Seasonal Crumble

I love crisps, crumbles and cobblers.  Combine that with my love of fresh berries and beautiful fruit picked at their peak and you get the perfect combination.  In this crumble recipe, the fruit is truly the star.  Small amounts of flour, sugar and butter keep this crumble on the healthy side - but believe me, no taste is given up.  This is truly the perfect summer recipe.

4 cups fresh fruit  (I used sliced strawberries, blueberries, raspberries and blackberries, but feel free to use any fruit that is in season)
1/4 cup plus 1 tbsp whole wheat flour
1/4 cup brown sugar
1/4 tsp ground cinnamon
pinch fine salt
4 tbsp unsalted butter at room temperature, cut into cubes

Preheat the oven to 350 degrees.

Combine the fruit with 1 tbsp flour and pour into a 9-inch pie pan.  Combine the rest of the ingredients together in a mixing bowl.  Use your hands to form pea-sized crumbs. Sprinkle the topping over the fruit.  Bake for 45 minutes. 

Serve warm with ice cream. 

Grilled Caprese Pizza

I love anything caprese - salads, sandwiches, grilled skewers - you name it, I'll eat it.  I also love pizza, and the classic margherita pizza is hard to beat.  And to be honest, aren't the ingredients of caprese and margherita pretty much the same, tomato, basil and mozzarella - add in some garlic, olive oil and balsamic and you have one tasty combination. 

In the summer, I grill everything.  So of course I wanted to get in on the grilled pizza wave going around the food world.  I tried out several ways of grilling the dough so it didn't stick or burn, but still had the crunchiness of the crust, without over cooking the toppings.  I hope you enjoy the result.

Tomato Basil Base

1 pint cherry tomatoes, quartered

1 tbsp olive oil

2 tsp balsamic vinegar

1/2 tsp kosher salt

3 cloves garlic, minced

3 large basil leaves

Pizza
1/4 uncooked grits

1 ball pizza dough, room temp

2 tbsp olive oil

1 large garlic clove, minced

8 oz fresh mozzarella cheese, cut into 1/4 in slices

10 fresh basil leaves

kosher salt and freshly ground black pepper

To make base: Mix together all ingredients, except basil in a medium glass bowl.  If serving withing 1-2 hours, let stand at room temperature so the tomatoes release their juices, or refrigerate, covered, up to 24 hours.

Mix and drain the excess juice from the tomatoes.  If refrigerated, bring to room temperature. Just before using, chop basil and stir into mixture.

To grill dough: Preheat the grill. If using gas - set all burners to high, after 10 minutes, reduce all burners to medium.  If using charcoal - light 50-60 lump charcoal pieces in a chimney starter.  Once charcoal is ash gray, move them to one side of grill.

Roll out and shape dough by sprinkling work surface with grits.  Place the dough in the middle of the surface.  Stretch the dough out with your hands into a 12" by 6" organically shaped dough about 1/8 to 1/4 in thick.  Brush both sides of dough generously with oil.

Pick up dough by two corners closest to you. Lay it down flat on the side of the grill without heat if using charcoal, or in middle of grill if using gas. Close the grill lid for 3 minutes, then rotate the dough 180 degrees and continue grilling until bottom is well marked and evenly browned, about 2-3 minutes.

Use tongs to transfer crust from the grill to a peel or rimless baking sheet.  Close the lid of the grill.  Flip the crust to reveal the grilled side.

To assemble pizza: Spread the entire dough surface with tomato basil base.  Sprinkle with the garlic and top with mozzarella.

Set the pizza back on the grate (same side as before) and grill with the lid on, 4-5 minutes.  Rotate the pizza 180 degrees and continue to grill until the bottom is well browned and cheese is melted (another 4-5 mins).

Remove from grill, garnish with basil and season with salt and pepper

Spicy Shrimp Chowder

2 Tbsp unsalted butter

1 red bell pepper, diced

1 jalapeno pepper, diced

2 Tbsp Old Bay Seasoning

1 Tbsp Chili Powder

2 cups whole milk

2/3 cup long-grain white rice

2 ears corn, kernels removed. 

1 pound medium shrimp, peeled and deveined

Kosher salt and freshly ground pepper

Scallion greens

Heat the butter in a large stock pot over medium heat.  Add the bell pepper and jalapeno, stirring occasionally until peppers are starting to soften, about 3 minutes. 

Add the flour, Old Bay and Chili powder and cook, stirring unti the flour is lightly toasted, about 1 minute.  Add the milk, 6 cups water and rice.  Bring to a rapid simmer, then reduce the heat to medium and cook until the rice is tender, about 15 minutes.

Add the corn to the pot and cook 3 minutes.  Stir in the shrimp and cook until they curl and turn opaque, about 3 more minutes.  Season the chowder with salt and pepper.  Top with scallion greens.

Summer Fruit Shortcake with Cream Cheese Filling

For cake

2/3 cup chilled buttermilk

1 large chilled egg

1 teaspoon vanilla extract

2 cups cake flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup chilled unsalted butter, cut into 1/2-inch pieces

For filling

3 medium plums, pitted, cut into 1/2-inch pieces

2 large peaches, pitted, cut into 1/2-inch pieces

1 1/2-pint basket raspberries
1/3 cup sugar

(feel free to substitute with whatever fruit looks freshest and tasty)


1 8-ounce package cream cheese at room temperature
1 cup chilled whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract



Make cake:


Position rack in center of oven and preheat to 425°F. Whisk buttermilk, egg and vanilla extract in medium bowl to blend; transfer 1 tablespoon mixture to small bowl and reserve for glaze.

Sift flour, sugar, baking powder and salt into large bowl; add butter. Using electric mixer, beat until mixture resembles coarse meal, about 3 minutes. Add buttermilk mixture and blend just until soft moist dough forms.

Turn dough out onto lightly floured surface. Using floured hands, gather dough into ball and knead gently for 6 turns. Transfer dough to ungreased baking sheet. Shape dough into 8-inch round. Brush top with reserved 1 tablespoon buttermilk mixture.

Bake cake until top is golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack and cool completely.



Make filling:


Toss fruitand 1/3 cup sugar in large bowl to blend. Let stand 30 minutes.


Meanwhile, beat cream cheese, whipping cream, 1/4 cup powdered sugar and vanilla in large bowl until firm peaks form. Refrigerate until ready to use.


Cut off top 1/3 of cake. Using small knife and leaving 1/2-inch border at edge, cut out enough of cake bottom to form 1/2-inch-deep indentation. Spread half of mascarpone cream in indentation. Using slotted spoon, remove fruit from bowl; mound onto cream. Reserve fruit juices in bowl. Spread remaining mascarpone cream over fruit. Cover with top of cake. Refrigerate cake and reserved juices separately, at least 3 hours and up to 6 hours.


Let cake stand at room temperature 30 minutes before serving. Dust with powdered sugar. Cut into wedges. Drizzle with reserved fruit juices and serve.

Homemade Taco Seasoning

1/2 C. plus 2 Tbsp Chili Powder

2 1/2  tsp Garlic Powder

2 1/2 tsp Adobo Seasoning

2 tsp Cayenne

2 1/2 tsp Crushed Red Pepper Flake
2 1/2 tsp Dried Oregano

1 Tbsp plus 2 tsp Smoked Paprika

5 Tbsp Ground Cumin

3 Tbsp. plus 1 tsp Sea Salt

3 Tbsp. plus 2 tsp. Freshly Cracked Black Pepper

Mix all ingredients together and store in an airtight containier.  For 1 pound meat, use two tablespoons seasoning with 1/2 cup water.  Simmer until the liquid is cooked up. 

Swiss Chard Artichoke Dip

Kosher salt

1 pound swiss chard, stems removed

1 tbsp unsalted butter

1 clove garlic, minced

2 tsps all-purpose flour

1 1/4 cups milk

1/2 tsp fresh lemon juice
1 tsp Worcestershire sauce
1 1/2 cups grated parmesan cheese
1/4 cup sour cream
3/4 cup shredded white sharp cheddar cheese
1/2 cup canned artichoke hearts, drained, rinsed and rougly chopped
Tortilla chips and salsa, for serving

Preheat oven to 400 degrees.

Bring a large pot of salted water to a boil. Stir in the swiss chard and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.


Melt the butter in a large saucepan over medium heat. Add the garlic and 1/2 teaspoon salt and cook until garlic is fragrant (about 30 seconds). Add the flour and cook, stirring, until lightly toasted, about 1 minute. Whisk in the milk and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, 1 1/4 cups parmesan and sour cream.


Stir in the spinach, 1/2 cup cheddar and artichokes and stir until the combined.  Pour mixture into small baking dish.  Top with remaining 1/4 cup parmasean and cheddar cheese.  Bake 25 minutes, or until bubbly.  I like to broil the dip for the last minute or two in order to brown the cheese. 

Serve warm with tortilla chips.

Classic White Sandwich Bread 101

3 1/2 cups bread flour

2 tsps course Kosher salt

1 1/2 tsps highly active yeast

1 1/2 tbsps honey

2 tbsp canola oil , plus more for bowl and pan

1 1/3 cups cool 1% milk
All purpose flour as needed

Combine 2 cups bread flour with salt, yeast, honey, oil and milk in a stand mixer.  Blend until smooth with bread hook.  With the mixer on low speed, add the remaining 1 1/2 cup flour a little at a time, until the mixture becomes a sticky ball that pulls away from the sides of the bowl. 

Lightly flour countertop and drop dough ball floured surface.  Knead by hand for 1 minute, adding as little extra flour as possible.

Using a little more oil, grease a large bowl.  Shape the dough into a rough ball and put in bowl.  Cover with plastic wrap and let rise for at least two hours (I like four).  Deflate the ball and shape dough into a ball again; let rest on lightly floured surface for 15 minutes, covered.

Using only enough flour to keep the dough from sticking to your countertop, flatten the dough into a rectangle using the palm of your hand.  Fold the long sides of the rectangle to the middle and pinch the seam closed with your fingertips.  Fold the ends of the loaf under. 

Using oil, grease a 9 x 5 inch loaf pan. Put dough, seam side down, into pan.  Use the back of your hand to firmly press the loaf into the pan.

Cover and let rise for 1 hour, or until the top of the dough is nearly level with the top of the pan.

Heat oven to 350 degress.  Brush the top of the loaf lightly with water, then put it in the oven.  Bake for about 45 minutes, or until the loaf sounds hollow when you tap it (The internal temperature is 210 degrees). 

Remove the loaf from the pan and cool on a wire rack before slicing. 

Crumble-Top Pumpkin Muffins

3 cups flour

1 tbsp baking powder

2/3 tbsp salt

2/3 cup butter

1/8 cup vegetable oil

1 cup dried cherries or raisins

2/3 cup quick or old-fashioned oats

2/3 cup granulated sugar

1 teaspoon ground cinnamon
1 can (30 oz.) LIBBY'S® 100% Pumpkin
1 tbsp cinnamon
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
2 large eggs

Streusel topping (recipe follows)

Preheat oven to 400° F.  Grease 24 muffin cups Make baking mix by using electric mixer to mix flour, baking powder, salt, butter and vegetable oil.  Mix until well combined (3-4 minutes)

Combine baking mix, dried fruit, oats, sugar and 1 tbsp cinnamon in large bowl. Combine pumpkin,  1 tbsp, ginger, cloves, nutmeg and eggs in medium bowl; mix well. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping.

Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly. Serve warm.

FOR STREUSEL TOPPING: Combine 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender until mixture is crumbly.

Chorizo Refried Beans

1 lb Mexican chorizo

1/4 cup extra-virgin olive oil

2 cloves garlic, peeled and chopped

1 (15.5 ounce) can red kidney beans

1 (15.5 ounce) can pinto beans

1/2 cup chicken stock

1 cup shredded Monterrey Jack cheese

Kosher salt and freshly ground black pepper


Preheat oven to 400 degree.s In a heavy-bottomed pot add olive oil and chorizo. Put the pot over low heat and slowly bring the heat up to medium. Cook the chorizo until cooked through. Add the garlic and fry until cooked, about 1 minute.
 

Add the beans with their liquid and stock and simmer to allow the flavors to come together about 10 minutes. Season with salt and pepper, to taste. Use a potato masher to mash the beans into a coarse puree.

 
Transfer to an oven safe bowl. Top with cheese and bake for 10-15 minutes or until cheese is melted and slightly browned. 

Steak Tacos

1 tbsp extra-virgin olive oil
12-ounce strip of skirt steak
1 orange bell pepper, cut into 1 in squares
1 can Rotel
1/3 cup halved drained pimiento-stuffed green olives
1 tbsp brine from olives
1 tbsp tomato paste
1 tsp ground cumin
1/2 tsp ground allspice
8 corn tortillas
Chopped fresh cilantro
Chopped tomatoes
Sour Cream



Heat oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Add to skillet; saute 3 to 4 minutes per side for medium-rare. Transfer to plate.

Add bell pepper to skillet. Saute 2 minutes. Add Rotel, olives, tomato paste, cumin, and allspice. Simmer until sauce is thick, stirring often, 3 to 4 minutes. Season to taste with salt, pepper, and olive brine.

Cut steak into 1/3-inch-thick slices on diagonal across grain. Add steak and any juices to sauce in skillet; toss to blend.


Char tortillas over gas flame or in broiler until blackened in spots, 15 to 20 seconds per side. Divide filling among tortillas. Sprinkle with cilantro, tomatoes and sour cream.

Kicked Up Bloody Mary

1 (46 oz) bottle V8 Spicy Hot 
14 oz Absolut Peppar Vodka
5 dashes hot sauce
2 dashes Worcestershire sauce
1/8 tsp celery salt
1/8 tsp cracked black pepper
2 lemons, juiced
1 lime, juiced
3 oz juice from canned jalapenos
Ice
Celery spears, for garnish
Jalapeno stuffed olives for garnish

Combine all ingredients in a small pitcher, pour into 2 large glasses filled with ice and garnish with celery spears and olives.

Make your bloody mary a Michelada by adding 6 oz Negro Modelo beer to large glass and pour in bloody mary mix.  If using an American beer, we call it a Redneck Bloody Mary

White Chocolate Mousse

1 14 oz sweetened condensed milk

1 small box white chocolate instant pudding
1 cup water

1 1/2 cups whipping cream

1/2 cup red raspberries

Combine condensed milk, pudding mix and water in a mixing bowl.  Beat with electric mixer, set at medium speed, until smooth (about 1 minute).  Chill, covered, for 5 minutes.

Beat whipping cream in a chilled mixing bowl with electric mixer, on high, until stiff peaks form (about 5 minutes).

Fold whipped cream into pudding mixture.  Spoon into parfait glasses.  Chill covered until serving time.  Top each serving with raspberries.

Mexican Corn Soup

3 cups fresh corn, cut off cob
2 med tomatoes, chopped
4 cups chicken stock
1/2 tsp dried oregano
4 slices thick cut bacon
1/2 onion, finely chopped
1 jalapeno, finely chopped
2 cloves garlic, finely chopped
1/2 cup heavy cream

In a large stockpot, cook bacon over medium heat until crisp.  Remove bacon and drain.  Add onion and jalapeno and cook, stirring frequently, for 5 minutes.  Add garlic and cook for 1 minute more.

Place half of the corn kernels in a blender with all but 1/2 cup tomatoes, 2 cups broth and oregano. 

Add puree to stockpot with 2 cups broth.  Bring to a low boil and add remaining corn.  Simmer on medium low heat until thick (about 20 minutes). 

Stir and remove foam with metal spoon.  Season with salt and pepper.  Add heavy cream and remaining 1/2 cup tomatoes.  

Garnish with crumbled bacon, sour cream and tortilla chips. 

Easy Chicken Tacos

2 tbsp Canola oil

1 cup Fire Roasted Green Chile Salsa

2 cups rotisserie chicken, shredded

Corn tortillas 

Shredded lettuce

Diced tomatoes

Monterrey Jack cheese, shredded

Sour Cream  

Heat oil in large skillet over medium heat.  Add salsa and cook until thick.  Add shredded chicken and heat until warm. 

Heat tortillas on dry skillet on high for 30 seconds per side.  Serve in tortillas with lettuce, tomatoes, cheese and sour cream. 

Lemon Rosemary Scones

cooking spray

2 3/4 cups all-purpose flour

1/3 cup sugar

1 tbsp baking powder
1 tbsp lemon peel

2 tsp fresh rosemary, minced
1/4 teaspoon salt

1/4 cup butter

2/3 cup milk

1 egg, beaten

1 egg white, beaten

2 tsp milk 

Preheat oven to 425°F. Lightly coat a baking sheet with nonstick cooking spray; set aside. In a large bowl, stir together flour, sugar, baking powder, lemon peel, rosemary, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. In a small bowl, stir together the 2/3 cup milk, the egg, and egg white. Add milk mixture all at once to flour mixture. Using a fork, stir just until moistened.

Turn out dough onto a lightly floured surface. Quickly knead dough by folding and pressing gently 10 to 12 times or just until dough is smooth. Pat gently into a 9-inch circle, about 1/2-inch thick. Cut the dough into 12 wedges.Transfer scones to prepared baking sheet. Brush tops with the 2 teaspoons milk. Bake for 12 to 15 minutes or until golden brown. Serve warm

Nutritional Info (Per serving):

Calories: 174, Saturated Fat: 2g, Sodium: 155mg, Total Fat: 5g, Carbs: 28g, Cholesterol: 29mg, Protein: 4

Curried Frittata with Peas and Tomato Chutney

1 10-ounce container cherub tomatoes
1 tablespoon (packed) dark brown sugar
1 teaspoon ground cumin
1 small garlic clove, peeled and chopped
1 1/8-inch-thick round peeled fresh ginger, chopped
8 large eggs
1/4 cup freshly grated Parmesan cheese
2 teaspoons curry powder
1/4 tsp salt
2 tablespoons olive oil
1 cup fresh, shelled English peas

Preheat broiler. Place tomatoes, brown sugar, cumin, garlic, and ginger in food processor. Pulse just until tomatoes are coarsely chopped. Transfer chutney to small bowl; reserve processor bowl. Season chutney to taste with salt and pepper. 

Place eggs in processor. Add cheese, curry powder, and salt and blend well. Heat oil in large broilerproof nonstick skillet over medium-high heat. Add peas. Sauté about 2 minutes. Add egg mixture. Cook until top is almost set and bottom is golden, lifting edges to let uncooked egg flow underneath, about 7 minutes. Place frittata in broiler until top is set, about 1 minute. Run heatproof rubber spatula around frittata to loosen and slide out onto plate. Serve with tomato chutney.

Pasta with Peas, Asparagus & Pancetta

12 ounces fettuccine
3 ounces pancetta or bacon, chopped

1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces

2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained

2 garlic cloves, smashed

1/2 cup finely grated Parmesan cheese

1/3 cup heavy whipping cream

3 tablespoons extra-virgin olive oil

3 tablespoons fresh lemon juice

1 tablespoon finely grated lemon peel

2 tbsp basil, finely chopped

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 1/4 cup pasta cooking liquid, dark green parts of green onions, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve, passing additional Parmesan cheese.

Fudgy Mexican Brownies

2 1/2 cups semisweet chocolate chips

1 stick butter, cut into pieces

3/4 cup brown sugar

3/4 granulated sugar

1/2 tsp chile powder
1/2 tsp cinnamon
    (I used Penzey's Tung Hing Chinese Cinnamon)

4 eggs, room temperature

1 tsp vanilla
1 cup AP flour
1/2 tsp salt

Preheat oven to 325 degrees.

Melt 2 cups chocolate chips and butter in a saucepan over low heat.  Stir constantly.  Once melted, remove pan from heat and cool slightly.  Stir in chile powder and cinammon. Whisk in eggs, one at a time and vanilla.  Stir in flour, salt and 1/2 cup chocolate chips. Spread in the pan and bake for 45 minutes. 

Herbed Chicken Sandwich with Peppers

2 boneless, skinless chicken thighs
Juice from 1 lemon
1/3 cup olive oil
3 tsps fresh rosemary, finely chopped
1 tsp salt
1 tsp fresh cracked pepper
1/3 cup mayo
4 slices Italian salami
1/4 cup sliced pepperocinni peppers
14 cup roasted red peppers
Fontina cheese, cut 1/4 inch thick
2 french baguettes

In freezer bag, add lemon juice (reserving 1 tsp), 2 tsps rosemary, olive oil, salt and pepper.  Seal and shake until combined.  Add chicken to bag.  Refrigerate for 1 1/2 hours. 

Preheat oven to 400 degrees.  Take chicken out of marinade and discard marinade.  In a shallow baking dish add chicken and cook for 20 minutes, flipping half-way through.  Refrigerate chicken until ready to make sandwiches.

In a small bowl, combine mayo, remaining 1 tsp rosemary, remaining lemon juice, salt and pepper. 

Slice baguettes horizontally.  Spread mayo mixture on both sides of baguette.  Top with chicken, cheese and then peppers.

Spicy Steamed Mussels in a Creamy Wine Sauce

2 tbsp salter butter

1 large shallot, finely chopped

1 jalapeno pepper, seeded and finely chopped

1/2 poblano pepper, seeded and finely chopped

3 cloves garlic, cut in half

1/2 cup white wine (moscato)

1/2 cup heavy cream

Fresh cilantro, chopped

Add butter to a large enamel cast iron dutch oven.  When melted, add shallot, peppers, and garlic.  Cook, stirring occasionally, until shallot and peppers soften, 5 minutes.

Add the wine and mussels to pot, turn up the heat to high and cover the pot.  Cook, shaking the pot occasionally, until they are all (or nearly open), about 10 minutes.  Turn the heat off. 

Scoop the mussels into a serving bowl.  Add heavy cream into the remaining liquid and stir.  Pour the liquid over the clams and top with chopped cilantro.

Creamy Tomato and Corn Soup

1 tbsp butter

1 tbsp olive oil

1/2 orange bell pepper, chopped

2 pounds ripe tomatoes, chopped 

1 1/2 tbsp tomato paste
1 chopped chipotle pepper in adobo sauce
1 tbsp adobo sauce
1 teaspoon sugar
2 cups chicken broth
2 ears corn, cooked and removed from husks
1/4 cup half and half
salt and pepper to taste

Heat butter and olive oil in large stock pot over medium heat.  Add bell pepper and cook over medium low heat for 8-10 minutes.  Add tomatoes, tomato paste, chipotle pepper, adobo sauce, sugar and broth to pot.  Bring to a boil and then reduce heat to medium-low.  Cover and simmer for 30 minutes. 

Use either a food mill or food processor to blend together.  Strain if using processor.  Add back to pan, add corn and half and half and warm the soup.   Salt and pepper to taste. Top with cilantro oil if desired.

Spicy Cocktail Meatballs

For the meatballs:
1 pound ground beef
1 pound ground pork
1 pound chorizo
1 1/2 cup plain bread crumbs
3/4 cup milk
1 small shallot, finely chopped
3 eggs
1 chipotle pepper in adobo sauce, finely chopped
3 tablespoons adobo sauce (from can of chipotle peppers in adobo)
2 teaspoons salt
2 tablespoons canola oil

For the sauce:
3 tablespoons canola oil
1 small shallot, finely chopped
3 teaspoons crushed red pepper flakes
3 cups ketchup
1/2 cup brown sugar
3 tablespoons red wine vinegar


Preheat the oven to 275 degrees. To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a large skillet, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Put meatballs in the oven once browned on all sides.
 
To make the sauce:
Heat oil in a small saucepan over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.

Add meatballs and sauce to a slow cooker.  Heat on low or keep warm until ready to serve.