This recipe appears in:Talking Turkey with Gourmet's Ruth Reichl
When we talked to Gourmet editor in chief Ruth Reichl about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. Read our interview.
More of Ruth Reichl's favorite recipes from the November 2008 issue of Gourmet:
- 1/3 cup whole milk
- 1/3 cup fine dry bread crumbs
- 6 bacon slices, chopped
- 1/2 cup finely chopped onion
- 1 tablespoon chopped garlic
- 1 tablespoon finely chopped seeded canned chipotles in adobo
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 2 tablespoons water
- 3/4 lb ground pork
- 1/2 lb ground veal
- 1 large egg, lightly beaten
- 1/4 cup chopped flat-leaf parsley
- lime wedges (garnish)
- About 16 (6-inch) wooden skewers, soaked in water 30 minutes
Stir together milk and bread crumbs in a large bowl.
Cook bacon in a 10-inch heavy skillet over medium heat, stirring occasionally, until crisp. Transfer with a slotted spoon to paper towels to drain.
Pour off all but 1 Tbsp fat from skillet, then cook onion, garlic, chipotles, cumin, and oregano in skillet, stirring, until onion is softened, about 3 minutes. Add water and cook, stirring and scraping up brown bits, until water has evaporated, about 1 minute. Stir into bread crumb mixture, then add ground meats, egg, parsley, bacon, and 1 tsp salt and mix well with your hands.
Form scant tablespoons of meat mixture into balls and thread 3 balls 1/2 inch apart onto each skewer, arranging skewers on a lightly oiled broiler pan. Broil 3 to 4 inches from heat (do not turn) until browned and cooked through, 8 to 10 minutes.