Steakhouse Meatloaf

Growing up in a Midwest family meant we ate lots of beef, steak preferably.  Steak for Sunday supper, steak for birthday’s, steak for holidays.  It’s just a way of life…however, we NEVER served our meaty meal with the famous A-1 Steak Sauce.  Uh-uh, no way José.  One could never treat that delicious slab of beef in such a manner.

That being said, I still did like the poor victim of A-1 in our household (I always wondered why we had it too, given we weren’t allowed to use it for its intended purpose?).  So I would always use the steak sauce to dip my French fries in, as I loathe ketchup.

Now years later, as an adult myself, I too do not allow A-1 to be used on my delicious, perfectly seared steaks.  Apparently that rule is inherited, perhaps genetic?  So to use up my random bottle of perfectly tasty A-1, I thought I’d make it into a meatloaf recipe.  I mean ground beef is yummy, but it isn’t a steak, so this is justified in my opinion.

…and yes, this meatloaf is glorious!  Hearty, beefy with a slight bacon flavor and the fried onions at the end give a great crunch!  Most importantly though…that A-1 sauce has now served a purpose in this family’s life!

The Starting Lineup

  • 2lbs lean ground beef
  • 5 strips bacon, chopped, fat rendered
  • 1 cup oatmeal (or breadcrumbs), soaked in milk
  • 2 cloves garlic, minced
  • 1/2 yellow onion, chopped
  • 1 cup A-1 Steak Sauce, divided
  • 2 eggs
  • 1 Tbsp Worcestershire sauce
  • 1 tsp Montreal steak seasoning
  • Kosher salt & pepper

Garnish

  • French fried onions

A1meatloaf

Preheat your oven to 350 degrees and lightly grease your favorite meatloaf pan.

Heat a skillet over medium-high heat and cook the chopped bacon until just barely cooked and still a bit soft.  Transfer to a large bowl, but keep the bacon grease in the skillet.

To that bacon grease, toss in the onions and cook down for about 5 minutes.  Add in the garlic for another 60 seconds.  Pour this into the large bowl with the par cooked bacon.

Next, to the bowl of onions and bacon, you add in the remaining ingredients:  Ground beef, the oatmeal soaked in milk, 3/4 cup of A-1 Steak Sauce, eggs, Worcestershire sauce, Montreal steak seasoning and salt & pepper.  Mix thoroughly with your hands and shape the meat into a loaf/into your loaf pan.  Top with the remaining 1/4 cup of A-1 Steak Sauce.

Bake at 350 degrees for 45 minutes or until the internal temperature reaches 160 degrees Fahrenheit.

Allow to rest for 5 minutes, slice and serve with the French fried onions overtop along with mashed potatoes and your favorite vegetable.  Enjoy!

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Roasted Malt Vinegar Potatoes

Every now and again I like to transport our dining experience to England…or rather.. perhaps just to a pub.  I dunno …Regardless, we do enjoy a big old plate of “Fish & Chips” with a tall beer and I was bound to make it happen.

However, this time I did not feel like cutting, soaking and frying homemade French fries (I know, I know…they come bagged frozen, and I currently happen to have two large bags in my freezer, but if you’re gonna do it..do it right), so I decided on roasted potatoes!

Naturally, they couldn’t be just any roasted potatoes, I needed a ‘British element’ to them.  Therefore, the presoaking in hot vinegar gives them that extra added bite and the roasting after helps them crisp up like your typical chips!  Once topped off with a bit more malt vinegar, the only difference you’ll notice is the extra time you have to enjoy!  Easy Peasy!

*You can use russet potatoes just as well, just cut into about 1″ cubes.

The Starting Lineup

  • 1 1/2 lbs small potatoes (Yukon gold/ or yellow), halved
  • 1/4 cup malt vinegar
  • 3/4 cup distilled white vinegar
  • 4 cups water 
  • 1 Tbsp kosher salt
  • 2 Tbsp extra virgin olive oil
  • 2 tsp corn starch
  • Kosher salt and pepper, to taste 

Garnish

  • Malt vinegar
  • Chives, fresh
  • Dipping Sauce

In a large pot, bring water to a boil.  Remove from the heat and add in both of the vinegars and the tablespoon of salt.   Lay the potatoes into the hot salted, vinegar water and cover for 1 hour.

When the hour is up, preheat your oven to 425 degrees and line a large baking sheet with parchment paper and non-stick spray.

Completely drain the potatoes and pat dry with a tea towel or paper towels.  Once they are dry, place on the baking sheet and sprinkle on the cornstarch.  Follow that with a drizzle of the olive oil and evenly distribute with your hands.  Finally, add a good amount of the salt and pepper over top and make sure they’re in a single, even layer.  This will ensure they crisp up and do not steam and get soggy.

Bake these for 20 minutes.  Flip and toss and bake for another 20 minutes until just fork tender, golden and crisp.

Serve this in Lou of “chips” with your beer-battered cod and cold beer!  We also like to drizzle a bit more malt vinegar over top and fresh chives.  Enjoy!

MaltPotatoes

Chowder Fries

Besides the scents, visuals and tastes of pumpkin, nothing says Fall more than a warm bowl of soup!  Especially a creamy bowl of New England’s favorite, the clam chowder!  Now yes, I know I live in the south, but I’ve had reoccurring dreams of visiting the east coast to watch the leaves change while sipping on hot cider and bobbing for apples.  Maybe sneak in a visit to ‘creepy’ Salem too…basically every east coast Fall cliché IS on my bucket-list.  One day….

So for now, I light a spiced candle and get out my candy apple red Dutch oven to reinvent the classic into our family favorite, Chowder Fries!  …quick toying with me Fall and just get here already!!

*You can absolutely use vegetable broth instead, but I find that the chicken stock brings a richer flavor.

The Starting Lineup

  • French fries (frozen or scratch made), Old Bay seasoning optional for tossing with
  • 5 Strips bacon, diced
  • 1 Tbsp olive oil
  • 2 Tbsp butter, unsalted
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 tsp dried/ or ground thyme
  • 3 Tbsp flour, all-purpose
  • 1 cup milk
  • 1 cup chicken stock/ or vegetable broth
  • 1 10oz can clams, juices reserved
  • 1 bay leaf
  • 3 russet potatoes, peeled and diced
  • 1 cup half and half
  • Kosher salt and black pepper, to taste
  • Flat leaf parsley (chopped) or green onions (sliced), garnish

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Heat a large heavy bottomed pot or Dutch oven to med-high heat and add in the olive oil and bacon and cook until crispy.  Transfer the crisped bacon to a paper towel lined dish and set aside.  Keep the bacon grease in the pot.

Next, melt the butter into that bacon grease and then add in the onions, stirring often, followed by the garlic.  Sauté for 3-4 minutes until the onions are translucent and finally sprinkle in the thyme and stir together.

*Meanwhile, if making a bag of frozen fries, preheat the oven and line a baking tray with parchment or foil for easy cleanup.  Whether frozen or not, I like to lightly coat my fries in a bit of oil and dusting of cornstarch, toss together.  This creates a great crispy exterior!

To the sautéed butter, onions and garlic, whisk in the flour for about 1 minute till everything ‘clumps up’ and is lightly browned.  To that, slowly whisk in the chicken stock/ or broth, milk, the juice from the clams and toss in the bay leaf.  After a couple minutes of whisking to incorporate, stir in the diced potatoes.

Bring this mixture to a boil and then reduce to a simmer and cover for 15 minutes; potatoes are tender.

**Fry or bake your fries during this time.

Once time is up, stir in the half & half, the clams and add in your salt & pepper to taste (I am pretty heavy-handed with that myself).

If eating family style, season the French fries with salt or even better, Old Bay, and transfer to a serving platter.  Ladle the warm and creamy clam chowder over top the hot fries and top with the crisp bacon crumbles and parsley and/or scallions!  Sooooo good!  Enjoy!

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Grilled Brie, Bacon, Arugula and Fig Sandwich (The Figgy Piggy)

This “gourmet” bistro style sandwich will wow your guests, yet is simple and quick for you to whip up!
The unique flavors of the peppery arugula, salty bacon and sweet figs go soooooo wonderfully together.  They stay held together by the mild, creamy melted brie and your last taste bud gets love from the crunchy, slightly sour note of the grilled bread.  So basically, this awakens all your senses, have I sold you yet? 😉
…and if sandwiches aren’t your thing, you can absolutely pile these same toppings onto pizza dough or flatbread!
The Starting Lineup
Loaf of quality sourdough or ciabatta bread (8, 1/2″ slices)
1 pckg bacon, cooked till crisp
1 round brie cheese (1/4″ slices)
2 cups arugula
1 jar Fig Jam/Preserves (i.e. Bonne Maman brand)
2 Tbsp butter
4 Tbsp mayonnaise 
Heat a cast-iron pan or griddle to medium-high heat.
On one side of your bread slices, spread a thin layer of mayonnaise (this will create a perfect golden brown crust).  Turn slices over and spread a layer of the fig preserves on each slice.  Next layer on the brie cheese slices, crisp bacon and the arugula.  Top with the remaining bread, fig side down.
Add the butter to your hot pan or griddle and grill each side for about 3-4 minutes, until golden brown and the brie has melted.
Cut each sandwich on the diagonal and serve with a small salad or soup.  Enjoy!

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German Beef Rouladen

This rich and hearty dish may be foreign and unheard of if you are not of German heritage or frequent European inspired restaurants.  Now being German myself and growing up attending Oktoberfest while eating sausages, kraut and warm, soft Bavarian pretzels in loads of beer cheese…I simply adore Rouladen.  Not because we had it often, rarely ever, but because it was mainly served as a Christmas dinner dish or perhaps a Sunday supper if you were lucky.  It’s a special treat, where it takes a bit of thought and tedious work in assembling, twining, searing and braising the beef…but oh-so worth it!

Another reason that many ‘non-Germans’ may have not tried this specialty dish is because the ingredients could sound a bit odd together.  I get it.  Rouladen usually consists of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then braised until the beef is about fork tender.   Yes, we like a bit of ‘saur’ to our meals, but this works wonderfully….and oh that bacon!!  It cooks inside the beef, which in turn actually bastes itself and creates SUCH a rich flavor and tender meat!…drooling now.

*If you cannot find pre-sliced beef (top round/chuck), your grocer’s butcher would be happy to help!  You’ll just have to pound it thin once you get home. 🙂

The Starting Lineup

  • Beef, thinly sliced and pounded 1/4″ thin to about 4″x6″ (chuck roast or top round slices).  I typically use about 8-10 slices.
  • Whole grain mustard/German mustard
  • 1 pckg Bacon (reserve 2 slices and chop up)
  • 1 large yellow onion, cut into thin strips or chopped
  • Dill (or German) pickle spears, 8-10 
  • Sweet pickle relish, a couple Tbsp’s
  • Kosher salt & ground pepper
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 cup onion, chopped (I use the leftover from the Rouladen stuffing)
  • 2 cloves garlic
  • 1/4 cup Red wine
  • Beef broth
  • 1/4 cup Flour or cornstarch + milk slurry (to thicken)
  • 1/4 cup sour cream (optional)
  • *Butcher twine or toothpicks’ to hold beef rolls together

Serve Alongside (optional)

  • Boiled potatoes, seasoned lightly with salt, pepper and dill (russet/peeled)
  • Warmed German red cabbage (jarred is fine)

The “hardest” part of this recipe is the assembling…once you get everything prepped (chopped, diced, rolled and secured) you’re in the clear and can enjoy a German bier while smelling the braised goodness!

When everything is in it’s place, begin by spreading about a tablespoon of the mustard on one side of the thinly pounded beef, sprinkle with a bit of salt and pepper (easy on the salt).  Next lay 1-2 slices of bacon down lengthwise, followed by the onions, the sweet relish and finally the dill pickle slice horizontal to the length.  Roll up each prepared beef slice around that dill pickle and secure (as best you can) with the butcher twine or a bevy of toothpicks.

In a large heavy bottomed pot or Dutch-oven (I used my enameled Lodge cast-iron), add in the reserved 2 slices of chopped bacon and render the fat over medium heat.  When bacon is slightly crisped add in the rolled and secured Rouladen (about 1/3 – 1/2 the batch at a time) and brown all sides to create almost a crust.  Remove the seared beef rolls and continue with the rest of the batch (should take about 20 minutes for all).

To that bacon/beef grease (you may need to add 1 Tbsp more of vegetable oil depending), add in the carrots, onions and celery and allow to sweat down for 2-3 minutes, scraping the bottom of the pan with a wooden spoon.  Add in the garlic and sauté for 30 seconds.  Next, pour in the red wine, again scraping the bottom of the pan for any brown bits…flavor!! and simmer, stirring for 4-5 minutes.

Add the seared Rouladen back into the pot with the veggies/wine and pour in the beef broth till it covers about 2/3rd the way up the meat.  Bring to a boil and then cover and let simmer on low for 1 1/2-2 hours.

Once finished, carefully remove the tender beef rolls to a platter.  Mix 1/4 cup of flour with 1/4 cup milk and whisk into the juices in the pot.  This will thicken and make a gravy.  Now, optional, you can whisk in the sour cream for more richness and a slight tang that the Germans love in their cooking.

To serve:  Thoroughly remove the butcher twine or toothpicks and place Rouladen on a plate, cover with a hearty amount of the gravy and serve with warmed German cabbage and boiled dill-flavored potatoes to help sop up that gravy with!  Prost!!

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Glazed Cinnamon Sugar Apple Fritter Bread

I do not think that this needs a hefty introduction.  I mean, heck, entire candle lines were built around the scent that will come from your oven…

The above being said, this will make your family happy and your neighbor’s jealous on the smell alone.  Really, what says comfort and Fall more than apples, cinnamon and brown sugar?  Exactly.

So, on your next breezy, crisp and possibly rainy day, bake up a batch of this apple bread and take in the praises from your loved ones. xoxo

The Starting Lineup

  • 1/2 cup light brown sugar
    2 teaspoon ground cinnamon
    2/3 cup granulated sugar
    1/2 cup butter, unsalted, softened
    2 eggs 
    1 1/2 tsp vanilla extract
    1 1/2 cups all-purpose flour
    1 3/4 tsp baking powder
    1/2 cup milk
    2 apples, peeled and chopped , mixed with another 2 Tbsp granulated sugar, 1 Tbsp brown sugar and 2 tsp cinnamon *I used both green and red apples, but feel free to use what you prefer.

Glaze Topping

  • 1/2 cup of powdered sugar
    1-3 Tbsp of milk, depending on thickness of glaze desired

*Chopped walnuts or pecans, optional and encouraged!

CSAppleBread

Preheat the oven to 350 degrees and spray roughly a 9×5 loaf pan with nonstick spray.  Prepare your peeled and chopped apples tossed in the cinnamon-sugar according to the above listed ingredients (2T/1T/2t).

In a small bowl, mix together the 1/2 cup of brown sugar and 2 tsp cinnamon.  Set aside.

In a large bowl (or a KitchenAide mixer), beat the granulated sugar and softened butter together until creamy with an electric mixer.  Next beat in the eggs, one by one, followed by the vanilla extract.

Next, whisk together the flour and baking powder and add in to the creamed butter and stir will well combined.  Finally, mix in the milk till the batter reaches a smooth consistency.

To your prepared loaf pan: pour 1/2 of the batter to the base of the pan, followed by 1/2 of your spiced and chopped apples and lastly, 1/2 of the brown sugar/cinnamon mixture.

REPEAT with the remaining half of ingredients.  With the tip of a butter knife, insert straight down into loaf pan, without scraping the bottom, and give a slight swirl throughout. *This will not only make it “pretty” but will incorporate the flavors throughout.

Place the pan into your preheated oven for at least 60 minutes, or until a toothpick comes out clean.  *In one of my oven’s, this needed to bake for closer to 80 minutes before toothpick was clean, FYI.

Allow to sit out for about 20 minutes, transfer to a serving platter, then drizzle the prepared glaze overtop!

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Pan Seared Salmon with Sun Dried Tomato Bacon Cream Sauce

I know this is hard to believe with a recipe title as such, but this meal took less than 30 minutes to prepare and have on the table.  Yes, I tell no tale, less than a half of an hour.

What’s also great about this quick, and arguably almost healthy meal, is that since it’s so quick to cook up, it can be in your weeknight dinner rotation.  Plus, since it’s flavors are so “high-end”, it is also a no-hassle recipe for a dinner party or perhaps even an at home date with your loved one.  *One extra thing, my five year old son ate this up TWICE and even proclaimed, “I just love this stuff”.  Again, I tell no tales…

The Starting Lineup

  • 1 1/2 lbs salmon fillets
  • 3 strips bacon, chopped
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 4oz sun dried tomatoes in oil, drained, sliced (Plus 2 Tbsp of the oil)
  • 1/4 tsp smoked paprika (regular will work as well)
  • 1 Tbsp Italian seasoning
  • 1/2 tsp crushed red pepper
  • 1 cup half & half
  • 1/4 cup parmesan cheese, shredded
  • 1/2 cup vegetable (or chicken) stock
  • Kosher salt & fresh ground pepper, to taste
  • Fresh basil, torn (garnish)
  • Parmesan Cheese, shredded (garnish)
  • Penne pasta, for serving

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Let the Salmon come to room temperature for 15 minutes. Gather all of the ingredients and bring a large stockpot of salted water to a boil (for the pasta) while you begin to sauté the diced bacon in a large non-stick skillet.  Remove the rendered, slightly crisped bacon to a paper towel lined dish and set aside.  Also (if needed) drain all but 2 Tbsp of the bacon grease.  *When the stockpot of water is boiling, add in the penne pasta and cook to the package directions.  Drain and set aside till plating.

Bring the skillet with the bacon grease to medium heat and sear the salmon fillets for 2-3 minutes on each side.  Set aside.

To that same skillet, add in the onion, garlic, sun dried tomatoes + oil, paprika, Italian seasoning and crushed red pepper.  Sauté together for about 2 minutes.

Add in the vegetable/or chicken stock over to deglaze the pan and let simmer for a couple minutes.  Pour in the half & half along with the 1/4 cup parmesan and stir together, salt & pepper to taste.  Add the seared salmon back into the creamy, fragrant sauce to bring back up to temp.

Serve this delightful dinner individually plated or family style…Coat the cooked penne in the creamy sauce, place the salmon overtop and sprinkle the freshly torn basil, parmesan and crisped bacon overtop!  Enjoy!!

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