Friday, October 16, 2015

Rosie Makes Soup And Pig Balls.

 The other day I was in an Asian mood and made pho and spring rolls.  I'd bought pork since I was planning on making egg rolls, but then Good Neighbor Gervais showed up with his homemade egg rolls, right as I was cracking out the pork.  What timing!
Anyhoos, I have ground pork, so I'm whuppin' up a mess of Pig Balls today to serve in a soup, along with some pork-filled wontons.

 Rosie's Pig Balls
1 pound ground pork
1 tsp minced red and green cayenne peppers
1 TB minced ginger
1 TB minced garlic
1 TB minced water chestnuts
1/4 cup minced onion
1 TB toasted sesame seeds
1/2 tsp kosher salt
1 tsp fish sauce
1 TB tamari sauce
1/4 cup Panko bread crumbs
1 egg, beaten 

Mix all together.
Roll into 1-inch balls.

Save some of the mixture for the wonton filling.

For the meatballs:
Sear balls all over on high heat in a film of peanut oil and a tablespoon of unsalted butter.  Set aside and keep warm.
For the soup:
From my "consommé freezer," I extracted a pint each of turkey and chicken consommés, thawed them out, then heated over low heat.  I added in a stalk of celery, sliced diagonally, some thinly sliced radishes and mushrooms.  Let heat through.  

Serve with meatballs.

For the pig-filled wontons:
I used egg roll wrappers because that's what I had, and I cut them into fourths.  Are store-bought egg roll wrappers any different from the wonton wrappers?
Place a mound in the center of the wrapper squares, wet the edges, fold into a triangle, and seal.
Do not over-fill the wrappers.
Fry until golden brown on each side.

 Mincey.  Mincey.

Your hands are your best kitchen tools.
Mixie.  Mixie.

 Balls are done.

 Don't overstuff your wrappers.
Dampen the edges and seal.

 Turkey and chicken consommés thawing out.
 Slice up some vegetables.

 I cooked the celery a bit.

 Brown dem balls!


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