Lamb Tagine

Posted on Categories Meats, Poultry and Seafood
3/4 cup dried chickpeas
5 garlic cloves (2 whole, 3 chopped)
1 large cinnamon stick, broken in half
2 tablespoons olive oil
3 lbs cubed lamb shoulder
salt & pepper
1 large onion, diced
1 teaspoon each of ground coriander, cumin, cinnamon, paprika, ginger, crushed
red pepper
1 cup canned diced tomatoes with juices
2 1/2 cups (or more) chicken broth
1/2 cup halved dried apricots
steamed couscous
chopped fresh cilantro

Place chickpeas in a medium saucepan. Add water to cover by 2″. let soak
overnight. Drain chickpeas; return to same saucepan. Add 2 whole garlic cloves and cinnamon stick. Add water to cover by 2″. Bring to a boil, then reduce heat to medium and simmer until chickpeas are tender, about 45 minutes. Drain; set aside. Meanwhile, heat oil in a large heavy pot over medium-high heat. Season lamb with salt & pepper. Working in batches, brown lamb on all sides, about 4 minutes per batch. Transfer lamb to a medium bow. Add onion to pot; reduce heat to medium, season with salt and pepper, and saute until soft and beginning to turn golden, about 5 minutes. Add chopped garlic, and all remaining seasonings. Stir for 1 minute. Add tomatoes and lamb with any accumulated juices. Bring to a boil. Add 2 1/2 cups broth. Return to a boil, reduce heat to low, partially cover, and simmer, stirring occasionally, until lamb is tender, about 1 hour 30 minutes.  Stir in chickpeas; simmer until heated through, about 10 minutes. Stir in apricots;  simmer until heated through, about 5 minutes. Season with salt & pepper. Spoon couscous onto a large, shallow platter, forming a large well in center. Spoon tagine into center. Sprinkle cilantro over. serves 6.

Spiced Beef or Lamb Kebabs

Posted on Categories Meats, Poultry and Seafood
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon ground ginger
1 teaspoon oregano
1 teaspoon black pepper
1 small bay leaf
2 tablespoons minced onion
1/4 cup lemon juice
1/3 cup salad oil
2 lbs boneless sirloin of beef or lamb, cut into cubes

Combine first 12 ingredients in a mixing bowl. Add cut beef cubes to marinade.  Let stand in the refrigerator 6 hours or overnight. String meat on skewers. Broil over slow-burning charcoal fire or in oven broiler 15 – 20 minutes, turning skewers frequently to brown on all sides. Baste with marinade as often as meat looks dry.  serves 4.

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.