These just might be what you serve to your Seahawks watching gang tonight!
(serves 6)
1 lb. ground pork
1 lb. ground beef
3/4 cup grated Parmesan cheese
Italian seasoning*, to taste*
6 hoagie buns, split
2 T. EVOO
2 cups shredded mozzarella cheese
1&1/2 cups marinara sauce, warmed
1/4 cup chopped fresh basil, stems removed*
Heat grill to high. In a bowl, combine first 3 ingredients; season with Italian seasoning. Form into 18 meatballs. Arrange on grill grates (or under broiler*); cook 10 min. or until charred. turning once. Bruch cut sides of buns with olive oil; place on grill and cook 30-40 sec. or until toasted. Sprinkle hot buns with mozzarella; top with 3 meatballs, marinara, and fresh basil. Serve with a LOT of napkins*.
"The kitchen is your playground. You make the rules."
Have FUN today and Go Hawks - beat The Raiders!!!!!!!
Love,
MM
Thursday, August 31, 2017
Wednesday, August 30, 2017
Grilled Pork Chops with Plums
These thin cut chops grill up in a flash, and the brown sugar in the rub aids in browning!
(serves 4)
2 T. EVOO
1 T. freshly squeezed* lemon juice
4 plums, halved and pitted
2 T. packed brown sugar
1&1/2 t. ground coriander
1/2 t. ground ginger
Kosher* salt and freshly* ground pepper
4 (6 oz.) bone-in pork rib or center-cut, 1/2" thick, trimmed
3 oz. (3 cups) baby arugula, stems removed*
Whisk oil and lemon juice together in a med. bowl: set aside dressing. Rub cut sides of plums with 1 T. sugar. Combine coriander, ginger, 1 t. salt, and 1/4 t. pepper, and remaining 1 T. sugar in a small bowl. Pat pork dry with paper towels and sprinkle all over with spice mixture. Press down with your fingers to adhere*. Cook pork over a hot fire until browned and meat registers 140 degrees, 2-3 min. per side. Transfer to a platter, tent with foil, and let rest for 10 min. Cook plums over hot fire until caramelized and tender, about 3 min. per side. Add plums and arugula to bowl with dressing, and toss to combine. Transfer to platter with pork and serve.
"Travel on the backroads."
Love,
Machete Milletti
(serves 4)
2 T. EVOO
1 T. freshly squeezed* lemon juice
4 plums, halved and pitted
2 T. packed brown sugar
1&1/2 t. ground coriander
1/2 t. ground ginger
Kosher* salt and freshly* ground pepper
4 (6 oz.) bone-in pork rib or center-cut, 1/2" thick, trimmed
3 oz. (3 cups) baby arugula, stems removed*
Whisk oil and lemon juice together in a med. bowl: set aside dressing. Rub cut sides of plums with 1 T. sugar. Combine coriander, ginger, 1 t. salt, and 1/4 t. pepper, and remaining 1 T. sugar in a small bowl. Pat pork dry with paper towels and sprinkle all over with spice mixture. Press down with your fingers to adhere*. Cook pork over a hot fire until browned and meat registers 140 degrees, 2-3 min. per side. Transfer to a platter, tent with foil, and let rest for 10 min. Cook plums over hot fire until caramelized and tender, about 3 min. per side. Add plums and arugula to bowl with dressing, and toss to combine. Transfer to platter with pork and serve.
"Travel on the backroads."
Love,
Machete Milletti
Tuesday, August 29, 2017
Chilled Green Goddess Soup
With the return of hot weather, this flavorful, gorgeously hued, and tangy chilled soup will be a welcome treat!!
(serves 2)
1 small avocado, peeled and pitted
1 small shallot, roughly chopped
1 lime, juiced
1 large navel orange, juiced
1&1/2 cups plain whole-milk kefir
1&1/2 cups loosely packed fresh flat-leaf parsley
1 cup low-sodium chicken broth
1/2 cup loosely packed fresh tarragon
1/8 t. each kosher* salt and freshly* ground pepper
1/2 slice whole-grain bread
1 clove garlic
Shaved Parmesan*
To prepare the soup: In a blender, place 1st 9 ingredients. Blend until smooth; transfer to refrigerator to chill. Toast bread until golden brown. Slice garlic clove in half lengthwise and rub cut sides against toasted bread. Cut toast into 1/4" cubes. Divide soup between 2 bowls; top with toast cubes, and shaved Parm.
"Nothing is more loving than taking car of yourself."
Love,
MM
(serves 2)
1 small avocado, peeled and pitted
1 small shallot, roughly chopped
1 lime, juiced
1 large navel orange, juiced
1&1/2 cups plain whole-milk kefir
1&1/2 cups loosely packed fresh flat-leaf parsley
1 cup low-sodium chicken broth
1/2 cup loosely packed fresh tarragon
1/8 t. each kosher* salt and freshly* ground pepper
1/2 slice whole-grain bread
1 clove garlic
Shaved Parmesan*
To prepare the soup: In a blender, place 1st 9 ingredients. Blend until smooth; transfer to refrigerator to chill. Toast bread until golden brown. Slice garlic clove in half lengthwise and rub cut sides against toasted bread. Cut toast into 1/4" cubes. Divide soup between 2 bowls; top with toast cubes, and shaved Parm.
"Nothing is more loving than taking car of yourself."
Love,
MM
Friday, August 25, 2017
Beefy Texas Cheddar Bake
This one looks and sounds great, and it is for the folks in south Texas who are bracing for the coming hurricane. Be safe! This is my last post til Tuesday/Wednesday. Enjoy scrolling through past recipe suggestions, my Friends!!!
(serves 8)
Coconut oil* cooking spray
1&1/2 lbs. lean ground beef
1 cup chopped sweet* onion
2 cans (10*3/4 oz. each) condensed tomato soup, preferably Mexican-style, undiluted
2 cups low sodium* beef broth
1 package (6 oz.) corn bread stuffing mix
1/4 cup Kerrygold* butter, melted
2 t. ground cumin
2 t. chili powder
2 cups shredded Mexican cheese blend
Preheat oven to 350. Lightly coat a 3 qt. casserole with nonstick cooking spray. Brown beef in a large nonstick skillet over med.-high heat 6-8 min., stirring to break up meat. Drain all but 1 T. fat. Add onion; cook and stir 2 min. or until translucent. Transfer to prepared casserole. Mix soups, broth, stuffing mix, butter, cumin, and chili powder in a large bowl until combined. Spoon evenly over beef mixture. Top with cheese. Bake 30 min or until heated through. A nice wedge salad with blue cheese dressing and candied walnuts or pecans would be lovely to complete this meal*.
"I will stay gentle no matter what I endure. I am so much more."
Don't forget to have FUN while I am away!!!
Love,
Chef Machete Milletti
(serves 8)
Coconut oil* cooking spray
1&1/2 lbs. lean ground beef
1 cup chopped sweet* onion
2 cans (10*3/4 oz. each) condensed tomato soup, preferably Mexican-style, undiluted
2 cups low sodium* beef broth
1 package (6 oz.) corn bread stuffing mix
1/4 cup Kerrygold* butter, melted
2 t. ground cumin
2 t. chili powder
2 cups shredded Mexican cheese blend
Preheat oven to 350. Lightly coat a 3 qt. casserole with nonstick cooking spray. Brown beef in a large nonstick skillet over med.-high heat 6-8 min., stirring to break up meat. Drain all but 1 T. fat. Add onion; cook and stir 2 min. or until translucent. Transfer to prepared casserole. Mix soups, broth, stuffing mix, butter, cumin, and chili powder in a large bowl until combined. Spoon evenly over beef mixture. Top with cheese. Bake 30 min or until heated through. A nice wedge salad with blue cheese dressing and candied walnuts or pecans would be lovely to complete this meal*.
"I will stay gentle no matter what I endure. I am so much more."
Don't forget to have FUN while I am away!!!
Love,
Chef Machete Milletti
Thursday, August 24, 2017
Pulled Pork with Grilled Beer Cheese Sandwich
And, one more.............................
(makes 4 sammies)
3 T. Kerrygold* butter, divided
2 T. all-purpose flour
2/3 cup beer
1/3 cup whole* milk
6 oz. grated white cheddar cheese
8 slices whole grain bread
1 lb. cooked pulled pork
Melt 2 T. of the butter in a small pan over med. heat. Add flour and whisk for 1-2 min. until golden. Add beer and milk, whisking well to combine. Reduce heat to low and add cheese, stirring until melted and smooth. Keep over low heat and stir occasionally while assembling sandwiches. Melt the remaining 1 T. butter in another skillet and place 4 of the slices of bread on it (you may have to do this is batches). Portion out the pork equally over the slices of bread, and spoon cheese sauce over each one. When the bottom slice is golden brown, flip and cook until the new bottom is golden brown and crispy.
"The secret to having it all is believing you already do."
Love,
Machete Milletti
(makes 4 sammies)
3 T. Kerrygold* butter, divided
2 T. all-purpose flour
2/3 cup beer
1/3 cup whole* milk
6 oz. grated white cheddar cheese
8 slices whole grain bread
1 lb. cooked pulled pork
Melt 2 T. of the butter in a small pan over med. heat. Add flour and whisk for 1-2 min. until golden. Add beer and milk, whisking well to combine. Reduce heat to low and add cheese, stirring until melted and smooth. Keep over low heat and stir occasionally while assembling sandwiches. Melt the remaining 1 T. butter in another skillet and place 4 of the slices of bread on it (you may have to do this is batches). Portion out the pork equally over the slices of bread, and spoon cheese sauce over each one. When the bottom slice is golden brown, flip and cook until the new bottom is golden brown and crispy.
"The secret to having it all is believing you already do."
Love,
Machete Milletti
Pulled Pork Cornbread Cups
This is another use for the pulled pork - easy peasy, too!!!
(makes 6 servings)
12 cornbread muffins
2 cups cooked pulled pork, warmed*
1 cup pineapple*/poppyseed* coleslaw
Scoop out the inside of each muffin to form a cup. Fill with warmed pulled pork. Top with coleslaw.
"God owes us nothing. Everything we have is His Grace."
Love,
MM
(makes 6 servings)
12 cornbread muffins
2 cups cooked pulled pork, warmed*
1 cup pineapple*/poppyseed* coleslaw
Scoop out the inside of each muffin to form a cup. Fill with warmed pulled pork. Top with coleslaw.
"God owes us nothing. Everything we have is His Grace."
Love,
MM
Pulled Pork Tacos with Avocado Crema
Just about everyone likes tacos, but these are different from all others by the addition of avocado crema!
(serves 4)
1 ripe avocado
1/2 cup sour cream
1 wedge of lime, plus more for serving
Squeeze of lemon*
Pinch of kosher* salt
1 lb. cooked pulled pork
1/4 cup barbecue sauce (I like Stubbs*)
8 small corn or flour tortillas, warmed*
1/2 cup shredded red cabbage
1 cup salsa or pico de gallo*
1/4 cup chopped cilantro
Cut the avocado in half. Mash 1 of the halves of it together with the sour cream in a small bowl until completely smooth. Stir in the juice from the wedge of lime and the salt. Dice the remaining avocado half. Sprinkle with lemon juice to prevent browning*. Refrigerate mixture and diced avocado until ready to serve. Heat together pork and bbq sauce. Top each tortilla with a portion of the cabbage, 2 T. of the pork, the avocado mixture, the salad, diced avocado and cilantro. Serve with additional wedges of lime.
"Serve God by serving others."
And have FUN today!!!
Love,
MM
(serves 4)
1 ripe avocado
1/2 cup sour cream
1 wedge of lime, plus more for serving
Squeeze of lemon*
Pinch of kosher* salt
1 lb. cooked pulled pork
1/4 cup barbecue sauce (I like Stubbs*)
8 small corn or flour tortillas, warmed*
1/2 cup shredded red cabbage
1 cup salsa or pico de gallo*
1/4 cup chopped cilantro
Cut the avocado in half. Mash 1 of the halves of it together with the sour cream in a small bowl until completely smooth. Stir in the juice from the wedge of lime and the salt. Dice the remaining avocado half. Sprinkle with lemon juice to prevent browning*. Refrigerate mixture and diced avocado until ready to serve. Heat together pork and bbq sauce. Top each tortilla with a portion of the cabbage, 2 T. of the pork, the avocado mixture, the salad, diced avocado and cilantro. Serve with additional wedges of lime.
"Serve God by serving others."
And have FUN today!!!
Love,
MM
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