Don't Let Your Meat Loaf

3 medium shallots, chopped fine
1 red bell pepper, chopped fine

1 tbsp peanut oil

3 cloves roasted garlic
1 egg
9 oz crushed tomatoes

2 oz chopped pimentos

1.5 lbs ground sirloin
1 lbs ground pork

1 piece of sour dough bread or bobillo roll, crumbled

1/2 cup fresh parsley, chopped

Worstershire Sauce
Salt
Pepper

Sauté shallots and bell pepper in peanut oil just to soften, 1-2 minutes. Set aside and cool to room temp. 

In a food processor with a single pulse, combine roasted garlic, egg, tomatoes and pimentos . 

In a large bowl, using forks, combine shallots & bell pepper mix, tomato mix, sirloin, pork, bread and parsley, worstershire sauce, salt and pepper. 

Do not mix too hard and destroy the meat. Be gentle. Mix just enough to incorporate all the ingredients. If you mix too much, the loaf will get dense.

Form into a loaf shape and put in a large cast iron skillet. Cook on 375 for 1 hour and 20 minutes or until internal temperature of 165. Remove from skillet a foil lined cookie sheet and tent with more foil. Let rest for 5-10 minutes. Serve.

Before baking



















Finished Masterpiece

Cetamura, Chianti, 2005 (POS)

Louis Latour, Pinot Noir, 2006

Macaroni & Cheese

not baked & completely baked

Cornbread Dressing (I hope)

"Natalie's" Corn Dip

Prime Time Lou's Tartar Sauce

1/2 cup mayonaise
1/2 shallot, chopped fine
juice of 1/2 a lemon
fresh parsley, chopped fine
salt
pepper

Molho de Campanha

6 medium tomatoes coarsely chopped and seeded
1 medium white onion chopped fine
1 green or red bell pepper chopped
2 tbsp olive oil
white wine vinegar

red wine vinegar
salt
pepper

Mix tomatoes, white onion, bell pepper. Add enough vinegar to almost cover (1/2 of each) and olive oil. Salt and pepper to taste.

Feijoada

Competition Winning Recipe

2 lbs black beans, soaked over night in cold water, drained
2 or 3 medium white onions, chopped fine
3-4 cloves of garlic, chopped fine
1 lbs thick-sliced bacon, trimmed of excess fat, cut into 1/2" pieces
1 package (12 oz) of salt pork, trimmed of gratuitous excess fat, cubed in 1/2" pieces, boiled for 30 minutes in water
2 lbs of smoked sausage, cut into 1/2" pieces
1 rack of baby back ribs, sliced into the individual ribs
2 smoked pork hocks
3 boxes (32 oz) of beef and/or chicken stock
3 bay leaves
1 tablespoon of dried parsley
1 tablespoon of dried Italian seasoning
1 fresh jalapeno, seeded, chopped fine

Frank's Hot Sauce
olive oil
salt
pepper

Coat the bottom of a large stock with olive oil, add onions and cook 3 minutes. Add garlic and cook 3 more minutes. Throw-in bacon and salt pork and cook 4 more minutes. Add beans, sausage, ribs and pork hocks. Add enough beef/chicken stock to cover the contents of the pot by an 1-2" of liquid. 3 boxes should be enough but have an extra one. Add the bay leaves, parsley and jalapeno. Salt and pepper to your taste along the way. Use enough cayenne pepper sauce to make you happy.

Bring to a boil, reduce heat and simmer for 3 hours covered. Stir every hour and dip out the foam that collects on top.

Remove ham hocks and bay leaves.

Serve in individual bowls and topped with Molho de Vinagrete. Goes well with cornbread or rice.

Makes: Lots