"Swingman" <[email protected]> wrote in message
news:[email protected]...
> On 3/10/2010 8:11 AM, Robatoy wrote:
>> I love a good meatball. I have a Greek-style and a Dutch style in my
>> repertoire. I am looking for a meatball which hopefully may have a tex-
>> mex influence...something spicy. I tried a few on-line recipes, but
>> wasn't impressed. I KNOW somebody in here makes a serious meatball.
>> Out with it! Please.
My maternal grandmother was a Pizzo (Sicilian), born and raised in
Lafayette. Most Sundays found us eating spaghetti and meatballs with pork
roast (when we weren't eating gumbo or a chicken stew) at Nana and Papas.
And not long, thin spaghetti but short little Detali tubes that you could
float in a bowl of gravy. So, I can give you an excellent Sicilian meatball
recipe.
Dave in Houston
I occasionally hanker a meatball, but not too often. When I do, I
take the easy route to make a traditional half and half (pork/beef)
meat ball.
This is my version.
I take a pound of lean ground meat, and mix it with a pound of good
quality Italian pork sausage. There is plenty of fat in that sausage,
so don't worry about the lean beef losing flavor.
To that, I add
1 1/2 teaspoons oregano
2 teaspoons dried onion
1 teaspoon thyme
1 teaspoon sage
1 teaspoon fennel seed (I mince it up)
2 cloves fresh garlic
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon bread crumbs
1 egg
Mix with hands until all ingredients are combined. I make loose
packed meatballs (hard packed = dense balls) about the size of a .50
piece, and cook them separately.
I put them in the marinara about 20 minutes before serving, or just
top them with sauce at the table when they are still warm.
Easy, fast, wonderful.
What's that? Tex Mex, say you?
Mix one pound of lean beef with Mexican style chorizo. The mexican
style is different from Spanish or the Italian variant. It is a very
fatty, mushy, and is sold it a clear casing. It orange in color due
to its high spice content. It is meant to be fried as it is about 50%
fat, so I drain the hell out of it. And like I said, it's full of
it's own spices.
When I tried it out, I used the same basic recipe above, but added in
2 chopped jalepenos, a teaspoon of cayenne, and three teaspoons of
cumin, and 1/2 teaspoon garlic granules. I served them floating in
this red chile sauce
http://www.mexgrocer.com/1280.html
over 1/2" noodles. It was a real hit.
Robert
On Mar 10, 9:43=A0am, Swingman <[email protected]> wrote:
> On 3/10/2010 8:11 AM, Robatoy wrote:
>
> > I love a good meatball. I have a Greek-style and a Dutch style in my
> > repertoire. I am looking for a meatball which hopefully may have a tex-
> > mex influence...something spicy. I tried a few on-line recipes, but
> > wasn't impressed. I KNOW somebody in here makes a serious meatball.
> > Out with it! Please.
>
> As an alternative to strictly meatballs, my mother, and one of my
> aunt's, used to make these almost exactly as it appears here (Mom had an
> almost identical recipe published years ago, which I can no longer find):
>
> http://realcajuncooking.blogspot.com/2009/06/cajun-meatballs-sauce-pi...
>
> As Mom was wont to say when cooking a sauce piquant: "The secret to why
> this tastes so good is lots of black pepper.". YMMV
>
> And, while you're there:
>
> http://realcajuncooking.blogspot.com/2009/11/boudreaux-and-his-mule-a...
>
> --www.e-woodshop.net
> Last update: 10/22/08
> KarlC@ (the obvious)
Thanks! The great leads I was hoping for. The girls are off to Chicago
again for March break: "Daaaad..the SHOPPING!!!"... and the scored
some pretty cool stuff last time they were here:
www.thespicehouse.com
A meatball is just a mini meatloaf with more surface area to absorb
all the fine tastes of the sauce.. and black pepper is a mainstay for
us... but shit, there are a lot of different varieties.
On Mar 10, 1:02=A0pm, "[email protected]" <[email protected]>
wrote:
> I occasionally hanker a meatball, but not too often. =A0When I do, =A0I
> take the easy route to make a traditional half and half (pork/beef)
> meat ball.
>
> This is my version.
>
> I take a pound of lean ground meat, and mix it with a pound of good
> quality Italian pork sausage. =A0There is plenty of fat in that sausage,
> so don't worry about the lean beef losing flavor.
>
> To that, I add
>
> 1 1/2 teaspoons oregano
> 2 teaspoons dried onion
> 1 teaspoon thyme
> 1 teaspoon sage
> 1 teaspoon fennel seed (I mince it up)
> 2 cloves fresh garlic
> 1 teaspoon black pepper
> 1 teaspoon salt
> 1 tablespoon bread crumbs
> 1 egg
>
> Mix with hands until all ingredients are combined. =A0I make loose
> packed meatballs (hard packed =3D dense balls) about the size of a .50
> piece, and cook them separately.
>
> I put them in the marinara about 20 minutes before serving, or just
> top them with sauce at the table when they are still warm.
>
> Easy, fast, wonderful.
>
> What's that? =A0Tex Mex, say you?
>
> Mix one pound of lean beef with Mexican style chorizo. =A0The mexican
> style is different from Spanish or the Italian variant. =A0It is a very
> fatty, mushy, and is sold it a clear casing. =A0It orange in color due
> to its high spice content. =A0It is meant to be fried as it is about 50%
> fat, so I drain the hell out of it. =A0And like I said, it's full of
> it's own spices.
>
> When I tried it out, I used the same basic recipe above, but added in
> 2 chopped jalepenos, a teaspoon of cayenne, and three teaspoons of
> cumin, and 1/2 teaspoon garlic granules. =A0I served them floating in
> this red chile sauce
>
> http://www.mexgrocer.com/1280.html
>
> over 1/2" noodles. =A0It was a real hit.
>
> Robert
Ahhh cumin... lately when I cook up something that wafts the cumin
aroma through the kitchen....I get lucky. I can't find any cumin
aftershave...LOL
I have access to a 'reportedly' excellent chorizo. Just an hour south
of here, we have a huge Mexican culture. They came up as guest workers
on the famous Leamington tomato fields. (Heinz got started there). A
lot of authentic Mexican foods. You're absolutely right about the
fat...gives Angela the shivers (runs a stroke prevention clinic) so
drain, drain, drain, the norm around this house.
I will give that a shot.
"chaniarts" <[email protected]> wrote in message
news:[email protected]...
> Dave In Texas wrote:
>> "Swingman" <[email protected]> wrote in message
>> news:[email protected]...
>>> On 3/10/2010 8:11 AM, Robatoy wrote:
>>>> I love a good meatball. I have a Greek-style and a Dutch style in my
>>>> repertoire. I am looking for a meatball which hopefully may have a
>>>> tex- mex influence...something spicy. I tried a few on-line
>>>> recipes, but wasn't impressed. I KNOW somebody in here makes a
>>>> serious meatball. Out with it! Please.
>>
>> My maternal grandmother was a Pizzo (Sicilian), born and raised in
>> Lafayette. Most Sundays found us eating spaghetti and meatballs with
>> pork roast (when we weren't eating gumbo or a chicken stew) at Nana
>> and Papas. And not long, thin spaghetti but short little Detali tubes
>> that you could float in a bowl of gravy. So, I can give you an
>> excellent Sicilian meatball recipe.
>>
>> Dave in Houston
>
> with raisins? most sicilian meatball recipes that my wife uses, who is
> sicilian, has them. personally i could do without the raisins but you
> didn't hear that from me.
Never a raisin. Egg, Italian bread crumbs, Italian seasoning, dried
sweet basil, garlic powder, some salt and pepper.
Then you have to let them cook in the gravy for seven or eight hours.
Dave in Houston
On Mar 10, 11:42=A0am, "chaniarts" <[email protected]>
wrote:
> Dave In Texas wrote:
> > "Swingman" <[email protected]> wrote in message
> >news:[email protected]...
> >> On 3/10/2010 8:11 AM, Robatoy wrote:
> >>> I love a good meatball. I have a Greek-style and a Dutch style in my
> >>> repertoire. I am looking for a meatball which hopefully may have a
> >>> tex- mex influence...something spicy. I tried a few on-line
> >>> recipes, but wasn't impressed. I KNOW somebody in here makes a
> >>> serious meatball. Out with it! Please.
>
> > =A0 =A0My maternal grandmother was a Pizzo (Sicilian), born and raised =
in
> > Lafayette. =A0Most Sundays found us eating spaghetti and meatballs with
> > pork roast (when we weren't eating gumbo or a chicken stew) at Nana
> > and Papas. And not long, thin spaghetti but short little Detali tubes
> > that you could float in a bowl of gravy. =A0So, I can give you an
> > excellent Sicilian meatball recipe.
>
> > Dave in Houston
>
> with raisins? most sicilian meatball recipes that my wife uses, who is
> sicilian, has them. personally i could do without the raisins but you did=
n't
> hear that from me.
Raisins??? R A I S I N S ? ? ? in MEAT?? Geeebbusss.. say it ain't so.
.
.
.
Mind you... I have to put cinnamon in my Greek meatballs to make them
Greek... that works.
On 3/10/2010 11:02 AM, FrozenNorth wrote:
> Rob, if you decide to make this, let me know if you can find the Rotel
> tomatoes
> in Canada. I've looked for them before for other recipes I have seen,
> never any luck finding them.
>
> Swingman, are they just regular canned tomatoes, or is there a bunch of
> spices added, if so, would you happen to know what to add to regular
> tomatoes to make them close.
I generally use the "Original" version, but occasionally use the ones
with habaneros. Looks like there may be a couple of more versions:
http://www.texmex.net/Rotel/main.htm
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
On 3/10/2010 4:05 PM, Swingman wrote:
> Probably close enough in a pinch. I would use diced tomatoes. The
> ingredients on a RoTex label say's "..., and spices.". Which means
> they're not giving away any secrets.
>
> Judging from the taste, I would say there is probably some garlic and
> chile powder in the mix. AAMOF, if you can get Tony Chachere's Creole
> Seasoning, you would probably come closer using it in place of salt, as
> it has both the above, plus "spices". :)
Here the ingredients label on a can of RoTex Habaneros I had in the pantry:
http://www.e-woodshop.net/images/Rotex-Habaneros.jpg
Beaucoup salt ...
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
On Mar 10, 12:02=A0pm, FrozenNorth <[email protected]>
wrote:
> On 3/10/10 9:43 AM, Swingman wrote:
>
>
>
> > On 3/10/2010 8:11 AM, Robatoy wrote:
> >> I love a good meatball. I have a Greek-style and a Dutch style in my
> >> repertoire. I am looking for a meatball which hopefully may have a tex=
-
> >> mex influence...something spicy. I tried a few on-line recipes, but
> >> wasn't impressed. I KNOW somebody in here makes a serious meatball.
> >> Out with it! Please.
>
> > As an alternative to strictly meatballs, my mother, and one of my
> > aunt's, used to make these almost exactly as it appears here (Mom had a=
n
> > almost identical recipe published years ago, which I can no longer find=
):
>
> >http://realcajuncooking.blogspot.com/2009/06/cajun-meatballs-sauce-pi...
>
> > As Mom was wont to say when cooking a sauce piquant: "The secret to why
> > this tastes so good is lots of black pepper.". YMMV
>
> > And, while you're there:
>
> >http://realcajuncooking.blogspot.com/2009/11/boudreaux-and-his-mule-a...
>
> Rob, if you decide to make this, let me know if you can find the Rotel
> tomatoes
> in Canada. =A0I've looked for them before for other recipes I have seen,
> never any luck finding them.
>
> Swingman, are they just regular canned tomatoes, or is there a bunch of
> spices added, if so, would you happen to know what to add to regular
> tomatoes to make them close.
>
> --
> Froz...
>
> The system will be down for 10 days for preventive maintenance.
I am not familiar with Rotel tomatoes (Rotel does make a pretty decent
amplifier) *I* will NEVER stop learning.
"Swingman" <[email protected]> wrote in message
news:[email protected]...
> On 3/10/2010 8:11 AM, Robatoy wrote:
>> I love a good meatball. I have a Greek-style and a Dutch style in my
>> repertoire. I am looking for a meatball which hopefully may have a tex-
>> mex influence...something spicy. I tried a few on-line recipes, but
>> wasn't impressed. I KNOW somebody in here makes a serious meatball.
>> Out with it! Please.
>
> As an alternative to strictly meatballs, my mother, and one of my aunt's,
> used to make these almost exactly as it appears here (Mom had an almost
> identical recipe published years ago, which I can no longer find):
>
> http://realcajuncooking.blogspot.com/2009/06/cajun-meatballs-sauce-piquant.html
>
> As Mom was wont to say when cooking a sauce piquant: "The secret to why
> this tastes so good is lots of black pepper.". YMMV
>
> And, while you're there:
>
> http://realcajuncooking.blogspot.com/2009/11/boudreaux-and-his-mule-audio.html
>
> --
> www.e-woodshop.net
> Last update: 10/22/08
> KarlC@ (the obvious)
Add finely chopped jalapeños to any *good* meatball recipe.
Max (chili pepper head)
"Robatoy" wrote:
>I love a good meatball. I have a Greek-style and a Dutch style in my
> repertoire. I am looking for a meatball which hopefully may have a
> tex-
> mex influence...something spicy. I tried a few on-line recipes, but
> wasn't impressed. I KNOW somebody in here makes a serious meatball.
> Out with it! Please.
-----------------------------------------------
Almost every meatball recipe I've ever seen starts out with equal
parts ground pork, veal and beef.
As a personal protest, I refuse to use veal, but that's my personal
problem.
Throw in some bread crumbs and at least 3 eggs per pound of meat.
(The eggs keep the meatballs from getting tough.)
Now come the variations for Italian, Swedish, whoever.
The spices vary all over the place.
Lew
"Robatoy" <[email protected]> wrote
>A Trailer Park Boys pronunciation of jalapeños: djallappanoes. Funny.
>If a pepper is tasty enough to pay the price of it's heat... I love
>it. But just heat-fr-heat sake...fugeddaboudit.
>I was taught to remove the inner membrane.
Pshaw!!
This might be an adult group but I'm not gonna talk about removing inner
membranes.
As for adding a little spice to..............well, just about anything, a
medium hot Hatch long green chili works wonders for me.
I enjoy hash brown potatoes with finely diced Hatch chili.
An omelet with chopped chili, Vidalia onion, chopped ham and Monterrey
cheese.
Mmmm............. and that's just for breakfast.
Max
On Mar 10, 12:02=A0pm, FrozenNorth <[email protected]>
wrote:
> On 3/10/10 9:43 AM, Swingman wrote:
>
>
>
> > On 3/10/2010 8:11 AM, Robatoy wrote:
> >> I love a good meatball. I have a Greek-style and a Dutch style in my
> >> repertoire. I am looking for a meatball which hopefully may have a tex=
-
> >> mex influence...something spicy. I tried a few on-line recipes, but
> >> wasn't impressed. I KNOW somebody in here makes a serious meatball.
> >> Out with it! Please.
>
> > As an alternative to strictly meatballs, my mother, and one of my
> > aunt's, used to make these almost exactly as it appears here (Mom had a=
n
> > almost identical recipe published years ago, which I can no longer find=
):
>
> >http://realcajuncooking.blogspot.com/2009/06/cajun-meatballs-sauce-pi...
>
> > As Mom was wont to say when cooking a sauce piquant: "The secret to why
> > this tastes so good is lots of black pepper.". YMMV
>
> > And, while you're there:
>
> >http://realcajuncooking.blogspot.com/2009/11/boudreaux-and-his-mule-a...
>
> Rob, if you decide to make this, let me know if you can find the Rotel
> tomatoes
> in Canada. =A0I've looked for them before for other recipes I have seen,
> never any luck finding them.
>
> Swingman, are they just regular canned tomatoes, or is there a bunch of
> spices added, if so, would you happen to know what to add to regular
> tomatoes to make them close.
>
> --
> Froz...
>
> The system will be down for 10 days for preventive maintenance.
Yo!, Fro!...lookee here:
From Swing's link...
Do you ship to Canada and overseas?
Absolutely-we will always quote the best and cheapest way to ship to
areas other than the continental United States. We ship on a regular
basis
to Europe, Japan, and Canada as well as out of the way places such as
Malaysia, Puerto Rico, Guam, etc. Generally SURFACE which equates
to BOAT is the CHEAPEST but also the slowest in getting there-about
4-6 weeks. AIR is the quickest but also the most expensive and
normally
arrives in 5-7 days
On Mar 10, 1:24=A0pm, "Max" <[email protected]> wrote:
> "Swingman" <[email protected]> wrote in message
>
> news:[email protected]...
>
>
>
>
>
> > On 3/10/2010 8:11 AM, Robatoy wrote:
> >> I love a good meatball. I have a Greek-style and a Dutch style in my
> >> repertoire. I am looking for a meatball which hopefully may have a tex=
-
> >> mex influence...something spicy. I tried a few on-line recipes, but
> >> wasn't impressed. I KNOW somebody in here makes a serious meatball.
> >> Out with it! Please.
>
> > As an alternative to strictly meatballs, my mother, and one of my aunt'=
s,
> > used to make these almost exactly as it appears here (Mom had an almost
> > identical recipe published years ago, which I can no longer find):
>
> >http://realcajuncooking.blogspot.com/2009/06/cajun-meatballs-sauce-pi...
>
> > As Mom was wont to say when cooking a sauce piquant: "The secret to why
> > this tastes so good is lots of black pepper.". YMMV
>
> > And, while you're there:
>
> >http://realcajuncooking.blogspot.com/2009/11/boudreaux-and-his-mule-a...
>
> > --
> >www.e-woodshop.net
> > Last update: 10/22/08
> > KarlC@ (the obvious)
>
> Add finely chopped jalape os to any *good* meatball recipe.
>
> Max (chili pepper head)
A Trailer Park Boys pronunciation of jalape=F1os: djallappanoes. Funny.
If a pepper is tasty enough to pay the price of it's heat... I love
it. But just heat-fr-heat sake...fugeddaboudit.
I was taught to remove the inner membrane.
Robatoy <[email protected]> wrote in news:9c973157-f070-4112-b640-
[email protected]:
> I love a good meatball. I have a Greek-style and a Dutch style in my
> repertoire. I am looking for a meatball which hopefully may have a tex-
> mex influence...something spicy. I tried a few on-line recipes, but
> wasn't impressed. I KNOW somebody in here makes a serious meatball.
> Out with it! Please.
I make Dutch type meatballs the easy way, using Verstegen's gehakt
kruidenmix. Tweak the directions a bit, so there are 3 sachets per 2 lbs
mixed ground meat (beef, veal, pork - no misgivings on my part, sorry).
Add 2 eggs, some milk and breadcrumbs. Braise in hot butter, simmer 1/2
hour with some water after the meatballs are nicely browned. Call the
granddaughters to help finish it.
--
Best regards
Han
email address is invalid
On Mar 10, 3:43=A0pm, "Ed Pawlowski" <[email protected]> wrote:
> "Robatoy" <[email protected]> wrote in message
>
> news:[email protected]...
>
> >I love a good meatball. I have a Greek-style and a Dutch style in my
> > repertoire. I am looking for a meatball which hopefully may have a tex-
> > mex influence...something spicy. I tried a few on-line recipes, but
> > wasn't impressed. I KNOW somebody in here makes a serious meatball.
> > Out with it! Please.
>
> Variations of this recipe have been used in Italian households for many
> decades.
>
> 33% to 50% beef and equal parts of pork and veal for the rest
> loaf of =A0stale Italian bread
> Parmesan cheese
> salt, pepper, parsley, oregano
> about 1 egg per pound
>
> Soak the stale break in water. =A0Squeeze out the water and break it up i=
nto
> the meat mix. =A0 Add the other ingredients, form into balls about 1 1/4"=
.
> Fry to crisp the outside, eat as is or add to the sauce.
Italian parsley, I presume? There's a big difference in parsleys...
all the way from the tasteless curly to the cilantro...
Did you know that Been-O is parsley oil?
On Mar 10, 11:38=A0am, "Dave In Texas" <[email protected]> wrote:
> "Swingman" <[email protected]> wrote in message
>
> news:[email protected]...
>
> > On 3/10/2010 8:11 AM, Robatoy wrote:
> >> I love a good meatball. I have a Greek-style and a Dutch style in my
> >> repertoire. I am looking for a meatball which hopefully may have a tex=
-
> >> mex influence...something spicy. I tried a few on-line recipes, but
> >> wasn't impressed. I KNOW somebody in here makes a serious meatball.
> >> Out with it! Please.
>
> =A0 =A0 My maternal grandmother was a Pizzo (Sicilian), born and raised i=
n
> Lafayette. =A0Most Sundays found us eating spaghetti and meatballs with p=
ork
> roast (when we weren't eating gumbo or a chicken stew) at Nana and Papas.
> And not long, thin spaghetti but short little Detali tubes that you could
> float in a bowl of gravy. =A0So, I can give you an excellent Sicilian mea=
tball
> recipe.
>
> Dave in Houston
Sicilians know how to eat. 80+% of my favourite dishes are from
somewhere close to the Mediterranean. I had a fish-soup on Corsica
that blew my mind. Visually??? Not so much. You just don't NEED to put
the eyeballs in, okay?
On Mar 10, 5:21=A0pm, Swingman <[email protected]> wrote:
> On 3/10/2010 4:05 PM, Swingman wrote:
>
> > Probably close enough in a pinch. I would use diced tomatoes. The
> > ingredients on a RoTex label say's "..., and spices.". Which means
> > they're not giving away any secrets.
>
> > Judging from the taste, I would say there is probably some garlic and
> > chile powder in the mix. AAMOF, if you can get Tony Chachere's Creole
> > Seasoning, you would probably come closer using it in place of salt, as
> > it has both the above, plus "spices". :)
>
> Here the ingredients label on a can of RoTex Habaneros I had in the pantr=
y:
>
> http://www.e-woodshop.net/images/Rotex-Habaneros.jpg
>
> Beaucoup salt ...
>
No shit, ...that's half of a daily intake of salt in 1/2 a cup.
A doctor friend of Angela's use to say that we'd eat dog shit if we
put enough salt on it.
Salt is the one and only struggle I have with my food selections. Not
that I can't enjoy tastes without it, it's just that they stick it in
every-farking-thing. ONE bullion cube from Knorr has FOUR days worth
of salt in one. Frippin' nuts, I tell ya.
Having said that.. some of the Wreckers had a few things to say about
Robbie's new bread-maker...but I'm here to tell you that using it has
dropped my BP because of the reduced salt as compared to store-bought
bread.
On Mar 10, 2:51=A0pm, FrozenNorth <[email protected]>
wrote:
> On 3/10/10 1:46 PM, Robatoy wrote:
>
>
>
>
>
> > On Mar 10, 12:02 pm, FrozenNorth<[email protected]>
> > wrote:
> >> On 3/10/10 9:43 AM, Swingman wrote:
>
> >>> On 3/10/2010 8:11 AM, Robatoy wrote:
> >>>> I love a good meatball. I have a Greek-style and a Dutch style in my
> >>>> repertoire. I am looking for a meatball which hopefully may have a t=
ex-
> >>>> mex influence...something spicy. I tried a few on-line recipes, but
> >>>> wasn't impressed. I KNOW somebody in here makes a serious meatball.
> >>>> Out with it! Please.
>
> >>> As an alternative to strictly meatballs, my mother, and one of my
> >>> aunt's, used to make these almost exactly as it appears here (Mom had=
an
> >>> almost identical recipe published years ago, which I can no longer fi=
nd):
>
> >>>http://realcajuncooking.blogspot.com/2009/06/cajun-meatballs-sauce-pi.=
..
>
> >>> As Mom was wont to say when cooking a sauce piquant: "The secret to w=
hy
> >>> this tastes so good is lots of black pepper.". YMMV
>
> >>> And, while you're there:
>
> >>>http://realcajuncooking.blogspot.com/2009/11/boudreaux-and-his-mule-a.=
..
>
> >> Rob, if you decide to make this, let me know if you can find the Rotel
> >> tomatoes
> >> in Canada. =A0I've looked for them before for other recipes I have see=
n,
> >> never any luck finding them.
>
> >> Swingman, are they just regular canned tomatoes, or is there a bunch o=
f
> >> spices added, if so, would you happen to know what to add to regular
> >> tomatoes to make them close.
>
> >> --
> >> Froz...
>
> >> The system will be down for 10 days for preventive maintenance.
>
> > Yo!, Fro!...lookee here:
>
> > =A0From Swing's link...
>
> > Do you ship to Canada and overseas?
> > Absolutely-we will always quote the best and cheapest way to ship to
> > areas other than the continental United States. =A0We ship on a regular
> > basis
> > to Europe, Japan, and Canada as well as out of the way places such as
> > Malaysia, Puerto Rico, Guam, etc. =A0Generally SURFACE which equates
> > to BOAT is the CHEAPEST but also the slowest in getting there-about
> > 4-6 weeks. =A0AIR is the quickest but also the most expensive and
> > normally
> > arrives in 5-7 days
>
> http://www.copykatchat.com/showthread.php?t=3D20090
>
> Seems easier, if Swingman will approve.
> ;-)
>
> --
> Froz...
>
> The system will be down for 10 days for preventive maintenance.
COOL! Must try.
Dave In Texas wrote:
> "Swingman" <[email protected]> wrote in message
> news:[email protected]...
>> On 3/10/2010 8:11 AM, Robatoy wrote:
>>> I love a good meatball. I have a Greek-style and a Dutch style in my
>>> repertoire. I am looking for a meatball which hopefully may have a
>>> tex- mex influence...something spicy. I tried a few on-line
>>> recipes, but wasn't impressed. I KNOW somebody in here makes a
>>> serious meatball. Out with it! Please.
>
> My maternal grandmother was a Pizzo (Sicilian), born and raised in
> Lafayette. Most Sundays found us eating spaghetti and meatballs with
> pork roast (when we weren't eating gumbo or a chicken stew) at Nana
> and Papas. And not long, thin spaghetti but short little Detali tubes
> that you could float in a bowl of gravy. So, I can give you an
> excellent Sicilian meatball recipe.
>
> Dave in Houston
with raisins? most sicilian meatball recipes that my wife uses, who is
sicilian, has them. personally i could do without the raisins but you didn't
hear that from me.
On 3/10/10 9:43 AM, Swingman wrote:
> On 3/10/2010 8:11 AM, Robatoy wrote:
>> I love a good meatball. I have a Greek-style and a Dutch style in my
>> repertoire. I am looking for a meatball which hopefully may have a tex-
>> mex influence...something spicy. I tried a few on-line recipes, but
>> wasn't impressed. I KNOW somebody in here makes a serious meatball.
>> Out with it! Please.
>
> As an alternative to strictly meatballs, my mother, and one of my
> aunt's, used to make these almost exactly as it appears here (Mom had an
> almost identical recipe published years ago, which I can no longer find):
>
> http://realcajuncooking.blogspot.com/2009/06/cajun-meatballs-sauce-piquant.html
>
>
> As Mom was wont to say when cooking a sauce piquant: "The secret to why
> this tastes so good is lots of black pepper.". YMMV
>
> And, while you're there:
>
> http://realcajuncooking.blogspot.com/2009/11/boudreaux-and-his-mule-audio.html
>
Rob, if you decide to make this, let me know if you can find the Rotel
tomatoes
in Canada. I've looked for them before for other recipes I have seen,
never any luck finding them.
Swingman, are they just regular canned tomatoes, or is there a bunch of
spices added, if so, would you happen to know what to add to regular
tomatoes to make them close.
--
Froz...
The system will be down for 10 days for preventive maintenance.
On 3/10/10 1:46 PM, Robatoy wrote:
> On Mar 10, 12:02 pm, FrozenNorth<[email protected]>
> wrote:
>> On 3/10/10 9:43 AM, Swingman wrote:
>>
>>
>>
>>> On 3/10/2010 8:11 AM, Robatoy wrote:
>>>> I love a good meatball. I have a Greek-style and a Dutch style in my
>>>> repertoire. I am looking for a meatball which hopefully may have a tex-
>>>> mex influence...something spicy. I tried a few on-line recipes, but
>>>> wasn't impressed. I KNOW somebody in here makes a serious meatball.
>>>> Out with it! Please.
>>
>>> As an alternative to strictly meatballs, my mother, and one of my
>>> aunt's, used to make these almost exactly as it appears here (Mom had an
>>> almost identical recipe published years ago, which I can no longer find):
>>
>>> http://realcajuncooking.blogspot.com/2009/06/cajun-meatballs-sauce-pi...
>>
>>> As Mom was wont to say when cooking a sauce piquant: "The secret to why
>>> this tastes so good is lots of black pepper.". YMMV
>>
>>> And, while you're there:
>>
>>> http://realcajuncooking.blogspot.com/2009/11/boudreaux-and-his-mule-a...
>>
>> Rob, if you decide to make this, let me know if you can find the Rotel
>> tomatoes
>> in Canada. I've looked for them before for other recipes I have seen,
>> never any luck finding them.
>>
>> Swingman, are they just regular canned tomatoes, or is there a bunch of
>> spices added, if so, would you happen to know what to add to regular
>> tomatoes to make them close.
>>
>> --
>> Froz...
>>
>> The system will be down for 10 days for preventive maintenance.
>
> Yo!, Fro!...lookee here:
>
> From Swing's link...
>
> Do you ship to Canada and overseas?
> Absolutely-we will always quote the best and cheapest way to ship to
> areas other than the continental United States. We ship on a regular
> basis
> to Europe, Japan, and Canada as well as out of the way places such as
> Malaysia, Puerto Rico, Guam, etc. Generally SURFACE which equates
> to BOAT is the CHEAPEST but also the slowest in getting there-about
> 4-6 weeks. AIR is the quickest but also the most expensive and
> normally
> arrives in 5-7 days
http://www.copykatchat.com/showthread.php?t=20090
Seems easier, if Swingman will approve.
;-)
--
Froz...
The system will be down for 10 days for preventive maintenance.
On 3/10/2010 1:51 PM, FrozenNorth wrote:
> http://www.copykatchat.com/showthread.php?t=20090
>
> Seems easier, if Swingman will approve.
> ;-)
Probably close enough in a pinch. I would use diced tomatoes. The
ingredients on a RoTex label say's "..., and spices.". Which means
they're not giving away any secrets.
Judging from the taste, I would say there is probably some garlic and
chile powder in the mix. AAMOF, if you can get Tony Chachere's Creole
Seasoning, you would probably come closer using it in place of salt, as
it has both the above, plus "spices". :)
Don't spare the heat ... even the "original" RoTex is a bit too hot for
most Yankees and Arkansans. <g,d,r>
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
"Robatoy" <[email protected]> wrote in message
news:[email protected]...
>I love a good meatball. I have a Greek-style and a Dutch style in my
> repertoire. I am looking for a meatball which hopefully may have a tex-
> mex influence...something spicy. I tried a few on-line recipes, but
> wasn't impressed. I KNOW somebody in here makes a serious meatball.
> Out with it! Please.
Variations of this recipe have been used in Italian households for many
decades.
33% to 50% beef and equal parts of pork and veal for the rest
loaf of stale Italian bread
Parmesan cheese
salt, pepper, parsley, oregano
about 1 egg per pound
Soak the stale break in water. Squeeze out the water and break it up into
the meat mix. Add the other ingredients, form into balls about 1 1/4".
Fry to crisp the outside, eat as is or add to the sauce.
On 3/10/2010 8:11 AM, Robatoy wrote:
> I love a good meatball. I have a Greek-style and a Dutch style in my
> repertoire. I am looking for a meatball which hopefully may have a tex-
> mex influence...something spicy. I tried a few on-line recipes, but
> wasn't impressed. I KNOW somebody in here makes a serious meatball.
> Out with it! Please.
As an alternative to strictly meatballs, my mother, and one of my
aunt's, used to make these almost exactly as it appears here (Mom had an
almost identical recipe published years ago, which I can no longer find):
http://realcajuncooking.blogspot.com/2009/06/cajun-meatballs-sauce-piquant.html
As Mom was wont to say when cooking a sauce piquant: "The secret to why
this tastes so good is lots of black pepper.". YMMV
And, while you're there:
http://realcajuncooking.blogspot.com/2009/11/boudreaux-and-his-mule-audio.html
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)