The Literate Chef

Posts Tagged ‘Wondra Flour’

Not Your Mother’s Meatloaf

In Meat, Recipes on November 4, 2011 at 12:38 PM

Dinner is served

(Serves 4 to 6. Preparation time – 30 minutes; cooking time – 75 minutes)

Ingredients:

For the Meatloaf:

2 tbsps. minced garlic
1 cup finely diced celery (2 stalks)
1 cup finely chopped yellow onion (1 medium sized onion)
2 tbsps. of unsalted butter
½ cup of chopped parsley
¼ cup chopped sage
1 tbsp. chopped thyme
½ cup of Italian seasoned bread crumbs
1 lb. ground sirloin
1 lb. ground veal
1 lb. ground pork
1/3 cup of sour cream
3 eggs, whisked
1 tablespoon Worcestershire Sauce
1 12 oz. bottle of Heinz Chili Sauce
Freshly ground pepper

For the Gravy:

Two 28 oz. packs (6 cups liquid) of Swanson Beef Cooking Stock (no sodium or less sodium variety).
1 lb. sliced cremini (also called Baby Bella) mushrooms.
2 tbsps. unsalted butter
¼ tsp. dried thyme
¼ cup dry red wine
¼ cup flour (Wondra, preferably, because it dissolves quickly)

Preparation for the Meatloaf:

1.    Pre-heat oven to 375 degrees.
2.    Lightly sauté garlic, celery and onion in butter until softened.
3.    Add the meat to a large mixing bowl.
4.    Add the sautéed vegetables, chopped fresh herbs and breadcrumbs, mix well by hand.
5.    Add the sour cream, eggs, Worcestershire and Chili Sauce and black pepper, mix well by hand.
6.    Grease a 3 lb. loaf pan and transfer the meat loaf mixture to the loaf pan, patting it down to remove any air pockets.
7.    Cook in oven for 75 minutes until internal temperature is 160 degrees.

In the meantime make the gravy:

1.    In a 3 qt. sauce pot bring the 6 cups of beef stock to a boil, and reduce by ½ from to 3 cups.
2.    Melt the butter in a non-stick pan, sauté the mushrooms until golden brown.
3.    Add the dried thyme and wine to the mushrooms and reduce the wine to about ½.
4.    Transfer the mushrooms and wine to the reduced beef stock.
5.    Bring stock to a boil and slowly whisk in the Wondra or flour, 1 tablespoon at a time.

When the meatloaf is ready, remove it from the pan and set aside, keeping warm. Pour the pan juices into a fat separator (there may be as much as 12 oz.) and let the fat separate. Add the de-fatted pan juices and any solids to the gravy.

We served this with mashed potatoes and LeSueur Baby Peas, real comfort food for a chilly night.

A great wine to make this meal even more special is a fruity and intense Amarone Della Valpolicella!

Please refer to: Meatloaf for Dinner! Again?

Pork Chops with Hot and Sweet Peppers

In Meat, Pork, Recipes on May 13, 2011 at 9:35 AM

 

Quick, easy and delicious!

Quick, easy and delicious!

Ingredients:

•    6 boneless center cut pork chops, about ¾ inch thick, approximately  2.75 – 3 lbs total
•    Kosher Salt and freshly ground black pepper to taste
•    3 Tablespoons of Extra Virgin Olive Oil
•    7 cloves of garlic, sliced
•    2 cups of dry white wine
•    1/3 cup of sliced hot cherry peppers, stems removed
•    2 large (35 oz.) jars of fire-roasted sweet peppers, about 4 cups sliced
•    ¼ cup of balsamic vinegar

Steps:

1.    Sprinkle the pork chops with salt and freshly ground pepper on both sides.
2.    In a heavy stainless steel or cast iron skillet that has a cover, heat the olive oil on medium/high. (note 1)
3.    Add the garlic and stir for 2 -3 minutes, do not let it brown.
4.    Raise the heat to high and add the pork chops, brown for 5 minutes on each side.
5.    When pork chops are browned to your liking, remove them from pan and set aside.
6.    Remove the garlic and pour off all of the fat except for about 2 tablespoons.
7.    Turn the heat to high, add the wine deglazing the pan, and let it boil for about 3 minutes.
8.    Return the pork chops to the pan with any juice that has collected.
9.    Add the cherry and roasted peppers and mix them in.
10.    Cover the pan and continue to cook on high for 5 minutes, turning the chops once or twice. (note 2)
11.    Remove the cover, lower heat to medium and cook for 5 more minutes turning the chops once or twice.
12.    Stir in the balsamic vinegar and continue cooking for 3 minutes more.
13.    Remove the pork chops and peppers to a plate and cover with aluminum foil and reduce the gravy, or add a tbsp. or two of Wondra® to a thicken to your liking.

We usually serve this dish with sides of fresh broccoli rabe, sautéed in garlic and oil and Pearled Couscous, which soaks up the extra gravy very nicely.

Note 1: If you do not have a stainless steel or cast iron skillet, which gives the best browning, use a non-stick skillet, but halve the amount of olive oil.

Note: 2: At this point, you can transfer the pork and peppers to a pot or casserole, add the balsamic vinegar to the gravy and thicken to your liking, then add to the pot or casserole and cover for up to 2 or 3 hours. The chops will continue cooking from the residual heat. Ten minutes before serving re-heat the pot and serve as above. 

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