Tag Archives: Spice and Tea Exchange

Beer Braised Horseradish Meatballs

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Inspired by a post on my friend’s blog:He Cooks She Cooks about their meatballs, I developed this tweak using some twists of my own and some ingredients from the Spice and Tea Exchange of Charleston, where I work. I have provided links for these ingredients but you can make substitutions for them if you need to. These meatballs are made with the traditional meatloaf mix of beef, veal and pork, but you can use just beef and pork if you cannot find veal, or you can substitute ground turkey for the veal. They are mixed with lots of aromatics and interesting flavors and then braised in beer and chicken stock which also has lemon and hot peppers floating about. The sauce is a rich sour cream based horseradish sauce. It is easy to put together and I had a large container of meatballs left for another use. I made mine about 1 1/2 inches in size so that I can use the leftovers for appetizers.

Beer Braised Horseradish Meatballs

Ingredients

Meatballs

  • 2 pounds of meatball mix using beef, pork and veal or just beef and pork
  • 1/3 cup extra strong horseradish
  • 2 eggs
  • 1/2 cup extra fine panko or bread crumbs
  • 1 cup finely diced onion (I used a purple onion)
  • 1/2 cup finely chopped parsley
  • 1/4 cup dried shallots reconstituted and strained
  • 2 tablespoons chopped dill weed
  • 4 Tablespoons Spice and Tea Exchange Sweet Onion Sugar
  • 1/4 cup Feta Cheese Powder
  • 1/4 cup Vic’s Garlic Fix (you can substitute minced garlic)
  • salt and pepper to taste
  • Optional: 1/3 cup toasted pine nuts
  • 1/4 cup of butter and 1/8 cup of olive oil for browning

Braising Liquid

  • 1 bottle of beer (I used a light amber)
  • 1 1/2 cups of good chicken stock
  • juice and peel of one lemon
  • 4 hot peppers (serrano)
  • one bay leaf

Sauce

  • 1 cup sour cream
  • 1/4 cup braising liquid
  • 1/4 cup horseradish
  • 1/4 cup finely chopped parsley
  • lemon  pepper to taste
  • salt to taste

Method: 

  • In a large bowl, mix all of the meatball ingredients together till they are finely blended
  • Make into golf ball sized meatballs
  • Place on a tray on parchment paper and chill for one hour
  • Preheat oven to 350 degrees
  • Make braising liquid and simmer in a Dutch oven
  • In a large skillet, melt butter and olive oil and brown the meatballs in batches. When they are all browned place in the hot braising liquid, cover and braise in the oven for 30 minutes

When the meatballs are finished, remove them from the oven and allow to cool slightly. Make the sauce, in a frying pan and add the warmed meatballs. Serve over noodles or rice or put toothpicks on them and serve the sauce on the side.

 

Grilled Corn and Lobster Chowder

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It is the peak of summer. Time for lobster and corn on the cob. While both are abundant, I decided to make a Chowder on a rainy summer day. It is not hard at all. I used lobster tails that I found on sale and some claws I had frozen for this, but usually I use live lobsters. I always save the shells for stock. This makes enough for 6 servings and reheats well.

Ingredients: 

  • 2 (1 1/2-pound) cooked lobsters, cracked and split (reserve shells) Boil in Spice and Tea Exchange Crab and Shrimp Boil
  • 4 ears corn

For the stock:

  • 6 tablespoons (3/4 stick) unsalted butter
  • 2  yellow onions finely chopped
  • 1/2 cup sherry
  • 1 teaspoon sweet smoked paprika
  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 cup dry vermouth

For the chowder:

Method:

  • Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate.
  • Reserve the shells and all the juices that collect.
  • Grill the corn by removing the stocks and silk, spray lightly with olive oil. Grill on medium heat for 2 minutes on each side.
  • Allow the corn to cool, then cut the corn kernels from the cobs and set aside, reserving the cobs for stock. I use a great corn cutter made by OXO. It really works well. There are not a lot of gadgets that impress me, but this one does.

For the stock:

  • Melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs.
  • Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally.
  • Add the sherry and paprika and cook for 1 minute.
  • Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes.

For the chowder:

  • In another stockpot place the shallots, celery and butter or olive oil. Stir until slightly translucent.
  • Add the potatoes, corn kernels, salt, and pepper to the same pot and saute for 5 minutes.
  • Add the flour and stir in and add a ladle full of the stock.
  • Remove the largest pieces of lobster shell and the corn cobs with tongs and discard.
  • Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn.
  • Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives,  and the sherry and season to taste. Heat gently and serve hot.