Parade season is here and now and the streets are alive with costumes and floats, the sidewalks a scurry of ladders and lawn chairs and strewn beads, the restaurants full and hotels booked! So important to schedule rest into the wild pace of Mardi Gras for locals. I highly recommend staycationing as a way to reset and recharge this month.
Bake This Day was invited to the opening of the new Magnolia Hotel in New Orleans on Camp Street and we got to enjoy an evening’s stay along with dinner and drinks at the Laurel Oak, the partner restaurant co-located in the Magnolia Hotel lobby.
We loved the boutique vibe of the hotel, with particular attention local detail. Each room has art featured by a local New Orleans artist (with plaques in each room curated to tell the story of each piece).
Laurel Oak restaurant is amazing. Chef Wes Rabalais’s Houma-style gumbo and the
fried chicken sandwich are my favorites on the menu, but the burger is also divine.
I had been mostly a vegetarian eater until cancer treatment when I found that I needed higher caloric density and iron to keep weight on and my bone marrow resilient—for this time being, meat dishes checked all the new boxes. This recipe for Thai meatballs is particularly savory—prepared by Andie during her latest visit to New Orleans.
Asian Meatballs with Chili-Lime Sauce
Adapted from Food and Wine
This recipe is a classic example of balanced flavors! So much umami taste from the meat, soy and fish sauce. The lime juice, zest and salty peanuts are the perfect acidic and salty counter to keep your taste buds interested in the next bite, well, the whole plate!
For the meatballs:
2 large eggs
3 tablespoons fish sauce
2 cloves garlic, minced
1 tablespoon finely grated fresh ginger
1/4 teaspoon crushed red pepper flakes
3 scallions, finely chopped (about 1/4 cup), plus a few more for serving
2 teaspoons lime zest, from 2 limes
3 tablespoons chopped fresh cilantro leaves, plus more for serving
1 tablespoon chopped fresh mint, plus more for serving
1 lb. lean ground beef (try Applegate organic blend!)
½ lb. uncured bacon, chopped to ½ inch dice
1 cup panko
For the sauce:
2 tablespoons Asian chili sauce, I used Sambal Oelek
1/4 cup soy sauce
2 tablespoons fish sauce
1/4 cup lime juice, from 2 to 3 limes
1 tablespoon peanut butter, smooth or crunchy
For serving:
½ cup salted peanuts, halved or chopped
Additional chopped scallions and cilantro
Preheat your oven to 400 degrees.
For the meatballs, mix these ingredients together in a bowl. Form into ping-pong ball sized meatballs and place on a rimmed baking sheet, sprayed with non -stick oil. Bake for 15 minutes, take out and turn over, using a spatula. Bake 15 additional minutes.
For the sauce, so easy, just whisk together and then whisk again five minutes later to make sure all the sugar is dissolved.
To serve:
Assemble the meatballs on a plate, drizzle on the Chili-Lime sauce and sprinkle with chopped scallions and cilantro. Top with halved peanuts. This can also be served over rice, on Kimchi Noodles or as an appetizer.
For a healthier meatball or burger, please try Applegate Organic Blend burgers. These are a blend of mushroom and meat (but you really cannot tell by taste that they are vegg-efied!). Perfect for a BBQ next to the parade route…
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