Down here in the Birmingham area, we have one very large Greek family that owns all of the top restaurants. If a place gets five stars, national recognition, it’s own by that family.
In following one of the chefs on facebook and discussing Greek foods with him, and the montage of Greek and Southern cuisine, I came up with this dish.
The meatballs are venison mixed by hand with garlic, a big fistful of mint, bread crumbs, and an egg. Then smoked in applewood... actually, it’s peachwood from pruning the trees this Fall.
The sauce is a traditional alfredo, but I added sweet green peas.
The pasta is just spaghetti.
I suggest serving with a dry peach wine, oaky, not to sweet, just the hint of summer peaches in the aftertaste.
Just crumble some feta and a diced radish on top and dig in.
Oompa!!!
In following one of the chefs on facebook and discussing Greek foods with him, and the montage of Greek and Southern cuisine, I came up with this dish.
The meatballs are venison mixed by hand with garlic, a big fistful of mint, bread crumbs, and an egg. Then smoked in applewood... actually, it’s peachwood from pruning the trees this Fall.
The sauce is a traditional alfredo, but I added sweet green peas.
The pasta is just spaghetti.
I suggest serving with a dry peach wine, oaky, not to sweet, just the hint of summer peaches in the aftertaste.
Just crumble some feta and a diced radish on top and dig in.
Oompa!!!
