This is another recipe from the Tupelo Honey Cafe cookbook by Elizabeth Sims and Chef Brian Sonoskus. I am loving this cookbook, the recipes are so forgiving. Take Pickapeppa Sauce, it’s listed right there on page 132 of the cookbook and I plum forgot it at the market. So, and here’s where I thank “everything” for Google I (is this now an official verb?) Googled “Pickapeppa Sauce” and sort of made my own. Here’s the official page for the sauce, and where I found enough information to send me in a direction (hey, it’s better than just standing there going okay friends arrive in two hours, this needs an hour to cook, still need to clean, fix myself…).
(From the website) Pickapeppa Sauce is created using a unique blend of tomatoes, onions, sugar, cane vinegar, mangoes, raisins, tamarinds, peppers and spices. These fine ingredients are selected from seven countries around the world, to ensure the best possible quality. This blend is then aged in oak barrels for one full year before bottling to ensure the rich flavor that Pickapeppa’s admirers so love.
Okay, so no oak barrel or year to let it sit also no tamarinds or cane vinegar. Here’s where I fudged it – I cut up some dried mango, raisins, and peppered the heck out of the meatloaf (okay, not really but I did use a heavy hand). You know what, that meatloaf was so good we cleaned our plates. Next time I won’t forget the Pickapeppa Sauce, but hey isn’t cooking sort of about experimenting and sometimes when you wing it the end product makes you even prouder. I’ve had some pretty big mess-ups in the kitchen, and those which did not cause a sensational mess actually make me and anyone who knows the stories laugh and laugh.
The recipe straight from the book, with the Pickapeppa Sauce:
Chicken Apple Meat Loaf with Tarragon Tomato Gravy from Tupelo Honey Cafe cookbook
1 Tbsp canola oil
1 cup diced celery
1 cup diced sweet onion (i.e. Vidalia; about 1 onion)
1 pd ground chicken or turkey (I used turkey as I prefer ground turkey to chicken)
1 cup panko bread crumbs
1 cup diced dried apples (about 4 ounces dried apples) **I used fresh apples from my apple CSA as I’m am still trying to use them up.
1/2 cup diced poblano pepper
1 1/4 tsp sea salt
1/2 tsp freshly ground black pepper
3 Tbsp Pickapeppa Sauce
Tarragon Tomato Gravy (recipe follows)
Preheat oven to 350. Heat canola oil in medium saute pan or skillet over medium heat. Saute the celery and onion for about 5 minutes, or until just tender. In a bowl, combine chicken, egg, bread crumbs, apples, poblano pepper, the sauteed vegetables, salt, and pepper. Form the mixture into a loaf shape and put in a 9 x 13 baking pan. Cover the top of the meat loaf with the Pickapeppa Sauce and bake, uncovered, for about 1 hour, or until browned on top with an internal temperature of 160. Serve with the warm gravy.
Makes 4 servings. *Cookbook recommends serving with brown ale or Rioja, Chardonnay. I served with Abita Beer, my favorite beer from my favorite place New Orleans.
Tarragon Tomato Gravy
1 Tbsp chopped fresh tarragon
1/2 cup demi-glace
1 (14-ounce) can stewed tomatoes
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
In a heavy saucepan, combine the tarragon, demi-glace, tomatoes, and salt. Bring to a boil over high heat and immediately reduce the heat to low to simmer for about 20 minutes, or until the mixture coats the back of a spoon. Add the pepper the last minute of cooking time. Serve immediately.
Makes 2 cups.