Free Republic
Browse · Search
General/Chat
Topics · Post Article

Skip to comments.

Weekly Cooking (and related issues) Thread

Posted on 08/26/2015 6:33:56 PM PDT by Jamestown1630

click here to read article


Navigation: use the links below to view more comments.
first previous 1-2021-4041-6061-80 ... 101-102 next last
To: Hoffer Rand

“Blackberry balsamic merlot reduction” sounds heavenly :-)

-JT


41 posted on 08/27/2015 8:21:45 AM PDT by Jamestown1630 ("A Republic, If you can keep it.")
[ Post Reply | Private Reply | To 40 | View Replies]

To: All
This is the dish Hollywood insiders ate at the "in" restaurant...LA's premiere dining spot started in 1983 by comic actor Dudley Moore and director Tony Bill. Techniques are French in origin.

MEAT LOAF / 72 MARKET STREET OYSTER BAR AND GRILL, Venice, Ca

PREP Saute soft/dry 3/4 c ea minced onion/green onion, 1/2 c ea minced celery/carrot, 1/4 c ea minced red/green pepper, 2 tsp. minced garlic, 3 tb butter; cool. Add combined tsp. salt, 1/4 tsp. cayenne, tsp black pepper, 1/2 tsp wh/pepper, 1/2 /tsp ea ground cumin, nutmeg.

FINAL Now stir in 1/2 c HnH, 1/2 c catsup, 1 3/4 lbs ea lean ground beef, sweet Italian sausage, 3 beaten eggs, 3/4 c dry bread crumbs; mix well.

Form loaf on greased sheetpan or bake in 9x5" loaf pan.
Bake 350 deg 45-50 min. Let stand 10 min. Pour off fat.

Slice into desired servings. SERVE slices w/ gravy.

GRAVY Saute/soften/sweat 4 minced shallots, tsp minced garlic, tb ea minced green/red pepper, sprig fresh thyme, bay leaf, pinch black pepper, tb butter (do not brown).

Add cup wh/wine; cook/reduce to glaze on high. Add 1 1/2 ea veal/chic/stock (or use 3 c chix/stock); thicken/reduce by half. Stir in 2 tb butter, S/p. Strain out solids.

42 posted on 08/27/2015 8:26:26 AM PDT by Liz
[ Post Reply | Private Reply | To 40 | View Replies]

To: All
FOR REALLY MOIST MEATLOAF: A really neat technique
some chefs use when cooking meatloaf in a loaf pan: about 1/2
hour before done, drizzle in V8 vegetable juice at sides of pan.
43 posted on 08/27/2015 8:32:08 AM PDT by Liz
[ Post Reply | Private Reply | To 42 | View Replies]

To: All
Fiery Texas-type meatloaf served in a burrito.

TEXAS WILDFIRE BURRITOS

FILLING Brown 2 lb ea grnd sirloin and porterhouse cubes 3-5 min til done. Set aside. Saute 1/2 stick butter, lb fresh mushrooms 1/2 tsp ea pepper/cayenne/garlic salt, 2 tsp ea Worc/Tabasco, cups red wine, 3 chp gar/cl. Add 2 bunches chp green onions, can diced tomatoes, chp whole green/red bell pepper, canned green chiles, Serranos, chipotles, all diced, 4 diced habaneros (or omit for tamer dish). Simmer/stir w/ meat 2-3 hours.

ASSMBLY Fill flour tortillas w/ meat/sautéed veg. Rollup into burrito. Bake in 9x13 glass baker 5-6 min.

Plate burritos, smother w/ chili.

SERVE topped w/ sour cream, shredded cheese, lettuce, guacamole, chp tomatoes, slivered/canned jalapenos.

44 posted on 08/27/2015 8:47:07 AM PDT by Liz
[ Post Reply | Private Reply | To 43 | View Replies]

To: W.

That onion soup mix is good for a Salisbury type burger. Fry burger after a dip in flour mixture. Drain excess grease, add dry soup (I use half an env for 2-3 patties. Add water/1/2 of that called for, allow to come to boil, stirring. Cook about 15 min and then add a cornstarch/water to thicken the soup mixture. The Hearty Lipton onion soup or reg onion soup works. Also, sometimes add some thinly sliced onion pieces to the burger berfore adding dry soup. A bit of Kitchen Bouquet is a plus as well. The gravy is great atop mashed potatoes or rice. The WARNING - this is a high sodium factor. So moderation, please.


45 posted on 08/27/2015 9:30:08 AM PDT by V K Lee
[ Post Reply | Private Reply | To 3 | View Replies]

To: All
The perfect drink w/ meatloaf. A pre-prandial libation.
Or get happy while washing the meatloaf down your gullet.

METHOD In shaker, combine 3 oz best vodka (Ketel One),
3 tbsp pickle juice (best w/ McClure’s Spicy Pickle Juice), ice.

Strain into chilled martini glass.

SERVE garnished w/ pickle spear.

46 posted on 08/27/2015 9:47:51 AM PDT by Liz
[ Post Reply | Private Reply | To 45 | View Replies]

To: Hardens Hollow
Italian meatloaf patted out thin and layered with ham slices and mozzarella, then rolled up.........or stuffed with spinach, onions, and cheese.

Yummy....these are fantastic variations.

Maybe serve w/ fragrant homemade basil tomato sauce?

47 posted on 08/27/2015 10:11:38 AM PDT by Liz
[ Post Reply | Private Reply | To 8 | View Replies]

To: Paleo Pete

The stuffed mushrooms sound great!

I would never trust myself to differentiate safe mushrooms from poison ones ;-)

-JT


48 posted on 08/27/2015 12:04:42 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
[ Post Reply | Private Reply | To 21 | View Replies]

To: kalee

wonder if it was butter rolls. Biscuit dough spread in the pan or rolled up and sliced like cinnamon rolls, then baked in a sauce of milk and sugar. The sauce gets thick almost like a pouring custard. I will look for the recipe, my grandmother used to make it when I was young and I may have her recipe. You could try searching online for old fashioned butter rolls.


I think thats a version of it.
The butterbread desert I’ve had isn’t rolled like cinnamon rolls tho.


49 posted on 08/27/2015 12:21:59 PM PDT by RginTN
[ Post Reply | Private Reply | To 32 | View Replies]

To: miss marmelstein

When I saw your post, I mentioned to my husband that we never see ‘meatloaf mix’ in the stores here anymore. If you want it down here, you have to buy the parts separately.

(Or maybe I should widen my horizon of shopping venues...)

-JT


50 posted on 08/27/2015 3:58:39 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
[ Post Reply | Private Reply | To 33 | View Replies]

To: Jamestown1630

Probably a decision by the meatpacking companies to make you pay more money. I’m seeing less of it as well.


51 posted on 08/27/2015 4:00:53 PM PDT by miss marmelstein (Richard the Third: I'd like to drive away not only the Turks (moslims) but all my foes.")
[ Post Reply | Private Reply | To 50 | View Replies]

To: bgill

That sounds very tasty. I’m going to try that.

I like meat loaf - never eat it from a restaurant though.

I’m still trying to figure out something to use besides bread crumbs, though to make it low carb.


52 posted on 08/27/2015 5:24:57 PM PDT by greeneyes (Moderation in defense of your country is NO virtue. Le//t Freedom Ring.)
[ Post Reply | Private Reply | To 14 | View Replies]

To: greeneyes

My low-carb Husband Person says: “Pork rinds are your friend!”

-JT


53 posted on 08/27/2015 5:27:05 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
[ Post Reply | Private Reply | To 52 | View Replies]

To: miss marmelstein

Perhaps; but I think it has more to do with the fact that there’s really not much butchering done in modern supermarkets.

I think I’ve mentioned previously on another ping-list that I used to be able to go to the grocery, ask for some suet (to make my bird-feeding cakes) and the butcher would give me a pound of it for pennies. But they don’t do that stuff in the stores anymore. The most the meat department in local supermarkets will do, is grind up the plastic-covered meat for you; or chop the plastic-covered whole fowl into pieces. Butchering has been ‘removed from the neighborhood’.

-JT


54 posted on 08/27/2015 5:36:24 PM PDT by Jamestown1630 ("A Republic, If you can keep it.")
[ Post Reply | Private Reply | To 51 | View Replies]

To: Jamestown1630

That’s a fact! I have been using those every day. However, when I tried them in frito pie it didn’t work out so well. Soggy Rinds are a no go for texture.

Now I make up the pie ingredients and just use the rinds to scoop it up. Much better - no time to make a soggy glump of yuk.


55 posted on 08/27/2015 6:13:33 PM PDT by greeneyes (Moderation in defense of your country is NO virtue. Le//t Freedom Ring.)
[ Post Reply | Private Reply | To 53 | View Replies]

To: greeneyes

For LC you have to eliminate the bread/crackers/oats/rice. It’s not as good LC. Fashion a rack of sorts from foil so that the fat can drain off since there’s nothing to soak it up.


56 posted on 08/27/2015 7:57:39 PM PDT by bgill ( CDC site, "we still do not know exactly how people are infected with Ebola")
[ Post Reply | Private Reply | To 52 | View Replies]

To: Jamestown1630

There is only one meatloaf recipe I have ever liked and I don’t just like it, I love it. Paul Prudhomme’s. I make it a bit less spicy and of course I make it kosher ( Easy, just use all beef and no pork, use water instead of the milk and coconut oil instead of the butter).

This is the BEST meatloaf ever.

http://www.food.com/recipe/paul-prudhommes-cajun-meat-loaf-412134


57 posted on 08/27/2015 8:02:45 PM PDT by Yaelle (The election isn't the main thing. Stopping the 2 party oligarchy and their media IS.)
[ Post Reply | Private Reply | To 1 | View Replies]

To: pops88

Wow! That looks good. Thanks!


58 posted on 08/27/2015 9:14:55 PM PDT by SaraJohnson
[ Post Reply | Private Reply | To 25 | View Replies]

To: pops88

Wow! That looks good. Thanks!


59 posted on 08/27/2015 9:14:55 PM PDT by SaraJohnson
[ Post Reply | Private Reply | To 25 | View Replies]

To: bgill

For now, but somewhere, there’s got to be something that helps. LOL


60 posted on 08/27/2015 9:15:08 PM PDT by greeneyes (Moderation in defense of your country is NO virtue. Le//t Freedom Ring.)
[ Post Reply | Private Reply | To 56 | View Replies]


Navigation: use the links below to view more comments.
first previous 1-2021-4041-6061-80 ... 101-102 next last

Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.

Free Republic
Browse · Search
General/Chat
Topics · Post Article

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson