Skirt in the Kitchen
Let him be a devil sometimes.
Finely chop 1/2 of a medium-large white onion and 3 garlic cloves. Season 2 pounds ground pork and 2 pounds ground sirloin with McCormick Grill Mates Montreal Steak Seasoning; massage into meat adding little by little while working into the ground meat. Finely chop fresh parsley to equal 3/4 cups. Combine all the above ingredients.
Beat until frothy 3 large eggs and add 1/4 cup coarse mustard.
Add 1 cup shredded Sargento Chef Blends 6 Cheese Italian of: Mozzarella, Provolone, Romano, Fontina, Asiago and Parmesan. Drizzle a good portion of Worcestershire sauce. Finely chop 6 prunes. Tear 2 slices white sandwich bread into 1/4 cup buttermilk; saturate. Blend all of this into the meat and previous ingredients listed.
Sprinkle some Hungarian paprika. Finely chop 1 large jalapeno, seeds included, and work everything into the meat thoroughly. Make into 3 1/2-inch meatballs– They will shrink so make them large to begin with. Brush Jaloween Pepper Jelly Sauce (Witch’s Brew) onto the meatballs before wrapping thick-sliced smoked bacon around each one. Brush jelly onto bacon sides, as well. Remember not to cross-contaminate, so don’t dip the brush directly into the jelly– put some into a small cup or bowl to dip out of to brush onto meat. The recipe for the jelly sauce can be found on the 9/13/13 post of Skirt in the Kitchen.
Heat salted water to cook rice noodles.
Place side by side, touching to hold bacon ends together in uniform circles around meat portions. Place in a heated 375° oven for 10 minutes, then into the broiler for 5 minutes. Take from the broiler and baste with jelly over the tops and bacon sides. Broil approximately 5 more minutes. Spoon the liquid from the pan over the wrapped meatballs when out of the broiler completely. Transfer meatballs into a separate baking dish or pan to keep covered and warm while gravy is made.
For the gravy, place the pan with the meat drippings onto the stove top. Whisk flour into the liquid, then Irish Cream. Eventually stir in whole milk, mustard, balsamic vinegar, Worcestershire sauce; season with freshly black ground pepper and sweet paprika. This will need a considerable amount of the vinegar. Taste for a sweet-wangy balance, wanting more of the wangy than the sweet flavor. Add salt if needed but very little. Strain the gravy to rid any lumps. Spoon over the meatballs placed onto the rice noodles, then fresh parsley. Finally, drizzle soy sauce and red balsamic vinegar over the plate of food to give it that last finishing touch. They’re just as good without the gravy.
Leave a Reply