Christmas Countdown: Salemme Pepper-Infused Onyx Moonshine Balls

We are somewhat famous for our rum balls. People request that we bring them to parties every year, and this year we even had someone admit they had been dreaming about them. So of course, yes, we made them again this year - here's the recipe, and here's a photo.

But in the interest of changing things up a bit, we thought we might used a different liquor to make a second batch. At first we considered Grand Marnier, since orange and chocolate go well together. Then Amy thought she might try Creme Violette, but decided it could be too flowery for some. Bourbon? Boring. Then Chris had it! Why not try our own Salemme Pepper-Infused Onyx Moonshine? 

Onyx makes a "111" version that is higher proof than their regular product, and is perfect for infusing. We infused it with Salemme Pepper, a special dried red pepper that is Connecticut-grown and cultivated. Basically, we added a tablespoon of the pepper flakes into the bottle of moonshine and let it infuse for the past few months. Then we used our infusion to make chocolate balls that have all the kick of a spiced hot chocolate, with a little booze in there as a bonus. Made in CT with CT products, these Christmas balls are a uniquely local experience!

Salemme Pepper-Infused Onyx Moonshine Balls


Makes about 70

Ingredients:

1 cup semisweet chocolate chips

1/2 cup granulated sugar

3 tablespoons light corn syrup

3/4 cup hot pepper-infused Onyx moonshine

2 1/2 cup vanilla wafer crumbs

cinnamon for dusting (optional)

In a heavy saucepan, melt chocolate chips over low heat. Remove from heat and stir in sugar and corn syrup. Stir in moonshine, then add vanilla wafer crumbs and mix well. Cover and cool in refrigerator until mixture is hard enough to roll into balls. Line a baking sheet with wax paper, and using your hands, roll into 1/2-inch balls and place onto wax paper. Store in an airtight container between sheets of waxed paper for up to 3 days or in the refrigerator for up to 2 weeks. Dust with cinnamon when serving. 

Chris Food: Brussels Sprouts

Amy is away for the weekend. This means that while she is in the land of pedicures and facials I am left behind to install lighting, repair dressers, move firewood and, most important of them all, make Chris Food. For those of you that have read some earlier Chris Food posts you understand my glee. For those of you that don't understand, Chris Food is the stuff that I only get to make when Amy goes away. It is usually something a bit off the main stream (anchovies, chicken hearts, goat, squid) or way-too-close-to-being-healthy (sprouts, fish, asparagus, eggplant). Put simply, it's food that I can eat year round but Amy reserves for special occasions. Or never. Which ever comes first.

Today's recipe was inspired by the fact that I bought a pork loin to smoke and share with the neighbors until I found out that they are leaving for a week. Not one to waste food I improvised by slicing a couple of boneless chops from the loin, hit them with a mallet and 'Voila' - a dinner I would make again. It has a pretty simple prep (10 minutes) and can be served within 40 minutes.

Pan seared garlic-basil pork chops with brussels sprouts baked in seasoned ghee and macadamia nuts

Serves 2

Ingredients:

14 brussels sprouts
2 boneless pork chops (~1/2 thick)
1/2 cup of flour
3 tablespoons ghee
1 tablespoon olive oil (2)
1/4 teaspoon crushed basil
1/4 teaspoon garlic powder
1/4 teaspoon crushed rosemary
1/8 teaspoon red pepper flakes (I used Salemme pepper)
salt and papper to taste

Sprouts:
Preheat oven to 350. Remove outer layer then wash. Cut in half lengthwise. Put in baking dish (I used a cast iron pan) with oil, rosemary, macademia nuts and red pepper flakes, salt. Mix. Scatter ghee across top of mix and place in oven for 40 minutes. Stir ocasionally to coat. Sprouts are done when they begin to caramelize.

Pork chops:

Place chops on cutting board. Season both sides with garli powder, crushed basil, salt and pepper. Cover with plastic wrap and pound with mallet or heavy pan. Flip and repeat until meat is 1/4" to 1/2" thick. (This will only take a couple of hits.) Thoroughly coat with flour. Place in hot frying pan with 2 tablespoons of oil. Let meat sit until it moves when pan is shaken. Flip. Continue cooking for half of original time.

Mouth-Watering Meatballs

Some gossip magazine or "news" show or website or something like that recently reported an interesting "celebrity" feud. Apparently, two of the Real Housewives of New Jersey disagree as to what is the proper Italian way to cook meatballs. Teresa Giudice, in the recipe for "Joe's Juicy Meatballs," bakes her meatballs and makes fun of fellow housewife Caroline Manzo for frying hers. Well, we would normally say "to each her own," but in this case, we have to side with Caroline, no matter what percent Italian she is!

We have perfected fooled with our meatball recipe over the years. Sometimes we use beef, pork and veal; other times we substitute lamb for the veal. Sometimes we use plain breadcrumbs, other times, panko. It all depends on our moods and the contents of our pantry. This particular time our meatballs came out really really really good. So, we decided it was time to share the recipe.

 

We think the secret to this particular batch (which made about 80 meatballs) was a red pepper that we purchased at specialty cheese (and other fine foods) shop Caseus in New Haven, CT. This is crushed Salemme Pepper, and is Connecticut grown and cultivated. We have used it in a few of our dishes recently, and it has given them a unique flavor. It has a beautiful orange-red, fiery color and intense, make-your-nose-itchy smell. And it is hot. Really hot! So we use it sparingly and highly recommend you do the same. Still, even the little bit we used gave these meatballs a nice hint of spicy hot flavor. If you can't find this pepper (it is available online!), or if you care not to use it (go ahead and try it!), use regular red pepper flakes, but double the amount as noted in the recipe below.

Besides the pepper, what made these meatballs so good? First, we worked hard at making them what we consider the perfect size: golf-ball-sized. Frying them in oil (sorry, Teresa and Joe) causes our favorite results: dark-brown-and-a-little-crisp-on-the-outside, but still tender-moist-and-juicy-with-just-a-touch-of-pink-on-the-inside.  And let's not forget that red pepper kick! They stayed together well and tasted amazing in our Goodfellas-inspired red sauce.

You gotta' love spaghetti and meatballs. Mangia!

Mouth-Watering Meatballs

Cooks' note: we have noted our usual variations in the recipe in case you want to try those too!

Ingredients:

1 cup chopped onion

2 cloves garlic

1/4 cup chicken broth

1 lb. ground beef

1 lb. ground pork

1 lb. ground veal (or lamb)

1 1/4 cup panko style breadcrumbs (or 2/3 cup regular plain breadcrumbs)

4 eggs

1/2 cup grated parmesan cheese

1 teaspoon Crushed Salemme Pepper (or 2 teaspoons regular red pepper flakes)

1/2 cup chopped parsley

2 teaspoons kosher salt

olive oil

 Place the chopped onion, garlic cloves and chicken broth in a blender or food processor and blend well. In a large bowl, combine the remaining ingredients as well as the garlic-onion mixture and mix with your hands until thoroughly combined. Put a couple drops of olive oil on your hands and begin to roll the mixture between your palms to the desired size meatball which you place on a cookie sheet; when your hands start to get sticky, wash them off, re-oil them, and begin again until the meatball mixture is gone. Fill a large skillet with about 1/4 inch of olive oil and heat over medium-high heat. Once the oil is hot, place the meatballs in the skillet in batches, without crowding the skillet. Cook them for 3-4 minutes, then flip them and cook them on the other side, about 2 minutes. Drain them on paper towels. Continue until all meatballs are browned. If you plan to eat them right away, make your sauce and heat the meatballs through in the sauce. If you plan to freeze them, allow them to cool thoroughly before doing so.