Snow in Santa Fe. An occasion for BSK to do some comfort food. And, what is more comforting than a burger? HG’s idea of a comforting burger is a lamb meatball prepared a la BSK. Here’s how BSK does it. Ingredients: Ground lamb, finely chopped onion and garlic; chopped parsley (or mint); cumin, Goya Adobo seasoning (no proper household should be without this magic stuff); salt, pepper. BSK has a secret: BSK saves water from canned Italian tomatoes and adds a bit to lamb mixture to enhance juiciness. BSK pan broils the meatballs leaving them pink in the middle. Last night BSK accompanied the meatballs with Israeli couscous and a lush eggplant curry (adapted from Vij’s, the spectacular Indian-fusion restaurant in Vancouver). There was a bowl of Greek yogurt on the table and some harissa, the spicy Moroccan condiment. It all made for a toasty evening.
HG’s Mom made a version of comfort burgers called karnezelach. Ground chuck was the base. Mom added chopped onion, chopped garlic (enough to defuse Dracula and a platoon of vampires), salt, pepper. Shaped the mixture into a series of fat cigars. Dusted them with hot Hungarian paprika. Broiled them in the oven. Served them with fried onions, boiled potatoes and sour cream. Beat the hell out of a Big Mac. You can devour karnezelach at Sammy’s Roumanian Restauarant on New York’s Lower East Side. Sammy’s is a good place to visit it you wish to raise your cholesterol level and create heartburn of searing intensity.
Yummmmmmmmmmmmmmmm!!!!!!!!!! I am a jealous fellow!
I have been hunting for something such as this for quite a while now. Thanks!