This is a biggie birthday for my sis. She turns golden this May. An event worthy of a week long celebration. We start her birthday week in Goa at a boutique hotel hidden away in a sylvan garden. It's all about the secluded pool, the pristine beach and the food. Oh the food! We sample and savor all kinds of seafood. Goan fish thali in Panjim is an epicurean delight. Unexpected gems like Mustard gives us a glimpse into French and Bengali foods. We traipse to Assagaon to eat yeasty appams and fiery pork curry al fresco style. Weaving through the countryside rewards us with an exquisite meal of sushi, sashimi and wasabi vodka shots at Sakana. We assiduously hunt for serradura, a local Goan dessert, with success. We drink wine, beer and lots of water, as the heat scorches and burns. Did I mention the Goa sojourn is solely a girlfriends road trip?
Back in Pune we are up to the task of cooking for her friends...all thirty of her close ones! Quattro Leche is the first to be baked. Then comes the pork stew. Jerk chicken is an easy fry-up. I make cabbage okonomiyaki. And soba noodle salad chockful of fresh peppers and raw mango. A pear and Gorgonzola salad is refreshingly cool. I may have cooked my way through my blog!
We make bacon wrapped prunes for appetizers. Along with these chicken balls. On Prassy's suggestion I flavor the meat with ginger garlic paste and green chiles. We finish the balls assembly style. As I roll, Prassy and Nihal fry. The hot sauce bubbles, incendiary notes lurking within!!
BUFFALO CHICKEN MEATBALLS
Makes about 80 balls
2 pounds ground Chicken
3 Green Chiles, sliced fine
1/2 cup Breadcrumbs
2 teaspoons Garlic Paste
2 teaspoons Ginger Paste
2-3 teaspoons Kosher Salt
4 teaspoons Ground Black Pepper
6-7 tablespoons Cornstarch
1/2 cup Canola Oil (use as needed)
4 tablespoons Butter
1 cup Franks Red Hot Sauce
Mix ground chicken with chile slices, eggs, breadcrumbs, ginger and garlic paste, salt and pepper.
Form chicken into one inch balls.
Start by heating 2 tablespoons oil in a nonstick pan. Add more oil as needed.
Put cornstarch on to a plate.
Coat each meatball with cornstarch and place in hot oil.
Brown meatballs over medium heat for 4-5 minutes, turning occasionally till cooked through.
Drain on paper towels.
Melt butter in a saucepan.
Add Franks hot sauce to butter and whisk well.
Toss meatballs in hot sauce and serve them with toothpicks on the side.
Franks Red Hot Sauce is the way to go. Any other hot sauce should be an adequate substitute.
Nihal is my taste tester. His first mouthful takes his breath away as his tongue is assaulted by the taste. He assures me that they are good in spite of his coughing fit! The party rocks and swings! Literally!! Music and drinks abound. The food is appreciated by all. These bite size balls make perfect skewered morsels. A few leftovers remain. They are polished off by the taste tester.