Recipes: 01.26.17

The Presidential Palate

Donald Trump’s Mother’s Meatloaf

Apparently, Donald Trump’s sister makes this meatloaf for him for every birthday.

2 lbs. ground beef

1 Spanish onion, fine dice

1 red bell pepper, fine dice

1 green bell pepper, fine dice 

2 cloves garlic, minced

1 large beefsteak tomato, diced fine, seeds removed

2 extra large eggs

2/3 cup seasoned breadcrumbs

1/4 cup chopped parsley

2/3 cup tomato puree

1/2 Tbsp. of salt and pepper

 

In large saucepan slowly cook peppers, onion, garlic, and tomato until onions turn translucent, and let cool.

In large mixing bowl add ground beef, cooked cool vegetables, eggs, breadcrumbs, parsley, salt, and pepper, and mix well. Place in 14-by-9-by-2-inch ceramic baking dish and form into loaf.

Top with tomato puree and bake in a 350-degree oven for 45 to 60 minutes or until brown and firm.

Serve with mushroom gravy and mashed potatoes.

 

Minted Spring Pea Salad

Let’s be nostalgic and enjoy this recipe from Michelle Obama’s cookbook, “American Grown.”

Serves six to eight. 

21/2 cups fresh shelled peas (or use frozen)

1 small shallot, thinly sliced

1 small leek, cleaned, white part only, thinly sliced

Zest and juice of one lemon

1/4 cup olive oil

1/2 cup shredded mint 

Salt and pepper to taste

 

Bring large pot of salted water to boil. Put in the peas and cook for two minutes for fresh, four minutes for frozen. Plunge in ice water and drain.

Puree half of the peas, then toss in bowl with remaining peas, shallots, and leek. Toss to combine, then add lemon juice, zest, olive oil mint, and salt and pepper. 

Serve immediately.