Swedish Meatballs

Ingredients:
1 lb beef
1 lb lamb
1/2 cup grated onion
1 cup rice panko
1/2 tsp allspice
1/2 tsp nutmeg
1 egg
salt
pepper
Korean Buckwheat Soba
parsley

SAUCE:
4 TBS butter
3 TBS - 1/4 cup flour
2-3 cups beef stock
1 cup cream
(1 TBS Worcestershire sauce)
(1 tsp dijon mustard)
salt
pepper


Directions:
Cook meatballs in TBS olive oil and TBS butter. Make sauce from drippings.

Notes:
We made this by 2 recipes, whatever we thought looked good, and since that was over a month ago, not sure which parts we used-which is why some measurements have a range. Pretty sure we used Worcestershire sauce and pretty sure we did not use the dijon mustard. We served it with asparagus sautéed in butter. It was so amazing. We used Buckwheat soba instead of rice or noodles, and it complimented the flavors soooooo amazingly.

Suprêmes de Volaille aux Champignons

We made this Julia Child recipe last night. Our thermometer was broken so it gave us the wrong reading on our chicken, and it was way overcooked. We thought smoking the chicken would taste delicious with the flavors of the sauce. Also the sauce was so amazing, we thought it should be doubled (or even tripled, who knows! It was amazing). So here is our adjusted version.

Ingredients:

Chicken tenderloins

Salt

Pepper

10 TBS butter

2 TBS minced shallots

1/2 lb sliced mushrooms

1/4 tsp salt

Fresh, minced parsley 

Lemon Juice (maybe)

For the sauce:

1 cup pinot noir

1 cup beef stock

2 cups whipping cream

Directions:

Preheat oven to 400º. Season chicken with salt and pepper and put on the smoker. Heat the butter in an oven proof pan until it is foaming. Don't brown. Stir in the shallots and sauté, without browning. Then stir in the mushrooms and sauté lightly for a minute or two, without browning. Cover and place in oven for 15 minutes. (I'm sure you could skip this, this is where the chicken was cooked, but I am keeping this step in because it made the mushrooms this amazing texture).

Remove pot/pan and add the stock and wine. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste the sauce and add salt, pepper, and lemon drops to taste. Pour the sauce over the chicken and sprinkle with parsley and serve. Serve with steamed green beans and possibly rice. (Although we were glad we didn't make rice as planned because the sauce was that amazing)

Source: Julia Child

Clark's BBQ Sauce

Ingredients:
2 cups ketchup
1/2 cup molasses
3 TBS Worcestershire sauce
3 lemons, juiced
1 TBS Tabasco Sauce
1/2 cup dark brown sugar
6 cloves garlic, minced

Directions:
Cook for 15 minutes.