Duane Wood, of Duzie’s Culinary Company, and I, Doni Greenberg of Food for Thought: A News Cafe, stand still for a few seconds before we launch into our 30-minute cooking demonstration at the Cascade Theatre Wednesday.
I’m so relieved that the first of the four-part Dinner and a Movie series at the Cascade Theatre is behind me. From here on out I’ll breathe a lot easier.
It’s not that I’m a worrier, it’s just that I have an active imagination for potential undesirable outcomes.
What if the only people in attendance were my husband and the theatre staff?
What if Valerie Ing-Miller of Jefferson Public Radio, who came up with the idea of the film/food series, was forever banned from putting any more ideas on stage (if the film/food thing flopped)?
What if Duane and my meatball-and-marinara demo dragged on for hours, because we totally lost track of time?
What if people walked out?
What if the movie had technical difficulties?
What if our samples, despite being made earlier in a commercial kitchen (happy hello to Fern at the health department) gave people food poisoning an upset stomach?
None of those things happened. In fact, I’d say last night was a success. A few hundred people showed up, which I’ve been told is great for a film at the Cascade.
The featured chef, Duane Wood, of Duzie’s Culinary Company, and his helper, Faith Currie, worked long hours to make sure everything was organized before the film. And Duane and I had a ball on stage with our food demonstration, which lasted exactly 30 minutes.
The samples were delicious. The theatre had an Italian-restaurant aroma. Helpful ushers delivered samples to the friendly audience (and everyone took great care not to spill).
The movie was wonderful, as always. (I noticed things on the big screen that I’d missed when I’d rented The Big Night the previous five times.)
Everyone seemed to have fun. I know I did.
Oh, I promised Duane’s recipes. Here there are.
(See you Wednesday. Next film: “No Reservations,” with Catherine Zeta-Jones. Food demo: Macaroni and Cheese. Featured chef: Kids, TBA.)
Mozzarella Stuffed Meatballs
With Simple Marinara
2 pounds ground beef (16% fat or leaner) 1 pound ground pork 1 cup bread crumbs, preferably Panko* 2 eggs 1 7-ounce can tomato paste Italian seasoning, to taste 1 cup ketchup Salt and pepper, to taste 1 pound mozzarella cheese, in ½-inch cubePreheat oven to 425 degrees (Convection 400 degrees).
With the exception of the cheese cubes, mix everything together in a large bowl. (I used my hands. They work great for shmooshing.) Keep the mixture cold until you’re ready to make the meatballs. (In fact, they’ll do an easier job holding together if the mixture’s chilled.)
Using a spoon, your fingers or a small ice-cream scoop, make 1- to 2-ounce portions (depending on your size preference) of meatballs. (Here’s a tip: If you’re using an ice cream scoop, fill it up with the meat mixture, then drag it against the inside of the bowl, and then use your free hand to push the excess off the scoop. This will pack it down firmly and give you a nice little uniform ball.)
Chill the meatballs for a few minutes (if you’re in a hurry, put them in the freezer) to help solidify the fat to make it easier to work with when stuffing the meatballs with the cheese. To stuff the cheese, poke the cheese into the meatball, then use your fingers to firmly close the meat around it to conceal the cheese so it won’t leak out during cooking.
Line a baking pan with aluminum foil and set greased racks inside. Set the meatballs on the racks.
Bake the meatballs for 20 minutes, or until browned and have reached a temperature of 165 degrees throughout.
Note from Duane: This will make approximately 112 1-ounce ounce meatballs or 56 2-ounce meatballs. (In the industry, the average number of servings per person for an appetizer arrangement is 8-10 servings total, per person. On Superbowl I would double that.)
* Panko is a Japanese product and can be found in the Asian ingredients in most grocery stores.
Note: You can also brown the meatballs in a sauté pan and finish them off in the oven.
Simple Marinara Sauce
2 tablespoons olive oil 1 bottle of your favorite red wine, divided 1 large onion, diced fine 3 large garlic cloves, chopped fine 1/4 cup Italian seasoning 1 28-ounce can tomato sauce 1 28-ounce can tomatoes, diced, crushed or puréed Adjust seasonings – salt, pepper, or pepper flakes, if desired – to tasteHeat olive oil in a large sauce pan. Add onions and garlic and saute until translucent. Add 1/4 cup dried Italian Seasoning and mix well. Add 1 cup of the red wine and simmer until it’s reduced by half.
Add tomato sauce and tomatoes and gently simmer for ½ hour.
Place meatballs atop your favorite pasta and ladle the marinara over it. Sprinkle with Parmesan cheese.
(Finish the wine with dinner.)
