Each month the On Our Grills Four Ingredient Challenge pits a group of food bloggers against four randomly chosen ingredients. It's designed to challenge each of us to use ingredients and cooking techniques we might normally not use. There are only two real rules. First the "meat" or protein must be cooked outdoors using a traditional outdoor cooking appliance. Second, the participants have to have some fun cooking the challenge. Please take a moment, after you've read my blog post, to visit the other bloggers who are participating in this month's challenge. You'll find links to each of their excellent blog posts at the bottom of this page. This month our ingredients were:
- Soba Noodles
- A Vegetable That Isn't Green
This is a great dish, it came out exactly like I had planned. The flavors all fit together and I was able to join everything together. The carrots and radishes gave the dish a little crunch and helped the overall texture.
Asian Turkey Meatballs
- 1 pound ground turkey (you could also use pork
- 1/4 cup crushed wasabi peas
- 1/2 cup panko bread crumbs
- 3 tablespoons thinly sliced green onion “whites”
- 1/3 cup fresh cilantro, chopped
- 1 tablespoon Red Boat Fish Sauce
- 1 tablespoon Sriracha sauce
- 1 tablespoon sugar
- 1 large clove, minced
In a medium bowl combine all ingredients. Gently mix to combine and form into 12 meatballs. Place meatballs on a sheet pan and chill in refrigerator while your grill gets up to temp. Grill meatballs until just done. Do not over cook. It’s turkey so it won’t take much to have dry meatballs. Pay attention.
Almond Miso Sauce
- 2 tablespoons almond butter
- 1 teaspoon miso
- 1/4 cup water
- 1/2 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon Ponzu
Whisk all ingredients together and set aside
Cook the soba noodles according to package instructions. Plate noodles and add a few meatballs. Spoon Almond Miso Sauce over everything and garnish with carrots, radishes and some cilantro leaves. Serve immediately.
Additional participants in this month’s Ingredient Challenge include:
Paul Haight of No Excuses BBQ – ENTRY HERE
The No Excuses BBQ website was started in January of 2009 as a way to record the author’s goal of cooking outdoors at least once a week throughout the year and showing the results to the world. Somewhere along the way things got out of control…
Bob Fukushima of Bob’s Brew & Que – ENTRY HERE
Bob started Bob’s Brew and ‘Que in August of 2009 with the intent of sharing his views on food and drink. Originally focused on BBQ and Homebrew, it was inevitable that the influences of his upbringing in the San Francisco Bay Area and it’s wealth of ingredients as well as his heritage as an American of Japanese ancestry would help focus his blog, as it has his approach to food and drink.
Jason Adams of Jason’s BBQ Adventures – ENTRY HERE
Jason’s BBQ Adventures was started in 2007 when Jason fell in love with real BBQ the first time and tried to smoked a pork shoulder and soon after started smoking ribs, brisket, and chicken. After a while he started to experiment with grilling and smoking just about anything and ultimately fell in love with the entire cooking process.
Jerry Russell of Cooking by the seat of my Pants! – ENTRY HERE
Cooking by the seat of my Pants began life as a way to document our culinary misadventures. Since then it has become our way to encourage people to cook without boundaries or recipes. To just get in the kitchen and cook something from the heart.