Food recipies

I love meatloaf, but not as much as I love meatloaf sandwiches. In fact, I�ll make a meatloaf just for the leftovers. I�ll fry the cold slice in a buttered pan until hot and crusty, and enjoy it on toast with ketchup.  This is basically that, plus bacon, in burger form. What it lacks in loaf shape, it more than makes up for by being faster and easier. By the way, even though we�re grilling this in honor of Labor Day weekend, I actually think it�s better pan-fried. While I enjoy the smoky char the grill adds, I miss the crust you can only get on a really flat, really hot surface. I feel this way about burgers in general. Also, if you cook this in a pan, you could deglaze, and spoon a little natural jus over the top. Either way, you�re looking at a delicious burger, and a nice change of pace from your usual cookout fare. I really hope you give these bacon meatloaf burgers a try soon. Enjoy! Ingredients for 4 Bacon Meatloaf Burgers: 1 large egg, beaten 1 teaspoon kosher salt 1 teas...

I�m not sure if using honey instead of sugar really qualifies as a �West Coast twist,� but it does ensure that people from North Carolina can�t attack me for this Eastern North Carolina-style barbecue sauce not being authentic.  Anyway, while this isn�t exactly what you might find in the Tar Heel State, it was fantastic on the pork, and I hope it inspires you to add this deliciously different barbecue sauce in your repertoire. As I mentioned in the video, I�m heading down to SoCal to work on a top-secret project, but since I teased this sauce in the recent paper pork recipe , I wanted to get this posted before I left. Unfortunately, I can�t give any details about what I�m doing down there, but let�s just say�actually, I can�t even say that. So stay tuned, and in the meantime, I really do hope you give this a try soon.   Enjoy! Ingredients: 1 tablespoon honey, or other sweetener to taste 1 generous tablespoon freshly ground black pepper 1 generous tablespoon hot red pepper fla...

This �paper pork� was inspired by a technique for smoking beef brisket that involves wrapping the meat in parchment paper after a certain point in the cooking process, in an effort to keep the meat moist, and succulent. Turns out it works great for pork shoulder. I decided to try it for an oven-roasted pork shoulder, wrapping it from the beginning, and it came out so perfectly tender, and juicy, I�ve been doing it that way ever since. Like I said in video, I�m not exactly sure how much better this comes out with the paper, verses just wrapping tightly in foil, but it seems to stay moister, and more importantly, it looks cool on the table. We don�t get any kind of crust using this method, but it doesn�t lack for flavor, and if you�re going to use this for pulled pork sandwiches, along with your favorite bbq sauce, I don�t see how that�s going to be any kind of a problem. Speaking of barbecue sauce, I�m going to show you an unusual one next week, so stay tuned for that. In the meantime,...

The best way to eat eggplant is fried, which I�ll hopefully prove to you one day with a video recipe. In the meantime, you�ll have to settle for the second best way, which is this eggplant escabeche. It�s cold, refreshing, vibrantly-flavored, and I�m guessing, very healthy.  This was inspired by a visit to a restaurant in San Francisco called Lolinda , where Chef Alejandro Morgan serves a simple, but incredibly delicious Argentinian-style eggplant escabeche. I won�t go so far as to say it came out as good, but the noises of pleasure Michele made while eating this were very similar.  If you didn�t get the #dotsnotslots reference, I explained how to tell a �male� from �female� eggplant in a old video, which involves looking for a dot shaped mark at the end, and not a slot shaped one. This indicates a �male,� which generally has less seeds. By the way, �male� is in quotations because eggplants don�t actually have different genders, but apparently some are less pregnant than other...

If I had a dollar for every request I've received for a BLT video, I'd have enough money to buy a lot of bacon. I�ve never gotten around to doing one, mostly because do you really need a video to make a BLT?  However, I have wanted to show this little trick for making bacon by baking; and it gave me the perfect opportunity to show off my vision of what the perfect bacon, lettuce, and tomato sandwich looks like. I recommend using heavy-duty foil for this, as it�s a little easier to work with, but regular foil will do the job. Like I said in the video, as long as you create some kind of valleys for the fat to flow into, the technique will work as shown. The result is perfectly flat, perfectly crisp, yet still succulent strips. Your cooking time is going to vary depending on how thick the bacon is, so I�d start peeking at about 15-20 minutes, and go from there. You can crowd the bacon more that I did, and it�s okay if it�s very slightly overlapping, since it will shrink as it cook...

Whenever I make this refreshing lemon ice, I always think of a story my father told me many years ago, about the Italian ice vendors in New York, stirring a few lemon seeds into their tubs, so that people would think they were using real lemons. They weren�t, which sort of disappointed me at the time, but eventually I came to appreciate the hustle. I loved the story, but it also had me facing the cold, hard truth that all is not what it seems. What else wasn�t real? Anyway, that�s about as heavy as I want to get on this pleasant summer evening. This couldn�t be any easier to make, and you can really play around with the texture, depending on what you�re into. Some people will stop at the slushy stage, but I generally keep freezing and forking until I have shaved ice crystals. I love the contrast between that light texture; and bright, vibrant flavor. I really hope you give this a try soon. Enjoy!   Ingredients for 8 portions: 4 cups cold water 7/8 cup sugar (14 tablespoons) 2 tabl...