http://food.perkowitz.net Sat, 21 Jan 2012 02:24:54 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 http://food.perkowitz.net/2010/01/vietnamese-meatballs/ http://food.perkowitz.net/2010/01/vietnamese-meatballs/#comments Sun, 31 Jan 2010 19:49:06 +0000 mike http://food.perkowitz.net/?p=168 These meatballs came from a Bon Appetit recipe for meatball banh mi. We’ve made the banh mi, but also had them in soup and other dishes, not to mention snacking on them straight out of the fridge. We originally made them with pork, but they were just as good with ground turkey.

Ingredients

1 lb. ground turkey
1/4 c finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tbsp fish sauce
1 tbsp sriracha
1 tbsp sugar
2 tsp cornstarch
1 tsp ground black pepper
1 tsp coarse kosher salt
1 tbsp sesame oil

Directions

Combine all ingredients except sesame oil in a bowl. Form into 1-inch meatballs and place on a lined baking sheet. Cover and refrigerate at least an hour. Heat oil in a large skillet on medium-high. Add half the meatballs and saute until cooked through, turning frequently, about 15 minutes. Repeat with rest of meatballs.

]]> http://food.perkowitz.net/2010/01/vietnamese-meatballs/feed/ 0 http://food.perkowitz.net/2009/07/baked-wontons/ http://food.perkowitz.net/2009/07/baked-wontons/#comments Wed, 08 Jul 2009 05:58:03 +0000 mike http://food.perkowitz.net/2009/07/baked-wontons/ We’ve had luck baking wonton wrappers in the oven to make chips, so we decided why not try putting something in the wontons. These came out pretty good, nice and crispy at the corners and chewier in the middle. They were a little oily, I think just because I’d brushed a little oil on the tops, which I’ll skip next time.

Ingredients

3/4 lb ground chicken (about 2:1 thigh to breast)
2 cloves garlic, minced
1/2″ of ginger, peeled and minced
2 green onions, minced
1/8 c soy sauce
1/8 c oyster sauce
a few grinds black pepper
wonton wrappers
soy sauce, rice wine vinegar

Directions

Heat oven to 375. Mix all ingredients in a bowl. Cook in a nonstick skillet on medium-high until cooked through. Lay wonton wrappers on a silpat-covered baking sheet. Put a spoon of the filling on each one and fold over into a triangle. Pinch the edges (if necessary, dip a finger in some water and use to seal the edges). Bake in oven until the corners brown and turn crispy, about 10 minutes. Mix some soy and rice wine vinegar for dipping and serve.

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