Meatballs and Birthdays – The 59th,…

Next week is my buddy Dale’s 59^th birthday. Over the past couple of years it has become a tradition to gift Dale with his favorite meal: Meatballs! Normally Dale, his bride Glenda, and a few other meatball lovers converge on my house for an evening of Meatball delicacies and adult beverages. This year, as I will be in Germany on the date of Dale’s birth, things were scaled down a bit. Last night I brought all Meatball and fixings to Dale’s place, made use of the fire pit in the backyard, and enjoyed an evening of meatballs and moderate indulgence of adult beverages.

 

On the menu:

 

To nibble: Home Made Salsa and Chips

 

For Starters: Sautéed Fennel with Roasted Sweet Peppers & Kalamata olives

 

In between: Mixed green Salad

The Main: Potato Salad on the side with Frickadella (German Meatballs).

 

As my introduction stated – mostly cooking is the point of this blog. Cooking means recipes, and recipes means something to write about. With Birthday Meatballs on the menu – here is my first entry on cooking and recipes.

 

 To nibble – Homemade Salsa 

 

Ingredients: Scallions (2); small onion (1); one can diced tomatoes (28oz); jalapeño pepper (1), Garlic (3 cloves), and coriander (a decent handful). For those astute readers and observers, the garlic was photo-shy and stayed away from the cutting board. Also, as coriander was not available, parsley – that was available – happily stepped in as a substitute.

 

 

Slice the scallions and a few slivers from the pepper. De-seed the rest, unless you like it hot, peel the onion, peel the garlic, put it all in a big heap with the parsley (coriander preferred), and chop-a-way. Slice and chop-a-way until it all looks like this:

 

 

In a big bowl throw all fruits of your chopping and slicing labour with the tomatoes and mix, using your hairy hand – if you have one. While mixing be sure to squash, squeeze, and squirt the diced tomatoes – and all the green bits – through gaps between your fingers. If you don’t get a blast of tomato juice in your eye or on the wall – you’re not doing it right. Here is what a well mixed – juice in the eye – Salsa should look like:

 

 Now just plate and serve:

Remember – of course – to salt and pepper to taste. And if you like it hot – add more diced pepper. Maybe try a Scotch Bonnet orHabanero pepper for fun and tears.

 

For Starters: Sautéed Fennel with Roasted Sweet Peppers & Kalamata olives 

A real simple starter. A head of time roast sweet red peppers until the skins are charred – place in a covered pot. When cool remove skins and dress with salt a good splash of Olive oil. Olives – store bought. Sautéed fennel. Slice ¼ slivers, then in a hot skillet sauté in olive oil with a good pinch of sea salt; sauté until tender/crisp. During the last minute or two of sautéing, add the olives and roasted peppers to warm through. Serve with crusty Italian bread. No picture of the finished dish – just of the fennel cooking away:  

In between: Mixed Green Salad 

Sorry (again), no picture. But hey – it’s a salad! Just some Romaine leaves, halved cherry tomatoes, sliced carrot, thinly sliced red onion, maybe some celery, peppery Olive Oil, vinegar, salt & pepper, and hey! you have a salad!

The Main: Potato Salad on the side with Frickadella (German Meatballs) 

Potato Salad 

This so last century potato salad comes from my German mom. The only thing I added was the boiled garlic. Yes, I know – some may say potato salad has out of style, something from a cheap Las Vegas buffet line when the Rat Pack was in vogue. Well, I never liked the Rat Pack, but still think Potato salad has it’s please in the seven year old century.

 

The ingredients: Potatoes (a pound or two); Onions (3 or so); Hardboiled eggs (4 to 6); Pickles (4 to 6); Pepper & Salt; Mayo (1/2 cup or a cup) and juice from the pickle jar (1/2 cup or a cup).

 

 

Peel and boil the potatoes, garlic, and eggs in salted water.

  

During the boil bash the peppercorns and sea salt until well grinded. Blend the mayo, pickle juice, and bashed salt/pepper. After the boiled with the potatoes cooked, eggs hard, and garlic soft – chop the eggs.

Place all the ingredients in large bowl:

Mix well:

 

 

 

 Place in bowl – garnish with green and red – and present:

 

 

Frickadella (German Meatballs)

This is based upon a Mutti Hasse recipe – but I’ve taken significant licensee to make it my own, mainly by adding a hot pepper to the works. Sorry again for lack of pictures, but for this recipe the pictorial is limited to the finished product.

Ingredients: Minced beef (500 grams); Minced pork (500 grams); Onion (1 medium); garlic (4 cloves); Jalapeño Pepper – de-seeded (1); Plain Breadcrumb (about a cup); Parsley (about a cup) and Salt & Pepper (to taste).

 

Method: Finely dice and chop everything save for the meat and salt & pepper. Once diced/chopped mix with meat, salt & pepper real well. Once mixed – shape balls to desired size. Fry in olive oil until well browned on the outside and cooked through on the inside.

 

 

Note: Use of an open fire for all my recipes is optional. Domestic ovens and hobs work just as well; they’re just not as much fun – especially after a few adult beverages.

 

Would have loved to tell you about the interesting fire side chats that were had last night, but time is passing and it’s time to move on to the next task of the day. Dinner!

 

 

 

 

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