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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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James Swan's Meatloaf via Bill Blass!

Category: Entrees  |  Permalink

Published: Friday, March 18, 2011

Bill Blass' Meatloaf !

Hello Ladies!

I'm attaching a recipe which I've used for years. Originally it was given

to me by a friend of Bill Blass. I was told it was Mr. Blass' own meatloaf

recipe. For years I was skeptical of the provenance but enjoyed the

recipe. When Mr. Blass' book, "Bare Blass" was published in 2000 after 

his death; much to my surprise and delight I found the recipe printed just

as I had been preparing it. Needless to say I give credit where credit is

due. Mr. Blass tells of serving this at his Sutton Place apartment on most

Thursday evenings in a simple buffet supper served from the counter of his

kitchen. Everyone brought something and Mr. Blass served up this stellar

meatloaf. Not a bad habit to get into.

I decided this was the most SOF worthy recipe I had. Enjoy!

Warmest of regards,

James Swan

 

Bill Blass' Meatloaf

1 cup chopped celery

1 onion, chopped

 3 tablespoons butter

 2 lbs ground sirloin

 1/2 lb ground veal

 1/2 lb ground pork

  1/2 cup chopped fresh parsley

  1/3 cup sour cream

   1/2 cup soft breadcrumbs

   1 pinch dried thyme

   1 pinch dried marjoram

    salt and pepper

   1 egg

   1 tablespoon Worcestershire sauce

   1 1/2 cups Heinz Chili Sauce

    3 slices bacon

 

1 Preheat oven to 350F degrees; oil a 8x4 loaf pan and set aside.

2 In a large, heavy skillet over medium heat, sauté the celery and onion in the butter until soft; remove from heat and set aside to cool for 5 minutes.

3 Add the meats, parsley, sour cream, bread crumbs and spices to the skillet.

 4 Whisk the egg with the Worcestershire sauce and add to mixture.

 5 Using a wooden spoon or your hands, combine the mixture and mold into a loaf shape.

 6 Place the meat loaf in the prepared pan; top with the chili sauce, then the bacon slices.

 7 Place on a cookie sheet-- to catch any drips-- and bake until cooked through and browned, at least 1 hour

 

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