Tasty Recipes All of these recipes have been kitchen tested and biker approved.
ITALIAN MEATLOAF I started making this recipe when I was told that the only kind of meatloaf my husband would eat was Italian meatloaf. This was invented by my Brother-in-Law when he was a young man. After I made it the first time, I realized that this is one giant cheese stuffed meatball. 1 lb ground beef 1 lb Italian sausage 1 cup bread crumbs 1/4 cup grated parmesan cheese 1/4 cup finely minced white onions 1 tsp oregano, chopped 2 tsp basil, chopped 1 tsp ground black pepper 1 tsp parsley 2 tsp garlic 1 egg 1 Tbs olive oil 1 cup diced cheddar cheese Mix all ingredients in mixer or by hand. Press mixture out 3/4 inch thick on cutting board in the shape of a rectangle. Drop Cheddar cheese chunks in the center leaving about 1 inch space for sealing Roll up the rectangle sealing all edges and pushing the air out of the center. Press and roll on cutting board to remove any air and to seal all edges. If you see any edges of the cheese chunks push them in toward the center of the loaf with your finger and seal the hole. Note: You can freeze the loaf at this point. I hard freeze the loaf and then use my vacuum sealer to seal it tight. Place loaf in pan and cover with spaghetti sauce. Bake covered with foil in a 375° for 45 minutes. Remove foil and cook for 15 - 20 minutes more or until a meat thermometer reads well done (180°). Remove from oven and allow to rest for 10 minutes before serving.
SAUSAGE AND ORECCHIETTE PASTA This recipe is inspired from a dish I saw Giada make on her show. I have changed it quite a bit to suit our own tastes. It is now one of my “go-to” quick meals and one of Patrick’s favorites. 1 pound orecchiette pasta ½ pound mild or sweet Italian sausage ½ pound hot Italian sausage 1 tablespoon olive oil 1 small onion, small dice (about 1 1/2 cups) 1 can of cannellini beans, rinsed and well drained (15 ounce can)
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2 tablespoons of chopped fresh oregano leaves (or 1 tsp of dried) 8 ounces mascarpone cheese ¼ cup ½ and ½ ¼ cup parmesan cheese 1 clove of garlic finely minced ¼ cup green onions, sliced thin on the bias ½ cup pasta water, add more if the sauce needs to be thinned 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite according to package directions. Drain pasta and reserve at least 1 cup of the cooking liquid. I pull out my pasta of the water with a deep frying skimmer and place into a colander sitting on a plate. In a large skillet cook the sausage until it just starts to brown. Pull out the cooked sausage and set aside. Discard the fat from the pan and add 1 tablespoon of olive oil. Add the onions and cook until translucent. Add the sausage back into the pan and add the oregano and garlic. Cook for a few seconds and add the ½ and ½ parmesan and mascarpone cheese. Add the beans and the pasta water cook and stir until bubbly and hot through. Once a sauce has been created add the hot pasta and stir until coated. Add the green onions and stir to combine. Add salt and pepper to taste and serve in a large bowl.
BRUSCHETTA
I usually make this when my tomatoes start ripening in my garden. I start harvesting several a day and save them up to split between Bruschetta and Pico de Gallo (but that is a later recipe). I love how simple this recipe is and how long it keeps in the refrigerator, although mine never stays more than a week. This is a great appetizer or all around good snack in the middle of the afternoon. Heck, I have been known to make a lunch out of it from time to time. 1 clove of garlic, finely minced or crushed 3 cups of small diced tomatoes, seeded 3 tablespoons of fresh basil, thinly sliced and coarsely chopped 1 tablespoon of balsamic vinegar, if you use thick the aged stuff, add a little lemon juice (about ½ teaspoon) to the recipe ¼ teaspoon of salt 2 tablespoons of finely grated parmesan cheese ½ teaspoon of freshly ground black pepper 2 tablespoons of extra virgin olive oil 1 baguette sliced on the bias in ½ - ¾ of an inch pieces Pre-heat oven at 350 degrees. Arrange the baguette slices on a cookie sheet and drizzle with olive oil. Bake for about 6 minutes or until the tops begin to brown slightly. Remove and allow to cool. You can keep them in an airtight container or bag for a week. Combine the garlic, tomatoes basil, balsamic vinegar, salt parmesan cheese, pepper and 2 tablespoons of olive oil in a bowl. Mix to combine and transfer to a tight sealing container. Allow to sit for at least 6 hours or overnight in the refrigerator. Serve with the toasted baguette slices.
October 2015
Thunder Roads Magazine® Colorado 23