On the menu tonight – Meatloaf with Beef, Veal, and Pork!
Meatloaf is kind of like chili in that it is always a little different each time you make it. This time, I used beef, Veal, and Pork. Feel free to use all beef or any two of the three meats. I like the flavor and texture you get from using three types of meat.
Once the meatloaf has finished baking, let it rest for at least 10 minutes. Serve it with mashed potatoes and you are living large! If you have any leftovers, it would make fantastic sandwiches. So, the next time you decide to make meatloaf, I hope you will try my version.
As I was doing my weekly grocery shopping, I saw these pork and alligator sausages and had to get them. I like to try different things and I certainly don’t see a lot of alligator on the menu in my area.
It took a minute to figure out what I would make without completely hiding the sausage. I wanted the sausage to be front and center. AH! Sausage, Onions, and Peppers!
My inspiration were the sausage onions and peppers I saw so much of on a recent trip to Boston. This version has a decidedly Southern style sausage smoked pork and alligator rather than an Italian hot sausage. Otherwise, this classic sausage, onions, and peppers.
The next time you want to try something easy to make, yet delicious – make Sausage, Onions, and Peppers. You can serve it on a bun with mustard, or on a platter with the sausage on a bed of the onions and peppers. Either way, DELICIOUS!
It’s that time of year again to make stuffed cabbage. I decided to try a little bit different version this time. While very similar to what I made last time, I used a few new ingredients, one of them was Cognac.
I usually bake this in a baking dish, but this time I did it in a Dutch oven in layers. Either way works fine, so use whichever method you prefer. There isn’t anything difficult about this dish, but getting that perfect cabbage leaf and meat mixture to roll pretty can be a little challenging. The good news is, it is going to get covered with sauce, so if it isn’t perfectly rolled it’s OK.
Stuffed cabbage always brings me back to my grandmother’s place. I love sweet and sour tomato sauce, the sour from the red wine vinegar and the sweet from the brown sugar and raisins. As far as comfort food goes, this ranks right up there with meatloaf and mashed potatoes with gravy.
I hope you’ll make a batch of stuffed cabbage and let me know how your version turns out!
I just got back from a trip to Boston and one of the places I had to eat was the North End. There are SO many great Italian places to eat there. One of the places we went served a big meatball and sauce as an appetizer. As many Italian places I’ve eaten over the years, this is the first time I can recall seeing just a meatball and sauce as an appetizer.
This was one of the most tender meatballs I’ve had. The sauce that the meatballs were cooked in was incredible. I decided to try to replicate this incredible dish at home. It honestly wasn’t as good as what I had in Boston, BUT it was still AMAZING!
For the meatballs, I used pork and beef. I think the restaurant in Boston used pork, beef, and veal. I ever-so gently mixed all the meatball ingredients in a large bowl. If you over-mix the ingredients, you get a firm meatball – be gentle.
The sauce – When I decided to make this, I wanted the sauce to cook a few hours on low. It will be ready to eat in about 45 minutes, but I let it sit on low for a couple of hours – the house will smell amazing.
Serve the meatballs and sauce either by themselves, over pasta… OR you could make the BEST ever meatball subs. Don’t forget the garlic bread! You need garlic bread to sop up every bit of that lovely sauce. Mangia!
For Super Bowl Sunday, I decided to make some Baby Back Ribs. The last time I made these, I did a dry rub along with a BBQ sauce. This time, I did the same dry rub and let the ribs sit overnight in the fridge, but I didn’t do a BBQ sauce. I made a braising liquid that I poured into the foil pouch I cooked the ribs in.
I cooked the ribs at 225 degrees for 4 hrs and that was the ticket for fall-off-the-bone lick your fingers goodness! If you wanted, you could take it a step further and finish these on the grill but I was really happy they looked and tasted after resting about 15 minutes.
If you want ribs but you don’t want to fire up the grill, try making my oven-baked baby back ribs!
Who doesn’t love BBQ Baby Back Ribs? With that sweet, sticky, sauce and that smokey, fall of the bone tender meat? YES PLEASE!
I started this morning, at 7am, by preparing the meat. After removing it from the wrapping, it was rinsed and dried. Then, I removed the membrane on the underside of the ribs. Afterward, the ribs got a generous amount of my BBQ Rub and mustard applied to both sides, then back to the fridge overnight.
Today, I fired up the grill and set up my work station. Only 5 hours to go!
After two hours, I put a coating of my BBQ sauce and adjusted the coals and I made a few other dishes. I made some broccoli salad (mentioned earlier), grilled some mahi mahi, hot dogs, and Impossible burgers.
It took another three hours to get to the finish line but here it is.
I hope you try this recipe. The ribs were DELICIOUS!
Take ribs from packaging, rinse, dry, and remove the back membrane. You can use your fingernail or a butter knife to get it started and then carefully peel the membrane off
Liberally season the ribs with your dry rub, then coat with mustard and rub the mixture into the meat
Wrap the ribs in plastic wrap and put back in the refrigerator for at least 8 hours, 12 - 24 hours is better if you can wait
When you are ready to cook, take the ribs from the refrigerator and let them come to room temperature (30-60 minutes) and light your grill. You want 225 degrees. Set up the coals on one side of the grill so you have somewhere to put the ribs without being directly over the coals
Put the ribs on the grill, meat side up, for 2 hours. Once the ribs are on the grill, you have time to work on your sauce and side dishes
After two hours, put the ribs on a piece of aluminum foil, add about 2 oz of grape juice to the foil packet, and mop the ribs with your bbq sauce. Seal the ribs in the foil packet tightly so the moisture can't escape, then put back on the grill for another 2 hours
Adjust the grill temperature to 250 degrees
After two hours, test the ribs for tenderness. If they aren't tender enough, put them back on for another 20-30 minutes
At this point, drain the liquid from the foil packet, roll the ribs over - bone side up and mop with sauce.
Remove the ribs from the foil packet and put them back on the grill - meat side up, mop the top side of the ribs with sauce and let them cook another 15 minutes
Take the ribs from the grill, put one more coating of bbq sauce, and let them rest 5-10 minutes
Portion the ribs and serve
Don't skip the steps putting the ribs in the foil packet. This will help the ribs get that tender, fall off the bone consistency you want.
On the menu today – Sloppy Joe! When was the last time you had a good ole Sloppy Joe? I can’t remember the last time I had one, so I decided to make some. This version has sausage and beef. The sauce turned out tangy and sweet, just how it should be! In addition to the meat, there is plenty of fresh garlic, onions and green pepper.
Next time you make dinner, make a batch of my Sloppy Joes for your family. Don’t worry about making too much, it won’t last!
I couldn’t make this dish without thinking about Adam Sandler’s Lunch Lady Land song. Here’s a link for you, you’re welcome. https://www.youtube.com/watch?v=8JANBlEKr9k
For 4th of July, grilling out is a given. I knew I was going to make hamburgers, but I wanted something a little different, a little decadent. I remembered a burger I saw on Diner’s Drive In’s and Dives. Guy was at place that served a burger with Spam in it. Give me a minute… They sliced the Spam into slabs, browned it on each side, diced it, and mixed it in with the ground beef. It looked pretty good, so I thought I would give it a try.
For the ground beef, I used a combination of ground chuck and grass-fed beef. I used Bacon flavored Spam. (You would be amazed how many varieties of Spam there are). But I took it step further. I wanted bacon on the burger. Rather than put slices of bacon on top, I decided to pre-cook the bacon and mix it in with the ground beef as well.
After mixing the different meats together with the seasoning, I put the patties back in the fridge for about a half hour to avoid the patties from falling apart on the grill.
Once grilled, I decided to guild the Lilly and put a fried egg on top. Holy smokes that was a good burger! The Spam chunks and the pieces of bacon were little surprises of happiness – kind of like the bits of candy in ice cream. The yolk from the fried egg provided a nice little sauce. It was fantastic! No cheese, ketchup, mustard, or mayonnaise required, though I wouldn’t fault you for adding any of those ingredients.
The next time you grill out, try making my double bacon burger. You’re welcome.
On the menu tonight – Chili! Of all the types of chili I make, this version is my go-to. It’s made with two types of meat, ground beef and ground pork, along with several types of peppers. There are red and green bell peppers, along with jalapeno and poblano peppers, and the rest of the usual suspects for chili. While it has a kick, it isn’t burn your face of hot. If that’s your thing, you could turn up the heat by adding more cayenne and / or adding a habanero pepper. One of these days I am going add a little de-seeded habanero – but not today. 🙂
I hope you’ll make this version and let me know what you think.