Diana the Huntress Serves Dinner

Photo courtesy Henrik Wann Jensen

People.  I am on a culinary roll.  Since the hottest day in L.A. in recorded history, your everyday domestic goddess has improved the venison meatloaf menu.  Here it is for you to enjoy.

Serves 4.

Sweet & Tangy Venison Meatloaf
Ingredients:

• 12 oz. venison breakfast sausage/ground venison (or ground beef, for all you mortals)
• 3/4 cup onions , finely chopped
• 1/2 cup breadcrumbs
• 1/3 cup BBQ sauce
• 1/8 cup peach preserves
• 2 eggs , lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper Ingredients

Position baking stone on a rack in the center of the oven. Preheat the oven to 350ºF for 20 minutes (or just 5, if not using a baking stone). Lightly grease a 9x5-inch (or smaller) loaf pan.

Combine all ingredients in a large bowl and knead mixture with your hands until everything is well blended but not overmixed.

Pour meat mixture into loaf pan and bake on baking stone until the meat is firm to the touch and has shrunk away from the sides of the pan or until an instant-read thermometer inserted into the center of the loaf reads 160ºF, 30-40 minutes.

Pour off excess fat and let stand for 15 minutes before serving.

Note: This makes a mini or short loaf. Recipe can be doubled; every ingredient is doubled except eggs--use three large.  Increase baking time.


Meatloaf "Gravy" for the Table
My three-year-old loves this!  Mix equal parts

• BBQ sauce
• ketchup, and 
• peach preserves.

Ginger Mashed Twice-Cooked Potatoes
With a rack placed in the middle of the oven, preheat to 400º F.

Steam until soft when pierced with a fork, approximately 5 minutes:

•  4 lbs. potatoes, chopped into chunks for quick cooking

(Leave the skin on! The skin has most of the nutrients and it adds a wonderful texture and flavor.) 

Mash potatoes together with

• 1-2 T fresh ginger, minced
• 2 cloves garlic, minced
• 2 T butter or Earth Balance Natural Buttery Spread (vegan)
• salt and pepper to taste

Lightly grease a casserole pan with

• vegetable oil

Pour potato mixture into pan and bake for 15 minutes or until golden brown.



Zingy Peach Rocket Salad

Flash fry on a dry skillet over high heat until beginning to wilt and brown:

• 1/2 cup red onion , sliced into rings

Let cool.

To make the dressing, combine and wisk or shake in a tightly sealed container:

• 1/4 cup olive oil
• 1/8 cup lemon juice
• 1/8 cup red wine vinegar
• 1/4 teaspoon  salt (or to taste)
• 1/8 teaspoon ground cayanne pepper
• 1/8 teaspoon freshly ground black pepper 

Toss

• 6 cups rocket lettuce (a.k.a., arugla)
• 2-3 organic peaches, ripe and chopped into bite-sized pieces
• 3/4 cup pecan pieces

with onions and enough dressing to moisten. Distribute to serving plates and serve as the starter. . . . Zing!

From Jean M. Zimmermann | New York private art dealer & fine arts appraiser on artregister.com