Another Meatlog and Squashed Butternut with Bacon

I was over-eager and shared our New Years Eve dessert before even sharing what we did for dinner. (Those AWESOME Almond Butter BACON Cookies if you missed them.)

For dinner, Don made another of his fabulous meatlog concoctions, this time using skirt steak, three chicken breasts, a pound of wild hog sausage, and persimmon. (Remember those persimmons? I still had one left to use. We’ve used pineapple before, why not persimmon?)

Being that it was New Years and we were entertaining (thanks S & G for coming over!) I didn’t document all the steps of putting the meatlog together, but you can see a more detailed description on creating a meatlog in this previous post. Generally speaking, pound out your meats, layer ingredients, roll, tie with butcher’s twine, and bake for a couple of hours at 350 degrees, or until you get an internal temperature of 180 degrees (if you’re using poultry in your log.)

For this version we used:

  • skirt steak
  • 3 chicken breasts
  • 1 lb of wild hog sausage
  • 1 persimmon
  • spinach leaves
  • sliced tomatoes
  • garlic chili paste
  • salt and pepper


We made butternut squash mash as a side dish but we jazzed it up with sour cream, chives, and bacon. (And salt and pepper of course.) If you just tripped across my site and don’t know how to make butternut squash mash, read this older post.

Mmm...bacon. It's good in everything!

Let your meat rest a bit before cutting it or you’ll lose lots of that juicy, yumminess. If you’ve not heard of resting your meat, read more about that important cooking tip here.

Look at those layers...mmm

I didn’t have time to fuss with the camera for a great food shot but I wanted to show you how pretty the meal was! We also made green beans steamed with onions in balsamic vinegar.

I'm so in love with my new plates!

Be always at war with your vices, at peace with your neighbors, and let each new year find you a better man. 
~ Benjamin Franklin


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