Tag Archives: Mezzetta

Monstrous Meatloaf on Ciabatta

I’m known for making sandwich monstrosities at home.  I’m not saying that my sandwiches are abominations that should never see the light of day, I’m simply addressing the size of the sandwich.  There was my quintuple-decker SPAM sandwich, the big four-patty cheeseburger, I even made a burrito that could only be eaten on a cookie sheet.  It was probably eighteen inches with a 3 1/2 inch diameter.

There is an easy way to make a meatloaf sandwich better.  You have to make it bigger!  I didn’t measure this ciabatta roll, but I was able to fit half a meatloaf on it.  Sadly, this was an incarnation I could not complete on my own.  I was only able to consume 1/4 of it at the time.  I had plenty to share and I still had a midnight snack with it.  This monstrosity could feed a small army.

Ingredients:

4 thick slices meatloaf

1 large ciabatta roll

4 slices pepper jack cheese

Mezzetta brand cherry peppers

Mezzetta brand sliced peperoncini peppers

Remoulade sauce

Method:

Pepperoni Grilled Cheese Sandwich on Rye

I have been wanting to create a photo recipe for some time where written explanations are completely unneeded.  I think that is a creative way to share a recipe if you have good photos.  Fortunately, MegaPxls was able to deliver high quality photos that capture what I have in mind.

 

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Remoulade Sauce

Photo courtesy of Stacy Crumpley.
Photos courtesy of Stacy Crumpley.

I’m a big fan of remoulade sauce. It seems that you have a good chance of getting remoulade accompanying anything that is labeled as ‘cajun’ in a restaurant. Have you ever had fried alligator with a nice remoulade? No? Then you haven’t lived. I made this specifically to make a meatloaf sandwich. It was delicious. This recipe is adapted from Serious Eats. I followed the recipe pretty closely (which is rare), and I was pleased with the results. It tasted nothing like remoulade I’ve ever had, and it had a nice bite. I just wish I had horseradish to really punch it up.

Ingredients:

1 cup mayonnaise

2 tablespoons Dijon mustard

1 tablespoon finely chopped flat leaf parsley

1 tablespoon Tabasco sauce

2 teaspoons whole grain mustard

2 cloves garlic, minced

1 teaspoon Worcestershire sauce

1 teaspoon paprika

2 Mezzetta Garlic & Dill Peperoncini peppers, minced

1 tablespoon Mezzetta sundried tomatoes in olive oil, minced

1 dash cayenne pepper

Method:

Combine ingredients and let rest in the refrigerator for an hour so the flavors can blend. IMG_5292-2

Some Serious Baked Beans

I may be a slow learner, but this is the third time I made baked beans this week. The first batch was amazing, but I wasn’t following the recipe closely. Last night’s were a bummer, but today’s batch of beans will be a triumph.

One of my favorite treats happens to be baked beans. Most of the time I’ll punch up a can of Bush’s, but I have made baked kidney beans a couple of times.

I know, it sounds awkward like the time my dad tried to tell me about…well, you know…the birds and the bees? I was fourteen and I think he actually talked about birds and bees.

He certainly didn’t teach me anything I haven’t heard in school. The kidney beans are more enjoyable than that distant memory, but they have nothing on the traditional navy beans.

Baked pinto beans are another story, though. I always have pinto beans on hand and the skin is a little tougher than the navy beans, but their subtle flavor and creamy texture allow the mingling of sugars and pig fats to take center stage.

This recipe is similar to a recipe I found on Food Network, but I think the small alterations I made are quite enjoyable.

Ingredients

3 cups pinto beans, sorted and soaked overnight
1 onion, chopped
2 slices salt pork, chopped
2 slices bacon, chopped
1/2 link smoked sausage, quartered and chopped (andouille works nicely)
2 tablespoons minced garlic
1/4 teaspoon freshly ground black pepper
1 teaspoon Tony Chachere’s creole seasoning
1 teaspoon Hatch chili powder
1 teaspoon Gebhardt chili powder
1 cup ketchup
1/4 cup light brown sugar
1/4 cup molasses
2 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
2 tablespoons yellow mustard
1 tablespoon chicken base
3 Mezzetta peperoncini peppers

Method

Sauté meat in a cast iron Dutch oven to render the delicious fat.

Add onions and garlic. Sauté until onions are translucent. Season with black pepper and Tony Chachere’s.

Add both chili powders, tomato paste, brown sugar, molasses, balsamic vinegar, Worcestershire sauce, yellow mustard, chicken base, and peperoncini peppers.

Add beans and four cups of water to combine.

Bring mixture to a boil, then cover and simmer on the stove for about 90 minutes. Stir occasionally and add water as needed.

Preheat oven to 375 degrees F.

Remove the lid and place in oven for the last hour of cooking so it thickens up as only baked beans can do.

Salt to taste and enjoy by itself or maybe with some nice greens.

I dunno if you can call them baked beans with only an hour in the oven, but last night I baked them for five hours and they tasted sad and unfulfilled. Today’s beans were delicious.

Best. Guacamole. Ever.

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The lighting wasn’t the greatest, but this avocado mash was a delightful guacamole green.

There was a time when I held great disdain for guacamole. I just scraped it off my Mexican food. Even the scrapings of guacamole would make me burp guacamole flavor. I don’t know if there is ever a time when a guacamole belch is pleasant.

Maybe a year ago, a friend offered some guacamole. My immediate reaction was to refuse it but something inside told me to try it. I dipped a chip and I was hooked. I ate all of his guacamole.

I don’t make it all the time because avocados are kinda pricey and I sometimes get irritated at the ten minutes of effort to make it.

Bear in mind that I cannot stand cilantro. I can detect it in the most minute amounts. It is an indescribable flavor that makes me think of well, I can’t describe it. If you choose to add cilantro don’t tell me about it as it makes me seethe with rage. The moment when David Banner’s eyes turn a scary whitish blue. Or is it bluish white?

Here’s my take on guacamole:

4 avocados
1/2 onion, minced
4 peperoncini, minced (I used Mezzetta brand)
4 cloves garlic, minced
1 tablespoon parsley
1/2 teaspoon fresh ground pepper
1 teaspoon Tony Cachere’s
1 teaspoon chili powder
1 teaspoon cumin
4 ounces corn
8 ounces kidney beans
1/2 can Rotel with habaneros
Juice from 1/2 lime

Peel and mash avocados. If you are a guacamole champion, you will leave some chunks in it. Add all ingredients and mix well. Normally, I mince a fresh Serrano instead of pickled peppers, but I use what I have on hand. If you try the Mezzetta peperoncinis with dill and garlic, you’ll be impressed. Crazy Tasty. Without the SPAM. Someday I may show you my quadruple decker SPAM sandwich. Or is it quintuple? Yeah, I’m pretty sure I have heart disease.