Review of The Clothes Make The Girl’s Merguez Meatballs
These were so delicious! A little spicy, definitely savory, and they are, without a doubt, going to be part of our regular “go-to” eats. The only thing that Adam and I found was that after baking in the oven, some of the fat drained out, so they were a bit dry and asking for a dipping sauce. I found that greek yogurt did the trick for me.
Adam, however, is not a fan of greek yogurt, so he has decided that next time we make it, instead of cooking the meatballs in the oven, he’s going to steam them in a pan to see if he can keep all the delicious juicy flavor sealed in the meatballs.
Did I mention that they were good? Because great googly-moogly, did we devour those bites! And, btw – we had a whopping 5 (of something like 30) left over, and I’m having them *right now* for breakfast. They’re even decent cold. (What? I had to try them that way for science.) 😉
Today, life for me is primarily about my foster kittens, Gandalf and Thorin. They’re 8 weeks old, and are adorable bundles of love and fur, and are, unfortunately, about half as big as they should be. They were born premature, and even though we freefeed them with dry food and supplement with wet food, they’re only about 12 oz.
Tonight, we have to take them to the veteranarian because they’ve got coccida and an upper respiratory infection, the poor babies. I want to make sure to give them baths and lots of cuddle time before we head to Romeoville to visit the vet. They’re probably going to be getting their first round of shots tonight too.
This is what I’m having for lunch today (minus the parmesan cheese and Ceasar dressing because I do not like Caesar dressing.) Instead, I’m using their bacon fat honey mustard dressing.
For the Salad
2 heads of romaine lettuce
1 lb chicken
1/2 – 3/4 lb bacon
For the Caesar Dressing
1/2 c bacon fat, liquid but cooled
1 egg yolk
½ lemon, juiced
1 garlic clove, finely grated
handful finely grated Parmesan cheese
1 t worcestershire sauce
¼ t anchovy paste or ½ anchovy (NOT ½ a can/tin)
s & p
We’ve also made a bacon fat honey mustard. It’s just as delicious.
For the Honey Mustard Dressing
1/3 c bacon drippings
2 T Dijon mustard
1 T honey
For the Salad
- It doesn’t really matter how much of any of this stuff you put into a bowl, so you don’t need to follow the amounts or anything, I’m just letting you know what we did.
- What I do care about is the bacon. We want to get out around 1/2 cup of fat for the dressing and still have some left over to cook the chicken in.
- So mainly concern yourself with: browning the bacon and then sauteing the chicken.
- Add all that stuff into the salad, along with whatever else you’d like. (I’m adding carrots and cucumber!)
- The dressing is the important part. Onward…
For the Dressing
This is a no stressing dressing! Combine all the ingredients into a jar with a screw top lid. Shake until everything looks creamy. Taste and make sure it doesn’t need any adjustments. Done.
A note about this dressing: Because bacon fat is mostly saturated, it will solidify at room temp and in the fridge. It’s best to drizzle the dressing only on the portion of salad you’re eating…not on the whole thing, unless you plan to eat it all in one sitting. Store the dressing in the fridge and reheat it in the microwave for a few seconds to get it nice and fluid again.