Bleu Cheese filled meatballs: 2 parts. This recipe was inspired by the 'snack' I'd have at the bistro of cooked bison meat trimmings and bleu cheese butter and
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pikkopots Cordon Bleu Bites.
Bleu Cheese 'butter' filling. An adjusted recipe to make the filling a little more gooey and less greasy.
1/4 pound of blue cheese, I used gorgonzola, but whichever variety you prefer, go for it.
1 tbsp Worchestershire Sauce
1/2 tsp fresh ground black pepper
3 tbsp soft warmed cream cheese
1 tbsp softened butter
Cream together the butter and cream cheese until slightly fluffy, then add sauce, pepper and crumble up bleu cheese into mixture. Cream once again, and don't mind too much if there are big chunks of bleu cheese. Spoon this into a ziplock bag, removing all the air from inside the bag and roll flat before sticking this into the freezer to solidify it. This'll be handy later.
Meatball mixture!
1 lb ground bison meat (you can use ground chicken, or ground beef too, I just like bison)
2 cups bread crumbs
1 tsp garlic powder or 2 minced cloves of fresh garlic
1 tsp paprika
1/2 tsp chili powder 9optional, I like my meat spicy sometimes and it compliments the gorgonzola)
1 tsp ground ginger
1 egg.
Mix everything in a medium bowl, you can use your hands to mix if you're not too squicky about touching raw meat, I'm not, and I find it a good way to make sure everything gets to a nice even consistency. Let it chill in the fridge for an hour before taking it out.
When it's ready also take out the bleu cheese 'butter' that was frozen earlier and break it into marble-sized chunks. Start heating a medium skillet on medium heat.
Take a lump of mixture about the size of a gumball machine capsule or rubber ball and flatten it out in your palm to about 1/4 inch thickness. Place the chunk of bleu butter in the middle and wrap the meatball mix around it, so that there are no gaps. Fry in the pan with no oil until all the sides are nicely carmelized. You can fry about 10 meatballs at a time in a good-sized skillet. They got quickly if they're still warm, but you can also freeze them before cooking and fry them when you want them in your lunchbox.
Mojito Chicken Sushi
1 chicken breast
1 lime
Mint leaves
Avocado slices
Soy Sushi wrappers
1 cup hot cooked untreated sushi rice.
1tbsp sugar
1 tbsp water
pinch of salt
1 cutting board
1 plastic wrapped sushi maki mat
Zest lime and split zest into two equal portions. Rub one portion of fresh zest onto chicken breast and allow it to sit. Juice lime and combine it with the other zest, sugar, water and salt, muddle 2 mint leaves inside of this mixture, then removed the leaves and use the mix to treat your rice as you would with a regular rice vinegar mixture. Mix thoroughly and find a place to keep it warm. Start cooking chicken breast in a pan with no oil, until fully cooked, then allow it to cool. Peel and slice avocado and mint leaves, set aside. On your flat, stiff cutting board, lay a sheet of soy wrapper down, and lay your limed rice lightly before spreading it across the sheet, pressing it in to a thin layer of rice. Press your sushi mat on top of the rice and wrapper, with the slats parallel to the length of the wrapper. Holding the sheet and the cutting board carefully, flip the board and mat so that the board is on top, leaving you a neatly laid wrapper-up sushi strip ready for an inside-out roll. By now your chicken has cooled off enough to cut it into 1/2 inch (squared) thick strips. Lay down the chicken strips, the mint and the avocado at the end of the wrapper and roll like any regular skinny inside-out roll. You'll be able to make about 3 rolls, with eight pieces per roll with this, and still have some rice leftover. You can decorate the pieces with whatever mint bits are leftover or little peels of granny apples.
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