You know how to roast garlic?
Sauce
1 jar roasted red pepper, drained
3-4 cloves roasted garlic
¼ cup diced onion
5 slices fresh (seeded) poblano chili peppers – about half of a large pepper
Pinch salt, dash pepper
Blender, food processer, or stick blend until a smooth sauce (may have a bit of pablano chunks)
Add ¾ or so cup of good dark honey and mix. Probably could use brown sugar instead.
Loaf
2 lbs beef, ground chuck is best according to Donna aka Ann Claire's coach
3 spicy brats - meat removed; throw casing away
½ cup onion diced small
Cup shredded sharp cheddar (Ben's idea)
Cayenne pepper – maybe a tablespoon depending on your taste
Fresh roasted garlic, about 6-7 big cloves mashed
2 pieces dried bread, crumbled
Triscuits (I used rosemary and tomato ones) crushed pretty fine - about ½ cup
2 eggs
½ of the sauce above
A bit of A-1
Black pepper; a bunch of it
Mix all lightly – no squishing the meat! Use fingers to pull mixture upwards and crumble meat and ingredients together.
Put into bowl, pat down lightly, cover with plastic wrap and sit on counter for 1 hour; preheat oven to 325.
Turn out onto broiler pan.
Poke fork or spoon handle (or chopstick) into meat but not all the way through about 6-7 times.
Spoon on a bit of the sauce on and spread to fill the wells – but not coating the top of the loaf (yet)
Cook until 110 degrees or so, then spoon rest of sauce on. Keep cooking until medium well.
Turn on broiler (about 350 if you have an adjustable one) and broil until sauce looks pretty.
Close oven door and turn it off. Come back in 5 minutes and remove meat, let set for 5-10 minutes (like a roast)
Eat
We made mashed potatoes with garlic, cream cheese, milk, salt, white pepper. Cooled, placed in ziptop bag, squeezed into little ramekins, and re-baked and a parmesan chip (fresh made) curled and stuck in the top; drizzled clarified butter on top. I'm thinking a couple crumbles of fresh cooked bacon would be good on top and a garnish of chopped green onions.
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