Posted by: kyletowle on: March 30, 2008
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 [...]
Posted by: Thursday on: March 29, 2008
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 [...]
Posted by: Thursday on: March 28, 2008
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 [...]
