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Category: Lunch (Page 23 of 28)

Cajun Back Ribs Recipe

Ingredients:
Pork Ribs: 4 lb pork ribs
3 tablespoon paprika
1/2 teaspoon red pepper flakes
1 tablespoon garlic powder
2 teaspoon oregano
2 teaspoon thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg

Cajun Blend: 1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon onion flakes
1 tablespoon garlic powder
1 tablespoon allspice
1 tablespoon cayenne pepper
1 tablespoon thyme

Instructions:

Pork Ribs: Combine all seasonings and dust all surfaces of ribs with mixture.

Prepare medium-hot coals in covered grill, banking coals when hot.

Grill ribs over indirect heat 1 to 1 1/2 hours, turning every 15 minutes.

Cajun Blend: Mix all ingredients together and store in a tightly covered container.


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Cajun Chops Recipe

Ingredients:
4 boneless pork chops, cut 1/2 inch thick
1 tablespoon paprika
1 teaspoon seasoned salt
1 teaspoon rubbed sage
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 tsp garlic powder
2 tbsp butter

Instructions:

Trim fat from chops as needed, pat dry. Combine seasonings; coat chops with seasoning mixture on both sides.

Heat butter over high heat just until it starts to brown. Put chops in pan, reduce heat to medium. Fry on both sides until dark brown, about 10-12 minutes.

Makes 4 servings.


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Chopped Liver Recipe

Ingredients:
1 lb Chicken, beef or calf liver (broiled)
4 tablespoons Chicken fat
2 small Onions, diced
3 Eggs, hard cooked
1 teaspoon Salt
1/4 teaspoon Pepper

Instructions:

Wash the liver after broiling.

Heat 2 tablespoons of fat in a skillet and saute the onions. reserve the onions and saute the livers in the remaining fat.

Grind or chop the livers, onions and eggs and mix them to a smooth paste. add the salt and pepper, and additional fat, if desired. blend the mixture well.

Serve on lettuce or as a filling for celery stalks.


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English Meatloaf Recipe

Ingredients:
Cooked veal
Boiled ham
Hard boiled eggs
Beef stock

Instructions:

Chop cooked veal and boiled ham.

Place in a well-greased mold alternate layers of veal, ham and hard-boiled eggs. Sprinkle with pepper, mace and chopped parsley.

Moisten with beef-stock and let bake in the oven. Serve cold, sliced very thin, garnished with watercress.


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Old Style Country Ham with Redeye Gravy Recipe

Ingredients:
6 Cured ham slices, 1/2″ thick
1 cup Water, boiling
1 tablespoon Coffee, freshly made black

Instructions:

Place ham slices in a large flat pan and cover with cold water. Let stand 6-8 hours; drain and blot dry. Remove and discard rind.

Fry ham slices in single layer in an un-greased heavy skillet over medium-high heat. Fry for 5-6 minutes on each side, then remove to heated platter.

Pour off all but about 2 tablespoons fat. Add boiling water and let boil up, scraping bottom to pick up all flavorful bits of ham from the skillet. Stir in coffee. Pour over ham slices and serve at once.


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Indiana Farm Sausage Recipe

Ingredients:
2 pounds ground meat — room Temperature
1/3 cup onion — finely chopped
2 teaspoons fresh parsley — finely minced
2 teaspoons salt
1 teaspoon sage
1 teaspoon dried basil — optional
1 teaspoon dried marjoram — optional
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon dried thyme

Instructions:

In a deep bowl, combine all ingredients, using hands if necessary. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight.

To serve, slice the rolls into rounds about 1/2″ thick and fry in a heavy skillet over medium-low heat for 3-4 minutes on each side or until done. Drain on paper towels and serve immediately.

An alternate way to prepare sausage is to shape mixture into 50 large marble-size balls. Freeze if desired. To serve, bake frozen on a rack, starting in a cold oven for 20 minutes at 325.


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Irish Loin of Pork with Lemon and Herbs Recipe

Ingredients:
6 lb Boneless pork loin
1/2 cup Chopped parsley
1/4 cup Minced onion
1/4 cup Finely grated lemon peel
1 tablespoon Basil
3 Garlic cloves crushed
3/4 cup Olive oil
3/4 cup Dry sherry

Instructions;

Pat pork dry. Score well with sharp knife.

Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight.

Let pork stand at room temperature 1 hour before roasting.

Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside.

Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauce boat.

Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately.


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Lamb Kebab Recipe

Ingredients:
4 lb Lean ground lamb
12 Tablespoons Mint leaves (fresh) -or- 6 Tablespoons Dried mint leaves
4 teaspoons Salt
1/2 cup Onion chopped fine
12 Scallions, chopped
1 Tablespoon Black pepper ground
2 Garlic cloves minced
1/2 Tablespoon Ginger ground
1 Tablespoon Red pepper flakes

Instructions:

Make a layer of charcoal that has burned to a gray, hot coal.

Mix in a large bowl the lamb & other ingredients. Beat with a wooden spoon until mixture is smooth.

Form this mixture into “sausages” approx 3″ long & 2″ in diameter. Thread these “sausages” onto wooden skewers leaving a 1″ space between the “sausages” then grill until done over the coals, usually about 12-15 minutes.


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Liver Loaf Recipe

Ingredients:
1/2 lb Veal or pork stew meat
3/4 lb Liver
1/2 lb Bacon, diced
2 Eggs
4 tablespoon Chopped fresh sage
2 tablespoon Minced garlic
1/4 tsp Freshly ground black pepper
1/2 cup Dry white wine

Instructions:

Serve it with sour pickles or brown mustard.

Combine all ingredients in a glass bowl, cover and refrigerate overnight.

The next day, grind the mixture twice using a meat grinder fitted with a large die. Or pulse until well combined, but not too smooth, in a food processor.

Place the mixture in a loaf pan, cover tightly, place the loaf pan in a water bath, and place in preheated 375F oven until done, about 1 1/4 hours.

Remove from the oven, unmold and serve immediately.

Or place the loaf under a 3-pound weight, let cool to room temperature and then chill in refrigerator before serving.

Serve it with sour pickles or brown mustard.


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Middle Eastern Lamb Salad Recipe

Ingredients:
Lamb: 1/2 leg of lamb, butter fried
1 tablespoon of olive oil
Salt and pepper to taste
1 teaspoon ground cumin
2 garlic cloves, pressed

Salad: 1/2 cup almond pieces
4 ounces feta cheese, crumbled
1/4 cup olive oil
1-1/2 tablespoons fresh lemon juice
2 cups baby spinach leaves
1 cup mint leaves, chopped course
Salt and pepper to taste

Instructions:

Rub the lamb all over with the oil and then with the salt and pepper, cumin and garlic. Grill the lamb, turning once, until it reaches an internal temperature of 135 degrees for medium-rare. This will take about 40 minutes on a charcoal or gas-fired grill.

While the lamb is cooking, make a salad. Toast the almond pieces on a baking sheet in a 325 degree oven for about 10 minutes or until they smell toasty. Mix the remaining ingredients together in a salad bowl and toss well. Scatter the almond over the top. Serve thin slices of the warm grilled lamb over the salad.

Serves 4


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