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JUNE 23, 1997

Home & Garden


Dining In: Guest chef prepares macho meat loaf for a crowd

Call for recipes: Do you have a favorite recipe you'd like to share with your friends and neighbors? If so, send it to us. Mail to the Woodinville Weekly at P.O. Box 587, Woodinville, WA 98072; fax your favorites to 425-486-7593; or e-mail them to kdiefendorf@woodinville.com.


Sharon Friel helps her husband Dick as he prepares his signature dish, "macho meat loaf."

Dick Friel's Macho Meat Loaf
   2 c. minced onions, sauteed with bell peppers in olive oil
   1 c. green bell pepper. chopped
   1 c. red bell pepper, chopped
   1 c. seasoned salad croutons
   4 lbs. extra lean ground beef
   1 lb. ground pork sausage
   1 lb. ground veal
   1/2 c. dry red wine
   1/2 c. double-rich gelatin beef bouillon
   2 large eggs
   2 c. grated sharp cheddar cheese
   1 Tbsp. salt
   1/2 tsp. pepper
   2 tsp. each of allspice and oregano
   8 extra thick bacon slices
   1 bottle of commercial steak sauce

   Squeeze and squish all the ingredients and flavorings (except steak sauce and bacon) together with your bare hands in a large mixing bowl. Form into a football loaf shape on a buttered flat baking pan. Top with bacon slices and slather with the steak sauce. Bake on the center rack of your oven at 350 degrees for about 1 1/2 hours. You'll know when the meat loaf is done when a meat thermometer reads 155 degrees. But don't poke it until it's been cooking for at least 1 1/2 hours. Let it cool for 30 minutes. Pour off fat and juices. Transfer to a cutting board or serving platter. Serve hot with a great salsa or thick rich tomato sauce. Or, wrap it in foil, place in the refrigerator to make fabulous sandwiches for your next picnic in the San Juans or tailgate party at Husky Stadium.

Red Potato Salad
   10 oz. round red potatoes
   2 Tbsp. chopped fresh parsley
   1/4 c. nonfat mayonnaise
   1 1/2 Tbsp. canned low-sodium chicken broth
   1/4 tsp. pepper
   1/4 c. chopped celery
   1 (2 oz.) jar diced pimiento, drained
   3 Tbsp. nonfat sour cream
   1/4 tsp. rubbed sage
   1/4 tsp. dried whole thyme

   Wash potatoes. Cook in boiling water to cover 15 minutes or until tender; drain and cool completely. Peel potatoes, and cut into 1/2-inch cubes. Combine potato, celery, parsley, and pimiento. Combine mayonnaise and remaining five ingredients; stir well. Add mayonnaise mixture to potato mixture; toss gently to coat. Cover and chill.

Jerk Chicken
(from the American Institute for Cancer Research)
   1 c. diced onion
   3 scallions, green and white parts, chopped
   2 Tbsp. fresh thyme leaves, or 2 tsp. dried
   1 Tbsp. coarsely chopped gingerroot
   2-4 Scotch bonnet or habanero chile peppers
   1 Tbsp. vegetable oil
   1 tsp. ground allspice
   1/2 tsp. freshly ground black pepper
   1/2 tsp. ground cinnamon
   1/4 tsp. freshly ground nutmeg
   1/2 tsp. salt
   2 whole chicken breasts, split and skinned

   In a food processor or blender, combine the onion, scallion, thyme, ginger, chiles, oil, allspice, pepper, cinnamon, nutmeg, and salt. Process to a pulpy paste. There will be about a cup. Spread the paste liberally over the chicken breasts. Arrange the chicken on a plate. Cover with plastic wrap and marinate in the refrigerator 2-3 hours, up to overnight. Preheat the oven to 300 F. Place the chicken in a baking dish, cover, and bake 30 minutes. Meanwhile, light the grill, or if cooking indoors, heat a grill pan or ridged griddle. When the chicken comes out of the oven, grill it until it is cooked through, turning the pieces once, about 10 minutes.