Posts tagged ‘meatloaf’

November 5, 2011

Sautéed Corn and Water Chestnut Salad

Water chestnuts are a texture food, and are prized for their crispness.   They add a great crunch and slight earthiness to any salad, stir fry, or curry, and are a good source of potassium and fiber.  When rummaging through my pantry the other night for something to add to my corn salad, I was excited to come across a can tucked way back in the corner.

Corn brightens any meal and it´s one of the most loved of all vegetables (at least it is for me).  What can I say, I’m a corn addict, I love its naturally sweet taste, crisp bite and flavorful center.  So in my effort to whip up something more interesting than steamed corn, I pulled a few ingredients together, tossed them in a pan, and 10 minutes later I had a gourmet side dish.  I love that sweet corn turns a bit nutty when it’s sautéed, and the sweet flavor and crunchy texture of water chestnuts gives this dish a unique quality.

As the weather gets cooler, I’m always searching for warm side dishes over a summery salad, and this was an unexpected discovery.  It would also make for a great topping for acorn or spaghetti squash, or a side to a juicy steak or meatloaf.

Ingredients

  • 1 bag of frozen corn (or 2 cans of corn)
  • 1/2 yellow onion, finely diced
  • 1 can sliced water chestnuts, roughly chopped
  • 1-2 tbsp extra virgin olive oil
  • 1 tsp. salt
  • 1 tsp. freshly ground pepper
  • 1 tsp. garlic powder
  • Handful fresh cilantro, roughly chopped

Method

  1. Heat a medium size skillet with oil on medium heat
  2. Add onions and sprinkle with salt, let them cook down for about 5 minutes until they just start to go brown
  3. Add corn and toss with another sprinkle of salt, if you use frozen corn pop it in the microwave for 4 minutes and drain the excess water.  If you use canned corn drain the water before adding in the corn
  4. Cook additional 5 minutes
  5. Add water chestnuts, garlic powder and toss well
  6. Let cook 5 minutes and taste to see if you need to add more salt or pepper.  Toss the cilantro in right before serving

This can be served warm or at room temperature.  It would be a great dish to bring to a BBQ or house party since it doesn’t take long to make and packs a lot of flavor, and it’s healthy so you can feel good about getting a second (or third) helping.

October 11, 2011

Homemade Meatloaf with Peppers and Fresh Herbs

Please try to forget all the stereotypes of the classic meatloaf.  I know; it’s hard.  So to try and help I’ve come up with a recipe to help put all your fears of dense, hard, dry meat bricks to rest.  It’s a modern spin on a traditional comfort food, with a promise to deliver juicy, flavorful meatloaf, which will leave you sneaking back to the kitchen for seconds.

When I’m served a hot plate of meatloaf, I search for the steaming aroma of meat, onions and spice that reminds me Fall’s crisp air is just around the corner.  The sage gives off a woodsy, minty flavor that pairs well the fresh rosemary, which has a unique pine-like fragrant flavor balanced by a rich pungency, a combination that evokes both the forest and the sea.  The use of bell pepper and jalapeño gives the meatloaf a sweet and spicy contrast, and the hint of green specks is beautiful.  While some people might be looking for the ketchup crust or the homemade gravy, I turned to my magic ingredient.  Bacon.  Yes, I cover the loaf with bacon and let it crisp up in the oven, helping to keep the meat moist, tender and delicious.

Two tips I have before I get started.  First, don’t over mix the meat.  This is the biggest culprit for tough meatloaf.  You want to mix the ingredients into the meat, not knead it like bread or pasta.  If you’re gentle and quick with the meat, you’re meatloaf will be fluffy and juicy.  Second, I recommend cooking it on a baking sheet, not in a loaf pan.  The sides of the pan get hotter than the oven and tend to burn the edges.  Have fun with this and get your hands dirty,  it’ll be worth it.

Ingredients

  • 2 lbs. ground beef
  • 1 lb. ground pork
  • 1 yellow onion, finely diced
  • 1 green bell pepper, finely diced
  • 5 cloves garlic, finely diced
  • 3 jalapeño peppers, seeds removed finely diced
  • 3 tbsp. olive oil
  • 2 tsp. sea salt
  • 1 tsp. fresh ground pepper
  • 2 tsp. ground mustard (hot Coleman’s English mustard is the best)
  • 1 tbsp. fresh sage leaves, finely chopped
  • 1 tbsp. fresh rosemary, finely chopped
  • 2 tbsp. fresh Italian parsley, finely chopped
  • 1 tbsp. Worcestershire sauce
  • 2 cups panko bread crumbs
  • 1/4 cup ketchup
  • 2 eggs, beaten
  • 10 oz. packet of center cut bacon

Method

  • Preheat oven to 350°F
  • Line a medium size baking sheet with foil and set aside for meatloaf
  • In a medium skillet, heat 3 tbsp. olive oil
  • Add onion, garlic, bell pepper and jalapeño.  Sprinkle with salt and stir so the oil evenly coats all the vegetables.  Leave on medium heat, stirring occasionally until onions are translucent and slightly brown.  You’re caramelizing the onions; about 10 mins.
  • Remove from heat and let cool
  • While vegetables cool, add meat, salt, pepper, sage, rosemary, parsley, Worcestershire, panko, ketchup, and eggs in a large bowl
  • When vegetables are cool, add them to the large bowl and mix with hands (don’t try using a spoon, it’s time to use your hands!)
  • Mix quickly and gently, the more you mix the tougher your meatloaf will turn out (which is why you don’t want to use a spoon).  Just mix until the ingredients are evenly distributed.
  • Lay the meat on foil lined baking sheet and form into a large log
  • Take the bacon and lay slices across the meat.  This will add flavor and keep the meat moist while it bakes in the oven.
  • Bake for 110~130 mins until cooked through, check with an oven thermometer.  Internal temperature should reach 150°F.
  • When meatloaf is cooked through, turn broiler on low, and cook for 5 mins to crisp bacon.  Stay near the kitchen and keep your eye on this, it may only take 2 minutes depending on your oven, and it will happen quickly!
  • Remove from oven and let rest for 5-10 minutes before slicing.  This allows the meat juices to redistribute.
  • Serve with ketchup!
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