Meatloaf is one of those foods that people either love or hate. It can be wonderful – moist, tender, flavorful… or it can be dry, tasteless and boring. it depends more on the cook than the ingredients, really. Meatloaf is a pretty standard formula of meat, vegetables, liquid, spices, and binder. If over baked it will be dry, it is as simple as that.
My mom did not make meatloaf very much but back then, in the final days of classic diners, I discovered the dish on a car trip and i instantly fell in love. Continue reading
Filed under Main Dish, Meat
First of all, let me tempt you with the image of the Monterey Chicken Casserole. It is one of those comfort foods that just doesn’t photograph well – but oh so delicious!
We’ll get to that recipe in just a minute.
I am still elbow deep in the middle of a kitchen restoration – or, more accurately, Marc is. Continue reading
Yeah! for the crockpot. I don’t think there is another appliance that makes meals quite as easy to create when you have 1500 other things to do.
Tacos are most often made with ground beef, at least in the United States. They make a quick, easy meal that helps to stretch the budget. The thing is that if you are only making them with ground beef you are missing out on some pretty amazing flavors. I love this shredded beef version because it doesn’t feel like fast food. You just get the beef going for a good eight hours and when you are ready to eat you shred it with a fork and put it in a soft tortilla. Add your favorite toppings and it’s a go. Continue reading
I had my thyroid biopsy this morning so I don’t feel like talking much. Wow. I was expecting the procedure to hurt but it was a piece of cake. It is afterward, with the swelling and bruising that makes you feel like you were hit by a mack truck carrying Sumo-wrestling elephants. I wanted to get this recipe up in time for you to consider it for Fourth of July though. I know, I know, you always have the same potato salad and it is tradition…well yeah! Me too, but you have to try this because it is addictive. Have I ever lied to you? I am telling you that this potato salad is absolutely my favorite now, and although I grew up on the traditional Midwestern style potato salad with a tiny touch of mustard, boiled egg, and celery, THIS blows my Mom’s potato salad out of the water. Sorry Mom.
Unlike classic potato salad this shouldn’t sit around very long. The hot peppers tend to get hotter as they sit… so what seems to be mild at 10 a.m. is spicy at 4 p.m. and three-alarm by day 2, if it lasts that long. The warm flavors of the Southwest are highlighted and this is perfect with the classic burgers and hot dogs, or a brisket.
I used organic red skinned potatoes for this but next time I plan on using a combination of organic heirloom potatoes; for color an flavor. The thin skinned potatoes are important to use in this recipe for their flavor, texture, and color. I saw a recipe in Bobby Flay’s Mesa Grill Cookbook and decided that I wanted to try it…but as usual I could not follow directions and had to go off on my own tangent. I think you will agree that it is an awesome tangent. You might want to cut back on the spicy peppers. The chipotles will be the hottest and the poblanos the mildest. The potato and mayo tone down the spice but still….
Southwestern Potato Salad
- 4 lbs heirloom, thin skinned potatoes, cut and boiled until tender but not mushy
- 2 red onions, chopped
- 3 cloves of garlic, roasted until soft
- 2 cloves of garlic, chopped
- 1 Poblano pepper, seeded and chopped
- 2-3 canned chipotle peppers in mole, chopped
- 2 jalapeno peppers, seeded and chopped
- 1/2 cup cilantro chopped
- 2 cups Hellmans (yes, Hellmans) or homemade mayo
- 2 tbs Guldens brown mustard
- Juice of 2 limes
- 1 tablespoon agave, turbinado, or local honey
- 1 1/2 tsp cumin (I used a tablespoon)
Mix the mayo, mustard, agave, chipotle, cumin, and lime juice. Squeeze in the soft insides of the roasted garlic and mix well. Set aside. In a large bowl, toss the potatoes, peppers, onions, cilantro, and chopped garlic until well mixed. Pour the mayo mixture over all and blend gently. Add salt and pepper to taste.