Meatloaf

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Meatloaf: Ground Beef, Ground Veal, Onion, Egg, Beef Bouillon Paste, Panko

Meatloaf

I altered my Mom’s recipe for onion flavored meatloaf that uses fresh onions and bouillon instead of onion soup mix.

Ingredients

1 lb. Ground Beef

1 lb. Ground Veal

½ of a Sweet Onion, minced

1 Egg

1 Tbsp Beef Bouillon Paste

¼ c. Panko

To Prepare

Preheat the oven to 350F/180C.

Mix the Egg and Beef Bouillon Paste in a mixing bowl with about ¼ c. warm water until the Bouillon is dissolved. Add the Onion, Panko, Ground Beef and Ground Veal to the bowl and mix well. Transfer the mixture to a bread loaf pan and bake for 1 hour 15 minutes. Then transfer the meatloaf to a broiling pan, slice the meatloaf as you would for serving, and broil for about 3 minutes. Makes about 6 slices.

Aunt Helen’s Haddock

Aunt Helen's Haddock

Aunt Helen’s Haddock: Haddock fillets, Mayonnaise, Wasabi Sauce, Panko, Lemon Juice, Salt and Pepper

Aunt Helen’s Haddock

This is an adaptation of a recipe that’s been in m husband’s family for a long time.

Ingredients

2 Haddock Fillets, boneless

¼ c. Mayonnaise

2 Tbsp Wasabi Sauce

1 Tbsp Lemon Juice (or to taste)

¼ c. Panko

Salt and Pepper, to taste

To Prepare

Preheat oven to 350F/180C. In a nonstick baking dish, place the fillets skin-side down. Sprinkle the lemon juice on the fillets.

In a small bowl, mix the Mayonnaise and the Wasabi paste. Spread a thin layer of the mayonnaise-wasabi mixture on the fillets. Sprinkle the Panko on top of the sauce, then finish with salt and pepper.

Bake the fillets for 40-45 minutes, or until the panko becomes slightly toasted. Serve hot.

Makes 2 fillets.

Thai Style Chicken Wings

Thai Style Chicken Wings: Chicken Wings, Sweet Soy Sauce, Savory Soy Sauce, Ginger Garlic Paste

Thai Style Chicken Wings: Chicken Wings, Sweet Soy Sauce, Savory Soy Sauce, Ginger Garlic Paste

Thai Style Chicken Wings

This is a variation of one of my favorite dishes from the time we lived in Bangkok.

Ingredients

3 lbs. Chicken Wings

3 Tbsp Ginger Garlic Paste (or 9 cloves of minced garlic)

6 Tbsp Sweet Soy Sauce (found in a Chinese grocery store)

6 Tbsp Soy Sauce

1-2 Tbsp Cooking Oil (I used Extra Virgin Olive Oil)

To Prepare

Put the wings into a medium sized mixing bowl. In a small dish, combine the Ginger Garlic Paste (or minced garlic) with the soy sauces. Pour the mixture over the wings and stir until well coated. Marinate for 30 minutes.

Heat a large skillet at medium and heat the oil to cooking temperature. Cook the wings for approximately 40 minutes, turning occasionally, until the inside of the meat is no longer pink. Serve hot with dipping sauce and carrots or celery (optional).

Makes about 20 wings.

Texas Chili

Texas Chili: Beef, Onions, Beef Broth, Puréed Tomatoes, Jalapeños, Chillies, Spices

Texas Chili: Beef, Onions, Beef Broth, Puréed Tomatoes, Jalapeños, Chillies, Spices

Texas Chili

Give yourself a few hours to make this beef chili, but I promise you the time and effort will be well worth it!

Ingredients

5 lbs. Beef Chuck

2 Tbsp Oil

1 ½ lbs. Onion, diced

½ oz. Garlic

1 qt. Beef Broth

16 oz. Tomato Purée

8 oz. Diced Green Chillies

4 oz. Minced Jalapeños

2 oz. Chili Powder (or to taste)

2 Tbsp. Cayenne Pepper (or to taste)

3 Tbsp. Cumin (or to taste)

3 Tbsp. Oregano (or to taste)

Salt and Pepper, to taste

To Prepare

Preheat oven to 325F/160C.

Trim the beef and cut to 1 inch pieces. Season with the salt and pepper. Heat the oil in a Dutch oven to medium high. Sear the beef a bit at a time, then set aside, juices and all, in a large bowl. Lower the heat to medium and add the Onion and Garlic to the Dutch oven. Cook until they are a dark brown color, stirring occasionally, for about 10-12 minutes. Deglaze the pot with about ¼ cup of the beef broth, then add the rest of the broth and the puréed tomatoes. Bring to a boil.

Return the Beef and the juices to the pot and bring to a slow simmer. Cover the pot and place in the oven for about an hour, stirring and skimming the fat every 20 min or so.

Add the Chillies, Jalapeños and the rest of the spices to the pot. Re-cover and cook again for another 45 minutes, again stirring and skimming every 20 minutes.

Finish the chili by bringing it to a slow simmer on the stovetop. Add any additional spices if you wish. When the meat has reached the desired tenderness and the flavors have had time to harmonize, then it is finished.

Serves a small army, about 8-10 bowls.