• Happy Channukah - 02

    From Dave Drum@1:2320/105 to All on Sat Dec 17 14:33:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Jewish Chicken Foot Fricassee w/Meatballs
    Categories: Poultry, Beef, Vegetables, Herbs, Offal
    Yield: 3 servings

    MMMMM-------------------------MEATBALLS------------------------------
    1 tb Extra-virgin olive oil
    1 sm Yellow onion; fine diced
    1/2 lb Ground chicken
    1/2 lb Ground lean beef
    1/2 c Matzo meal
    1 lg Egg
    1 tb Fine chopped marjoram
    Salt & fresh ground pepper

    MMMMM-------------------------FRICASSEE------------------------------
    1 lb Chicken wings
    1/2 lb Chicken gizzards
    1/2 lb Chicken necks
    1/2 lb Cleaned chicken feet
    Salt & fresh ground pepper
    1/4 c Extra-virgin olive oil;
    - divided
    1 lg Yellow onion; fine diced
    4 lg Garlic cloves; fine chopped
    2 c Cherry tomatoes; halved
    3 tb Sweet paprika
    1 tb Chilli spice mix
    4 c Chicken stock
    1/2 c Apple cider vinegar
    1/4 c Sugar
    Schmaltz; for drizzling
    - (opt)
    Chopped scallions & fresh
    Dill; for topping
    Steamed white rice; for
    - serving

    Set a rack in the center of the oven and heat @
    350-|F/175-|C.

    MAKE THE MEATBALLS: In a large skillet set over
    medium-high heat, add the oil. When the oil is hot, add
    the onions and cook until they are soft and translucent,
    3-4 minutes. Set aside at room temperature until cool
    enough to handle. In a large bowl, add the chicken,
    beef, matzo meal, egg, marjoram, and saut|-ed onions.
    Season with salt and pepper, and use your hands to mix
    well. Cover and refrigerate for at least 2 hours or up
    to overnight.

    When you are ready to cook the meatballs, remove the
    mixture from the refrigerator. Form the mixture into 15
    golf-ball-sized balls, about 1 1/2 ounces each. Transfer
    the meatballs to a large baking sheet and set aside.

    MAKE THE FRICASSEE: Generously season the chicken wings,
    gizzards, necks, and feet with salt and pepper. Set
    aside at room temperature for 10 minutes.

    Set a wide casserole or baking dish by the stove. In a
    large skillet over medium-high heat, add half of the
    oil. When the oil is hot, sear the wings until crispy
    and browned, about 3 minutes per side. Transfer the
    wings to the casserole. Sear the gizzards until crispy
    and browned, about 3 minutes per side. Transfer the
    gizzards to the casserole. Sear the necks until crispy
    and browned, about 3 minutes per side. Transfer the
    necks to the casserole. Sear the feet until crispy and
    browned, about 3 minutes per side. Transfer the feet to
    the casserole. Sear the meatballs on all sides until
    browned all over, about 8 minutes. Transfer the
    meatballs to the casserole.

    Wipe out the skillet, add the remaining oil, and return
    to medium heat. When the oil is hot, add the onion and
    garlic and cook, stirring occasionally, just until the
    onions are softened and translucent, 7-8 minutes. Add
    the tomatoes and continue cooking just until they have
    begun to soften, about 5 minutes. Add the paprika and
    chili powder and continue cooking until the spices are
    very fragrant, 3 minutes more. Stir in the stock,
    vinegar, and sugar and bring to a simmer. Season with
    salt and pepper, then pour the tomato mixture into the
    casserole. Stir gently to coat the meat with the sauce
    without breaking up the meatballs.

    Cover the casserole with a lid or aluminum foil,
    transfer to the oven, and bake for 30 minutes. Uncover
    and continue cooking, stirring occasionally, until the
    meat is tender and the juices are reduced and slightly
    glossy, but there is still a bit of juiciness in bottom
    of the dish, 30-45 minutes more. (The size and shape of
    your dish will affect how quickly this happens.)

    Remove the casserole from the oven and let cool slightly
    to allow the juices to thicken. Drizzle with schmaltz
    (if using), top with scallions and dill, and serve over
    rice.

    BY Anthony Rose w/Esther Gottlieb & Gella Rothstein

    RECIPE FROM: https://www.saveur.com

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