Monday, February 25, 2013

Rustic Chorizo Meatloaf with Dark Roux Riesling Gravy

Rustic Chorizo Meatloaf with Dark Roux Riesling Gravy

by Linda Mire
The Wine Dive recommends Simply Naked Merlot to be paired with this dish.

For Pintos:
1 1/2 pounds fresh pintos, rinsed and drained *
5 ounces boneless pork tenderloin, cut into small cubes
3 slices of bacon, finely chopped
3 dried Guajillo chiles, rehydrated and finely chopped
1 ½ teaspoon adobo chili powder
1 ½ teaspoon chili powder
1 ½ teaspoon cumin
1 ½ teaspoon sea salt
1 ½ teaspoon black pepper
1 ½ teaspoon Mexican oregano
4 cloves of garlic, finely chopped
1 medium white onion, finely chopped
1 ½ cup beer
1 carton low sodium beef broth

Place all ingredients in a crock pot except for beef stock. Gently mix. Pour enough beef stock over mixture just to completely cover. Cook on high for 2 ½ hours. Reduce to low and cook additional 5-6 hours.

*Dried pintos can be used. Just follow the instructions on the package to soak overnight.

For Cornbread:
2 packages (6 ounces) yellow cornbread mix (do not use sweet)
2 eggs slightly beaten
1 1/3 cups of milk
13 threads of saffron
1/3 cup canned green chiles, drained and finely chopped
1/3 cup jarred roasted red peppers, drained and finely chopped
½ cup jarred pickled jalapenos, drained and finely chopped
½ teaspoon chili powder
½ teaspoon black pepper

Preheat the oven to 400F. Heat 1/3 cup of milk in a microwave for 45 seconds (watch it so it doesn't bubble over). Place the saffron threads in the milk and let steep for 20 minutes. In a bowl, combine all of the ingredients including the saffron threads in the milk. Gently mix. Lightly grease a 12x8x2 ½ pan. Pour the mixture into the pan and bake for 20-25 minutes, until the cornbread is lightly brown.

For Chorizo: 
(adapted from Cowgirl Chef)
1 pound ground pork
1 Tablespoon chili powder
1 Tablespoon paprika
1 teaspoon Mexican oregano
1 teaspoon garlic powder
½ teaspoon cinnamon
2 Tablespoons red wine vinegar
1 teaspoons sea salt

Mix well by hand.

For Meatloaf:
1 pound ground round
1 pound homemade chorizo (see above recipe)
½ teaspoon black pepper
½ cup white onion, finely chopped
½ green pepper, finely chopped
1 tablespoon garlic, finely chopped
¼ cup jarred pickled jalapenos, finely chopped
½ cup bread crumbs (very fine)
2 eggs, slightly beaten

Combine all ingredients and mix well by hand. Spray four 8-ounce round cocottes with cooking spray. Divide the meat mixture between the cocottes. Bake at 350F for 45 minutes. Remove from the oven and let stand for 5 minutes. Using a knife, loosen the edges. Invert onto plate with a paper towel to drain off the grease.

For Wine Sauce:
1 stick butter
1/2 cup flour
2 Tablespoons olive oil
½ cup onion
½ cup celery
¼ cup green peppers
2 Tablespoons garlic
½ cup Riesling
1 carton low sodium chicken stock

First make a dark roux. Melt the butter in a small pan over medium heat. Slowly add the flour to the melted butter. Stir constantly until the mixture is a nice dark brown. Place in a bowl and set aside.
Heat the olive oil and add the onion, celery, green pepper and garlic to the pan. Saute over medium heat until the onion is translucent. Reduce the heat to low and add the wine. Cook for five minutes over low heat. Add ½ cup of roux, stir well. Add ½ cup chicken broth, stir well … repeat until you have incorporated all your roux and you have the desired consistency. The gravy should be thick.

For Collard Greens:
One bunch of collard greens (about 8 leaves).
1 Tablespoon finely chopped garlic
2 Tablespoons olive oil
1 cup of low sodium chicken broth

Trim stems from the collard greens. Wash the leaves thoroughly, then pat dry. Roll each leaf into a cigar shape and cut into ¼-inch ribbons. Heat the olive oil in a pan. Saute the garlic over low heat for about a minute. Add the collard greens and saute for about 2 minutes, coating each ribbon with the oil. Add the chicken broth. Reduce the heat to low and simmer the collards for 30 minutes.

To Assemble:
1.Carefully place a meatloaf round in the gravy and coat well with the gravy.

2. Place the gravy coated meatloaf round in the middle of large plate (approximately 11”)

3. Add small spoonful of gravy on top of the meatloaf.

4. Plate the pinto beans around the meatloaf.

5. Place a small spoonful of the collard greens on top of the pintos, repeat every 2 inches. I got seven spoonfuls around the plate. When looking at plate you will have pintos, collards on top of pintos, pintos, collards on top of pintos, pintos, collards on top of pintos…

6. Place a spoonful of the collards on top of the meatloaf.

7. Using a 2 ½-inch biscuit cutter, cut a round of the cornbread.

8. Rest the cornbread on the side of the meatloaf.

9. Repeat. You will have four plates/servings.

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