Good Eats Meatloaf

Recipe courtesy of Alton Brown, Food Network.

Recipe Summary
Prep Time: 25 minutes
Cook Time: 45 minutes
Yield: 6 to 8 servings

Photo to come!

Ingredients:
6 ounces garlic-flavored croutons (I used a cup of dry italian breadcrumbs)
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon dried thyme
1/2 onion, roughly chopped
3 whole cloves garlic
1/2 red bell pepper
1 pound ground sirloin
1 1/2 teaspoon salt
1 egg

For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

Directions:
Heat oven to 325 degrees F.

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, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture and ground sirloin with the bread crumb mixture. Season the meat mixture with the salt. Add the egg and combine thoroughly, but avoid squeezing the meat.

Pack this mixture into a 10-inch loaf pan and bake for 1 hour.

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.

Vegetarian Ragout over Cheese Polenta with Red Pepper Coulis

Copyright 2007, Robert Irvine, All rights reserved

Recipe Summary
Difficulty: Intermediate
Prep Time: 30 minutes
Cook Time: 40 minutes
Yield: 6 to 8 servings

Photos to come!!

Ingredients:
Red Pepper Coulis:
3 tablespoons cornstarch
1 1/2 cups vegetable broth
3 ounces (6 tablespoons or 3/4 stick) butter
2 roasted red bell peppers, seeded and peeled
1 clove garlic

Polenta:
2 cups vegetable stock
2 cups heavy cream
1 cup cornmeal
1 cup grated Parmesan
Salt and pepper

Vegetable Ragout:
1/8 cup olive oil
1 onion, medium diced
2 cloves garlic, chopped
1 zucchini, medium dice
1 yellow squash, medium dice
1 small eggplant, medium dice
3 tablespoons tomato paste
1 tablespoon chopped fresh parsley leaves
2 teaspoons chopped fresh thyme leaves
1/4 cup kalamata pitted black olives, cut in 1/2 (I left these out - hate olives)
Kosher salt and freshly ground black pepper
2 fresh plum tomatoes, diced (I left these out too - hate tomatoes!)
6 to 8 sprigs fresh basil

Directions:
For the Coulis: Whisk the cornstarch into the vegetable broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta.

For the Polenta: Combine vegetable stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in Parmesan, and season with pepper. (Since Parmesan is salty, add salt only if needed). Set aside in a warm place.

For the Ragout: Heat oil in a saute pan. Saute onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften. Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes. Add olives and heat through. Season with salt and pepper, as needed. Remove from heat and stir in fresh tomato. Let sit to rest.

To plate: place cheese polenta onto serving plate, making a well in the center. Top with vegetable ragout in the center, and spoon red pepper coulis over top. Garnish with fresh basil.

Sloppy Joes

Courtesy of Ellie Krieger, Food Network.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 8 servings

Pictures to come!

Ingredients:
1 pound extra-lean ground beef
1 onion, diced
4 cloves garlic, minced
1 red pepper, diced
1 can small red beans or pinto beans, preferably low sodium drained and rinsed
1 1/2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns

Directions:
Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.

Nutrition Information
Nutritional Information per Serving	Calories 248
Carbohydrates 37 grams	Total Fat 4 grams
Saturated Fat 1.1 gram	Protein 18 grams
Fiber 7 grams	Sodium 535 milligrams