The COVID19 Recipe Challenge

[Crow BarKeymaster]

Howdy all!

Okay, so, what we are seeing is a possible meat shortage in the near term.

So, who has good recipes for,
1) Making a good meat dish that can also stretch into not just one meal but two (anyone remember all those casserole dishes from the late 70s early 80s?)?

2) A meatless dish that still satisfies your hungry house hold.

3) A basic dish with what you have in your pantry, but with a little here and there, a tweek or two and is fantastic!

I, personally, am on a quest for a truly great meatball dish. Generally Swedish like, but I do not rule out Italian, and I have seen some for Japanese chicken meatballs (calls for some funky yam I dont have) or Chinese meatballs.
If ya got one, I would appreciate it!

[Mama candoParticipant]

crowbar  what is the Japanese recipe. If it’s one I’m thinking about, I’ve been successful using regular sweet potatoes or yams in it.

[Crow BarKeymaster]

@Mama Cando,
It is a mountain yam that may cause a mild allergic reaction to some people. He advises to use gloves when peeling and grating them.

It is a chicken meatball recipe from the book Mastering the Art of Japanese Home Cooking, by Masaharu Morimoto, the Iron Chef guy.

[namelusParticipant]

Crowbar for Chinese style meat balls it more falls into dumplings,there are a lot of different kinds.

 

We use a char Siu (bbq) package made by NOH from Hawaii  you just add it into ground meat or take a pork loin and coat it then let in marinade over night then into over or if you like smoke smoker. Its restaraunt quality we use it like that to make whole bbq pig with crispy skin for our pig roasts.

 

We also use it in sausages to make a less fatty version of Chinese sausages which is our 3rd best seller.

 

For the one dish we get 3 meals from is the neck bones. First the raw neck bones with salt a little garlic into pressure cooker at full pressure for 5 hours (just hot enough no steam escapes)

 

The bones are takes out and meat is separated and we have bone broth.

 

The meat is then used in pulled meat sandwiches after spiced and mixed with caramelized onions and spices depending on what type of pulled meat sandwich you desire.

 

The left over meat (if any we use a 22liter presure cooker) we grind and add some binding starch (rice flour ,  crackerso,  corn starch ect)  then you use a bit of the bone broth and cook the dumplings or meat balls server rice with saffron. ( Iranian not American saffron)

We use the necks because hard to debone and it’s mainly cut off from.the animal carcasses as we process them. 15 necks is one pressure pot full. Pigs around the 220 lb live weight.

 

[Mama candoParticipant]

Crowbar, thanks that is not the one I was thinking of. If I can find mine will get out here for you.A lot of my cookbooks were lost when the basement flooded.Been trying to replace the ones I lost over the last few years.

[Mama candoParticipant]

Crow bar, Sorry the recipe I was looking for you is gone. that was one of the books that went in the basement flood.But  I have a rice recipe that was dinner for us years ago when Pop lost his job.

Make enough rice per instructions for the people you are feeding.Usually mom would make enough to fill the largest Pyrex mixing bowl. Then she would add 2-3 cans of chicken gumbo soup to the cooked rice and what ever chicken (or any meat she had in the fridge) that was left from a previous meal. Sprinkle some bread crumbs on top. Bake it in the oven for approximately 20 to 30 minutes at 350 degrees. Dinner was served. If you want use a little soy sauce when it’s dished up on your plate. That was dinner for the 7 of us a couple times a week. Of course you can play around with using other soups and seasonings but it seemed to fill us kids up.

• This reply was modified 1 month, 1 week ago by  Mama cando. Reason: Forgot oven temp

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