Makes: 32 meatballs / Preparation time: 35 minutes (plus chilling time) / Total time: 1 hour
You can make these meatballs smaller than 1 ounce if you choose. Look for Cotija cheese in the specialty cheese section of grocery stores. Cotija is a crumbly, salty cheese similar to feta.
■ 1 large egg
■ ¼ cup heavy whipping cream
■ 6 whole-corn tortillas (6-inch size)
■ 1 tablespoon olive oil
■ 1 medium yellow onion, peeled, diced small
■ 1 large poblano pepper, diced
■ 1 tablespoon cumin
■ 1 tablespoon dried oregano (Mexican, if desired)
■ 1½ pounds ground chicken breast
■ ½ cup chopped cilantro leaves
■ ½ cup grated Cotija cheese
■ 2 teaspoons kosher salt
■ 2 teaspoons black pepper
■ 1 to 2 tablespoons canola oil
■ Favorite Salsa Verde
In a blender or food processor fitted with the steel blade, combine egg, cream and tortillas and purée till smooth.
In a medium size sauté pan, heat olive oil. Add the onion, poblano pepper, cumin and oregano; sauté until soft. Let cool.
In a large bowl, place the ground chicken, cilantro, cheese, salt, pepper, tortilla mixture and onion mixture. Mix well, but do not over mix. Refrigerate for 30 to 40 minutes to let flavors come together.
If desired, take a small amount and form into a patty to sample. Sear in a sauté pan till fully cooked and taste to ensure that seasonings are correct.
To form the meatballs, scoop out 1-ounce (or smaller) portions using a small ice cream or cookie scoop to give yourself a consistent measure. Once you have scooped out all of the mixture, roll the balls in your hands to make them uniform in shape.
Preheat oven to 350 degrees.
In a large skillet, heat 1 tablespoon canola oil. Working in batches and adding more canola oil as necessary, place the meatballs in pan and sear them on all sides to get a nice brown crust. Once all meatballs are seared, place them in a baking dish and finish in the oven for about 10 minutes or until cooked through. Add Salsa Verde Sauce to meatballs and let simmer on low heat on the stove for 30 minutes.
4 pounds Atlantic wild salmon
6 oz. honey
6 oz. whole grain mustard
6 oz. fresh thyme
Cedar plank boards (a 6" x 14" will hold apx. two salmon fillets)
Whisk honey and whole grain mustard in a bowl. Place salmon in a pan and brush on honey-mustard mixture. Place 2 ounces of fresh thyme directly on salmon. Marinate salmon for at least 2 hours in the refrigerator. Pre-heat oven to 450 degrees. Char cedar planks with a blow torch before using. Place remaining thyme sprigs on the base of the board and place salmon on board. Bake in oven at 450 degrees for 15 to 20 minutes. Serve salmon on cedar board. Can be served hot or room temperature.