Text 16400, 98 rader
Skriven 2008-11-14 07:08:00 av Dave Drum (1:124/311)
     Kommentar till en text av RUTH HANSCHKA
Ärende: Re: Non-Stick
=====================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 RH> Nonstick is the work of the Devil and his minion Teflon.  You can't use
 RH> metal implements with nonstick, and I can't stand plastic tools for the
 RH> most part.  Silicone ones are OK for a few things, but I wouldn't rely
 RH> on them.

So, use wood. I have a nice set of both Lignum Vitae and Olive Wood cooking
implements - spatulae, spoons, even an olive wood ladle.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Emeril's Most Kicked-Up Meatloaf Ever
 Categories: Beef, Pork, Meatloaf
      Yield: 5 servings
 
      2 tb Butter
      1 lg Onion; chopped
      1    Rib celery; fine chopped
    1/2    Red bell pepper; fine
           - chopped
      2 ts Minced garlic
           +=PLUS=+
      1 ts Minced garlic
      1 ts Chopped thyme leaves
      1 ts Chopped rosemary
    1/3 c  Chopped fresh parsley
      2    Eggs
  1 1/2 ts Dijon mustard
    1/2 c  Ketchup + 1/4 cup
      2 tb + 1 ts Worcestershire sauce
    1/2 c  Heavy cream
    2/3 c  Breadcrumbs
      1 lb Ground chuck
    1/2 lb Pork breakfast sausage
    1/2 lb Ground veal
  1 1/2 ts Salt
      2 ts + 1/4 ts fresh ground black
           - pepper
      4 sl Bacon; cut in half
      2 tb White or red wine vinegar
    1/2 c  Canned tomatoes; chopped or
           - crushed
 
  Recipe courtesy Emeril Lagasse, 2002
   
  In a large skillet heat the butter over medium-high heat
  until melted. Add all but 1/4 cup of the onions, the celery
  and all but 2 tablespoons of the bell pepper and cook,
  stirring occasionally, until vegetables are softened and
  beginning to caramelize around the edges, about 6 minutes.
  Add 2 teaspoons of the garlic, the thyme, rosemary, and
  parsley and cook for 2 minutes. Remove from the heat and
  allow to cool.
  
  Preheat the oven to 350 degrees F.
  
  When the vegetable mixture is cooled, transfer to a mixing
  bowl and add the eggs, mustard, 1/4 cup of the ketchup, 1
  teaspoon of the Worcestershire sauce, and heavy cream and
  mix until thoroughly combined. Add the breadcrumbs, ground
  chuck, pork sausage, ground veal, 1 teaspoon of the salt and
  1/4 teaspoon of the pepper and mix until just combined. Do
  not overmix. Transfer meat mixture to a 9 by 5 by 3-inch
  loaf pan and using your hands, form mixture into a loaf
  shape. Arrange the slices of bacon on the top of the meat
  loaf and set aside.
  
  In a small saucepan combine the remaining 1/4 cup of chopped
  onion, remaining 2 tablespoons of green pepper, remaining
  teaspoon of garlic, remaining 1/2 cup of ketchup, remaining
  2 tablespoons of Worcestershire sauce, remaining 1/2 teaspoon
  of salt, remaining 2 teaspoons of pepper, vinegar, and canned
  tomatoes and bring to a boil over medium-high heat. Cook until
  thickened, about 5 minutes.
  
  Pour the sauce over the uncooked meatloaf and bake for 45 min
  to 1 hour, or until the bacon and sauce are slightly caramelized
  on the top of the meatloaf.
  
  Remove from the oven and cover loosely with aluminum foil. Let
  stand for 10 minutes before serving. Slice and serve along with
  the Macaroni with 4 Cheeses.
  
  Yield: 4 to 6 servings
  
  Episode#: EE2C04
  Copyright © 2006 Television Food Network, G.P.
  
  Meal Master Format by Dave Drum - 30 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "'Ow d'you know 'e's a King?"  "'e 'asn't got $&!# all over 'im."
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