food

Cena dominical

El chef Derrell Smith está sirviendo la cena del domingo con sus exclusivas albóndigas con polenta cremosa, papas fritas con queso parmesano y una gremolata picante para la comida familiar.

food

Cena dominical

El chef Derrell Smith está sirviendo la cena del domingo con sus exclusivas albóndigas con polenta cremosa, papas fritas con queso parmesano y una gremolata picante para la comida familiar.

Supplies

Spicy Meatballs

  • 5 lbs of ground chicken
  • 1/3 cup ricotta
  • 1 egg
  • 1 tbsp Worcestershire sauce
  • 2 tbsp dijon mustard
  • 1/4 cup of fresh chopped parsley
  • 1/4 cup diced white onion
  • 1⁄4 cup chopped scallion
  • 2 tbsp kosher salt

Polenta Grits

  • 2 cups of Polenta Grits
  • 6 cups of water
  • 1 cup of heavy cream
  • 1/2 cup of creme fraiche
  • 4 tbsp of unsalted butter

Gremolata

  • 1 cup of Parsley
  • 2 cloves of garlic
  • 1 tbsp of lemon
  • 1⁄2 cup of olive oil
  • Kosher salt & ground pepper to taste

Pasos

Spicy Meatballs

  1. In a bowl combine ricotta, egg, Worcestershire, dijon, onion, parsley, scallion, and salt together, then fold in the ground chicken.
  2. With an ice cream scoop, scoop meatballs onto a baking sheet 1 inch apart and bake at 425 degrees for 15mins.

Polenta Grits

  1. In a saucepan bring water to a rolling boil, slowly whisk in polenta grits, add more or less to achieve a slightly creamy consistency.
  2. Reduce heat to low and simmer for 5mins.
  3. Once grits have reached a thick creamy consistency add heavy cream, butter, salt, and pepper to taste.
  4. Remove from heat and stir in creme fraiche.
  5. Serve the dish with polenta grits on the bottom, topped with 3-4 meatballs and fresh gremolata.

Gremolata

  1. In a food processor chop parsley and garlic until a nice chunky consistency is achieved.
  2. Blend olive oil until you’ve created a sauce and add lemon juice, salt & pepper to taste.
  3. Finish with fresh lemon zest. Set aside.

Supplies

  • Use Leftover meatballs
  • 1 1⁄2 Tbsp cooking oil
  • 1⁄4 cup carrots diced 1/4-inch
  • 1⁄4 cup celery diced 1/4-inch
  • 1⁄4 cup onion finely diced
  • 1⁄2 Tbsp tomato paste
  • 2 cups chicken broth
  • 1 bay leaf
  • 1 16oz can diced tomatoes undrained, preferably fire-roasted
  • 1 1/2 tsp Italian seasoning
  • 1/2 cup of ditalini pasta or other small pasta
  • 1 cup of baby spinach
  • Freshly grated Parmesan for serving
  • Salt and freshly ground pepper

Pasos

  1. Heat oil in a large soup pot over medium heat.
  2. Add carrots, celery, and onion and cook, stirring, until onion is softened, about 5 minutes.
  3. Add tomato paste, stirring for 30 seconds.
  4. Add chicken broth and bring soup to a boil, then reduce heat and simmer for about 15 minutes, or until carrots are tender.
  5. Pour in a can of tomatoes.
  6. Add Italian seasoning, and a bit of salt, and freshly ground pepper. Stir to combine. Add meatballs. Continue simmering for another 15 minutes, to allow the flavors to come together.
  7. Add pasta and simmer for an additional 10 minutes, or until pasta is cooked. Taste for seasoning and add additional salt, pepper, and/or Italian seasoning as needed. Discard bay leaf.
  8. Remove from heat and stir in baby spinach until wilted.
  9. Serve garnished with freshly grated Parmesan.

Supplies

  • Leftover Meatballs
  • 1 Hoagie Roll
  • 2tbsp of butter melted
  • 1tsp of garlic salt
  • 1⁄2 cup of Marinara
  • 1⁄4 cup of shredded Mozzarella 1⁄2 cup of fresh basil
  • 1tsp of chopped parsley
  • 1⁄4 cup of Olive oil more or less

Pasos

  1. Preheat the oven to 375 degrees. Warm leftover meatballs for approx 15-20mins.
  2. While meatballs are warming, blend fresh basil and olive oil in a food processor (more or less as needed to create a pourable consistency) set to the side.
  3. Brush melted butter w/ garlic salt onto a hoagie roll.
  4. Add meatballs, approx. 3-4 to the roll, top with marinara and a generous amount of mozzarella.
  5. Place the sub into the oven and broil just until cheese is bubbly and slightly
  6. brown, approx. 2-3mins.
  7. Remove from the oven and serve with a drizzle of basil oil and the remainder of freshly chopped parsley.