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Category: Meat (Page 15 of 21)

Freezer Log Recipe

Ingredients:
1/2 lb Sharp Cheddar cheese
8 slices Cooked bacon
1/2 teaspoon Worcestershire sauce
1 teaspoon Dry mustard
2 teaspoon Mayonnaise

Instructions:

Combine in food processor – 1/2 lb. sharp yellow cheese, 8 slices bacon, 1/2 teaspoon Worcestershire sauce, 1 teaspoon. dry mustard, 2 teaspoons mayonnaise.

Blend until bacon is minced. Form into a log shaped like party rye bread.

Wrap in plastic wrap or foil and freeze till firm. To serve, slice.


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Beef and Balsamic with Arugula Recipe

Ingredients:
Vinaigrette: 2 teaspoons minced garlic
1 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil

Beef: 1 1/2 lb. beef top sirloin steak (3/4 to 1 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups packed arugula
1/4 cup chopped fresh basil

Instructions:

With side of knife, mash garlic with 1 teaspoon salt to form paste. Place in small bowl; whisk in vinegar and mustard. Slowly whisk in oil.

Heat grill. Sprinkle beef with 1/2 teaspoon salt and pepper. Grill, covered, over medium heat or coals 8 to 10 minutes for medium-rare or until of desired doneness, turning once. Place on cutting board; cover loosely with foil. Let stand 5 minutes.

Cut steak into 4 pieces or thinly slice; place over arugula. Drizzle vinaigrette over steak; sprinkle with basil.

4 servings.


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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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Calf’s Liver and Sauteed Onion Recipe

Ingredients:
1 pound liver
Salt
Pepper
3 tablespoons butter
Small onion
Tablespoon lemon juice
Teaspoon Worcestershire sauce
Finely minced parsley

Instructions:

Slice liver in half inch thick pieces. Put into pan and pour boiling water over the liver and let it barely simmer for five to ten minutes. Pour off the water and dry the slices on a napkin. Season with salt and pepper on both sides.

Put 2 tablespoons of butter in a frying pan, and when hot lay the liver. Cook quickly until both sides are browned (note: it must not be cooked until hard and dry or burned, but needs to be cooked all the way through).

When done remove liver to a warm platter to keep hot.

Finely chop the onion. Put a tablespoon of butter and the onion into the frying pan and let it cook for 5-6 minutes, stirring until it is light brown in color.

Add the lemon juice and Worcestershire sauce and parsley. and put a spoonful of this sauce on top of each slice of liver.


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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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Pepper Steak Recipe

Ingredients:
2 porterhouse steaks, 6 to 8 oz. each
Kosher or sea salt
1 to 2 tbsp cracked – not ground – peppercorns
4 tbsp unsalted butter
2 tbsp cognac or brandy
3 tbsp heavy cream

Instructions:

Pat the steaks dry and season them well with salt.

Spread the peppercorns on a plate and press the steaks into them to coat each steak lightly on both sides.

Place a heavy skillet over high heat.

Add half the butter and melt it. Add the steaks and cook for 2 to 3 minutes on each side.

Pour in the cognac, and ignite. When the flames subside, remove the steaks from the pan and keep them warm on a plate.

Pour off the fat from the pan and add the cream. Bring to a simmer and whisk in the remaining 2 tbsp of butter until mixed. Pour the sauce over the steaks and serve immediately.


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Cantalonian Pork Brochettes Recipe

Ingredients:
1 lbs. of pork, cut into 1 1/2-inch cubes
1/2 cup olive oil
1 tbsp paprika
2 tbsp ground cumin
1 tsp. chopped fresh thyme
2 tsp. cayenne pepper
1 tbsp fresh oregano, or 1 tsp. dried
2 tsp. minced fresh garlic

Instructions:

Place the pork in a glass bowl

Place a small skillet over low heat. Add the oil, then all of the remaining ingredients.  Warm gently, without browning, for about 1 minute; remove from the heat and cool to room temperature. Rub the herb and spice mixture evenly over the pork, cover, and refrigerate overnight

When ready to cook, allow the meat to return to room temperature. Meanwhile, preheat the broiler or charcoal fire.

Divide the pork cubes among 4 metal skewers and place them over the fire or on the broiler pan. Cook, turning  once, until done to taste, about 4 minutes per side for medium-rare, 5 minutes for medium. Take care not to overcook. Transfer to a warmed platter and serve.


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Roast Pork & Cabbage Recipe

Ingredients:
2 cups of cooked pork roast, chopped (good for leftovers)
1/2 head of cabbage
2 large onions, chopped
juice of 1 fresh lemon
pepper and cayenne pepper to taste

Instructions:

Saute cabbage, pork and onions in olive oil. Add lemon juice, and seasonings and cook covered until vegetables are tender.


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Page 15 of 21

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