Dijon Vinegarette Dressing

 3 TBS Dijon Mustard

2 TBS Champaign Vinegar

1 TBS Canola Oil

1 tsp Honey

1/2 tsp Herbs du Provence.

Mix well serve over Chayote Salad

Iron Skillet Meatloaf

 Iron Hill Brewery closed this week.

I never thought of using an Iron Skillet to make a meatloaf, but it appaerntly renders a crispier crust than glass, ceramic or steel.  apparenly you can also put it under the broiler to crisp up a glaze (which I never use).

I expect it will reduce the cooking time because of the reduced density.

Review to follow.

Ingredients

• ▢1 1/2 lbs ground beef
• ▢1 1/2 lbs ground pork
• 1 LB each Pork and 80% Lean Beef
• ▢1 medium onion chopped

• 
  
• ▢1 1/2 cups panko bread crumbs. 
• 1-2 slice sourdough toasted and chop with food processor ~ 1 cup.
• ▢3/4 cup grated parmesan cheese. 2/3rds cup 
• ▢3/4 cup whole milk
• ▢2 large eggs. ONE
• ▢2 tbls worcestershire sauce
• ▢2 cloves garlic minced. Coarsely chopped
• ▢1 1/2 tsp ground black pepper. (25 turns of the mill)
• ▢2 tsp smoked paprika
• ▢1/2 cup ketchup
• 1 tsp Dijon Mustard
• ▢6 slices bacon
• 
  

Instructions

• Preheat your oven to 350°F (175°C).  375
• Prepare the meat mixture: In a large mixing bowl, break up the ground beef and ground pork.
• Add the seasonings: To the meat, add the chopped onion, sour dough breadcrumbs, grated parmesan cheese, whole milk, large egg, Worcestershire sauce, minced garlic, ground black pepper, and smoked paprika.
• Mix well: Using your hands, thoroughly combine all the ingredients until well mixed.
• Shape the meatloaf: Transfer the meat mixture into a 10.5-inch cast iron skillet. Press the mixture down gently to fit the pan. Press the edges of the loaf a little lower than the center, creating a slight mound.
• Add the ketchup: Spread a thin, even layer of ketchup over the top of the meatloaf to add flavor and moisture during baking.
• Top with bacon: Layer the bacon strips on top of the ketchup, covering the entire surface of the meatloaf.
• Bake the meatloaf: Place the skillet in the preheated oven and bake for 45 minutes. Keep an eye on it and avoid overcooking, as it can dry out the meatloaf.
• Rest the meatloaf: Once done, remove the skillet from the oven and let the meatloaf rest for 15 minutes. This helps retain the juices and makes it easier to slice.

reduced ingredients

The Original recipe courtesy of 

https://sustainableslowliving.com/how-to-make-cast-iron-skillet-meatloaf/

Updated Look

Started messing with another blog I have and realized how ugly and useless the old format was.  Should have screenshotted the old version for posterity.  More changes to come.

Brussel Sprout Summer Salad

This is a riff on the classic Broccoli Salad, without the sugar and add mustard.  Because mustard goes with everything Brassica. 

Brassica?

I had a but a small quantity of Broccoli and a larger amount of Brussel Sprouts, and guests en route.

1+ LBS (500g) Brussel Sprouts

4 strips ~ 1/3 LB (150g) of thick cut American or streaky bacon, cooked and diced

1/2 C ~ 4 oz (125g) of Good Cheddar Cheese, freshly grated.

2-3 TBS (30-45ml) of mayonaise

1-2 tsp (5-10ml) of Dijon Mustard (preferred: Trader Joes)

1-2 TBS (15-30ml) of Cider vinegar (optional) 

2 TBS (30 ml) Pezneys Northwoods Seasoning (subsitiute Cajun Seasoning)

2 TBS (30 ml) Olive Oil 

1 tsp (5ml) garlic powder to taste

Black pepper to taste. No salt should be needed b/c Bacon+Cheddar+Seasoning)

If the Brussel Sprouts are the size of my thumb, quarter them, if they are smaller, halve them.

Toss the Sprouts in the oil and seasoning.  Roast the brussel sprouts on a sheet pan for about 5-6 minutes in a convection oven at 400f (200c) until they are tender but still firm in the center.  This may take a little longer in a regular oven.  Test with a fork.

Once the sprouts are warm, but no longer hot, put them in a bowl. Add the rest of the ingredients and stir with a spoon until thouroughly mixed.

Serve Chilled.

Optional ingredients:  Raisins; Cranberries; Nuts, Seeds.

My guests arrived, extended family, from France by way of Denver, CO. Their enthusiam for this dish was flattering.  It was a delicious complement the soy bourbon marinated London Broil.

 

 

Ingredients List

Most of my cooking comes from my pantry, or a local source.  But sometimes I have to resort to Amazon because my local source goes away.  

I am not an Amazon affiliate so buying here doesn't do anything for me.  I couldn't figure out how to get the pictures in the blog, so so these should help you find them in the grocery store or market.

Laxmi Ginger Garlic Paste... I Love this stuff, discovered it about 10 years ago as I was touristing through a Hindi grocery store.  Provides mild ginger and garlic flavor to any dish, dressing or sauce.  Probably available at any Indian / Pakistani grocery, and there are other brands.  

I get mine in Claymont:  Indian Bazaar Claymont

But you can get it on Amazon:  Laxmi Traditional Indian Ginger Garlic Cooking Paste

I can find Siracha and Garlic Chili Paste in my regular grocery now, but I couldn't 20 years ago 

Both can be found at Amazon too, with pictures.

We refer to this as Red Cock sauce:  Huy Fong Hot Chili Sauce - Sriracha

Huy Fong Chili Garlic Sauce

Asian Slaw

Just like Asian Noodle Salad, but without the peanut butter.

Asian Slaw

4 Cups of chopped Red Cabbage
1/2 Chopped Red Onion.

1/4 C Soy Sauce
4 TBS Laxmi Garlic Ginger Paste
2-4 TBS Rice Vinegar (plain or seasoned)
2 TBS+ Sesame Oil
1 TBS Canola or other light oil
1 tsp garlic powder to taste 
1/2 - 1 tsp Siracha or Chili Paste to Taste

Whisk all of the above over the salad. Cover the container and shake to integrate.

Flavor Additions:

Raisins
Cranberries
grated carrots
sliced radishes
Sesame Sticks
Sesame seeds
Sunflower seeds
Broken ramen Noodles

Asian Noodle Salad II

Asian Noodle Salad Dressing 2023

1 LB Whole Wheat Pasta 

1/4 C Soy Sauce
4 TBS Laxmi Garlic Ginger Paste

2-4 TBS Rice Vinegar (plain or seasoned)

2 TBS+ Sesame Oil

1 TBS Canola or other light oil

1 tsp garlic powder to taste 

1/2 - 1 tsp Siracha or Chili Paste to Taste

3-4 TBS Peanut butter microwaved for 30 sec to make spreadable

Whisk all of the above except peanut butter.

Cook the noodles, drain and return to pot.  

Mix in the heated peanut butter.   

Pour the dressing into the pot, stirring regularly.

You can also cover the pot and shake the noodles, but the may bruise the noodles.  

Serve warm or chill.

Flavor Additions:

Sesame Sticks

Sesame seeds

Sunflower seeds

Broken peanuts

Broken cashews

Broken ramen Noodles

Pine nuts

Raisins

Cranberries

Mandarin orange slices

Bean sprouts

fresh cilantro 

fresh basil

lime juice and or lime wedge for garnish 

shredded cabbage

shredded broccoli

grated carrots

sliced radishes

2015 Version 

https://www.blogger.com/blog/post/edit/1033906941323110634/1126991835702011481