Meat Recipes

[Zana]

Braciole

Joan M. Menige Mastroianni
4 serving(s)

Approximately 1 ¼ pound of thin, tender good quality beef-either flank (pounded) or chipped.
½ cup fresh chopped parsley (fine)
2 cups of good quality Philadelphia Italian roll or Italian bread cut in small pieces.
1 cup plain Bread crumbs
2 heaping tbsp. Pecorino Romano grated cheese (fine grate)
1/4 tsp. sweet onion chopped fine
1/4 ground nutmeg
Dash of paprika
1 tsp. of crushed red pepper
Kosher salt season to taste
Cracked black pepper season to taste
1 Tbsp. Good quality extra virgin olive oil.
1 large egg
Optional 1/3 cup of fresh mild Italian sausage-smashed and softened-uncooked.
4 extra-large fresh garlic cloves chopped fine or 2 heaping Tbsp. of garlic chopped fine

For the marinara sauce:
28 oz. can of Tuttorosso or San Marzano (preferred) or a good quality crushed tomatoes (prefer no flavors).
Extra virgin olive oil on the bottom to generously coat the bottom of the pot.
½ cup of sweet onion (Vidalia-preferred when in season) diced in small pieces
1 tbsp. of fresh chopped spinach leaves-cut fine
¼ cup of fresh basil leaves-chopped fine
½ tsp. of crushed hot pepper
Kosher salt to taste
Cracked black pepper to taste
Water (filtered) ¾ cup (or use chicken stock)
Optional: ½ cup of clear chicken stock (homemade preferred) in place of the water and ¼ cup of water.

In a large bowl, mix the bread cubes, salt, black pepper, crushed red pepper. Scramble the egg and add to the mixture. Let sit for a few minutes, until the bread has absorbed the egg. Then, add the remaining ingredients.

Mix all the braciole ingredients well until they become stiff. It should be the consistency of a meatball.

Place the mixture into the steak meat so that the meat is able to be neatly rolled and the stuffing will not leak. Use twine used for meat to hold it together. If rolled properly, stuffing will not leak and twine can be eliminated. Twine must be removed prior to serving.
Bake in a preheated oven at 360-375 (depending on your oven) in a lightly coated (with olive oil) covered dish for approximately 10-15 minutes. Then, cook uncovered until brown for approximately 10 minutes. Remove from oven.

To make the marinara, generously coat a pot with a good quality extra virgin olive oil.

Immediately add the tomatoes. Use low heat.

Add approximately ¾ cup of water (filtered preferred) to get the remaining tomatoes from the can or use the chicken stock as above.
Add the onions, basil kosher salt, black pepper, crushed red pepper.
Let simmer at a low/med heat with the lid slanted for approximately 12-15 minutes. Stir occasionally. Then, add approximately 1 tablespoon or possibly a little more of the extra virgin olive oil-until the sauce looks rich.

Place the lid back on-slightly slanted and simmer for approximately another 15 minutes until bubbly and rich. Turn off and let sit with the lid on.

Place the marinara in a dish with the braciole on top. Some fresh basil leaves for garnish on the side. Can serve with homemade pasta of your choice on the side and a side salad, good Italian bread and a good red wine and leave some room for biscotti for dessert.

[Zana]

TOURTIERE - PORK PIE

This is one of the French-Canadian favorite foods...they eat it with ketchup...I eat with salsa or hot pepper garlic jelly. ~ Zana

2 pounds lean ground pork 1/2 cup of chopped onion
1cup chopped celery
1 garlic clove, crushed
1/4 cup chopped parsley
1/4 tsp leaf marjoram crushed
1/8 tsp ground cloves
1 tsp salt
1/8 tsp ground mace
1/2 tsp ground pepper (Me, 1 tsp cayenne)
2 TBLS. flour
2 beef bouillon cubes
1 cup hot water (Me I would use hot chicken broth)
Pastry for a 2- crust pie, unbaked
(can use frozen pie shells)

1.Sautee pork, onion, garlic and celery in a large skillet until pork is
brown and vegetables are tender.
2. Stir in parsley,salt,marjoram,cloves,mace,and pepper; cover and
simmer over low heat for 30 minutes.
3. Drain excess fat from skillet; blend flour into meat mixture. Add
bouillon cubes that has been dissolved in hot water or broth.
4.Return to heat and bring mixture to a boil; simmer for one minute,
stirring constantly. Remove from heat and set aside to cool.
5. Pile meat mixture in pie shell; top with other shell and flute edges.
( Brush with egg if desired.)
6. Bake at 400 degrees for 45 minutes or until golden brown.

Makes one 9 inch pie

Can be eaten warm or cold.

Serves six

[Zana]

Rice Stuffed Chicken Breasts

Ingredients:
4 boneless chicken breasts
½ teaspoon pepper
salt to taste
1 cup cooked white rice
¼ cup diced tomato
¼ cup grated Mozzarella cheese
1 Tablespoon basil
cooking oil

Serves 4

Directions:
1. Cut the chicken breasts in half. Pound each one with a mallet until ¼ inch thick.
2. Season the chicken with the pepper and salt.
3. In a mixing bowl, combine the white rice, tomatoes, Mozzarella cheese, and basil. Toss all of the ingredients until well blended.
4. Spoon an even amount of the rice mixture on top of each chicken breast. Fold and secure with string and toothpicks.
5. In a skillet heat enough oil to coat the bottom of the pan. Brown the chicken on both sides for 1 minute or until golden.
6. Remove from the skillet and place in the bottom of a baking dish. Bake at 350º F for 10-15 minutes.

[Zana]

Southwestern Tri-Tip Roast

The smoky, spicy rub for this Southwestern tri-tip roast gives the simple cut of meat bold flavor. Raid your spice drawer for cumin, chili and cayenne for a kickin’ main dish tonight — and enjoy leftovers atop tomorrow’s lunchtime salad.

The New Better Homes and Gardens Cookbook, Wiley, 2010.



Ingredients

1 3/4 - 2 pound boneless beef tri-tip roast (bottom sirloin) 1/2 teaspoon garlic powder (for rub)
1 8-ounce pouch cooked seasoned black beans 1/2 teaspoon dried thyme (for rub)
1 1/2 teaspoons chili powder (for rub) 1/2 teaspoon black pepper (for rub)
1 1/2 teaspoons paprika (for rub) 1/4 teaspoon salt (for rub)
1 teaspoon packed brown sugar (for rub) 1/8 teaspoon cayenne pepper (for rub)
1 teaspoon ground cumin (for rub) Dairy sour cream, snipped fresh cilantro, and lime wedges (optional)

Yield: 4 Servings
Directions

Prep: 20 min Total:
1
Mix together all ingredients for rub.
2
Preheat oven to 425.
3
Trim fat from roast. Sprinkle rub over meat; rub over surface of meat. Place roast on rack in a shallow roasting pan. Roast, uncovered, for 30 to 35 minutes or until meat thermometer inserted in center of roast registers 135°F. Cover with foil; let stand 15 minutes. Temperature of meat after standing should be 145°F. (For medium, roast 40 to 45 minutes or until thermometer registers 150°F. Cover with foil; let stand 15 minutes. Temperature of meat after standing should be 160°F.)
4
Prepare black beans according to package directions. Slice meat. Transfer half of the beef to container. Cover and chill for up to 3 days; use in Southwestern Salad Plates. Serve remaining meat with cooked beans and, if desired, dairy sour cream, snipped fresh cilantro, and lime wedges.


Read More http://www.ivillage.com/southwestern...#ixzz1boWtA5Zj

[Zana]

Buffalo-Style Chicken Fingers

1 cup crushed corn flakes
1 tablespoon finely snipped parsley
1/4 teaspoon salt
1 pound skinless, boneless chicken breasts
1/3 cup bottled blue cheese salad dressing
2 teaspoons water
1 to 2 teaspoons bottled hot pepper sauce
Celery sticks
Bottled blue cheese salad dressing

• Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate.
• Cut chicken breasts into strips about 3/4 inch wide and 3 inches long.
• Combine the 1/3 cup dressing, water, and hot pepper sauce in a large mixing bowl.
• Add chicken; stir to coat.
• Roll chicken pieces individually in crumb mixture to coat.
• Place strips on a foil-lined baking sheet.
• Freeze until firm, about 2 hours.

• To serve, heat oven to 425 degree F.
• Place frozen chicken strips in a single layer in a lightly greased 15x10x1-inch baking pan.
• Bake for 18 to 20 minutes or until meat is no longer pink in center and crumbs are golden.
• Serve warm with celery sticks and additional blue cheese dressing for dipping.

Makes 12 servings.

Make-Ahead Tip: Place frozen strips in a freezer container. Cover and freeze up to 1 month>

[Zana]

double post

[Zana]

SLOW COOKED MEXICAN STEAK

Serves: 4
Source: LaDonna
Effort: easy
Comments: This is nice and spicy. Has lots of flavor. Would be good with a salad and some homemade bread.

INGREDIENTS:
1 - 1 1/2 lb. round steak (lean), cut into small slices - like for stir-fry
1 bunch green onions, cut into small pieces
1 can (4 oz.) diced green chilies
1 can (10 oz.) diced tomatoes with diced green chilies
1-2 t. minced garlic
salt & pepper to taste
cooked rice

INSTRUCTIONS:
• In a non-stick cooking pan, brown round steak and onions.
• Salt & pepper.
• Then place in slow cooker.
• Add green chilies, diced tomatoes with green chilies and minced garlic.
• Stir.
• Let cook on low 4-6 hours.
• Serve over cooked rice.

[Zana]

Pollo Ajo Guidsado (Garlic Chicken)

Source : Chelsie Kenyon, Your About.com Guide to Mexican Cooking

A lovely guisado of juicy chicken and aromatic garlic. This is
absolutely delicious served as is, but I also love it rolled up in a
flour tortilla or as a filling for tamales.

Ingredients:

3 large red chiles, dried
Hot water for soaking the chiles
3 tablespoons lard or other cooking oil
1/4 cup onion, chopped
8 cloves of garlic,
2 lbs chicken pieces, with skin and bone (about 6-8 pieces)
2 cups of chicken stock
1 lemon
1/4 cup chopped parsley
Salt
Pepper

Preparation:

• Using scissors, cut the stem off of each chile and then cut it down the side so you can remove the seeds.
• Place the chiles in a bowl and add hot water to cover them.

• Heat the oil in a large saucepan that can hold all of the chicken pieces without crowding the pan.
• Toss in the onion and begin to cook until they begin to turn translucent.
• Reduce the heat to medium-low and add in the garlic, cook for 1-2 minutes.
• Push the garlic and onion to the sides of the pan, and turn up the heat to medium-high.
• Place the chicken pieces into the pan, one at a time, waiting a few moments between each piece.
• Cook the chicken until the skin is browned then turn over and brown the other side.
• You want it to be quite brown, but not burnt.
• When the chicken is browned, turn down the heat and let the pan cool down for a minute.
• Remove the chiles from the soaking liquid and puree them (you can use a food processor, blender or a stick blender) or you can chop them up extremely fine.
• Add the chiles to the stock and then carefully pour the mixture into the pan.
• Stand back in case the stock sputters when you put it into the hot pan.
• Bring the liquid to a simmer.
• Let it simmer over low heat for up to an hour or until the chicken is extremely tender.
• Remove the chicken from the pan and place it on a platter or a dish with sides to hold the sauce in.
• To the braising liquid add the juice of one lemon, 1/4 cup chopped parsley and salt and pepper to taste.
• The sauce should be slightly thickened from cooking, but you can continue to cook it over medium heat until it reduces further if you need too.
• Pour the finished sauce over the chicken and serve immediately.
• You can serve it with chopped onions, cilantro, chile sauce, chopped chiles and a stack of steaming hot corn or flour tortillas.

[Zana]

Turkey-Andouille-Pinto Bean Tamale Potpie

By The Food Gal
WebMD Recipe from Foodily.com

"Turkey-Andouille-Pinto Bean Tamale Potpie with Corn Bread" is a recipe I concocted after saving this recipe for "Pork Tamale Potpie with Corn Bread" from the February 1990 issue of Gourmet magazine. It makes use of fresh or frozen corn, and has the bonus of a corn bread topper.

As you can tell I took a few liberties with the original recipe by adding diced andouille sausage, pinto beans and chipotle cheddar, as well as substituting ground turkey for ground pork.

This is a hearty dish that's kind of like chili con carne that's been baked with a thick layer of cheesy cornbread on top of it. Add a tossed green salad, and it's one satisfying meal - when you're jonesing for corn.

Ingredients

1 cup chopped onion
1 cup chopped green bell pepper
2 tablespoons vegetable oil
1 1/2 pounds ground turkey
A 12-ounce can tomato sauce
A 14 1/2-ounce can of chopped tomatoes and their liquid
2 tablespoons tomato paste
10-ounce package frozen corn, thawed or fresh corn kernels
3 links cooked andouille sausage, chopped
1 can of pinto beans, rinsed and drained
1 tablespoon plus 1 teaspoon ground cumin
1/2 teaspoon ground allspice
2 teaspoons chili powder
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco plus additional to taste
1 cup all-purpose flour
1 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
3 tablespoons unsalted butter, melted and cooled
3/4 cup milk
1 large egg, beaten lightly
1/2 cup grated chipotle cheddar cheese

Instructions

To make turkey mixture: In a large skillet, cook onion and bell pepper in the oil over moderately low heat, stirring, until onion is softened, add turkey, and cook mixture over moderate heat, stirring and breaking up any lumps, until turkey is no longer pink. Stir in tomato sauce, chopped tomatoes and their liquid, tomato paste, corn, andouille sausage, pinto beans, cumin, allspice, chili powder, Worcestershire sauce, 1 teaspoon Tabasco, and salt and black pepper to taste. Simmer mixture, stirring occasionally for 30 minutes. If mixture seems dry, add about 1/2 to 3/4 cup water and stir to mix well. Add more Tabasco if needed. Spoon mixture into a large casserole dish. Mixture may be made 1 day ahead in advance and kept, covered, and chilled.

To make topping: Into a bowl, sift together flour, cornmeal, sugar, and baking powder; add butter, milk, and egg. Stir batter until it is just combined. Stir in cheddar. Drop batter by large spoonfuls around the edge of the casserole.

Bake potpie in middle of preheated 400-degree oven for 10 minutes, then reduce heat to 350 degrees, and bake potpie for 30 minutes more.

Inspired by a recipe published in Gourmet magazine, February 1990

Total Servings: 8

Nutritional Information Per Serving

Calories: 429
Carbohydrates: 42.1
Cholesterol:79
Fat: 19.5g
Saturated Fat: 7.1g
Fiber: 3.9g
Sodium: 211mg
Protein: 23.0g

For more recipes go to Foodily.com

[Zana]

Buffalo Chicken Meatloaf

Source : Linda Larsen, Your About.com Guide to Busy Cooks

Buffalo Chicken Meatloaf is a great twist on classic meatloaf, using the
flavors of Buffalo chicken wings in a hearty and easy entree recipe.
When I made it, the internal temperature was 172 degrees F at 70
minutes; but the meatloaf was still wonderfully moist and creamy.
This is my new favorite meatloaf recipe. There's a lot going on in this
meatloaf, but it's so easy to make!
I overcooked it the first time I made it; and it was still moist,
creamy, and delicious.
I credit all the veggies, the hot sauce, bread crumbs, and blue cheese!
You'll love it.

Prep Time: 20 minutes Cook Time: 1 hour, 10 minutes

Yield: 8 servings

Ingredients:

2 tablespoons butter
1 onion, finely chopped
3 cloves garlic, minced
3 stalks celery, finely chopped
2 eggs, beaten
1 cup soft whole wheat bread crumbs
1/4 cup buffalo wing hot sauce
1/3 cup creamy blue cheese salad dressing
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1 cup crumbled blue cheese
2 pounds ground chicken, white and dark meat
2 tablespoons buffalo wing hot sauce
2 tablespoons ketchup
1 tablespoon honey

Preparation:

Preheat oven to 350 degrees F.
Spray a slotted oven broiler pan with nonstick cooking spray and set aside.
In large skillet, melt butter over medium heat.
Add onion and garlic and cook and stir until crisp-tender, about 5 minutes.
Add celery; cook and stir for 2-3 minutes longer.
Remove from heat.
In large bowl, combine eggs, bread crumbs, 1/4 cup hot sauce, salad
dressing, salt, pepper, cayenne pepper, and blue cheese.
Mix well.
Add vegetables and mix well.
Add ground chicken and mix gently but thoroughly with your hands until
combined.
Form into a large meatloaf on the prepared broiler pan.
In small bowl, combine 2 tablespoons hot sauce, ketchup, and honey;
blend well and brush over meatloaf.
Bake for 65 to 75 minutes until internal temperature reaches 165 degrees F.
Cover with foil and let stand 10 minutes.
Then slice to serve.

[Zana]

Cajun Country Supper

Microwave
Categories: Cajun, Potato, Meat sausage, Microwave
Yield: 1 Servings

1 tb Vegetable oil
1 lg Onion, chopped
1 lg Green pepper, chopped
1 Stalk celery, thinly sliced
1 Clove garlic, minced
1/2 To 1 teaspoon Tabasco pepper sauce
1/4 ts Each dried oregano and thyme leaves
3 c Idaho frozen hash brown-potatoes
1/2 lb Kielbasa sausage (smoked Polish sausage), cut into chunks
1/2 lb Frozen peeled shrimp (rinse off any frost)
1 can (16 ounces) whole tomatoes in juice, chopped, well drained
1 can (8 ounces) tomato sauce
Chopped parsley

In 3-quart microwave-safe casserole combine oil, onion, green pepper,
celery, garlic, Tabasco sauce, oregano and thyme
Cover loosely with plastic wrap; cook on High 6 to 8 minutes or until just tender, stirring once.
Stir in potatoes, kielbasa, shrimp, chopped tomatoes and tomato sauce.
Re-cover; cook on High 10 to 12 minutes or until shrimp is cooked, stirring once.
Garnish with parsley.

Makes 4 servings.

[Zana]

Country Style Creole Pork Roast

"A spicy Cajun country style pork roast! Serve roast with rice and gravy and try not to eat too much!

10 servings.
1 onion, cut into chunks
1/2 green bell pepper
2 stalks celery stalk, chopped
3 cloves garlic
2 tablespoons Creole seasoning, divided
5 pounds boneless pork roast
1/3 cup bacon grease

Preheat the oven to 350 degrees F (175 degrees C).
Combine the onion, green pepper, celery and garlic in the container of a food processor or blender.

Process until finely chopped.
Stir in 1 tablespoon of the Creole seasoning.
Cut about 8 slits across the roast about 1/2 inch deep.
Pack the vegetable
Mixture into the slits.
Rub the remaining tablespoon of Creole seasoning all over the roast.
Coat the roast generously with bacon grease, and place in a
Roasting pan.
Bake uncovered for 1 hour, until browned, then cover, and continue
cooking for about 3 more hours, or until tender.
After the roast is done, you can skim off some of the excess fat and thicken the drippings with a mixture of water and flour if you want your gravy thicker.

[Zana]

Slow Cooker - Country Pork Dinner

3 pounds pork loin country-style rib
1/3 cup flour
2 tablespoons salad oil
1 1/2 cup apple cider
1 cup water
1 tablespoon salt
1/2 teaspoon pepper
2 lb small new potatoes
16 ounces carrots
1 teaspoon caraway seeds
1 onion
1 cabbage

Chop small head cabbage and medium onion, cut carrots into 2" pieces.
In a large plastic bag combine flour, salt and pepper.
Drop meat into bag and coat pork loin country-style ribs with flour mixture; reserve leftover flour.
In large skillet over medium-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown.
Reduce heat to medium; into drippings in skillet, stir reserved flour until blended.
Gradually stir in apple cider.
Simmer to thicken to gravy.
Remove from heat and set aside.
In 6 qt Crockpot add potatoes, carrots, onions and cabbage.
Sprinkle with caraway seeds.
Top with meat.
Pour on gravy.
Cover Crockpot and cook on high for 6 hours or low for 8-10 hours.

Serves 4

[Zana]

Country Collard Greens

1 pound country ham hock
1 1/2 quarts water
2 1/2 to 3 pounds collard greens
1/2 teaspoon sugar
Pinch crushed red pepper
Salt to taste

Wash the ham hock with warm water. Put it in a large pot with the water and
bring to a boil; reduce the heat to low and cook for 1 1/2 hours. Separate
the collard leaves and cut off the large stems. Wash thoroughly. Roll up 2
to 3 leaves at a time and slice about 1/8-inch thick. Repeat until all the
leaves are cut. Add to the pot, adding more hot water if necessary. Raise
the heat and let the water come to a boil for a few minutes. Stir the pot,
then cover it and reduce the heat to cook slowly until the greens are
tender, about 1 hour. Add a little water if needed. Only a small amount of
liquid should remain when done. Stir in the sugar, pepper and salt.

Variation: Instead of using ham to season the greens, cook the greens first
until tender, then drain them and add 3/4 stick margarine, salt and a pinch
of sugar.

Makes 8 servings.

[Zana]

Jamaican Beef Patties

6 servings

2 teaspoons vegetable oil
1 medium onion, finely chopped
2 teaspoons curry powder
1 pound lean ground beef
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup low-sodium beef broth
1/2 cup dry bread crumbs
2 8 ounce package crescent dough sheets
1 large egg, lightly beaten

1. Heat oven to 400 degrees F. Heat oil in a large nonstick skillet over medium heat. Add onion and cook, stirring occasionally, for 5 minutes. Add curry powder; cook 1 minute. Stir in ground beef, thyme, allspice, salt and pepper. Cook 5 minutes, breaking meat apart with a wooden spoon. Stir in broth and bread crumbs; cook 2 minutes. Remove from heat.

2. Unroll crescent dough. Cut each piece crosswise into 3 (8 x 4-inch) pieces, for a total of 6. Roll each piece out slightly. Place 1/2 cup of filling on one half of one piece. Fold dough over to enclose filling. Press edges to seal, using a fork. Transfer to a large baking sheet and brush with a little of the egg. Repeat with all the pieces of dough.

3. Bake at 400 degrees F for 15 minutes or until golden. Serve warm.

Zana’s notes:

Patties generally come in mild, medium, hot and vegetarian in Jamaica. I prefer mine with some heat. Traditionally I mince scotch bonnets, but for many that is a tad too much heat, so adjust to your tolerance level.