Meatloaf recipe my teacher gave us:
It was yummy but you can vary your seasonings! There are 4 main important things to a meatloaf or other foods like it, meat, fat, binder, and seasonings!
-Get 1 lb of Beef (80/20 fat percentage)
-now the binder you can vary, but we did 1 egg, and 2 pieces of white bread soaked in heavy cream (not at lot, about 2 tablespoons per piece of bread in a bowl, just soak them all in there) and like 1/3 cup of oatmeal flakes
-1 cup ketchup
-1 tablespoon brown sugar
-Bacon (we used 3 pieces)
-1 shallot
-1/4 onion
-2 cloves of garlic
-worcestershire sauce
-soy sauce
-salt
-pepper
-tarragon (dried)
-sage (powder)
-cayenne pepper (powder)
Preheat oven to 375
Ok you know the basics im sure, so you take the meat, put in a bowl, throw in the egg, then crumble that wet bread in there, the oatmeal, about 1/4 cup of the worcestershire (sp?), 1/4 cup of that soy sauce, 1/2 of the cup of ketchup, about 1 teaspoon of sea salt, 1 tablespoon black pepper, 1 tablespoon of the terragon leaves, 1 teaspoon of the sage, and cayenne really to taste and mix alllllll that up
In a sautee pan youll add diced garlic, shallot and onion, cook in some oil, once sauteed, add that to the meat mix .. mix it all up really good!
Put in a meatloaf pan, or if dont have one just put on a baking sheet covered in foil, form it in the shape of a rectangle essentially, put the strips of bacon over it where its covered, then put in oven.
Cook 20 minutes, then take out ... in a little bowl, mix 1/2 cup (rest) of ketchup, and brown sugar, then pour that over the meatloaf, and put back in the oven for about 15 minutes (or until it looks done to you) Ours took 40 minutes in all but all ovens are different!
Bam .. yummy meatloaf! :)
Tuesday, November 8, 2011
Friday, November 4, 2011
Scrounged the fridge, came up with Patty Melt's!
Ok so I had some leftover beef and turkey breasts in the fridge that I knew would go bad by tomorrow, so came up with Patty Melt's with homemade french fries!
You need (for 2 servings) 4 pieces of bread ..whatever you want, rye is best, we used just White, you need 2 slices of swiss cheese (or american), onion, bell pepper, some butter, potatoes, and vegetable oil.
Make your burger patties how you want, I added soy sauce and a little bit of A1 and pepper and garlic salt, made my burgers, and then for the turkey breast, I just seasoned with salt, pepper, and garlic salt, and covered both the turkey and beef with some creole seasoning.
I cooked all meats in 1 pan, sauteed onions and peppers in butter and a little bit of oil in a pan separately until nicely sauteed, then set them aside since they were done. For the fries I cut potatoes into slices..however thick you want! I soaked them in cold water to get some of the starches off ..makes it easier to fry! Then once oil was hot but not too hot, put all the fries in and let them cook a bit, until the bubbles calm down, took them out on a plate with a papertowl, let them cool a bit and turned up the heat on the oil, and placed them back in to get nice and crispy!
You need (for 2 servings) 4 pieces of bread ..whatever you want, rye is best, we used just White, you need 2 slices of swiss cheese (or american), onion, bell pepper, some butter, potatoes, and vegetable oil.
Make your burger patties how you want, I added soy sauce and a little bit of A1 and pepper and garlic salt, made my burgers, and then for the turkey breast, I just seasoned with salt, pepper, and garlic salt, and covered both the turkey and beef with some creole seasoning.
I cooked all meats in 1 pan, sauteed onions and peppers in butter and a little bit of oil in a pan separately until nicely sauteed, then set them aside since they were done. For the fries I cut potatoes into slices..however thick you want! I soaked them in cold water to get some of the starches off ..makes it easier to fry! Then once oil was hot but not too hot, put all the fries in and let them cook a bit, until the bubbles calm down, took them out on a plate with a papertowl, let them cool a bit and turned up the heat on the oil, and placed them back in to get nice and crispy!
Once your meats are cooked, place cheese over them to melt them and get your toast ready on your plates. You can make a quick secret sauce ... its like Thousand Island, 2 tablespoons mayo, 1 tablespoon ketchup, pinch of sugar, some sweet relish, and salt and pepper to taste, spread that over the toast, place the meat with cheese on the bread, cover with sauteed onions and peppers, and cover with other piece of bread ... and BAM you got yourself a yummy patty melt! Serve with fries salted :)
Thursday, November 3, 2011
Eggs Benedict! It's not as hard as you think
If you can learn to make this, I promise your friends and family will not stop asking for it, and you will become their hero ;)
It is best to start with the hardest part, the Hollandaise sauce. For this you will need: 2 eggs (yolks only), cup of water, 1/4 cup of vinegar, shallot, black peppercorns (a few), and 3 sticks of unsalted butter (12 ounces) that you should clarify, but do not have to. You clarify butter by putting it into a pot and heating it up on about medium to melt it, scoop off the foam off the top and throw away, and pour what is left into a measuring cup, do not pour the fats that settled into the bottom of the pot. You will need a glass or stainless steel large bowl (not aluminum) and a pot of hot water that you can set that bowl on top of, kinda like a make shift baine marie (or double boiler)
So what you will do is cut up the shallot, you can just dice it up, and add to a small pan, with the vinegar and couple peppercorns, heat on medium until it reduces by half.
Add the two egg yolks into that large bowl, add about 1/4 cup of water and whisk really well, then take that vinegar off the stove, and strain into the yolk bowl, and whisk well, then place over that hot pot of water, and slowly add a couple of drops of the clarified butter, you must do this slowly as if you do it too quickly the butter and yolk will separate.
Keep adding drops of butter little by little as you whisk, if you notice the egg mixture starting to cook, take the bowl off the heat and keep whisking, allowing it to cool a bit, it is important to keep the mixture warm, but not too hot. As it thickens you can start adding the butter more and more until it is all mixed into the bowl. If it gets too thick add a couple drops of water as you whisk to thin it out. When done cover with saran wrap and keep on the stove somewhere where it can stay warm. It must stay warm...check on it periodically mixing it as you move onto the eggs.
Now that the sauce is done, you will now move onto the poaching of the eggs and preparing your plate. What you will need is English muffins (1 per plate) that you will cut in half, canadian bacon (2 pieces per plate), 2 eggs per plate you are making (this recipe can make enough for 4 plates), tablespoon of vinegar, big pot of water, and a pan to cook the muffin and canadian bacon on, and some butter.
First you will Poach the eggs, to do this you will bring that pot of water up to below boiling, add the vinegar (it will help bind the proteins of the egg so the whites dont spread too far) some people like to put mason jar lid rings on the bottom of the pot so that they can put the egg right into it, it worked for me! What you can do if you do not use the rings is crack an egg into a ramekin, or little cup, stir the water around in a circle creating a whirlpool effect, and slowly SLOWLY dump the egg into the center of the whirlpool, it will cause the egg whites to swirl around back onto itself, then after its settled a bit, add another egg, and just let them cook. Some egg whites will float to the top that is ok, that you do not want on your plate, so you can scoop that out so you can see better if you want, or just push them aside to see your eggs, it should probably take about 5-7 minutes depending on how runny you want them, but get a slotted spoon, and bring an egg to the surface, press it lightly to see how ready it feels, it should give a bit, you want this kinda runny! Now at this same time you want to put some butter in the other pan, and place the canadian bacon in there along with your muffins, to cook them up (or you can just toast the muffins) and cook the canadian bacon in the pan .. place each half of muffin on your plate inside up, one slice of canadian bacon on each slice, and then put your poached egg on top of that .. then get your hollandaise sauce, make sure its not too thick, if it is add some warm water and whisk again, and pour over your poached eggs!
Bam ... you got yourself Eggs Benedict! Tanner loves it :) and so do I!
It is best to start with the hardest part, the Hollandaise sauce. For this you will need: 2 eggs (yolks only), cup of water, 1/4 cup of vinegar, shallot, black peppercorns (a few), and 3 sticks of unsalted butter (12 ounces) that you should clarify, but do not have to. You clarify butter by putting it into a pot and heating it up on about medium to melt it, scoop off the foam off the top and throw away, and pour what is left into a measuring cup, do not pour the fats that settled into the bottom of the pot. You will need a glass or stainless steel large bowl (not aluminum) and a pot of hot water that you can set that bowl on top of, kinda like a make shift baine marie (or double boiler)
So what you will do is cut up the shallot, you can just dice it up, and add to a small pan, with the vinegar and couple peppercorns, heat on medium until it reduces by half.
Add the two egg yolks into that large bowl, add about 1/4 cup of water and whisk really well, then take that vinegar off the stove, and strain into the yolk bowl, and whisk well, then place over that hot pot of water, and slowly add a couple of drops of the clarified butter, you must do this slowly as if you do it too quickly the butter and yolk will separate.
Keep adding drops of butter little by little as you whisk, if you notice the egg mixture starting to cook, take the bowl off the heat and keep whisking, allowing it to cool a bit, it is important to keep the mixture warm, but not too hot. As it thickens you can start adding the butter more and more until it is all mixed into the bowl. If it gets too thick add a couple drops of water as you whisk to thin it out. When done cover with saran wrap and keep on the stove somewhere where it can stay warm. It must stay warm...check on it periodically mixing it as you move onto the eggs.
Now that the sauce is done, you will now move onto the poaching of the eggs and preparing your plate. What you will need is English muffins (1 per plate) that you will cut in half, canadian bacon (2 pieces per plate), 2 eggs per plate you are making (this recipe can make enough for 4 plates), tablespoon of vinegar, big pot of water, and a pan to cook the muffin and canadian bacon on, and some butter.
First you will Poach the eggs, to do this you will bring that pot of water up to below boiling, add the vinegar (it will help bind the proteins of the egg so the whites dont spread too far) some people like to put mason jar lid rings on the bottom of the pot so that they can put the egg right into it, it worked for me! What you can do if you do not use the rings is crack an egg into a ramekin, or little cup, stir the water around in a circle creating a whirlpool effect, and slowly SLOWLY dump the egg into the center of the whirlpool, it will cause the egg whites to swirl around back onto itself, then after its settled a bit, add another egg, and just let them cook. Some egg whites will float to the top that is ok, that you do not want on your plate, so you can scoop that out so you can see better if you want, or just push them aside to see your eggs, it should probably take about 5-7 minutes depending on how runny you want them, but get a slotted spoon, and bring an egg to the surface, press it lightly to see how ready it feels, it should give a bit, you want this kinda runny! Now at this same time you want to put some butter in the other pan, and place the canadian bacon in there along with your muffins, to cook them up (or you can just toast the muffins) and cook the canadian bacon in the pan .. place each half of muffin on your plate inside up, one slice of canadian bacon on each slice, and then put your poached egg on top of that .. then get your hollandaise sauce, make sure its not too thick, if it is add some warm water and whisk again, and pour over your poached eggs! Bam ... you got yourself Eggs Benedict! Tanner loves it :) and so do I!
Tuesday, November 1, 2011
Welcome and thank you!
This is my first post, and so I just wanted to say hello, and thank you for looking at my blog! Hope you follow me, and if you have a blog, feel free to send me your link, I will be glad to follow as well :)
Tanner and I are big time foodies, but one thing about me you should know is that I like to cook simple. I don't like to feel like a dish is not possible for me to make. So I aim to explain things in PLAIN English (lol) and use pictures to show you how you can also make a dish. When I find a recipe I like, I like to see how I can make it easier, and more cost effective. Don't get me wrong, I love me some Giada, and some Ina Garten, but sometimes their words are too fancy, and they blow through the show so fast and use words I do not understand, and they seem to assume we know what the heck they are talking about! SO ..I will not do that, I will talk about things in terms you can understand, and if you have ANY questions, please feel free to ask!
Hope you enjoy what I have to say! :)
Tanner and I are big time foodies, but one thing about me you should know is that I like to cook simple. I don't like to feel like a dish is not possible for me to make. So I aim to explain things in PLAIN English (lol) and use pictures to show you how you can also make a dish. When I find a recipe I like, I like to see how I can make it easier, and more cost effective. Don't get me wrong, I love me some Giada, and some Ina Garten, but sometimes their words are too fancy, and they blow through the show so fast and use words I do not understand, and they seem to assume we know what the heck they are talking about! SO ..I will not do that, I will talk about things in terms you can understand, and if you have ANY questions, please feel free to ask!
Hope you enjoy what I have to say! :)
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