Tag Archives: peppers

Epic Meatloaf

12 Sep

This is Special Occasion Meatloaf.  Like it’s-somebody’s-birthday-and-his-favorite-food-is-meatloaf- meatloaf.  It takes elbow grease but is SO worth it.  The bacon is totally optional but definitely takes it to a new level of epic-ness.

This recipe makes 2 meatloafs (meatloaves?), which are awesome for leftovers and freeze exceptionally well.

Epic Meatloaf
Raspberry & Coconut
Serves 8-10

Step 1:  In a large skillet, saute’ the ingredients below (except garlic) until slightly browned, 4-5 minutes.  Add the garlic and stir for one a minute so it does not burn.

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1/2 cup finely chopped celery
  • 1 green bell pepper, chopped
  • 1/2 cup finely chopped green onions
  • 2 teaspoons minced garlic

Step 2:  In a large mixing bowl, combine the sauteed veggies and the ingredients listed below.  Hold off on mixing for the moment.

  • 1 lb. ground beef
  • 1 lb. ground pork
  • 2 eggs, lightly beaten
  • 1/2 c. almond meal

Step 3: In a separate bowl, combine the following ingredients.  Set aside 1/3 c. of this mixture, adding the rest to the other meatloaf ingredients.

  • 1 6oz tin tomato paste
  • 2T water
  • 1 t salt
  • 1/2 teaspoon cayenne
  • 1 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground nutmeg
  • 1 T. Worcestershire sauce (I use gluten free)
  • 2 t Tabasco sauce

Step 4:  Mix by hand until thoroughly combined.

Step 5: As I said earlier, the bacon is optional- if you’re not using it, grease your loaf pans.  Lay a few strips of bacon on the bottom of two glass bread pans.  Shape your meatloaves and place over the bacon.  Now rub the meatloaf with the remaining sauce and cover it, again, with more bacon.

  • BACON

Step 6: Bake uncovered at 350°F for 25 minutes, then raise the heat to 400°F and continue cooking until done, about 35 minutes longer.  Allow to cool for 15 minutes before (carefully!) removing from the pan.  Serve with sweet potatoes and peas.  Enjoy the unabashed praise of your loved ones, but don’t expect any leftovers.

The best gazpacho you’ve ever had

25 Aug

Anyone else overrun with garden veggies right now?  You’re in luck, this recipe is ah-may-zing, simple, and uses the “big 3” we’re all swimming in right now- tomatoes, red peppers, and cucumbers.  (Now if only I could get rid of this yellow squash!)

 

The trick to making a proper gazpacho instead of a bowl of salsa is to roast the tomatoes, peppers, and garlic. This really mellows the garlic and cuts the acidity of the tomatoes, and the addition of sherry vinegar makes it “pop.”  It’s good right away but even better if it sits in the fridge overnight, allowing the flavors to mingle.

 

Roasted Pepper Gazpacho
Raspberry & Coconut
Adapted from a very old issue of Bon Appetit

  • 4-6 tomatoes
  • 2 red bell peppers
  • 2 cucumbers, roughly chopped
  • 1/2 head garlic
  • 2-3 tablespoons sherry (or red wine) vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon minced fresh tarragon leaves
  • ~1 teaspoon salt, or to taste
  • ~1 teaspoon freshly ground black pepper, or to taste

Cut the red peppers on the vertical and remove seeds. Place cut-side down on a cookie sheet along with tomatoes and peeled whole garlic cloves. Roast at 375 for 35-45 minutes, until tomatoes and peppers are slightly charred. You can do this on a grill as well. Let the roasted veggies cool to room temperature.

Set aside your chopped cucumber and three roasted tomatoes. Add all remaining ingredients to the food processor and blend until almost puree’d. Add cucumbers and tomatoes, and pulse until the gazpacho reaches your desired consistency.

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