• Home
  • Chef Carol
  • How it Works
  • FAQs
  • Menu
    • Fresh Main Course Salads
    • Soul-Satisfying Soups
    • Hearty Pasta Dishes
    • Pizza, Quiches and Tarts
    • Fresh Fish and Seafood
    • All-Natural Poultry
    • Lean Pork
    • Beef, Veal and Lamb
    • Vegan / Vegetarian
    • Kid Cuisine
  • Services
  • Rave Reviews
  • Blog
  • Gallery
  • Contact

A Thought For Food, Memphis' Premier Personal Chef Service

A Thought For Food, Memphis' Premier Personal Chef Service

July 27, 2013 By Thoughtful Leave a Comment

What’s On The Menu

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!

Fresh Service

  • Popcorn Shrimp
  • Sushi-Style Cucumbers
  • Beef Negimaki
  • Goat Cheese-Stuffed Artichoke Bottoms
  • Chicken BLT Salad with Buttermilk Ranch Dressing
  • Key Lime Bars

Family Favorites

  • 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

Simply Classic

  • 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

19-78-gallery

MEATBALLS AND GLAZE

Serves 2

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

RICE NOODLES

1/2 package (8-ounce)  rice noodles (pad thai noodles)
salt
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.

 

Filed Under: Menus Tagged With: asian, cabbage, carrots, dessert, dinner, family favorites, freezer-friendly, fresh service, hoisin, meatballs, pork, rice noodles

Previous Post: « Ratatouille
Next Post: Mangospacho with Crab – Jalapeno Relish »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

30 + = 33

Footer

Contact Memphis’ Premier Personal Chef Service Today!

  • E-Mail:  [email protected]
  • Telephone:  (901) 230-8357
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Service Areas

Memphis and Shelby County, Tennessee including Collierville, Germantown, Cordova, Bartlett, Arlington, Lakeland Western Fayette County, Tennessee including Oakland, Rossville and Piperton

Copyright 2019 - FROM A CHEF'S KITCHEN AND A THOUGHT FOR FOOD - ALL PHOTOS TAKEN BY AND OWNED BY CAROL BORCHARDT - MAY NOT BE USED WITHOUT PERMISSION · Log in