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.
This recipe isn’t so much about the ingredients as it is about the technique: butterflying (or spatchcocking) a whole chicken and then placing it in a searing hot cast iron skillet that you have heated to 500F in the oven. It’s a technique that was recently on America’s Test Kitchen and I thought that I would give it a go. The result: a yummy roasted bird in under an hour. I will have to remember to open the windows in the kitchen though, because it was a little smokey (just because my oven is old and there isn’t good airflow; most people likely won’t have this issue). Lovely comfort food on a wet January day.
So since the earthquake in the Amatricia region of Italy last week, I’ve had Italy on the brain. And while it is somewhat absurd in the middle of a natural disaster, one of the first things that I thought of was Bucatini all’Amatriciana… somehow planted in my brain was this is the signature dish from that area of Italy. It’s very popular, very easy to make and taste amazing.