Alex Guarnaschelli Coconut Cauliflower Recipe Recipe For Meatloaf

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TARRAGON MEATLOAF



Tarragon Meatloaf image

Everyone has a different idea of how meatloaf should taste. I am always looking for ways to revise and improve my recipe. The sour cream imparts extra moisture, even if you overcook it a little. The herbs add a fresh taste. If you have time, grind your own beef, using brisket and chuck cuts, and your own pork, using shoulder cuts.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 15

1 pound ground beef
3/4 pound ground pork
1 teaspoon hot paprika
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 small yellow onions, peeled and minced (should equal roughly 1 cup)
2 cloves garlic, peeled and minced
1 cup bread crumbs
2/3 cup ketchup
1 cup sour cream
1 small bunch flat-leaf parsley, stemmed, washed, dried and chopped, 1/4 cup total
1 small bunch tarragon, stemmed, washed, dried and chopped, 1/4 cup total
3 eggs, lightly beaten
1 teaspoon vegetable oil
Additional ketchup for brushing, if desired

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, mix the beef and pork and gently knead them together with your hands. Add the paprika, salt and pepper. Add the rest of the ingredients. Mix to blend.
  • The taste test: Heat a small saucepan and add the vegetable oil. When the oil begins to smoke, lower the heat and add a small piece of the mixture. Cook 1 to 2 minutes on each side. Remove from the pan and taste. Check seasoning. If too moist, add more bread crumbs. If too dry, add an extra egg.
  • Mold the meat into a loaf and place it in the center of a baking sheet lined with parchment paper. Using a pan without high edges will yield a meatloaf with a crust. Cook, undisturbed, for 15 minutes. Brush it with additional ketchup and lower the oven temperature to 350 degrees F.
  • Bake until the meat is firm when touched or when it has an internal temperature of 150 degrees F, about 45 additional minutes. Remove from the oven, pour off any excess grease and allow it to "rest" for 10 to 15 minutes before serving. Brush again with ketchup, if desired.

CAULIFLOWER FRITTERS



Cauliflower Fritters image

Provided by Alex Guarnaschelli

Categories     side-dish

Time 36m

Yield Varies (about 24 to 30 pieces)

Number Of Ingredients 8

1 1/2 cups all-purpose flour
2 teaspoons canola oil, plus 6 cups for frying
2 teaspoons coriander seeds, lightly crushed
2 teaspoons red pepper flakes
1 1/2 (12-ounce) bottles beer
1 large head cauliflower, stem removed, broken into bite-size pieces, washed and thoroughly dried
1 tablespoon smoked paprika
1/4 cup fresh cilantro leaves, washed and dried

Steps:

  • In a medium bowl, combine the flour, 2 teaspoons canola oil, coriander seeds, and red pepper flakes. Stir to blend. Whisk in the beer. Set aside in a warm place for 15 to 20 minutes. It will puff up slightly, like bread dough.
  • Gather the cauliflower in a medium-size bowl and use a small strainer to sprinkle it with an even layer of the paprika. Toss to blend.
  • In a large pot, heat the remaining 6 cups oil to 375 degrees F.
  • Line a baking sheet with paper towels and place the florets on the tray as they come out of the oil.
  • Stir the batter slightly. To test the consistency of the batter and the temperature of the oil, put a couple of pieces of cauliflower on a slotted spoon and submerge them in the batter. It should coat the pieces lightly. Cook's Note: If the batter is too thick, add a little water to thin it out. If the batter is too thin, sift and whisk in a little more flour.
  • Drain the excess batter and lower the cauliflower into the oil. It should bubble slightly and the cauliflower should gradually rise to the top. Fry until light brown, about 3 to 5 minutes and then transfer them to the prepared baking sheet. Fry the cauliflower in small batches. Season with salt, sprinkle with the cilantro and serve immediately.

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