Aug 25 2016
I had some cornbread left and had fresh garden tomatoes to
use. Panzanella was a natural to think of. I searched the net for some ideas
and found a good one at Two Peas and Their Pod. In theirs they used Jalapeno
cornbread, lime juice, cilantro and a Mexican Cheese for more of Tex Mex flair.
I used it as a guide and used my plain cornbread, balsamic vinegar, basil and
mozzarella cheese for an Italian version.
I thought a meatloaf would be good with it so got 1 ¼ pounds
of 80-20 ground chuck from my butcher. I mixed in a package of Lipton Beefy
Onion Soup Mix, 1 beaten egg, ½ sleeve crushed saltine crackers, ¼ cup ½ &
½ cream, salt and pepper. I mixed it all up and in the fridge for an hour
before smoking.
I cut up and toasted the cornbread early so all I had to do
was assemble the salad just before supper.
I did the meatloaf on my Traeger. It took about 1 ½ hours to get it to
160 deg.IT.
Our son is away on a golf outing this week end so asked the
DIL for supper; I know she likes panzanella. The grandson had soccer practice
so she came ate with us and was taking him and a friend out after the practice.
I had the salad made and sliced the meatloaf and it was get
your own and heat up the meatloaf. I had the salad, two slices of meatloaf with
Maille mustard and two pieces of the Super Pig Bacon Candy Corn. I was
surprised our veggie DIL had two pieces of the meatloaf! I liked some bread
panzanella I made a while back better but the wife said she liked this
cornbread version.
Toasted cornbread
After 1 hour
Resting
For the salad
Ready to serve
My Salad
My supper
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