Pork Meatballs
Ingredients:
2 lb. ground pork
8 oz. chicken livers, drained and trimmed
12 oz. bacon
1 c. diced Spanish onions
1 oz. minced fresh garlic
1 tbsp. tomato paste
3 eggs
1 ½ c. bread crumbs
2 c. brandy
1 c. apple cider
2 c. chicken stock
Salt and pepper
3 tbsp. olive oil
Method:
Preheat the oven to 350°. Pulse the bacon in a Cuisinart until it is almost a paste. Pulse the chicken livers in a Cuisinart until they are slimy. Mix everything together in a large mixing bowl. Portion with an ice cream scoop (about 1″ diameter) and dust with rice flour. Sear them in the olive oil until they are browned on all sides. Put into a casserole with the brandy, cider and chicken stock, and braise them in the oven for about 30 minutes.
Pickled Apples
Ingredients:
2 Granny Smith apples, peeled, ½ inch dice
5 oz. white vinegar
5 oz. water
1 tsp. honey
1 tsp. kosher salt
½ oz. fresh ginger, grated
Method:
Put everything except the apples into a sauce pot. Bring to a boil. Take off the heat and let cool. Pour over the apples and let sit overnight.
As the weather gets colder, it’s a perfect time for some comfort food. We’re making pork meatballs with some special ingredients.
Pork Meatballs
Ingredients:
2 lb. ground pork
8 oz. chicken livers, drained and trimmed
12 oz. bacon
1 c. diced Spanish onions
1 oz. minced fresh garlic
1 tbsp. tomato paste
3 eggs
1 ½ c. bread crumbs
2 c. brandy
1 c. apple cider
2 c. chicken stock
Salt and pepper
3 tbsp. olive oil
Method:
Preheat the oven to 350°. Pulse the bacon in a Cuisinart until it is almost a paste. Pulse the chicken livers in a Cuisinart until they are slimy. Mix everything together in a large mixing bowl. Portion with an ice cream scoop (about 1″ diameter) and dust with rice flour. Sear them in the olive oil until they are browned on all sides. Put into a casserole with the brandy, cider and chicken stock, and braise them in the oven for about 30 minutes.
Pickled Apples
Ingredients:
2 Granny Smith apples, peeled, ½ inch dice
5 oz. white vinegar
5 oz. water
1 tsp. honey
1 tsp. kosher salt
½ oz. fresh ginger, grated
Method:
Put everything except the apples into a sauce pot. Bring to a boil. Take off the heat and let cool. Pour over the apples and let sit overnight.