All-Beef Meatloaf

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This is another one I pulled from the recipe box to share with you guys. This one is from Cook’s Illustrated, so even though the preperation might seem like a bit more work than most other meatloaf recipes, it’s well worth the effort. Meatloaf was always the one thing my mom allowed my dad to cook growing up. It was always moist and flavorful – probably due to the fact that he was sneaking ground venison into the mix unbeknownst to me and my mom. We always had a heart-shaped meatloaf on Valentine’s Day in our house, and it’s a tradition I’m proud to carry on with our little family.

Don’t be put off by the addition of powdered gelatin. The first time I saw this, I was leery too. But, trust me on this one! The gelatin mimics enzymes (proteins maybe? – I’m no AB!) found in veal, retaining moisture throughout cooking. Leading to the moistest most tender meatloaf you’ve ever enjoyed. The glaze is a cut-above the standard ketchup dousing too. Apple cider vinegar is added to ketchup for some tang, brown sugar for a bit of sweetness, and ground coriander for a bright burst of freshness.

If you’re one of those people who swears they don’t like meatloaf – try this recipe. You may just find yourself making a hear-shaped loaf for Valentine’s Day this year too!

All-Beef Meatloaf

3 ounces Monterey Jack cheese, grated on small holes of box grater (about 1 cup)
1 tablespoon unsalted butter
1 medium onion , chopped fine
1 rib celery , chopped fine
1 large clove garlic , minced
1 teaspoon paprika
1/3 cup tomato juice
1/2 cup low-sodium chicken broth
2 large eggs
1/2 teaspoon unflavored gelatin (powdered)
1 tablespoon soy sauce
1 teaspoon Dijon mustard
2/3 cup crushed saltines
1 1/2 teaspoons table salt
2 tablespoons minced fresh parsley leaves
1/2 teaspoon ground black pepper
1 pound ground chuck
1 pound ground sirloin

Glaze
1/2 cup ketchup
1 teaspoon hot pepper sauce
1/2 teaspoon ground coriander
1/4 cup cider vinegar
3 tablespoons packed light brown sugar

Heat oven to 375 degrees. Spread cheese on plate and place in freezer until ready to use. Prepare baking sheet–cover a broiler pan or a cookie cooling rack with two layers of foil and punch holes in it so fat can drain. Then put pan or rack in another pan to catch drips and prevent your oven from smoking you out of the house.

Heat butter in a skillet over medium-high heat, add onion and celery and cook, stirring occasionally, until beginning to brown. Add garlic, and paprika and cook, stirring, until fragrant, about 1 minute. Carfefully stir in the tomato juice, and let thicken and reduce a bit – about 1 minute longer. Transfer mixture to small bowl and set aside to cool.

Whisk broth and eggs in large bowl until combined. Sprinkle gelatin over liquid and let stand 5 minutes. Stir in soy sauce, mustard, saltines, parsley, salt, pepper, and onion mixture. Crumble frozen cheese into coarse powder and sprinkle over mixture. Add ground meat; mix gently with hands until thoroughly combined, about 1 minute. Transfer meat to foil rectangle and shape into 10 by 6-inch oval about 2 inches high. Bake 55 to 65 minutes. Remove meat loaf from oven and turn on broiler.

While meat loaf cooks, combine ingredients for glaze in small saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes. Spread half of glaze evenly over cooked meat loaf with rubber spatula; place under broiler and cook until glaze bubbles and begins to brown at edges, about 5 minutes. Remove meat loaf from oven and spread evenly with remaining glaze; place back under broiler and cook until glaze is again bubbling and beginning to brown, about 5 minutes more. Let meat loaf cool about 20 minutes before slicing.

Source: Cook’s Illustrated, January 2006

Bourbon and Brown Sugar Flank Steak

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What a great summer dinner this was! I don’t do much with flank steak. I feel that it’s overpriced for the cut of meat that it is, usually going for upwards of $8 a pound. But, it’s a great option for a weeknight meal. So, when it went on sale for $3.50 a pound – I stocked up, planning to use it for fajitas and gyros throughout the summer. Luckily, that next week Tracey posted this delicious looking recipe that immediately caught my eye. I’m a fan of anything that calls for a marinade, letting the protein do it’s thing while I prep the rest of the items for dinner. A quick 10 minute grill, and dinner is on the table!

The leftover marinade was then cooked down into a sauce to serve over the sliced steak. Out of this world good! The bite from the bourbon, and the sweet-syrupy quality that the brown sugar lent was a sure fire winner. I’m glad I went ahead and cooked a whole flank steak, instead of a half, because the leftovers were amazing on a steak sandwich with a bit of arugula for lunch the next day. Definitely will be going to this one through the summer!

Bourbon and Brown Sugar Flank Steak

1/2 cup soy sauce
1/3 cup bourbon (or other whiskey)
1/3 cup firmly packed dark brown sugar
1 tablespoon Dijon mustard
1 teaspoon hot sauce
1 1/2 to 2 lb flank steak

Whisk the soy sauce, bourbon, brown sugar, mustard, and hot sauce together in a small bowl until the sugar dissolves. Pour the ingredients into a resealable plastic bag, and add the steak. Let the steak marinate for at least 20 minutes or pop it in the fridge for up to 2 hours before grilling. Return the steak to room temperature before grilling.

Preheat your grill to medium-high heat. Oil the grates lightly (I use the tongs to hold a paper towel that’s been dipped in oil and rub it over the grates).

When the grill is hot, remove the steak from the marinade, shaking off excess (no need to pat the steak dry). Set the marinade aside, don’t throw it away. Grill the steak for 4-5 minutes per side, or until cooked to your desired doneness (the cooking time is going to depend on how thick your steak is, how hot your grill is, etc. I use an instant read thermometer to test the temperature for best results). Transfer the steak to a cutting board, tent with foil, and allow to rest for at least 5 minutes.

While the steak is resting, pour the marinade into a small saucepan. Bring to a boil and cook until reduced and syrupy. Slice the steak thinly across the grain and serve with the sauce.

Source: Fine Cooking, via Tracey’s Culinary Adventures

“Animal” Double Doubles

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Have you ever had the pleasure of visiting the beautiful state of California? We went a couple years ago to see my mother-in-law in Ventura, and had the time of our lives! Everything that you’ve heard about it in books, movies, and television – is completely true. Gorgeous weather, sweeping vistas, sprouts galore, and rubbing elbows with movie stars…

Okay, maybe it was more like standing in line behind them at Magic Mountain, but whatever. For the record, Breckin Meyer is just as cute in person. We had a great time visiting the LA Farmer’s Market and Grand Central Market (very ethnic. Lamb head, anyone?), Pink’s Hot Dogs and all the other cheesy Hollywood stuff, the pier at Santa Monica, and of course no California trip would be complete without a trip to In-N-Out.

They are a small burger establishment, that has a bit of a cult following. And, for good reason. Their menu is limited; burgers, hand-cut fries, and shakes. If you’re looking for a chicken sandwich, salad or a Happy Meal, you won’t find it there. Nothing is frozen – everything is prepared fresh to order. They also have a “secret” menu, with things that are not found on the ordinary menu. One of which, and probably the most popular, is the “Animal Style”. A homemade special sauce similar to Thousand Island, dill pickle slices, lettuce, tomato, cheese, and mustard – which is seared directly onto the burger patty on the grill, and the pièce de résistance, plenty of grilled onions. “Double double” refers to two beef patties, instead of one. In the past few years, they’ve branched out to a couple neighboring states – but nowhere near here! I read their rule of thumb is it has to be within a day’s drive of corporate headquarters?

At any rate, I was in love – ate as many as we could before we had to return to the East coast. We came home, and I turned up pregnant a month or so later. Biggest craving of that pregnancy? You guessed it! Thankfully, the good people at Serious Eats had done a whole writeup about it. I bookmarked it, but never got around to making it. Last week, Maya at Alaska From Scratch posted them and it jogged my memory. I rearranged the menu plan for the week to make room for these burgers, and am so thankful that I did. They were spot on!  Going down in the recipe books for sure. While I can’t wait to get back to California for everything else under the sun, at least I’m not wanting for In-N-Out anymore!

“Animal Style” Double Double

makes 2 double cheeseburgers

For the sauce:
2T + 2t mayonnaise
1T ketchup
2t sweet pickle relish
1/2t distilled vinegar
1/2t sugar

For the onions:
1 large onion, finely chopped
1 Tbsp canola oil, for frying
salt
water

For the burgers:
1 lb ground beef, formed into four 1/4 lb patties
1/4 cup yellow mustard
2 slices American cheese
8 dill pickle chips
1 tomato, thickly sliced
Iceburg lettuce leaves, torn into bun size pieces
Hamburger buns, no seeds, toasted

For the sauce, combine ingredients together in a small bowl and set aside (or cover and refrigerate until ready to use).

For the onions, heat oil in a frying pan over medium heat. Add onions, coat with oil and salt generously. Cook, stirring and tossing often, adding small amounts of water (1T at a time) whenever onions appear to be dried out (you’ll need to add water several times). Cook 10-15 minutes until onions are very soft and browned. Set aside.

To make the burgers, heat a large frying pan over medium heat. Toast the interior of the buns in the hot pan. Place into a 200 degree oven to keep warm. Season the patties with salt and pepper. Place into hot pan. While they cook on the first side, spread 1T of mustard onto the raw sides of the patties. Flip. Place a cheese slice on each patty. Remove patties from pan when cheese is well melted and burgers are cooked through.

To assemble, on the bottom bun, spread a generous amount of the sauce. Top with 4 pickle chips followed by tomato and lettuce, then burger patties. Place the grilled onions directly on top of the cheese. Complete with top bun and serve.

Source: adapted from Serious Eats via Alaska From Scratch

Lasagna

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Lasagna. One of the most comforting meals on the planet. I remember making it for my dad and myself, on the nights my mom was working late giving riding lessons at the stable. She’s not a huge fan of Italian, so I always tried to make something that Dad & I really enjoyed, but didn’t get a chance to have too often. I always used the recipe right off the box, and it always turned out great.

I’ve tried other versions since then, but none of them ever lived up to the classic in my eyes. Although, I do love a good spinach-mushroom lasagna. And, I’m looking forward to trying a seafood lasagna at some point in the future. As with most other pasta casseroles , the possibilities are endless. But, at heart, I’m a traditionalist – so, that’s what I’m sharing with you today.

Layers of perfect pasta, lean ground sirloin, creamy ricotta and chewy mozzarella, and a nice zippy marinara sauce. I’ve used fresh pasta in the past, but to be honest – I prefer the box. While I love homemade pasta, I usually use boxed lasagna noodles. They seem to hold up better for leftovers than fresh pasta does. Plus, who doesn’t love the ruffles on the pasta? In the past I’ve had problems with the lasagna being too watery. I find that only happens when I used a combo of whole milk ricotta and whole milk mozzarella. If I use part-skim ricotta, it’s always just right.  The addition of cottage cheese may seem a bit odd, but it really does lighten up the texture of the ricotta. If you don’t have a favorite lasagna recipe, give this one a try. It won’t let you down, I promise!

Lasagna

1 lb ground sirloin (at least 90/10)
3 cups marinara sauce (or 1 (28 oz) jar)
1 (16 oz) package lasagna noodles
3 cups part-skim ricotta cheese
1 cup cottage cheese
2 cups Mozzarella cheese, shredded (reserve 1/2 cup)
1/4 cup Parmesan cheese, grated
1 Tbsp fresh parsley, chopped
1 tsp kosher salt
1/4 tsp black pepper
2 eggs

Brown beef in large saucepan over medium-high heat; drain the rendered fat. Add sauce and simmer 10 minutes.

Meanwhile, cook lasagna according to package instructions. Separate lasagna and lay out on wax paper or aluminum foil to keep pieces from sticking together as they cool.

Combine cheeses (reserving 1/2 cup mozzarella for topping), eggs, parsley, salt and pepper for filling.

Pour about 1/2 cup meat sauce in bottom of (13×9) pan. Arrange 3 pieces of lasagna lengthwise over sauce, overlapping edges. Spread 1/3 of cheese filling over lasagna and cover with about 1 cup of meat sauce.

Repeat layers of lasagna, cheese and meat twice. Top with layer of lasagna, cheese and meat sauce; top with reserved mozzarella and additional parmesan, if desired.

Cover with aluminum foil; bake at 350 degrees for 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer of until lightly browned. Allow to stand 10 minutes before cutting for easier handling.

Source: adapted from San Giorgio