![]() Recently when I was in the mood for meat loaf. Many years ago, I purchased a steel grill meat loaf pan from Williams-Sonoma. The loaf pan has an open bottom with a handled insert and a perforated base that allows fat to drain and is meant to be used on a grill. Although no longer available, a similar product can be found at Amazon or Sur La Table. Cheesy Meat Loaf with Bacon and Herbs was the recipe that was included with the pan. The ingredients needed are extra-virgin olive oil, carrots, celery, an onion, fresh garlic, fresh bread crumbs, warm water, fresh flat-leaf parsley, mozzarella cheese (shredded and cubed), salt, pepper, ground beef, eggs, fresh thyme and thick-cut bacon. I used fresh herbs from my garden for this dish.
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![]() Recently I was selected as a brand ambassador for Alexian Pâté and Specialty Meats. I love their pâté for their assortment of preparation (coarse cuts, creamy and spreadable, vegetable and vegan varieties), quality and flavors. Whether part of a charcuterie platter or on their own, its entertaining made easy. One of the pâtés I received was Wild Forest Mushroom Pâté. I thought this might be an easier way to prepare Beef Wellington than make my own duxelles. With that in mind, I scoured the web for a traditional Beef Wellington recipe. Two recipes that piqued my interest were by Melissa Clark of The New York Times and Tyler Florence of the Food Network. I decided to follow Ms. Clark’s recipe albeit they were similar in preparation. I am going to list all the ingredients you’ll need If you are going to prepare the mushroom duxelles. For the recipe you’ll need, tied center-cut beef tenderloin, pancetta or bacon, unsalted butter, assorted mushrooms (mix of cremini, white, shiitake, chanterelles or oyster), a shallot, extra-virgin olive oil, fresh garlic, fresh thyme, dry sherry or dry vermouth, kosher salt, freshly ground black pepper, Dijon mustard, thinly sliced prosciutto, an egg and a 16-ounce package of puff pastry.
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I recently started to work at Palmer’s Quality Meats in Neptune, NJ and I’m amazed at the various cuts of beef that a whole animal butcher shop has to offer. It’s a nose to tail shop offering locally grown beef, pork and poultry. Have you ever heard of coppa steaks, Thor’s Hammer or organ beef blend, neither did I until now. Now when I read recipes with beef cuts such as Bavette or teres major, I know where to find them. If I need advice about a cut of beef for a recipe, knowledgeable butchers are available to offer suggestions.
![]() I enjoy preparing recipes that appear in Southern Living Magazine. The recipes are well tested, a diverse offering and turn out well when I prepared. One such recipe that I tore from their magazine appeared in the May 2021 issue, Seared Steak-and-Field Pea Salad. This is a wonderful one pan meal. I was unsure as to what field peas were, but discovered it could be a bean. Field peas include speckled butter beans, crowders, pink-eyed peas, butter beans and lady cream peas. This clarifies what I was seeing in the image from the magazine. For this recipe you’ll need brown sugar, white balsamic or white wine vinegar, olive oil, flank steak, field peas, kosher salt, fresh corn, orange and red bell peppers, black pepper, fresh chives and flaky sea salt. Although this recipe calls for flank steak, I thought I would try flat iron steak which was on sale last week at my local ShopRite. |
meet donnaA former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners. archives
September 2023
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