Saturday, July 11, 2009

Grilled Meatball Sub for Michael's book

Grilled Meatball Sub


1 small onion, minced

1/4 cup chopped Italian parsley

1/4 cup chopped fresh basil

1 large egg

2 tsp garlic minced

1 tbsp Dijon mustard

1/2 cup grated Parmesan cheese

1/4 cup Italian bread crumbs

1/2 lb. ground veal

1/2 lb. ground pork

1/2 lb. ground beef

Salt and pepper to taste

2 cups fresh marinara sauce warmed

24 slices provolone cheese

1/3 cup grated Parmesan cheese (to top)

12 x 6 inch Italian soft rolls

20 long bamboo skewers soaked in cool water for 30 minutes


Combine onion, parsley, basil, egg, garlic, and Dijon mustard in a large bowl.

Mix in the Parmesan cheese and breadcrumbs.

Crumble veal, pork and beef into the bowl and mix well with clean hands. Season the mixture well with salt and pepper.

Oil you hands to help prevent the meat from sticking to you and form the meatballs. Use about 2.5 tablespoons of the mixture

for each ball and roll gently between your hands. Set them onto a clean and well oiled baking tray (or you can line it in

parchment paper).

Place two meatballs on each soaked wooden skewer being careful to hide the tip of the skewer so that it won’t burn.

Drizzle the meatballs with olive oil and season with salt and pepper.

On another tray arrange the buns and bring the tomato sauce and provolone cheese to the bbq.

Preheat barbeque to 350°F (175°C).

Oil the grill to help prevent sticking.

Place a 6-8 inch sheet of foil from front to back in the centre of the grill. Place the handles of the skewers over the foil so that

they won’t burn.

Place the meatball sticks on the grill and cook for 3-4 minutes per side until all sides are nicely caramelized. Keep rolling

around to ensure all is cooked and caramelized.

Remove skewers and slide the meatballs into the buns. Spoon marinara sauce on top, sprinkle with Parmesan cheese and

finish with provolone slices. Place the stuffed buns on the warming rack and close lid cook until cheese is melted and gooey


Remove and serve with extra marinara sauce.

recipe from

Wednesday, July 1, 2009

cherry pie for cavi

  • 300g plain flour, plus extra for dusting
  • 150g chilled unsalted butter, cubed, plus extra for greasing
  • 100g golden caster sugar
  • 1 large egg yolk
  • 1 tbsp cornflour
  • Pinch of ground cinnamon
  • 500g cherries, stoned
  • 1 tbsp milk, for brushing
  • 2 tbsp golden granulated sugar

Method: How to make cherry pie

1. Put the flour, butter and 75g golden caster sugar into a food processor and pulse until the mixture resembles crumbs. Add the egg yolk and 2-3 tablespoons cold water. Pulse until the mixture comes together to form a ball. Turn out, wrap in cling film and chill for 30 minutes.

2. Mix the cornflour, remaining golden caster sugar and cinnamon together, then gently toss with the cherries in a bowl. Put a baking sheet into the oven and preheat it to 220°C/fan200°C/gas 7.

3. Grease a 23cm pie dish – ideally one made of enamel or metal. Roll out half the pastry on a lightly floured surface and use to line the dish. Trim the edges, pile the cherry mixture into the centre and spoon over 4 tablespoons water. Brush the pastry edges with water. Roll out the remaining pastry and use to cover the fruit, making a hole in the centre. Press the edges to seal, trim off the excess pastry and crimp the edges with your forefinger and thumb.

4. Brush the pie with milk and sprinkle with the granulated sugar. Put the pie on the baking sheet in the oven and bake for 15 minutes. Reduce the oven temperature to 180°C/fan160°C/gas 4 and bake for a further 15-20 minutes until the pastry is pale-golden. Serve with cream.