COBB STYLE MEAT LOAF, SPINACH SALAD WITH DIJON DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the meat loaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Place 4 eggs in a pot, cover with water, place over high heat and bring to a boil. Then cover the pot, remove from the heat and let stand 10 minutes. Crack the shells and soak a few minutes in cold water. Peel and dry on paper towels.
- Heat the 2 tablespoons EVOO in a skillet over medium-high heat. Add the celery, garlic and onions, season with salt and pepper and cook to soften, 7 to 8 minutes. Deglaze with the beer. Cool.
- Soak the bread with the milk.
- Place the meat in a bowl, add the thyme and sprinkle with salt and pepper. Squeeze out the liquid from the bread and rub between hands to crumble as you add to the meat. Add the blue cheese, Cheddar, Worcestershire sauce, the remaining egg and the cooled vegetables. Mix to combine.
- On the baking sheet form half the meat into a 10-inch long by 4-inch wide brick. Then center the hard-boiled eggs lengthwise down the loaf. Top with the remaining meat and form a loaf. Coat the meatloaf with overlapping straps of bacon. Wrap and store for a make-ahead meal or bake right away.
- Bake the loaf 1 hour on the center rack. Then switch on the broiler and brown the bacon top until crisp. Let stand a few minutes, and then slice and serve with the salad.
- For the salad: When the loaf is about ready, grate the shallot in a bowl. Add the vinegar, Dijon and lemon juice, and season with salt and pepper. Whisk in the remaining EVOO, about 1/3 cup. Toss with the spinach and adjust the seasoning with salt and pepper.
- Slice the meat loaf and serve with the spinach salad.
POTATO AND WILD MUSHROOM NAPOLEONS
Provided by Emeril Lagasse
Categories side-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 48
Steps:
- Preheat oven to 375 degrees F.
- Brush 4 large baking sheets well with oil. Arrange the potato slices in one layer on the sheets. Brush with the remaining oil, and top with another baking sheet to prevent curling and bake until golden, 30 to 35 minutes, switching the sheets halfway through baking.
- Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside.
- In a large, heavy skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, salt and pepper, and cook, stirring, until soft and most of the mushroom liquid is evaporated, about 8 minutes.
- Add the stock, cream, and thyme, and simmer until the liquid has reduced by 50 percent in volume, about 5 minutes. Remove from the heat and stir in the truffle oil. Place 2 potato slices on each of 4 serving plates. Spoon a generous tablespoon of mushroom filling on top, topped with a teaspoon of grated cheese. Continue layering the napoleon so that you have 3 layers of potatoes and 3 layers of mushrooms in all, ending with mushrooms on top. Garnish the top of each napoleon with a sprinkle of cheese and 3 slices of truffle, if desired. Arrange the chives around the outer edge of the plate and serve.
- Preheat oven to 375 degrees F.
- Brush 4 large baking sheets well with oil. Arrange the potato slices in one layer on the sheets. Brush with the remaining oil, and top with another baking sheet to prevent curling and bake until golden, 30 to 35 minutes, switching the sheets halfway through baking.
- Transfer with a spatula to cooling racks. Sprinkle with the Essence and salt, and set aside.
- In a large, heavy skillet, melt the butter over medium-high heat. Add the shallots and cook, stirring, for 1 minute. Add the mushrooms, salt and pepper, and cook, stirring, until soft and most of the mushroom liquid is evaporated, about 8 minutes.
- Add the stock, cream, and thyme, and simmer until the liquid has reduced by 50 percent in volume, about 5 minutes. Remove from the heat and stir in the truffle oil. Place 2 potato slices on each of 4 serving plates. Spoon a generous tablespoon of mushroom filling on top, topped with a teaspoon of grated cheese. Continue layering the napoleon so that you have 3 layers of potatoes and 3 layers of mushrooms in all, ending with mushrooms on top. Garnish the top of each napoleon with a sprinkle of cheese and 3 slices of truffle, if desired. Arrange the chives around the outer edge of the plate and serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
CHICKEN AND POTATO NAPOLEON WITH SPICY TOMATO SAMBAL SAUCE
Provided by Dzintra Dzenis
Time 50m
Yield 2 to 4 servings
Number Of Ingredients 20
Steps:
- Chicken:
- Preheat the oven to 375 degrees F.
- In a large oven-proof saute pan over high heat, heat 2 tablespoons olive oil. Season the chicken breasts with salt and pepper, to taste, and add them to the oil. Cook for 3 minutes on each side. Put the saute pan in the oven and the let the chicken finish cooking, about 15 minutes. Remove from the oven to a cutting board and allow to rest, covered, for 5 to 10 minutes.
- Tomato sauce: In a medium-sized skillet over medium heat, add the olive oil. Add the chopped garlic and onions and saute until softened. Stir in the tomatoes, sambal, sugar, 2 teaspoons of salt and the rosemary. Saute over medium heat and allow the sauce to reduce and flavors to blend together, about 8 minutes. Taste and season with salt and pepper, if needed. Remove the rosemary sprig and stir in chopped parsley just before serving.
- Potatoes: Fill a large saucepan 2/3's full with cold water. Add the potatoes and a good pinch of salt and bring to a gentle boil over medium heat. Cook the potatoes until they are just tender, about 10 minutes. Once the potatoes tender, drain them and cut them into 1/4-inch slices. Heat a combination of olive oil and grapeseed oil in a large skillet until it just begins to smoke. Add the potato slices and fry until crispy on the outside and completely tender on the inside. Remove the potatoes to paper towels to drain and sprinkle with sea salt.
- Arrange potato slices in a circular layer on each serving plate. Put a thin layer of tomato sauce over the potatoes, leaving a small border. Slice the chicken breasts into serving portions and arrange on top of the potato-tomato layers. Garnish each serving with a sprig of rosemary and fresh parsley. Serve and enjoy!
IZMIR KOFTESI
This Turkish classic of meatballs and potatoes in tomato sauce is perfect anytime as a simple dinner or as an addition to an iftar table (the meal Muslims eat when they break their fast during the month of Ramadan). There are different ways to make the dish: some people form the meatballs into small football shapes; others prefer patties. Some sear the meatballs before baking; others put them in the oven raw. I prefer forming patties because they look better when arranged with the potatoes and are easier to sear. And I like searing them because it locks in the juices, but you can do whatever you prefer.
Provided by Food Network Kitchen
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Place the ground beef, parsley, breadcrumbs, Aleppo pepper flakes, cumin, egg, onions, 3 of the minced garlic cloves, 1 1/2 teaspoons of the oregano, 1 teaspoon salt and 1/8 teaspoon pepper in a large bowl and combine well using your hands. The mixture will be wet and a bit sticky. Form into 20 to 24 meatballs about 1/2-inch-thick in the shape of your choosing (see Headnote).
- Heat 2 tablespoons neutral-flavored oil in a large nonstick skillet over medium heat. Working in batches and adding more oil as necessary, sear the meatballs until nicely browned on two sides, 2 to 3 minutes per side. Transfer to a platter.
- Preheat the oven to 350 degrees F.
- Slice the potatoes crosswise 1/2 inch thick into a total of 20 to 24 slices. Arrange the seared meatballs and potatoes in an alternating pattern in a 9-by-9-inch baking dish. Set aside.
- Heat the olive oil in a small saucepan over medium-low heat. Add the tomato paste and cook, stirring occasionally, until it starts to darken and release its color into the oil, 3 to 5 minutes. Add the remaining 1 teaspoon oregano, 2 minced garlic cloves, 1/2 teaspoon salt and 1/8 teaspoon pepper and give the mixture a nice stir. Add 1 1/2 cups water and bring to a simmer over medium-low heat. Simmer for about 5 minutes, then taste and add more salt, if needed.
- Pour the sauce gently over the meatballs and potatoes. Top with the bell peppers and tomatoes. Cover with parchment paper and bake until the potatoes are tender and the meatballs are cooked through, 40 to 50 minutes.
- Garnish with parsley before serving.
SAVORY CHOCOLATE NAPOLEON
For this recipe, I highly recommend that you use a bittersweet chocolate that has a cocoa content of 72 percent or higher. That usually means the chocolate will contain less sugar and have a stronger cocoa taste. This will give the finished hors d'oeuvre a nice contrast.
Provided by Food Network
Categories dessert
Time 15m
Yield 40 napoleons
Number Of Ingredients 6
Steps:
- Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares.
- Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle. Add the chives, paprika, salt and pepper and turn the mixer on medium speed. Mix just until combined.
- Place the cream cheese mixture in a pastry bag fitted with a star tip. Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Viola!
NEAPOLITAN MEATLOAF
This looks like an interesting and different way to make meatloaf. Its really pretty when sliced too! From Woman's Day
Provided by jovigirl
Categories Spinach
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion, red pepper and garlic, and cook 4-5 minutes, stirring often, until lightly browned and soft.
- Remove from heat.
- While onion and pepper cook, whisk eggs in large bowl.
- Tear bread into small pieces and stir into egg.
- Heat oven to 350°F Coat a 9x5 loaf pan with cooking spray.
- Put a strip of foil or plastic wrap on countertop.
- Add beef, salt, pepper and onion mixture to bowl.
- Mix gently with hands.
- Place on foil or plastic and press into a 17x8 rectangle. Top with a layer of spinach, then cheese, then overlaping slices of salami.
- Roll up meat (but not the foil or plastic) from one short end; lift into loaf pan.
- Bake 1 hour 10 minutes, or until cooked through.
- Let stand before removing from pan for 10 minutes and slice to serve.
Nutrition Facts : Calories 468.5, Fat 31.3, SaturatedFat 12.2, Cholesterol 173.1, Sodium 951.5, Carbohydrate 11.6, Fiber 2.2, Sugar 2.2, Protein 34.3
More about "charleys meatloaf napoleon style food"
HOW THEY MAKE MEATLOAF IN NAPLES (TO DIE FOR) - LA …
From lacucinaitaliana.com
推定読み取り時間 3 分
日本未上陸のアメリカファストフード(CHARLEYS PHILLY STEAKS ...
From global-lifetips.com
【三沢基地】CHARLEYS PHILLY STEAKSで極上サンドを堪能 ...
From usfjfood.hatenablog.jp
BLACK FOLKS SOUTHERN SOUL FOOD MEATLOAF RECIPE - YOUTUBE
From youtube.com
CHARLEY'S MEATLOAF NAPOLEON STYLE RECIPE
From recipeofhealth.com
WHAT DID NAPOLEON LIKE TO EAT AND DRINK? - SHANNON SELIN
From shannonselin.com
アラモアナで日本未上陸のステーキサンドを食す! - MYハワイ ...
From hawaii-arukikata.com
BLACK FOLKS SOUTHERN SOUL FOOD MEATLOAF RECIPE
From thesoulfoodpot.com
NAPOLEON — BREAKDOWN
From rotten.recipes
NEAPOLITAN MEATLOAF FOOD
From cooking-guide.com
CHARLEY’S SLOW COOKER MEXICAN STYLE MEAT - CROCKPOT GIRL
From crockpotgirl.com
チャーリーズ フィリー ステーキ (CHARLEYS PHILLY STEAKS ...
From tabelog.com
NAPOLEON’S INFLUENCE ON FOOD IS STILL BEING FELT TODAY ...
From deseret.com
CHARLEYS MEATLOAF NAPOLEON STYLE RECIPES
From tfrecipes.com
CHARLEY'S MEATLOAF NAPOLEON STYLE RECIPE | FOOD NETWORK
From foodnetwork.cel02.sni.foodnetwork.com
CHARLEY'S MEATLOAF NAPOLEON STYLE RECIPE | FO
From recipebridge.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love