How to Make the Ultimate Italian Meatloaf and Chicken Scampi
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- čas přidán 1. 08. 2024
- Host Julia Collin Davison makes the ultimate Italian Meatloaf. Ingredient expert Jack Bishop reviews substitutes for fresh garlic. Toni Tipton-Martin tells the immigrant origins of scampi, and Ashley Moore makes Chicken Scampi. And Morgan Bolling makes Asparagus Baked in Foil from the Recipe Box.
Get the recipe for Italian Meatloaf: cooks.io/3Nq0Mn0
Get the recipe for Chicken Scampi: cooks.io/3L4DrFm
Get the recipe for Asparagus Baked in Foil: cooks.io/3wvVWOQ
Buy our winning large saucepan: cooks.io/2QQbsgK
Buy our winning nonstick skillet: cooks.io/34xqXno
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I'm not much of a cook, but I made the Chicken Scampi for dinner last night and my wife was greatly impressed. It was delicious and we both cleaned our plates.
I planned on making conventional meatloaf today but by happy coincidence I have Italian sausage in the freezer. And of course I always have Parmesan cheese and crushed tomatoes on hand under direct orders from God. Thanks for the idea, I never would have thought of it on my own!
0:41 Italian Style Meatloaf
8:54 Various garlic products
12:05 Asparagus Baked in a Foil Packet
13:31 About Scampi
14:32 Chicken Scampi
Thanks 👍🏾
Thank you!!!!
Love Julia. She’s knowledgeable and likable and has great screen presence.
Hi guys....just a quick note to say how much I am enjoying the channel and all the heart warming recopies, culinary skills and the professional positivity of all the presenters. I lived for 20 years in the USA and so looked forward to the show on my local PBS every Saturday morning. I love everything about the show, how you make the creation of delicious, nourishing and exciting meals accessible to all cooks and their diverse families and invite us to take our skills to the next level. Watching the show is so educational and relaxing and makes me feel connected to community and nice things!!! Keep up the good work and peace and blessing to all the team.
Julia, your recipes rock my kitchen!!! Love 'em!
Thanks for sharing chefs. Thanks to my favorite chef Ash. You're awesome. None of your recipes have let me down, and you are the reason I received a new knife set from my hubby. You rock!
I always love the demos. It sure makes preparing the dishes easier. Thank you
Ms. Davison , I always love watching you cook and taste tested food. I admire you and your unique recipes . God bless you gorgeous young lady . Thank you for sharing with us . Thank you American Test Kitchen .
The chicken scampi was the most deelicious!! You guys and gals are really stepin' it up!!!! Thank you very much!!!
Thank you so much for taking your jewelry off, it seems so much cleaner! That’s the same way Martha Stewart and the Barefoot Contessa does, and I love it! And I know that Meatloaf is good and it seems so easy to make!! Thanks TK!
All these recipes are great but the standout is by far the meatloaf. New standard meatloaf recipe in my house
Finally made the Chicken Scampi and it was a big hit. Prepared pretty much exactly as described here and then tossed with some fettucine. Both kids loved it!
Such salivating recipes! I'll be trying these. I especially appreciate the information on the garlic.
Love your show on PBS. Now I have a new way to watch. Your recipes are incredible.
I love learning all of the tips, and I’ll share one of mine. I cut off the top of a garlic bulb, exposing each clove purposefully. Air fry the bulb, gently squeeze the bases, and cool cloves on parchment, then freeze, Store in plastic bag in the freezer. Thaws quickly, and is not mushy if it is not over cooked. It’s my go-to for “fresh” roasted garlic cloves. Also prevents waste of unused garlic.
Every recipe looks delicious! Want to try them all!
Just went grocery shopping, and picked up ingredients for both of these meals. They look yummy!
Jack, Jack, Jack! You really must get out of your kitchen once in a while. I was sad to hear that garlic is your friend. There are lots of nice people outside. Go! Enjoy life! 😁
On a serious note, I thank you for the garlic information you provided. I have only purchased pureed garlic (in a jar) or garlic powder/salt. I guess I have been missing out on a lot of awesome garlic flavor!
You're the best cook Ashley!
Sounds wonderful ... makes me want to cook everything. The one thing I noticed is that while we were told that the asparagus takes 18 minutes to cook, I don't think the oven temp was mentioned. Thanks for another great episode!
I made the chicken scampi. It’s excellent.
Awesome…I plan to make the Chicken Scampi…soon! I did also like the Italian Meatloaf so it will probably be added to my meal plan this month. Thx. Susan
Love all the recipes
Thanks for the captions
Yes, on both of these!!!
Great, I'm going to try it!
I only wish I had the talent to cut the garlic the way you did. Very well done thanks for sharing
it all looks good. have to make both
Wow I learned something I like the tartness from the garlic paste I add it along with my sliced garlic I didn't know it was from citric acid
Great ideas, and tips, tx
The meatloaf is incredible, I made it tonight. If you live a low carb/keto lifestyle, replace the crackers with 1 cup ground pork rinds. The flavor is incredible. It does truly taste like a giant meatball.
Pork rinds! Brilliant!
Love your show and love your accent 😍
Great recipes in this episode! And Jack's segment on garlic it's very informative. I noticed that no oven temperature was given for the foil baked asparagus.
The link to the recipe says 400 degrees.
Absolutely everything in this video made my mouth start watering! Right now, it looks like that meatloaf will be on my menu for Saturday! 😛
LOL I prefer olive oil and sometimes I need to adjust the recipes to dairy intolerant and celiac friends.
@@republicannemesis503 I also tend to use olive oil over any other, except for deep-frying where I use peanut oil. But there are times I do not want the flavour of EVOO in a particular dish, so I will use Canola or vegetable oil instead. I always have bottles of all of them on hand.
Fortunately, I have no friends with special dietary requirements so I don't have to worry about that when preparing a dish.
@@barcham lucky you, I use sunflower or corn oil for deep frying. i am allergic to peanuts -- :(
@@republicannemesis503 The peanut oil sold in grocery stores is refined and will not trigger peanut allergies. That applies to the peanut oil used to cook in most restaurants as well. Most decent Asian restaurants do their stir frying using peanut oil, and they have no need to put any allergy warning on their dishes. What you need to avoid is the higher priced, specialty gourmet unrefined peanut oil, which will rarely be found in a regular grocery store.
Refined peanut oil, such as Planters, is actually one of the healthiest oils to cook with, but it does tend to be a bit more expensive to use.
@@barcham I did not know that. Still, never order deep fried food at restaurants unless I know the oil being used.
you are so delightful. Julia first but jack too
Julia, your makeup is so pretty and can hardly wait to make that meatloaf!!
I’m ready to make Chicken Scampi 😋👩🍳
Like everything video absolute Yum.
Hi. Once in a blue moon mom makes a dish called fancy pants. It's very basic: large hamburger patties, season, cook on one side, flip, add slices American cheese, cover in tomato sauce and cook until done.
Jack Bishop gave a great explanation. I used to buy minced garlic in the produce refrigerator case; it has an awful sour taste and I could not figure out why it never tasted the same as fresh garlic.
Same here...taste terrible.
I find the garlic paste from the Indian grocery store is the best substitute! Try ginger garlic paste it's good!
Love that Chicken Scampi recipe, will be making that one soon!
Looking good
Love this show ❤ sharing the asparagus with my daughter as that is so easy for a weeknight meal. One thing I do at home is using a pair of tongs and some hemostats for removing the tendons from the chicken tenders. I don't know if you have done a segment on this, but the hemostats are such a useful tool in my kitchen! Love watching you on @Create too.
Oh a roach clip. Had no idea what a hemostat was.
Lovely❤️
I have to ask...where's the onions? Any Italian knows you can't make tomato sauce without onion. There's none in the Meatloaf either. Looks like a good recipe except for that. Easy and quick. Will try with a couple of tweaks to it. Bread crumbs instead of saltines and onions. Love your show. Watch it all the time.
Great job. I make this but make small ovals and stovetop simmer.
Making the Italian meatloaf for dinner tonight 😁
Morning ATK
Salutations from California 😋
I like you red! Great job! Thank you very much!
I like all of them, but the chicken is the one I will try first.
Love garlic!!!
I personally use two different utensils to add the chicken and turn it if not you contaminating the chicken and have the possibility of getting sick
I’m hoping you serve that with some ravioli or some tortellini.
Going to try this one.
I want to try this with ground chicken or turkey Any advice? I know that it’s less fatty so maybe I would have to add oil. Thanks for sharing
The Chicken Scampi opening has the energy of "I've found a dead body... wanna see!?"
Made the meatloaf fantastic
If you put the bread crumbs in last and mix it in to the meat mixture, it is better able to absorb the meat juices as it cooks. That is why Italian cooks do it that way.
Ashley can certainly sell it: "It's like butter!"
Can we puree and freeze the garlic in a mold?
- The meat loaf sounds delicious, and I'll certainly try it. My question is about the tomato sauce. I grew up in the North Beach district of San Francisco, which is our "Little Italy." I'm not of Italian descent, but Mrs. Poggio, who grew up in Genoa ... and was a wonderful cook ... often let me "help" her in the kitchen. She drummed into my head that any dish that uses a canned tomato product must simmer, for at least 2 HOURS, to even the acidity level, and any metallic taste. Do you know if this is an "old wives' tale," or if canning procedures have advanced in the last 30-40 years?
- I have no problem prepping fresh garlic. But, I'm going to look for the frozen puree. It might come in handy - and, it looks like fun!
Canning techniques have definitely advanced in recent years, and you will have nothing to worry about when it comes to any metallic taste from the can. If you want quality tomato flavour, canned tomatoes are the only way to go, as they are picked and canned at the height of their flavour and will always be a consistent quality. You just need to find a brand you like and stick with it.
When it comes to garlic, it is very simple to buy it in bulk when on sale, then prep it and freeze peeled cloves in ziplock bags. Another way is to prep it and then put the peeled cloves in a jar and cover them in white vinegar and pop the jar in the fridge. As long as the garlic is submerged and not above the level of the vinegar, it will last indefinitely. It will not absorb any vinegar flavour. I always have both on hand, and fresh most of the time.
I am of Italian descent and mom taught me to only cook marinara sauce about 45 minutes. I find more than that makes it bitter. I think people get scared of making sauce but it's actually easy and quick. P.S....I always add a small can of tomato paste too for more concentrated tomato flavor and thickness
@@momcat14 An Italian-American here. I was also taught to cook sauce for a LONG time. My great grandmother would start mid day and cook it over night, then can the several gallons she made to last for the next few months. Still remember my uncle harvesting tomatoes from his garden when I was a little kid, and many family members joining in on turning it into sauce that very day. Two stoves going from morning to night. Again, canning in Ball jars for everyone to take home. I generally cook mine for 1-2 hours unless I'm making something really special when I cook it all day and just put the saucepan in the fridge after it's cooled enough. It's always better the next day. Takes no effort to cook it longer, aside from checking on it every now and stirring. Just toss it on the back burner while you're prepping the rest of the meal.
That being said, although I was cringing at first at the 5 or so minute cook time, I realised it isn't too bad, since the meatloaf went into the oven for quite a while with the sauce and the meatloaf exchanging flavours and just getting to know each other better. Guess that can be a replacement for being in the saucepan for that amount of time. Still, with 4 decades of getting it drilled into my head that you cook sauce for a long time, I was concerned until I saw it was getting poured over the meatloaf before it was cooked.
For the initial question, I agree that you're very unlikely to get a metallic taste from canned tomatoes these days, unless you're forced to use some real cheap bargain bin tomatoes. However, the same thing goes for the tomatoes as with the garlic. Check the cans. Some of the diced tomato cans I have use citric acid as a preservative, some don't. And the tomato paste I use just has "Tomato paste, salt" as the ingredients. If you have the citric acid as an ingredient then it will taste a bit sour, which is what cooking for a longer time is expected to fix. Good news is that this is really easy to test. Next time I make sauce, I'll grab a ladleful out at 5 minutes, 30 minutes, an hour, and compare all three with the finished 2 hour product. Fun and delicious experiments we can do at home, like a mini America's Test Kitchen!
I always like to add a small sprinkle of baking powder to even out the acid. It also brings out the Sweetness.
@@WatchingNinja Use baking SODA, not baking powder. Just a pinch in a large pot will be more than enough. You will see it foam up when you drop it in.
Add a scoop full of whole milk ricotta to meatloaf, with sauce I would boil wide egg noodles to side serve.
What brand is the knife used to slice the garlic?
What oven temp for the asparagus?
What temp in the oven for the asparagus???
Please please please make a video of the Levain Bakery Cookies 🙏 🙏 🙏 🙏
I could tell!
I have done something similar to the frozen garlic. It was from a TikTok video and it worked really well. The flavor was all there when I cooked it. You basically minced it then laid flat in a Ziploc bag then sort of made marks in it so that it would cut off evenly in about a teaspoon size.
If you are prepping your own garlic, there is no need to mince it before freezing. Simply freeze the peeled cloves and keep them in a zipper bag in the freezer.
What temp is the oven?
Crushed saltine crackers! All the Italian grandmothers must be having a fit right now.
At what temperature did she cook the asparagus?
when I make meatloaf, its all about the sandwich
We made the meatloaf for our Sunday family dinner. Everyone agreed it tasted like low carb pizza. Absolutely delicious. Will definitely make it again.
What temp for asparagus?
What knife is Julia using?
To slice the 🧄, I use a razor blade like boss Paulie did in the movie, Goodfellas!
That’s how my grandmother made breadcrumbs for fried chicken. I don’t think she used a ziploc bag though.
Haha, one giant meatball. Yes!! This is actually my meatball recipe to a T.
The chicken scampi recipe looks delicious but I'm still trying to understand the addition of red pepper.
Oh my word I'm in a bit of shock seeing the asparagus getting "trimmed" by snapping them. You can see the waste bowl and it's nearly half of the stalk. Dan just recently did a video on how to properly trim. Cliff's notes: Cut a little from the bottom and inspect the cut edge. If it's not woody then you're good to go. czcams.com/video/NqYN7LvJlOU/video.html
What other food go well with the meatloaf? Any ideas?
I like it with mashed potatoes or mac-n-cheese. And the next day cold in a sandwich.
I didn’t hear Morgan give the temperature of the oven for the asparagus roasted in foil. ?
Hey I love this channel I learned new tips that I didn't know and find great recipes.My only comment is that the chicken scampi recipe looks Good and a pretty quick meal for during the week for a busy person however this is nowhere near authentic chicken scampi
You just said that it was your favorite way of checking in a sauce without making a roux. And yet what you just did is make a roux within the vegetables. Fat and a flower makes a roux anyway you look at it!
I am curious. Why bread the chicken cutlets? The shrimp wouldn't be breaded?
I don’t eat shrimp so, chicken scampi you say?! ALL ears!
What can I substitute for the wine in the Scampi?
Thank you, Legumanator
Nice video, although for the scampi, I think it's amusing to describe half a stick of butter as "a llittle bit" (and more than once!). That said, I'm a butter-phile, and I think many home cooks use too little of it.
Question... My grandmother started making a dish after Dad returned from Italy after WWII, which she called goulash. But it was not cooked... I've been looking for a recipe for that dish for years, but every dish that's called Goulash is cooked. Granny's was never cooked, made with raw cabbage, green peppers, onion, wild gathered garlic, salt, black pepper, and vinegar... It sat at least over night on the vinegar, and was eaten cold and raw the next day like a vinegar salad... You would think after all these years I could make it by experimentation... But it never really tastes right... And sometimes I get so cravings for that taste I try doing it again only to be disappointed again... Something is always missing... Any suggestions...
Goulash is a Hungarian dish made with ground beef. It is derived from the Hungarian word Gulyas, meaning cowboy or herdsman. As the herdsman would go on cattle drives they would butcher the weaker cows that may not make the drive and make a stew or soup from them.
@@dchenkin02 Thank you for telling me this...
Sounds like something my grandfather used to call scumgullion (not sure how to spell it), not to be confused with slumgullion, which I think is sort of a poor man's stew. What he called scumgullion was a sort of cabbage salad or relish that you could eat as a side dish or put on sandwiches. I've never been able to find any reference to scumgullion online, I think he may have just made the name up. But it sounds a lot like what you're talking about.
@@Leguminator I think you may be right...
That sounds a lot like what is called a "Jew Salad" or "Jewish Salad" in some CZcams videos I've seen. Many people comment on having fond memories of eating it as a child, and their grandmother would make it for the family. This is a video on how to make a big batch.
czcams.com/video/nGGHim43nKY/video.html
I don't know about cooking the red peppers for 12 minutes. Aren't they way too mushy? It sounds good though.
You can also crush all the crackers right in the package if you don't open it first. 😁👍
Hi
If you want the classic meatloaf ever check out 'two fat ladies recipe.' it's a knockout.
Forgot to say what oven temp for the asparagus!
Probably 350F, but it could have been done in a hotter oven.
Says 400 in freedom units on the recipe
I noticed that too. The recipe page says 400 degrees.
400’ for 18 minutes
There are also comments on their recipe page that 18 minutes at 400 degrees (plus another 5 for steaming) is far too long and turns the asparagus to mush. I haven't made this yet, but most asparagus recipes that I've seen specify around 10 minutes total, and less if you're using the broiler.
garlic does have a smell as you harvest. Try driving by a field where it has just been dig up
That's probably true, but then it's dried, like onions and at that point, it is likely oderless until it's opened and crushed/minced, or chopped.
@@johnhpalmer6098 I have spent my time as a youth harvesting garlic. You hit the fields early and you can smell the garlic
So the chicken pieces are Tendonloins, not Tenderloins? :)
Should I use my Nonna's "Good Rolling Pin"?😁
Didn't Dan just tell us NOT to snap asparagus?? :-)
To crush the crackers you removed them from the bag they were in, to crush them in a separate bag. Genius
The crackers need room to spread to be crushed efficiently and evenly. The tight cracker sleeve would split open.