Homemade Meatballs with Red Sauce

Yields: 15 meatballs & 4½ cups marinara sauce

Meatballs:

½ cup chicken stock

2½ teaspoons powdered gelatin

1¼ teaspoon ground fennel

½ teaspoon ground coriander

½ teaspoon freshly ground black pepper

1 teaspoon kosher salt

¾ cup panko bread crumbs

2 teaspoons finely chopped fresh oregano

2 tablespoons finely chopped fresh basil

3 ounces (1 packed cup) freshly grated Pecorino Romano cheese, grated on a box grater

2 large eggs, whisked

1½ pounds ground beef (chuck), 80% lean

½ pound (mild or spicy) Italian sausage, preferably not in the casing

Adjust an oven rack to the upper position and preheat the oven to 425 degrees Fahrenheit.

Line a sheet pan with aluminum foil. Top with a sheet of parchment paper.

Add the chicken stock to a large bowl. Sprinkle over the gelatin and whisk briefly to combine. Let sit for 5 minutes.

Add the fennel, coriander, pepper, salt, breadcrumbs, oregano, basil and cheese to a small bowl. Mix to combine.

(Once the 5 minutes has passed) Add the whisked eggs to the chicken stock. Stir to combine.

Gently pull apart the beef and pork into small pieces and add them to the chicken stock bowl.

Sprinkle the dry ingredients into the chicken stock bowl.

Gently fold all of the ingredients together – do not squeeze the meat as you fold it; take your time. (Less is more!) Fold together until all the ingredients are barely combined. It’s okay if the texture is a little wet. If it starts to get sticky, stop immediately.

Using a 1/3 measuring cup, scoop the mixture into the cup and level it off. Using a spoon, scoop the meat out of the measuring cup and gently form/press the mixture into a ball, again being careful not to overwork the meat.

Evenly space the meatballs on the prepared sheet pan. Bake for approximately 20 minutes, rotating the pan 180 degrees halfway through, until the internal temperature reaches between 160 and 165 degrees Fahrenheit.

Serve with Homemade Red Sauce.

Homemade Red Sauce:

2 (28-ounce) cans whole peeled tomatoes, preferably San Marzano

3 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter

12 cloves garlic, peeled and thinly sliced

½ small yellow onion, peeled and diced small

4 (5-inch) sprigs fresh oregano

¼ teaspoon crushed red chili pepper (chili flakes)

¼ cup tomato paste

15 large fresh basil leaves

2½ teaspoons kosher salt

¼ teaspoon freshly ground black pepper

1 teaspoon soy sauce

Combine the 2 cans of tomatoes in a large bowl. Using your hands, crush the whole tomatoes until they’re fairly broken up and no large chunks remain. Set aside.

Heat the olive oil and the butter in a small pot (aka a pasta pot) over medium heat until the butter just melts. Add the garlic and onions and cook for 5 minutes, stirring occasionally, until the onions are translucent.

Add the oregano, chili flakes, and tomato paste and stir with a spatula until combined, approximately 1 minute.

Stir in the tomatoes, basil, salt, pepper and soy sauce.

Increase the heat to high to bring to a boil, then reduce the heat to low and simmer, with the lid slightly ajar, for 35 minutes. Stir occasionally.

Season to taste.

Ras al Hanout Spiced Flank Steak Skewers with Couscous and Spicy Orange Citronette

Watch me make this on my YouTube Channel!

Yield: 4 servings

Flank Steak

1¼ teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons garlic paste, cloves grated on a microplane

2 tablespoons ras al hanout

1½ teaspoon ground coriander

1½ teaspoon ground cumin

1 tablespoon dark brown sugar

3 tablespoons extra-virgin olive oil

1 tablespoons freshly squeezed orange juice

1 pound flank steak, cut into ¼-inch slices against the grain

Neutral oil for cleaning the grill

Mix the salt, pepper, garlic, ras al hanout, coriander, cumin, brown sugar, olive oil and orange juice in a medium bowl until a paste is formed.

Add the steak and mix thoroughly to coat all the steak in the paste.

Thread steak on skewers, fitting approximately 2 to 3 pieces per skewer.

Turn your grill burners to high, to preheat your grill, for 15 minutes.

(Tip: while your grill is preheating, continue with the recipe)

After 15 minutes, clean the grill, then, using tongs, lightly dip a cloth in neutral oil and wipe to coat the grill rack.

Transfer skewers to the grill and cook, uncovered, over high heat, for 5 to 7  minutes, flipping the skewers once halfway through. Transfer skewers to an aluminum-lined sheet tray (for easy clean up) and tent with foil to keep warm until service.

Alternatively, you can cook skewers on an aluminum foil lined sheet tray under your broiler, for approximately 7 minutes, flipping once halfway through.

Orange Citronette

½ cup freshly squeezed orange juice

1 tablespoon extra-virgin olive oil

1 teaspoon harissa spice paste

Whisk ingredients together in a small bowl.

Couscous

4 tablespoons unsalted butter

1 large shallot, peeled and diced small

1½ cups couscous

¾ teaspoon ground cinnamon

¾ teaspoon ground coriander

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

½ cup roughly chopped dates

½ cup roughly chopped dried apricots

2/3 cup golden raisins

½ teaspoon orange zest

2 cups chicken stock

¼ cup roughly chopped mint leaves

¼ cup roughly chopped flat-leaf Italian parsley leaves

2/3 cup pomegranate seeds

½ cup roughly chopped roasted, salted pistachios

Heat the butter in a 3 quart saucepan over medium-high heat until the butter foams up, subsides, and begins to turn a light golden brown.

Add the shallot, stir and cook for 1 minute.

Add the couscous and cook for 2 minutes, stirring continuously, until the couscous is warm and thoroughly coated with the butter. Add the cinnamon, coriander, salt and pepper, stir and cook for approximately 30 seconds, until fragrant. Add the dried fruit and orange zest and cook, stirring occasionally, for 1 minute. Add the stock, stir and bring to a simmer. Cover. Remove from heat and let sit for 10 minutes.

To serve, drizzle half of the orange citronette over the couscous and then fluff the couscous with a large serving fork. Transfer couscous to a serving dish and top with the mint, parsley, pomegranate and pistachios. Top with the steak skewers and pass around the remaining citronette for people to drizzle over their serving.

Flank Steak Tacos with Roasted Pineapple and Cilantro Lime Sauce

Flank Steak Taco with Roasted Pineapple and Cilantro Lime Sauce

Yields: 10 tacos

Ingredients

Steak:

1½ pound flank steak

2 teaspoons kosher salt

½ teaspoon freshly ground black pepper

1 tablespoon grapeseed oil

Cilantro Lime Sauce:

2 tablespoons freshly squeezed lime juice (juice of 2 limes)

1 large clove garlic, peeled

1 bunch fresh cilantro

1 tablespoon granulated sugar

2 teaspoons worcestshire sauce

½ teaspoon soy sauce

¼ teaspoon fish sauce

¼ cup grapeseed oil

1 tablespoon adobo sauce

1 teaspoon ground cumin

1/8 teaspoon kosher salt

1/16 teaspoon freshly ground black pepper

Pineapple:

1 3 to 4-pound pineapple, ends, outer rind and eyes removed, sliced lengthwise into 1/2–inch slabs

1 tablespoon granulated sugar

¼ teaspoon ground cumin

¼ teaspoon kosher salt

Tacos:

10 Corn tortillas

2 avocados, halved and pits removed

Handful of fresh cilantro leaves, for finishing

Pat the steak dry with a paper towel. Pierce, in rows, both sides of the steak with a fork.  Cut the steak into four equal-sized pieces, cutting with the grain. Season all pieces/sides with the salt and pepper. Set aside.

Combine sauce ingredients in a blender and process until smooth, scraping down the sides a few times.

Adjust an oven rack to the upper position. Turn the oven to broil.

Combine granulated sugar, cumin and salt in a small bowl and stir. Sprinkle mixture evenly over both sides of pineapple pieces.

Transfer pineapple pieces to aluminum-lined sheet tray and broil for 10 to 12 minutes, flipping once halfway, until lightly caramelized.

Place a large nonstick sauté pan over medium-high heat.  Add grapeseed oil and heat until the oil just begins to smoke. Lay steak in pan and cook on all sides until well caramelized. Use your digital thermometer to achieve the perfect medium-rare, 125 to no more than 130 degrees Fahrenheit. The total cooking time will be 7-9 minutes.

Remove steak from pan and let rest on a cutting board for 10 minutes.

Cut cooked steak pieces in thin slices against the grain.

Heat corn tortillas directly over medium-low heat on your stove. Flip every 10 to 15 seconds with tongs to achieve a lightly toasted tortilla.

Assemble your tacos! Add steak, roasted pineapple, sliced avocado, cilantro leaves and a drizzle of the remaining cilantro lime sauce to your tortilla and enjoy.

Spicy Gochujang Meatloaf

Watch me make this on my YouTube Channel!

Yield: 6 to 8 servings

Gochujang Glaze:

5 tablespoons gochujang, divided

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

2 teaspoons toasted sesame oil

¼ teaspoon grated fresh ginger, grated on a Microplane

3 tablespoons (unseasoned) rice wine vinegar

2 tablespoons granulated sugar

Add 4 tablespoons gochujang, the Worcestershire, soy sauce and sesame oil to a small pot. Whisk to combine. Transfer ¼ cup of this mixture to a large mixing bowl. Set aside.

Add the remaining 1 tablespoon of gochujang, the ginger, rice wine vinegar and sugar to the small pot. Whisk to combine. Set aside.

Meatloaf:

¼ pound frozen bacon, roughly chopped (it must be frozen!)

1 small yellow onion, peeled and cut into 8 pieces

5 large garlic cloves, peeled and crushed

2 teaspoons Dijon mustard

2 large whole eggs, whisked

¼ teaspoon freshly ground black pepper

2 tablespoons toasted sesame seeds (white or black)

2 cups panko breadcrumbs (Japanese breadcrumbs)

2¼ pounds ground beef, 80% lean

1. Adjust an oven rack to the middle position, then preheat the oven to 325ºF.

2. In a food processor, pulse the frozen bacon until it’s finely chopped. Transfer chopped bacon to a small bowl and place in the refrigerator until ready to use.  

3. In the same food processor (no need to clean) pulse together the onion and garlic until very finely chopped. Transfer to the large mixing bowl with the gochujang mixture.

4. Add the mustard, egg, pepper and sesame seeds to the large bowl. Mix together thoroughly.

5. Sprinkle the bread crumbs over the mixture.  Sprinkle the ground beef (breaking it up as you go) over the mixture. Finally, sprinkle the bacon over. Fold together (get in there with your hands) until combined. Avoid squeezing the meat.

6. Press the meat into a 9” x 5” loaf pan, pressing the top to make it level. Using a pairing knife, run the blade along the inside edges of the pan to loosen the meat from the sides of the pan. Turn the raw meatloaf out (flip it) onto a parchment paper-lined sheet pan. If your oven has a gas (flame) broiler, use aluminum foil instead of parchment paper. (Remove the loaf pan.)

7. Place in the oven and bake, uncovered, for 30 minutes. Rotate the sheet tray and continue cooking for an additional 35 minutes, or until the internal temperature is 150ºF.

8. While the meatloaf is cooking, place the small pot of glaze over medium-low heat. Reduce the glaze, stirring frequently with a rubber spatula, until it is thick like a barbecue sauce.

9. Remove the sheet pan from the oven. Turn oven to broil. Glaze the top and sides of the meatloaf using a brush, with half of the glaze. Place sheet tray back in the oven on the middle rack and broil for 1 minute. Keep your eyes on it and set a timer – the high heat may cause the parchment paper to brown (which is why you should use aluminum foil if your heating element is gas/a flame).  Remove the sheet tray and glaze again with the remaining liquid. Broil again for 1 minute.   

10. Remove and let the meatloaf rest for 20 minutes before slicing and serving.

Pairing suggestion: serve meatloaf with a vegetable, such as green beans, as well as rice and kimchi. Go crazy and top your slice with a fried egg!

Flank Steak Wakame Crepe Tacos

Flank Steak Wakame Crepe Tacos

(Give your tacos a boost of wakame, a highly nutritious superfood!)

Yield: 4 to 6 servings

Crêpes
Yield: 10 (7-inch) crepes + 1 practice crepe J (first one is always chalked up to practice)

¾-ounce dried wakame
2 large eggs
3 tablespoons extra-virgin olive oil
1½ cup water
1 cup garbanzo bean flour
¼ cup white whole wheat flour
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

1. Place the wakame in a blender and blend on high to turn into a fine powder. Remove 3½ teaspoons for this recipe. Set the remaining wakame powder aside. (You will be using it later.)

2. Place the eggs and olive oil in a large bowl and whisk until the eggs are mixed.

3. Add the water and whisk until well combined.

4. Add the flours, salt and pepper and whisk until well combined.

5. Add the wakame powder and whisk until just combined.

6. Place a crêpe pan or small nonstick sauté pan over medium-low heat.

7. Once hot, measure approximately ¼ cup batter (you can use a 2-ounce ladle for this), and pour into the center of the pan.

8. Quickly rotate and tilt the pan to spread the batter evenly, just enough to cover the bottom of the pan.

9. Cook for 1 minute 30 seconds, then flip the crêpe over with a plastic spatula. The crêpe should be cooked, maybe even very lightly golden brown in colored, but not dry or crispy.

10. Cook the second side for approximately 1 minute and 30 seconds, then transfer to a cooling rack to cool. Once the crepes are room temperature, it is fine to stack them.

Flank Steak
1½ pounds flank steak
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon grapeseed oil
¼ of a small head of red cabbage, sliced thinly
3 scallions, sliced thinly on a bias
2 tablespoons toasted sesame seeds
¼ cup picked fresh cilantro leaves
sriracha (or your favorite hot sauce), to taste
1 avocado, sliced

1. Pat the steak dry with a paper towel. Pierce, in rows, both sides of the steak with a fork.  Cut the steak into four equal-sized pieces, cutting with the grain. Season all pieces/sides with the salt and pepper. Cut the steak into four equal-sized pieces, cutting with the grain.

2. Place a large nonstick sauté pan over medium-high heat.  Add grapeseed oil and heat until the oil just begins to smoke. Lay steak in pan and cook, flipping once every minute, until well caramelized. Use your digital thermometer to achieve the perfect medium-rare, 125 to no more than 130 degrees Fahrenheit. The total cooking time will be 5-9 minutes, depending upon the thickness of the steak.

3. Remove steak from pan and let rest on a cutting board for 10 minutes.

4. Cut cooked steak pieces in thin slices against the grain.

5. To assemble, lay a crepe down. Top with some purple cabbage and scallions. Lay a few steak slices on top and some avocado. Sprinkle over some sesame seeds and a drizzle of sriracha. Garnish with some cilantro leaves. Fold up and enjoy!

Photo: Ronald Tsang

P.S. This recipe was recently featured in an issue of Clean Eating Magazine!

Grilled Skirt Steak with Chimichurri Sauce

Before you put away your grill for the Winter, here’s a recipe that will put dinner on the table in a flash. It’s my Grilled Skirt Steak with Chimichurri featured in this month’s Paleo Magazine – Page 16! And for those of you who have my cookbook, Great Food Starts Fresh, you can find this recipe on page 180.

Burgers, Gazpacho and Honey Vanilla Whipped Ricotta

Three bonus recipes for the week. Two on the Piedmont Healthcare website and one on the Livestrong website. They can also be found in my seasonal cookbook, Great Food Starts Fresh!

First, my Honey Vanilla Whipped Ricotta with Fresh Fruit:

 

Second, my Spicy Watermelon Gazpacho:

 

Finally, my Grilled Hamburger with Tomato Mostarda:

The Bacon Makes Everything Better Burger

If you’re gonna go for it, go for it, right? And bacon does make everything better, so why not blend it into your burger for the ultimate hickory smoked bacon burger? Who’s with me?!

The trick is to put your bacon meat through a grinder or chop it very, very finely. If you go for the chopping route, make sure your bacon is cold before you slice into it. It’ll make things easier. You can even throw it in the freezer for 10 minutes before chopping. Here’s what my bacon looked like after I gave it a really good chop. And I still went back for more chopping after this. The finer the better.

 

Once you’ve got your bacon nice and fine, you’re ready to marry it with the beef. (Do I hear wedding bells?) I actually chopped it into my beef and folded the mixture, chopping and folding again and again to make sure it was well mixed and any larger bacon pieces were chopped fine. (Normally you wouldn’t want to fuss much with the ground meat to avoid overworking it, but because of the texture of the bacon and the amount of fat in the bacon, it didn’t seem to affect the final outcome.)

Okay, now you’re turn!

 

The Bacon Makes Everything Better Burger

Yield: 4 sliders

 

For the burger:

¼ pound cold hickory smoked bacon, about 3 slices of bacon, put through a meat grinder or chopped very finely (you really can’t chop it too finely – chop, chop and chop again!)

¾ pound 85/15 organic grass fed ground beef

½ teaspoon grapeseed oil

1 batch of homemade barbecue sauce

4 slider buns, lightly toasted

4 slices of aged sharp cheddar

12 thin slices of dill pickles

2 tablespoons mayonnaise

 

Place an oven rack to the middle position and preheat the oven to 300 degrees Fahrenheit.

Fold to mix together bacon and ground beef. Form 4 equal sized patties, 3-inches wide by 1-inch thick, and place on a parchment-lined sheet tray.

Bake, flipping the burgers at the 10-minute mark, until the internal temperature of the burger reaches 130 degrees Fahrenheit (use a digital thermometer), approximately 20 minutes.

Place a large sauté pan over medium high heat and add the grapeseed oil. Let pan sit over medium-high heat for a full minute, or until the oil just begins to smoke. Swirl the oil in the pan to coat the bottom evenly. Using a paper towel, dab the top of the burgers and add the burgers to the pan, dry side down, and cook for 45 seconds, just enough to sear the bottom side. Using a metal spatula, flip and sear the opposite side for another 45 seconds. Transfer burgers to a plate and let rest for 5 minutes.

Spread homemade barbecue sauce on bottom side of bun. Place burger on barbecue laden bun, add cheese and 3 slices of pickles each. Spread mayonnaise on top of bun. Put together and enjoy every bite.

Note: the USDA recommends that any ground meat be cooked until the internal temperature reaches 160 degrees Fahrenheit. That said, if you know where your meat comes from and who’s grinding it and you want a medium-rare or medium burger, like me, you may make the choice to do otherwise.