Adventures in Thyme

Our adventures in food

Balls fit for a King

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Teriyaki Meatballs with fried Quinoa

Teriyaki Meatballs with fried Quinoa

 

Here’s a tasty little dish sure to please even the fussiest of eaters.  How you might ask?  A sweet little sauce called Teriyaki that will cast it’s spell upon even the humblest of meatballs or persnickety “royal” taste buds.  Our recipe is quick and easy, so let’s get cookin’!

Set your oven to 400 degrees F and line a baking sheet with parchment paper.  You’ll be placing this in the middle rack of your oven for even cooking.

For the Balls:

1lb Ground Beef (we use 10% lean)
1/2 cup Panko (we use finely smooshed Corn Flakes)
1/2 cup Water Chestnuts (finely chopped)
1 egg
2 Green onions (finely sliced)
2 Tablespoons teriyaki (recipe below)

Mix together well.  I recommend using your hands – your going to be rolling balls so might as well get your pinkies in there from the get go!  After you’ve mixed all the ingredients, start rolling approximately 2″ diameter meatballs and place evenly spaced on your baking sheet.  These will bake in the oven about 30 mins.  Take one out and cut in half, if it’s cooked thru remove the baking sheet, or add more time as needed.

Place the meatballs into a clean bowl and mix with some prepared teriyaki – enough to cover them in sweet glaze, perhaps 1/4 cups or so, add more as needed, and serve.  For a spicier glaze you can also reserve some of the teriyaki in a smaller bowl and add Sriracha sauce.  Mix well and use for dipping, if you dare…

For the ‘Yaki:

1 cup Soy Sauce
1 Cup Sake
1/2 Cup Mirin (found in the Asian product aisle of the grocery store)
1/8 Cup (4 Tablespoons) Sugar
1/8 Cup Honey
1/2 Teaspoon Ground Ginger
1/2 Teaspoon Granulated Garlic
1/2Teaspoon Granulated Onion
3 Tablespoons Corn Starch

In a small pot combine all ingredients and bring to a boil over medium high heat, stirring often while heating and constantly as it boils, until it thickens.  Remove from heat and cool.  Store in your refrigerator.

So there you have it, dinner in about an hour and the only argument will be who has the most.

“Balls” cried the Queen, “If I had two, I would be King!”
And The King laughed because he had to!

Stroganoff Shmoganoff

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Beef Stroganoff

Beef Stroganoff

 

To quote the Bard “What’s in a name?  That which we call a rose. By any other name would smell as sweet”.  I would argue the same could be said of well known recipes.

History pegs this dish as either hitting the culinary scene in the late 1800’s or later in the 1900’s.  It’s made with sour cream (or not), onions or mushrooms (or not), and sometime tomato paste – not!

Our humble version has little in common with the modern version and more akin to the one noted in a Russian cookbook of 1861.  With an eye towards not inflaming the delicate constitution of our home’s inhabitants, our stroganoff began with strips of beef lightly fried (no flour) and then placed into a crockpot set on low for six hours.  The beef was then left to have a “spa day” in a mixture of Burgundy wine and beef stock, one packet of Beefy Onion soup and a tub of Tofutti imitation Sour Cream.  The herbs we used were Rosemary, Thyme and some Savory, all crushed into a fine powder with a mortar and pestle.

It’s up to you what carbohydrate delivers the creamy goodness to your tastebuds – rice, pasta, baked potato or a humble slice of buttered bread.  On a lazy Fall day, this is the perfect recipe to kick back and enjoy a slow cooked meal.

The Biggest Little Pork Meatballs in town

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Pork Meatballs

Pork Meatballs

In our humble home, quick and easy tend to be the meals we gravitate to.  These little pork balls are fairly no fuss and are baked in the oven giving you time to decompress after a long day.  They’d work well at a party with a selection of sauces too!

Before you get started, set the oven to 400 degrees F, and prep a baking sheet with parchment paper.

Recipe for the Meatballs:

  • 1.5lbs of ground pork
  • 2 eggs + 1 egg white
  • ~3 minced scallions
  • ~3 minced garlic cloves
  • ~1 Tablespoon grated ginger
  • 3 Tablespoons soy sauce
  • 1 Tablespoon toasted sesame oil
  • ~ 2 teaspoons sugar
  • ~ 2 teaspoons cornstarch

Roll up your sleeves and mix all these ingredients, yes, get your hands in there and add some elbow grease.  It’s the secret ingredient.  Sssshhh, don’t tell…

Now, start rolling these into balls and placing onto your prepared baking sheet.  No more than 2″ in diameter, but if you’ve got little ones in the house, you could make them smaller for easier bites, just adjust your baking time accordingly.

Recipe for the Sauce:

  • 1/2 cup Hoisin (usually in the International or Asian section of the grocery store)
  • ~1 teaspoon rice vinegar (usually in the vinegar aisle but may also be found in the Asian section)
  • ~ 1 Tablespoon of sugar
  • A dollup of honey (roughly a spoon size)

Divide out a portion of this sauce for later dipping and set aside.  If there are eaters in your home that prefer a little more spice in their culinary life, add some Sriracha sauce to taste.

Brush each of the meatballs with sauce from the original bowl and place sheet in oven.  Check back in about 20 mins.  Our oven is persnickety, but once they begin getting a lovely golden brown I sacrifice one on the alter of my tastebuds.  If they’re cooked thru – they’re done!

I serve these with homemade fried rice, but if your grocery store sells fresh Chinese food (ex: Raley’s) you could always buy a pint on the way home.  Enjoy!

 

Best in the West Nugget Rib Cook-off

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Ribs

Ribs

 

One of our favorite local events is the Best in the West Nugget Rib Cook-off every Memorial Day weekend.   Since 1989, this finger-lickin’ event has been sponsored by John Ascuaga’s Nugget down in historic Victorian Square.  A wonderful little area of Sparks, Nevada, Victorian Square is the location for many of our hometown parades, and events, such as Hot August Nights and Street Vibrations.

This delicious photo is of super juicy ribs by Carson City BBQ, one of our favorite competitors!  (Give me some slaw and a pile of napkins on the side please!)

Come Memorial Day weekend, you’ll know where to find us for at least two or three meals.  Let us know your in the area, and we’ll meet you with wet-naps, and a big appetite.