French fries and meatloaf may sound like a calorie laden catastrophe but this dish is anything but! We took out most of the fat, calories and cholesterol (we don’t need no stinkin’ egg!) but piled on the flavor!
Posts Tagged ‘mustard’
Very Peary Meatloaf with Sweet Potato “Fries”
January 21st, 2010Turkey, Goat Cheese and Portabello Meatloaf
June 23rd, 2009
Trade in the beef for turkey, add in some goat cheese and portabello mushrooms and this certainly ain’t your Mama’s meatloaf!
- 1 lb ground turkey
- 1/4 cup goat cheese crumbles
- 1 container of baby bellas, finely chopped
- 1/2 cup oats
- 1 small white onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup ketchup (1/4 for mix and reserve 1/4 to top loaf before baking)
- 1 tsp mustard seeds
- 2 tbs worcestershire
- 1 tbs dijon mustard
- 1 tbs yellow mustard
- 2 tbs flat leaf parsley, chopped
- 2 tbs olive oil
- salt and pepper
Preheat your oven to 375.
Get a skillet going over medium heat and add olive oil. Once the oil is heated, add in mushrooms, onion, garlic, salt and pepper and cook down for about 10 minutes, stirring occasionally. Set aside and allow to cool.
In a large bowl, add turkey, oats, goat cheese, parsley, worcestershire, yellow mustard, dijon, half of your ketchup, mushroom mixture, salt and pepper. Mix to combine with your hands but be careful not to over mix as this will result in a tough, rubbery texture.
If you have a loaf pan, spray it with non stick cooking spray and add in your meat mixture. Shape to form your loaf. If you don’t have a loaf pan, just use a cookie sheet. Top with reserved ketchup and mustard seeds.
Bake at 375 for about 50 minutes or until internal temperature reads 155. (The turkey police say optimum temp is 160 but it will carry over a bit!)
Lemon Grilled Salmon with Mustard Aioli
May 26th, 2009
For those of you blessed with the zoning or space that allows you to have an outdoor grill, summer is a special time. Whether gas or charcoal, the process of cooking on a steel contraption outside of your kitchen is as much an element of the American persona as blue jeans and rock and roll. Though we did not invent the concept, we have expanded this process of cooking outside to include such lows as the burger and dog cook out, to such highs as a sublimely smoked BBQ pork butt. Grilling is football, it is tailgating, it is Memorial Day, it is the fourth of July. While I love a hog shoulder or grilled steak as much as the next guy, sometimes it helps to switch it up a bit and enjoy a bit of seafood in the summer months, and thus our latest recipe comes courtesy of a fish basket Christmas gift.
Salmon is grillable above almost all other fish, yet I believe this method adds an additional layer of protection for the casual outdoor cook. By covering the tender inside of a salmon fillet with lemon slices, you ensure that any burning only contributes to the flavor while protecting the delicate texture of a salmon fillet.
Don’t have a grill? Well, you can still accomplish this dish using an indoor broiler oven!
Salmon
- 1 1/2 lemon, sliced thin (ideally on a mandolin)
- 1 lb salmon fillet
- salt and pepper
Aioli
- 1 clove garlic, minced
- 1/4 cup low fat mayo
- 1 tbs Dijon mustard
- juice of 1/2 lemon
- 1/2 tsp mustard seeds
- 1/4 tsp tarragon
- salt and pepper
Instructions:
- If you’re cooking this dish under a broiler, skip to the next section. For those of you cooking on a grill, you should know by now that the first step is to take your fish out and sit it on the counter while you fire your grill up to full temperature.
- While the grill heats up, combine all the ingredients for the mustard aioli and let it sit while you prepare the salmon.
- Using a mandolin slicer, cut 1 and 1/2 a lemon into 1/8-1/4″ slices. You could try this by hand, but using a mandolin will save you tons of headache.
- Spray down a fish grilling basket with nonstick spray. Using a sharp knife, slice the skin side of the salmon several times while trying not to cut into the flesh. Place your fish, skin side down and salt and pepper the fish liberally. Cover with an even layer of the lemon slices.
- When the grill is hot, lock your fish basket and place on the grill skin-side down for about four minutes.
- After three to four minutes, flip the basket over so the lemon side is facing the heat.
- Cook for about another five minutes and then remove from the heat, remove the lemon slices and serve with the mustard aioli.
Broiler instructions:
- Heat your broiler while you prepare the salmon. While the broiler heats up, let the salmon sit on the counter as you combine all the ingredients for the mustard aioli.
- Using a mandolin slicer, cut 1 and 1/2 a lemon into 1/8-1/4″ slices. You could try this by hand, but using a mandolin will save you tons of headache.
- Place your fish, skin side down on a broiler pan or a foil-covered baking sheet and salt and pepper the fish liberally. Cover the fish with an even layer of the lemon slices.
- When the broiler is pre-heated, slide your fish directly under the broiler.
- Let the fish cook for about 7 minutes and remove from the heat to rest.
- Remove the lemon slices and serve with the mustard aioli on the side
