Meats (A-M)
Aged Sirloin of Beef With Bok Choy and C.H.E.F. Thai BBQ Sauce
Ingredients:
2 8-ounce sirloin steaks
sea salt, freshly ground to taste
black pepper, freshly ground to taste
2 bunches bok choy or any other greens
1 bottle C.H.E.F. Thai BBQ Sauce
2 teaspoons ginger, ground
1 teaspoon garlic, minced
1 teaspoon lemongrass, minced
Directions:
Marinate the steaks in Thai BBQ Sauce for at least one hour. Heat griddle or broiler pan and cook steaks to your liking, basting with the Thai BBQ Sauce occasionally. Place on a plate and allow to rest for 2 minutes.
Add additional Thai BBQ Sauce to remaining sauce in the pan and mix well with minced garlic, lemongrass, and ginger.
Cook greens in salted boiling water until tender. Divide greens on two plates, slice the sirloin steaks, place on top of the greens and drizzle with infused Thai BBQ Sauce left from pan.
Serve with the starch of your choice.
Alpine Pork Loin Scallops
Ingredients:
10 ounces Hoch Ybrig, thinly shaved (Alternatively you could use Austrian Alps Gruyère)
8 thin pork scallops
8 ounces button mushrooms
1 medium-size onion
4 tablespoons almond oil or olive oil
1 teaspoon dried parsley, sage, and/or rosemary
1 tablespoon flour
1/2 teaspoon sea salt
1 teaspoon paprika
2 teaspoons freshly ground black pepper
1/2 cup dry white wine
Directions:
Preheat oven to 350. Spice pork with paprika, pepper, and rosemary. Pan sear both sides in hot oil and place in casserole dish. Over medium heat brown onions, parsley, and mushrooms. Sprinkle with flour and salt. Spread mixture over pork scallops and cover with shavings of Hoch Ybrig. Place in oven until cheese melts—If you like, you can broil at the end for 2 minutes to brown cheese. Serve immediately with garlic mashed potatoes. Serves 4.
Arizona Desert Chili
Ingredients:
2 tablespoons vegetable oil
3 garlic cloves, chopped
2 onions, chopped*
1 green bell pepper, chopped
3 pounds beef
1 teaspoon ground cumin
1 teaspoon ground oregano
1/2 teaspoon Total Insanity Sauce
10 tomatoes, peeled and chopped
1 can beer
* Have been chopped, not ground
Directions:
Heat oil in a large heavy skillet. Add garlic, onions, and green pepper. Sauté until soft, about 5 to 7 minutes.
Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount, however.
Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete.
Serving ideas: Serve with cornbread or cheese biscuits.
Asian Marinated Pork Fused With Vino de Milo North African Pinot Noir
Ingredients:
For the Marinade:
3 cloves of garlic, smashed
1-inch piece of fresh ginger, roughly chopped
1 medium Vidalia onion, sliced thin
1 cup sake
2 tablespoons Worcestershire sauce
juice of 1/2 lime
4 tablespoons low-salt soy sauce
1/4 cup sherry vinegar
3 tablespoons honey
2 sprigs fresh thyme
3 fresh basil leaves
chili flakes (optional)
For the Pork:
1 to 1.5 pounds boneless pork, cut into strips
1 16-ounce can black beans
1 cup Vino de Milo North African Pinot Noir sauce
1/4 cup sherry vinegar
1 cup couscous
cumin to taste
paprika to taste
2 tablespoons red wine vinegar
2 tablespoons sherry vinegar
Directions:
Mix marinade ingredients in a bowl and pour over strips of pork. Marinate for at least 8 hours or overnight.
Meanwhile, add 1 cup Vino de Milo North African Pinot Noir Sauce to black beans; simmer until thick, then add 3 to 4 tablespoons of sherry vinegar.
Season couscous with cumin and paprika, then add to 2 cups boiling water; let sit 5 minutes, then fluff.
Heat sauté pan and sauté pork strips 3 to 4 minutes on each side. Remove from pan. Deglaze pan with red wine vinegar and sherry vinegar. Pour mixture in black bean mix.
Spoon black bean/pork mixture over couscous and serve with pork.
Serves 4.
Baked Edam With Curacao Lamb
Ingredients:
2 2-pound Edam balls
3/4 pound freshly ground lamb
1 tablespoon butter, plus 2 tablespoons butter
1 tablespoon vegetable oil
1 cup finely chopped onions
1 firm ripe tomato, peeled, seeded and finely chopped
1/3 cup chopped, drained canned tomatoes
1/4 teaspoon ground hot red pepper
1/2 teaspoon salt (to taste)
freshly ground black pepper (to taste)
1/4 cup soft fresh breadcrumbs made from homemade-type white bread, trimmed of crusts and pulverized in a blender or finely shredded with a fork
6 small pimiento-stuffed olives, drained and finely chopped
1 tablespoon finely chopped sweet gherkin
2 tablespoons seedless raisins
1 egg, well beaten
Directions:
Peel the wax from the cheeses and cut a 1-inch-thick slice off the top of each. With a spoon, scoop out the center of the cheese leaving a boat-like shell about 1/2-inch thick. Hollow the slice from the top in a similar manner to make a lid for the shell.
Place the lid and shell in a large pan or bowl, pour in enough cold water to cover them by at least 1 inch, and let them soak for 1 hour.
Grate enough of the scooped-out cheese to make 2 cups and set it aside.
Brown the meat for a short time.
Remove the cheese shells and lids from the water and invert them on paper towels to drain.
Preheat oven to 350 degrees F. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of two round baking dishes at least 3 inches deep and just large enough to hold the cheese compactly. (If the dish is too large or shallow, the cheese will collapse and spread when it is baked.)
In a heavy, 10-inch skillet, melt the remaining 2 tablespoons of butter in the vegetable oil over moderate heat. Drop in the onion and stirring frequently, cook for about 5 minutes, until the onions are soft and transparent but not brown. Watch carefully for any sign of burning and adjust heat accordingly. Add the tomato, pepper, salt, and a few grindings of black pepper, and still stirring, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to almost hold its shape in the spoon. With a rubber spatula, transfer the entire contents of the skillet to a deep bowl. Add the meat, grated cheese, breadcrumbs, olives, gherkin, and raisins, and toss together gently but thoroughly. Taste for seasoning and adjust, then stir in the beaten egg.
Spoon the meat mixture into each cheese shell, place the shells in the prepared dishes, and top them with the cheese lids. Bake uncovered on the middle shelf of the oven for about 20 minutes or until the top is bubbly and delicately browned, and the meat tender. Serve at once, directly from the baking dish.
Serves 6 to 8.
Ballymaloe Beef Burger
Ingredients:
1 pound minced beef
4 ounces chopped onions
1/2 teaspoon salt and some pepper
1/2 teaspoon fresh thyme leaves
1 egg (preferably free range)
Directions:
Mix all the ingredients together well. Shape in to cakes. Dip in seasoned flour and fry in oil turning as required until fully cooked. Then top with tomatoes and grated cheese, flash under the grill until the cheese begins to melt. Serve with Ballymaloe Country Relish.
Beef Medallions With Mushrooms, Truffle, and Porter Sauce
Ingredients:
6 3-ounce beef fillet medallions
6 herbed bread slices, same size and shape, for croutons
1/2 ounce dried ceps or boletus slices
2 fluid ounces boiling water
1 ounce unsalted butter
1 shallot, finely chopped
1 clove garlic, crushed
1/2 tablespoon truffle flour or 1 teaspoon truffle oil
2 ounces small chestnut mushrooms, sliced
8 ounces mixed wild mushrooms, chopped (I found some wonderful horse mushrooms when I was devising this dish, but you can now buy all sorts of wild mushrooms; try to include dark chanterelles for their sumptuous flavor)
2 fluid ounces beef or vegetable stock
1/2 cup dark dry porter
salt, pepper, and nutmeg to season
1 ounce chilled unsalted butter, cut into small dice and tossed in flour
Directions:
Place dried cep or boletus slices in a small bowl and add the boiling water; leave to soak for 15 minutes, remove, and chop. Strain the soaking liquor and reserve.
Sweat the shallot and garlic in the unsalted butter, then add chestnut mushrooms, wild mushroom mix, and soaked ceps or boletus. Cook gently until mushrooms begin to soften, then stir in the truffle flour or oil, add the soaking liquor and the beef or vegetable stock and cook for a few minutes until the liquid starts to reduce; pour in the porter slowly, stirring, and cook gently for a few minutes until the sauce is reduced, then whisk in the diced butter to thicken and add gloss; season to taste with salt, pepper, and nutmeg.
Meanwhile, fry the beef medallions in the butter on both sides either rare or medium, as wished; remove from the pan and keep warm, stirring the juices into the mushroom sauce. Fry the croutons in butter and set one on each plate, top with mushroom sauce and place a beef medallion on each. Serve baked tomatoes still on the vine and a green salad dressed with walnut and a little chopped red basil.
Beef With Onion and Green Pepper
Ingredients:
12 ounces roast beef or roast lamb, cooked and boneless
1/4 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1 teaspoon red wine vinegar
salt
3 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1/2 teaspoon black or yellow mustard seeds
10 fenugreek seeds (optional)
4 1/4 ounces green pepper, deseeded and cut, lengthways, into very thin slivers
5 ounces onions, peeled and cut into fine half-rings
1 teaspoon Worcestershire sauce
Directions:
Cut the cooked meat into thin slices. Stack a few slices together at a time and cut into thin slivers. This does not have to be done too evenly.
Combine the black pepper, chili powder, ground cumin, ground coriander, turmeric, vinegar, 1/2 teaspoon salt, and 2 tablespoons water in a small cup. Mix and set aside.
Put the oil in a large frying pan over medium-high heat. When hot, put in the cumin, mustard, and fenugreek seeds. As soon as the mustard seeds begin to pop, put in the green pepper and onion. Stir and fry until the onion has browned quite a bit and the mass of vegetables has reduced. Sprinkle about 1/8 teaspoon salt over the top and stir.
Add the meat and the spice mixture from the cup. Stir rapidly on the same medium-high heat for a minute or so until the meat has heated thorough. Add the Worcestershire sauce and stir to mix.
Best Ever Meat Loaf
Ingredients:
2 pounds ground beef
1 cup breadcrumbs
2 eggs and 1/2 cup St. Dalfour Marinade
1/2 cup milk
1/4 cup tomato ketchup
Directions:
Preheat oven to 350 degrees Fahrenheit. Combine all ingredients into a large bowl and mix well. Form into a loaf shape on a baking sheet. Cook for 30-45 minutes, then remove and cool slightly.
Serves 4-6.
Boilie Burgers
Ingredients:
1 pound prime ground beef
1 onion, finely sliced
1 clove of garlic, finely chopped
salt and pepper
2 tablespoons mustard
Boilie cheese
Directions:
In a bowl, mix ground beef, garlic, mustard, salt, and pepper. Shape mixture into 5 burgers. Scoop out a hole in the center of each one and fill with a Boilie. Cover cheese with meat and
reshape.
Grill for 5 to 6 minutes per side.
Serves 5.
Cahill's Porter Cheese and Steak Wrap
Ingredients:
3 tablespoons of butter
2 cups thin sliced onions cut into half rings
1 1/2 cups cut red pepper strips
1 1/2 cups cut green pepper strips
1/2 tablespoon garlic salt
2 cups of Cahill's Porter Cheese cut into 1/2-inch cubes
6 ounces of deli roast beef, sliced thin and cut into 2 1/2-inch strips
6 flour tortillas (10 inch), warmed
Directions:
In 10-inch skillet, melt butter until sizzling, add onions and peppers. Cook over medium-high heat, stirring occasionally, until onions are golden, about 6 minutes. Remove from heat. Stir in garlic salt, Cahill's Porter, and beef strips.
Place about 1 cup of filling in center of each warm tortilla. Fold two opposite edges of tortilla toward center of filling. Roll up end of tortilla towards opposite edge. Place, seam side down, on microwave-safe plate.
Microwave two sandwiches on high, turning or rearranging after half time, until heated through (1 to 2 minutes). Repeat with remaining sandwiches.
Serves 6.
Carrigaline Thatched Pork Chops
Ingredients:
4 pork loin chops
salt
ground black pepper
2 cooking apples, peeled, cored, and chopped
1 1/4 cups shredded Carrigaline cheese
Directions:
Season chops and grill for 10 to 15 minutes on each side.
Meanwhile, place apples in a saucepan with 3 tablespoons of water. Cover and cook gently until the apples form a thick pulp. Mix in half the cheese. Spread the apple mixture over the cooked chops. Sprinkle the remaining cheese over the top.
Return the chops to the grill and cook until the cheese melts.
Serves 4.
Chimmichurri
Ingredients:
10 minced, peeled garlic cloves
1/2 cup minced dried or fresh parsley
1 tablespoon dried oregano
1 tablespoon red pepper flakes
1 cup olive oil (cold pressed)
1/2 cup wine vinegar
sea salt
ground black pepper
Directions:
Mix all ingredients, keep in a jar in refrigerator as long as 1 week.
Makes about two cups.
Citrus Soy Duck Wrap
Ingredients:
2 boneless duck breasts (rinsed)
1 bottle Citrus Soy Marinade
1/4 cup hoisin sauce (found in grocery with Asian products)
green onions, sliced thinly
flour tortillas
Directions:
Place duck breasts in zip-top plastic bag.
Pour in Citrus Soy Marinade and seal bag. Refrigerate as long as 2 days, turning occasionally.
Drain duck breasts well. Reserve marinade for brushing. Place duck on grill over indirect medium heat for approximately 10 minutes per side, occasionally brushing on reserved marinade.
Transfer duck to plate and let rest for 10 minutes. Slice thin on an angle. Arrange by spreading hoisin sauce on tortilla, add duck slices and slivered green onions. Roll up and serve with salad.
Serves 4.
Coq au Bethmale
Ingredients:
4 skinless chicken breasts
6 ounces Bethmale, thinly sliced
4 ounces caramelized onions
6 tablespoons olive oil
1 ounce butter
extra virgin olive oil
sea salt
freshly ground black pepper
pinch of paprika
toasted almonds
Directions:
Brown the seasoned chicken over medium heat, then transfer to a preheated oven at 350°F for about 5-7 minutes to cook.
Remove the cooked chicken and top each piece with slices of Bethmale. Place under the grill to brown. Plate the chicken and top with caramelized onions and toasted almonds. Drizzle plate with olive oil and serve with new potatoes or a simple green salad.
Country Fried Steak With Onion Madeira Sauce
Ingredients:
4 8-ounce portions sirloin steak
1 large sweet onion (sliced long)
1 bottle BHG Madeira Wine Sauce
2 eggs
1/4 cup fresh buttermilk
6 tablespoons flour
3 tablespoons peanut oil
2 tablespoons butter
1 teaspoon cayenne pepper
kosher salt and pepper to taste
Directions:
Season both sides of steaks with salt and pepper. Mix eggs and cayenne pepper with buttermilk and lightly whisk together. Dredge steaks in egg mixture then flour, repeat process for coating. Do not overflour.
Prepare skillet with oil and set on medium-high heat. Cook steaks about 4 minutes per side or until done.
In the same skillet, add sliced onions and sauté for 2 minutes. Add butter and let cook until browning occurs. Add wine sauce and simmer about 5 minutes. Serve with steaks over rice or potatoes.
This recipe provided by Buckhead Gourmet Atlanta.
Crusted Filet Mignon With Bombay Cabernet
Ingredients:
1 tablespoon vegetable oil
4 (1 1/2-inch thick) filet mignon steaks
3/4 cup bleu cheese
1/4 cup breadcrumbs
1 cup Vino de Milo Bombay Cabernet Sauce
Directions:
Preheat oven to 350°F. Heat vegetable oil in an oven-safe skillet over high heat. Sear steaks on both sides until brown, then place the pan into the oven. Roast steaks to a temperature of 145°F (for medium rare).
Remove from oven and place on baking sheet. Stir together bleu cheese and breadcrumbs; top steaks with mix. Broil steaks until the cheese topping is browned and bubbly, about 3 to 4 minutes. Remove, let stand at least 15 minutes, and serve topped with Vino de Milo Bombay Cabernet Sauce.
Serves 4.
Curried Lamb Chop
Ingredients:
1 teaspoon coriander seeds
1 teaspoon cumin seeds
salt and freshly ground black pepper
1 lamb chop
1 teaspoon olive oil
1/2 carrot, peeled into ribbons
Directions:
Preheat the oven to 400 degrees F. Crush the coriander and cumin seeds in a pestle and mortar with a pinch of salt and pepper. Rub into the lamb chop.
Heat the oil in a frying pan and fry the chop for 2 to 3 minutes. Transfer to the oven and cook through for 3 to 4 minutes. Serve with carrot ribbons.
Danbo and Beef Hash
Ingredients:
1 baking potato
1/4 cup beef stock
1 tablespoon olive oil
1 small onion, diced
1 teaspoon chili powder
2 cups cooked beef, cubed
1 green or yellow pepper, julienned
1 cup frozen lima beans
1/3 cup chili sauce
1/3 cup shredded Danbo or Danbo with seeds
salt, pepper to taste
dried thyme, pinch of paprika
Directions:
Peel potato and cut into 1/2-inch cubes. In nonstick skillet, bring stock and potato to boil; reduce heat, cover, and simmer for about 8 minutes or until almost tender and stock is absorbed.
Push potato to side of pan. Pour oil into other side of pan; heat over medium heat. Add onion and chili powder to oil, stirring often, for about 5 minutes or until onion is softened.
Increase heat to high; add beef, green pepper, peas and chili sauce, stirring together with potato. Cook, stirring often, for about 5 minutes or just until liquid is evaporated and beef is heated through. Remove from heat.
Sprinkle with Danbo cheese; let stand until melted.
Duck With Honey and White Truffle
Ingredients:
1 duck breast, trimmed
2 teaspoon Tartuflanghe honey with white truffle
1 teaspoon mixed spice
2 tablespoons Porto wine
Directions:
Preheat the griddle pan to very hot. Place the duck breast in the frying pan skin-side down, with no oil, for 8 to 9 minutes. Turn over, and remove from the pan. Allow the duck to rest while you make the glaze with the honey and the spices. Deglaze the pan with the honey, and then add the spices. Cook for 30 to 40 seconds. Remove from the heat and coat the duck with all but two teaspoons of the glaze. Return the pan to the heat, add the red wine and reduce for 2 to 3 minutes, to make a sauce. Pour the glaze sauce over the duck and serve while hot.
You can garnish the dish with some carrots or spinach cooked in the butter with a garlic glove.
Filet Mignon With Gorgonzola
Ingredients:
4 pieces filet mignon, about 3 1/2 ounces each
1 shallot (chopped)
1/2 cup Gorgonzola (melted)
4 pieces of toast
1 garlic clove,
salt and pepper
Directions:
Sauté chopped shallot and garlic clove. Brown filets. Place each filet on a piece of toast and pour on the melted Gorgonzola and season as desired.
Serve with potatoes.
Serves 4.
Filet Steak With Cashel Blue Cheese and Croutons
Ingredients:
2 ounces Irish Cashel Blue, rind removed
1 fillet steak, about 7 to 8 ounces cut 1 1/2 inches thick
1 ounce butter
1/4 ounce croutons
few sprigs of thyme
salt and pepper
watercress, to garnish
Directions:
Trim the cheese and cut to cover the top of the fillet steak. Heat the butter in a small frying pan; season the steak with salt and pepper and seal on both sides in the butter. Transfer the steak to a buttered baking sheet and put cheese on top. Place in a preheated oven at 425ºF for 5 minutes for rare, 8 minutes for medium rare, and 15 minutes for well done, allowing the cheese to melt and lightly color.
Transfer the steak to a warmed serving plate, scatter round the croutons and sprigs of thyme, pour around the cooking juices, and garnish with watercress.
Serve immediately.
French Lamb Stew
Ingredients:
3 pounds boneless lamb, shoulder or leg, cut into medium-size cubes
1 jar Greenleaf Early Peas and Baby Carrots
1 jar Greenleaf Haricots Verts
2 tablespoons vegetable oil
3 tablespoons butter
1/3 cup flour
3 cups beef broth
6 parsley sprigs
1 bay leaf
1 teaspoon thyme
1 sprig of rosemary
2 garlic cloves, minced
1 small onion
3 cloves
1 tablespoon tomato paste
12 small new potatoes
24 pearl onions
2 tablespoons chopped parsley
salt and pepper
Directions:
Heat the oil and butter in a large pan over high heat. Add the lamb and brown on all sides.
Season with salt and pepper and sprinkle with the flour. Stir to blend, then pour in the broth, stirring until smooth.
Stick the cloves into the onion and add the parsley, bay leaf, thyme, rosemary, garlic, onion with cloves, and tomato paste. Stir and cover. Simmer over low heat for 2 hours or until the meat is tender. Discard the cloves, sprigs of parsley, sprig of rosemary, and bay leaf.
In a large pot of boiling salted water, cook the potatoes until just tender. Remove them from the pot and add them to the stew. Stir the remaining vegetables into the stew. Reheat everything, then pour the stew into a heated serving dish and sprinkle with the chopped parsley.
Serves 4 to 6.
Ginger Pear Burger
Ingredients:
1 pound ground hamburger meat
1/2 cup Ginger Pear Marinade
hamburger buns
vegetables
cheese (optional)
Directions:
In a mixing bowl, add meat and 1/4 cup Ginger Pear Marinade. Mix well. Form into patties and grill to your liking.
Spread Ginger Pear Marinade on hamburger buns. Top with vegetables, cheese, and hamburger.
Glazed Ham
Ingredients:
1 large ham
1 jar of Tomato Cinnamon Clove Preserves
Directions:
Place ham in a baking dish and brush on Tomato Cinnamon Clove Preserves. Bake ham covered, in a 325 degree F oven for 45 minutes.
Continue basting the ham with the Tomato Cinnamon Clove Preserves about every 10 minutes until ham is warmed through.
Remove ham and place on serving dish. Baste ham one last time. Slice and serve.
Grilled Chop Decorated With Spinach and Pecorino
Ingredients:
4 veal chops, 1-inch to 1 1/2-inches thick depending on preference
1 pound whole leaf spinach, cleaned and washed
5 tablespoons olive oil
4 cloves garlic
salt and pepper
1 cup Pecorino Romano cheese, grated
1 pint cherry tomatoes, red and yellow, halved
4 leaves of fresh basil, cut in strips
Directions:
Season the veal chops with salt and pepper and coat with 2 tablespoons of olive oil. Grill veal chops on hot grill turning on both sides for 15 to 18 minutes depending on the heat of grill and thickness of the chops.
Meantime, crush the garlic cloves, divide the remaining olive oil and garlic in two pans, and cook until golden. To one pan add spinach, salt, and pepper and braise until done, 3 to 4 minutes. Drain pan juices, remove garlic cloves and divide spinach evenly over each chop. Sprinkle with Pecorino Romano and set in broiler to crisp the cheese—if top broiler is not available set in hot oven for an additional 5 minutes.
Meanwhile, in another pan, briefly sauté the garlic and the tomatoes, adding salt and pepper to taste. Add the shredded basil. Remove garlic cloves. Set veal chops in plate and flank with braised tomatoes.
Serves 4.
Grilled Pork Tenderloin
Ingredients:
2 pork tenderloins, each about 1 pound, trimmed of silverskin
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh sage
3 large garlic cloves, minced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
Four Star Provisions Black Raspberry Chipotle Sauce
Directions:
Preheat char grill to medium. In a small bowl combine rosemary, sage, garlic, salt, black pepper and olive oil. Whisk to blend well. Rub some of the oil mixture over each tenderloin, then grill, turning often, until meat registers 145 degrees on an instant-read meat thermometer, about 20 to 30 minutes. Baste often with remaining herb and oil mixture.
Remove meat from grill, cover loosely with foil and set aside to rest for 10 minutes before slicing. While meat is resting, heat the Black Raspberry Chipotle Sauce in a saucepan. Slice the meat on the bias about 1/2-inch thick. Fan the slices out on each serving plate and spoon a portion of the heated sauce down the middle of the slices.
Serve hot. Serves 6.
Hamburger St. Olof
Ingredients:
2 pounds lean ground beef
1 small onion, grated
1 tablespoon Dijon mustard
1 teaspoon salt
1/4 teaspoon black pepper
8 ounces St. Olof
toasted hamburger buns
Directions:
Blend beef, onion, mustard, salt and pepper. Shape burgers into 12 thin 3-inch patties.
Cut cheese into six slices using a warm knife. Place each slice between two patties. Pinch edges together. Broil to your preference. Serve hot on hamburger buns.
Hamburgers With Cashel Blue Cheese
Ingredients:
Cashel Blue Cheese
1 pound freshly minced beef flank—chump or shin would be perfect
1/2 ounce butter
3 ounces onions, chopped
1/2 teaspoon fresh thyme leaves
1/2 teaspoon finely chopped fresh parsley
1 egg, beaten
oil or dripping
salt and pepper
Directions:
Melt the butter in a saucepan and toss in the chopped onions, sweat until soft but not colored, then allow to get cold. Meanwhile mix the mince with the herbs and beaten egg, season with salt and freshly ground pepper, add the onions, and mix well. Fry off a tiny bit on the pan to check the seasoning and correct if necessary. Then shape into hamburger. Put a chunk of Blue Cheese into the center of each one and seal well. Cook burgers to your taste.
Put freshly cooked Blue Cheese Burger on a warm plate, arrange some cucumber salad on top.
Herbed Lamb Chops
Ingredients:
4 lamb chops
olive oil cooking spray
salt and pepper
Herb or Truffle Butter blend
Directions:
Preheat broiler. Remove Five-Herb Butter blend from refrigerator. Spray 4 lamb chops lightly with olive oil cooking spray (or brush lightly with olive oil) and season with salt and pepper. Place on baking sheet and broil until cooked to desired degree of doneness. Remove from oven and place on serving plates. Top each chop with 1 teaspoon of Crane's Creamery Five-Herb Butter blend.
Hudson Valley BBQ Spareribs
Ingredients:
4 pounds spareribs
1 bottle C.H.E.F. Thai BBQ Sauce
1 cup beef broth
C.H.E.F. Roasted Garlic Oil as needed
Directions:
Sear spareribs in Roasted Garlic Oil until golden brown on all sides. Place spareribs in an ovenproof pan. Mix Original BBQ Sauce and Beef broth and pour over spareribs. Bake at 350ºF in a covered pan for 1 1/2 hours or until fork tender. Or bake spareribs for 1 hour and finish ribs on a medium-hot barbecue fire.
Place spareribs on grill and brush the ribs with the Original BBQ Sauce from roasting pan until fork tender. Transfer the ribs to a serving platter and sprinkle with green onions. Serve with a nice refreshing chilled Asian salad.
Suggested Wine: Gewurztraminer d’Alsace Grand Cru or a California Zinfandel
Lamb and Sweet Potato Vindaloo Stew
Ingredients:
2 tablespoons vegetable oil
1 1/2-pound leg of lamb or lamb steak, trimmed and cubed
1 large sweet potato, peeled and cubed
1 15-oz container Maya Kaimal Vindaloo
Directions:
In a medium, heavy-bottomed pot, heat the vegetable oil over medium-high heat. When the oil is hot, add the cubed lamb. Let brown on all sides, turning occasionally.
To the lamb, add the sweet potato, Vindaloo sauce, and 1 cup of water. Cover and lower heat to allow the stew gently simmer. (This stew can also be made in a 350 degree oven if the stovetop provides too high of a heat.)
Check the stew after 40 minutes. Make sure there is no scorching and add additional water, if necessary.
Continue to cook for an additional 30 minutes. The lamb should be fork tender. Remove from heat. Serve warm over rice.
Serves 4.
Lamb Korma With Potatoes
Ingredients:
2 tablespoons vegetable oil
1 pound lamb steaks, cut into 1-inch cubes
1 pound potatoes, peeled, cut into 1-inch cubes
1 15-ounce container Maya Kaimal Classic Korma
Directions:
In a large braising pan or pot, heat 2 tablespoons of vegetable oil over medium heat. Add the cubed lamb. Let the lamb lightly brown on all sides.
When the lamb is lightly browned, add the potatoes and the Classic Korma sauce. Cover and lower heat. Let simmer for 35 to 45 minutes until the lamb is tender. Add water if sauce becomes too dense.
Serve warm over rice or over cooked pasta.
Serves 6.
Lamb Loin With Leeks
Ingredients:
2 boneless lamb loin
2 to 4 medium leeks
1 tablespoon duck fat
1 tablespoon Truffle Honey
1/3 cup balsamic vinegar
1 cup extra virgin olive oil
salt and pepper
Directions:
Clean the Leeks, trimming the roots and most of the green ends off (leave about 1 1/2 to 2 inches of green). Rinse thoroughly checking for dirt or sand lodged between the leaves. Bring a pot of salted water to the boil and blanche the leeks (cook them until they are emerald green and still slightly crisp). Shock them in ice water to stop the cooking and set the color. Remove from ice water and season with salt and pepper.
Make a simple vinaigrette. Place the vinegar in a bowl and season with salt and pepper. Whisk in the Truffle Honey and then slowly whisk in the oil.
Season the lamb loins with salt and pepper.
Over medium-high heat, melt the duck fat and then sear the lamb letting them cook undisturbed for 8 minutes on each side for medium rare. This will develop a beautiful and flavorful crust on the outside of the meat while leaving the interior rosy. Remove from heat when the desired doneness is achieved and let sit for 5 minutes.
Arrange some of the leeks in the center of each plate (leeks may be plated warm or cold). Slice the lamb loin into 1/2-inch-thick medallions and place on top of the leeks in an overlapping pattern. Spoon a little of the vinaigrette over and around the meat. Serve immediately.
Variations: Replace the leeks with fresh asparagus or spinach.
Lamb Shanks With Ras el Hanout and Raisins
Ingredients:
4 lamb shanks
2 onions, peeled and thinly sliced
2 cloves of garlic, crushed
1 tablespoon Mustapha's Ras el Hanout
2 cups beef stock
2 tablespoon olive oil
1/4 cup citrus blossom honey
3/4 cup raisins
Fleur de sel Marocaine
freshly ground black pepper
Directions:
Place the lamb shanks and other ingredients in a large tagine or ceramic lined cast iron casserole. Season with salt and pepper. Cover the tagine and bring the liquid to a boil, then turn down the heat to a simmer and cook for 3 hours, turning the lamb shanks two to three times, until the lamb is tender and the liquid reduced. (You can also cook in a 325 degree oven.) Skim excess fat and adjust seasoning before serving.
Serves 4.
Lamb Shish Kebab
Ingredients:
4 skewers, bamboo or metal, 12 to 15 inches long
16 pieces cubed lamb shoulder or leg in 1-inch cubes
1 teaspoon salt
1 teaspoon paprika powder (optional)
2 green bell peppers
1 red onion
2 tomatoes
1/2 cup A Perfect Pear Ginger Pear Marinade
Directions:
Season lamb cubes with salt and paprika, refrigerate.
Cut each tomato into eight wedges. Cut each pepper into eight 1-inch cubes. Peal and cut onion into 16 cubes. Assemble kebabs. Start with one piece of lamb, tomato, onion, and pepper. Liberally spread the 1/2 cup of St. Dalfour Marinade over the skewers, turning evenly to coat.
Grill over the barbecue or bake in oven for 15 minutes at 475 degrees Fahrenheit.
Lamb Tagine
Ingredients:
1 pound lamb, cubed
2 teaspoons olive oil
1 25-ounce jar Vino de Milo North African Pinot Noir sauce
1 pound potatoes, peeled and cut into 1-inch cubes
2 large carrots, sliced into 1/3-inch pieces
1 cup green beans, cut into 1-inch lengths
1 zucchini, sliced into 1/3-inch pieces
1/4 cup frozen peas, thawed
fresh parsley
freshly cooked couscous
Directions:
Pour Vino de Milo North African Pinot Noir sauce into a large pan and add potatoes and carrots; cook 20 minutes. Add green beans and cook an additional 10 minutes. Add zucchini and cook.
Meanwhile, sauté lamb in olive oil until cooked through.
Just before serving, add peas to sauce and mix thoroughly.
Serve atop a bed of couscous ringed with fresh parsley; place lamb atop and enjoy!
Serves 4.
Lamb With Rosemary and Horseradish Crumble
Ingredients:
3 tablespoons olive oil
4 lamb chops
salt and pepper
2 onions, peeled and sliced
2 leeks, sliced
1 ounce butter or margarine
1 small onion, peeled and finely chopped
5 ounces breadcrumbs
2 tablespoons fresh parsley, chopped
2 tablespoons fresh rosemary, chopped
2 tablespoons horseradish sauce, creamed
8 fluid ounces red wine
8 fluid ounces lamb stock
2 sprigs rosemary
Directions:
Heat the oil, add the chops, and brown quickly on both sides. Remove to a roasting pan and season. Reduce the heat. Add the sliced onions and leek and cook for a further 5 minutes to brown.
In a separate pan, melt the butter or margarine. Fry the chopped onion until softened, then add to the breadcrumbs. Stir in the parsley, rosemary, horseradish, and seasoning. Divide the onion and leek mixture between the lamb chops and pile the breadcrumb mixture on top. Pour the wine and stock around the chops, season, and add the rosemary sprigs. Bake at 375 degrees F for 25 to 30 minutes, depending on size. Transfer to plate.
Remove the rosemary and reduce the liquid over a high heat to make a sauce.
Mom’s Sunday Night Meatloaf
Ingredients:
1 pound ground beef
1/2 pound ground pork
1 cup finely chopped onions
1/2 cup finely chopped red bell peppers
1 tablespoon minced garlic
3/4 to 1 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup Ginger Pear Marinade
Directions:
They’ll gather around the table for this meatloaf. Serve with scallion mashed potatoes and green beans.
Preheat oven to 350 degrees F. In a mixing bowl, combine the beef, pork, onion, bell pepper, garlic, breadcrumbs, salt, pepper, and Ginger Pear Marinade. Stir with a wooden spoon to blend thoroughly.
Divide the mixture into 2 pieces and shape into a 9-by-4-inch loaf pan.
Bake for 45 minutes.
Moussaka
Ingredients:
5 to 6 fluid ounces olive oil
1 large onion, finely chopped
3 garlic cloves, crushed
2 pounds lean minced lamb
2 fluid ounces white wine (a generous splash)
1 14-ounce can chopped tomatoes
1 2-inch piece cinnamon stick
a handful of fresh oregano leaves, preferably wild Greek oregano, chopped
3 large aubergines
salt and pepper
For the topping
6 tablespoons butter
6 tablespoons plain flour
2 cups milk
2 ounces Parmesan cheese, finely grated
2 medium eggs, beaten
Directions:
For the lamb sauce, heat 2 tablespoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3 to 4 minutes. Add the wine, tomatoes, cinnamon, and oregano and simmer gently for 30 to 40 minutes while you make everything else.
Slice the stalks off the aubergines and cut them lengthwise into 1/4-inch slices. Heat a frying pan until it is hot, add 1 tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly colored on each side. Lift out with tongs, layer over the base of a 2- to 2 1/2-quart shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines, and season each layer as you go.
For the topping, melt the butter in a nonstick pan, add the flour and cook over a medium heat for 1 minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs.
Preheat the oven to 400 degrees F. Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper, and spoon it over the top of the aubergines. Pour over the topping and bake for 25 to 30 minutes until golden and bubbling.
