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I'm just here for the food
Mar. 13th, 2008 07:34 amLast night I made meatloaf and mashed potatoes. Of course, I can't just make it traditionally. Instead of the traditional ketchup based glaze, I made a chipotle porter glaze. Chris grabbed a bottle of his brown porter and I added to that about 3/4 of a cup of brown sugar (maybe a little less). Then chopped up 2-3 chipotles and added their adobo sauce along with black pepper, salt and garlic powder and maybe a couple of tablespoons of Worcestershire sauce. I let that simmer down on medium heat into a nice syrupy goo during the hour the meatloaf was cooking. Pulled it out and glazed it and stuck it back in for another 15 minutes to finish.
Instead of plain old mashed potatoes, I made garlic and herb mashed potatoes. I sweat the minced contents of an entire bulb of garlic in olive oil and added that and the cooked potatoes (cubed reds with skins on) to the stand mixer along with some chives and parsley (freshly picked from my AeroGarden), black pepper, a tiny bit of salt (since there was salt in the potato water and in the garlic sweat), a little less than a cup of sour cream and a couple of tablespoons of butter, then stirred with the paddle attachment until smooth-ish. Added a salad to the side to round out the meal with some veggies.
( This isn't mom's meatloaf, but it's quite tasty, if I say so myself. )
Eariler in the week, or maybe it was late last week, I made some of our stacked goat cheese enchiladas. I think a lot of you who've either eaten at our house or went to that Thanksgiving dinner (in the form of a Southwestern potluck) at![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
jamos_fire's place a few years ago have had this dish. It came from our Border Cookbook that we got in New Mexico while we were out there. It's kind of a favorite cheap, easy but very tasty meal. The sauce is just onions, about 3/4 cup of mild dried ground chiles (I used 1 oz. California chiles and 4 oz. of New Mexico chiles, and yes, I know that's not quite 3/4 of a cup), and enough beef bullion for 4 cups of water (or you could use any kind of stock or broth). Simmer, then puree. I'm lazy, so I tend to skip the step where you fry the corn tortillas in oil. I just slice up some onion really thinly, grate some pepper jack cheese and cut off a hunk of goat cheese to crumble on to certain layers. I usually do 3 layers (4 tortillas), with a sprinkling of onions, drizzle of the sauce and any combination of the cheeses, leaving enough of the jack to sprinkle on the top. Bake until bubbly and serve with some sour cream (or even better, Mexican crema).
From the same cookbook, I made a creamy rice casserole that has roasted poblanos, corn, pepper jack cheese and sour cream and I think that's about it (though I tend to add cilantro when I have it and chile powder). It bakes for about 20-30 minutes.
( Looks as pretty as it tastes. )
Instead of plain old mashed potatoes, I made garlic and herb mashed potatoes. I sweat the minced contents of an entire bulb of garlic in olive oil and added that and the cooked potatoes (cubed reds with skins on) to the stand mixer along with some chives and parsley (freshly picked from my AeroGarden), black pepper, a tiny bit of salt (since there was salt in the potato water and in the garlic sweat), a little less than a cup of sour cream and a couple of tablespoons of butter, then stirred with the paddle attachment until smooth-ish. Added a salad to the side to round out the meal with some veggies.
( This isn't mom's meatloaf, but it's quite tasty, if I say so myself. )
Eariler in the week, or maybe it was late last week, I made some of our stacked goat cheese enchiladas. I think a lot of you who've either eaten at our house or went to that Thanksgiving dinner (in the form of a Southwestern potluck) at
jamos_fire's place a few years ago have had this dish. It came from our Border Cookbook that we got in New Mexico while we were out there. It's kind of a favorite cheap, easy but very tasty meal. The sauce is just onions, about 3/4 cup of mild dried ground chiles (I used 1 oz. California chiles and 4 oz. of New Mexico chiles, and yes, I know that's not quite 3/4 of a cup), and enough beef bullion for 4 cups of water (or you could use any kind of stock or broth). Simmer, then puree. I'm lazy, so I tend to skip the step where you fry the corn tortillas in oil. I just slice up some onion really thinly, grate some pepper jack cheese and cut off a hunk of goat cheese to crumble on to certain layers. I usually do 3 layers (4 tortillas), with a sprinkling of onions, drizzle of the sauce and any combination of the cheeses, leaving enough of the jack to sprinkle on the top. Bake until bubbly and serve with some sour cream (or even better, Mexican crema).From the same cookbook, I made a creamy rice casserole that has roasted poblanos, corn, pepper jack cheese and sour cream and I think that's about it (though I tend to add cilantro when I have it and chile powder). It bakes for about 20-30 minutes.
( Looks as pretty as it tastes. )
