Asian Meatball Subs with Hoisin Mayonnaise

Well I have arrived home safely from our Thanksgiving travels. I hope everyone enjoyed their Thanksgiving! I don’t know about you, but at the moment all food is starting to seem unappealing and cooking is about the last thing I want to do. I’m sure I will get over it soon, but for now I am having to push through. I made this tasty sandwich before our holiday travels began. I’m a sucker for hoisin sauce and the rest of the ingredients sounded too good not to try. Many of the prep work can be done the night before or morning of cooking to make yet another easy and quick meal after a long day at the office. The sandwiches were delicious. If I changed anything at all about this recipe it would probably be the bread, it seemed like a lot compared to the amount of meat. I probably could have ate a second one, but with all the bread consumption, I decided to save some for lunch the next day.

Asian Meatball Subs with Hoisin Mayo

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1 slice white sandwich bread

1 1/2 tablespoons milk

1 teaspoon soy sauce

5 scallions, white and green parts separated

1 1/4 pounds ground pork

3 large cloves garlic, finely minced

1 tablespoon fresh grated ginger

1/3 cup water chestnuts, drained, rinsed, and chopped

1 large egg, lightly beaten

1/3 cup chopped fresh cilantro

1 1/2 teaspoons toasted sesame oil

Kosher salt and freshly ground pepper

1/2 cup hoisin sauce

1/4 cup mayonnaise

2 1/2 tablespoons fresh lime juice

3 to 4 teaspoons Asian chili-garlic sauce

Peanut or vegetable oil, for frying

1 cup bean sprouts

4 7-inch-long pieces baguette, split open

Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.

Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf-ball size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.

Stir the hoisin sauce, mayo, 1 1/2 tablespoons lime juice, chili-garlic sauce, and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.

Heat about 1 1/2 inches of oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayo on the insides of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.

Source: Food Network Magazine, November 2010

One Year Ago Today: Meatball Sliders

Asian Barbecue Chicken

One thing I have learned, or better yet, experienced since moving to New York is the effects of no central air. I guess I was pretty naive in thinking that all homes come with central heat and air. Needless to say, once the heat kicks up, as it has over the last couple of weeks, the oven takes a little siesta for a couple of months. This is when our grill becomes the "must-have" item of the season. Don't get me wrong, I am not complaining one bit. I love the warm weather and I'm always happy to try new recipes for grilling! I have had a few new Asian-inspired recipes waiting to try out and with a husband who is always in the mood for Asian cuisine I thought this particular recipe sounded promising. Bone-in chicken thighs are always a great choice for grilling, they provide juicy and tender meat every time. The marinade was really good, not overly sweet, but different from your normal barbecue sauce. Served with some rice, it can be a healthy and filling meal!

Asian Barbecue Chicken

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1/4 cup packed brown sugar

1/4 cup soy sauce

1 tablespoon lime juice

1/2 teaspoon crushed red pepper

1/4 teaspoon curry powder

3 garlic cloves, minced

6 to 8 chicken thighs, skinned

Cooking spray

Lime wedges, for garnish, if desired

Green onions, for garnish, if desired

Combine brown sugar, soy sauce, lime juice, crushed red pepper, curry powder, and garlic in a large zip-top plastic bag; add chicken. Seal and marinate in refrigerator for 4 hours, turning occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan. Bring to a boil; cook 1 minute.

Place chicken on grill rack coated with cooking spray; grill 20 minutes or until done, turning and basting frequently with the marinade. Garnish with lime wedges and green onion tops, if desired.

Source adapted from: www.myrecipes.com

Sesame Noodles

I usually don't serve pasta as a side to a meal, but I couldn't resist adding it to our Orange Thai Flank Steak dinner since the two paired well together. This recipe comes from PW, which I starred as soon as I read it on my Google reader. Asian cuisine is something both my husband and I enjoy, but it's not an everyday or even weekly cuisine for us. There are many recipes out there that I want to try, but I find most to have multiple ingredients that I've never heard of much less have in my pantry. I'm always skeptical to go and buy something if I think I'll never use it again, but this recipe is simple to throw together and uses most kitchen staples. Overall, it complimented the steak nicely and satisfied my craving for simple Asian inspired food.

Sesame Noodles

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12 oz thin noodles, cooked and drained

1/4 cup soy sauce

2 tablespoons sugar

3 to 4 cloves garlic, minced

2 tablespoons rice vinegar

2 to 3 tablespoons pure sesame oil

1/2 teaspoon hot Chile oil

4 to 5 tablespoons canola oil

2 tablespoons hot water

3 to 4 green onions, diced

Whisk all ingredients (except noodles and green onions) together in a bowl. Taste and adjust ingredients as needed. Pour sauce over warm noodles and toss to coat. Sprinkle with green onions and toss. Serve in a bowl.

Source: Pioneer Woman