Sunday, October 23, 2011

Chipotle and Sriracha Hot Sauces

See previous post. I made this meat loaf again last night.I didn't have any Worcestershire sauce or pepperoncini on hand so I used dashes of Buffalo brand Mexican Chipotle hot sauce and Sriracha hot chili sauce. It was excellent. I will definitely season it this way again.

Sunday, October 16, 2011

Meat Loaf

Last night I made a one pan meatloaf that was so good I want to write down exactly what I did. I used my big 12" cast-iron frying pan for cooking, mixing, and eventual baking.

First, I preheated the oven to 350 degrees. Then I chopped four large carrots, three stalks of celery and one large onion and sauteed them on high heat in olive oil for about ten minutes, stirring often until softened. Then I added 1/2 cup of cold water to deglaze the pan. I let it all cool off and added a half pound of ground pork and one pound of ground beef and 6 slices whole wheat bread, cubed. Then I spontaneously added a quarter cup of sliced pepperoncini and 3 cloves of garlic, chopped. I seasoned the mix with my usual sprinkles of black pepper, salt, six to eight dashes of Worcestershire sauce, sprinkles of Adobo seasoning, and 1/4 cup of ketchup. I mixed it all with my hands (fun!) and gently shaped it into a football-shaped mound in the center of the skillet, and baked it for fifty minutes. The meatloaf was so good I ate it for dinner and dessert and then for breakfast this morning.

Saturday, October 15, 2011

A Little Bit

I think it's interesting that four ounces of coffee was considered a serving in the fifties. Sometimes a little bit of something is the right thing, and a lot more fun.

Wednesday, October 12, 2011

Chic Pea Spaghetti Sauce

Chic peas (garbanzos) are like little meatballs in this tomato sauce.

First I rinse and soak a pound of dry chic peas overnight then I cook them either in my pressure cooker for 20 minutes or simmer them in my crock pot for 2-3 hours with a few tablespoons of olive oil.

A few important tips: Don't add salt until the peas have cooked because it can prevent them from becoming tender. Adding the oil prevents foaming in the pressure cooker which can clog the vent.

After the chic peas are cooked I pour them and the liquid into a large pot. I add a can of pureed tomatoes, a can of tomato paste if I have it, chopped fresh garlic, fresh or dried basil, fresh or dried parsley, oregano, and a few bay leaves. I also add a few chopped carrots, a few stalks of chopped celery, chopped onions, and chopped pitted olives. I love to use Kalamata Greek olives (from Job Lot) because they have a strong flavor. I usually then add some more olive oil and some red wine (cheap burgundy is fine). The sauce can simmer for hours and when it's done it is excellent served over whole wheat spaghetti with freshly grated Pecorino Romano cheese which is nice and salty. (I prefer it to Parmesan.) This sauce is also good as a fast lunch on a slice of toast with grated cheese on top.