RECIPES FROM 6/16/18

I’ve said this before but it’s really nice when a recipe surprises you. I started off with a much simpler meatloaf recipe, but decided to jazz it up. The results were way better than I thought. It’s great to be able to make recipes your own, so let me encourage you by asking, how could YOU make these better? Let me know in the comments.
We paired with with a simple Argentinian Malbec from The Exquisite Collection. It worked well with the meal, but I’d also go with a pinot noir, or cab sauv.

 

 

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Portobello Stuffed Manly-As-Hell Meatlog

Let's be honest. This ain't your momma's meatloaf. It's got fresh ground meat, wrapped in bacon, and done up right on the grill, completely with a BBQ glaze. Momma does fine work, but this is a different level. Just sayin'

You can go ahead and buy ground beef and pork form the grocers, but never underestimate the power (and deliciousness) of grinding your own. Also, salt and pepper liberally. Also also, you can make your own BBQ, but if you're going to buy some... Stubb's the best IMO.

Course Main Course
Cuisine American
Keyword bacon, BBQ, beef, meatloaf, mushroom, pork, portobella, portobello
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 296 kcal

Ingredients

  • 2 c mushroom fine dice
  • 1 med onion (I prefer white) fine dice
  • 2 tbsp butter
  • 2 tbsp fresh parsley fine dice
  • 2 tbsp green onion fine dice
  • 1 egg slightly beaten
  • 1/2 c rolled oats or bread crumbs
  • 3/4 tsp salt
  • 1/2 c heavy cream
  • 3/4 lb ground beef
  • 2/4 lb ground pork
  • 1 c BBQ sauce
  • 1 lb bacon thick cut

Instructions

  1. In small pan, melt butter and sauté mushrooms and onions until mushroom sweat and onions are translucent. Toss in parsley for final minute of sauté. 

  2. In medium bowl, add beef and pork, egg, green onion, bread crumbs, cream mix well, but do not over work meat.

  3. Place one half of meat mixture onto a sheet of wax paper. Stretch and smooth out to approximate shape and size of finished meatlog. 

  4. Create small depression in center of first meat layer and fill generously with mushroom mixture.

  5. Take second half of meat mixture and mold and pinch until seal is uniform along meat.

  6. Lay out bacon, side-by-side, slightly overlapping for approximate length of meatlog, creating a sort of mat made of bacon.

  7. Place meatlog on center of bacon m at. Wrap bacon pieces around meatlog and loop one end of the bacon under the other, forming a "bow". Continue for entire length of meatlog.

  8. Grill bacon wrapped meatlog over indirect heat for approximately 50 minutes or until done (use a meat thermometer). Turn over once about 30 minutes into. cooking

  9. Baste meatlog with BBQ several times through the cooking process. 

  10. Remove from grill, cover with foil and let stand for 15. Slice into sections, serve with BBQ and garnish.

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Goat Pepper Stuffed with Goat Cheese

As with most things I like, this combined the sweet and savory. Definitely great as an appetizer or a side dish to a main meal. 

Course Appetizer
Cuisine French
Keyword basil, chives, goats cheese, monterey Jack, peppers
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 side dish serviings
Calories 60 kcal
Author Pappa

Ingredients

  • 1 oz soft goat cheese
  • 1/4 c shredded Monterey Jack Cheese
  • 1 tbsp diced chive fresh
  • 1 tbsp diced basil fresh
  • 2 medium peppers (quartered lengthwise) red, yellow and/or green
  • 1 tbsp olive oil

Instructions

  1. get grill going

  2. Mix cheeses and herbs in bowl, set aside. Leave a small amount of herbs on side for final garnish.

  3. Quarter peppers and toss lightly in olive oil

  4. Grill peppers for approximately 4 minutes a side or until sides begin to char. Remove from grill.

  5. Fill peppers with quarter sized dollop of cheese mixture.

  6. Put back on grill, off direct heat, for 1-2 minutes or until cheese mixture is soft and runny. 

  7. Dust with reserved herbs and serve.

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Sexy Potato Wedges

When I made these, everyone kept asking, "Pappa, what makes them so sexy?"

The answer is deceptively simple. They are TOO easy to make and they taste delicious. If you really wanna drop into a food coma, throw some shredded cheddar cheese on them, 2 minutes at the end of the cook. Freaking excellent. 

Course Side Dish
Cuisine American
Keyword potato
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 4 medium yukon gold potatos
  • 1 tbsp olive oil
  • salt & pepper to taste

Instructions

  1. Quarter potatoes

  2. Toss potato wedges lightly  in olive oil

  3. Place in 12" or larger cast iron pan and place pan over direct heat on grill. Salt and pepper as needed. 


Recipe Notes

The key to these potatoes is to not go crazy with the stirring. You WANT them to char a little on the sides. You may want to drop a teaspoon of olive oil in the pan if things get too dry. 

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