Buffalo Meatball Subs

Buffalo Meatball Subs

Buffalo Meatball Subs

A day late & dollar short, that kinda sums up this here blog. Made this concoction for the playoffs & it turned out way better than expected (I’m not one for the buffalo sauce).

Surprised that I really couldn’t find a meatball recipe that didn’t involve frozen Italian meatballs from the store, so just somewhat had to wing it on that end. Really try to do mostly whole foods when making these crocks – sometimes it doesn’t work out that way.

Stuffs:

  • 2 lb ground chicken/turkey
  • 1.5 cups bread crumbs
  • 2 carrots – finely diced
  • 2 celery stalks – finely diced
  • 2 egg – beaten lightly
  • 2 cups buffalo sauce (Franks, is what I used)
  • 4 oz blue chess crumbles
  • 1 small container greek yogurt (4-6 oz?)
  • 6-8 hogie buns (from bakery not crappy off the shelf – you have more self respect than that, right?)

Make it happen:

  • Heat oven @ 450 degrees (sadly, you need to oven)
  • In large bowl combine chic/turkey, bread crumbs, eggs, carrots, celery
  • Form into 2 in. balls – yes, I said balls
  • Cook in baking dish for 15 mins (might need to do a couple batches)
  • Move the meatballs to crock pot & pour the buffalo sauce over
  • Crock on low for 6-8 hrs.
  • When ready to serve, put meatballs on hogie buns & broil for 1 min (for crisp buns, be careful!)
  • Top with yogurt/blue cheese mixture

Yep, this is one of those amazing sportball slow cooker dishes. Just enough bad crap with some good mixed in there for good measure. Not scientific, but I believe taking out the frozen meatballs helps somewhat.

These were amazing – you could eat w/o the buns – so that is something. Great tasting main dish with the yogurt/blue cheese topping – you can eliminate if need be, but I wouldn’t suggest doing so.

P.S. swear I’m going to learn how to take good photos of food – there is an art to it & obviously I don’t possess that skill.

Turkey Breast Post T-Day

turkey cutting board

Turkey Cutting Board

So, didn’t get to spend T-Day w/ my kid – thought I would do so tonite. Wasn’t going to go all out, but wanted to do turkey, taters & stuffing.

Got the turkey breast (4.5 lbs) super cheap of course cause everyone had already picked thru them & holiday was over. Bought this premium one for 12 bucks! Could have got a full one, but thought I would keep in pretty simple.

What its all about:

  • 4.5 lb turkey breast
  • 1 cup chicken broth
  • 1 cup chardonnay
  • 1/2 onion – diced
  • lots of pepper
  • you can add salt, but I didn’t
  • handful of fresh parsley
  • 4-5 tblsp of butter
Turkey Plate

Turkey Plate

Cook that bird:

  • Washed the turkey off & then removed the skin (since I wasn’t baking it wasn’t going to get crispy – this just would have created a bunch of fatty fat fat) – then patted dry w/ paper towels
  • Coated outside w/ pepper, then put in crock breast side down
  • Poured the broth & chardonnay over turkey
  • Threw the parsley, onion  & butter on top of this
  • Set to HI for 10 hrs

Have to say, this was the moistest turkey I’ve ever had (even the oil cooked one wasn’t this good). I do like the crispy skin & all that & this isn’t traditional – but found it superior to other cooking methods. Hell, even after sitting for 30 mins on cutting board – came back for a nibble – still as succulent.

Served w/ mashed potatoes & cornbread stuffing w/ oysters. Of course gravy drizzled over absolutely everything! Got lazy & did bottled gravy, but if you were to make your own the liquid from the crock after cooking is plentiful & would have worked amazingly.

Eating this while watching The Walking Dead & w/ my kid made this even more delicious.

What to do with leftovers…

Pre-TDay Turkey Legs

crockOutTShirt

Crock Out T-Shirt Idea...

Ok, so this one won’t be amusing for the most part, but thought I’d share anywho. I purchased the turkey leg drumettes (is that like a turkey drumline?) in that shameful area called “meat done gone bad” section of the grocery store. I know, I know – only trailer trash, old folks & cat ladies get their edible flesh from there – I saw & I bought.

On Mon. nite I saw them in freezer & threw in fridge to thaw. Tues. morn (still frozen, what the hell):

  • threw the C-Pot
  • 4 carrots, sliced thick
  • 1 tblsp pepper
  • 2 tblsp herbs de provence (fancy huh!)
  • 1/2 cup water
  • set to 10hrs

Holy mother of turkey drumette chorus line – these were amazing w/ pretty much zero effort.

There you have it – simple turkey legs.

Check out t-shirt idea to the right if you didn’t notice.

UniLamb Feast

Sorry for late post but have been a bit under the weather.

unLamb

Tom Cruise Won't Save Me

UniLamb Demystyfied

This was a test of my patience – I had to go to 3 different places to find some lamb. I found the one at Whole Foods, but not exactly as I wanted as the real one was $41 bucks so I went for a lesser evil w/ the cut lamb shoulder. Which I’ve heard is better than leg since it is closer to the heart, but that is just gossip.

Mystery – the icelandic lamb. From what I’ve heard – it is a unicorn crossed w/ a sheep. How did I not know of this before. It has a magical horn that they grind up & sprinkle over the meat. The jegging wearing folk @ the store told me so, hence me believing it. I have nowhere else to go.

I have tried lamb a couple times in the crock & it has always turned out tough, so I was quite sceptical, yet confident that this was going to be the golden circle since I was using this magical Icelandic lamb from the Whole Foods. This turned out VERY tender.

farting lamb

farting lamb

Ingredients:
2.5 leg / shoulder / stew lamb if you can find it
1/2 small onion
6 cloves of minced garlic
1 tbsp minced ginger
1 tbsp red pepper/cayenne pepper
1 tbsp ground coriander
1 tbsp cumin
1/2 tbsp cinnamon
1/4 cup apple cider vinegar
3 small chopped potatoes
1/2 cup peas
2 med carrots / sliced
1 can tomatos w/ juice or 4 live tomatoes (suggest the canned)

Prep & cooking directions:

Trim all the lamb fat (once again, yuck), cut in stew chunks

Toss in a holder/dish with all the onion & spices
Put in dish to hang out overnite so they can mingle (you don’t have to do so, but it might make it better, who knows…)

In morning put in slow cooker
Add the 1/4 cup of apple cider vinegar

Cook:

Wait 2 hrs then drop in potatoes (this way they don’t get all soggy)
At 6 hr mark add in carrots & peas – this is so they stay crisp!

Alter: while cooking take out 1/2 cup of liquid & add teaspoon of corn starch to thicken up stuff

Serving:

On a bed of basmati rice (wow, way different than I had thought  than plain ol’ rice)

With Naan bread  – this is the crown let me tell you.

End result: 

Liked it. Could have used a bit more sauce – so, on your attempt or my next one, add some more water or just some tomatoe juice from a can (even if you have to douche a can of diced tomatoes you cheap bastards).

Spicy, but not so much that you’ll cry – I would have added more spice…

Prep for Tomorrow

lamb

i shall eat you

So, I picked another one that you have to prep ahead of time – next week is going to be a drop n’ stop, tug n’ run, yank n’ bounce, etc. – no more “this is actually work” crocks for a bit.

On the up side, this one will be a spicy crock to make up for last weeks fiasco of blandness.

I got me some Icelandic lamb for this dish. Why those lambs in the land of ice & snow are better than others is beyond me (I’ll find out tho), but Whole Paycheck had this flesh pickings on their blackboards.

Side note: Bought juicer & trying that out. This turned out much better than the “Bullet”. Yet is beaucoup bucks, messy & time consuming sometimes. The fresh pineapple/pear/peach morning juice almost made me squirt.

Stay tuned for crock o’ lamb…