Hoisin-Glazed Pork and Turkey Meat Loaf
11/4 cups whole wheat panko breadcrumbs
1/2 cup whole milk
3 large eggs
1/2 cup minced fresh parsley leaves or cilantro
1/4 cup minced fresh basil leaves
4 scallions, minced
6 garlic cloves, finely minced
1/2 medium white onion, grated on a box grater
1 tablespoon finely grated fresh ginger
2 teaspoons toasted sesame oil
2 teaspoons kosher salt
Freshly cracked black pepper
1 pound ground pork
1 pound ground turkey
1/3 cup hoisin sauce
2 tablespoons ketchup
Preheat the oven to 350°F. Line a broiler pan rack or wire rack with foil and set it on top of a rimmed baking sheet. Lightly coat the foil with cooking spray, then use a sharp knife to make a few slits in the foil (this will allow the fat from the meatloaf to drip down onto the baking sheet).
In a large bowl, whisk together the panko, milk, eggs, parsley, basil, scallions, garlic, onion, ginger, sesame oil, salt, and pepper to taste. Add the ground pork and turkey and stir or use your hands to gently combine, being careful not to overwork the meat.
Shape the meat mixture into a 12-inch long loaf and place it on the foil-lined rack. Flatten the top slightly and square off the ends. In a small bowl, whisk together the hoisin sauce and ketchup. Pour about half the sauce over the meatloaf and use a brush or spoon to generously coat the sides and top.
Bake for 1 hour to 1 hour 10 minutes, until the internal temperature reads 160°F on an instant-read thermometer, brushing with glaze every 20 minutes or so. Let the meatloaf cool for 10 to 15 minutes, then transfer to a platter, slice, and serve.
TIP: You can make a double batch of meatloaf mixture and place one half of the mixture in a disposable loaf pan to freeze. To bake, thaw overnight in the refrigerator, remove from the loaf pan onto a lined baking sheet, and glaze and bake as instructed.
VARIATION: For an extra decadent loaf, melt 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the panko and toast until golden brown, stirring often, 2 to 3 minutes. Continue with the rest of the recipe.
Makes 8 servings.
From THE HAPPY COOK by Daphne Oz. Copyright © 2016 by Daphne Oz. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
Cashew Soba Noodles with Fried Shallots
6 ounces soba noodles
1 cup cashews, toasted and whole (see Toasting Nuts, page 14), plus 1/4 cup roughly chopped toasted cashews
3 medium shallots—1 roughly chopped and 2 thinly sliced crosswise into rings
6 tablespoons grapeseed oil
2 tablespoons soy sauce
1 tablespoon fresh lime juice
1 tablespoon toasted sesame oil
2 teaspoons sugar
1/8 teaspoon cayenne pepper
1 English (seedless) cucumber, chopped into bite-size cubes
4 scallions, thinly sliced
1 Fresno chile, thinly sliced (optional)
Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions. Reserving 1/3 cup of the cooking water, drain the noodles and rinse them under cold water to stop the cooking.
In a food processor, process the 1 cup whole cashews into a butter—this will take 2 to 3 minutes, scraping down the sides and bottom of the bowl as necessary. Add the chopped shallot, 4 tablespoons of the grapeseed oil, the soy sauce, lime juice, sesame oil, sugar, 1/2 teaspoon salt, and the cayenne and process to combine. Add the reserved 1/3 cup pasta water and continue to process until the sauce is very creamy and smooth.
In a medium nonstick skillet, heat the remaining 2 tablespoons grapeseed oil over medium-high heat. Add the shallot rings and cook, stirring often, until they begin to brown around the edges, 3 to 4 minutes. Reduce the heat to medium and keep cooking, stirring often, until they are crisp and deeply caramelized, about 4 minutes longer. Add the chopped cashews and 1/2 teaspoon salt and continue to cook until the cashews are glossy, 1 to 2 minutes.
In a large bowl, combine the soba noodles and cashew butter sauce and toss to combine. Serve in bowls showered with the cucumber, scallions, and the fried shallot mixture. If you’re feeling frisky, add the chile for a nice pop of heat!
VARIATION: Cashews make for a very rich nut butter. You could use peanuts or almonds instead, or simplify the recipe by starting with 1 cup of high-quality store-bought cashew, almond, peanut, or sunflower butter.
Makes 4 servings.
1 large sweet potato
One 15-ounce can black beans, drained and rinsed
3 tablespoons unsalted butter, melted
2 large eggs
1/2 cup packed dark brown sugar
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
1/3 cup hot coffee
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
Preheat the oven to 350°F. Lightly coat 24 cups of a mini- muffin tin with 1 tablespoon melted butter.
Puree the black beans in a blender or food processor until smooth and creamy. Measure ½ cup of black bean puree and reserve the remaining for use with tacos or nachos or as black bean dip. Prick the sweet potato a few times with a fork and microwave until it is completely soft and tender, about 7 minutes. Scoop out the flesh, set 1 cup in a large bowl, and add the black bean puree. Whisk in the melted butter, eggs, brown sugar, and vanilla.
Add the chocolate chips to a small bowl and pour the hot coffee on top. Stir until melted, then add it to the sweet potato mixture.
In another bowl, combine the cocoa powder, baking soda, and salt. Add the cocoa mixture to the sweet potato mixture and stir just until combined.
Use a spoon to fill the muffin cups three- quarters full (you’ll have enough batter for 24 mini- muffins). Bake for about 12 minutes, or until a cake tester inserted into the center of a brownie comes out with a few moist crumbs attached and the brownies resist light pressure. Let the brownies cool in the pan for 5 minutes, then turn them out onto a wire rack to cool. Repeat with any remaining batter. The brownies will keep in an airtight container for up to 3 days.
Makes 24 mini-brownies.