The Journey Begins

Thanks for joining me! I received Frank Bruni and Jennifer Steinhauer’s cookbook, A Meatloaf in Every Oven as a gift and decided to go on a journey with a new meatloaf every week.  Then I thought, “why limit it to meatloaf”? A new meatloaf will be featured every week, but we’ll add some other food…

Southwestern Chicken, Brown rice and Quinoa

Summer means all kinds of fairs and markets.  We went to the Boulder Creek Fair and came home with about a dozen free packs of Knorr  Southwestern Chicken, Brown rice, and Quinoa meal starter packs!  It was late in the day and they were passing them out by the hands full. As I’ve said previously,…

Alex Guarnaschelli’s Mom’s Meatloaf

Our next stop on our Journey through A Meatloaf in Every Kitchen brings us to “Alex Guarnaschelli’s Mom’s Meatloaf”.  Alex is an Iron Chef who got her early start with her mother, cookbook author Maria Guarnaschelli. Ingredients Ground beef (chuck) Ground pork Paprika Salt Fresh ground black pepper Panko bread crumbs Ketchup Sour Cream Curly parsley…

Painter’s Meatloaf

Our third stop on our trip through ‘A Meatloaf in Every Kitchen” is another classic, they dubbed the “Painter’s Meatloaf” for it’s speckled color. Ingredients: Vegetable oil Small onion (diced) Carrot (diced) Green Bell Pepper Red Bell Pepper White bread (torn or cubed, crust removed) Milk Ground beef (chuck) Ground pork Eggs Ketchup Salt Cumin…

Meatloaf Picatta

  I had been thinking about new varieties of meatloaf and “Meatloaf Marsala” kept coming to mind.  I didn’t have any Marsala wine or mushrooms, but I did find some peppercorns and a little white wine, so I decided to go with “Meatloaf Picatta”. Ingredients: Meatloaf:  Your favorite basic meatloaf recipe without ketchup Ground beef…

Sloppy Joe Sliders

Sloppy Joes are a favorite summer and winter.  You can make them in the “traditional” flavor or let your imagination run wild. For some, traditional is crumbled hamburger with ketchup added.  Mine is a little more involved.   Ingredients: Hamburger                              …

Memorial Day Hot Dogs

When I was a kid Memorial Day signaled the end of school and the beginning of summer.  We would often have our first “picnic trip” of the summer on Memorial Day or the Sunday before.  This included going to one of the many Oklahoma State Parks, building a fire and cooking our lunch. Sometimes, the…

Mushroom Hot Pot

When you are away from home for an extended period of time, it’s not uncommon to want some comfort food that reminds you of home.  When I was in Saigon I wanted an American Hamburger with yellow mustard.  That I could find at Burger King, but it wasn’t the comfort that I craved. I tried…

Sous Vide Broccoli and cheese stuffed chicken breast

I had been thinking about doing some sort of stuffed chicken breast, but I usually don’t like the way they come out with toothpicks sticking out all over the place and the stuffing still leaking out.  I could try meat glue once again, but I’m not real comfortable with it yet.  Then I came upon…

Sous Vide Corn on the Cobb

It’s Spring, and along with it comes fresh corn.  There are so many ways to cook corn on the cobb, but I really like cooking it sous vide.  The corn retains it’s sweet flavor and because you cook it at a lower temperature, it doesn’t get over cooked.  Awesome for a BBQ! Ingredients Corn Vacuum…

Spanish Vegetables

  Ingredients Diced Onion Diced Red Bell Pepper Zucchini (cut into matchsticks) Fresh Corn (cut off cobb) Diced fresh Tomato Paprika Salt Method Sweat onion and bell pepper ink butter till the onion is translucent and the pepper is softened. Add the zucchini and corn and sauté till almost done, then add the tomato and…

Cheesy Chorizo Loaf

This is my second stop in my Journey through A Meatloaf in Every Oven.  Rather than go through my journey A -Z, I’ve decided to skip around and make things interesting.  This recipe is from the “Around the World” section.  Ingredients Spanish Chorizo (NOT MEXICAN) (1/4” cubes) Long grain White Rice Queso de Mano cheese…

Strawberry-kiwi Blossom

I tried this when I was learning to make foams.  The foam in this dessert can be made using emulsification of kiwi purée or using a culinary whipper to foam the purée. The dessert in the photo is about 3” in diameter. Assembly Method Take a dessert dish a little larger than 3” in diameter…