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bisia's bites: meatloaf - with indian twist

9/27/2011

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i like to experiment with meatloaf. too often its too bland and too boring, but it has so much potential. just need to get creative and doctor it up. i have a great latam version. this time - i tried an indian twist. and this aint yo mama's meatloaf! amazing - delicious with deep flavor. i serve it below with garlic-thyme sauteed mushrooms (shiitake, portabello, and button), and bacon of course, reduced with white wine.
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1/2 cup rice
1 zucchini, shredded using the large holes of a grater
1 tbsp evoo
1 tbsp minced fresh ginger
2 cloves garlic, minced
1 yellow onion, finely chopped
2 celery stalks, finely chopped
1 tbsp curry powder
2 tsp worcestershire sauce
1 tsp salt
1 lb lean ground beef
1 egg
1/3 cup mango chutney, plus more for serving

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1.  cook half a cup of rice and set aside allowing to cool.

2. meanwhile, squeeze any excess moisture from zucchini. heat oil in a large skillet over medium heat. add ginger and garlic and cook, until fragrant, 30 seconds. Add onion, celery and the zucchini; cook, stirring, until softened, another 10 minutes. stir in curry powder; cook 1 minute. stir in worcestershire sauce and salt. let cool for 15 minutes.

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3.  preheat oven to 350°f. coat your bakeware of choice (i like to use the indivudual serving size) with cooking spray.

4. transfer the cooled rice as well as vegetables into a bowl with the meat, add an egg and gently mix until just combined. place the mixture into the pan and spread chutney evenly over the top.

5. bake about 45 min or until an instant-read thermometer inserted into the center of the meatloaf reads 165°f. serve with additional mango chutney, if desired.

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bisia's bites: lobster rolls

9/25/2011

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so i decided to fulfill my craving for lobster rolls, and make my own. see below for recipe.
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you will need two large lobster tails. first of all, handling lobster tails for the first time can be...intimidating. but i managed to do it.

place the lobster with the soft side of the shell facing up, cut open - with kitchen scissors or sharp knife, and loosen the meat with your fingers.

sautee the lobster meat in half olive oil and half butter, about eight minutes until golden brown and meat is opaque.  set aside to cool.
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next, finely chop about one stalk of celery. put in a bowl.

into the bowl, add the remaining ingredients:
1/4 cup mayo
1 1/2 tbsp lemon juice
1 tbsp minced shallot
2 tsp dijon
1 tsp chopped fresh tarragon
1/4 tsp garlic powder 
salt & pepper


chop the lobster tails into bite size chucks and mix into the bowl with remaining ingredients. toast up a sweet roll, or any you like, and fill with the lobster. enjoy!
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    bisia's bites

    cooking and great food are another passion of mine. follow my culinary adventures.

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