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What's For Dinner - Chapter 1

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  • Re: What's For Dinner - Chapter 1

    Garlic teri chicken plate lunch and a bottle of water from Spot's Drive Inn.

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    • Re: What's For Dinner - Chapter 1

      BBQ chicken and hamburger steak plate lunch from Maholo Drive Inn.

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      • Re: What's For Dinner - Chapter 1

        Last night I made deep-fried ricotta balls, from a Mario Batali recipe.
        I don't have a digital camera -- so this won't be as visual a read as the anda-dog post. (sigh)

        http://www.foodnetwork.com/food/reci..._18282,00.html

        ee notes:

        Re, the ingredients:
        -I bought the "tub" of Ricotta from Costco (Precious brand, I think)
        and drained the needed amount.
        -I didn't use real Parm; just the Kraft type
        -Since I'd been to Costco, I didn't feel like making another trip to
        another store for fresh Italian parsley, so I just substituted dried Basil and Oregano
        -I don't know why the recipe calls for sliced garlic. I used crushed.
        -1.5 t kosher salt is a might salty, but 1 t didn't seem enough to my
        taste; I tasted the mix before adding the egg yolk
        -I also used fresh-ground black pepper
        -I used Progresso Italian-seasoned bread crumbs

        I made the ricotta mixture; and even though I'd had it sitting in a
        sieve for awhile prior to starting, it was still too wet to "roll," so
        I shook in more Kraft Parm. Of course, REAL parm, finely grated would
        have been better ... but it's $10/lb at Costco where the chunks ranged
        from $18 to $30.

        The mixture was still wet and soft. It was a hot day, so I did
        quenelles (I think that's how you spell it, when you take two spoons
        to shape an elongated "ball." I used two teaspoons.) I put these onto
        a paper-towel-lined baking sheet to dry and put the baking sheet into
        the fridge for about 15 minutes. They got nicely dried and firm enough
        to roll into a ball shape for the next step.

        I coated the ricotta balls in the egg and then the bread crumbs, but
        because it says the bread crumbs should be firmly pressed into the
        ricotta balls, I then rolled 'em between my hands. I put all on a
        baking sheet to wait for cooking.

        Even though I'd checked the temp of the hot olive oil, the first batch
        burst a little bit, so the rolled, breaded balls, on the baking sheet,
        went into the fridge for another 10 - 15 mins., before I tried to
        finish frying 'em up. The two waves of fridge-time really helped. The
        frying takes SECONDS. Don't try to multitask.

        What also helped was having a spider to lower 4 ricotta balls into the
        oil at a time, for keeping them moving, and then for removing them
        from the oil onto another, paper-towel-lined baking sheet.

        I sampled one, then let the three kids who were home try one (as pupu) ... and let's just say they loved 'em!

        I served the deep-fried ricotta balls with meatballs in a "foundation"
        of marinara sauce ... with some veg and bread on the side. The meatballs were the frozen type you get at Costco.

        Time consuming, because of the refrigeration steps and waiting several
        minutes for my "instant read" thermometer to measure the oil temp.,
        but, it was a DEFINITE keeper meal, for when I have the time and
        ingree-da-ments.
        **************************************
        I know a lot less than what there is to be known.

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        • Re: What's For Dinner - Chapter 1

          Originally posted by Erika Engle
          Last night I made deep-fried ricotta balls, from a Mario Batali recipe.
          Time consuming, because of the refrigeration steps and waiting several
          minutes for my "instant read" thermometer to measure the oil temp.,
          but, it was a DEFINITE keeper meal, for when I have the time and
          ingree-da-ments.
          I'm impressed - that's an ambitious recipe and it sounds like it turned out really well! I agree that the secret to cooking in a hot non-a/c kitchen (like mine) is the refrigerator. I use it all summer long to stash anything that is going to be baked or fried. And, what is up with those "instant read" thermometers anyway???

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          • Re: What's For Dinner - Chapter 1

            Originally posted by glossyp
            I'm impressed - that's an ambitious recipe and it sounds like it turned out really well! I agree that the secret to cooking in a hot non-a/c kitchen (like mine) is the refrigerator. I use it all summer long to stash anything that is going to be baked or fried. And, what is up with those "instant read" thermometers anyway???

            Thanks, glossyp that's a nice compliment ... and great affirmation.

            That "instant-read" thing is a total misnomer when it comes to the one I have. I definitely need a better one. If the recipe hadn't been so specific about the oil temp., I would have simply used my deep fryer. However, with only one setting, ("plugged in"), and no idea how hot it makes the oil, I decided on retaining control, to the degree that I could, on the stovetop. (No pun intended on the "degree" thing.)

            They really did come out delicious, in spite of my substitutions.
            Deep fried cheese. What's not to like?
            **************************************
            I know a lot less than what there is to be known.

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            • Re: What's For Dinner - Chapter 1

              A couple of burgers from Jack-in-the-Box.

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              • Re: What's For Dinner - Chapter 1

                Whole Foods is going up in the Ward Center area (Queen and Kamakee). Hopefully they'll have a deli...not to mention parking!

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                • Re: What's For Dinner - Chapter 1

                  Salad, slice of pizza, hot dog and water from Costco. Had a Blizzard from Dairy Queen later on.

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                  • Re: What's For Dinner - Chapter 1

                    Chicken & Squash, rice and McDonalds shake for desert

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                    • Re: What's For Dinner - Chapter 1

                      A couple of cheeseburgers from Cheeseburger Factory at the Ala Moana Food Court.

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                      • Re: What's For Dinner - Chapter 1

                        Mexican crab salad at the Koko Cafe, Hale Koa Hotel.

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                        • Re: What's For Dinner - Chapter 1

                          Prime Rib plate dinner (as opposed to plate lunch) from the Lahaina Chicken Company.

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                          • Re: What's For Dinner - Chapter 1

                            Various grilled meats (lamb being one of them as well as beef), poki, beer and coke at a friend's house.

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                            • Re: What's For Dinner - Chapter 1

                              Stuff from Taco Bell.

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                              • Re: What's For Dinner - Chapter 1

                                Veal marsala, salad, bread, tiramisu and Caffeine Free Diet Coke from Romano's Macaroni Grill at Ala Moana.

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