What do big waves, a bond stuntman, and meatloaf have in common?
Laird Hamilton
"Meet a man who is to his sport what Tiger Woods, Michael Jordan, and Lance Armstrong are to theirs." - Leslesy Stahl, 60 Minutes
Aug 17, 2000 Teahupoo, Tahiti
Die Another Day, 2002 20th Century Fox
"Laird Hamilton is known as the guiding genius of cross over board sports, and he is truly amzaing in the water. His size - 6'3", 215 pounds - makes him seem indestructible. Laird is the elder son of sixties' surfing legend Bill Hamilton and is a throwback to that time when surfers prided themselves on being all-around watermen.
His mother, JoAnn, gave birth to him in a "bathysphere" with reduced gravity as part of an experiment at the UC Medical Center in San Francisco. JoAnn was also a surfer and decided to move the family from California to Hawaii when Laird was just a few months old. They lived on Oahu's North Shore and later in a remote valley on Kauai, not far from one of the world's best surf breaks.
He learned to surf between the ages of 2 and 3 on the front half of a surfboard; and at age 8, his father took him to the 60-foot cliff at Waimea Falls, where Laird looked down, looked back at his dad, and jumped. 'He's been bold since day one,' says Bill, 'and hell-bent on living life to the extreme.' He lives in Hawaii and California with his wife and three daughters." - Forces of Nature
2002 HawaiiWeb.com
Laird's Favorite Meat Loaf
Recipe courtesy of Gabrielle Reece, Forces of Nature
3 lbs 85% lean ground beef
1 lb organic turkey
2 cups canned corned
2 cups grated Cheddar
2 cups rolled oats
4 eggs, beaten
2 tsp sea salt
1 tsp freshly ground black pepper
1 TBS olive oil
1 large onion, diced
Parchment paper (I used aluminum foil)
1 bunch kale
3 TBS barbeque/teriyaki sauce
Preheat oven to 375 degrees F.
In a large bowl, combine beef, turkey, corn, cheese, oats, eggs, salt, and pepper. Do not overmix.
Heat oil in small skillet over medium heat. Add onion and cook, stirring for 5 min until soft. Add to other ingredients and mix in.
Line 9" x 13" baking pan with parchment paper. Transfer meat mixture to pan and pack densely (mixture won't rise).
Peel kale stems and place over top of meat loaf so it forms a skin. Drizzle barbeque/teriyaki sauce over the top of kale in a grid patter. Bake for 1 hr 15 min, then remove from the oven and let sit in pan for 30 minutes. Serve from pan or transfer to platter.
YIELD: 8 TO 10 SERVINGS
"Meet a man who is to his sport what Tiger Woods, Michael Jordan, and Lance Armstrong are to theirs." - Leslesy Stahl, 60 Minutes
Aug 17, 2000 Teahupoo, TahitiDie Another Day, 2002 20th Century Fox
"Laird Hamilton is known as the guiding genius of cross over board sports, and he is truly amzaing in the water. His size - 6'3", 215 pounds - makes him seem indestructible. Laird is the elder son of sixties' surfing legend Bill Hamilton and is a throwback to that time when surfers prided themselves on being all-around watermen.
His mother, JoAnn, gave birth to him in a "bathysphere" with reduced gravity as part of an experiment at the UC Medical Center in San Francisco. JoAnn was also a surfer and decided to move the family from California to Hawaii when Laird was just a few months old. They lived on Oahu's North Shore and later in a remote valley on Kauai, not far from one of the world's best surf breaks.
He learned to surf between the ages of 2 and 3 on the front half of a surfboard; and at age 8, his father took him to the 60-foot cliff at Waimea Falls, where Laird looked down, looked back at his dad, and jumped. 'He's been bold since day one,' says Bill, 'and hell-bent on living life to the extreme.' He lives in Hawaii and California with his wife and three daughters." - Forces of Nature
2002 HawaiiWeb.comLaird's Favorite Meat Loaf
Recipe courtesy of Gabrielle Reece, Forces of Nature
3 lbs 85% lean ground beef
1 lb organic turkey
2 cups canned corned
2 cups grated Cheddar
2 cups rolled oats
4 eggs, beaten
2 tsp sea salt
1 tsp freshly ground black pepper
1 TBS olive oil
1 large onion, diced
Parchment paper (I used aluminum foil)
1 bunch kale
3 TBS barbeque/teriyaki sauce
Preheat oven to 375 degrees F.
In a large bowl, combine beef, turkey, corn, cheese, oats, eggs, salt, and pepper. Do not overmix.
Heat oil in small skillet over medium heat. Add onion and cook, stirring for 5 min until soft. Add to other ingredients and mix in.
Line 9" x 13" baking pan with parchment paper. Transfer meat mixture to pan and pack densely (mixture won't rise).
Peel kale stems and place over top of meat loaf so it forms a skin. Drizzle barbeque/teriyaki sauce over the top of kale in a grid patter. Bake for 1 hr 15 min, then remove from the oven and let sit in pan for 30 minutes. Serve from pan or transfer to platter.
YIELD: 8 TO 10 SERVINGS
posted by E at
5:42 PM
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