ALL-BEEF GLAZED MEATLOAF

Think all-beef meatloaf has to be boring, tough and dry?  Think again.  This recipe, adapted from America's Test Kitchen, proves that beef meatloaf can be light, moist, tender and full of flavor.  There are a lot of ingredients, but if you take the time to make this, I'm sure you'll agree that it's the best meatloaf ever.  Each ingredient is important to the finished product, so don't leave anything out.

All-Beef Glazed Meatloaf Adapted from Cook’s Illustrated Magazine, January/February 2006 Rating:  10 out of 10 Click for PRINTABLE PAGE

Meat Loaf:  1-1/2 oz. Monterey Jack cheese, grated on small holes of box grater (about 1/2 cup) 1-1/2 Tbsp. unsalted butter 1/2 cup finely chopped onion 1/4 cup finely chopped celery rib 1/2 tsp. minced or grated garlic 1 tsp. minced fresh thyme leaves 1/2 tsp. paprika 2 Tbsp. tomato juice 1/4 cup low-sodium chicken broth 1 large egg 1/4 tsp. unflavored powdered gelatin (the secret ingredient to mimic veal) 1-1/2 tsp. low-sodium soy sauce  1/2 tsp. Dijon mustard 1/3 cup crushed saltine crackers  1 Tbsp. minced fresh parsley leaves Scant 1/2 tsp. Diamond kosher coarse salt 1/4 tsp. ground black pepper 1/2 lb. ground sirloin 1/2 lb. ground chuck Adjust oven rack to middle position; heat oven to 375F.  Spread cheese on plate and place in freezer until ready to use.  Line a rimmed baking sheet with tinfoil.  Next, fold a piece of heavy-duty aluminum foil to form a 10 x 6” rectangle.  Center the foil on a metal cooling rack and poke holes in the foil with a skewer about 1/2” apart.  (This will let drippings go through so the meat loaf doesn’t get soggy from sitting in the drippings.)  Place the foil-lined rack over the rimmed baking sheet that you lined with tinfoil.  Spray with nonstick cooking spray. Heat butter in small skillet over medium-high heat until foaming; add onion and celery and cook, stirring occasionally, until beginning to brown, 6-8 minutes.  Add garlic, thyme and paprika and cook, stirring until fragrant, about 1 minute.  Reduce heat to low and add tomato juice.  Cook, stirring to scrape up browned bits from pan, until thickened, about 1 minute.  Transfer mixture to small bowl and set aside to cool. Whisk broth and egg in medium bowl until combined; sprinkle with gelatin and let stand 5 minutes.  Stir in soy sauce, mustard, saltines, parsley, salt, pepper and cooled onion mixture.  Crumble frozen cheese to coarse powder and sprinkle over mixture.  Add ground beef; mix gently with hands until thoroughly combined, about 1 minute.  Transfer meat to foil rectangle and shape into loaf.  Smooth top and edges of meat loaf with moistened spatula.  Bake about 1 hour, till an instant-read thermometer registers 135-140F.  Remove from oven and spread with half the glaze.  Turn broiler on high; place meatloaf under broiler about 5 minutes, till glaze bubbles and begins to brown at edges.  Remove from oven, spread with remaining glaze, return to broiler to cook an additional 5 minutes.  Cool about 15 minutes before slicing. Glaze:  (You can substitute 3/4 cup of your favorite barbecue sauce, if desired.) 1/4 cup ketchup 1/2 tsp. hot pepper sauce 1/4 tsp. ground coriander 2 Tbsp. cup apple cider vinegar 1-1/2 Tbsp. packed light brown sugar While meat loaf cooks, combine ingredients in saucepan; bring to simmer over medium heat and cook, stirring, until thick and syrupy, about 5 minutes.

CRAB-STUFFED FLOUNDER FILLETS WITH CREAMY CAPER-DILL SAUCE

Flounder by itself is not particularly filling, but when you stuff it with crab meat, it has more of a stick-to-your-ribs quality.  Both the flounder and the crab meat are pretty easy to find in New Bern.  B&J's on Route 70 is where we go to find the freshest flounder and crab meat.  B&J's steams and picks fresh-caught crabs, and both the founder and crab meat are locally caught.  It's always best to go through the crab meat again before using it because it's so easy to miss shell fragments and cartilage.

Fresh dill can be found at Wal-Mart and Harris Teeter.  Harris Teeter's is a smaller package and a tad less expensive. If you're a senior you'll get an extra 5% on Thursdays.

This dish is especially welcome during our short-lived winter here in East Carolina.  It gives a reason to turn the oven on.  Throw some potatoes in the oven 30-40 minutes before the fish, and while you're at it, roast some veggies that have been tossed with olive oil, Balsamic vinegar, salt and pepper.  You'll have a complete dinner.  If the veggies get done too soon, not to worry.  They're always delicious room temperature.

Crab-Stuffed Flounder with Creamy Caper-Dill Sauce
Rating 9 out of 10
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Creamy Caper-Dill Sauce
2 Tbsp. Duke or Hellmann's light mayo
3 Tbsp. plain yogurt* 
Scant 1/8 tsp. finely grated lemon zest
1-1/2 tsp. freshly squeezed lemon juice
3/4 tsp. capers, drained
1/2 tsp. chopped fresh dill
1/4 tsp. Dijon mustard
Scant pinch each: fine sea salt and white pepper

*If you use nonfat Greek yogurt, you will have to thin with water.

Combine all ingredients in small bowl.  If necessary, thin with water.  Refrigerate till needed.

Crab-Stuffed Flounder Fillets
1 tsp. extra-virgin olive oil
2 Tbsp. minced fresh onion
2 Tbsp. minced roasted red pepper
2 Tbsp. Italian-style seasoned breadcrumbs
2 Tbsp. Duke or Hellmann's Light mayo
1 tsp. freshly squeezed lemon juice + 1 tsp. for tops
1/4 tsp. Old Bay seasoning
1/8 tsp. white pepper
1 drop Worcestershire sauce
1/2 lb. lump crab meat, picked over for cartilage and shell fragments
4 fresh flounder fillets, skinned on both sides
About 1/4 tsp. fine sea salt (or to taste) + 1/8 tsp. for tops
About 1/8 tsp. white pepper (or to taste)
2-3 tsp. unsalted butter, cut in small pieces

In small fry pan, saute onion and red pepper in olive oil over medium heat, about 2-3 minutes.  Do not brown.  Remove from heat; stir in breadcrumbs, mayo, 1 tsp. lemon juice, Old Bay, pepper and Worcestershire; set aside to cool.  When cool, lightly fold in crab meat, taking care not to break up lumps. Refrigerate till needed.

Heat oven to 400F.  Line a baking sheet with tinfoil; spray with nonstick cooking spray.  (Alternately, you can line a baking sheet with parchment paper or with the new tinfoil that has parchment on one side.)  Pat fish fillets dry with clean paper towel; lightly salt and pepper on one side only.  Place desired amount of filling onto one end of each piece; roll up starting with filled end.  Place seam side down on prepared pan; sprinkle with 1 tsp. lemon juice and about 1/8 tsp. salt. Dot with butter.  Bake about 20 minutes, or till fish is cooked through and flakes easily with a fork.  Serve with Creamy Caper-Dill Sauce.  Yield 4 servings

ORANGE-PECAN POUNDCAKE WITH CHOCOLATE GANACHE

What could be more Southern than poundcake?  And this one will make Southerners smile:  The top of an orange-flavored poundcake is studded with broken pecans, a succulent orange glaze is brushed over the  warm cake, then the cooled cake is thinly frosted with chocolate ganache and topped with whole pecans.  Serve plain or with ice cream, whipped sweetened heavy cream or creme fraiche for a decadent, delicious dessert.

For a successful cake, instructions should be followed exactly.  It may seem like a lot of trouble to whisk the flour first, then sift it twice, but that's how you get a smooth batter that rises beautifully and produces a delicate, soft-textured cake.  Believe me when I say that this cake is worth the extra trouble.

Other great poundcake recipes:
Orange-Glazed Pecan Sour Cream Poundcake with Chocolate Ganache
Sour Cream-Rum-Pecan Poundcake with Chocolate Ganache
Elvis Presley's Favorite Poundcake

Orange-Pecan Poundcake with Chocolate Ganache
Adapted from King Arthur Flour
Rating:  9.5 out of 10
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CAKE:
1-1/2 tsp. unsalted butter, soft, for pan bottom + 3/4 cup (1-1/2 sticks) soft for cake
1 cup broken or chopped pecans + 8-10 whole pecans to decorate top**
1-3/4 cups + 2 Tbsp. King Arthur unbleached all-purpose flour*
1 tsp. baking powder
3-ounce pkg. Neufchatel or regular cream cheese, room temperature soft
3/4 tsp. Diamond Kosher salt
1-1/2 cups sugar
2 Tbsp. finely grated orange zest
1 tsp. finely grated lemon zest
1-1/2 tsp. pure vanilla extract (I used my homemade vanilla powder.)
1 Tbsp. orange liqueur, such as Triple Sec
5 large eggs, room temperature
3 Tbsp. milk

*Though optional, toasting the pecans brings out a deeper flavor that enhances the cake.
**Whisk flour, then lightly spoon and level to measure.  You may substitute Gold Medal or Pillsbury unbleached all-purpose flour, if desired.

ORANGE GLAZE:
2 Tbsp. unsalted butter
3 Tbsp. sugar
1 tsp. finely grated orange zest
3 Tbsp. orange liqueur, such as Triple Sec
1/2 tsp. orange extract

GANACHE:
1/4 cup heavy cream
1 cup good-quality bittersweet chocolate, chopped

MAKE THE CAKE:  Adjust oven rack to center position.  Heat oven to 325F.  Butter a 9-cup Bundt pan with 1-1/2 tsp. soft butter and sprinkle bottom of pan with 1 cup broken or chopped pecans.  Sift flour and baking powder twice and set aside.

In bowl of standing mixer, using paddle attachment and medium speed, beat together butter, cream cheese, salt, sugar, zests, extract and liqueur for about 5 minutes, till well combined and fluffy.  Add eggs, one at a time and beat on medium speed after each addition till eggs are incorporated. (Mixture may curdle, but will come back together.)  Beat on high speed 3 minutes.  Stir in milk on lowest speed, then gradually add flour mixture on low speed, mixing just till combined.  Batter will be smooth and thick, but still pourable.  Pour and scrape batter into prepared pan, being careful not to displace pecans.

Bake 50-60 minutes, till a toothpick inserted near center returns with just a few crumbs, or an instant-read thermometer registers 200F.  Cool cake 10 minutes, then turn out onto wire rack to finish cooling -- nuts will now be on top.

Brush warm cake with glaze.  When cake is thoroughly cooled, carefully pour warm ganache over top.  Decorate top with whole pecans.

MAKE THE GLAZE:  While cake is baking, in saucepan, boil butter, sugar, zest and liqueur about 5 minutes till syrupy.  Remove from heat and stir in 1/2 tsp. orange extract.

MAKE THE GANACHE:  When cake is almost cool, in saucepan, boil cream.  Remove from heat and stir in chocolate till mixture comes together and is smooth.

TIP:  How long it takes to bring ingredients to room temperature depends on the temperature of your room. If your room is 70F or above, plan on 1/2 to 1 hour.  If it's below 70F, it could take as long as 2 hours.

EASY CHICKEN CHILI

This is one of my favorite lunches, and it's so easy to make when you use rotisserie chicken, or any leftover cooked chicken or turkey.  Use this recipe as a starting point, adjusting ingredient amounts to your preferences.

Easy Chicken Chili
Rating:  10 out of 10
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INGREDIENTS, per serving:
1 Tbsp. Extra-virgin olive oil
1/4 cup finely chopped onion
1/2 tsp. minced or grated garlic
1/2 tsp. ground cumin
1/2 tsp. Mexican oregano, crushed
1/4 to 1/2 tsp. Diamond kosher salt, according to your preference
1/2 cup shredded or chopped cold rotisserie chicken*
1/2 cup low-sodium chicken broth
1/2 cup your favorite salsa (I like Harris Teeter chunky mild)
1/4 cup black beans
1/2 cup Havarti cheese with jalapenos (or Monterey Jack cheese with jalapenos)
  *You may also use leftover shredded or chopped cooked chicken or turkey.

Optional garnishes:
1/2 ripe avocado, coarsely chopped
2 Tbsp. green onions, sliced
1-2 Tbsp. Fage nonfat plain Greek yogurt (or regular or lite sour cream)
1-2 Tbsp. coarsely chopped cilantro
Tortilla chips

In heavy frying pan, cook onion in oil over medium heat till transparent, about 3 minutes.  Add garlic, cumin, oregano, salt, and chicken; cook, stirring, about 1 minute.  Add broth, salsa and black beans; stir to combine; cover pan and cook over medium-low heat about 5 minutes, or till everything is hot.  Off heat; sprinkle cheese over hot chili; cover for about 1 minute to melt.  Scoop into bowl, keeping cheese on top.  (Alternately, you can place the chili in a bowl and then sprinkle the cheese on top, stirring it into the chili slightly to hasten melting.)  Garnish with avocado, green onions, yogurt and/or cilantro.  If desired, serve with your favorite tortilla chips.

SWEET POTATO-PECAN HONEY BUNS

Eastern North Carolina has plenty of fresh, delicious sweet potatoes and, with the arctic weather we've been having, here's a good way to use some.  Sweet potatoes add some extra flavor to this sweet dough.  You may be lucky enough to still have some of those $.19/lb. sweet potatoes from Wal-Mart at Thanksgiving time.  If not, head to the Farmer's Market next Saturday and get some for $.75/lb.

Pecans have been pricey this year, due to a bad pecan crop.  Moore's Produce at the Farmer's Market has 1-lb. bags of large shelled pecans for $10.  Considering that they're fresh local pecans and not something that's been sitting in a bag for over a year, $10 is still a good price.  Of course, you can substitute walnuts, but they're not a whole lot cheaper.  Whatever you decide, these sticky buns will comfort you during the icy-cold weather we're having.  (And just because we'll be reaching 80 degrees this week, I'm confident there's more cold weather to come in February.)

If you're out of honey, you can find some very reasonably priced local raw honey at Henry & Shorty's on
Rt. 17 northside, below Moore's BBQ.  He also has Amish milk, butter and cheese and a lot of other goodies.

Sweet Potato-Pecan Honey Buns
Adapted from Pillsbury
Rating:  9 out of 10
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Makes 2 dozen medium rolls, or 1 dozen large.

INGREDIENTS:
2 packets active dry yeast
1/2 cup warm water
1/2 cup mashed cooked sweet potatoes*
1/4 cup sugar
5 Tbsp. unsalted butter, melted, divided + 1/4 cup solid butter for topping
2 tsp. Diamond kosher salt + 1/4 tsp. for topping
1 tsp. pure vanilla extract (I used my homemade vanilla extract.)
2 large eggs
3-1/4 to 3-1/2 cups unbleached all-purpose flour, whisked, then lightly spooned and leveled
1/4 cup honey
1/3 cup + 1/4 cup firmly packed brown sugar divided
3/4 cup toasted chopped pecans (or walnuts), divided

*You may substitute canned sweet potatoes.  Drain liquid from can to equal 1/2 cup and use it, warmed, instead of water to soften yeast.

Soften yeast in warm (not hot) water.  Combine in bowl of standing mixer potatoes, sugar, 3 Tbsp. melted butter, 2 tsp. salt, vanilla and eggs.  Using the paddle attachment, beat on medium-low speed until well combined.  Add 1 cup of flour and beat on medium speed until well combined.  Remove paddle attachment and insert dough hook.  Gradually add remaining 2-1/4 to 2-1/2 cups flour until a stiff dough is formed.  Cover bowl with dampened clean kitchen towel and let dough rise in a warm place (85F to 90F) until light and doubled in size, about 1-1/2 hours.

Meanwhile, prepare topping.  In saucepan, combine honey, brown sugar, 1/4 cup solid butter and 1/4 tsp. salt. Bring to boil and cook, stirring constantly, until a little syrup dropped in cold water forms a soft ball (234F), about 1-1/2 minutes.  Pour into greased 13 x 9 x 2" pan or two 8 or 9" round layer pans.  Sprinkle evenly with 1/2 cup pecans.

Toss dough on well-floured surface until coated with flour and no longer sticky.  Roll out to 24 x 8-inch rectangle.  Brush with remaining 2 Tbsp. melted butter.  Sprinkle with 1/4 cup firmly packed brown sugar and 1/4 cup toasted chopped pecans.  Roll as for jelly roll, starting with 24-inch side.  Cut into twenty-four 1", or twelve 2" slices.  Place slices cut-sides down over topping.  Cover, let rise in warm place until light and doubled in size, 30-45 minutes.

Heat oven to 375F.  Bake rolls 25-30 minutes on center rack.  Cool 2 minutes, then invert on serving plate or on rack over waxed paper.  Let stand 30 seconds before removing pan.

TIP:  Bake an extra sweet potato or two when you're having them for dinner.  The extra potatoes are great cold, cut up for salads, mashed for soup, muffins, scones or cupcakes, or to use in these sticky buns.  

ALMOND-PECAN-CRUSTED SNAPPER

One more piece of snapper was left from hubby's fishing trip in July.  I decided to coat the thawed fish with luscious local pecans, almond flour and seasonings and saute it in olive oil and butter.  This is my new favorite way to cook snapper and other white fish.  The nuts impart a wonderful flavor, and they make the fish more satisfying.

I've also made this recipe with flounder.  While fresh, local fish is always the best, you can use frozen and thawed if you prefer.  Here in East Carolina, flounder is always in season.  B&J's on Route 70 is the best source, unless, of course, you know a fisherman or have a boat yourself.  Pecans have been scarce and pricey this year, but I did manage to get some without breaking the bank.  Hope you did, too, because the flavor of the pecans is prevalent in this dish, and I can't imagine substituting any other nut.  Almond meal can be purchased online or at Harris Teeter or Wal-Mart.  Store it in the freezer in its original bag placed inside a larger freezer bag.  It will keep about a year, and makes wonderful frangipane desserts.

Almond-Pecan-Crusted Snapper
Rating:  10 out of 10
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INGREDIENTS:
1/4 cup chopped untoasted pecans
2 Tbsp. almond flour (almond meal) or very finely chopped almonds
2 Tbsp. Panko breadcrumbs
3 Tbsp. whole wheat bread chopped or torn into pieces
1/8 tsp. garlic powder
Pinch Diamond kosher salt
Pinch white pepper
1 lb. (skinned both sides) snapper fillets (or other mild white fish)
1/4 tsp. Diamond kosher salt
1/8 tsp. white pepper
2 Tbsp. white whole wheat flour
1/3 cup milk
1-1/2 tsp. hot sauce
1/2 lemon
1 Tbsp. extra-virgin olive oil
1 Tbsp. unsalted butter

In mini food processor, combine pecans, almond flour, Panko, whole wheat bread, garlic powder, salt and pepper.  Pulse a few times, till ingredients are finely ground and well mixed.  Pour onto wax paper.

Pat fish dry with paper towels.  (Fish should weigh at least 1 lb. after skinning.)  Cut into 3-4 serving pieces.  Sprinkle with 1/4 tsp. salt and 1/8 tsp. pepper.  Spread white whole wheat flour onto another sheet of wax paper   Pour milk into shallow bowl and stir in hot sauce.  Heat oven to 350F.  Set out a cast-iron frying pan (or other heavy pan).  Cut lemon into 4 wedges.  Dredge fish pieces in whole wheat flour, dip in milk mixture, then into nut/bread mixture.

Heat fry pan on medium heat.  Add oil and butter.  When oil and butter start to foam, add fish pieces.  Cook about 3 minutes, or till underside is golden brown; turn fish over and place in oven for about 5 minutes, or till fish flakes easily when pierced with a fork.  Serve hot with lemon wedges.  Yield:  2-4 servings

NEW AMERICAN DIET

In 1995, the National Institutes of Health started following more than 500,000 AARP volunteers (ages 50 and up).  They wanted to determine how diet influences health, especially connections between diet and cancer.  The study, now completed, confirmed previous conclusions of other studies on diet and disease.  People who ate plenty of vegetables, beans, fruits, nuts, whole grains, olive oil and fish -- and less red meat, processed meat and butter -- had fewer cases of cancer and heart disease.  Following are some highlights of the study:

1.  Red meat is especially linked to colon cancer.  Red meat includes beef, pork and lamb.  Carcinogens are theoretically formed when the meat is pan-fried or cooked over an open flame, especially when it is charred. Recommended amounts to consume:  no more than 18 oz. a week.

2.  Foods containing nitrites are linked to cancer.  Hot dogs, luncheon meats and bacon are all available in nitrite-free forms now.  Since nitrite acts as as a preservative, it's important to store these foods properly at recommended temperatures.

3.  Fill 2/3 of your plate with "plant-based" foods (veggies, beans, whole grains, nuts) and 1/3 with animal-based foods such as chicken, seafood, lean beef or low-fat dairy.  Briefly precooking meat, either in the microwave or by parboiling before grilling, reduces cancer-causing compounds.  Don't worry about grilling veggies because carcinogens are not formed when veggies are exposed to high heat.

4.  Tomatoes in any form are rich in lycopene.  Lycopene, theorized to protect against prostate cancer, is also found in pink grapefruit, cabbage and beets.  When possible, add a small amount of fat to improve lycopene absorption.

5.  Whole grains help protect against cancer.  Fiber from whole grains is more protective than fiber from fruits and vegetables.

6.  Alcohol consumption of any amount increases the risk for breast cancer.  High alcohol consumption also increases the risk of several other cancers for both women and men, including colon and liver cancers.  Recommended amounts:  no more than 2 drinks/day for men, 1 drink/day for women.

AARP's new diet book by John Whyte, MD, AARP New American Diet, is designed to help Americans age 50 and older lose weight and keep it off with foods that also help reduce the risk of cancer, heart disease and diabetes.