Bacon Wrapped Meat Loaf

Bacon Wrapped Meat Loaf

Bacon Wrapped Meatloaf Topped with a Port Wine Reduction, Garlic Smashed Potatoes and Sautéed Green Beans - Paired with Cashmere California Red Blend.

Serves 2 adults and 5 children.

Preparation |

In a large skillet over medium high heat, heat the Olive Oil. Sauté the diced Onion until translucent, about 8 minutes. Add the Mushrooms and Garlic, and sauté until they begin to color, 3-5 minutes.  Stir in the Heavy Cream, Oregano, Thyme, Salt and Pepper.  Bring the mixture to a boil, then reduce to simmer until all the vegetables are tender, about 5 minutes. Transfer the mixture to a large mixing bowl to let it cool.

Preheat oven to 400 degrees. After the mixture cools, add the Ground Beef, Ground Pork, Ground Lamb and Egg, mix until all the ingredients are thoroughly combined. In a 12” x 9” x 3” loaf pan line the bottom and sides with the Applewood Smoked Bacon. Press the meat mixture into the pan, making it flat and smooth, then line the remaining Applewood Smoked Bacon on the top, cover with aluminum foil. Set the loaf pan into a larger pan to create a water bath filling the other pan halfway up the loaf pan. Bake for 1 hour, remove aluminum foil and bake uncovered for about 30 minutes or until the meat is 165 degrees. Remove the Meat Loaf and let rest for 10 minutes, then cut and plate.

For the Port Wine Reduction, heat the Olive Oil and Butter in a saucepan, add the Shallots and Garlic season with salt and pepper until soft.  Add the Beef Broth and reduce in half.  Add the Red Wine and Port Wine and reduce in half.  Just before serving, add Butter and whisk in to give the reduction a shine. This reduction takes about 30 minutes.

For the Garlic Smashed Potatoes, clean the potatoes leaving the skin on.  Boil a pot of water and cook the potatoes until fork tender, about 15-20 minutes.  Prepare a baking sheet, line with aluminum foil and coat aluminum foil with a nonstick cooking spray.  Once the potatoes are fork tender, remove them from the pot and set on the baking sheet.  Using a potato masher carefully smash the potatoes until flattened but still in one piece.  Top each smashed potato with Olive Oil, thin slice of Butter, Oregano, Garlic Salt, Fresh Ground Pepper.  Between the potatoes add the Smashed Garlic, Fresh Thyme and Fresh Rosemary. Place baking sheet into the 400-degree oven and bake for 20-25 minutes until golden brown and crisp.

In a Sauté Pan, over medium high heat, heat the Olive Oil.  Add the minced Garlic. In bowl, place the fresh Green Beans, that the stems on both ends have been trimmed, and season with Oregano, Salt, Pepper and the Zest and Juice of one Lemon.  Add the seasoned Green Beans and the Fresh Thyme to the Sauté Pan and cook for about 7-10 minutes until warm but still has that crunch.

Ingredients |

1 lb. Lean Ground Beef

1 lb. Ground Pork

1 lb. Ground Lamb

1 package Applewood Smoked Bacon

½ lb. Baby Bella Mushroom, finely chopped

1 White Onion, peeled and diced

3 Cloves of Garlic, minced

1 cup Heavy Cream

1 ½ teaspoons Oregano

1 ½ teaspoons Thyme

1 ½ teaspoons Salt

½ teaspoon Black Pepper

Olive Oil

1 Egg, lightly beaten

Port Wine Reduction |

2 tablespoons Olive Oil

2 tablespoons Butter

2-3 Shallots, diced

3 cloves Garlic, minced

4 oz Beef Broth

1 cup Red Wine

2 oz Port Wine

1 tablespoon Butter

Salt

Pepper

Garlic Smashed Potatoes |

10 Yukon Gold Potatoes

5 cloves Garlic, pressed

6 sprigs fresh Thyme

6 sprigs fresh Rosemary

Oregano

Garlic Salt

Fresh Ground Pepper

Butter

Green Beans |

1 package fresh Green Beans, trim stems both ends

4 cloves Garlic, minced

Lemon, Zest and Juice

3 sprigs fresh Thyme

Oregano

Olive Oil

Salt

Pepper

Roasted Chicken Breast in White Wine

Roasted Chicken Breast in White Wine

Inspired by the Menu at Irene’s, New Orleans

Roasted Chicken Breast in White Wine and Rosemary topped with a Rosemary Garlic Jus, Buttered Capriccio Pasta, Sautéed Asparagus with a White Wine Vinaigrette - Paired with Scaia Torre Mellotti Italian Red Wine.  (If you prefer a white, Paolo Scavino Langhe Sorriso)

Serves 2 adults and 5 children.

Preparation |

Make the White Wine Vinaigrette, in a small bowl, add 2 tablespoons Chardonnay, 2 tablespoons Lemon Juice and Zest from one Lemon, ½ teaspoon honey, ½ teaspoon Mustard, ½ teaspoon Mustard, ½ teaspoon Kosher Salt, ¼ teaspoon Fresh Ground Black Pepper and whisk together.  Slowly add a ¼ cup Extra Virgin Olive Oil whisking continuously until emulsified, taste and add more salt and pepper to taste. Set aside and let the flavors blend.

Preheat Oven to 375 degrees.

In a Sauté Pan add 2 tablespoons butter, 2 tablespoons olive oil and heat sauté pan until hot over medium high heat.  While pan is heating salt and pepper Chicken Breasts to your taste. When sauté pan is hot, add Chicken Breasts, Lemon Zest and Juice of one Lemon over Chicken Breast, and a splash of Chardonnay, cook 6-8 minutes per side to get a golden sear.  Transfer Chicken Breasts to a Baking Dish. Add Onion, 6 cloves of Garlic and a splash of Chardonnay to deglaze the pan and cook 5-6 minutes until Onions are translucent, add over the Chicken Breast in the Baking Dish.  Add about a cup of Chardonnay to the Baking Dish, the idea is that we do not want to boil the Chicken but allow the Chicken to absorb the flavors of the Chardonnay, so about a quarter of the way of the Chicken Breast. Add a sprig of fresh Rosemary to each Chicken Breast and cover with aluminum foil.  Place Covered Baking Dish in oven for 40 minutes. Pull out of the oven and let rest.  Remove the liquid from the baking dish into a saucepan and cook on medium high to reduce to about half, this will be the Rosemary Garlic Jus.  Remove the Chicken Breast and slice into 1-inch medallions and plate.  Spoon the Rosemary Garlic Jus over the Chicken Breast and garnish with a small sprig of fresh Rosemary.

Prepare the Asparagus, washing then trimming off the bottom 25% making sure the remaining is tender, if it is not tender you can use a vegetable peeler to peel off the stringy exterior.  In another Sauté Pan add 2 tablespoons butter, 1 tablespoon olive oil and heat sauté pan until butter melts over medium high heat.  Add the Asparagus and cook for about 7-10 minutes until warm yet the Asparagus has that crunch. After 3 minutes add the White Wine Vinaigrette.

Boil the water for the Pasta according to the directions on the package, once boiling add salt, they say to cook pasta in salty water like the ocean. Add the pasta and cook according to the directions on the package, drain and add one stick of butter, stirring until the butter is melted and the pasta is coated.  Plate and add garlic salt to taste.

Ingredients |

Family Pack of Chicken Breast (5-6 breasts)

2 packages Capriccio Pasta

2 packages Asparagus

1 bottle of Chardonnay (cheap cooking wine)

1 Stick Butter + 4 tablespoons divided

2 Lemons

5-6 Sprigs of Fresh Rosemary

1 Medium Onion Chopped

Garlic - 8 cloves divided

Garlic Salt

Extra Virgin Olive Oil

Kosher Salt

Fresh Ground Black Pepper

White Wine Vinaigrette |

2 tablespoons Chardonnay

2 tablespoons Lemon Juice and Zest of Lemon

½ teaspoon Honey

½ teaspoon Mustard

½ teaspoon Kosher Salt

¼ teaspoon Fresh Ground Black Pepper

¼ cup Extra Virgin Olive Oil