The first time I did this recipe was when I still lived in Mexico. My roommate approved it, having tried them before with his best friend, the son of a Greek Sailor and Mexican Chef. And it is super easy!
Ground beef with finely chopped onion, salt, pepper, garlic powder, lemon juice, oregano, lemon zest (important) and one egg to hold it all together. Make little balls and bake them at 400F for twenty minutes with some lemon slices in the pan/skillet/whatever you are using to bake them. Drizzle them with olive oil in the end.
I owe you the origin of this recipe. I have almagamated recipes from Mark’s Daily Apple, Balanced Bites and other random searches online to make it this way. After all, cooking is about making it your way, right?
Well, my schedule has become something hectic as I am trying to understand what the hell is going on with my experimental setup. That means almost no time for cooking! Sad! Also, I’m moving, so that meant trying to get rid of stuff that is hiding in the back corners of my fridge. Just like this back of a chicken I had used to make stock a couple of days ago.
Back of the chicken meat is actually pretty good, but most people ignore it because it is a pain in the butt to remove from the bones (as you can see, I did not recover all of it). But it is good! So I chopped it a little bit (mostly to ensure I had removed all of the bones) and fried it in coconut oil.
Maybe it was too much oil.
In order to make it more appealing, I defrost some ciliantro pesto I had done a while ago.
Seriously, waiting for the thing to unfreeze was the longest waiting in this recipe. I served it with more lettuce.
Yes, that’s some leftover sausage from my breakfast. Waste not.
Amazingly, this is all from my little head, so no links today! Have fun and wait for tomorrow’s post, which includes homemade mayo!