Boston Market Meatloaf

Boston Market Meatloaf

1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10% fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder

Preheat oven to 400 degrees.

    Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.

    In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.

    Combine the remaining ingredients with the ground sirloin-- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat.

    Load the meat into a loaf pan (preferably a meatloaf pan with two sections which allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes.

    After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.

    Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce.

    Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. 

Serves 4

Salmon Fillets with Oranges, Fennel and Olives

 

4 salmon fillets
1 spoon of soy sauce
Black and Pink Pepper
2 medium fennels
3 oranges
12 green olives
Extra-virgin Olive Oil
Salt

Mix the soy sauce, the pink and black pepper and the olive oil in a bowl. Put the salmon fillets in an oven bag with the emulsion previously prepared and let the fillets marinate for at least 1 hour.
    Meanwhile prepare the salad cleaning and cutting the fennels and the oranges into thin slices. Then put the salad into a bowl together with the olive and season with oil and salt.
    Just a few minutes before eating heat a griddle pan over high heat. Once very hot lay the fillets in the griddle and cook for 3 minutes per side.
    Serve the fillets in a platter with the salad.

Serves 4

Black Bean Curry

3 tablespoons vegetable oil
2 teaspoons minced garlic
1 tablespoon peeled and finely grated fresh ginger
½ small onion, shredded on the largest grating holes of a box grater
1 fully ripe tomato, cut into 4 pieces
1 teaspoon store bought  Garam Masala
¼ teaspoon ground red pepper (cayenne)
½ teaspoon salt
1 teaspoon ground black pepper
Two 15 oz (425 g) cans precooked black beans with liquid from cans

Pour the oil into a medium saucepan and place over medium heat. When the oil is heated, add the garlic, ginger, and onion. Sauté until the onion is golden brown, stirring frequently, about 5 minutes.
    Reduce the heat to medium-low. Add the tomato and cover the saucepan. Cook until the tomato becomes completely soft and mashed and is combined with the onion to form a coarse paste, stirring every minute or so and lightly mashing the tomato, about 5 minutes.
    Add the Garam Masala, red pepper, salt, and black pepper. Cook uncovered for 6 minutes, stirring frequently.
    Add the canned kidney beans with their liquid and the additional 1 cup (250 ml) water and bring to a boil over high heat. (Or add the boiled kidney beans with 2 cups (500 ml) of their cooking liquid and bring to a rolling boil over high heat.)
    Reduce the heat to medium-low. Simmer uncovered for 15 minutes to thicken the curry and let the flavors infuse, stirring occasionally. Enjoy!

Serves 4-6, Vegetarian

Rabbit Roasted with Potatoes

1 rabbit, cut into serving pieces
2 cups heartry red wine (e.g. Chianti)
10 juniper berries, crushed
2 shallots or 1 small red onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
1 garlic clove, cut into slivers
4 or 5 sprigs rosemary
1 lemon
Olive oil
Coarse salt and freshly ground black pepper
1 1/4 pounds very small new potatoes, scrubbed

Place the rabbit in a bowl. Add the wine, juniper berries, shallots, carrot, and celery, cover, and refrigerate for 8 hours or so.
    Remove the rabbit from the marinade and pat the pieces dry. Discard the marinade. Use the point of a knife to poke gashes in the rabbit and stick in slivers of garlic and bits of 1 rosemary sprig. Place the pieces in a baking dish. Grate the zest of the lemon over the rabbit, then juice the lemon over the pieces. Add the remaining rosemary to the pan. Drizzle with olive oil and let it sit for abut an hour.
    Heat the oven to 400 degrees.
If the potatoes are not very small, halve them. Scatter the potatoes around the rabbit, drizzle it all well with olive oil, and season with salt and pepper.
    Bake, turning the rabbit and potatoes once or twice, until the rabbit is very tender and the potatoes browned, 45 to 50 minutes. Serve.

Serves 4

Beef Carnitas Empanada

 

 

Ingredients

Filling:
Cooking spray
2 cups vertically sliced onion
1 cup sliced green bell pepper
1 cup chopped seeded tomato
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
3 cups Beef Carnitas

Dough:
9 tablespoons hot water
1/4 teaspoon saffron threads, crushed
1 teaspoon cider vinegar
2 cups all-purpose flour (about 9 ounces)
1 teaspoon baking powder
1/2 teaspoon sugar
1/2 teaspoon salt
2 tablespoons chilled butter, cut into small pieces

Preparation

• To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and bell pepper; sauté 5 minutes or until onion begins to brown. Stir in tomato, red pepper, and 1/4 teaspoon salt; sauté 2 minutes. Stir in Beef Carnitas; cook for 2 minutes, stirring frequently. Remove from heat; cool to room temperature.
• Preheat oven to 400°.
• To prepare dough, combine 9 tablespoons water and saffron; cool to room temperature. Stir in vinegar. Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, sugar, and salt in a food processor; pulse 2 times to combine. Add butter; process until mixture resembles coarse meal. With processor on, slowly pour saffron mixture through food chute; process just until dough begins to form a ball (dough will be crumbly).
• Divide dough into 2 equal portions. Working with one dough portion at a time, press dough into a 4-inch circle on heavy-duty plastic wrap. Cover with additional plastic wrap. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
• Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap 1 dough portion; place on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Repeat procedure with remaining dough. Place both portions in freezer for 5 minutes or until plastic wrap can be easily removed.
• Remove plastic wrap from 1 dough portion; place dough, plastic wrap side up, on a large baking sheet coated with cooking spray. Remove top sheets of plastic wrap. Spoon filling onto dough, leaving a 1-inch border. Remove top sheets of plastic wrap from remaining dough. Place dough, plastic wrap side up, over filling. Remove top sheets of plastic wrap. Pinch edges together to seal. Cut several slits in top of dough to allow steam to escape. Bake at 400° for 30 minutes or until crust is crisp and beginning to brown. Cut into 8 wedges.