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Category: Specialty (Page 13 of 24)

Taos Beaver Tail Roast Recipe

Ingredients:
1-2 beaver tails
Salt and pepper to taste

Instructions:

Broil tails over hot fire or under broiler until rough hide peels off easily.

Roast tail meat in moderate oven until fork-tender.


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Beef Burgundy Recipe

Ingredients:
2 slices bacon – cooked and chopped
2 pounds sirloin tips cut into small cubes (one inch or so)
1 garlic clove
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon ground black pepper
1 beef bullion cube, crushed
1 cup red wine
2 tablespoons sour cream (for thickener or see Thickeners)
2 tablespoons water
4 ounces fresh mushrooms (optional)

Instructions:

Chop up the bacon and sirloin tips and cook them in a skillet for several minutes along with the garlic clove (make it two cloves if you like garlic flavor).

While the meat is cooking, put everything else together except for the mushrooms, thickener, and water in the crock pot and stir it. Dump in the entire contents of the skillet, stir the mixture, and set it on low.

Leave cooking in the crock pot 8-10 hours.

Mix together the thickener and water, pour that in, add the mushrooms, and kick it up to high for 15 final minutes. Serve.


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Corned Beef and Cabbage Recipe

Ingredients:
3 lb corned beef brisket
Water
1/2 cup onion, chopped
2 clove garlic, minced
2 bay leaves
1 head cabbage, cut in wedges

Instructions:

Place corned beef in slow-cooking pot. Barely cover with water. Add onion, garlic, and bay leaves. Cover and cook on low for 10 to 12 hours.

Lift cooked corned beef out of pot, turn control to high, and drop wedges of cabbage into corned beef broth. Cover and cook 20 to 30 minutes or until cabbage is done.

Carb Count: 3 g per serving. Serves 6.


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Fajitas Recipe

Ingredients:
1.5-2 lbs flat steak, or other beef or chicken easily cut into strips
15 medium scallions (green onions)
2 large Bell peppers, sliced – two different colors is nice
1/4 cup soy sauce
1/4 cup lime juice
1 teaspoon chili powder
2 tablespoons oil

Instructions:

Combine soy sauce, lime juice, chili powder, and oil. If grilling, save a couple of tablespoons aside to toss with the vegetables.

Slice the meat into about 1/2 inch slices.

If cooking in a skillet, marinate everything together in a bowl or plastic bag (a zip-type works well). If grilling, marinate the meat and veggies separately. Few minutes to several hours.

If grilling, remove from marinade and grill.

For cooking in a skillet cook the meat first add a little oil to the skillet and get it very hot. If you don’t get it hot enough the meat will steam instead of browning.

When the meat is browned, remove and add veggies. When they begin to soften, return meat to skillet to heat through.

Serve with salsa, sour cream, cilantro and guacamole.

Serves 5.


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Italian Casserole Recipe

Ingredients:
2 lbs browned hamburger
1/2 onion, diced and sauteed
1 lb shredded Mozzarella
1 pint sour cream
8 eggs
12 ounces frozen green beans
8 oz tomato sauce.
Italian Seasoning

Instructions:

Pre-heat oven to 375. Brown the meat and onions in a fry pan. Beat the eggs, and warm the beans and mix all together in a 9 X 13 Pyrex pan. Add the Italian seasoning to taste.

Next spread the sour cream in a layer across the bean/egg/meat mixture. Then spread the tomato sauce across the top of this. Bake in the oven for 30 minutes.

Then spread the cheese over the top of the casserole, and bake for another 15 minutes.

Carb Count: 6 carbs per serving. Serves 8.


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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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Leg of Lamb Nicoise Recipe

Ingredients:
3 lb leg of lamb
1 salt
1 pepper
4 garlic cloves
1/3 cup parsley leaves, fresh packed
2 tablespoon anchovy paste
2 tablespoon red wine vinegar
1/2 teaspoon rosemary, dried
1/2 teaspoon majoram
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 cup olive oil

Instructions:

Use fresh or frozen leg. If using frozen, thaw in refrigerator overnight.

Anchovy paste is available in tubes or jars in a refrigerated counter of supermarkets.

Pat leg dry, slash lamb in several places so that leg lies as flat as possible and sprinkle with salt and pepper. Set aside.

Mince garlic and parsley by adding to food processor with motor on. Add anchovy paste, vinegar, rosemary, marjoram, oregano, thyme and 1 teaspoon (5mL) pepper. Add oil very slowly through feed tube with motor running.

Spread mixture all over lamb, making sure it gets into slashes and place leg in shallow glass dish just big enough for it. Cover and marinate in refrigerator several hours or overnight. Bring out to room temperature 3 minutes before cooking.

Place leg, meaty side up, on rack in broiler pan and place so meat is 4 inches (10cm) from preheated (as hot as possible) element. Broil 12 minutes; turn leg and broil 8 to 12 minutes on other side, or until internal temperature is 140F(60C). Alternatively, grill about 12 minutes a side.

Transfer to cutting board, cover loosely with foil and let stand for 10 minutes before carving against grain in thin diagonal slices.


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Braised Lamb Shanks Recipe

Ingredients:
2 tablespoon olive oil
4 lamb shanks, about 12 oz ea.
1 medium onion, finely diced
2 celery stalks, thinly sliced
1 tablespoon finely minced garlic
1 1/2 cup dry red wine
1 cup water
1 lemon, cut in half
1/2 tablespoon Salt
1/2 teaspoon freshly ground black pepper

Instructions:

Preheat oven to 325 F.

Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven large enough to hold the shanks in 1 layer on the stove. Add the shanks and cook 10 minutes on each side.

Pour off all but 2 tablespoons fat; add the onion, and celery and cook 5 minutes. Add the garlic, wine, water, lemon, salt and pepper.

Cover and place in the oven. Cook 1 1/2 hours or until tender. Turn the lamb every 30 minutes and check to ensure that the liquid has not evaporated. If the pan is dry, add another cup of water.

When lamb is tender, remove the shanks from the sauce, strain the sauce through a fine sieve and discard the vegetables. Skim and discard fat from the surface of the braising liquid. To serve, arrange the shanks on a platter and serve the braising liquid on the side.


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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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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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