I’m all ready for some football and ready with a plan for some yummy game day foods that include meatloaf sliders with a perky tomato relish that started off as a mild version of Tom Colicchio’s and I gradually added in some peppers and a little Sriracha BBQ sauce to perk it up a bit. I spent a day last week making stuffed peppers and since I had plenty of ground meat (veal, pork, and beef) I made a small meatloaf for game day and a larger one to freeze for another dinner down the road…maybe another cold night with home style mashed potatoes and those lovey hammy overcooked green beans. I haven’t decided whether or not to grill the meatloaf slices or not, but either way they will be good with or without some crispy bacon.
The link to Tom’s recipe is below and it goes well with anyone’s meatloaf…too lazy, buy a readymade loaf from the store, cook as directed.
Here are a few additions to the relish that I made:
2 whole tomatoes rough chopped
1/2 green pepper and 3/4 yellow pepper, diced
1 jalapeno, minced
squeeze of lime
Tom Colicchio Tomato Relish
2 tablespoons extra-virgin olive oil
1 small yellow onion, halved and thinly sliced lengthwise
1 garlic clove, finely chopped
1 tablespoon sugar
1 teaspoon curry powder
1 tablespoon sherry vinegar
1 (28-ounce) can whole tomatoes
1 cup white wine vinegar
1 cup sugar
2 tablespoons dry mustard
1/2 cup mustard seeds
Pour olive oil into a skillet over medium-high heat.
Add onion and garlic and sauté until they are golden brown.
Add sugar and curry powder and cook for 5 minutes.
Add the vinegar and deglaze the pan.
Add the tomatoes, oregano, salt, and pepper to taste and simmer for 30 minutes.
Remove from the heat and pour the contents into a strainer.
Stir the relish so most of the liquid drains (see note below).
Transfer to a bowl and mix in the parsley and mustard seeds.
Check the seasoning and adjust if necessary.
Use immediately or store refrigerated for up to 1 week.
Save the tomato liquid for other dishes, pasta maybe…
Potato Salad with Buttermilk and Chive Dressing – Sometimes easy and simple
¼ cup mayonnaise
1 cup buttermilk
2 teaspoons Dijon mustard
2 teaspoons prepared horseradish
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
¼ teaspoon garlic powder
¼ teaspoon salt
½ teaspoon black pepper
3 pounds yellow potatoes
¾ cup chopped celery
¼ cup dill pickle cubes, drained
In a large bowl, whisk together the buttermilk, mayonnaise, mustard, and horseradish until smooth. Stir in the chives, parsley, garlic powder, salt, and pepper. You can refrigerate the dressing overnight, if you like. Steam the potatoes or boil them, test with knife to see if they are easily pierced, but not mushy. Cool enough to handle, peel, slice into quarters and slice.
Moose, Debbie (2012-09-10). Buttermilk: a Savor the SouthTM cookbook (p. 39). University of North Carolina Press. Kindle Edition.