I've been making these for years, ever since I enjoyed them at the restaurant. Seems only fair that anyone interested gets a shot at enjoying them as well.
72 Market Street Meat Loaf
3 Tbsp unsalted BUTTER
¾ cup finely chopped Onion
¾ cup finely chopped GREEN ONIONS
¾ cup finely chopped CARROTS
¼ cup finely chopped CELERY
¼ cup minced RED BELL PEPPER
1¼ cup minced GREEN BELL PEPPER
SALT, to taste
1 tsp FRESHLY GROUND BLACK PEPPER
½ tsp GROUND WHITE PEPPER
¼ tsp CAYENNE PEPPER
1 tsp GROUND CUMIN
½ tsp FRESHLY GRATED NUTMEG
3 EGGS, well beaten
½ cup KETCHUP
½ cup HALF-AND-HALF
2 lbs LEAN GROUND BEEF CHUCK
12 oz SAUSAGE MEAT (not flavored Italian sausage)
¾ cup FRESH TOASTED BREAD CRUMBS
Melt the butter in a heavy skillet and add the onion, scallions, carrots, celery bell peppers, and garlic. Cook, stirring often, until the moisture from the vegetables has evaporated, about 10 minutes. Set aside to cool; then refrigerate, covered, until chilled, at least 1 hour. Combine the salt, black pepper, white pepper, cayenne, cumin, nutmeg and eggs in a mixing bowl, and beat well. Add the ketchup and half-and-half. Blend thoroughly. Add the chuck, sausage, and bread crumbs to the egg mixture. Then add the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes. With damp hands, form the mixture into an oval approximately 17 x 4-1/2 x 1-1/2 inches---resembling a long loaf of bread. Preheat the oven to 375°. Place the meat loaf in a baking dish, and place the dish inside a larger pan. Pour boiling water into the larger pan until it reaches halfway up the sides of the baking dish.
(Note from Steve; If you, as most of us home cooks, do not have a baking dish big enough to hold a 17 inch loaf, try making an 11 x 9 x 1-1/2 inch loaf in an 11 x 9 inch dish that can also fit into a 13 x 10 inch lasagna pan. You figure it out. Just maintain the 1-1/2 inch thickness of the meat as it affects the baking time.)
Place the pans in the oven and bake for 35 to 40 minutes. (40 to 50 minutes if using the wider loaf.) Remove the baking dish from the water bath, and let the meat loaf rest for 20 minutes before serving. Serve with gravy (see below)
72 Market Street Meat Loaf Gravy
2 tablespoons BUTTER
4 SHALLOTS, minced
1 sprig THYME
1 BAY LEAF
Dash of CRUSHED PEPPERCORNS
¼ cup chopped RED BELL PEPPERS
¼ cup chopped YELLOW BELL PEPPERS
1 cup DRY WHITE WINE
1 cup VEAL or BEEF STOCK
1 cup CHICKEN STOCK
2 ROMA TOMATOES, peeled, seeded, and diced
SALT and PEPPER
In a heavy pan, melt 1 tablespoon of the butter, and sauté the shallots, thyme, bay leaf, peppercorns, and red and yellow bell peppers over medium-high heat for 3 minutes. Add the wine and simmer over high heat until reduced by three-fourths, to make a glaze.
Add the beef stock and chicken stock, and simmer, uncovered, over high heat until reduced by one-fourth.
Add the tomatoes and bring to a slow simmer. Cook, covered, for 20 minutes.
Stir in the remaining 1 tablespoon of butter and season with salt and pepper to taste. Strain, discarding bay leaf and thyme before serving.
72 Market Street Kick-Ass Chili
¼ lb BACON, diced
3 lbs BEEF STEW MEAT, chili grind
1½ lbs PORK BUTT, chili grind
2 Tbsp PEANUT OIL
1l cups chopped WHITE ONIONS
2 JALAPEÑOS, diced
1¾ tsp OREGANO
1 tsp CUMIN
2½ Tbsp minced FRESH SERRANO or CALIFORNIA GREEN CHILES
2½ Tbsp GROUND PASILLA CHILES
1¼ Tbsp CAYENNE
1¾ Tbsp chopped GARLIC
1 (16-ounce) can TOMATO PUREE
1 lb PLUM TOMATOES, diced
6 Tbsp WATER
1 ¼ cups ALE
¾ Tbsp LEMON JUICE
Cook bacon in skillet until crisp. Strain and reserve drippings for another use. Set bacon aside. Sauté beef and pork in hot skillet with peanut oil until brown. Add onions and jalapeños. Cook until onions are tender.
Add oregano, cumin, New Mexico and pasilla chiles, cayenne, garlic and salt to taste. Stir, then add tomato puree, tomatoes, water and ale. * Bring to complete boil and reduce heat to simmer. Simmer until meat is tender, about 1 hour. Sprinkle with lemon juice just before serving. Makes 5 to 6 servings.
Each of 6 servings contains about: 647 calories; 531 mg sodium; 165 mg cholesterol; 36 grams fat; 21 grams carbohydrates; 58 grams protein; 3.01 grams fiber.
Note: You should also know that this recipe comes from world famous chef Leonard Schwartz, who operates the chain of BBQs called Zeke's Smokehouse.
*“For the real deal, take some dried pasilla and dried New Mexico chilies. Steep in hot water till soft. Puree and pass through a food mill or very fine strainer. You'll have a paste. Add to chili once all ingredients have been combined, but before it begins to simmer. I can't tell you how much, because I don't remember what we did, to be honest. But you can play around with it. Still use jalapeños or serranos (fresh).” -Leonard Schwartz
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