Spaghetti and Meatball on a Stick, Chocolate Covered Bacon, and Dilly Dog
Ingredients: butter, olive oil, diced onions, minced garlic, chili flakes · 180 min cook time · 900kcal · ~₩57,000
Ingredients
2tablespoons butter, 2tablespoons olive oil, 0.5cup diced onions, 0.25cup minced garlic, 1tablespoon chili flakes, 28ounce can San Marzano tomatoes, 1massive pinch salt, 2teaspoons sugar, 8ounces dried spaghetti, 1pound ground beef, 1pound ground pork, 2teaspoons pepper, 1tablespoon garlic powder, 2count eggs, 0.5cup breadcrumbs, 0.25cup buttermilk, 0.66cup fresh herbs (basil, thyme, sage), 1.5cup Parmesan or Romano cheese, 500ml neutral oil (for frying), 2.5cups whole milk, 1cup all purpose flour, 1cup fine cornmeal, 2teaspoons baking soda, 2tablespoons cornstarch, 1cup fresh basil, 1package thick store-bought bacon, 200g dark chocolate bar or chunks, 2tablespoons maple syrup, 1teaspoon coarse black pepper, 4count bratwurst, 1can beer, 4cups white vinegar, 2cups water, 10count garlic cloves, 1big bunch fresh dill, 55grams salt (for pickle brine), 4count large cucumbers
Instructions
1. Melt two tablespoons of butter and two tablespoons olive oil in a large pan over medium heat.
2. Sweat about half a cup of diced onions for 30 seconds.
3. Add a quarter cup minced garlic and one tablespoon chili flakes. Cook for 30 more seconds.
4. Add a 28 ounce can of San Marzano tomatoes, breaking up any large pieces. Add a massive pinch of salt and two teaspoons of sugar.
5. Simmer the sauce on medium-low for 20 minutes.
6. Cook eight ounces of dried spaghetti in salted boiling water for eight minutes until al dente. Strain and chop the noodles.
7. In a bowl, combine one pound each of ground beef and ground pork, two teaspoons of salt, two teaspoons pepper, one tablespoon garlic powder, and optional chili flakes. Crack two eggs into the mixture.
8. On the side, mix half a cup of breadcrumbs into one quarter cup of buttermilk to create a mash.
9. Chop two-thirds cup of your favorite herbs (mostly basil with a little thyme and sage).
10. Add the herb mixture, one and a half cups of Parmesan or Romano cheese, and the chopped spaghetti to the meat mixture. Form into giant meatballs.
11. Sear the meatballs in a wide pan with neutral oil over medium heat until browned on all sides.
12. Finish cooking the meatballs in a 350 degree Fahrenheit oven for about 10 minutes, until the internal temperature reaches 160 degrees Fahrenheit.
13. Prepare corn dog batter: mix two and a half cups of whole milk with one egg, two tablespoons neutral oil, one teaspoon salt, and two tablespoons sugar. Add one cup of all purpose flour, one cup of fine cornmeal, and two teaspoons baking soda. The batter should be thick but drippy.
14. Coat room temperature meatballs in cornstarch, then in the corn dog batter.
15. Fry the coated meatballs at 325 degrees Fahrenheit, ladling hot oil over the top, for three to four minutes until golden brown. Drain carefully.
16. Finish the marinara sauce by stirring in one cup of fresh basil and adjusting salt to taste.
17. Serve the spaghetti meatball on a stick by layering marinara sauce on a plate.
18. For chocolate covered bacon: skewer single slices of thick store-bought bacon.
19. Lay the bacon on a tray and bake in a 400 degree Fahrenheit oven for 15 to 20 minutes.
20. Temper dark chocolate: cut your favorite dark chocolate into small pieces. Melt half of it in a bain-marie (double boiler). Once fully melted, add the reserved chocolate a little at a time until it measures 88 degrees Fahrenheit.
21. Before the bacon is fully done, brush with lots of maple syrup and a ton of coarse black pepper. Cook for another five minutes at 350 degrees Fahrenheit to caramelize.
22. Pour the tempered chocolate over the bacon, letting the excess drip off.
23. For dilly dogs: cook bratwurst in a wide shallow pan with your favorite beer, gently simmering for 15 to 20 minutes.
24. Prepare spicy dill pickle brine: mix four cups of white vinegar, two cups of water, 10 garlic cloves, a big bunch of fresh dill, half a tablespoon chili flakes, and 55 grams of salt. Bring to a boil, then kill the heat and let steep.
25. Find the largest cucumbers, cut off the ends, and snuggle them into the pickle brine. Cover and let sit at room temperature for two days or in the fridge for at least a week.
26. Remove the juicy innards of the pickles without breaking the edge, creating a hole for the sausage. Ensure the hole is snug but not too tight for the bratwurst.
27. Stuff the bratwurst into the hollowed pickles.
28. Bake the stuffed pickles at 300 degrees Fahrenheit for 35 to 45 minutes to dehydrate them.
29. Once cooled, coat the dilly dogs in corn dog batter and fry at 325 degrees Fahrenheit for three to four minutes until golden brown, ensuring the bratwurst stays inside.
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