Feb 02 2012

Chef Ralph's Seasoning Helps Keep Zombies Away!

Watching the trends of the outdoor world for more than 30 years has been an enlightening trip with many eye-brow raising experiences popping up along the way. It seems like nearly every week there is a new twist or turn in the inventive minds of firearm and gear makers.

One of the recent ventures into creativity has been the introduction of products riding the coat tails of the zombie, vampire and werewolf craze sweeping across movie theaters and even television screens. Maybe I am too old school, but I have to admit I just don't get this focus on fantasy.

I hate to spoil anyone's monster party, but the walking dead don't exist and you don't need a special firearm, knife, target or any other gear to handle something that is imaginary. Sorry to be the one serving up a dish of reality, but somebody has to do it.

However, just in case I am wrong, the following recipe is practically guaranteed to keep any member of the living dead horde from invading your kitchen. While Chef Ralph's Super Seasoning makes all kinds of wild game, meats, fish and vegetables simply delectable for normal people, zombies can't handle the flavor boost.

Keep a bottle of Chef Ralph's handy for your extra seasoning pleasure, serve up a plate of this meatloaf and then get ready to enjoy a zombie-free fine dining experience.

Zombie Proof Macaroni Meatloaf
  • 2 pounds ground venison
  • 1 cup seasoned bread crumbs
  • 1 tablespoon Chef Ralph’s Super Seasoning
  • 2 eggs
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 can (14.5-ounces) petite diced tomatoes in sauce
  • 1/2 cup ketchup
  • 1 teaspoon prepared mustard
  • 2 tablespoons butter
  • 1/4 cup milk
  • 1 cup Velveeta cheese, cubed
  • 2 cups cooked elbow macaroni
  • Chef Ralph’s Super Seasoning, to taste
  • 1/2 cup grated cheddar or Gouda cheese

In a large bowl, mix ground meat, bread crumbs, Chef Ralph’s, eggs, Worcestershire, onion, garlic, tomatoes, ketchup and mustard. When well mixed, spread meat mixture in the bottom of a greased 9-by-13 inch casserole dish. Melt butter over medium heat in a large cooking pot. Add milk, Velveeta and macaroni to melted butter. Stir until cheese is melted. Pour macaroni and cheese mixture over meat mixture, sprinkle with a little Chef Ralph’s and bake, uncovered, at 350 degrees for about 45 minutes. Sprinkle grated cheese over mixture and cook for another 15 minutes until cheese is melted. Serve with fresh garlic bread and garlic mashed potatoes (to help repel any potential vampire threat).