Oh, the meatballs

My Nana made the best meatballs... Funny, Nana was Polish, but she made a mean Italian meatball. I have modified the recipe with spices and cheeses, but I think the key ingredients are the two things I measure: 3/4 C milk and 2 eggs. I attempt to use as close to 1lb of ground beef, but that is not as calculated as my eggs and milk. (And those who know me know I don't measure.... Usually).

You'll need the following: (or a variety of spices you prefer).

- Bread crumbs
- Parmesan cheese (yes, the powder, and mix it with the meat and spices)
- Basil
- Onion salt (I use the Pampered Chef Onion dip)
- Garlic salt
- Sea salt
- Two jars of sauce, or homemade if you prefer

Mix your meat, spices, eggs and milk...

It may not look pretty, but it will become something so tasty!

Then add the breadcrumbs, ensuring you create a consistency thick enough to keep the meatballs together. 1 Cup or slightly more.

Why, you ask, would anyone mix their meatballs in a saucepan????? Clearly because I live in Japan and don't have a dishwasher! The first time I cooked meatballs in my quirky Japanese house, I felt like I'd been a fool for all those dishwasher spoiled years. Why not prep in the pot you're going to cook in????

As you prep a meatball, set aside.  Notice the meatballs are stacked in my meat trays and the milk & egg bowl? (Less dishes, ladies and gentlemen).


Layer the bottom of the pan with sauce. Add your prepared meatballs to the sauce pan, cover with remaining sauce and cook on low for an hour or until done. The gas stove requires much more attention than an electronic stove top.

A huge tip for my Japan residing friends. Do NOT buy the commissary meat to make meatballs. If ever you want to highlight ground beef as your entrée, buy off base.

Meatballs

Enjoy!

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Pho Ga

Pho is a party in ones mouth... You may make it as spicy (using sriacha), sweet (using hoisin) as you wish... or just "settle" for the amazing flavors that come with the broth.  Whatever you choose, the whole chicken broth coupled with the fresh ginger, cinnamon, onion and star anise mixture will make an amazing dish to share with friends.  Don't forget the toppings!

Pho seems daunting, right?  However, it's not as scary, but you do need to get dirty! The big secret is this: the Pho Ga bouillon. 

Here in Yokosuka, bouillon can be purchased in an International Market, such as the basement of More's at Chuo Station. In America, this magic pack can be found for extremely cheap at any Asian market. I use all four cubes in my base.  

Now you must invest a lot of time and care... because you must skin that chicken. Get as much fat off the chicken as you can so your broth is pure.

I thought I took a picture of the items needed, but apparently that photo did not transfer. So, I'll try to visualize with words.

You will need
- a ginger root.  Peel it. Pierce it. Wrap it in foil and    bake in the oven for 10 minutes at 350. 

- Four cinnamon sticks

- Half an onion, sliced and diced

- Rub that chicken with Chinese Five Spice, and add water to cover. Yes, I know that the chicken doesn't look all that hot! But it will! Just wait!

Simmer the chicken on low for an hour +.  Skim the fat while cooking.

When the chicken is done, continue to simmer the broth.  Carve the chicken, set aside, boil your noodles (whatever you prefer... Linguine, angel hair.... It's up to you) and prepare the toppings.

Yah, that chicken looks sad, but just wait...

Decorate your Pho as you see fit... Enjoy!

And that's pho'king good!

Crab Cakes - better than you'll get in a restaurant

When I asked my friend, Kristen, to grab some fresh (or frozen) king crab legs while she was shopping before our seafood party, she asked me if I'd ever used the canned Philips brand. I shook my head and winced. Kristen insisted that it's good, and indeed it might be if you like crab cakes of filler with a hint of crab, but I make mine super fresh... The crab and veggies are the meal. The filler that you get in restaurants, well, that doesn't exist in my dish. The breading you see on the cakes below is simply a dredging of Progresso bread crumbs. The green you see is fresh parsley and crunchy celery. The red? Red peppers and crab, crab, crab! I'm not gonna lead you on, though. Truthfully: It's a lot of work, but totally worth it.

So here's the key:

So the work part. If serving for guests, I'd suggest prepping the night before. Dice up these veggies and store:

- 1/2 red pepper
- 1 small yellow onion
- 2 ribs of celery
- 2 cloves garlic

(Increase the amount based on the amount of crab cakes you want. This amount was for 6 cakes).

Still day prior, and here's the work. Boil your king crab (or snow, but snow is saltier) for 4 minutes. I used 32 oz). Remove from boiling water and remove the crab meat. Yes, it's labor intensive. The spikes get you. Crab flies about the kitchen. But if you do this the day prior to your dinner party, you have time to clean your mess and dispose of those smelly shells. (Unless you live in Japan and prep on a night when burnable trash pickup isn't scheduled for the next morning).

Put your crab in a Tupperware and store in the fridge.

Dinner party day has arrived! Now soften (not much, just a tad) those pre-prepped veggies by warming them in a tablespoon of butter or olive oil. Add veggies to bowl of crab. Add 3/4 C mayo, 1 large egg, dash of old bay (be careful if using snow crab, as it has much more salt), 1/2 C seasoned bread crumbs & a nice dollop of grainy mustard.

Mix well, form into cakes and bake for 20 minutes in a 400 degree oven, turning midway. Serve with remoulade sauce, which is another post for another day.

Spend the time making these fresh crab cakes and your guests will sing your praises!

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Location:Shioiricho 2-Chōme,Yokosuka,Japan