Sunny's Kitchen (10 page)

s
aving money in the kitchen is always a benefit, especially if guests are coming over. Less money on food means a better booze budget! Stretching a more expensive ingredient over lots of small bites is one of the first ways I think of to stretch a dollar. In this recipe, a pound of ground meat rolls into several crowd-pleasing juicy meatballs studded with scallions and Parmesan. As an appetizer they’re tasty enough with just a toothpick and a napkin square, sauce need not apply. If you want to make them into a meal, add a simple pasta, rice, or orzo tossed with pesto.
MAKES 40

1
Season the beef.
Break up the beef into small chunks and put them in a large bowl. Sprinkle the Parmesan cheese, garlic, scallions, and paprika over the entire bowl. In a small bowl, combine the egg, sour cream, and salt, and whisk until the salt is dissolved. Stir in the panko and pepper. Pour the mixture over the beef and gently mix into the beef with one hand, using your fingers like a pitchfork.

2
Make the meatballs.
Divide the meat into quarters and make 10 mini meatballs per quarter, for a total of 40. Refrigerate the meatballs on a large plate for 20 minutes. Preheat the oven to 375°F.

3
Bake the meatballs.
Line a baking sheet with parchment paper and set the meatballs at least ½ inch apart on the sheet. Bake for 20 minutes. Remove and rest at least 10 minutes before inserting toothpicks to serve. Serve warm or at room temperature.

b
rooklyn is a mix of ethnic neighborhoods and foods. A beef patty in Flatbush is a
bureka
in Midwood or a
pastelillo de carne
in Sunset Park. I’ve lived in all three neighborhoods and love all versions of what is basically ground beef spiced, then folded into a pastry and fried or baked. In Sunset Park, I often get these at a late-night street vendor just a few blocks from my place. My recipe combines traditional Jamaican beef patty flavors with additions of my own.
MAKES 12 TO 14

1
Cook the potatoes.
Heat the olive oil in a large pan over medium-high heat. When warm, add the potatoes. When golden on one side, toss in the onion. Sauté until softened, about 3 minutes. Add the garlic and cook until fragrant, just 1 minute more. Transfer with a slotted spoon to a plate or bowl.

2
Cook the beef.
In that pan, combine the beef, cumin, curry, chili powder, allspice, thyme, cinnamon, salt, and a few grinds of pepper. Cook, stirring often to break up the beef, until it browns, about 10 minutes. Remove from the heat and stir in the corn and reserved potato-onion mixture. Let cool.

3
Assemble the patties.
When the beef filling is cool to the touch, work with 1 wrapper at a time and scoop 2 heaping tablespoons of filling into the center, then fold the dough over to form a half circle. Press out the air with your fingertips, from the filled sides to the edges. Press the tines of a fork along the edges to seal, creating a border about ½ inch wide. Repeat with more filling and wrappers.

4
Fry the patties.
In a large pot or deep fryer, heat 4 inches of oil to 360°F. so the oil rests at 350°F. when the patties are added. In batches of 2 or 3, fry until golden brown, 4 to 6 minutes for each batch. Allow the oil to rise to 360°F. before beginning a new batch. Transfer the patties to a paper towel–lined plate. Serve warm or at room temperature.

 

tip!
Dip the fork in flour or oil if it sticks to the pastry. Use a sliding-out motion to release it.

i
have a small but coveted backyard in Brooklyn and during my first year there, I spent sweaty days out back turning soil and picking weeds. I’d take a beer break when the going got tough and make lunch. I made these wraps one day and repeated them a few days in a row, which for me is the sign of a great new recipe! The overnight marinade really intensifies the flavors, but in a pinch, this can marinate on the counter for just two hours before you grill it. This sandwich, alongside some pork rinds and a beer (or two), fueled the cleanup and planting efforts. Now every summer I break out this wrap for a little backyard snack, whether I’m planting or lounging.
MAKES 4

1
Marinate the beef.
In a resealable plastic bag combine the beef, Sazon, cumin, hot sauce, olive oil, scallions, garlic, a pinch of salt, and a few grinds of pepper. Tightly seal the bag, pressing out as much air as possible. Squish it around a bit to mix the seasonings and coat the beef, then refrigerate overnight, or at least 6 hours. Two hours before you are ready to grill the beef, remove the bag from the refrigerator, give it a toss and rest the bag on the counter at room temperature.

2
Grill the beef.
Heat a seasoned grill or grill pan to medium-high. Remove the beef from the bag and shake off any excess marinade. Place the beef on the grill and cook on one side until the beef releases, about 6 minutes. Flip, then cook just 3 to 4 minutes more. Transfer from the grill to a cutting board and let rest at least 15 minutes. Roughly chop, then sprinkle the lime juice over the pile of chopped beef. Set aside.

3
Make the avocado spread.
In a large bowl, combine the avocado flesh, crema, cilantro, tomatoes, jalapeños, and jalapeño juice. Mash with a fork or potato masher until relatively smooth. Taste and season with a pinch of salt if needed.

4
Assemble the wraps.
Make sure the tortilla wraps are pliable. If not, warm them in the oven at 100°F. to 200°F. or zap them for a few seconds in the microwave. Place a tortilla wrap on a flat surface, layer several lettuce leaves along the center of each without going over the edges, and sprinkle with cilantro. Dollop a quarter of the avocado spread in a row along the center of the wrap, then top with a quarter of the beef and another layer of lettuce. Tuck in both sides with your hands, then fold the side closest to you over the filling and away from you, while tucking the filling under the tortilla flap. Be sure to keep the lettuce as a barrier between the wrap and the beef or spread as you roll it up. Secure with a toothpick or wrap tightly in parchment paper, then slice. Serve at room temperature or chilled.

i
like to start the grilling season by trying something new. I grill outside year round, even in the snow, with my trusted tiny grill. Ground lamb is perfect for kabobs and I often make these instead of burgers because it’s easier to mingle and chat with food on a stick. Plus they taste great in a grilled flatbread with plenty of char and a drizzle of cucumber mint sauce.
SERVES 4 TO 6; MAKES 2½ CUPS SAUCE

1
Mix the lamb.
In a large bowl combine the lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt, and a few grinds of black pepper. Form meat around the skewers, making an oblong shape, 4 to 6 inches long, pressing and securing firmly. Place on a parchment-lined tray and rest at room temperature for 30 minutes.

2
Make the sauce.
In a food processor, combine the yogurt, mint, cucumber, garlic, hot sauce, paprika, honey, lemon zest, and lemon juice. Blend until smooth, then taste and season with salt and pepper. Refrigerate for at least 30 minutes before serving.

3
Grill the kabobs and flatbread.
Heat the grill to high and brush or drizzle the kabobs with oil and grill until charred on the outside and cooked, medium rare, turning only once, about 3 minutes on each side. Transfer from the grill to a plate, cover loosely with aluminum foil, and rest for 10 minutes. Brush the flatbread lightly with oil and grill on both sides until warm and charred. Remove the lamb kabobs from the skewers and place 1 or 2 on each piece of bread breaking into chunks. Drizzle with sauce and serve folded like a soft taco.

 

tips!
Instead of forming the meat on a skewer, shape it into burgers and use the sauce to top them like ketchup.
•
Chop leftover kabobs and toss them and the sauce with couscous or rice.