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In episode four, I go over another week of food in the Blume household. A sausage party, a coconut crusted cod, a classic Roman pasta dish and more! We dip our toes in the pool of flavor layering and balancing, talk about how to make the best meatloaf and as always, I share some quick and easy tips to make your life in the kitchen more enjoyable. Happy Listening!
ACKNOWLEGMENTS
Theme music by Paul Neil // @katzulhuproductions
---> check out Paul's podcast, Don't Quit You Day Job
on apple
on Spotify
Rebel Chef logos and branding by Dusty Buyck // dusty.buyck@gmail.com
DISCLAIMERS
I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.
This show contains colorful, adult language.
LINKS N THINGS
Buy & Eat Local
Leffelman Meat Center
Papa Passero's
Recipes
Justin Doiron Coconut Cod w. Cilantro Rice
---> watch the reel
Our Friend Corbin's Basil Dressing
- 4oz package basil, leaves picked
- 2 lemons, juice and zest
- 2 oz champagne vinegar
- 2 tbsp honey
- 2 tbsp grain mustard
- 2 egg yolks
- 6 oz veg oil (I use less)
- 2 oz olive oil
- salt and pepper to taste
blend everything but the oils using a stick blender and then stream in oil slowly to emulsify
Marcus Olaoire Makes Amatriciana
My Mom's Meatloaf
- 2 lbs ground beef
- 2 eggs
- 1 envelope onion soup mix
- 1/2 cup milk
- 1/2 cup bread crumbs
- 1/3 cup bbq sauce
Combine all ingredients, form into a loaf inside of a 9x13 baking dish. Bake at 350 for one hour.
Lidia's Meatloaf
Rebel Chef Pozole
Resources
How to Balance the Five Flavor Elements
How to Build Flavor in Layers
