This is the best way to eat chicken drumsticks, bar none, and damned easy to do as well. If you're not chopping chicken up immediately for use in a stir-fry or some other such preparation, for the love of Bob don't buy skinless chicken! Remember: skin + spices = deliciousness.
3 lbs. chicken drumsticks
8 oz. panko (Japanese-style breadcrumbs)
4 Tb cajun spice blend, or Emeril's essence if you're feeling lazy
Pam or some other such spray-on oil
Preheat your oven to 425 degrees F. Combine panko with spices in a gallon-size freezer bag, then add oiled chicken pieces to bag one by one, shaking to ensure an even coating of breadcrumbs. Place drumsticks in a lightly oiled shallow pan and bake for approximately 45 minutes, turning the chicken pieces over after about 30 minutes.
Serve with the vegetable of your choice (we did buttered corn and peas). Feeds 4 people.
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Saturday, December 16, 2006
Monday, December 11, 2006
Nuke your cold from orbit
When I get sick, I've noticed that instead of reaching for the bland standbys of American comfort food I tend to up the voltage and go even spicier than I normally would when I'm feeling well. This is especially true when I get a head cold and can't taste anything, the theory being that with enough Scoville Units I can burn a hole through the congestion and at least have myself a decent meal before my sinuses fog up again.
So last night I made some shrimp fajitas with a salsa incendiary enough to allow me to taste it. Shrimp are actually my favorite fajita ingredient, as they're a snap to marinate and take about five minutes to cook either on the grill or under the broiler. For the marinade I went a little Floridian a la Steven Raichlen and used orange juice mixed with hot sauce and about half a jar of minced garlic.
(Whoa! Speaking of hot stuff, apparently a couple living the U.K. have bred the hottest chili pepper ever -- twice as hot as a habanero pepper.)
Orange and Garlic Shrimp Fajitas With a Salsa So Hot Even I Can Taste It
1 lb medium-large shrimp, uncooked and shells on (you can decide whether you want to devein them or not. I don't really have an opinion on the matter for shrimp that aren't going to be served in a shrimp cocktail-style of presentation, so I usually don't bother with the deveining)
2 cups orange juice
4 Tb minced garlic
1/2 cup hot sauce of choice -- I used Frank's RedHot for this recipe
2 Tb Cajun or Southwestern spice blend
Fresh ground black pepper to taste
Pour orange juice and hot sauce over shrimp. Add garlic and spices, stir, and place in refrigerator for at least 30 minutes (but not longer than an hour).
Meanwhile, place the following ingredients in a food processor:
8-10 tomatillos, husks removed and quartered
2-4 jalapeno peppers, cut into rings
Juice of 4 limes
1 good handful of cilantro
Sea salt to taste
Process until you get a uniform consistency, then refrigerate as well.
Fire up the grill or broiler. If grilling, thread shrimp on skewerss; if broiling, place shrimp in a single layer. Grill or broil a few minutes each side, taking care not to burn or overcook the shrimp -- just a few minutes each side keeps the shrimp plump and juicy.
Heat up a stack of small flour tortillas however you please (I've found that the toaster oven works wonders in this regard!). Serve shrimp with salsa, shredded cheddar cheese, and black beans if desired.
Serves 4, or two if you're hungry.
So last night I made some shrimp fajitas with a salsa incendiary enough to allow me to taste it. Shrimp are actually my favorite fajita ingredient, as they're a snap to marinate and take about five minutes to cook either on the grill or under the broiler. For the marinade I went a little Floridian a la Steven Raichlen and used orange juice mixed with hot sauce and about half a jar of minced garlic.
(Whoa! Speaking of hot stuff, apparently a couple living the U.K. have bred the hottest chili pepper ever -- twice as hot as a habanero pepper.)
Orange and Garlic Shrimp Fajitas With a Salsa So Hot Even I Can Taste It
1 lb medium-large shrimp, uncooked and shells on (you can decide whether you want to devein them or not. I don't really have an opinion on the matter for shrimp that aren't going to be served in a shrimp cocktail-style of presentation, so I usually don't bother with the deveining)
2 cups orange juice
4 Tb minced garlic
1/2 cup hot sauce of choice -- I used Frank's RedHot for this recipe
2 Tb Cajun or Southwestern spice blend
Fresh ground black pepper to taste
Pour orange juice and hot sauce over shrimp. Add garlic and spices, stir, and place in refrigerator for at least 30 minutes (but not longer than an hour).
Meanwhile, place the following ingredients in a food processor:
8-10 tomatillos, husks removed and quartered
2-4 jalapeno peppers, cut into rings
Juice of 4 limes
1 good handful of cilantro
Sea salt to taste
Process until you get a uniform consistency, then refrigerate as well.
Fire up the grill or broiler. If grilling, thread shrimp on skewerss; if broiling, place shrimp in a single layer. Grill or broil a few minutes each side, taking care not to burn or overcook the shrimp -- just a few minutes each side keeps the shrimp plump and juicy.
Heat up a stack of small flour tortillas however you please (I've found that the toaster oven works wonders in this regard!). Serve shrimp with salsa, shredded cheddar cheese, and black beans if desired.
Serves 4, or two if you're hungry.
Monday, November 27, 2006
Help! I'm becoming a food blogger
I guess there are worse fates...
This is an adaptation of a Greek home-cooking classic: roasted lemon chicken with potatoes. Julienne sweet potatoes provide a nice change of pace, and soak up the pan juices from the chicken quite nicely to boot.
Not Yiayia's Greek Lemon Chicken
2.5 lbs whole chicken legs, with skin attached
1 lb julienne-cut sweet potato
Juice of 6 lemons
Oregano, cracked pepper, and sea salt to taste
Cajun seasoning (such as Emeril's Essence or your own favorite spice blend)
4 Tb Olive oil
Place chicken legs in a large freezer bag with juice of five of the six lemons, oregano, pepper, and salt and refridgerate for at least 30 minutes.
Preheat oven to 450 degrees F. Coat a roasting pan with olive oil and add sweet potato and Cajun seasoning, mixing thoroughly to coat the potatoes evenly. Remove chicken from fridge, draining excess liquid, and place the legs in the center of the pan, so that the sweet potatoes form a ring around the chicken. Squeeze the juice of the last lemon onto the lot of this, and add additional sea salt and pepper to the chicken legs.
Roast the chicken at 375 degrees F for one hour, turning and re-seasoning the legs and mixing up the potatoes half-way through to keep the top ones from burning. Serves 4.
This is an adaptation of a Greek home-cooking classic: roasted lemon chicken with potatoes. Julienne sweet potatoes provide a nice change of pace, and soak up the pan juices from the chicken quite nicely to boot.
Not Yiayia's Greek Lemon Chicken
2.5 lbs whole chicken legs, with skin attached
1 lb julienne-cut sweet potato
Juice of 6 lemons
Oregano, cracked pepper, and sea salt to taste
Cajun seasoning (such as Emeril's Essence or your own favorite spice blend)
4 Tb Olive oil
Place chicken legs in a large freezer bag with juice of five of the six lemons, oregano, pepper, and salt and refridgerate for at least 30 minutes.
Preheat oven to 450 degrees F. Coat a roasting pan with olive oil and add sweet potato and Cajun seasoning, mixing thoroughly to coat the potatoes evenly. Remove chicken from fridge, draining excess liquid, and place the legs in the center of the pan, so that the sweet potatoes form a ring around the chicken. Squeeze the juice of the last lemon onto the lot of this, and add additional sea salt and pepper to the chicken legs.
Roast the chicken at 375 degrees F for one hour, turning and re-seasoning the legs and mixing up the potatoes half-way through to keep the top ones from burning. Serves 4.
Monday, November 20, 2006
A recipe title you don't see often
Eggplant Parmesan That My Wife "Would Eat Out of a Dumpster"*
* Actual quote
4 medium-sized eggplants
2 eggs beaten with 4 Tb milk
Seasoned flour or Italian-style breadcrumbs for dredging
Vegetable oil for frying
1 32 oz. can of chopped plum tomatoes
1 head of fresh minced garlic (or 4 Tb jarred)
Oregano, basil, or your Italian herb of choice -- dried or fresh
16 oz. of shredded parmesan cheese
Salt and pepper
Slice eggplants in rounds to 1/4" thickness. Heat a large pan with a little less than 1/4" of vegetable oil until it is hot but not smoking (reduce heat if this happens). Dip eggplant rounds in egg-milk mixture, dredge on both sides in flour or breadcrumbs, and fry in oil until golden brown on both sides, 3-4 minutes per side. Drain eggplant rounds on paper towels, adding salt and pepper to taste immediately upon removing from oil.
Meanwhile, preheat oven to 400 degrees F. Layer a deep greased baking pan with the drained eggplant rounds, overlapping them slightly so as to completely cover the bottom of the pan. Top this layer of eggplant with all of the crushed tomatoes mixed with the minced garlic and Italian herb of choice, followed by 1/2 of the shredded cheese. Top this mixture with another layer of overlapping eggplant rounds, followed by the other half of the parmesan.
Bake at 400 degrees F for 30 minutes, or until the top layer of eggplants is dark brown and crispy. Serves 8-10.
My mother never made Italian-American style baked casseroles like this, so this one is something I kind of stumbled upon in the kitchen one afternoon when our fridge was empty save for several eggplants that we had failed to use in another recipe. Since we didn't even have breadcrumbs for dredging, I dug out our bag of white flour and kept tinkering with the spices until I got something tasty enough for frying.
The best part of using seasoned flour instead of breadcrumbs if that in the process of frying your eggplant rounds you will have created a rich and delicious roux as a serendipitous byproduct -- you can refrigerate or freeze this and use it as a base for a future stew or gumbo. I used breadcrumbs last night, however, as well as minced garlic from a jar and dried oregano, but this recipe really responds to the bold taste of fresh ingredients, so don't be afraid to throw in a head of garlic or two and some chopped fresh basil leaves.
Mangia!
(For optional cooking ambiance, I recommend playing Frank Sinatra while you chop and fry.)
* Actual quote
4 medium-sized eggplants
2 eggs beaten with 4 Tb milk
Seasoned flour or Italian-style breadcrumbs for dredging
Vegetable oil for frying
1 32 oz. can of chopped plum tomatoes
1 head of fresh minced garlic (or 4 Tb jarred)
Oregano, basil, or your Italian herb of choice -- dried or fresh
16 oz. of shredded parmesan cheese
Salt and pepper
Slice eggplants in rounds to 1/4" thickness. Heat a large pan with a little less than 1/4" of vegetable oil until it is hot but not smoking (reduce heat if this happens). Dip eggplant rounds in egg-milk mixture, dredge on both sides in flour or breadcrumbs, and fry in oil until golden brown on both sides, 3-4 minutes per side. Drain eggplant rounds on paper towels, adding salt and pepper to taste immediately upon removing from oil.
Meanwhile, preheat oven to 400 degrees F. Layer a deep greased baking pan with the drained eggplant rounds, overlapping them slightly so as to completely cover the bottom of the pan. Top this layer of eggplant with all of the crushed tomatoes mixed with the minced garlic and Italian herb of choice, followed by 1/2 of the shredded cheese. Top this mixture with another layer of overlapping eggplant rounds, followed by the other half of the parmesan.
Bake at 400 degrees F for 30 minutes, or until the top layer of eggplants is dark brown and crispy. Serves 8-10.
My mother never made Italian-American style baked casseroles like this, so this one is something I kind of stumbled upon in the kitchen one afternoon when our fridge was empty save for several eggplants that we had failed to use in another recipe. Since we didn't even have breadcrumbs for dredging, I dug out our bag of white flour and kept tinkering with the spices until I got something tasty enough for frying.
The best part of using seasoned flour instead of breadcrumbs if that in the process of frying your eggplant rounds you will have created a rich and delicious roux as a serendipitous byproduct -- you can refrigerate or freeze this and use it as a base for a future stew or gumbo. I used breadcrumbs last night, however, as well as minced garlic from a jar and dried oregano, but this recipe really responds to the bold taste of fresh ingredients, so don't be afraid to throw in a head of garlic or two and some chopped fresh basil leaves.
Mangia!
(For optional cooking ambiance, I recommend playing Frank Sinatra while you chop and fry.)
Thursday, November 09, 2006
Turkey Taco Night ™
I although I know that Wednesday is supposed to be Prince Spaghetti Day, ever since we took the South Beach plunge pasta has become "a sometimes food", leaving us with a hole to fill in our formerly carbo-loaded diets. Besides, since our daughter has pasta almost every day anyway as part of her own low-protein diet, the festive nature of the evening is lost on her anyhow...
Fortunately we have found a winner in Turkey Taco Night, which like all of my dinner standards started out as an attempt to doctor up something from my childhood only to turn into a bonafide meal on its own. It all started when my mother put me in charge of making the tacos every week, browning the ground beef and adding the water and "taco mix" that came with the box full of hard taco shells. After who knows how many iterations of cooking it the way Mom did, I wondered how the beef would taste if I added some jarred salsa (which was just becoming popular in American supermarkets). It certainly smelled good when I dolloped a couple of spoonfuls into the still-sizzling ground meat.
But then, as luck would have it, my little brother had just wandered into the kitchen. Now being the proud owner of a 3-year-old daughter, I'm all too aware of the fact that most kids are finicky eaters, but my brother took this to a whole new level. He was the child that held up the line at the McDonald's for a "plain" hamburger back when they didn't assemble your food when ordered; he was also the kid who held up the line a second time when he discovered a tiny sliver of McD's already microscopic minced onions on his sandwich and flat-out refused to eat it unless it was replaced. While he has become slightly more adventurous of an eater as an adult, he's still a meat and potatoes kind of guy, but back then when he caught me stirring a foreign object into the skillet he totally flipped his lid.
"Mom! Tommy's putting something in the taco meat!"
Well, that was it for my experimental period in the Bruno household kitchen as far as family meals were concerned. But that evening the damage was done, and even though my brother declined to eat so much as one bite of the tainted beef, stuffing his tortilla boats with lettuce and shredded cheese instead, I distinctly remember how much better the tacos tasted that night. The seed was planted.
Turkey Tacos Not In The Style of My Punk Kid Brother
First, make the salsa. Chop into small dice:
4-5 medium vineripe tomatoes (or 10-12 plum tomatoes)
1/2 red onion
1-4 jalapenos chiles, depending on how much heat you can take
1 bunch fresh cilantro
Combine above ingredients in a non-reactive bowl. Add:
Add:
Juice of two limes
Sea salt to taste
Mix well and chill in the fridge.
Now make the taco meat:
1.25 lb ground turkey (the fattier the better)
1 cup beef or chicken stock
3 Tb Emeril's "Essence" + 1 Tb garlic powder
1/4 cup Sriracha sauce, or your favorite bottled hot sauce
Salt and fresh ground black pepper to taste
Brown the turkey in a pan over medium heat, reserving the fat. Add stock, spices, salt, pepper, and hot sauce and bring the mixture to a boil. Lower heat and simmer for 5-10 additional minutes, adding more stock and/or hot sauce as the sauce reduces.
When the ground turkey and salsa are ready, thinly slice:
1/2 head of cabbage (whichever variety you prefer)
Place cabbage in individual serving bowls and add a portion of the ground meat, followed by a generous spoonful of salsa. Top with shredded Cheddar cheese and serve with tortilla chips and extra hot sauce.
Serves 6. And goes great with a small bag of crushed Doritos for lunch the next day!
Fortunately we have found a winner in Turkey Taco Night, which like all of my dinner standards started out as an attempt to doctor up something from my childhood only to turn into a bonafide meal on its own. It all started when my mother put me in charge of making the tacos every week, browning the ground beef and adding the water and "taco mix" that came with the box full of hard taco shells. After who knows how many iterations of cooking it the way Mom did, I wondered how the beef would taste if I added some jarred salsa (which was just becoming popular in American supermarkets). It certainly smelled good when I dolloped a couple of spoonfuls into the still-sizzling ground meat.
But then, as luck would have it, my little brother had just wandered into the kitchen. Now being the proud owner of a 3-year-old daughter, I'm all too aware of the fact that most kids are finicky eaters, but my brother took this to a whole new level. He was the child that held up the line at the McDonald's for a "plain" hamburger back when they didn't assemble your food when ordered; he was also the kid who held up the line a second time when he discovered a tiny sliver of McD's already microscopic minced onions on his sandwich and flat-out refused to eat it unless it was replaced. While he has become slightly more adventurous of an eater as an adult, he's still a meat and potatoes kind of guy, but back then when he caught me stirring a foreign object into the skillet he totally flipped his lid.
"Mom! Tommy's putting something in the taco meat!"
Well, that was it for my experimental period in the Bruno household kitchen as far as family meals were concerned. But that evening the damage was done, and even though my brother declined to eat so much as one bite of the tainted beef, stuffing his tortilla boats with lettuce and shredded cheese instead, I distinctly remember how much better the tacos tasted that night. The seed was planted.
Turkey Tacos Not In The Style of My Punk Kid Brother
First, make the salsa. Chop into small dice:
4-5 medium vineripe tomatoes (or 10-12 plum tomatoes)
1/2 red onion
1-4 jalapenos chiles, depending on how much heat you can take
1 bunch fresh cilantro
Combine above ingredients in a non-reactive bowl. Add:
Add:
Juice of two limes
Sea salt to taste
Mix well and chill in the fridge.
Now make the taco meat:
1.25 lb ground turkey (the fattier the better)
1 cup beef or chicken stock
3 Tb Emeril's "Essence" + 1 Tb garlic powder
1/4 cup Sriracha sauce, or your favorite bottled hot sauce
Salt and fresh ground black pepper to taste
Brown the turkey in a pan over medium heat, reserving the fat. Add stock, spices, salt, pepper, and hot sauce and bring the mixture to a boil. Lower heat and simmer for 5-10 additional minutes, adding more stock and/or hot sauce as the sauce reduces.
When the ground turkey and salsa are ready, thinly slice:
1/2 head of cabbage (whichever variety you prefer)
Place cabbage in individual serving bowls and add a portion of the ground meat, followed by a generous spoonful of salsa. Top with shredded Cheddar cheese and serve with tortilla chips and extra hot sauce.
Serves 6. And goes great with a small bag of crushed Doritos for lunch the next day!
Wednesday, November 08, 2006
Try the thigh
I'm a big fan of Szechuan (or is it Sichuan?) chicken. To me it's essential comfort food, like meatloaf or macaroni and cheese, and as such I always prefer to make it myself than eat it elsewhere, since comfort food is best when it's consumed in your own kitchen... and in mass quantities.
Stir-fry is one of the first things I taught myself how to make while living alone up in Boston, but for some reason whenever I made chicken recipes I would always use chicken breasts and invariably be disappointed with the taste and consistency of the meal. Then about a year ago I picked up Ming Tsai's Simply Ming: Easy Techniques for East-Meets-West Meals, and noted that in his stir-fry recipes he called for chicken thighs instead. What a difference it makes! Now I only cook chicken breasts on the grill or in the broiler.
Here's my home-brewed version of Szechuan chicken, with a hat tip to Ming Tsai for curing me of my (chicken) breast fixation:
"Szechuan" Chicken
2.5 lbs of skinless, boneless chicken thighs
2 Tb soy sauce
1 tsp corn starch
Ground black pepper or white pepper to taste
Cut chicken thighs into 1" pieces, place in bowl with soy sauce, corn starch, and pepper, tossing to coat.
While that sits, start chopping into 1/2" pieces:
4 ribs celery
4 regular-sized carrots, or 15-20 baby carrots
1 white onion
And mince:
1 head of garlic
1 knob of ginger, peeled
4 serrano chiles
Fire up the wok. When hot, add 3 Tb peanut oil and swirl to coat the whole cooking surface. Add the chicken pieces in small batches and stir-fry until the chicken just loses its pink on the outside. Remove chicken in wok and place in a (clean) bowl.
Add another Tb of peanut oil to wok, then add the garlic, ginger, and chiles. Fry for approximately 30 seconds, stirring constantly to avoid the aromatics sticking and burning to the wok. Add the celery, carrot, and onion pieces and continue to stir-fry for another three to five minutes until the vegetables begin to become tender. Return chicken to the wok, as well as:
3/4 cup chicken or beef stock
1/4 cup rice wine, or a dry white cooking wine if you've got it
4 Tb Hoisin sauce
Sriracha hot sauce to taste
Cook and stir until chicken is completely cooked through -- approximately another 5-8 minutes depending on how lazy you got cutting up the chicken thighs (there's a reason stir-fry recipes call for uniform pieces, dummy!). If desired, add a drizzle of corn starch and water solution to thicken the sauce. Garnish with a cup of roasted, lightly salted peanuts, or more if you're feeling kind of nutty. Serve with rice, or all by itself like a stew. Makes 6 servings.
Stir-fry is one of the first things I taught myself how to make while living alone up in Boston, but for some reason whenever I made chicken recipes I would always use chicken breasts and invariably be disappointed with the taste and consistency of the meal. Then about a year ago I picked up Ming Tsai's Simply Ming: Easy Techniques for East-Meets-West Meals, and noted that in his stir-fry recipes he called for chicken thighs instead. What a difference it makes! Now I only cook chicken breasts on the grill or in the broiler.
Here's my home-brewed version of Szechuan chicken, with a hat tip to Ming Tsai for curing me of my (chicken) breast fixation:
"Szechuan" Chicken
2.5 lbs of skinless, boneless chicken thighs
2 Tb soy sauce
1 tsp corn starch
Ground black pepper or white pepper to taste
Cut chicken thighs into 1" pieces, place in bowl with soy sauce, corn starch, and pepper, tossing to coat.
While that sits, start chopping into 1/2" pieces:
4 ribs celery
4 regular-sized carrots, or 15-20 baby carrots
1 white onion
And mince:
1 head of garlic
1 knob of ginger, peeled
4 serrano chiles
Fire up the wok. When hot, add 3 Tb peanut oil and swirl to coat the whole cooking surface. Add the chicken pieces in small batches and stir-fry until the chicken just loses its pink on the outside. Remove chicken in wok and place in a (clean) bowl.
Add another Tb of peanut oil to wok, then add the garlic, ginger, and chiles. Fry for approximately 30 seconds, stirring constantly to avoid the aromatics sticking and burning to the wok. Add the celery, carrot, and onion pieces and continue to stir-fry for another three to five minutes until the vegetables begin to become tender. Return chicken to the wok, as well as:
3/4 cup chicken or beef stock
1/4 cup rice wine, or a dry white cooking wine if you've got it
4 Tb Hoisin sauce
Sriracha hot sauce to taste
Cook and stir until chicken is completely cooked through -- approximately another 5-8 minutes depending on how lazy you got cutting up the chicken thighs (there's a reason stir-fry recipes call for uniform pieces, dummy!). If desired, add a drizzle of corn starch and water solution to thicken the sauce. Garnish with a cup of roasted, lightly salted peanuts, or more if you're feeling kind of nutty. Serve with rice, or all by itself like a stew. Makes 6 servings.
Tuesday, November 07, 2006
Après moi, le meatload
I was just instant messaging my wife, telling her that the leftover meatloaf from the other night (when the microwave became homicidal) was in fact as delicious as I remembered it being, when I accidentally typed "meatload" instead. For some reason I'm finding this tremendously funny right now.
Oh, and just for posterity's sake:
Ménage à Trois Meatloaf
1 1/4 lb ground beef
1 1/4 lb ground pork
1 1/4 lb ground lamb
2 eggs, lightly beaten
1/2 cup Italian-style breadcrumbs
1 packet meat loaf seasoning
1/4 cup Sriracha hot sauce (more if you like it spicy)
Salt and ground black pepper to taste
Ketchup
Preheat oven to 375 degrees F. Mix together beef, pork, and lamb. Add eggs, breadcrumbs, meat loaf seasoning, hot sauce, salt, and pepper then mix with hands until all ingredients are well incorporated -- test seasonings by cooking a small portion of mixture in a hot skillet or microwave and adjust accordingly.
Place mixture in a loaf pan (greased if desired) and drizzle ketchup on top. Bake in oven for approximately 75-90 minutes. Serve hot or cold, with additional ketchup or Sriracha as desired. Serves 8.
A great side dish for this meal is mashed garlic butternut squash: Cut up squash into 1/2 inch cubes, then saute in a pan over medium heat in 4 Tb olive oil along with 8-12 chopped garlic cloves until tender. Add 3/4 cup of beef or chicken stock, salt, black pepper, and Chinese five-spice powder and continue to cook until mixture begins to boil. Remove pan from heat and mash by hand until the squash has the consistency of "smashed" potatoes.
Oh, and just for posterity's sake:
Ménage à Trois Meatloaf
1 1/4 lb ground beef
1 1/4 lb ground pork
1 1/4 lb ground lamb
2 eggs, lightly beaten
1/2 cup Italian-style breadcrumbs
1 packet meat loaf seasoning
1/4 cup Sriracha hot sauce (more if you like it spicy)
Salt and ground black pepper to taste
Ketchup
Preheat oven to 375 degrees F. Mix together beef, pork, and lamb. Add eggs, breadcrumbs, meat loaf seasoning, hot sauce, salt, and pepper then mix with hands until all ingredients are well incorporated -- test seasonings by cooking a small portion of mixture in a hot skillet or microwave and adjust accordingly.
Place mixture in a loaf pan (greased if desired) and drizzle ketchup on top. Bake in oven for approximately 75-90 minutes. Serve hot or cold, with additional ketchup or Sriracha as desired. Serves 8.
A great side dish for this meal is mashed garlic butternut squash: Cut up squash into 1/2 inch cubes, then saute in a pan over medium heat in 4 Tb olive oil along with 8-12 chopped garlic cloves until tender. Add 3/4 cup of beef or chicken stock, salt, black pepper, and Chinese five-spice powder and continue to cook until mixture begins to boil. Remove pan from heat and mash by hand until the squash has the consistency of "smashed" potatoes.
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