Mom's Meatloaf

"Really Bobbi?  MEATLOAF?  This is what your blog has come to?  Where are the Cajun recipes? Is there something unique about this meatloaf?  Does it at least have like, alligator or ground shrimp and Cajun seasoning in it?"

Nope.  It does not.  But it doesn't need to.  Because there's something special about a recipe that comes from your mom.  

Even if it *technically* doesn't come from your mom, because it's actually from Betty Crocker's "Dinner for Two" cookbook, circa 1960s. 

Because your mom got this as a wedding gift when she got married in 1974.

And because your mom used to make it all the time.  Possibly once a week, even.  These are the flavors of your childhood.

And, because it's one of the first things your mom taught you to cook.  You remember smooshing all those ingredients together with your bare mitts inside a burnt orange Tupperware bowl.

You remember it being served with potatoes au gratin and sweet peas.  And having meatloaf sandwiches with the leftovers for lunch.

And you also remember it because, while you don't make it nearly as often as your mom did, you did make it while your son "helped" you cook.

Because spices make great towers.

And even though there's absolutely nothing sexy or unique about meatloaf, and it's incredibly difficult to take Instagram-worthy photos of a meatwad... there is absolutely something special about sharing recipes and moments with your kids.

*Note: my recipe varies slightly from the original, just because I like more veggies in it.

INGREDIENTS: (makes 4-6 servings)
1 lb Boston Burger (80/20 mix of ground beef & pork)
1/2 cup seasoned bread crumbs
1/2 onion, diced
1/2 bell pepper, diced
1/2 cup milk
1 egg
1/2 tsp salt
1/4 tsp black pepper, celery salt, and dry mustard
1 tsp minced garlic
1.5 tsp Worcestershire sauce
1/4-1/2 cup BBQ sauce (we had Fiery Habanero in the fridge, so that's what we used--added a really nice level of heat)

DIRECTIONS:
Preheat oven to 350F.
Combine all the ingredients in a large bowl and smoosh 'til combined. Don't overwork--just mix until everything is integrated.  If you mix it too much the meatloaf will get really tough.  Then plop into a loaf pan...

...then top with BBQ sauce...

My attempt at getting an action shot.

Spread evenly across the top and then bake for 1 hour.  Use a kitchen thermometer to monitor for when it hits 160F and you'll ensure that you don't overcook it--nobody likes dry meatloaf.

Serve with potatoes & peas (or rice and watermelon, because that's what you have on-hand).

Enjoy!

Grits & Grillades (Chef John Folse Recipe)

I used to really enjoy working at Martin's on Sundays...and not just because my friend & I used to occasionally sneak mimosas (shhh....).  Sundays meant Sunday brunch, and we often got to taste test the daily specials.  One of my favorites was grits and grillades.  Now..that's saying something, because I generally do NOT like grits.  I'm a total texture person--I don't do tapioca, or cream of wheat, and grits are well...GRITTY!  But then the great people of southern Louisiana introduced me to CHEESY GRITS.  And BACON-Y GRITS.  Y'all.  You add cheese and bacon to things and I'm there.  

So...grits and grillades.  What exactly are grillades, you ask? It's essentially a meat stew, using thin medallions of beef, pork or veal, braised to be fork tender and falling apart.  The meat is stewed with the Holy Trinity (bell pepper, onions, celery) along with garlic, tomatoes and spices, which thickens up to a delicious "red gravy" as it's called south of I-10.  Nowadays, it's a common Sunday Brunch staple.

This recipe is adapted from Chef John Folse's version.  Originally, I wanted to do a slow cooker version (and probably will eventually), but due to lack of foresight, my round steaks were still frozen when I was prepping everything...so I did the Dutch oven version instead so that the steaks could thaw while I was at work. :)

INGREDIENTS: (Makes 4-6 servings)

• 2 medium-size round steaks (about 2 lbs)
• 1 cup flour
• 1 Tbsp Cajun Seasoning
• 1/4 cup bacon drippings
• 1 cup onions, finely diced
• 1 cup celery, finely diced
• 1/2 cup bell pepper, finely diced
• (1) 14 oz can diced fire roasted tomatoes, drained
• 1 cup green onions, finely diced
• 1/4 cup garlic, minced
• 3 cups low sodium beef broth
• 1 cup mushrooms, sliced
• 2 Tbsp dried parsley
• More Cajun seasoning, to taste
• 2 tbsp cornstarch slurry (optional)
• 2-3 cups cooked grits (traditional or quick, your choice)
• 1 cup smoked gouda, grated

DIRECTIONS:

Cut the round steaks into 3 inch medallions.  In a quart sized bag, combine the flour and Cajun seasoning, then add the steak and shake to coat.

In a dutch oven, heat the bacon grease over medium heat and saute the medallions until browned on both sides.  Add the onions, bell pepper, celery, tomatoes, green onions and garlic.  Cook for 5-7 minutes, then add the beef broth.  Bring to a low boil, then drop the temp to low, cover, and cook for 45 minutes, stirring occasionally.

Next, uncover the pot, add the mushrooms and parsley and cook for 10 additional minutes.  If you like yours a little thicker, add the cornstarch slurry during this time.

Meanwhile, you should be cooking your grits.  Once at the thickness you like (NOTE: I like my grits a bit thicker...and yet, I can NEVER seem to get them to thicken up the way I want.  I am forever cursed to make runny grits.  Thankfully, adding cheese can be very forgiving), add the gouda and mix until melted.  

Serve the grillades over the grits and devour.  For the record, this dish is generally better the first night.  We had a lot of leftovers, and while they TASTE great, the textures get a little weird once refrigerated.  Just FYI. 

Loose Meat (Maid-Rite) Sandwiches

So, this is DEFINITELY not Cajun cooking.  Loose meat sandwiches, as made famous by the Maid-Rite chain and Roseanne,  are definitely a Midwest thing.  Pretty simple stuff:  seasoned ground beef, mustard, pickles, bun. Boom.  Tasty stuff.  Not a Sloppy Joe, since those have a tomato base sauce.
Earlier in the year we were considering making a loose meat sandwich as a monthly special at The Scoop.  We tested out a few different recipes but could never quite find one that wouldn’t reduce down too much over the course of the day & change the flavor or dry out.  However, we did REALLY like this recipe fresh from the pot.  The steak sauce and the brown sugar make a nice sauce that helps to bind the meat a little bit so it’s not super-loose, and there’s a good balance of spicy, sweet & acid.

INGREDIENTS: (Makes 4 servings)

• 1 lb lean ground beef
• 1/2 yellow onion, finely diced (or 1 Tbsp dried onions)
• 1 cup low sodium chicken broth
• 1 Tbsp steak sauce
• 1 Tbsp spicy mustard
• 1/2 tsp salt
• 1/2 tsp soy sauce
• 1 tsp black pepper
• 1/2 tsp cider vinegar
• 1 Tbsp brown sugar
• 1/2 tsp cornstarch
• For Serving:  hamburger buns, mustard, dill pickles

DIRECTIONS:
Combine the meat and onion in the bottom of a large pot; cook over medium heat until browned.  Add the remaining ingredients & heat to boiling, then reduce heat to low and simmer until liquid has evaporated.  Typically takes about 30 minutes.
Warm the buns in the oven (or a toaster oven), then spoon on the meat, and add  the mustard & pickles.


NutriFacts (per sandwich):
Calories 463.9
  Total Fat 26.1 g
  Saturated Fat 9.9 g
  Polyunsaturated Fat 1.0 g
  Monounsaturated Fat 10.3 g
  Cholesterol 85.1 mg
  Sodium 1,040 mg
  Potassium 424.7 mg
  Total Carbohydrate 29.8 g
  Dietary Fiber 0.4 g
  Sugars 7.6 g
  Protein 25.1 g

Tex-Mex Crockpot Chili

This recipe was inspired by a restaurant we saw on Diners, Drive Ins & Dives. I forget the restaurant, otherwise I’d look it up & post here.

I dunno about you, but typically when I make chili, I brown the meat first, and then add everything to it.  But on the show, the chef just added everything into a big pot—raw ground beef & all, and then cooked it low & slow all together.  Guy said that it really helped all the flavors to permeate into the ground meat.

And well, we had a chili cookoff coming up at work, so when better to test it out? And I will tell you—this recipe came in second. (To be fair, the one that took first place had steak & caramelized onions; even I loved it.)  And technically, it would have tied for first if a certain someone *cough*MyBoss*cough* hadn’t forgot to vote before we closed the polls.  But I’m not bitter, I just enjoy the fun of cooking & sharing my food with people.

Why a chili cookoff? Because every spring, our local Sertoma group organizes one of the largest Chili Cookoffs in the Midwest, and our internal cookoff is how we decide what chili our team will make at THAT cookoff.  Our Queen City Sertoma chapter primarily raises money for the Boys & Girls Club of America, so hey… cooking plus fundraising for kids?  I’m in.

Honestly, there were so many delicious chilis, I didn’t even vote for my own!

 

INREDIENTS:

1 bell pepper, diced

1 lb lean ground beef

1/2 onion, diced

1 can black beans, drained

1 can pinto beans, drained (optional)

2 cans fire roasted tomatoes, diced

1 can sweet corn

1 tbsp minced garlic

3 tbsp chili powder

2 tsp paprika

1/2 tsp black pepper

2-3 tsp cumin

1 tsp Cajun seasoning

1 tsp ground chipotle chili

1.5 tsp salt

 

DIRECTIONS:

Um…pretty simple.  Dump everything in a 6 qt (or larger) Crockpot, stir, cover, & cook on High for about 3 hours.  Check periodically & stir more.  Then walk away and do other “important” things…like catch up on your DVR’d shows since you just got back from a week vacation. (No worries, I’ll post about that later.)

Once the meat is cooked (2-2.5 hrs in), start checking for taste & add more seasonings as needed. If it’s a little spicier than you prefer, you can add a little sugar to help balance it out….or just serve it with optional sour cream & cilantro. 

This is probably my new favorite chili recipe.  YUM!

 

NUTRIFACTS: (Makes 6 hearty servings…or about 30 tastings)

  Calories 317.9

  Total Fat 17.0 g

  Saturated Fat 6.5 g

  Polyunsaturated Fat 1.3 g

  Monounsaturated Fat 7.1 g

  Cholesterol 56.7 mg

  Sodium 635.2 mg

  Potassium 663.3 mg

  Total Carbohydrate 23.7 g

  Dietary Fiber 6.7 g

  Sugars 2.7 g

  Protein 19.4 g

Beef Souvlaki Salad & Greek Vinaigrette

In case you’ve never read this blog before, I <3 Greek & Lebanese food.  It’s up there in my Top 5 Cuisines.  Alas, there aren’t many Mediterranean restaurants here in Springfield.  For some reason, they don’t seem to last, which is really, really sad.  I have to wait until I’m down in Louisiana (where you can find one on every street in Lafayette) or until the local Greek Orthodox church has their annual festival.

Dolmathes make me melt.

Lebanese food was another one of my “NOLA Firsts”.  Our meeting place?  Lebanon’s Cafe on Carrollton.  I drooled over my chicken souvlaki & Lebanese iced tea.  And I was hooked.  Greece also had the best food of our entire honeymoon (and cheapest, for the record).  There’s just something magical about that marriage of lemon & oregano and yogurt sauce.  But sometimes, you can’t get what you want…so you have to make it yourself.

INGREDIENTS:

1 lb lean beef, cubed or cut into 1 inch strips

1 onion, chunked

2 tbsp lemon juice

1.5 tbsp oregano (Greek oregano if you can find it)

3 cloves garlic, minced

1/2 tsp paprika

1/2 tsp Greek Rub (I get mine from Pampered Chef)

1/2 tsp red pepper flakes

1/4 cup olive oil

lettuce, tomatoes, feta , & kalamata olives (assuming your husband doesn’t hate them…lucky) for salad

VINAIGRETTE:

2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

DIRECTIONS:

Make the vinaigrette first, & refrigerate.

Then mix your marinade in a large container (or Ziploc) with the beef & onions & let marinate for about 12-24 hours. The acid in the lemon will help to tenderize the meat.

Heat a grill pan over med-high heat and then grill the beef & onions until no longer pink.

Serve over a bed of fresh veggies and top with your vinaigrette.

Not exactly like Athens, but definitely delicious!

NutriFacts:  (makes 4 servings)

  Calories 402.6

  Total Fat 29.4 g

  Saturated Fat 10.1 g

  Polyunsaturated Fat 1.0 g

  Monounsaturated Fat 7.7 g

  Cholesterol 83.9 mg

  Sodium 549.7 mg

  Potassium 559.8 mg

  Total Carbohydrate 12.3 g

  Dietary Fiber 2.4 g

  Sugars 1.4 g

  Protein 21.6 g

Cajun “Debris”: Roast Beef Poboys, and a filthy lil’ potluck party.

This month, my company celebrates its 20 Year Anniversary.  And as the head of the Potluck Planning Committee, this seemed like a fantastic opportunity for a luncheon get-together.  So I sent out a mass email to my coworkers, asking for dishes to represent the work we do, and/or how long we’ve been doing it.  AKA—since the 90s. 

This is by far one of the most fun potlucks we’ve had.  I was SO impressed with the cleverness and creativity of my coworkers.  There are tons of pics at the end of this post so you all can share our nerdy-food-geekery.

As for my entry, of course I wanted to do something Cajun.  But what? 

Well, last year, we did a huge amount of work after the Joplin Tornado.  Spill cleanup, disposal of regulated materials (aka sifting through debris at a commercial retail store to recover pharmaceuticals, bullets, alcohol, cleaning supplies, fluorescent bulbs, etc.), demolition, debris removal…

DEBRIS!  My Aha Moment had occurred.

In New Orleans, a big, fat, drippy, gravy-coated shredded roast beef poboy is frequently referred to as a “debris” (DAY-bree) po-boy.  The name comes from the gravy, which is made from reducing the pan drippings from the roast beef (including the delicious little bits of roast beef, or debris, that fall off as you’re cutting the meat).  Mother’s Restaurant in New Orleans is quite famous for their amazing debris poboys & biscuits:

I found a good recipe online for making my own NOLA-style debris, but that recipe called for braising the meat.  I wanted to use my Crockpot.  And so I did.  And it still turned out just fantastic.

Ingredients:

1 large roast; whatever’s on sale.  Chuck roast used to be the cheapest, but lately I’ve seen it hovering around $4/lb.  Rump roast seems to go on sale here more often for closer to $2.  Aim for about 3.5 lbs of meat.

3 garlic cloves, quartered

Cajun seasoning

Black pepper

Cayenne pepper

1 tbsp olive oil

1 small onion, diced

1 small carrot, diced

1 cup beef broth

1 cup chicken broth (we used bouillon cubes for both of these with good results

Water, if necessary

2 Tbsp Worcestershire sauce

1 Tbsp hot sauce (Louisiana Gold)

1 tsp dried thyme

1 bay  leaf

1 Tbsp Cajun Brown Gravy Mix (or flour and some extra Cajun seasoning, if you don’t have this mix)

 

Directions:

Cut small slits into the roast, and insert the garlic slices.  Then season liberally (both sides) with Cajun seasoning, black pepper, and cayenne—use in proportion to your & your family’s tastes.  I.E. – if they don’t like spicy food, you can omit the cayenne.

Heat a large skillet with the olive oil over medium heat until it begins to smoke.  Swirl the oil to make sure the bottom is coated.  Then—add your giant slab o’ meat to the pan.  Start to realize that what the store called a “roast” seems to look an awful lot like the Ol’ 96’er.

 

 

You see the similarity, no?

Brown El Slab O’ Carne on all sides, then set aside.  Add onions and carrots to the pan, season with salt & pepper, and sauté until onions start to caramelize.

Then, place the onion mixture in the bottom of your Crockpot.  Add the beef on top of that, then pour the broths over that.  If the broth is not level with the meat, add a little water.  Add your seasonings, cover, and Set on Low for 8-10 hours (overnight works perfectly).

When you wake up the next morning, you will have a slab of meat that will fall apart with little to no effort.  Dispose of the bay leaf, then fish your meat out of the crock.  It will probably crumble—that’s TOTALLY okay, since we’re shredding this stuff anyway.  Use a fork and some tongs, and in less than 5  minutes, you will have THIS:

Toss the fatty bits.  They’ve done their flavor duty—no one wants to nom them in a sammich.

Now—transfer the liquid from the Crockpot into a large skillet, and add your brown gravy mix.  This will help thicken up the gravy a little faster.  Set the skillet to medium heat and stir occasionally until the liquid is reduced by half. 

Then fish the carrots out (because they look odd in gravy),  place the shredded meat back in your Crockpot, and cover with the gravy.  Toss to coat.  If your gravy gets a little too reduced, no problem, just add a lil’ bit of water. 

 

Serve with a side of split rolls (because these are mini-servings—if you’re planning to serve as a meal, use French bread) and you have: Joplin “Debris” PoBoys!

(Note my note.  I like to edu-mah-cate my coworkers. It’s culture, y’all.)

I had planned on getting some shredded lettuce and making jalapeno mayo to go with these, but time got away from me.

And now, I’d like to showcase some of the other amazing dishes that my coworkers came up with!

First, we have Babsy’s “oil spill” hummus.  Is this not the cutest thing ever?  She made that little “drum” herself, too.

 

Then, on the left we have “sludge on a shingle”, complete with its own hazardous waste manifest.

 

 (The “Odor: Garlic” made me LOL.)

 

And just in case there’s a spill of some delicious dipping oil, we have absorbent pads!

 

We also had some very hazardous Kool-Aid to drink:

 

And for Dessert: some “DNAPL” pie, and a cake with an old photo of our CEO on it, back when she used to have to get down in the dirt like us.

 

 

As per usual with potlucks, I MAY have overeaten.

Most delicious “wastes” ever!!!

 

All in all, a really fun luncheon.  Our owner loved the cake and even told us the story behind it.  Sometimes it’s hard for me to imagine our boss, who is always very fashionable and put together, out there in a hard hat and Tyvek, but here’s proof!  It’s great to work in this sort of environment, with fun & equally nerdy coworkers and bosses who’ve been in the trenches (both literally and metaphorically) themselves.  Here’s to another 20 years!!!