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Top Chef Not So Quickfire: Ethical Toothpicks
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
Top Chef Not So Quickfire: Ethical Toothpicks
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Blue Cheese-Stuffed Meatballs on Heirloom Tomato "Buns" (makes 20)
Go Get This: 1 lb. ground beef 20 heirloom cherry tomatoes 2 shallots 1/2 lb. blue cheese, slightly frozen 1 jalapeno (seed it to dial down the spice) 1 egg 1 tsp. fennel pollen (or ground fennel seed), plus a sprinkle Drizzle of good extra-virgin olive oil Handful of fresh basil Salt and pepper to taste Now Do This: Rough-chop shallots. Separate basil, leaving small leaves intact; roughly tear or chop large leaves. Separate egg yolk from white. Thinly slice jalapeno. Dice blue cheese. (It's helpful to pop the cheese in the freezer, both before and after dicing, for a few minutes.) Make the meatballs: Combine beef, shallots, basil, fennel pollen, yolk and salt and pepper in mixing bowl. Use your mitts to combine. Working one at a time, grab golf ball-size chunks and roll between your hands to form a sphere. Use your thumb to create a depression in the meat and place on a plate. Repeat until you have 20 balls (you'll have extra meat). Pull blue cheese from freezer and tuck a piece into each depression. Pinch tops of the balls closed around cheese. If necessary, add beef and re-roll so balls are smooth and even. Refrigerate meatballs for at least half an hour. Meanwhile, prep the tomatoes: After washing, remove any stems. Using a serrated knife, slice a small "foot" off the bottom of each tomato so they'll stand up straight. Cut each tomato in half around its equator, creating top and bottom "buns." Arrange on a plate, drizzle with olive oil, season with salt and pepper, sprinkle with fennel pollen and small basil leaves (or torn large leaves). Chill. Now, cook the meatballs: In a deep-bottomed skillet, heat a tablespoon of olive oil over medium-high heat. Remove meatballs from the fridge and place in the hot pan (you should hear a sizzl)e. Sear on one side until caramelized, about 5 minutes. Flip and reduce heat to medium; cook an additional 10 minutes. Transfer meatballs onto a plate lined with paper towels to blot up any extra oil. Finally, put it together: Take tomato top and thread it onto a toothpick, followed by a jalapeno slice, meatball and tomato bottom. Stand up straight.[...] liked this column a lot better when I was making food on toothpicks. Organizing a four-person Quickfire relay race identical to the one on Top Chef D.C.’s [...]
Lobb-a-licious! Now where's the bill that benefits myself and my constituents!
Have y'all trademarked "transcendently beautiful Padma" yet? Because a google search for the term leads to a few observations: 1) Pretty much all the first page is links to your posts. Or, links to links to your posts (USA Today's got your stuff?!) 2) Babynamewizard.com says: "'Padma' means 'lotus' in Sanskrit. In Hinduism and Buddhism, the lotus is a symbol of purity and TRANCENDENCE, its beautiful blossoms floating above the..." 3) The first two links for me are Viagra-MealTicket-posts, but such is life... Also, recipe sounds delish.
[...] This post was mentioned on Twitter by Bobbie Hayes and Adam Erace, Meal Ticket. Meal Ticket said: Check out @adamerace's #TopChef Not So Quickfire recipe for Blue Cheese-Stuffed Meatballs on Heirloom Tomato "Buns": http://bit.ly/9zb8sj [...]
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