Tag: main course
Lemon Ricotta Meatballs with Orzo
Lemon Ricotta Meatballs with Orzo
This Italian-inspired dish is to die for. The chicken meatballs contain whipped ricotta and lemon zest, giving them a creamy tanginess. After they are browned, orzo pasta is simmered in chicken stock. Then heavy cream, butter, and lemon juice is stirred in; finished with shredded parmesan and freshly chopped parsley. It tastes so good, you’d think grandma made it.
Ingredients
- 1/4 cup flour
- olive oil
Meatballs
- 1 lb ground chicken
- 1/2 cup ricotta
- 1/2 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 large egg beaten
- 2 tbsp parsley chopped
- 2 garlic cloves minced
- 1 lemon zested
- salt and pepper to taste
Pasta
- 1/2 cup shallots chopped
- 4 garlic cloves minced
- 1 cup orzo
- 1 cup chicken stock
- 1/4 cup heavy cream
- 1 tbsp butter
- 1 tbsp lemon juice
- shredded parmesan for garnish
- parsley for garnish
Instructions
- Mix together all of the meatball ingredients.
- Form into 1” meatballs.
- Lightly coat the meatballs in flour.
- Heat up an 1/8” of olive oil in a large saucepan over medium heat. Add in the meatballs.
- Brown for 10-12 minutes total on all sides. Remove from the pan.
- Add in the shallots. Cook for 5 minutes.
- Add in the garlic. Cook for 1 minute.
- Pour in the chicken stock. Bring to a simmer.
- Stir in the orzo. Cook until al dente; about 8 -10 minutes.
- Stir in the heavy cream, butter, and lemon juice. Season with salt and pepper.
- Add in the meatballs and cook for 2 minutes.
Hong Shao Rou Lamb Shanks
Hong Shao Rou Lamb Shanks
Hong Shao Rou traditionally uses pork belly. I prepared this dish using lamb shanks, which I cut into thirds to help cut the cooking time. If you want them cut like mine, you will have to ask your butcher to do this for you. Other cuts of lamb you can use include boneless leg of lamb or shoulder, cut into cubes. Bone in lamb shoulder would be even better. Whatever cut you use, the recipe is pretty straightforward; producing a savory dish that you will crave.
Ingredients
- 1 tbsp vegetable oil
- 4 lamb shanks cut into 3 pieces
- 4 green onions chopped
- 1 knob ginger split in half
- 3 dried chili peppers
- 1/4 tsp Sichuan peppercorns
- 4 cups water
- 1/4 cup shaoxing cooking wine
- 1/4 cup light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rock sugar
Instructions
- Heat up the cooking oil in a large oven-safe sauté pan over medium high heat. Add in the lamb shanks.
- Brown on all sides for 12 minutes. Remove from the pan.
- Toss in the ginger, green onions, dried chili peppers, and Sichuan peppercorns. Cook for 1 minute.
- Pour in the water and shaoxing cooking wine. Scrape up the brown bits from the bottom and add the shanks back in. Bring to a boil, cover, and place in a 325° preheated oven for 90 minutes.
- Remove the pan from the oven and place on the stove over medium heat. Stir in the soy sauces and rock sugar. Simmer for 30 more minutes until the sauce is reduced.
Smoked Turkey Tenderloin
Smoked Turkey Tenderloin
Turkey tenderloins are part of the turkey breast that is attached to the rib cage. They are extremely lean and work best in the smoker if they are brined. They are typically around 3/4lbs each and will take about 2 hours to smoke. Smoked turkey tenders are great for lunch meat on sandwiches and can be used in numerous dishes. I like to smother them in gravy it’s mashed potatoes and stuffing; especially when you don’t have time to cook a whole turkey.
Equipment
- gallon sized ziplock bag
- Electric Smoker
Ingredients
- 6 turkey tenderloins about 3/4lbs each
- 1/2 gallon water
- 1/4 cup sea salt
- 1/4 cup white sugar
- 1 tbsp black peppercorns
- 1 tbsp rosemary
- 6 garlic cloves chopped
Wood Chips
- hickory
Instructions
- Mix together the brining ingredients. Place the turkey tenderloins in a gallon sized ziplock bag. Pour in the brine. Brine the turkey tenderloins for 1 day.
- Remove the turkey from the brine and rinse under cold water. Pat dry. Place on a rack and store in your refrigerator for 1 day. Allow to rest at room temperature for 2 hours before smoking.
- Preheat your smoker to 250°. Place the turkey tenders in your smoker. Add the wood chips and smoke for 2 hours until the internal temperature reaches 160°
- Allow to rest or 30 minutes before slicing.
