Monday, April 11, 2011

April 11: Cheddar-Studded Tex-Mex Meatloaf Patties, Scallion Smashed Potatoes, and Spicy Pan Gravy

2 pounds small red potatoes, quartered
   Coarse salt
1 1/3 pounds ground sirloin
1/4 cup plain bread crumbs
1/8 cup milk
1 egg, lightly beaten
   Salt and freshly ground black pepper
1 tablespoon Worcestershire sauce
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 pound sharp Cheddar cheese, cut into ¼ inch dice
2 rounded tablespoons tomato paste
1 large garlic clove, finely chopped
2 tablespoons vegetable oil
5 tablespoons unsalted butter
1/2 cup sour cream
5 scallions, white and green parts, thinly sliced
1 cup chicken stock
1/4 cup onion, finely chopped
1/4 teaspoon crushed red pepper flakes
2 tablespoons all-purpose flour
1/4 cup heavy cream
1/4 cup fresh cilantro leaves, chopped
   Juice of ½ lime

For the scallion smashed potatoes, cover the potatoes in water in a medium saucepan. Bring the water to a boil, add a little salt, and cook the potatoes for 10 minutes, or until fork tender.

Place the meat in a large mixing bowl and create a well in the center of the meat. Fill the well with the bread crumbs and dampen them with the milk. Pour the egg over the bread crumbs and then add salt, pepper, the Worcestershire, coriander, cumin, cheese, tomato paste, and garlic.

Mix together and form into 4 large oval patties, 3/4 inch thick. Preheat a large nonstick skillet over medium-high heat with the vegetable oil. Fry the meatloaf patties for 7 minutes on each side.

Check on the potatoes. When they are tender, turn off the heat under the pan; drain the potatoes and return to the hot pan and warm stovetop to dry the potatoes. Add 3 tablespoons of the butter, the sour cream, and the scallions to the potatoes and smash to the desired consistency. Season the potatoes with salt and pepper.

Remove the meatloaf patties to a platter, tent with foil, and return the pan to the heat. Reduce the heat to medium and add the remaining 2 tablespoons of butter, the onions, and the red pepper flakes.

Cook for about 2 minutes and then sprinkle the onions with the flour. Cook the flour for 1 minute and then whisk in the remaining cup of chicken stock and the heavy cream. Bring the gravy to a bubble. If the gravy is too thick, thin with additional stock. Taste and season with salt and pepper. Stir in the cilantro and lime juice, and remove the gravy from the heat.

Slice the meatloaf patties and drizzle with the gravy. Serve with a pile of scallion smashed potatoes.


This meal looks much better than it tasted. I don't think it was worth going to all the trouble to make it tex-mex. Maybe it would have been good if a few changes had been made. For one thing, there should not be lime juice in the gravy. That just made it too sour. I don't know, but it could probable do without the cilantro too. I did put too much sour cream in the potatoes on accident, so I think they would have been good otherwise. The patties were ok. I think the cheese was not very noticeable though, and the gravy ruined them.

RR has a few mistakes in this recipe, so it's hard to tell exactly how they should be. I did my best and made it as close to the recipe as possible.

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