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December 11, 2009

Our Fourth Annual Christmas party is in t-minus seven days. To prepare for the gluttony that is this celebration, we have been trying out recipes i.e. I’ve been cooking, the ‘puter Hub has been testing, and D-money has gone Dyson on the floor. Good, dog!

We have brought you the Spicy Cheese Straws, a staple at every Holida-tion (That’s Holiday+Celebration). Here’s another party favorite that’s easily popped into your mouth without the juggling of the whole shake hands, hug, hold plate, sip drink, try to eat, while talking fiasco. The ‘puter Hub dominates in food-mingling-beverage-juggling. It’s impressive. Lucky for me, I can graze off his plate.

Slap a cone on my head and call me a dunce. There’s usually more food on my holiday sweater than in my mouth. Furthermore, my drink spills, so some over-served meathead yells “party foul.” And, it’s all over from there. I totally failed the food-mingling-beverage-juggling class.

For all of you other food-mingling-beverage-juggling failures out there, try these Pork-Chicken Sausage Meatballs with Tsatziki Sauce. You can easily pick them up, dip them in the sauce and pop them in your mouth. The ground pork pairs well the garlicky, lemon-esque tsatziki. The flavor truly wowed me. Yes, I thought they were going to be a total bomb. You can also serve the tsatziki with mini pitas as mentioned below.

Pork and Chicken Sausage Meatballs

  •  1 lb of ground pork
  • 8 ounces of chicken sausage
  • ¼ cup of chopped onion
  • 1 chopped garlic clove
  • 1 egg
  • 2 tablespoons of Worcestershire sauce
  • 1 tablespoon of soy sauce
  • Salt and pepper

Preheat oven to 350 degrees. Beat egg lightly. Add all ingredients into a large bowl. Using your hands, mix the ingredients together. Roll into 1/2-inch balls. Line them on a cookie sheet and bake for 30 minutes.

pre-cooked meatballs

Serve with spaghetti and tomato sauce or serve as an appetizer with Greek tsatziki sauce

Tsatziki Sauce

This recipe comes from the How to Roast a Lamb cookbook by Michael Psilakis. He owns Kefi, one of the restaurants we rendezvoused to in New York City. If you’re looking for a simpler version of tsatziki sauce, check out this piece de resistance. You spell tzatziki, I say tsatziki.  

Makes ½ a quart

  •  ½ peeled cucumber
  • 4 cloves of garlic, finely chopped
  • ½ cup of distilled white vinegar
  • ¼ cup of white onion chopped
  • ¼ cup of dill
  • 1¼ cup of Greek yogurt (Michael recommends GOOD Greek yogurt; not sure what that means)
  • 1 tablespoon of extra virgin olive oil
  • 2 teaspoons of grated lemon grind
  • Salt and pepper

Quarter the cucumber length wise to trim off the wedge of seeds. Cut into very small squares. Transfer to a mixing bowl. Add all of the ingredients to the bowl and stir. Serve with pita slices, Trader Joe’s mini-pitas (see photo) or pork-chicken sausage meatballs.

A fabulous hit at parties with mini pitas or with the pork-chicken sausage meatballs

4 Comments leave one →
  1. 'Puter Hub permalink
    December 11, 2009 7:01 pm

    A quick note about the ‘food-mingling-beverage-juggling’. It is an important skill to master, not only for parties, but business functions and networking events. It allows you to work the room while still taking maximum advantage of the fair and beverage offered.

    Let me share the technique. Obviously, use and empty paper plate and plastic cup to practice.
    With your palm facing up, start by resting the bottom of the cup towards the bottom of your palm, then squeeze the bottom between your pinky and ring finger on one side and the opposite back part of your palm on the other.
    Next, stick your other two fingers straight out and slightly spread apart. Rest the plate the these two fingers with your thumb on top of the rim.
    Thats the basic setup. Now practice taking the cup in and out of the position while maintaining the plate in the steady state.
    Once mastered, you are ready to try with real food!

    Hope this helps. I will provide those intersted with private lessons (for a fee, of course).

  2. Becks permalink
    December 13, 2009 12:45 am

    Richard, you are truly a prince among men.


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