MEATLOAF WITH HERB & ROASTED GARLIC SAUCE
This meatloaf recipe is moist and is really delicious with the herb and roasted garlic sauce. This has been adapted from an Ina Garten recipe.
1 lb. Ground Veal, 1 lb. Ground Pork & 1 lb. Ground Beef
1 Tbsp. Fresh Chives, 1 Tbsp. Fresh Thyme & 1 Tbsp. Fresh Parsley (Chopped Fine)
3 Large Eggs, 1 1/3 Cups Breadcrumbs, 2/3 Cup Milk
1 Tbsp. Kosher Salt & 1 ½ Tsp. Black Pepper
2 Tbsp. Olive Oil
1 Cup Celery, Diced & 1 Cup Onion, Diced
3 Tbsp. Butter, Room Temperature & 3 Tbsp. Flour
1 Whole Head of Garlic, Roasted & 2 Cups Chicken Broth
In a large mixing bowl, combine the veal, pork, beef, chives, thyme, parsley, eggs, breadcrumbs, milk, salt and pepper. Separately, heat the olive oil in a sauté pan over medium heat. When the oil is hot, add the celery and onion to the pan and cook for 4 minutes, until vegetables begin to soften. Remove the celery and onion from the pan and let it cool. When the mixture is cooled, add it to the bowl with the meat mixture and combine. Place the meat mixture on a baking sheet lined with parchment paper, and shape into a loaf. Bake for approx. 50 minutes in a preheated 350 degree oven. While the meatloaf is baking, prepare the garlic for roasting. Lay a piece of aluminum foil out, and place the head of garlic on the foil, cut in half with a serrated knife. Pour 1 Tbsp. of olive oil on both halves of the garlic and sprinkle ½ tsp. salt on the garlic. Put the top back on the garlic, and fold the aluminum foil around the garlic. Place in the oven for 45 minutes (while the meatloaf is cooking). When ready, remove the meatloaf from the oven and let it rest for approx. 10 minutes. Meanwhile, prepare the sauce. In a sauté pan, combine the butter and flour and sauté for 3 minutes to thicken. Pour in the chicken broth and the roasted garlic (after removing the garlic from the oven, let cool for 2 minutes, then squeeze the roasted garlic out of the head and blend in the sauce). Add 1 teaspoon of fresh chopped thyme, chives and parsley. Slice the meatloaf in serving portions and spoon the hot herb sauce over the meatloaf and serve.
MARINATED SKIRT STEAK
Skirt steak has a tremendously deep and rich beef flavor, and the marinade really provides extra depth of flavor with the combination of soy sauce and vinegar. This
is best when marinated for at least 8 hours, or overnight preferably.
2 lbs. Skirt Steak
½ Cup Red Wine Vinegar
½ Cup Soy Sauce
6 Tsp. Sugar (or 3 packets sweetener)
In a small bowl, combine the marinade mixture. Place in a large Ziploc bag, and add the skirt steak to the mixture. Place the meat with the marinade in the refrigerator overnight. When ready to cook, remove the steak from the marinade and pat dry. Grill steaks on a lightly oiled grill rack (or on a lightly oiled grill pan), and cook approx. 4 minutes per side for medium-rare. Transfer steaks to a cutting board and let stand for approx. 5 minutes before cutting. Thinly slice steaks diagonally.
BABY BACK RIBS – OVEN ROASTED (see Blog for detailed instructions)
When you want to enjoy the flavor of baby back ribs without using an outdoor grill, try this cooking method. These ribs are “fall off the bone” delicious!
2 Racks St. Louis Style Pork Spare Ribs (Approx. 2.5 lbs. per Rack)
Rub: 2 Tbsp. Kosher Salt, 2 Tbsp. Black Pepper, 3 Tbsp. Paprika, 3 Tbsp. Cayenne Pepper
Barbeque Sauce (I use Open Pit brand)
Place the raw spare ribs on an aluminum foil lined baking sheet. Mix the rub ingredients in a small bowl, then sprinkle the rub mixture on both sides of the ribs.
Cover the ribs tightly with aluminum foil, making sure to seal all edges. Place the ribs in a preheated 300 degree oven and cook for approx. 3 hours. When ready, remove from the oven and let cool for approx. 10 minutes. Slice in 1-2 rib sections. Brush on your favorite barbeque sauce. Return to a preheated 350 degree oven and bake for 25-30 minutes. Remove from oven and place on a serving platter with additional barbeque sauce.
ROASTED TURKEY WITH GRAVY
Everyone needs an easy go-to recipe for roasting the holiday turkey. This is a simple recipe that requires little fussing. The turkey will be moist when cooked, and delicious paired with the gravy recipe below.
1 12-15 lb. Turkey, Fresh or Fully Defrosted
Salt & Pepper
4 Tbsp. Butter (Melted) & 4 Tbsp. Butter (Room Temperature)
½ Lemon, ½ Onion, Quartered, 1 Celery Stalk, Quartered
2 Cups Chicken Broth
Pan Drippings, including softened vegetables
1 Cup White Wine
6 Tbsp. Butter & 1/3 Cup Flour
Salt & Pepper to Taste
To prepare the turkey, clean the contents from the cavity. Pat the turkey dry and rub 4 Tbsp. of melted butter all over the turkey (including inside the cavity), and season well with salt and pepper. Tie the legs together with kitchen twine. Break 4 Tbsp. of room temperature butter into small pieces and place under the skin, covering the breast. Put the lemon, onion and celery inside the cavity. Place the turkey, breast side up, on a roasting rack set in a roasting pan. Pour the chicken broth in the bottom of the roasting pan (to create moisture as the turkey cooks). Roast in a preheated 325 degree oven for approx. 15-20 minutes per pound (in a regular oven-convection will cook quicker). Check the temperature by placing a meat thermometer into the thickest part of the thigh, taking care not to touch the bone. The temperature reading should be 165 degrees F. When ready, remove turkey from oven and tent with aluminum foil. Let rest for approx. 20 minutes before slicing.
To prepare the gravy, remove the turkey from the roasting pan, and pour off the drippings into a bowl. Let the drippings cool for a few minutes, then skim off fat and discard. Strain the drippings to remove any solids, and set aside. Meanwhile, place the roasting pan across two burners over medium heat. Add the wine to the pan, and stir well to bring up any browned bits from the bottom of the pan. Saute for approx. 4 minutes, until reduced. Add the reserved drippings back to the pan and heat through.
Separately, in a sauté pan, melt the butter and add the flour, stirring for approx. 5 minutes until the mixture turns light brown. Add the wine and pan dripping sauce to the butter and flour mixture, whisking constantly, and bring to a simmer until the gravy thickens slightly. Add salt and pepper to taste.
I like to serve another gravy with sautéed mushrooms. Melt 2 Tbsp. of butter in a sauté pan and add 1 cup of sliced mushrooms. Saute for approx. 7 minutes, until tender. Add salt and pepper to taste. Combine with gravy sauce and serve warm.
Plan about 1 ½ lbs of turkey per person plus extra for leftovers.
If the turkey was frozen, leave plenty of time for the turkey to thaw in the refrigerator. Allow 1 day for every 4-5 lbs. of turkey.
CHICKEN POT PIE (see Blog for detailed instructions)
When I think of “comfort food”, I think of chicken pot pie. This recipe is quick and easy, using premade pie crust and a roasted chicken.
1 Frozen Deep Dish Pie Crust
1 Rolled Pie Crust (for top of pot pie – I use Pillsbury Brand)
2 Tbsp. Olive Oil
½ Cup Diced Carrots, ½ Cup Diced Onions, ½ Cup Diced Celery
½ Cup Diced Scallions, 2 Tbsp. Sliced Garlic, 1 Tbsp. Salt
4 Tbsp. Butter
2 Cups Chicken Broth, 3 Tbsp. Flour
1 Cup Frozen Peas, ½ Cup Heavy Cream
2 Cups Roasted Chicken, Chopped
Egg Wash – 1 Egg, Beaten and 1 Tsp. Water
Place the premade deep dish pie crust in a 350 degree oven for approx. 10-12 minutes. Remove from the oven and set aside. Meanwhile, in a large skillet, sauté the diced carrots, onion, celery, scallions and garlic in olive oil. Season with salt. Saute for approx. 20 minutes, until vegetables soften and begin to caramelize. Add the butter and sauté for approx. 5 minutes. Add the broth and sauté for 3 minutes. Add the flour and stir well. Saute for 2-3 minutes. Add the frozen peas and cream, and stir well to combine flavors. Remove from heat and let mixture cool slightly. Meanwhile, add the chopped roasted chicken to the bottom of the pie crust. Spoon the vegetable mixture over the roasted chicken. Place the rolled pie crust on top of the mixture, sealing the edges well. Brush on the egg wash mixture. Place in a preheated 350 degree oven and bake for approx. 30-35 minutes, until the top pie crust is cooked through and browned. Let cool before slicing.