This time of year I would start to allow my roses to go dormant. After the horrid summer my roses looked as if they were completely fried. However, Friday I noticed things had changed - the rose garden looked like it was April. We may have to wait until 2011 to go dormant...
|Rock 'N Roll|
|Dolly Parton in front of Voluptuous (total accident, but pretty funny)|
Inspired by Michael Chiarello
1 tablespoon olive oil
3 tablespoons sherry
1 onion, diced
1 red bell pepper, diced
4 Crimini mushroom caps, diced
2 teaspoons diced garlic
3/4 cup Panko breadcrumb
2 tablespoons fresh chopped basil & parsley
1 1/4 lbs extra lean ground beef
1 tablespoon balsamic vinegar
1 tablespoon Worcestershire sauce
1 cup Parmesan cheese
2 teaspoons crushed red pepper
Salt & Pepper
1 cup of marinara
2 tablespoons of sliced black olives
Preheat oven to 350 degrees. Remove beef from fridge and allow to sit at room temperature while you prep. Saute diced onion, pepper, & mushrooms in olive oil over medium heat, add garlic & salt and pepper, saute until slightly dry, add butter and sherry - allow to reduce. Once the onions and peppers are soft, remove from heat, add to a plate (include liquid) and allow to cool in the freezer.
In the meantime add all other ingredients to a bowl, except the Marinara and olives. Add the cooled peppers, mushrooms, and onions & mix together. On a large, greased dish add the mixture and shape into a loaf. Combine the marinara and olives & spread over the top of the mixture. Bake for 1 hour and 10 minutes (just check that the meat reaches at least 160 degrees). Remove from oven and let rest for about ten minutes before serving. I served with smashed red potatoes, green beans (for him) & English peas (for me).
Top each serving with a sprinkle of Parmesan cheese.
Hope you enjoy - heads up the leftovers are even better! Also check out Michael's store Napa Style - I have gotten some of my favorite things & gifts there.