I finally tried the West Coast Truffle Fries potato chips. They're really good, although i only taste a buttery flavor. I wouldn't be surprised if this flavor wins the Lay's Do Us a Flavor Contest. But then again, I haven't tried the other three flavors yet, so I don't have a point of reference. Yes, I put them in a meatloaf. Even though I will never cook with any kind of truffle oil ever again. That stuff may taste acceptable but it smells horrible. Normally, I put 1/2 cup of some sort of sauce or liquid in my meatloaf. Not this time, due the truffle oil's offending smell. I only used 1 tbsp. of that stuff. Most of the moisture in the meatloaf comes from the unsweetened applesauce, which I used in lieu of eggs. Unsweetened applesauce tastes a lot better than truffle oil. I now understand why Jet Tila hates when chefs on Cutthroat Kitchen use truffle oil in their dishes. I used the West Coast Truffle Fries hot pocket I made in the meatloaf, but I noticed even when I cooked it, the dough was still raw. I apologize for the dough looking raw in the video. I have come to the conclusion that instead of parbaking a hot pocket, you should just: 1. Fully cook your hot pockets 2. Let them cool off 3. Put them in plastic bags in the freezer 4. Thaw them out for 4-5 hours at room temperature when you want to eat them. 5. Heat them up in the microwave for 1-2 minutes. You know, just like the hot pockets you get from the store. I think that might be a better technique, especially if you are going to have any meat products in your filling. The texture of the meatloaf was crumbly and reminded me of a muffin. Not that that's a bad thing, mind you, but it's not firm like a traditional meatloaf. I still call it a meatloaf because it is a loaf with a protein source(tofu). You will need: For the cooking vessels: A lasagna pan Nonstick cooking spray For the actual meatloaf: 2/3 cups of unsweetened applesauce 1/3 cups of Parmesan-Romano cheese 1 tbsp. of black truffle oil 1 tbsp. of garlic powder 1 tbsp. of parsley Pinch of salt Pinch of black pepper About a dozen steak fries 1 West Coast Truffle Fries hot pocket 1 cup of crumbled up West Coast Truffle Fries potato chips(about 20 potato chips, but potato chips are not all uniform in size, so your mileage may vary) 1 pound of chopped, drained, firm tofu Technique for crumbling up potato chips: 1. Put potato chips in a plastic bag 2. Seal the plastic bag 3. Smash the potato chips using your fist or a hammer. Note: it's a really good anger management tool because they only things that are harmed are the potato chips. 1. Wash your hands! :) 2. Put the first 7 ingredients in a large bowl. 3. Crumble up the steak fries and hot pocket. 4. Put those crumbled items into the large bowl. 5. Add the crumbled potato chips and tofu to the large bowl. 6. Mix all ingredients using your hands so the ingredients are distributed evenly among the mixture. 7. Spray lasagna pan with nonstick cooking spray. 8. Form 2 loaves 9. Bake in a 350 degree Fahrenheit preheated oven for 20-25 minutes(see explanation below). 10. Bon appetit! Explanation for the short cooking time: I researched how to cook with black truffle oil online and found out exposing it to high heat during the cooking process isn't recommended. But I need to have that ingredient in this recipe. Otherwise, it wouldn't be truffle fries, which is why I used applesauce instead of eggs. You don't run the risk of getting sick from consuming raw eggs.
1 Comment
In case you have had your head proverbially buried under the sand, the Lay's Do Us a Flavor contest is going on. It's basically 4 potato chip flavors that are available for a couple of months and the public votes on their favorite one, which becomes a permanent product. The rest are just limited edition items only. I noticed this year's flavors lend themselves well to being flavors in some sort of Hot Pocket, like the West Coast Truffle Fries flavor. Mind you, I don't use the actual potato chips in the finished product. The potato chips are just there for inspiration. Hot Pockets have been around since I was a kid and I'm still surprised nobody has come up with a Hot Pocket stuffed with French Fries. It's the perfect food for when you have the drunchies or are just stoned(I don't partake in either activity). Plus I imagine they would be a great late-night snack too. Hot Pockets and French Fries were my 2 favorite foods as an overweight child(yes, I was a chubby kid). But everything in moderation, amirite? A word on black truffle oil: That s***(pardon my language; at least I censored it!) is $23 a bottle where I live and yet it smells horrible. To me, it smelled like brand new sneakers. My dad said it smelled like airplane glue(he knows this because he built model airplanes as a kid; I don't think today's helicopter parents would let their kids even smell the stuff but the '60s were a different era). We both agreed it stunk up the whole house. And that's why I threw it out when I was done using it for this recipe and for the meatloaf based on this potato chip flavor. Come on, it's not even real truffle oil. Real truffles are like a $1000 each! It's just olive oil infused with some sort of truffle extract. I guess it's a good business to get into- you con people into thinking they're getting a fancy, genuine product when in reality it's just stinky olive oil. Ka-ching! I don't know why people on the West Coast love this stuff on their fries... You may ask, why bother using it? Because I want to keep it as close to the potato chip flavor as possible. You will need: For the cooking instruments: A cutting board or countertop A lasagna pan Nonstick cooking spray A rolling pin or beer bottle For the actual Hot Pockets: 1 can of crescent dough 12-20 cooked steak fries(for extra potato goodness) 4 tbsp. of black truffle oil(you can find this at an upscale supermarket like Whole Foods or Fairway) 8 tbsp. of shredded Parmesan-Romano cheese(because one of the potato chip ingredients was said ingredient. Plus it smells a 100 times better than the truffle oil) 4 tsp. of garlic powder(again, it was one of the potato chip ingredients) 1/3 cup of melted butter(potato chip ingredient; I melted mine in the microwave for 15 seconds) 1 tbsp. of parsley(potato chip ingredient) 1. Break the crescent dough into 4 pieces(the Pillsbury brand I used naturally breaks into 4 pieces) 2. Roll each dough piece into a ball. Then flatten it out using a rolling pin or beer bottle. 3. Sprinkle 1 tbsp. black truffle oil on half of the flattened dough. 4. Top with 3-5 cooked steak fries, 2 tbsp. of shredded Parmesan-Romano cheese, and 1 tsp. of garlic powder. 5. Fold the dough in half width-wise. 6. Cover any exposed fries by folding the dough a bit more. 7. Spray lasagna pan with nonstick cooking spray. 8. Put Hot Pocket in lasagna pan. 7. Repeat steps 1-6 and step 8 for the remaining 3 pieces. 8. Pour the melted butter on top of the 4 Hot Pockets. 9. Sprinkle the tops of each Hot Pocket with 1 tbsp. of parsley(total) among the 4 Hot Pockets). 10. Bake in a 400 degree Fahrenheit preheated oven for 12-15 minutes. 11. Bon appetti! For parbaking(it's just a fancy term for partially baking something, then letting it cool off, freezing it, then resuming baking it when you desire): 1. Bake the Hot Pockets you want for later for 6 minutes. What I did was fully bake 2 Hot Pockets and parbake the other two. 2. Let the parbaked Hot Pockets cool off at room temperature for 30 minutes. 3. Put each Hot Pocket in their own Ziploc bag. 4. Put them in the freezer. 5. When you want to eat them, take them out of the freezer. 6. Bake those Hot Pockets in a 400 degree Fahrenheit preheated oven for at least 9 minutes, or until the dough is fully cooked and the outside is a bit brown. 7. Bon appetit! Only on the "Meatloaf Princess" channel will you see a meatloaf topped with birthday candles! I am a woman of my word- I promised you all in the September announcements video that I would make a special meatloaf for you once we reached 50 subscribers. Here it is! It is a recipe I found at http://www.midcenturymenu.com/2014/10/frankfurter-meat-loaf-1965-a-vintage-recipe-test/ that dates back to 1965, which is 50 years ago from 2015. The name of this meatloaf is actually "Frankfurter Meat Loaf"(don't know why they made "meatloaf" two words instead of one...) Once again, I thank you all for subscribing to my channel. Once we reach 100 subscribers(our next goal), I will try to find a meatloaf recipe that dates back to the 1910s. The original recipe called for 1/2 a raw onion but I hate raw onions. It also called for a slightly beaten egg, but I don't even know what that means. I also didn't have 1 1/2 pounds of ground beef- I only had 1 pound. So it's a modification of this recipe. This is the first time I made a stuffed meatloaf and a meatloaf with tomato soup in it. This is also the first time I put a glaze on top of a meatloaf too. You will need:; For the cooking vessels: A loaf pan Nonstick cooking spray A large bowl A small bowl For the meatloaf: 1/2 a sauteed onion 1 beaten and whisked egg 2/3 cups of tomato soup 1/2 cup of breadcrumbs 1/4 tsp. of salt Pinch of black pepper 1 pound of 92% ground beef(I thawed my beef for about 22 hours, so some of it was still frozen when I put it in the mixture; you should thaw it for 24-30 hours. Any more and the meat will spoil) 3 beef frankfurters(you might as well put them in raw because they're going to spend 65 minutes in the oven anyway. Nobody likes an overcooked frankfurter.) For the glaze: An additional 2/3 cups of tomato soup 1 tsp. of mustard 1. Wash your hands, especially since you will be handling raw meat! :) 2. Put first 6 ingredients in a large bowl. 3. Break apart the ground beef using your hands. Put the beef pieces in the large bowl. 4. Mix all the ingredients in the large bowl using your hands until you get a mixture that is firm. 5. Spray a loaf pan with nonstick cooking spray. 6. Put half of the meatloaf mixture in the loaf pan and flatten it out. 7. Lay the 3 frankfurters on top of the mixture that's already in the loaf pan. 8. Cover the frankfurters with the remaining mixture that is still in the bowl. 9. Bake in a 350 degree Fahrenheit preheated oven for an hour. 10. While the meatloaf is cooking, make the glaze by mixing the glaze ingredients together in a small bowl until you get a somewhat orange color. 11. Take the meatloaf out of the oven after an hour but don't shut the oven off yet. 12. Pour the glaze on top of the meatloaf. You can spread it out using the back of a spoon. 13. Put the meatloaf back in the oven for 5 more minutes, or until the internal temperature of the meatloaf reaches 160 degrees Fahrenheit. 14. Now you can shut your oven off. 15. Bon appetit! |
Archives
October 2019
Categories
All
|