Friday, February 25, 2005

Super Calzone and S & S Meatballs

Two picks for this week. One quick and dirty but delicious and the other takes some effort (1 1/2 - 2 hours prep and cook with all the interruptions) but Mama Mia Haole Dagos, Batman! These meatballs have to be the best by far. I actually make them at least once a year. Actually, they might be a great treat to serve with a Tiki themed dinner. No, I prefer my sweet and sour sauce to look more like ketchup than some carcinogen loaded day-glo red #5 slime. The recipe comes from Body & Beauty Foods - a five dollar bargain I picked up from some bookstore sale pile. The calzone was actually my S.O.'s creation.

Super Calzone (from leftovers)
-Makes 1 large calzone. Can feed 3 very hungry individuals or 4 with moderate appetites. This is a great option if you don't have a lot of time and you live within driving distance of a Trader Joes. Their pizza dough is fairly decent for what it is.

1 portion ready made pizza dough (from Trader Joes)
1/2 package sliced salami
1/2 lb smoked turkey lunchmeat
1 c. spinach leaves washed, dried and packed
1/2 small can of sliced black olives
1 1/2 c. shredded mozzarella or provalone
2-3 gloves of pressed garlic
1/2 container of Pomi marinara sauce.
3 tbsps olive oil

Salt & freshly ground pepper
Cornmeal

If you have a pizza stone use just cornmeal to keep the calzone from sticking.

Preheat oven to 400F
Saute the garlic lightly in 1 tbsp of the oil.
Grease the cookie sheet with grapeseed oil
Sprinkle cornmeal lightly but evenly on the cookie sheet. Form a circle from the pizza dough. Lay it out and brush it generously with olive oil. On one half of the circle starting with the garlic, layer each of the ingredients. I try to keep the spinach in the middle. Fold over your dough and seal the ends tight by folding them and pinching them tight. Slice a flew small slits on the top and bake in the oven for 30 minutes. Make sure to watch your dough to make sure that it's not over done. Remove from the oven and allow to cool 10 minutes before serving.


Sweet and Sour Turkey Meatballs

There really isn't anything Asian about these meatballs, but somehow they are super delicious. Must be the lemon, herbs and sundried tomatoes. I guess this is a more mediterranean version of Sweet and Sour.

1 lb (450 g) lean, ground turkey
4 shallots finely chopped
1 clove of garlic crushed (I use two)
1 1/4 cs (115g) finely chopped mushrooms
2 tsp dried herbes de Provence
finely grated rind of 1 lemon
1 c. whole wheat breadcrumbs (we didn't have whole wheat so we used matzoh crumbs)
2 tbsp. sundried tomato paste
Sea salt
Freshly ground pepper
Whole wheat flour for dusting
1 tbsp olive oil.

S & S Sauce
1 tbsp cornstarch
4 tbsp red wine (marsala works well also)
1 14 oz. can of peeled chopped tomatoes (pureed).
2/3 c unsweetened apple juice
2 tbsp red wine vinegar (I used 1 tbsp basalmic mixed with 1 tbsp applecider vinegar)
2 tbsp brown sugar (I like it on the sweet end so I used 3)
Fresh organo and thyme to garnish.

To make the meatballs, put the meatball ingredients except flour and oil in a bowl and mix thoroughly. Roll the meatball mixture into 28 small balls. Sprinkle the flour on a plate and role each meatball in the flour. Place on a plate, cover and chill for 20 minutes. Meanwhile make the sweet and sour sauce. Blend the cornstarch with the red wine: then put in a saucepan with all the remaining sauce ingredients and stir. Bring to a boil stirring constantly; then reduce the heat and simmer gently while frying the meatballs. Preheat the oven to 350F. Heat the oil in a skillet and fry the meatballs over a medium heat for 5-10 mintues, turning them frequently, until lightly browned all over. Transfer the meatballs into a large, shallow ovenproof dish. Pour the sauce over the meatballs. Cover and bake for about 45 minutes until the meatballs are cooked. Garnish with fresh herbs and serve with hot mashed potatoes and steamed veggies.

We actually served them on top of beds of jasmin rice.

Speaking of Haoles, Dagos and other derogatory terms, if you ever need to look up the spelling of any Un-PC terminology here's the place to go.

http://www.rsdb.org/

Some of the terms on this list are a little unnerving, but then again as Americans we have a love-hate relationship with racism in humor. It was interesting that at the bottom of the list you yourself could contribute a racial slur. The submit button was labled "Submit Hate." I myself have been referred to as a twinkie, banana, flipper, gook (by the more uneducated racists), chink (by folks who just can't tell the difference), and my favorite... dogeater. Yes, it's wrong to ever refer to people like this in serious conversation, but if you can't determine when's the right time or the wrong time to be fascinated with the politically incorrect, then maybe you should shampoo repeatedly and follow instructions as 4 out of 5 consumers recommend.

Though I must admit that what I found rather disturbing where the actual numbers of slurs per racial/ethnic group. Here are some initial stats from when I viewed this site. Might say something, but gee, I wouldn't know what that means. (Who has the most racial hangups or issues with whom).

African Americans/Blacks -565
Americans/Whites - 345
Mexicans/Hispanics- 132
Asians - 121 (not including Japanese, Chinese, Filipino or other specific ethnicities)
Mixed Races - 112
Arabs - 102

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