Confort food Archive

3 Chili spicy meatloaf recipe

Posted 02/12/2012 By Francois

3 Chili spicy meatloaf

Production: 10 – Serving
Preparation: 30 Minutes
Cooking: 60 Minutes

Meatloaf is a delicious, economical, practical and easy to prepare dish. You can also make it a very special recipe inspired by the original cultures of the sunny south. In our case, with this spicy meatloaf, it is Mexico that we wanted to see on our plates with the use of corn and a generous variety of peppers that are typical flavors of this region.

Note 1: If you do not have Gorria pepper on hand, know that it is the same species as the famous Espelette pepper.
Piquin pepper, for its part, may be replaced by crushed chili flakes easily found in supermarkets. However, it will taste less fruity but almost as spicy.

Note 2: For people who love their food a bit less spicy, remove the Piquin chili from this recipe.

Enjoy it!


Ground Beef – [1 lbs.]  (454 g.)
Minced Pork – [1 lbs.]  (454 g.)
Celery (branch)  – [1]
Onion (medium) – [1]
Red pepper (sweet) – [1/2]
Sweet Yellow Pepper – [1/2]
Green pepper (sweet) – [1/2]
Corn kernels – [2 cups]  (500 ml.)
Hot bird pepper – [2]
Dried Piquin Chillis – [3]
Gorria Pepper – [1]
Tomato paste (5.5 oz/163 ml can) – [1]
Diced tomatoes  (28 oz. can / 796 ml.) – [1]
Olive oil – [1/4 cup]  (65 ml.)
Eggs (large) – [2]
Oatmeal Flakes (Quick Cooking) – [1 1/2 cup]  (375 ml.)
Salt & Pepper to tase

1- Preheat the oven to 350 F (180 C).
2- Cut the peppers, celery and onion into small cubes (the size of a grain of corn).
3- Measure 2 cups corn kernels (fresh or canned).
4- Coarsly Grind together half of the Gorria pepper, one bird pepper and 2 of the Piquin chili.
5- In a small saucepan, heat 1/8 cup of olive oil over medium heat and pour in the mixture of peppers. Infuse the peppers (so they can develop their full flavor) over medium heat for about 3 minutes.
6- Pour the contents of the pan into a large bowl and add the sliced ​​vegetables.
7- Add 1 cup of drained diced tomatoes,  half the tomato paste and 2  lightly beaten eggs.
8- Add a pinch of salt and mix well.
9- Add the meats and oatmeal, stir well to obtain a homogeneous mixture.
10- Divide the mixture into 2 loaf pans and press with your hands to compact.
11- Put in the oven for at least 60 minutes at 350F.
12- FOR THE SAUCE: grind the rest of the peppers and infused into the remaining oil.
13- Add the remaining tomatoes and tomato paste.
14- Bring to a boil then simmer about 30 minutes, stirring regularly.
15- Pour a few spoon of sauce over the meatloaf slices before serving.

Slow Cooker Cabbage Cigars

Posted 13/05/2012 By Francois

Slow Cooker Cabbage Cigars

Production: 10 – Serving
Preparation: 30 Minutes
Cooking: 8 Hours

Stuffed cabbage, cabbage cigars or roulade of cabbage are traditional dish in many countries. Generally it consists of beef or pork, seasoned with onions, tomatoes, rice and various spices. All rolled into cabbage leaves.
In Quebec, our version of the cabbage cigar is cooked in tomato sauce. It’s a bit long to prepare for busy people but the result is so comforting that it’s worth taking 30 minutes before leaving for work.

Besides being tasty, this dish is within reach of every budget. A little ground beef, cabbage, some carrots, tomatoes and tomato juice and you have a great dinner for a few dollars.

Our grandmothers use to cook the cabbage cigars in the oven, which is still possible today. However, use of a slow cooker offers two main advantages: slow cooking maximizes the flavors of food and it is safe even if you are away from home.

Today’s recipe exemplifies the type of home-cooked meal to enjoy after a long and tiring day’s work. What could be more comforting than coming home and having the flavor of this tasty dish to tickle the nostrils! It only remains to prepare the accompaniment of your choice, to put you at ease in comfortable clothes and sit at the table in front of a dish reminding us of the ones cooked with love by our mothers.

Note: You can also use a pressure cooker for the cigars. The recipe will be ready after only 30 minutes of cooking.

Slow Cooker Cabbage Cigars

Ground Beef – [1 lbs.]  (454 g.)
Cabbage (leaves)  – [10]
Rice – [1/3 cup]  (85 ml.)
Carrots – [2]
Onion (large) – [1]
Diced tomatoes  (28 oz. can / 796 ml.) – [1]
Tomato juice (19 oz./540 ml. can) – [2]

1- Heat some water in a saucepan.
2- Cut the cabbage leaves and soften a few minutes in the pan of hot water.
3- Mix the ground beef with uncooked rice.
4- Mold into cigar shaped meatballs, salt and pepper to taste.
5- Wrap each ball in a softened cabbage leave.
6- Pick each cigar with a toothpick to hold it.
7- Place in the slow cooker.
8- Cut onion into slices.
9- Wash, peel and cut carrots into strips.
10- Add the onions evenly over carrots and cigars.
11- Cover with the diced tomatoes and tomato juice.
12- Salt and pepper to taste.
13- Cook on low for 8 hours.

Pork Osso Buco

Posted 07/12/2011 By Francois

Pork Osso Buco

Production: 4 – Serving
Preparation: 15 Minutes
Cooking: 3 Hours

Disarmingly simple yet full of flavor, this slow-cooked dish is a feast for the eyes and for the taste buds.

Inspired by the classic Osso Buco Veal recipe thie “economic” version is made with Pork. For the purists and lovers of marrow the main difference of this recipe is that the pork hocks are much smaller and do not offer a tasty marrow like the veals one. On the other hand, pork adds a more pronounced meat flavor and the sauce is often much more “tasty”.

Another significant difference is the cost per serving, reduced by 2/3, which makes it a very economical recipe for large meals with family and friends.

Note: You can serve over pasta (conventionally) or with a white rice that will absorb the delicious sauce.
Note2: To comply with the classical form, you can add, on the plates, a mix of fresh chopped sage and oregano with lemon zest.

Pork Osso Buco with pasta side

Pork shank – [8]
Onion (large) – [1]
Garlic cloves – [4]
White Wine – [1 cup]  (250 ml.)
Chicken broth  – [1 cup]  (250 ml.)
Diced tomatoes  (28 oz. can) – [1]
White Sugar – [1 tablespoon]  (15 ml.)
Oregano – [1 teaspoon]  (5 ml.)
Dry Sage – [1 teaspoon]  (5 ml.)
Olive oil – [4 tablespoons]  (60 ml.)
Salt & Pepper to taste

1- Preheat the oven to 325F (160C).
2- Salt and pepper the pork shanks on all sides.
3- Finely chop the garlic and onion. Set aside.
4- In a large pan or large ovenproof skillet, heat oil over high heat.
5- Brown the meat on both sides then remove and set aside.
6- In the hot oil, add the garlic and onion. Cook, stirring, until onions begin to brown.
7- Add the wine and stock. Mix well then add the sugar and spices.
8- Add the tomatoes (with juice) and bring back to a boil.
9- Place the pieces of shanks in the sauce.
10- Cover and place in hot oven.
11- Cook at least 2 hours (preferably 3 hours) to 325F (160C) without opening the pot.

Quebec’s “Chinese Pâté” a new version

Production: 5 – Serving
Preparation: 30 Minutes
Cooking: 20 Minutes

“Steak !! blé d’ingue !! pétaks !! Steak !! blé d’ingue !! pétaks !!” as Therese of “La petite vie” use to keep telling herself; she could never get it done proprely.
Three essential ingredients: 1- ground beef 2- corn (commonly known as Indian corn in Quebec) 3 – and good old mashed potatoes.

The now famous and well known Quebec’s Chinese pâté comes in many versions. Traditionally our grandmothers (very efficient) prepared it with the leftover roast beef from the Sunday dinner (process in a meat grinder) with creamed corn and mashed potatoes.

The origin of this recipe, which appears in the 1920’s, is still debated today. Some argue that it was a dish developed to feed the Chinese workers who built trans-Canadian railway line. Others believe that it is a Quebec version of a family meal native to the U.S. city of South China and brought back by the french Canadian who worked there during the industrial revolution. Finally, it is easy to find similarities with the traditional Shepherd’s pie of the Irish people who emigrate to Quebec at the beginning of the century. ( more on this here )

The Chinese pâté his so popular that one can almost name it the national dish of Quebec. Inexpensive, easy to prepare and a real comfort food that remind us of our childhood.

We present a slightly changed version, with some tomatoes juice, for those who like a moist and juicy Chinese pâté.

Quebec's Chinise Pâté a new version

Ground Beef – [1 lbs.]  (454 g.)
Corn kernels (12 fl. oz can/ 341 ml.) – [1]
Potatoes – [6]
Tomato – [1]
Tomato juice – [1 cup]  (250 ml.)
Onion (medium) – [1]
Olive oil – [2 tablespoons]  (30 ml.)
Salt & Pepper to taste

1- Preheat the oven to 350 C (180 F).
2- Peel the potatoes and cook in salted water.
3- Cut the onion into small pieces and cook in oil.
4- Add the ground beef and cook with the onions. Salt and pepper to taste.
5- Make a puree with the cooked potatoes.
6- At this point you can now begin to superimpose layers of ingredients in the dish to be used for baking.
7- Remove the cooked meat on a plate (8 X 8 X 2) type Pyrex baking.
8- Add the tomato juice over the meat until it is completely absorbed by it.
9- Cut the tomato into thin slices and spread in layers over the meat.
10- Add the corn kernels on top of meat.
11- Cover with the mashed potatoes.
12- Bake for about 20-25 minutes.

Quick and Easy macaroni and meat

Posted 05/07/2011 By Francois

Quick and Easy macaroni and meat

A low cost dish done quickly and gone from the plates even faster.
Children love these noodles with tomatoes and ground meat.
To add “taste”, melt a slice of yellow cheese, commonly known as cheese slap.

quick and Easy macaroni with meat dish

Servings: 4
Preparation: 5 minutes
Cooking time: 20 minutes

1 lb. of ground beef. (350 gr.)
1 onion, cut into medium size pieces
1 small can of diced tomato (398 ml.)
1 small can of tomato juice (540 ml.)
1 cup of regular cut Macaroni
Salt and pepper to taste

1 – Fill 3/4 of a large pot with water and boil.
2 – When the water boils put the pasta in and cook until tender.
3 – Meanwhile cut the onion into pieces and reserve.
4 – In a skillet, start browning the meat and add the onions, salt and pepper.
5 – When the noodles are cooked, drain.
6 – Mix the meat with the noodles in the pot that was used to cook pasta.
7 – Add the tomatoes and tomato juice. Mix well and adjust seasonings, simmer over low heat about 5 minutes.
8 – Place the slice of cheese on top and put the cover on the pan for a few minutes.
9 – Wait until the cheese is melted before mixing it with noodles.
10 – Serve immediately with a good slice of bread.