A Shiksa on a Mission

Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife
I'm a shiksa on a mission...
It may not be perfection but it's the journey that counts

Thursday, February 7, 2013

Pancho and Lefty

The Super Bowl 2013 was, once again, a food-tastic celebration. Friends hosted a food competition and I was lucky enough to walk away with the prize (tickets to the Timbers, no less!).

Our challenge was to make a slider and pair it with a tasty beverage. Mine was the Pancho (sandwich) that obviously pairs with the Lefty (drink). I didn't get a picture of the sandwich but it was a potato roll, cilantro pesto coleslaw and the meatballs with their chili/garlic sauce. And here's what I did.
The Pancho:
1/2 grated onion
1.5 lbs. lean ground beef
.5 (or so) lbs. ground pork
1 tsp. Dijon mustard
1 tsp. or so of dried oregano
1 tsp. crushed oregano
1/2 tsp. cumin
1 tsp. coriander seeds, crushed
1/2 to 3/4 cup of panko breadcrumbs
2 eggs
Grated sharp cheddar cheese (amount depends on you)

 Preheat the oven to 450. Saute the grated onion in some olive oil. Put all of the meatball ingredients together and mix with your hands until it is incorporated. Add onions after they cool. Shape into meatballs. I tried to keep mine to a slider size. Pinch the cheddar cheese into little balls and poke them into the center of the meatballs. Seal it back up into a ball. Put them on a roasting pan or casserole dish. Drizzle with olive oil and bake for about 20-30 minutes.

1 grated onion
3-5 red, yellow and orange mini bell peppers (or 1-2 of the regular sized ones)
10-12 cloves of garlic, chopped
2 red or green chiles (I used serranos), finely chopped
1 tsp. smoked paprika
6 Tbs. each Worcestershire sauce, tomato paste, cider vinegar, brown sugar (adjust to taste)
3 Tbs. Dijon mustard
1 cup coffee
3 ripe tomatoes
3 Tbs. Bourbon
**I chopped the chiles, garlic and tomatoes up in the food processor

Olive oil in a pan and medium heat. Saute the onions, peppers, garlic, chiles and paprika. Once it smells good (10 minutes or so), add the rest except the bourbon. Simmer. Just before adding the meatballs, drizzle the bourbon into the sauce and stir. Add the meatballs. Simmer again.

1 bunch cilantro (pull the leaves off the stem)
1/4-1/2 cup walnuts
Grape Seed Oil
2 cloves of garlic
Pinch or two of ground cumin
Fresh squeeze lime juice
**you can add jalapenos too

Pulverize the walnuts and garlic in a food processor. Add the leaves and some oil. Turn it on again. Keep adding oil a little at a time (or through the chute if you have it) until you get the consistency similar to mayonnaise. Squeeze in lime juice and mix.

Add the pesto a spoonful at a time to shredded cabbage and carrots. Mix.

Open a potato roll. Put one meatball on it and spoon some sauce over it. Add a spoonful of coleslaw. There's your Pancho.

The Lefty:
Tequila blanca
Lemon simple syrup
Soda Water
Slice of jalapeno (puts a little hair on your chest)

Mix. Drink. 

1 comment:

  1. Darn. I would have loved to see a picture of the finished product. Truly inspiring meal.


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