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Swedish Meatballs and the Most Under Appreciated Celebrity Chef Ever

Whenever there’s a discussion about the history of celebrity
chef pop culture, one name is invariably left out, and this Swedish Meatballs
recipe served as a reminder of that sad fact. How anyone can talk about the
pioneers of food television without including the Swedish Chef from the Muppets
is beyond me.


His frenetic energy and charisma makes Gordon Ramsey seem
like a shrinking violet by comparison. His technique surpasses Emeril’s on
every level, and if we’re just talking catch phrases, how can you even begin to
compare “Yummo” to “Bork, Bork, Bork?”

Some use the excuse that he wasn’t actually real, that he
was just a bunch of stained, smelly fabric, wrapped around some dude’s hairy
forearm. Well, that may be true, but it goes beyond that. I believe there’s
been a systematic discrimination against Swedish chefs, which has made
advancing upward impossible. I call it the ice ceiling.

Do NOT forget the Lingonberry jam!

Anyway, in related news, these Swedish meatballs rocked!
Unlike most of the recipes I post here, I’ve had little experience with the
recipe, but was very happy with the results, except for one major issue, which
I mention in the video. I broke the cardinal rule of meatball making, and used
lean meat.


Not paying attention, I picked up a package of ground pork
that turned out to be 95% lean. The horror. I might as well have used tofu.
Nonetheless, I loved the flavor, but implore you to use regular ground beef,
and ground pork with a 75/25 lean-to-fat ratio. Do that, and you’ll be enjoying
a plate of meatballs even the world’s most under appreciated celebrity chef
would love. Enjoy!


Ingredients for 4 large portions:
For the meatballs:
2 tbsp butter
1/2 yellow onion, finely chopped
1/4 cup milk
2 large eggs
1/3 cup plain bread crumbs
3/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/2 teaspoon fine salt
pinch of cayenne
1 pound ground chuck
1 pound ground pork
*Note: you can always cook a little piece to taste for salt,
and adjust from there.
Brown meatballs in 425 degrees F. oven for about 20-25
minutes.

For the sauce:
2 tbsp butter
3 tbsp 
all-purpose flour
3 1/4 cups beef broth
1/2 cup heavy cream
1/2 tsp sugar
1/4 tsp Worcestershire sauce
salt and pepper to taste

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Sad News

by Pam on November 13, 2012

My husband’s family has suffered a tragic loss so I will be taking the next few days off to mourn with the family.  I’ll be back to cooking soon…. until then, I think it’s only fitting to leave you with some of my favorite comfort foods.

 

Comfort Foods:

Tiffany Tomatoes

 

Spaghetti and Meatballs

 

Baked Potato with Caramelized Mushrooms and Onions

 

Shredded Beef Soft Tacos

 

Chicken, Mushroom, Broccoli and Rice Casserole

 

Baked Potato Soup

 

Salisbury Steak with Mushroom Gravy

 

 

Chicken Pot Pie

 

 

 

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Mexican Meatball Soup

Mexican Meatball Soup

by Pam on October 28, 2012

Wow.  I absolutely LOVED this soup that I found on Bev Cooks[1]!  The meatballs were tender, flavorful, and juicy while the soup was spicy and delicious.  I loved the creamy bits of avocado in each bite along with the salty cotija cheese.  I had the leftovers for lunch for two days and it just seemed to get better and better.  My kids were disappointed that they couldn’t eat it because it turned out much spicier than I thought it would be so maybe next time I will add only one chipotle pepper for them – they did try the meatballs and liked them a lot!  My husband and I both really loved the spiciness and thought this soup was amazing.

Combine the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.

Bring a large Dutch oven to a medium high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.

In a blender, combine the salsa[2] and chipotle peppers. Pulse until smooth and well combined.

In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon. Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat and simmer for about 20-30 minutes.

Ladle into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.

Print[3]



Mexican Meatball Soup




Yield: 8

Prep Time: 15 min.

Cook Time: 30 min.

Total Time: 45 min.



Ingredients:

1 lb lean ground turkey
2 green onions, chopped finely
2 tbsp fresh cilantro, chopped
1 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
1/2 tsp coriander
1 clove of garlic, minced
Sea salt and freshly ground pepper, to taste
2 crisp corn tostada shells, pulsed in a food processor until crumbled
2 cups fresh salsa (see link above for recipe)
2 chipotle peppers, in their adobo sauce
2 tbsp tomato paste
1 quart chicken stock
1 avocado, diced
Cotija cheese, crumbled, for garnish

Directions:

Combine the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.

Bring a large Dutch oven to a medium high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.

In a blender, combine the salsa and chipotle peppers. Pulse until smooth and well combined.

In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon. Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat and simmer for about 20-30 minutes.

Ladle into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Bev Cooks

References

  1. ^ Bev Cooks (bevcooks.com)
  2. ^ salsa (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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