Salami and Provolone Stuffed Beef Braciola

As much as I dislike winter (my mother always said never to use the word hate), there is something about the smells coming from my kitchen during winter months that brings back loads of great memories. Maybe it's because the smell of salad just doesn't waft through your house the way a warm pot of stew or an apple pie does. Ahhh... Heaven! Or maybe it's because so many of my greatest childhood memories are related to family meals. Whatever it is, food and memories go hand and hand in my book. Part of the reason I started this blog was because I wanted to help families eat better and help people understand that sharing meals together is so much more than good for our bodies, it's good for our souls. Even if your parents weren't great cooks, I bet you have stories to tell about how your mom burns her Thanksgiving turkey EVERY YEAR! Or how dad manages to boil the life out of any green vegetable set before him. The point is, you have those stories and those stories are priceless. And every time you smell turkey you will think of your mom and how great it was to be together, at that moment, as a family because every moment is precious.

We are all WAY too busy. But we must remember, there will never be another day like today. Please take some time to cook and eat with the ones you love. Even if it's just to burn a grilled cheese sandwich. I promise you, the laughs and the stories you will share will be some of the most delicious memories of your life.

**I dedicate this dish to my son Griffin. It reminds me of my mom and I hope someday when he's making it for his children, it will remind him of me.


Salami and Provolone Stuffed Beef Braciola
Serves 6 people

1/2 cup olive oil, divided
1 1/2 cups seasoned breadcrumbs
1/4 c flat leaf parsley
2 large garlic cloves
1 large egg
2 lb flank steak pounded out to 1/2 inch thickness
1 tsp salt
1/2 tsp pepper
1/4 lb Genoa salami, thinly sliced
1/4 lb Provolone cheese, thinly sliced
1 12 oz can of crushed tomatoes ( I use Pomi)
1 cup water
1 cup red wine
1 tsp red pepper flakes
1/2 cup torn basil

1. Place 1/4 c olive oil, breadcrumbs, parsley, garlic cloves and the egg in a food processor and process until mixture looks moist and holds together slightly when you squeeze some of it in the palm of your hand.

2. Lay flank steak out on a flat surface and season with salt and pepper. Spread breadcrumb evenly mixture over meat, leaving a slight border (about 1/4inch). Layer the Salami and Provolone evenly over the bread crumb mixture. Roll up the meat tightly as if you are making a jellyroll, then secure the roll in several places with cooking twine (I usually use unflavored dental floss because I never remember to buy twine).

3. Heat remaining 1/4 cup of olive oil a large dutch oven over medium high heat. Add the roll to the pot to sear. Turn the roll with tongs so it gets evenly browned on each side, about 10-12 minutes. Adjust the heat to low and add in the crushed tomatoes, water, red wine, red pepper flakes torn basil plus some extra salt and pepper (if necessary). Cover with a lid and simmer for about an hour. Place the meat on a serving platter or cutting board and allow to rest for about 10 minutes. Thinly slice the meat and serve topped with sauce.

Makes great leftovers too! Enjoy!


TIPS:

-Want an even heartier dish? Drop some baby potatoes into the sauce 1/2 hour before the Braciola is cooked.

-Serve over Pasta or with Creamy Soft Polenta.

-Use leftovers for a sandwich the next day.

-Swap out the Provolone and Salami for your favorite cheese/meat combo. Prosciutto and Mozzarella are great too!

Grandma Pearl's Amazing Empanadas

This recipe was given to me by my wonderful Grandmother-in-law, Pearl. She lives in Florida but is originally from Argentina where this recipe hails from. Thanks to her, I get RAVE REVIEWS every time I make them. If your not a meat-eater, she also taught me an amazing swap-out, using canned tuna. Simply, drain 2 cans of tuna (she used water packed) and toss it in with the rest of the ingredients listed below.

Empanada wrappers can be easily found in the frozen section in almost any supermarket. If you can't seem to find them, you can use puffed pastry. The beef mixture is also great over rice and is very similar to a ground beef dish called Picadillo.

Note to self: A perfect dish to introduce my (still toothless) baby boy to the world of Latin cuisine (sans the red pepper flakes and maybe with a leaner cut of beef).

UPDATED: Veggie Lovers Rejoice! See my vegetarian version below.


Grandma Pearl's Amazing Empanadas

2 tbsps olive oil
1 small onion, finely chopped
2 tsps cumin
1 1/2 lbs ground beef (we like chuck) or (2 cans of tuna, drained)
1 tbsps flour
3/4 c pimento stuffed green olives , chopped
1/2 c raisins (you can omit if you don't like raisins but this really makes them special)
salt and pepper to taste (go easy on the salt because the olives are salty)
1 tsp red pepper flakes
2 hard boiled eggs, chopped
24 empanada wrappers, thawed (I like Goya)
5 cups vegetable oil for frying (grandma uses Crisco and I am sure lard if it were still easy to find)


1. Preheat a large frying pan with olive oil over medium heat.

2. Add onions and cook for about 8 minutes or until slightly soft.

3. Stir in ground beef and cook, using a wooden spoon to break up lumps, until beef is no longer pink, about 8 minutes.Sprinkle in the flour to absorb some of the oil.

4. Allow mixture to cool for about 15 minutes.

Stir in the olives, raisins, salt, pepper, red pepper flakes, and the eggs.

5. Spread out a few empanada wrappers on your counter (you may need to flour your surface first). Place a heaping tablespoon of the beef mixture into the center of each disk. Moisten edges of each disk with water and fold over to form a semicircle, then crimp closed with a fork (like this). Keep going until you have used all of your wrappers.

6. Heat vegetable oil in a deep 12-inch skillet or stockpot over medium heat until it registers 360°F on thermometer. Fry empanadas, 3 at a time, turning once, until crisp and golden, 6 minutes per batch. Transfer the cooked empanadas to a baking sheet to keep warm in a 200 degree oven while you fry the remaining empanadas.


TIP: When crimping edges closed, dip the tines of your fork in flour to prevent sticking.

TIP: If you are not a fan of deep frying, no problem! Brush each empanada with an egg wash, place on a parchment lined baking sheet and bake at 375 degrees for 15-20minutes.

TIP: Don't have a frying thermometer? Simply drop a small piece of the un-cooked empanada wrapper into the oil. If it sizzles, you know the oil is hot enough. If it sinks, your oil is still too cold.

Questions:

-How do I get fancy edges like the ones pictured above?

Hmmmm... it's easy but a bit tricky to explain through written word. I am just going to have to add a video to this post asap!!!

-Can I make these ahead of time?

Absolutely! I keep a batch of these frozen in my freezer as a snack for the family or to feed unexpected guests. Place un-cooked empanadas in between sheets of waxed paper, wrap with aluminum foil and drop into freezer storage bags. When you feel like an empanada, pop one out and allow to thaw for about 10 minutes on your counter before choosing your cooking method.

How can I make these vegetarian?

Finely chop 1 medium onion, 1 clove garlic, 1 red bell pepper, 1 small zucchini, 2 portobello mushrooms. Sautee in 2 tbsps olive oil until tender. Combine with cumin, salt, pepper, raisins and olives and assemble as stated above.

Uncle Franks Meatloaf with Double Tomato Crust and Roasted Potatoes with Rosemary and Grape Tomatoes PLUS Lunch Idea!

It's been raining for what feels like 6 years here in NYC, and the pessimist in me can't believe that Summer is every coming. So, I have decided to keep warming my family's bones with winter meal staple recipes. My Uncle Frank taught me this recipe and it has been a family fave ever since.

Meatloaf is something I can easily whip up on any weeknight and I do (my husband has this once a week and then again for lunch the next day). It's a dump and mix recipe that requires little clean-up and makes a great lunch for my husband the next day.

P.S. I usually don't serve this with a side dish (already told you about my side dish issues-lol) but had some extra family members over last week and I figured I'd make it extra special. The Roasted Potatoes are extra special due to the yummy grape tomatoes which burst and get extra sweet in the oven.


Note: I don't eat red meat so I usually cut the entire recipe in half and only make 1 lb of meat. One Pound usually yields enough for my husband to have dinner and lunch the next day. Cutting the recipe in half allows you to cook the meatloaf in about 30-40 minutes.


Meatloaf with Double Tomato Crust
Serves 6 people

2 lbs of ground chuck beef (you can certainly substitute a healthier beef or even ground turkey or chicken but my husband likes fattier stuff-LOL)
2 eggs, lightly beaten
1/2 c apple sauce
2 tablespoons plus 1/4 c ketchup (for topping)
2 tablespoons Worcestershire sauce
1 teaspoon black pepper
1 Tablespoon mustard
2 cloves, garlic, minced
1/2 c seasoned breadcrumbs (I prefer 4 C breadcrumbs)
1 can tomato paste


Preheat the oven to 375 degrees.

Line a rimmed baking sheet with aluminum foil (for easy clean-up) and coat with olive oil.

In a large bowl, combine the beef, eggs, apple sauce, 2 tbsps ketchup, Worcestershire sauce, pepper, mustard, garlic and breadcrumbs. Mix until just combined. Do not over mix or you will toughen the meat.

Transfer meat to baking sheet and shape into a loaf shape that is about 10 inches long and 3 inches wide.

Using a butter knife or offset spatula, spread entire can of tomato paste over the meatloaf. Using the same knife, spread remaining 1/2 c of ketchup on top of the tomato paste.

Place in oven and bake until meat is completely cooked through, about 1 hour.


Roasted Potatoes with Rosemary and Grape Tomatoes
Serves 6 people

4 large white skinned potatoes, washed and cut into 1/2 inch chunks (no need to peel unless you don't like the skin)
2 cloves of garlic, smashed
1 pint cherry tomatoes
salt and pepper, to taste
1/4 c olive oil

Preheat oven to 375 degrees.

Oil a rimmed baking sheet and set aside.

Toss all of the ingredients in a large bowl and spread on baking sheet and bake.

About halfway though the cooking, flip potatoes around to make sure they are browning evenly.

Bake for about 1 hour or until potatoes are golden and crisp and tomatoes burst.


TIP: Cook meatloaf and potatoes at the same time. Place the meat loaf on the bottom wrack and the potatoes on the top rack of your oven. Halfway through cooking, switch them around.

TIP: I like to prepare this meatloaf in the morning so it's ready and waiting for me to bake when I get home from work.

LUNCH IDEA:

This is one of my husbands favorite lunches.

Meatloaf and Cheddar Sandwich on a Crusty Roll
Serves 1

1 crusty roll
2 slices of last nights meatloaf (see recipe above)
2 slices of extra sharp cheddar cheese ( I used white cheddar)

Place cheddar on one half of the crusty roll and toast under the broiler until melted.

Cut 2 1/2 inch slices of day old meatloaf and place on roll. Wrap in foil and send 'em packing!