Meats (N-Z)
North African Spiced Lamb Burgers
Ingredients:
1 pound ground lamb
1/3 cup seasoned breadcrumbs
1 egg yolk, lightly beaten
1/3 cup finely grated onion
1/2 teaspoon minced garlic
1 teaspoon extra virgin olive oil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 teaspoon ground cumin
1/4 teaspoon ground cayenne, plus more to taste
1 tablespoon barbeque sauce
sea salt and freshly ground pepper to taste
4 (7-inch) pita breads
1 cup shredded romaine lettuce
1 small red onion, thinly sliced
1/3 cup plain Greek yogurt or tzatziki
Directions:
Preheat the broiler or a gas grill to 400 degrees F. In a large bowl, combine the lamb, breadcrumbs, egg yolk, onion, garlic, olive oil, parsley, cilantro, cumin, cayenne, and barbeque sauce; mix well until thoroughly combined. Shape the mixture into 4 burgers, about 1 inch thick.
Broil or grill burgers for 5 to 7 minutes on each side until browned, turning once. Remove burgers from heat and allow to rest for 2 minutes.
Warm the pita breads in a pan or on a grill; make a slit on the side of each pita. Place some of the lettuce and sliced onion in each pita, then place a burger inside each one. Spread with yogurt or Tzatziki and season with salt and pepper to taste.
Serves 4.
Old-Fashioned Meatballs
Ingredients:
1 pound ground beef
2 eggs
1/2 cup milk
1/2 cup plain breadcrumbs
1/2 cup grated Parmigiano Reggiano
1/4 cup St. Dalfour One Minute Marinades
Directions:
Preheat oven to 350 degrees F. Mix all ingredients in a large bowl. Form meat into meatballs.
Place on a baking sheet and bake for 20 minutes. Use with your favorite tomato sauce or in sandwiches.
Orange-Thyme Chateaubriand With Roasted Vegetables
Ingredients:
1 beef tenderloin roast (4 pounds)
3 tablespoons extra virgin olive oil
3 tablespoons grated orange peel
3 tablespoons dried thyme leaves
1 teaspoon dried rosemary
1 teaspoon dried marjoram
2 teaspoons sea salt
2 teaspoons freshly ground black pepper
1 red bell pepper, quartered
1 orange bell pepper, quartered
4 Spanish onions, peeled and quartered
1 Large zucchini, cut into 1 1/2-inch pieces
Directions:
Heat oven to 425° F. Combine orange peel, oil, thyme, rosemary, marjoram, salt, and pepper in a bowl; rub just over half the mixture over beef tenderloin and toss remaining mixture with the vegetables to coat.
Place beef in a large roasting pan. Roast 40 minutes. Add vegetables to pan. Continue cooking until an instant read (or meat) thermometer inserted in tenderloin registers 135° F for medium rare or 145° F for medium doneness.
Transfer roast to a cutting board. Let rest at least 15 minutes before carving.
Palermo Pork Tenderloin Medallions
Ingredients:
(Mugglio of Parma Barbecue Italian Style Gift Box)
Fini Extra Virgin Olive Oil
Mazzetti Balsamic Vinegar of Modena
Bologna Aromatic Herbal Salt
1 head garlic
2 pounds pork tenderloin
Directions:
Brine pork tenderloin for 30 minutes (soak in 2 quarts water with 1/2 cup of salt). Marinate 1 head of peeled garlic in Mazzetti Balsamic Vinegar. Use a fillet knife to create a channel in center of pork. Stuff lengthwise with garlic cloves. Rub Bologna Aromatic Herbal Salt on the outside of the pork. Sear over hot coals to create crust. Move to cooler part of the grill until the internal temperature reaches 130 degrees. Remove from grill, put on platter, cover with foil, and allow it to set for 10 minutes until internal temperature reaches 140 degrees.
Slice into medallions and drizzle with Fini Extra Virgin Olive Oil.
Pepper Steak With Double Devon Cream
Ingredients:
1 tablespoon freshly ground black pepper
1 tablespoon butter
pinch salt
1 tablespoon flour
1 tablespoon brown sugar
1 tablespoon green peppercorns
1 tablespoon brandy
1/2 cup Double Devon Cream
sirloin or tenderloin/New York strip for 4
Directions:
Press black pepper into both sides of the steak and fry until crisp.
For the sauce, melt butter in pan, add flour and brown sugar, stir, and add peppercorns and brandy. Simmer for 1 minute, reduce heat, and stir in Double Devon Cream until smooth. Add salt to taste.
Serve sauce over steak or separately.
Peppered Fillet of Beef With Sweet Roasted Shallots and Brandy Cream Sauce
Ingredients:
1 pound, 2 ounces shallots, peeled
3 tablespoons black peppercorns
flaked sea salt
2 1/4 pound fillet of beef
olive oil
small bunch of thyme leaves
1 tablespoon demerara sugar
roasted potatoes and buttered spinach, to serve
For the sauce
4 tablespoons brandy
8 fluid ounces beef stock
5 fluid ounces double cream
Worcestershire sauce
Directions:
Preheat the oven to 400 degrees F. Place the shallots in a pan of boiling water and blanch for a couple of minutes. Drain and put to one side.
Coarsely crush the peppercorns in a pestle and mortar or mini-blender. Put on a plate with 1 tablespoon salt and roll the beef fillet over the mixture, pressing firmly so it sticks to the flesh.
Heat 2 tablespoons oil in a roasting tray and when it's very hot, quickly fry the fillet until it's browned all over. Remove from the heat and scatter the blanched shallots and thyme around the fillet. Sprinkle the shallots with the sugar and a little oil. Place in the oven for 20 to 25 minutes for rare beef, 40 minutes for medium, or 50 minutes for well-done. Halfway through the cooking time, turn the shallots in the tray. Once they are cooked, remove the beef and shallots from the tray, taking out any thyme stalks, and keep warm to rest.
For the sauce, place roasting tin over a high heat, add the brandy and set alight. When the flames have died down, stir in the beef stock and boil for 3 minutes. Stir in the cream and a dash of Worcestershire sauce and season with salt and pepper. Bring to a simmer and cook for a couple of minutes until the sauce has thickened slightly. It is now ready to serve with the rested fillet of beef, sweet roasted shallots, and perhaps some roasted potatoes and buttered spinach.
Polenta Sausage Bake
Ingredients:
1 package of Zerto Polenta
1 pound of Italian sausage (hot or sweet) browned and sliced into 1/4-inch pieces
marinara sauce (jar or homemade is fine)
1 pound shredded mozzarella cheese
Directions:
Preheat oven to 350 degrees F. In a shallow baking dish coat the bottom with marinara sauce. Add 1/4-inch layer of sliced polenta, followed by a layer of browned Italian sausage and then a layer of shredded mozzarella cheese.
Repeat these layers, finishing with a layer of marinara sauce.
Bake in oven for 30 to 40 minutes, until bubbling.
Rendang Curried Steaks
Ingredients:
4 fillet steaks, approximately 6 ounces each
1 jar Worldfoods Malaysian Rendang Curry Sauce
Directions:
Marinate steaks with Worldfoods Malaysian Rendang Curry Sauce and leave for at least 30 minutes in the refrigerator. For best results, leave overnight.
Heat grill to high and cook steaks until done, about 2 minutes on each side for rare or 4 minutes on each side for medium to well done.
Serve with a chilled noodle salad on the side.
Rioja-Style Potatoes
Ingredients:
2 1/2 pounds new potatoes
2 cooking chorizos
2 cloves of garlic
1 guindilla (dried chili or cayenne)
1 onion
1 green pepper
1 bay leaf
1 teaspoon pimenton
olive oil, salt, water
Directions:
Chop the onion, garlic, and pepper. Break the potatoes (by inserting a knife into the potato and twisting until it snaps) into 1/2-inch pieces. Slice the chorizo.
Over low heat, slowly fry the onion, garlic, and pepper in 2 soupspoons of olive oil for 10 minutes. Add the potatoes and chorizo. Cover with water and add salt, chili, and pimenton. Simmer for 40 minutes.
Rotolo di Vitello
Ingredients:
1 1/4 pound boned breast of veal
1/4 cup Olio Carli Extra Virgin olive oil
6 to 7 sage leaves
salt and pepper
1/4 ham, not smoked
1/3 cup shelled peas
1/4 freshly grated Parmigiano Reggiano
1 whole egg
The juice of one lemon
Directions:
Rub the veal with one tablespoon olive oil. Sprinkle with salt and pepper. Combine the sage leaves, chopped ham, peas, Parmigiano Reggiano, and the egg and spread the mixture over the veal. Roll up the meat tightly and fasten with string. Place the meat in a baking dish, pour over it the lemon juice and remaining olive oil and cook in preheated oven at 375 degrees for one hour or until tender at the pricking of a fork.
Serves 4.
Salsa Criolla
Ingredients:
4 diced, cored large tomatoes
2 medium diced, peeled yellow onions
1 diced, seeded, cored green bell pepper
1/2 cup of olive oil
1 tablespoon wine vinegar
1 minced peeled garlic clove
sea salt
ground black pepper
Directions:
Pour all ingredients in mixing bowl. Refrigerate and serve.
Makes about 4 cups.
Seared Filet Mignon With Cambozola Potatoes
Ingredients:
2 pounds red-skinned potatoes
8 ounces Cambozola Blue Brie
salt
pepper
3 filet mignon steaks
chives, to garnish
Directions:
Peel potatoes and cut into large chunks. Cover with cold water and add 1 teaspoon salt.
Bring potatoes, water, and salt to boil. Lower heat and simmer 40 minutes or until very soft. Drain and save 1/4 cup cooking liquid.
Put cooked potatoes in bowl of electric mixer and add cubed Cambozola. Mix on low speed until whipped and cheese is completely melted. Add 2 to 4 tablespoons cooking liquid if necessary. Add salt and pepper to taste.
Season steaks lightly with salt, then dredge each steak in 1 teaspoon coarsely cracked black peppercorns. In large preheated grill skillet, cook steaks on high heat until medium rare. Let steaks rest 2-3 minutes, then cut into thick slices. Serve on top of hot mashed potatoes.
Serves 6.
Shoyu Marinated Flank Steak
Ingredients:
1 1/2 to 2 pounds flank steak, trimmed
1/4 cup Pietro Shoyu Dressing and Marinade
Accompaniments
4 to 6 flour or corn tortillas
8 ounces grated Monterey Jack cheese
Guacamole
3 ripe avocados
1 cup tomatoes, diced
1/4 cup green onion, sliced thinly
1 to 2 cloves fresh garlic, finely chopped
juice of 1 fresh lime
salt and pepper to taste
4 tablespoons cilantro, chopped (optional)
Directions:
Mash avocados, add green onion and garlic. Add half of lime juice, salt, and pepper. Taste and if desired, add remaining lime juice and adjust seasoning.
Grill steak over medium-high heat about 4 to 5 minutes on each side to desired doneness, or until meat thermometer inserted reads 155 degrees. Let rest, covered, for 5 minutes before slicing. Slice thinly on the diagonal. Warm the tortillas. Assemble each serving on a tortilla with a few slices of steak, topped with cheese, guacamole, and cilantro.
Serves 4 to 6.
Smoked Gouda and Applewood Smoked Bacon Stuffed Pork Chops
Ingredients:
2 ounces smoked Gouda cheese, shredded (For a goat cheese alternative try Chevrelait)
4 slices Applewood Smoked bacon, cooked and crumbled
1/4 cup chopped fresh parsley
1/8 teaspoon ground Hudson Valley Homestead 4 Peppercorns
2 (1/4-inch thick) center-cut, bone-in pork chops
1 teaspoon Calamata Extra Virgin Olive Oil
1/4 Trapani sea salt
Directions:
Preheat an outdoor grill to medium heat. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done.
Spanish Lamb Chops
Ingredients:
4 lean lamb chops or cutlets
1 tablespoon fresh mint
2 teaspoons paprika
2 cloves garlic
2 tablespoons olive oil
1 small aubergine, sliced
1 zucchini, sliced
1 yellow pepper, chunked
4 ounces Malagon with Rosemary, sliced (or you could use El Piconero Cognac)
8 ounces cherry tomatoes
salt and pepper to taste
Directions:
Using a mortar and pestle, pound together the fresh mint, paprika, salt, pepper, and the garlic, then mix with 1 tablespoon olive oil. Smear over four lean lamb chops or cutlets.
Place the aubergine, zucchini, and red or yellow pepper on a baking sheet. Drizzle with remaining olive oil and place the lamb chops on top. Bake in preheated (350 degree) oven for 20 to 25 minutes.
Top the chops with the Malagon with Rosemary and add the cherry tomatoes to the pan. Cook for a further 10 minutes until the cheese begins to brown and serve immediately.
Steak au Poivre With Chips and Watercress Salad
Ingredients:
If using larger steak pieces (1 pound or more), preheat the oven to 375 degrees F. After initially frying the steak, place in to the preheated oven and cook for a further 8 minutes if you like your meat rare, longer if required.
2 8-ounce sirloin steak, cut 1/2-inch thick
8 Peppadew peppers
3 teaspoons cracked black peppercorns
1 ounce unsalted butter
1 tablespoon olive oil
2 tablespoons brandy
1 teaspoon French mustard
1 teaspoon Worcestershire sauce
4 tablespoons beef stock
2 tablespoons red wine
1 tablespoon green peppercorns in brine, rinsed and drained
4 tablespoons double cream
salt, to taste
To serve
chips or new potatoes
watercress
Directions:
Make a horizontal cut into the side of each steak to create a pocket and insert the Peppadew peppers. Press the cracked peppercorns into both sides of the steak. Heat a frying pan over high heat and add the butter and oil. When the butter is foaming, add the steak and cook for 2 minutes on each side, or until cooked to your liking. Remove the meat and set aside on a plate to rest in a warm place.
Reduce the heat to medium and add the brandy to the frying pan. Carefully light the brandy and flambé. When the flames have died out, scrape up all the meat juices with a wooden spoon.
Add the mustard, Worcestershire sauce, beef stock, and red wine and whisk to combine. Cook until the sauce has thickened and reduced in volume by a third. Pour any juices that have seeped from the steaks into the sauce and stir.
Add the green peppercorns and cream and cook for a further 2 minutes. Season, to taste, with salt.
Place the steak back into the frying pan with the sauce to warm the meat through. Do not boil the sauce. Remove the steak and place onto a plate. Drizzle over the sauce and serve with chips or new potatoes and a watercress salad.
Stuffed Pork Chops
Ingredients:
2 (8-ounce) pork rib chops
1 tablespoon chopped fresh sage
1 teaspoon salt, or to taste
freshly ground black pepper
2 teaspoons vegetable oil
1/4 cup each finely chopped onion and celery
1/2 cup crumbled cornbread
1/2 cup finely diced Anjou pear
2 tablespoons golden raisins
1 cup chicken stock
2 tablespoons bourbon
1/2 cup Tomato Pear Chutney
Directions:
Finger-licking good pork chops stuffed with cornbread, pears, and golden raisins with a luscious bourbon-tomato pear chutney sauce.
Preheat oven to 350 degrees F.
Turn chops on side, and using a sharp knife, cut a pocket in each chop. Combine sage, salt, and pepper, and pat it into chops. Set aside.
Heat oil in a large skillet. Add onion and celery and cook over medium-high until lightly browned, 4 to 5 minutes. Stir in cornbread, pear, and golden raisins. Divide stuffing between chops. Bake in oven for 35 to 40 minutes.
Meanwhile, reduce stock to 1/2 cup. When chops are done, remove from oven and place on warm plate. Pour bourbon into skillet and reduce by half. Stir in stock and Tomato Pear Chutney. Bring to a boil and stir to heat through. Spoon over chops and serve.
Swedish Meatballs
Ingredients:
1/2 cup breadcrumbs
1/2 cup milk
1 small onion
1 pound ground beef or veal
1 egg
salt and pepper
butter
Lingonbery jam
Directions:
Mix breadcrumbs and milk. Let sit for about 10 to 15 minutes.
Mince the onion and sauté until transparent. Mix all the ingredients in bowl. Form into ping-pong ball sized meatballs with your hands. Fry the balls in butter in a skillet on medium heat for about 5 minutes or until dark brown. Be sure to turn the balls for even cooking. Serve with Lingonberry jam.
Serves 4.
The Slanted Door Barbecued Pork Spare Ribs
Ingredients:
3 racks Niman Ranch St Louis-style pork spare ribs
For the Marinade
1/2 cup Vietnamese fish sauce
1/2 cup sugar
5 cloves minced garlic
3 minced Thai chilies
1 stalk minced lemongrass
For the Sauce
1/2 cup honey
1/2 cup brown sugar
Dry Ingredients
4 cloves minced garlic
5 minced Thai chilies
1 bulb minced fresh ginger
1/2 cup diced shallots
1/2 cup chopped cilantro
Wet Ingredients
1/2 cup hoisin sauce
1/2 cup ketchup
1/2 cup light soy sauce
1/2 cup dark soy sauce
1/2 cup rice wine
1/2 cup brewed coffee
1/8 cup oyster sauce
Directions:
Combine all the ingredients in the marinade. Marinate 3 racks of Niman Ranch pork spare ribs for 4 hours at room temperature. Bake the ribs in a 500°F oven for approximately 40 minutes or until well browned. Finish the ribs on a hot grill.
For the sauce, combine all the wet ingredients and set aside. Combine the honey and sugar and bring to a boil. Add the dry ingredients and let mixture cook for 5 minutes. Pour in the wet ingredients and cook mixture until it is reduced by 1/4. Emulsify in a blender until smooth and strain.
When ribs are cooked, cut into 5 portions. Arrange on a platter and spoon sauce lightly over the ribs. Garnish with green onions and chopped cilantro.
Truffle Filet
Ingredients:
1/2 pound field greens or lettuces of your choice
6 tablespoons extra olive virgin oil
2 tablespoons of red wine vinegar
salt and freshly ground pepper
2 ounces of Parmigiano Reggiano
4 5-ounce filet mignon steaks
White Truffle Oil to drizzle
Directions:
Wash and dry the greens. Whisk together olive oil, vinegar, salt and pepper. Set aside.
Make shavings of Parmigiano Reggiano with a vegetable peeler. Set aside.
Grill individual steaks to your liking. When steaks are done, toss greens with dressing. Divide salad among plates and center a steak on top of each. Salt and pepper to taste. Drizzle each steak with White Truffle Oil.
Top each serving with Parmigiano Reggiano slivers and serve immediately.
Serves 4.
Veal Parmesan
Ingredients:
8 (1.5 ounce) veal cutlets
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
2 teaspoons Olio Carli olive oil
1 clove garlic, minced
1 cup dry white wine
1 1/2 cups chopped, seeded plum tomato
6 pitted Kalamata olives, chopped
1 (6 ounce) jar marinated Artichoke Hearts from Spain, drained and chopped
2 cups hot cooked Del Destino Pasta Penne Rigate
thyme sprigs (optional)
Directions:
Trim fat from veal. Place each piece between 2 sheets of heavy-duty plastic wrap; flatten to 1/8-inch thickness using a meat mallet or rolling pin. Combine flour and pepper. Dredge veal in flour mixture; shake off excess flour.
Heat 1 teaspoon oil in a skillet over high heat until hot. Add half of cutlets to skillet. Cook 2 minutes on each side or until browned. Repeat with 1 teaspoon olive oil and remaining veal. Remove from pan.
Add garlic, and sauté 30 seconds. Add wine, scraping pan to loosen browned bits. Reduce heat to medium-high; boil wine mixture for 3 minutes. Return veal to pan. Add tomato, Kalamata olives, and artichokes; cover and simmer 1 minute or until thoroughly heated.
Serve immediately with the pasta. Garnish with thyme, if desired.
Veal With Olives
Ingredients:
2 pounds veal, cut into pieces
4 tablespoons of olive oil
3 minced garlic cloves
1 onion, chopped
2 tablespoons of flour
water
salt, bay leaf
5 ounces pitted (stoned) green olives
Directions:
Brown pieces of veal in the olive oil together with the garlic and onion. Add the flour and let brown. Cover the veal with water. Season with salt and add the bay leaf. Cover the casserole and cook for half an hour.
Scald the olives and add them to the veal. Continue to cook until the veal is tender. Serve with white rice or mashed potatoes.
Serves 6.
Venison With Blueberries
Ingredients:
For the sauce:
4 1/2 ounce blueberries
3 tablespoons white wine or sherry
pinch sugar
1/2 tablespoon balsamic vinegar
2 tablespoons orange juice
salt and freshly ground black pepper
1 teaspoon butter
For the venison:
knob butter
1 teaspoon olive oil
2 venison steaks
Directions:
For the sauce, set aside 4 to 6 blueberries for garnish and place the remaining blueberries in a small heavy-based pan with the wine or sherry and sugar. Simmer over low heat for about ten minutes, until the blueberries reach a mushy consistency. Add the vinegar, orange juice, and salt and freshly ground black pepper to taste. Stir in the butter and keep the sauce warm.
While the sauce is simmering, prepare the venison. In a frying pan, melt the butter and oil over a medium heat and add the venison to the pan. Fry the venison for 3 to 5 minutes on each side, until cooked to your liking. Leave the venison to rest in a warm place for at least 5 minutes before serving.
Place the venison steaks on two plates, spoon over the sauce, and garnish with the remaining blueberries. Serve immediately.
Vitello Tonnato
Ingredients:
2 pounds veal tenderloin
8 cups white wine
1 celery stalk
1 carrot
1 small onion
2 cloves
7 ounces canned tuna in oil
6 anchovy fillets
2 hardboiled egg yolks
2 lemons—1 squeezed, 1 thinly sliced
1/2 cup extra virgin olive oil
2 tablespoons capers
1 tbsp white vinegar
Directions:
Let the meat marinate in the wine, celery, carrot, chopped onion, and cloves for one day. Remove the meat from the marinade, wrap, and tie tightly in cheesecloth and place in an oval pan just large enough to hold it together. Put back in the marinade and cook slowly for about one hour.
Remove from heat and let the meat cool in its cooking liquid. Degrease and filter the cooking liquid. Blend the liquid in a food processor with the tuna, anchovies, 1 tablespoon of the capers, and egg yolks.
Dilute the sauce with lemon juice and vinegar, and whisk in the oil in a steady fashion until a velvety sauce is achieved.
Slice the veal and select an appropriate a serving platter. Spread a few tablespoons of the sauce on the platter. Add the veal a layer at a time, with sauce covering each layer. Sprinkle capers over and decorate the rim of the platter with the sliced lemon.
Serves 6.
Wendy Tate’s Beef With Bush Tomatoes and Red Wine
Ingredients:
2 pounds beef (6 small steaks)
2 tablespoons Nirmala’s Kitchen Akatkurra
Bush Tomato
1 teaspoon cracked, Nirmala's Kitchen Tasmanian Whole Pepperberry
2 cloves garlic, crushed
salt to taste
2 tablespoons olive oil
1 medium shallot, minced
1 teaspoon tomato paste
2 1/2 cups red wine
1/2 teaspoon Nirmala's Kitchen Native Thyme
2 tablespoons unsalted butter
Directions:
Combine ground bush tomatoes, pepperberry, and thyme. Coat beef with spice mixture. Heat pan and add olive oil. Pan-fry beef, about 3 minutes for rare, 5 minutes for medium and 8 minutes for well done. Remove beef from pan and keep warm.
In another pan, cook shallots, garlic, tomato paste, and wine to heat through. Turn up heat; simmer until volume is reduced by half. Add cooking juices from the beef.
Remove from heat and quickly whisk in butter until it is melted. Add salt to taste. Strain sauce and pour over the steaks. Serve with sautéed spinach and boiled potatoes.
