Best Kefta Dog With Roasted Tomatoes Ballpark Style Recipes

Bus Station Kefta With Egg and Tomato image

Provided by lindseylcw

Categories Breakfast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces minced lamb, finely ground
1 onion, finely chopped
2 ounces breadcrumbs, freshly grated
5 eggs
1 teaspoon ground cinnamon
1 tablespoon parsley, finely chopped
2 tablespoons olive oil
1 teaspoon butter
14 ozcanned Italian tomatoes, chopped
2 teaspoons sugar
1 teaspoon ras el hanout spice mix
1 tablespoon coriander, chopped

Steps:

In a bowl knead the minced lamb with the onion, breadcrumbs, 1 egg, cinnamon, parsley and salt and pepper to taste, until well mixed.
Lift the mixture into your hand and slap it down into the bowl several times.
Take a small amount of mixture and shape it into a small ball about the size of a walnut, repeat with the remaining mixture to make about 12 balls.
Heat the olive oil with the butter in a large heavy fry pan and fry meat balls until nicely browned, turning occasionally so they cook evenly.
Stir in the tomatoes, sugar, ras el hanout and most of the coriander. Bring to the boil, cook for a few mins to reduce the sauce and roll the balls in the sauce. Season to taste with salt and pepper.
Make room for the remaining eggs in the pan and crack them into spaces between the meatballs.
Cover the pan, reduce the heat and cook for about 3 mins or until the eggs are just set.
Sprinkle with the remaining coriander and serve in the pan.

Nutrition Facts : Calories 454.2, Fat 26.9, SaturatedFat 8.7, Cholesterol 298.9, Sodium 261.8, Carbohydrate 24.4, Fiber 4.1, Sugar 10.1, Protein 29

The Playa's Club image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

20 slices thinly cut pancetta
1/4 cuppine nuts
1 cup arugula (baby arugula or regular)
1 cup fresh basil leaves
1 cup grated Parmesan
1 cup oil-packed sun-dried tomatoes, chopped
1 tablespoon fresh squeezed lemon juice
1 clove garlic
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 slices fresh challah bread, cut about 1/3-inch thick
Japanese mayonnaise
1 pound maple-glazed turkey breast, sliced thin
4 crisp leaves red leaf lettuce

Steps:

Preheat the oven to 375 degrees F. Lay out the pancetta onto an ungreased baking sheet. Place in the oven and cook the pancetta until extra crispy, 18 to 20 minutes. Remove and let cool.
For the tomato-arugula pesto: In a dry skillet over medium heat, lightly toast the pine nuts until slightly golden, 3 to 5 minutes. Remove and set aside to cool.
In a food processor, add the toasted pine nuts, arugula, basil, cheese, sun-dried tomatoes, lemon juice and garlic. Pulse until just combined. Slowly stream in the olive oil until the pesto has a nice rustic consistency, about 10 seconds. Season with salt and pepper.
For the sandwich build: On the bottom of a slice of challah, schmear a bit of mayo and then top with some of the turkey slices and a piece of lettuce. Schmear pesto on both sides of the second slice of challah and place it on top of the lettuce, and then more turkey and then some of the pancetta. Schmear mayo on the third challah slice and top off the sandwich. Use a toothpick to skewer the layers together. Repeat with the remaining ingredients.
Cut it into quarters, tip the D.J. to play your favorite jam (R-Kelly's Ignition [remix]) and get to Clubbin'.