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Category: Meat (Page 5 of 21)

Greek Spice Rub Recipe

Ingredients:
2 tablespoon dried thyme
2 tablespoon dried rosemary
2 tablespoon oregano
2 teaspoon salt
1 teaspoon ground black pepper

Instructions:

Combine all ingredients in a small bowl.

To use on meats or poultry: Mix one tablespoon olive oil, one tablespoon lemon juice and one clove garlic, crushed. Rub or brush over meat. Coat oiled meat with dry spice mix, using about one tablespoon per pound of meat.

Cover and refrigerate 30 minutes before grilling, broiling or roasting.

Leftover spices may be stored in a small jar or plastic container for several weeks. Don’t contaminate the spices by washing hands thoroughly after oiling the meat or chicken and using a clean spoon to remove the spice from the bowl or jar.

• Make a paste by combining the olive oil, lemon juice and garlic with the dry spices. Brush or rub on meats.

• Make a wet marinade with 1/4 cup olive oil, 1/4 cup lemon juice, 2 cloves garlic, minced, and 2 tablespoons of the spice mix.


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Chipotle Lime Bacon-Wrapped Grilled Shrimp Recipe

Ingredients:
12 large, raw, peeled and deveined shrimp
2 tablespoon olive oil
1 lime zest
2 tablespoons lime juice
1/4 teaspoon chipotle powder, to taste
6 strips thin bacon, cut in half (12 pieces)
Skewers (for grilling) or toothpicks (for oven)

Instructions:

Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated.

Spread the bacon pieces out over several layers of paper towels. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 minutes.

Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F.

Working one at a time, wrap a half piece of microwaved bacon around each piece of shrimp.

Grilling: Thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don’t have flat skewers, I’ve used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect.

Grill uncovered for 5 to 7 minutes on each side

Baking: Secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan. Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp.

Bake in the oven for 10-14 minutes, until shrimp is pink and the bacon is crisp.

Makes 12 pieces.

Carb Count: 1.3 carbs


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Lobster Stuffed Tenderloin of Beef Recipe

Ingredients:
4 lb whole beef tenderloin
6 slice bacon, partially cooked
2 lobster tails, frozen; 4oz each
1 tablespoon butter, melted
1 1/2 teaspoon lemon juice
1/2 cup green onions, sliced
1/2 cup butter
1/2 cup dry white wine
1/8 teaspoon garlic salt

Instructions:

Cut tenderloin lengthwise to within 1/2″ of the bottom.

Place frozen lobster tails in boiling water to cover; simmer for 5 minutes. Remove lobster from shells. Cut in half. Place lobster end to end inside the
beef.

Combine melted butter and lemon juice. Drizzle on lobster. Close meat around the lobster and tie roast together with string. Place in a roasting pan on a rack. Roast at 425~ for 30 minutes.

Place bacon on top, roast 5 minutes longer.

Saute onion in 1/2 cup butter in saucepan, add wine and garlic salt. Heat through.

Slice roast. Spoon on the wine sauce. Serve.

NOTE: The tenderloin can be stuffed and tied ahead of time and then refrigerated until ready to cook.


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Lobster Thermador Recipe

Ingredients:
11 teaspoons butter
2 teaspoon pork rind flour
11 oz Lobster meat, diced
4 oz heavy cream
6 oz stock (fish or meat)
Salt, white pepper, paprika, cayenne, tabasco, and/or celery salt
2 tablespoons Sherry
1 1/2 cup pork rind crumbs

Instructions:

Melt 2 teaspoons butter and add the pork rind flour. Heat a few seconds over medium heat and add the lobster. Stir in cream and stock. Simmer, stirring constantly, for 10 min.

Season to taste with the seasonings in any combination you wish.

Remove the lobster mixture to a casserole or individual ovenproof serving dishes and keep warm.

In the cooking pan, add the sherry and the remaining 3 Tablespoons butter. When butter is melted, stir in the pork rind bread crumbs.

Distribute the crumb-butter mixture over the lobster in the casserole(s). Bake in preheated 400 oven for 5 min or broil until crumbs are brown.


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Baked Flounder with Bacon Recipe

Ingredients:
2 tablespoon olive oil
4 bacon slices, coarsely chopped
3 scallions, white and green parts, chopped
4 flounder fillets, 6oz each
freshly ground pepper
4 tablespoons butter
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh parsley

Instructions:

Preheat the oven to 400°.

Heat the oil in a roasting pan over medium heat. Add the bacon and scallions, and cook for 2 minutes, stirring frequently. Add the flounder, skin side down, baste with the oil, and season with pepper.

Bake for 15 minutes, basting once or twice. Transfer each fillet to a plate.

Drain the bacon and scallions in a sieve.

Heat the butter in a small saucepan over medium heat about 2 minutes, until golden brown. Add the reserved bacon and scallions with the lemon juice, and stir in the parsley.

Spoon over the fish and serve immediately.


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Sausage with Oysters and Eggs Recipe

Ingredients:
4 small sausages
1 cup small oysters
1 teaspoon grated onion
2 eggs slightly beaten
1/4 teaspoon salt

Instructions:

Cut sausages into half-inch bias slices, and cook with onion in a hot frying pan until brown. Add oysters and cook until edges ruffle. Add eggs and salt, and scramble until firm.

Serves four.


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Veal with Oysters Recipe

Ingredients:
2 pound veal cutlets
Quart of large oysters

Instructions:

Divide the cutlets into several pieces, cut thin. Put them into a frying-pan, and let them fry awhile.

When the veal is about half done, add to it a quart of large oysters, and season with nutmeg powdered.

Continue the frying till the veal and oysters are thoroughly done. Send it to table in a covered dish.


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Sorrel & Lemon Sauce Recipe

Ingredients:
1 oz. sorrel leaves, stems removed
3 egg yolks
5 oz. of butter, melted
3 tbl. lemon juice

Instructions:

Put the sorrel in a bowl, cover with boiling water and leave for 30 seconds. Drain and refresh in cold water to keep the color, then chop finely or tear into very small pieces.

Put the egg yolks in a bowl and place over a pan of simmering water. Whisk the yolks for about 1 minute, or until they thicken.

Continue whisking and gradually drizzle the melted butter into the yolks, a little at a time, whisking after each addition, until the sauce is thick and creamy. Remove the bowl from the heat. Whisk in the lemon juice and the sorrel and season to taste with salt and white pepper.

Good with grilled salmon, chicken and most types of fish.

1 g. Carbohydrates


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Low Carb Barbeque Sauce Recipe

Ingredients:
1 cup prepared yellow mustard
12 packets Stevia blend
3/4 cup cider vinegar
2 tablespoons chili powder
1 teaspoon ground black pepper
1 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon soy sauce
2 tablespoons butter

Instructions:

In a saucepan over medium heat, stir together the mustard, Stevia, cider vinegar, chili powder, black pepper, white pepper, and cayenne pepper. Simmer for 30 minutes.

Stir in the soy sauce & butter; simmer for 10 more minutes.

Cool completely, and refrigerate overnight to blend flavors before using.

Makes about 2 1/2 cups of sauce


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Dilly Beef Salad Recipe

Ingredients:
3 cup beef, cooked, cubed
3/4 cup pepper, green, chopped
5 large olives, stuffed, sliced
10 onions, pickled, chopped
1/8 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon mustard, dry
1 teaspoon dillweed
1/2 cup mayonnaise
1 tablespoon lemon juice
Onions, pickled
Olives, stuffed

Instructions:

Combine beef, green pepper, sliced olives, and chopped pickled onion; chill.

Combine pepper, salt, mustard, dillweed, mayonnaise, and lemon juice; mix well and add to meat mixture. Toss lightly.

Chill at least 1 hour. Garnish with pickled onions and olives.


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