For Christmas I received Cooking Like A Master Chef by Graham Elliot. As I flipped through the book the first recipe that jumped out at me was Chorizo Meatballs. The recipe included a Spicy Tomato Sauce but I knew what sauce I wanted to use, Marcella Hazan’s Tomato Sauce with Onion and Butter.
I did make a couple of adjustments to the meatball recipe. The original recipe called for chives. I did not have any. It called for 2 Chorizo Sauasages. One was plenty. It called for 2 eggs. I went with one and the meatball mix was prefect to handle. The recipe also called for sumac and cayenne pepper. Didn’t add it. And it called for lemon zest. Last year Chris got me another cookbook that called for lemon in their meatball recipe. I added it and we did not like it. So I left out the too.
My version of Chorizo Meatballs–
3 tbsp. olive oil, divided
1 small onion, diced
8 oz. ground pork shoulder
8 oz. lean ground beef
1 Spanish chorizo sausages, casings removed, sausage meat minced
2 oz. Parmesan cheese, grated (about 1/2 c.)
1/2 c. dried breadcrumbs
1/4 c. red wine
1 tbsp. chopped flat-leaf parsley
Ginger Orange Scones from Local Kitchen Blog–
1 cup + 2 tbsp (4.5 oz) whole wheat pastry flour
2 and 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp Kosher salt
1/4 tsp nutmeg
1/3 cup turbinado sugar, plus extra for sprinkling
Zest from 2 medium oranges (about 2 tbsp)
6 oz (3/4 cup) unsalted butter, frozen for at least 30 minutes, cut into 1/2-inch pieces
1/2 cup chopped crystallized ginger
3/4 cup chilled milk, plus extra for glazing
In a large bowl, combine flours, sugar, baking powder, baking soda, salt and nutmeg; whisk for approximately 1 minute until well blended. Transfer flour mixture to the bowl of a food processor. Add butter cubes and pulse until the mixture resembles coarse meal.
Mix orange zest and chopped ginger into flour mixture.
Gradually add the liquid, tossing with a fork until moist clumps form. Stop adding liquid when it seems the dough will stay together; if the dough is too sticky, the scones will lose their shape upon cooking. If the dough seems crumbly and will not hold a shape, add more liquid 1 tbsp at a time.
Turn the dough onto a lightly floured work surface. Knead briefly to bind the dough; about 4 turns should be enough. Cut the dough in half, and form each portion into a 1- to 2-inch thick round. Cut the round into 8 triangular pieces with a sharp knife or pastry cutter. Transfer wedges to a parchment or silicone mat-lined baking sheet, spacing approximately 2 inches apart. Repeat the process with the other half of the dough.
Using a pastry brush, glaze the tops of each wedge with the extra milk. Sprinkle a small amount of turbinado sugar on top for added crunch.
Bake for 10 minutes (8 minutes convection), then turn pans in oven 180 degrees. Continue to bake for 10-15 minutes (7-12 minutes convection), until the tops of the scones are golden brown and they feel somewhat firm to the touch.
Transfer to wire racks to cool. Let cool 5 minutes before serving.