Made this Smitten Kitchen recipe to take advantage of some of the corn we brought back from Jersey. It was a hit (though maybe slightly second fiddle to my MMM bacon pasta recipe in my heart).
This was an interesting clean-out-the-fridge and put-random-recipes-together dinner. I wanted to try out these meatballs my sister made years ago for Thanksgiving for the project. So I decided to make a noodle bowl out of them. I made a cold soba noodle salad, dressed it with some leftover dressing from the steak tataki from earlier in the week, and added some togarashi corn on the side. It was pretty good (forgot to take a pic of everything assembled as a bowl – it was quite pretty).
And now for the critiques: the meatballs are a little greasy, so I’d consider A) using bison next time (I’ve come to realize I’m just not huge on beef-only meatballs) and B) Maybe try using half the amount of sesame oil? John LOVED these as-is though, so that was a win. As for the noodle salad, I would say the mustard component of the dressing was probably unnecessary/a bit distracting in this application if I made this again from scratch.
Yum, good combo. I wanted to bring a bit of Asian flair to the corn I was pairing with our tataki salad, and this got the job done.
One more recipe for our leftover London Broil. This was good – I didn’t need quite as much parmesan. I subbed a mix of delicate greens for the arugula because our store was out of it. I also threw on about 1 oz of homemade croutons before I served it (not pictured), and cut down the oil pretty significantly.
This is honestly one of my favorite things I’ve made recently. Go Serious Eats. We had leftover London Broil, and used the majority of it up with this.
Notes: I used 6 oz instead of 8 oz of steak because I wanted to use the rest in another recipe, and did not use up all of the dressing. I also subbed onion for shallot because we didn’t have any.