Michael's Meatballs
"Michael’s Meatballs"
1 pound ground lean beef
1 pound ground pork
1 Pound ground veal
4 large eggs
1 cup freshly grated Pecorino Romano cheese
2 tablespoons chopped fresh Italian parsley
3 garlic cloves, peeled and minced
1 tablespoon dry Italian seasoning
1 Large Onion minced
2 1/2 cups Progresso or 4 C flavored bread crumbs
1/2 cup whole milk ricotta cheese
1 cup milk
Salt (preferably Kosher or Sea Salt) and freshly ground pepper to taste.
Combine beef, pork and veal in a large bowl. Add eggs, cheese, parsley, garlic, onions and salt and pepper to taste. Using your hands, blend ingredients together. Blend bread crumbs into meat mixture. Slowly add milk, ricotta until the mixture is quite moist,
Shape meat mixture into balls (we usually make large, 2 ½- to 3-inch balls).
Preheat oven to 425°F. Place meatballs on a jelly- roll-type pan and bake 15-20 minutes. You will most likely need 2 pans. Or you can shallow fry in olive oil in a cast iron pan until you develop a nice crust on all sides, then add to your sauce.
Once cooked:
Lower cooked meatballs into simmering Tomato Sauce and cook for another 20 minutes low and slow! "
Files coming soon.
Shrimp Sinatra
"SHRIMP SINATRA”
1 Pound Shrimp with Shell – 21-25 Ct
Peel- De-vein- Save Shells for stock
Dredge Cleaned Shrimp in ¼ Cup Flour
Batter:
4 Eggs
2 Scallion Tops- Green Part
1 Tbsp. Chopped Italian Parsley
Salt
Pepper
2 Tbsp Pecorino Romano Cheese
Sauce:
Shrimp Shells
1 Tbsp Butter
2 Stalk Celery
2 Clove Garlic
1 Onion
2 Carrots
1 cup White wine or Sherry
3 cups Chicken Stock
1 tsp Paprika
Salt
Pepper
1 Tbsp Tomato Paste
2 Tbsp Flour
Method for Sauce:
Sauté Shrimp Shells with butter, garlic, onions, diced celery, diced carrots, until shrimp shells turn red. Add 1 cup white wine, reduce 3 minutes, add 3 cups chicken stock, 1 tbsp tomato paste, 1 tsp paprika. And seasoning. Reduce slowly for 30 minutes, strain and reserve.
In a separate pan, melt 2 tbs butter, add 2 tbsp flour to make a roux, Cook 2 minutes, add hot shrimp stock to roux and whisk, if it is too thick add some more chicken stock. Whisk and cook slowly for 2 minutes, set aside,
Place shrimp in flour, dredge and then put in Egg Batter.
Fry shrimp in Canola or Peanut Oil until golden brown, line sheet pan with paper towel and drain shrimp on the paper towel, set aside.
Sinatra Finish:
Chop:
3 Scallions
2 Cloves of garlic
1 small onion
4 oz of Soppressata – diced fine
½ pint Cherry tomatoes- Cut in Half
2 0z of Capers
6 Lemon Slices
½ Cup White wine or Sherry
Basil
Italian Parsley
Sauté 1st four ingredients 1 minute, add tomatoes, capers sauté 1 minute. Add wine, cook 30 seconds add lemon slices cook one minute. Add Shrimp sauce and cook until smooth- check seasoning. Add chopped Basil and Parsley mix, place shrimp on platter and pour sauce over!
Copyright © 2022 The Great Supper, LLC - All Rights Reserved.
This website uses cookies.
We use cookies to analyze website traffic and optimize your website experience. By accepting our use of cookies, your data will be aggregated with all other user data.
RAVE REVIEWS
We did the Date Night cooking class with Chef Michael Epifanio! It was so much fun, and we learned so many techniques and tricks during the class. Chef Michael was super encouraging and enthusiastic- the time flew by! He let us learn by doing, so we really felt like we had accomplished something when we were done. The food was amazing, and I can’t wait to make the meal again at home. We will definitely be taking more classes! It was a blast!