episode four: meatloaf & mayhem

In episode four, I go over another week of food in the Blume household. A sausage party, a coconut crusted cod, a classic Roman pasta dish and more! We dip our toes in the pool of flavor layering and balancing, talk about how to make the best meatloaf and as always, I share some quick and easy tips to make your life in the kitchen more enjoyable. Happy Listening!

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

---> check out Paul's podcast, Don't Quit You Day Job

on apple

on Spotify

Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

LINKS N THINGS

Buy & Eat Local

Leffelman Meat Center

Papa Passero's

Recipes

Justin Doiron Coconut Cod w. Cilantro Rice

---> watch the reel

Our Friend Corbin's Basil Dressing

• 4oz package basil, leaves picked
• 2 lemons, juice and zest
• 2 oz champagne vinegar
• 2 tbsp honey
• 2 tbsp grain mustard
• 2 egg yolks
• 6 oz veg oil  (I use less)
• 2 oz olive oil
• salt and pepper to taste

blend everything but the oils using a stick blender and then stream in oil slowly to emulsify

Marcus Olaoire Makes Amatriciana

My Mom's Meatloaf

• 2 lbs ground beef
• 2 eggs
• 1 envelope onion soup mix
• 1/2 cup milk
• 1/2 cup bread crumbs
• 1/3 cup bbq sauce

Combine all ingredients, form into a loaf inside of a 9x13 baking dish. Bake at 350 for one hour.

Lidia's Meatloaf

Rebel Chef Pozole

Resources

How to Balance the Five Flavor Elements

How to Build Flavor in Layers