Our new collaboration project involved re-imagining a classic meatloaf. Please enjoy Lazaro's deconstructed concept of meatloaf, corn, and potatoes below, and then check out my take on a meatloaf at Lazaro Cooks!.
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This project afforded me the opportunity to do two of my favorite things...
- Collaborate with the lovely & talented Natasha
- Play in the kitchen
We decided to try and reimagine the classic meatloaf. So, the direction I took was to make it into a croquette. Kind of an inside out meatloaf, with the all meatloaf components on the inside, and the breading on the outside. Served with my reduced Cuban Espresso Ketchup.
I used the theme of meatloaf, potatoes & corn to invite some unsuspecting lunch guest. See, the description conjures up one mental image. When the dish is served, they are pleasantly surprised and engaged.
The verdict? Tasty.
The potato component was straight forward but nonetheless eye-catching. Purple Idaho
For the corn, I went playful. First I took pure corn stock and made a flavorful corn jelly. Which served as a pedestal for my buttered popcorn.
All in all, a super fun collaboration with a talented friend. That's what I call a good day in the kitchen.
Enjoy...
This recipe will make quite a bit of croquettes, depending on how big you form them.
For the Meatloaf Croquette:
- safflower oil
- 8 oz chorizo - fresh ground
- 8 oz siroiln - fresh ground
- 8 oz lamb - fresh ground
- 1 red bell pepper - roasted, peeled, seeded & chopped
- 1 carrot - peeled & chopped
- 1 garlic clove - peeled & chopped
- 1 jalapeno - seeded & chopped
- 1/2 tsp chili power
- 1/2 tsp ground cumin
- 1 tsp celery salt
- 1 tbs tomato paste
- 1/2 cup rice flour
- 2 eggs - beaten
- In a food processor, add the onion, carrot, garlic, leek & jalapeno. Pulse until finely chopped. NOT LIQUEFIED.
- Heat the safflower oil in a saute pan over medium heat. Add the ground meats & chopped veggies. Cook until meat is browned about 10 minutes.
- Add the tomato paste. Season with the chili powder, cumin, & celery salt. Cook for 3 minutes.
- Sprinkle the rice flour. Mix well to incorporate.
- Take off the heat. Allow to cool to room temp.
- Once at room temp, add the beaten egg. Mix well.
- Cover. Transfer to the fridge overnight.
- 1 cup AP flour
- 2 eggs - beaten
- 2 cups galleta molida - Cuban cracker meal
- peanut oil - for frying
- In a deep heavy pan, heat 1 1/2 inches of peanut oil to 350 F.
- Shape the croquette mixture into finger-shaped sticks.
- Dip into the flour, then egg, and finally the galleta molida.
- Drop into the hot oil. Fry until golden brown.
- Serve with Cuban Espresso Ketchup
NOTE: The croquette mix will keep in the fridge for 7 days.
Corn Jelly
- 1 tbs water
- 1 tsp powdered gelatin
- 1/3 cup reduced Corn Stock
- 1 tsp light corn syrup
- pinch of sea salt
- 7 drops yellow food color
- In a microwavable dish, combine the water and gelatin.
- Let sit for 2 minutes
- Microwave for 20 seconds
- In a glass bowl, combine the corn stock, corn syrup, cane sugar. Whisk to combine.
- Add the melted gelatin. Stir to combine.
- Add the yellow food color. Stir to combine.
- Place in desired container. Cover and fridge until set.
- ½ lb
- apple cider vinegar
- safflower oil
- unsalted butter
- jalapeno
- rosemary – chopped fine
- shallots – peeled & sliced thin on a mandoline
- coarse sea salt
- lemon thyme
- Cut potatoes into small cubes. Place in a glass bowl. Cover with water. Add 2 tbs apple cider vinegar. Mix well. Cover and fridge overnight.
- In a sauté pan, heat the safflower oil over medium heat. Add the butter. When the butter melts and foams, add the potatoes. Cook for 10 minutes.
- Add the jalapeno sauce. Cook for 3 minutes.
- Add the shallots, rosemary, & pinch of sea salt. Cook for 2 minutes.
- Place in a fine mesh strainer to drain the excess fat.
- Before service, finish with lemon thyme.
