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

22 February 2016 - Grilled Salmon with A House Made Teriyaki Sauce

Grilled Sockeye Salmon with A House Made Teriyaki Sauce over Orzo Pasta and Sautéed Sugar Snap Peas with Mandarin Oranges - Paired with Albert Bichot Bourgogne Vieilles Vignes de Pinot Noir.

Serves 2 adults and 5 children.

Preperation |

Season Salmon lightly with olive oil, kosher salt and fresh ground pepper.  Grill, skin side down and rotate (do not flip) for about 10 minutes until salmon flakes with a fork.

For the Teriyaki Sauce, combine all the ingredients in a medium bowl and whisk until the sugar is dissolved.  Pour into a small pan and heat. Use a small ladle and top grilled salmon.

Heat Olive Oil in a Wok and add Sugar Snap Peas, drizzle Soy Sauce cook until tender but do not lose their bright color.  Add kosher salt, fresh ground pepper to taste.

Ingredients |

3 pounds wild caught Salmon

1 pound Sugar Snap Peas

16 oz package of Orzo Pasta

1 can Mandarin Oranges - Chilled

Soy Sauce

Olive Oil
Kosher Salt
Fresh Ground Pepper

Teriyaki Sauce*
1/4 cup water

1/4 cup soy sauce

1/4 cup rice vinegar

1/4 cup sugar
1 tablespoon sesame oil
2 tablespoons Sriracha
1 teaspoon garlic powder
1 teaspoon ground ginger

* from the Dallas Morning News, J.M. Hirsch Associated Press, Wednesday 17 February 2016

26 January 2016 - "Awesome" Chicken Tortilla Soup *Updated 11.09.2019

Chicken Tortilla Soup, Garnished with Crispy Tortilla Strips, Shredded Colby Jack Cheese, Diced Red Onion, Avocado and Squeeze of a Lime Wedge.

Nights when we have children's activities, Scouts | Soccer Practice | Etc. and we need to eat at different times, soups are perfect.  This recipe is adapted from a "Food Network" Recipe courtesy of Ree Drummond, 2012.

Pair with a Mexican Beer, Pacifico is our current house favorite.

Serves 2 adults and 5 children.

Preperation |

Preheat oven to 375 degrees F.  

Mix in a small bowl, add Cumin, Chili Powder, Garlic Powder, Paprika and Salt, then stir.  Place Chicken Breasts in a baking dish, drizzle with a little Olive Oil, sprinkle about half of the Spice Mixture on both sides of the Chicken, Lime Juice and Lime Zest of two limes (one lime for each side of chicken) and two sprigs of Cilantro for each Chicken Breast . Set the rest of the spice mixture aside.  Cover with foil and bake the chicken through, about 40 mins. Remove from oven and let rest for 15 minutes.

While the chicken is baking, heat Olive Oil in a large pot over medium heat.  Add Onions, Red, Yellow and Orange Bell Peppers, Poblano Pepper, Garlic, half of the chopped Cilantro, and Lime Juice and Zest of one Lime and the rest of the spice mixture.  Saute the vegetables until they begin to turn golden, about 5 minutes.  Add the Corn and Black Beans and saute for about 2 minutes. Add the diced tomatoes and green chiles (Rotel), juice and all.  Add the chicken broth, tomato juice, hot water, tomato paste, the rest of the chopped Cilantro, 1/2 teaspoon each of Cumin, Chili Powder, Garlic Powder, Paprika and Salt, stir to combine and bring to a boil.

Reduce the heat, shred the chicken and add to the soup.  Let simmer for 15 minutes, taste and add salt as needed.

Drizzle a little Olive Oil, Lime Juice and Zest, Salt and Paprika over the Corn Tortillas, cut into 1/2" strips and place in a toaster oven and cook on 350 degrees F for 12-15 minutes until crispy.

Ladle soup into bowls, garnish with a pinch of Salt, Shredded Colby Jack Cheese, Diced Red Onion, Crispy Tortilla Strips, Avocado with a dash of Paprika and squeeze of a Lime Wedge.

Ingredients |

2 teaspoons ground cumin for spice mixture + 1/2 teaspoon more

2 teaspoons chili powder for spice mixture + 1/2 teaspoon more

1 teaspoon garlic powder for spice mixture + 1/2 teaspoon more
1/2 teaspoon paprika for spice mixture + 1/2 teaspoon more
1/2 teaspoon kosher salt for spice mixture + 1/2 teaspoon more

3 large boneless, skinless chicken breasts

olive oil

1 diced onion

1 diced red bell pepper

1 diced yellow bell pepper

1 diced orange bell pepper 
1 diced poblano pepper
5 cloves garlic, minced
Cilantro, divided, whole and chopped with Lime Juice and Zest
1 10 oz can diced tomatoes and green chiles, (Rotel)

6 cups chicken broth
2 cups tomato juice

4 cups hot water

1 6 oz can tomato paste

3 15 oz cans black beans, drained

2 15 oz can whole kernel corn, drained

4 corn tortillas

2 avocados

1 diced red onion

6 limes

Colby Jack Cheese, shredded

15 September 2014 - Grilled Steak Fajitas with Dave's Barefoot Blue Margarita

Winding Down Our Summer Family Dinners - Grilled Steak Fajitas, with sautéed Tri-color peppers and Onions, shredded Colby-Jack Cheese topped with Pico de Gallo with Flour and White Corn Tortillas, Boracho Beans, Mexican Rice and Nachos with Guacamole Chips - Paired with Dave's Barefoot Blue Margarita!

Serves 2 adults and 5 children.

Preperation |

Create the Pico de Gallo in the morning to allow the flavors to combine.  Dice the tomatoes, onions, jalapeno and a handful of the cilantro and mix in a bowl.  Squeeze the juice of 2 limes and refrigerate.

Slice the bell peppers and onions, place in bowl and pour Fajita Marinade, Saute in a pan on the grill until tender, ~20 minutes. Dice the Velveeta Cheese into 1 inch cube and place into sauce pan with Rotel, heat on medium low heat, stirring often. Heat Beans and Rice per package directions.  Grate Colby-Jack Cheese into bowl and get ready for fajita assembly.

Grill the steak, marinated bell peppers and onions at the same time, once the steak is finished, allow to rest and heat up the flour and white corn tortillas on the grill, while the marinated bell peppers and onions finish.  Assemble the Fajitas, with steak, marinated peppers and onions, grated cheese and pico de gallo.

Fill an individual serving bowls with tortilla chips and queso.  Garnish the Boracho Beans, with the Pico de Gallo.

Pour Margarita ingredients into Cocktail shaker filled with ice, shake for ~one minute until the outside of the shaker chills.  Strain into glass filled with ice, garnish with a slice of lime.  Note: Use Silver Tequila, because if you use a gold tequila you will have Dave's Sea-foam Green Margarita.

Ingredients |

3lbs Marinated Flank Steak (We like Fiesta's)
1 each red, yellow and orange bell pepper
2 white onions
1 bottle of Fajita Marinade (We like Claude's)
1 8oz block Colby-Jack Cheese 
10 flour tortillas
10 white corn tortillas
3 cans pinto beans (2 regular, 1 with jalapenos)
2 boxes of Spanish Rice
1/2 package of Velveeta Cheese
1 can rotel
Tortilla Chips
Guacamole Tortilla Chips

Pico de Gallo | 

4 tomatoes
1 white onion
1 jalapeno
1 bunch of cilantro
2 limes

Dave's Barefoot Blue Margarita |

2 oz Sauza Silver Tequila
2 oz Limeade
1 oz Blue Curacao
1/2 oz of Agave Nectar

08 September 2014 - Grilled Salmon with a Red Wine Demi-Glaze.

Grilled Salmon, Sweet Summer Corn, Black Beans, Red Bell Pepper, Bacon and Asparagus with a Red Wine Demi Glaze Paired with Bridgeview Blue Moon Pinot Noir.

Serves 2 adults and 5 children.

Preperation |

Season Salmon lightly with olive oil, kosher salt and fresh ground pepper.  Grill, skin side down and rotate (do not flip) for about 10 minutes until salmon flakes with a fork.

Melt the butter in a sauce pan and add the diced onion and cook on medium high heat until the onions are translucent. Add the Red Wine, Corn Stock and Brown Sugar and bring to a boil for about 10 mins, reduce heat to medium low and let simmer for about 20 mins until slightly thickened.  Use a small ladle and top grilled salmon.

In a sauce pan add the corn, black beans and red bell pepper, cook on medium high heat for about 30 minutes until the red bell peppers are tender,  Grill the bacon, set aside and let cool, add bacon (broken into bit size pieces) once the corn, black beans, red bell pepper mixture is plated.

For the Asparagus, place in microwaveable dish, drizzle with olive oil and the juice of one lemon, add kosher salt, fresh ground pepper to taste, microwave for 6 minutes.

Ingredients |

2 pounds wild caught Salmon
2 cans Sweet Corn, drained and saved
2 cans Black Beans, drained
1 red bell pepper, diced
1 package of bacon
2 packages of fresh asparagus
Olive Oil
Kosher Salt
Fresh Ground Pepper
1 Lemon

Red Wine Demi-Glaze
2 tablespoons butter
1 white onion, diced
1 cup red wine
1 cup corn stock, drained from canned corn
1/2 cup brown sugar

01 September 2014 - Grilled Beef K-Bobs

Labor Day Family Dinner - Grilled K-Bobs, Marinated Beef, Red and Yellow Peppers, Onions, Zucchini, Grilled Pita Bread with a Tzatziki Sauce - paired with Carnivor Cabernet Sauvignon.

Makes ~12 Skewers for 2 adults and 5 children.

Preparation |

In a large resealable plastic bag combine the marinade and cut beef sirloin, seal and refrigerate 4 to 24 hours.  Soak bamboo skewers in water for about 2 hours so they do not burn on the grill. For the Pita Bread,  combine the olive oil and minced garlic in a small bowl and let marinate .

Tzatiziki Sauce, combine the greek yogurt and minced garlic in a bowl and refrigerate.

Assemble the skewers with marinated beef, bell peppers, onion, marinated beef, zucchini and repeat. Discard the marinade once the skewers are assembled.  Grill skewers for 10 minutes, turning every 2 1/2 minutes, until vegetables are tender.

Once the skewers are completed, brush both sides of the Pita bread with the olive oil and garlic marinade and grill each side for 1 - 2 minutes, until slightly crisp. Cut the Pita Bread into 8th's.

Ingredients |

K-Bobs |

2 1/2 pounds beef sirloin cut in 1" cubes

2 red bell peppers cut in 1" x 1" pieces

2 yellow bell peppers cut in 1" x 1" pieces

2 sweet white onions cut into 8th's

2 Zucchinis sliced

1 package Pita Bread

1/2 cup Olive Oil

3 cloves minced garlic

Marinade |

1/2 cup teriyaki sauce

1/2 cup honey

1/2 teaspoon garlic powder

1/2 pinch ground ginger

Tzatziki Sauce |

1 cup plain greek yogurt

4 minced garlic cloves