Thai-licious Mango Papaya Salad

One of my favorite salads to make, especially during mango season, is Thai mango salad. But despite the abundance of ripe mangos available in both Florida and Hawaii, in order to make this salad, you need unripe green mangos. Which is pretty perfect because that means you can pretty much have this salad year round where I live. And also, pretty likely you can get it where you live too as mangos are usually available in most grocery stores or at Costco and they are almost always under ripe.

In Hawaii, mangos practically grow wild and you can find them in abundance at the farmer's markets or at the grocery stores or if you are lucky enough like I am, in your yard. I love these big beautiful trees and there is something pretty magical about picking mangos, hanging like gorgeous jewels, whether ripe or unripe.

I've been to Thailand and had this recipe numerous times at various restaurants as well and what I know is that it can be made a number of ways. My recipe is pretty simple and that makes it a perfect vessel for suiting it to your own tastes. Feel free to make it your own by adjusting the dressing or adding some of your favorite ingredients.

It should also be noted that this salad is also extremely popular when made with green papaya, which I often do as well, having a papaya tree in the backyard. Part of the fun living in the tropics is being able to use fruit and produce you grow yourself. Nothing is more rewarding than that except for maybe seeing your bulldog trying to get a bite of your collard greens when no one is looking.

Ingredients:

• Green mango or papaya, peeled and grated (or julienned) with a mango grater or cheese grater
• Red or green jalapeno or Thai chili, diced, to taste
• Red cherry tomatoes, cut in half
• Red onion, sliced thin
• Cilantro
• Fish sauce
• Fresh limes
• Palm sugar, grated
• Korean or Thai chili powder (I prefer Korean, used in Kimchi because it is milder with a great flavor)
• Peanuts, crushed, as a garnish, also optional

Make the dressing:

1. I don't provide measurements because it is as easy as this: equal parts of fish sauce, lime juice, palm sugar and chili powder. Make as little or as much as you like. 
2. Make the dressing and set aside.

If you don't have palm sugar, use castor sugar or whatever you have on hand. Palm sugar is easy to find at any Asian grocery store and will keep indefinitely in your pantry if sealed in a ziplock bag or airtight container. It is similar to light brown sugar but has a lovely flavor and is usually sold in little pucks which you just grate with a cheese or microplane grater.

The beauty of this salad is the fresh ingredients and super simple dressing you can make ahead of time. I usually make a large batch and then use what I need as it will keep in the fridge for a good long while. I don't know how long because we always eat it all pretty quick. Dress the salad just before serving or within an hour. This keeps the mango or papaya crunchy, which is the right texture, although if you have leftovers, it will keep for a day or two before starting to go a bit limp. Doesn't really matter in our house since it never seems to get that far before it is devoured.

Make the salad:

1. Grate the papaya or mango using a mango grater, which really just creates matchsticks or julienned slices.
2. Slice your onion into similar, thin slices.
3. Cut your cherry tomatoes in half.
4. Chop cilantro, to taste.
5. Chop, dice or slice your chili pepper, whichever ones you prefer.
6. Mix all sliced salad fixings in a bowl, then dress with the dressing you made previously, tossing to coat evenly.

As I mentioned before you can make the dressing ahead or go ahead and dress the salad before serving and refrigerate if you like a crisp, cold salad.

Optional ideas:

We often have this salad with grilled shrimp or octopus, which we love. I will also eat this with leftover baked salmon or tuna, which I also enjoy and usually have on hand. But really, I can eat this salad all on its own as it has the perfect balance of sweet, salty, sour, spicy that I absolutely love.

Thai salads can also be served with a platter of optional add-on ingredients so that everyone can "dress" their salad themselves. This is a fun way to serve it if entertaining or for family Thai night.

Here is what we do:

• Crushed peanuts
• Toasted coconut
• Lime wedges
• Chopped thai chilis in fish sauce (nam pla)
• Finely shredded carrots
• Finely shredded cabbage
• Julienned green onions
• Thinly sliced red onion
• Dried baby shrimp
• Finely julienned Hawaiian or Tahitian ginger (grows in our yard, but any fresh ginger will do)
• Chopped cilantro
• Chopped mint
• Extra Korean or Thai chili powder
• Grilled seafood
• Fresh bean sprouts

This salad is all about flavor and what speaks to you. By providing a serving platter with lots of options, it encourages everyone to make their own dish to their tastes and I think that's a lot of fun when trying to feed a lot of people. When doing it this way, it simplifies the dish and all you need to do is make the basic mango or papaya salad tossed with the dressing and allow your family or guests to finish the dish their way. Fancy, but super simple and yummy.

Octopus Schmoctopus - Greek Style Grilled Octopus Salad

The idea of making octopus or calamari used to intimidate me quite a bit. But once I moved to Florida and became familiar with my local grocery stores and restaurants, I began to get very cozy with octopi of all sorts.

One of the main reasons is that I fell in love with an octopus salad served at one of my favorite Greek restaurants not too far from my house. The place is such a popular local haunt as to be somewhat legendary. Anyone who loves Greek food, knows where this place is.

Chris' Taverna is not only known for standing room only style dining, but it never ceases to amaze me just how packed this place can get in it's somewhat quirky location tucked in with an ice cream parlor, a Peruvian restaurant (which I also love!), a local sports bar, a doll shop, a sushi bar, a salon and a surf shop. And that's just to name a few of the bizarre neighbors that surrounds this icon of a restaurant.

It gets so busy that they bust out extra tables and literally line the entire sidewalk between the shops, pulling out the outdoor fans or heaters, which always cracks me up. I mean, come on people... this is FLORIDA?  Heaters defy logic, but they light em up in the evenings when the older crowd comes out to dine, I've noticed.

But I digress...

Having stopped in one day after doing a little shopping, I decided to sit and have a beer at their outside dining area and test the Greek waters, so to speak. I order the octopus salad appetizer, some dolmas and a sampling of humus and tzatziki. Jeeze Louise, I was blown away. Never have I had such a tender octopus in all my life, served so regally, so simply. And even more impressive were the near perfect gigantic beefsteak tomatoes they served with it.

Turns out Chris' mama in real life, was my server for the day and has been on a number of occasions since. She asked me how I liked the octopus, looking a little nervous because the look on my face was one of amazement. But she didn't know me quite yet and was probably worried that I didn't like it. She obviously didn't know that I was privately going nuts in my mind over what I was eating!! I tell her in no few words, how I feel about it and ask her in almost a run-on sentence, about the tomatoes as well.

She actually takes a seat next to me and tells me that this dish is one of her favorites and is quite popular. They often sell so much they will occasionally run out. Fascinated, I comment again on the tomatoes and she smiles broadly, telling me quite enthusiastically that they are quite proud and particular of their tomatoes. Turns out, this is no lie and the tomatoes are almost a local legend themselves.

I ask her where she gets them and she tells me precisely how to get there. Locally grown, they get them special from a local farmer and I almost swoon when she tells me I can get them too. Never been more serious about a mission... and I set out almost immediately after finishing my lunch to go get some. And get some I do!

That, my friends... is how it all started. The very next day, I bring Tsunami and repeat the whole ordering scenario, not telling him anything more than this: "Oh my god, I'm so excited for you to try this... you are gonna Fuh-REAK!!" And freak, he did. Freaking fell in love all over the place... It became an instant lunch date kinda spot. And we never skip the appetizers!

But being who we are, we had to try to replicate it at home, of course. As eager to try it as we were, we were still a little gunshy. Neither of us were extremely octopus savvy. I mean, we've done calamari and squid. But octopi? Whole other ball game. Or so we thought.

Standing in front of the seafood counter at my favorite grocery store, Western Beef, I am fixated and spying on an older Italian man who is buying 3 very large octopi for a dinner party. He catches me staring and said, "Go on, buy the last one... I'll tell you what to do." And he smiles at me so encouragingly, I giggled and just said, "OK! Give me the last one."

We stand there talking and sharing tips such a long time that Tsunami walks up and grinning, teases me discreetly, "Are you going home with him? What's going on over here?"

"He's teaching me how to cook octopus!" I excitedly divulge while my new octopus mentor heads off, waving and wishing me good luck. Standing there with a 4 lb octopus in hand my companion needs no further explanation. He just smiles at me and says, "Ok, girlie... Let's do this!"

And off we go.

What you need:
3-4 lb octopus
large pot of water for boiling
aromatics: bay leaf, whole crushed garlic, salt, pepper, lemon slices
Romaine lettuce
Beefsteak tomatoes
Kalamata olives
Finely sliced sweet onions
Olive oil
Fresh lemons
Red wine vinegar
salt, pepper

Prep:
I buy my octopus already cleaned, beak and eyes removed. I also saw a tv show that explained if an octopus has at least two rows of suckers on the tentacles, then it is the right size and age for eating. I don't know why that is but that's my gage when I buy octopus now unless I go for the baby octopus, which is also very good.

Bring a large pot of water to a boil then turn it down to a simmer. Add whatever aromatics you want to the poaching liquid, but just know that these are optional and not required. The point of this poaching step is to allow the octopus meat to tenderize and relax.  My Italian mentor told me that the only thing you needed to do was to boil the octopus for 30-45 minutes. No longer than an hour, max. He said after a half hour, you check it. It is done when you can pierce the underbelly and tentacles easily with a paring knife. It should not resist.

If the meat resists, cook another 15 minutes. Almost always this ends up being right about 45 minutes but the last one we just cooked needed a whole hour and it was absolutely perfect.

And don't worry if the octopus tentacles all curl up once in the boiling water. They are supposed to and it means your octopus is cooking correctly.

Remove the octopus from the water, draining it in a colander or on paper towels and allow it to rest and cool to room temperature.

Grill that bad boy:
Next, you grill the octopus! Yep, grill it! But only to get a little grill mark going and to enhance the flavor. Trust me, this part is not optional, however, you can grill over propane, coals, wood or even on a cast iron griddle in the oven. Just don't overcook it. Overcooked octopus becomes tough once again so the idea is to just get a little grill flavor to the party without drying it out again.

Let it rest and cut into chunks to your liking. Yes, the whole thing. Hood and all, just cut it up and put it in a bowl.

Dress it up:
At this point, you can serve it however you like but to replicate the Greek style we love, it requires a simple vinaigrette.

Good quality olive oil
Fresh lemon
Red wine vinegar
salt, pepper to taste
*we add a little garlic because we are garlic lovin' fools

Toss the octopus with olive oil, fresh squeezed lemon juice, red wine vinegar and season with salt and pepper to taste. Go ahead and make a vinaigrette if you feel better about that, but I just eyeball it and toss the whole bowl.

Serve:
This is typically served with romaine lettuce, finely sliced sweet onions, gorgeous beefsteak tomatoes, Kalamata olives and thinly sliced seedless cucumbers. But truth be told, from here, you can eat it just as it is with the vinaigrette or get a little creative and add it to something else you love.

**I served this last time as the protein in a Thai silver thread noodle salad and I got such huge props, Tsunami actually said I needed to blog that specific recipe. "Rockin' the Thai lately... restaurant perfect," were his exact words.

I'll work on that next because I impressed myself, it was that good. It really was a lovely combination and not at all complicated.

**OR you could serve it with pasta and marinara, couldn't you? Or on a flatbread, huh? Or as an awesome skewer of shishkabob goodness, right??  Or a po' boy? Oh yea, feeling all of that! Go for it.  And if you come up with some other crafty clever goodness, do drop me a line and let me in on that, will ya?

Tofu Pockets - Instant Appe-Thai-sers

Pocket-schmocket. These little deep fried tofu pockets, which are not really pockets at all but more like fluffy tofu sponges, are an ideal way to conceal a myriad of surprise packages, just waiting to be discovered. These inocuous little gems were an accident brought home by an adventurous spirit who thought they were already put together, ready to go, just heat and eat. Well, they're almost that quick and easy but not quite ready for Prime Time, empty as they are, vulnerable, right out of the package.

For our first experience with these little morsels, I carefully made an incision and stuffed them with a frozen Thai Meatball. Oooh, shocker, I know. Fact is, it was what I had handy and trying to think quick on my feet, I did what any partner would do for another who is clearly a little dismayed that his "Surprise, look what I got!" didn't quite have the impact he had hoped... I improvised. Ok, I read the package and it said, "Cut small opening and stuff with chicken, pork or fish." Not quick enough for that particular save-the-day moment, I used what was at my immediate disposal instead, the meatball. Mused and amused by my own genius, I proceed.

1 package prepared deep fried Tofu Pockets
filling of your choice

1. Stuff and seal. My package had instructions as I mentioned above. If your package is in Thai and you're having a hard time translating, just cut a small slit into the side of each tofu pocket. Gently spoon or stuff your ingredients into the small opening and secure with a toothepick if necessary.
2. Heat or reheat. Heat oven to 350 degrees. Place stuffed tofu pockets on a cookie sheet and bake in the oven for 15 minutes. You can let the tofu pockets warm up with the oven, that's just fine. No need to preheat.
3. Serve. Serve tofu pockets with a favorite dipping sauce such as sweet and sour or fish sauce or pad prik.
   

A true delight for the meat-ball-aholic (really, say it one more time), this recipe or clever use of ingredients is not only fast, but is kinda fun because of the endless possibilities. We came up with more than just a few ideas as we devoured eight of them for lunch one day. They crisp up in the oven and are really quite tasty, especially served with a favorite dipping sauce. We made a quick sweet and sour, but you could use anything your heart desires. Even ketchup, if you grew up in Minnesota.

Remember, leftovers can be so incredibly handy and can spawn quite a few creative new dishes, if you're not afraid to experiment. Some filling ideas to consider:

• Cream cheese, chives and garlic such as you might use with wontons to make fried cream cheese puffs
• Thai Meatballs, of course
• Cold curried chicken (leftovers from the night before, maybe?)
• Any leftover cold noodles
• Leftover Laab Gai salad
• Even leftover mashed potatoes (maybe not authentic, we'll call this fusion...)

Thai Meatball and Tofu Soup

Onwards to the infamous Pork and Tofu Soup. This recipe reminds me of and happens to be my very first foray into Thai soup making and an experience so unexpected and delightful that it really was like an awakening. Believe it or not, I really thought good soup making to be an unachievable art for most, reached only after slaving away over a cauldron. I also admit rather guiltily that I thought it might be boring. You know, flames, woks, things flying. I need that. Besides, I rationalized, how would I ever get my soups to taste like Ketsana's anyway? I wasn't sure I had it in me and for a split second I thought about how embarassing it would be if I had to get a ghost writer for this chapter. Nope, I must forge ahead, conquer my lack of faith.

Ketsana's instructions seemed impossibly easy and I began to wonder if she was giving me the whole story. She had never lead me astray before and so I was willing to go the distance (hire the ghost writer if all went to hell in a hand basket). She also shared with me, a gleam in her eye, that it was one of her favorites because it was so quick and easy. Alright then, that was enough for me.

And here is where my love affair with the perfect broth and the Thai Meatball began. Rather than get all weepy while I describe it, I'll simply try to pull the red thread I may have accidentally weaved with the previous recipes. Though it was the first true "aha" moment in my soup education, I had to introduce it later so you would see that you already know how to make this soup. If you've accomplished making the perfect broth (or decided you could live with canned) and the Thai Meatball, then you're just a block of tofu away from adding this one to the repertoire. If you've skipped ahead, shame on you, I'm telling a story here but good graces are easily regained by giving this one, well-deserved-of-icon-status soup a try.

Soup
4 c. chicken broth
1/2 lb. Thai Meatballs, fresh or frozen
1/2 lb. fresh, firm tofu, drained and cut in cubes
1-2 fresh carrots, julienned
1 bunch green onions, julienned, reserving some for garnish
1 c. snow peas, julienned
1 c. fresh bean sprouts

1. Bring broth to a boil. In a medium stock pot, bring chicken broth to a boil over medium-high heat, turning the heat down if necessary so it doesn't boil over.
2. Cook the meatballs. Using a slotted spoon or tongs, slowly lower the fresh or frozen meatballs into the broth being careful not to splash and burn yourself. It will only take a few minutes for the meatballs to cook and when they are done, they will float to the top. This goes quickly and while the meatballs are cooking, I put a little of each of the veggies into serving bowls.
3. Ladle and serve. Ladle broth and meatballs over the veggies you added to the serving bowls and garnish with a little of the reserved green onions. If it's easier, you can serve this dish family style by putting the broth and meatballs into serving bowls and allowing each guest to add their own combination of veggies and garnishings.

Note: The beauty of this recipe is that it really is flexible. Swap out the meatballs and add stuffed wontons. Leave out the wontons and only use tofu, if you like. The idea is to make it a soup you come back for again and again so experiment and try a few recipes you never thought you could make in a million years. You will totally surprise and thoroughly impress yourself, just like I did.

The Birth of a Wonton

Ok, so I've expounded on the virtues of the Thai Meatball but I haven't explained how easy it is for this simple delight to morph into another tasty morsel equally revered in many a kitchen. With a quick intermission to set the stage with the appropriate utensils and a clean area to work, the costume change makes this meatball recognizable to the public at large as, you guessed it, the beloved stuffed Wonton.

In secret-spy fashion, Ketsana leaned in close and quietly explained how the Thai Meatball is really a stuffed wonton without its coat. In the same mind meld session where she discloses the secrets of Pork and Tofu soup, she casually mentions that wonton soup is really just another movie with the same cast: a deep rich chicken broth, veggies of your choice and of course, fresh or frozen stuffed wontons.

Putting it all together is where the fun happens and where it may also be desirable to have a little help in the kitchen to make this a quick and painless experience. If you have kids, maybe not so quick or painless, but it will be fun for them and perhaps an opportunity to introduce a new take on an old favorite, pasta and meatballs. They will feel proud and maybe even willing to try something new they helped to create. If you have to do it on your own, no worries, since it's often the case for me, too. I make sure to have everything ready and within reach before getting started. You won't need much except the following:

Helpful, but not necessary tools:
Cookie sheet
Pastry brush
Small bowl of water
Small army of little kitchen munchkins (kids love to help with this part!)

Ingredients:
Wonton wrappers
Thai Meatballs (see Thai Meatballs-Your New Best Friend)

1. Lay out wrappers. For this exercise, let's assume you have the Thai meatballs ready to go, either freshly made or still frozen from your freezer (no need to thaw, if frozen). On a cookie sheet, lay wonton wrappers flat and brush the edge of each wrapper lightly with your pastry brush dipped in a little water to moisten the edges, working with no more than 8 wrappers at a time. This will moisten the edge enough to ensure the wontons seal properly and don't lose their meatball during the cooking process. I'm a slowpoke and find that working with fewer wontons ensures that I get them all sealed before drying out. Oh, and if you don't have a pastry brush, improvise by using your finger to moisten the edges.
   
2. Add the meatball and seal. Place a meatball into the center of each wrapper and either fold the edges over to seal and make a triangle or just squish the ends together to seal tightly. No need to be Rambo, just make sure the edges stick together and can keep the meatball tucked neatly inside. If you do it assembly-line style, it goes quicker and one person can be laying out wrappers, moistening the edges while another places the meatball and seals the edges. Again, work with fewer at a time to get the hang of it. You don't want the wrappers to dry out and get brittle. To ensure they stay flexible, keep the unused wrappers covered with a damp, not wet, paper towl and cover the finished wontons lightly with a kitchen towel until you are done. Whatever method works for you, but the end goal is to keep them all from drying out before you're done making the rest.
3. Freeze for later use. Once done, keep out what you need for tonight's meal, if any, and set the entire tray of extra wontons into the freezer to flash freeze for 20 minutes. Just make sure that the wontons aren't touching or on top of one another since the purpose of this step is to allow the wontons to freeze separately (that's right, just like we did with the meatballs) so that later, you can take out just what you need without having to defrost a block of wontons when you only need a few. After 20 minutes or once frozen, remove the wontons from the tray, put in a freezer bag or container, seal and pop back in the freezer for later use. Remember, when adding frozen wontons to a soup, no need to thaw them out first. They will float right to the surface (just like the Thai Meatballs) when they are fully cooked, whether used fresh or frozen.
   

Tip: As for how many wrappers, what size, etc. I usually use the thin square wrappers. Experiment with what works best for you. If the meatballs are too large, they'll bust right out of their coats so you always want to choose a wrapper that will easily fit the meatball and allow you to get a good seal around the edges. Also, whatever meatballs you have leftover can go safely back into the freezer for later use. Just use the flash-freeze method I mentioned above to freeze them separately for 20 minutes (making sure the meatballs aren't touching or they'll freeze together that way) and then put into a freezer bag or container for storing in the freezer. And if they happen to stick together and freeze that way, don't worry, they'll separate when cooked so don't try to pull them apart.

Maybe you've already guessed but, a potsticker is nothing but a stuffed wonton in a round wrapper that has been crimped around the edges to make it look pretty. These bad boys can be steamed, thrown into a soup or pan fried and served with your favorite dipping sauce such as a Thai pesto made with holy basil or even a simple sweet and sour. Talk about versatility. Need an appetizer for guests that just popped in, a soup to start your dining extravaganza or just a late night nibbly? You'll have it all on hand by always making more than you really need. If you're going to do the work anyway, make an extra batch to make it all worthwhile.

Wonton Soup-The New Comfort Food

Many years ago, I had wonton soup from Kinhdho in Uptown during a time of much duress and heartbreak in my life. To this day, nothing quite says, "Everything's gonna be alright" like wonton soup. This delicate soup has all the comforts of a full meal deal and so little complexity that it makes you wonder why this soup isn't a quick and dirty favorite in most American households. My mission is simple.

Their secret is the broth and much to my delight, Ketsana taught me a secret about broth making which makes recreating this Asian standard a breeze and her version is even better than theirs. Now, I no longer yearn for a trip into Uptown or out to Ketsana's to have what my soul craves. The best opportunities for this dish come from having a simple chicken broth on hand. As I've said before, canned or powder will always do in a pinch, but test yourself with how easy it is to make your own and I doubt you'll ever go back. In fact, you'll forever be looking for excuses to make this dish out of leftovers such as roasted chicken. Recovering the pan juices from dishes like this, freezing them if needbe for later use, will become a guilty pleasure. Little do you know just what gourmet indulgences await you with a little forward thinking or as is the case for me, an intense need to stretch the bounty and make the most delicious use out of everything in my crazy kitchen stadium.

For the purists, I begin with the whole shebang. From broth to tablecloth. In the future, I will begin a section about the best use for leftovers and some suggestions for how we make the most of our meals. I'll also be providing the Quick and Dirty Diaries of ways we've substituted, American-ized or shrink-wrapped our more time consuming favorites. Let's begin.

Chicken Broth:
Whole chicken, split breasts or thighs
Enough water to cover
2-3 bay leaves
1 stalk of celery
1 carrot, split in half
1 tsp salt
1 tsp black pepper

1. Bring to a boil. Nothing could be easier. Put all ingredients into a stock pot large enough to fit your chicken and enough cold water to entirely cover the chicken. It's important to start with all ingredients cold, including the water, but I don't know the exact reason why. I do believe it has something to do with the clarity of the broth, though. It's how I was taught and I've no reason to stray. Put the pot on the stove and bring to a boil over high heat. The minute it starts to come to a rolling boil, turn off the heat and cover.
2. Cool and strain. Let cool entirely and any fat that has rendered will be easy to skim off the top. What's left is a beautiful, clear broth and tender chicken that hasn't had its soul sucked out of it. Strain out all of the ingredients and by all means, save the chicken for another dish or better yet, add it to your soup if you wish. Follow the steps below to complete the soup and freeze any unused broth for later use.

Soup:
Broth from above
salt, to taste
frozen stuffed wontons (see The Birth of a Wonton)
fresh snow peas, julienned or whole
carrots, julienned

Garnish:
green onions, julienned
fresh bean sprouts
caramelized onions, (see Thai Meatballs for recipe)

1. Reheat broth. Because the veggies are julienned, they will "cook" on contact with the heated broth. If your broth is frozen, no problem, just reheat on a medium-high heat until it has begun to boil. Reduce the heat so it doesn't boil over if you need to.
2. Add wontons. Drop in frozen wontons one by one being careful not to overload the pot which will cause the boil to drop, taking longer for the wontons to cook. They will float to the surface when cooked and the wontons will turn a bit transparent. When they float, they are indeed done. When in doubt, test one yourself.
3. Garnish and serve. To serve, ladle broth and wontons into a bowl over veggies and garnish or serve family style.

Note: Serving size is a subjective topic I wish to avoid because I, for one, could eat an entire pot of this all by myself. Having said that, a good rule of thumb is about 1 c. of broth/4 wontons for a starter soup portion or double that for an entree size. Around my house, we continue adding wontons and veggies until the very last drop has been licked clean.

There are two different ways to serve this soup; family style, which allows you to serve the broth and wontons at the table in a serving dish with the veggies and garnishes served separately thereby allowing each guest to customize their own soup and choose their own ingredients. An alternate way is to serve it already bowled-up. Put the carrots and snow peas into the bowl, ladle the soup broth and wontons over top and garnish with the green onions, caramelized onions and sprouts. I highly recommend experimenting with veggies you love or happen to have handy. No sprouts? Don't use them. Have celery but no carrots? Fine by me. If you are a celery lover, knock yourself out. Don't have any wontons handy? Well, guess what, there's a name for that, too, and it's called "Put the Chicken Back In" a.k.a "Chicken Soup" or "Wonton Soup for the Broke-Asses". Yep, been there, done that, too.

Thai Meatballs-Your New Best Friend

I can't describe the pure joy in making stuffed wontons, but it isn't the wonton itself as much as it is the ingenius way the ingredients can be used in other ways and repurposed for later use. The true rockstar of this concert is the pork meatball, what I call the Thai meatball, tucked into the folds of a protective wonton wrapper. It puts frozen wontons to disgrace and the difference is enough to make you don a scarlet W on your breast for shame should you have to sacrifice or settle for less.

Now, I admit, the effort to make your own meatball stuffed wontons for Wonton Soup or Pork and Tofu soup which sports nothing but it's bare meatball as the star of the show, is a bit of a time-stretch for the already overburdened parent or busy independent, but I can tell you that with a little planning and maybe an extra pair of helping hands, this potential "together" event will make it all worthwhile. In the end, you will have meatballs for soup and if you go the distance, stuffed wontons and meatballs which will store perfectly well in the freezer until you need them. First round of effort, making the meatballs, second round of effort, fast, wholesome food that can be whipped up in under ten minutes. Now, that sounds rewarding, doesn't it?

In my kitchen, where I have the luxury of a soux chef by way of my delightful ( and quite delicious himself, I might add) husband, Frank, we turned out two trays of meatballs in about 40 minutes. Not such bad prep time, even for myself, the biggest dilly dallier of them all. Here's how we do it:

Meatballs
1 lb beef round, cut or cubed into managable pieces
1.5 lb pork tenderloin, cut or cubed into managable pieces
16 cloves garlic, peeled
2 tsp black pepper
2 tsp salt
2 tsp sugar
caramelized onions, recipe follows

Caramelized Onions
1 tbsp sesame oil, vegetable oil, butter or rendered fat
1 lg onion, diced

1. Caramelize the onions. Don't worry, you can't really screw it up unless you burn it and even then that may not be so bad. The reality of this is that we're looking for the flavor of the onions and as long as they are cooked down and golden brown, it isn't a big deal if they're a little crispy-burnt on the edges and I kinda like them that way. To do this, simply put a tbsp of oil, butter or fat of some kind in a medium skillet over high heat and add the diced onions. Stir every minute or two to keep them moving in the pan and also to keep them from sticking. This step takes about 10-15 minutes or so, but believe me, it's worth it. If pressed for time, do a quick sweat of the onions but the subtlety of flavor is better with caramelized onions. Set them aside to cool and begin the meatballs.
2. Make the meatball mixture. I grind the ingredients above in a medium sized food processor in two smaller batches. I start with the 8 garlic cloves, 1 tsp salt, 1 tsp sugar and 1 tsp black pepper. I pulse to mince the garlic and then add half the beef and half the pork. If it's easier, you can do a ratio of one to one for the beef and pork, but I find that the extra pork in the ratio keeps the meatball tender. No need to overgrind the meat so once you've got it ground, transfer meat mixture to a large bowl and repeat step 2 for your second batch with the remaining ingredients.
3. Make the meatballs. Add the caramelized onions to the meat mixture and once incorporated, begin making meatballs with either your hands or a small spoon or mellon baller and drop them onto a metal cookie sheet. Two mellon ballers and a helper makes short work of this step. Once done, keep out what you need for tonight's meal, if any, and place the rest of the cookie sheet(s) in the freezer for 20 minutes to flash freeze. This step allows the meatballs to set and freeze separately. This way, you can store them in a freezer bag or container and take out only what you need instead of having to defrost a big block of meatballs because they won't come apart. Been there, done that. This way works for me.

Tip: If cooking meatballs for soup or stew, they will float to the surface when fully cooked and can be tossed in fully frozen, no thawing necessary. How cool is that? Remember, too, that pork is the other white meat but also tends to maintain some pinkness when cooked correctly. Don't overcook it thinking the beef is still rare. Truly, when they float, they are done.