Kitchen Encounters

~ Egg Noodles w/Sautéed Mushroom & Onion Sauce ~

A quick-to-make sautéed mushroom and onion sauce, tossed into some buttered egg noodles was a childhood favorite of mine.  Oddly, I was a child who liked mushrooms -- a lot.  "Noodles & 'shrooms", that's what we called it.  If there's an official name for it, I don't know it.  Sometimes it showed up on our dinner table tossed together in a bowl, as a simple side-dish to a roasted chicken.  Other times it was layered on a platter, as an elegant bed for "skinny" pan-fried pork chops.  Sometimes my mom sautéed the sauce in bacon fat, other times she used butter -- which I liked better.  That said, as a lover of the earthy flavor of sautéed mushrooms, I'm happy to eat this as a meatless meal with a crisp salad, a slice of crusty bread and a glass of wine anytime.

When "nothing fancy" turns out to be heaven on a plate --

Full of buttery, rich unctuous flavor and texture.

For the most part, sautéing is the best way to cook any type of mushrooms.  It enhances their flavor tremendously, it's easy, and, it's relatively quick too, but, rushing the process is something I don't recommend.  Mushrooms are done, when they're done.  Sautéing mushrooms with sweet onions, which get sweeter and sweeter as they cook, is an added treat.  These are two vegetables that play in perfect harmony together.  Add a splash of beef, chicken, vegetable stock or white wine, a bit of subtle spice and a fresh or dried herb -- they're simply irresistible. 

While this humble and rustic Eastern European peasant dish has a creamy, luxurious mouthfeel, it contains no cream or sour cream, so, don't confuse it with Germanic stroganoff-type preparations.  It contains no tomato products or grated cheeses either, so, don't confuse it with Italian mushroom-laced pasta sauces.  Traditionally, this sauce gets served with, tossed into, or, ladled atop homemade egg noodles, but, in a pinch, high-quality, store-bought egg noodles or egg-based pasta work fine -- the mushroom and onion sauce is the star of this show anyway.

2  pounds baby/petite button mushroom caps, cleaned*, stems cut off at the base of the cap (stems can be reserved for use in vegetable stock), caps cut into 1/4"-thick slices (Note:  Purchase 2 1/2 pounds mushrooms in order to yield 2 pounds of caps.)

1 1/2  pounds 1/4"-sliced sweet onion, slices cut in half to form half-moon-shaped pieces

8  ounces salted butter (2 sticks)

1/4  teaspoon ground nutmeg

1  teaspoon sea salt, more or less, to taste

1/2-3/4 teaspoon coarsely-ground black pepper, to taste

1  cup white wine, your favorite, the choice is yours

fresh parsley, for garnish

*Note: Never rinse or soak any type of mushrooms in water to clean them because: they will absorb moisture like a sponge, rendering them mushy when cooked.  If they are dirty, simply brush them (using a soft brush designed specifically for cleaning mushrooms), or, wipe them with a dampened towel or paper towel.  In the case of these baby/petite button mushrooms, they required almost no cleaning.

~Step 1.  Slice  mushrooms and onions as directed.  Separately, set both aside.  In 12" skillet, melt butter over low heat.  Stir in the nutmeg, salt and pepper, to evenly season butter.  Add the onions.  Adjust heat to medium- medium-high and sauté, stirring frequently, until onions are soft and translucent and beginning to show signs of caramelization, 12-15 minutes.  Add mushrooms to skillet and continue to sauté, stirring frequently, until mushrooms have lost most of their moisture, about half of their volume, almost no liquid remains in pan, and, some of the mushrooms are turning a light golden brown, 35-40 minutes.

Note:  It is not about how much time this process takes.  It is about what this mixture looks like.

~ Step 2.  Add the wine. Adjust heat to a gentle, steady simmer and continue to cook, stirring frequently, until a smooth, slightly-thickened white wine sauce has formed evenly on the bottom of the pan, 15-20 minutes. Remove sauce from heat, cover the skillet, and, set aside to steep, about 15-30 minutes.

~Step 3.  The timing for cooking egg noodles is dependent upon whether you make them from scratch or purchase them.  Here are my guidelines for some high-quality store-bought ones:  In a 4-6-quart stockpot, cook 12-16-ounces store-bought egg noodles in 3-4 quarts boiling water that's been seasoned with 1-1/2 - 2 teaspoons sea salt, according to package directions.  Drain noodles into a colander and immediately return to the hot stockpot and return pot to the still warm stovetop.  Toss with 4-6 tablespoons salted butter and 3/4-1 teaspoon sea salt.  Toss 2 cups mushroom and onion sauce into 12-16 ounces cooked noodles.  Serve immediately.

When Eastern European 'shrooms & noodles were served:

There was no need for mom to call me to the table twice.

Egg Noodles w/Sautéed Mushroom & Onion Sauce:  Recipe yields 1 quart/4 cups mushroom and onion sauce, which is enough to sauce 2, 12-16 ounce bags of store-bought egg noodles.  Each 2 cups of sauce tossed with 1 bag cooked noodles batch will yield 4-6 meatless main-dish servings, or, 12-16 side-dish servings.

Special Equipment List:  cutting board; chef's knife; 12" skillet w/lid; large spoon; 4-6-quart stockpot; colander

Cook's Note:  Next to sautéed mushrooms, which I use in all sorts of dishes from all over the world, mushroom caps that are stuffed with all sorts of savory concoctions and baked in the oven are one of my favorite hors d'oeuvres to serve (especially around the holidays).  My recipe for ~ Mushrooms Stuffed w/Garlic & Fine Herbs Boursin ~, which is one of many stuffed mushroom recipes in my repertoire, is one that I've shared often over the the years.  Mushroom love.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017)

~Crostini w/Bacon, Pickles, Chicken & Honey Mustard~

Write this list of five ingredients down.  Why?  Because together, they make for some stellar snack sandwiches.  Lightly-toasted French baguette slices, crisply-fried bacon, crunchy bread and butter pickles, roasted chicken breast, and, a drizzle of tangy honey-mustard salad dressing (which pulls it all together and complements each and every component perfectly).  Feel free to put a thin slice or two of soft, mellow French Brie underneath the bacon, but, no ooey-gooey melted cheese please.  These sandwiches are best with everything at room temperature.  That said, "you only get out of something what you put into", so, for the best experience possible:

This Woman's Way to Roast the Perfect Chicken:

Quick & Easy Bread & Butter Refrigerator Pickles:

Hey-Honey: Pass the Honey Mustard Dressing:

Would You Like Amish Pasta Salad w/That?

Sweet & Savory Crostini & Pasta Salad.  It's what's for lunch:

Crostini w/Bacon, Pickles, Chicken & Honey Mustard:  Recipe yields instructions to make as many 3"-3 1/2" snack sandwiches as one wants or needs.  That said, because they're hearty, plan accordingly:  2 for me, possibly 3 for a hungrier person.

Special Equipment List:  cutting board; serrated bread knife; teaspoon

Cook's Note:  It's no secret that I love sandwiches, or that I put a lot of thought into what it put into my sandwiches.  For another one of my favorite sandwiches, which contains a few of the same ingredients as my crostini (bacon, chicken and honey-mustard dressing), plus a few classic Fall ingredients (apples, cheddar cheese, lettuce and a bit of onion too), try my recipe for Chicken Cheddar, Bacon & Apple Pita Sandwiches.  Yummy!

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017)

~ Citrusy, Garlicky & Herbaceous: Cuban-Style Mojo ~

My experiences with Cuban food, all good ones, are limited to a few trips to Miami. "Mojo (MOH-hoh)" means "sauce" in Spanish, and, throughout the Caribbean, depending on where you are in the Caribbean, this sauce, from place to place, is very different.  In Cuban cooking, it's a sauce made with olive oil, garlic, fresh cilantro, mint and oregano leaves, cumin and Seville (bitter/sour) orange juice.  Thanks to great recipes in the seven Cuban cookbooks I purchased in Florida, I've very-happily been able to bring the unique taste of Cuban spice into my home kitchen:

Mojo is a common marinade for Cuban-style pulled pork, pork roast, pork chops and other meats. Once you've finished marinating the meat, you simmer the marinade on the stovetop, then serve it with or atop the meat.   That said, not all recipes require marination.  Some simply require mojo.

To make 1 cup of Cuban mojo (which can be made ahead, stored in the refrigerator and reheated in the microwave or  stovetop), to use in any Cuban recipe that requires mojo for dipping or drizzling:

1  cup diced yellow or sweet onion + 2  tablespoons olive oil (not pictured in this photo)

6  tablespoons olive oil

6  tablespoons orange juice  

1/4  cup  lime juice

1/2  cup minced, fresh cilantro

2  tablespoons minced, fresh mint

1  tablespoon minced, fresh oregano, no woody stems

4  large garlic cloves, run through a press 

2  teaspoons ground cumin

1/4  teaspoon dried Mediterranean oregano leaves

1/2  teaspoon each:  fine sea salt and coarse-grind black pepper

~ Step 1.  In a small bowl stir together the 6 tablespoons oil, citrus juices,  minced fresh herbs, pressed garlic and dried spices.

~Step 2.  In 1 1/2-2-quart saucepan, heat 2 tablespoons olive oil over medium-high heat. Add onion and cook until it's beginning to caramelize, 10-12 minutes, stirring constantly during the last 3-4 minutes to prevent scorching.  Add the olive oil/citrus juice mixture.  Adjust heat to a steady, rapid simmer and continue to cook, stirring constantly for 4-5 minutes.  Remove from heat.

Serve atop Mojo-Marinated Cuban-Style Pulled Pork Shoulder:

Side-Dish -- Cuban-Style Mojo Black Beans & Rice:

Citrusy, Garlicky & Herbaceous:  Cuban-Style Mojo:  Recipe yields about 1 cup.  Double, triple or quadruple the recipe without fail or compromise (just use an appropriate-sized saucepan).

Special Equipment List:  cutting board; chef's knife; citrus juicer; garlic press; 1 1/2-2-quart saucepan; large spoon

Cook's Note:  The Carolinas hold a unique position in terms of Southern barbecue because theirs is believed to be the oldest form of American barbecue.  For a period of time I had family who lived in both North and South Carolina, so I became familiar with "their many styles" of pulled pork.  There's more.  No two cooks make their sauce the same and everybody is a critic.  ~ My Carolina-Style Pulled-Pork BBQ (Oven Method) ~ is:  my recipe, the way I like it.  It's been tailgate tested and tailgate accoladed too.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017) 

~ Side-Dish: Cuban-Style Mojo Black Beans & Rice ~

Roast requires a side-dish.  Beef, goat, lamb, poultry or pork -- it's kind of mandatory that a side or sides be served with it.  Think about it, even if you're just making sandwiches out of the roasted meat, you still want some sort of side-dish (a soup, a salad, a starch and/or a vegetable, or, something as simple as a some potato chips and a pickle).  If the roast is a dish you've been making for years, the accompaniments require little thought -- you know the options, your family's preferences, and, you choose from recipes you know.  That said, if the roast you're preparing is "foreign to you" or "new to you and yours", deciding on what to serve with it can be confounding.  I know, I had to get creative this week after I made some Cuban-style pulled pork. If I do say so myself, using what I already had on hand in my pantry, in conjunction with some of the ingredients from the pork, worked out terrific -- "my side" was in keeping with the country of origin too.

Pulled pork is popular in many parts of the Caribbean, and, when cooked in the traditional manner, just like throughout The Barbecue Belt here in the USA, they go:  whole hog, low and slow, over carefully-tended wood-fired heat sources for a long period of time.  That said, depending on where you are in the Caribbean, it is seasoned and/or sauced differently.   The first time I ordered Cuban-style pulled pork, which arrived in the form of their signature Cubano sandwich, I ordered it because I like pulled pork.  What I didn't know was how uniquely-different it would be from the Southern-style barbecue I was used to.  The difference between a Carolina-style pulled pork sandwich and a Cuban-style pulled pork sandwich is astounding -- the bold citrus and fresh herb flavors (in place of vinegar) were up my alley.  I knew I needed to figure out how to make it at home -- in a manner that didn't require an entire hog or building a barbecue pit.

My experiences with Cuban food are limited to a few trips to Miami. "Mojo (MOH-hoh)" means "sauce" in Spanish, and, in Cuban cooking, it's a sauce made with olive oil, garlic, fresh cilantro, mint and oregano leaves, cumin and bitter orange juice.  Thanks to great recipes in the seven Cuban cookbooks I purchased in Florida, I've been able to bring the unique taste of Cuban spice into my home kitchen.

Cuban-style pulled pork was the first Cuban recipe I tried.  I decided upon it, not just because I loved it in Miami, but because I already had a tried-and-true oven-method for making Carolina-style pulled pork. After several trips to a few Miami restaurants, I knew that a lot of Cuban food is served with yellow rice -- made yellow with the addition of annatto (an orange-red powder or food coloring derived from the seeds of the achiote tree).  I also knew that a lot of Cuban food is also served with black beans as a side-dish.

I don't claim the following recipe to be authentic Cuban.  I claim it to be a quick and tasty way to transform Cuban pulled pork into a kid-friendly, family-style meal -- simply by using a store-bought Spanish rice mix and a can of black beans (both of which are always on hand in my American pantry).  I prepare the rice as the package directs, and, I simmer the black beans in some of the mojo from my Cuban-style pulled pork, which infuses the beans with the same flavor as the pork.

1  8-ounce box Goya Spanish rice mix

1  15-ounce can black beans, drained and thoroughly rinsed

3/4  cup mojo sauce, from pulled pork (See Cook's Note below.)

~ Step 1.  In a 1 1/2-2-quart saucepan, prepare the rice as directed on box, remove from heat, cover and set aside. Transfer to a warmed serving bowl and set aside.  Wash saucepan and return to stovetop.

~Step 2.  In a small colander, under cold running water, rinse the black beans, then place them in saucepan.  Add mojo, adjust heat to simmer simmer and cook until almost no liquid remains in pan, 10-12 minutes.  Remove from heat.

Stir beans into the rice, or, serve beans atop a bed of rice, or, serve separately and let everyone stir them together on their plate -- with Cuban-style pulled-pork, roast pork or pork chops.

Garnish with fresh cilantro leaves & lime wedges:

Side-Dish:  Cuban-Style Mojo Black Beans & Rice:  Recipe yields 4 cups rice/1 1/2 cups beans/4-6 servings. 

Special Equipment List:  1 1/2-2-quart saucepan w/lid; 1- 2- cup measuring container; large spoon; small colander

Cook's Note:  Mojo is not just a marinade for Cuban-style pulled pork and other meats.  To make about 1 cup of mojo, to use in any Cuban recipe that requires mojo for dipping or drizzling:

1  cup diced yellow or sweet onion + 2  tablespoons olive oil (not pictured in this photo)

6  tablespoons olive oil

6  tablespoons orange juice  

1/4  cup  lime juice

1/2  cup minced, fresh cilantro 

2  tablespoons minced, fresh mint

1  tablespoon minced, fresh oregano, no woody stems

4  large garlic cloves, run through a press 

2  teaspoons ground cumin

1/4  teaspoon dried Mediterranean oregano leaves

1/2  teaspoon each:  fine sea salt and coarse-grind black pepper

~ Step 1.  In a small bowl stir together the 6 tablespoons oil, citrus juices, fresh-minced fresh herbs, pressed garlic and dried spices.

~Step 2.  In 1 1/2-2-quart saucepan, heat 2 tablespoons olive oil over medium-high heat. Add onion and cook until beginning to caramelize, 10-12 minutes, stirring constantly during the last 3-4 minutes to prevent scorching.  Add the olive oil/citrus juice mixture.  Adjust heat to a steady, rapid simmer and continue to cook, stirring constantly for 4-5 minutes.  Remove from heat.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017)

~ Homemade Bread and Butter Pickle Hot Dog Relish~

How 'bout them Yankees?  Even though my sandlot days of being the only girl (and a lefty batter) in a neighborhood of boys are a far and distant memory, I still chuckle that, when they were choosing sides way-back-when, I was always one of the first.  I couldn't throw or catch for crap, but it never seemed to matter.  I typically hit the ball head on, strong, and long, and, I ran fast.

I am typically not an avid watcher of America's favorite past-time (because college football is my gig this time each year), but, plenty of my family members are, and, it's pretty hard to ignore the chatter around the dinner table.  A lot of great baseball in general is being played this year.  While I'm by no means in a position to comment on any stats or any team, I can tell you: a hot dog with homemade B&B pickle relish atop it is a bona fide over-the-fence game-winning home run.    

So, in the event you're sitting on your grandmother's vintage bread and pickle recipe, and you want to make the pickles, but you wonder what you will do with all of them -- hot dog relish is the ticket to your tailgate.  It's not even a recipe.  Simply chop up those crunchy sweet and sour pickles, and, voila:  the best sweet pickle relish known to man- or woman-kind.  Take it from me, a gal who believes she was a hot dog in a past life.  Skip the store-bought stuff.  Hot diggity dog.

Full of mustard seed, onion & aromatic allspice & cloves:

Bread & butter pickles make the best quick-pickle relish ever:  

Homemade Bread and Butter Pickle Hot Dog Relish:  If it never occurred to you -- it's a yummy use for homemade or store-bought bread and butter pickles.  The Hebrew National all-beef hot dogs pictured in the above photos are served on potato rolls and topped with Texas-Style Chili Sauce, Gulden's brown mustard, diced-red onion & drained, diced bread & butter pickles.

Special Equipment List:  cutting board; chef's knife

Cook's Note:  Quick-pickling in small batches, instead of traditional water-bath canning a great way to make short work of making bread and butter pickles.  You can have the brine made and the cucumbers sliced and in the jars in less than an hour.  Once refrigerated, they're ready to eat, and, they will stay crunchy in your refrigerator for 7-10 days.  Click here to get my recipe for ~ Quick & Easy Bread & Butter Refrigerator Pickles.  Never miss the chance to enjoy a great hot dog. ~ Melanie Preschutti.

"We are all in this food world together."  ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017)

~ Caprese: Tomato, Basil and Fresh Mozzarella Bites ~

I'm crazy for caprese, and, while these caprese bite appetizers are a bit fussy to make, they're fussy in a fun way.  That said, when armed with a serrated knife and a grapefruit knife and spoon, I can hollow out the centers from about two dozen, 1" cherry tomatoes in about ten minutes (it's not rocket science).  They're fun to eat too.  Just pop the entire thing into your mouth -- all things caprese are compacted into one bite, and, there's no toothpick to throw away afterward.

That said, we all have our quirks. I'm no exception.  Today's example: I love Italian dressing or vinaigrette, but I don't love creamy Italian dressing.  I don't love Balsamic dressing or vinaigrette, but I do love creamy balsamic dressing -- especially if it is mayonnaise-based. Don't get me wrong, I don't dislike creamy Italian or regular balsamic dressings, I simply have my (quirky) preferences.  While I often make my own, like most folks, for convenience sake, store-bought dressings have earned a place in my kitchen.  There is always a bottle of Wishbone Light Italian dressing on the door of my refrigerator, and, for a time, I happily kept a jar of Hellmann's Balsamic Mayonnaise there too -- until they discontinued it, which caused me to come up with my own: 

For the balsamic & basil mayo:

1/2  cup mayonnaise

1  tablespoon balsamic vinegar

1/4  teaspoon each: garlic powder, onion powder, dried basil and coarsely-ground black pepper

1/8  teaspoon sea salt

In a small bowl, thoroughly stir together all ingredients.  Refrigerate one hour (or several days -- it stays fresh a long time) prior to serving.

For the caprese bites:

shredded romaine lettuce leaves, to use as a stabilizing bed for the appetizers as a whole 

as many 1" cherry tomatoes as you want appetizers, hollowed out as instructed in my post ~ How to: Hollow Out Tomatoes ~ 

bocconcini (small, fresh mozzarella balls), 1 per cherry tomato

small-medium-sized, fresh, whole basil leaves, 1 per cherry tomato

balsamic mayonnaise, for dipping, drizzling or dolloping (from above recipe)

freshly ground sea salt and peppercorn blend, for garnish

~ Step 1.  Make a bed of lettuce on a serving plate. Arrange the hollowed out tomatoes on top of the lettuce.  Place a small-medium-sized, whole basil leaf in the cavity of each tomato, allowing the pretty leaf tip to stick up straight above the rim of the tomato about 1/2".  Place one bocconcini on top of the basil leaf and gently push down on the cheese to secure it in place.  Garnish each appetizer with a dollop of balsamic mayonnaise and a grinding of sea salt and peppercorn blend.  Serve same day made.

Serve ASAP or the same day they are made:

Caprese: Tomato, Basil and Fresh Mozzarella Bites:  Recipe yields instructions to make as many appetizers as desired and 1/2 cup balsamic mayonnaise.

Special Equipment List:  cutting board; serrated bread knife; grapefruit knife; grapefruit spoon

Cook's Note:  For a variation on the same caprese theme, might I suggest you try a moist, juicy, chicken 'burger (containing diced onion, garlic and fresh basil instead of breadcrumbs).  Just click on this link to check out my recipe for ~ Grillmarked: Ground Chicken Caprese-Style Burgers w/Balsamic Mayo ~. They're made in a grillpan on the stovetop (so you don't have to worry about bad weather grilling days to make 'em), and, they're drizzled with my balsamic mayonnaise too. 

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017)

~The Incredible Edible Caprese Chicken Meatball Sub~

You do not have to be Italian or Italian-American to fall in love with an ooey-gooey, cheesy-saucy meatball submarine sandwich.  That said, while meatballs can be made with any type of ground meat or poultry, when most folks dream about the perfect meatball sub, they associate it with traditional Italian-style ground beef meatballs.  That is not the case with today's recipe -- we're using ground chicken infused with lots of onion, garlic, basil, egg and fresh bread crumbs.  What does that do?  It adds moisture and full-throttle flavor to an otherwise dry, lackluster protein.  

There is no right or wrong way to make a meatball sub sandwich.  Technically speaking, all one needs is a submarine-shaped roll, sauce-simmered meatballs and a good melting cheese.  

I use medium-textured, Italian rolls with a thin crust.  Why?  If the meatballs (which are the star of the show) were made right, they will be moist and melt-in-your-mouth tender.  I don't want to fight with a tough, crusty roll trying to get to my delicate meatballs and melted cheese.  I try to purchase unsliced rolls so I can top-split them, and, I don't like them toasted.  Texturally, I want to effortlessly glide through a meatball sandwich with some of everything in every bite.

A caprese salad.  It's classic Italian, and, it's my favorite way to enjoy our Summer garden. Nothing compares to same-day-picked tomatoes and basil leaves served with fresh mozzarella cheese, a drizzle of fruity olive oil, and, some freshly-ground sea salt and pepper. That said, in my food world, for most food, I can find a way to enjoy its flavors in every season, so, come Fall, a warm bowl of caprese-style spaghetti and meatballs simmered in a warm, garlicy, homemade crushed-tomato and basil sauce served with  bocconcini (small, fresh mozzarella balls) and some crusty bread is Italian-American caprese-style comfort food.  It's divine.

Whenever I make my caprese-style chicken meatballs --

I make my chicken caprese meatball sub sandwiches the next day.

For the chicken meatball mixture:

2  pounds chicken breast tenderloins, sliced into 1"-1 1/2" pieces

1  medium yellow or sweet onion, medium-diced, 6-7 ounces, about 1 1/2 cups 

2  large garlic cloves

1/2  cup chiffonade of fresh basil leaves

1  extra-large egg

1/2  teaspoon dried basil leaves

1/2  teaspoon sea salt

1/2  teaspoon coarsely-ground black pepper

2  cups soft fresh breadcrumbs from 3 ounces soft potato bread or rolls, or almost any type of soft white or the soft center of rustic Italian bread, torn into pieces (Note:  When making bread crumbs, 1 ounce of bread produces 1/2 cup of crumbs.  I hesitate to talk in "slices" because size and thickness varies so much from manufacturer to manufacturer.)

3/4  cup whole milk

1 1/2-2  cups plain, dry breadcrumbs

1-3 quarts tomato-basil sauce, preferably homemade, or your favorite brand (Note:  Three quarts of sauce is enough to simmer all 3 dozen of the meatballs at the same time.  To cook in batches, plan on 1 quart of sauce per dozen meatballs.), for simmering meatballs

For each sandwich (in order of assembly):

1  6"-6"1/2" long semi-soft Italian submarine roll, preferably top-split

4  thin slices deli-style mozzarella cheese, or, 2 slices deli-style mozzarella cheese + 2 slices deli-style provolone cheese, your choice

1/4  cup (a generous 1/4 cup) 1/4"-1/2" diced fresh mozzarella cheese

1/2-3/4  teaspoon finely-grated Parmigiano-Reggiano cheese

1  tablespoon chiffonade of fresh basil leaves, for garnish

~Step 1.  Slice and place the chicken pieces in the work bowl of food processor fitted with steel blade, along with the onion, garlic and basil chiffonade.  Using a series of 20 rapid on-off pulses, coarsely-grind the chicken, along with the onion and basil.  Add the egg, dried basil, sea salt and pepper to work-bowl of processor.  With processor motor running for 10-15 seconds, incorporate the egg and spices throughout the now finely-ground chicken.  Place in a large bowl.

Note:  You will have a little over 2 1/2 pounds chicken mixture.  The mixture will resemble the soft "sticky" consistency of a meatloaf mixture rather than a typical burger mixture.  This is intentional. Because ground chicken is naturally dry when it is cooked, extra moisture must be added to the poultry mixture at the outset, and, it was done in the form of onion, garlic and fresh basil.

~Step 2.  Wash and dry the processor work bowl. Place the bread in the work bowl.  Using a series of 25-30 rapid on-off pulses, process to crumbs. Transfer to a medium bowl and add the milk.  Stir to combine and set aside for 5-10 minutes, stirring occasionally, to give the bread time to absorb all of the milk.  Add the bread mixture to the chicken mixture.  Using a large rubber spatula (or your hands) thoroughly combine the two mixtures.

~Step 3.  Line a 17 1/2" x 12 1/2" baking pan with parchment paper and preheat oven to 350°.  Place the dry breadcrumbs in a shallow soup- or salad-type bowl.  Using a 1 3/4" ice-cream scoop as a measure and working one-at-a-time, scoop, drop and roll each meatball around in the dry breadcrumbs until it is lightly and evenly coated.  As you work, place meatballs, side-by-side on pan. There will be about 3 dozen (36-38) standard-sized meatballs.

Note:  Even though the chicken mixture is quite sticky, the coating process is not messy.  The dry breadcrumbs keep the meat mixture from sticking to your hands while rolling them around.

~ Step 4.  Bake meatballs on center rack of preheated 350º oven for about 25 minutes, or until an internal temperature of 162º-165º is reached.  If you have an instant-read meat thermometer, now is the time to use it.  Safe temperature = safe-to-eat poultry.  That said, because I am going to simmer my meatballs in sauce, which will further cook them,  I remove them from the oven when an internal temperature of 158°-160° is reached.

~Step 5.  In a 14" chef's pan, bring 3 quarts of your favorite tomato-basil sauce to a simmer over medium heat.  Add all of the meatballs to the pan.  Adjust heat to a gentle, steady simmer, partially-cover the pan and simmer meatballs for 10-12 minutes.  Remove from heat, cover the pan and allow meatballs to steep and absorb flavors from the sauce for 30-60 minutes.

Note:  I cooked all of my meatballs all at once today.  To cook them in batches, use a smaller pan and one quart of sauce per dozen meatballs.  To freeze meatballs, do it prior to cooking in the sauce, then, once the sauce is simmering on the stovetop, drop frozen meatballs into the simmering sauce.  When the sauce returns to a simmer, cook the meatballs as directed.

~ Step 6.  To assemble each sandwich, split a roll short of opening it up into two pieces and place on a broiler-type pan.  Arrange 4 slices deli mozz on the roll.  Place 4 hot meatballs on top of the mozzarella.  Top meatballs with a generous 1/4 cup small-diced fresh moss and add a sprinkling of freshly-grated Parm-Regg.  Place 5 1/2"-6" under preheated broiler until cheese is bubbly and melted, about 2-3 minutes.

I believe you know how to "glide through it" it from here:

The Incredible Edible Caprese Chicken Meatball Sub:  Recipe yields instructions to make 3 dozen (36-38) 1 1/2"-round meatballs /8 sandwiches.

Special Equipment List:  cutting board; chef's knife; food processor; 1 3/4" ice-cream scoop; 17 1/2" x 12 1/2" baking pan; parchment paper; 12" chef's pan w/straight, deep sides & lid; appropriately-sized broiler-type pan

Cook's Note:  The difference between meatballs (a diminutive form of meatloaf) and any type of burger is:  bread or breadcrumbs. Meatballs contain breadcrumbs, burgers do not.  For a variation on the same caprese theme, this time a moist, juicy, chicken 'burger (containing no breadcrumbs) check out my recipe for ~ Grillmarked: Ground Chicken Caprese-Style Burgers w/Balsamic Mayo ~. Unlike my chicken meatballs, which are baked in the oven, they're made in a grillpan on the stovetop.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy Melanie Kitchen/Copyright 2017)