Tag: appetizer
Smoked Provoleta
Smoked Provoleta
Provoleta is eaten at every Argentinian barbecue. This appetizer has its origins from Italy, which happens to have a large population of immigrants in Argentina. Traditionally, provoleta is prepared on a grill or in the oven, using a cast iron skillet. I took it one step further and smoked my provoleta. If using an oven or grill, preheat to 400 degrees. Cook for 10 minutes, then broil for 2. If using a smoker, preheat to 250 degrees. Smoke for 30 minutes. Serve the provoleta with a crusty baguette and chimichurri sauce.
Equipment
- Electric Smoker
- 6”-8” cast iron skillet
Ingredients
- 1” thick provolone cheese
- 2 tbsp flour
- 1 tbsp olive oil
- 1 tsp oregano
- 1/2 tsp chili flakes
To Serve
- crusty baguette toasted and sliced
- chimichurri sauce
Wood Chips
- hickory
Instructions
- Flour the provolone disc.
- Place in a small cast iron skillet. Drizzle with 1 tbsp of olive oil. Season with oregano and chili flakes.
- Place in a 250 degree preheated electric smoker.
- Smoke for 30 minutes until the provolone has completely melted and has color from the smoke.
Steamed Watercress Meatballs
Steamed Watercress Meatballs
Watercress meatballs are a common item that can be found on dim sum menus. You pretty much mix all of the ingredients in a food processor, form the meat into balls, and steam them on a bed of watercress. Watercress happens to be highly nutrient dense, making these healthier then your average meatball.
Equipment
- food processor
- bamboo steamer
Ingredients
- 2 bunches watercress
- 1 lb ground beef
- 1/2 tsp ginger grated
- 1 green onion finely chopped
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1/4 tsp sesame oil
- 1/4 tsp white pepper
- 2 tsp shaoxing cooking wine
- 1 1/2 tsp dried tangerine peel
- 1 egg
- 1/4 cup cilantro
Instructions
- Blanch 1 of the bunches of watercress for 1 minute. Shock in cold water. Finely chop.
- Place all of the ingredients except the watercress and cilantro in a food processor. Process until smooth.
- Mix in the watercress and cilantro by hand.
- Line a heat proof plate with the other bunch of watercress. Form 12-14 meatballs and place them on the watercress. Place the plate inside the steamer.
- Cover and let steam over medium high heat for 15 minutes.
Hong Kong Curry Fish Balls
Hong Kong Curry Fish Balls
Curried fish balls are an institution of Hong Kong street food. You will see the fried fish balls being served on skewers with a thick curry gravy everywhere. Fortunately, you don’t have to be in Hong Kong to authentically make them at home. They take very little effort to make for something so flavorful. All you really have to prepare is the sauce, which is only a couple ingredients, and let the fish balls simmer in it. They make great appetizers and can double as a main course, served over plain rice over noodles. You won’t want to waste the curry gravy, so I suggest to choose your carb of choice to accompany the fish balls.
Servings: 4
Equipment
- wooden skewers
Ingredients
- 3 tbsp vegetable oil
- 5 shallots thinly sliced
- 2 tbsp cornstarch
- 2 tbsp yellow curry paste
- 2 cups chicken stock
- 1/3 cup coconut milk
- 2 tbsp curry powder
- 1 tbsp soy sauce
- 1 pinch black pepper
- 1 pinch white pepper
- 1/2 tsp sugar
- 2 packs fish balls
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Sauté the shallots for 5 minutes.
- Stir in the flour. Cook for 1 minute.
- Add in the curry paste. Cook for 1 minute.
- Pour in the chicken stock. Break up the roux. Bring to a boil.
- Pour in the coconut milk and soy sauce. Season with the peppers and sugar.
- Add in the fish balls. Simmer for 10 minutes until the sauce thickens and the fish balls are heated through.
