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Show 09.09
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Bacon Wrapped Meatloaf,  Mixed Greens with Blood Oranges & Macadamia Nuts, and Rustic Garlic and Parsnip Mashed Potatoes
Guest Chef Moira Fearey

Bacon-Wrapped Meatloaf
Serves four (plus leftovers) Prep: 20 minutes/ Total time: 1 hour 30 minutes

½ cup minced red onion
3 garlic cloves, peeled, and minced
1 ¼ lb. ground beef (85% lean)
½ cup ketchup, divided
2 large eggs, lightly beaten
1 ½ teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground black pepper
¾ cup Panko crumbs
3 tablespoons chopped fresh parsley
8 slices Applewood-smoked bacon, 4 coarsely chopped, 4 halved crosswise

Position a rack in the center of the oven, and preheat oven to 400 F.
In a large mixing bowl, combine onion, garlic, beef, ¼ cup ketchup, and next 4 ingredients.
Add chopped bacon and Panko crumbs.  Add chopped parsley; stir gently until all the ingredients are blended.
Transfer mixture to a 9x5x3-inch metal loaf pan.  Spread remaining ketchup over the top of the meatloaf.  Arrange bacon-slice halves crosswise, overlapping them slightly and tucking the edges down the side down the side of the loaf.  You can form the meatloaf up to 8 hours ahead and refrigerate until ready to bake.
Bake until an instant-read thermometer inserted into the center of the loaf reads 160 F, about 60 minutes.  Take the meatloaf out of the oven and position the oven rack about 6-inches from the broiling element.  Heat the broiler to high.  Broil the meatloaf until the bacon is slightly crisp, about 3 minutes.  Let rest at room temperature 10 to 15 minutes.  Slide a spatula under one end of the meatloaf. Tilt pan; slide meatloaf out onto a serving platter.  Slice and serve (with mashed potatoes).

Mixed Greens with Blood Oranges and Macadamia Nuts
Serves four to six

DRESSING
5 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon yuzu juice (available at Japanese grocery stores)
Juice of 1 ripe lemon
Freshly ground black pepper
Crushed Sea Salt

SALAD
6 ounces of baby mixed greens
3 - 4 blood oranges, rind and pith removed, sectioned into segments
¼ cup torn mint
1/3 cup roasted, unsalted macadamia nuts
Crushed sea salt
Optional: 3-4 ounces of pre-packaged broccoli-carrot slaw

Whisk together the dressing ingredients in the bottom of a salad bowl.  This can be done several hours ahead.  Before proceeding, whisk again to emulsify.
Prepare the blood oranges; first, slice off both ends of the fruit, exposing the flesh.  Stand the fruit on one end and, working from top to bottom, cut away the rind and pith with long strokes, following the fruit's curve.  Cut between the membranes to release each segment.  Place segments into the salad bowl.
Just before serving, add the salad greens, mint, and macadamia nuts and toss to mix the salad ingredients.
Sprinkle the sea salt over this and serve.

Rustic Garlic and Parsnip Mashed Potatoes
Serves four to six
Prep: 10-15 minutes/ Total time: 30 minutes

1 ½ lbs. red or white potatoes, peeled and cut into large chunks
½ - ¾ lbs. parsnips, peeled and sliced
2 garlic cloves, peeled
Kosher salt
Freshly ground white pepper
¼ stick unsalted butter, cut into small pieces
½ - ¾ cup half & half

Place potatoes and parsnips in a medium pot and cover with water.  Add the garlic and a generous amount of salt and bring to a boil, then reduce to a rapid simmer.  Cook until potatoes and parsnips are very tender when pierced with a fork or a skewer, about 15 minutes.  Drain well, then return to pot and set over low heat, stirring until the potatoes and parsnips are thoroughly dry.
Remove from heat and crush the potatoes, parsnips, and garlic with a potato masher, gradually incorporating the butter and half & half.  Add salt and pepper to taste.
Transfer to a medium-size heated serving bowl and serve immediately.

Note: To keep the mash hot if not serving immediately, hold them in a covered double boiler or in a metal bowl covered with foil, set over a pan of barely simmering water.  Check the water occasionally be to sure it is not boiling or hasn't fully evaporated.