Kev's Kitchen

Taco trio

This is a triple taco plate using Carne Asada… flank steak, sliced, thin and cooked in a little oil with taco seasoning. And I did an all veggie one with sautéed onions peppers, chopped lettuce and tomatoes, then a sautéed chicken taco.

Each one had sautéed onions and green peppers, homemade guacamole, Oaxaca cheese, I used a Verde sauce on the chicken and a traditional red and Chilada sauce on the beef taco. The veggie taco with cheese, pretty much held its own with fresh cilantro on each then some Mexicorn I cooked in the toaster oven rolled in mayo with chili powder, smoked paprika, and Parmesan.

I used flour tortillas, but you can use hard corn or soft corn tortillas as well, feta cheese, if you want closer to a street taco, but these are quick and easy to make and everything was fresh. Great for taco Tuesday or in this case taco Friday for Cinco de Mayo.

Veal and lamb mushroom meatloaf

This is a take on the iconic Buckhead diner in Atlanta that closed and served a veal wild mushroom meatloaf that was the best in town. I had a pound of veal but also in a pound of lamb, so I mixed the two then added eggs, onions, lots of fresh herbs, breadcrumbs formed it into a loaf, and baked it flat on the sheet pan and covered with a spicy, catch-up, based sauce.

Baked until 160 basting with the sauce every 30 minutes and at the end, which is about an hour. Separately I sautéed mushrooms in butter, a little W sauce, and cooked slowly for about 30 minutes, constantly stirring until I got the brown edges and the moisture out of the mushrooms. Added heavy cream, cognac and butter, pepper and brought to simmer and allowed it to reduce. Kept it on low simmer until ready to use.

Then cut Two large baking potatoes into cube and boiled to make mashed potatoes with added milk, butter, roasted garlic, and whipped until creamy with salt and pepper. English peas were boiled and served as the final vegetable with the meal.

Out of the 2 pounds of meat, we were able to get 11 meals or servings, which were quite dense, but juicy and delicious and will make great sandwiches this week one of which is going with me when I travel. This is one of our favorite meatloafs is full of fresh herbs, is good, cold or hot and third day we usually cube it if we have any left over for spaghetti and meatballs!😎😋