Saturday, July 18, 2015

Big Kahuna Meatball Pipeline








     A Hawaiian Style Meatball Sub! 
     There are far too many restaurants at oceanside tourist destinations that offer the same food that every competing restaurant in the local area is marketing.  Variety is the spice of life!  Why not offer entirely new unique food creations.  Add some excitement to the tourism scene and inspire consumer interest!

     Las Vegas is called the Ninth Hawaiian Island, because this city is a favorite destination of Hawaiian tourists.  There is a large population of Hawaiians living in Vegas and there are many good Hawaiian restaurants that serve up island style food.  Some of these places offer unique Hawaiian style food creations and some only serve traditional island food.
     Doing something different is what today's Hawaiian style sandwich recipe is all about.  A Hawaiian style Meatball Sub is something that not seen on restaurant menus, but it sure has good sales potential because so many people like meatballs.  Adding some Hawaiian style flavors naturally increases interest.
     It is not just good enough to create a new kind of meatball sub sandwich.  The sandwich has to be given a name that creates interest and inspires customers to make a purchase.  Everybody knows what the Bonsai Pipeline is.  A big sub sandwich resembles a big curling Bonsai Pipeline wave as it hits the shore.  There also is a stigma about meatballs, Italian restaurants and the mob.  Where the syndicate operates, there are bosses.  Who is the boss?  In the mob and the Hawaiian Islands there is only one big boss.  The Big Kahuna!  Put it all together and Big Kahuna Meatball Pipeline is a good name for today's sandwich creation!

     Hawaiian Style Meatballs:
     This recipe yields enough meatballs for 1 large Big Kahuna Meatball Pipeline!   
     Either ground pork, beef or veal can be used to make the meatballs.  A combination of ground beef and pork is a nice option. 
     Step 1:  Place 8 ounces of lean ground beef in a mixing bowl.
     Add 2 cloves of finely minced garlic.
     Add 1 finely minced green onion.
     Add 2 teaspoons of ginger paste.
     Add 1 1/2 tablespoons of whisked egg.
     Add 1 teaspoon of thin soy sauce.
     Add sea salt and black pepper.
     Add 2 pinches of oregano.
     Add 2 pinches of Chinese five spice powder.
     Add 1/2 teaspoon of onion powder.
     Add 1/4 teaspoon of Chinese chile powder or cayenne pepper.
     Add 1/4 teaspoon of coriander.
     Add 2 pinches of cumin.
     Add 1/4 teaspoon of Spanish Paprika.
     Add 1 tablespoon of finely minced cilantro.
     Add about 1/3 cup of fine plain French bread crumbs.
     Step 2:  Mix the ingredients together.  If the mixture looks too wet, then add 1 or 2 more tablespoons of bread crumbs.
     Step 3:  Scoop the meat mixture into medium size meatball portions.  (About 2 1/2 to 3 ounces apiece.)
     Hand roll the meatballs into a smooth round shape.
     Step 4:  Place the meatballs in a roasting pan that is lightly brushed with vegetable oil.
     Bake the meatballs in a 350ºF oven.
     *The pan will need to be removed from the oven once in a while, so the excess grease can be poured off.  The meatballs will need to be turned occasionally too.  Use a thin metal spatula to free the meatballs from the pan.
     Bake the meatballs, till they are fully cooked and lightly browned.
     Set the meatballs aside and keep them warm on a stove top.

     Big Kahuna Meatball Pipeline Sauce:
     This recipe yields enough sauce for one large meatball sub!  
     Dried sliced pineapple works best for this recipe.  The dried pineapple slices should be fairly thick.  
     Step 1:  Heat a small sauce pot over medium low heat.
     Add 1 1/2 cups of water.
     Add 1/2 cup of pineapple juice.
     Add 1/3 cup of dried pineapple that is cut into small bite size pieces.
     Add 1 tablespoon of raw sugar.
     Add 1 tablespoon of agave nectar.
     Add 1/2 tablespoon of white wine vinegar.
     Step 2:  Add 2 tablespoons of organic ketchup.
     Add 3 drops of pure sesame oil.
     Add 1 teaspoon of vegetable oil.
     Add 1/2 teaspoon of dijon mustard.
     Add 1 tablespoon of hoisin sauce.
     Add 1 tablespoon of thin soy sauce.
     Add 1 tablespoon of minced onion.
     Step 3:  Add 1 teaspoon of ginger paste.
     Add 2 tablespoons of small chopped red bell pepper.
     Add 1 tablespoon of small chopped seeded jalapeño.
     Add 1 minced garlic clove.
     Add sea salt and white pepper.
     Add 1/4 teaspoon of coriander.
     Add 1 pinch of turmeric.
     Add 1 small pinch of ground celery seed.
     Add 1/4 teaspoon of Spanish Paprika.
     Step 4:  Bring the liquid to to a gentle boil.
     Reduce the temperature to low heat.
     Simmer till the sauce reduces to about 1 1/2 cups in volume.
     Step 5:  Add just enough corn starch and cold water slurry, while stirring, to thicken the sauce to a very thin consistency.  (The sauce will be reduced further after the meatballs are added.)
     Step 6:  Place the reserved meatballs in the sauce.
     Gently simmer and reduce till the meatballs are reheated and the sauce easily clings to the meatballs.
     Keep sauced meatballs warm over very low heat.

     Big Kahuna Meatball Pipeline:
     Step 1:  Split an 8" to 10" sub roll open on one side.
     Place the sauced meatballs and pineapple chunks on the roll.
     Sprinkle a generous amount of grated mozzarella cheese over the meatballs.  (About 3 ounces.)
     Step 2:  Place the sandwich on a baking pan.
     Bake in a 375ºF oven, till the cheese melts and the roll is lightly toasted.  (Do not brown the cheese or it will taste bitter!)
     Step 3:  Sprinkle some thin bias sliced green onion over the cheese.
     Place the Big Kahuna Meatball Pipeline on a plate.
     Garnish with pickles, cilantro sprigs or Italian Parsley sprigs.
     Serve with Hawaiian style Macaroni Salad on the side!

     Put on the dark sunglasses, crank up the surf music and munch Hawaiian style!  

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