Last night’s dinner: meat balls and Brussel Sprouts.
Meat balls with ground pork and ground beef, mushrooms, butter milk, chicken stock, gelatin, Marmite, soy sauce, and rib rub. Chilled, rolled into small balls, directly coated in Panko and deep fried at 400F for 3 minutes. Served with caramelized onions and lardons fried up with a lot of garlic cloves.
Brussel Sprouts halved, deep fried (90 seconds at 400F), dressed with a maple syrup and balsamic vinegar vinaigrette, served with shallots and and lardons, fried up with garlic cloves.
I ate most of the garlic cloves fried up in the lardons but shared a few with Irene and Colin.