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Food And Wine

The Ultimate Meatball

During the past decade, Daniel Holzman has cooked at top restaurants all along the West Coast—from the San Francisco osteria SPQR to the Los Angeles locavore heaven Axe—but for his New York City eatery, The Meatball Shop, he has focused his considerable skills on the red-sauce favorite. If you’re in the mood for old-school comfort food, prepare to be awed.

meatballs1 Food And Wine

Ingredients
Preparation

2 lb ground beef chuck
  • Preheat oven to 450 degrees. In a bowl, gently mix all the ingredients with your hands until thoroughly combined. Roll the mixture into tight golf-ball-size spheres, about 2 tablespoons each. Lightly oil a shallow baking pan or an ovenproof skillet, add the meatballs, and roast without turning until just cooked through, about 15 minutes.
1/4 cup finely chopped prosciutto
1 tablespoon kosher salt
1 to 1 1/2 tsp hot red-pepper flakes
1 tablespoon ground fennel seed
1 tablespoon fresh oregano leaves
1/2 cup chopped parsley
1/2 cup fresh or boxed bread crumbs
1/2 cup ricotta cheese
2 extra-large eggs, lightly beaten
A splash of olive oil

 

Wine suggestion-Zinfandel or any Italian Red


shisk2 Food And WineBacon-Wrapped Shrimp “Shiskies”

It would be blasphemous to not break out the barbecue and garnish your weekend with grilled goodness. These killer kabobs are a favorite at California’s Santa Margarita Ranch—home to Ancient Peaks Winery—where barbeque builder and sixth-generation Central Coast native Phil Reader serves them to cattle drivers and railroad engineers alike.  As the story goes, Reader, amidst mealtime malaise, awoke from an afternoon nap with a vision of this recipe, sent his wife shopping, and voila!  And it’s been improving ever since.  For a more social serving style, Reader suggests preparing the ingredients separately and setting up a “make-it-yourself” kabob bar.  These scrumptious shiskies are best cooked on Reader’s Santa Maria-style “Cowboy Hibachi” grills or his unusually favorite cooktop: the back-head of a steam locomotive boiler.

Prep Time: Approx. 2 hours
Requires: BBQ grill, sharp knife, bamboo kabob sticks, basting brush
Ingredients:
1.5 c Yoshida’s Gourmet Sauce
1.5 lb top loin, chilled to firmess
2 skinless, boneless chicken breasts, chilled to firmness
12 medium prawns
12 slices bacon, thin
1 yellow bell pepper
1 yellow onion
1 firm, ripe pineapple
1/2 c Kikkoman’s Teriyaki Baste and Glaze Honey and Pineapple
Soak bamboo kabob sticks overnight in water.  Cube the beef and chicken into 1” cubes.  Place in Yoshida’s and let set in refrigerator for at least 1 hour (over night works well).  Carefully, trim skin, top and bottom off of pineapple. Slice meat in quarters and remove core.  Take remaining pineapple and cut into 1” cubes.  Shell and de-vein prawns.  Wrap each prawn in a U-shape with the bacon. Quarter onion and quarter and core bell pepper and cut into 1” sections.   Plan a sample kabob pattern by alternating items, finishing end with a wrapped prawn.  Repeat pattern for all 12 kabobs. Place kabobs on grill over medium flame until evenly cooked through.  Brush each with glazing sauce and cook until just singed.  Remove from grill and plate with steamed rice and a King’s Hawaiian Roll.  Serves 4.

 

Wine Suggestion-Chardonnay or Sauvignon Blanc

 

Bamba’s Burgers
with Gratin Dauphinois

If you’re looking for more beyond average barbeque, these two recipes from Chef Bamba Seydou at New York’s Lina Frey may fit the grill.  While Gotham isn’t often associated with outdoor cooking, this lower east side bistro boats a 20-foot retractable roof and a kitchen that knows how it’s done.  Consider Gratin Dauphinois in place of ordinary potato salad beside a spread of zesty Bamba’s Burgers—among the restaurant’s top sellers.
For the Burgers:
1 tsp each: onion powder, garlic powder, paprika, salt, pepper
1 tsp Worcestershire sauce
1-1/2 lbs. 80% ground beef
Grill to temperature and serve with a soft bun, lettuce, tomato and a thick slice of red onion.

For the Gratin Dauphinois:

Cook a few sweet onions until golden brown.  Add few tablespoons each of honey, parmesan cheese, a diced shallot – and a couple tablespoons of butter, cream and salt and pepper to taste.  Layer potato discs in large baking dish, alternately dousing the potato layers with this onion and cream mixture.  Cook in oven at about 400 degrees for roughly 45 minutes until tender and sweet.  Serve both warm or at room temperature.

 

Wine Suggestion-Pinot Noir 


mlc sm 24 Food And WineMommyLou’s Key Lime Cheesecake

Old-fashioned cheesecake is a dessert as American as apple pie, without actually being it.  Chef Jamie Reilly of MommyLou’s Cheesecake has concocted countless reinventions of the classic dessert, ranging from pineapple swirl and cookies and cream to seasonal specials like pumpkin and eggnog—yet this smooth, less complex recipe reigns among his most popular. Simple yet elegant, this velvety take on the classic, infused with zingy summer flavor, is a fitting end to your feast.  Reilly’s sinfully luscious indulgences are served at several Hamptons restaurants including Bridgehampton’s Copa Wine Bar and Southampton’s 75 Main.

Prepare the crust:
1 box of graham crackers (crushed)
1 stick of butter (softened)
.5 tsp. cinnamon
Mix ingredients well.  If too moist, add more graham crackers.  Preheat oven to 335 degrees.  Spray 10" spring form pan with non-stick cooking spray and press crust on sides and bottom of pan.  Set aside.

Make the cheesecake:

1.5lbs. room temp. cream cheese (Philadelphia works best)
1 cup sugar
4 whole eggs   
3 tbsp. Key Lime Juice (add 1 at a time)
Blend on med. speed for 30 to 35 min. or until smooth and creamy.  Pour mixture into pan.  Bake for 35 to 45 min. or until outer edges start to crack lightly.  Cool on counter.  Refrigerate for 4 to 5 hours until firm.
Add the whipped topping:
16 oz. thick sour cream   
3/4 cup sugar
2 tbsp. lime zest

Mix sour cream and sugar at med-high speed for 3 min. or until stiff peaks form.  Stir in 1 tbsp. lime zest.  Pour evenly over cheesecake.  Sprinkle 2nd tbsp. lime zest evenly over topping.  Bake for 8 min. in 425 degree oven, cool and refrigerate overnight.
Must be made 1 day ahead of time needed.

 

Wine Suggestion-Port

15 Responses to “Food And Wine”

  1. Great recipe…my husband thought it was awesome…got to give it another shot on turkey day

  2. Louie Boehl says:

    Man, my grandmother was Italian and she made the most amazing meatballs I ever tasted, like you wouldnt believe. Sadly, she didnt leave a recipe for us so I’ve been trying to work it out by myself… slowly working my through the meatball recipes here, I still cant figure out what her secret ingredient was though!!!

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  4. Great recipe…my husband thought it was awesome…got to give it another shot on turkey day

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