Allen’s son, Tyree called me a few days ago asking for our recipe for Sunday Sauce. He’s planning to cook for a group of about 15 people this week, and he was adamant that I also include instructions on how to make the meatballs that go with the delicious sauce. It occurred to me that I don’t actually have the meatball recipe, as it exists only inside Allen’s head. Wanting very much to help Tyree out, I patiently sat and transcribed the recipe as Allen dictated it to me at home that evening.
It turns out the recipe is really very simple and I decided to share it here (below).
The recipe for Sunday Sauce can be found on my July 22, 2012 post entitled:
1 lb hamburger
1 small yellow onion
2 to 3 cloves of garlic
1/2 cup panko whole wheat bread crumbs
teaspoon of milk
2 to 3 tablespoons grated parmesan
salt and pepper to taste
1. Combine all ingredients, but don’t over mix
2. You should get 12 – 15 small meatballs (less if you make large ones)
3. Brown the meatballs in cast iron skillet (2 -3 mins on all sides)
4. Add to sauce for the last hour of cooking
I wanted to use the corn from my CSA, so I revisited this household favorite. This is an excellent dish, packed with flavor and spice. You can serve it right on the plate with rice pilaf or inside a warm tortilla. The recipe suggests removing the seeds from the jalapenos, but I say DON’T. Your dish will be spicy, but really good! Be brave. (Actually it’s not THAT hot)
1-1/4 lb. boneless, skinless chicken breast halves, trimmed and sliced 1/4 inch thick
1-1/2 tsp. chili powder
1/2 tsp. ground cumin
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
3-1/2 Tbs. unsalted butter
1-1/2 cups fresh or thawed frozen corn kernels
1 medium jalapeño, seeded if desired and thinly sliced
1 large clove garlic, minced
2–3 medium limes, 1 or 2 juiced to yield 3 Tbs. and 1 cut into wedges
1 Tbs. chopped fresh oregano
1 cup grated sharp Cheddar
Position a rack about 4 inches from the broiler and heat the broiler to high. Toss the chicken with the chili powder, cumin, 3/4 tsp. salt, and 1/2 tsp. black pepper. Lightly dredge the chicken in the flour and shake off any excess.
Melt 2-1/2 Tbs. of the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer to a plate.
Add the remaining 1 Tbs. butter, the corn, jalapeño, garlic, and 1/2 tsp. salt. Cook, stirring, until the corn begins to brown lightly, 2 to 3 minutes. Add the chicken, lime juice, oregano, and 1/2 cup water. Cook, stirring, until the chicken is just cooked through, about 2 minutes. Sprinkle with the Cheddar and transfer the skillet to the broiler. Broil until the cheese melts and browns on top, about 3 minutes. Serve with lime wedges.
I visited Ireland in 2007 and had an opportunity to try real Irish mushy peas for the first time. Ever since, I joke with my Irish friends, Laurence and Barbara that the thing I miss most about Ireland is the mushy peas. This week’s share included lots and lots of snap peas, so I decided to try the recipe that Native Offerings Farm suggested on their recipe blog. I don’t know very many people who like mushy peas, so I got to eat them all by myself, and they were GREAT!!!
2 c shelled peas
1/4 c heavy cream, or half-and-half, or sour cream, or yogurt…., plus extra if needed
1 T butter, softened, or vegetable oil
salt and pepper, to taste
1. Bring a pot of water to the boil. Add peas and cook for about 3 minutes, or until tender. Drain in a colander.
2. Transfer peas to a food processor or blender. Add remaining ingredients and whizz until puréed–the consistency can be chunky or smooth, your call. Add more cream if needed or desired. You can also just put the cooked peas and remaining ingredients in a large bowl and mash (mush?) them with a potato masher (musher?).
Note from My CSA Adventure: I tried the potato musher. No good. A blender is fine.
The Wedge Salad is an all time favorite when I eat out and I’ve tried various versions of it in all corners of the US. This is a very easy recipe I found online. What a great way to dress up boring old iceberg lettuce!
1 head iceberg lettuce, cut into quarters
Blue cheese dressing
1 tomato, minced
2 green onions, chopped
1/2 cup crumbled blue cheese
1 cup cooked bacon, crumbled
On each salad plate, place 1 wedge of lettuce turned on its side. Pour blue cheese dressing on wedge. Sprinkle with tomatoes, green onions, crumbled blue cheese, and crumbled bacon.