Recipes
Appetizers
Salads
Main Dishes
Side dishes
Desserts
Community
Join
Log In
Log Off
My Cookbook
My Group
My Profile
My Graphics
User Directory
Features
Cooking Articles
Book Reviews
Kitchen Goodies
Spice Plan Shop
Spices & Such
Kitchen Artwork

GOODNESS
Allspice: No, this isn't a mixture of everything in your spice rack, but rather a dried berry of the pimenta tree. If that's a surprise to you, imagine how Columbus felt -- he thought it was pepper (thus the name pimenta, which is Spanish for pepper). The berries look a little like plump peppercorns and the flavor is pungent, but it is not pepper. The best allspice comes from Jamaica.
For the freshest flavor, you should buy allspice in berry form and grind or crush it as needed. The taste is a pleasant mix of cloves, cinnamon and nutmeg. Used in jerks and for pickling, it goes great with meat and gives a nice kick to soups and stews.
Coriander: Coriander is used in both sweet and savory cooking, adding a mix of lemon and sage-like flavors to any dish. In addition to its culinary flair, coriander has been considered to be an aphrodisiac by the ancients. Whether or not you will find love, coriander seeds add a sweet, fruity note a recipe and are thought to be good for both your mental powers and your digestion.
Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
Sage: This delightful herb is a key player in some terrific recipes, but it is also a great purifier, fighting both bacteria and viruses. It is a powerful anti-inflammatory, and is used by many to ease the symptoms of arthritis. It also helps to lower blood pressure and control blood sugar. Like rosemary, it has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid excessive quantities of sage if you are pregnant.
ADVERTISEMENT
Recipe

Middle Eastern Bison Meatballs with Cilantro-Yogurt Sauce

serves
prep time: 10
cook time: 632

ingredients

  • cilantro-Yogurt Sauce:
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1 1/2 cups chopped fresh cilantro
  • 1/2 cup whole-milk Greek-style yogurt*
  • 3 green onions, chopped
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon sugar
  •  ,
  • Meatballs:
  • 3 tablespoons olive oil, divided
  • 1 cup finely chopped onion
  • 6 garlic cloves, minced
  • 1/2 cup fresh breadcrumbs made from crustless French bread
  • 1 tablespoon whole milk
  • 2 tablespoons minced seeded jalapeñ,o chile (about 1 large)
  • 2 tablespoons whole-milk Greek-style yogurt
  • 1 1/4 pounds ground bison (often labeled buffalo)
  • 1 large egg, beaten to blend
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon freshly ground black pepper

directions

cilantro-yogurt sauce: Toast all seeds in small skillet over medium heat until aromatic and slightly darker in color, stirring often, about 2 minutes. Cool. Finely grind seeds in spice mill or coffee grinder. Place cilantro and all remaining ingredients in blender. Add 1 teaspoon ground seeds and process until smooth sauce forms, scraping down sides frequently. Season to taste with salt and pepper. Cover sauce and chill. Reserve remaining ground seeds for meatballs. DO AHEAD: Can be made 1 day ahead. Keep refrigerated. Store remaining ground seeds in airtight container at room temperature.

meatballs: Heat 1 tablespoon oil in heavy small skillet over medium heat. Add onion and garlic and sauté, until soft, stirring frequently, about 7 minutes (do not brown). Cool. Toss breadcrumbs with milk in small bowl to moisten. Place cooled onion mixture, breadcrumb mixture, reserved ground seeds from cilantro-yogurt sauce, jalapeñ,o, and yogurt in processor. Using on/off turns, process until coarse puree forms. Transfer mixture to medium bowl. Add bison, egg, cilantro, sage, 1 teaspoon coarse salt, pepper, and allspice. Using hands or fork, mix until just blended. Using damp hands, form bison mixture into 1.25 inch balls. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Preheat oven to 300 degrees. Heat remaining 2 tablespoons oil in heavy large nonstick skillet over medium heat. Working in 2 batches, cook meatballs until browned on all sides, about 8 minutes per batch. Transfer meatballs to rimmed baking sheet. Place in oven to keep warm up to 15 minutes.

Serve meatballs with cilantro-yogurt sauce for dipping.

*A thick yogurt, sold at some supermarkets, specialty foods stores (such as Trader Joe's and Whole Foods), and Greek markets. If unavailable, place plain whole-milk yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill 4 hours to drain.