POTLUCK with Michael Patrick McKinley

DOUBLE HAPPINESS MEATLOAF

I've never been a kethcup on meatloaf kinda guy...

When Stacey told me he was planning to "skew Asian" for the October edition of The Dish,  I scratched my head for just about a minute. I've been having a life-long affair with Asian cuisine, but a signature dish of my own to share with you? I didn't think I had one.Then I remembered my meatloaf. This is a recipe that's been evolving over time, but started as a simple turkey meatloaf about 15 years ago. You know, the kind with Lipton's Onion Soup Mix . Only one night on it's way into the oven, I realized I had no BBQ sauce to glaze the top of it with, and I don't do ketchup with meatloaf. Meat pies however, are another story! I digress...

I foraged through the fridge to see what I could substitute for that sweet-salty, caramelizing factor I'd be missing without the BBQ sauce. Then suddenly, there it was. Like a cartoon style light bulb moment, the jar of Hoisin sauce imprisoned in the door compartment beckoned to me to set it free, and slather it across my ordinary turkey loaf. The result was sensational, and I haven't seen Sweet Baby Ray since!

Of course you can bake this in a loaf pan, but why? When you plate these little lovelies, streak each plate with additional hoisin sauce, then place 2 on each plate [one sitting on its butt, the other playfully tilted on it's side], and sprinkle with some chopped cilantro leaves. To me, meatloaf is a very Autumnal meal, so I love to serve it with baked hard squash that's on the naturally sweet side, like Buttercup or Hubbard, and  finish the meal with roasted Brussel sprouts. 

Make these for your next dinner party, and your guests will  not only be impressed by this Asian inspired twist on an American comfort food classic, but your clever presentation too!  

 1 1/2 lbs Ground Turkey

1 1/2 lbs Ground Pork

2 eggs

1 tablespoon fat

  1 small sweet potato,  very finely chopped

1 tablespoon seeded and minced jalapeno

2 tablespoon minced dried onion

2 teaspoons Chinese five spice

2  teaspoons soy sauce

1 tablespoon chili garlic paste

6 scallions sliced very thin

1/2 cup minced water chestnuts

1 1/2 cups panko flakes

hoisin sauce

Preheat oven to 375

Saute minced jalapeno and sweet potato in melted fat [I like to use butter or bacon fat] just until the potato starts to soften. Meanwhile, place all other ingredients in a large mixing bowl (except hoisin). Add sauteed potatoes and jalapenos, and mix with hands until all elements are fully incorporated. Pack mixture into the compartments of a 12-count muffin tin, mounding up over the top of the fill line. [The "meatloaves" will shrink as they cook, and release fats and juices.] Liberally smear the crowns with hoisin sauce, and bake for approximately 30 minutes. They should shrink away from the sides of the pan and the tops should caramelize.

Let them rest for 5 minutes, run a knife around the edges to ensure easy release,  and remove from tins.

POTLUCK with Michael Patrick McKinley

THE CROOKNECK SQUASH DOUBLE FEATURE

When the Summer Squash start arriving, they just keep coming!

I can clearly remember  the bounty of Zucchini [both green and yellow] and Crookneck that was provided by my father and stepmother's garden. The zucchini ended up in a few sweet dishes, like quick breads and jam. Yes I said jam, and it was delicious! The crooknecks were a main ingredient in this tomatoey-rich  sauce/relish Muriel and her sister Gloria created and canned year after year, called Harvest Special. She also made these dynamite quick dill pickle coins out of them. 

Muriel and Gloria were in constant competition with each other, entering their amazing dishes, canned and baked goods into both county and state fairs, battling it out for a plenitude of well deserved blue ribbons. God I wish I had those recipes!

All summer squash are extremely prolific. In the height of the season [beginning NOW], if you don't know someone who's trying to pawn off a bushel or a bag onto you, then check out your local farmers market. When I was at mine the other day, they were 4 for $1.00, and ORGANIC. Super economical, wonderfully delish, and good for ya too! So whether you are sitting more than you know what to do with, or if you just been passing them by unsure of what to make with them....here are two of my favorite recipes for Summer garden staple!

Crookneck and Coconut Cream Soup w/ Chorizo Meatballs

MAKING THE MEATBALLS

1/4 lb. ground pork
1/4 lb. ground beef
1 lb. chorizo ( beef or pork )
1 16oz bag frozen spinach, thawed and squeezed of excess liquid
2 eggs
1 cup plain breadcrumbs

Using your hands, mix all ingredients until well combined. Make 1 inch balls and bake on parchment lined cookie sheet. Bake at 375 degrees until  a little crunch crust forms, about 25 minutes. Cool and reserve.

THE SOUP

Combine the following in a large pot over low heat:
4 cups stock: vegetable, chicken, shrimp, or a combination
1 19 oz can coconut cream ( not milk )
1/4 teaspoon red chili pepper flakes
salt and white pepper to taste

On your trusty Webber or a stovetop grill until cooked and with char :
4 to 5 medium crookneck squash slice in half moons
2 medium sweet onions, medium-sliced
1 small-diced red bell pepper
[Toss veggies with a little olive oil before grilling]

When broth is hot, added grilled vegetables plus:
3 ears of fresh sweet corn, shucked and kernels sliced off the cob

Ladle into bowls, and place 3 meatballs in each. Garnish with chopped fresh cilantro.


Crookneck & Custard Casserole                                                  

INGREDIENTS

8 medium crookneck squash, sliced into 1/2 thick rounds (2 lbs)
2 large eggs, lightly beaten
1/2 stick butter, melted
1/2 cup milk or half &half
1 small onion finely chopped
2 tablespoons finely chopped flat leaf parsley
2 tablespoons sugar
2 teaspoon salt
1/2 teaspoon white or black pepper
 2 cups coarse breadcrumbs, preferably seasoned
2 cups shredded white cheddar or Gruyere
6 strips bacon cooked crisp and crumbled

Preheat oven to 350 degrees, and grease a 9x13 ovenproof casserole. To a large pot of boiling water, add squash and cook until barely wilted, about 3 minutes.

With a whisk, incorporate milk, eggs, butter, onion, salt, pepper, and sugar in a large mixing bowl. Add cooked squash and thoroughly combine. Transfer to casserole and sprinkle over crumbs, cheese, and bacon. Bake for 35 minutes, or until the top is golden and crunchy.

POTLUCK with Michael Patrick McKinley
JUNIE'S MAC & CHEESE

 

 

I was 12 before I knew what Kraft Macaroni & Cheese was, and even then I encountered it a some other kids house. No, in our house this gooey, smokey casserole of my Mother's was what was known as mac n' cheese. I was recently informed that the original version started with her mother, and that the bacon was my sister's idea. Funny, but Mom never mentioned their contributions....

Regardless of who authored the various components, this is our family's contribution to the great casseroles of the world. It's a caloric caution, and the naughtiest little number in my arsenal of comfort foods.

 

In certain circles this is known as "crack and cheese". Make it once, you'll know why! 

The recipe makes allot, so you can half it if you want...but I always freeze some.
I like to serve it with warm cornbread...

1lb bacon
1 1/4 lbs. sharp cheddar, grated
1 1/4 lbs colby or longhorn, grated
2 med. onions, chopped
2 green bell peppers, diced
1 15oz can tomato sauce
1 32 0z. can diced tomatoes, with juices
1 48 oz box elbow macaroni

Chop raw bacon into 1inch pieces, and render in a frying pan until bacon is crispy.
Drain bacon and reserve. Pour off half of the bacon fat, and add onions. Saute over medium heat until onions start to become translucent, then add bell pepper pieces until they begin to soften. Boil macaroni per instructions, then drain. Stir in all ingredients [including reserved bacon], and turn into a 9x11 baking pan, or an oven-proof casserole dish.
Bake at 350 for approx. 40 minutes, or until the casserole is bubbly and gets crusty on top.

POTLUCK: MOLASSES ICE CREAM

POTLUCK
with Michael Patrick McKinley

Have you ever wandered into the kitchen just before midnight with an insatiable sweet tooth? Only to find when you arrived that there was nothing to appease it? Well that's exactly what happened to me a few weeks ago. And I mean there was NOTHING. Not even chewing gum.