Marin Sun Farms ground beef & chicken apple sausage w/ Italian parsley, eggs, homemade toasted bread crumbs, Dijon mustard and Worstershire sauce. Covered in bacon, one with barbecue sauce the other with fig and vidalia onion.
I whipped up an organic beef-n-pork meatloaf, kept moist with a bread and milk panade and a couple eggs, seasoned with; cracked black pepper, Worcestershire sauce and chives, covered with apple cider barbeque sauce and thick apple wood bacon and baked for 1 hour at 375 degrees.
The hardest part is waiting for it to cool down.
Yes, I bought the dough from Trader Joes and rolled it out, but I made the sauce myself.
Stewed Plum Tomatoes
Salami & Provolone
Fresh Tomatoes, Basil & Green Onions
Mozzarella & Proscuitto
Scattered w/ Gruyere & Sharp Cheddar
and, and, and Bacon :)
425 degrees for 20 minutes
Roux (Flour and Butter)
White Sauce (Milk Added)
Mustard Stone Ground
Cheeses (Fontina, Sharp White Cheddar or Gruyere and Laughing Cow Light Swiss)
Black Pepper Cracked
Fresh Herbs (Chives, Thyme or Italian Flat Leaf Parsley) at end/ to taste
Over Fresh Fettuccini Egg Noodles
7 lbs. of red potatoes (.39 a lb at Berkeley Bowl) peeled and boiled 1 stick of unsalted butter 1 pint of heavy cream salt and pepper to taste sauteed onions, in butter over a medium heat until golden brown layer a heaping spoonful of the hot gooey goodness over the mashed fluffy mounds and some crimbly bits of gorgonzola
This is so freaking easy, well at least I think so. OK, I usually keep caramelized onions and a roasted garlic butter on hand in the refrigerator for when I get a creative hair up my butt. You know I make a lot of my creations with left overs, that's just how I think and it for me. Plus it helps to stretch the all might dollar. Preheat oven to 400 degrees 1 sweet or sourdough baguette (day old, or not, sliced thin) 1 teaspoon roasted garlic butter spread on each slice 1 caramelized onion ring per slice 1 small chunk of Gorgonzola on each drizzle with olive oil and bake for 20 - 25 minutes (watch melting)
I have been experimenting with this recipe for over 6 months now. Somehow I got it inside me to create super bowl party food and this was one of the items I came up with, so far. 1 yellow onion-large (saute) 3 strips of thick bacon (sauteed after onions and before ground turkey) 1 lb. ground turkey (brown) salt and pepper to taste drain grease and add in: 1 tablespoon Worcestershire sauce 1 tablespoon tiger (chili) sauce 1 jar medium heat cheese sauce 1 cup shredded sharp cheddar cheese 1 cup (cubed) Velveeta 4 jalapenos (minced) with seeds - start with less and layer heat accordingly 2 Thai chili peppers (minced) with seeds - start with less and layer heat accordingly simmer on low for 30 minutes serve with tortilla chips, crostini or sliced baguette
The sauce is a simple marinara with tomato paste, fresh minced garlic and dried ground herbs. Now for the warm gooey part, the cheese sauce, well it starts with a ricotta béchamel. Saute minced garlic, butter and baking soda in a hot pan. Add water slowly to thicken and layer in ricotta, shredded Parmesan and water - rinse/ repeat until ricotta tub is empty, oh and don't forget the fine ground black pepper, fresh chopped Italian flat-leaf parsley and a touch of nutmeg!
Layer, layer and layer; marinara, noodles, marinara, fresh spinach, fresh mozzarella scattered throughout, béchamel, sprinkle with a little shredded Parmesan. Top layer should finish with béchamel, mozzarella and Parmesan. Bake uncovered at 375 for almost 1 hour, watch time as you get close to check for golden brown bubbliness, yes I said bubbliness. I think I could have doubled the minced garlic, or even maybe roast a couple whole bulbs of garlic next time.
So I was going through the fridge and found some leftover roasted peaches and half a jar of apricot preserves and thought, good enough for a marinade. You could really taste the sweetness deep inside under a layer of honey and Daddy Sam's Slop It On Sauce. BBQ oven ribs are not bad when you don't have a grill. Marinated for 2 days in a peach/ apricot compote with fresh rosemary and black pepper. Seared in a hot pan with olive oil and then finished in the oven; layered with honey, Daddy Sam's SLop It On Sauce and covered with aluminum foil in a 400 degree oven for 1 hour. Tender, juicy and almost always no leftovers.