Wolffie’s Meatloaf ~
~ adapted from Janet Wolff~
I’m doubling the recipe, so I want 2 pounds ground chuck,
one half of a white onion finely chopped,
2 extra-large eggs with whole milk added,
and saltine crackers crumbled into the eggs and milk…
So salt and pepper the onions over the ground chuck.
Break it with your hands; salt and pepper the inner portion, working it together into a nice solid meat.
Wolffie calls this her meatloaf icing– It only goes on top: brown sugar, nutmeg and dry mustard mixed into ketchup.
Fit meat into a baking dish and ice it.
Place into a 350 degree oven and bake until bubbly and pulling away from the sides of the dish. Dollop with more ketchup.
Fried Potatoes with Dill Sauce ~
~ Skirt in the Kitchen ~
Fry sliced baking potatoes in hot olive oil with sliced shallots, sprinkled with McCormick’s Fiery 5 Pepper and kosher salt.
Place a lid on the potatoes for 3 to 5 minutes to soften at the end of cooking time.
Dowse dill sauce (dip) over fried baking potatoes. Find dill sauce in the deli of your local grocers– or make your own.
Slug Salad ~
~ adapted from Firehouse Food ~
Caramelize 1/3 cup slivered almonds in 2 teaspoons melted butter. Saute until golden. Add 2 tablespoons brown sugar; stir to combine. Spread the almonds onto a baking sheet. Set and cool.
To assemble: In a large bowl, toss 2 heads butter lettuce torn into bite-sized pieces. Toss in 1/2 small red onion thinly sliced, 4 ounces crumbled blue cheese, 2 cans (11 ounces, each) drained mandarin oranges, and Girard’s Champagne Dressing. Sprinkle almonds over salad and serve immediately.
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