This evening, L and I made Cheddar-Studded Tex-Mex Meatloaf Patties, Scallion Smashed Potatoes, and Spicy Pan Gravy which is pretty much the same dish as we made yesterday, with a few tweaks, and served with mash rather than green beans. The recipe book says that you should omit cheddar cheese, and also add cheddar cheese to the meatloaf recipe. These “variations” on the “master recipes” can be a little confusing to follow. The ingredients list is not broken up into the individual elements of the dish, so it is difficult to isolate what you need for just the meatloaf patties, for example. When the variation recipe says follow the instructions for the master recipe, it doesn’t mention what you should specifically add, substitute or do differently. So you actually need to engage your brain to cross-reference the two recipes to follow the directions. Which is not good when your head is filled entirely with cotton wool. Just saying.
Anyway, moving on, this was a pretty good meal, as well it should be for the eighty gazillion calories and grams of fat it must contain. The patties were all beef today, with cubes of cheddar throughout, and flavoured with cumin and coriander. The mashed potatoes with butter, sour cream and scallions were really good; stodgy, solid perfection. The pan gravy was the same onion, butter, red pepper flakes, chicken stock and heavy cream concoction that we made yesterday, but lime juice and cilantro were added. That was the only weird part of the meal. The gravy is so creamy and dense, that the lime juice just seemed misplaced. But other than that, this was certainly pleasant.
Tomorrow we will be having Grilled Chicken Paillard with Grilled Red Onion and Asparagus Salad, whatever a Paillard may be. Ok, a quick Google search tells me that the chicken breasts will be pounded thinly and cooked. Well that makes a nice change.