It was a Friday. I was at home by myself. The wife and kids were out picking blueberries all morning. I get a call. It was the Mrs., "Hey, we are on our way back and I am really hungry. We have ground beef and rice. Could you whip something up for lunch by the time I get there so I don't kill every living thing on the planet?" That last part was never actually said but it isn't an exaggeration. My wife has a saying, "Forgive the things I say out of hunger." It is amazing how hunger can produce a Jekyll and Hyde phenomenon in some people. This is certainly true with my special lady friend (I love you honey but we both know this is true and it is time we let people know).
Probably not the best time to experiment with food, or perhaps it was the best time to experiment with food. So I got to cooking and I came up with a concoction that I now call:
Rice with Herb and Cheese Meatballs and Highland Cream Sauce:
Probably not the best time to experiment with food, or perhaps it was the best time to experiment with food. So I got to cooking and I came up with a concoction that I now call:
Rice with Herb and Cheese Meatballs and Highland Cream Sauce:
-1 cup of rice -1 pound of ground beef -1 cup of grated cheese -1 large egg -1/2 cup of chopped fresh herbs (Parsley, Basil, Oregano, Rosemary etc. ) -2 teaspoons of salt -3/4 cup of Scotch Ale -3 Tablespoons peaty scotch -3/4 cup of heavy cream -1 tablespoon course ground peppercorns | -Pre-heat oven to 450 degrees Fahrenheit -Coat oven sheet with olive oil using hand to spread evenly. - In a bowl combine ground beef, cheese, egg, herbs and salt. Mix by hand until all the ingredients are incorporated. -Roll the mixture in round golf ball sized balls packing the meat firmly (Should make about 10 balls). -Place evenly on oiled backing pan. -Place in oven for 20 minutes. -Add two cups of water to saucepan and let rice simmer until water is gone and rice is cooked (about 10 min.). -After about 10 minutes of the meatballs cooking, pour Scotch Ale in saucepan. Let it reduce for 3-5 min. over medium-high heat. -After beer is reduced pour in scotch, cream and pepper. -Turn the heat up to high and continuously whisk the sauce until it thickens enough to coat the back of a spoon (This will take about 5-7 min.). -Salt sauce to taste. -Once ready, pour the sauce over the cooked meatballs along side a bed of rice. |