Sunday, March 7, 2010

Keftethes with Taramasalata (TR: Heaven on a Plate, or Greek Meatballs with AMAZING Sauce)

The meatball, the sauce - oh, how do we say "incomparable" in Greek?

Kerry and George Zack brings these wonders to Cornbread Suppers often enough now so that the regulars know to stand in line and make sure to get a couple before other people figure out how awesome they are -- or lose control and begin eating the taramasalata with a spoon (which has crossed your documentarian's weak mind only a few hundred times so far).

Kerry generously provided the recipe for all to use. Thank you Kerry and George.

KEFTETHES (Greek Meatballs)

Recipe By : KERRY ZACK
Serving Size : 15 Preparation Time :1:00
Categories : GREEK SPECIALITIES HORS D'OEUVRES
BEEF LAMB

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs GROUND LAMB, BEEF, VEAL, OR COMBO
2 TBL GRATED ONION
1 CU BREAD CRUMBS ( use Panko)
2 EGGS
2 TBL OLIVE OIL
1 TBL WINE VINEGAR
1 TBL CHOPPED PARSLEY
1/2 TBL OREGANO
2 cloves MINCED OR PRESSED GARLIC
2 TBL BOILING WATER
SALT/PEPPER TO TASTE

Place meat, grated onion, and bread crumbs together in a large bowl. Knead together until well mixed. Break eggs into mix and continue to combine by hand. Add herbs, garlic, and olive oil, vinegar, water and seasonings. Mix again. Let stand one hour. Form into small ping pong ball size (bite size, but not larger!) And dredge in flour. Fry in hot oil until browned. Do not over cook. Serve with hot pasta, as an appetizer, or with other dishes as an entree.

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Notes : Lamb goes well here, but any combination of meats will do. Can be made, cooked, and frozen if desired. Freeze on cookie sheet and when completely solid, place in bags

PS—I don’t think that the flour is necessary. It’s just to make it brown more easily.


TARAMASALATA

Recipe By: KATHERINE SHEEHAN MULLER/GEORGE ZACK
Serving Size: 10
Preparation Time: 15:00
Categories: GREEK SPECIALITIES HORS D'OEUVRES

Amount Measure Ingredient Preparation Method
4 ozs TARAMA RINSED IN WATER
1 TBL GRATED ONION
4 slices STALE BREAD CRUSTS REMOVED
JUICE TWO LEMONS (approx 1/2 cup)
OLIVE OIL (3/4 cup approx.)

Measure tarama (available at Parisa) and soak in cold water for 15 minutes. Strain in a sieve. Place tarama roe in the bowl of a Cuisinart fitted with a metal blade.

Soak bread (Pepperidge Farm White is best) in warm water and squeeze out excess until very dry. Add grated to mix and pulse machine until blended. As in mayonnaise, let the motor run while you alternate olive oil and lemon juice into the feed tube. Check the taste and balance as you go. Scrape down the sides often. Color will be pale pink/orange and the sauce will be somewhat thick. Taste and correct with more lemon or oil.

Place in a serving bowl and store for several hours in the refrigerator. The sauce firms up even more in refrigeration. Serve with Greek olives and drizzle a little more olive oil on the top before serving.

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Notes: As an hors d’oeuvre, delicious. Use as a spread if you have left over turkey or lamb in sandwiches.
Serving Ideas: Serve as a dip with small triangles of pita bread.

EDITOR'S NOTE: Please invite us over when you make this.

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