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Larry’s Meatloaf (My spouse)

Some unknown person is always tinkering with my recipes? This time I made that someone (?) write down what he did. It was incredible and very moist! What can I say??? This was supposed our takeout and movie night vicariously with friends, during COVID-19, but we stayed in and he cooked. With these garlicky green beans the meal was awesome.

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LARRY’S MEATLOAF

INGREDIENTS

  • 2 pounds of ground beef and pork
  • 3 strips of bacon for topping the meatloaf
  • ¼ cup of tomato pesto for topping the meat loaf
  • 3/4 cup of crushed pork rinds

 

  • ½ medium white onion, finely diced
  • 3 garlic cloves, finely diced
  • 2 Tbsp fresh sage, finely chopped
  • 2 Tbsp fresh basil leaves, chopped
  • 1 tsp rosemary, chopped
  • 1 tsp thyme

 Sauce Ingredients

  • 2 large eggs, lightly beaten
  • 1 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon coarse black pepper
  • 1 – 6 oz. can tomato paste
  • 2 teaspoons white vinegar
  • 1 tablespoon BBQ sauce (I use Weber hickory)
  • 1 tablespoon liquid smoke

 

INSTRUCTIONS

  1. Lightly spray a 5 x 9-inch loaf pan with oil and line with parchment.
  2. Add 1 Tbsp butter and 1 Tbsp of water to a small fry pan, add in the onion and garlic and caramelize over low heat. When caramelized, add in the herbs. Set aside.
  3. Place the meat in large bowl. Set aside.
  4. Mix the sauce ingredients well and then stir in the caramelized onion mix and the crushed pork rinds.
  5. Pour mixture over the meat and blend well using your fingers.
  6. Put into loaf pan and pat down.
  7. Cut bacon into short pieces and place on top, then add the tomato pesto over the loaf.
  8. Bake at 350 degrees F, covering lightly with foil after 45 minutes. Meat thermometer should register 165 degrees F. (about 1 hr. to 1 hr. 15 min).
  9. When meat is done, juices will be clear. Drain any fat and let sit about 10 minutes before slicing.

 

Jalapeno Pepper Jelly

Tis the season for great fall produce, including the last of those colorful peppers. Here, in Yucatan, there is always an abundance of jalapenos available so I always keep a few jars of this jelly on hand. This recipe comes from www.allrecipes.com.

We serve this over a softened block of Philadelphia cream cheese and top it with a few canned anchovies for a sweet, spicy and salty taste all at once over our favorite crackers.

Jalapeno Pepper Jelly

Ingredients

2 1/2 green bell peppers minced

1 3/4 cans diced jalapeno peppers (4 ounces of minced fresh)

1 1/4 cups distilled white vinegar

5 1/3 cups white sugar

1/2 tsp. cayenne pepper

6 oz. liquid Pectin

Food coloring (optional 4 drops)

Directions

In a large stainless steel saucepan, combine peppers, vinegar, sugar and cayenne pepper. Cook over medium heat. Stir frequently until mixture begins to boil. Stir in Pectin, boil 5 minutes longer, stirring CONSTANTLY and mix in optional food coloring. Skim off any foam and remove from heat.

Ladle into sterilized jars of your choice. I usually use the small Ball ones with metal lids. Seal and process in a boiling water container for 5 minutes. Let cool. I usually keep the cooled jars in the refrigerator.

Great gift idea…

Great for US Thanksgiving or Christmas/New Years!