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SERVES 4

GLAZE

2 large tomatoes, cored and quartered

1/4 cup brown sugar

1/4 cup basil leaves

2 tbsp hot sauce

MEATLOAF

12 ounces 85 percent lean ground beef

6 ounces sweet Italian Sausage, casing removed

1 cup tomato juice

17 square or 19 round saltines, crushed

1/4 cup chopped fresh parsley

2 tbsp minced fresh oregano

1 large egg, lightly beaten

3 garlic cloves., minced

Salt and pepper

4 thin slices ham

4 thin slices mozzarella or Swiss cheese

  1. FOR THE GLAZE: Process all ingredients in food processor until smooth, about 1minute. Transfer mixture to small saucepan and cook over medium high  heat until thickened, about 20 minutes.
  2. FOR THE MEATLOAF: Adjust oven rack to middle position and heat oven to 350 degrees. Combine beef, sausage, tomato juice, saltines, parsley, oregano, egg, garlic, 3/4 tsp salt, and 1/2 tsp pepper in bowl and mix with your hands until meat does not stick to bowl.
  3. Place 18 by 3 1/2-inch sheet of aluminum foil on counter, then place 18 by 7 1/2-inch sheet of foil perpendicularly on top. Spread meat mixture over bottom portion of top piece of foil to make 10 by 71/2-inch rectangle. Layer ham and mozzarella evenly over meat, leaving 1/2-inch border along bottom and sides and 1-inch border along top. Roll meat and filling into compact log. Transfer foil-wrapped loaf to 81/8 by 41/2-inch loaf pan. Fold back any excess foil.
  4. Spread glaze evenly over meatloaf and bake until center registers 160 degrees, 1 hour to 1 hour 25 minutes. Let cool for 15 minutes. Using foil overhang, left meatloaf out of pan. Serve.

 

This recipe is the original and makes truly tender, full of corn flavor,delicate corn oysters.” These corn oysters are great with fried fish or any barbeque- recommended serving them with tartar sauce, hot sauce, or maple syrup.

SERVES 6

4 ears corn, husks and silk removed

1/2 cup all-purpose flour

4 large eggs

1/4 cup cornstarch

Salt

1/4 tsp baking powder

2 quarts vegetable oil

  • ¬†Grate kernels from corn cobs into bowl using large holes of box grater. Using back of knife, scrape any pulp remaining on cobs into bowl. Stir in flour, eggs, cornstarch, 1-1/2 tsp salt, and baking powder until combined
  • Line plate with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 1/2 inches deep and heat over medium high heat to 350 degrees. Carefully drop 13 to 15 heaping tbsp batter into hot oil and fry, turning once, until corn oysters puff and are golden brown on both sides, about 2 minutes. Adjust burner, if necessary, to maintain oil temperature of 350 degrees.
  • Transfer corn oysters to prepared plate. Return oil to 350 degrees and repeat with remaining batter. Season corn oysters with salt. Serve immediately.

NOTE: Use only fresh corn for this recipe-frozen corn is too dry to produce a creamy batter.

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