The don of meatloaf


One thing I realized my site does not have is my meatloaf recipe. It is the don of meatloaves. There’s lots of goodies in it. Bits of bacon mixed in, there’s chunks of feta, olives, onions and garlic.

 

Soak the sliced italian bread in the milk for several minutes in a large mixing bowl. While it is soaking turn the oven onto 200 degrees F.  Place the ground meat, garlic bacon, eggs, salts, pepper, parsley, cheeses, olives, and onions into the soaked bread. Mix by hand until it all comes together and is well mixed. Turn out onto pan and shape into 4 loaves. (I have a cooling rack that is nothing more then a chunk of 1/4 inch thick steel with 1/3 inch holds drilled in it. I place it over a turkey roasting pan 1/2 full of water. I HIGHLY RECOMMEND DOING THIS.) Place into oven and let cook 8-12 hours. After the 8-12 hours has passed apply your favorite sauce ontop of meatloaves and turn to 350 degrees F and allow to bake for another 15 to 30 minutes.

When it is done it will be sticky on the outside, and so moist and tender inside that you can microwave it the next day and not have it dry out on you which most meat loaves others have made for me tend to do. The onions will be clear, the garlic soft and delicious, the bacon flimsy yet delicious. The best thing of all, it’s a great meal that one can cook all day. No longer do you have to rush to get a meatloaf done, you can set it, and forget it.

Typically I use a apple bbq sauce with burbon in it.

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Long island seafood stew


Thanks to yelp I’m on a shellfish kick with my favorite clam. The razor clam. Very delicious. Can never get enough of them. This is what I call my Long Island Seafood Stew. Very good on a nice cold day.

18 Tbsp olive oil
3 cup of chopped onions
6 large garlic cloves, chopped
2 cup fresh parsley, chopped
3 cup of fresh chopped tomato (about 3 medium sized tomato)
6 tsp of tomato paste.
24 oz of water
2 cup dry white wine
1 1/2 lb fish fillets (I use black sea bass, cod, monkfish, fluke/flounder or lemon fish), cut into 2-inch pieces
1 1/2 lb shrimp
1 1/2 lb razor clams  raw sliced into half finger chunks (important or they won’t be fully cooked)
4 pinches/dashes of dry oregano, Tabasco, thyme, pepper
Salt

First, get a pair of scissors, cut along the back of the shrimp shell an all and remove the vein in the back. Then deshell them and save the shells. Put the shells in a small cheese cloth sack tie closed.

Heat olive oil in heavy large pot or Dutch oven over medium-high heat.  Add chopped onion and garlic and sauté 4 minutes. Add parsley and stir 2 minutes. Add tomato, tomato paste and cook 2 minutes longer.

Add water, dry white wine, shrimp shell bundle, and fish, clams, and shrimp and simmer until fish is cooked through, about 10 minutes. Add seasoning. Salt to taste. Ladle into bowls and serve with lots of bread.

several pecorino cheeses


Pecorino

Pecorino (Photo credit: Monica Arellano-Ongpin)

Pecorino di Pienza (Italy)

Pecorino di Pienza (Italy) (Photo credit: RomeCabs)

These tempratures are in celsius!

 

 

 

 

Bagnolese Pecorino Raw produced cheese pecorino with latte coming from sheep of the population dictates “bagnolese or malevizza” constantly to the used pasture it is coolness that seasoned like cheese from table or grattugia.

Latte of the milking of the evening and the mattino successive
Heating of the latte ones to 37-40° C
Addition of lamb rennet
After 30 minuteren breach of the curd
Clearing of the serum
Mold preparation of the pecorino in fuscelle
Recovery of the serum
Heating of the serum (90°C) and production of the annealed one
Putting in fuscelle of the annealed one
Pressatura of the pecorino
Salt out of the pecorino

Pecorino Salaprese
“The latte ones come carried to approximately 36 degrees, aggiungendovi rennet.
it coagulates in 20 – 30 minuteren. After the breach of the curd to dimension of a chicco of rice one lets in rest for some minute, then is put in pressandola form in order to let out the serum. Passages 3-4 hours the forms come scottate in the hot serum. The salt out is carried out approximately to dry for 24 hours. The forms come placed to mature in fresh and ventilated atmosphere, and are ready to the consumption after a short drying in atmosphere to constant temperature.”

Latte of the milking of the evening and the mattino successive
Heating of the latte ones to 37-40° C
Addition of lamb rennet
After 30 minuteren breach of the curd
Clearing of the serum
Mold preparation of the pecorino in fuscelle
Recovery of the serum
Heating of the serum (90°C) and production of the annealed one
Putting in fuscelle of the annealed one
Pressatura of the pecorino
Salt out of the pecorino

Pecorino stagionato nello Ziro – seasoned with ziro
This “Pecorino” is produced with latte of pasteurized entire sheep to 70-72 °c, cooled to 38-40°C, comes added to lactic ferments us and stirred for half hour, a called time joins to natural rennet in powder (“the presura”) and it lets to rest for half hour; then with the spino the curd is broken off and it is put in the stamps.

Stew in the room to vapor to +38-40°C comes for approximately 3-4 hours and salato by hand. The forms are put to mature in frigorifera cell to 8-12 °c on aces of fir wood. After three months of stagionatura it comes dealt with oil and here the particularitity, according to an ancient Tuscany tradition the others three months of stagionatura comes job lot made putting the forms inside of antichi ziri (orci) of terracotta where it continues the stagionatura, but the characteristic that assumes is that of a cheese from the soft and vellutata paste. This characteristic comes to it conferred from the atmosphere and the enzymes that are developed inside of the ziro of terracotta. The forms assume a beautiful yellow color paglierino, with a soft paste from the determined taste. Ingredients: latte ovine pasteurized, rennet, knows them, lactic ferments us. Suggestions: Optimal accompanied from little mostarda sweet or piccante sauce of fichi

Pecorino semi secco – Dry Pecorino seeds

This “Pecorino Cheese” is produced with latte of pasteurized entire sheep to 70-72 °c, cooled to 38-40°C, comes added to lactic ferments us and stirred for half hour, a called time joins to natural rennet in powder (“the presura”) and it lets to rest for half hour; then with the spino the curd is broken off and it is put in the stamps. Stew in the room to vapor to +38-40°C comes for approximately 3-4 hours and salato by hand. The forms are put to mature in frigorifera cell to 8-12 °c on aces of fir wood. After three months of stagionatura it comes dealt with oil and natural coal This cheese comes seasoned in order at least 90 days, the forms assumes a beautiful color gray anthracite, the paste is compact from the saporito taste. Ingredients: latte ovine pasteurized, rennet, knows them, lactic ferments us. Suggestions: It is accompanied splendidly with pears or marmellata of fichi. Confection: Forms from 1,300 Kg. approximately.


Pecorino of the Marzano Mount
The pasture with its damage to the cheese of the sapori and appreciable typical smells variegate essences is in the fresh cheese that seasoned

Procedure:
The latte ones munto of the evening and the raw morning, leaked and miscelato, come heated place in the caccavo and till a temperature of 38-40 °C with fire to firewood.
After to have heated for the coagulation rennet of kidskin or lamb (of business or acquired production joins on the market) in the measure of 30gr/ql of latte.
The rennet before being inserted in the latte ones comes melted in lukewarm and filtered water.
After approximately 30 minuteren from the addition of the rennet it comes carried out the breach of I coagulate I use through it of the ruotolo with energetic movements till to reduce the paste in grains of the dimension of chicco of maize or rice.
The left curd to rest under serum for some minute, pressa with the hands in order to favor the clearing of the serum. The rassodata curd comes manually extracted from the boiler and deposited in the fuscelle of wickers, with a frugatura operation (operation exercised in the psta in fuscella with fingers) favors the spillage of the serum.
After to have inserted the curd in the fuscelle, the forms come dipped in the obtained warm sheet after the extraction of annealed having a temperature of approximately 80 °C for a variable time from 1 to 10 minuteren. The scalding of the forms contributes to the drying of the cheese and the formation of a homogenous crust.
After approximately 24 hours, in which the cheese comes rivoltato in fuscella many times over, the salt out to dry is carried out and/or in pickling brine with it according to knows them large for a variable period from the 3 to 6 days dimensions of the form.
At the end of the saltura the forms opportunely washed and cleaned up of know them in excess, come placed in the premises of stagionatura for the minimal period of 2 months.
In the period of stagionatura the cheese many times over is turned, washed and dealt with oil of olive and vinegar.

Pecorino di Carmasciano
Procedure:
Latte of the milking of the evening and the mattino successive
Heating of the latte ones to 37-40° C
Addition of lamb rennet
After 30 minuteren breach of the curd
Clearing of the serum
Mold preparation of the pecorino in fuscelle
Recovery of the serum
Heating of the serum (90°C) and production of the annealed one
Putting in fuscelle of the annealed one
Pressatura of the pecorino
Salt out of the pecorino

Pecorino Of Laticauda Sannita
The latte ones fresh as soon as munto, or coming from the milking precedence, it comes filtered and place in boiler for being heated till a temperature of 35/40 degrees, therefore the rennet of lamb of Laticadua is introduced.
As a result of the breach of the curd, lumps are formed of the little ones that removed manually, are placed in fascere; the product thus obtained comes pressato with the fingers, till to obtain a compact mass.
The cheese comes therefore put in pickling brine for being commercialized after various times to second of the tipologia: coolness 2gg, semiseasoned 2 months, seasoned minimum 4 months. During the phase of stagionatura the form comes washed with hot serum and water of sink. When the cheese is mature and begins “sudare”, that is emits some drop of liquid, comes greased with extra oil vergine of olive.
The pecorino of laticauda it is introduced of typical cylindrical form, with sizes that go from 300 gr. for the fresh cheese, till approximately 5.5 kg. for the seasoned cheese.
Al term of the stagionatura, whose duration oscillates between the 4 and twelve months, the product introduces a hard consistency, farinosa, at times not adherent to the instrument of cut, with fine grain and fracture to scales, deprives of inner cavities and imperfections. The varied color from the yellow paglierino to the shining yellow, in relation to the tenor of fat people. Of intense smell gradevole and of latte pecorino, it has a slightly piccante sapore.