I know..comfort food in the spring??? This one is for our friends in Newfoundland where it is still snowing in May…ugh…
Classic Meatloaf & Sauce (modified from Food Network)
1/2 lb.each lean ground beef and pork
1 (6-ounce) can tomato paste
1/2 cup chopped Vidalia onion
1/2 cup chopped green or red bell pepper
1/2 cup quick-cooking oats
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
2 tablespoons packed light brown sugar
1 tablespoon Dijon mustard
Preheat the oven to 375 degrees F.
In a large bowl, combine the ground beef, tomato paste, onions, green pepper, oats, egg, salt, and pepper. Shape the mixture into a loaf and place it in a 9 by 5-inch loaf pan.
In a small bowl, whisk together the ketchup, brown sugar, and mustard. Slather the glaze on top of the meat loaf and bake until the meat loaf is firm and cooked all the way through, about 1 hour. Serve hot.
From my childhood days I remember how great meatloaf is cold too!
Read more at: http://www.foodnetwork.com/recipes/paula-deen/aunt-peggys-meat-loaf-recipe.html?oc=linkback
So what can I do for New Year’s Eve? This tried and true recipe is certain to impress your guests. Yeah, I know that seafood can be expensive, but what the heck? Buy cheaper wine…LOL. As always my changes are noted in red….if you follow the recipe it should feed 8 people…
Shellfish Bouillabaisse (Adapted from Food Network’s Emeril Lagasse)
- 1 tablespoon olive oil
- 1/2 pound chorizo, cut into 1-inch pieces (if you can’t find this use a good Italian sausage)
- 3 cups julienne onions
- 2 cups diced potatoes, blanched
- 1 cup julienned red peppers
- 1 cup julienned yellow peppers
- 1/4 cup minced garlic
- Essence, recipe follows or Old Bay Seasoning
- 4 cups chopped peeled and seeded tomatoes or use 3 cans of chopped
- 6 bay leaves
- 1 pound lobster, split or (I bought four medium lobster tails and split them in half, leaving the shell on)
- 2 pieces of a good white fish cut into chunks (optional)
- 1/4 pound shrimp, peeled and tail on (I take the tails off)
- 1/4 pound mussels or scallops (I used 8 and cut them in half as well)
- 1 cup white wine
- Few threads of saffron
- 1/4 cup finely chopped parsley
- Salt and pepper
- 2 tablespoons chopped green onions
- Small loaf of crusty bread
In a Dutch oven, heat the olive oil. When the oil is hot, render the sausage for 2 minutes. Remove the sausage and set aside. In a mixing bowl, toss all the vegetables with the garlic. Season with salt and pepper. Place one third of the vegetables evenly on the bottom of the pot. Place one third of the tomatoes and 2 of the bay leaves on the vegetables. Lay the lobsters, meat side down and the soft-shells on top of the tomato mixture. Sprinkle 1/2 of the chorizo over the lobster. Layer 1/3 of the vegetables and tomatoes on top of the lobsters and chorizo. Season the shrimp with Essence. Lay the shrimp over the tomatoes. Layer the remaining 1/3 of the vegetables and tomatoes over the shrimp. Layer 1/2 of the chorizo over the shrimp. Lay the mussels or scallops over the tomatoes. Add the fish chunks. Add the wine, saffron and parsley. Cover the pot and cook for 30 minutes. Ladle the bouillabaisse in an over-sized platter. Garnish with the aioli, green onions and crusty bread.
Essence (Emeril’s Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container. Yield about 2/3 cups.
Since our local supermarket had some great looking tuna steaks, we had to buy them. Both of us like tuna tartare (yes, the raw stuff) but we wanted to try grilling the steaks. The result was great! This is perfect for a small get together over the long weekend, which is why I am posting this early this week!
Tuscan-Style Grilled Tuna Steaks
As seen on Food Network with Rachael Ray
Prep Time: 15 min
Cook Time: 12 min
Serves: 4 servings
4 fresh tuna steaks, 8 ounces each, 1-inch thick
1 lemon, zested
3 sprigs fresh rosemary, about 2 tablespoons leaves stripped from stem
Handful flat leaf parsley
3 cloves garlic, crushed
Coarse salt and black pepper or grill seasoning
Extra-virgin olive oil, for cooking
Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
Just trying to clean out the fridge and use up a few veggies. Also wanted to try a new recipe from my friend, Karen – Chinese Five Spice Scallops! They will appear next week 🙂
Decided the best thing was to make up the cauliflower like mashed potatoes. Lo and behold my favourite Food Network had this great recipe by George Stella and it was easy! Ya gotta try this!!!! Even the kids will eat it…no matter what age…LOL
“Mock” Garlic Mashed Potatoes
Recipe courtesy George Stella
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smoo
Ossobuco or osso buco is Italian for “bone with a hole” (osso bone, buco hole), a reference to the marrow hole at the center of the cross-cut veal shank. In the local Western Lombard Milanese dialect, this dish’s name is oss bus.
While that may be the Wikipedia definition, we first enjoyed it at one of our favourite restaurants in Cancun, Mexico – La Habichuela. They now have a second location in the Hotel Zone. We have not tried the location in Merida.
When I finally found the meat locally, I was desperate to prepare it. Thankfully, Food Network and Giada de Laurentiis had this great recipe, which although not exactly like the wonderful one in Cancun, is still delicious! It is great served with cooked cabbage and some mashed potatoes to enjoy the juices.
Osso Bucco – Recipe courtesy Giada De Laurentiis
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 dry bay leaf
- 2 whole cloves
- Kitchen twine, for bouquet garni and tying the veal shanks
- 3 whole veal shanks (about 1 pound per shank), trimmed
- Sea salt and freshly ground black pepper
- All purpose flour, for dredging
- 1/2 cup vegetable oil
- 1 small onion, diced into 1/2-inch cubes
- 1 small carrot, diced into 1/2-inch cubes
- 1 stalk celery, diced into 1/2 inch cubes
- 1 tablespoon tomato paste
- 1 cup dry white wine
- 3 cups chicken stock
- 3 tablespoons fresh flat-leaf Italian parsley, chopped
- 1 tablespoon lemon zest
Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Sauté until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot.
Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.