Due to this lingering respiratory illness that's left me with the energy of a slug and some family issues which are necessitating big changes--including another cross country move coming up shortly--I'm going on a hiatus from posting. Liss has very, very graciously said she will keep up with Shaker Gourmet while I'm trying to get my sluggy energy to pack up a house and move again (and school is out now, so we have all the typical summer stuff to pack around too and all). I absolutely adore Shakesville (& Shaker Gourmet!), so I shall be back after everything settles down.
This week's recipe comes from Shaker Siobhan:
If you'd like to participate in Shaker Gourmet, you can still email recipe submissions to: shakergourmet (at) gmail.com
2 cups finely chopped onions
1 TBSP minced garlic
1 celery rib, chopped fine
1 carrot chopped fine (very fine, I throw it and the celery into the
1/2 cup finely chopped scallion
2 TBSP unsalted butter
2 tsp salt
1 1/2 tsp freshly ground black pepper
2 tsp Worcestershire sauce
1/3 cup ketchup
2 TBSP chopped chipotles in adobo (more = spicier)
1 1/2 lbs ground beef, 93% lean
3/4 lb ground pork
1 cup cooked rice
1 cup (approx) unseasoned breadcrumbs
2 lg eggs, beaten lightly
1/3 cup parsley, minced
1/3 cup ketchup
2 TBSP brown sugar
1 TBSP adobo sauce (more = spicier)
Preheat oven to 350. In a large heavy skillet, cook onion garlic, celery, carrot and scallion in butter over medium heat, stirring, 5 mins. Cover and cook, stirring occasionally, until carrot is tender. Stir in salt and pepper, Worcestershire sauce, 1/3 cup ketchup and chipotles and cook, stirring, for about a minute. Remove from heat
and allow to cool until handleable.
In a lg bowl, combine veggie mix, meat, eggs & parsley. Add bread crumbs until it comes together well. Spread into loaf pan and cook until meat thermometer registers 165 (about an hour). After 30 minutes, add the glaze on top.
Please include your Shaker name and a link to your blog, if you have one!