Wednesday, February 3, 2016

Rosie Makes Moreovers In The Form Of Hairy Balls.

The other day, I made potstickers and I had pork mixture leftover.
So naturally, I'm making MOREOVERS! today.

Years ago, I wrote this:

Nothing goes to waste in the Hawthorne Household.
And I don't refer to the remnants as leftovers.
Immediately after writing the word "leftovers,"
I knew I needed another word that was more real, more definitive, and positive.
First I thought of the word re-do's.
But that implies it wasn't done right the first time around when it certainly was.
Then I considered do-overs.
But, of course, that, too, has a negative connotation.
I've put a lot of thought into this trying to come up with just the right word which describes
the process of what I do in the life chain of the produce and viande
I prepare and serve and consume.

And my word is Moreovers.

Think about it:
You've already produced and served a wonderful, satisfying, convivial repast.
So, what's next?
MORE is next.
When you say "Moreover," you're likely going to top what you previously said,
put an exclamation point there,
and/or put it in bold or italics.
So, I have no leftovers.

My MOREOVERS! today are Fried Hairy Balls.  Please enjoy.

 For the pork mixture:
1 lb ground pork
3/4 cup Napa cabbage minced
2 TB chopped red onion
1 large garlic clove, minced
2 tsp sesame oil
2 TB tamari sauce
1 TB rice vinegar
1/4 tsp kosher salt
1 tsp crushed Szechuan pepper
1 inch chunk frozen ginger root

Combine pork, cabbage, onion, garlic, sesame oil, tamari, rice vinegar, salt, pepper, ginger juice and minced pulp.
I always keep frozen 1-inch chunks of ginger on hand.  I nuke them for about 22 seconds, then squeeze the juice into my mixture.  Mince the rest of the ginger and add to the mix.

 I formed the pork into walnut-sized balls.

Then I sloppily wrapped them in cooked Somen noodles.

I fried them in 325° peanut oil for about 4 minutes, until golden brown.
Drain on paper towels.

Serve with whatever sauces you like.
Duck sauce, plum sauce, soy sauce, hot mustard, sweet chili sauce.
And I have to have my cilantro from the garden.


Rocquie said...

Rosie, I recently learned a new word and immediately thought of you. The word, from the French, is rechauffe (ray-cho-FAY) meaning warmed leftover food or reworked material. I like your balls, Rocquie

Rosie Hawthorne said...

Thanks, Rocquie!