Chorizo Stuffed Pretzel Balls

So it has been a while since my last ball post and I was ready to change it up a bit; enough of the crescent roll, it is time for a new vessel to hold the delicious filling….And that is how I decided on the pretzel ball. I mean who doesn’t like pretzel bread?? There is lightness and squishiness, yes that is the technical term, that is just right, and the sprinkling of salt on the top that gives it just that little extra flavor. Chorizo adds saltiness and spice, but it is mellowed out by the cream cheese. The filling is simple, but the flavors are bold, it keeps you coming back for more. I hope you enjoy these as much as we did!

Chorizo Filling

·         3 links Chorizo, casing removed

·         12oz softened Cream Cheese

Cook the Chorizo in a sauté pan until cooked through, roughly 7 minutes. (Try to break sausage up as much as possible because it easier to pipe into pretzel when sausage is in small pieces.

Once cooked, drain off grease and add to softened cream cheese, stir to combine. Spoon mixture into a pastry bag with a large tip (the larger the tip, the easier to pipe)

Pretzel Bread

• 1 1/2 cups warm water
• 4 tablespoons (unsalted) butter - melted
•  1 1/8 teaspoons of active dry yeast – I used 1 packet
• 4 tablespoons brown sugar
• 1 1/8 teaspoon salt
• 1 cup white bread flour
• 3 cups regular white/all-purpose flour

• ½ teaspoon kosher salt

For Cooking Pretzels

• 2 tablespoons baking soda
• Water
• Kosher salt, to taste

PREPARING THE DOUGH

Put ½ a cup of boiling water in a large mixing bowl and add the melted butter, stirring to combine, let cool slightly. In the meantime, sprinkle yeast on 1 ½ cups of lukewarm water in mixing bowl; stir to dissolve and then add the butter/water mixture.

Add the sugar & salt, and stir to dissolve; add flour and using a wooden spoon or hand-held dough mixer bring mixture together till combined. The dough is ready when it is evenly combined without any dry patches.

Knead dough until smooth and elastic and then let rise at least 1/2 hour. The dough should increase in size

Prepare a clean surface and lightly dust with flour. Turn the dough out and gently knead, then gather into a smooth ball.

Cut the dough in 4 even pieces. Roll each piece into a long rope and cut each rope in 8 even pieces; roll into a ball, place on a sheet and let rise another 20 minutes

TO BOIL PRETZELS

Preheat the oven to 450 degrees F. When you’re ready to make the pretzels, bring 2 cups of water to the boil in a large pot. Add the baking soda and then stir.

Drop the balls into the boiling water (in batches, do not want to overcrowd) and boil until puffed and slightly shiny, about 1 minute. Transfer to a wire rack with a slotted spoon, to drain. Repeat for all the others.

To Fill Balls

After the balls have drained take pastry bag with chorizo filling and

poke into the middle of the ball and fill; pinch edges so the filling is completely covered with dough; place pinched side down on tray

Sprinkle with salt and cook for 15 to 20 minutes or until brown

Caramel Apple Cheesecake Balls

I would say it’s been entirely too long since I have last posted a ball recipe and it is about time that I debut a dessert ball. I have briefly experimented with a brownie ball but have yet to perfect the recipe, but I don’t think you will be disappointed with this one. There is just something so perfect about warm apple pie, caramel sauce and vanilla ice cream; it screams comfort. With that being said, why not take those traditional flavors and put them into a ball. I added some cream cheese which give it a bit of a cheesecake feel and rolled the filled crescent rolls in a cinnamon sugar mixture to add a little something extra. I hope you enjoy these as much as we did.

8oz Cream Cheese at room temperature

3 Tablespoons Powdered Sugar

1Teaspoon Cinnamon

2 Granny Smith Apples – Peeled and diced

Zest from ½ Lemon

1 Teaspoon Lemon Juice

1 Sheet Pillsbury Crescent Roll or 1 Sheet premade frozen Pie Dough (thawed)

                                                                       

Cinnamon/Sugar

½ Cup Sugar

1 Tablespoon Cinnamon

Mix cream cheese, powdered sugar, and cinnamon together until smooth. Add diced apples, lemon juice and zest and mix well. Place mixture in refrigerator for at least an hour to firm up.

Cut Crescent Roll or Pie Crust into 16 squares and place about1 Tablespoon of filling in the middle of each. Fold the edges together and roll into a ball so no filling is falling out. Roll in the cinnamon/sugar mixture to coat

Place on a cookie sheet and bake in a 350 degree oven until browned, about 15 minutes.

Serve warm with Vanilla Ice Cream and Warm Caramel Sauce

Shrimp Tacos with Chipotle Yogurt Slaw

The weather has been unseasonably warm and sunny, and with that comes the desire to eat fresh food and drink cold beer. After months of eating comfort food, yes it is fantastic but not always great for the waistline, I wanted to make something light and refreshing. Tacos make me think of summer, and shrimp works as a nice alternative for ground beef. The goal was to create layers of flavor so I started with a soft flour tortilla spread with fresh guacamole, topped with spicy shrimp, creamy slaw, fresh chopped cilantro and a squeeze of fresh lime.  It was an explosion of flavor that is light and refreshing and will have you coming back for more.

Guacamole

2 Avocados

1 clove garlic - Chopped

1 Small Tomato - Chopped

2 Tbsp. Cilantro - Chopped

3 Tbsp. Red Onion – Chopped Finely

1 Jalapeno – Diced (remove seeds if you don’t want it spicy)

Juice of ½ Lime

Salt to taste

Smash avocado and add all ingredients, mix. Salt to taste and let rest in refrigerator for at least 20 minutes

Shrimp (1lb)

1 Tbsp. Chili Powder

1 tsp. Paprika

1 dash Cayenne

½ teaspoon salt

Add spices to shrimp and coat. Sautee in pan until pink, about 5-7 minutes

Chipotle Yogurt Slaw

4 Cups Coleslaw Mix

1/4 Red Onion sliced thin

1/4 Cup Cilantro Chopped or torn

1/2 Cup Fat Free Greek Yogurt

1 Tbsp. Mayo

2 Chipotles Chopped

2 tsp. Adobo sauce

Add sliced onion and cilantro to a bowl, add yogurt, mayonnaise, chipotles, adobo, and salt, mix and let rest in refrigerator for 30 minutes.

Flour tortillas

Garnishes

Fresh Chopped Cilantro

Fresh Lime slices

Chopped Tomatoes

Bake tortillas in a 350 degree oven wrapped in a towel with a splash of water for 10-15 minutes

Layer tortilla with guacamole, shrimp, slaw and garnish with cilantro and a squeeze of lime juice

50 Things to Eat and Drink in Cleveland - Spicy Bloody Mary @ Gasoline Alley

So the Plain Dealer, yes the Cleveland Newspaper, did a great story a few weeks back on the top 50

 things to eat and drink in Cleveland.  I know I know, some of you may be thinking, what is there to eat and drink in Cleveland, but Cleveland really is becoming a city full of great restaurants, opened by great chefs. We have our own Michael Symon, Iron Chef and host of the Chew who owns Lola, Lolita and my personal favorite, the B Spot. There is the Greenhouse Tavern and Noodlecat, owned by Jonathan Sawyer a competitor on Iron Chef.  There are great restaurants that focus on locally sourced ingredients like Crop which has re-opened in Ohio City, and we have great Gastro pubs like Deagons in Lakewook and Tremont Tap House. Then of course there are the great bars, Prosperity Social Club and Velvet Tango Room, but I digress because this could go on for a while. But back to the original reason for writing this, the article got me thinking... in all of my spare time I should go around and try all of these great things in Cleveland. I am going to frank, it is not going to happen, I won’t try them all, but I will do my best. I am also hoping to share of my favorites that did not make the list and hopefully get you to explore all the great food that Cleveland has to offer.

Spicy Bloody Mary – Gasoline Alley

So Gasoline Alley is a bit of a hidden gem, ok dive, in Bath Ohio, yes home of Lebron James, but please don’t hold that against this great joint. They have great Reuben sandwiches that stand a good 8 inches tall, full of house made corned beef and of course, the pizzas, full of fresh ingredients and layers of perfectly melted mozzarella cheese. Now this is a place we go to a couple times a month, you know a staple, but I never had one of their, now famous, spicy bloody mary’s, and after having one, I have no clue why it took me so long. There is the perfect amount of spice, horseradish and pepper, maybe a splash of Tobasco, but what makes it really special is the amount of “stuff” they put in it… Celery, olives, pickle, cucumber, tomatoes, and yes, a piece of shrimp cocktail;, it is practically a salad in a glass, a delicious salad in a glass. If you don’t believe me, check it out for yourself, you won’t be upset, and while you are there make sure to try one of their gigantic sandwiches, and just so you don’t forget, the Reuben is the best!

Risotto Balls

In an effort to do a better job of not wasting food, since I always find myself cooking for an army, even when it is just for two, I needed to use some leftover risotto from dinner the other night. The first thing to come to mind, of course, were balls!! This is a bit different from the balls I usually make, no crescent rolls here, and well it may just be fried. I know I know, it is probably a surprise to all of you that I would make something fried, but now that I am running 40 plus miles a week, I feel that I can indulge, but just a bit. I used risotto that had asparagus, peas and goat cheese, but any kind would work great. The outside has a perfect crunch when you bite into it, and the middle, it’s creamy, gooey and melts in your mouth. Serve hot with warm marinara sauce, and you’ll have yourself a great indulgent ball!

Goat Cheese and Asparagus Risotto1 Teaspoon Butter

2 Leaks Sliced (white parts only)

1 Shallot (sliced)

1 Cup Arborio Rice

½ Cup White Wine (I used Sauvignon Blanc)

5-6 Cups Chicken or Vegetable Stock

1/3 Cup Grated Parmesan Cheese

2 ounces Goat Cheese

3 Teaspoons Fresh Rosemary

1 Bunch Asparagus (cut in thirds and blanched)

1 Cup Frozen Peas

Salt and Pepper to Taste

Sautee leek and shallot in butter until soft, about 3minutes, add rice and cook for 1 minute, stirring constantly so the rice does not burn. Add white wine, stirring constantly until dissolved. Add two ladles of stock, stirring often until liquid is dissolved. At this point add one ladle stock at a time stirring often until most of the liquid is dissolved and repeat until rice is tender, this will take about 35-40 minutes. Once rice is tender, add parmesan and goat cheese, blanched asparagus, peas, and rosemary, stir until cheese is melted. Check for seasoning and salt and pepper to taste.

Risotto Balls

Leftover Risotto (I used about 1 Cup and it made 6 balls)

½ Cup Flour (Seasoned with Salt and Pepper)

1 Cup Panko Bread Crumbs (Seasoned with Salt, Pepper, and 2 tsp. Italian Seasoning)

2 Eggs

Canola Oil for frying

Marinara Sauce for Serving

 

  

Take cold leftover risotto and form into balls, it will be slightly runny, but it will still form a good ball. Place on a cookie sheet and place in freezer for at least 30 minutes to firm up. Set up breading station and place flour, eggs, and bread crumbs in three separate shallow dishes. Roll balls in flour, egg, then seasoned bread crumbs until completely coated. Fry each ball for 4-5 minutes until browned on the outside. Just make sure the oil is not too hot as you want the inside to be warm and gooey. Serve with warm marinara sauce.

Not So Southern Shrimp and Grits

We all know Southern cooking is delicious and I mean how could it not be, there is butter, butter and more butter, nice and healthy, right. I was in the mood for a good Southern meal, Shrimp and Grits, but wanted to try to make it a bit healthier. And hey, since I am no expert at Southern cooking, I figured I had an excuse to butcher the recipe and make it my way, a little less Southern, and a bit healthier.  I used polenta instead of grits, and substituted fat free half and half for heavy cream. It is by no means traditional Southern fare, but it is full of flavor and a great meal for a cold Sunday evening at home.

¼ Pound Andouille Sausage (Chopped into bite size pieces)

2 Shallots (halved and sliced)

3 Cloves Garlic (Chopped)

½ Yellow Onion (Chopped)

1 Small Bunch Green Onion, white parts (Sliced)

1 Medium Tomato (Chopped)

1 Teaspoon Butter

¾ Pound Peeled and De-veined Uncooked Shrimp

¾ Cup White Wine or chicken stock plus more for deglazing

5 Tablespoons Fat Free Half and Half

2 Teaspoons Paprika

Pinch of Cayenne Pepper

Salt & Pepper

Polenta

3 Cups Chicken Stock

1 Cup Uncooked Polenta

1 Cup Shredded Asiago Cheese

Salt to taste

Place a sprinkling of raw polenta on a plate with a sprinkle of Cayenne, Paprika and Salt, coat shrimp and let sit

Spray pan with cooking spray and render sausage for 3 minutes then remove from pan. Deglaze pan with a little white wine and add shrimp, cook for about two minutes and remove (they will not be completely cooked at this point). Add butter, white onion and shallot, cook for three minutes, add chopped garlic and cook until soft, about 5 minutes (at any point if the pan starts to get too dry add a little white wine or chicken stock).  Add ¾ cup wine (or chicken stock), sausage, green onion, and tomato and bring to a simmer, about 5 minutes. Add 2 tsp. Paprika, a dash of cayenne to give it a bit of a kick and salt and pepper to taste. Place shrimp back in pan and cook until cooked through, an additional 3-4 minutes.

Polenta

Follow instructions on package, but use stock instead of water. When polenta is finished, stir in grated cheese and salt if needed

Serve shrimp and sauce over polenta

The Ball That Started It All

I am sure you are all wondering how I came up with the fantastic idea of putting anything and everything into ball form, cooking it up, and enjoying the most amazing bite of food ever…. Well here is the moment you have been waiting for. Unfortunately I cannot take full credit, in fact, I don’t even know who came up with these, but I happened upon the delicious little ball at a Browns Football party, and we all know they were not going to win so this day was all about the food. Whoever the genius was, I just have to thank. I will say though, my version is a bit different than the original; they had taken a round piece of salami and placed a small scoop of cream cheese in the middle, then placed it in the crescent roll. Now don’t get me wrong, it was really good, but I just knew it could be even better. After a few weeks of longingly thinking about this cheesy little ball, I experimented a bit and came up with this recipe. I hope you enjoy it as much as my friends and I do!

1lb sliced salami (chopped) (pepperoni also works)

2 pkgs cream cheese (softened)

2-3 pkgs crescent rolls or crescent sheets

Chop salami and mix with softened cream cheese

Cut crescent sheets into 16 squares and place a tablespoon of filling in the middle of each (if using crescent rolls, form two triangles into a square, then cut into three rectangles)

Fold corners over and roll into a ball

Place on baking sheet and cook at 350 degrees, until brown about 25-30 minutes