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Category: Specialty (Page 16 of 24)

Old Style Country Ham with Redeye Gravy Recipe

Ingredients:
6 Cured ham slices, 1/2″ thick
1 cup Water, boiling
1 tablespoon Coffee, freshly made black

Instructions:

Place ham slices in a large flat pan and cover with cold water. Let stand 6-8 hours; drain and blot dry. Remove and discard rind.

Fry ham slices in single layer in an un-greased heavy skillet over medium-high heat. Fry for 5-6 minutes on each side, then remove to heated platter.

Pour off all but about 2 tablespoons fat. Add boiling water and let boil up, scraping bottom to pick up all flavorful bits of ham from the skillet. Stir in coffee. Pour over ham slices and serve at once.


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Indiana Farm Sausage Recipe

Ingredients:
2 pounds ground meat — room Temperature
1/3 cup onion — finely chopped
2 teaspoons fresh parsley — finely minced
2 teaspoons salt
1 teaspoon sage
1 teaspoon dried basil — optional
1 teaspoon dried marjoram — optional
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon ground red pepper
1/4 teaspoon dried thyme

Instructions:

In a deep bowl, combine all ingredients, using hands if necessary. On wax paper, shape and roll mixture into 2 logs 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight.

To serve, slice the rolls into rounds about 1/2″ thick and fry in a heavy skillet over medium-low heat for 3-4 minutes on each side or until done. Drain on paper towels and serve immediately.

An alternate way to prepare sausage is to shape mixture into 50 large marble-size balls. Freeze if desired. To serve, bake frozen on a rack, starting in a cold oven for 20 minutes at 325.


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Irish Loin of Pork with Lemon and Herbs Recipe

Ingredients:
6 lb Boneless pork loin
1/2 cup Chopped parsley
1/4 cup Minced onion
1/4 cup Finely grated lemon peel
1 tablespoon Basil
3 Garlic cloves crushed
3/4 cup Olive oil
3/4 cup Dry sherry

Instructions;

Pat pork dry. Score well with sharp knife.

Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight.

Let pork stand at room temperature 1 hour before roasting.

Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside.

Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauce boat.

Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately.


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Liver in Mustard Sauce Recipe

Ingredients:
Salt
Ground red cayenne pepper
4 slices liver 1/2 – 3/4″thick
Butter
1 cup shallots, chopped
1 cup dry white wine
1 tablespoon Creole or poupon mustard

Instructions:

Salt and pepper liver. Saute over medium to high heat in butter. Remove liver and keep warm.

Pour off some of melted butter. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture.
Stir and simmer for a few minutes.

Put liver on platter and pour sauce over it.


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Middle Eastern Lamb Salad Recipe

Ingredients:
Lamb: 1/2 leg of lamb, butter fried
1 tablespoon of olive oil
Salt and pepper to taste
1 teaspoon ground cumin
2 garlic cloves, pressed

Salad: 1/2 cup almond pieces
4 ounces feta cheese, crumbled
1/4 cup olive oil
1-1/2 tablespoons fresh lemon juice
2 cups baby spinach leaves
1 cup mint leaves, chopped course
Salt and pepper to taste

Instructions:

Rub the lamb all over with the oil and then with the salt and pepper, cumin and garlic. Grill the lamb, turning once, until it reaches an internal temperature of 135 degrees for medium-rare. This will take about 40 minutes on a charcoal or gas-fired grill.

While the lamb is cooking, make a salad. Toast the almond pieces on a baking sheet in a 325 degree oven for about 10 minutes or until they smell toasty. Mix the remaining ingredients together in a salad bowl and toss well. Scatter the almond over the top. Serve thin slices of the warm grilled lamb over the salad.

Serves 4


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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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Beef Stroganoff Recipe

Ingredients:
1 pound cubed stew beef
3/4 cup sour cream
2 tablespoons worcestershire sauce
2 teaspoons concentrated boullion
1 tablespoon white wine
1 large onion — chopped
1 clove garlic — chopped
1 pinch celery salt
1 pinch parsley
1 teaspoon olive oil — or butter
2 stalks celery

Instructions:

Heat no-stick frying pan at medium heat until butter or oil begins to sizzle.

Throw in beef cubes, garlic and onion. Allow to cook until beef is browned and tender.

Add wine, boullion, Worcester Sauce, and spices.

Cook until a gravy forms. Remove from heat. Stir in Sour Cream until mixture is creamy brown.

Serve with celery on the side as garnish.


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Cannelon of Beef Recipe

Ingredients:
2 lbs. lean beef, cut from round
1/2 teaspoon onion juice
Grated rind 1/2 lemon
2 tablespoons melted butter
1 tablespoon finely chopped parsley
Few gratings nutmeg
1 teaspoon salt
1 egg
1/4 teaspoon pepper

Instructions:

Chop meat finely, and add remaining ingredients in order given. Shape in a roll six inches long, place on rack in dripping-pan, and bake thirty minutes.

Baste every five minutes with one-fourth cup butter melted in one cup boiling water.


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Faux Rice Recipe

Ingredients:
10 oz bag frozen cauliflower
Butter, salt and pepper

Instructions:

Cook cauliflower til done. Drain WELL. Put in food processor with butter, salt and pepper and process in short bursts til it looks like rice.


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Reuben Corned Beef Casserole Recipe

Ingredients:
8 ounces fresh corned beef, shredded
2 eggs
1/2 cup mayonnaise
1/2 cup heavy whipping cream
1 teaspoon dehydrated onion
1/2 teaspoon dry mustard
2 teaspoons caraway seeds
2/3 cup sauerkraut
2 cups shredded Swiss cheese

Instructions:

Preheat oven to 375 degrees.

Grease a 6 cup casserole and place the corned-beef in the bottom of it.

In a bowl, combine the eggs, mayonnaise, whipping cream, onion, dry mustard and caraway seeds. Drain and rinse the sauerkraut, and add it to the mayonnaise mixture.

Pour the mayo mixture over the corned-beef, and sprinkle the cheese on top. Bake covered for 30 minutes, then uncover for an additional 15 minutes.

Makes 4 servings.


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