This is obviously a picture of some leftover meatloaf, since it was so delicious I forgot to photograph it the first time around.
We went in on a 1/4 of a cow (we’ll call her Bessie) with some relatives. A good portion of my freezer is now occupied by beef. Meatloaf made of high quality grass fed beef from a cow you’ve named is NOT to be missed! Delicious, delicious, delicious. In fact, this meatloaf turned out so delicious that I forgot to photograph it when it was in loaf form, and only remembered a few days later when it had become delicious leftovers.
1. Prepare the Pan
1 tsp olive oil (yes, just a tiny bit to coat the onions, since you’re going to top the meatloaf with bacon)
1 onion, sliced
2 cloves garlic, chopped
sprinkle of salt
- Heat oven to 400.
- Pour olive oil into pan, heat over medium high heat, and add onions and salt.
- When onions are wilty, add garlic.
- Continue to cook, stirring occasionally, as you mix and form the meatloaf.
2. Prepare Meatloaf
2 lb ground beef
1 cup high quality stale bread, cubed
1/4 cup asiago, cubed
1/4 cup fontina, cubed
1/4 cup grated parmesan/romano blend
1/8 cup chopped parsley
1 tsp freshly ground black pepper
1 tsp salt
red pepper flakes to taste
- Place all ingredients in a large bowl, and mix with hands.
- Be very careful not to over mix, as this will make the meatloaf tough and bouncy. Only mix long enough to evenly distribute all of the ingredients, and only mix with your hands. Never use a mixer, or you will end up with a football on you hands, and not a meatloaf.
- Form into a meatloaf shape.
3. Bake Meatloaf
Heavy bottomed pan with sauteed onions and garlic
1/3 – 1/2 lb bacon (that Applewood smoked uncured stuff from TJ’s is REALLY good!)
2 packages frozen peas
- Add peas to pot with onions, and mix.
- Clear a space in the center of the pot for the meatloaf.
- Arrange bacon strips on top of the meatloaf.
- Cover, and bake for about 20 minutes.
- Remove lid, and bake until meat thermometer reaches desired rareness temperature (about 30 more minutes, depending on the shape of the loaf).
- If the onions start to stick to the pot, add a little water or broth. This will also make a really nice sauce.
Read Full Post »
I realize this isn’t the most appropriate recipe for summer, but it was really cold and gloomy here last week, which is when I made it.
Meaty Meaty Pea Soup
1 package bacon, chopped
1 package pre-cooked no nitrates andouille sausage (Niman Ranch is a good one), chopped
1 yellow onion, chopped
8 cloves of garlic, chopped
3 carrots, peeled and chopped
6 celery stalks, chopped
2 Tbsp fresh sage leaves, thinly sliced
4 Tbsp fresh parsley, chopped
1 tsp fresh ground pepper
4 cups broth
2 cups dry split peas (I used the yellow ones, but you could use green if you prefer)
- Chop meats and place in a heavy bottom pan over low-medium heat. Stir periodically as they brown.
- Add the onion and garlic and saute until the onion starts to brown, stirring periodically. (You can remove the meats and pour off the fat, but then add a little olive oil as you saute the onion and garlic.)
- Add the carrots and celery, stirring periodically as they cook. When they have softened, add the broth, sage, parsley, and pepper.
- Bring to a boil, and then add the split peas.
- Cook over low heat until the peas get creamy, stirring occasionally to make sure nothing is burning on the bottom of the pot.
- Add water as necessary if the mixture starts looking too thick. I even add water when I reheat the leftovers, as the mixture tends to get thicker the longer it sits.
Read Full Post »
Dan smoked some ribs yesterday, and they were DELICIOUS! I can’t really take credit for anything but helpful comments such as “So what if that’s what the recipe says? We don’t need to do it that way” and “Um, no, we’re not using store bought barbecue sauce. We’re making our own.”
Ribs waiting to be smoked with their friends The Salmons, also waiting to be smoked
Sorry, we don’t have pictures of the finished products because they just didn’t last long enough to take any. I’ve eaten a LOT of ribs in my life, and those were absolutely the best ribs I’ve ever had. I’m not even kidding.
Here’s the link to the recipe he used: http://virtualweberbullet.com/rib1.html, except that we omitted the MSG because MSG scares us, and we did not remove the membranes because they make us feel like cavemen, and we like that feeling.
Here’s the recipe for the barbecue sauce. I’m not totally uncompromising, so we did use regular store bought ketchup (rather than figuring out how to make that from scratch too). We did make a few adjustments, so I’ll write what we did below, but here is the original recipe: http://www.epicurious.com/recipes/food/views/Bourbon-Barbecue-Sauce-103642 (from Bon Appétit, July 2000).
Bourbon Barbecue Sauce
2 cups ketchup
1/2 cup dark unsulphured molasses
1/3 cup bourbon
1/4 cup Dijon mustard
1 tablespoon habanero sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup honey
- Combine all ingredients in heavy large saucepan.
- Bring to boil over medium heat, stirring occasionally.
- Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 30 minutes or so.
- Can be made 1 week ahead. Cover; chill.
Read Full Post »