Recipes

Alton Brown is the man. Here’s his meatloaf recipe for Good Eats.

Ingredients:

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, roughly chopped
• 1 carrot, peeled and broken
• 3 whole cloves garlic
• 1/2 red bell pepper
• 18 ounces ground chuck
• 18 ounces ground sirloin
• 1 1/2 teaspoons kosher salt
• 1 egg

For the glaze:

• 1/2 cup catsup
• 1 tablespoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 tablespoon honey

Heat oven to 325 degrees F.

Directions:
In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of the tray. Insert a temperature probe at a 45 degree angle into the top of the meatloaf. Avoid touching the bottom of the tray with the probe. Set the probe for 155 degrees.

Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes.

Cook’s Illustrated – March & April 2005

Very good and easy. Cutting the tomatoes takes a bit of time, but most of the work is done by the oven so this is good for having company or just for busy people.

Ingredients:

• 1 medium shallot, sliced thin
• 1/4 cup olive oil
• 3 pints (2 pounds)cherry tomatoes, each tomato halved pole to pole
• Table salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground black pepper
• 1 1/2 teaspoons sugar, or to taste
• 1 tablespoon sherry, or red wine vinegar
• 3 large garlic cloves, sliced thin
• 1 pound farfalle (bowtie pasta)
• 1 large bunch arugula, leaves torn into bite-sized pieces (about 4 cups loosely packed)
• 4 ounced goat cheese, crumbled (about 1/2 cup)

Directions:

1. Adjust oven rack to middle position; heat oven to 350 degrees. In small bowl, toss shallots with 1 teaspoon oil; set aside. In medium bowl, gently toss tomatoes with remaining oil, 1/2 teaspoon salt, pepper flakes, black pepper, sugar, vinegar, and garlic. Spread in even layer on rimmed baking sheet (about 17 by 12 inched), scatter shallots over tomatoes; roast until edges of shallots begin to brown and tomato skins are slighly shriveled (tomatoes shoes retain their shape), 35 to 40 minutes. (Do not stir tomatoes during roasting.) Remove tomatoes from oven and cool 5 to 10 minutes.
2. While tomatoes cook, bring 4 quarts water to boil in large stockpot. Just before removing tomatoes from oven, stir 1 tablespoon salt and pasta into boiling water and cook until al dente. Drain pasta and return to pot; add arugula and toss until wilted. Using rubbeer spatula, scrape tomato mixture into pot on top of pasta and toss to combine. Serve immediately, sprinkling cheese over individual bowls.

This elegant and delectable rack of lamb is extremely simple to prepare. Tender and juicy lamb is surrounded by a crispy and tasty crust of Parmesan cheese and bread crumbs.

Rack of Lamb Encrusted with Parmesan Cheese – Every Night Italian

Preheat oven to 400°F.

Ingredients:

• 2 Frenched racks of lamb (~3 pounds)
• 1 tablespoon extra-virgin olive oil
• salt
• freshly ground black pepper
• 1 teaspoon finely chopped fresh rosemary leaves, or 1/2 teaspoon dried
• 2 tablespoons freshly grated Parmigiano-Reggiano
• 1 tablespoon plain fine dry bread crumbs

Directions:

1. Place the racks of lamb in a baking dish, pour the olive oil over them, and spread it over the lamb with your fingers. Season with salt and pepper, then sprinkle with the rosemary.
2. Put the lamb in the upper level of the preheated oven and bake for 35 minutes for medium rare
3. Mix the Parmigiano-Reggiano and bread crumbs together on a plate large enough to accommodate the racks of lamb.
4. When you have taken the meat out of the oven, raise the heat to 450°F. Grasp one lamb rack by the ribs with a pot holder, place it on the bread crumb and cheese mixture, and turn to coat it on all sides. Put the lamb back in the baking pan and repeat with the second rack. Sprinkle any remaining bread crumb and cheese mixture over the racks. Return the pan to the oven and bake for another 5 minutes.
5. Take the lamb out of the oven, cut the racks into individual chops, and serve at once.

Serves 4 people