Mighty Spicy Meatloaf

Mighty Spicy Meatloaf 

This spicy and hot meatloaf brings on big heat, that’s for sure. Even so, it is not exactly fire in the mouth, so even the less adventurous can sample this and excite their taste buds. Adjust it to volcanic, a mild tingly heat or remove it completely, it works just as well. Get it to zero heat by removing the red chili and hot sauce. Make it hotter on the other hand by adding in more chili but it can be better by using jalapenos. 

Ingredients: 

• 3 lbs ground beef
• 1 large egg
• 1 large onion
• 10 red chilies
• 1 red bell pepper
• 3 cloves garlic
• 1 large dill pickle
• 2 cups whole wheat bread crumbs
• 4 oz catsup
• 4 oz hot sauce
• 2 oz oil
• salt
• ground black pepper

Directions: 

1. Mince the onions, red chilies, red bell pepper, garlic and the dill pickle, set them aside in separate bowls.
2. Saute the onions until they are caramelized.
3. Add in the red chilies, red bell pepper and garlic, cook until softened and then set aside.
4. In a large mixing bowl, combine the ground beef, egg, onions, red chilies, red bell pepper, garlic, dill pickles, a big pinch of salt, a pinch of ground black pepper and the whole wheat bread crumbs.
5. Form a large loaf that fits into a baking pan and set aside.
6. Set the oven to 350 degrees.
7. Mix together the catsup and the hot sauce.
8. Apply a good coat of the catsup and hot sauce mix on the meatloaf and place it in the oven.
9. Wait 45 minutes to 1 hour, serve it hot out of the oven or cooled after several minutes. 

The ground beef should not be the lean kind or else there might be a dry meatloaf waiting in the oven after 45 minutes. Wrapping this meatloaf in bacon takes it to another level of delicious goodness or perhaps sprinkling it with crisp bacon bits when served gets it there too. Enjoy it the way you like it.

Basic Twice-Folded Omelet

Basic Twice-Folded Omelet

There are numerous ways of how people cook an omelet and how people like to enjoy them. This is just one of my ways of doing an omelet and there are other variations depending on my mood and the current desires of the people I am cooking them for. This is a version that is something close to an American style French omelet, that is at least as I remember it from Jacques Pepin. The omelet is browned a bit and quite unlike a traditional French omelet which is pale and not browned. Another distinction is the curd being soft for the French traditional omelet and harder, but not rubbery, for the American style French omelet. Unless you are a bit finicky about your omelet, it may not even matter. It’s fried beaten eggs not rocket science. Some in the culinary elite would disagree and it is often a great test of skill and a speciality of some sort for one to produce the perfect omelet. Perfect or not this is my Basic Twice-Folded Omelet.

Ingredients:

2 eggs
1 oz water
1 pinch salt
1 tsp oil

Directions:

1. Heat up a pan on a medium or low setting. (Depends on how fast you work on the eggs)
2. Crack the eggs in a bowl.
3. Add the water and salt to the eggs and beat the eggs well.
4. Add the oil to the pan and swirl it around.
5. Stir the beaten eggs and pour them in the pan.
6. With a spatula draw the egg mixture from the edge to the center 2-3 times. (Move from 12 o’clock or North, 6 o’clock or South, 3 o’clock or East and 9 o’clock or West.)
7. When the eggs have set with very little watery bits on top, slide the spatula under the South side and flip to about a third of the way towards the middle.
8. Repeat on the North side.
9. Flip the whole thing and fry for about 30 seconds more.
10. Slide off to a plate with the folds underneath and serve.

The perfect pan would be a traditional curved shallow pan so you can fold the omelet from the edge and slide it off. To orient yourself with the pan, use the handle as a reference point and keep it as the west side. Some may prefer their omelets a little runny on the inside and some want them to be dry but the outer appearance is browned and that leaves some flexibility and room to adjust in case it’s still a bit pale. Their way, my way or better yet your own way, crack some eggs and start making some omelets.