Deviled Ham and Kale

Posted on Categories Meats, Poultry and Seafood
2 lbs fresh kale
1 cup boiling water
2 teaspoons salt
1 teaspoon black pepper
2 tablespoons bacon fat, or butter
2 cups diced, cooked, smoked ham
1 teaspoon mustard
2/3 cup bread crumbs
2 tablespoons butter, melted

Wash kale, trim off and discard coarse stems. Place kale in saucepan with boiling water. Cover and cook 20 minutes or until almost tender. Remove from heat and add next 3 ingredients. Turn into a casserole dish. Mix ham with White Sauce and mustard. Spoon over kale. Mix bread crumbs with melted butter.  Sprinkle over the top. Place in a preheated oven at 400*, 10 minutes or until brown. serves 4.

Pork Sate

Posted on Categories Meats, Poultry and Seafood
2 tablespoons minced onion
2 tablespoons ground coriander
1 tablespoon brown sugar
1 teaspoon salt & black pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground red pepper
3 tablespoons fresh lemon juice
1/4 cup soy sauce
2 lbs boneless lean pork, cubed

Combine the first 9 ingredients. Add pork cubes to marinade. Mix well. Cover and refrigerate 10 hours or overnight When ready to cook, string meat on skewers and broil over a slow-burning charcoal fire, turning to brown on all sides.  Baste often while cooking with salad oil or melted butter. Cooking time depends upon heat of fire. serves 4.

Barbecued Pork Chops

Posted on Categories Meats, Poultry and Seafood
2 teaspoons mustard
1/3 cup water
1/3 cup cider vinegar
1/2 cup ketchup
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon cayenne
2 tablespoons salad oil
6 lean, loin pork chops, 1 inch thick

Mix mustard with water and then add the next 6 ingredients. Heat to boiling point.  Arrange pork chops over a slow-burning charcoal fire. Cook until browned on both sides and thoroughly cooked through the center, about 50 minutes, turning and brushing with warm barbecue sauce every 5 minutes or as often as chops look dry. serves 6

Pork Chops with Prosciutto

Posted on Categories Meats, Poultry and Seafood
4 boneless pork loin chops
salt & pepper
2 teaspoons dried thyme
4 thin slices prosciutto
2 tablespoons olive oil

Season pork chops with salt & pepper. Sprinkle dried thyme on both sides of chops, pressing the chop to help the thyme adhere to the meat. Wrap the slices of prosciutto around the pork chops, pressing the ends to seal. Heat the olive oil over medium-high heat in a skillet. Cook pork chops, seam side down first, until golden brown and cooked through, about 4-5 minutes per side. serves 4.

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.