Prog Chefs Unite!!!

and yummy meatloaf sandwiches tomorrow (?)

^ I should try the milk-soaked bread in my meatloaf sometime... another great option for meatloaf is a glaze over the top of honey, tomato paste or ketchup, and the kicker... some cumin.

I think tonight I'm doing meatloaf. I sauté onions with red and yellow bell peppers and add them to a mixture of ground chuck and italian sausage with some egg and bread crumbs.

I'm thinking of throwing a little twist in it by making smashed red potatoes, but putting the taters in the middle of the loaf. I've seen people put hard boiled eggs in the middle of a meatloaf, but whose to say you can't have a tunnel of mashed taters? Still pondering that one, though.

E


Edited by E-Dub - August 12 2007 at 11:04

Chicken breast marinateds with wine or flambed with whisky

My dad's been marinating wings in beer and red-hot, along with other stuff, for over a day for the cottage....it's going to be awesome.

Maybe it's just the American in me, but if I had my choice for a 'final meal', I'd want a beautifully prepared cheeseburger. When it's done right, there's nothing better. The simpler the better.

As for favorite meat, I try to space out my red meat consumption for health reasons; however, I've noticed if I go without it for too long then I start to crave it.

As for cooking these days, I'm having a tough time getting into cooking since the weather became so brutal (high 90's with an index into the low to mid hundreds). I don't want to grill because opening the back door to get to it will only make the house hotter (thank the good Lord for central air conditioning), and firing up the oven is going to make it hotter, too. I can't wait for fall to get here!

E

On the subject of lamb: I usually get a shoulder instead of a leg - this was my mother's choice for Xmas and Easter. I hardly ever eat it on other occasions, though I would love to try David's recipe. Anyway, my favourite meat is probably chicken, which IMHO lends itself to such a huge range of uses.

Atavachron wrote: oh yes yes, and the sauce gets very rich and wonderful

stop it hahhahaha... 

Atavachron wrote: I love lamb, and I've yet to do a whole leg.. someday. One of my favorite recipes is Armenian; in a deep pan or casserole, brown bite-size chunks of lamb (about 2 pounds) with some butter, add 2 chopped onions and sautee.. add 1/4 cup tomato paste (thin it with some water first), and throw in spices: 1/2 teaspn allspice, 1/2 teaspn paprika, 1/2 teaspn. black pepper, 1/4 teaspoon cinnamon, salt to taste. Cover and simmer for about 45 min. or till tender, add 1/4 cup dry red wine and simmer a few minutes more. Serve over rice or even better, couscous.

  ummm... that sounds yummy hahha

Damn I messed up the eggs this time...


Edited by Shakespeare - August 11 2007 at 09:13