Category Archives: Supper Club

Bison Meatballs with Pickled Red Onions, Avocado Relish & Spicy Aji Amarillo Sauce

hosted by 5 Star Foodie & Lazaro Cooks!

Okay, here we are; the first 5 Star Makeover event of the year! As you can see from the images above, this month’s challenge is meatballs.

I have to say,  I am a lover of all meatballs, from all over the world. Whether they are served  Italian style atop spaghetti with red sauce, lamb meatballs with Mediterranean spices, Morrocan, Swedish, or Thai (like the ones I made here).

Among my favorites are the pescetarian versions made from fish and shellfish.  Even vegetarian meatballs are okay with me too; especially if we count arancini in the meatball category.

There  so many directions to go with this challenge. It really left the gates wide open for creativity.

I decided to go with an appetizer presentation, and thought it would be nice to make bison star of the ball.

 Bison is much lower in fat, calories, and cholesterol than beef. Grass-fed, bison is  rich in vitamins, minerals, and flavor! January resolutions are well underway, and if you are looking for new ways to celebrate healthier eating, swapping out some bison in place of  beef in your favorite recipes is one small change that may help you along the way.

So here we go: Bison Meatballs with Pickled Red Onions, Avocado Relish, and Spicy Aji Amarillo Sauce.

I used Panko bread crumbs in the meatball mix to keep them light in texture, then baked them off in the oven.

 

 

 

 

 

 

I decided to go with bold , colorful flavors,  like pickled red onions, and avocado relish in lieu of  heavier ingredients, keeping the healthier look at meatballs in mind.  To finish the dish, I made a spicy sauce with Aji Amarillo paste (look for in latino markets or online) which added some nice heat to my Greek yogurt sauce.

We really enjoyed these spicy little bites, and I hope you will too!

Don’t forget to check with 5 Star Foodie & Lazaro Cooks! on Friday for the roundup of recipes from our cooking group.  I have seen a sneak peak at what they have been working on, and I know we are in for a treat!

Bison Meatballs with Pickled Red Onions, Avocado Relish, and S

 

1 cup Panko bread crumbs

1/2 milk

1 pound ground bison

5 cloves garlic, minced

2 tablespoons chopped shallots

1/4 cup chopped cilantro

1 teaspoon minced serrano chile (seeded)

1/2 teaspoon salt

 

Pickled Red Onions (recipe follows)

Avocado Relish(recipe follows)

Aji Amarillo Sauce (recipe follows)

 

Garnish:

Minced habanero pepper

Finely chopped cilantro

 

For meatballs:

Preheat oven to 350 degrees.

Place Panko bread crumbs in a medium bowl. Add milk, toss to combine, and allow mixture to soften for a few minutes. Add bison and remaining ingredients. Mix together using your hands, to combine ingredients.

 

Shape bison mixture into 11/2-inch balls and place onto a lightly oiled baking sheet.

Bake 12-14 minutes, or until fully cooked.

 

Assembly:

 

Place a pinch of pickled red onions in the bottom of tasting spoon (or plate). Place meatball atop pickled onions, followed by about 1 teaspoon of relish. Drizzle meatball with Aji Amarillo Sauce, and garnish with minced habanero pepper and cilantro

Makes 12 meatballs

 

Pickled Red Onions

3/4 cup rice vinegar
3 tablespoons  sugar
Pinch of salt
1 bay leaf
5 allspice berries
1/2 teaspoon dried Italian red pepper flakes
1 large red onion, peeled, and thinly sliced into rings

In a small, non-reactive saucepan, heat the vinegar, sugar, salt, seasonings and chile until boiling.Add the onion slices and lower heat, then simmer gently for 30 seconds.Remove from heat and let cool completely.Transfer the onions and the liquid into a jar then refrigerate until ready to use.

 

Avocado Relsih

1/2 English cucumber, quartered, seeds removed

1 small avocado, pitted, finely chopped

1/4 cup finely chopped grape tomatoes

1 teaspoon olive oil

Juice from half of a lime

2 tablespoon chopped cilantro

1/2 teaspoon honey

Generous pinch of salt

Combine all ingredients together in a medium bowl, tossing well to blend flavors.

 

Aji Amarillo Sauce

6 ounces Greek yogurt

1 teaspoon grated ginger root

1 1/2 teaspoons aji amarillo paste

Combine all ingredients in a small bowl.

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Supper Club Press & Friends at the Table Cookbook Giveaway

It’s beginning to look a lot like…..

~The perfect time to start a supper club, or rekindle the one you are already in!

I’m excited to share a few pieces of press that are out right now. Shameless self promotion (I know)…but I am excited.

The article I wrote about the supper club trend is featured in the December issue of  Costco Connection magazine. If you are not a subscriber, click here to read the online version.

 

Virginia Living Magazine captures a look at my own supper club, complete with photos from an evening at my house with recipes from my book, perfect for holiday entertaining. Here’s a look at one of the pics:

 

Photo by Kip Dawkins

In the spirit of celebration, I would like to share a recipe from my book (one of my favorite salads actually) that I hope you will enjoy in celebration sometime over the holidays with your friends at the table. — And since we are in the season of giving, I  am  giving away copy of my cookbook, personalized and shipped to one lucky winner!

Here’s what you need to do to enter (you have 4 ways to increase your chances):

1. Leave a comment telling me you would like to win a copy of Friends at the Table. *If you are leaving a comment as “anonomous”, please be sure to include your email address in your comment so that I may contact you if you are the winner.

2.  Follow me on  Twitter and then tweet about the contest by copying and pasting the following: Entered to win a copy of Friends at the Table: The Ultimate Supper Club  #Cookbook #giveaway on Table Talk http://tinyurl.com/d4znz4w

3. “Like” the www.debishawcross page on Facebook and leave a comment here to let me know. If you already like me on Facebook, just leave a comment here telling me so.

4. Stumble this post on Stumble Upon and let me know you did here with a comment.


  1. Giveaway entry period begins Friday, December 2nd,  and ends Sunday, December 11, 2011 at 11:59pm. Drawing will be held Monday, December 12, 2011 at 9:00am (All times are Eastern Time zone) and announced the same day.
  2. Comments will be numbered by order received and random.org will generate a random number for the winner. Please note: If you want to enter more than once, the separate comments for each entry are required (a necessary step for keeping track of entry numbers).
  3. **Limited to residents of the  United States
  4. I am the final judge regarding any discrepancies, interpretations, grievances, etc about this drawing.
  5. Winner must respond and claim the prize within one week of the winning announcement. If a winner does not claim the prize during the specified time, a reserve winner will be drawn from the original entries.


Best of luck!

And now for the recipe I promised:

Photo by Ron Manville

Lobster Salad with Roasted Peppers, Miso Dressing and Goat Cheese

Salad:

6 cups mixed field greens

Meat from 2 steamed (1 1/2 pound) lobsters, cut into 1-inch pieces

2 red bell peppers, roasted, peeled and cut into 1/2-inch strips

2 yellow bell peppers, roasted, peeled and cut into 1/2-inch strips

5 ounces goat cheese, crumbled

For the salad: Place the greens, lobster and peppers in a salad bowl and add enough dressing to coat. Toss well. Top with sprinkles of goat cheese.

Dressing:

4 tablespoons miso paste

1/2 cup rice wine vinegar

2 tablespoons grated ginger root

2 teaspoons minced garlic

1/2 teaspoon cayenne pepper

Juice from 2 oranges

1 teaspoon tahini paste

For the dressing: Whisk together the miso paste, vinegar, ginger, garlic, pepper, orange juice, and tahini in a small bowl. Set aside.

8 servings

 

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Endive Spears filled with Goat Cheese and Fresh Cherry Relish

This past weekend we were invited to our friends’ house for a casual summertime dinner party. When I asked what I could bring, our hostess said “How about  an hors d’oeuvre? I think I’m making lobster rolls for our entree, and going with a kind of picnic theme.”

My ears perked up when I heard “lobster”, which is my favorite thing to eat in the whole world.  Lobster chilled, tossed with a  lemon aioli, and sandwiched into a lightly buttered,  toasted New England style roll is one of the best ways to enjoy lobster on a 90 degree summer night as far as I’m concerned.

I was excited about seeing our friends after being away for most of the summer, and excited for the lobster rolls. Now what to bring?

 Something that was assembled, and ready to go when I arrived was at the top of the criteria, and knowing it would be a warm night, I wanted something that could be served chilled, or at room temperature. What flavors would complement the sweet, succulent lobster? How about smoky, salty pancetta? That’s always a good thing, and also happened to be the first flavor that came to mind, as I thought of a filling I could spoon into  Belgian endive spears.

So here’s what I came up with: Endive spears filled with a bit of chive goat cheese, and topped with a fresh cherry relish made with pancetta, arugula, and hazelnuts.  A balance of sweet, salty , and tangy, rounded out with some of that butternut squash seed oil that I fell in love with in the Beef Tenderloin Rolls filled with Arugula and Crispy Leeks I made a few weeks ago.

The relish and goat cheese worked really well  served together in the cool endive spears (they disappeared off of the tray pretty fast!) I think the relish  would also be a fine addition  to  grilled chicken, lamb, or duck, and plan to try it that way soon.

And the lobster rolls? They were fantastic.

Endive Spears Filled with Goat Cheese and Fresh Cherry Relish

1 teaspoon olive oil

4 ounces pancetta, finely chopped

1 cup (about 5-6 ounces) pitted cherries, finely chopped

1/2 cup arugula, cut into a chiffonade

1/4 cup toasted hazelnuts

1/4 teaspoon fig balsamic vinegar

1 teaspoon butternut squash seed oil (or extra virgin olive oil)

Salt and pepper to taste

8 ounces goat cheese (I used chive flavored)

4 large heads Belgian endive, trimmed, leaves separated

Heat olive oil in a medium saute pan over medium high heat. Add pancetta and saute, stirring frequently, until browned and crisp. Drain on paper towel lined plate.

Transfer pancetta to a medium bowl and add add next 5 ingredients, stirring thoroughly to combine. Spoon about 1/2 teaspoon into the bottom of an endive spear. Top with an equal amount of cherry relish. Repeat with remaining ingredients.

Makes 36-40 spears.

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