Stuffed!

I am not sure what inspired this. I think I saw a layered meatloaf somewhere out there in the world and thought “I can make that!”

As usual I had to put an Italian twist on things and make my stuffed meatloaf with fresh spinach, basil and mozzarella. The meat is simply a blend of ground beef, Italian sausage, 1 egg plus one egg white, Italian seasoning and S/P. No bread crumbs, no milk-soaked bread slices – just pure meat. Continuing the Italian twist I even added some Italian seasoning to the otherwise fairly traditional glaze of ketchup and corn syrup. (you can also use brown sugar but it burns easy and the corn syrup keeps the glaze glossy – a little won’t hurt you!)

This is a large and heavy meatloaf best served with a nap and some mashed potatoes!

Production Notes:

I happen to have some leftover ground beef from a big pack so not sure on the actual amounts, but if I had to guess, there was at least 1 1/2 lbs. I took two Italian sausage out of their casing and combined them with the ground beef. I added the seasonings and a dash of Worcestershire sauce (my secret ingredient for everything beef!)

Glaze the loaf initially and bake it in a hot (425 degree) oven for about 40 mins. Glaze again and bake until internal temperature reaches 160 degrees (F)

Help Wanted

Meatloaf is a basic that I can not seem to get right!

I either get too exotic with the ingredients and it ends up with a weird flavor profile or more often than not it tastes good but the consistency is too soft.

No matter how many eggs or how gentle I mix it or how much bread crumbs I use, I just can’t get the right blend. I just want a meatloaf that holds together nicely at the dinner table and slices cleanly for sandwiches the next day!

This latest attempt was a “plain Jane” style with nothing exotic except a few shredded carrots! And while it turned out pretty tasty, it was still too soft! Maybe the carrots were too much?

meatloaf

I have tried cooking it in the loaf pan and not in the loaf pan. I have tried it with ground turkey, traditional meatloaf blends and pork/beef blends. I have made with and without the whole “milk-soaked bread” thing. Nothing seems to work. I just want a firm meatloaf – is that asking too much?

In case you want to review my ratios…

1 lb ground beef (80/20 blend)

1/3 cup finely minced sweet onion

1/2 cup finely ground saltines (15 crackers)

1 tbsp Dijon mustard

2 medium eggs, lightly whisked

1/2 cup finely grated carrots

1/4 cup finely minced fresh parsley

2 finely minced large garlic cloves

1/4 cup ketchup

salt and pepper

Mixed, formed and baked 1 hour at 375 degrees. Rested well before slicing.

 

 

Health Food

You can read about it here but just so you know…. “Salisbury Steak” is considered “health food!”

And so I made some health food the other night.

First I formed the patties with lots of flavor mixed in and browned them up in a heavy bottom skillet. Remove from the pan and set aside.

Next up the all important mushroom browning. And onions. Don’t forget about the onions!

Finally be sure to deglaze the pan with flavorful liquids. Add back in the patties to warm through (if they have grown cold) and serve.

The recipe

1.25 lbs +/- Ground Beef (I used 80-20 blend)

1/2 Tb Onion Powder

1/2 Tb Garlic Powder

1/2 Tb Penzey’s Prime Rib Seasoning

1/2 Tsp Season Salt

1/2 Tsp Ground Black Pepper

Mix all of the above and form oval patties ( I made 3) and fry in a heavy bottom pan with a little oil. (use your favorite type) Remove the patties and set aside with a foil cover. Add 1 small onion that has been diced very small and sauté a couple of minutes till soft. Add 1-1/2 cups chopped mushrooms (I used baby Portabellas) and sauté a few minutes till browned.

Deglaze the pan with: (whisk it all together first)

1.5 Cups Water

1/4 Cup Ketchup

2 tb Steak Sauce

1 Packet of Brown Gravy Mix ( low sodium is best)

Turn the heat down and add the patties back in till they are warmed through. Serve with starch and a green vegetable!

 

Cream Bread

Sometimes you stumble upon something so unique that you immediately and without any hesitation need to try it.

That’s how it was one Saturday morning when I wandered into D’Amici’s bakery. “what’s that round loaf of bread all about?” I asked. ‘cream bread’ was the answer. Apparently made with cream instead of eggs?? I am no bread maker and my mind was already racing with possibilities. I just had one wrapped up for me and ran home, stopping off only at the store to pick up a few ingredients…I had the perfect sandwich in mind.

cream bread

The bread has a really even, dense but tender “crumb” and a mild flavor. It’s like a really good quality white sandwich loaf.

 

…please meet the BEST patty melt you ever had:

patty melt

 

Caramelized onions, griddled beef patty, swiss cheese, griddled bread….. I can’t go on…

I have to go recreate this meal again, NOW!

Sully’s Sauce

My husband always said “Sully made the best sauce!”

“Sully” (a nickname for his last name of “Sullivan”) was good friend of my husband’s father and a central figure from the neighborhood back in the day, so when my husband mentioned that Sully’s daughter Karen had recently come across the recipe card for his sauce, I knew immediately I had to make it.

What better way to pay homage to fathers who are no longer with us then by recreating something so special and lost in time?

sullys recipe

I just love the “here’s what’s cookin” part of this card – don’t you?!

I asked if there was a “back-side” to the card that might give away his technique but no such luck. Only Sully knows how it all went together originally, but I took my best guess and here is how I did it…

I used 85/15 blend ground beef and started it browning in a hot, dry pan so that I could decide how much fat I wanted to leave in the pan. I got the meat browned and decided to spoon off most of the fat. I chose to re-hydrate some fat back in the meat in the form of the 2 tablespoons of olive oil. I am not sure at what point in the process Sully would have used the olive oil, perhaps right at the beginning while browning the meat? or maybe he used it to get the onions and garlic started first? Wish I knew.

Anyway after the olive oil went in, I added in a dash of salt/pepper, onions (2 cups!) and garlic and let those soften a bit before I added in the dry spices to toast a minute. After that I added in the tomato paste and gave that a minute to cook a bit. I de-glazed the pan with the wine. (1 whole cup!)

Next up: the tomatoes. I am certain that by Sully noting that these were “imported” he meant the famed “San Marzano” tomatoes so that is what used and I do think it makes a difference. Also I know that everybody has their own texture technique – some squish the canned tomatoes in their hands, some break them up with a spoon, some use scissors. I broke up 4 of the 6 cups with kitchen scissors, cutting up the whole canned tomatoes into small chunks right in their own sauce from the can. For the last 2 cups I actually used my immersion blender to puree it (not too much) so the whole 6 cups I added in ended up being saucy but with small chunks. I hope Sully would approve.

By now the whole creation was thick, yummy and begging to be tasted, so I did and adjusted the salt and pepper and turned the heat down to barely a simmer. I let it simmer with the lid on tight for about an hour. (keeping the lid on keeps things from drying out, but if it looks too dry, just add in a little water) I let it simmer another hour with the lid slightly off to allow it to actually thicken up a bit as mine was pretty juicy.

By then the delicious smell wafting through the house was more than we could take, so we boiled up some pasta and it was time…

sullys sauce

A special thank you to daughter Karen for letting me have the privilege to re-create her father’s famous sauce! And a happy father’s day to all the dads out there – the ones with us and the ones who have left us.

 

Interested in more ‘Irish-Italian” cooking?? Me too… read more about it here!

 

Author’s note: If you don’t want to use the Chianti wine – I would recommend using a cup of low sodium beef stock with a generous splash or two of red wine vinegar to give it that tangy richness that the wine adds.

 

Let It Rest

Isn’t that the title to a Beatles song?

Oh wait that song is actually “Let It Be” – still… both are words of wisdom!

In my case “let it rest” usually refers to some big cut of meat like a roast or chicken or something, but in this case it refers to lasagna!

Good Old Fashioned "All American" Lasagna!

Good Old Fashioned “All American” Lasagna!

Letting lasagna rest is a must for a clean, neat cut and so you don’t burn the roof off your mouth!

This lasagna was inspired by the green baking dish it was made in. I received it for Christmas this year from Aunt Barbara and I have been cooking in it a couple of times a week ever since! Mac and cheese, lasagna, you name it!  How did I ever live without this perfectly sized dish with handles!!

Production Notes

I used standard lasagna protocol here – nothing crazy or exotic. 3-4 layers of regular meat sauce, ricotta and noodles.  This time I used standard “boil first” noodles, but I have done it both ways… here and here.

From Hungary With Love…

hot paprika

hot paprika

My parents traveled quite a bit and although I was the lucky recipient of many of these trips, I did not accompany them on a trip to Hungary a couple of years back. But they did bring me back some of Hungary’s possibly most famous souvenir… Paprika.

I keep it sealed tight in a dark cabinet and it has continued to keep its bright, pungent, hot flavor.

And what better to make with Hungarian paprika than “Hungarian goulash” of course!! Now if you grew up in the northeast than surely you know this dish as “American Chop Suey” or perhaps as a form of “Marzetti” or maybe you have no idea at all what I am rambling about!

Just brown up some beef, diced sweet green pepper and onion. Add the spices: I used a liberal amount (3 heaping tablespoons to my pound of beef) of SWEET smoky paprika and about a teaspoon of my HOT smoky paprika. Use more if you like it spicy! I also added some black pepper and salt, ground cumin and garlic powder – just a 1/2 tsp or so of each.

along with a few other spices...goulash often contains browned ground beef, sauteed green peppers and onions with chopped tomatoes and of course plenty of paprika!

along with a few other spices…goulash often contains browned ground beef, sautéed green peppers and onions with chopped tomatoes and of course plenty of paprika!

De-glaze the pan with a hefty splash of Worcestershire sauce and 1 can ( 28oz) of whole tomatoes with juice that I broke up first. Add in a 1/4 cup of ketchup for sweetness and tang. Let it simmer for 20 mins if you want to serve right away over hot buttered egg noodles or rice. I like to mix mine with a box of pasta cooked “al dente” and then top the oven-proof dish with a bit of cheese and bake in the oven (350 degrees) for 30 mins.

It gives it that nice crusty top and edges that everybody loves! Kinda like the crispy lasagna edges!

Anyway if you have never explored the wide world of paprika, you should. It goes way beyond just a sprinkle onto deviled eggs! A specialty spice store ( online or actual) would be a great place to start.

ready for the oven with cheese on top!

ready for the oven with cheese on top!

Production notes

You can adjust the amount of noodles or beef according to your budget and desires. “Stretch” this dish with lots of pasta for a big family or a local potluck event. “Make it meaty” with lots of ground beef or even ground turkey or pork.