MIND-BLOWING JERK TURKEY BALLS

Not all balls are created equal. There are balls. And, there are BALLS!! Of course, I went the ones that screamed enormous flavors. After all, I’ve been here before. It’s amazing how a few added ingredients can tweak a bland poultry dish into an amazing one.

The main ‘player’ (ingredient) that made my turkey dish super-special was a small input of jerk seasoning  from the jar. Thanks to the ethnic aisle in my neighborhood store, I was able to be transported to Jamaica. A pinch goes a long way. That small move took my balls to another level. In addition, sautéed diced veggies and other ingredients  consisting of:

  • onion
  • carrot
  • celery
  • garlic
  • egg
  • panko bread crumbs
  • scallion
  • thyme
  • parsley
  • salt/black pepper
  • soy sauce
  • olive oil
  • brown sugar

were added in order to make these balls succulent and mouth-watering. Instead of frying my balls, I baked them for approximately 20 minutes at 375-degree fahrenheit. Then, they were placed a sweet and sour sauce consisting of a pinch of jerk sauce.

My balls were extremely happy and receptive. They absorbed all the sticky, sour, spicy and sweet ingredients.

 

 

 

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I GREEKED UP MY POTATO SALAD

With spring in the air, we can’t help but to go a bit lighter on our choices of foods. I did that over the week-end. Instead of the typical potato salad containing mayonnaise, I decided to opt for one that contained fresh vegetables and a few items that a Greek salad would have.

SOME OF THE INGREDIENTS FOR SALAD
SOME OF THE INGREDIENTS FOR SALAD

I made the dish my own by adding one of spring’s foods, green beans along with blanched green bell peppers, roasted red bell peppers, vine-ripe tomatoes, scallion, parsley, Spanish and Kalamata olives.

So instead of the heavy mayonnaise, I used:

  • Extra Virgin olive oil
  • Mustard
  • Red wine vinegar
  • Garlic (crushed)
  • Salt and Black pepper
  • Dried basil/oregano

and made an emulsifying type of dressing.

This dressing was then added to cooked red-skin potatoes and vegetables so as to soak up all the aromatic flavors and spices. I finished off my potato salad with crumbled feta cheese and chopped parsley I had on hand.

 

 

ASIAN/ITALIAN STICKY TURKEY BALLS

Went for a healthy alternative to beef meatballs. Decided go ‘Turkey’. To boost the taste of the bland one, I included the following spices and ingredients:

  • Basil (dried)
  • Oregano (dried)
  • Parsley (fresh)
  • Thyme (fresh)
  • Onions (diced)
  • Garlic (crushed)
  • Celery (finely chopped)
  • Carrot (finely chopped)
  • Bell pepper (finely chopped)
  • Grape tomatoes (chopped)
  • Soy sauce
  • Red wine vinegar
  • Olive oil
  • Salt/black pepper
  • Sugar(sprinkle)
  • Scallion

Tried to keep a fine balance. Thus, I forego frying the balls and decided to bake at a temperature of 400 degrees fahrenheit for approximately 20 minutes. With a drizzle of olive oil, my balls were ready for a preheated oven.

TURKEY BALLS READY FOR OVEN
TURKEY BALLS READY FOR OVEN

On the side, a slightly sweet and sour sauce simmered.

SWEET AND SOUR SAUCE FOR TURKEY BALLS
SWEET AND SOUR SAUCE FOR TURKEY BALLS

The turkey balls soaked up all the sticky and delicious flavors of the slightly sweet and sour sauce. The result was  super-moist turkey balls that made my taste-buds jumped for joy.

VINE-RIPE TOMATOES AND TARRAGON SALAD

The marketplace is still loaded with one of summer’s favorites, vine ripe tomatoes. As a result, I took advantage of the influx by purchasing a few. Based on studies, tomatoes are best stored outside the refrigerator at room temperature so as allow all the flavors to mature.  Thus, I practice same and use these sweet and juicy specimens in my dishes.

One way that I like to use them is to make a refreshing tomato salad. However, I took it up to a notch by adding the distinctive taste of the bitter/sweet tarragon. Brought home a bunch a few days ago and so far, I’ve used it in fish and chicken dishes. I was very satisfied with the results.

Tarragon is also excellent with tomatoes. Thus, I didn’t hesitate to pair the two. I roughly chopped tomatoes and added a pinch of salt and black pepper, splash of red wine vinegar, drizzle of olive oil, a touch of honey and of course, finely chopped tarragon. This herb brought my tomatoes to another beautiful level. I was over the moon.