AN ORIGINAL SERIES BY THE HUNGRY POST
PRESENTED BY WILD FORK FOODS
HOW TO COOK LIKE A LOCAL MIAMI CHEF AT HOME
Sometimes you just want to stay home and partake in a cooking project. This might be your hobby, your calling but for us its therapy. We have enlisted the help of some of Miami’s most talented chefs to bring you House of Knives, an original series that lives on The Hungry Post IG TV channel and offers you all the steps to re-creating restaurant-quality recipes in your personal kitchen.
In this episode, Chef Pablo Salas of Mexican restaurant, Lona in Fort Lauderdale is back in the kitchen, this time he’ll be making Wagyu meatballs with salsa verde. Chef Pablo Salas hand-picked the Ground Wagyu Beef from Wild Fork Foods to prepare his dish. This ground Wagyu beef has no added hormones and originates from Australia. Interested in cooking more like Chef Pablo? Check out his Shrimps al Ajillo recipe.
Here’s the recipe:
• Ground Wagyu Beef from Wild Fork Foods
• Diced onions
• Bread crumbs
• Salt and pepper
• Salsa verde
• Black Pepper
In a deep bowl mix the ground Wagyu beef with one egg, bread crumbs, and salt. Mix thoroughly so that you have a consistent dough with all ingredients. Using your hands create your meatballs and set aside.
• 6 lbs of tomatoes
• 1/4 a cup of onions
• Jalapeño chili pepper
• 1 garlic clove
• 1/4 of Canned chipotle chili pepper
• Manzano chili pepper
You can make your salsa verde ahead of time and store in the fridge. In a casserole, saute the garlic and onion over medium heat until they acquire a golden brown color. Then add the tomatoes and saute for 5 to 8 minutes. Cover your mixture with water and bring the temperature up to a boil. Blend mixture with cilantro and chilies and add epazote. Boil for 10 minutes, season with salt and pepper and add 3 more chipotle chilies and fresh peppermint.
Once your sauce is boiling and the meatballs, one by one and leave boiling in the sauce for 20 minutes. Serve with rice or tortillas.