1. Hi Tyler, Happy 4th! Just wanted to drop a line and say thanks for the "Carpaccio of Raw Zucchini" recipe. It was a hit, and I even posted it at my food blog. I'm a huge fan! Take care.

Here's a picture of the recipe!
http://suburban-gourmet.com/2007/07/05/carpaccio-of-raw-zucchini/

Matt at 3:10PM on Jul 5th 2007

2. Hello, you had a recipe on here this morning on a meat loaf, I signed back on and it was gone, if you have it I really would like to have the recipe, thank you , Margie

Margie Sowders at 11:42PM on Jul 5th 2007

3. Hi Margie,

the recipe is pasted below for your convenience...

DAD’S MEATLOAF and TOMATO RELISH
Recipe courtesy of Tyler Florence

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes

Tomato Relish:
Extra-virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded, and finely diced
2 tomatoes, halved, seeded, and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Meatloaf:
11/2 pounds ground beef
1 pound ground pork
3 eggs
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
3 slices white bread, crusts removed and torn into pieces
1/2 cup whole milk

Preheat the oven to 350°F.

Coat a skillet with a 2-count of oil and place over medium heat. Sauté the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.

In a large mixing bowl soak the bread pieces in the whole milk. Set aside. In a separate large mixing bowl, combine the ground beef with the ground pork and mix well. Add 1 1/2 cups of the tomato relish, the eggs, and thyme. Squeeze out the milk from the bread and add the bread; season with salt and pepper. To test, fry a small “hamburger” patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.

Take a small baking tray and line with parchment paper. Form the meat into a loaf shape on the tray and top with another 1/2 cup of the tomato relish.

Fill a 9 inch loaf pan with the meat mixture and tap the pan on the counter so it settles. Flatten the top with a spatula and cover with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise. Place the pan on a cookie sheet; this prevents the liquid from dripping and burning on the bottom of the oven. (I also recommend rotating the meatloaf a few times so the bacon browns evenly.)

Bake the meatloaf for 1 to 11/2 hours until the juices run clear and meat is tender – it should spring back lightly when pressed. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side.


Thanks
Anthony Hoy Fong
(Tyler's Sous Chef)

Anthony Hoy Fong at 12:34AM on Jul 6th 2007

4. Hi Tyler or Anthony,
I have a question about Tyler's cracked chocolate earth. In the Tyler's Ultimate book version it says to use 2 sticks of butter, but I noticed on Food Networks website the version that is posted there says to use 1 and this was determined by Food Network kitchens. Which is correct, I want to try this but want it to be the best it can be. Also noticed some of the reviewers at Food Network say it took longer than the 20-25 min it says to cook, any truth to that? Thanks, Jenny

jenny at 9:08AM on Jul 7th 2007

5. Just in case no one comes along in time to help you, use 2 sticks of unsalted butter. I saw Tyler make this cake in person last year and he uses 2 sticks. Many times those recipes posted at the Food Network site are posted wrong. In his cookbook it also states 2 sticks. Good luck with your cake. It is delicious!

kathy at 12:59PM on Jul 7th 2007

6. Hey Tyler I hope you and your family had a fantastic 4th! thanks for the recipies!

Meagan at 2:22PM on Jul 8th 2007

7. Tyler,
Speaking of burgers, where's your favorite place to get one in nyc (when you don't make them yourself, of course). Also, I was at the promotional event for the Smirnoff pre-mixed cosmo's, and was wondering where you've had the best cosmo in Manhattan.

Thanks, and it was great meeting you!
Janie

Janie at 9:14PM on Jul 18th 2007

8. Coooooooooooooooool !!

Nik at 10:04PM on Jul 23rd 2007

9. none

Paul Dove at 5:05PM on Sep 15th 2007

10. Beeeeeeeee Happy!

Aissa at 6:15AM on Oct 31st 2007

11. I love your new tylerflorence website, I'm getting a lot of good info from it

Gourmet Chocolate at 4:56PM on Dec 19th 2007

12. Don't talk down to me??????? wow that's an interesting thought most ALL servers I come across are just short of stupid and some are just plain ignorant there is nothing like asking for no tomato and getting it, or your date asks for no mayo so the stupid ass scrapes it off the bread right at the table yea that was a 12 dollar bacon avocado something or other and with 2 drinks that was a 50 dollar lunch
how about ordering a steak only to have the servers finger in your food over the edge of the plate... almost as palatable as them licking the mashed potato's off in there fingers....... but your right it makes no sense to be ignorant right back, after all the stupidest person in the world works the local burger joint till they can spell there own name and get your job.
yes i tip double the tax some times more or less and sometimes not at all, ( hint ) look for the nickel in my empty coffee cup
I don't send food back to the kitchen for even stupider than thou to work it over a second time I can spit or blow buggers in my own food if I want them I either eat it and tell you the service was good or not and the food sucked, or I go somewhere else and eat... like your old boss's place Mc Donald's

get a clue here. YOUR TIP starts when I walk in the door I had a reservation for 6 at table X or one off the isle and away from the kitchen doors was I waiting in the bar? did you bring my drink to the table? did the server ask if I wanted a drink or appetizer? how long did it take for you to recognize me? was there enough napkins and silver on the table? did you blow through the cork or let the wine breathe? did you keep your fingers out of my food? ( I hope you washed them ) did you serve everyone at the same time? did you remember every thing I am paying for? did you charge me for 6 drinks when I only had 4 that's an automatic NO TIP. there is more but I haven't got all night.........
signed
that ass hole at table 7 that works hard for his money

mike at 12:53AM on Jun 5th 2008