The other evening, we went out to a restaurant that had a Wild Boar Ragu special. It was phenomenal and inspired me to “reverse engineer” it and try to make it myself. This is the recipe that I came up with, and I am proud to say that I think that my version is even better than the one served at the restaurant. It was seriously delicious.
In my attempt to expand my “flavor-profile” horizons, I decided to make these “Moroccan” meatballs. For the record, I don’t know that they have turkeys in Morocco (I am guessing more lamb?), so it’s more the flavors that I am going for in this recipe: cumin, coriander, paprika, nutmeg and cinnamon. An interesting combination, to be sure. But they turned out quite lovely. I’ve frozen a batch so when I have visitors in the next few weeks, they might be good as an appetizer or a snack. If going for the whole meal thing, service with cous cous. Nom.
Dinner alert. OK, well not dinner tonight, unless you’ve already started, but you should seriously put this on your list of things to make for dinner sometime: the 3 hours are really worth it! It’s a pleasantly spicy, but not searingly hot Brazilian-style beef and bean stew called Feijoada, with onions, poblano chiles and chorizo. Amazingly yummy, really beats the February blues type of meal. Serve with rice or without. You’ll definitely want seconds.
Rumor has it, there is a big-ish football game on the TV in a little while. Rumor has it that the New England Patriots are playing in it. I’m a New Englander. I might care about the game.
So while I am sure there are lots of appetizer and snack food recipes going around today, I thought I would make something with an ode to where I live: Lobster Mac + Cheese. Maine Lobster. Vermont Cheddar. Made in Massachusetts. OK, that’s half of the New England States represented. Best I could muster.
And the Mac + Cheese? It’s yummy. 🙂
I seem to be on a little bit of a kick to make one-pot (or one-pan meals). There are a lot of them out there, and I really don’t want to do any more dishes then I have to. Enter stage right, this One-Pan Chicken and Veggie Bake. I made it in one of my Le Creuset pans, but you could also just use a rimmed baking sheet. Also, I used carrots, potatoes, sweet potatoes, shallots and Brussels sprouts, but this would work with lots of other veggies — parsnips and turnips, red onions, even cauliflower or broccoli florets. Again, done in under ah hour (I seem to like those meals too).