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Category: Seasonings (Page 5 of 10)

Brisket with Peppercorns Recipe

Ingredients:
1 Beef brisket, trimmed of fat
1 cup soy sauce
1 cup sater
1 cup cracked black peppercorns
Vegetable oil

Instructions:

Marinate brisket in soy sauce and water for 24 hours. Before cooking, rinse in water, blot dry.

Spread cracked peppercorns on counter, oil one side of brisket and press oiled side onto peppercorns .Peppercorns should completely coat one side of brisket.

Place brisket on broiler pan, peppercorn side up and broil for 10 minutes so that peppercorns are charred. Then, without turning meat, lower rack and roast the brisket at 325 degrees for 10 minutes (rare) to 20 minutes (medium rare).

Allow to cool. Serve, thinly sliced, at room temperature.


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Spanish Style Marinated Ham Recipe

Ingredients:
15 lb fresh, uncured ham
Salt
4 cloves garlic; 3 cut in slivers, 1 minced
1 cup fresh lemon juice
1 cup fresh lime juice

Instructions:

Prepare ham the night before by trimming away some of the excess fat, but leave as much skin as possible. Salt the meat to taste; cut small slashes into the ham and wedge in the slivers of garlic. Mix a marinade of minced garlic, lemon and lime juice. Pour over meat, cover tightly with foil, and refrigerate overnight.

When ready to cook, heat the oven to 300F. Roast the meat about three hours, basting every half hour. Bring the center of the ham to 165F degrees (use a meat thermometer to check temperature).

Just before removing the ham from the oven, raise the heat to crisp the skin.

30 servings


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North Carolina Ribs Recipe

Ingredients:
Marinade: 1 Tablespoon salt
1 Tablespoon coarsely ground black pepper
2 teaspoons crushed red pepper flakes
6 pounds spare ribs

Sauce: 1 cup vinegar
1 stick unsalted butter
6 packets stevia
2 teaspoons crushed red pepper flakes

Instructions:

Combine the marinade ingredients and rub all over the ribs. Marinate for at least an hour.

Combine the sauce ingredients, bring to a boil, and simmer for 5 minutes. Use the sauce warm for basting the ribs and hot for a dipping sauce.

Grill the ribs, basting with the sauce. Serve heated sauce with the ribs.


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Herbed Veal Chops Recipe

Ingredients:
6 Veal chops
(Note: Use Veal rib chops or Veal loin chops or Pork chops)
1/4 cup Extra virgin olive oil
1 teaspoon Chopped fresh basil
12 teaspoon Chopped fresh rosemary
1 teaspoon Chopped fresh thyme
1 teaspoon Grated lemon rind
Salt & freshly ground pepper

Instructions:

Place chops on platter.

Combine oil, herbs and lemon rind and brush on chops. Season with salt and pepper. Leave on counter for 1 hour to marinate or up to 12 hours in refrigerator.

Grill chops 4 to 6 minutes per side on high heat, depending on thickness of chops. They should be slightly pink when done.

Remove from grill and serve.

Serves 6.


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Veal Roast Recipe

Ingredients:
3 lb Rolled veal roast
Garlic cloves, peeled (optional)
Pepper (optional)
Salt (optional)

Instructions:

Invert a heat-resistant, non-metallic saucer or small casserole cover in the bottom of a shallow non-metallic baking dish. (The saucer keeps the meat out of the fat as it cooks.)

Place roast fat-side-down on the saucer.

Rub meat with garlic and pepper if desired.

Heat, uncovered, for half of the cooking time given in the chart below.

Drain pan juices. Turn meat over, cover loosely with wax paper or paper toweling and heat for remainder of the cooking time.

Let roast stand covered in aluminum foil 15 to 30 minutes or until appropriate internal temperature is reached.

Salt meat after cooking, if desired.

Rare 6 minutes per pound
Medium 7 minutes per pound
Well-done 8 minutes per pound


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Venison a la Parisienne Recipe

Ingredients:
Venison
2 tablespoons of butter
1 onion
1 bay leaf
2 sprigs of parsley
2 sprigs of thyme
Salt
Pepper
Consomme
1/8 cup sherry
1/2 can chopped mushrooms

Instructions:

Cut venison into pieces.

Heat butter; onion, bay-leaf, parsley, and thyme, all chopped fine.

Add the venison, salt and pepper. Let all fry a few minutes; then add consommé and let simmer until tender. Add sherry and mushrooms.

Let all get very hot and serve.


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Vienna Roast Beef Recipe

Ingredients:
Rib-roast of beef
Salt
Pepper
Ginger
Vinegar
Sliced onion
2 cloves of garlic
2 carrots
2 stalks of celery cut fine
1 bay leaf
Few cloves
Peppercorns

Instructions:

Season a rib-roast of beef with salt, pepper and ginger and rub with vinegar.

Put in the dripping-pan with onion, garlic, carrots, celery, bay-leaf and cloves and peppercorns.

Pour over 1 cup of stock. Let bake in a quick oven; allow fifteen minutes to the pound.


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Zesty Hamburgers Recipe

Ingredients:
1 lb ground beef
4 teaspoons prepared horseradish
2 teaspoons Dijon mustard
3 tablespoons sour cream
1 teaspoon paprika
1/4 teaspoon pepper
1/8 tsp salt — optional

Instructions:

In a bowl, combine the first seven ingredients; mix well. Shape into four patties.

Pan-fry, grill or boil until no longer pink.


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Polish Chops Recipe

Ingredients:
Veal chops
Salt
Pepper
Bacon
Liver
Onions
Parsley minced fine
Cup beef broth.

Instructions:

Season veal chops with salt and pepper and let fry a few minutes in hot dripping.

Remove the chops and cover with a mixture of bacon, liver, onions and parsley. Then let bake in the oven with 1 cup of beef broth. Baste often and serve very hot.


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Portobello Mushroom Burger Recipe

Ingredients:
1 cup mayonnaise
1/3 cup chopped fresh basil
2 tablespoons Dijon mustard
1 teaspoon fresh lemon juice
1/3 cup olive oil
1 tablespoon minced garlic
6 to 5-inch-diameter portobello mushrooms — stems removed
6 to 4-inch-diameter hamburger
6 large romaine lettuce leaves
1 1/2 cups mesquite wood chips — soaked in cold water 1 hour (optional)

Instructions:

Mix first 4 ingredients in small bowl. Season with salt and pepper.

Whisk olive oil and garlic in another small bowl.

Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When wood chips begin to smoke, brush mushroom caps on both sides with garlic oil. Season with salt and pepper.

Grill mushrooms until tender and golden brown, about 4 minutes per side. Transfer to platter; cover with foil to keep warm.

Grill hamburgers.

Top each with 1 mushroom, then 1 lettuce leaf.

Spoon some basil-mustard sauce.

Pass remaining basil-mustard sauce separately.

6 servings.


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