Meatloaf

Meatloaf has always been and still is one of my favorite dishes.  It can be done so poorly but when it's done well it's so incredible satisfying.  Also, I like any dish that yields enough for leftovers.  I've posted a meatloaf recipe before but like most dishes, it has evolved over the years and I've settled on my favorite preparation, at least for now.  I find meatloaf pairs perfectly with pasta with basil pesto, but every so often I'll make mashed potatoes and French green beans.  This meatloaf takes a few steps, but I assure you it's well worth it.  One thing to note, I make large batches of fresh bread crumbs in a food processor and freeze them in storage bags.  When I make meatloaf I simply add in these bread crumbs.    

2 lbs ground beef (85/15)
1/2 c fresh bread crumbs
1/4 c milk
2 eggs
3 carrots, prepped
3 ribs celery, prepped
1 medium onion
4 cloves garlic
1 T ketchup (check the ingredients and buy organic)
1 t paprika
1 t mustard powder
1 t Worcestershire
salt
pepper

for the glaze:
1/2 c ketchup
1/4 c mustard
1 T honey
1 T brown sugar
1 t balsamic syrup
for added flavor add Sriracha or miso paste

In a food processor pulse the carrots, celery, onion and garlic until they are completely pureed.  In a medium pan heat some olive oil and cook the veggies.  Add in paprika and mustard, some salt and pepper.  Cook until water has evaporated.  Let cool.  In a large bowl mix the beef, bread crumbs, eggs, milk, Worcestershire, ketchup, salt, pepper and cooked veggies until everything is well mixed.  In a medium roast pan pat and form the meatloaf into the shape of a football.  With your hand press a channel on the top of the meatloaf for the glaze.  Spread glaze all over meatloaf, allowing more to fill up the channel.  Bake at 350 for about 50-60 minutes.       

Salmon Cakes

I have a confession.  I'm not the biggest fan of wild caught, Pacific salmon.  Gasp.  I know.  You could care less.  It's just that I find even the higher qualities like Sockeye can oftentimes be rather tough and gamey.  Farm raised on the other hand, ohhhhh, it's just so fatty and creamy.  I have, however, found my favorite way to prepare wild caught, Pacific salmon.  I use a lower quality, the Silverbrite/Keta, which I find to be nice and mild and turn them into moist, flavorful salmon cakes.  They are so easy, so forgiving, and pair perfectly with salads and simple pastas.  I buy them frozen, at Trader Joe's and throw them in some cold water the morning I plan on cooking them.  I roast a few fillets for a few minutes, pull them out and forget about them for a while.  Then, when I have a few free minutes I'll pull the meat off and mash in all the flavorings.  I'll shape them into patties and then pan sear them at dinnertime.  My son is 1, which means he eats any and everything.  My daughter is 2 going on 3 which means she does not eat any and everything.  I wouldn't qualify her as picky, but she is definitely particular (she is obsessed with pesto but will not eat store bought, restaurant or my mother's pesto, only mine) and she is going through a phase where she thinks "it smells stinky" when I cook fish.  Yet she'll devour fried fish at our local Fish and Chips pub or shrimp tempura at a sushi joint.  But I don't care, I make these all the time because the rest of us love them.  

1 lb salmon (Silverbrite/Keta)
1/2 c panko
1 egg
2 T mayo or sour cream
1 clove garlic, pressed
1 t paprika          
1 t Old Bay seasoning
1 t Worcestershire sauce
salt, pepper

Place thawed fillets in a small roasting pan.  Lightly salt and pepper.  Roast at 350 for about 10 minutes.  Remove and let cool.  Fork off meat into a medium bowl.  Stir in panko, eggs, mayo, garlic, paprika, Old Bay and Worcestershire.  Form into medium sized patties (~6).  Heat a combination of olive oil and salted butter in a pan.  Sear on each side until light brown and crisp.     

Raw Kale Salad

I'm not sure why I'm calling this a raw kale salad, as opposed to a kale salad, maybe because it just makes me sound super healthy.  I do a lot of things with kale, like add it to smoothies, make pesto out of it, make chips, and braise it, but for some reason I hadn't tried the raw salad.  And now that I have, there is really no turning back.  It's such a meaty, satisfying salad.  I've fallen in love and I've already made this salad twice in the past four days.  They key is to really make a standout dressing that is thick enough to coat the leafy greens, and the real treat is garlic toasted bread crumbs which add such a flavorful texture.  You'll have to judge how much dressing to make based on the amount of kale you've got but a little does go a long way.

1 large bunch green, curly kale (though you could easily use Tuscan/Lacinato)

1/2 c fresh breadcrumbs
1 clove garlic
some olive oil

for dressing:
2 T olive oil
1 t balsamic syrup
1 T mustard
dash of curry powder
dash of paprika
pinch of salt
black pepper
1 T miso paste
1 T mayo
juice from 1/2 lemon

Wash and prep the kale by tearing off leaves from the thick stalk, then chop.  In a small bowl, whisk all ingredients for the dressing until smooth.  Toss/massage kale with the dressing using your hands.  Toast the breadcrumbs on a pan over medium heat with a drizzle of olive oil and one clove of garlic, pressed.  The salad can sit in the fridge, dressed, for a few hours, but you'll want to sprinkle and toss kale with breadcrumbs right before serving.