Wednesday, March 19, 2008

Barbecue Style Meat Loaf

    Barbecue Style Meatloaf
    From The Prairie Table Cookbook

    Hands-on time: 5 minutes
    Baking time: 1 hour or so

    Serves 4

    Ingredients:
    1 ½ lb/ 680g grass fed ground beef (it really is much leaner and very tasty)
    1 onion finely chopped
    1 ½ tsp salt
    1 cup fresh bread crumbs (I used Panko)
    1 beaten egg
    ¼ tsp pepper
    Sauce:
    1 cup Marinara sauce (the recipe called for “1 can tomato sauce”, but didn’t say what size)
    3 tbsp vinegar (I used red wine vinegar)
    2 tbsp mustard (I used a honey Dijon)
    ½ cup water
    3 tbsp brown sugar
    1 tbsp Worcestershire Sauce

    Directions:
    1. Preheat the oven to 350°F/170°C.

    2. Combine all the meatloaf ingredients and form a loaf. Place it in a loaf pan (or shallow baking dish).

    3. Combine the sauce ingredients in a separate bowl and pour over the meatloaf. Bake for 1 hour or until a meat thermometer registers 170°F/77°C.

    4. Baste with a little more sauce once or twice during the baking and serve as a “ketchup”.

    Great with Roasted Root Vegetables with Maple Balsamic Dressing.

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Friday, March 14, 2008

Marinated Grass Fed Beef Steaks

    Marinated Grass Fed Beef Steaks
    From The Prairie Table Cookbook

    Hands-on time: 5 minutes
    Marinate time: 8 -24 hours
    Grill time: 10 minutes
    Resting time: 10 minutes

    Serves 2

    Ingredients:
    2 rib eye steaks (I actually couldn’t find any so I used T-bones)
    Marinade:
    ½ cup soy sauce
    ½ cup sliced green onions
    ¼ cup brown sugar
    2 large garlic cloves, minced
    ¼ tsp ground ginger
    ¼ tsp ground black pepper

    Directions:
    1. Whisk all marinade ingredients together in a zip lock baggie, add the steaks and make sure they’re coated on both sides. Refrigerate for 8-24 hours, flip the steaks over a couple of times to make sure the marinade works its magic evenly.

    2. Before grilling, allow the steaks to come to room temperature (at least 30 minutes).

    3. Grill steaks 5 minutes per side for medium-rare. Remove from the grill and lightly cover with foil for 10 minutes. This allows the meat to relax and become more tender.

    Grass fed beef is leaner, denser and has a very different texture.

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