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Hehe, when I'm not serious, you'll know. Thanks for the recipe - and the tip on the powdered milk - shopping for that. Sometimes we find the store-bought tortillas a bit rubbery - seems I have a problem with things that remind me of those little pink balls.
I'll let you know how they turn out. What "kind" of plantains do you use for the meatball wraps? green, yellow, or black? My husband is part Spanish and he remembered from his early days (before his mother died) eating them as a snack - just fried plantains with a bit of salt. So I've looked up recipes, checked out Cooking with Daisy, even saw a couple episodes of her show, and threw my hand in the pot with the plantanos and they were just ok. I used green plantains so that might be the problem - they just had a few black spots on them.
I grew up cooking German and Italian foods almost exclusively as that was what the family liked. My husband is much more eclectic in his tastes and we both love Mexican foods - although I will not make green chili soup/stew for him. He can eat that when he is away from me, thank you very much.
So what spices, if any, do you use in your meatballs and what size? I'm assuming the 3" diameter of Italian meatballs is not what you'd wrap in a plantain.
Reason I asked was that...most people usually just buy them being busy with other things. I do it for arm exercise and to bond with my little ones.
I ran out of powdered milk one time and used coffee mate instead...guess what, it tasted better, so that's what I use now. My hubby loves wiener schnitzel!
P.S. I use somewhat "ripe" yellow plantains. Overall spices used in my cooking, bon appetit, Italian, Mexican seasonings, fresh herbs my main, with little secret dashes of something... Regular size used in Spaghetti topping, about 1" in diameter? I experiment a lot when cooking...non-conformist by nature!
Last edited by ans57; 10-08-2011 at 02:37 PM..
Reason: addition
Reason I asked was that...most people usually just buy them being busy with other things. I do it for arm exercise and to bond with my little ones.
I ran out of powdered milk one time and used coffee mate instead...guess what, it tasted better, so that's what I use now. My hubby loves wiener schnitzel!
P.S. I use somewhat "ripe" yellow plantains. Overall spices used in my cooking, bon appetit, Italian, Mexican seasonings, fresh herbs my main, with little secret dashes of something... Regular size used in Spaghetti topping, about 1" in diameter? I experiment a lot when cooking...non-conformist by nature!
I was raised as an Army brat. We lived 3 year by Mannheim, Germany. Sehr gut (good) wiener schnitzel, sausages (wurst), brotchen's (roll's)...YUM
I was raised as an Army brat. We lived 3 year by Mannheim, Germany. Sehr gut (good) wiener schnitzel, sausages (wurst), brotchen's (roll's)...YUM
Guten Tag.
A German chef family friend who would visit and cook dinner for us every now and then...showed me how to make them. First time I tried without him, I burnt it! I didn't slice the meat thin enough and pounded thoroughly or lack of love put into it, I don't really care for dry dishes much except for fish and chips....unless served while still hot.
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Hope ya' have a therapist that can make a house call....
My hubby loves wiener schnitzel!
