Grilled Bacon Bleu Cheese Meatloaf

This is a recipe that took its inspiration from several online versions, including the addition of a few of my personal tried-and-true ingredients. Many of you know that I’m a sucker for a great meatloaf recipe, and this one delivers.

If you’ve never cooked with the Meater® digital probe, you should consider checking it out. It is very accurate and takes the guesswork out of estimating when a recipe like this is completed. The magic number for doneness is 158-160 degrees. The Meater app will warn you when it is about five degrees under done, so you can remove and let it rest, covered, until it hits that perfect temperature for doneness.

Satisfying and savory, this is my favorite meatloaf recipe. My secret weapon is Red Boat fish sauce, which imparts the perfect balance of umami without the risk of it being too salty. The bleu cheese is very strong, so be careful with how much you use. I hope you enjoy this special recipe!

INGREDIENTS:

1 medium-sized shallot, peeled and minced
1 tbs. olive oil
1 pound lean ground chuck
1/2 pound ground pork
1/4 cup milk
1 tbs. Worcestershire sauce
2 tbs. Red Boat fish sauce
2 eggs, beaten
1/2 cup breadcrumbs
1/4 rounded cup crumbled bleu cheese
2 tbs. minced fresh Italian parsley
4 tbs. minced fresh celery leaves
A pinch of ground thyme, to taste
Coarse-ground black pepper to taste

For the Topping~
1/4 cup chili sauce
4 strips bacon
Fresh-chopped chives for garnish

DIRECTIONS:

Peel and mince the shallot and add to a small, heavy skillet with the olive oil. Saute over low heat for about 7-10 minutes until tender, but not caramelized. Remove from heat and set aside.

In a large mixing bowl, add the shallot mixture with the rest of the ingredients except for the bacon, chili sauce and chives. Mix until roughly combined with your hands, but DO NOT overmix, or the loaf will be too dense and will run the risk of coming out tough.

Shape the mixture into a loaf and place in a greased Lodge 1.5# cast-iron bread pan. Insert the Meater probe into the thickest part of the loaf and program the Meater app for meatloaf with a target internal temperature of 160 degrees.

Allow the mixture to come up to room temperature in the loaf pan. While you wait, prepare an outdoor charcoal grill by adding a few handfuls of coal to produce a medium-hot fire. Keep the coals offset to one side of the grill. Add the grilling rack and place the loaf pan on the rack, opposite the coals when they turn white-hot. Cover and vent the grill both top and bottom. Cook according to the Meater app guide, about 55 minutes to one hour. Your fire temperature should be about 360-375 degrees. Turn the pan halfway through the cook and keep the grill covered and vented for the duration.

While you are waiting, fry the bacon slices until just under done (they should be slightly crispy.) Cut into chunks and Set on paper towel to absorb the excess fat and then roughly chop the pieces. During the last 12-15 minutes of the cook, brush the chili sauce over the loaf and evenly cover with the chopped bacon pieces. Cook covered until indicated by the Meater alarm. Remove from the grill and let rest covered in foil for about five minutes until the internal temp hits 160 degrees. Garnish with chopped chives, slice and serve. Horseradish is excellent on the side.

SAFETY NOTE: Use extreme caution when handling the cast-iron loaf pan on the grill. Invest in a heavy set of silicone mitts so you don’t burn yourself.

Culinary Compost never endorses products for profit, and has received no monetary compensation for the content of this post.

Sweet Chili Glaze for Grilled Salmon

This is a quick and easy glaze I created for cedar plank salmon fillets, which is light and with just a bit of heat from the Korean chili paste. Brush on the filets just before grilling using offset lump charcoal.

Leftovers can be served cold on a nice spinach salad. Enjoy!

INGREDIENTS:

1/2 cup Tsang’s sweet chili sauce
The juice of 1/2 fresh lemon
2 cloves garlic
1/4 tsp. whole peppercorns
1 tbs. soy sauce
1 tsp. Korean gochujang chili paste

2-3 five to seven oz. salmon filets
Thinly sliced scallion as garnish

DIRECTIONS:

Place the ingredients in a small food processor and pulse until smooth. Brush on salmon filets placed skin-side down on a cedar plank. Grill covered until the internal temperature at the thickest part of the fish reaches 130° F.

Remove the filets from the plank using a wide metal spatula. Serve immediately with sliced scallion.

Aussie Crash Hot Potatoes with Garden Oregano

Shown is my favorite 1936 Martin 10″ skillet. Cast iron ensures even heating and perfectly crisped potatoes. From my experience the results are better than using a cookie sheet. The only drawback is you’ll need to use two skillets for the recipe shown.

This is a recipe i discovered on Food Network and modified for use in a cast iron skillet. You can use any herb you wish, but i’ve found it’s fantastic with fresh garden oregano. Easy to prepare, these potatoes can be baked in your oven or covered in an outdoor charcoal grill.

INGREDIENTS:

6-10 baby red or Yukon gold potatoes, scrubbed and rinsed
XV olive oil
Kosher salt and fresh ground black pepper to taste
6 garlic cloves, peeled and minced
Small handful of fresh garden oregano, minced (about 3 tbs.)

DIRECTIONS:

Set your oven or outdoor grill to 450° F.

Prepare 3-4 quarts of salted water in a kettle, and bring to a boil, stirring occasionally. Add the whole potatoes and boil for twenty minutes until fork tender. Remove from the heat, drain and set aside.

Spray or lightly grease two 10″ cast-iron skillets and arrange the potatoes as shown so they are not crowded. Using a potato masher, carefully push down on each potato until slightly crushed. Rotate the masher 90 degrees and gently press down again. Some of the potato will stick to the masher… no worries. Carefully arrange any excess back on top of the potatoes.

In a small food processor add the garlic cloves, crushed black pepper, oregano and 4 tbs. olive oil. Pulse lightly until minced. Using a silicone basting brush, generously coat the potatoes with the mixture. Lightly sprinkle each potato with Kosher salt.

Bake in the oven or on the grill (cover the grill) for 25 minutes until the edges start to crisp up and turn golden brown.
Carefully remove and serve.

Serves 4.

 

Grilled Greek Chicken Pitas with Tzatziki Sauce

 

This recipe can also be modified by adding red/orange bell pepper and red onion. Any way you serve it, rest assured, the presentation is stunning.

This recipe is a home-run for busy families.  I created it after examining and testing three different versions. Marinated chicken with a combination of Greek spices is skewered, then seared over hot coals and served in a warm Pita bread shell with an amazing Greek Tzatziki sauce. Minimal prep time meets maximum taste — Opa!

 

For the Chicken Marinade:
1/4 cup balsamic vinegar
1/4 cup XV olive oil
1 cup fresh-squeezed lemon juice
4 cloves garlic – minced
1 handful fresh oregano, stemmed and fine chopped – about 4 tbs.
1 tsp. ground coriander
Kosher salt and fresh-ground black pepper to taste
3 large chicken breasts

For the Tzatziki Sauce:
8 oz. plain Greek yogurt
1 medium cucumber, peeled, seeded and fine chopped
1-2 cloves garlic
1 tbs. fresh-squeezed lemon juice
2 tsp. XV olive oil
1 tsp. grated lemon zest
1 small sprig fresh oregano, stemmed and fine chopped – about 1 tbs.
Kosher salt and fresh-ground black pepper to taste

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Feta cheese
Pitted and sliced Kalamata olives
10 small, ripe garden cherry tomatoes – halved
1/2 red onion, sliced thin
6 stalks scallion with greens, trimmed and cut into 1″ chunks
Greek flat or pocket pita bread
XV olive oil

5 wood grilling skewers – soaked in water for at least 1 hour

 

Directions:

Prepare the chicken marinade ingredients and whisk thoroughly in a bowl. Cut the chicken in 1/2″ slices and place in the marinade. Mix to coat and let stand covered in your fridge for at least 3 hours. Rotate once per hour.

Prepare the Tzatziki sauce and mix well by hand. Cover and chill for at least 2 hours so it has time to set up.

Place the wood grilling skewers in water and soak for at least 1 hour so they don’t burn when placed on the grill.

Thread the chicken onto the skewers and alternate with the scallion pieces. Ensure the chicken is secure so it doesn’t fall off the skewers. Set aside on a plate to warm up to room temperature before grilling. Discard the marinade.

When ready to grill, prepare enough charcoal for a medium-hot fire. When the coal turns white-hot, level them and brush the grilling grate with peanut oil so the chicken doesn’t stick. Place the skewers on the grilling grate and grill for 2-3 minutes per side until the chicken’s juices run clear and there is a nice, even char. DO NOT OVERCOOK!  Remove immediately from the skewers and serve inside lightly-toasted pita bread brushed with olive oil, the tomato, red onion, Feta cheese, Kalamata olives and Tzatziki sauce.

Serves 4.

Mesquite-Grilled Steak Chili with Chorizo and Poblano

This is a dark, smokey, semi-hot chili based on two of my other grilled steak chili recipes.  The main difference here is it also features chorizo sausage. If you cannot find the bulk chorizo, you can substitute ground pork and add a bit more cayenne pepper. The marinade is similar to my recipe for fajitas. It’s a lot of work but a guaranteed success for hungry guests.

In Arizona, mesquite wood is plentiful. It grows as a small scrub-tree and can be found everywhere. No such luck here in Wisconsin. I get my wood chips at a hardware store in three pound bags. The wood smoke is essential to the flavor of this dish.

Ingredients:

For the Steak Marinade~

2 lbs. chuck or sirloin steak, slightly marbled
1/2 cup olive oil
3/4 cup fresh-squeezed lime juice
3 large cloves garlic, peeled and mashed
1 tbs. ancho chili powder
1 tbs. ground coriander seed
1 tbs. liquid smoke
2 oz. tequila
fresh-ground black pepper to taste

For the Chili Pot~

1 lb. ground bulk chorizo or pork
2 large spanish onions, peeled and halved
2 large poblano peppers
1 whole bulb garlic, cloves peeled and minced
1 14.5 oz. can black beans
1 14.5 oz. can pinto beans
1 cup strong black coffee
24 oz. beef broth or stock
1 32 oz. can whole peeled tomatoes
4 tbs. tomatillo or lime juice
2 tbs. ancho chili powder
3.5 tbs. pure mild chimayo chili powder
1 tsp. salt, to taste
1 tbs. ground chipotle powder
3 tbs. ground cayenne powder, to taste
2 tbs. fresh ground cumin, from toasted seed
1 tbs. ground mexican oregano

Mesquite wood chips for grilling
Paper lunch bag

Preparation:

Prepare the marinade and steak 24 hours in advance. Tenderize the steak and place in a large ziplock freezer bag. Mix the lime juice, olive oil, crushed garlic, coriander, ancho powder, liquid smoke, tequila and black pepper in a bowl until combined and pour over steak. Seal tight and place in fridge, rotating at least twice. Ensure that the steak is evenly covered  with the marinade. The lime juice will break down the marbling and make it very tender.

Heat a large 5-quart cast-iron dutch oven over medium heat and brown the pork until no longer pink. Drain off the fat. Add the coffee, tomatoes and beef stock. Crush the tomatoes with a potato masher and bring to a low simmer.

Prepare your grill with enough charcoal for a medium-hot fire. When the coals are white-hot, level them, add the mesquite wood and place the onion (lightly brushed with olive oil) over direct heat on the grilling grate until they char slightly. Keep rotating them and then add the poblanos. Ensure you get a nice char on all sides of the peppers. The onion will eventually break apart, so take care not to let the pieces slip through the grilling grate onto the fire. Remove the onion and poblanos and set aside. Place the poblanos in a sealed paper lunch bag so the tough skins sweat off.

Add the steak to the grill and char both sides lightly with the cover on for smoking. You’ll want it medium-rare in the middle. Remove and reserve on a cutting board for at least ten minutes.

Back to the chili pot –  Rinse off the charred poblano skins under cold water. Seed and dice the pepppers. Dice the onion and add both to the pot. Add the dry spices. Cut the steak into 1/2″ chunks and remove the excess fat. Add to the pot with any remaining juices. Add the tomatillo or lime juice. Saute the garlic over low heat in a little olive oil and add to the pot.

Simmer for at least 3 hours to reduce, stirring occasionally. At the last half-hour, drain the beans and add to the pot.

Makes 4.75 quarts.

Rajas de Chile Poblano – Chile Poblano Strips

This easy-to-prepare grilled topping can be used on many main course Mexican meals such as steak fajitas or pork carnitas.

Ingredients:

6 chiles poblanos, washed
XV Olive oil
1 medium spanish onion, sliced into rings
salt to taste

Directions:

Heat a charcoal grill with enough coal to produce a medium-hot fire. When the coals are white hot, place them to the side of the coal rack for indirect grilling.

Place the washed poblano chilies on the grill in the center and roast until the skins just turn black. Rotate each and char the other side. Remove and place them in a bowl covered with a towel. The skins will sweat and peel off within 15 minutes.

While the chilies are resting, place the onion slabs over the coals and brush lightly with olive oil. Cook until slightly charred. Again, turn once when roasting. Remove from the grill and place in a serving dish with the rings separated.

Remove the stems and seeds from the chilies. Gently work the blistered skin off the chilies. Cut them into 1/2″ strips and mix with the grilled onion. Salt to taste and serve.

Serving Size 4

Mike’s Mesquite-Grilled Steak Fajitas

No other dish comes close to the excitement and flair of a hot skillet of fajitas served for hungry guests. The aroma, sizzle and spice create a memorable experience that is perfect for just about any occasion – indoors or out. Fajitas are an Americanized version of Mexican flank steak (faja meaning “belt”.) Texans would probably like to lay claim to the fajita, but history gives credit to Mexican ranch workers living in West Texas along the Rio Grande on the Texas-Mexico border in the late 1930s or early 1940s. When a steer was butchered, the workers were given the least desirable parts to eat for partial payment of their wages. Because of this, the workers learned to make good use of a tough cut of beef known as skirt steak.

The fajita is truly Tex-Mex cuisine (a blending of Texas cowboy and Mexican panchero foods). The Mexican term for grilled skirt steak is arracheras, and its American counterpart is fajitas. Today, the term fajita has completely lost its original meaning and has come to describe just about anything that is cooked and served rolled up in a soft flour tortilla. The only true fajitas, however, are made from skirt steak — and with that bit of history, enjoy the recipe. I’ve tweaked and niggled it for over ten years.

 

Ingredients:

2 pounds skirt, flank or sirloin steak
1 huge spanish or red onion, cut in thin wedges
3 cloves of fresh garlic, minced
1 large red bell pepper, cut in strips
1 large green bell pepper or poblano, cut in strips (if using poblanos, you must remove the tough, outer skin)
1/4 cup washed fresh cilantro leaves (more for garnish, if desired)
Juice of one fresh lime
1 large ripe tomato
Kosher salt, to taste

FOR THE MARINADE-
Mike’s fajita rub
1 tsp. liquid smoke
Juice of 3 fresh limes (a very effective natural tenderizer)
4 cloves mashed garlic
1/4 cup XV olive oil
Kosher salt and fresh-ground black pepper, to taste

FOR THE GRILL-
Wood charcoal (please, gas grills just don’t do this recipe justice.)
Mesquite wood chips
12×12″ aluminum foil square

 

Preparation:

Aggressively pierce the flank steak with a needle tenderizer on both sides, sprinkle generously with rub (working it in with your fingers) and place in large ziplock bag. Mix the marinade ingredients well in a bowl and add to the bag. DO NOT SLICE UP THE STEAK AT THIS POINT. YOU WILL DO THIS AFTER YOU GRILL IT. Coat well, remove the air and place the sealed bag in the fridge for at least four hours, but preferably overnight. Rotate occasionally.

Prepare your mesquite chips for the grill by either soaking them in water for a couple hours OR by placing them dry in a wrapped aluminum foil packet with several holes punched in the side. Either method works well. If you cannot find mesquite chips you can also use hickory.

When ready to grill, cut up your vegetables and set aside so you don’t have to rush everything at once.

Prepare the grill with real wood charcoal; when they turn white, throw on the mesquite chips. Sprinkle a little more fajita rub on each side of the steak. Grill until it is medium-rare, 7-10 minutes. YOU WILL FINISH COOKING THE STEAK IN THE PAN, so don’t worry if it’s a tad pink or even red. This is a good thing.

Remove the steak from the grill and set aside on a cutting board for FIVE MINUTES. This step is critical, as the juices of the steak will draw back into the meat. If you cut it immediately, it would dry out and be tough.

Restoke the charcoal, if necessary. Bring a large, well-seasoned cast-iron pan up to HIGH heat. There really is no substitute for cast-iron with this recipe. The intense heat will warp or burn the non-stick coating off all other pans. I also don’t like using the smaller fajita-style pans like restaurants use, as they are ridiculously small for a family-sized portion prepared in one easy batch. I prefer to place the pan directly on the outdoor charcoal grilling grate.

Add about two tbs. of olive oil to the pan and sear the onion and peppers until slightly blackened. Stir once and add the garlic.

Using a very sharp chef knife, quickly slice up the meat in 1/4″ strips at a bias, ensuring the cuts are perpendicular to the grain of the meat. Add to the pan and stir once. Top with chopped tomato and lightly salt. Add the cilantro leaves and drizzle with lime juice. Remove from heat immediately and serve on tortilla shells with guacamole and your choice of salsa.

Serves 4-6

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Don’t fret if you didn’t get it right the first time. This recipe is a lot of work and requires split-second timing during the cooking process. Practice makes perfect and you will ascend to grilling guru status in no time!

 

Preparing the roasted poblano peppers.

Toasting flour tortillas over a cast-iron comal.

Roasting poblano peppers with a propane torch. The tough outer skin is unpalatable and should be removed before baking.

 

Mike’s Fire Canyon Rub

Use with caution – this rub packs a punch. Use on steaks, ribs or as a soothing balm.

Ingredients:

1 tbs. dried habanero powder
1 tbs. chimayo chili powder
1 tbs. onion powder
1 tbs. garlic powder (not salt)
1-1/2 tsp. black pepper
2 tsp. white pepper
2 tsp. salt
2 tbs. cumin, ground from toasted seed
1 tbs. mild paprika
1 tbs. dried mexican oregano leaf

Preparation:

Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to a year. This rub is extremely hot. Use with caution and do not breath the particles when mixing. It is an extreme irritant.

Makes a little over 1/2 cup.