Month: June 2020

Hi, Everyone! I have an update for you. I was on my first shopping trip in 2 months (Masks and nitrile gloves) when somewhere in the cheese section, I spotted an old favorite of ours, a nice salty feta. It seemed like we were due for a treat after everything started changing around AGAIN what with who can work, who has to go to the office and all of that stuff. So, we took a hint from a page in our  cookbook, “The Food of the Greek Islands” by Aglaia Kremezi. Page 113 shows a meatball dish called, Soutzoukakia Lemonata, using rice and lemon broth. Sounds like a nice distraction from everything turning sideways, no?

I prefer lean meat since it’s not as fatty. We used 80-20 because we’re not fond of eating baby animals like lamb and veal, and ground beef is easiest to find. For taste, I substituted the rice in the meatballs with breadcrumb. I’ve tried the rice method with meatballs before, but it came out super crunchy, because it had no time to cook. I didn’t want to waste food on experiments, so since I know breadcrumb tastes better to me, I did it that way.

As for the cilantro, we didn’t have any left. This is the key ingredient in Cyprus, but we did have oregano, so I guess these didn’t come out the same way as the book specified. Oregano gives it that pizza flavor. Cilantro is sharper and stronger. To be perfectly honest, I would have liked to have seen feta in the recipe.

I couldn’t taste any of the lemon in there, but 1 lemon typically has 3 tablespoons and that’s what was added. We rolled it out as best as we could ere cutting it open so the juices can loosen up and flow more easily. The seeds aren’t as stuck inside either.

The meatballs were a little loose the next day in the broth, so we fished them out and pan-fried them to give them a little more stability after all that time in liquid, sucking in all of the broth flavors. (could be a technique to remember for later, sort of like marinating)

While he tended to the beef, I took out some hot dog buns, laid some greens on the bottom and crumbled feta for the top. It reminded me of the meatball subs my mom makes with the extras from macaroni nights. So, if people can use mozzarella and red sauce for that, why can’t I use spinach and feta for a Greek version?

Wherever you go, there will be some recipe for meatballs, be it France, Greece, Italy or even India. Perhaps this could be the start of a tour across the globe, so to speak sampling meatballs in the style of every country. Tell us what you think in the comments. Until next time, αντιο σας!

Hey there, folks! Summer time is the best time for chicken wings inside and out. What meat-eater says “no” to this crowd-pleasing appetizer? We have 3 judges with us today to give us their honest opinion on 3 of TASTY wing recipes.

I am Princess Jasmine from Agrabah. I eat chicken instead of pork lots of times for Halal.  I like it best when the chicken is nice and juicy, but not pink. Pink is raw and makes me sick! Since I am wearing royal clothes, I don’t want them to get messy. Sauces can be tricky to wash. Flavors that are hot, I like the best. They remind me of how the air smells in the market. I would like sweet too like ladoo from holidays in the palace.

My name is Clara. I’m in 2nd grade. I have 3 rules about chicken wings for them to be perfect.

1. They can’t make a big mess. I don’t want to use all of the napkins at the same time! Then, nobody else would have any. That’s mean!
2. They can’t taste really dry or be raw. It should taste like chicken wings, not burned chicken wings or goop.
3. I like sweet flavors best of all. If there could be a candy chicken wing, I’d eat it! Hot wings are okay, but I don’t like it when they’re too hot, but then I get to eat ice cream after, so…

Yo Yo! What’s up? I’m William the genie, formerly of the lamp; but y’all can call me Will. The best chicken wings are the ones with the biggest flavors, that nice crisp coat on the outside, and NOT raw in the middle and unlike these 2, I don’t mind so much if I have a little something on my cheek, as long as I can lick it off my finger. <poofs into Colonel Sanders> They’d better be finger-licking good. <poofs back>  I should know, I’ve tasted enough over the last 10,000 years.

 

Wing number 1 is an Italian herb, garlic and parmesan wing.

 

They are a bit drippy, and too pink, but they are cooked.

Mine is clean, but I think they could be more crispy, and they need to have more cheese.

There’s no flavor in these wings, but the olive oil is garnished pretty well. Let me give them a little citric assistance! Try them now.

 It’s better, but I tasted lots of garlic, The olive oil washed everything else away!

 

 

 

 

 

Wing #2 is a Cajun barbecue wing.

 

Ooohhh! This one has some fire in my belly. Once it hits the mouth it starts boxing <poofs into Rocky Balboa> It gives your mouth the old 1-2. <poofs back> First the sweet comes in strong, but then the heat whams at you from underneath.

Yes, yes, my tongue is tingling with delight! But, they are too messy for my clothes. I need a napkin. Everything inside is just right.

It’s so sweet and spicy, it’s like eating a big Valentine’s Day cinnamon heart! They’re not raw either. Can I have more?

 

 

Finally, we have a Teriyaki wing with sesame seeds

This is a very good flavor. I love the sugar and honey.

It’s too salty. I need a glass of water.   No it’s not! It’s Asian flavoring like where my mama was born, Myanmar South Asia.

 

 

These brown little sweethearts make a lovely couple with the toastiest sesame seeds. Not as exciting as the Cajun, but it was very nice.

Now for the hard part. Which one do we like the best?

 

Let’s go over the facts first…

Wing #1 was too much of all the wrong things. It was more like plain wings dipped in olive oil. I didn’t like them very much. Me either. But it did have potential.

 

 

Wing #2 was my favorite. It was spicy, but really sweet too. I want to take them home!

Cajun in very American spicy. I loved how it started out sweet and then the tingly feeling came! That was fun!

Yeah, that had the whiz-bang-boom that I was looking to find. Wings are very simple, but it’s the toppings that make them spectacular.

Wing #3 was very sweet and the saltiness was wonderful for me!

That one didn’t taste very good to me. It wasn’t sweet enough. I don’t like salty things.

I liked it just fine, myself. The seeds got a little toasted in the pan. It was only a tiny bit under-done. So, I think we have a winner.

 

The winner is…CAJUN BBQ!! They were as good as wings can get. When Sweet meets Heat, your mouth is in for a real treat.

Thank you very much for letting us be the judges and taste your yummy chicken wings. We hope to be judges again soon!