portabella perfect(ed)

this is safe to say... when today began, there was one thing that i had perfected in my life, it was called 'world's best meatloaf'.  (quotations are necessary to illustrate the title in case you ever come across it, not because it's make believe.)

my second perfection is this 'burger'... shall i share?

technically speaking, i should say near perfected - don't make the same mistake i did, grill two for you and whomever else wishes to indulge.. you'll want another one later. i can be trusted, just ask my mother.

not related to perfections, but i purchased my first carbon-free emissions road bike this week. next week, little red (my car) is getting a rest and i'm trading her weekday use for a 12 mile daily commute. plan is to use little red only for a rain shielding device during the rest of this torrential spring.. and for weekly grocery runs, etc. too. 'rain shielding device'? #dyee - d*mn you engineer English. funny i bring this #dyee thing up..

pay it forward: a great friend, you can call her Lindsey, shared her 3 am engineer jokes with me recently. appropriate for me, as engineer-in-training, and appropriate for you because it shares the #dyee perspective. please read, share and laugh.

ps - a short sweet talking might get you that meatloaf recipe.

the printer friendlier version

grilled portabella burger
adapted from allrecipes
serves two, 20 minutes

2 large portabellas, whole
2 tbsp red wine vinegar
2 tbsp organic olive oil
2 tbsp fresh oregano, chopped
2 tbsp dried basil
2 cloves garlic, diced
1 tsp salt, to taste
1 tsp freshly ground black pepper
2 slices baby swiss cheese
1 tbsp mayo
1 tbsp course mustard
2 sweet peppers, halved (one red, one green)
handful fresh arugula

start by firing up your favorite grill with your favorite natural hardwood charcoal, preheat to medium high. mix vinegar, olive oil, oregano, basil, garlic, salt and pepper in small bowl. set portabellas in shallow bowl and brush on marinade, saving some for re-marinating. allow to set at room temperature for 15 minutes, reapplying every 5 minutes.

'bellas will grill for a total of 15 minutes.  put them on the grill, grilling on 'medium-high' heat part of grill for first 5 minutes.  re-marinade at 5 minute mark and move 'bellas to 'medium' heat, grill there for 5 minutes more.  at the 10 minute mark there are two steps, (1) move 'bellas to 'medium-low', re-marinade and (2) apply sweet peppers to the grill.  remove 'bellas and peppers at 15 minute mark.

whisk together mayo and mustard, prepare your favorite whole wheat toast and melt swiss over one half. plate toast with greens and peppers atop cheesed half.  remove 'bellas from grill and place on second half of toast.  apply mayo mixture to bella.

notes:
top with greens that best suit you.. or your guests. i like arugula, i'm in a state of obsession and bought seed today.

Mexican beef pot roast

to the queen of the slow roast cooker,

if i knew then, what i know now.. the crockpot wouldn't have been my life's first magic trick. its work continues to blow my mind.

cooks make the best friends, let's be serious.  it was in a friend relationship like this that an undercover "queen of the slow roast cooker" truly showed me that a crockpot is the coolest electric gadget in the kitchen... go away microwave!  (thanks Holly :)

i had no idea. no idea that dinner could be made while cooking up my regular scrambled eggs, bacon and toast for breakfast. no idea a quick slice of this and dice of that, plus water plus three slow cooking hours equaled the most beautiful, well-aroma'ed greeting i've ever met at the crack of a front door!

you get it right? with a brief morning effort, you can have a delicious dinner ready the instant you walk in the door after work/school/day tripping to your favorite national park... i don't know. it's a glorious invention.

i could go on,... consider yourselves lucky... here's what happens when the crockpot goes on.

spring is here or near - wooooh! - and while you may still have a few of those roots and tubers from your winter stash, take this as your last chance to make the perfect batch of slow cooking goodness. your mouth, nostrils and eyes will thank you instantly... well, after the 3+ hours of course :)

the friendlier printer version 

Mexican beef pot roastadapted from Harvest Eating, Keith Snow
serves three to four, 3 hours 30 minutes

3 lb beef chuck roast
4 cloves garlic
1 poblano pepper
1/4 c. vegetable oil
1/4 c. tomato sauce
4 c. beef broth
1 tbsp ground cumin
1/4 c. all-purpose flour, unbleached
1 tsp salt
1 tsp freshly ground black pepper
6 potatoes, mix of russet and red potatoes
3 carrots, medium size
4 whole mushrooms, sliced

start by preheating crock pot on high. heat oil in medium skillet on medium heat, saute garlic and pepper for 5 minutes. slice potato into large cubes and place in bottom of crock pot. remove garlic and pepper from skillet and set aside. place flour in flat bottom bowl or large plate, mix in salt and pepper, and fully dredge both sides of beef roast. saute both sides of roast in skillet, about 2-3 minutes per side. peel carrots and cut into thirds, and slice mushrooms. remove roast and place atop potatoes in crock pot. place carrots and mushrooms around sides of roast.

return garlic and pepper back to skillet, adding tomato sauce and ground cumin. slowly stir in beef broth and bring to a slow boil. boil for 5 minutes, then pour over roast in crock pot - add slowly to keep pepper and garlic atop beef roast. cook on high for 3 hours.