Where does it come from? this genius? I am utterly in awe and inspired. I am mesmerized by his ideas and his execution. Stunning. Eric Eley's website features older works, and I wonder what he's been up to lately? I sure as heck hope he's still working! I stumbled upon his website today and it really fired me up! Check out his drawings!
Mise en place:
3/4 lb shrimp
1/4 lb scallop
1 lb ground pork
4 cups chicken broth fresh is best
1 bottle clam juice
4 scallions, mince 2-3 white heads and reserve greens for ½ chops to add at the end. Chop the mid-green part of the onion for the stock
2 oz ginger, plane half for meatballs, julienne and mince the second half
2 cloves garlic
1-2 Tbs Cornstarch
Peanut Oil for pan
1 bunch kale
I do all my recipes like this from my head, so its always a little different. It’s an interesting exercise to remember how I did this one, which was so delicious. It’s going to be worth adding slowly, and testing to taste, the measurements of the soy sauce, sesame oil and actual legit recipe for a proper meatball. I couldn’t quite think on the fly, of the way to preserve that pure ground pork taste and texture, and make a small meatball that would stay together. I am still not certain this is the best, but I didn’t want to add any panko or flour because I just love that pure meat taste you get, like inside a great dumpling, without wrapper.
For the meatball, add 1 lb ground pork, 1 glove of garlic crushed, 1 tablespoon fresh grated ginger, 3 tablespoons of minced green onion heads, 1 beaten egg, ½ teaspoon toasted sesame oil. Put the pork mix in the fridge to cool. Scramble about a tablespoon of cornstarch with warm water, gradually, to make a paste to mix into the meat mixture, mix well and refrigerate for 10 minutes.
The pork is pretty wet so gently form balls, as cold as possible, with a dining teaspoon and roll gently into balls. If you could mix the meat and store it for the day that would be great, or a few hours to really cool the meat mixture.
Place formed meatballs on a cold plate. In a large skillet, heat pan to hot and drop balls into pan, keeping space between each one. You can add a little peanut oil to help them loosen up quicker. You have to be gentle with them but man are they delightful to eat and they’re worth the work! Cook them briefly only to brown each edge, try to roll them around the pan with a pair of tongs.
For the Soy sesame ginger garlic broth; add 4 cups chicken broth (fresh is always best), 1 bottle clam juice, ¾ cup water. Add chopped greens. Keep the dark green ½ of the chops to add at the end. Add the minced ginger, 1 crushed and rough chopped clove of garlic (decent size), 2 Tablespoons Tamari Sauce, 1 Teaspoon of sesame oil (keep a fresh glug for the end).
I use a flat fettucine style Thai rice noodle that works really well. It has a large blue flower on the package. These cook for like 5 minutes until they are ready to add the rest of the components.
Add the Kale, and then the meatballs after the kale is all submerged, once this is all hot again add the prawns and scallops. Cook for a few minutes more and serve!
I feel like I have a throat full of broken glass...which is odd because I don't remember consuming any glass at all lately. All I can say is, "Yay for spring around the corner and the flu season to be over."
But I am pushing through to get a little more progress on my next works. This new piece, "Turquoise Desert Dandelion Socks," is coming along and some pretty little things are starting to happen with that cobalt and Indian yellow.
I've also got this exciting new commission from my awesome former Jobster colleague! It's a whopper new panel! So Exciting! Now, home to bed.