards/whatever, I add may 1/4 cup more butter, let it melt.. then I
toss in soft bread cubes and check the seasoning.    I remove the neck bones
and then stuff the thing, etc.  Sometimes I also add broth to the stuffing to
make it really mushy, but generally I don't.

>> Title: Dom Deluise's Mom's Meatballs
>> Categories: Beef, Pork, Cheese, Herbs, Dairy
>> Yield: 30 Meatballs

>> 2 lb Ground chuck
>> 1/2 lb Ground pork
>> 2 c  Italian seasoned breadcrumbs
>> 4 lg Eggs
>> 1 c  Milk
>> 1 c  Fresh parsley; chopped
>> 1/2 c  Grated cheese
>> 1 tb Olive oil
>> 2 cl Garlic; chopped fine
>> 1 lg Onion; minced
>> 1/2 c  Pine nuts; (opt)

>> Obviously Los Angeles' Italian... who would put pine nuts
>> in meatballs Lol :) To each his own though .. maybe that is
>> extreme Northern Italian :)

> Probably Brooklyn Italian where his dad was a NYC garbage man. Dominic
> graduated from Fiorello H. LaGuardia High School - which makes sense. Nice
> Italian kid from Brooklyn goes to a high school named for NYC's most famous
> Italian descent mayor.

Yes :)

>Anyway, the meatballs are obviously Americanised Italian. All the real Italian
>I grew up around used much smaller meatballs than that. They would probably ge
> 50 or 60 meatballs from that much meat. OTOH, not being of Italian descent I
> enjoy tennis-ball sized meatballs.   Bv)=

NJ Italians don't know what a "small meatball" is... (at least the ones in
Hoboken NJ (g)).  I remember my Grandma Romey's meatballs surpassing softball
size (ok, maybe that was just the impression I had as a very little kid! hehe).
I make them around 2" big.. I think.  Unless I get tired... then everyone gets
"Romey-Sized" Meatballs  :)

> MMMMM----- Recipe via Meal-Master (tm) v8.06

> Title: Dirty Dave's Meatballs
> Categories: Five, Pork, Breads, Cheese
> Yield: 2 1/2 pounds

> 2 lb Bulk Italian sausage; mild
> - or hot, your choice

Always a great addition to meatballs I say :) :)

> +=OR=+
> 1 lb Bulk Italian Sausage
> +=AND=+
> 1 lb Ground chuck-grade beef
> 1 c  Fresh breadcrumbs
> 3/4 c  Fine grated Parmesan cheese
> Olive oil


Very close to what I do here.. I use about 1 cup dry breadcrumbs and 1 or 2
pieces of Italian bread put under a water faucet briefly, then squeezed a bit
to remove excess water.. meatballs over here must have at least one clove of
garlic minced.. :)  Since I buy organic grass-fed beef, I also add about a
tablespoon of olive oil to the hamburger/pork mix (they grow those grass-fed
beasts very un-fatty)... and at least a handful of fresh parsley..


> Brown well on bottoms before turning, or meatballs will
> break apart. Continue cooking until browned all over.

Yep.. I can agree there (g).

> You can use any Parmesan cheese you like. The stuff from
> the pre-grated cans works here. You can also use
> mixtures of Parmesan with other cheeses. I use a store
> brand Parmesan, Romano and Asiago blend to good effect.

I use imported Parmesan or imported Pecorino Romano.. :)

Take care,
Janis

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