| Basic Meatloaf 1 � pounds Ground Beef (ground chuck is best) 1 Cup soft bread crumbs (3 slices) 1 Egg lightly beaten 1/3 Cup Ketchup � Teaspoon salt 1/8 teaspoon black pepper TOPPING � Cup Ketchup 2 Tablespoons brown sugar Preheat oven to 350� F. Bake for 1 hour add topping and bake 15 minutes longer. * I use a broiler pan lined with foil so that the grease drips to the bottom, and just shape the ground beef into a loaf shape. You may wish to remove most of the grease from the meatloaf before adding your topping. |
| FRIED CHICKEN Recipe courtesy Alton Brown 1 broiler/fryer chicken, cut into 8 pieces 2 cups low fat buttermilk 2 tablespoons Kosher salt 2 tablespoons Hungarian paprika 2 teaspoons garlic powder 1 teaspoon cayenne pepper Flour, for dredging Vegetable shortening, for frying Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. (Shortening should be half way up the side of the chicken). Once shortening liquefies raise heat to 350 degrees F. Do not allow oil to go over 350 degrees F. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess. Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 12 minutes per side. The final internal temperature will be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes. Drain chicken on a rack over a sheet pan. Don�t drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it�s a gas oven. |
| Sweet Bourbon Salmon � cup pineapple juice 2 Tablespoons soy sauce 2 Tablespoons brown sugar 1 Teaspoon Kentucky Bourbon � Teaspoon cracked black pepper 1/8 Teaspoon garlic powder � cup oil 2 8-ounce salmon filets 1 Teaspoon snipped fresh chives Combine juice, soy, sugar, bourbon, pepper and garlic powder; stir to dissolve sugar; add oil. Remove and discard salmon skin; place salmon in shallow dish; pour marinade over; cover and refrigerate at least an hour. Grill or broil until salmon is cooked through, turning once. Sprinkle with chives before serving. Makes 2 servings |
| Meats |