Italian Meat Loaf

Posted on Categories Meats, Poultry and Seafood
1 lb lean ground beef
1 cup bread crumbs
1/2 cup grated Romano cheese
2 tablespoons minced onion
1/4 cup chopped parsley
1 teaspoon minced garlic
2 teaspoons salt
2 teaspoons basil
1 teaspoon black pepper
3 large eggs
2 teaspoons olive oil
2 tablespoons fine bread crumbs
2 teaspoons oregano
1/2 lb Ricotta cheese
1/2 cup tomato sauce

Combine the first 6 ingredients. Add the salt, basil, black pepper and 2 of the eggs, well beaten. Mix well. Brush bottom and sides of a 9×5 inch loaf pan with oil and sprinkle with fine bread crumbs. Turn 1/2 of the meat mixture into the pan and spread uniformly over the bottom. Mix remaining egg, tomato sauce, and oregano with Ricotta cheese. Spread over meat. Top with remaining meat mixture, being sure to spread it to the sides of pan to completely cover cheese. Bake 1 hour or until done in a preheated oven at 350*. serves 4-5.

Broiled Steaks with Herbed Butter

Posted on Categories Meats, Poultry and Seafood
Four Porterhouse steaks
1 teaspoon each of thyme – savory – marjoram
1/2 cup (1 stick) softened butter

Slash the fat edge of steak at 2-inch intervals to prevent curling while broiling.  Preheat broiler and broiling rack. Rub broiling pan with olive oil, to prevent meat from sticking, and broil 5 – 8 minutes on each side. (depending upon degree of rareness desired.) While meat is cooking, blend remaining ingredients. Place meat on a heated serving platter and spread with herbed butter. serves 4.

Beef Stroganoff

Posted on Categories Meats, Poultry and Seafood
8 tablespoons butter
4 lbs sliced tenderloin tips
10 chopped shallots
3 chopped garlic cloves
3 chopped medium onions
12 mushrooms (optional)
2 bay leaves
8 tablespoons sour cream
1 cup dry Sherry
Dash Tabasco sauce
2 tablespoons worcestershire sauce
5 tablespoons flour
4 cups beef broth
6 ounces tomato sauce
2 teaspoons salt & Pepper
4 tablespoons chopped chives

Cut the meat into julienne strips, about 2 inches long and 1/2 inch wide. Season with salt and pepper and saute in 4 tablespoons of the butter until brown. Add the Worcestershire, Sherry, and Tabasco. In another pan, saute in 4 tablespoons butter, the shallots, garlic, onions, mushrooms, until transparent. Add the flour and mix until well blended, then add the broth, tomato sauce, bay leaf. Simmer for 20 minutes. Just before serving, combine the meat with the sauce; heat to the boiling point; add the sour cream and the chives. serves 6.

Old Fashioned Hash

Posted on Categories Meats, Poultry and Seafood
2 cups finely chopped cooked corned beef
2-3 cups finely chopped cooked potatoes
1 onion, chopped fine
salt & pepper to taste
2 tablespoons fat

Combine the chopped meat, potatoes and onion and seasonings. Heat the fat in a heavy skillet; add the hash; heat, stirring the while. Then spread the hash evenly; press gently. Cook slowly until a brown crust forms on the bottom. Cut and fold like an omelet; slide onto a heated platter and garnish with parsley or watercress. Serve at once. A fried egg for each portion may be used to garnish the platter or top the browned hash.

Barbecue Beef Brisket

Posted on Categories Meats, Poultry and Seafood
6-pound beef brisket
2 large onions, sliced
2 cloves garlic, minced
3/4 cup brown sugar
1/2 cup vinegar
1 cup ketchup
2 tablespoons teriyaki sauce

Remove all fat from brisket. Place brisket in a heavy skillet and brown on both sides.  Add onions and garlic and brown. Add remaining ingredients. Cover and simmer 4 hours until very tender. serves 6-7.

London Broil Stuffed with Mushrooms and Cheese

Posted on Categories Meats, Poultry and Seafood
4 pound piece London broil
3 tablespoons butter
1/2 pound fresh mushrooms, sliced
4 tablespoons crumbled Blue, or Cheddar
2 cloves garlic, crushed
2 teaspoons each of salt & pepper

Have butcher cut lengthwise pocket in steak.  Saute mushrooms in 1 tablespoon butter for 2 minutes. Combine mushrooms, cheese, remaining 2 tablespoons butter, garlic, salt & pepper. Stuff pocket with mushroom mixture. Fasten with skewers or toothpicks. Sprinkle steak with additional salt & pepper. Refrigerate until shortly before serving time. Broil about 3 inches from heat for 5 to 6 minutes on each side depending on size and thickness of steak. Place on warmed platter.  Slice in thin diagonal slices against the grain. serves 4-5.

Boeuf Bourbon

Posted on Categories Meats, Poultry and Seafood
4 lbs beef, bottom round or rump, in 1 piece
5 tablespoons olive oil
3 cloves garlic, finely chopped
1 cup plus 3 tablespoons bourbon
1 cup stock
Juice of 1 lemon
Rind of 1/2 lemon, cut in 8 pieces
2 teaspoons salt
2 teaspoons paprika
1 teaspoon ground black pepper
2 bay leaves —– 1 tablespoon cornstarch

Place olive oil and garlic in Dutch oven. Add meat and brown on all sides. Add 1 cup bourbon, stock, lemon juice, lemon rind, salt, paprika, pepper, bay leaves.  Cover and bake at 325* for 2-1/2 hours. Uncover and baste meat with pan juices.  Return to oven for 1/2 hour or until nicely browned. Cooking time is for well done roast. Cooking time may be reduced for rarer beef. Remove beef to heated serving platter; keep meat warm. Remove lemon rind and bay leaves from pan juices. Mix cornstarch with 2 tablespoons bourbon. Slowly add to hot pan juices stirring constantly. Simmer for 2-3 minutes. Pour some sauce over the meat and serve the remainder in a sauce boat. serves 5-6

Chicken Rio Grande

Posted on Categories Meats, Poultry and Seafood
3 lbs chicken breast or thighs, boneless & skinless
2/3 cup flour
4 teaspoons salt
1 teaspoon black pepper
2 teaspoons Italian seasoning
1/4 teaspoon ground mace (optional)
1/4 cup oil
2 tablespoons minced onion
2 teaspoon chili powder
1 teaspoon garlic powder
1 cup chicken broth

Wash and pat chicken dry. Mix next 5 ingredients. Dredge chicken in seasoned flour and brown in hot oil. Add remaining ingredients. Cover and simmer 20 minutes or until chicken is tender. serves 6.

Chicken Breasts Veronique

Posted on Categories Meats, Poultry and Seafood
6 chicken breasts, boneless and skinless
2 teaspoons salt
1 teaspoon black pepper
4 tablespoons butter
2 teaspoons tarragon
1 cup green seedless grapes, halved
3/4 cup dry white wine
1 tablespoon flour
2/3 cup light cream
2 large egg yolks

Sprinkle chicken breasts with salt & pepper. Brown on all sides in butter in a heavy skillet. Place chicken in a baking dish, adding all the pan drippings.  Sprinkle with tarragon. Add grapes and wine. Bake, uncovered, in a preheated 325* oven for 40 minutes or until chicken is tender. Remove chicken from baking dish and keep warm. Blend flour with a little of the cream, add remaining cream and egg yolks, beat well, and add to pan drippings. Add chicken and cook 5 minutes. DO NOT BOIL. serves 6.

Baked Chicken Croquettes

Posted on Categories Meats, Poultry and Seafood
1/2 cup mayonnaise
1 teaspoon each of salt & pepper
2 teaspoons grated onion
2 teaspoons Worcestershire sauce
1 tablespoon minced parsley
2 tablespoons water
2 1/2 cups chopped chicken
1 cup fine breadcrumbs or cooked rice
1 cup sifted breadcrumbs

Preheat oven to 450*. Combine the first 7 ingredients in a bowl. Mix in the
chicken and bread crumbs with a fork. Let stand 5 minutes. Shape into 8-12 croquettes; roll in the sifted crumbs. Place half an inch apart upon an ungreased baking sheet, lined with parchment paper. Bake in oven until the top and sides are brown. About 15 – 20 minutes. Serve with gravy. serves 4-6.