by the 2009 Men’s Cook-Off winner, Skip Arthur
Rice Balls
- 4 cups cooked rice (1 cup dry) short grain brown or brown basmati
- 1 cup Red Onion: chopped fine
- 1/4 cup fresh Garlic: chopped fine
- 1-2 roasted Poblano or Jalapeno peppers: chopped fine
- 1/2 cup seasoned breadcrumbs
- 2 eggs: beaten
- 1/3 cup sharp cheese: grated
- oregano or other herbs of your choice
- 2 cups olive oil heated in heavy pan to 325 deg. (11/4” deep)
- 1 cup seasoned breadcrumbs in deep bowl to coat
Directions for Rice Balls
-Mix first 8 ingredients well and form into 1”-2” balls, coat with bread crumbs, let stand several minutes, fry 4-6 at a time in hot oil till golden brown, drain on brown paper bag.
-Can be severed hot or cold…with a variety of dips if you like. Tomatillo Sauce recipe below.
Green Sauce
- 12-16 (1 ¼ lbs) Tomatillos – roasted
- 1-2 heads Garlic – roasted
- 1 Jalapeno – roasted
- 1 small Red Onion – sautéed
- 1+ handful cilantro leaves (to taste)
- Salt & Sugar to taste
Directions for Green Sauce
Makes 1 pint
-Whiz in food processor ‘till smooth
Notes: Quantities vary due to size and strength of ingredients. Try these proportions and adjust to your taste. Roasting is what brings out the wonderful flavors.
