Wednesday, 14 December 2011

Hoisin Meatball Subs with Spicy Cumin Fries

These subs were fun to make and so good that we had them as leftovers for 2 days.  So good!!!  The subs  reminded us of flavors similar in a Vietnamese sandwich and different Thai flavors.  The meatballs are so juicy and the Cumin fries are the perfect compliment.

Meatball Subs with Hoisin Mayonnaise

  • 1 slice white sandwich bread
  • 1 1/2 Tbl milk
  • 1 tspn. soy sauce
  • 5 scallions, white and green parts separated
  • 1 1/4 lbs. ground pork
  • 3 large garlic cloves, finely grated
  • 1 Tbl. finely grated peeled ginger (about a 2in. piece)
  • 1/3 cup water chestnuts, rinsed and chopped
  • 1 large egg, lightly beaten
  • 1/3 cup chopped fresh cilantro
  • 1 1/2 tspn. toasted sesame oil
  • salt & pepper
  • 1/2 cup hoisin sauce
  • 1/4 cup mayonnaise
  • 2 1/2 Tbl. fresh lime juice
  • 4 tspn. Asian chili-garlic sauce
  • Peanut oil for fying
  • 1 cup bean sprouts
  • Baguette rolls, sliced in half
-Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl.  Let stand 10 minutes.  Meanwhile, mince the scallion whites.  Cut the scallion greens into the 2 inch long strands.  Put the strands in a bowl of ice water and refrigerate while you make the meatballs.
-Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 tspn. sesame oil, 1 1/4 tspn. salt, 1/2 tspn. pepper to the bowl with the bread; mix until combined with your hands.  Gently form golf size ball meatballs and place on a baking sheet, cover with plastic wrap and refrigerate for 1-4 hours.
-Stir the hoisin sauce, mayonnaise, 1 1/2 Tbl. lime juice, the chili-garlic sauce and remaining 1/2 tspn. sesame oil in a medium bowl.  Refrigerate until ready to serve.
-Heat about 2-3 Tbl. in a large sauce/fry pan over medium heat.  Add the meatballs in batches and cook, turning occasionally until browned and cooked through, 8-10 minutes per batch.  Transfer to a paper towel lined plate.

-Drain the scallion greens and toss with the bean sprouts, 1 Tbl. lime juice and a pinch of salt.  Spread hoisin mayo on the inside of the baguette pieced, then fill with the meatballs, scallion-sprout mixture and extra cilantro if desired.

Spicy Cumin Fries
  • 2 lbs. frozen crinkle-cut french fries
  • 1/2 cup chopped dried red chiles
  • 1/4 cup vegetable oil
  • 2 Tbl. whole cumin seeds
  • 1 Tbl. Sichuan peppercorns
  • Kosher salt
  • 4 scallions, chopped
-Heat oven to 450 degrees. Position racks so that two cookie sheets can sit on top of each other.  Line baking sheets with foil, then divide fries evenly between both sheets.  Cook as directed, switching the sheets half way through baking time.
-Heat vegetable oil in large skillet over medium heat.  Add cumin seeds, peppercorns, chopped chiles and 1 tspn. salt and cook, stirring, until toasted 3-4 minutes.  Stir in the scallions and remove from the heat.

-Transfer fries to a large bowl.  Toss fries with the spiced oil and season with salt.


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