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Kefta Tagine with Saffron Butter Sauce
Kefta Tagine with Saffron Butter Sauce
Never have meatballs been so luxurious until now. These mini meatballs are poached in a saffron butter sauce with onions and Moroccan spices in a tagine. If you don’t have a tagine, you can definetily use a sauté pan. Traditionally, the meatballs are scooped up with a Moroccan bread called khobz; kind of like pita. If that’s not the way you want to go, serve the meatballs and sauce over basmati rice or mashed potatoes. Either way, you’ll be full and satisfied.
Equipment
- tagine
Ingredients
Meatballs
- 1 lb 90% lean ground beef
- 1 small onion grated
- 2 tbsp parsley chopped
- 2 tbsp cilantro chopped
- 2 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp cayenne pepper
Saffron Butter Sauce
- 4 tbsp butter
- 1 medium onion grated
- 1/4 cup parsley chopped
- 1/4 cup cilantro chopped
- 1/2 tsp saffron threads
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp ground ginger
- 1/2 tsp paprika
- 1/4 tsp black pepper
- 1 cinnamon stick
- 1/2 cup beef stock
- salt to taste
- 1 tbsp lemon juice
Instructions
- Mix all of the meatball ingredients together.
- Form into small meatballs; about the size of a cherry.
- Melt the butter in your tagine over medium low heat. Add the onions, parsley, cilantro, spices, and cinnamon stick. Cover and simmer for 10 minutes.
- Add the beef broth. Season with salt. Cover and simmer for another 10 minutes.
- Add the meatballs into the sauce.
- Cover and simmer for 15 minutes.
Thai Vegetable Egg Rolls
Thai Vegetable Egg Rolls
This is a simple version of Thai-style vegetable egg rolls. The filling cooks up in under 10 minutes, plus another 10 minutes to roll them up. The egg rolls can easily be made vegan, substituting with vegan fish sauce and egg-free wrappers. Serve the egg rolls with Thai sweet chili dipping sauce.
Ingredients
- vegetable oil for frying
- 4 garlic cloves minced
- 1 green chili finely chopped
- 6 shiitake mushrooms finely chopped
- 1 large carrot julienned
- 3 cups napa cabbage chopped
- 3 green onions chopped
- 1/4 cup tofu cut into tiny cubes
- 1/4 cup cooking wine
- 2 cups soy bean sprouts
- egg roll wrappers
Stir Fry Sauce
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp sugar
Instructions
- Heat up a tbsp of cooking oil in a sauté pan or wok over medium high heat. Sauté the garlic and chilies for 1 minute.
- Add in the mushrooms and 1 tbsp of cooking wine. Cook for another minute.
- Add in the carrots and green onions. Cook for 1 minute.
- Add in the cabbage. Cook for 2 minutes.
- Add in the tofu. Cook for a minute.
- Mix together the stir fry sauce ingredients and pour into the sauté pan. Add in the soy sprouts and cook for 1 minute. Take off the heat and allow to cool.
Egg Roll Assembly
- Place 2 heaping tbsp of the filling across the center an egg roll wrapper.
- Fold the bottom corner over the filling.
- Fold in the left and right corners to the center. Wet the top corner with water.
- Roll up tightly.
- Any egg rolls you don’t plan on cooking immediately should be placed on a baking sheet lined in parchment paper and frozen down. Store in freezer bags for later use.
- Heat up 1” deep of cooking oil in a sauté pan over medium high heat. Add in some egg rolls, making sure not to overcrowd the pan.
- Fry for 4-5 minutes a side until crispy. Drain grease on a rack.
Pastrami Tacos
Pastrami Tacos
Another example of what good things marijuana can lead you to. I was getting sick of eating pastrami sandwiches, so my high ass changed it up into tacos. I diced some pastrami and sautéed it with sauerkraut. Then I heated the corn tortillas in the residual juices and assembled the tacos on the griddle; with swiss cheese and the sautéed pastrami and kraut. Finally, I topped off the tacos with finely chopped fingerling chilies. Needless to say, these tacos were amazing.
Ingredients
- 1 tbsp vegetable oil
- 1/2 cup pastrami diced
- 1/2 cup sauerkraut
- 4 corn tortillas
- 1/2 cup swiss cheese shredded
- 4 fingerling chilies finely chopped
Instructions
- Heat up the oil on a griddle over medium high heat. Add the diced pastrami. Cook for 3 minutes.
- Add in the sauerkraut. Cook for 2 minutes. Remove from the pan.
- Add the tortillas to the griddle. Cook for 1 minute, then flip.
- Top the tortillas with the cheese, then the sautéed pastrami/sauerkraut mix. Cook for 3 minutes.
