Joey’s Famous Meatballs
INGREDIENTS
2 Pounds Ground Meat (Ground Sirloin Is Best or a Combo of Beef/Pork/Veal)
2 Eggs
A Little Less Than a box of California Raisins
6 Teaspoons Pinnoli Nuts (Pine Nuts)
4 Tablespoons Grated Romano Cheese
4 Chopped Garlic Cloves
Salt & Pepper To Taste
About a Quarter Loaf of Day Old Italian Bread
Put ground meat in a mixing bowl, add the eggs, the raisins, pinnoli nuts, romano cheese, garlic and salt & pepper. Next take about a quarter loaf of Italian bread which is a day or two old and slice off the crust leaving on the white of the inside of the bread. Soak the bread under a faucet with running cold water and then squeeze the water out of the bread. Pick off small pieces of the bread and toss them into the bowl – You Will Not Use All Of The Bread Just Some Of It According To your Taste. Mix all the ingredients together by hand and roll the meatballs. Don’t make them too large. Place them in a baking pan and place them into a preheated (350° F) oven and bake your meatballs until brown. They are great to eat just out of the oven or you can put them in a sauce and serve with pasta.
Warm Bacon Potato Salad
INGREDIENTS
For The Dressing:
½ Cup White Wine Vinegar
1 Tablespoon Coarse Mustard
2 Tablespoons Malt Vinegar
1 Tablespoon Sugar
1 Tablespoon Olive Oil
For The Salad:
2 ½ Pounds Diced Potatoes
8 Slices Chopped Bacon
1 Diced Red Onion
3 Chopped Cloves of Garlic
Salt & Pepper to Taste
2 Tablespoons Dill
For the dressing mix all the ingredients together in a small bowl and set aside.
Boil diced potatoes over high heat. When done drain and place in a large bowl. Cover the bowl with a towel or foil to keep warm. Next, cook bacon in a large sauté pan and cook until crisp (medium heat). Remove and place onto paper towel. Keep the bacon grease in the sauté pan and add onion, garlic, salt & pepper. For about three minutes sauté until tender. Add the dressing to the onions and garlic and simmer for about 5 minutes. Finally, add the potatoes, dill and bacon to the pan and toss to coat with dressing. Allow to cook for about 3 minutes. Season to taste with salt & pepper. Transfer potato salad to a serving platter. Great winter night side dish. Serves 4
Mediterranean Tuna Pasta Bake
INGREDIENTS
1 Tablespoon Olive Oil
5 Minced Garlic Cloves
1 Large Chopped Onion
1 Diced Red Pepper
1 Diced Green Pepper
2 Teaspoons Red Pepper Flakes
2 Cans Italian Tuna Packed In Olive Oil (Drained)
6 Ounces Cooked Pasta of Your Choice
1 Pound Grated Parmesan Cheese
Black Olives (optional)
Preheat oven to 350º F. Heat oil in skillet and sauté garlic until golden. Add onion and continue to cook, stirring, until transparent (for about 2 minutes on medium high heat). Add the red and green peppers and stir for about 4 minutes. Add red pepper flakes. Toss with tuna, pasta and parmesan cheese. Pour into a greased baking dish and bake, covered, for about 45 minutes. Great with a green salad. Serves 6
Deviled Eggs
Deviled eggs or eggs mimosa originated in ancient Rome. They are still popular across Europe. In France they are called oeuf mimosa; in Romania, oua umplute (stuffed eggs); in Belgium, The Netherlands and Germany, they are usually filled with caviar and served in a remoulade sauce and are known as “Russian Eggs.” In the United States Deviled Eggs are so popular that there are special dishes and carrying trays designed specifically for them.
INGREDIENTS
For 12 Deviled Eggs
6 Large Hard Boiled Eggs
3 Tablespoons Mayonnaise
1 Teaspoon Djon Mustard
1 Teaspoon Malt Vinegar
Salt & Pepper to Taste
Paprika
Boil eggs on high heat for about 15 minutes. Promptly chill eggs so that the yolks stay bright yellow. Chill for about an hour. Remove eggs from their shells and halve lengthwise with a sharp knife. CAREFULLY remove the yolks (like they are little babies) and place in a medium bowl. Mash the yolks with a fork and add mayonnaise, mustard, vinegar, salt & pepper. Carefully spoon the yolk mixture back into the egg white halves and garnish with a light dusting of paprika. Store in the refrigerator. *Note…be careful when using the salt on the deviled eggs as it is easy to over salt.
Potato Apple Gratin
INGREDIENTS
3 Eggs
3 Cups Buttermilk
1 Tablespoon Fresh Thyme Leaves
2 Tablespoons Kosher Salt
1/8 Teaspoon Freshly Ground Pepper
2 Pounds Peeled & Sliced Baking Potatoes
2 Pounds Granny Smith Unpeeled Apples (cut into 1/8 inch slices)
1 Pound Shredded Swiss Cheese
¼ Pound Grated Parmesan Cheese
Preheat oven to 400° F. Grease a 3 ½ quart casserole dish. In a medium bowl, whisk together the eggs, buttermilk, thyme, salt and pepper. Set aside. Arrange a layer of slightly overlapping potatoes in the casserole dish. Cover with a layer of apples and sprinkle with a third of both cheeses. Pour a third of the egg mixture on top. Make 2 more layers. Bake covered for 1 hour and 15 minutes. Remove the lid and bake another 15 minutes or until the potatoes are tender. Remove from the oven and serve warm.
Stir Fried Rice With Pork
INGREDIENTS
½ Cup Sliced Green Onion
½ Cup Sliced Celery
2 Cups Diced Pork
1 Tablespoon Minced Garlic
2 Tablespoons Sesame Oil
2 Cups Cooked Cold Rice
1 Cup Sliced Water Chestnuts
1/8 Teaspoon Black Pepper
¼ Teaspoon Salt
1 Slightly Beaten Egg
1 Teaspoon Hot Pepper Flakes
2 Tablespoons Soy Sauce
Saute onions, celery and pork in sesame oil until the vegetables are tender. Add rice and water chestnuts. Combine pepper, salt, egg and soy sauce. Stir into rice mixture. Cook, stirring about 3 minutes. Serves 6
Fettuccine With Asparagus
INGREDIENTS
4 Ounces Uncooked Fettuccine
½ Pound Fresh Asparagus (Trimmed & Cut Into 1 Inch Pieces
¼ Cup Chopped Onion
1 Minced Garlic Clove
1 Tablespoon Butter
2 Ounces Cubed Cream Cheese
¼ Cup Half & Half
¼ Cup Shredded Parmesan Cheese
1 ½ Teaspoons Lemon Juice
1 Teaspoon Grated Lemon Peel
¼ Teaspoon Salt
¼ Teaspoon Black Pepper
Cook fettuccine according to directions on package. While fettuccine is cooking, sauté the asparagus, onion & garlic in butter until tender. Add the remaining ingredients. Cook and stir over medium heat for about 5 minutes or until cheese is melted and sauce is blended. Drain fettuccine and toss with asparagus mixture. Quick & Easy. Serves 2
Spaghetti With Mussels
INGREDIENTS
½ Cup Extra Virgin Olive Oil
5 Thinly Sliced Garlic Cloves
1 Cup White Wine
2 Pounds Small Mussels (Scrubbed & Debearded)
1 Pound Spaghetti
¼ Cup Finely Chopped Italian Parsley
Salt & Freshly Ground Black Pepper
1 Tablespoon Red Pepper Flakes
Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons of salt. In a 12 inch sauté pan, heat the olive oil over medium high heat. Add the garlic and cook until light golden brown (for about a minute). Add the wine and raise the heat. Bring to a boil and then add the mussels. Cook, stirring and tossing, until all of the mussels have opened up (about 4 minutes). Meanwhile, drop the pasta into the boiling water and cook until al dente. Drain well. Add the pasta to the pan with the mussels and cook over high heat for 1 minute. Add the parsley and season with salt and pepper to taste. Sprinkle with red pepper flakes and serve immediately.
Cranberry Pineapple Relish
INGREDIENTS
2 Cups Fresh Cranberries
4 Cups Diced Pineapple
4 Cups Brown Sugar
1 Tablespoon Grated Ginger
1 Cup Pineapple Juice
½ Teaspoon Cinnamon
Add all ingredients in saucepan and bring to a boil until cranberries pop. Cool in the refrigerator until ready to serve. A twist on traditional cranberry relish.
Naughty Naughty Mashed Potatoes!
Serves 6
INGREDIENTS
5 Pounds Peeled & Cubed Russet Potatoes
2 Sticks Butter
¾ Cup Heavy Whipping Cream
2 Teaspoons Kosher Salt
¼ Teaspoon Garlic Powder
½ Teaspoon Fresh Ground Pepper
Place potatoes in a large pot and cover with cold water. Cook potatoes in boiling water until very tender for approximately 20 minutes. Drain well. Mash potatoes with butter. Add cream, salt, pepper and garlic powder. Mix well. Super yummy and super naughty.
