Meatball Bahn Mi – NOT Bang Me

Facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

bahnmiYeah, there’s a story there.

Sadly, Bahn Mi will forever remind me of the ex-boyfriend and my most unfortunate but?funniest damn-you-auto-correct to date. It’s one of those memories that no matter how sour the relationship got, I’ll still always smile sweetly when I think of that day. Thanks Siri.

We were getting ready to go camping?(our first weekend outing)?and he was food shopping with his buddy, texting me?for lunch ideas. As I innocently suggested “Bahn Mi”, my brilliant and incorrigible Autocorrect changed my words?to “Bang Me” without my noticing, making me not only the joke of the weekend but?providing endless giggles.

Fast forward a few years, and it’s still my favorite sandwich, despite the bittersweet association to the ex. Though I’ve prepared this recipe a number of ways (with sliced pork tenderloin, and breaded?chicken strips), this version?(based on Bon Appetit’s with slight modifications) has become?my go-to.

It’s a bit of work, but the holy trinity of meats will sing hymns in your mouth?while?the candied jalape?os?(recipe here)?try to steal the spotlight.

Meatball Bahn Mi - Not Bang Me
Print Recipe
Servings
4 people
Servings
4 people
Meatball Bahn Mi - Not Bang Me
Print Recipe
Servings
4 people
Servings
4 people
Instructions
To Make Meatballs
  1. Gently mix all meatball ingredients in a large bowl. Roll meat into 1-inch balls and chill on baking sheet (you can skip this recipe if time is a factor, but you can also do this a day ahead).
  2. Heat sesame oil in large skillet over medium-high heat.
  3. Saut? meatballs, turning on all sides until golden brown. Transfer to oven safe dish and keep warm until ready to use.
Pickled Vegetables
  1. Toss all ingredients for pickled veges into a ziplock bag and let stand at room temperature for one our, tossing occasionally.
Mayo
  1. Mix ingredients in a small bowl, cover and chill.
Sandwich Assembly
  1. Cut each roll in half and spread with chili mayo.
  2. Fill roll with 4-5 meatballs, top with drained pickled veges, cucumber, jalape?os and cilantro
Share this Recipe

Roasted & Curried Cauliflower Soup

Facebooktwittergoogle_plusredditpinterestlinkedinmailby feather

soup2A soup that’s easy to make, comforting, satisfying and healthy? That’s one I’ll make again and again. Roasted & Curried Cauliflower Soup checks off all those boxes. Enjoy this soup with some crusty bread and a simple salad and you have a dinner that pleases guests of all ages.

The apples are?my favorite?topping, there’s something about the sweet and tart flavors that work so well against the spicy?and savory qualities of the soup. And when the apples crisp up, they have a lightness that both brightens and lifts the meal. I also love?this soup with toasted sliced almonds, caramelized onions and of course?drumroll please? bacon crumbles (go figure). All are delicious, it’s a matter of individual taste and what you have on hand.

Pair this wine with an aromatic white wine like a dry Riesling, a Gewerztraminer or my personal wine of choice, Chaberton Siegerrebe (click here for the full report).

Roasted Cauliflower Soup
Print Recipe
Servings Prep Time
8 20 min.
Cook Time Passive Time
30 min. 30 min.
Servings Prep Time
8 20 min.
Cook Time Passive Time
30 min. 30 min.
Roasted Cauliflower Soup
Print Recipe
Servings Prep Time
8 20 min.
Cook Time Passive Time
30 min. 30 min.
Servings Prep Time
8 20 min.
Cook Time Passive Time
30 min. 30 min.
Ingredients
Servings:
Instructions
  1. Preheat oven to 400?.
  2. Place trimmed cauliflower, onion and garlic in a bag with olive oil and 2 tsp of salt, 1/2 tsp pepper and shake to coat.
  3. Place on cookie sheet lined with foil and bake for 25-30 min. or until tender and nicely browned.
  4. Heat stock, wine, water to rolling boil.
  5. Add roasted veges and spices.
  6. Reduce to medium heat and simmer for 30 min.
  7. Use immersion blender to blend until smooth.
  8. Place apple slices in a bag with oil and shake to coat.
  9. Place on foil lined cookie sheet and bake about 10 minutes at 400? until browned.
  10. Ladle into bowls, top with roasted apples and serve while hot with salad and a loaf of French bread.
Share this Recipe