Wednesday, June 24, 2015

Crockpot Meatloaf

6oz garlic-flavored croutons
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 tsp chili powder
1 tsp dried thyme
1/2 onion, chopped
1 carrot, peeled and chopped
3 whole cloves of garlic
1/2 red bell pepper
36 oz ground meat(see note)
1-1/2 tsp salt
1 egg

1/2 cup ketchup
1 tsp cumin
Dash of Worcestershire Sauce
Dash of Tabasco
1 tbsp honey

Combine croutons and spices in the bowl of a food processor, pulse until you have fine crumbs, place mixture in a large bowl.  Combine onion, carrot, garlic, and bell pepper in the food processor and pulse until finely chopped. Combine the veggies with the crumbs, meat, salt, and egg; mix until just combined.

Stir together glaze ingredients.

Line a baking sheet with parchment paper, form the meat mixture into a loaf shape.  At this point you can either bake it or freeze it for later.

Bake at 325 degrees for 10 minutes, brush on the glaze then return to the oven and continue baking until it reaches an internal temperature of 155 degrees.

Freeze until frozen solidly and then wrap in freezer paper until ready to use.

To cook in the crockpot, slice 1-2 potatoes into 1/2 inch thick slices and place in a single layer on the bottom of your crockpot.  Place a frozen meatloaf on top of them and brush the top with the glaze.  Cook on low for ~6 hours.

Based on Good Eats Meatloaf from Alton Brown

Note: Alton calls for half ground chuck and half ground sirloin.  I prefer the texture of half beef and half turkey or pork.

Bourbon, Bacon, Pecan Cookies

¾ cup butter-flavored Crisco
1-¼ cups firmly packed brown sugar
2 tbsp bourbon
1 tbsp vanilla
1 egg
1-¾ cups flour
1 tsp salt
1 tsp cinnamon
¾ tsp baking soda
1 cup chopped toasted pecans
½ cup crumbled bacon( ¼ lb)

Heat 375
Combine Crisco, brown sugar, bourbon, and vanilla in bowl; beat in egg. Combine flour, salt, cinnamon and baking soda. Mix into creamed mixture. Stir in bacon and pecans.  Chill for ½ hour.

Roll into 1 inch balls and place on a greased baking sheet. Bake for 8-10 minutes.

Better the second day.

Tuesday, June 23, 2015

Strawberry Rhubarb Jam - No Pectin

1-1/2 lbs Fresh Strawberries, chopped
1-1/2 lbs Rhubarb, diced
2 cups sugar(more or less to taste)
2 Tbsp. Lemon Juice

Combine all ingredients in a non-reactive bowl and let sit for 4+ hours.  Pour the contents of the bowl into a saucepan and simmer over medium heat, keeping it just at a slow boil for around 20 minutes or until thickened(somewhat like apple butter).  If you want it smoother, puree with an immersion blender.

Makes 2 pints.

Saturday, June 20, 2015

Braunschweiger Dip

8 oz. pkg. cream cheese, softened
8 oz. braunschweiger, mashed
1 tbsp. onion
2 tbsp. lemon juice
1 tbsp. Worcestershire sauce
Salt & pepper
Mix all together very well. Chill for several hours.

I used about a tsp. of onion powder instead of real onion and it was fine.  This would be a great dip to bring to Klejeski or Webster Christmas.