It helps to have the sauce at a point where it needs about another hour of cooking. This assures that the meatballs will be cooked through.
Ingredients
Ingredients
It helps to have the sauce at a point where it needs about another hour of cooking. This assures that the meatballs will be cooked through.
I can’t imagine something being more Southern than a Mountain Dew cake. By now, I’m sure most people have heard of Mountain Dew soft drink, but there was a time when it was relatively unknown outside of the South.
One of the wonderful things about living in California is we have fantastic Mexican food. However, while the food in most restaurants is really good, it is not the real home cooking I really enjoy. So, when we went to visit our neighbors, Monica made a completely authentic Mexican soup and it was stunning. It was honestly one the best things I have ever eaten, so I asked Monica to send me the recipe. Here it is and I can promise you, it is just amazing. Enjoy!
Ingredients
Sauce:
5 Tomatillos
1/2 a bunch of Cilantro
3 Garlic Cloves
1 Jalapeño or 2 Serrano Chilies
In blender, add all the sauce ingredients and blend until liquefied. (I added 1 cup of water to the blender first and then when I poured the sauce in the meat mixture, I poured the other half cup of water into the blender to swished it around to get whatever got stuck to the blender. Don\’t leave any goodness behind.)
I love making Thai food at home, and I\’ve always prided myself on getting that authentic Thai flavor, but if I’m completely honest, I have to admit it always seemed to be missing a little something.
Well, I have found out what that little something was. It\’s called Golden Mountain Sauce and it has been called the \”secret of Thai cooking\” and has been used in Thailand for over 50 years.
Use it as you would soy sauce, but mix it equal parts with fish sauce to get the real Thai flavor. Here is the perfect dish to try it out.
I found a version of these cookies in the Chez Panisse Cookbook by Alice Waters. I am always amazed by her ability to take the simplest ingredients and combine them to create something that is a perfect blend of each ingredient.
While they are lovely just as they are, I did add a bit more lemon zest, and I dust them with a little powdered sugar when they are still warm from the oven
Sift the dry ingredients together. Cream the butter until whipped and then add the rest of the wet ingredients and then incorporate the dry little by little.
This is a wonderful Sunday meal and tastes just like your Nonna was cooking all day. These little meat parcels are a common dish in Italy, but often go by other names depending on the specific region. It can be made with pork or beef. As an added benefit, the house smells amazing.