Grilled meat loaf

[frankcor]

I made the meat loaf that Emeril's father taught to him.

wchstv.com/gmarecipes/dadsmeatloaf2.shtml

The dish was very well received -- I even impressed myself. I cooked it on the grill because that's the way I saw him cook it on TV. I served it salt potatoes instead of gravy with mashed potatoes.

I don't know what his Essence is so I kicked it up a notch by throwing in a few chopped jalapenos.

[Clipper]

Sounds good Frank. We buy Emeril's essence in the grocery store here. I THINK it has, among other things, garlic salt, onion powder, paprika, cayenne, cumen and who knows what else. I use it for dry rub on ribs or brisket in grilling season.

I will have to try the meatloaf recipe. It sounds really tasty. Salt potatoes are an item that we can't get here in the South. Once in a great while we will find some small, new potatoes in the store, and I will cook them in a cup of salt and a gallon of water. Just don't seem to taste the same as when you buy them at the field days though, haha.

[frankcor]

It's the buttah...

[Clipper]

Buttah is definitely one of the factors, but that is not it. The potatoes are different. We ALWAYS use real butter. We don't even use margarine for cooking anymore. Just butter and olive oil for cooking, and vegetable oil and crisco for her baking.

The "new" potatoes we get here are larger. You cannot find the small, salt potato sized spuds here.

Probably more in our heads than in our taste buds, LOL. Just don't seem the same. Kinda like the chicken wings here. They come from the same species of chicken, but they don't taste as good as NY wings, even when I cook them at home with a NY recipe for the sauce. I think it is because our tongues are in Tennessee, but our hearts are in NY.