Cole Slaw

January 5th, 2014 @ 4:09 pm by jared

I typically make cole slaw every time I make barbeque. This has been my go to recipe every time.

1/2 cup mayonnaise
1/3 cup granulated sugar
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon celery seed
2 tablespoons minced onion
1 head of cabbage, finely chopped
2-3 carrots, shredded

1. Shred or chop cabbage
2. Combine the mayo, sugar, milk, buttermilk, lemon juice, vinegar, salt, pepper, celery seed in a large bowl and mix until smooth
3. Add the cabbage and onion, and mix well
4. Cover and refrigerate for at least 2 hours before serving
5. Add carrots before serving and mix well. Adding carrots earlier usually turns the cole slaw orange.

I’ve made it so many times now that I don’t even come close to measuring out everything any more, and more often than not, I usually forget something like lemon juice or pepper, but that’s the fun of making a recipe your own. Interesting variations are using purple cabbage, or 1/2 a head of green and 1/2 a head of purple, or adding a bit of ground red pepper to the mix.

Meatloaf

January 5th, 2014 @ 3:49 pm by jared

Before stumbling across this recipe we had meatloaf one time that I can remember; long ago when we were first married. “Mutant meatloaf” is what I called it. I supposed learning to cook for two can be a bit difficult and using a whole packet of onion soup mix in a pound of hamburger meat made sense to Kim at the time. We still laugh about having onion burps for a week after that meal.

I found this recipe in the Chicago Tribune’s Food section a number of years ago and use it as a basic template for meatloaf when I make it. For me cooking is an art and I don’t typically cook two dishes the same way twice.

Mother’s meatloaf

http://articles.chicagotribune.com/2009-05-06/entertainment/0905040081_1_meatloaves-tricks-making

Prep: 30 minutes

Cook: 1 hour

Makes: 8 servings

This is a slight variation of The Meatloaf Bakery’s signature Mother Loaf, itself a slight variation of owner Cynthia Kallile’s mother’s meatloaf. The recipe can be served without topping. But Kallile prefers a “liberal glaze” of 1/3 cup ketchup and 1/3 cup barbecue sauce, spread over the loaf 15 minutes before removing from the oven.

1 cup each: bread crumbs, rolled oats

2/3 cup milk

2 eggs slightly beaten

1/3 cup ketchup

2 tablespoons Worcestershire sauce

2 teaspoons each: barbecue sauce, finely chopped garlic cloves, finely chopped chives

1 teaspoon each: herbes de Provence, paprika, sea salt, ground pepper

1 pound each: ground chuck, ground pork

1/2 cup finely chopped yellow onion

1/3 cup finely chopped celery

1/4 cup finely diced red bell pepper

2/3 cup finely chopped parsley

1. Heat oven to 350 degrees. Spray a 9-inch loaf pan with cooking spray. Line with parchment paper; spray again. Combine bread crumbs, oats and milk; let soften.

2. Beat 2 eggs slightly in medium bowl; add ketchup, Worcestershire, barbecue sauce, garlic, chives, herbes de Provence, paprika, salt and pepper. Mix chuck, pork, onions, celery, red pepper and parsley by hand; add bread and oatmeal mixture. Add egg mixture; mix lightly by hand.

3. Put mixture in pan; lightly pat down. Bake until browned and meat thermometer reads 165 degrees, about 1 hour. Let rest 15 minutes; slice.

Nutrition information Per serving: 377 calories, 44% of calories from fat, 18 g fat, 6 g saturated fat, 127 mg cholesterol, 26 g carbohydrates, 27 g protein, 619 mg sodium, 3 g fiber

Revamp

January 5th, 2014 @ 3:41 pm by jared

We haven’t posted anything to the site in quite a long time, almost two years if I’m doing the math correctly, so I think it’s time for a change. The plan is to hopefully post family recipes to keep them easily accessible and for posterity’s sake.