Mole-Inspired Meatloaf

Is it possible that I've made a truly tasty turkey meatloaf (the chocolate helps)?!? Don't get me wrong, I love roast turkey and turkey pot pie etc. However, I often find that recipes that try to substitute red meats with turkey (especially ground turkey, but chocolate helps) come out tasting rather bland. My solution has been to increase the flavour in the spicing (the chocolate helps). This is very loosely based on Mexican mole flavours (I did say 'loosely'). And in case you were wondering, the chocolate helps add depth to the flavour of the dish.

1 cup salsa
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley
1 Tbsp unsweetened cocoa
½ tsp salt
¼ tsp garlic powder
1 tsp cumin
¼ tsp cinnamon
2 tsps chili powder
1 tsp lemon juice
1½ lb ground meat (turkey, beef, pork or a combination)

¾ cup bread crumbs
1 egg, lightly beaten

1. Heat oven to 350°F. 
2. In a medium bowl, thoroughly combine the herbs, spices and lemon juice with the salsa. 
3. In large bowl combine the turkey, the bread crumbs, the egg and ¾ of a cup of the salsa mixture, reserving the rest to use as a topping.
4. Bake in an ungreased 9 x 5" loaf pan, shaping the meat mixture into a loaf. Spoon the remaining salsa mixture evenly over the top.
5. Bake for 1 hour and 20 minutes (if you have a meat thermometer you can check the internal temperature by sticking it in the middle of the loaf at 1 hour and 10 minutes and every 5 minutes after that, until the meat thermometer reads 165°F).

Gyro made with fresh herbs

I have an oregano plant growing way beyond its bounds in the garden, and don't want to just throw away the excess. In trying to figure out what to do with it other than drying, I decided to make this classic dish using fresh oregano instead of dried. They're awesome with Tzatziki.

1 lb ground beef
1 lb ground lamb
⅔ cup fresh oregano
½ onion, fine mince
4 to 6 garlic cloves, pressed
1 tsp ground dried rosemary
1 tsp ground cumin
½ tsp ground pepper (or more)
1 Tbsp fresh Thyme
1 tsp salt

1. Preheat oven to 390°F.
2. Mix all the ingredient together. Mix it up real good.
3. Make meatballs about 2 oz each.
4. Bake for 20 minutes or until internal temperature reaches 160°F.

Spaghetti and Meatballs, that's all.

There is nothing quite so comforting as spaghetti-and-meatballs. The spicing in this recipe is a little unusual, but I really like it 'cause it seems kind of rustic. The flavour is mild and, for lack of a better way to describe it, smooth - the tomato flavour is not acidic at all. I also highly recommend making it the day before - it is even more delicious the next day.

Meatballs

1 Tbsp olive oil

2 onions (12oz/340gr) finely chopped

3 cloves garlic, minced

1 egg

1⁄2 cup ricotta cheese

2 tsp fennel seeds, lightly crushed

1⁄4 tsp salt

3⁄4 tsp pepper

1⁄4 tsp each ground cinnamon, cloves and nutmeg

1 cup coarse fresh bread crumbs

1⁄4 cup minced fresh parsley

1⁄4 cup grated Romano or Parmesan cheese

8 oz lean ground beef

8 oz lean ground pork

1 Tbsp olive oil

Sauce

1 Tbsp olive oil

1⁄4 cup dry red

1⁄4 cup chicken stock

1 can (28 oz/796 mL) diced tomatoes

1 can tomato paste

1⁄2 cup coarsely chopped fresh basil (or 2 tsp dried)

1⁄4 tsp sugar

1 tsp salt

1 1⁄2 lb spaghetti

1. In large nonstick skillet, heat half of the oil over medium heat; fry onions and garlic, stirring occasionally, until onions are golden, 10 to 12 minutes. Scrape into a bowl and set aside.
2. In large bowl, whisk together the egg, ricotta cheese, fennel seeds, 1⁄4 tsp of the salt, pepper, cinnamon, cloves and nutmeg. Stir in the bread crumbs, parsley, Romano cheese and half of the onion mixture. Add the beef and pork and mix well. Refrigerate for 30 minutes.
3. Wetting hands if necessary to prevent sticking, form into balls using a tablespoon as a guide. Add remaining oil to the pan. Brown meatballs over medium-high heat, in batches; with slotted spoon, transfer to plate. Pour off fat.
4. Add wine and broth to deglaze the pan. Transfer to a Dutch oven. Stir in the onion mixture, diced tomatoes and paste, half of the basil (or all dried, if using), the sugar and the remaining salt. Add the meatballs. Cover and simmer over low heat, stirring occasionally, for 25 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to refrigerator and let cool completely. Refrigerate in airtight container for up to 3 days or freeze for up to 1month.)
5. Meanwhile, in large pot of boiling salted water, cook spaghetti until tender but firm, 8 to 10 minutes; drain and return to pot.
6. Garnish with remaining basil.

Locally-grown burgers

I made some bison burgers, and they were good. I've really cottoned to using a thermometre to determine when my meats are cooked. In this case, the burger is at it's best when it reaches an internal temperature of 160°F.

1 lb ground bison (or beef)

1 shallot or 1⁄2 an onion, finely chopped

1 clove garlic minced

Optional - 1 Tbsp salsa (preferably with chipotle)

1 Tbsp Worcestershire sauce
1 egg, lightly beaten

fresh ground pepper to taste

salt to taste (I put in about 3⁄4 tsp), just enough to bring out flavours

1 handful bread crumbs

1⁄4 tsp beef bouillon concentrate

1. In a little oil, fry alliums, add garlic for the last minute of cooking.
2. Thoroughly mix together all the ingredients. Shape into 4 patties. In a little oil, pan-fry the patties, flipping only once if possible, until cooked, about 5 minutes per side, or until the internal temperature reaches 165°F.
3. Serve with buns and choice of toppings.

Savory Chocolate Chilli

This is not just delicious, it is an attractive chilli. The yellow corn kernels and the red peppers shine like gems against the dark mahogany of the chilli, and if you choose to top it with bright white sour cream, fresh green cilantro and creamy cheese, well, they say that presentation is 90% of the meal! Excellent with a good corn bread or corn chips.

6 Tbsps chilli powder

1⁄2 tsp red pepper flakes

1 Tbsp cumin

2 tsps dried oregano

1 tsp cinnamon

1 pinch ground cloves

1 tsp coriander
2 Tbsps grapeseed oil or bacon fat

2 lbs ground beef

2 onions, finely chopped

1 medium red bell pepper, finely chopped

4 garlic cloves, minced

1 cup corn kernel

2 x 28oz (796 mL) cans diced tomatoes, un-drained

1 x 19oz can beans, rinsed and drained OR 1 cup/8oz dry beans, soaked and cooked

1 tsp ground black pepper

1 1⁄2 teaspoons salt, to taste

4 oz 70% chocolate (or to taste)
OR 2 Tbsps cocoa powder + 1 Tbsp sugar (add sugar for preferred bitterness balance in chocolate flavour)

hot sauce, such as Tabasco

1 Tbsp fresh lime juice

fresh cilantro (to garnish)

sour cream (to garnish)

grated cheese (to garnish)

1. In a small bowl, prepare the spice blend, from chilli powder to coriander.
2. In a large heavy pot, heat the oil over medium-high heat; add the beef, onions, bell pepper, and garlic; stir and cook until vegetables begin to soften.
3. Add the spices, corn, black beans, diced tomato. Bring to a boil then cook at medium-low temperature, uncovered, until excess liquid reduces and tomatoes disintegrate, about an hour.
4. Finely chop chocolate and add to chilli. Cover, reduce heat to low and let sit another twenty minutes. Add the lime juice. While adjusting seasoning to taste, add hot sauce, to taste.
5. Now, the garnish of fresh cilantro, sour cream and grated cheese is more than just to make it pretty - these ingredients are actually important elements in the final outcome of the dish. I call them garnishes because the chilli is perfectly good without them so they are optional, and they also make the plate look really good when serving.
6. NOTE: The flavor is quite different whether you use bittersweet chocolate, like 70% chocolate or semi-sweet chocolate. If you are unsure of what you would prefer, I suggest using bittersweet chocolate and then adding sugar if you find the chocolate flavour too strong.