Fire Balls Recipes

FIRE BALLS

Steps:

• Pack 3 1/2 pounds of cherry tomatoes in each of the clean, hot jars.
• To each quart jar add a clove of garlic, a celery stalk, a hot red pepper, and a head of dill.
• Combine water, pickling salt and vinegar.
• Boil.
• Fill jars to 1/2 inch head space from top.
• Process 10 minutes in boiling water bath.
• Makes 4 quarts.

CHINESE FIRE POT FISH BALLS

Steps:

• In a food processor, puree fish with egg yolks until smooth. Add pepper, salt, sesame oil, fish sauce, and chilies; pulse processor a few times. Transfer mousse to a large, chilled bowl and fold in the scallions. Using a mixer, lift the egg whites to a stiff peak. Gently fold in the egg whites with the mousse. Cook a very small portion either in boiling water or in a microwave oven to verify seasonings. Using wet hands, make small balls (1-inch in diameter). Quickly blanch in salted boiling water for only 2 minutes. Drain and set aside to cool.

FIREBALL CHICKEN

Steps:

• In a medium size bowl, mix the liquor, honey, garlic, salt and pepper. Add the chicken and toss to a evenly coat. Cover and marinate in the refrigerator 8 hours, or overnight.
• To cook, preheat the oven to 350 degrees.
• Remove the chicken, shaking off excess marinade.
• Pour the marinade into a small saucepan.
• and bring to a boil. Boil until it begins to thicken and about 1 cup remains, 5 to 10 minutes.
• Heat the oil in an ovenproof skillet over medium high heat. Sear the chicken until golden on both sides. Pour the reduced marinade over the chicken and place in the oven.
• Bake about 20 minutes and serve.