Recipes from March 6, 2013

From Herald news servicesMarch 6, 2013 

Weekly recipes for March 6, 2013

Mini Meatloaves with Shoyu Cream Sauce

Makes 4. Preparation time: 15 minutes.

Total time: 1 hour 15 minutes

1 1/2 tablespoons olive oil
1 tablespoon butter
1 teaspoon minced garlic
1/2 cup chopped onions
1/2 cup chopped bell peppers (any color)
1/2 pound ground sirloin
1/2 pound sweet, mild or hot Italian sausage
3/4 cup fresh bread crumbs
1 large egg
2 tablespoons no-salt -added tomato paste
1 teaspoon favorite all-purpose seasoning
1/2 teaspoon black pepper

SHOYU CREAM

1 cup heavy whipping cream or low-fat or fat-free half-and-half
3 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch mixed with 1 tablespoon water

Preheat oven to 375 degrees. Brush 4 mini meatloaf pans or individual ramekins with a little olive oil. In a skillet, heat the oil with the butter. Add the garlic and saute 1-2 minutes or until fragrant. Add the onions and peppers and saute 5 minutes or until onions are just beginning to brown. Remove from heat.

In a mixing bowl place the sirloin, sausage, bread crumbs, egg, tomato paste, all-purpose seasoning, black pepper and onion-and-pepper mixture and mix well.

Pack mixture into mini meatloaf pans or ramekins, making sure it's pressed evenly in the pan.

Bake about 30 minutes or until the top is browned and crusty and the internal temperature in the center of the meatloaf is 155 degrees. Remove from the oven, tent with foil and let rest for 10 minutes. While resting, the internal temperature will rise to at least 160 degrees.

Meanwhile, in a small sauce pan combine the cream with the soy sauce and bring to a boil. Stir in the cornstarch mixture and cook 1 minute. Reduce the heat to low and simmer until mixture is thick enough to coat the back of a spoon.

Adapted from several recipes for Kona Grill's Big Island Meatloaf. Tested by Susan M. Selasky for the Free Press Test Kitchen.

514 calories (55 percent from fat), 31 grams fat (14 grams saturated fat), 27 grams carbohydrates, 31 grams protein, 1,351 milligrams sodium, 167 milligrams cholesterol, 3 grams fiber.

Note: For this recipe we used 4-by-2-by-1 1/4-inch deep mini meatloaf pans. But you can make this meatloaf in any size loaf pan. Increase the baking time for larger meatloaves. A standard-size meatloaf will take about 1 hour to cook thoroughly.


Open-Faced Anchovy Sandwich

Start to finish: 15 minutes. Servings: 2

1 tablespoon extra-virgin olive oil
1 tablespoon balsamic vinegar
2 cups arugula
Kosher salt and ground black pepper
1 cup ricotta cheese
1 tablespoon chopped fresh thyme
Juice of 1/2 lemon
2 large slicing tomatoes
12 inch baguette
12 oil-packed anchovies

Heat the oven to broil. Set a wire rack over a rimmed baking sheet. Coat the rack with cooking spray.

In a large bowl, whisk together the olive oil and vinegar. Add the arugula, then use your hands to toss well, ensuring all of the arugula is coated with the dressing. Season with salt and pepper, then set aside.

In a small bowl mix the ricotta, thyme and lemon juice. Set aside.

Slice each tomato into 6 thin slices. Arrange the slices on the prepared wire rack, then season them with salt and pepper. Set them on the oven's center rack and broil until lightly browned, about 4 to 6 minutes.

Meanwhile, cut the baguette into two 6-inch lengths, then slice each one in half lengthwise. Place in the oven, cut side up, and toast for just a minute or two, just long enough to warm and lightly brown.

When the bread and tomatoes are done, top each piece of baguette with a quarter of the ricotta, then arrange 3 tomato slices over each.


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