Amuzae
Recipes
1 ½ pounds 3C Ground Beef
5 cloves garlic, chopped fine
½ medium onion, small dice
½ green bell pepper, small dice
3 eggs
1 ½ tablespoons paprika
1 tablespoon cumin
2 cups bread crumb
½ tablespoon salt
2 teaspoons black pepper
¼ bunch parsley
¼ cup olive oil
1. In a large saute pan, saute the garlic, onions, and pepper with 2 tablespoons of olive oil. Cook about five minutes until the garlic is translucent and the peppers are tender. Take off the heat and allow to cool.
2. In a large bowl combine the beef with the rest of the ingredients except the olive oil. Mix by hand until the mixture comes together making sure that you dont overmix the mixture. This will make the meatballs dense.
3. Form into one ounce balls and set aside. At this point the meatballs can be frozen and used at a later time or they can be used right away.
4. Heat a large saute pan over medium heat for about a minute. Place a small amount of oil in the pan and place enough meatballs in the pan to just cover the bottom. Make sure you do not over crowd the pan. Suate till brown on each side about five minutes and serve as an appetizer or place in your favorite sauce.
25 servings
60 1 oz. meatballs
4 red bell peppers
8 roma tomatoes
1 red onion
2 heads garlic
1 jalapeno
4 stale pieces of bread, crust removed and diced
½ cup sliced almonds
½+1 cup olive oil
1. Preheat oven to 375. In a roasting pan place peppers, tomatoes, onions, garlic, and jalapeno. Drizzle 1/4 cup of olive oil over the vegetables and season with salt and pepper if desired. Place in oven and roast for 20 minutes. Check for color at this point and rotate the peppers and tomatoes to ensure even browning. Roast another 20 minutes. After this remove from the oven and place the vegetables in a large heavy duty ziploc bag. Seal and allow to cool for thirty minutes.
2. In a saute pan saute the almonds and bread seperately using another 1/4 cup of olive oil. Brown them over medium heat and set aside.
3. Once the pepper and tomato mix has cooled remove from the bag and remove the seeds and skins from the peppers and the skins from the tomatoes. Do not throw away the juices that are released from the vegetables.
4. Place all of the ingredients in a food processor and turn on. Allow to puree for about five minutes assuring a smooth consistency. If chunky is more your still puree for about a minute. At this point start to slowly drizzle in the remaining olive oil. After about half a cup has been added stop the machine and test for flavor. If you are happy it is ready to serve. If not turn machine back on and add the rest of the olive oil. Season with salt to taste.
Notes:
Using really good quality extra virgin olive oil is crucial in this recipe. I recomend first cold pressed.
3 tablespoons white miso
2 medium carrots , grated
¼ cup ginger, minced
1 tablespoon sriracha or thai garlic chili sauce
4 green onion, sliced
¼ cup soy sauce
2 Lemons, zested and juiced
1 tablespoon honey
1 clove garlic
¼ cup sesame oil
½ cup olive oil or peanut oil
1. Place all of the ingredients except the olive oil in a blender and blend on high till smooth. Once smooth slowly pour in the olive oil. Season with salt if needed.
¼ cup extra-virgin olive oil
2 large eggplants, peeled and diced into 1/4" cubes
2 large zuchinni or yellow squash, peeled and diced into 1/4" cubes
2 ears corn, kernels removed
1 red bell pepper, seeded and cut into 1/4" cubes
3 cloves of garlic, finely chopped
½ medium onion, small dice
2 large ripe tomatos, peeled and diced into 1/4" cubes
¼ cup white wine
1 tablespoon chopped parsley
1 tablespoon chopped basil
1 tablespoon chopped mint
2 sprigs oregano, leaves removed and chopped
2 sprigs thyme, leaves removed and chopped
1. Line a large plate or cookie sheet with paper towel. This will accommodate the different batches of sauteed vegetables.
2. In a large non-stick saute pan heat about 1 Tablespoon of oil over medium high heat until it is hot and about to smoke. In batches add enough eggplant to cover the bottom of the pan and saute for about 2-3 minutes until golden and tender. Remove from pan and drain on plate lined with paper towel. Repeat this process for the remaining eggplant, squash, corn, and red bell pepper.
3. Once the vegetables are sauteed, turn heat to medium, place the remainder of the olive oil in the pan, and add the onions and garlic. Cook until tender and fragrant stirring constantly to avoid burning. Add tomatoes and white wine. Cook for 2-3 minutes until the sauce has thickened. At this point add in oregano and thyme and cook for another 2 minutes. Add in the previously sauteed vegetables and cook till heated through. Remove from heat, add in the remaining herbs and taste for salt.
1 tablespoon sesame oil
2 tablespoons canola or peanut oil
2 tablespoons chopped ginger
4 cloves chopped garlic
½ medium red onion, small dice
1 red bell pepper, seeded and small dice
8 peaches, peeled, pitted, and diced
½ cup golden raisins
2 star anise pods
1 cinnamon stick
½ can coconut milk
Over medium heat, place both oils, garlic, and ginger in a saucepan. Heat until garlic and ginger are fragrant, about 2 minutes. Make sure you do not burn the garlic or ginger. Add in red onion and bell pepper and cook till soft about 5 minutes. Add peaches, raisins, coconut milk, and spices and cook for another 15 minutes. Serve hot or cold.
These are some of my personal recipes listed for your enjoyment
Please let me know if you have any questions or comments
