Panko | Go Meat Yourself

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By Jessica | February 6, 2009 | Other People's Recipes, Projects, Recipes, Snackin, Salads and Apps | 3 Comments

It doesn’t seem hard, right? Get a big freakin olive, stuff it with your favorite savoriness and fry that mother up. It’s small and the directions are straight forward. Plus, Bittman said that anyone can do it. Well, I found someone that cannot do it. This gal.

I did two flavors: straight up mozzarella and an adventure of anchovie, fresh minced garlic and parmesan. I stuffed them, rolled em in flour, then egg, then panko bread crumbs (love panko, thank you japan) and deep fried those lil babies in canola. I was so excited. After 30 seconds in 180 degree oil, I took em out and rested them on brown paper bags which my guy tyler florence said is the best. We tasted. They were oily. Cheese fell out. The outside fell off. They were nasty. I was sad. Total failure.

But I didn’t give up, no siree bob. I said, lemme get all 1990s on this bitch and bake instead of fry. I was positive this would launch my new olive biness. This time, I chose a simple provelone. Then the flour, egg, panko, bake. Yeah… um, a bit better but not for company. B tore his up, but sometimes I suspect he does that just so I keep loving his ass.

I don’t know. What did I do wrong people? Please help a chick who strives to stuff her face with homemade skeelz but who has no money for culinary school.

By Jessica | September 23, 2008 | Recipes, Snackin, Salads and Apps | 1 Comment

So, remember when I made the steak with the risotto and y’all got jealous? With the left over risotto, I made some banging balls, in the style of my italian brethren. Next time you’re making risotto, or fug it, rice? Do yourself a flavor and make some leftovers to concoct, what I feel, was a delish bite size side/snack/hors d’oeuvre. Guess what else? There was a special little treat in each and everyone one of them.

First, check this recipe for the leftover risotto.

Risotto Balls Stuffed With Steak

2 cups of cooked and cooled risotto
1/4 grated parmesan
a few inches of cooked and rare steak, chopped (If you aren’t bashful and finished that shiv, you can skip it)
1/4 kalamata olives, roughly chopped
1/8 cup of italian parsley, roughly chopped
pine nuts to your liking
salt and pepper
1 cup of panko flakes
fresh lemon juice for garnish
This makes 15-ish.

Mix all ingredients together except the steak, panko flakes and lemon juice, and form little balls about the size of golf balls. Grab a piece of steak and smoosh it right in the middle. Don’t be scared, this is still fancy. Throw the ball a bit between your hands to form a sweet, sweet roundness. Dredge through the panko flakes which have been salted and peppered. When evenly coated, lay on a cooking sheet lined with parchment paper. Continue to ball till there aint no mo. This should yield about 15. Bake at 300 for 20 minutes. You are looking to heat through, melt the cheese, and crisp the bread crumbs. When done, serve with a squeeze of fresh lemon juice.

One other thing, you can obvi make this with any leftover risotto or rice and throw in your favorite ingredients – just make sure they are small pieces. Try asparagus, mushrooms, bacon, shreemps, etc.