Lorraine’s Meatloaf

I make a mean meat loaf and my usual one is a bit more extensive than this one and I also like to try different variations of spices, etc. However, when I want to make a quick and tasty meatloaf that can always be relied upon – this is the recipe I turn to. Back in the 90's, when I lived in New England, my partner's mother made this and it was always hearty and delicious. Served with mashed potatoes and green beans….Yum!

Lorraine's Meatloaf
2/3 Cup – Bread Crumbs
1 ½ Lbs – Ground Sirloin
¼ Cup – Onions
1 Cup – Milk
1 Tsp – Salt
2 Cloves – Garlic, minced
2 – Eggs, beaten
6 Tbsp – Brown Sugar
2 Tsp – Mustard (regular yellow)
½ Cup – Tomato Ketchup (Catsup - however you decide to spell it)

Blend all of the above ingredients in a large bowl.

Bake at 350° F in a preheated oven for 45 minutes.

I like my meatloaf a bit on the browned side (Granny says she wants it a bit burnt! Who am I to argue with Granny!) and sometimes I bake for an entire hour or more…up to you!

Blue Cheese Burgers and Fra Diavlo Ketsup

I went to a cookout yesterday, in honor of a good friend of mine – Kenny, because he is moving to Key West to pursue a new life adventure and well of course it is Memorial Day Weekend. I decided to bring Ina's Guacamole Salad and Ina's Blue Cheese Burgers. I made a few changes but the recipes are absolutely wonderful…I even added a Fra Diavlo Ketsup to the burgers. Everyone was very impressed and I will use these recipes again and again. The best compliment that I received was from Justin and he said "You know, you can go to all of these restaurants and have great burgers – but none are better than this one!" Thank you Justin!

This recipe is from Food Network's Ina Garten, better known as Barefoot Contessa. I saw one of her episodes where she made these burgers and the salad and I just had to try it myself.

Blue Cheese Burgers

2 lbs – Ground Chuck
1 lb – Ground Sirloin
½ Cup – Seasoned Bread Crumbs (Italian Style)
¼ Cup – Steak Sause (She recommends Crosse & Blackwell)
(I used Smith & Wollensky) – Just use a very good steak sauce!
3 – Extra Large Eggs (I used and prefer Organic Brown Eggs)
1 ½ Tsp – Kosher Salt
¾ Tsp – Fresh Ground Black Pepper
8 Hamburger Buns
8 ounces of Blue Cheese (sliced)
Arugula for serving – optional

I also gave the guests an option of a Cheddar Cheese – with a Blue Cheese Vein in the middle and a White Cheddar with Jalapeno. Most opted for the Cheddar-Blue blend…as did I.

Carefully mix the meat, crumbs, steak sauce, eggs, salt & pepper with the tines of a fork – Do Not Mash Them. Lightly form the hamburger patties and press into shape. (I make mine in advance and put them on wax paper (above and below) and refrigerate for at least an hour prior to bringing them back to room temperature before cooking.

Cook for 4 minutes on 1 side and turn over and cook for 3 minutes on the other side for Medium Rare. I cook mine for 5 minutes on each side and add the cheese when I flip. You could also do the 4/4 rule for medium. I have to tell you our burgers were "just" done and extremely moist. But cook them according to your preference.

Allow to rest 5 minutes before assembling.

While the burgers are resting…butter your buns and grill them on the grill for a nice toasted flavor. When assembling the burgers I put the Fra Diavlo Ketsup on the bottom bun and place the burger on top and then top with some Fresh Arugula.

The ketsup recipe should be made in advance…I usually make it while the burgers are in the fridge and then just let it cool to room temperature before serving.

Fra Diavlo Ketsup

3/4 Cup - Ketsup
1 Tbsp – Olive Oil
3 Cloves – Garlic
¼ Tsp – Chili Flakes
2 Tbsp – Fresh Oregano (finely chopped)
2 Tbsp – Red Wine Vinegar
2 Tbsp – Fresh Basil leaves (chopped)
Kosher Salt
Fresh Ground Black Pepper

Heat the oil in a small (non-reactive) saucepan over Medium Heat. Add Garlic and Chili Flakes and cook for 1 minute. Add the Ketsup and Oregano and cook for 2 minutes.

Remove from the heat and stir in the Vinegar and the Basil then season with Salt and Pepper to taste.

Transfer to a glass bowl and let cool to room temperature or cover and refrigerate for up to 1 day.

Bring back to room temperature before serving.

This recipe is courtesy of Bobbie Flay – Food Network.


So simple and so delicious – it makes your burgers "Gourmet Burgers".

Tips for making a Pot Roast

Michael wrote into me and asked for tips on making a Pot Roast and wanted to know the best cuts of meat.  Well let me start by addressing the meat question; everybody has their opinion and here's mine.  My favorite cut for Pot Roast is the Bottom Round - others you could use and in order of my preference is Rump Roast, Top Round, Chuck Roast or Brisket.

You should figure about 2 to 3 pounds per serving.  I always make more than I will need - because the leftovers are so yummy!

The cooking methods are Oven-Roasting, Crock-Pot (or slow cooker), or stove-top.  I personally do not like the stove-top method.  Now that I have an amazing slow cooker - I have been using that more often.  If you are roasting in the oven - do not add your vegetables until about the last hour.  If you are using a slow-cooker then put everything in at the beginning.  My sister cooks hers in the over in a roasting bag and it is very delicious.

As for the spices - I like to try different blends (i.e., Italian, Japanese, Mexican, etc.).  But there is nothing better than a Classic Pot Roast.  Once you get used to making a Pot Roast you will feel comfortable adding your favorite seasonings and vegetables.  So I am going to post a recipe using what I call the classic spices.  I don't have a picture - because I am not actually making it today...it is too hot outside for me to want a Pot Roast today plus I have plans and won't be in the kitchen.

Classic Pot Roast

3 to 4 lb. Roast
Kosher Salt
Fresh Ground Pepper
Paprika
All-Purpose Flour (for dusting)
1/4 cup Extra-Virgin Olive Oil (EVOO)
1 Large Onion
4 Garlic Cloves
4 Cups of Beef Stock
1 Cup of Dry Red Wine (Merlot works very well)
5 Thyme Sprigs, 5 Parsley Sprigs and 2 Bay Leaves, tied (for ease of removal)
1/2 lb Mushrooms (whichever variety you like - White Buttons or Baby Bellas seem to hold up best)
1 lb Carrots (sliced in 1/2 inch pieces)
1 1/2 lbs of Yukon Gold Potatoes (peeled and cut into 2 inch chunks)
4 Large Stalks of Celery (cut into 1 to 1.5 inch pieces)
1 1/2 Tsp. Cornstarch mixed with 2 Tbsp. Water

Preheat the oven to 325°.  Season the roast liberally with Salt, Pepper and Paprika.  (I didn't post amounts because I just liberally apply all over the roast and then make sure it is well coated with my hands.   Then I dust it in flour.  In a skillet, add the olive oil and heat on moderately high heat.  Once the pan is hot - sear the meat on all sides (approx 15 minutes).  Transfer the meat to your roasting pan (fat side up).

Carefully add the red wine to the skillet and bring to a boil over high heat.  Cook for about 3 minutes, scraping up the browned bits from the bottom of the skillet.  Add the wine, beef broth and cornstarch/water mixture to the roasting pan.  Add the herb bundle, onions and garlic to the pan.  Braise for approximately 2 1/2 hours.  (Remember to use a roasting pan with a lid or cover tightly with tin foil.) 

Remove roast from oven and put your potatoes, carrots and celery into the pan and return to the oven for 30 minutes.  After 30 minutes add the mushrooms and return to the oven for another 30 minutes.  (Or until all of the vegetables are tender).

*Note if you are using a slow-cooker - everything would be added to the pot at the beginning and you would cook it on low for 4 to 6 hours or on high for 3 to 4 hours.*

Remove the herb-bundle prior to serving.  Also most recipes note for the meat to be tied with cooking twine, I personally do not do this as I like the fact that as the roast cooks longer - it breaks apart and gets very tender.  If you do tie it up - obviously remove the twine prior to serving.  If the meat has not fallen apart - it will need to be cut into slices and then put back in with the vegetables prior to serving.

Enjoy!

Michael, I hope this helps you make a roast...please let me know how it turns out!