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madbakerThis week's Resolution Recipe: Cevapcici.
1 lb ground lamb
1 lb ground veal
1 lb ground pork
1 large yellow onion, peeled and grated
3 cloves garlic, ditto (Ha! I used... more.)
3 Tbsp hot paprika (I used 1/3 smoked paprika, 2/3 hot)
2 Tbsp pepper
2 Tbsp salt
pinch nutmeg
Mix everything thoroughly and roll into little "cigars" about 1x3 inches. Rub lightly with olive oil - I wrapped them in caul fat to make a type of crepinette - and grill or broil until done. Good with a tzaziki-type yogurt sauce.
What worked: Okay (if not exceptional) on the day I made them. Much, much better the next day when they've had time to meld flavors. The caul fat worked very well in keeping everything together, moist, and providing a crispness to the outside.
What didn't: See the first part above.
Will I make them again? Originally no, but after eating them a day later absolutely. I have to wait until we finish the Italian sausage crepinettes we have in the freezer, though.
1 lb ground lamb
1 lb ground veal
1 lb ground pork
1 large yellow onion, peeled and grated
3 cloves garlic, ditto (Ha! I used... more.)
3 Tbsp hot paprika (I used 1/3 smoked paprika, 2/3 hot)
2 Tbsp pepper
2 Tbsp salt
pinch nutmeg
Mix everything thoroughly and roll into little "cigars" about 1x3 inches. Rub lightly with olive oil - I wrapped them in caul fat to make a type of crepinette - and grill or broil until done. Good with a tzaziki-type yogurt sauce.
What worked: Okay (if not exceptional) on the day I made them. Much, much better the next day when they've had time to meld flavors. The caul fat worked very well in keeping everything together, moist, and providing a crispness to the outside.
What didn't: See the first part above.
Will I make them again? Originally no, but after eating them a day later absolutely. I have to wait until we finish the Italian sausage crepinettes we have in the freezer, though.
