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/

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.

 

 

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.

 

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

 

  

Hamster Pie or Lester's Ham Pie

This is a work in progress, an inspiration at this point

Shepherd's Pie with Ham

1 16 oz. Ham Steak
2 C mashed potatoes
8 oz Mushrooms + 1/2 bag peas (optional)
4 oz or 1/4 cup grated cheese (cheddar?)
1 Med onion, diced
3 cloves garlic, chopped
Pepper (paprika)
6 TBS sour cream
1-2  TBS butter
1 TBS Dijon mustard
1 tsp stone ground mustard
Pepper to taste
(thyme?)

preheat ove to 325

Saute the onions in butter 1-2 min
add mushrooms 1-2 min
add garlic 1 min
add ham 3-5 min
In a bowl whisk sour cream and mustard together (worcestershire?)
add sour cream sauce to veg and heat 5 minutes until bubbly
pour into baking dish
cover with mashed potatoes
sprinkle grated cheese over mash
bake 30 min at 325 until cheese is melted
serve with side of vegetables.

Crab, Bacon & Cheddar Dip

1 LB Crab (Special Refrigerated)
1 LB Cream or Neufchaftel Cheese, softened (2 blocks)
1/2 LB Bacon
1/4 LB grated Cheddar Cheese
1/2 C grated Parmesian Cheese
1/4 - 1/2 C Sour Cream to adjust creaminess
1 TBS Mayonaise
1 TBS Prepared Dijon Mustard
1-2 shallots diced
1-2 cloves garlic diced
1 TBS Bayou Blast or Crab Seasoning (I find crab seasoning too salty)
   http://meatloaf4moose.blogspot.com/2012/10/spice-blender.html
2-3 Tsp Worcestrshire Sauce

Mix all ingredients in a large mixing bowl, except crab, bacon, shallots and garlic
Cook Bacon on med heat until crispy, cut into 1/4" strips crosswise, mix into bowl
Pour off most of the bacon grease, reserving 2-3 TBS in pan, reduce heat to med-low.
saute shallots until translucent, add garlic saute another minute
mix contents of pan into bowl (including the grease)
fold in crab meat
heat at 300 for 20-30 minutes until bubbly

top with bread crumbs for a modicum of class, heat 5 more minutes.