Italian Meatloaf

Savory and satisfying, this recipe makes a lot. Modified from a recipe broadcast on Cook's Country (PBS TV).

Sauce
1 T olive oil
1/4 c thin garlic slices
1 28-oz can crushed tomatoes
1 15-oz can tomato sauce
1/4 t red pepper flakes
1/4 teaspoon table salt

Meatloaf

1 sleeve saltines

3/4 c whole milk

2 large eggs

1 lb lean ground beef

1 lb sweet Italian sausage, removed from casing

2 oz (1 c) grated Parmesan cheese

1 t granulated garlic

1 t dry oregano

1/2 t table salt

1/4 t ground black pepper

3 T chopped fresh basil

Heat the oil in 3-quart saucepan over medium to 350 F. Add the garlic slices and cook until lightly browned, about 1 minute. Stir in the rest of the sauce ingredients, bring to a fast simmer, and cook for 5 minutes. Set aside covered, to keep warm. Adjust oven rack to middle position and heat oven to 400 F. Treat a 9 X 13-inch baking dish with cooking spray. Place saltines in large zip-lock bag, seal bag, and crush saltines to fine crumbs with rolling pin or a heavy pan. Whisk milk and eggs in large bowl and stir in the crumbs. Let the mixture stand for about 5 minutes and then whisk it to form a smooth paste. Add beef, sausage, Parmesan, and the seasonings and mix with your hands until thoroughly combined. Transfer beef mixture to the prepared baking dish. Wet your hands, then shape into 9 X 5-inch rectangle. The top should be flat and meatloaf should be about 1-1/2 inches tall. Pour sauce over the meatloaf. Cover the dish with aluminum foil and place on a rimmed baking sheet to catch any spills. Bake until meatloaf registers 160 F in the middle, about 65 to 75 minutes. Remove from oven, uncover, and rest it for 15 minutes. With 2 spatulas, lift the meatloaf onto a cutting board. With a flat spoon, remove excess grease from the sauce. Cut the meatloaf into 1-inch slices, return them to the sauce, and garnish with the basil. Yields about 8 servings.

Broiled Lamb Chops

Lamb chops grilled under the broiler provide a luxurious meal in a hurry. The spice mixture enhances the savory flavor of the meat.

4 1.5 inch-thick loin chops

2 t olive oil

Dry Rub for Lamb

1 T kosher salt

1 t dry rosemary

1 t coriander seeds

1 t porcini powder

1 t dry thyme
1/2 t sumac

1/2 t granulated garlic

1/2 t black peppercorns

Process the dry ingredients to a powder in a spice/coffee grinder or mortar and pestle. Blot the chops dry, drizzle oil on both sides, and then sprinkle the rub on both sides. Use a teaspoon per pound. Store the unused rub in a tight container. Marinate the chops an hour at room temperature. Preheat the broiler to the low setting (if available). Place the rack 8 inches below the elements. Position the seasoned chops on a grill pan. Broil 6 minutes on the first side, turn, and grill another 4 minutes. Check the internal temperature for 125 F.  Rest the chops for a few minutes under a cover. Serves two to four. Suggested sides: kasha and green beans.

Italian Sausage, Onions, and Red Peppers on a Sub Roll

Quick, easy, and tasty! Emulates the state fair staple but substitutes sweet red pepper for the unripe green pepper.

2 4-oz sweet Italian sausages

1 c yellow onion, sliced thinly through the poles

1 c red bell pepper, stemmed and seeded, julienne sliced

2 T vegetable oil

1 t kosher salt, divided

1 t yellow mustard, divided

2 sub rolls, split from the top

Heat the oil in a 10-inch non-stick skillet to 350 F. Add the peppers and a pinch of salt. Fry quickly for 2 minutes. Add the onions, season, and continue frying until the onions begin to soften. Add the sausages to the middle of the skillet and continue frying. Turn the sausages after they have browned on the first side. Continue until browned on the second. Warm the rolls in the microwave. Place a sausage in the middle of each, mound up the vegetables, and lightly decorate with mustard. Serves 2.

Quick Onion-Mushroom Gravy

Developed March, 2023. Good companion to grilled or roast meats, meat loaf, mashed potatoes, steamed rice, noodles, spaetzle, or open-face sandwiches. 

1 T vegetable oil
2 oz button mushrooms, finely chopped
1 T all-purpose flour
1 t beef dry rub
1 T dry onion
8 oz hot water, divided
1 T beef or onion stock base (Better Than Bouillon™ is good)
1 T porcini powder
1 T tapioca or corn starch dispersed in 1 T cold water

Heat the oil in a small saucepan over medium and add mushrooms. Fry for a few minutes until they are browned. Stir in the flour, heat for a minute, then add the dry onion, the dry rub, and heat for another minute. Off heat, whisk in a 1/4 cup hot water to form a smooth slurry. Stir in stock base and porcini powder. When incorporated, stir in the remaining hot water, and simmer 5 minutes. Whisk in the starch slurry and heat until it thickens. The recipe is easily doubled.

Variations: Dilute the finished gravy with 1 cup beef stock to make a jus for French dip sandwiches or as a base for hearty soups or stews.

Dry Rub for Beef

Developed over many years for steaks and roasts.

2 T kosher salt
1 t black peppercorns
2 t brown sugar
1 t dry rosemary
1 t granulated garlic
1 t mushroom powder
1 t dry thyme

Combine the ingredients in a spice grinder. Pulse a few times to form a fine powder. Store in a tight container. To use, dry the meat, sprinkle the rub on all sides, rub it in, cover in plastic, and marinate up to 24 hours in the refrigerator. Use one teaspoon per pound. 

Dry Marinade for Pork

Developed over the course of many years. Chops, roasts, ribs, braises all benefit.

2 T kosher salt
2 t fennel seeds
2 t sage
1 t dry thyme
1 t peppercorns
1 t granulated garlic
1 t paprika
1/2 t red pepper flakes
1 t corn starch

Add the components to a spice grinder and process until finely powdered. Store in a shaker jar tightly covered, in the dark. Use about 1 teaspoon for each pound of raw pork rubbed on all surfaces. After seasoning, bag the meat and hold for up to 24 hours below 40 F.

Poultry Rub

Use on whole chickens, turkeys, or parts before roasting or grilling.

2 T kosher salt
1 t peppercorns
1 t coriander seeds
1 t dry rosemary leaves
1 t dry sage leaves
1 t dry oregano leaves
1 t dry thyme leaves
1 t dry tarragon leaves
1 t granulated garlic

Combine the ingredients in a spice grinder and process until fine. Rinse the poultry in cold water, dry thoroughly, oil the skin, and season all sides with a 1 teaspoon per pound. Store tightly covered. 

Pork Loin Roast, Sous Vide Method

Sous Vide Roast Pork Loin

Prepared according to the procedures recommended by son Ben. The dry rub is mine. 

about 1.5 lb pork loin
about 3 T vegetable oil

Dry Rub

2 T kosher salt
2 t granulated garlic
2 t fennel seed
1 t dry thyme
1 t peppercorns
1 t paprika
1 t sage
1 t dry rosemary

Process the above ingredients in a spice grinder about 20 seconds until fine, and store in an air-tight container. Lightly rinse the pork loin and dry thoroughly with paper towels. With a sharp knife cut away most of the fat cap. Rub all the surfaces with the spice mixture, using 1 tablespoon of dry rub per pound (15 ml per 450 g). Prepare a water bath fitted with a heating circulator set to 137 F (58 C). Put the meat in a twist-tie plastic bag and force the air out by the displacement method. The thin wall facilitates squeezing the air out. Tie a tight knot at the top of the bag taking care not to let air back in. Lower the bag into the water gently. Add hot tap water, if needed, to bring the level to the maximum permitted by the circulator. Cover the pot with plastic wrap to limit evaporation. Process for 4 hours. When the time is up, remove the roast from the bag and reserve the juice rendered during cooking. Dry the surface thoroughly. Heat a stainless skillet over medium high, add the oil, and then the roast. Brown it on all sides, turning with tongs. Pour the reserved drippings over the meat. Slice thinly and serve.

Beef Shank Braised in Red Wine with Root Vegetables

Developed March, 2020. This hard-to-find, economical cut was purchased at La Superior Carniceria, a Mexican supermarket in Durham during an OLLI 'Foodie Field Trip, an activity now on hold until the pandemic is brought under control.

Beef Shank Braised in Red Wine with Root Vegetables

4 cross-cut beef shanks
1 large onion sliced through the root into eighths
2 ribs celery, cut obliquely into large pieces
4 carrots, roll-cut into large pieces
1 T minced garlic
3/4 c red wine
1/4 c ketchup
2 T tomato paste
2 c hot beef stock
2 bay leaves
8 peppercorns
3 allspice berries
2 T paprika, divided
1 lb thin-skinned potatoes, quartered lengthwise

Preheat oven to 340 F. Salt shanks well, dust both sides with flour, and snip the outside fascia to prevent curling. Arrange meat in the bottom of a covered roaster and top with vegetables, wine, ketchup, spices, and stock. Dust generously with paprika. Roast 25 minutes. Turn meat and vegetables, cover, lower heat to 315 F, and roast for 30 minutes.  Turn, add the potatoes, dust with paprika, and continue roasting covered until the meat is fork tender, about another hour. Replace water as it's lost. Variations: Omit potatoes and serve over egg noodles, or substitute beef cheek or shoulder for shank.

Italian-Style Meatballs

Developed January, 2020 as a versatile component of many dishes. Dishes like spaghetti and meatballs, or, in a crusty roll topped with a spicy sauce, or, in a soft bun topped with caramelized onions, or as appetizers on a buffet come to mind.

1 slice white bread, finely diced
milk to cover the bread crumbs
2 T olive oil, divided
1 c onion, finely diced
1 lb 85% lean ground beef
1 egg, beaten
2 t minced garlic
1 t salt
1/2 t ground black pepper
1/4 t crushed red pepper
1 t dried Italian herb mixture
1 T grated Parmesan cheese

Cover the crumbs with milk and stir to form a smooth paste and set aside. Slowly fry the onions in a tablespoon of the olive oil in a small skillet until soft and translucent. Set aside to cool. In a large bowl, gently mix the meat with a large fork until it is broken up. Work the moist bread, beaten egg, garlic, and the seasonings into the meat, one addition at a time. When the sautéed onions are cool, fold them in, and chill the mixture for 30 minutes to firm up. Heat a heavy stainless-steel skillet over medium-high and add the olive oil. When shimmering, form meatballs, about 1-1/4 inch (3 cm) in diameter by rolling between your two palms. Rinsing your hands with cold water as you work helps form balls. Add each to the hot oil as you make them, and fry about 6 minutes after the last one was added. Shake the pan to loosen them as they cook but let them brown. With a spoon and spatula, turn to brown on the other side. Remove and cover for later use.

Leg of Lamb Roasted with Potatoes and Garlic

Developed December, 2019. Adapted from a method shown by Ira Garten on Food Network TV.

Roast Lamb with Potatoes and Garlic

5 to 6 lb (2.5 kg) boneless leg of lamb, tied or netted
1/4 c (half stick) butter
2 T fresh rosemary leaves, finely minced
2 T kosher salt, divided
1/2 T coarsely ground black pepper
3 T minced garlic
4 lb (2 kg) yellow or red potatoes, whole or quartered, skins on (omit for keto)
1/4 c olive oil
8 garlic cloves, unpeeled

An hour before roasting, rinse and dry the roast. Place it in a large roasting pan. Melt the butter in a small bowl in the microwave, stir in half the salt and the other seasonings and spread all over the top of the roast and let stand at room temperature. Preheat the oven to 450 F (230 C) and position the rack to midway. In a large bowl, combine the potatoes and unpeeled garlic cloves, the oil, half the salt, and mix well. Surround the roast with the potatoes and place in the oven uncovered. Roast for 75 to 90 minutes, until the internal temperature reaches 135 F (60 C). Tent with aluminum foil and let rest 15 minutes. Cut thin slices horizontally along the roast. Arrange on a platter with the roast potatoes. Serves 10 or more. Roast asparagus are a good side dish.

Greene's Onion Burgers

A Detroit tradition, once operating at many busy corner grills across the region, now reduced to a single suburban outlet. Greene's cranked out thousands of simple, tasty cheap onion burgers with a very limited set of sides. No deep fryer. DrDaddy made his supper from these 'trefedick' sinkers on the nights after public school when he attended Hebrew school as he pursued his Bar Mitzvah status, just 70 yards from the Greene's white-tile walls. Counter service and carryout only. Years later, he would return to take away burgers. Now, to simulate the experience of carryout and the drive home to deliver the goodies, the sandwiches are wrapped in wax paper, bagged, and held 10 minutes before serving.

8 1/6 lb (75 g) ground chuck, formed into balls
plentiful white onions, thinly sliced into rings on a mandolin
8 soft white buns (toasted, optional)
pickle chips
ketchup
yellow mustard

12x12 inch wax paper squares
paper bags

Heat the griddle to 325 F (165 C). With a stiff spatula, press a large raft of onions into  each ball of meat and flatten them together. Salt well, and press again. Open each bun and put the top on the bottom. When juices appear on upper surface of patty, flip and place bun on top. After a minute, lift patty and turn top of bun over, and put top on bottom. Flip and drop. Lift top of bun, add three pickle chips, a squirt of ketchup and of mustard. Wrap each burger in wax paper and groups the sandwiches in a bag. Pour a beer if you like. Wait. Reheat the bag in µwave if you must.

Quick Gravy

Developed November, 2019. A rapid microwave recipe for a gravy that is suitable for many purposes. It can top chicken, beef, pork, vegetables, or seafood dishes depending on which stock concentrate is used. We recommend the Better Than Bouillon™ product line.

1 c tap water
2 t stock concentrate
pinch of GP Seasoning
1 T tapioca (or corn) starch

Whisk the ingredients together thoroughly in a microwavable container. One that doubles for storage is handy. Heat on high, stirring every 30 seconds, until the mixture boils and thickens, taking care that it not boil over. Yields about a cup. Easily doubled.

Quick Black Bean,Tomato, & Spinach Soup

This hearty soup makes a satisfying one-pot, one-dish meal. Adapted from an earlier recipe for bean and spinach soup. Developed July, 2019.

2 T tomato paste
1 T olive oil

1 medium tomato, coarsely diced

4 oz kielbasa or andouille sausage, diced

1 t minced garlic
1/2 t ground cumin
1/2 t ground coriander
pinch of red pepper flakes
1 t salt
1 t sugar
16 oz chicken stock
1 14.5 oz can Cuban-style black beans (Bush is good)
6 oz frozen or fresh leaf spinach 

  Heat the oil in a saucepan. Brown the tomato paste in the oil, add the tomato and the sausage and cook until browned. Add the seasonings, heat for a few seconds to bloom the flavor, and then stir in the beans and stock. Cook at a fast simmer over moderate heat with frequent stirring for 20 minutes. Mash the beans with a potato masher. Add the spinach, return to a simmer, and cook for another five minutes. Adjust seasoning. Serves 3 to 4. Pair with crusty bread, tortillas, or hot biscuits, for a complete meal. 

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Pork Cutlets

Pork Cutlet, Lemon Wedges, Braised Cabbage

Developed June, 2019. From freezer to table in less than an hour, this recipe yields a meaty entree similar to wiener schnitzel for a quick mid-week supper from "pantry" ingredients.

4 boneless pork loin chops, about 4.5 oz (125 g) each
general-purpose breader (see recipe)
1/4 c (60 ml) vegetable oil
chicken gravy (see recipe)
lemon wedges (optional)

Pound thawed chops to a 1/4 inch (6 mm) thickness between plastic wrap. Dredge in breader, shake off excess, and lay out to dry on a rack. Heat a 12-inch (30 cm) stainless-steel skillet over medium, add the oil, and when it reaches 325 F (160 C), carefully slide in the cutlets. Fry for about 5 minutes undisturbed but spooning oil over them. Turn over the cutlets and turn off heat. Let them cook through for 2 minutes. Cover with gravy and garnish with lemon wedges. Serves 4. Suggested sides: Peruvian rice and braised cabbage.

Quick Chicken Gravy

Adapted from our recipe for quick beef gravy, this recipe comes together quickly from pantry ingredients.

1 T vegetable oil
1 T wheat flour
1 t poultry seasoning 
1 c hot water, divided
1 T chicken stock base (Better than Bouillon™ is good)
1 t mushroom powder (shiitake or porcini)
1 t sugar
1 t fish sauce (optional)
1 T tapioca (or corn) starch dispersed in 1 T cold water

In a small saucepan, mix flour and oil. Heat over medium until a blonde roux forms, about 4 minutes. Stir in poultry seasoning. Off heat, cautiously add a ¼ cup hot water; stir until a smooth slurry is formed. Add the stock base, the mushroom powder, the sugar, and then the remaining hot water. Stir and simmer 5 minutes. Add the starch slurry, heat to steaming, and stir until it thickens. Easily doubled. 

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Beef Stroganoff

Developed March, 2019. After the slicing is done and the noodles are boiling, the dish comes together in about 10 minutes.

8 oz (250 g) flank or skirt steak
1/4 c (50 ml) flour
8 oz (250 g) brown mushrooms, sliced thickly
6 oz (175 g) frozen pearl onions, thawed
2 T (30 ml) butter
2 T (30 ml) olive oil
2 t (10 ml) minced garlic
3/4 c (175 ml) dry red wine
1-1/2 c (350 ml) beef stock
3/4 c (175 ml) sour cream
2 T (30 ml) paprika, divided
8 oz (250 g) tagliatelle or egg noodles, cooked al dente, and drained

Chill the beef 30 minutes in the freezer, slice thinly across the grain, and flatten each piece. With your fingers, mix the flour with the beef slices, season lightly with salt, and set aside. Heat the oil and butter over medium in a 12-inch stainless-steel skillet until sizzling stops. Add the mushrooms and salt lightly. Cook until softened but not browned. Add the onions and continue frying until softened. Add meat, garlic and half the paprika. Lower the heat and cook until meat loses its rawness. Add the wine, cook until almost gone, and add the stock. Bring to a simmer, stir in the sour cream, the remaining paprika, and the noodles. Cook gently until the sauce has thickened and the noodles are done. Adjust seasoning. Serves 2 to 3.

Ingredient: Boneless Chicken White Meat

Developed February, 2019. Many tasty dishes can be prepared from cooked chicken white meat. This method yields 8 ounces tender, recipe-ready meat.

8 oz boneless chicken breast cut into 1 inch strips or chicken tenders
2 c chicken stock

In a small saucepan, heat the stock to 160 F (70 C). Place raw chicken in the hot stock, stir, and cover. Turn off heat, and let stand until cool enough to handle. Proceed with recipe or wrap and chill for later use.Reserve enriched stock for another use such as chicken enchiladas.

Brick Chicken

This recipe could be titled as "Crispy-Skin Pan Roasted Chicken Thighs" but "Brick Chicken" is more dramatic if less informative. It was adapted August, 2015 from a recipe using chicken breast that appeared on PBS's America's Test Kitchen. Bricks can be purchased cheaply at any home store.

4 large chicken thighs
salt
pepper
2 common bricks, scrubbed clean and covered with aluminum foil

Pan Sauce

1 T oil from chicken
1/4 c finely-chopped shallot
1/4 c finely-chopped sweet pepper
2 t flour
1/8 t five-spice powder
1/8 t crushed red pepper
3/4 c chicken stock
2 t apple cider vinegar
1 t fresh or dry thyme

Trim away excess skin and fat. Bone thighs. Poke holes in fatty part of skin. Season each thigh with 1/2 t salt. Place on rack and refrigerate, skin side up, uncovered for up to 8 hours. Dry thoroughly. Place skin side down in 12-inch stainless-steel skillet cold. cover with bricks. turn heat to medium, and fry 7 to 9  minutes until mostly done and crispy on bottoms. remove bricks, Remove weight and continue to cook until skin is well browned and very crispy, 6 to 8 minutes. Flip thighs, reduce heat to medium-low, and cook until second side is lightly browned and meat registers 160 to 165 degrees, 2 to 3 minutes. Set aside but cover loosely so as not to soften the skin.

Meat Loaf II

Developed October, 2018. Beef and pork are combined with both raw and cooked onion and warm spices to produce a moist meay product.

1 lb lean ground beef
1 lb ground pork
1 large egg
1 slice white bread, cubed, plus enough milk to cover
1 medium onion, finely diced
1 T olive oil
1 t sugar
3 t salt, divided
3/4 cup bread crumbs or matzoh meal
1/2 t freshly-ground black pepper
1/4 c chopped parsley
1 t ground fennel seed
2 t minced garlic
1 t dry thyme
1/2 t ground coriander

Position rack in the middle of oven preheated to 350 degrees F. Add two-thirds of the onion to a small bowl along with the oil, sugar and a teaspoon of salt. Microwave on high for 2 minutes and set aside to cool. Put the bread cubes in a medium bowl, cover with milk, add the egg, raw onion, cooked onion, 2 teaspoons of salt, the parsley, and the seasonings. Mix well until combined. Combine the meats in a large bowl and mix gently by hand until uniform. Next work in the crumbs, and then the egg mixture until well mixed. To mold, pack the meat mixture into a 4.5x8 inch loaf pan and invert it onto a sheet pan covered with aluminum foil or parchment paper. Bake about an hour or until the internal temperature reads 175 F. Tent loosely with aluminum foil and rest about 15 minutes before slicing. A mushroom gravy or beef gravy goes well. Variation: Cut thin slices when cool and serve as sandwiches on challa bread with yellow mustard.