OK, so I have no clue where this “Ham balls” dish really comes from, and I am not quite sure what all is in them, but oh man are they good. I can tell you that they combine ground ham with ground beef and gram cracker crumbs. The real secret is in the sauce [...]
Archive for March, 2008
Ham Balls & Potato Salad
Posted in beef, pork, tagged ham on March 30, 2008 | 2 Comments »
Spicy Tofu Udon Noodle Bowl
Posted in East-Asian, meatless, soup, tagged noodles, pan-Asian, tofu, udon on March 29, 2008 | No Comments »
Essentially a pan-Asian dish combining flavors from Japan, Thailand and Vietnam. Page 207 from the March 2005 issue of Cooking Light. Modifications included Chinese chow mein noodles instead of udon, sugar snap peas instead of snow peas and more broth.
The flavor was really interesting though. It had the Asian zen (balance) of [...]
Mushroom and Bacon-stuffed Trout
Posted in seafood, tagged trout, mushrooms, stuffing on March 28, 2008 | No Comments »
Which is page 139 in the March 2007 issue of Cooking Light. Used farmed trout from Costco. They were, mer, about a pound a piece, essentially four pounds, which is almost exactly what the recipe calls for, just in smaller trout.
Also used pre-made bread crumbs instead of making them, which worked fine, but you have [...]
