From the episode, “Saving a Pastor’s Passion”
(ALL SUB-RECIPES SERVE 6)
1 cup BBQ sauce
1 cup roasted red peppers
2 cloves garlic
18 oz ground beef (chuck)
18 oz ground pork butt
1 yellow onion, diced
½ tsp cayenne pepper
1 tsp chili powder
1 tsp Cajun seasoning
1½ tsp kosher salt
1 tsp ground black pepper
2 lbs green beans, blanched
1 tbsp butter
1 tbsp lemon juice
1) Pre-heat oven to 325°.
2) In a food processor or blender add BBQ sauce, eggs, roasted red peppers, and garlic. Puree on high until smooth.
3) In a large mixing bowl, add ground beef, ground pork, onion, cayenne pepper, chili powder, Cajun seasoning, salt, and pepper. Mix well.
4) Add pureed BBQ sauce mixture, using your hands or a wooden spoon to mix all ingredients together.
5) Pack the mixture into a 10-inch loaf pan. Place meat loaf in the oven. Cook for about 45 minutes or until meatloaf has reached an internal temperature of 155°.
6) Place a medium sauté pan over medium-high heat. Add butter and allow it to melt. Next add green beans. Cook for about 4 minutes. Add lemon juice and season with salt and pepper.
5 Idaho baking potatoes, peeled and diced medium
1 stick butter
2 cups heavy cream
Salt and pepper
1) Fill a large pot almost to the top with cold water, add potatoes, and season with 1 cup of kosher salt.
2) Bring potatoes to a boil and allow, to boil for 10 minutes. Drop to a simmer and cook for another 20 minutes.
3) In a small pot, add heavy cream and butter and bring to boil.
4) Strain potatoes and place in a large mixing bowl.
5) Using an electric mixer or potato masher, mix and incorporate heated heavy cream and butter.
6) Season with salt and pepper to finish.
1 qt heavy cream
2 cups whole milk
2 lbs shredded white cheddar cheese
1) In a large sauce pot, add heavy cream and milk and bring to a boil.
2) Using a whisk, slowly incorporate the grated cheddar cheese into the milk and heavy cream mixture.
3) Season with salt and pepper.
1 large white onion
1 cup buttermilk
1 cup all-purpose flour
2 tsp kosher salt
1 tsp black pepper
1 tsp cayenne pepper
1½ qt canola oil
1) Using a mandolin slicer, thinly slice onions and place in a mixing bowl.
2) Cover sliced onions with buttermilk and allow to soak for approximately 1 hour prior to serving.
3) In a separate mixing bowl, add flour, salt, pepper, and cayenne pepper.
4) In a heavy bottom sauce pot add canola oil. Using a thermometer bring oil to 350°.
5) Remove onions from buttermilk and toss in the flour mixture. Coat the onions in the flour and shake off any excess flour.
6) Drop the coated onions into the 350° oil and allow to cook until the onions are golden brown, just about 1 minute.
7) Season with salt and pepper.
Place mashed potatoes on the plate and top with green beans. Place a slice of meat loaf on top of greens beans, coat in cheese sauce, and finish with crispy onions.