|
|
|
|
Manly Meaty
Dishes This chapter goes out to the carnivore in each of us.
Nothing says macho like red, bloody, seared animal flesh. While most manly men
prefer their meats cooked to perfection over the open flame of a barbecue grill,
plenty of great meat dishes can be prepared in the kitchen as well. Of course, it’s even better if you have one of those
stoves with the grill built in. I guess the most important thing to remember when cooking
meat is “Thou Shalt NOT Nuke It!” That’s right, leave the microwave for
reheating leftover macaroni and cheese or thawing a frozen package of hot dogs. Meat should be something to savor. Don’t buy a steak
just to have a steak. Buy a steak to ENJOY! This means choosing your meat
wisely. A good example of this would be the difference between a
90-cents a pound bargain steak at your local grocery store and a steak from a
well-known mail-order steak vendor based in Omaha, Nebraska. (That’s Omaha
Steaks, and yes, they have a web address. Just click on the "Free
Burgers" button over there on the left!) I suppose as a Former Action Guy, I’m obligated to take
the reader through the whole process of selecting, stalking, killing, and
butchering your meat as well as how to cook, smoke, or jerk it. But I won’t. I could but I won’t. Other Former Action Guys, Real
Action Guys, and Wannabe Action Guys have written plenty of books on how to do
that stuff. Me…I just want to cook it and eat it. Maybe when civilization as
we know it ends I’ll do the other stuff, too. Anyway, on with the recipes.
All-Day-Long Crockpot Beef Recipe By :Jo Anne Merrill 1 1/2 pounds beef roast 1/2 teaspoon black pepper 2 garlic cloves -- minced 1/2 package onion soup mix 2 teaspoons Worcestershire sauce 1 teaspoon steak sauce 3 carrots -- sliced 2 celery stalks -- diced 1 green bell pepper -- chopped 1 yellow onion 1/2 cup water 1/2 cup tomato juice Cut beef roast into serving-sized portions. Use more beef if you need more than 6 servings. Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time. Slice onion and separate into rings. Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles. Place these into bottom of crockpot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables. Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Turn the crockpot to high for 30 minutes, or, if you're in a hurry, skip this step. Turn to low, cover and cook for 7-9 hours. When ready to serve, dip meat and vegetables out of pot with a slotted spoon. Use the liquid as is or turn crockpot to high and thicken liquid with a little flour or cornstarch.
Beef and Vegetable Fried Rice
1 pound ground beef, lean 2 cloves garlic -- crushed 1 teaspoon fresh grated ginger OR 1/4 teaspoon ground ginger 2 tablespoons water 1 red bell pepper -- cut 1/2 inch pieces 6 ounces pea pods, frozen 3 cups cooked rice -- cold 3 tablespoons soy sauce 2 teaspoons dark sesame oil 1/4 cup green onion -- thinly sliced In large nonstick skillet, brown ground beef, garlic and ginger over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings. In same skillet, heat water over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until bell pepper is crisp-tender, stirring occasionally. Add rice, soy sauce and sesame oil; mix well. Return beef to skillet; heat through, about 5 minutes. Stir in green onions before serving. Source: "The Texas Beef Council" http://www.txbeef.org/
Beef Manhattan Recipe By :Dee Bell 1 cup Crock Pot Roast Leftovers (see Recipe) 1 cup potatoes -- mashed 2 pieces bread -- toasted Black pepper Salt Shred the leftover pot roast into the leftover gravy. Reheat or make mashed potatoes and toast. Cut the toast on the diagonal, one piece per serving, and separate slightly on the plate. Lay a scoop of mashed potatoes right in the center of the toast and ladle the gravy and beef over the potatoes and toast. Salt and pepper to taste. NOTES : You need leftover gravy to make this dish.
Beef Stroganoff Recipe By :Elizabeth Powell 1 1/2 pounds beef tenderloin -- cut in thin strips 2 tablespoons all-purpose flour 2 tablespoons butter 2 tablespoons olive oil 1 1/2 cups beef bouillon 1/4 cup sour cream 2 tablespoons tomato paste 1/2 teaspoon paprika Salt to taste Dredge beef in flour. In a heavy skillet, melt butter with oil and brown the beef (about 5 minutes). Slowly add bouillon to beef, stirring well. Bring to a boil. Combine sour cream, tomato paste, paprika, and salt. Slowly stir sour cream mixture into beef mixture. Turn heat to low and bring to a bare simmer. Cook 15-20 minutes, stirring frequently and never allowing mixture to boil. Serve with rice or egg noodles.
Boeuf Bourguignonne Recipe By :Elizabeth Powell 3 pounds beef round -- cut in 2-inch cubes 2 cups red wine 2 tablespoons olive oil 1 teaspoon salt 1 teaspoon pepper 1/2 teaspoon ground thyme 1 bay leaf 1 celery stalk 3 garlic cloves 2 carrots 3 onions 7 tablespoons butter 1 tablespoon olive oil 1/4 cup all-purpose flour 1/2 cup beef broth 1 tablespoon tomato paste 1 1/2 cups small white onions -- par-boiled 2 ounces mushrooms -- sliced 5 red ripe tomatoes 1/4 teaspoon salt 1/4 teaspoon sugar Combine wine, 2 tablespoons olive oil, salt, pepper, thyme, and bay leaf. Slice one onion, one carrot, one clove of garlic, and celery. Add to wine mixture. Marinate beef in this mixture for at least two hours and up to 24 hours. Turn occasionally. Remove meat and pat it dry. Strain marinade and reserve. Heat 2 tablespoons butter with olive oil in heavy skillet. Brown the meat quickly on all sides. Remove meat to a two-quart baking dish. Deglaze skillet with 1/4 cup reserved marinade and add to baking dish. Chop remaining onions, carrot, and garlic finely. Melt 1/4 cup butter in skillet and sauté the chopped garlic, onions and carrot until lightly browned (about 5 minutes). Blend in flour and stir one minute. Add marinade, broth and tomato paste. Stir until mixture comes to a boil. Pour over meat. Cover, cook in 350-degree oven for 2-1/2 hours. Melt 1 tablespoon butter in skillet and sauté white onions with salt and sugar until golden. Add mushrooms and sauté for two minutes more. Add white onions, mushrooms, and tomatoes to beef. Continue to bake for 10 more minutes. Serve with noodles or rice.
Boeuf Chablis Blanc Recipe By :Susan Parenti 2 1/2 pounds boneless beef chuck -- cut into 1-inch pieces 4 ounces butter or margarine 1/4 cup cognac -- if desired 2 cups white Chablis wine 4 carrots -- cut into 2.5-inch sticks 3 carrots -- grated 2 onions -- diced 6 tablespoons all-purpose flour 2 cloves garlic -- finely sliced 3 bay leaves 1 1/2 teaspoons salt 1 1/2 teaspoons thyme -- ground 1/4 teaspoon pepper 1 pound mushrooms 18 small white onions -- 1-inch in diameter and peeled French bread -- if desired Brown boneless beef chuck pieces (1/2 at a time) in butter in Dutch oven. Heat cognac; ignite and pour over beef, if desired. Add wine, carrot sticks, grated carrots, diced onion, flour, garlic, bay leaves, salt, thyme and pepper; mix lightly. Cover and cook in 375F (moderate) oven 2 hours, stirring every half hour. Add mushrooms and onions; cover and continue cooking 2 hours, stirring occasionally. Adjust seasoning to taste. Remove bay leaves. Source: "National Cattlemen's Beef Association"
NOTES : Cooking liquid should become a thick sauce. If sauce is too thin, increase oven temperature to 400 degrees F during last 20 minutes of cooking time. If sauce is too thick, add water as needed.
Bourbon Pork Chops with Dried Fruit
6 ounces dried apricot halves 2 tablespoons chopped fresh parsley 1 clove garlic 1/3 cup raisins 1/2 cup bourbon Pinch salt 1/8 teaspoon cayenne pepper 4 1-inch thick pork chops-center cut -- about 6 ounces each 3/4 cup beef stock PREPARATION: Chop apricots and parsley. Mince the garlic. Combine apricots, parsley, garlic, raisins, 2 tablespoons bourbon, salt, and cayenne. Make a pocket in each chop by cutting horizontally into side. Stuff chops with the apricot mixture. Recipe can be made a few hours ahead. COOKING AND SERVING: Heat a heavy frying pan over medium heat. Add the pork chops, beef stock, and 1/4 cup of water and cook, partially covered, for 20 minutes. Remove cover and continue cooking chops, turning once, until browned, about 5 minutes. Add the remaining 6 tablespoons bourbon, cook until it evaporates, and serve. Source: "Cook's Magazine November 1987"
Braised Garlic-Ginger Chop
4 boneless pork sirloin chops -- 3/4-inch thick 2 teaspoons olive oil 1/4 cup hoisin sauce 1/4 cup water 2 tablespoons soy sauce 2 tablespoons grated ginger root 2 cloves garlic -- crushed 1/4 teaspoon onion powder Dash hot pepper sauce In large skillet, heat oil. Brown chops over medium-high heat for 4 minutes on each side. Remove pan from heat. Combine hoisin sauce, water, soy sauce, ginger, garlic, onion powder and hot pepper sauce. Add to skillet. Cover tightly and simmer over medium-low heat for 20 minutes. Source: "National Pork Producers Council" http://www.nppc.org
Braised Pork Chops with Orange-Mustard Sauce 1 1/2 pounds boneless pork loin -- trimmed and sliced into 6 equal pieces 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 tablespoon vegetable oil 1 teaspoon finely chopped fresh ginger root 1/3 cup orange juice 3 tablespoons 62%-less-sodium soy sauce 2 tablespoons honey 1 tablespoon Dijon mustard 2 cloves garlic -- crushed Fresh sliced oranges (optional) Watercress sprigs (optional) Sprinkle each pork loin slice with salt and pepper. Heat oil in large skillet over medium heat. Add pork slices; brown 3-4 minutes per side. Remove from skillet; drain well. Wipe skillet with paper towel to remove excess oil. Return pork slices to skillet. In small bowl, combine ginger root, orange juice, soy sauce, honey, mustard and garlic; blend well. Pour mixture over pork slices. Simmer uncovered over low heat 10-12 minutes or until pork is tender. Place cooked pork slices on serving plate; spoon 1/2 of orange-mustard sauce over pork. Garnish with orange slices and watercress, if desired. Pass remaining sauce. Source: "National Pork Producers Council" http://www.nppc.org
Chicago Steak Rollups
2 1/2 pounds round steak -- cut 1/2-inch thick 1 cup flour 1 teaspoon salt 1/2 teaspoon pepper 1 cup fresh bread crumbs 1 1/4 cups chopped onion 2 cups finely chopped butternut squash (peeled) 1/4 cup chopped green pepper 1/4 cup chopped celery 1 teaspoon salt 1 egg -- beaten 2 tablespoons margarine -- melted 1/4 cup margarine 1 cup water Cut meat into 8 pieces and pound until 1/4 inch thick. Combine flour, 1 teaspoon salt, and pepper. Dredge seasoned flour into each piece of meat. Mix together bread crumbs, onion, squash, green pepper, celery, 1 teaspoon salt, egg, and 2 tablespoons melted margarine. Spread squash mixture evenly over each piece of meat, roll and fasten with a toothpick. Brown meat rolls on all sides in 1/4 cup margarine in a 4- or 6-quart Presto pressure cooker. Remove rolls from pan. Place 1 cup water and cooking rack in pressure cooker. Put rolls on rack. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 15 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool cooker at once. Remove beef rolls to warm serving platter. Pan juices may be thickened for gravy. Source: "National Presto Industries" http://www.presto-net.com/index.html
Chiles Rellenos Meatballs Recipe By :Jo Anne Merrill 12 small potatoes, or 2 large baking potatoes 2 tablespoons vegetable oil 1 pound ground beef 1/2 pound Anaheim chili peppers 1/2 cup minced yellow onions 4 eggs 1/2 teaspoon salt Black pepper -- to taste Garlic salt -- to taste Peel and boil potatoes until just tender. Let potatoes cool. In a large bowl break up potatoes to make a lumpy mixture, do not mash. Sauté ground beef in 2 tablespoons vegetable oil until browned, drain well. Add beef to potatoes, then add chiles, chopped onion and egg yolks. Add seasonings (salt, pepper, and garlic salt). Mix and form into egg-shaped balls about 1-1/2 inches long. Dip each ball in egg whites (beaten slightly) then roll in flour. At medium heat, cook in vegetable oil about 1/4-inch deep. Brown well, then drain on paper towels. Serve hot, at room temperature, or refrigerate and reheat at serving time.
Chuck Roast in Wine 7 pounds chuck roast 4 cloves garlic -- minced 1 teaspoon salt 2 teaspoons parsley 1 teaspoon black pepper 2 teaspoons Italian seasoning 1 cup red or white wine Preheat oven to 350ºF. Place foil in baking dish. Place frozen roast in foil, add salt, pepper, garlic, parsley, and Italian seasoning. Add 1 cup red or white wine and wrap foil around tightly. Bake until done. Baking time may vary depending on size of roast. You can adjust seasonings if you have a smaller roast.
Crock Pot Roast Recipe By :Dee Bell 1 pound beef pot roast -- whole 2 cloves garlic Salt Black pepper
GRAVY Juices from roast 1/2 tablespoon cornstarch 2 tablespoons milk OR 2 tablespoons water Salt Black pepper Wash pot roast and lay in crock pot, fat side down. Slice garlic into thin slices and lay over the top, sprinkle lightly with salt and pepper. Set dial on low and let cook, covered, for about 5 hours. Sometimes, relative to the shape of the roast, it will be done in 4 hours. Check to see if the meat easily pulls away. Serve with mashed potatoes and a gravy made from the juices in the pot. Gravy: Dissolve cornstarch in milk or water and put into stovetop pan with crock pot juices. Cook over medium heat until thickened. NOTES : If you have to leave this all day while you are at work, it will be fine. Buy a larger piece of beef so it will take longer. You will have more leftovers for other meals. Perhaps the beef will be a little drier, but because you won't be opening the pot all day it will be sitting in its juices with nothing escaping in the steam. Turn the switch on just before you leave, and turn it off the minute you get home. This recipe allows for leftovers to make barbecued beef sandwiches or beef Manhattan. See recipes in this cookbook.
Crockpot Beef and Peppers Recipe By :Jo Anne Merrill
2 pounds round steak -- lean 2 green peppers -- sliced thin 2 tablespoons minced dried onions 1 cup beef broth 2 tablespoons low sodium soy sauce 1/2 teaspoon ground ginger 1 garlic clove -- minced 1 teaspoon Worcestershire sauce Cut the steak into serving size pieces. If desired you can brown the meat in a little hot oil before adding to crockpot. Place the thinly sliced pepper rings in bottom of crockpot, reserving a few to place on top of meat if desired. (Vegetables cook better when placed on bottom of pot.) Arrange the meat on pepper, careful to not stack one piece directly on top of another. Mix all other ingredients and pour over meat and peppers. Cover and cook on low for 8-10 hours or on high for about 4 hours. Serve with mashed potatoes and simply seasoned vegetables.
Fajita-Style Beef Wraps
1/2 pound top sirloin steak 1 1.27-ounce package Lawry's Fajita Spices and Seasonings 2 tablespoons vegetable oil 1/2 cup chopped green bell pepper 1 cup thinly sliced red onion 1 8 3/4-ounce can garbanzo beans -- drained 1 tomato -- quartered and thinly sliced 8 large flour tortillas (burrito size) -- warmed to soften OR 12 small flour tortillas (fajita or soft taco size) -- warmed to soften In small bowl, mix together oil and Fajita Spices and Seasonings; set aside. Pierce steak several times on each side with fork; spoon 1 teaspoon of seasoning paste on each side of beef, spreading it all over surface. Set aside remaining seasoned paste. Cover and refrigerate steak for 30 minutes. Grill or broil meat until desired doneness. Slice into thin strips. In large bowl, toss together green pepper, onion, garbanzo beans, tomato, steak and remaining seasoned paste; toss to thoroughly coat. Place 1/2 OR 1/3-cup food on each tortilla; roll up and wrap in plastic wrap. Refrigerate until ready to serve or transport to picnic. Makes 8 large wraps or 12 small wraps Source: "Lawry's" http://www.lawrys.com/
Feijoada Latin Style Recipe By :Jo Anne Merrill 1 pound black beans 6 cups water 1 pound ham cubes -- 3/4 inch cubes 1 pound pork loin -- 3/4 inch cubes 3/4 pound Italian sausage links -- cut in 1" pieces 1 pint cherry tomatoes 1 onion -- chopped 1 teaspoon red pepper flakes 6 garlic cloves -- minced 1/8 teaspoon orange zest Cover beans with cold water and soak overnight, or cover them with boiling water and let stand for 2 hours; drain. Preheat oven to 350 degrees. In a large Dutch oven, combine all ingredients. Bring to a boil, skimming if necessary. Cover and transfer to oven. Bake for 1-1/2 hours; remove cover and bake for 30 minutes longer, stirring occasionally. Allow to cool slightly, then cover and refrigerate overnight. Remove any fat from surface. Reheat the feijoada slowly.
Fried Won-Tons Recipe By :Elizabeth Powell 10 ounces won-ton wrappers 1 pound ground beef 1/2 pound ground pork 1/2 cup carrots -- peeled and grated 1 head bok choy -- chopped 1 whole onion -- chopped 2 cups bean sprouts -- chopped 1/2 cup soy sauce 3 tablespoons brown sugar 3 tablespoons cornstarch 1 tablespoon rice wine 1/4 cup green onions -- chopped Black pepper -- to taste In wok, combine ground beef and pork, carrots and onions. Cook over medium heat. As meat begins to brown, add remaining vegetables, soy sauce, and sugar. Continue cooking until vegetables are tender and liquid has mostly evaporated. Combine cornstarch with rice, wine and 2 tablespoons cold water. Season meat with pepper and green onions. Stir in cornstarch mixture and cook 1-2 minutes. Place one teaspoon of filling into center of a won-ton wrapper. Moisten edges with water, fold four corners into center and seal. Place each won-ton as it is finished on a plate covered with damp towel to prevent drying. Continue filling until all wrappers are used. Fry in hot oil on each side until lightly browned. Drain and serve.
Grilled Beef Tenderloin with Red Wine and Pistachios Recipe By :Jimmy Schmidt of the Rattlesnake Club, Detroit 2 cups beef OR 2 cups veal stock 2 cups dry red wine, preferably Pinot Noir 1/2 cup garlic cloves -- roasted 1/2 cup shallots -- chopped 1/2 cup fresh parsley -- chopped Dash salt -- to taste Dash fresh ground black pepper -- to taste 1/4 cup toasted pistachios -- chopped 1/4 cup toasted sunflower seeds -- chopped 2 pounds beef tenderloin -- cut in 8-ounce steaks 2 tablespoons olive or corn oil 4 sprigs fresh parsley -- for garnish Preheat the grill or broiler. STEP ONE: Making the Red Wine Sauce-- In a large saucepan, combine the stock, red wine, 3 tablespoons of the roasted garlic, the shallots, and 1/4 cup of the chopped parsley. Bring to a simmer over medium heat and cook until reduced to coat the back of a spoon, about 20 minutes. Transfer to a blender and purée until smooth. Strain through a fine sieve into another saucepan, then adjust the salt and pepper. Stir in the remaining parsley, then reduce heat to low. STEP TWO: In a small bowl, combine the remaining garlic, the pistachios, sunflower seeds, and 2 tablespoons of the Red Wine Sauce. Mix well. Rub the surface of the steaks with the oil. STEP THREE: Grilling the Steaks-- Grill until well-seared on the surface, about 5 minutes. Turn over and cook until you reach desired doneness, about 4 minutes for medium-rare, depending on the thickness. STEP FOUR: Brush the tops of the steaks with a small amount of Red Wine Sauce, then press the steaks, top side down, into the pistachio mixture, coating the surface well. Position the steaks on serving plates, spoon the remaining sauce around them, garnish with parsley sprigs, and serve.
Grilled Pork Loin with Honey and Port
1 1/2 pounds boneless pork loin 2 tablespoons olive oil 1 tablespoon kosher salt 1 1/2 cups tawny port 1 cup orange juice 1/4 cup honey 2 tablespoons cider vinegar 1/4 cup minced green onions 1 cup dried apricots 1 teaspoon dried rosemary Rub pork loin with olive oil and kosher salt. Place in bowl. Combine remaining ingredients in saucepan. Heat to a boil, reduce heat and simmer 5 minutes. Pour hot marinade over pork; cover and chill for several hours. Remove pork from marinade, reserving marinade. Preheat dome-shaped charcoal grill. Sear all sides of pork roast. Place on roasting rack. Cover grill; cook pork to an internal temperature of 150ºF, about 35 minutes. Baste frequently with marinade. Remove from grill. Cover and keep warm for 15 minutes. Reserve all juices. Heat reserved marinade to a boil, simmer for 5 minutes; add pork juices and simmer a few minutes more. Slice pork loin to serve; arrange on plates. Pour warm sauce over slices. Source: "National Pork Producers Council" http://www.nppc.org
Hearty Beef Pie
Best Pie Pastry (recipe follows) 1 1/2 pounds beef chuck or stew meat 10 small onions -- 1 to 1 1/2" diameter 1 large clove garlic 3 tablespoons minced fresh parsley 1/3 cup white flour 2 tablespoons vegetable oil 1/4 teaspoon cayenne pepper 3/4 teaspoon thyme 3/4 teaspoon marjoram 1/3 cup brandy 1 tablespoon tomato paste 3 cups beef stock 2 carrots 2 small potatoes Salt Pepper
BEST PIE PASTRY 6 tablespoons butter -- chilled 2 cups all-purpose flour 1 teaspoon salt 4 tablespoons vegetable shortening 1/4 cup cold water -- or as needed PREPARATION: Make the Best Pie Pastry. BEST PIE PASTRY: Cut the chilled butter into small pieces. If making the dough by hand, combine flour and salt in bowl. Cut butter and shortening into dry ingredients with a pastry blender or work quickly with fingertips until mixture resembles a coarse meal with some pea-sized pieces remaining. Add 1/4 cup cold water, tossing with a fork. If needed, add more water, a tablespoon at a time, until dough just holds together. If using a food processor, put flour, salt, butter, and shortening into the bowl and process with the steel blade until mixture resembles a coarse meal. Continue processing, gradually adding water, until dough forms a ball. Divide the dough in half if making 2 single-crust pies or so that one piece is slightly larger than the other for a double-crust pie. Form 2 discs. Wrap in plastic and chill for at least 20 minutes. Pie pastry dough can be made a day ahead but should be softened at room temperature until workable before rolling. Yields: 2 9-inch pie pastries. BEEF FILLING PREPARATION: Cut the beef into 1-inch chunks. Peel the onions. Mince the garlic and parsley. Toss the beef with the flour. Heat oil in a large skillet. Sauté the beef over medium heat until browned, about 5 minutes. Add the onions, garlic, parsley, cayenne pepper, thyme, marjoram, brandy, 3/4 cup water, tomato paste, and beef stock. Reduce heat, cover, and barely simmer until meat is tender, about 1 hour. Cut the carrots into 1/2-inch rounds. Cut the potatoes into 1-inch chunks. Add the carrots and potatoes to the beef and cook until tender, about 30 minutes. Season to taste with salt and pepper. Remove one cup sauce and reserve to serve separately. Beef filling can be made a few days ahead. COOKING AND SERVING: Heat the oven to 425ºF. On a lightly floured work surface, roll out the larger disc of dough and fit pastry into a 9-inch pie pan. Put beef filling into the pie shell. Roll out the remaining dough and put on top of pie. Flute or crimp the edges and cut decorative slits in the top. Bake pie in preheated oven for 10 minutes. Reduce heat to 350ºF and bake until pie crust turns golden brown, about 35 minutes. Reheat the sauce and serve with the pie. Source: "Cook's Magazine November 1987" NOTES : The filling for this pie is essentially a beef stew enriched with brandy. The filling is worth making to serve on its own. In fact, we always make a double batch and serve it the first night as stew and bake it into a pie for a second meal.
Honey Garlic Pork Chops
1/4 cup lemon juice 1/4 cup honey 2 tablespoons soy sauce 1 tablespoon dry sherry 2 cloves garlic -- minced 4 4-ounce boneless center-cut lean pork chops
Combine all ingredients except pork chops in small bowl. Place pork in shallow baking dish; pour marinade over pork. Cover and refrigerate 4 hours or overnight. Remove pork from marinade; heat remaining marinade in small saucepan over medium heat to simmer. Broil pork 4 to 6 inches from heat source 12 to 15 minutes, turning once during cooking and basting frequently with marinade. (May also be grilled.) Source: "The National Honey Board" http://www.honey.com/
Hot To Go Thai Salad
3/4 pound sirloin steak 1/3 cup vegetable oil -- divided 1/3 cup rice vinegar* 1/4 cup reduced-sodium soy sauce 1 fresh jalapeño or serrano pepper -- finely chopped, divided 2 cloves garlic -- minced 1 tablespoon minced fresh gingerroot 1/2 teaspoon red pepper flakes 1 9-ounce package French-style green beans -- thawed and drained 2 carrots -- thinly sliced and halved 1 cucumber -- peeled, seeded and sliced 4 cups cooked brown rice Chopped fresh mint leaves (optional) Partially freeze steak; slice across grain into 1/4-inch strips. Place in large bowl. Combine all but 1 tablespoon oil, vinegar, soy sauce, 1/2 of the jalapeño, garlic, gingerroot and pepper flakes in small bowl. Pour mixture over beef; marinade 1 hour. Drain beef; discard marinade. Heat remaining 1 tablespoon vegetable oil in large skillet over medium-high heat until hot. Add beef and remaining jalapeño; cook 3 to 5 minutes or until no longer pink. Combine beef, liquid from skillet, beans, carrots, cucumber and rice in large bowl. Toss to coat. Sprinkle with mint, if desired. Source: "The Rice Council" http://www.usarice.com/domestic/recipes/"
NOTES : *White wine vinegar may be substituted.
Japanese Steak Salad with Sesame Dressing Recipe By :Susan Parenti 1 pound beef top sirloin steak -- boneless cut into 1-inch pieces 3 cups napa cabbage and romaine lettuce -- sliced 1/4-inch thick 1/2 cup carrots -- thin diagonally sliced 1/2 cup radishes -- thinly sliced 1/2 cup cucumber -- thinly sliced 1 cup hot cooked rice 24 snow pea pods -- blanched Sesame Marinade and Dressing -- see recipe Prepare Sesame Marinade and Dressing. Place beef top sirloin steak in plastic bag; add reserved 1/3 cup marinade from Sesame Marinade and Dressing, turning to coat. Close bag securely and marinate in refrigerator 2 hours, turning once. Remove steak from marinade; discard marinade. Place steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 16 to 21 minutes for rare to medium, turning once. Let stand 5 minutes. Trim excess fat from steak; carve steak into thin slices. Meanwhile combine napa cabbage, lettuce, carrots and radishes; place equal amounts of salad mixture on 4 individual plates. Arrange equal amount of cucumber slices in circle at top of salad mixture. Mound 1/4 cup rice on top of each cucumber circle. Fan pea pods around both sides of rice. Arrange steak slices in spoke fashion on salad greens, radiating down from rice. Source: "National Cattlemen's Beef Association"
Lamb Shanks with Wasabi
6 lamb shanks 8 large potatoes -- sliced 1 large onion -- sliced 16 ounces sour cream (pottle) 3 teaspoons Namida Hot wasabi paste 3 teaspoons honey 3 tablespoons tomato sauce OR 3 tablespoons tomato paste 2 tablespoons soy sauce 6 tablespoons grated Mozzarella cheese In a roasting dish, grease or butter the inside, place one layer of sliced potato, a layer of sliced onion and a second layer of sliced potato. Cover top layer of potatoes with the sour cream. Place the lamb shanks on top not touching one another, smear with the wasabi paste, honey, tomato sauce or paste, and soy sauce. Cover with foil and cook in oven for 2 hours at 430ºF. Remove from oven, remove foil. Turn lamb shanks over, add grated Mozzarella cheese to the top of the potatoes between the lamb shanks. Return to oven to brown the lamb shanks, approx. 20 minutes. Source: "New Zealand Wasabi Limited" http://www.wasabi.co.nz/top.html
Leg of Lamb Roasted with Shallots
2 medium cloves garlic 1/2 teaspoon dried thyme 7 1/2 pounds leg of lamb (7-8 lbs.) -- trimmed 1 pound large shallots Salt Fresh ground black pepper 2 tablespoons oil 1 cup fresh lamb or beef stock OR 1 cup canned beef broth 1/3 cup dry red wine 1 tablespoon sherry vinegar 2 tablespoons butter PREPARATION: Peel and thinly slice the garlic and toss it with the thyme in a small bowl. With a small, sharp knife, remove the aitch bone and truss top of the leg to restore its shape. Cut shallow, evenly spaced incisions on both sides of the leg and slip a sliver of thyme-coated garlic into each incision. Transfer leg to a shallow baking dish and set aside at room temperature for at least one hour (can cover and refrigerate overnight.) Peel and trim the shallots and break into separate bulbs and set aside. COOKING: If refrigerated, bring lamb to room temperature. Sprinkle with salt and pepper and rub with oil. Adjust oven rack to low position and heat oven to 450ºF. Sear lamb 15 minutes, then lower heat to 350ºF. Scatter the shallots around the lamb in the baking dish and roast, stirring the shallots occasionally, until the internal temperature of the lamb at the thickest point reaches 130ºF, about 1 hour. Transfer the roast to a carving board or a large platter and cover with a tent of foil. Transfer the shallots with the pan juices to a medium saucepan. Add the beef stock, red wine and vinegar, bring to a simmer and skim. Simmer over medium-high heat, mashing the shallots with a wooden spoon, until stock is reduced to 2 cups, 10-15 minutes. Force shallot mixture through the medium blade of a food mill or purée in a food processor fitted with the metal blade. Return purée to the saucepan, season with salt and pepper, and whisk in the butter over low heat. Remove from heat, cover, and keep sauce warm. SERVING: Carve slices from the lamb and pass the sauce at the table. Serves: 8 to 10 Source: "Cook's Magazine September 1988"
NOTES : When buying the leg for this roast, ask the butcher to remove the fell and cut the shank bone just above the break joint. The butcher should "french" the shank-free the tendons of the shank from the bone so that when the leg is cooked, a short section (about 2 inches) of the bone will be clean and accommodate a manche à gigot-an elegant instrument that screws onto the shankbone and provides the carver with a handle. Or, the end of the bone can be wrapped with a napkin and used as a "handle" while carving. Accompany the roast with steamed or baked potatoes, a simple green vegetable, and an excellent red wine.
Marsala Pork Fillets
4 4-ounce pork fillets (4-5 oz each) 1 teaspoon olive oil 1 clove garlic -- minced 1 large tomato -- seeded and chopped (1 cup) 6 ounces fresh small mushroom caps 1/3 cup dry Marsala wine 2 tablespoons tomato paste 2 tablespoons chopped fresh basil 1/8 teaspoon white pepper 1 tablespoon water 2 teaspoons cornstarch Spray 10-inch nonstick skillet with cooking spray, heat on medium-high heat. Add pork fillets, cook 10 minutes or until browned on both sides, turning once. Cover and cook an additional 5-10 minutes or until pork reaches an internal temperature of 160ºF. Remove pork, cover to keep warm. Add oil to skillet, sauté garlic. Add tomato, mushrooms, wine, tomato paste, basil and white pepper; cook, covered, 3 minutes. Combine water and cornstarch; add to sauce. Cook over medium heat until sauce is thickened, stirring constantly. Serve sauce over fillets. Source: "Swift & Company" http://www.freshpork.com/index.html
Meat and Potato Stuffed Peppers Recipe By :Jo Anne Merrill 6 large bell peppers 3/4 pound lean ground beef 3/4 pound ground pork -- * see note 1 onion -- chopped 4 potatoes -- cooked and diced 2 teaspoons angostura bitters 2 cups shredded Cheddar cheese -- 8 ounces 1 1/2 cups milk Salt -- to taste Pepper -- to taste Tomato sauce -- optional Have a large pot of water boiling. Slice top from peppers, remove seeds, and drop into boiling water. Boil 5 minutes, remove and invert to drain and cool. Mix the beef, pork, onion, potatoes, angostura bitters, cheese and milk together. Season with salt and pepper. Stuff peppers with meat mixture. Place peppers in a shallow baking pan, add water until 1-inch deep. Bake in preheated 350-degree oven for 1 hour. Serve as is or with heated tomato sauce, especially sauce with herbs added.
Muffin Tin Meatloaves
1 1/2 pounds lean ground beef 1 cup soft bread crumbs 1 teaspoon dried Italian seasoning 1/4 cup ketchup 1 1/2 cups zucchini -- shredded 1 egg -- slightly beaten 1/2 teaspoon salt Heat oven to 400 degrees. In large bowl, combine all ingredients except ketchup, mixing lightly but thoroughly. Place approximately 1/3 cup beef mixture into each of 12 medium muffin cups, pressing lightly; spread ketchup over tops. Bake 20 minutes or until centers are no longer pink. Remove meatloaves from pan. Source: "The Texas Beef Council" http://www.txbeef.org/
Musaka
1 whole eggplant 1/2 cup rice 1 1/2 teaspoons salt 2 onions -- chopped 1 pound ground beef and pork -- mixed 3 eggs 1/2 cup milk Salt and pepper Peel and slice an eggplant in 1/2 inch pieces. Salt and let stand 20 min. Drain. Dip pieces in flour and fry in hot oil. Meanwhile, cook 1/2 cup rice in 1 1/2 teaspoon salt. In same skillet in which eggplant was fried, add 2 chopped onions. Fry until soft. Add 1 pound ground beef and pork mixed, season. Put one layer of eggplant in a baking dish. Then spoon a layer of rice, then a layer of meat mixture. Repeat in this way until dish is almost filled. Then make a custard by beating 3 eggs with 1/2 cup milk, salt and pepper. Pour this over mixture and bake about 45 minutes in a 325º oven or until custard is set. Source: "WWW.Yugoslavia.com http://www.yugoslavia.com/Culture/HTML/yu.html
Mustard-Glazed Ham
1 5 pound fully-cooked ham 3 tablespoons Dijon-style mustard 2 tablespoons brown sugar 2 teaspoons dry white wine Place ham on rack in a shallow roasting pan. Insert meat thermometer in the thickest part of ham. Bake, uncovered, in a 325ºF oven for 1 3/4 to 2 1/4 hours or until meat thermometer registers 140ºF. Meanwhile, for glaze, in a small bowl combine the mustard, brown sugar and white wine; mix well. Brush ham 2 or 3 times with the glaze during the last 20 minutes of cooking time. Place ham on serving platter. Source: "National Pork Producers Council" http://www.nppc.org
New England Pork Tenderloin
1/4 cup apple jelly 2 tablespoons lemon juice 1/2 teaspoon pumpkin pie spice Vegetable cooking spray 1 pound pork tenderloin -- trimmed 2 tart red cooking apples -- unpeeled, cored, thinly sliced Heat oven to 375ºF. In small bowl, combine apple jelly, lemon juice and pumpkin pie spice; blend well. Spray roasting rack with nonstick cooking spray; place in shallow pan. Place pork tenderloin on prepared rack, brush with half of the apple jelly mixture. Roast at 375ºF for 20-30 minutes or until meat thermometer registers 155ºF. Let stand 5-10 minutes. Place apple slices on broiler pan; brush with remaining apple jelly mixture. Broil 5-6 inches from heat for about 5 minutes or until apple slices are tender. Slice tenderloin; serve with cooked apple slices. Source: "National Pork Producers Council" http://www.nppc.org
Oriental Beef Salad
1 pound boneless beef sirloin -- cut 3/4 inch thick OR 1 pound top round steak -- cut 3/4 inch thick 1/4 cup dry sherry 1/4 cup reduced-sodium soy sauce 1 tablespoon cornstarch 3 tablespoons vegetable oil -- divided 8 ounces mushrooms -- sliced 1 6-ounce package frozen pea pods -- defrosted 4 cups lettuce -- thinly sliced Crisp chow mein noodles (optional) Red bell pepper slices (optional) Cut beef steak into 1/8-inch thick strips. Combine sherry, soy sauce and cornstarch; pour over strips, stirring to coat. Heat 2 tablespoons oil in large nonstick skillet over medium high heat. Add mushrooms and pea pods; reserve. Drain marinade from beef and reserve. Add remaining oil to skillet. Stir-fry beef strips (1/2 at a time), 1 to 2 minutes. Return vegetables, beef and marinade to skillet; cook and stir until sauce thickens. Serve beef mixture over lettuce. Garnish if desired. Source: "The Texas Beef Council" http://www.txbeef.org/
Peppered Lamb
3 medium cloves garlic -- crushed 1 tablespoon fresh thyme -- minced 1 tablespoon crushed black peppercorns 2 1/2 tablespoons olive oil 3/4 pound boneless loin of lamb Salt TO PREPARE: Mix first 3 ingredients plus 1 1/2 tablespoons oil in a bowl. Add lamb; turn to coat. Cover and refrigerate 4 hours. (Can be refrigerated overnight.) TO COOK: Heat oven to 350ºF. Remove lamb from the marinade and sprinkle with 1/4 teaspoon salt. Heat remaining 1 tablespoon oil in a Dutch oven. Cook lamb over medium-high heat until seared on all sides, about 5 minutes. Transfer to the oven and roast lamb, about 8 minutes for medium rare. Transfer lamb to a carving board; let stand for 5 minutes. TO SERVE: Slice loin of lamb, crosswise, into 1/4-inch-thick slices. Transfer 4 slices to each dinner plate. See Lamb-Flageolet Salad with Sun-Dried Tomato Vinaigrette recipe in the Fabulous and Flavorful cookbook. Source: "Cook's Magazine June 1990"
Peppers and Green Chili Meatloaf Recipe By :Jo Anne Merrill 1 pound lean ground beef 1/2 pound ground pork 2 Italian sausage links 1 cup cornbread stuffing -- * see note 1 onion -- chopped 1 garlic clove -- minced 1/4 teaspoon garlic powder 4 ounces green chiles -- minced 1 egg 1 tablespoon chili powder 8 ounces tomato sauce pinch ground nutmeg 1/2 teaspoon Worcestershire sauce 1 green pepper Combine the ground meat, pork, and sausage in large bowl. Mix in the stuffing mix (which has been crushed slightly), onions, chiles, beaten egg, chili powder, garlic and garlic powder. Pour in half the tomato sauce and mix very well with your hands. (Wear plastic baggies on hands.) Slice the green bell peppers into very thin slivers. Grease a cookie sheet with at least 2-inch sides. Place the green peppers onto the sheet. Press the meat mixture into a loaf dish and then turn out on top of the slivered green peppers, tucking under any peppers slices that are not under the meat. Bake in a preheated 375-degree oven for 1 hour and 15 minutes. Drain off any fat from dish. An easy way is to absorb the fat with paper towels. Pour the remaining tomato sauce, which has been blended with the nutmeg and Worcestershire sauce, over the top of the meatloaf. Continue baking for 5-10 minutes longer. Let stand 15 minutes before slicing.
Poc Chuc (Pork Steaks Yucatan)
4 boneless pork blade steaks -- about 1/2"thick 1 large red onion -- sliced 1/2 cup fresh lime juice 1 teaspoon salt 1/2 teaspoon cayenne (ground red pepper) Place pork and onions in a self-sealing plastic bag. Combine remaining ingredients and pour over pork; seal bag and refrigerate for 2-4 hours. Lift pork steaks from marinade; brushing off onions. Broil or grill over hot coals for 8-10 minutes, turning once. Heat onions and marinade to boiling. Serve onions with pork steaks and warmed tortillas. Source: "National Pork Producers Council" http://www.nppc.org
Pork Chops with Pesto Stuffing
4 pork rib chops -- cut 1-1/4 " thick 1/2 cup firmly packed fresh basil leaves 1/4 cup snipped fresh parsley 1/4 cup grated Parmesan cheese 2 tablespoons pine nuts 1 clove garlic -- peeled and minced 3 tablespoons olive oil 3 slices white bread (3 to 4 slices) -- lightly toasted and torn into 1/4-inch pieces 2 tablespoons water Salt and pepper -- to taste With a sharp knife cut opening in the rib side of each chop. Insert knife in each opening and cut a pocket without cutting through to other side of chop. Set chops aside. Place basil, parsley, Parmesan cheese, pine nuts and garlic in blender container or food processor bowl. Blend or process about 30 seconds or until finely chopped. With blender or food processor running, add 1 tablespoon olive oil. Transfer mixture to a small bowl; stir in bread pieces. Sprinkle water over bread mixture, tossing lightly to combine. Spoon about 1/2 cup stuffing mixture into each chop. In a large skillet, brown chops on each side in the remaining hot oil. Place chops in a large baking dish; sprinkle with salt and pepper. Bake, uncovered, in a 350 degree F. oven for 45 minutes to 1 hour or until tender. Source: "National Pork Producers Council" http://www.nppc.org
Pork Cordon Bleu
4 boneless pork chops -- each about 4 ounces 2 ounces proscuitto or wafer-thin ham 2 ounces Swiss cheese -- cut into 2 × 1/4" rectangles 1 teaspoon dried thyme leaves 1/2 cup flour 1 egg -- beaten with water 1 teaspoon water 1/2 cup fine dry bread crumbs 2 teaspoons butter Slice each chop lengthwise almost in half to butterfly. Between two pieces of plastic wrap, pound each butterflied chop to 1/8-inch thickness. On half of each chop, place 1 ounce prosciutto and 1 piece of cheese. Sprinkle with 1/4 teaspoon thyme. Roll chops to enclose filling. Coat with flour, dip in egg wash and roll in bread crumbs. In large frying pan, melt butter. Add pork and cook 10-12 minutes, turning frequently to brown all sides. Garnish with lemon wedges and parsley. Source: "National Pork Producers Council" http://www.nppc.org
Pork Loin with Spinach-Bacon Stuffing
2 pounds single pork loin roast 1/2 cup chopped onion 2 cloves garlic, minced OR 1 teaspoon bottled minced garlic 1 tablespoon olive oil 1/2 5-ounce package frozen chopped spinach -- thawed, well drained 6 slices bacon -- cooked well done, drained and crumbled 3 tablespoons grated Parmesan cheese 1 tablespoon Dijon-style mustard 1 teaspoon dried basil -- crushed 1/4 teaspoon pepper Butterfly pork loin by cutting roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out and pound to 8 × 8-inch rectangle. Meanwhile, cook onion and garlic in hot oil until tender; remove from heat. Press well-drained spinach between several sheets of paper towels to remove moisture. Add to onion mixture along with crumbled bacon, Parmesan cheese, mustard, basil and pepper. Mix well. Spread spinach mixture on pork rectangle. Roll up into a spiral. Tie with kitchen string to secure. Place pork in shallow pan and roast in a 350 degree F. oven for 45-50 minutes, until internal temperature (measured with a meat thermometer) reads 155ºF. Remove from oven, let rest 5 minutes. Slice to serve, removing string. Source: "National Pork Producers Council" http://www.nppc.org
Pork Piccata
1 pound boneless Armour Trim & Tender Pork Loin 3 tablespoons flour 1 1/2 teaspoons lemon pepper 2 tablespoons butter 1/4 cup lemon juice 1/4 cup red wine 4 thin lemon slices (4 to 6 slices) 1/4 cup capers Slice Armour Trim & Tender Pork loin into 4 equal pieces. Pound cutlets thin (about 1/8" thick) evenly. Dredge lightly in flour and lemon pepper. Melt butter in large skillet over medium-high heat. Quickly sauté cutlets, turning once, until golden brown, about 5-6 minutes. Add wine and lemon juice to skillet; shake pan gently and cook 2-3 minutes, until sauce is slightly thickened. Serve cutlets garnished with lemon slices and capers. Source: "Swift & Company" http://www.freshpork.com/index.html
Prime Rib Roast
6 pounds prime rib roast Salt Fresh ground black pepper 1/2 teaspoon dried rosemary COOKING: Heat oven to 500ºF. Put the rib roast in roasting pan, season with salt and pepper and rosemary, and sear in preheated oven for 15 minutes. Lower heat to 350ºF. and cook until internal temperature reaches 130ºF, about 1 1/4 hours, for medium-rare. Remove roast from oven, cover with a sheet of foil, and let rest for about 10 minutes. SERVING: Put roast with ribs down on a cutting board and cut into thick or thin slices. For thin slices, cut meat off the ribs. For thick ones, cut between the ribs as necessary. Source: "Cook's Magazine November 1987" NOTES : A prime rib roast is not only one of the simplest roasts to cook, it is also the easiest roast to carve. If you have your butcher remove the chine and feather bones. The adage that the tenderest meat is farthest from horn and hoof is true, but even the luxury cuts need to be carved correctly for the best texture.
Rum Marinated Rib Eye Steaks
1 1/2 pounds Beef Rib Eye steaks -- cut 1-inch thick
MARINADE 1/2 cup rum OR 1/2 cup bourbon 1/4 cup olive oil 1 tablespoon chili powder 2 medium garlic cloves -- finely chopped 1 teaspoon ground oregano 1/4 teaspoon hot pepper sauce Mix rum or bourbon with next 5 ingredients for marinade. Marinate steaks 30 minutes to 2 hours. Grill steaks 4-6 inches from medium coals for 9-12 minutes, turning once. (Test temperature of coals by holding palm over grill at cooking height. If the heat forces you to pull away in 4 seconds, coals are medium.) Source: "The Texas Beef Council" http://www.txbeef.org/
Savory Mushroom-Stuffed Steak Recipe By :Susan Parenti 3 pound beef top sirloin steak -- boneless, cut into 2-inch pieces 1 tablespoon olive oil 1 cup fresh mushrooms -- finely chopped 1/4 cup minced shallots OR 1/4 cup minced green onions 1 tablespoon dry red wine 1/4 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon pepper Heat oil in heavy nonstick skillet over medium-high heat. Add mushrooms and shallots; cook 4 to 5 minutes or until vegetables are tender, stirring occasionally. Add wine and cook until evaporated. Stir in salt, thyme and pepper. Remove from heat; cool thoroughly. Meanwhile trim excess fat from beef top sirloin steak. To cut pocket in steak, make horizontal cut through center of steak, parallel to surface of meat, approximately 1 inch from each side. Cut to, but not through, opposite side. Spoon cooled stuffing into pocket, spreading evenly. Secure opening with wooden picks. Place steak on rack in broiler pan so surface of meat is 4 to 5 inches from heat. Broil 26 to 32 minutes for rare to medium, turning once. Place on warm serving platter. Cover with aluminum foil tent and allow to stand 10 to 15 minutes. Remove wooden picks. Trim excess fat from steak; carve steak into 1/2-inch thick slices. Source: "National Cattlemen's Beef Association"
Sesame Marinade and Dressing Recipe By :Susan Parenti 3 tablespoons dry sherry 3 tablespoons reduced sodium soy sauce 3 tablespoons rice wine vinegar 2 tablespoon hoisin sauce 1/2 teaspoon grated fresh ginger 1/4 cup water 2 tablespoons green onion -- chopped 1 tablespoon sugar 1 tablespoon Oriental dark-roasted sesame oil Combine dry sherry, soy sauce, wine vinegar, hoisin sauce and ginger; mix well. Reserve 1/3 cup sherry mixture for marinade in Japanese Steak Salad. To prepare dressing, combine remaining sherry mixture with water, green onion, sugar and sesame oil; mix well. Source: "National Cattlemen's Beef Association"
Southwest Meat Pie Recipe By :Jo Anne Merrill 6 bacon slices 1 pound lean ground beef 1 cup canned corn 1/4 cup finely chopped green bell peppers 1/4 cup finely chopped onions 1/4 cup cornmeal 1/2 teaspoon oregano 1 teaspoon chili powder 1 teaspoon salt 1/8 teaspoon black pepper 8 ounces tomato sauce 1 large egg 1/4 cup milk 1/2 teaspoon dry mustard 1/2 teaspoon Worcestershire sauce 1 1/2 cups shredded Cheddar cheese 1/4 cup sliced black olives 1/4 cup chopped green chiles
PIE CRUST 1 cup all-purpose flour 2 tablespoons cornmeal 1/3 cup bacon fat -- or shortening Fry bacon until crisp; break into large pieces. Chill 1/3 cup bacon drippings until firm to use for crust, or use vegetable shortening instead. Brown ground beef in large skillet, drain well. Stir in corn, green pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper, tomato sauce and half the mild green chiles. Keep warm while preparing pie crust. CRUST: Combine 1 cup flour and 2 tablespoons cornmeal. Cut in bacon drippings with two knives or pastry blender until mixture is the size of small peas. Sprinkle 3-4 tablespoons water over mixture; stir with fork until dough holds together. Form into a ball and flatten to 1/2 inch thick. Keep edges smooth. Roll out on a floured surface to a diameter 1-1/2 inch larger than inverted 9-inch pie plate. Fit into pie plate and fold edges to form a rim, then flute edges. Place the ground beef mixture into pie crust. Bake in preheated 425-degree oven for 25 minutes. Combine egg, milk, 1/2 teaspoon salt, dry mustard, Worcestershire sauce, half the sliced olives, 2 tablespoons mild green chiles and shredded cheese. Spread on top of beef mixture. Top with bacon and remaining olives. Bake for 5 minutes or until cheese is melted and bubbly. Let stand 10 minutes before slicing.
Spicy Beef Back Ribs Recipe By :Susan Parenti 5 pounds beef back ribs -- cut into 4 sections 1 cup catsup 1/2 cup water 1 medium onion -- grated 2 tablespoons fresh lemon juice 1 teaspoon hot pepper sauce 1/2 teaspoon crushed red pepper pods Combine catsup, water, onion, lemon juice, pepper sauce and pepper pods in small saucepan. Bring to a boil; reduce heat. Cook slowly, uncovered, 10 to 12 minutes, stirring occasionally; keep warm. Prepare grill for indirect cooking (see notes). Place beef back ribs, meat side up, on grid centered over drip pan. Cover cooker. Grill ribs 45 to 60 minutes or until tender, turning occasionally. Brush reserved sauce over ribs and continue grilling, covered, 10 minutes. To prepare grill for indirect cooking, arrange equal amount of briquets on each side of grill. Place aluminum foil drip pan in center between coals. Coals are ready when ash-covered, approximately 30 minutes. Make sure coals are burning equally on both sides. Uncovered Grilling Directions: Place ribs, meat side down, in center of double-thick rectangle of heavy duty aluminum foil. Sprinkle 2 tablespoons water over rib bones. To form packets, bring two opposite sides of aluminum foil together over top of ribs. Fold edges over 3 to 4 times pressing crease in tightly each time. (Allow some air space.) Flatten aluminum foil at both ends; crease to from triangle and fold each end over several times toward packet, pressing tightly to seal. Place packets on grid over low to medium coals. Grill 2 hours or until tender, turning packets over every 1/2 hour. Remove ribs from packets and place on grid. Continue grilling 10 to 20 minutes, turning once. Brush sauce over ribs; continue cooking 10 minutes. To check temperature, cautiously hold hand about 4 inches above coals. Low to medium coals will force removal of hand in 4 to 5 seconds. Source: "National Cattlemen's Beef Association"
Steak Jamaican
6 tablespoons honey 1/3 cup lime juice 2 tablespoons vegetable oil 2 tablespoons prepared mustard 2 cloves garlic -- minced 1 teaspoon grated lime peel 1/2 teaspoon salt 1/2 teaspoon coarsely ground black pepper 2 pounds lean top round steak Lime wedges Whisk together all ingredients except steak and lime wedges in small bowl. Score steak across top and place in shallow baking pan. Pour marinade over steak; turn to coat all sides. Refrigerate 6 to 8 hours, turning occasionally. Broil 4 to 6 inches from heat source 3 minutes per side for medium-rare or continue to cook to desired doneness. Slice thinly on the diagonal. Serve with lime wedges. Source: "The National Honey Board" http://www.honey.com/
Steak Poivrade Recipe By :Elizabeth Powell 2 pounds beef tenderloin steak 2 tablespoons black pepper -- coarsely ground 4 tablespoons butter 2 tablespoons olive oil 1/2 teaspoon cornstarch 1 tablespoon water 2 tablespoons Cognac 1/4 cup beef bouillon Salt Sprinkle one tablespoon of pepper on each side of the steak, pressing it firmly into the meat. Heat butter and oil in a heavy frying pan until hot but not brown; quickly sear the steak on both sides to press the pepper grains into the flesh. Cook 3 to 5 minutes per side. Salt the steak lightly, and remove to a heated serving platter. Mix cornstarch with water to form a smooth paste; add to steak pan. Pour in the cognac and stir thoroughly, scraping down every bit of meat glaze from the sides and bottom of the pan. Add bouillon, cook very gently for 5 minutes, stirring occasionally, and pour over steak.
Steaks with Garlic-Wasabi Sauce
2 cups canned low-salt chicken broth 1/4 cup chopped celery 1 tablespoon soy sauce 1 cup canned beef broth 3 garlic cloves -- chopped 1/2 cup chopped onion 1 teaspoon tomato paste 1/2 cup chopped seeded tomato 5 teaspoons NAMIDA Hot Wasabi paste 1/4 cup chopped peeled apple 1/4 cup chopped carrots Steaks 1/2 cup fresh white breadcrumbs 2 medium onions -- thinly sliced 2 tablespoons chopped fresh parsley 4 8 ounce beef sirloin (tenderloin steaks) -about 1 1/2-inches thick 2 garlic cloves -- minced 7 tablespoons butter -- chilled Combine all ingredients except wasabi paste in large saucepan. Bring to boil. Reduce heat, cover and simmer 1 hour. Strain into medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes. Stir in wasabi paste. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Method for steaks: Preheat broiler. Combine breadcrumbs, parsley and garlic in small bowl. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and sauté until tender and golden brown, about 15 minutes. Meanwhile, season steaks with salt and pepper. Broil until cooked to requirements, about 4 minutes per side for medium rare. Sprinkle breadcrumbs over steaks. Broil until breadcrumbs are golden brown, about 2 minutes. Bring sauce to simmer. Remove from heat. Gradually add remaining 5 tablespoons butter, whisking just until melted. Arrange onions in center of 4 plates. Top with steaks. Spoon sauce around steaks and serve. Source: "New Zealand Wasabi Limited" http://www.wasabi.co.nz/top.html
Stir-Fried Beef with Pineapple and Ginger
4 teaspoons dry sherry 4 teaspoons dark sesame oil 1 1/2 teaspoons cornstarch Salt 1 pound sirloin steak -- sliced thin on a slight angle across the grain 2 tablespoons peanut oil 2 tablespoons minced fresh ginger root 2 medium red bell peppers -- cut in 1" strips 2 medium scallions -- crosswise cut into 3" pieces 1 teaspoon light soy sauce 1/2 medium pineapple, 3/4 lb. -- peeled and cored cut in 1/2" slices; each slice cut into 3 wedges Steamed rice TO PREPARE: Mix 2 teaspoons sherry, 2 teaspoons sesame oil, the cornstarch, and 1 teaspoon salt in a medium bowl. Add the steak strips and toss to coat; let the meat stand 15 minutes. Steam the rice. TO COOK AND SERVE: Heat peanut oil in a wok or large skillet until almost smoking. Add marinated steak strips; stir-fry over high heat until meat is browned, about 2 minutes. Remove beef with a slotted spoon; set aside. Add ginger root, peppers, and scallions to the wok; stir-fry over high heat until peppers are just tender, about 1 minute. Add soy sauce, 1 tablespoon water, and remaining 2 teaspoons sherry; stir-fry until sauce thickens slightly, about 2 minutes. Return beef to wok; add pineapple and remaining 2 teaspoons sesame oil; stir-fry until heated though, about 30 seconds longer. Serve immediately. Source: "Cook's Magazine April 1990"
Stir-Fried Pork with Broccoli
SAUCE 4 teaspoons dark soy sauce 2 teaspoons granulated sugar 2 teaspoons cornstarch 2 teaspoons Chinese red vinegar or white wine vinegar 2 teaspoons rice wine or dry sherry 2 teaspoons sesame oil 1/4 teaspoon salt
PORK AND VEGETABLES 2 1/2 teaspoons cornstarch 2 tablespoons chicken stock OR 2 tablespoons water 1 pound boneless pork loin or pork tenderloin 12 ounces broccoli 1 large red bell pepper 4 scallions 1 medium clove garlic 1 piece fresh ginger root -- 1" long 4 tablespoons vegetable oil 1/2 cup cashews -- 2 oz.
Steamed rice PREPARATION: For the sauce, mix the soy sauce, sugar, cornstarch, vinegar, rice wine, sesame oil, and 1/4 teaspoon salt in a small bowl. Set aside. For the pork and vegetables, dissolve 1 1/2 teaspoons of cornstarch in the chicken stock. Set aside. Slice the pork thinly against the grain and rub with remaining teaspoon of cornstarch. Cut broccoli into small florets and blanch in a large kettle of boiling water until almost tender, about 3 minutes. Drain well and pat dry. Cut the red pepper into 1/4-inch strips and set aside. Thinly slice the scallions, mince the garlic (1 teaspoon), and the ginger (1 1/2 tablespoons); set each aside. COOKING: In a wok or deep skillet, heat 2 tablespoons oil until hot but not smoking. Stir-fry the red peppers and cashews, and pork to the wok. Immediately stir in broccoli, sauce, and cornstarch-chicken stock mixture. Toss until sauce coats ingredients and thickens slightly, about 45 seconds. Serve immediately with steamed rice. Source: "Cook's Magazine September 1988"
NOTES : Rub the pork lightly with cornstarch to seal the meat before frying. This recipe can be used as a guide for other stir-fries, in which poultry, shellfish, or quick-cooking vegetables such as snow peas, cabbage, mushrooms, or green beans are substituted for the pork. Cashews are a welcome addition to any stir-fry, adding texture and flavor.
Stuffed Cabbage Recipe By :Elizabeth Powell 1 head cabbage 1 pound ground beef 1/2 pound sausage meat 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup cooked rice 1/2 teaspoon thyme 1/4 teaspoon allspice 1 can sauerkraut 1 whole onion -- chopped 1 can tomatoes -- chopped or ground Remove twelve large leaves from cabbage. Blanch one minute and drain. Mix ground beef, sausage, rice, salt, pepper, thyme, and allspice. Divide into twelve parts and shape each into a log two inches shorter than a cabbage leaf. Place one meat log lengthwise on each cabbage leaf. Fold one side over meat, then fold ends over, and finally fold remaining side. Place, seam side down, in a single layer in large, shallow baking dish. Mix onions with sauerkraut and spread over cabbage rolls. Pour tomatoes over all. Bake at 350 degrees for 1 to 1-1/2 hours, until meat is cooked through.
Sweet 'n Sour Pork Recipe By :Jack Ligon MARINATE TOGETHER 2 pounds pork chops 2 tablespoons soy sauce 2 tablespoons brown sugar 1 cup all-purpose flour 1 egg -- beaten 2 cups vegetable oil 4 tablespoons oil -- reserved from browning pork 3 yellow onions 3 fresh tomatoes 1 green bell pepper 2 leeks
SAUCE 1 cup dark brown sugar 1/2 cup vinegar 4 tablespoons soy sauce
DISSOLUTION 1 tablespoon cornstarch 1/4 cup water Wash and cut pork into half-inch square pieces. Soak in marinade for 2 - 3 hours. Cut onions and tomatoes into quarters; green pepper and leeks into pieces. Drain pork, coat with egg, then flour, then egg again. Heat cooking oil, brown pork and remove. Leave second measure of oil in pan, sauté onion, tomatoes, green pepper about 2 minutes. Pour in sweet and sour sauce mixture. Cook until boiling, thicken with corn starch dissolution, then mix in pork and vegetables. Serve with rice.
Szechwan Beef Stir Fry
1 pound beef flank steak 2 tablespoons soy sauce, low sodium 4 teaspoons Oriental dark roasted sesame oil -- divided 1 1/2 teaspoons sugar 1 teaspoon cornstarch 2 cloves garlic -- crushed 1 tablespoon fresh ginger root -- minced 1/4 teaspoon red pepper pods -- crushed 1 small red bell pepper -- cut into 1-inch pieces 8 ounces frozen baby corn -- defrosted 1/4 pound pea pods -- julienned Cut beef steak lengthwise into 2 strips; slice across the grain into 1/8 inch thick strips. Combine soy sauce, 2 teaspoons oil, sugar and cornstarch; stir into strips. Heat remaining 2 teaspoons oil in large skillet over medium-high heat. Add garlic, ginger and pepper pods; cook 30 seconds. Add bell pepper and corn; stir-fry 30 seconds. Remove vegetables. Stir-fry beef strips (1/2 at a time) 2 to 3 minutes. Return vegetables and beef to skillet and heat through. Source: "The Texas Beef Council" http://www.txbeef.org/
Texas Barbecue Pot Roast
1/2 cup catsup 1/2 cup apricot preserves 1/4 cup dark brown sugar 1/4 cup white vinegar 1/2 cup teriyaki sauce OR 1/2 cup soy sauce 1 teaspoon crushed dry red pepper 1 teaspoon dry mustard 1/4 teaspoon pepper 4 pounds eye of round, bottom round, boneless chuck roast or pork loin roast (4 to 4 1/2 pounds) 1 1/2 cups water for beef OR 2 cups water for pork 1 large onion -- sliced Prepare barbecue sauce by mixing together catsup, preserves, brown sugar, vinegar, teriyaki, red pepper, mustard, and pepper. Place roast and barbecue sauce in a large plastic bag, or glass dish. Refrigerate overnight. Place water and cooking rack in a 6-quart Presto pressure cooker. Cover rack with half of the sliced onions. Remove roast from sauce (reserve sauce). Put roast on onions and cover with remaining onions. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook at 15 pounds pressure, with regulator rocking slowly, for the following doneness: 8 to 10 minutes per pound for rare; 10 to 12 minutes per pound for medium; at least 12 to 15 minutes per pound for well-done meat. Cook pork 15 minutes per pound until well done. Let pressure drop of its own accord. Meanwhile, place reserved barbecue sauce in a saucepan and simmer, until reduced by about one-half, stirring occasionally. Remove roast and keep warm. Discard cooking water or use for making soup. Purée onions in a blender or food processor and add to reduced barbecue sauce. Serve sauce with sliced roast. Makes 8 to 10 servings. Source: "National Presto Industries" http://www.presto-net.com/index.html
Thai Beef Grill
2 Top loin steaks -- cut 1-inch thick OR 1 Top sirloin steak -- cut 1-inch thick 3 tablespoons light teriyaki sauce 1 large sweet onion -- 1/2-inch slices
PEANUT SAUCE 2 tablespoons light teriyaki sauce 2 tablespoons creamy peanut butter 1/4 teaspoon crushed red pepper Brush 3 tablespoon teriyaki sauce evenly over both sides of beef steaks and onion slices. Place steaks and onion on grid over medium, ash-covered coals. Grill top loin steaks, uncovered 15 to 18 minutes (top sirloin steak 17 to 21 minutes) until steaks are medium rare to medium doneness and onion is tender, turning occasionally. Meanwhile, in small bowl, using a fork, gradually stir 2 tablespoon teriyaki sauce and 2 tablespoons water into peanut butter and red pepper, mixing until smooth. Trim fat from steaks. Carve steaks crosswise into thick slices; serve with onion and sauce. Source: "The Texas Beef Council" http://www.txbeef.org/
NOTES : Sweet onion choices: Vidalia, Walla Walla, Texas Sweet or Maui
Tortilla Casserole Recipe By :Jo Anne Merrill 1 pound ground round -- or ground sirloin 1 teaspoon lemon pepper 30 ounces spaghetti sauce -- * see note 4 ounces green chiles 4 tablespoons sliced black olives 2 cups Ricotta cheese, part skim milk 2 eggs 8 corn tortillas 2 cups shredded Monterey Jack cheese Use ground round or ground sirloin. If using a fattier meat, drain very thoroughly. Brown beef in a skillet; drain thoroughly. Add the sauce, seasoning spice and drained green chiles which have been chopped fine. Simmer for 10 minutes. Mix Ricotta cheese and eggs in small bowl, blending well. Use 2 pie-plates or similar sized oven proof dishes. Place 1/2 cup of the sauce in each, spreading to cover bottom of dish. Place one tortilla in each dish. Spread with 1/8th of the Ricotta-egg mixture. Top with about 1/3 cup of meat sauce mixture, 1/3 cup grated cheese and sprinkle sliced olives over top of each. Continue layering, ending with meat sauce and Jack cheese. You will have 2 stacks of 4 tortillas each. Bake in preheated 350-degree oven for 30 minutes. Let stand for few minutes, then slice into pie-shaped wedges and serve immediately. NOTES : * Use the canned sauce of your choice, about a 30 ounce jar.
Uncle Woody's Hot and Sour Stir Fry Recipe by Mike "Woody" Woods
Veal and Peppers
2 red bell peppers -- diced 2 cloves garlic -- minced 2 medium onions -- quartered 2 tablespoons olive oil 1 1/2 pounds veal stew meat -- trimmed 1 4-ounce can whole mushrooms -- drained 1 30-ounce jar Ragú Chunky Gardenstyle Pasta Sauce 1 teaspoon dried basil 1/8 teaspoon crushed red pepper flakes Hot cooked noodles In a large saucepan, sauté red peppers, garlic and onions in olive oil; remove and set aside. Thoroughly brown meat on all sides; drain fat. Return peppers to pan; add mushrooms, sauce and seasonings. Cover and simmer gently 1 hour or until meat is tender. Serve over noodles. Source: "Ragú" http://www.eat.com/index.html
Veal Cutlet Parmesan
3/4 cup Italian seasoned bread crumbs 2 tablespoons grated Parmesan cheese 1 pound veal cutlets -- pounded thin 2 eggs -- beaten Vegetable oil 1 14-ounce jar Ragú Old World Style Spaghetti Sauce 1/2 cup shredded Mozzarella cheese Preheat oven to 375 degrees F. In a large bowl, combine bread crumbs and Parmesan cheese. Dip veal into egg, then into bread crumb mixture. In a large skillet, brown veal thoroughly on both sides in oil. Drain on paper towels. Pour 1/2 cup sauce in a shallow baking pan. Place cutlets in pan and spoon remaining sauce over cutlets. Evenly sprinkle with Mozzarella cheese. Bake 10 to 15 minutes, or until heated through. Source: "Ragú" http://www.eat.com/index.html
|
|
Send mail to mike at thesandwich dot com with questions or comments about
this web site.
|