tag:blogger.com,1999:blog-51672959390131493302024-02-06T18:18:25.369-08:00Darren's cooking and grillingDarrenhttp://www.blogger.com/profile/17997576296539683096noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5167295939013149330.post-30964255760897222472009-03-01T11:41:00.000-08:002009-03-01T11:50:28.166-08:00Not Mom's Meatloaf...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXAM1B_gRP0xhQbXq1HY4Q2zUczTdJdM06jj1qUiEJWGr7zaAaj2ua9tUOLphZRrSMofJ4oeN8viTpcRXryEr9fL-U7UX1Ezb6DgAXRpinHEwintsb-Q-FGjxsxRViPIKYHYVYuGcNveL/s1600-h/IMG_2191.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYXAM1B_gRP0xhQbXq1HY4Q2zUczTdJdM06jj1qUiEJWGr7zaAaj2ua9tUOLphZRrSMofJ4oeN8viTpcRXryEr9fL-U7UX1Ezb6DgAXRpinHEwintsb-Q-FGjxsxRViPIKYHYVYuGcNveL/s320/IMG_2191.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5308307358239874594" /></a><br /><br />This is a 3 meat meatloaf, with a tangy tomato gravy of sorts.<br /><br />Alot of meatloaf mix is beef, pork and veal... i mixed it up some and used ground round, ground pork, and ground bison.<br /><br />Meatloaf ingredients:<br /><br /> * 1/2 cup dry panko bread crumbs<br /> * 2 tablespoons extra-virgin olive oil<br /> * 1/2 medium onion, diced<br /> * 2 cloves garlic, minced<br /> * 2 teaspoons dried mexican oregano<br /> * 2 1/2 teaspoons kosher salt<br /> * 1/2 teaspoon freshly ground black pepper<br /> * 2 1/2 pounds meatloaf mix (beef, pork, veal/bison)<br /> * 1/3 cup grated Parmesan<br /> * 2 teaspoons Worcestershire sauce<br /> * 2 large eggs, beaten<br /><br /> Preheat oven to 350 degrees F.<br /><br />Toast the bread crumbs in a dry skillet over medium heat until browned and fragrant, about 1 minute. Transfer to a large mixing bowl and set aside. <br /><br />Add the olive oil, onions, garlic, oregano, salt, and pepper to the skillet and cook until onions are tender, about 8 minutes. Let cool slightly. <br /><br />Add the onions to the bread crumbs along with the meat, cheese, and Worcestershire sauce. Toss and mix gently. Add the eggs and stir to coat the meat completely.<br /><br />Transfer to a loaf pan or to a foil covered pan and shape as required. Bake until an instant read thermometer registers 160 degrees F in the center of the loaf, about 75 minutes for the loaf pan.<br /><br />Tent the meatloaf with foil and let rest for 15 minutes.<br /><br />Tangy tomato gravy...<br /><br /> * 1/2 medium onion, fine diced<br /> * 3 cloves garlic, smashed<br /> * 1 teaspoon dried mexican oregano<br /> * 2 tablespoons extra-virgin olive oil<br /> * 1 tablespoon unsalted butter<br /> * 3 tablespoons tomato paste<br /> * 1 bay leaf<br /> * 1 cup good chicken stock<br /> * 1 (15 1/2-ounce) can crushed tomatoes<br /> * 1/4 cup grated Parmesan<br /> * 1 teaspoon red wine vinegar<br /> * 1 teaspoon kosher salt<br /> * Freshly ground black pepper<br /><br />Cook the onions, garlic, and oregano in the olive oil and butter in a large skillet over medium-high heat until browned. <br />Add the tomato paste and bay leaf. Stir until paste turns brick red and garlic is fragrant.<br />Add the chicken broth and crushed tomatoes. Bring to a boil over high heat.<br />Reduce heat to maintain a simmer and cook sauce until it thickens...<br /><br />Whisk in Parmesan cheese, vinegar, salt, and pepper.<br /><br />Cut meatloaf, ladle gravy over and serve with your favorite sides.Darrenhttp://www.blogger.com/profile/17997576296539683096noreply@blogger.com0tag:blogger.com,1999:blog-5167295939013149330.post-21218239046632043562009-02-10T10:57:00.001-08:002009-02-10T10:59:29.409-08:00Guinness BrowniesFirst off, this is not my recipe. I got it from a friend, Joann, who may have gotten it elsewhere. Apologies to those who may have actually developed it.<br /><br />These brownies are damn tasty, and fudgelike. You can swap on the Guinness for any stout.. like a chocolate stout perhaps :D<br /><br />No pictures of this yet...<br /><br />INGREDIENTS:<br />1 cup all-purpose flour<br />3/4 cup unsweetened cocoa powder<br />1/4 teaspoon salt<br />6 tablespoons unsalted room temperature butter, cut into cubes<br />8 ounces dark bittersweet chocolate, chopped<br />3/4 cup white chocolate chips<br />4 large eggs, at room temperature<br />1 cup superfine or granulated sugar<br />1-1/4 cups (10 ounces) Guinness Extra Stout beer (see Note below)<br />1 cup semi-sweet chocolate chips<br />1/8 cup (about) confectioners' sugar for dusting<br />PREPARATION:<br />Preheat the oven to 375 degrees F. Line a 9 x 13-inch baking pan with nonstick foil. <br /><br />In a medium bowl, whisk together flour, cocoa powder, and salt until evenly combined. Melt butter, bittersweet chocolate, and white chocolate chips in a double-boiler over very low heat, stirring constantly until melted. Remove from heat. <br /><br />In a large mixing bowl, beat eggs and sugar on high speed until light and fluffy, about 3 minutes. Add melted chocolate mixture, beating until combined. <br /><br />Beat reserved flour mixture into melted chocolate mixture. Whisk in Guinness stout beer. The batter will seem a bit thin. Drop semisweet chocolate chips evenly on top of batter (some will sink in). <br /><br />Pour into prepared baking pan. Bake 25 to 30 minutes on center rack in the oven, until a toothpick inserted in the center comes out almost clean. <br /><br />Let brownies cool, uncovered, to room temperature. Dust with confectioners' sugar before serving. <br /><br />Note: The Guinness should be at room temperature. This recipe uses a little less than a standard 12-ounce bottle of Guinness stout beer. Do not include foam in the measurement. Either spoon off the foam or let it rest until the foam subsides.Darrenhttp://www.blogger.com/profile/17997576296539683096noreply@blogger.com2tag:blogger.com,1999:blog-5167295939013149330.post-84115732915820929292009-02-10T10:49:00.000-08:002009-02-10T10:52:49.617-08:00Darren's texas chili (ie NO BEANS people!!!)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos-g.ak.fbcdn.net/photos-ak-snc1/v1967/141/20/1030234510/n1030234510_30288134_4057.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 604px; height: 453px;" src="http://photos-g.ak.fbcdn.net/photos-ak-snc1/v1967/141/20/1030234510/n1030234510_30288134_4057.jpg" border="0" alt="" /></a><br /><br />Pardon the crap-tacular blackberry cell photo :D<br /><br />Its been good chili weather, and some buddies have managed to shoot some deer and make venison sausage which makes great chili.<br /><br /><span style="font-weight: bold;">You northerners dont start telling me it needs beans. you need to learn how to eat. :)</span><br /><br /><br />2 medium to large yellow onion coarse chop<br />3-4 big cloves garlic (crushed/mashed)<br />2Tbsp oil<br /><br />Oil in dutch oven, heat. Sauté garlic and onion till nice and see thru color<br /><br />1 link sausage<br />2 lb stew meat ½ cubed<br /><br /><br />If using sausage that’s precooked add it last don’t cook. Add raw meat till grayish brown… try not to brown too much.<br /><br />Once meat is “ready”…<br /><br />Add 28-30oz diced tomatoes<br />1 6oz can tomato paste<br />1 10oz can rotel tomato/green chili<br />1 small can 8oz tomato sauce<br /><br />3Tbsp Chili Powder<br />2Tbsp Ground cumin<br />2.5 tsp salt (I just threw in a palm full)<br />2.5 tsp cayenne pepper.<br /><br />Lower heat simmer 2 hours.<br /><br />I added 6-8 squares of milk chocolate about 5 minutes before the end and let it melt in and stirred well. Let sit over night.<br /><br /><br />If you dont have venison sausage, put another pound of stew meat in. If you like it with a bit more fire, add another .5 tsp or so of cayenne, of chop some fresh chili's of your liking and drop em in.Darrenhttp://www.blogger.com/profile/17997576296539683096noreply@blogger.com0