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

Sauerkraut? Oh! No Sauerkraut and Kielbasa

 Forgot to get Kraut for the Easter Kielbasa.  My wife asked how to spell that and I told her it's Mexican: Qi le Basa.

1/2 head of cabbage, Slice the cabbage 1/4 inch thick
2 strips of bacon or 2 cooked slices cut into 1/2 inch pieces + 1 TBS Bacon grease 
1/2 tart apple sliced 1/8 inch thin
2 medium carrots diced (mainly for color)
1/2 medium onion, sliced thin
3-4 garlic cloves smashed or diced.
1/4 Cider vinegar
1 TBS Bavarian Blend (Penzy's)
1 tsp coarse ground mustard from a Hindustani grocery  (NOT Colemans or powdered muster)

fry the bacon and set aside.  if cooking kielbasa, brown the kielbasa in the bacon grease

Add the remaining ingredients, EXCEPT the cider and saute for 3-4 minutes.  

Add the cider to deglaze, and bring to a simmer. 

Cover and simmer for 35 - 45 minutes until vegetables are tender and the meat is 160 F 

  

 

Gritty Cauliflower Smash

 Gritty is the best mascot in the world.  

Shrimp and Grits are one of my favorite foods... but not low carb.  This is a sort of grits or rice substitute

1 Cup chopped Cauliflower
1/2 Cup Chick Peas
1 Medium Carrot sliced thin
1/4 Medium Onion

Boil the above and mash manually with a slotted potaoto masher

1TBS Sunny spain
1 TBS EVO
1 TBS Butter
1/2 - 1 tsp ground cumin
Garlic, Salt and Pepper to taste

Blend the above into the smash.  Serve in lieu of rice or grits 

Rutabaga: Swedes and Tatties Smash

 My better half has been diagnosed pre-diabetic.  Time for a lot of menu changes.  Out with the starch in with the veggies. I've been working on this for years... But I love potatoes, pasta and corn.   Rice, meh.

In the UK Rutabagas are also called Swedish Turnips or Swedes.  I have no idea where I read that but I love Rutabagas and all things Brassica.  I think Rutabagas are related to cauliflower and mustard, and those are genus Brassica.  I could look that up and be correct but the stream of conciousness is flowing freely now.

I think potatoes are Tatties.  Hence Swedes and Tatties. Basically a lower carb replacement for Mashed Potatoes.

4 LB Rutabaga 1/4" dice
1 LB Potato 1/2" dice
1 Large carrot chopped
1/2 onion diced
4-6 cloves of garlic, smashed.

Boil all of the above until fork tender, drain. reserve some water if needed to thin the smash. using a hand masher or imersion blender smash to desired consistency. 

1/4 cup  butter
1/4 cup sour cream
1/4 cup Good Cheddar (grate yourself for better flavor)  
    Adams Reserve, Cabot Reserve, Cathedral City, Dubliner
1-2 tsp herbs du provence
1-2 tsp salt to taste
1 - 3 tsp garlic to taste
1/2 - 1 tsp ground pepper to taste

Blend all of the above into the smash, increase ingredients to taste. 

I didn't say it was healthy, just lower in carbs 

One Pot Chicken

 First of all, one pot dishes are a lie, because there are dozens of prep dishes that need to be washed, but they can all be added to the dishwasher while the "ONE POT" does its job.

I found a NYT Food article for 11 one pot chicken dishes and combined 2 of them because 1 didn't include a starch - but I like the flavor profile, and the other I liked, but wasn't in the mood for the flavor profile.  

11 One-Pot Winner-Winner Chicken Dinners

This reflects how I should do it the next time, adjusting certain quantities

 Ingredients

1.5 LBS Chicken Thighs (Had deboned, skinless, would be better with bones + skin) 

2 Medium Onions sliced thin

~1 LBS Mushrooms - sliced thinner

 1.5 C Broth

1 C Rice (or Orzo or Pearl Couscous -  check the ratio for Orzo and Cous Cous) 

1/2 Package 6-8 oz Frozen Spinach2 TBS Dijon (Trader Joes is better than Grey Poupon, and cheaper)

2 TBS cider vinegar (maybe basalmic?) - NO WINE

2 TBS + 2 TBS Olive Oil

1 TBS Bouquet Garni (new)

2 TBS Grated Parm cheese (new)

1 tsp Honey1/4 tsp red pepper flakes

salt and pepper AND garlic

Dry the chicken, sprinkle with salt, pepper, garlic

Combine Mustard, Vinegar, Honey, 2 TBS Olive Oil, Pepper flakes and marinate the chicken in the sauce for 15-30 minutes on the countertop.

Brown the chicken on both sides 2 TBS oil in a Dutch Oven, set aside.

Add the onions to the pot, cook until translucent, add the mushrooms.  scrape the tasty brown bits into the mix.

When soft, add the broth, bouquet garni, starch and spinach, stir and bring to a boil.

Reduce heat, lay the chicken on top, cover and cook for 15-20 minutes until chicken is 165 F

remove the chicken, stir in the parm cheese, plate and serve.

 

Lebanese Baharat

 

• ▢

• 1 tablespoon Allspice

• ▢

• 1 tablespoon ground coriander

• ▢

• 1 tablespoon ground cinnamon

• ▢

• 1 ½ teaspoons ground black pepper

• ▢

• 1 ½ teaspoons ground cloves

• ▢

• 1 ½ teaspoons ground cumin

• ▢

• 1 ½ teaspoons ground nutmeg

https://feelgoodfoodie.net/recipe/how-to-make-7-spice/

needed to make 

https://feelgoodfoodie.net/recipe/beef-kafta/

https://feelgoodfoodie.net/recipe/lebanese-hummus-ground-beef/

What about Peanut Butter Hummus instead of Tahini?

Bavarian Dijon Mushroom Gravy

Why use condensed soup gravy when you can scratch it?

4-6 Mushrooms sliced thin
1/2 small onion chopped 
2 slices of chopped Bacon
1 can Chicken Broth 
1/2 C White wine
1 TBS Dijon Mustard
1.5 TBS Pezneys Bavarian Seasoning
4 TBS Butter
2 TBS Flour
1 tsp Paprika
1/2 tsp pepper
1 clove fresh garlic, diced, sliced, crushed, minced 

DIRECTIONS 

Powder the onions and mushrooms with flour
Over low to medium heat melt the butter - your burners are different, don't burn it.
saute the bacon, onions and mushrooms add the garlic after the onions are translucent
Add spices
Add flour, 1 TBS at a time and whisk so that it cooks creating a golden roux.
Add some broth, some wine, NOT All of it.
Add Dijon, broth, wine, whisk, repeat until it reaches the consistency and flavor you desire. 

    - individual viscosity preferences do vary.

Totally scalable

 

  

Green Bean Casserole

2 cans (10 1/2 ounces each) Campbell’s® Condensed Cream of Mushroom Soup 
1 cup (can) milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans = 3 LBS = 9 cups
2 2/3 cups French's® French Fried Onions

• Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in a 3-quart casserole.
• Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling.  Stir the bean mixture.  Sprinkle with the remaining onions.
• Bake for 5 minutes or until the onions are golden brown.

Fajita vs. Taco

 https://www.penzeys.com/online-catalog/fajita-seasoning/c-24/p-387/pd-s

Adobe (salt free)

Hand-mixed from: garlic, onion, black pepper, Mexican oregano, cumin and cayenne red pepper.

Fajita 

Hand-mixed from: salt, black pepper, paprika, Turkish oregano, cayenne pepper, garlic, celery, Mexican oregano, basil, nutmeg, cumin, marjoram, thyme and rosemary.

Taco

Hand-mixed from: paprika, salt, onions, lactose, dextrose, corn flour, (corn, lime) tomato powder, cumin, garlic, oregano, black pepper, cocoa powder and allspice.

Chicken Taco

Hand-mixed from: kosher salt, garlic, Ancho chili pepper, onion, Spanish-style paprika, cumin, cilantro, Tellicherry black pepper, Mexican oregano and jalapeño powder. 

Bold Taco

Hand-mixed from: kosher salt, onion, Spanish-style paprika, lactose, yellow corn flour (corn, lime), dextrose, tomato powder, crushed red pepper, garlic, cumin, Mexican oregano, cilantro, Tellicherry Special Extra Bold black pepper and natural cocoa.

Rojo Taco

Ingredients: Achiote (corn oil, Annatto), lime juice, water, spices (Chili Pepper, salt, granulated garlic, cumin, Mexican oregano, Ceylon cinnamon, cilantro), vinegar, brown sugar, gum acacia, xanthan gum.

Andrew Zimmern Mexican Fiesta

Chili Peppers (Ancho, Guajillo, Chipotle), Dehydrated Vegetables (Garlic, Onion), Spices, Salt, Lime Juice Crystals, Annatto Seed, Rice Concentrate (to prevent caking).

Bourbon Marinade

 

• 1/4 cup Bourbon whiskey
• 1/4 cup brown sugar
• 1/3 cup soy sauce
• 1 tablespoon minced fresh ginger (optional)
• 1 tablespoon Lea & Perrins® Worcestershire Sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar                <<<< my missing ingredient
• 2 teaspoons freshly ground black pepper

https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=288

Mel's Flank Steak

1.5 LBS Steak

 1/2 C Soy

1 LG Clove Garlic minced

1 tsp ground ginger

2 TBS Brown Sugar

2 TBS Lemon Juice

2 TBS Salad Oil

2 TBS Minced Onion

1/4 tsp pepper

marinade 6 - 12 hours

Herbs and Spices Mix a Lot

What is in those jars?

Bouquet Garni

a robust and flavorful mix for baked chicken or fish, pork, or pot roast. Just crumble between your fingers and sprinkle 1/2 tsp. per pound on fish or chicken breasts before baking, or rub onto the surface of roasts before cooking.
Hand-mixed from: savory, rosemary, thyme, Turkish oregano, basil, dill weed, marjoram, sage and tarragon.

Herbes De Provence

Herbes de Provence combines sweet French herbs and flowery lavender with Italian herbs and fennel. Excellent for roasting chicken or Cornish hens, beef or pork tenderloin, rub on 1/2 -1 tsp. per pound.

Hand-mixed from: rosemary, cracked fennel, thyme, savory, basil, French tarragon, dill weed, Turkish oregano, lavender, chervil and marjoram.

Fines Herbes

A light, sweet blend great for baked chicken or fish, soup, salads and sauteed vegetables.

Hand-mixed from: chervil, minced parsley flakes, chopped chives and French tarragon.

Parisien Bonnes Herbes

A fragrant all-purpose herbal blend from one of the cooking capitals of the world.

Hand-mixed from: chives, dill weed, French basil, French tarragon, chervil and white pepper.

Tuscan Sunset

Salt-free Italian-style seasoning. Perfect for veggies and pasta, salads, tomato sauce, chicken and fish. The rich sweet flavor of basil and oregano with the added zest of garlic, bell pepper and black pepper. Round it off with a touch of fennel, and who needs salt? Perfect for every vegetable, from asparagus to zucchini. We especially love it sprinkled on fresh tomatoes, corn on the cob, snap peas and green beans. Also makes a great salad dressing for green salads and hearty veggies on the grill, and use it to marinate fish fillets, lean pork, and boneless/skinless chicken as well!

Hand-mixed from: basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper and anise. To make oil & vinegar salad dressing: Cover 1 TB. Tuscan Sunset Seasoning with 1 TB. water, let stand a few minutes. Add 1/3 cup olive oil and 1/4 cup balsami

Italian Herb Mix

One of the best flavor combinations around. All the sweet, flavorful herbs used in Italy--perfect for pizza and spaghetti sauce. Try Italian Herb on oven roasted potatoes--crumble on 1 tsp. Italian Herb per pound with a bit of olive oil, garlic, and salt. Roast at 350� for an hour, tossing every 15 minutes. Italian salad dressing: mix 2 tsp. with 1/3 cup vinegar and 1/2-/3 cup oil. Add garlic, pepper, salt, and sugar to taste.

Hand-mixed from: oregano, basil, marjoram, thyme and rosemary.

Mural Of Flavor

Inspired by the rich and mouth-watering flavors of the western Mediterranean, Mural of Flavor is wonderfully versatile. Try it on chicken, fish, pork and beef. Add it to soups, rice and potatoes. Shake it over sliced tomatoes, corn, popcorn and scrambled eggs.

Hand-mixed from: spices, shallots, onion, garlic, lemon peel, citric acid, chives and orange peel.

Bavarian Style Seasoning

 this seasoning is wonderful for the grill-one of our quick favorites is to rub boneless pork chops or turkey cutlets with a bit of vegetable oil, then sprinkle with 1-2 tsp. Bavarian Seasoning per pound. Also great on turkey breast, rub on 1-2 tsp. per lb. For added zest, sprinkle with lemon juice or salt.

Hand-mixed from: crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage.

https://www.penzeys.com/online-catalog/bouquet-garni/c-24/p-31/pd-s