I had a request a few days ago to make something Mexican. I asked about the basic construction of the dish and I was told its little meatballs with rice in a chiles chipotle sauce, ok sounds easy enough.
Typical of me I had to do it my way. I pretty much understood the concept of this dish and decided that the meat balls - the albondigas - would be much better with a mixture of beef, lamb and pork and some fresh herbs of the season. The store was out of ground lamb so I picked up a couple of loin chops and ground my own and decided that the fresh oregano I had picked earlier in the day was going to be the perfect herb for my dish.
Of course I had to make bite size albondigas and that took a little extra time but it was so worth it with the smokiness of the fresh tomato and chipotle chile sauce that simmered on the stove top while the meatball factory (me) was going to town. I am going to miss the fresh ingredients when there is 4 feet of snow outside but until then I am enjoying every minute of it.