Sky and I recently watched an episode of Alton Brown's "Good Eats," during which he demonstrated the perfect meatloaf. Alton recommended trying a variety of different meats and vegetables, so I went HOG wild with my love of pork.
Ingredients
1 lb. ground pork
1 egg
1/2 cup bread crumbs
1/2 red onion
1/2 Granny Smith apple
a handful of baby carrots
1 tsp. garlic, minced
a few shakes of ground cayenne pepper
freshly ground black pepper, to taste
store-bought Asian dressing or dipping sauce
(a soy-sesame style would work well here)
Directions
Using Chef Tony's Ultimate Chopper (or a standard food processor), roughly chop onion, carrots and apples. Combine with remaining ingredients and mix gently with your freshly washed hands until everything is distributed evenly. Press meatloaf mixture into loaf pan and then turn over onto a baking sheet (the loaf pan is only a mold). Bake at 350 degrees for 50 minutes or until center of meatloaf measures 170 degrees. After about 35-40 minutes, glaze meatloaf with Asian sauce or dressing. Serves 4.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Sunday, April 12, 2009
Wednesday, March 4, 2009
Savory Chocolate Barbeque Sauce
Some of you may have heard the rumor that I participated in a chocolate cookoff with Sky's family... this dark, intensely flavorful sauce won 1st place in three categories! While I served it over pork tenderloin, I'm anxiously anticipating some very special chicken wings to follow!
Ingredients
1 tbsp. butter
4 cloves garlic, minced
½ Spanish onion, diced
2 Roma tomatoes, diced small
1 ½ oz. dark brown sugar
3 tsp. chili powder
4 oz. apple cider vinegar
8 oz. of basic BBQ sauce (I used Sweet Baby Ray’s)
14 oz. vegetable stock
¼ tsp. ground cumin
¼ tsp. ground cinnamon
1/8 tsp. ground cloves
2 oz. very dark chocolate (I used 1/3 of a bar of Lindt’s 70% cocoa)
2 tbsp. fresh, chopped cilantro
¾ tsp. salt
½ tsp. fresh, ground pepper
Directions
Melt butter in a saucepan over medium heat. Add garlic and onion, and sauté until golden brown (or if you get impatient, translucent and starting to brown). Add tomatoes, stir, and sauté an additional five minutes. Add sugar and chili powder, mix well, and cook for five minutes. Add vinegar and reduce (on medium-high) for five minutes. By this point, the mixture should have a thicker, pasty consistency. Add BBQ sauce, stock, cumin, cinnamon, cloves, salt and pepper. Mix well. Bring to a boil and reduce to a slow simmer for 30 minutes. Add chocolate and cilantro and then allow to simmer for an additional five minutes. Remove from heat and let stand 10 minutes to cool. At this point, you may choose to puree the sauce, but I like it better with the chunks of tomato and onion, etc.
Transfer to a clean container and cool. For best results, allow to refrigerate 12 hours before using.
Ingredients
1 tbsp. butter
4 cloves garlic, minced
½ Spanish onion, diced
2 Roma tomatoes, diced small
1 ½ oz. dark brown sugar
3 tsp. chili powder
4 oz. apple cider vinegar
8 oz. of basic BBQ sauce (I used Sweet Baby Ray’s)
14 oz. vegetable stock
¼ tsp. ground cumin
¼ tsp. ground cinnamon
1/8 tsp. ground cloves
2 oz. very dark chocolate (I used 1/3 of a bar of Lindt’s 70% cocoa)
2 tbsp. fresh, chopped cilantro
¾ tsp. salt
½ tsp. fresh, ground pepper
Directions
Melt butter in a saucepan over medium heat. Add garlic and onion, and sauté until golden brown (or if you get impatient, translucent and starting to brown). Add tomatoes, stir, and sauté an additional five minutes. Add sugar and chili powder, mix well, and cook for five minutes. Add vinegar and reduce (on medium-high) for five minutes. By this point, the mixture should have a thicker, pasty consistency. Add BBQ sauce, stock, cumin, cinnamon, cloves, salt and pepper. Mix well. Bring to a boil and reduce to a slow simmer for 30 minutes. Add chocolate and cilantro and then allow to simmer for an additional five minutes. Remove from heat and let stand 10 minutes to cool. At this point, you may choose to puree the sauce, but I like it better with the chunks of tomato and onion, etc.
Transfer to a clean container and cool. For best results, allow to refrigerate 12 hours before using.
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