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ground black pepper

Turkey Meatloaf

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It’s one of those family style favorites! Meatloaf never seems to go out of style. There are thousands of recipes for meatloaf using beef. But I’ve been looking for a turkey version of a classic meatloaf for a very long time and finally found one that will be my go-to from now on! Because turkey can be a bit dry, I was thrilled that this version is so juicy! That’s because of a few secret tips and techniques that make this meatloaf moist, flavorful and a perfect meal to make ahead, freeze and have for later! One of the secrets is, believe it or not, a couple of tablespoons of water! It’s how I make my meatballs, so I know it really helps keep the meatloaf juicy. The other technique is to make a paste-like mixture of milk, oats and breadcrumbs that gets added to the mixture. Finally, I decided to spice up the top with a combination of organic ketchup (for sweetness) and an Asian sweet and spicy sauce (for heat) called Gochujang, readily found in most grocery stores and Asian markets. If you love meatloaf and think that is has to be beef to be delicious, this recipe is going to change your thinking after one single scrumptious bite!

Watch my How To Video for Turkey Meatloaf here!

Korean BBQ Tacos

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One this is for sure about the American palate. Our taste buds love to travel to exotic places. They lingered on Chinese food for years; then, Italian, Mexican, Pacific Rim and most recently with the Thai food invasion. These days, our flavor buds have acquired an insatiable appetite for Korean food; in particular, Korean BBQ. Five years ago, the term Bulgogi (grilled thin-sliced marinated meat) would have been as foreign as the most remote village on the Korean Peninsula. But today, Bulgogi is the new Big Mac. There is a lot to satisfy the taste buds with Korean BBQ, and the simple ingredient and ease of cooking makes for a happy cook, too! Here, Korean BBQ finds itself tucked inside warm, charred tortillas, making for an East-Meets-Southwest delight!

Watch my HOW TO Video for Korean BBQ Tacos here!

Caramelized Ham and Swiss Baked Buns

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The Story

The Big Game comes with big appetites. Rooting for your favorite team, yelling at the officials, fist bumping after great play – it all makes a football fan downright hungry. So let me help by sharing a recipe that has always been a crowd pleaser, especially for a day as big as Super Bowl Sunday. Caramelized Ham and Swiss Baked Buns tends to resurface every few years, with new, updated variations on the theme. Basically what you have here is a casserole of hot sandwiches filled with ham and cheese and a sauce poured over the top. No, no. That’s not quite accurate. What you really have here is a slightly sweet billowy bun with a little slather of horseradish sauce, onto which black forest ham and swiss cheese is layered, and then a sweet and savory butter sauce does its magic in the oven. The tops of the sandwiches get caramelized and glazed, the cheese inside melts and melds with the horseradish sauce, and you find yourself in a situation where you just can’t pass one up. Yep, that’s a much better description. Now, as I’ve said, there are many versions of this recipe including potato or dinner rolls, but the classic version is the Hawaiian sweet rolls. The original recipe also calls for ham and swiss cheese for the filling, but substitutions have included turkey or pastrami. Also, horseradish sauce is often substituted for butter or mayonnaise. But I say, why mess with a good thing? Folks love this dish, and when you make it for this weekend’s big game, you’ll see why.

Spiced Rubbed Steaks with Tomato Chutney

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The Story

As a butcher’s daughter, I learned early on the definition of phrases like dry-aged beef (hung on a rack to dry for several weeks to concentrate flavor and tenderize the beef) and wet-aged beef (typically aged in a vacuum-sealed bag to retain moisture). Whether wet or dry-aged, my father’s approach to cooking a great steak was to keep it simple; a slight coating of olive oil, salt, pepper, and, if possible, allow most of the high heat to come from a top element like a salamander broiler, which allows the juices to drain down through the beef and not onto the pan. That’s how I was taught, and that’s how I cooked steaks most of my life. But in the last decade, the idea of rubbing steak with coffee and chocolate to match a steak’s rich, beefy flavor has become a popular method. Add to it bold spices like toasted, ground coriander seeds and it becomes anything but “your father’s steak.” Rather than the traditional baked potato accompaniment, a spicy tomato chutney is spooned over the top of the steak making this dish a simple, elegant, and complete main meal – and a real butcher’s daughter delight!