summer night. “How could that be bad?” The answer is that it
can’t be bad; it is, in fact, very good. Think of these as elevated
chicken nuggets and you’ll get the idea. Artz makes his with
chicken he smokes himself in his self-built industrial smoker, but
since most of us don’t have that (or a meat grinder), you can (and
should) make this with ground chicken or turkey. It works very
well; you just have to make sure you cook the croquettes all the
way through when you fry them in the oil. Serve with a bright,
acidic salad, such as Jonathan Waxman’s Arugula Salad with
Heirloom Tomatoes.
1½ pounds ground smoked chicken or turkey or plain
chicken (ask your butcher to grind it for you)
½ pound fresh shiitake mushrooms, stems removed, cut into
¼-inch strips, sautéed in 4 tablespoons unsalted butter until
brown, set aside, and cooled
2 tablespoons chopped sun-dried tomatoes
¼ cup fresh bread crumbs
2 cloves garlic, finely chopped
3 tablespoons grated Grana Padano or Parmesan cheese
2 tablespoons pine nuts, toasted in a dry pan until golden
2 large eggs
1 tablespoon chopped flat-leaf parsley
2 teaspoons white truffle oil (optional)
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs