Pineapple chicken meatballs with sauteed cabbage

I am going to be working on this dish.  The meatballs were tender and delicious. I used fresh boneless skinless thighs, brined them for about half hour and then ground them up in a food processor and left them overnight.  The seasoning was loosely based on this recipe - only i used regular parsley and fresh basil and groud the onions in a food processor and didn't sautee them beforehand.  The pineapple sauce was primarily based upon this recipe - only i added finely chopped red pepers, which made them pleasant to the eye.  I think it was too sweet and didin't look yellow enough for my eye.  Next time maybe i'll use a bit of white sugar and honey instead of brown sugar. 

I think i'll go back the the green cabbage - seems like the red took too long to cook and ended up a bit chewey.

Tags

  1. food
  2. recipes
  3. seth signature dishes
  4. lovely
  5. item 12438
  6. pineapple
  7. cabbage
  8. meatballs

Comments


Seth says
MR 2009-08-25 14:47:11 12438
Have you tried a watermelon day? I had one the otherday & it was delicious. I could probably eat watermelon all day long.
Well the Beverly Hills diet, that ours is very loosely based upon, has you eat watermelon a whole day.  She has slogans like: Sweet - scrub with grapes, Salty - wash with watermelon, etc. Personally i find the watermelon days not much better than just a fast. But yeah i love watermelon.  Yesterday i lost over 2 pounds eating pineapple all day, today is just pineapple and grapes, if i can make it.  Tomorrow i'm going to cook Corn and Shrimp Chowder with Bacon copyright 2009, Martha Steward living via the Seattle Times via grandma.  I'll let you know if it comes out well.

Seth says
Ok, take 2 on this plate: the chicken meat balls are still loosely based upon this, and the pineapple sauce upon that
Only of course i brined the chicken for about 1 hour, and omitted the sun dried tomatoes.  Suggestions for next time: (1) brine and prepare the meat the prior night and let sit in fridge and form the balls just before baking - that will save the 1 hour wait.  Also (2) cook for 45+ minutes ... i did 40 minutes and they needed a slight bit more.  Either turn them once, or cook on a stick-less rack.  Otherwise they were delicious as before.

I made the pineapple sauce with Splenda this time and it worked well.  Suggestions for next time: (1) use 1/2 cup Splenda rather than 1 cup.  It was a tad too sweet.  (2) I ended up adding about 1 cup extra juice because it got too sweet and too thick too early.

I'm not sure what the cabbage was based upon, it's so long ago that i started making it.  You sautee onions and minced garlic in a pan.   Add chicken stock, pineapple juice, and simmer.  Shred a whole cabbage removing the core. Add it to the pot, stir and let simmer.  Add salt and pepper.  Denise said it was good as usual.

I made a little experiment.  I julienned some Jícama and sauteed it in with the cabbage.  I though it was delicious and plan to make a side dish of it on it's own right.

Cooking time 2 hours primarily because of the wite for the meat  to chill.

My personal grade:


Seth says

Zoom for take 2 in my album is here.  Note the extra item on the plate.  That was a piece of chicken thigh, brined, and breadded with flour, buttermilk, and Panko bread crumbs.  It was actually totally delicious.  I'll be making a new signature place based upon this soon.

Seth says
A note after eating the leftovers from phase 2 impovements described in 2009-09-30 16:27:25 above.  I re-did the sauce according to my recorded recipe Pineapple Sweet and Sour Sauce made with Splenda.  It tasted just as good and used less Splenda.

I noticed that the onions in the cabbage were way too mushy.  I doubt that there is any need to saute the onions for more than a minute before putting in the cabbage.  The side might need another, perhaps more crunchy, vegetable .... humm chunks of Jícama.  Certainly not thin strands, they get lost in the cabbage.

I also notice that i couldnt get much of a chicken taste from the meatballs, even though they were delicious.  Not quite sure what to do about that.

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