My former co-worker Spike, fun in that good “Keep Austin Weird” kind of way, taught me many things. He taught me a dance called The Pencil Sharpener just in time for our annual holiday party. He taught me that you could shop for furniture curbside. One of his prized possessions was a fuzzy pink sofa he got for free. And he taught me that something called Pickapeppa Sauce slathered on top of cream cheese makes a fabulous quick appetizer when served with crackers. I can’t use Pickapeppa Sauce without thinking of Spike.
For #SundaySupper‘s apple theme this week, I decided to try a Chicken Apple Meatloaf glazed with Pickapeppa Sauce and served with a Tarragon Tomato Sauce that’s been beefed up with demi-glace. You’ll find Pickapeppa Sauce near the worcestershire sauce in your grocery store. Containing tomatoes, onion, vinegar, mangoes, raisins, garlic, sugar and cloves, it packs a tangy punch. Once you try it on top of meatloaf, you’ll never use ketchup again.
This meatloaf is a little bit drier than most, but you won’t even notice because of the rich tomatoey sauce that’s served with it. The dried apples lend sweetness and the poblano peppers give a tiny bit of kick. Feel free to substitute jalapeños if you want more heat. Tarragon is one of those herbs that that can completely overpower a dish if you use too much. Think of the flavor in a black jelly bean and plan accordingly. Used in moderation and combined with tomatoes and demi-glace, tarragon makes a flavorful sauce to accompany the meatloaf.
This recipe comes from the Tupelo Honey Cafe Cookbook. If you are ever in Asheville, North Carolina, don’t miss the modern Southern cooking at this restaurant.
- 1 tablespoon olive oil
- 1 cup diced celery
- 1 cup diced sweet onion, such as Vidalia (about 1 large onion)
- 1 pound ground chicken
- 1 egg or ¼ cup egg substitute
- 1 cup panko bread crumbs
- 1 (5 ounce) package dried apples, diced
- 1 poblano pepper (4-5 inches long), seeded and diced
- 1 teaspoon sea salt
- ½ teaspoon freshly ground pepper
- 3 tablespoons Pickapeppa Sauce
- Tarragon Tomato Sauce (recipe below)
- Preheat oven to 350°F.
- Heat oil in saucepan over medium heat. Sauté the celery and onion until onion is just translucent, about 5 minutes. Remove from heat.
- In a large bowl, combine chicken, egg, panko, apples, poblano peppers, salt, pepper and onion/celery mixture. Mix gently and form into a loaf shape. Place in a baking dish just large enough to hold the loaf. (I used an 11- x 7-inch baking dish.)
- Bake, uncovered, for about 30 minutes, then spread the Pickapeppa sauce over the top of the loaf and bake until the internal temperature is 160°F, about 30 more minutes. Remove from oven, let rest 5 to 10 minutes, then slice. Serve with Tarragon Tomato Sauce.
- ½ cup demi-glace
- 1 (14 ounce) can no-salt-added diced tomatoes
- 1 tablespoon chopped fresh tarragon
- ¼ teaspoon sea salt
- freshly ground black pepper
- In a heavy saucepan, combine the demi-glace, tomatoes, tarragon and salt.
- Bring mixture to a boil over medium-high heat, then reduce heat to low and simmer until mixture thickens, about 20 minutes. Break up chunks of tomato as they soften. Add pepper just before serving.
The #SundaySupper gang will be sharing apple recipes all afternoon on Twitter, Facebook, Pinterest and Instagram on Sunday, September 23, 2012. We will also have a live chat at 7 p.m. EST on Twitter and will be using the hashtag #SundaySupper. We look forward to answering questions, giving tips and inspiring you to spend more time Around the Family Table with those you love! Thanks to Cindy of Cindy’s Recipes and Writings for hosting this event.
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