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- 1 cup panko bread crumbs
- ½ cup warm milk
- 4 tablespoons unsalted butter
- 1 large onion, diced
- 2 teaspoons kosher salt, more as needed
- 1 tablespoon brandy
- 1 ½ tablespoons all-purpose flour
- 1 cup beef or chicken broth, low sodium or homemade
- ½ cup heavy cream
- 1 teaspoon Dijon mustard, optional
- 1 pound ground beef
- 1 pound ground pork
- 2 large eggs
- 2 garlic cloves, grated on a Microplane or minced
- ½ teaspoon freshly ground black pepper
- ½ teaspoon allspice
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- Pinch cloves
- Extra-virgin olive oil, as needed for drizzling
- Chopped fresh parsley or dill, for garnish
- In a medium bowl, soak bread crumbs in warm milk while you prepare the onions.
- In a large skillet over medium heat, melt 1 tablespoon of butter. Stir in onions and a pinch of salt and cook until pale golden, about 3 to 4 minutes. Transfer half the onions to a large bowl and set aside.
- Prepare sauce: Add brandy to skillet with onions and ignite with a long match or igniter (or if you’re using a gas stove, just swirl pan, brandy should catch fire). Let flame die down, then add the remaining butter, letting it melt. Sprinkle in flour. Sauté until flour browns, about 3 minutes. Whisk in broth, cream and 1/4 teaspoon salt. Simmer, whisking, until reduced to a sauce, about 5 minutes. Add mustard, if you like, and season with more salt, if needed.
- To large bowl with onion, add remaining 1 3/4 teaspoons salt, soaked bread crumbs, beef, pork, eggs, garlic, pepper, allspice, ginger, nutmeg and cloves. Roll into 1-inch balls (about 2 tablespoons each), placing them on one or two rimmed baking sheets as you go.
- Heat broiler. Drizzle meatballs with oil. Broil meatballs, switching pans’ positions if using more than one so they both get close to the broiler, until well browned all over, 5 to 10 minutes. Serve with gravy, garnished with herbs.
- 12 lb Turkey
- 2 lb Mixed dried fruit
- 1 c Golden raisins
- 4 ea Granny Smith apples,
- 4 ea Oranges, juice from
- 1 cn (92.5 oz) chilies chipotles
- 3 c Tequila
- 3 c Grand Marnier
- 2 ea Sticks unsalted butter-cut into 1-inch wedges
- Preheat oven to 325~F. Rinse turkey and pat dry inside and out. Set aside.
- Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles (with sauce that clings to them) into a blender or food processor and process for 1 minute. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the fruit and let rest 15 minutes.
- Drain the fruit, reserving the liquid. Cut half the butter into 1/2-inch pieces and combine with the fruit. Stuff cavity of the turkey with most of the fruit. Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it. Combine remaining tequila and Grand Marnier. Have ready a basting syringe fitted with a metal injection nozzle and inject the mixture all over the turkey.
- Melt remaining butter and carefully pour over the turkey in the roasting bag. Seal bag and cut 1/4-inch slit on the top to let steam escape. Place in a roasting pan and roast for 2 1/2 hours. Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up. When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing. Place all the fruit in a serving bowl. Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat.
- 1⁄3cup extra virgin olive oil
- 3garlic cloves (I added more!)
- 1lb shrimp, peeled, deveined and tails removed
- 2⁄3cup clam juice (or chicken broth)
- 1⁄3cup white wine
- 1cup heavy cream
- 1⁄2cup parmesan cheese, freshly grated
- 1⁄4teaspoon dried basil, crushed
- 1⁄4teaspoon dried oregano, crushed
- 8 ounces pasta, cooked and drained
- Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
- Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
- Add clam juice (or chicken broth) and bring to a boil.
- Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
- Reduce heat to low; add cream, stirring constantly.
- Add cheese, stirring until smooth. Cook until thickened.
- Add shrimp back in to sauce. Heat thoroughly.
- Add remaining ingredients except pasta.
- Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
- Serve with additional grated parmesan cheese.