Here I am visiting my buddy Joan of FOODalogue. Cooking in someone else’s kitchen is hard, but Joan and I have done this for a very long time. In the kitchen we are yin and yang.
Today we went to a food market in Boca Raton. Mr. E.G.G. Plant was very lonely leaning against a box and no one looked at him twice. I am the type of person that always goes for the runt of the litter, the underdog. I picked him up, carried him around wondering what I would do with him.
At hand I had the following ingredients:
Mr. E. G.G. Plant
salt/pepper to taste
1 yellow squash and 1 zucchini, cut into one inch pieces
3 garlic cloves
½ rosemary sprig
1 teaspoon dry thyme
1 teaspoon dry oregano
2-3 tablespoons of tomato alioli + 2-3 tablespoons basil pesto (made by Joan)
½ cup chicken stock
2 tablespoons of seasoning mix containing: sea salt, sweet paprika, sugar, cumin, fennel, brown sugar, coriander, mint, red chili flakes, cinnamon, cloves and cayenne pepper.
½ cup white wine
1 8 oz can of tomato sauce
2 tablespoons of olive oil for frying meatballs
1 lb. ground lamb
2 teaspoons seasoning mix
Salt/pepper to taste
¼ cup panko seasoned bread crumbs
Heat oil, add meat balls, brown and set aside. In same pan add the shallots and garlic for a few minutes, add eggplant, squash and zucchini. Cook for about 5 minutes and then add all other ingredients. Cover and simmer for about 30 minutes. Add meatballs. Cook for another 30 minutes.
We let this sit for a few hours, reheated, added the alioli for a an extra zing.