Subj : Happy Channukah - 02 To : All From : Dave Drum Date : Sat Dec 17 2022 14:36:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Jewish Chicken Foot Fricassee w/Meatballs Categories: Poultry, Beef, Vegetables, Herbs, Offal Yield: 3 servings MMMMM-------------------------MEATBALLS------------------------------ 1 tb Extra-virgin olive oil 1 sm Yellow onion; fine diced 1/2 lb Ground chicken 1/2 lb Ground lean beef 1/2 c Matzo meal 1 lg Egg 1 tb Fine chopped marjoram Salt & fresh ground pepper MMMMM-------------------------FRICASSEE------------------------------ 1 lb Chicken wings 1/2 lb Chicken gizzards 1/2 lb Chicken necks 1/2 lb Cleaned chicken feet Salt & fresh ground pepper 1/4 c Extra-virgin olive oil; - divided 1 lg Yellow onion; fine diced 4 lg Garlic cloves; fine chopped 2 c Cherry tomatoes; halved 3 tb Sweet paprika 1 tb Chilli spice mix 4 c Chicken stock 1/2 c Apple cider vinegar 1/4 c Sugar Schmaltz; for drizzling - (opt) Chopped scallions & fresh Dill; for topping Steamed white rice; for - serving Set a rack in the center of the oven and heat @ 350-|F/175-|C. MAKE THE MEATBALLS: In a large skillet set over medium-high heat, add the oil. When the oil is hot, add the onions and cook until they are soft and translucent, 3-4 minutes. Set aside at room temperature until cool enough to handle. In a large bowl, add the chicken, beef, matzo meal, egg, marjoram, and saut|-ed onions. Season with salt and pepper, and use your hands to mix well. Cover and refrigerate for at least 2 hours or up to overnight. When you are ready to cook the meatballs, remove the mixture from the refrigerator. Form the mixture into 15 golf-ball-sized balls, about 1 1/2 ounces each. Transfer the meatballs to a large baking sheet and set aside. MAKE THE FRICASSEE: Generously season the chicken wings, gizzards, necks, and feet with salt and pepper. Set aside at room temperature for 10 minutes. Set a wide casserole or baking dish by the stove. In a large skillet over medium-high heat, add half of the oil. When the oil is hot, sear the wings until crispy and browned, about 3 minutes per side. Transfer the wings to the casserole. Sear the gizzards until crispy and browned, about 3 minutes per side. Transfer the gizzards to the casserole. Sear the necks until crispy and browned, about 3 minutes per side. Transfer the necks to the casserole. Sear the feet until crispy and browned, about 3 minutes per side. Transfer the feet to the casserole. Sear the meatballs on all sides until browned all over, about 8 minutes. Transfer the meatballs to the casserole. Wipe out the skillet, add the remaining oil, and return to medium heat. When the oil is hot, add the onion and garlic and cook, stirring occasionally, just until the onions are softened and translucent, 7-8 minutes. Add the tomatoes and continue cooking just until they have begun to soften, about 5 minutes. Add the paprika and chili powder and continue cooking until the spices are very fragrant, 3 minutes more. Stir in the stock, vinegar, and sugar and bring to a simmer. Season with salt and pepper, then pour the tomato mixture into the casserole. Stir gently to coat the meat with the sauce without breaking up the meatballs. Cover the casserole with a lid or aluminum foil, transfer to the oven, and bake for 30 minutes. Uncover and continue cooking, stirring occasionally, until the meat is tender and the juices are reduced and slightly glossy, but there is still a bit of juiciness in bottom of the dish, 30-45 minutes more. (The size and shape of your dish will affect how quickly this happens.) Remove the casserole from the oven and let cool slightly to allow the juices to thicken. Drizzle with schmaltz (if using), top with scallions and dill, and serve over rice. BY Anthony Rose w/Esther Gottlieb & Gella Rothstein RECIPE FROM: https://www.saveur.com Uncle Dirty Dave's Archives MMMMM .... Windows not found. Use Real Operating System (Y/y)? _ --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .