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HOME COOKING

FROM ROUSES TEST KITCHEN Don’t have time to cook?

You can buy our home-style meat loaf ready-to-cook in our Butcher Shop. This Rouse Family Recipe is a classic blend of fresh ground beef, herbs and spices, with plain bread crumbs to act as a binder. Serve it plain, or add a glaze of ketchup, barbecue sauce or a quick mixture of tomato paste, brown sugar and Creole mustard. —Marc Ardoin, Rouses Corporate Chef Turkey & Sausage Meat Loaf Serves 6 to 8

Fluffy Mashed Potatoes Serves 4 to 6 WHAT YOU WILL NEED 2½ pounds Yukon Gold potatoes (about 6 large potatoes) 2 tablespoons salt, plus more to taste 4 tablespoons butter ⅓ cup whole milk HOW TO PREP In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. While the water heats, peel and quarter potatoes, and keep them in cold water until ready to cook. Add potatoes to boiling water and boil about 15 to 20 minutes, until soft; potatoes should be easily pierced with the tip of a paring knife. In a saucepan over medium heat, warm butter and milk together until butter melts and mixture steams. Drain potatoes well and return to pot. Shake them around in the hot pan (or over very low heat) for a minute until the steam has dissipated. Using a potato masher or a ricer, mash hot potatoes until smooth, about 2 minutes. Lightly mix in about half of the hot butter mixture, just until blended. Taste for salt, adding more if desired, and add more butter mixture until seasoned to your liking. Serve immediately or cover tightly and set aside for up to 30 minutes.

WHAT YOU WILL NEED 8 cloves garlic, minced 1

tablespoon finely chopped fresh rosemary

¼ teaspoon red pepper flakes 1 cup fresh bread crumbs ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ cup whole milk 1 pound ground turkey 1 pound Rouses Italian pork sausage, casing removed, crumbled ¼ cup Rouses Sicilian extra-virgin olive oil 1 28-ounce can whole San Marzano tomatoes, seeds removed 4 ounces bacon, chopped 1 medium red onion, finely chopped 1 cup dry red wine HOW TO PREP Preheat oven to 450 degrees. In a large bowl, combine 2/3 of the garlic with the rosemary, red pep- per flakes, bread crumbs, salt and pepper. Add the milk and mix. Add the turkey and sausage, and mix again to combine, but don’t overmix. Transfer onto a board and shape into a loaf, about 9 inches long and 4 inches wide. Place formed loaf in a 9” x 12” baking pan with at least 2-inch high sides. Drizzle with 2 tablespoons of the olive oil and bake for 25 min- utes, turning loaf over halfway through to brown evenly. Remove from the oven and reduce the heat to 325 degrees. Meanwhile, crush the tomatoes by hand. In a medium saucepan over medium heat, fry the bacon in the remaining olive oil until it starts to curl and its fat is rendered. Add the onions and remaining garlic, cooking until the onions are translucent, about 4 minutes. Add the tomatoes and wine and bring to a boil. Remove from heat. Pour the tomato sauce over the meat loaf and cover the pan tightly with foil. Bake until a meat thermometer inserted at the center reads 150 degrees, 20 to 30 minutes. Remove meat loaf from oven and transfer to a platter and let stand, tent- ed with foil, for 10 to 20minutes; its internal temperature will rise to 160 to 165. Cut into thick slices and spoon any extra tomato sauce over the top.

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