by thirschfeld
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A&M's Testing Notes:
Expand Collapsethirschfeld's Notes:
Expand1 tablespoon unsalted butter Ask a question about this ingredient
2/3 cups onion, fine dice Ask a question about this ingredient
1/3 cup red pepper, fine dice Ask a question about this ingredient
1/3 cup celery, fine dice Ask a question about this ingredient
1 tablespoon garlic, minced Ask a question about this ingredient
1 1/2 pound ground chicken, I used thigh meat Ask a question about this ingredient
1/2 pound raw shrimp, peeled, deveined and cut into 1/2 inch chunks Ask a question about this ingredient
1 1/2 teaspoon fresh thyme, minced Ask a question about this ingredient
1 tablespoon Italian parsley, minced Ask a question about this ingredient
1/3 cup bread crumbs Ask a question about this ingredient
1/4 cup cream Ask a question about this ingredient
1 egg Ask a question about this ingredient
Kosher salt and fresh ground pepper Ask a question about this ingredient
1/2 cup saltines, ground, or smashed fine Ask a question about this ingredient
2 tablespoons Italian parsley, minced Ask a question about this ingredient
1/3 cup mayonnaise Ask a question about this ingredient
1/2 teaspoon whole grain mustard Ask a question about this ingredient
1/4 teaspoon lemon zest Ask a question about this ingredient
1/2 teaspoon fresh lemon juice Ask a question about this ingredient
Place a saute pan over medium heat and add the butter. When it melts add the onions, red pepper and celery. Season with a little salt and pepper. Saute until translucent without browning them. Add the garlic and saute until fragrant. Remove from the heat and let cool. In a large mixing bowl, if you have a stand mixer it works great, place the chicken, shrimp, bread crumbs, cream, egg, parsley and thyme. Add a 1 teaspoon of salt and a 1/2 teaspoon of pepper. Add the cooled veggies and mix until very well combined. Place a large pot, filled half way with water, on the stove and turn the heat to high. Place a 10 x 10 piece of plastic wrap on top of a 10 x 10 piece of foil. Place a quarter of the filling on the wrap and wrap it up being careful not to let the wrap roll into the interior of the loaf. Now roll the plastic wrapped loaf in the foil. Twist the ends of the foil until the loaf is tight. Repeat this process three more times with the remaining loaf mixture. When the water is boiling add loaves and reduce the heat to a simmer. Let simmer for 40 minutes. If they don't stay submerged you can turn them occasionally or put a wire rack on top of them . While they are cooking combine all the dipping sauce ingredients in a bowl and mix well. Check the loaves by inserting a cooking thermometer into the middle. It should read 165. If not cook longer. Combine the saltine crumbs and the parsley on a tray. Carefully unwrap the loaves, there will be lots of juice so you may want to do this on a plate. Then roll them in the crumbs. Slice and serve.
Ask a question about this stepVery interesting rolling technique. We do something similar with a salmon/potato roll type appetizer we make. Although the next step for us would be to put it in the fridge or freezer to harden it before slicing. It is interesting that you drop these in water and simmer for 40 mins. Although I am not testing this recipe -- I am definitely going to try these! Thanks.
Leah is the author of The Hadassah Everyday Cookbook on seasonal Jewish cooking.
I tested this as a potential editor's pick and my husband and I were "testing" it before cocktail hour. This is a wonderful recipe. BTW, this is probably not proper, but it warms up beautifully in the microwave, 20-30 seconds (sliced). Double the dipping sauce or you will fight over the last spoonful.