Any cold served meat-loaf recipes you can suggest??
- Chalmers Jun 7, 2005 12:32 PM
Im not entirely sure what to ask for, so Ill compare it to recipes for carne fria. For those of you who arent familiar with this, it literally means cold meat in Spanish. Its a delicious dish made of ground pork and ham, onions, garlic, and I believe green peppers. Im trying to find a recipe for something similar; a meat-loaf (pork, ham, chicken, etc) that is served cold.
Ive done searches on Epicurious.com and on FoodTV.com but havent come up with anything that really fits the bill.
Thanks for any suggestions.
Another quick web search yielded results for something called "pounti." It's about as close as I've come across to what I'm looking for. It sounds tasty and may go with this dish but I'd like some other options.
I don't know if you are specifically looking for a Spanish-type cold meatloaf. I have a very reliable recipe for a French-style one:
1 medium yellow onion, chopped in processor
big splash brandy
2/3 lb EACH ground veal, ground pork and ground dark meat turkey
1/3 lb chicken livers, chopped in processor
2 cloves minced garlic
1 egg, beaten
generous 1/2 tsp ground allspice
generous 1 tsp each salt and pepper
Optional additions: shelled pistachios, dried currents, diced dried apricots, 1/4 inch strips of baked ham
cheap fatty non-smoky bacon
[Variation: substitute ground venison for ground turkey]
Sauté onion in butter until translucent, add brandy and cook until almost evaporated. Cool. Add to remaining ingredients (including any optional ingredient except ham strips) and mix well. Line 1 1/2 quart loaf pan with bacon, allowing it to hang over the ends so you can fold it over the paté. Pack the paté in firmly, arranging the ham strips in a decorative pattern in the middle if using them. Top with a bay leaf and fold the bacon over, covering completely. Tightly cover with a triple layer of aluminum foil. Place in a baking pan and pour hot water halfway up the loaf pan. Bake at 350° to 130° internal temperature, about one hour. Remove, leave covered, and weight with 2 clean bricks until cool. Refrigerate, weighted, at least 2 days and up to 5 days before eating. Remove bacon and bay leaf before slicing and serving. The classic accompaniments are cornichons (little pickles), celeriac remoulade and crusty bread.
It is literally impossible to screw this up (as long as you don't overcook it) and everyone always raves about it. Hope this helps.