[CH] Today's Hot Luck
RST G (synapse7@home.com)
Sat, 24 Jul 1999 21:28:29 -0400
I don't know about the others at the hot luck today but I had a ball.
Everyone was terrific - the food was HOT but not so hot that your face
turned red. The selection of hot sauces was pretty good and Steves'
Hotter Than Hell was terrific (he should bottle it and sell it, I would
buy it!). I got to try the Apple Smoked Red Savina powder and it was
terrific. Hot!!! but delightful. Also, Backdraft and the new Red
Savina-Garlic Sauce which was fabulous (boy oh boy Campbell, you make
fabulous sauces!!!). I also got to take home a bottle of my choice which
was nice of Karen (Thanks Karen!!!)
We ate, we talked, we drank and we swam. The weather wasn't as hot as
expected and the pool (altho' unheated) was cool and wonderful. Alex's
mushrooms and Marc's mushrooms were great and everyone had a great time
(as far as I could tell.) Pictures are on their way at some point.
Here are the recipes for the spiked lemonade and the meatballs as I
promised:
* Exported from MasterCook *
Fresh Mint & Ginger Lemonade
Recipe By : Bon Appetit Fast & Easy:Quick Recipes For Busy Cooks
Serving Size : 4 Preparation Time :0:00
Categories : Drinks Herbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup fresh mint leaves (packed) -- chopped
1/3 cup fresh ginger -- chopped
1/3 cup honey
2 cups boiling water
1/3 cup fresh lemon juice
1 1/2 cups cold water (about)
4 oz vodka
Ice Cubes
Fresh Mint Leaves
Lemon Slices
Combine chopped mint, ginger and honey in medium bowl (or large glass
measuring cup). Add boiling water. Let steep 30 minutes. Strain into 4
cup measuring cup, pressing on solids to extract liquid. Add lemon juice
and enough water to measure 4 cups total. Add vodka (1 ounce for every 4
ounces of lemonade) (Can be prepared 1 day ahead. Cover and
refrigerate.)
Fill glasses with ice. Add lemonade. Garnish with mint leaves and lemon
slices and serve.
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* Exported from MasterCook *
"Magic" Meatball Appetizer
Recipe By : Risa Golding
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Chiles
Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SAUCE:
1 med onion -- chopped
4 cloves garlic -- chopped
1 tbsp vegetable oil
1 cup tomato sauce
2 cups beef broth
1/4 cup chipotles en adobo with sauce
MEATBALLS:
2 lb ground turkey
1/2 cup onion -- finely chopped
1/4 cup fresh cilantro -- finely chopped
1/3 cup breadcrumbs
1/3 cup ground Salsa Verde Doritos chips
1/4 tsp Calvins "Magic" Powder -- or more
1 egg -- beaten OR
1/4 cup egg substitute
salt and freshly ground black pepper
vegetable oil -- for frying
To make sauce: Saute the onion and garlic in the oil until they are
lightly browned. Add the tomato sauce, broth, and the chipotles en
adobo. Heat the mixture to just boiling and simmer for 20 minutes. Place
the sauce in a blender or food processor and puree until smooth (I used
a 2 qt saucepan and used my hand blender instead).
To make meatballs: Combine the turkey, onion, cilantro, bread crumbs,
Dorito crumbs, Calvins powder, egg (or egg subs.), and salt and pepper.
Gently mix, then form into small meatballs (about 1 inch). Pour a couple
of tbsp oil in a heavy saucepan and fry the meatballs. Cook most of the
way and then place in the oven at 350°F for 15 minutes to finish
cooking. Remove and drain.
Return the sauce to the pan, add the meatballs to heat everything
together and to mingle the flavors.
To serve: Place in a chafing dish, garnish with cilantro and serve
accompanied with toothpicks.
Yield: 8 servings as an appetizer. I found it made about 42 meatballs
just with 1 lb of meat. With 2 it will probably make about 84 meatballs.
Original recipe is from www.fiery-foods.com and were called Chipotle
Appetizer Meatballs. Out of 42 meatballs there were only 6 left when I
left the hot luck. Must've been good!
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RisaG