Ep 3: What’s Up Doc?

Frank knows even the busiest people can create a beautiful dinner, he just has to prove it to emergency room doctor and mother of two, Dr. Comilla Sasson. He demonstrates how easy it can be to chop up a fresh cucumber salad before making some lamb meatballs with polenta. Bonanno alum James Axe takes notes while shaking up his twist on a classic cocktail.

Watch Episode 3 HERE

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Simple Cucumber Salad
Serves 4

Ingredients

2 TBS Dill, chopped

½ cup Cotija Cheese

Lemon Vinaigrette (ingredients below)

2 Cucumbers, sliced in half moons

1 bulb Fennel, julienned 

1 Red Onion, julienned

Process

1. But all ingredients into a bowl, toss with vinaigrette.

2. Garnish with cheese and serve.

Lemon Vinaigrette
Yields 1 Cup

Ingredients

½ cup Extra virgin olive oil

Salt and pepper to taste

1TBS Dijon mustard

¼ cup Lemon juice

¼ cup Red wine vinegar 

Process

1. Whisk all ingredients together

Lamb Meatballs and Very Buttery Polenta
Yields 8 Meatballs

Ingredients

1 Whole egg

2 Egg yolks

1 Tbsp Salt

1 tsp. Black pepper

1 tsp. Chili flakes

2 lbs Ground lamb

1/2 Red onion, diced

3 slices White bread, torn into small pieces

1/4 cup Parmesan cheese, grated

1/4 cup Milk

Polenta Ingredients

2 Tbsp butter

½ cup Grated Parmesan cheese

1 cup Yellow corn meal

4 ½ cups Water or chicken stock

Tomato Sauce Ingredients

1 16oz can San Marzano Tomatoes, crushed

2 Tbsp Butter

2 Tbsp Fresh  basil, chopped

3 Garlic cloves, minced

2 Tbsp EVOO

1 cup Yellow corn meal

Process

1. Lightly sauté onions in olive oil until soft and translucent. Set aside to cool.

2. Place the lamb in a large mixing bowl and set aside.

3. In another large mixing bowl, mix together: bread crumbs, parmesan, half & half, eggs and seasonings.

4. Add mixture to the bowl of ground meat, add onions and mix by hand until fully incorporated without over mixing.

5. Form into uniform meatballs and bake on a sheet pan lined with parchment, and sprayed with pan spray, at 350 for 20-25 minutes or until golden brown.

6. While meatballs are baking, begin making the polenta. Bring water or stock to a simmer.

7. Whisk in cornmeal, and stir until it begins to thicken. Cook on medium heat for about 10-15 minutes.

8. Whisk in butter and cheese. Polenta should be very soft. Season with salt and pepper. Keep warm and reserve until serving.

9. For tomato sauce, heat olive oil  in a sauté pan, add garlic, and sauté until fragrant. Add crushed tomatoes, fresh basil, salt & pepper. Allow flavors to meld for 5-10 minutes.

10. Spoon a generous amount of soft polenta into a shallow serving dish. Top with three meatballs and tomato sauce.
    
    

BUZZED

Salad Pairing:

Trimbach Riesling

Meatball Pairing:

Palazzo Maffei Amarone Della Valpoli