Bakes, Entree, Meat, Recipes

Mushroom and Potato Venison Meatloaf

 

Meatloaf is a great easy way when it comes to casual entertaining. The mix can be prepared in advance, and baked before serving. There’s no need to worry about the doneness of each portion of meat, and leftovers are always welcome the next day, by themselves or in a tasty sandwich.
This time, I’ve decided to use ground venison as the meat for the meatloaf, as it has a tasty, earthy flavor to it, that pairs well with bold flavors.
As the meat is quite lean, it’s always a good idea to mix it with other ingredients, that will make the texture more interesting and moister. For this, I chose some sautéed mushrooms, that enhanced its earthy flavor.
Another addition, were partially cooked white and sweet potatoes straws, that added both flavor and color to the meatloaves, and prevented them from becoming too dense.
For an even more interesting texture, I seasoned the mushrooms with “everything” mix, along with dried shallots and mustard seeds. All this was then flavored with Tamari sauce, whole grain mustard and ketchup, which rounded the flavors beautifully.
I baked the mixture in individual pans, which gave the meatloaves a nice tasty crust. These highly flavorful and aromatic meatloaves were perfect for a light lunch. Try them and enjoy.

Notes:
* The mushroom mix I’ve used here consisted of shitake, brown beech and oysters. Any other mushrooms can be used instead.
* “Everything” seasoning mix consists of equal amounts of dried garlic and onion flakes, black and white sesame seeds, poppy seeds and salt. It is also available in most stores, or online.

Makes: 4 small loaf pans, 4-8 portions
Prep time: 25 minutes
Baking time: 40 minutes

Ingredients:
2 medium sweet potatoes
2 large white potatoes
4 oz (113grams) mushroom mix (see notes)
1 Tbs oil
1 Tbs butter
1 Tbs “everything” mix (see notes)
1 Tbs dried shallots
1 tsp mustard seeds
¼ tsp freshly ground four peppers mix
1 lbs (450 grams) ground venison meat
½ tsp Old Bay seasoning
2 tsp ketchup
2 tsp Tamari (or soy) sauce
2 tsp whole grain mustard
½ tsp salt
½ tsp baking soda
For the topping:
1 Tbs Tamari (or soy sauce)
1 Tbs ketchup
1 Tbs whole grain mustard
1 Tbs brown sugar

1. Preheat the oven to 325F (165C). Prepare 4 small loaf pans.
2. Peel both sweet and white potatoes, and grate them into straws in a food processor. Place in a pot and cover with water. Bring to a boil, lower the heat to medium, and cook for 5-6 minutes, until the potatoes soften, but still keep their shape. Drain and measure 2 packed cups for the meatloaf. (Cook the rest to a puree, with butter and half and half, to serve with the meatloaf. )
3. Roughly chop the mushrooms. Heat the oil and butter in a medium pan, over medium-high heat. Add the mushrooms, mix and sauté for 2-3 minutes. Add the “everything” mix, dried shallots, mustard seeds and pepper, and sauté for a couple more minutes. Let cool to room temperature.
4. In a large bowl, mix the ground venison, sautéed mushrooms, 2 cups partially cooked potatoes, Old Bay, ketchup, Tamari, mustard, salt and baking soda. Mix gently, and divide between the four pans.
5. In a small bowl, mix Tamari, ketchup, mustard and brown sugar, and brush the tops with the mixture. Place on a large pan, and bake for about 40 minutes, until the meatloaves are cooked through.
6. Serve with the potato puree, and a green salad.

 

Chicken, duck, Entree, Recipes

Orange Marmalade Chicken Thighs

 

Upon reading Dorothy’s post in her wonderful blog “The New Vintage Kitchen”,  about her friend’s Hilda’s chicken marmalade recipe, I knew I wanted to give it a try. Such simple, yet complex at the same time, recipes, always intrigue me. The fact that the main flavoring ingredient was orange marmalade, a favorite of mine, was definitely part of the attraction. Continue reading “Orange Marmalade Chicken Thighs”

appetizer, Cheese, Entree, Recipes, turkey

Turkey Mini Patties with Herbs, Almonds and Parmesan Cheese

Dark turkey meat is one of my favorites for burgers or patties. It is more flavorful than the breast, lighter than beef, and absorbs flavors easily. However, as it can get dry quite easily, it works better with a short time of cooking, which is why mini-patties is a good choice when using it.
To add more flavors and interesting textures to the meat, I’ve added a mix of chopped scallions and parsley, for their fresh herbal flavor and color, roasted almonds and Parmesan cheese, for their flavor and texture, and yet another layer of protein; breadcrumbs and a small amount of water and baking soda, which added more moisture and softer texture to the meat.
I also seasoned the mixture with small amounts of Dijon mustard, ketchup, Tamari sauce and Gochujang paste, with each contributing its unique flavor.
These tasty patties can be served on their own, with a quick and colorful salad of endive and cherry tomatoes, as I have done here; in mini burger buns, with green Tahini sauce, as shown further down, or in any other way you prefer. Try them and enjoy.

Notes:
* Roasted and salted Spanish Marcona almonds have a rich delicate buttery flavor. They are available in specialty store or online. However, any other roasted salted almonds can be used instead.

Makes: 18-19
Prep time: 20 minutes
Chilling time: 1 hour
Frying time: 15 minutes

Ingredients:
5 scallions, trimmed and coarsely chopped
1 celery stalk, from the inner part, coarsely chopped
1 large handful of fresh parsley, washed and dried
¼ cup salted Marcona almonds (see notes)
¼ cup Panko breadcrumbs
¼ cup freshly grated Parmesan cheese
1 tsp salt
½ tsp freshly grated four peppers mix
16 oz (455 grams) ground dark meat turkey (see notes)
3 Tbs water
½ tsp baking soda
1 Tbs whole grain Dijon mustard
1 Tbs ketchup
1 Tbs Tamari sauce (or soy)
½ tsp Gochujang paste
Oil for shallow frying
For serving (optional):
Cherry tomatoes, endive, roasted almonds, lemon wedges, olive oil

1. Place the scallions, celery and parsley in a food processor bowl, fitted with the metal blade, and process to a fairly coarse consistency. Transfer into a medium bowl.
2. Add the almonds into the food processor bowl, and process coarsely. Add to the bowl, along with the breadcrumbs, cheese, salt and pepper. Mix well.
3. Add the turkey meat, water and baking soda, and mix well. Add the mustard, ketchup, Tamari sauce, and Gochujang paste, and mix again.
4. Cover the bowl and place in the fridge for 1 hour, to let the flavors develop. When ready to fry, bring the mixture to room temperature. Create 18-19 ping-pong size balls from the meat mixture, and press to flatten them.
5. Preheat oil for shallow frying in a large frying pan, over medium-high heat. Pan-fry the patties until they brown on one side, and flip over, to cook from the other side, about 5-6 minutes. Serve warm.

Another serving option, in mini-burger buns, seasoned with Green Tahini Sauce:

Entree, Food, Recipes, Soups, Vegetables

Sweet Potato, Pumpkin and Mini Peppers Soup

 

Fall is here, with its cooler days and beautiful colors, which were the inspiration for the following soup’s deep orange-yellow color. Continue reading “Sweet Potato, Pumpkin and Mini Peppers Soup”

appetizer, Entree, Fish, Recipes, Salad, Vegetables

Pan-Grilled Mahi Mahi with Marinated Pepper Salad

 

Keeping a couple of marinated salads in the fridge, makes it very easy top come up with a tasty and quick dish anytime. Continue reading “Pan-Grilled Mahi Mahi with Marinated Pepper Salad”

appetizer, Brunch, Cheese, Entree, Pasta, Recipes, Salad, Vegetables

Pasta Salad With Broccoli and Feta Cheese

Finding a new, at least for me, type of pasta, was a good enough reason to think about making pasta salad, which I haven’t made much during the extra hot days of summer.

This type of pasta, called “Mafalda” looks like a mini version of the larger lasagna pasta sheets, with their crinkly edges. I thought this unique shape could work well in a salad. Continue reading “Pasta Salad With Broccoli and Feta Cheese”

appetizer, Brunch, Recipes, Salad, Seafood

Calamari Salad with Lime, Cilantro and Jalapeno

Calamari salad with parsley and lemon (click HERE for the recipe), is a favorite summer dish, that I like to serve on a hot summer day. Continue reading “Calamari Salad with Lime, Cilantro and Jalapeno”

Beef, Brunch, Entree, Food, Recipes, sandwich

Sloppy Joe

Sloppy Joe is a popular American sandwich, in which ground beef cooked in tomato sauce, is used as the filling. Continue reading “Sloppy Joe”

appetizer, Brunch, Dips, Recipes, Sauces, Seafood

Bacon Wrapped Shrimp Mini Cakes with Asian Vinaigrette

Bacon wrapped shrimps are a popular appetizer, and with no wonder, as the bold flavor of the crispy-salty-smoky bacon, pairs beautifully with the more delicate flavor of the shrimp. Continue reading “Bacon Wrapped Shrimp Mini Cakes with Asian Vinaigrette”

Chicken, Entree, Recipes

Spicy Sweet Roasted Chicken Wings and Baby Potatoes

 

The combination of roasted chicken and potatoes is a popular one, and it’s always enjoyable to create another version for this tasty combination. The following dish is yet another example for how tasty it can be. Continue reading “Spicy Sweet Roasted Chicken Wings and Baby Potatoes”

Entree, Fish, Recipes

Swordfish in Coconut Milk and Green Curry Sauce

Swordfish is one of the few types of fish that can handle bold flavors well, which is why I chose it for this dish, as bold flavors were exactly what I had in mind. Continue reading “Swordfish in Coconut Milk and Green Curry Sauce”