As I look back at another week of cooking for my clients, I’m amazed at the diverse tastes and needs they have. My “Fresh Service” client wanted more appetizer and snack items to grab while getting ready for a big trip. Everything for the “Family Favorites” client had to be freezer-friendly. The “Simply Classic” client likes American and classic European cuisine and “Dinner and Dessert” have a very broad palate. The strawberry shortcake was a recipe the client found in the New York Times and wanted me to create.
I’ve included my recipe for the Hoisin-Glazed Pork Meatballs and Rice Noodles with Cabbage and Carrots from the Family Favorites menu. It appeared in the February 27, 2013 edition of The Commercial Appeal food section. To make the dish lower in carbohydrates, skip the rice noodles and serve the sauteed veggies and meatballs in lettuce leaves. Enjoy!
- Popcorn Shrimp
- Sushi-Style Cucumbers
- Beef Negimaki
- Goat Cheese-Stuffed Artichoke Bottoms
- Chicken BLT Salad with Buttermilk Ranch Dressing
- Key Lime Bars
- Oven Barbecued Chicken Drumsticks – Roasted Brussels Sprouts
- Turkey Parmigiana Meat Loaf – Almond Milk Creamed Spinach
- Beef Tenderloin Filets with Mushroom – Marsala Sauce – Roasted Cauliflower Puree with Garlic and Rosemary
- Hoisin-Glazed Pork Meatballs and Rice Noodles with Cabbage and Carrots
- Chianti-Braised Short Ribs – Baked Creamed Spinach
- Veal Piccata – Confetti Orzo
- Chicken Pasta Salad with Spinach – Buttermilk Dressing – Waldorf Salad
- Chicken Meat Loaf with Sun-Dried Tomatoes – Twice-Baked Italian Ranch Potatoes
- Seared Salmon with Balsamic Glaze – Lemon Couscous with Peas and Carrot
Dinner and Dessert
- Brazilian Seafood Stew
- Chicken Pot Pie
- Shepherd’s Pie
- Filet of Beef Bourguignon
- Strawberry Shortcake with Lemon – Pepper Syrup
MEATBALLS AND GLAZE
non-stick cooking spray
2 scallions, white and light green part only, finely chopped
4 cloves garlic, minced, divided
1 tablespoon minced ginger, divided
1/4 cup soy sauce, plus 2 tablespoons
1 teaspoon chili garlic sauce, or to taste, divided
1/3 cup panko
1 large egg white
8 ounces ground pork
1 cup chicken broth
1/3 cup hoisin sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 teaspoons corn starch
1/2 package (8-ounce) rice noodles (pad thai noodles)
2 tablespoons canola oil, divided
2 cups shredded cabbage
1 large carrot, shredded (about ¾ cup)
4 scallions, white and light green part, thinly sliced diagonally
1 clove garlic, minced
1/4 cup soy sauce
1 tablespoon rice vinegar
1/2 teaspoon freshly ground black pepper
chopped cilantro (optional)
MEATBALLS AND GLAZE: Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and spray with cooking spray.
Combine scallions, half the garlic, 2 teaspoons ginger, 2 tablespoons soy sauce, ½ teaspoon chili garlic sauce, panko and egg white in a bowl and mix well. Add the pork and mix until well combined. Form into 16 1-inch meatballs and place on prepared baking sheet. Bake for 12 to 15 minutes or until a meat thermometer inserted registers 165 degrees.
Meanwhile, make the glaze. Combine remaining garlic, ginger, ¼ cup soy sauce, chili sauce, broth, hoisin sauce, sherry, rice vinegar and corn starch in a small saucepan. Bring to a boil, reduce heat and simmer until thickened. When meatballs are cooked through, transfer to saucepan and keep warm while preparing the rice noodles.
RICE NOODLES: Cook rice noodles in boiling water with salt per package directions; drain well and toss with 1 tablespoon canola oil.
Heat remaining oil in a sauté pan over medium-high heat. Add the cabbage and carrot and cook 5 to 6 minutes, stirring often or until vegetables are crisp-tender. Stir in remaining ingredients, add the rice noodles and heat through. Serve with meatballs.