Review: Meatball Shop

The Meatball Shop on Stanton & Allen in the LES.Ginger snap and coconut macaroon strawberry ice cream sandwich:

Originally posted 2010-08-07 18:15:00. Republished by Blog Post Promoter

2651. COCONUT-CRUSTED BACON-WRAPPED CHICKEN TENDERS

6-8 large chicken tenders
6-8 slices of bacon
½ cup shredded coconut
2 tablespoons coconut flour
1 tablespoon paprika
1 tablespoon parsley
1 teaspoon garlic powder
salt and pepper
4 tablespoons coconut oil

Prepare the coconut coating: in a large bowl, add coconut shreds, flour, and spices. Mix around with fork or hands.

Prepare the chicken, in one of three ways: (1) Large tender with one bacon strip. (2) Medium tender (cut from large) with about 1/3 bacon strip, toothpick to hold (2-3 pieces from one large tender). (3) Small bite-size tender (cut from large) with about ¼ bacon strip, skewer to hold with 4 pieces (one large tender).

Prepare the chicken raw and bacon raw, before coating. Lay the bacon strip on a cutting board to measure the size of your tender if you decided to cut them; if not, just wrap the big tenders. Cut bacon and wrap, secure with toothpick or skewer.

Heat skillet to medium heat, add coconut oil. Allow to heat.

Dip the large tenders, coat evenly by flipping or coating with hands, be gentle with wrapped tenders as the bacon can come undone. Repeat with the various sizes of tender combinations, coating with coconut and spices.

Add each tender to oil, one at a time, let cook for about 3 minutes, flip tender cook for 3 and repeat about 3 times. If you have a cover, cover the bacon wrapped tenders for ONE of the round of 3 for a completely cooked chicken tender. Add more parsley towards end for taste and garnish. Remove, allow to cool and enjoy!

bacon recipe courtesy of: Nick Garcia, The Cafe Wellness, May 30, 2012

Originally posted 2012-08-11 08:41:00. Republished by Blog Post Promoter

2530. DULCE DE LECHE, BACON, COCONUT and CHOCOLATE CHIP MAGIC BARS

1 1/2 sticks unsalted butter
1/4 cup sugar
1 vanilla bean, seeds scraped
1 large egg yolk
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 ounces bacon, finely diced
3 cups sweetened shredded coconut (6 1/2 ounces)
12 ounces semisweet or bittersweet chocolate chips
1/2 cup salted roasted almonds, chopped
One 16-ounce jar dulce de leche (recipe below)
One 14-ounce can sweetened condensed milk

Dulce de Leche
1 quart whole milk
12 ounces sugar, approximately 1 1/2 cups
1 vanilla bean, split and seeds scraped
1/2 teaspoon baking soda

Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

Dulce de Leche recipe courtesy of: Alton Brown

Preheat the oven to 350°. Line a 9-by-13-inch metal baking pan with parchment paper, leaving up to 1 inch of overhang. Spray the paper with vegetable oil spray.

In a medium saucepan, cook the butter over moderately high heat, stirring occasionally, until fragrant and browned, about 4 minutes. Scrape the butter into a large bowl and freeze just until solid, about 15 minutes.

Using a handheld electric mixer, beat the sugar, vanilla seeds and egg yolk into the butter at medium speed until blended. Add the flour and salt and beat until moistened crumbs form. Press the crumbs into the prepared baking pan and bake in the lower third of the oven for about 25 minutes, until the crust is set and lightly browned.

Meanwhile, wipe out the bowl used to make the crust. In a medium skillet, cook the bacon over moderately high heat until browned and crisp, about 5 minutes. Drain the bacon on paper towels and let cool. In the bowl, toss the coconut with the chocolate chips, almonds and bacon.

In another bowl, whisk the dulce de leche with the condensed milk; pour two-thirds of it in the crust. Lightly press the coconut-bacon mixture over the dulce de leche. Drizzle the remaining dulce de leche mixture on top.

Bake the bars for 35 to 40 minutes, until lightly browned on top. Transfer the pan to a rack and let the bars cool to room temperature, then refrigerate until firm, about 1 hour. Carefully remove the bars from the pan and peel off the paper. Cut into bars and serve.

bacon recipe courtesy of: LoveFeast Table, December 13, 2010 | Grace Parisi, Food & Wine