Tag: American

Bulgogi Meatloaf

~ Shawn

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Rich and Tender Beef with a Sweet and Spicy Crust

Prep Time: 30 min Cook Time: 90 min Total Time: 2 hours

Ingredients

  • 3 Tbsp. vegetable oil
  • 2 large eggs
  • 1 medium apple, scrubbed, cored, and finely grated
  • 6 scallions, thinly sliced
  • 4 garlic cloves, finely chopped
  • 2 inch piece of ginger, peeled, finely chopped
  • 2 Tbsp Gochugaru (coarse Korean red pepper powder)
  • 1 Tbsp dark or light brown sugar
  • 1 Tbsp soy sauce
  • 2 tsp salt
  • 1 tsp toasted sesame oil
  • 2 cups panko
  • 2 lbs ground beef chuck (preferably 20% fat)
  • 4 Tbsp. Gochujang

Directions

  1. Preheat oven to 325 °C. Line a 9 x 5 inch loaf pan with a double layer of foil, leaving at least a 3 inch overhang on the long sides. Lightly coat with vegetable oil to prevent sticking. (One can use a flat baking dish and mound the meatloaf instead.)
  2. Whisk the 2 eggs, 1 grated apple, 6 sliced scallions, 4 garlic cloves, 2 inches of chopped ginger, 2 Tbsp of Gochugaru, 1 Tbsp of brown sugar, 1 Tbsp of soy sauce, 2 tsp of salt, and 1 tsp of sesame oil in a large bowl to combine. Add the 2 cups of panko and mix with a stiff spatula until well combined. Let mixture sit 5 minutes to hydrate.
  3. Stir one-quarter of the 2 lbs of beef into the panko mixture, smashing and folding to combine evenly. Stirring with the spatula or your hands, mix in remaining beef until evenly combined. Transfer to prepared pan and press evenly into the pan and working into the corners.
  4. Bake meatloaf for 1 hour. Mix the 4 Tbsp of Gochujang and 1 Tbsp of Vegetable Oil in a small bowl. If looking for a less spicy meatloaf, use 2 Tbsp of Ketchup and 2 Tbsp of Gochujang instead. After 1 hour, pull loaf out of the oven and top with gochujang mixture. Return to over for another 15-30 minutes, until an instant-read thermometer inserted into the center registers 160 °F.
  5. Remove from the oven and let it cool in the pan for 20 minutes before serving.

Source

https://www.bonappetit.com/recipe/bulgogi-meatloaf-sandwich

Classic Brown Gravy

~ Shawn

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Rich Brown Gravy with Mushrooms and Fresh Herbs

Prep Time: 10 min Cook Time: 1 hr 50 min Total Time: 2 hr

Ingredients

  • 1 lb chicken thighs or wings
  • 4 Tbsp extra virgin olive oil
  • 2 entire heads of garlic, cut in half crosswise
  • 2 large shallots, peeled, halved
  • 1 four inch piece of ginger, thickly sliced
  • 1 large handful of crimini, shiitake, or white button mushrooms, cut into large pieces
  • 2 tsp black peppercorns, lightly crushed
  • 6 Tbsp flour
  • 4 Tbsp butter
  • 1/2 cup dry white wine
  • 1 bunch parsley
  • 6 cups chicken stock
  • 2 tsp of sherry vinegar or red wine vinegar
  • sea salt
  • freshly ground pepper

Directions

  1. Preheat oven to 450 F (220 C)
  2. Combine the 1 lb chicken with the 2 heads of garlic, 2 shallots, 4 inches of ginger, mushrooms, and the 2 tsp of peppercorns with the 4 Tbsp of olive oil in a large baking dish. Roast uncovered, tossing occasionally, for 45 minutes.
  3. Meanwhile, mash together the 6 Tbsp of flour and the 4 Tbsp of butter in a small bowl with your fingers until homogeneous. Set the beurre manie aside.
  4. Remove the baking dish from the oven. Add the contents and drippings to a large dutch oven on the stove-top over medium-high heat. Add the 1/2 cup white wine and cook, stirring and scraping up any browned bits with a wooden spoon until wine is almost completely reduced, about 2 minutes.
  5. Add the bunch of parsley and 6 cups of chicken stock. Bring to a low simmer over medium-high heat. Reduce heat and simmer gently, skimming fat from the surface occasionally. Continue to stir occasionally until liquid is flavorful, mahogany in color, and reduced by about one third, which takes about 45 minutes.
  6. Remove the chicken, set aside. Pour mixture through a fine strainer into a large measuring glass; discard the solids.
  7. Rinse out the pot and pour the sauce liquid back in. Bring to a simmer over medium heat.
  8. Whisking constantly, add reserved beurre manie and whisk until completely incorporated. Simmer, whisking often and skimming any foam from surface, until gravy is thick enough to coat a spoon, 6-8 minutes.
  9. Remove from heat and whisk in the 2 tsp of vinegar. Taste gravy and season with salt and pepper if desired.

Source

https://www.bonappetit.com/recipe/why-is-it-so-good-gravy

Croissant Bread Pudding

~ Shawn

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Flaky Croissants Baked in Sweetened Cream

Prep Time: 45 min. Cook Time: 60 min. Total Time: 1 hr 45 min

Ingredients

  • 6 large croissants, torn into 1-inch pieces
  • 4 cups heavy cream
  • 7 egg yolks
  • 3/4 cup granulated sugar
  • 1 tsp. vanilla extract

Directions

  1. Preheat the oven to 225 F degrees.
  2. Tear the 6 croissants into approximately 1 inch pieces. Add the croissants to a 9 x 9 inch baking dish.
  3. In a medium bowl, whisk together the 4 cups of cream, the 7 egg yolks, the 3/4 cup of sugar, and the 1 teaspoon of vanilla extract. Pour the cream mixture over the croissants and let soak in the refrigerator for 20 minutes.
  4. Bake the bread pudding for 50 minutes to an hour, until the custard is set and jiggles slightly when gently shaken. If desired, place the bread pudding under the broiler for 2 to 5 minutes until the top turns a deep golden color and is lightly crispy.

Source

https://abc13.com/bread-pudding-recipe-killens-lets-eat/1650030/

Texas Style Chili

~ Shawn

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Slow Roasted Beef with Chilies and Sun Dried Tomatoes

Prep Time: 15 mins Cook Time: 45 mins Total Time: 1 hour

Ingredients

  • 2 Tbsp olive oil
  • 3 cloves garlic, chopped
  • 1 onion, diced
  • 2 Tbsp sun dried tomato paste
  • 2 lbs (1 kg) ground beef
  • 5 Tbsp chili powder
  • 4 Tbsp ground cumin
  • 2 Tbsp granulated sugar
  • 2 Tbsp garlic powder
  • 1 Tbsp salt
  • 1 tsp black pepper
  • 1 tsp cayenne pepper
  • 3 cups beef broth
  • 1 (16 oz) can diced tomatoes
  • 1 (16 oz) can tomato sauce

Directions

  1. Add the 2 tablespoons of olive oil to a large dutch oven over medium-high heat.
  2. Add the 3 cloves of chopped garlic and the 1 diced onion and cook, stirring occasionally, until starting to brown, about 5 minutes.
  3. Once the onions and garlic are beginning to brown, add the 2 Tbsp of sun dried tomato paste. Cook, stirring constantly, until it reaches a deep red color.
  4. Add the 2 lbs of ground beef to the dutch oven. Break up with a spoon and cook until browned, about 10 minutes.
  5. At this point add the spices: the 5 tablespoons chili powder, the 4 tablespoons ground cumin, the 2 tablespoons sugar, the 2 tablespoons garlic powder, 1 tablespoon of salt, the 1 teaspoon of black pepper, and the 1 tsp of cayenne pepper. Stir well to mix and toast the spices.
  6. After a few minutes, add the 3 cups of beef broth, the 1 can of diced tomatoes, and the 1 can of tomato sauce. Mix to combine and cook until it reaches a boil. Then reduce heat to simmer at medium-low and cover.
  7. Cook gently for 30 minutes, stirring occasionally.
  8. Remove from heat and serve with optional toppings: sour cream, shredded cheddar cheese, green onion, and jalapenos.

Source

https://www.thewholesomedish.com/the-best-classic-chili/