Honey Chipotle Meatballs - Three Ways

I'm calling this recipe Honey Chipotle Meatballs - Three Ways because I'm showing you how you can make this recipe using three different cooking methods.

Why three methods?
1) Sometimes you might want to grill
2) Sometimes you might want to grill but it's raining or it's snowing or it's just to darn hot (especially if it is summer and you are in Florida) so you can't grill but you can use your broiler and kind of get the same effect
3) Sometimes you don't want to grill or broil but you crave the taste! So I am providing a stove top method.

None of the methods is any better than the other, it is quite subjective as to what you do or don't want to do ...  or rather what method you want to use to cook the meal.

Now, I will say the sauce is damn good on just about anything you want to put it on.  It has enough heat and sweet that even folks who usually don't tolerate heat will enjoy it.

The meatball recipe on its own is delicious and produces a tender, moist meatball.  The cream and grated onion add that extra moisture the meatball needs to keep it from becoming a golf ball. No one wants to eat a golf ball, at least not anyone I know does.

The bacon imparts a deep, rich smokiness and my secret ingredient not only provides warm color, it also adds depth to the overall flavor. The meatballs are comprised of beef, pork and chorizo (sausage) - yes, that is a lot of flavor going on and it works beautifully.

Give it a try all three ways and let me know which is your favorite.


Honey Chipotle Sauce
1/2 cup honey
1 - 2 tablespoons chipotle chilies in  adobo (or to taste)
1/2 cup ketchup
1/4 cup dark brown sugar
2 teaspoons apple cider vinegar
2 tablespoons worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon cocoa powder (unsweetened) - warning this is the secret ingredient
Salt and pepper to taste

1. Place all the ingredients into the bowl of a food processor, process until smooth.  You can make this a few days ahead.

For the Meatballs
1/2 cup cream
1/2 cup white bread cubed
4-6 slices applewood smoked bacon
1 cup grated onion
1 heaping tablespoon garlic
1/2 - 1 tablespoon chipotle in adobo, finely chopped (remove seeds)
1 tablespoon cocoa powder (unsweetened) - warning this is the secret ingredient
1 teaspoon of oregano - preferably the Mexican variety
1 teaspoon cumin
1/4 cup of beer (drink the rest!)
1/2 pound ground beef
1/2 pound ground pork
1/4 pound ground chorizo (I use Spanish chorizo but you can substitute with Mexican or regular sausage)
1/4 cup cilantro
1 egg, beaten
Salt and pepper to taste

1. Soak the bread in the cream in a large bowl
2. Cook bacon in a large skillet, Once crispy move to a rack with paper towel underneath to drain. Once cooled crumble and set aside.
3. Leave about 1-2 tablespoons of bacon fat in skillet, cook onions, garlic, cocoa, oregano, cumin and chiptole over medium heat until onion is softened.  Add the beer to deglaze the pan, stirring until all liquid has evaporated.
4. Stir  onion and spice mixture into bread and cream mixture, allow to cool to handle
5. Add beef, pork and chorizo, cilantro, bacon, egg, salt and pepper to the bowl. 
6. Mix all the ingredient by hand, Do not overwork the mixture.

You can prepare the meatballs a day ahead and keep in fridge to ready to cook in one of the three ways that follow below.

Now to Cook it Three Different Ways:

If you are using the first and second method -  first do this. Using a tablespoon to measure, roll  meatballs in the palm of your hand and thread  3-4 on to wooden* or metal skewers.

First Method:

Brush meatballs with Honey Chipotle Sauce and broil about 4 inches from heat until browned and well cooked about 8-10 minutes.

You can find a grill topper like the
one above at Bed Bath & Beyond

Second Method:

You can grill them over medium heat on your gas or charcoal grill - just take care to not move them or they will fall apart. You can use one a rectangular grill topper  (like the one in the picture)
to keep them from falling through the grates. Don't forget to brush with the sauce as you grill.

Third Method:

• 1 tablespoon olive oil
• 1/2 cup of white wine
• Honey Chipotle Sauce

Using a tablespoon to measure, roll  meatballs in the palm of your hand, set each one on a sheet of wax paper until all the meat is used up.  Heat a skillet with one tablespoon of olive oil over medium heat. Add meatballs and brown meatballs.  Lower heat to keep from over browning, if needed. Deglaze the pan by adding in the wine, stir to scrape up the brown bits from pan then add in the honey Chipotle Sauce, Stir well, let it come up to a low boil and lower heat to a simmer. Cover and cook 10-15 minutes.

Serve with  my Sweet and Savory Roasted and Grilled Corn on the Cob, hot corn tortillas, Nicaraguan Cabbage Slaw (or Ensalada de Repollo Nica) and beer! Cheers!

* If you are using wooden skewers, be sure to soak them in water for at least 30 minutes prior to use to keep them from burning on the grill.

Lemon-Garlic Bucatini and Panchetta

Pasta ... who doesn't love it?

You know what my favorite pasta is? Bucatini!
If you've never had it, it looks like spaghetti, except it's thicker and has a hole running right through it from end to end.

And you know what that means right? Sauce gets in there, so there's sauce a inside and out. Now tell me that doesn't sound divinely delicious.

Now add panchetta (Italian "bacon" - unsmoked pork belly), garlic, cream, lemon and cheese. Lots of yummy, salty, nutty Parmesan cheese. Oh goodness, I want to get into the kitchen and make this again, it's so good!

So easy to make and the entire meal comes together in under 30 minutes. Thirty minutes to the tang of lemon, the nuttiness of Parm and the slurp of the bucatini.

If you want to jazz it up a little, add a pound of shrimp when you get to step 4. Shrimp and panchetta really play nicely together. I think you'll like it.

Round the meal out with a salad, garlic bread and your favorite wine and you are set.

Leftovers, yeah, even better the next day.  Add a splash of cream when you heat it up to loosen it up, and sprinkle with Parm. Lunch anyone?

Serves 2 - 4

• 1 1/2 tablespoon olive oil
• 8oz panchetta - diced
• 1 teaspoon finely minced garlic (or more to taste)
• zest of one lemon, thinly sliced (set aside a few strands
• Juice of one lemon
• 1/2 cup heavy cream
• 1 egg -  beaten
• 1/2 cup white wine
• 1 1/2 cups fresh, grated Parmesan cheese (no canned cheese - please) reserve 1/2 cup for sprinkling over each serving
• 1 pound cooked bucatini
• Palm full of Italian parsley, chopped 

1. Heat a large skillet over medium heat, add 1 tablespoon of the oil and panchetta.
2. Saute panchetta until crispy, stirring often
3. Lower heat to medium-low
4. Add 1/2 tablespoon oil followed by the garlic and lemon zest - stirring continuously to avoid burning. Cook 2-3 minutes.
5. Stir in cream and egg, stirring continuously cook till almost bubbling
6. Briskly stir in wine to incorporate into cream mixture
7. Add 1 cup of Parmesan, the bucatini and parsley, stir well to distribute throughout.
8. Top with chopped parsley, stir well.

Serve into deep bowl, top each with additional Parmesan and enjoy!

Slow Cooker Hearty Red Beans and Ham Soup

Right when the weather starts to really cool in South Florida, and by that I mean low 40s, I start thinking soup. One soup
that I tend to make mostly in January and February is this Hearty Red Bean and Ham Soup.  It's a two step process BUT you can work on step one a few days ahead of time or even weeks if you go the route of the freezer. I love how rich, thick and flavorful the bean broth gets and the beans get very creamy in texture.  The best part is you let the beans cook away in your slow cooker while you are at work and you get home to a yummy, warm meal.  All you need is a little toasted bread to sop up the broth as you chow down.

Serves 4

1 pound red beans*, soaked overnight
4 large onions; 2 quartered, 2 rough chopped
2 large green peppers; 1 quartered, 1 rough chopped
1 head of garlic, unpeeled, sliced in half
3 cups of water
2 tablespoons minced garlic
6 slices center cut or turkey bacon, chopped, cooked in the microwave till just crispy
1 pound lean ham or turkey ham, cubed
1 smoked  ham shank or smoked turkey "hocks"
4 cups of beef stock or ham stock
1 cup water
2 bay leaves
1/2 - 1 teaspoon salt

To par-cook the beans after soaking, add  beans, 2 quartered onion, 1 quartered bell pepper, 1 head of garlic, 3 cups of water to a deep pot. Bring to rolling boil, and allow to boil for 30 minutes, lid off. After 30 minutes, turn off heat and allow to sit for 1 1/2 hours lid on. This can portion can be done the day before or even over the weekend and stored in the fridge till you are ready to make them. You can even freeze them to leave for another day.

To make the beans, place the par-cooked beans and liquid in the slow cooker. scoop out the garlic and large pieces of onions or bell pepper.  Add all the remaining ingredients, EXCEPT the salt  (see my post "Salt Will Keep Your Beans from Softening" for more info on bean cookery). Salt only once the beans are completely softened. Set slow cooker on hi for 4-5 hours or low for 8-9 hours.  You can make this stove top and first bring to a boil, allow to boil for 5 minutes then cover and simmer 2-3 hours or until the beans have softened.

Serve into deep bowls by itself or over rice and lots of toasted bread to soak up the juices.

Recipe Notes:
*I use Central American red beans.  They are tiny but have an incredibly deep rich red color and the flavor is amazing.  They are creamier in texture once softened then regular red beans.  Check your local Hispanic market for Central American red beans or use regular red beans if you can't find them.
You'll notice that I say to use either ham or turkey products, the choice is up to you.  Either is delicious.  If you want to cut on some calories use the turkey products.

Bacon & Ham Braised Greens

I became enamored of braised greens several years ago on a trip to Georgia, when I visited my niece, Aylin, and her husband, Danny.  Gracious hosts that they were, we were treated to a true southern meal at a local diner, Home Spun, and from that day on, I was hooked on greens! When I got back home, I started trying to reproduce the collard greens I had at that little diner and, it took some time to get it right and eventually I did!  Now I know what you are thinking, ugh... greens, right?  Nooooo, I promise, no ughs here!  We are using smokey bacon, ham, ham hocks and shanks, rich stock, and letting them all braise with your greens of choice for hours in a slow cooker. What you get is smokey-bacon-ham-y goodness that you can eat alone or over pasta, beans, legumes or my favorite with a loaf of toasted french bread and white wine. Yes, I admit it! I will eat a whole loaf of bread with these braised greens and (sheepishly) a whole bottle of white wine, it's that good! Okay, so have I convinced you to give greens a chance? I hope so!

Serves 4 (or 2 if it's a meal)

Half a package of smoked center cut bacon (or turkey bacon if you want to save on fat)
1 pound of greens (collards, turnips, mustard, kale or a combination of all)
2 ham hocks, scored
1 large smoked ham shank
8 oz slice of ham, cut into cubes
4 cups chicken or ham stock
4-5 shakes of liquid smoke
2-3 grates of nutmeg
Salt & pepper to taste (add at the end of cooking time)


Preheat oven to 400 degrees F  

Place bacon slices on a parchment lined baking sheet. Do not overlap. Bake 15-20 minutes for regular center cut bacon or 5-7 minutes for turkey bacon. Allow to cool and cut into large dice.
Place all ingredients into slow cooker, except salt & pepper (and yes, add in a few tablespoons of the bacon drippings). Cook on high for 4 hours or low for 8 hours.
Taste for seasoning. Salt & pepper to taste.

Serve as a side dish, or over pasta, rice, grains or cooked legumes such as; lentils or beans such as; great northern white or chick peas. The possibilities are endless. Or my favorite ... toasted french bread and white wine. Enjoy!