Posts tagged spicy

Chugwater Chili Meatloaf with Cilantro Mash

The last meatloaf I made was an Italian-inspired one and I haven’t made another, since. This time, I wanted to try something different. Maybe even get a little closer to home. And since I live in Wyoming, I thought I’d go local and give Chugwater Chili a whirl and see how it goes on a meatloaf recipe. And while I’m at it, I thought, I might as well go all out with the kick by adding jalapeno peppers to the mix.

I would’ve used ground beef but I happened to have a thing of ground turkey in the fridge, so that’s what I used. Smart Ground or something similar would be a good vegetarian alternative, as well.

I also had some leftover cilantro leaves so I just threw it on the mash and it worked out great. By the way, the radish slices gave it a nice cool break from the spiciness of the dish.

Outstanding, I say! Give it a try already.

Ingredients (4 servings):
The Meatloaf:
1 lb. Lean Ground Turkey
1 1/2 cup Bread Crumbs
4 Jalapeno Peppers, seeded and finely diced
1 Onion, finely diced
3 tbs. Chugwater Chili Powder (or whatever variety you have)
2 tbs. dried thyme
6 Garlic Cloves, minced
1 cup Frozen Peas & Carrots, thawed in microwave
1 Large Egg
4 tbs. EVOO
Fresh Cracked Pepper

The Glaze:
1/2 cup Ketchup
1 tbs. Chugwater Chili Powder (or whatever variety you have)
1 tbs. Honey
1 tsp. Worcestershire Sauce
1 tsp. Hot Sauce

The Mash:
4 Russet Potatoes, peeled and diced
1 bunch Fresh Cilantro Leaves, finely chopped
1/2 stick Unsalted Butter
1 cup of Low-Fat Milk, more or less
Salt & Pepper

1 Bunch of Raddish, sliced

Directions:
Preheat oven to 350F. In a large mixing bowl, combine all meatloaf ingredients together and mix well using your hands. Take note that Chugwater Chili Powder is already salted. If the chili powder you’re using doesn’t have salt in it, go ahead and add some, otherwise, beware of over salting.

Now, make the glaze by combining all the glaze ingredients together in a small bowl and mixing well. Transfer meatloaf to a meatloaf baking pan and smother evenly with the glaze. Pop in the oven for 1 hour.

Meanwhile, start your mash by rinsing the cubed potatoes to get rid of excess starch. Place in a pot immersed in cold water and bring to a boil. Once boiling, reduce heat and continue boiling for another 20 minutes or until potatoes are tender enough to mash. Drain water and then, add butter, milk, salt & pepper and start mashing until smooth and creamy. Give it a taste and re-season accordingly. Add in cilantro and fold using a large spoon or spatula.

Serve with slices of radish.

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Fiery Asian Beef Stew

I wanted to try to stew up a spicy stir-fry dish and this is what I came up with yesterday. Not too shabby, actually! I put in 3 tablespoons of chili sauce and it was blazin’, I tell ya! So, if you’re craving for a spicy meal, this Asian flavored stew will surely deliver.

Ingredients:
1 lb. Beef strips, marinated in a little soy sauce & sesame oil for at an hour)
1 14 oz. can Fire Roasted Tomatoes
1 Onion, diced
3-4 Cloves of Garlic, minced
1 Bell Pepper (green, red or yellow), diced
10-15 pieces Dried Shitake Mushrooms, stem discarded
1 cup Low-Sodium Chicken Stock
2 Tbs. Low-Sodium Soy Sauce
2-3 Tbs. Chili Sauce (store bought)
2 Tbs. Stir-Fry Sauce (store bought)
2 Tbs. Sesame Oil
2 Tbs. Canola Oil
Salt
1/2 bunch Scallions, finely chopped

Directions:
Marinate beef strips in soy sauce & sesame oil for at least an hour. Soak dried shitake in a cup of chicken stock for at least an hour. Keep both inside the fridge.

In a medium-heated dutch oven, saute marinated beef strips in canola oil for a minute. Add onion, bell pepper and garlic and stir for another couple of minutes. Then, throw in the tomatoes (liquid included), chili sauce, stir-fry sauce and chicken stock, along with the rehydrated mushrooms. Bring to a boil and let liquid reduce to about half, about 15 minutes or so. When the sauce thickens a bit, give it a taste. Add salt, if needed.

Serve over jasmine rice. Garnish with chopped scallions.

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