Meatballs and Garlic Toast

This recipe for meatballs and garlic toast is perfect for a weeknight meal or a casual get-together. The meatballs are juicy and flavorful, and the garlic toast is crispy and garlicky. This is a great recipe to make ahead of time, as the meatballs can be cooked and stored in the refrigerator for up to 3 days, or frozen for up to 3 months.

Meatball Ingredients

• 1 pound ground beef

• 1/2 pound ground veal

• 1/2 pound ground pork

• 1 cup freshly grated Romano cheese

• 2 eggs

• 2 cloves garlic, minced

• 1 1/2 tablespoons chopped fresh Italian flat leaf parsley

• Salt and ground black pepper to taste

• 2 cups stale Italian bread, crumbled (For incredibly tender meatballs, use fresh bread that has been dried out in the oven!)

• 1 1/2 cups lukewarm water

• 1 cup olive oil

Garlic Toast Ingredients

• 1 loaf of French bread (For the best garlic toast, use a good-quality baguette or Italian bread with a nice crust and a good crumb.)

• 1/2 cup butter, softened

• 4 cloves garlic, minced

• 1/4 cup olive oil

• 1 teaspoon dried oregano

• 1/2 teaspoon salt

• Garlic powder, for sprinkling (While both fresh garlic and garlic powder can be used, fresh garlic provides a more intense flavor.)

• Fresh parsley, chopped, for garnish

• Parmesan cheese (optional)

Meatball Instructions

1. In a large bowl, combine ground beef, veal, and pork. Mix in cheese, eggs, garlic, parsley, salt, and pepper.

2. Add bread crumbs and slowly mix in water, 1/2 cup at a time, until the mixture is moist but still holds its shape (you may not need all of the water).

3. Shape the mixture into meatballs, about 1 1/2 inches in diameter.

4. Don't overwork the meat mixture, as this can make the meatballs tough.

5. Cover the bowl and refrigerate for about an hour to allow the flavors to meld and the meatballs to hold their shape better.

6. Heat olive oil in a large skillet over medium heat. Add meatballs in batches and cook until browned on all sides, slightly crisp, and cooked through, about 10 to 15 minutes. Drain on paper towels.

Garlic Toast Instructions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Slice the bread into 1/2-inch thick slices.

3. For extra crispy garlic toast, consider toasting the bread slices lightly before adding the garlic butter. This helps prevent them from becoming soggy.

4. In a small bowl, combine softened butter, minced garlic, olive oil, oregano, and salt. Be sure to use softened butter and not melted butter, as this will help the garlic to stay evenly distributed in the mixture.

5. To ensure the garlic is finely minced, use a garlic press. Alternatively, you can mince the garlic by hand and then mash it into a paste using the side of your knife.

6. Brush the garlic butter mixture on both sides of each slice of bread.

7. Place the bread slices on a baking sheet and bake for 5 minutes, or until golden brown and crispy. If you prefer, you can bake the entire loaf of bread instead of individual slices.

8. Sprinkle with garlic powder and garnish with fresh parsley.

9. If desired, sprinkle with Parmesan cheese before baking.

10. If using Texas toast, cut the slices diagonally before serving.

Tips and Tricks

• When cooking the meatballs, be sure not to overcrowd the pan. This will help them to cook evenly and brown properly.

• To make the meatballs extra flavorful, you can add a small handful of mozzarella cheese to the mixture.

• If you want to make the garlic toast ahead of time, you can bake the bread slices and then store them in an airtight container at room temperature for up to 2 days.

• To reheat the garlic toast, simply place the slices in a preheated oven for a few minutes, or until warmed through.

• Leftover garlic toast can be stored in a ziploc bag in the fridge or on a cool countertop.

Food Photography Tips

Taking enticing photos of your culinary creations is a great way to share your cooking with others and inspire them to try the recipe themselves. Here are some tips for taking appealing photos of your meatballs and garlic toast:

• Use natural light: Indirect daylight is best for food photography, as it provides even lighting and doesn't cast harsh shadows.

• Choose the right angle: Photographing from a slight angle often creates a more visually appealing image than shooting directly from above or the side.

• Consider the background: Use a simple background that complements the food and doesn't distract from it.

• Add dimension with props: Include napkins, utensils, or other relevant items to add visual interest to the photo.

• Garnish the dish: A sprinkle of fresh herbs or a drizzle of sauce can make the food look more appetizing.

• Capture action shots: Take photos of the cooking process or someone interacting with the food to add a sense of movement and life to the image.

• Keep the food moist: Wet food looks more appealing in photos, so be sure to keep sauces and surfaces looking fresh.

Conclusion

This recipe for meatballs and garlic toast offers a delightful combination of flavors and textures, perfect for any occasion. By using fresh bread in the meatball mixture, you'll achieve incredibly tender and juicy results. The garlic toast, made with a blend of fresh garlic and garlic powder, provides a flavorful and crispy accompaniment. With the helpful tips and tricks included, you can confidently recreate this dish at home and capture mouthwatering photos to share with your friends and family. Give this recipe a try and experience the satisfaction of creating a delicious and visually appealing meal!

https://x.com/ParisScott65269

How to Make Biltong: A Step-by-Step Guide

Biltong is a delicious and flavorful dried meat snack that originated in South Africa1. It's similar to jerky, but with a unique taste and texture that comes from the specific spices and drying process used. The method and spice mix haven't changed much in hundreds of years, but some variations have emerged recently2. In this guide, we'll walk you through the steps to make your own biltong at home.

Choosing the Right Cut of Meat

The key to great biltong starts with the right cut of meat. The traditional cut for biltong is Ong Round, but other lean cuts are also commonly used3. You want something lean and with minimal fat. Popular choices include:

Cut of Meat	Description
Silverside	A classic choice for biltong, as it's lean and has a good flavor1.
Topside	Another lean cut that's readily available and easy to work with2.
Top Round	Similar to topside, this is a good option for biltong4.
Sirloin	While a bit more expensive, sirloin can make excellent biltong2.

You can also use other cuts, but avoid those with a lot of fat, as it can affect the drying process and the final taste4.

Gathering Your Ingredients and Equipment

Once you've chosen your meat, it's time to gather the rest of your ingredients and equipment. Here's what you'll need:

Ingredients:

• 1.5 kilograms of beef (see above for cut recommendations) 1

• 45 grams coriander seeds, toasted 1

• 45 grams black peppercorns 1

• 45 grams coarse salt (use 1/3 less if using fine salt, and make sure the salt is not iodized) 1

• 90 grams brown (malt) vinegar or cider vinegar 1

• 90 grams Worcestershire sauce (optional) 1

• Optional spices: chili flakes, crushed aniseed, etc1.

Equipment:

• Sharp knife

• Spice grinder or mortar and pestle

• Large marinating dish

• Kitchen towels

• Biltong box or a well-ventilated area with a fan

• Hooks for hanging the meat

• Newspaper or a tray to catch drips

• Old refrigerator (optional, for a DIY biltong box) 2

Preparing the Meat

1. Trim the meat: Remove any excess fat or silver skin from the beef4.

2. Slice the meat: Cut the beef into strips about 1 inch (2.5 cm) thick, following the grain of the meat1. Slicing with the grain helps prevent the meat from falling apart during the drying process4.

Making the Spice Mix

1. Toast the coriander seeds: Toast the coriander seeds in a dry pan until fragrant. This helps to release their oils, enhances the flavor, and helps to suppress bacterial growth1.

2. Grind the spices: Grind the toasted coriander seeds and black peppercorns using a spice grinder or mortar and pestle. You can leave some larger pieces for texture1.

3. Combine the spices: In a bowl, combine the ground coriander and pepper with the salt and any optional spices you're using.

Curing the Meat

1. Marinate the meat: Place the sliced meat in the marinating dish and pour over the vinegar and Worcestershire sauce (if using). Make sure the meat is fully coated4.

2. Add the spices: Sprinkle the spice mixture over the meat, rubbing it in thoroughly to ensure it's evenly coated.

3. Cure in the fridge: Cover the dish and let the meat cure in the refrigerator for 24 hours, turning it occasionally to ensure even marination1. You can also add a teaspoon of bicarbonate of soda to the marinade. This helps to neutralize the acid in the vinegar and acts as a meat tenderizer2.

Drying the Biltong

What we're trying to achieve when drying biltong is to concentrate the flavor of the beef by removing a lot of the moisture, similar to dry-aging2. A combination of good airflow and relatively cool temperatures are key to successful biltong making2.

Here's how to dry your biltong:

1. Pat the meat dry: Remove the meat from the marinade and pat it dry with kitchen towels. Don't remove all the spices, just the excess moisture1.

2. Weigh the meat (optional): If you want to track the drying process, weigh each piece of meat and record it. This will help you determine when it's reached the desired level of dryness1.

3. Hang the meat: Attach hooks to the thickest part of each piece of meat and hang them in your biltong box or drying area. Ensure the pieces aren't touching each other1.

4. Maintain airflow: If you're not using a biltong box, ensure there's good airflow around the meat. You can use a fan to circulate the air, but don't point it directly at the meat, as this can cause case hardening. Case hardening occurs when the outside of the meat dries too quickly, forming a hard shell that prevents the inside from drying properly1.

5. Monitor the drying process: The drying time will vary depending on the thickness of the meat, the humidity, and the airflow. It can take anywhere from 4 to 10 days1. Check the biltong every couple of days by squeezing it with clean fingers. If it feels soft or gives easily, it needs more time1.

6. Check for mold: Inspect the biltong daily for any signs of mold. If you spot any, dab it with a cloth soaked in vinegar to neutralize it and increase the airflow1.

It's interesting to note that heat isn't always necessary for drying meat. For example, the Italians make a product called Bresaola, which is very slowly air-dried at cold temperatures2.

Making a Biltong Box

If you're serious about making biltong, you might want to consider building a biltong box. A biltong box is a simple drying chamber that allows you to control the airflow and humidity around the meat, resulting in more consistent and flavorful biltong.

One resourceful way to make a biltong box is to repurpose an old refrigerator2. By removing the internal components and adding some ventilation holes and a fan, you can create a perfect environment for drying biltong. You can find detailed instructions and inspiration for DIY biltong boxes online5.

Slicing Techniques

Once your biltong is perfectly dried, it's time to slice and enjoy! Here are a few slicing techniques to consider:

• Thin slices: For a classic biltong experience, slice the meat thinly against the grain. This creates tender, easy-to-chew pieces.

• Thick slices: If you prefer a chewier texture, slice the biltong thicker.

• Shavings: Use a sharp knife or a meat slicer to create thin shavings of biltong. These are perfect for adding to salads or as a topping for other dishes.

Enjoying Your Biltong

Once the biltong has reached your desired level of dryness, it's ready to enjoy! You can slice it thinly and eat it as is, or use it in recipes.

Tips and Variations

Drying:

• Drying time: For thicker cuts (2cm), it can take 4-6 days to dry4.

• Target weight loss: Aim for 50-65% weight loss for a good balance of moisture and dryness1.

Spices and Vinegar:

• Spice variations: Experiment with different spices to create your own unique biltong flavors. Some popular additions include chili flakes, paprika, garlic powder, and red pepper flakes6.

• Vinegar variations: While brown vinegar is traditional, you can also use cider vinegar 2 or even balsamic vinegar for a different flavor profile.

Other:

• Biltong vs. Jerky: Biltong and jerky are similar, but biltong uses vinegar and specific spices, while jerky typically uses Worcestershire sauce and is dehydrated4.

• Storage: Store your biltong in an airtight container in the refrigerator or freezer to keep it fresh1.

Conclusion

Making biltong at home is a rewarding experience. By carefully selecting the right cut of meat, using a flavorful spice blend, and patiently monitoring the drying process, you can create a delicious and satisfying snack that rivals anything you can buy in a store. The key takeaways are to use lean meat, slice it correctly, and ensure proper airflow during drying. Don't be afraid to experiment with different spice combinations and vinegar types to discover your own perfect biltong recipe. Enjoy the process and the delicious results!

https://x.com/ParisScott65269