BOUDIN BALLS
The textural contrast between the crispy outside and moist, savory inside is a wonder to behold. The taste is just as impressive. Intensely flavorful and satisfying, these boudin balls would win any Big Game food table on which they appeared. Hint, hint. Serve with remoulade sauce.
Provided by Chef John
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 6h25m
Yield 12
Number Of Ingredients 20
Steps:
- Stir pork shoulder, livers, onion, celery, poblano pepper, jalapeno pepper, garlic, kosher salt, 1 1/2 tablespoons ground black pepper, chili powder, and 1 teaspoon cayenne pepper together in a large pot. Cover the pot with a lid and refrigerate until flavors combine, 2 hours to overnight.
- Pour enough water into the pork mixture to cover by 2-inches; bring to a boil, reduce heat to low, and simmer until meat is tender, about 1 1/2 hours. Remove from heat. Pour mixture through a strainer, reserving strained liquid and meat separately.
- Transfer drained meat mixture to a cutting board and finely chop.
- Stir chopped meat, rice, parsley, and green onion together in a bowl. Gradually add reserved cooking liquid, 1 ladleful at a time, to meat mixture, stirring until completely incorporated between each addition, until mixture has a paste-like consistency. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours to overnight.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Roll chilled meat mixture into 1-inch balls.
- Whisk flour, 1 pinch cayenne pepper, salt, and black pepper together in a shallow bowl. Pour breadcrumbs into another shallow bowl. Beat eggs in another shallow bowl.
- Gently press 1 ball into flour mixture to coat; shake off the excess flour. Dip ball into the beaten egg; press ball into bread crumbs. Place breaded ball onto a plate and repeat breading process with remaining meat balls.
- Working in batches, cook boudin balls in preheated oil, turning once, until crispy on the outside and hot on the inside, 3 to 4 minutes.
Nutrition Facts : Calories 300.8 calories, Carbohydrate 32.7 g, Cholesterol 107.7 mg, Fat 12.2 g, Fiber 2 g, Protein 14.3 g, SaturatedFat 3.4 g, Sodium 1569.1 mg, Sugar 1.6 g
CHORIZO BOUDIN BALLS
Chorizo boudin balls are an appetizer akin to Italian arancini in which Cajun dirty rice is studded with spiced pork and enriched with creamy chicken livers before being draped in panko, fried and served with a garlic aioli. Hearty yet refined, these can be made ahead, chilled (or even frozen) and then cooked just before guests arrive.
Provided by Suzanne Lenzer
Categories appetizer
Time 2h
Yield About 48 balls
Number Of Ingredients 24
Steps:
- In a large bowl, combine ground pork with salt, pepper, cayenne, chile flakes, chile powder, paprika, vinegar and oregano. Mix to combine well, cover with plastic wrap and let sit at room temperature for about an hour.
- Heat olive oil in a large skillet over medium-high heat. Add seasoned ground pork and cook until brown, 5 to 7 minutes. Add onion, celery, garlic and jalapeños and cook until vegetables are tender, 8 to 10 minutes. Add chicken livers and roasted pork pieces and cook until livers are colored on the outside but still pink inside, about 2 minutes; remove from heat and let cool.
- Transfer mixture to a clean work surface and chop into small, even pieces about the size of peas. Place in a large mixing bowl and combine with cooked rice, parsley, cilantro and pork drippings. Stir for 5 minutes or until mixture is sticky and the rice has absorbed all the liquid. Taste and reseason if needed.
- Place flour, egg wash and panko in three separate dishes. Form boudin mixture into small spheres the size of golf balls. Roll balls in flour, then egg wash, then panko. Place balls on a parchment-lined baking sheet until ready to cook. (You may hold them in the refrigerator overnight, or freeze them, wrapped well, for up to a month. Bring to room temperature before proceeding.)
- Fill a large, heavy-bottomed pot with 3 inches of vegetable oil and set over high heat. When oil reaches 375 degrees as registered by a deep-fry thermometer, add boudin balls. Working in batches so as not to crowd the pan, cook until golden brown and heated all the way through, about 2 minutes. Using a slotted spoon, transfer balls to a baking sheet lined with paper towel. Return oil to 375 degrees and repeat process with remaining balls. (They can be kept warm in a 200-degree oven between batches.) Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 287, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 3 grams, Sodium 196 milligrams, Sugar 0 grams, TransFat 0 grams
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