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Posts of the month
Topic Started: Nov 30 2015, 04:51 AM (61 Views)
Ashdaw
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I have decided to make this section for what I consider to be post of the month. :)
This month, November, I am choosing one from our resident chef, simple and YUMMY.

This be it:
Quote:
 

Posted Image Posted Image
Tex-Mex Meatballs in Red Chile Sauce
Let guests doctor their own plates with crunchy, colorful toppings.

Makes 8 to 10 servings

Ingredients

1 poblano pepper
1 small white onion, coarsely chopped
2 garlic cloves
1/2 cup firmly packed fresh cilantro leaves with tender stems
1/2 cup finely crushed corn chips
1/4 cup milk
2 large eggs
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds ground chuck

Vegetable cooking spray
2 (10-oz.) cans red chile enchilada sauce
2 cups reduced-sodium chicken broth
2 -2 1/2 Tbsp. sugar, divided
1 cup sour cream
1 teaspoon lime zest
2 tablespoons fresh lime juice
6-inch corn tortillas, warmed
Toppings: Cotija cheese, radishes, toasted shelled pumpkin seeds (pepitas), cilantro sprigs, avocado, red leaf lettuce




Preparation

1. Preheat broiler with oven rack 5 inches from heat. Broil poblano pepper on an aluminum foil-lined baking sheet 6 to
8 minutes or until blistered, turning occasionally. Place poblano in a zip-top plastic freezer bag; seal and let stand 10
minutes to loosen skin. Peel poblano; remove and discard stem and seeds. Pulse poblano, onion, garlic, and cilantro
in a food processor until finely chopped.

2. Stir together corn chips and milk in a large bowl; let stand about 5 minutes or until chips soften. Stir in eggs, salt,
pepper, and poblano mixture. Fold in beef. Shape into 35 (1 1/2-inch) meatballs (about 2 tablespoonfuls each).
Place 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined jelly-roll pan.

3. Preheat oven to 400°. Bake 10 to 12 minutes or until browned. Transfer meatballs to a large Dutch oven; add enchilada
sauce, chicken broth, and 1 Tbsp. sugar. Bring to a boil over high heat. Reduce heat to medium, and simmer 15 to 20 minutes
or until meatballs are cooked through and sauce is slightly thickened, turning meatballs halfway through.

4. Meanwhile, whisk together sour cream, zest, and lime juice in a small bowl. Season with salt, and add desired amount
of remaining sugar. Serve meatballs with sour cream mixture, tortillas, and toppings.

MAKE IT AHEAD These meatballs freeze beautifully. Bake an extra batch (or two), freeze, and cook as instructed, adding 10 minutes to cooking time.
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Warren C. E. Austin
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Teacher
Definitely mmmm, mmmm, good!
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Ashdaw
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Quote:
 
Joe Dolan (1939.10.16 – 2007.12.26) Posted by Warren originally
Can't for the life of me figure out how I missed this tune the first time around when viewing Neil Jordan's 2005 film BREAKFAST ON PLUTO;
but, I'm certainly glad I didn't the second, this evening. Truly remarkable: Posted Image


Moreover, I don't understand just how I had never heard of this dude when I was a
youngster and likely to have been having a wet-dream or two over the likes of him.

Once having viewed the tune do a search a youtube.com on his name and you'll access
a wealth of musical delights never before seen or heard and you'll truly not be disappointed, I know I wasn't.
Edited by Ashdaw, Mar 11 2016, 01:46 AM.
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Warren C. E. Austin
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Gosh, golly by gee. I'm simply without words Ashley.

Thank you for this honour.

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Ashdaw
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Anytime Warren. I like the post and it just felt right to me. :)
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