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    Notes - September 23, 2015

    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris, Mark and Brad talk about d’Arenberg The Hermit Crab Viognier Marsanne 2013 McLaren Vale, Australia, Bodegas Piedra Negra Alta Coleccion Pinot Grigio, Argentina, Château Bel Air Bordeaux, AC and Angove Vineyard Select Cabernet Sauvignon 2013, Coonawarra, Australia.

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    Marko’s Autumnal Meatloaf

    2 Tbs. plus 1 tsp. canola or olive oil
    1 medium yellow onion, chopped
    1/2 cup small-diced bell pepper (any colour)
    1/2 cup small-diced celery
    2 large cloves garlic, finely chopped
    3/4 cup dry sherry
    4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
    1 cup whole milk
    3/4 lb. bulk sweet or hot Italian sausage
    2/3 lb. ground beef
    2/3 lb. ground turkey (not 100% breast meat)
    2 large eggs
    1/2 cup grated Cheddar
    1/3 cup sliced scallions
    1/4 packed cup peeled and grated fresh horseradish (or strained jarred horseradish)
    2 Tbs. chopped fresh rosemary
    2 Tbs. chopped fresh thyme
    1 Tbs. mild chile powder, such as ancho
    1/2 tsp. ground allspice
    1 Tbs. Worcestershire sauce
    Kosher Salt
    Freshly ground black pepper
    10 oz. sliced bacon (about 9 strips)

    Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, bell peppers, celery, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.

    Add the sherry, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
    In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion mixture.

    Position a rack in the centre of the oven and heat the oven to 375 degrees F.
    Add the beef, sausage, turkey and eggs to the onion mixture. Scatter the Cheddar, scallions, horseradish, rosemary, thyme, mild chile powder, and allspice over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.

    Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavour.

    Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.

    Bake until an instant-read thermometer registers 165 degrees F in the centre of the meatloaf, 40 to 55 minutes.

    Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4 - to 1-inch-thick slices.

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