IS YOUR MEAT LOAFING?
Mine certainly is not! I made a delicious Meat Loaf for dinner this evening, with fresh mashed potatoes, baby peas in butter sauce and mushroom/beef gravy. Mom loved it and I have decided to share my recipe with you for this Frisky Meat Loaf.
3 Pounds ground meat (one pound each Beef, Pork and Veal)
SPECIAL NOTE: I like to select the cuts of meat myself and then have my butcher grind them for me. If you don't have a butcher that will grind for you, then make sure to purchase thin(not more than and inch and 1/2 thick) pre-packaged ground meats. These jumbo packs that are 3 or more inches thick do not chill in the center and that can be a breeding ground for bacteria. Evidence this in the vibrant red external color and the dull grey/brown in the middle.
3 Large Eggs (Or 2 Jumbo)
2 Cups French Bread Crumbs (made from you left over, sweet baguettes, well pounded)
1 Medium Onion chopped very finely
5 Table Spoons of Bourbon (YUM) I prefer Maker's Mark
1 Table Spoon Worcestershire Sauce. I prefer Cross & Blackwell
2 Table Spoons Herbs de Province
1 Table Spoon ground dry garlic or
6 cloves fresh minced garlic
1 Table Spoon Sweet Hungarian Paprika
1/2 Table spoon Kosher Salt
1/2 Table Spoon Fresh Ground Pepper
In a large bowl whip up all liquids with the eggs. Crush the Herb De province in your Mortar with Pestle and ad along with all spices and onions to the bowl and mix well. Add the fine bread crumbs and mix thoroughly. Put your ground meat in, put on your rubber throw away glove ( or not) and mix till seasoning mixture is worked throughout the meat.
Take a good sized roasting pan, preferably non-stick if you have one, and if not then make sure to grease yours well with butter. Form the loaf roughly in your hands and place in your roasting pan. tighten up the shape one in the pan.
Place the roasting pan in your preheated 385 degree oven for approximately 1 and 3/4 hours to two and a 1/4 hours. Test the temperature with a meat thermometer and if center of the loaf registers at 170 Degrees take the roasting pan out and let set for 10 minutes.
Serve with a Mushroom Beef gravy along with mashed potatoes and veggies of your choice.
A nice Zinfandel or Syrah will go very well with this Flawless Frisky Meat Loaf.
As Julie would say, "Bon Appetit", and have fun making this very traditional and down home dish. There is nothing better than comfort food.
Sweet Dreams and Bon Nuit,
Stephen
Sunday, April 11, 2010
Friday, April 9, 2010
THE KING OF ITALIAN WINES!!!!!
Amarone della Valpolicella
The name simply slides across the tongue. Big, bold and beautiful in nose, flavor, color and finish. Known as The King of Italian Wines: You will find this to be a wine that works well with full bodied, rich Cheeses, such as a Stilton or a Cabbazolla to Beef Wellington or even spaghetti and meat balls.
The reason that this wine is so perfectly balanced and so very fruit forward is the special way in which it is made. The grapes are harvested ripe and in loose clusters to allow air to circulate as they are laid out on straw mats and allowed to dry. We are not talking about a desert wine from grapes with Noble Rot or Botrytis Mold, but a dry and fruity wine where the residual sugars and fruit are concentrated and the process yields a marvelous creation.
The method of this type of wine production is called Appassimento and has been used since Ancient Roman times at least. Produced in the Valpolicella region it has been lauded as the private domain of Nobles and Kings by Virgil, Seutonius, Pliny the Elder and now by Valentino! ;-)
Over the Years I have enjoyed many vineyards and vintages of this lusciously produced wine
and have shared it with many friends, but here is my special tip for one of the finest and it is available at Trader Joe's for all you Nobles:
Amarone della Valpolicella Classico from the Estates of the Conte Di Bregonzo
The original price point was $9.99 per bottle, but I have purchased so much of it over the years I think I may very well have helped to push it up to $14.99 but it is SOOOOOOOOO worth it. I find it comparable to $80.00 plus bottles and you will not be sorry when you try it I assure you.
To Find out other places where this superb wine is carried visit www.santinifoods.com and see if you can find the 1998, 1999 or 2002 vintages which were just wonderful. I have a Jeroboam of the 2002 I am eyeing right now.
Sweet Dreams and Bon Nuit,
Stephen
The name simply slides across the tongue. Big, bold and beautiful in nose, flavor, color and finish. Known as The King of Italian Wines: You will find this to be a wine that works well with full bodied, rich Cheeses, such as a Stilton or a Cabbazolla to Beef Wellington or even spaghetti and meat balls.
The reason that this wine is so perfectly balanced and so very fruit forward is the special way in which it is made. The grapes are harvested ripe and in loose clusters to allow air to circulate as they are laid out on straw mats and allowed to dry. We are not talking about a desert wine from grapes with Noble Rot or Botrytis Mold, but a dry and fruity wine where the residual sugars and fruit are concentrated and the process yields a marvelous creation.
The method of this type of wine production is called Appassimento and has been used since Ancient Roman times at least. Produced in the Valpolicella region it has been lauded as the private domain of Nobles and Kings by Virgil, Seutonius, Pliny the Elder and now by Valentino! ;-)
Over the Years I have enjoyed many vineyards and vintages of this lusciously produced wine
and have shared it with many friends, but here is my special tip for one of the finest and it is available at Trader Joe's for all you Nobles:
Amarone della Valpolicella Classico from the Estates of the Conte Di Bregonzo
The original price point was $9.99 per bottle, but I have purchased so much of it over the years I think I may very well have helped to push it up to $14.99 but it is SOOOOOOOOO worth it. I find it comparable to $80.00 plus bottles and you will not be sorry when you try it I assure you.
To Find out other places where this superb wine is carried visit www.santinifoods.com and see if you can find the 1998, 1999 or 2002 vintages which were just wonderful. I have a Jeroboam of the 2002 I am eyeing right now.
Sweet Dreams and Bon Nuit,
Stephen
Thursday, April 8, 2010
Got Those Prescription Blues????
Hello My Friends,
Here is my Thursday Tip for SAVING $$$$$ We all complacently pay our co-pays for our prescriptions at the pharmacy as they seem to go up higher and higher every day.
Now I enjoy Wine, Food and Song, as well as a fine Pate de Fois Gras and as a result I have had Gout for 30 years. Thanks to a little pill called Allopurinol, I have been able to eat Asparagus tips and pate to nearly my heart's content.
My co-pay for this med is $10.00 per month or $120.00 per year. I asked my Pharmacist, Wayne, how much would it cost me per month without my insurance and I was shocked: $9.99!!!
I then asked Wayne what it would cost if I bought a full years supply and the answer was $56.00
People.... The math is quite simple: I am saving $64.00 dollars a year by buying this particular medication without my insurance. Needless to say, I had Wayne go over all of my medications and my mothers medications in the same fashion and the bottom line is I am saving over $500.00 per year not putting my meds through my insurance.
This is my special tip to you all for this Thursday Evening.
Sweet Dreams and Bon Nuit,
Stephen
Here is my Thursday Tip for SAVING $$$$$ We all complacently pay our co-pays for our prescriptions at the pharmacy as they seem to go up higher and higher every day.
Now I enjoy Wine, Food and Song, as well as a fine Pate de Fois Gras and as a result I have had Gout for 30 years. Thanks to a little pill called Allopurinol, I have been able to eat Asparagus tips and pate to nearly my heart's content.
My co-pay for this med is $10.00 per month or $120.00 per year. I asked my Pharmacist, Wayne, how much would it cost me per month without my insurance and I was shocked: $9.99!!!
I then asked Wayne what it would cost if I bought a full years supply and the answer was $56.00
People.... The math is quite simple: I am saving $64.00 dollars a year by buying this particular medication without my insurance. Needless to say, I had Wayne go over all of my medications and my mothers medications in the same fashion and the bottom line is I am saving over $500.00 per year not putting my meds through my insurance.
This is my special tip to you all for this Thursday Evening.
Sweet Dreams and Bon Nuit,
Stephen
Tuesday, April 6, 2010
DINNER AT WILD FOX WAS SUPERB
My Dinner with my friend Mitchell Herrington was superb! The conversation was varied and exciting as was the food. Wild For is only a mile from my home right here in Marin. We are most fortunate to have so many lovely restaurants close to home.
Mitchell enjoyed a cup of Clam Chowder and a fresh mushroom and sausage, thin crust Pizza that was so flavorful and good indeed.
I enjoyed a crock of Classic Onion Soup with Gruyere Cheese that was almost as good as my own Onion Soup. Its flavor was redolent of beef and onions whit notes of sherry used to caramelize the onions.
I must point out that Gruyere cheese is so important from not only the flavour but the consistency. When it is pulled from the bowl it snaps, unlike Mozzarella and Swiss cheeses and adds a smooth nutty flavour.
For the Main course I moved into a Veal, Pork and Beef Meat Loaf in a mushroom and red wine sauce with sauteed String Beans and lovely Yukon Gold, sour cream Mashed Potatoes. There was so much for on the plate I barely made a dent and it was sooooo Yummy!
We enjoyed a couple of cocktails and a FABULOUS bottle of 2004 Chateau Neuf du Pape.
After dinner Mitchell took his cute puppy, Jack, home and I spent the evening with mom watching television and relaxing.
Do take note of my Onion Soup point; Never use anything other than Gruyere Cheese and when in a restaurant make sure they are using it or do not bother ordering it as it will be disappointing.
I may just have to post my recipe for Onion Soup Provencal.
Sweet Dreams and Bon Nuit,
Stephen
Note: Wild Fox Mesquite Fired Kitchen
www.wildfoxrestaurant.com
(415) 883-9125
225 Alameda del Prado
Novato, CA 94949
Mitchell enjoyed a cup of Clam Chowder and a fresh mushroom and sausage, thin crust Pizza that was so flavorful and good indeed.
I enjoyed a crock of Classic Onion Soup with Gruyere Cheese that was almost as good as my own Onion Soup. Its flavor was redolent of beef and onions whit notes of sherry used to caramelize the onions.
I must point out that Gruyere cheese is so important from not only the flavour but the consistency. When it is pulled from the bowl it snaps, unlike Mozzarella and Swiss cheeses and adds a smooth nutty flavour.
For the Main course I moved into a Veal, Pork and Beef Meat Loaf in a mushroom and red wine sauce with sauteed String Beans and lovely Yukon Gold, sour cream Mashed Potatoes. There was so much for on the plate I barely made a dent and it was sooooo Yummy!
We enjoyed a couple of cocktails and a FABULOUS bottle of 2004 Chateau Neuf du Pape.
After dinner Mitchell took his cute puppy, Jack, home and I spent the evening with mom watching television and relaxing.
Do take note of my Onion Soup point; Never use anything other than Gruyere Cheese and when in a restaurant make sure they are using it or do not bother ordering it as it will be disappointing.
I may just have to post my recipe for Onion Soup Provencal.
Sweet Dreams and Bon Nuit,
Stephen
Note: Wild Fox Mesquite Fired Kitchen
www.wildfoxrestaurant.com
(415) 883-9125
225 Alameda del Prado
Novato, CA 94949
Monday, April 5, 2010
Off To Dinner
I am taking off for a few hours with my friend Mitchel for a nice din din. Will tell you all about it and my day when I retun. I am ready for something yummy.
I am ready to have an adult beverage and watch "Wolverine" for something mindless. Mom has been changed for bed and I am supremely relaxed. One of the things it has take me many years to discover it how to be relaxed about many things that could be stressful. The secret is look at the work you have put in and if you have done everything you can do then why be stressed? Take some time to breath, catch some vitamin D from the sun, have a cup of good coffee and enjoy yourself.
Speaking of coffee let me tell you what I do to make a superb pot of coffee. Buy your favorite beans and either grind them at the store, or on your own cold burr grinder, on the Turkish grind setting. This will cause your coffee to drip much slower, but will extract much more flavor as a result and you will use LESS coffee as it is such a fine grind. I like to make a pot of Espresso roast (6 scoops for 12 cups) or a blend of Colombian (4 scoops) and Dark French (2 scoops) and this will make you a very rich cup of coffee, using less coffee and as a result saving money. You might find that a few strips of orange zest in your coffee cup will add some ZEST (pun intended) to your taste buds.
Basically, if I can have the quality of what I want and like, and save money at the same time, then I am a very happy man and I will be happy to share this with you.
Bon Nuit and Sweet Dreams,
Stephen
Speaking of coffee let me tell you what I do to make a superb pot of coffee. Buy your favorite beans and either grind them at the store, or on your own cold burr grinder, on the Turkish grind setting. This will cause your coffee to drip much slower, but will extract much more flavor as a result and you will use LESS coffee as it is such a fine grind. I like to make a pot of Espresso roast (6 scoops for 12 cups) or a blend of Colombian (4 scoops) and Dark French (2 scoops) and this will make you a very rich cup of coffee, using less coffee and as a result saving money. You might find that a few strips of orange zest in your coffee cup will add some ZEST (pun intended) to your taste buds.
Basically, if I can have the quality of what I want and like, and save money at the same time, then I am a very happy man and I will be happy to share this with you.
Bon Nuit and Sweet Dreams,
Stephen
Sunday, April 4, 2010
My First Entry
Hello Happy People,
It has been my birthday Weekend and I have decided to give myself a birthday present of a blog. I will do my best to keep all you readers and fans happy and entertained.
I am a singer, actor, radio host and Bon Vivant. I enjoy food, gardening, orchids, travel cooking, entertaining, theatre, opera travel and the good life.
I will share with you my experiences, my life, helpful tips for your home, garden and life all with fun and respect.
Please feel free to post me and ask my anything and I will always do my best to help you. Not only the good life, but helping to make a loved seniors life happy and better and to give you a blog where you may vent your frustrations as well.
I now must get my 80 year old mother (whose Birthday was April 1st)cleaned up and ready for bed. My tip here is to do it two hours earlier than you intend to put your loved senior to bed. They will be more co-operative, and as such it will be a more pleasant experience for them and for you. The worst thing you can do is try to prep for bed just before you intend to go to bed as it can be aggravating and frustrating and make it difficult for you to sleep. If they are ready for bed early then all you need do is assist your parent, or patient, to bed, tuck them in, give hugs and kisses sending them to bed with a smile and sweet dreams for you both.
My hat is off to all you professional and relative Home Health Providers for our job is difficult but I will help you and perhaps you can help me and others with your insights, experiences and advice.
I wish you all Bon Nuit and Sweet Dreams,
Stephen
It has been my birthday Weekend and I have decided to give myself a birthday present of a blog. I will do my best to keep all you readers and fans happy and entertained.
I am a singer, actor, radio host and Bon Vivant. I enjoy food, gardening, orchids, travel cooking, entertaining, theatre, opera travel and the good life.
I will share with you my experiences, my life, helpful tips for your home, garden and life all with fun and respect.
Please feel free to post me and ask my anything and I will always do my best to help you. Not only the good life, but helping to make a loved seniors life happy and better and to give you a blog where you may vent your frustrations as well.
I now must get my 80 year old mother (whose Birthday was April 1st)cleaned up and ready for bed. My tip here is to do it two hours earlier than you intend to put your loved senior to bed. They will be more co-operative, and as such it will be a more pleasant experience for them and for you. The worst thing you can do is try to prep for bed just before you intend to go to bed as it can be aggravating and frustrating and make it difficult for you to sleep. If they are ready for bed early then all you need do is assist your parent, or patient, to bed, tuck them in, give hugs and kisses sending them to bed with a smile and sweet dreams for you both.
My hat is off to all you professional and relative Home Health Providers for our job is difficult but I will help you and perhaps you can help me and others with your insights, experiences and advice.
I wish you all Bon Nuit and Sweet Dreams,
Stephen
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