Meatloaf with Green Chile

December 10th, 2010
by: Sue

Heat a large saute pan, then add:

3 tablespoons olive oil
1 bell pepper, finely diced
1 onion, finely diced
5 cloves garlic, minced
salt and pepper to taste

Cook until onion is clear, about 5 minutes. Cool.

In a large mixing bowl, beat together :

2 eggs
1 Tablespoon fresh parsley (optional)

1 pound ground pork
1 pound ground lean beef
1 cup panko (Japanese bread crumbs)
1/2 cup Parmesan
2 Tablespoons balsamic vinegar
1/2 cup ketchup
Cooled vegetables
1/2 cup of diced roasted peeled green chilies (I usually double this, depending on the heat of the chilies)

Mix until combined. Mold in a parchment paper or aluminum foil lined baking sheet or in a loaf pan.

Whisk together:

1/2 cup ketchup
1/4 cup balsamic vinegar

Brush this mixture over the entire loaf. Bake for 1-1 1/4 hours. Remove from the oven and let the meatloaf rest before slicing.

Barron BBQ Sauce

December 6th, 2010
by: Sue

This sauce is really good with country pork ribs. It is thicker than my Dad’s Mitchell BBQ Sauce, and should be painted on the seasoned ribs with a brush after they have already slow cooked for a couple of hours. Cook at a low temperature for another 30 – 45 minutes, turning them and brushing more sauce on every 10 minutes.The sauce will bake on without burning. It is also very good as a side to your favorite rib, steak or chop.

Pour into a stainless steel saucepan and simmer for 10 minutes, or until onions become transluscent:

3/4 cup whiskey
1/2 onion, minced
4 cloves garlic, minced

Into a 2 cup glass measuring cup, add:

1/3 cup Bragg’s apple cider vinegar
1/4 cup tomato sauce
1/2 Tablespoon salt
1/2 teaspoon black pepper
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
2 Tablespoons smoke sauce
2 Tablespoons lemon juice concentrate
1 teaspoon or more Sriracha hot sauce (to taste) I like it spicy!

When onions are done, add the contents of your glass measuring cup to the skillet, then pour into the same cup:

2 cups ketchup

Pour the ketchup into the pan, stir to blend the ingredients, and simmer the mixture for at least 20 minutes. The slower the simmer and the longer the time, the better it will be. When through simmering, put an immersion blender into the mixture and further break down the chunky pieces of onion and garlic. This makes the sauce taste better, but I kind of like some bits of onion to be visible. Place sauce in jars and store in the refrigerator overnight for the flavors to develop. It is better the next day and keeps on getting better! Yield: 3- 4 pints

This sauce should be used as a glaze, or a side. It gives a very pretty glossy redness to the meat when used as a glaze.