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Category: Meat (Page 11 of 21)

Cumin Chili Burger Recipe

Ingredients:
1 lb lean ground beef
2 tablespoon ground cumin
2 tablespoon chili powder
1 tablespoon minced garlic
1 salt and pepper
4 slice jalapeno cheese
1/2 cup garlic mayonnaise

Instructions:

Preheat the grill.

In a mixing bowl, combine the ground beef with the cumin, chili powder and garlic. Mix until thoroughly incorporated.

Form into 1/4 pound patties and season with salt and pepper. Place on the grill and cook for 4-6 minutes or medium-well done. Place the cheese on the burgers for about 1-2 minutes to melt.

Remove from the grill and drain on paper towel. Spread the garlic mayonnaise on the burgers.


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Patties Moroccan Style With Harissa Sauce Recipe

Ingredients:
1 1/2 lb ground lean lamb
1 tsp paprika
1/4 tsp crushed dried hot peppers
1/4 tsp ground black pepper
1 teaspoon ground cumin
2 teaspoon chopped garlic
2 tablespoon grated onion
4 tablespoon chopped parsley
1 salt to taste
1 tablespoon vegetable oil
1 harissa sauce*

Instructions:

Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers.

Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary. Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired.

Drain on paper towels and serve with the harissa sauce on the side.

*A Tunisian hot sauce made from chiles, garlic, cumin, coriander, and olive oil.


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Deviled Ham Recipe

Ingredients:
1 1/2 cup cubed, cooked ham, trimmed
1/4 cup cubed firm fat from cooked ham
1 1/2 teaspoon horseradish mustard or other hot mustard
2 teaspoon white wine vinegar
Big pinch grated nutmeg
Small pinch ground cloves
4 Drops bottled hot pepper sauce
1/4 teaspoon anchovy paste
1/8 teaspoon finely minced garlic
Big pinch ground pepper
Big pinch ground ginger
Big pinch ground thyme

Instructions:

Grind the ham and fat fairly fine, either in a food processor or, in two batches, in an electric blender.

If using a processor, add the remaining ingredients at once and process until the mixture is rather like a coarse pate. If using a blender, scrape the first batch of ground ham into a bowl, add the seasonings, process the rest of the ham, and combine with the mixture in the bowl. If too coarse, process again in two batches.

Taste for seasoning, then pack into a jar, cover, and refrigerate overnight or longer to let the flavors mingle. The spread will keep for up to 2 weeks.

Makes about 1 1/2 cups


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Pheasant Roast Recipe

Ingredients:
1 Pheasant
1 bay leaf
Few celery leaves
4 slices bacon
Butter
1 Onion, sliced
1 cup chicken broth
Salt and pepper to taste
2 cloves garlic, crushed
1 lemon, sliced
2 oz salted butter
1 small can of mushrooms

Instructions:

Sprinkle pheasant inside and out with salt and pepper. Put bay leaf, garlic, celery leaves and lemon in cavity. Tie legs together with string. Turn wings under. Cover breast with bacon and cheesecloth soaked in melted butter.

Place bird in baking pan and arrange onions around bird. Pour chicken broth over bird. Roast in pre-heated oven for one hour or until tender. Baste frequently with liquid.


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Flank Steak with Balsamic Marinate Recipe

Ingredients:
1 to 1 1/2 pounds flank steak
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
Juice of 1 lemon
2 teaspoons Worcestershire sauce
1 teaspoon dried leaf oregano
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper

Instructions:

Trim steak of any excess fat and place in a food storage bag; add remaining ingredients. Turn to mix and coat the steak. Refrigerate for 2 to 4 hours, turning frequently.

Grill the steak over medium high heat for about 5 to 7 minutes on each side, or until done as desired. Slice thinly to serve.

Serves 4.


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Ham Roll Ups Recipe

Ingredients:
8 oz sliced ham (1 package)
1 bunch green onions, whole
8 oz cream cheese, softened (1 package)

Instructions:

Spread sliced ham with cream cheese. Lay 1 onion along each slice edge and roll up. Chill until cheese is firm. Slice into 3/4-inch pieces and arrange upright on plate. Recipe can be doubled or tripled. Makes 24 appetizer servings.


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Irish Clear Lamb Stew Recipe

Ingredients:
2 1/2 lb Lamb: “neck chops”
4 each Medium-sized onions
1 each Salt and pepper
1 tablespoon lamb fat
1 tablespoon butter
2 1/2 cup stock or water
1 tablespoon chopped parsley
1 tablespoon chopped chives

Instructions:

Get lamb chops with fat still on them. Shred some of it and render it down in a heavy casserole.

Peel onions. Cut the meat into 8 pieces; only excess fat is cut away. Bones need not be removed. Cut the onions in quarters. Toss the meat in the hot fat until its color changes; repeat with onions. Add stock and season carefully.

Simmer gently until the meat is cooked, approximately 2 hours. Pour off the cooking liquid: degrease it, and reheat in a saucepan.

Check seasoning. Then swirl in butter, chives, parsley, and pour back over stew.


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Jalapenos Stuffed with Chorizo and Cream Cheese Recipe

Ingredients:
1 tablespoon vegetable oil
1 tablespoon finely minced onion
1 clove garlic, finely minced
3 oz Chorizo (Mexican sausage)
2 oz cream cheese, softened
1 tablespoon sour cream
Salt to taste
12 jalapenos, seeded, halved and deribbed

Instructions:

Heat oil in a skillet and saute onion and garlic over medium heat 2-3 minutes, until transparent. Add chorizo and cook 5 minutes, breaking up meat with a fork as it cooks.

When fully cooked, remove skillet from heat and cool slightly, then stir in cheese and sour cream, season with salt and spoon into jalapenos; serve.


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Crusty Lamb with Garlic Recipe

Ingredients:
3 extra-large bulbs of fresh garlic (approx 6 oz.)
1/4 cup minced fresh parsley
1/4 cup oil
1 leg of lamb

Instructions:

Separate garlic into cloves and remove skins. Place garlic, parsley and oil in a blender or food processor and mix until a paste is formed. Remove excess fat from meat. Spread garlic mixture on all sides of meat. Bake uncovered in 350 degree oven for 30 minutes per pound. This garlic mixture can also be used on other cuts of meat.


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Lamb Cutlets With Mint & Mustard Recipe

Ingredients:
1 rack of lamb (6 cutlets) trimmed of all fat
1 juice of 1/2 lemon
1 salt
1 pepper
2 tablespoon moutard de meaux (coarse french mustard)
2 tablespoon finely chopped mint

Instructions:

Moutard de meaux is thick and slightly “nutty” in flavor.

Pre-heat oven to 220’C. Rub lemon juice, salt and pepper into the flesh side of the rack of lamb and spread liberally with mustard to make a thick coating. Place meat, mustard side up, on a rack in an oven dish. Bake the meat on the top shelf of the oven for 20 minutes.

Remove and cool slightly, before pressing chopped mint into the crusty surface of the meat. Cover and refrigerate overnight before cutting into individual cutlets.


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