Turkey Meatballs with Soy-Ginger Glaze

To continue the party-themed posts this week, I give you Turkey Meatballs with Soy-Ginger Glaze. I have made this recipe a few times now, and I only love it more and more. I would eat this over rice for an excellent and simple dinner, or on a sandwich or with a spoon. Or as an appetizer at a party, as it was served here. It also makes a great dish for entertaining since you can mix up the meatballs and sauce several hours ahead of time, leaving you only with the task of sautéing the meatballs themselves. They are also still quite good a room temperature. Turkey Meatballs with Soy-Ginger Glaze (adapted from the New York Times)

For sauce:

1/2 cup brown sugar

1/2 cup soy sauce

1/2 cup white wine (they recommended mirin, which is a bit harder to find so I used what I had on hand)

1/4 ginger, peeled and diced

1 teaspoon coriander seeds

4 black peppercorns

For the meatballs:

1 lb ground turkey

6 scallions, finely chopped

1 cup cilantro, finely chopped

1 egg

2 tablespoons sesame oil

2 tablespoons soy sauce

Pepper

Vegetable or canola oil, for frying

For sauce: In a small saucepan, bring sugar and 1/2 cup of water to boil, mixing to dissolve sugar. Reduce heat to low, add the rest of the ingredients and simmer until reduced by half, about 30 minutes. Remove from heat and strain through a sieve. Discard ginger, coriander, and peppercorns. (Can be made up to 2 days ahead. Store, covered, in refrigerator).

For meatballs: Mix all ingredients well in a medium bowl. Season with pepper. Coat a large sauté pan with vegetable oil and heat over medium heat. Form turkey mixture into balls by the teaspoon, then drop into oil when hot. Turn every couple of minutes, until all sides are browned and they are cooked through, about 8 minutes per batch. When all meatballs have been cooked, place on a large plate, spoon sauce over and serve with toothpicks.

Fish Tacos with Avocado-Corn Salsa

In an effort to be slightly healthier, Ari and I have started making more fish. Of course, it's still battered and pan-fried, but still better than a steak, right? Or bacon? Anyways, we made these fish tacos the other night and they not only came together in half an hour, but they were also quite good. And you get your daily serving of vegetables! Everyone wins. Well, except the fish, perhaps. Fish Tacos with Avocado-Corn Salsa (serves 2)

2 filets mild white fish, such as tilapia

1/2 cup cornmeal

1 egg

Salt and pepper

For the salsa:

2 avocados, large diced

1/2 cup corn

1/4 cup cilantro, chopped

1/4 red onion, finely chopped

1 serrano pepper, small diced

1/2 lime

Salt and pepper to taste

Corn tortillas

Lettuce, chopped (optional)

Combine first 5 salsa ingredients in a medium bowl. Squeeze lime juice over, then add salt and pepper to taste. Mix well.

Place egg and cornmeal in 2 separate, shallow bowls. Season cornmeal with salt and pepper. Whisk egg slightly. Dip fish in egg, then cornmeal, coating completely. Sauté in a large frying pan until done, about two minutes per side.

After you have heated up the tortillas, place salsa, then fish (cut up) in the tortilla. Top with additional cilantro and lettuce, if desired.

That's it! Easy, right?

Cornmeal and Green Onion Waffles

What's that you say? Green onion waffles? Makes me think of green eggs and ham. Which, in fact, could go very well with this savory spin on waffles. Not being able to resist using my waffle maker for all meals, I found this delightful recipe on another great blog, Joy the Baker. Joy, who is obviously very smart, also appreciates that waffles should not only be for breakfast. Although you can of course serve this for breakfast. Or lunch. Or dinner. Or a mid-afternoon snack, preferably accompanied by a mimosa. In any case, if you are in possession of a waffle iron I strongly encourage you to try it immediately. Cornmeal and Green Onion Waffles (serves 3-4, adapted from Joy the Baker)

1 1/4 cup all-purpose flour

1/4 cup cornmeal

1 1/2 teaspoons baking powder

1 teaspoon granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon coarse ground black pepper

1/3 cup melted butter

4 large eggs

1 1/4 cup buttermilk

4 tablespoons chopped green onions

3 tablespoons chopped cilantro

Salsa, eggs, and avocado, sliced (I used a tomatillo salsa which was great)

Set your waffle iron in a level, clean surface and turn on to preheat.

In a large bowl, whisk together flour, cornmeal, baking powder, sugar, baking soda,  and salt.

In a medium bowl, whisk together eggs, butter, and buttermilk.  Add the wet ingredients, all at once to the dry ingredients.  Add the chives and parsley.  Stir until just incorporated.  Try not to over-mix the batter.  If a few lumps remain in the batter, that’s ok.

Cook according to your waffle machine instructions.

While the waffles cook, fry up some over-easy eggs in a frying pan.

Serve waffles with fresh salsa and hot fried eggs.  Top with avocado, extra green onions, and cilantro.  Waffles are best served immediately.