Prog Chefs Unite!!!

My dad's been marinating wings in beer and red-hot, along with other stuff, for over a day for the cottage....it's going to be awesome.

Chicken breast marinateds with wine or flambed with whisky

I think tonight I'm doing meatloaf. I sauté onions with red and yellow bell peppers and add them to a mixture of ground chuck and italian sausage with some egg and bread crumbs.

I'm thinking of throwing a little twist in it by making smashed red potatoes, but putting the taters in the middle of the loaf. I've seen people put hard boiled eggs in the middle of a meatloaf, but whose to say you can't have a tunnel of mashed taters? Still pondering that one, though.

E


Edited by E-Dub - August 12 2007 at 11:04

^ I should try the milk-soaked bread in my meatloaf sometime... another great option for meatloaf is a glaze over the top of honey, tomato paste or ketchup, and the kicker... some cumin.

and yummy meatloaf sandwiches tomorrow (?)

I remember my mom sometimes cooked meatloaf in a tomato sauce, the same she would use for meatballs. BTW, I rarely use sausage in the mixture - I'd rather go for minced ham, and of course grated Parmesan and minced parsley, together with the aforementioned fresh breadcrumbs soaked in milk. As to the onion, I don't always use it, though it adds lots of flavour.

E-Dub wrote: Atavachron wrote: and yummy meatloaf sandwiches tomorrow (?) Man, meatloaf is just one of those foods that tastes better the next couple of days. I think we're planning on meatloaf leftovers on Tuesday. E

Leg of lamb is another. I had some leftovers from this weekend, and I put them on a sandwich today, with that orange-rosemary dressing that I proposed for salmon a few pages back. Fabulous lunch!

I like a little bread (sourdough or cornbread) in my stuffing but of course it probably stemmed from the need to feed many, and to use up old bread. Dried fruit is another favorite of mine in dressing, apricots, prunes, cherries..

martinprog77 wrote: [QUOTE=darqdean]I don't like using bread in anything (excpet sandwiches) .[/QUOTE

^^ You forgot a right bracket, Martin 

This discussion of meatloaf makes me want to do one next weekend. Today I did a roasted rooster:

Take one rooster (1100-1400 grams), with skin. Stuff the belly with 3 quarters of a lemon, and some fresh rosemary. Loosen the skin on the breast, without tearing or cutting it. Stuff freshly chopped rosemary, thyme (and/or other green herbs) between the skin and the breast meat. Cover the breast side with a few slices smoked bacon. You can tie up the legs and wings now - or skip it like lazy me always does.
Brown briefly in a large oven tray, with some olive oil and butter so that the bacon sticks to the breasts and the skin browns a bit on all sides. Take off the heat and add diced vegetables - I used kohlrabi, patatoes, carrots and onion today. Put in the over on 200 degrees centigrade for 45-60 minutes. Bon appetit!


Edited by Angelo - August 18 2007 at 17:03

Mmmm Lemon and Chicken - the perfect combination .