WEDNESDAY, APRIL 3, 2013
I Corinthians 15:3-4
3 For I delivered to you as of first importance what I also received: that Christ died for our sins in accordance with the Scriptures,
4 that he was buried, that he was raised on the third day in accordance with the Scriptures,
2 T olive oil
1/2 cup finely chopped leeks
1 medium carrot, finely chopped
1 rib finely chopped celery
1/2 of a chopped jalapeno
1 clove roasted garlic
1/4 c fresh chopped cilantro
1 lb. ground turkey
6 ounces soft Mexican chorizo, removed from casing and crumbled
3/4 t smoked salt
1/4 t freshly ground black pepper
/4 t cayenne pepper
1/2 t ground cumin
1 c buttermilk
1/4 cup ketchup
1 T smoky chipotle Tabasco 1/4 cup sour cream
1/2 c Panko
Salsa-Glaze:
2 medium tomatoes, cored
1/4 medium white onion
2 cloves roasted garlic, mashed
1/4 cup brown sugar
2 peppers from canned chipotle chile in adobo sauce, minced 1 tablespoon Dijon mustard
1/2 t smoky salt
In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, jalapeno, carrot, celery, and garlic, stirring often until vegetables are soft.
In a large bowl combine the sauteed vegetables, ground beef, chopped cilantro and chorizo.
In a medium bowl, combine the salt, pepper, cayenne, cumin, and buttermilk. Add the ketchup and sour cream. Add Panko, meat and veggie mixture and mix thoroughly.
Place in crock pot on high and cook for 4 hrs.
Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, and roasted garlic cloves. Cook veggies, turning frequently, until lightly charred on all sides. Add all the charred ingredients to a blender. Pulse until chunky, pour into a small skillet and stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes and season with salt, to taste.
Spoon the salsa-glaze over the meatloaf and serve.
1/4 cup ketchup
1 T smoky chipotle Tabasco 1/4 cup sour cream
1/2 c Panko
Salsa-Glaze:
2 medium tomatoes, cored
1/4 medium white onion
2 cloves roasted garlic, mashed
1/4 cup brown sugar
2 peppers from canned chipotle chile in adobo sauce, minced 1 tablespoon Dijon mustard
1/2 t smoky salt
In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, jalapeno, carrot, celery, and garlic, stirring often until vegetables are soft.
In a large bowl combine the sauteed vegetables, ground beef, chopped cilantro and chorizo.
In a medium bowl, combine the salt, pepper, cayenne, cumin, and buttermilk. Add the ketchup and sour cream. Add Panko, meat and veggie mixture and mix thoroughly.
Place in crock pot on high and cook for 4 hrs.
Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, and roasted garlic cloves. Cook veggies, turning frequently, until lightly charred on all sides. Add all the charred ingredients to a blender. Pulse until chunky, pour into a small skillet and stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes and season with salt, to taste.
Spoon the salsa-glaze over the meatloaf and serve.
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