The Buchers Wifes Meatloaf! (its aggressive)

What you need:

1 pound bacon slices - use normal bacon, maple bacon completely shifts the taste
1 pound ground beef
1 pound ground pork
4 eggs
1 cup Italian bread crumbs
1 cup parmesan cheese
 garlic – minced - notice, there is no restriction here... if your putting less than a tablespoon, your meatloaf is going to suck - load it up, there is NEVER enough.

1 whole white onion

1 teaspoon salt and pepper — as needed

4 tablespoons parsley – minced
8 ounces prosciutto — sliced thin, or thick, at this point, you have over 3 pounds of meat, whats a few more slices of prosciutto right?  Christ if you want take a few Jimmy Dean Sausage patty's ground them up and toss them in there... that started as a joke, but now I am thinking that might be a killer idea.
8 ounces mozzarella cheese, shredded

8 ounces of Provolone

10 ounces spinach — FRESH.. it will cook in the loaf, otherwise it gets damn soggy.

What to do!!

Prepare the meat loaf mix:

Chop the onion and Combine with the beef, pork, egg, breadcrumbs, cheese, garlic and seasoning. Combine to form a smooth mix.

Lay out plastic wrap 24 inches by 24 inches. Lay slices of bacon side by side along the top of WAX PAPER.. DO NOT USE ANYTHING ELSE, it WILL stick!!!  Also, use a lot of it, its wax paper people, it costs like 2 bucks.
- USE ALL THE BACON... you think Im nuts now, you will thank me LATER :) 

Spread the meatloaf mix on the bottom of the bacon. Sprinkle the mozzarella cheese on meat loaf mix then slices of prosciutto.
Lay down half of the Provolone on top of the prosciutto. Spread the fresh spinach along the prosciutto slices, then cover up the spin, with the rest of the provolone. Season with salt and pepper, and garlic salt...come on baby, you know you want to.

Roll up the meat loaf into a spiral and wrap with the bacon. Use plastic wrap to wrap the log nice and tight. Season with black pepper. - OK this is not easy... it usually takes two people.  GREASE your pan first, make sure its big enough, and use the wax paper to help you.  Roll it slowly and BIG, this is not a Jelly roll, its a goddamn meat roll for Christ sake, its going to fall apart!! Just take is slowly, be patient and you will get it.  Once it is together mold it with your hands so that there are as few holes as possible.

Place on a greased baking pan and bake in a 350 degree oven to an internal temperature of 145 degrees about 45 minutes. - use your meat thermometer... that is always the best bet

Remove from oven, cover loosely with foil and allow to rest 10 minutes

The original recipe says that you should cut this into 12 slices..... hahahahahaha... ya, ok, if your planning on eating serving it as an appetizer. 

 Cut to your delight friends, this is not exactly something you cook when the mother in law comes over, this is something you eat when your starving, hung over, or just feel like "stuffing face"... I actually have a very vivid picture in my mind of my old pal Ari, rolling around, on the floor, tears in his eyes, holding his stomach 'ughh ohhhhh, hahhhh, mmmyyy tumm, oh, oh god, oh it hurts..." (que laughing) "I kind of want more.."

Good Luck ya'll this is the mother of meatloafs... show that bitch whos boss :)

Buffalo Chicken Nachos (or just the dip!)

Here is the recipe from FRANKS REDHOT.... its hands down one of the best recipes out there.  If you are like my friend Tommy, you will put it on your pulled pork sandwich.  If your like my friend Liz, you can put it on your nachos - those directions are to follow :)

What you need:

8  oz. pkg.  cream cheese, softened  - you find these in the refrigerator section of your supermarket.  They are silver blocks.
1/2  cup  blue cheese or ranch salad dressing - Use Blue Cheese.... the best Blue cheese in the world is made by light house... you can find that with the pre-made salads in the supermarket... I know Shaw's carries it.
1/2  cup  any flavor FRANK'S® REDHOT® Sauce - DO NOT USE ANYTHING OTHER THAN FRANKS
1/2  cup  crumbled blue cheese or shredded mozzarella cheese - I like to use Mozzarella, to much blue cheese is overkill
2  cans (9.75 oz. each)  SWANSON® White Premium Chunk Chicken Breast in Water, drained  - Canned chicken is GROSS.  Go to the store, buy a rotisserie chicken, pull out the breasts and shred the chicken with a fork.... the only things that I believe should be canned are peas, corn, tuna and olives, canned meats make me want to throw up, and they will RUIN your dip.... big apology to Diane right here, thats why Brad could taste the difference ;)


DIRECTIONS:
1.HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.  CHEAT... put the cream cheese in a pie plate and melt it in the microwave, one it is soft, move on to step two.


2.Pour into a bowl, MIX in salad dressing, Frank's RedHot Sauce and cheese. Stir in chicken.

NOW you can place it in the deep baking dish

3.BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.


A few notes here:  Don't serve this with Vegetables, thats bull - use tostitos.
And the word "Garnish" is also bull - when this dip is almost done, throw some cheddar on top... and by "throw some cheddar", I actually mean take a few handfuls of it and go to town.


NOW - to make this a DELISH Nacho plate you will need:

Tostitos - yummers.
jalapeños - if you want to get crazy
Canned olives!!
Red onion
sour cream

Use these ingredients to make your nachos - I'm not giving you directions on how to make Nachos... if you cant do that, your a moron.

Once you have made the Nachos - you can do one of two things - pour the dip over the nachos, but only if the wolves are hungry - otherwise it may get soggy.

OR you can serve it on the side - either way its sure to be a hit.

Good Luck!!

P.S.  Walsh... I know you love Gwak - unfortunately there is no room for gwak in this recipe :)
But because I love you, I will post my favorite homemade gwak recipe in a few hours.

P.S.S.... Im really sad I am not coming, I would wear a steelers turtle-neck with you.

Summer and Fall Tailgate Tips!!!

If you have ever tried to plan a tailgate for a number of people you know that it can be quite the task.  This week we are expecting about 20 people, and that does NOT include folks that just pop-in.  Tailgating is fun, lets face it, good food, lots of booze, friends, football; it doesn't get much batter than that!!  Not to mention, its completely socially expectable for grown men and woman to paint their faces ridiculous colors, wear Jerseys of with other peoples name on the back, scream "YOU SUCK" at the top of their lungs - AND be cheered on by their fellow fans!!   Going to tailgates is a blast.  It does not have to be a football game (though typically in my family we host a minimum of 6 a year), it can be a concert, a high school Thanksgiving day game, whatever the event,they are fun.... Hosting a tailgate:  SUCKS.

Not many "guests" realize just how much money, time, thought and planning, goes into a well run tailgate.  My mother typically calls me on Monday and says "SO... the tailgate Saturday, what are we doing"... the task is DAUNTING!!! You can not serve hamburgers and hot dogs every week!! You cant serve green salads, they are hard to eat, you have to think about forks and knives and whether or not your drunk friend who is likely to throw up on the guys car parked next you, can actually work utensils!

This is a labor day tailgate, so if you are following these rules, keep in mind that they will change come that freezing cold, Thursday night game in November...(my fans know that is the tailgate of all tailgates, complete with pulled pork and buffalo chicken dip... see earlier post's).

First and Foremost, Lets take care of the BOOZE!

Beer, wine, hard liquor, champagne.... it is all fair game and all expected.
- One thing that we do at the beginning of the season is put together a kit.... really all that is, is an box that holds a few essentials.  They include:
Cork Screw
Bottle Opener
Keg Cups (this is a reserve, you should always have them in your trunk as well)
Stir'ers.... (pick them up at Dunkins)
Sugar packets
a Bottle of Vodka
a Bottle of Spiced Rum
a Bottle of Baileys
a Bottle of White
a Bottle of red.
3 coolers - one with light cheap stuff, and one with a mix of bud heavies and a few micro brews, ONE keep half full with water, and soda, (and if you know ahead a time that Uncle Tim might be in attendance, a few O'dooles), be sure to keep this last cooler stocked with ICE!!!! - everyone shows with beer... no one brings ice!

- This way you ensure a few things.... you would be surprised at the amount of people who show up not only empty handed, BUT with requests.
"OH do you have red actually",  "Oh... ya... I don't like light beer, do you have something else?", "Oh... Tostitos... do you have a microwave so that we can melt some cheese?"

Be prepared with Beverages.  If people are not worried about what they are drinking then they can focus on your food!!

SO food rules... here we go!  One of the biggest rules of a successful tailgate is having a great caterer who is good, yet cheap.  If you try to do it all on your own, you will go crazy, its just to much work.  If you are local to Massachusetts, I must plug TJ's in Ashland.  John is the owner and cook, tell him Ally Cronan sent you ;).  If you have a good caterer that you can fall back on, you never have to get to stressed out!!


1) Card table, Napkins, Paper towels, Serving Baskets with Linen Napkins to serve things like Chips.  Plastic bowls to put dips in, and of course paper plates and plastic forks and knives.  (again, this is for early fall tailgates, the winter tailgates are a bit different, and I will post about them in late October)

2) Pan style sandwich food.... DO NOT DO COLD CUTS, people do not eat them.

My suggestions are a Pan of meatballs (meat ball subs, pick up cheese on your way to the game), Sausage and Peppers, Pulled Pork, Pulled Chicken, Roasted Chicken with Red Peppers, Really anything people can pick up a roll and throw in.  I typically do this dish myself.  Because its a big hit, you like to own those bragging rights!

3) Rolls - you MUST have good rolls... what does that mean you ask - something people want to grab.  Your best bet is Bakery Rolls - again if you are a Massachusetts local, we MUST plug The Framingham Baking Company... their rolls are second to none!  (while you are there you should also pick up a pan of pizza, its 22 bucks and everyone loves it!

4) Chicken Wings.... I do not care what kind, buffalo, honey bar-b-q, Teriyaki, WHAT EVER, the fact is people LOVE chicken wings, they will eat them even after they have gorged on plenty of other foods.  We typically buy 2 types, and rarely have left overs.  This is where your local caterer comes in.  If you have already made a main dish, do you really want to have to worry about doing all the wings?? No.

5) Dip and chips - crowd favorite...I will post a few recipes over the next few days.  Chips and dip keep people busy.

6) Pasta Salad - Just one.  Do not over do it.  Also, STAY AWAY FROM MAYO... people do not like Mayonnaise.... I will be sure to post plenty of suggestions for pasta salads that are majority friendly!

7)Last but not least... FLARE!!  Pieces of Flare are important... we are Boston College fans, so we like maroon and gold Mardis Gars beads, a Maroon Table Cloth, a big tailgate tent with Baldwin's face on it (A big Thank you to the Lennon family).  Get into it!!

- Last but not least ENJOY yourself... if you follow my rules of preparation, I promise you will be able to have a good time and relax!

Go Eagles!!