Tag Archives: Side Dishes

recipe goodness :: barcelona favorite recreated | balsamic chick pea salad

balsamic chick pea salad

I had this dish at an amazing little tapas bar called Pinotxo in Barcelona’s Mercat de La Boqueria. I went for breakfast, so I didn’t expect to be served such a savory, delightful combination of flavors at 9am, but delightful it was! After conversing with my minimal spanish and a lot of hand gestures, the sweet and lively owner, dished up a warm combination of flavors — chick peas, brightened by the parsley with a great balsamic tanginess that just put this simple, but amazing dish over the top. You certainly can eat this breakfast, but it will also make for a great side salad or protein rich entree.

Barcelona Balsamic Chick Pea Salad

Serves 4-6

2 oz ground beef
2 cans unsalted chick peas, drained
2 scallions diced
1/4 cup parsley, finely chopped
Black pepper to taste
Olive oil for drizzling
Balsamic for drizzling
Fleur de sel to taste

In a large pan break up ground beef to very tiny pieces and brown just until not pink. Add scallions to pan for 1 minute to release fragrance and soften slightly. Add drained chick peas to pan and add black pepper to taste. Stir to combine and remove from heat, transferring to a serving bowl. Drizzle with good olive oil and lightly drizzle some good balsamic. Sprinkle generously with fleur de sel and enjoy! Serve warm or at room temperature.

The Original Inspirational Dish:

Amazing Chick Pea Breakfast from Pinotxo

More from Barcelona:
Barcelona Digested: Mercat de La Boqueria
Barcelona Digested: Chocolate Central
Barcelona Digested: Hang with the Locals – Cava and Cafe Catalonian Style

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recipe goodness :: inside-out scotch eggs w/ ground lamb, harissa yolk & panko gremolata

Inside-out Scotch Egg

What is an inside-out scotch egg you ask? If you want to be a traditionalist, the scotch egg usually involves enrobing a hard boiled egg with ground meat, breading it and deep frying that sucker. As I prepared for 8.ate@eight’s Robert Burn’s night with the Tippling Bros., I knew I didn’t want to be deep frying, nor serving something that ends up being the size of your fist, so I took inspiration from these flavors, flipped them inside out and created an appetizer that is creamy, spicy and somewhat devilish — the perfect drinking companion. Serve this at your Superbowl party and you will be legendary!

Inside Out Scotch Egg With Ground Lamb, Harissa Yolk & Panko Gremolata
Makes 12 | Total Time: 1 hour, 30 minutes

6 Eggs, two-weeks old

Lamb:
¼ lb ground lamb
1 teaspoon harissa paste
salt

Harissa Yolk:
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon chives, chopped very fine
1 teaspoon harissa paste {add more for spicier kick}
1/8 teaspoon salt
¼ teaspoon ground black pepper

Panko Gremolata:
¼ cup panko breadcrumbs
1 tablespoon olive oil
1 garlic clove, minced
zest of 1 lemon
2 tablespoons of fresh parsley, chopped

For the eggs and lamb:

  1. Use two-week old eggs to allow hard boiled egg to separate from the shell more easily. The night before you plan to make, rest each egg horizontally in the carton with the lid open. This will help center the yolk for better presentation.
  2. Bring eggs to room temperature for 30 minutes {still resting on their sides}.
  3. Add eggs to a large pot and fill with water, covering the eggs by at least an inch. Salt the water and bring to a boil.
  4. When water is boiling, remove from heat and cover with a lid for 30 minutes.
  5. While eggs rest, sauté ground lamb, harissa paste and salt until no longer pink. Remove from heat and drain any excess oil.
  6. After 30 minutes, cool eggs in ice bath immediately and rest for 20 minutes.
  7. While eggs cool, make gremolata.
  8. Once cooled, roll each egg along the counter to crack shells and place back in cold water for 5 minutes to allow for easy separation between egg and shell.
  9. Remove the shell, cutting each egg in half and remove the yolk into a separate bowl.
  10. Mash the egg yolk till powdery and then add remaining ingredients. Taste mixture and add additional harissa if you prefer spicier flavor.
  11. When ready to assemble, use a small spoon to scoop lamb into the cavity of each egg half.
  12. Using a pastry bag and tip with a large opening, pipe the egg mixture on top of the lamb in each cavity.
  13. Right before serving, sprinkle the gremolata on top of the yolk and enjoy!

For the Gremolata:

  1. In a small sauté pan heat olive oil on medium heat and add panko breadcrumbs. Continue stirring until panko breadcrumbs are light brown in color.
  2. Add minced garlic and lemon zest and stir to release the flavors, about 2 minutes.
  3. Remove from heat and add to chopped parsley.
  4. Set aside until ready to serve {may get soggy if added to eggs to early}

You Might Also Like These:
How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg
Mini Wild Mushroom Shepherd’s Pie w/ Scotch! {bottom of post}

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recipe goodness :: italian sausage & chard stuffin’ muffins

Italian Sausage & Chard Stuffin' Muffins

If you’re looking for another crowd-pleasing side to add to your holiday table, look no further. We made this recipe last year for Thanksgiving with my sister-in-law’s family. The addition of italian sausage, swiss chard and herbs brings a ton of great flavor to an otherwise very bready dish. What I love most about this recipe though, was how her family bakes this dish —  instead of just cooking in the cavity of a turkey or in a large casserole dish, her family puts stuffing in muffin tins — hence stuffin’ muffins!. Everyone always loves the crispy pieces from the corners of traditionally prepared stuffing, so to make sure everyone gets some crispy bites the stuffing is divided into muffin pans, also providing for the perfect individual serving sizes — how brilliant is that!

Italian Sausage & Chard Stuffin’ Muffins

Serves 16 | Prep Time: 30-45 mins. | Cook Time: 30 mins.

3/4 loaf french bread
1 1/2 cups nonfat milk
2 lbs Italian sausages
1 cup chopped fat-leaf parsley
1 garlic clover, minced or pressed
1 medium onion, chopped
1/2 cup finely chopped celery
1 1/2 lbs green swiss chard, stem ends trimmed, coarsely chopped
1 1/2 cups freshly shredded parmesan cheese
1 1/2 tsp dried basil
1/4 tsp dried rubbed sage
1/4 tsp dried rosemary
salt

Cut bread into 1/2-in slices. Place slices in a large bowl and add milk. Mix gently with a wooden spoon to saturate with milk and let stand about 30 mins. Stir occasionally.

Meanwhile, place a 6-8 QT. pot over high heat. Squeeze the sausages from casings into pot. Discard casings. Cook meat, stirring often to crumble, until lightly browned 10-15 mins; discard fat. Add parsley, garlic, onion and celery. Cook, stirring often, until vegetables are lightly browned 5-8 mins. Add chard and 1/2 cup water and cook, stirring often, until chard is wilted, about 5 mins.

With your hands, squeeze bread slices to break them into tiny pieces. Add cooked meat mixture, parmesan, basil, sage and rosemary. Season mixture with salt to taste.

Preheat oven to 350°. Spoon stuffing into a non-stick or well-greased muffin tins. Bake until hot or lightly browned, at least 30 mins.

Make ahead: Up to 1 day ahead, make stuffing, put in casserole or muffin tins, cover and chill. Allow about 1 hour to bake.

Set Your Holiday Table:
Autumn Manhattan {Herby Garnished Classic a la Tippling Bros.}
Fireside Sparks {Champagne Cocktail a la Tippling Bros.}
Cinnamon Sugar & Dark Cocoa Almonds
Rosemary, Truffle and Parmesan Chips or Fries
Best Butternut Squash and Green Apple Soup
Flaky Cheese Straws, As Easy As Being Barefoot

Roasted Cauliflower with Gremolata Breadcrumbs
Perfect Pear Cranberry Pie

 

 

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