Pork

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.

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Meatloaf with Beef, Veal, and Pork

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By Patrick Dulmage – Serves: 8-10

Meatloaf with Beef, Veal, and Pork

Ingredients

• 1 lb Beef, ground
• 1 lb Veal, ground
• 1 lb Pork, ground
• 1/2 green bell pepper
• 1/2 medium Vidalia onion
• 1/2 cup parsley, chopped
• 2 cloves, minced
• 1tsp thyme, dried
• 1/4 cup BBQ sauce
• 2 Tbsp whole milk
• 2 eggs, beaten
• 1 cup Italian breadcrumbs
• 1 Tbsp Worcestershire sauce
• 1/4 cup ketchup
• 1 Tbsp Kosher salt
• 1 Tbsp freshly ground pepper

Instructions

1

Pre-heat oven to 350 degrees

2

In a large mixing bowl, add everything except for the ketchup

3

Gently fold the ingredients together to combine

4

On a rimmed sheet pan, form the meat into a loaf shape

5

Brush on the ketchup and then put it in oven

6

Bake for 40 minutes

7

When the timer goes off, pull it from the oven and let it rest for at least 10 minutes before serving

On the menu tonight – Stuffed Cabbage!

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!

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Stuffed Cabbage - A Second Look

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By Patrick Dulmage – Serves: 8-10

Prep Time: 30 minutes – Cooking Time: 1 hour 30 minutes – Total Time: 2 hours

Stuffed Cabbage - A Second Look

Ingredients

• 1-2 Heads of cabbage, boiled and leaves separated
• Filling:
• 1 lb ground beef
• 1 lb ground pork
• 1 onions, grated
• 2 cloves garlic, minced
• 1 Tbsp Cognac or Brandy
• 1/2 cup cooked white rice (leftover Chinese food rice works great)
• 1 cup bread crumbs
• 1/2 cup whole milk
• 1 tsp finely chopped thyme
• 1/4 tsp ground nutmeg
• 1 tsp parsley
• 1 1/2 tsp Kosher salt
• 1 tsp white pepper
• 1 tsp freshly ground black pepper
• Sauce:
• 1 onion finely chopped
• 2 28 oz cans crushed tomatoes
• 1 14 oz can tomato sauce
• 1/4 cup red wine vinegar
• 1/2 cup raisins (white or red)
• 3 Tbsp Cognac or Brandy
• 2 cloves garlic, finely chopped
• 1 tsp red pepper flakes
• 1 tsp oregano
• 2 Tbsp freshly chopped parsley
• 1 1/2 tsp Kosher salt
• 1 tsp freshly ground black pepper

Instructions

1

Core the head(s) of cabbage

2

Boil the cabbage about 5-7 minutes

3

As it cooks, carefully remove the outer leaves and set aside to cool (You want leaves that are pliable but not falling apart)

4

Once the leaves are cool enough to work with, cut the tough rib from each each leaf

5

For the filling:

6

In a large mixing bowl, add the ground beef, ground pork, scrambled eggs, seasonings, Cognac, bread crumbs, rice, and gently combine and set aside

7

For the sauce:

8

Heat a large pot over medium-high heat

9

Add the olive oil and onion, then cook for about 8 minutes

10

Add the Cognac and let the alcohol cook off

11

Add the crushed tomatoes, tomato sauce, garlic, red pepper flakes, parsley, oregano, salt and pepper

12

Bring to a boil, and then reduce to a simmer

13

Simmer for about 30 minutes

14

Assembly:

15

Pre-heat the oven to 350 degrees

16

After the sauce is finished, take 1 cup of it and add it to the meat mixture and give it one last gentle mix

17

In a 13x9 baking dish or large Dutch oven, put a few cabbage leaves on the bottom, then add a layer of sauce

18

On your work surface, lay out 1-2 cabbage leaves and add about a 1/2 cup of meat mixture and roll like you would a burrito

19

Repeat until you've used up all the meat

20

If you have more than one layer of cabbage rolls, cover the first layer with sauce before starting the next layer

21

Cover the cabbage rolls with sauce, then cover the baking dish/Dutch oven and bake for 1 hour

22

Once cooked, serve hot. I've seen some people garnish with a dollop of sour cream. Try it - it's DELICIOUS!

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

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Sloppy Joe

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By Patrick Dulmage – Serves: 6-8

Prep Time: 15 minutes – Cooking Time: 20 minutes – Total Time: 35 minutes

Sloppy Joe

Ingredients

• 1 1/2 lbs ground beef
• 1 lb ground sausage or plain pork
• 1 sweet onion (med to lg), diced
• 1 green or red bell pepper
• 5 cloves garlic, minced
• 1 1/2 cup ketchup
• 1 8 oz can tomato sauce
• 2 tbsp red wine vinegar
• 1 tbs Worcestershire sauce
• 1/4 cup brown sugar
• 1 tbsp Montreal Steak Seasoning
• salt and pepper to taste
• Sandwich rolls

Instructions

1

Pre-heat a large pan over medium-high heat with about a tablespoon of olive oil

2

Add the sausage and ground beef, break up and brown the meat

3

Add the brown sugar, steak seasoning, and other spices

4

Once the meat is browned, add the onions, bell pepper, Worcestershire sauce, and red wine vinegar, cook about 5 minutes

5

Add the ketchup and tomato sauce, mix thoroughly with meat

6

Let it simmer until the sauce thickens to your liking (feel free to add some tomato paste to help it thicken quicker)

7

When it is close to finished, toast your buns

8

Serve immediately

Notes

Serve with either some potato salad, Cole slaw, or potato chips

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.

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