turkey meatball banh mi

do you know how many things

i cook, bake, mix together that

you never hear about?

too many. so two weeks

ago, i made a pact with myself

that it all would change.

and then the screen went black

on the computer.

this is not some blogger

metaphor for writer's block.

it actually stopped functioning,

refused to produce an image.

no computer aside, we got really

lucky. the problem, it turns out,

was a known malfunction and fixed

for free. but, it kind of put things

on-hold here for a while,

dinners piling up on the

memory card

and some meals, not even

making it to the camera at all.

but now, the computer's back,

most of the pictures are downloaded

and i'm trying really hard to recall

the details of some of the dinners

i've made over the past couple weeks.

but one dish that i have zero

trouble remembering was last

sunday's:

turkey meatball banh mi.

i've had my eye on the recipe

for 4 months, ever since

bon appetit published a

pork version in january.

truth be told, i wanted to make

these sandwiches the minute

i saw the recipe, so it seems

like i've known about them for

much, much longer.

i know banh mi is quite the craze.

or it was or it will be or something.

but, i first stumbled across

banh mi two years ago, at an

event in which i was partially responsible

for assembling minis, layered on a crostini

that would later be passed around

on pretty little trays.

it wasn't trendy. it was work.

they were were quite

a job to put together:

from the little i can remember:

a smear of chicken pate,

shreds of marinated chicken,

a cilantro leaf,

chiffonades of basil,

pickled carrots and daikon,

microgreens and a tiny

dollop of garlicky mayonnaise.

the chicken,

i could have done without,

but i'm a sucker for liver

and anything pickled.

i went home knowing i was

late to the banh mi game and

googled it anyway.

what i learned:

they are crazy cheap,

can be found in little tiny shops

in the city and, properly,

are served on gum-shattering

crusty breads. i wanted one.

it took months before i finally

set out to make one on my own,

only to admit, that even though

i'd never had the real thing,

these were not quite right.

that weekend, we visited

colleen and christian in philly,

told them about my attempt at

banh mi two nights before and then

became unbelievably excited when

i found out that they didn't know

what banh mi was. i was, at this point,

a wee bit obsessed with banh mi.

cut to the next day,

when the four of us,

on the way to somewhere else,

unknowingly parked

in front of a tiny, tiny

storefront, reading banh mi.

we were coming from dim sum

and not very hungry, but

we knew that we had to buy one.

for $4, we bought a gigantic

chicken banh mi, asked for it to

be split four ways and stood

on the sidewalk in front,

eating our share.

none of us were especially hungry.

all of us, i think, could have split another.

colleen talks about it here.

so, when i saw this recipe,

i wanted in. and last week,

i finally got it together

to make them.

i'll say this:

they were easy,

they were fun

and most of the work

(except for the cooking

of the meatballs) can be

done earlier in the day so that

when you're ready to serve,

all that's left is assembly.

not only that, but i think

everything will taste even

better with a few hours

of sitting time.

i'll admit,

i wasn't crazy about the

pickling part of this recipe.

for everything - and i've thought about this,

i really do mean everything - else

that i've ever pickled, i've

heated the vinegar mixture first.

here, not only was the mixture

just swished together at room

temperature, but it also used,

in my opinion, way too little

vinegar. yes, this may be because

instead of grating

the carrots

and the daikon,

i julienned them,

but still: a 1/4 cup of liquid

for 4 cups of veggies?

so, i kept adding rice wine vinegar

until i realized that i had added a little

over 1 1/4 cups. i felt better about

the chances of all of the veggies pickling,

instead of just the select few on the bottom.

it was good and vinegary -

especially on the leftovers the next night.

still, next time, i think i'll use this standby.

instead of pate or soft garlic butter,

these sandwiches call for mayonnaise

that's been spiked with sriracha and sliced scallions.

i used low-fat mayo,

squeezed in extra hot sauce

and added more sliced scallions.

this spread almost made me change

my negative feelings about mayonnaise.

and the meatballs.

when i change a recipe from

beef or pork or lamb

to turkey,

there is always a voice

in the back of my head taunting me,

telling me that it's already ruined.

and then there's larry,

who is very good-natured about

ground turkey (probably just

happy to be getting some meat,

if i'm being honest), but who i think

also feels cheated when he sees

that a recipe planned for another meat,

especially pork.

and to top it all off,

i chose this day to take a stand against

skillet-cooked meatballs and instead,

bake them in the oven.

i was thinking disaster.

and yes, it's true that we have

no idea how they would taste with pork

or browned in sesame oil.

but, after eating the baked meatballs

made with turkey,

we really don't care.

these are little flavor-bombs,

brimming with

fresh basil,

garlic,

scallions,

fish sauce and more.

they were tiny, and if not

intended for a sandwich,

could probably all have been eaten,

one by one,

plucked straight from the baking sheet.

they were potato chip-good.

in case i haven't made it clear,

we loved, loved, loved

this home-cook's version of

banh mi. think flavorful,

without hours prepping

and crowd friendly

without new food intimidation.

or, just think: yum.

turkey meatball banh mi

adapted from bon appetit

if you start researching, you learn very quickly that banh mi enthusiasts are all adamant about one thing: if you don't have the right bread, you shouldn't even bother making it. in fact, when i asked our local vietnamese restaurant if they ever planned to add banh mi to their menu, they said that they wouldn't dare without finding the right bread vendor. the baguette should be very crunchy on the outside with a super soft interior. i have not been able to find anything like that around here. the first night, i used a type of bread called fizzle from a korean bakery around the block (this fizzle, by the way, could be a blog post of its own). it was not very crunchy, but i loved it. the next night, i used a french baguette that was very crunchy - larry preferred this one. we agreed to disagree.

and as for the changes - i've included them all below, from cutting instead of grating the veggies (i still had just about 4 cups carrots and daikon total), increasing the liquid and decreasing the sugar in the pickling, to using low-fat mayo for the spread to drizzling the (turkey-based) meatballs with sesame oil before baking, instead of browning them in the oil. i also halved the ground black pepper in the meatballs to 1/2 teaspoon - i didn't want the seasoning taking over the other flavors. and, i used pickled jalapeno instead of fresh - not traditional, but delicious. the original recipe is here.

pickled carrots and daikon

5 small-medium carrots (this is what was in the store), peeled and cut into tiny planks

1 large daikon (about 1 pound), peeled and cut into tiny planks

1 1/4 cups unseasoned rice wine vinegar

3 tablespoons sugar

1 teaspoon kosher salt

in bowl, combine all ingredients, stirring well. let sit at room temperature least 2 hours, stirring occasionally.

spicy mayonnaise spread

2/3 cup low-fat mayonnaise

1 tablespoon hot chili sauce, like sriracha

3 scallions, trimmed, white and green parts thinly sliced

in bowl, stir together all ingredients. taste; add more chili sauce to taste, if desired. (i did.)

turkey meatballs

1 pound ground turkey (i used 85% lean to accommodate for the no-pork factor)

1/4 cup thinly sliced and chopped basil

4 cloves garlic, peeled and chopped

3 scallions, thinly sliced and roughly chopped

1 tablespoon fish sauce (i splashed in a tiny bit extra)

1 tablespoon hot chili sauce, like sriracha (again, i added an extra squeeze)

1 tablespoon sugar

2 teaspoons cornstarch

1/2 teaspoon freshly ground black pepper

1 teaspoon kosher salt

1 tablespoon (or less) sesame oil

line large rimmed baking sheet with foil (coated with cooking spray) or parchment paper.

in bowl, combine all ingredients, mixing just until incorporated. using 1 tablespoon measure, form 1-inch meatballs; place on baking sheet. cover and place in fridge.

when ready:

heat oven to 375˚f. drizzle meatballs with sesame oil. bake 8 minutes. flip meatballs and bake 8-9 minutes more, or until cooked through. (at this point, i turned on the broiler and broiled them for about 2 minutes, shaking the pan once midway through, just to crisp up the exterior of the meatballs. i was glad that i added this step, but i don't know that it's necessary.)

banh mi

we really enjoy pickled jalapenos and added a bunch to the sandwiches, and even more the second night. like the cilantro, however, if you're not a fan, don't feel that you have to use these. adapt them to your taste.

4 small-medium baguettes

spicy mayonnaise spread

fresh cilantro sprigs (about 16), broken into pieces

pickled jalapeno (about 18 slices)

turkey meatballs

pickled daikon and carrots

split baguettes down the center; gently remove most of the interior from the baguette, making sure to keep the shell in tact. spread inside of bread with spicy mayonnaise. add cilantro sprigs and pickled jalapenos.

line baguettes with hot meatballs; top with pickled carrots and daikons. (i also added some cilantro leaves for color, but if i wasn't taking a picture, i'm not sure i'd bother.)

green shrimp and scallop posole

you know those recipes that you

see, pull and stash for months

or even years, waiting for the

right night or occasion?

(we all know i've done that

once or, ok, many times.)

well, what happens if

before you get around to

making it, someone else unknowingly

makes it for you? and what happens

if that someone happens to be

your husband and it is more

delicious than you had imagined?

well, then you are lucky.

as lucky as i was wednesday night,

when i was asked to pick up

a can of hominy and then was

greeted by this show-stopping

vision:

perfect mise en place.

i actually clapped with joy

at the sight -

vegetables, chopped

and separated into

ready-to-cook

piles.

i had to take a picture.

then, i did something that

i regret.

i left the room.

i had things to do and

clearly, he had everything

under control (see: picture).

i knew he was making a posole,

but that was it, information-wise.

i did not walk back in until

he was ladling the lovely-smelling

soup into bowls and sprinkling

them with freshly chopped cilantro.

i grabbed another picture.

i wish i had stayed in the kitchen

the whole time, taking pictures

and watching the meal

come to life, because

let me tell you:

the end result was unbelievable.

slightly spicy and briny,

thanks to the clam juice

and tomatillo salsa base,

textured with earthy hominy

and onions

and brimming with

shrimp and sea scallops.

one bite in, i realized two things:

this was the posole recipe i pulled

from bon appetit years ago and

this is probably my favorite thing

larry has ever made.

he's made good things before.

and great things, too.

but, this? this i would go back

to a restaurant for and order again

on the repeat visit.

next time,

i would just

take more pictures.

green shrimp and scallop posole

adapted from bon appetit magazine

larry followed the recipe very closely - he only modified two things. first, he used sun-dried tomatoes that were not packed in oil, they plumped up just the same once heated and simmered. (although, for me, the sun-dried tomatoes at all, are optional.) second, he reduced the scallops - which he cooked perfectly, i will add - to only 1/2 pound without adverse results. i've incorporated his changes, below.

1 tablespoon olive oil

1 cup chopped onion (if i did this, i would probably just use all of a medium-to-large onion)

3 cloves garlic, peeled and chopped

3 cups (or more) bottled clam juice

1 can (15 ounces) white hominy, drained and rinsed

1 cup salsa verde (tomatillo salsa), medium or mild

2 tablespoons finely chopped sun-dried tomatoes

1 tablespoon finely grated lime peel

1 pound uncooked large shrimp (they looked to me 18-22 count), peeled and deveined

1/2 pound large sea scallops, halved horizontally

4 tablespoons chopped cilantro, divided (i think he may have used more)

in large deep skillet over medium-high heat, warm oil. add onion; cook 5 minutes, or until tender, stirring occasionally. add garlic and cook 30 seconds more, stirring constantly. add 3 cups clam juice, hominy, salsa verde, sun-dried tomatoes and lime peel to the skillet. bring to a boil; reduce heat to low and simmer 5 minutes.

add shrimp, scallops and cilantro to the broth, adding more clam juice to thin, if necessary. simmer 3 minutes, or just until seafood is just opaque in the center. season with salt and pepper, if desired. divide amongst bowls; sprinkle with remaining chopped cilantro.

an (almost) 20 minute trio

this weekend, we had our friends, lauren and jon, 

over to watch the super bowl.

it was the second year in a row, 

that we held

our party for four.

in 2008, the giants were playing (see, i remembered!),

and it was a very serious day in our house.

i planned meticulously 

and went all out, football-style:

spicy sweet glazed wings

garlic rubbed potato skins

scallion-cayenne-lime dip

macaroni and cheese

and 

peanut butter mousse with grape fluff

(ok, that last one wasn't really 

sportsy 

or tough,

or manly,

but, i was in a marshmallow/fluff phase and

determined to try out a new recipe when faced

with a ready and willing audience.)

this year, however, was a whole different story:

the giants didn't make it,

i kind of knew who was playing 

and i guess i sort of gave the meal thought on friday,

when i picked up tomatillos, limes, a jalapeno and avocados.

but that was it.

i woke up sunday morning 

sans plan, 

a pit in my stomach

and a determination not to repeat

last year's menu.

an hour later, i was pretty sure 

that i was destined to call lauren

at 5 pm, apologize and beg her

to pick up a pizza.

the morning was spent, wracking my brain - useless

the computer - overwhelming

and larry - no wings? really?

i briefly contemplated 

chili - chicken, vegetable and cornbread-topped,

make-your-own quesadillas, tostadas and sandwiches

before finally landing, thank goodness,

on mexican lasagna.

it was simple, i could assemble ahead of time,

bake when they got there, serve from one dish,

and most importantly, make use of the ingredients 

i had purchased two days before. because really,

what i love most about cooking for friends, 

are the appetizers

and the desserts.

the meal, in between, often gets lost for me, even though

i feel a ridiculously strong pull to match my courses.

so, after spending literally hours planning,

and taking a trip to the store to fight other last minute shoppers

lingering extra long in the chip aisle and staring at shrimp rings,

i braced myself to make the three appetizers,

all dips: 

roasted tomatillo salsa

smoky black bean

guacamole.

they were so simple that it was over fast, and i thought, 

as i often do, why don't i just plan the 

main meal around the starters? (next year, someone remind me, please.)

because it just made sense

that while i was roasting quartered tomatillos, roughly chopped onion pieces,

garlic cloves and a jalapeno for the salsa,

that i should throw

the ingredients for the black bean dip in the food processor. 

by the time i had tasted and tweaked the beans, then tasted and tweaked some more, 

the vegetables were beautifully browned and salsa-ready.

when combined, the beans offered just enough mellowness 

that you feel you're eating something simple, 

smooth and hearty and easy-going, 

with a back heat that makes you want more and 

start to believe

that you're noshing on something special.

and the salsa,

while deep in flavor, thanks to the roasted vegetable-only 

mixture, offers a bright

note that you can only achieve by blending

them with an additional dose of raw onions and garlic 

and, of course,

lime juice.

and, the guacamole.

please, if you take anything away from this super bowl saga,

let it be this:

it is so, so, so easy to make your own guacamole.

there's no need to buy a seasoning packet or 

pick up a ready-made container.

i swear it took me 5 minutes total for a from-scratch batch

and i've been accused of being a slow-poke in the kitchen.

they were a hit 

(i heard better than the jar murmurs).

and when it was time to serve

the lasagna,

i looked around and thought,

sure, it's probably better that i didn't expect

my guests to snack on chips all night,

but, truth be told,

we probably didn't even need 

the bubbly dish.

these are all often-made, off-the-cuff recipes that i tried to quantify. but as usual, for recipes like these, have fun adding a little more garlic, cutting back on the lime juice or mixing in an something - like scallions, maybe - that you're crazy about. a lot of them, luckily, use similar ingredients, so you can get away with buying 1 bunch of cilantro, extra large onions or tomatoes instead of the medium ones specified and squeezing a couple of limes at once so that you don't have to torture the cut, which inevitably seems to appear on your finger when you're handling citrus, multiple times throughout the day.

smoky black bean 

smoked paprika is our new favorite spice. its reminiscent of the seasoning on barbecue potato chips (in a good way, i think) and, since we've discovered it, has really helped improve the flavor of many dishes. i think it was made just to be paired with black beans.

1 medium tomato, cored and chopped

1/2 medium onion, peeled and chopped

1/4 cup chopped cilantro (washed and dried)

2 cloves garlic, peeled and halved

1 lime, juiced

2 cans black beans, drained and rinsed

1-2 Tbs. hot sauce, depending on your taste and heat of your sauce (I used Goya)

1 1/2 Tbs. ground cumin

1 Tbs. smoked paprika

In bowl of food processor, combine chopped tomato, onion, cilantro, garlic and lime juice; sprinkle with a dash of kosher salt. Pulse just until chopped. Add black beans, hot sauce, ground cumin and smoked paprika. Run food processor until mixture is smooth. Season with salt. Taste; add more cumin, smoked paprika, hot sauce, lime juice or salt, until it suits your taste. Transfer mixture to a bowl; cover and keep in the fridge until ready to serve. Can be made 1 day ahead. 

roasted tomatilla salsa

i swear, it wasn't until i started this blog that i realized how much i adore roasting and more roasting. but, plain and simple, i think it's the answer to making questionable or out-of-season vegetables seem decadent and a way to truly deepen their flavor. this salsa, is not the kind of loose slip-off-the-chip type you may be used to. rather, because the only real liquid is lime juice, it's firmer and much more likely to show a dent when a bit is scooped from the bowl. if you're in the market for a pourable version, simply add a 1/4 to 1/2 cup chicken broth, vegetable broth or water before blending.

8-10 tomatillos

1 small onion, peeled, halved and divided

1 jalapeno, halved and seeded (keep the seeds in if you like it spicy)

5 cloves garlic, peeled, ends trimmed and divided

1/4 cup cilantro (washed and dried)

1/2 lime, juiced

Heat oven to 400˚F. Remove papery husks from tomatillos; rinse under running water to remove the sticky residue. Quater tomatillos; place on foil-lined baking sheet coated with cooking spray or olive oil. Chop onion. Place half chopped onion on baking sheet; reserve other half. Add halved jalapeno and 4 whole garlic cloves to baking sheet. Coat with cooking spray or drizzle lightly with olive oil. Roast 20 min., or until slightly brown and sizzling. Let cool slightly. Transfer vegetables to blender. Add remaining chopped onion, remaining garlic clove, cilantro and lime juice. Blend until combined. Season with salt. Taste and adjust seasoning, adding extra onion, garlic, cilantro, lime juice or salt to suit your taste. Transfer to bowl.

guacamole

when choosing an avocado, pick one that is deep green and gives a little when you push with your thumb. if there is little or no resistance, that one's not for you. i like chunky mixtures best and i find that when the avocado is really ripe, they collapse easily under your fork and leave little texture. also, it's lucky that this comes together so fast because you really want to serve it just after it's made to keep the guac from browning in front of your guests. if you're worried about timing, chop and juice the other ingredients earlier in the day.

2 ripe avocados

1 medium tomato, cored, halved, seeded and chopped

1/2 small red or yellow onion, peeled chopped

1 lime, juiced

1/2 jalapeno, seeded and finely chopped (this is up to you - if you worry about the spice, leave it out)

Halve avocados. Place the halves with the pits on a cutting board. Using sharp knife (and being very careful), whack the inner pit, twist the knife and pull; discard pits. Using spoon, scoop avocado flesh from skin and place in a mixing bowl. Using back of fork, mash avocado to desired consistency, making sure to leave pieces in tact. Gently mix in chopped onion, tomato and jalapeno, if using. Stir in lime juice; season with salt. Taste and adjust.