Food Follow Up: 1/30 Menu
Cajun meatloaf - New #2 favorite meatloaf recipe (behind the most delicious and most labor intensive cheesy meatloaf). Involves a lot of chopping, which I actually like because it makes me better and faster with a knife. Use almost the full 2 cups of breadcrumbs; sounds like too much, but I backed off at a little over 1 cup and mine could’ve held together better. Still delicious.
Reuben mac & cheese - Definite repeat. Who knew sauerkraut and cheese and pasta together were so magical? Perfect texture. I scaled the corned beef back to a half pound because whoa is deli shit expensive. Use less, cut it smaller. I crisped mine in the butter and set it aside before making the cheese sauce. I also didn’t bother with gruyere since it costs one leg; you’re squirting mustard into the sauce, there’s no point spending money on fancy cheese just to cover up the delicate flavor. Use any ol’ swiss instead, you’re fine. I’ll probably add a pinch of caraway seed to the sauce next time in addition to the rye bread crumbs, never enough rye flavor for me.
Pork & kraut - I appreciate this recipe for the idea of pork and sauerkraut, but if you made it according to the directions you’d be disappointed. This is the second time this blog has directed me to place a dry loin in a crock pot. I don’t know how they get their after pictures. A loin just doesn’t have enough fat to withstand hours upon hours in a slow cooker with no liquid. So that’s dumb. I had a loin, so I used it, but I seasoned heavily, doubled the sauerkraut, and added a half bottle of beer from the beginning and still had to cook the thing about 8 hours (as opposed to the 5-6 suggested) to get it to fall-apart texture. That said, it was very good by the end, no thanks to the original recipe.
Didn’t get to the buffalo chicken soup as planned, making tonight as part of our football spread.