Archive for July, 2010

meatloaf

July 18, 2010

have i really never posted my basic meatloaf recipe? weird. well, we’re having it tonight with worcestershire gravy, leftover goat cheese mashed potatoes, and steamed swiss chard with cilantro.

meatloaf

1.5 lb. ground beef (i use the fatty kind and use the drippings to make gravy)

1/2 onion, diced

1/2 green bell pepper, diced

3 garlic cloves, diced

2 slices of bread, run through the food processor for bread crumbs

2 large eggs

2 tablespoons milk

1 tablespoon italian seasoning (basil, coriander, paprika, oregano, sage, parsley, thyme, or any combination you like)

2 teaspoons salt

1 teaspoon cracked black pepper (i use more)

5 dashes wot sauce

preheat oven to 400. whisk the liquids together first in a large bowl. add remaining ingredients and knead until everything is evenly incorporated. shape into a loaf and place in a casserole dish, lining the sides with veggies of your choice (i usually slice up the remaining 1/2 onion, bell pepper, and some mushrooms).

place in oven and bake, uncovered, for one hour. slice into center to check for doneness. if not completely set in the center, return to the oven for 15 minute intervals.

when meatloaf is done, CAREFULLY drain drippings into a heated pan on your stovetop for gravy. i use wot sauce, milk, and flour, cooking off the flour taste for a few minutes while the meatloaf rests.

meatloaf is AWESOME because you can change up the flavors however you’d like. use some red and yellow peppers, and maybe some chiles and cilantro, to southwest it up. do thyme, rosemary, and tomatoes in the meatloaf to make it all americana. oh, it’s fun to switch up the meats too; if you find yourself with some extra ground pork, it’s great to mix in.

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braised beef ribs

July 14, 2010

no pork ribs left when i got to the farmers’ market last weekend, so i got some beef ribs instead. they are the cross-cut kind, and because i STILL had leftover broth from that chicken caldo, i decided a braising was in order. also, it seems to be my thing now to make goat cheese mashed potatoes every time i braise red meat.

braised beef ribs

olive oil

1 yellow onion, thinly sliced

1 large carrot, thinly sliced

1 large rib celery, thinly sliced

5 garlic cloves, chopped (not powder, rebekah;)

one large sprig thyme

2 sliced portabella caps (or whatever mushrooms you have on hand)

1 cup halved cherry tomatoes (or whatever tomatoes you have on hand)

2-3 pounds cross-cut beef ribs

1.5 cups chicken stock

1 cup red wine (cab would be great, i used pinot noir)

preheat oven to 270. in a dutch oven, heat about a tablespoon of olive oil (i always pour olive oil with a very heavy hand) and add veggies. sprinkle in some salt and pepper, stirring to evenly coat and sauteeing for about two minutes, and remove to a plate with slotted spoon, leaving dutch oven on heat and re-oiling the bottom of the pan.

add the ribs to the pan, searing each side of each delicious rectangle. leaving on heat, add chicken stock, wine, and veggies. cover and transfer to oven for two and a half hours.

after two and a half hours of drooling over the smell in your kitchen, remove from oven. remove bones (they have probably all but fallen out by now) and give them to a cute dog. leaving the lid off, return to top of oven for 30-45 minutes to reduce the liquid. salt and pepper to taste. serve in shallow bowls with a ladle of the liquid and veggies over the top of the ribs.

goat cheese mashed potatoes

two large russet potatoes

6-8 ounces goat cheese

4 tablespoons butter

4-5 tablespoons milk

peel and dice potatoes, boiling until tender. drain. immediately return to hot cooking pot with goat cheese and butter. begin to mix on low, adding a splash of milk at a time until you reach the consistency you like. salt and pepper to taste.

dinner

chicken caldo

July 12, 2010

every recipe on the internet i could find for chicken caldo involved precooked chicken breasts and store-bought chicken broth. fuck THAT.

chicken caldo

—————-

for stock

1 stewing hen

tips and butts of 6 carrots

tips and butts of 4 celery stalks

5-6 garlic cloves, smashed

top and ribs of one red bell pepper and one yellow bell pepper

whole jalepeno, cut in half and de-seeded

skin, ends, and two quarter-sections of one large yellow onion

10 peppercorns

both butts of one lemon and one lime

2-4 bay leaves (i like it strong)

2 teaspoons oregano

1 teaspoon comino

1 tablespoon salt

in a large stock pot, place all above ingredients and cover with water. cover stock pot and cook on low for at least three hours, stirring as it interests you. stewing hens need longer to cook than young chickens because they are older and tougher, but the bit about them having more flavor is absolutely true. i cooked the stock with the whole hen in it for 4 hours.

for soup

6 carrots, chopped

4 celery stalks, chopped

2 garlic cloves, finely diced

yellow bell pepper, sliced

red bell pepper, sliced

1/2 yellow onion, sliced

6 red potatoes, scrubbed and quartered

3 ears sweet corn, cut into three chunks each

remove cooked chicken and place on a cutting board. strain broth and bring back up to a simmer. while broth is coming back up to a simmer, cut chicken. i am fairly adamant about keeping the meat on the bones for caldo, but if you’re feeling fussy or just don’t like bones with your soup, you can take all the meat off.

when you’re done with the chicken, add all your soup veggies to the simmering stock. add one cup of water. cook with lid on for about 30 minutes, or until veggies are as you like them. add in the chicken just before serving to warm.

serve with cilantro, avocado slices, limes, and radishes. scott likes it with cheese, but i don’t think that’s right.