I got into a cooking mood on Sunday, and this is what I did.
That’s a meat loaf, made of 50% chuck, 25% pork and 25% veal, mixed with yogurt, egg, saltines and spices and baked with a bacon lattice. Glazed twice with a mixture of Mae Ploy chili sauce, brown sugar and vinegar.
And then these little babies to go with:
Oven-roasted brussels sprouts, which were then sautéed with bacon and shallots.
Yes, an evening of excess at Chez WMDM. And all of it was sourced at Findlay Market: mostly Eckerlin’s and Madison’s.