Saturday, October 07, 2017

And Then Came Meatloaf

I don't know if I've posted this before, but someone brought it up on FB and I liked it, so here goes. Hope I'm not boring you to death with something you already saw.
And then came Meatloaf
Not the singer, the food. I was dying for the second piece of swordfish I've got in the fridge. Bought it a few days ago, it's still cold and fresh. Got capers, organic scallions, organic red peppers and plain old onions and garlic in olive oil to go with it. Was thinking of having it on a bed of spinach, no starch.
Then I got to the store and happened to see some ground pork. Yes, pretty horrible, but I got to thinking about meatloaf. Not the singer, the food. Though I did start singing Two out of Three Ain't Bad in the supermarket. It's okay, they already stare at me for my half-gone right calf, so I don't care.
Okay, so with Madeleina getting off at 8 tonight, I thought she won't be in the mood for fish. She will not have eaten anything but an apple and an orange all day and she'll be starving. So I went with the meatloaf instinct: "I want you, I need you, but there ain't no way I'm ever gonna love you, but don't be sad, cause two out of three ain't bad..."
So I guess I was crying while picking up the chopped chuck to go with the minced pork. No veal. I have my limits. And no bacon today because Chepa had me make breakfast for the family Sunday and it included bacon, sausage, biscuits, sausage gravy, pancakes with blueberries and bananas, eggs, home fries, potato latkas--all of it made from scratch except the bacon and sausage.
Forget that. Let's get me back to crying about the meatloaf song. So I came home, put 2 pounds of pork and two pounds of chuck into a saute pan on high heat to brown it and get rid of as much grease as possible. Then I drained that. While that was draining I put three tablespoons of freshly minced garlic in olive oil into the saute pan with a diced red onion. Followed that with six stalks of celery, each cut into six lengths and then diced. Followed by several minced, fresh, roma tomatoes. Followed by those magic organic scallions--six of them minced. Why six of everything? I don't know. Maybe six is two times three and two out of three ain't bad? Damn that Meat Loaf!!!! He's gotten into the kitchen in my brain!!!!!
Okay, calm down. Have a sip of wine--vintage 2014 Cabernet....raw junk.
Anyway, put some breadcrumbs into the drained meat. Added vinegar to the veggies to make a sort of ketchup and added them to the meat. Added actual ketchup, sea salt, butcher ground black pepper. Chopped some good curly parsley finely and put that in. Let it cool. Added four eggs, raw. Mushed it with my hands--washed better than in a hospital--and then put the damned stuff into two baking dishes lined with a bit of olive oil to keep things from sticking, and put the baking dishes on silver foil in the oven at 330. That will give me an hour. I'll raise the temp to 400 for the last 15 minutes to crisp the top--and yes, on Madeleina's orders I'll spread a bit of ketchup on the top...but NO BACON, OKAY Madeleina? I'm fat enough!!!!
That will be done by 6:15. It will settle by 6:45 and be ready to serve by 7. Madeleina will get here at 8 and it will be perfect. We'll have it with a salad and broccoli. Dessert is gonna be ice cold fresh watermelon.
Bon Appetit! I hope you all are loving your food, your bodies, yourselves in some way that's similarly wonderful. (I'm sorry pig, cow, celery, garlic, scallions, olives for the olive oil, onion, tomatoes, grapes to make the vinegar, salt, peppercorns. Even the wheat to make the breadcrumbs, and the parsley. I'm not sure if I'm sorry about the eggs since they were never gonna be chickens. Doesn't mean they weren't having a great life. I'm just not sure about that... .)
And if you can't love yourself the whole way, remember that two out of three ain't bad... .

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