What’s “Your” Dish?

[CaptainCrunch]

Originally Posted by bc-chris

i've gotta ask about the meatloaf.... when you serve it, is it out of the pan, cut and serve? that's how my mom always used to do it. then in my restaurant days we'd make meatloaf, but the slices were grilled on both sides before being served - wow!! what a game changer - having that sear on both sides! on man! so good!

The grillling for the sear is a great trick. Have you ever tried to make BBQ Meatloaf? You can a really great almost spicy hamburger feel.



Then you can take it one step further and slice it and make meatloaf sandwiches.




Ingredients

• 1 ½ pounds ground beef
  
  
• 1 ½ pounds ground pork
  
  
• 2 cups dry bread crumbs
  
  
• 1 cup finely chopped sweet onion (such as Vidalia®)
  
  
• 1 egg, beaten
  
  
• 1 teaspoon Worcestershire sauce
  
  
• 1 teaspoon minced garlic
  
  
• 1 teaspoon dried tarragon
  
  
• 1 teaspoon sea salt
  
  
• 1 teaspoon ground black pepper
  
  
• ½ cup barbeque sauce
  
  
• ½ cup ketchup
  
  

Directions

1. Preheat an outdoor grill for medium heat, and scrape the grates clean. Spray grates with nonstick cooking spray.
2. In a bowl, mix together the ground beef, ground pork, bread crumbs, onion, egg, Worcestershire sauce, garlic, tarragon, sea salt, and black pepper. Divide the mixture in half, and form 2 loaves, each about 4 inches in diameter and 6 inches long. In a small bowl, mix the barbecue sauce with ketchup until well combined.
3. Place each meatloaf directly on the prepared grill grates, then spread each with about 3 tablespoons of barbecue sauce mixture; grill until the loaves reach an internal temperature of at least 160 degrees F (73 degrees C), about 1 hour.

[CaptainCrunch]

Also forgot, one alteration is to add a 1/2 cup of parm to the mealoaf mix.

[Two Fivenagame]

I love taking the time to make really good ramen.
My deep freezer is full of containers with dashi, tare, and various kinds of stock. It's also loaded up with bones, chicken feet, pork trotters, you name it LOL

[Cecil Terwilliger]

Anytime we have a dinner party, my specialty is liver with fava beans and a nice Chianti. It’s always a favourite for my guests.

[undercoverbrother]

I love a good meatloaf.

We make meat muffins, which essentially is meatloaf, but cook in muffin tin.

Takes a lot less time and is super easy.

[Fuzz]

So at what point does meatloaf become a burger? What's the differentiator?

[driveway]

Thanks for the recipe Captain!

This thread could become an awesome resource if people included the recipes for their dishes! I went back and added mine.

[Slava]

In case anyone is looking for a great recipe, and more importantly a hilarious thread from yesteryear! https://forum.calgarypuck.com/showth...t=Jihad+recipe

[calf]

My recent specialty is a guacamole that even my picky kids will eat (as a vehicle for chips but that's beside the point).

2 avacados
Juice of 1 fresh lime (not quite all the juice).

Hy' seasoning salt (2-3 tsp to taste) chili powder (1 tsp to taste), cumin (1/2 tsp to taste).

Mash it all together

[Cali Panthers Fan]

Originally Posted by Fuzz

So at what point does meatloaf become a burger? What's the differentiator?

Dunno, but for my take, meatloaf has egg and breadcrumbs to bind it together, a burger shouldn't really have anything else in it other than seasoning.

[PaperBagger'14]

Well for recipes here’s the rack of lamb I make:

1 rack (8 ribs)
Breading of choice (breadcrumbs or corn flakes, no panko)
Thyme
Rosemary
Black garlic powder
Salt and pepper to taste
1 egg

Turn oven onto 400

Give the lamb an egg wash, then roll the rack in bread crumbs. Finish seasoning the lamb with thyme, rosemary and black garlic. Insert meat thermometer and put the lamb in the oven.

Pull the lamb just before the thermometer hits 130f. Check for how crunchy the breading has turned and turn the oven to broil. Broil the lamb until you have a crunchy consistency with the breading and the center of the rack should finish off around 135f. Cut lamb into popsicles of 2 ribs per piece.

[PepsiFree]

Originally Posted by Cali Panthers Fan

Dunno, but for my take, meatloaf has egg and breadcrumbs to bind it together, a burger shouldn't really have anything else in it other than seasoning.

The way I usually figure it out is that one is a loaf and the other is a burger.

[Derek Sutton]

Originally Posted by Fuzz

So at what point does meatloaf become a burger? What's the differentiator?

Well how it is cooked, it is like roasting a prime rib vs grilling a rib eye. Are you making a loaf or a Pattie? Use the same ingredients but you get different outcomes based on preparation method.

[PaperBagger'14]

Originally Posted by Cali Panthers Fan

Dunno, but for my take, meatloaf has egg and breadcrumbs to bind it together, a burger shouldn't really have anything else in it other than seasoning.

Wait you don’t use egg or breadcrumbs to bind your burger patties? Don’t they fall apart and crumble incredibly easy? I’ve never been able to make a thin ish burger patty without egg or breadcrumbs.

[calgarygeologist]

Originally Posted by PaperBagger'14

Wait you don’t use egg or breadcrumbs to bind your burger patties? Don’t they fall apart and crumble incredibly easy? I’ve never been able to make a thin ish burger patty without egg or breadcrumbs.

I've never used egg and breadcrumbs in my burgers and have never had an issue. Just make sure your grill is well oiled or you are using a meat with decent fat so that it doesn't stick to the grill.

[undercoverbrother]

Originally Posted by calgarygeologist

I've never used egg and breadcrumbs in my burgers and have never had an issue. Just make sure your grill is well oiled or you are using a meat with decent fat so that it doesn't stick to the grill.

We do a pork/beef mix

Binds well and taste great

[Fuzz]

Letting the patty set in the fridge for a few hours helps, too.

[Buff]

[PaperBagger'14]

Huh damn, well now I feel like a hamburger pleb.

[CliffFletcher]

Three meals I’ve made dozens of times and to what I’d consider restaurant quality.

Hash browns. Key is to parboil the diced potatoes before adding them to hot oil. Then I mix them with sauteed peppers and chorizo sausage.

Spaghetti carbonara, classic style. So only ingredients are guanciale, egg yolks, parmesan, and the spaghetti. Not a complex dish, but took some time before I could consistently make it to a silky texture.

Chilli. I’ve been working out variations on it for 30 years now. What began as a hearty bachelor meal is now all about the chilli paste blends and experimenting with things like coco powder and stout beers. The recipe will never be final.