I’ve heard about the overfishing of Chilean Sea Bass (just realized the whole Patagonian Toothfish thing the other day while reading Reichl’s book). I think I’ll do a little research on sustainable fish and do a post. Thanks for the inspiration!

Allison: Thanks for reading! Glad you like the blog, and I’ll check out yours.

KT: Must try the carrot cake. I adore good carrot cake. And I’ll add Jason’s to the list, too!

Allison– thank you! I’m so glad you like it. I really need to expand to more recipes– I swear I cook, but the reviews tend to take over.

I’m enjoying reading your blog– I’ve just started my own cincy food blog. Great to see other food lovers and writers are out there!

My tastebuds are sweating at the very vision of those cinnamon buns and my stomach is rumbling quite loudly.

I always check in at the most inconvenient times – the occasions when I’m either being held captive by my office work or my living room couch.

And dammit – I don’t have a bite to eat at either location.

Thanks for letting me live vicariously…

A note you might think of joining some of the chefs who have banned Chilean sea bass from their establishments because of the problems associated with it. Because of it’s popularity it is fished illegally and causes a lot of harm to the environment.

“Chilean sea bass, it’s been called the “perfect” fish, but there is a dirty, little secret many patrons don’t know … It’s not really sea bass, and not really Chilean anymore. Its real name is a lot less glamorous: the Patagonia toothfish.”

“According to Seafood Watch, the Chilean sea bass is currently on the list of fish that American consumers who are sustainability-minded should avoid.”

Here is a piece NBC did on it

http://www.msnbc.msn.com/id/12939001/

Before making the mixture:

Take 4 LARGE white or yellow onions, cut ends off, cut in half at its equator. Pop most of the onion out, leaving the two outer rings. (USE one of the popped onion core for your meatloaf mixture-see above)

Pull and make 4 18″ Reynolds Wrap Aluminum foil sheets

Meatloaf mixture:
2 lbs ground beef (73% fat)
1 sleeve Zesta saltines (do not use Sunshine, has to be Zesta)
1/4 large onion diced and sauteed
2 eggs
8 ounce package of shredded cheddar
1/4 cup half and half
Kosher salt (usually a palm full)
Pepper (not a lot…maybe 5-7 turns of a peppermill)

Hand blend mixture and divide into four portions. Take each portion and form a softball sized ball. Take one of the popped onion shells and cup the meatloaf ball (a meatloaf inside an onion)

Wrap each filled onion tightly with the foil.

Either grill for 45 minutes or bake in an elevated foil-lined pan for one hour at 400 degrees.

Let them rest for 15 minutes.

Unwrap carefully. There will be some liquid (grease and onion water). Discard that with the foil.
The outer layer of onion will be either carmelized or carbonized.

Place on top of the mashed potatoes.

The meatloaf will be juicy. One per person.

(Tip: to remove the mixture from your hands after mixing and forming, I have found using Dawn liquid removes it fast and without much fuss)