HSN_TriGrillManual0050 9/12/08 12:10 PM Page 21
Meat Loaf Patties with
Mushroom Sauce
8 servings
INGREDIENTS
5 slices eggplant
2 tablespoons olive oil
2 medium shallots, minced
1/2 pound mushrooms, minced Salt and pepper, to taste
1/2 cup heavy cream
2 pounds ground lamb, pork, or veal (or a combination) 2 large eggs, lightly beaten
2 tablespoons minced garlic
2 teaspoons ground cumin
1 teaspoon fresh thyme, chopped Mushroom Sauce (page 16)
METHOD
1Set your Hinge Selector to FLOAT and the adjustable temperature control to 425° and allow your
2Brush eggplant slices with olive oil and grill in
3In a small skillet, heat 2 tablespoons olive oil. Sauté shallots in olive oil until blond; add minced mushrooms, and season lightly with salt and pepper. Cook over
4In a large bowl, add chopped eggplant, mushroom mixture and ground meat. Stir in eggs, garlic, cumin, thyme and salt and pepper to taste. Form mixture into 8 patties.
5Place patties four at a time in the
PRESENTATION
Serve meat loaf patties with roasted garlic mashed potatoes and mushroom sauce.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Mushroom Sauce
INGREDIENTS
2 tablespoons olive oil
1/2 pound mushrooms, thinly sliced 1/2 cup Port wine
1 cup brown stock
6 tablespoons unsalted butter
Salt and freshly ground pepper, to taste
METHOD
1In a saucepan over
2Add mushrooms and continue to sauté for 3 to 4 minutes.
3Pour in Port and reduce by half. Add stock and reduce just until the sauce thickens slightly.
4Whisk in butter and season with salt and pepper to taste.
5Keep warm.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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