Taste of the South Magazine (January-February 2014) - page 10

49 taste of the south / january february 2014
Roasted Cauliflower
with Coriander and Lime
Yield: approximately 4 servings
6 cups cauliflower florets
3 tablespoons extra-virgin olive
oil
1 tablespoon minced shallot
1 teaspoon ground coriander
1 teaspoon salt
1⁄ 4 teaspoon ground black pepper
1 clove garlic, minced
1⁄ 4 cup chopped roasted peanuts
2 tablespoons chopped fresh
cilantro
4 lime wedges
1. Preheat oven to 450°. In a large
bowl, combine cauliflower, olive oil,
shallot, coriander, salt, pepper, and
garlic. Divide mixture evenly among
4 shallow (2-cup) cast-iron baking
dishes or place in a 13x9-inch metal
baking pan.
2. Bake until cauliflower is tender
and lightly browned, approximately
20 minutes, stirring once. Remove
from oven. Sprinkle with peanuts
and cilantro. Squeeze one lime
wedge over each dish before serving.
Chipotle-Caramelized
Onion Meat loaf
Yield: approximately 6 servings
2 teaspoons canola oil
11⁄ 2 cups chopped yellow onion
11⁄ 2 teaspoons salt, divided
3 to 5 tablespoons water
2 slices soft white bread, torn
1⁄ 4 cup whole milk
1 pound ground sirloin
1 pound ground pork
1 tablespoon chopped fresh thyme
1 tablespoon Worcestershire sauce
2 to 3 tablespoons chopped seeded
chipotle chiles in adobo sauce
1 large egg
3⁄ 4 cup shredded Monterey Jack
cheese
1. Preheat oven to 350°.
2.In a medium skillet, heat canola
oil over medium-high heat. Add
onion; cook, stirring occasionally,
until lightly browned around edges,
approximately 4 minutes. Reduce heat
to medium-low; add 1⁄ 4 teaspoon salt,
and slowly stir in 2 tablespoons water.
Cook, stirring occasionally, until
deep golden brown, approximately
10 minutes. (Stir in additional water,
1 tablespoon at a time, to prevent
onion from sticking to pan, if needed.)
Remove from heat. Set aside.
3. In a large bowl, combine bread
and milk; let stand 5 minutes. Add
beef, pork, remaining 11⁄ 4 teaspoons
salt, thyme, Worcestershire, chiles,
and egg, gently stirring until well
combined. Gently press beef mixture
into a 9x5-inch cast-iron loaf pan.
Spread onion over beef mixture.
4. Bake until a meat thermometer
reads 160°, approximately 55
minutes. Remove from oven.
Carefully tilt pan over a bowl to
drain; discard drippings. Top meat
loaf with cheese.
5. Bake until cheese melts,
approximately 7 minutes. Let cool 15
minutes before serving.
This dish wows
your taste buds
with bright
and refreshing
flavors.