Public House's meatball sandwich and roasted fingerlings - New York News

Public House's meatball sandwich and roasted fingerlings

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(WJBK) -

Get this recipe courtesy of Chef Dan Hine from Public House, one of the many restaurants taking part in Ferndale Restaurant Week happening now through Oct. 13.

Meatball Sandwich

1# ground veal
1# ground beef   
1# ground pork
5 eggs
1 1/2 cup grated parmesan
1/4 cup minced garlic
1/4 cup diced white onion
1/4 cup minced carrot
3 cups bread crumbs
2 tbl red pepper flakes
1 cup chopped parsley
salt and pepper to taste
2 qts marinara sauce

Mix the pork, veal, and ground beef, this can be done by hand or on a low setting in a mixer.
Sweat the garlic, carrots, and onions in a sauté pan until soft.
Add the garlic, onions, and carrots to the meat mixture and continue blending.
One at a time, add the eggs, parmesan bread crumbs, parsley, and red pepper flakes.
Once combined, chill the mix for 30 minutes.
After the meat had chilled, you can portion to desired size (mine are 2 oz)
Line in a casserole dish and cover add marinara to cover,
Bake in oven at 325 for 2 hours (will be longer if your portion size is larger)

Roasted Fingerlings and Caramelized Onion Dip

2 lb. fingerling potatoes
1qt sour cream
3 scallions thinly sliced
1 white onion
1/4 lb. butter
2 TBS malt vinegar
salt and pepper

2 lb. fingerling potatoes, quartered lengthwise, boiled in salted water until soft. Then sear in sauté pan with butter until crispy.
Thinly slice 1 white onion, add to sauté pawn with 1/4 lb. butter on very low heat. Cook until the onions are a nice caramel color.
Blend the caramelized onion in food processor, add to one qt of sour cream, mix in thinly sliced scallions, 2 TBS malt vinegar. Mix all ingredients together, add salt and pepper to taste.

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