Green Cocktail Sauce
1 medium Granny Smith apple, peeled and diced
1 large green heirloom tomato, peeled and diced with seeds removed
½ bunch of cilantro or Italian parsley
½ cup green onions, sliced
1 tsp minced garlic
1/3 cup white wine vinegar
½ cup extra virgin olive oil
Salt to taste
Makes 2 cups
Veal-Stuffed Cornbread Fritters
1 lb ground veal
2 garlic cloves, minced
¼ onion, diced
1 red cherry pimiento or Jalapeno, seeds removed, diced
¼ cup dried sweetened cranberries
¼ cup frozen corn kernels, thawed
¼ cup parsley flakes, divided
Seasoned salt and black pepper to taste
1 egg, slightly beaten
2 cups buttermilk
1 cup all purpose flour
2-4 cornbread muffins, (store bought optional), ground coarsely
2 cups tomato sauce
Holiday skewers for serving
Rosemary leaves for garnishing
- In a small saucepan, add vinegar, apple and tomato over medium heat and cook for 5 minutes.
- Transfer to the bowl of a food processor and pulse a few times for a coarse consistency.
- Add all ingredients and purée until smooth. Store in an airtight container in the refrigerator for up to 3 weeks.
- Preheat oven to 375°F (180˚C). Line a 13- x 9-inch (33 x 23 cm) baking sheet with parchment paper, set aside.
- In a medium bowl, add veal, garlic, onion, pepper, cranberries, corn, 1 tbsp parsley, salt, black pepper and mix well. Form into meatballs, set aside on baking sheet.
- Set up a dredging station by adding the egg and buttermilk to a small bowl, flour in another bowl and coarsely ground cornbread to another bowl.
- Dip a veal meatball into the egg mixture, coat in flour, back to egg mixture, coat generously with cornbread, return to backing sheet. Repeat with the others.
- Transfer to oven and bake for 15-20 minutes or until an instant-read thermometer inserted in the center of the meat registers an internal temperature of 160°F (71°C).
- To serve, add the tomato sauce to a platter or bowl, drizzle with green cocktail sauce, garnish with rosemary, insert skewers into the veal & cornbread fritters, and serve with the dipping sauce.
Source: Chef Raquel Fox (islandgurlfoods.com)