Feeds:
Posts
Comments

Archive for the ‘meat’ Category

Garlic & Pepper Prime Rib

Garlic & Pepper Prime Rib

Ingredients
1 beef ribeye roast (4 pounds)
Coarsely ground pepper
1 large onion, chopped
4 to 5 garlic cloves, minced
1-1/2 cups beef broth
1/3 cup ketchup

Cooking Instructions
Sprinkle roast with pepper; place rib side down in a small roasting pan. Combine onion and garlic; spread over all sides of roast. Combine broth and ketchup; spoon 3/4 cup over roast. Set remaining broth mixture aside.

Bake, uncovered, at 325° for 2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Baste with pan drippings every 20 minutes, adding reserved broth mixture as needed.

Let stand for 10 minutes before slicing. Stir any remaining broth mixture into pan drippings; heat through and serve with roast.

Recipe found here: Garlic & Pepper Prime Rib

Read Full Post »

leg of lamb

Roast Leg of Lamb

Ingredients

Marinade

1/2 cup orange juice
1 cup white wine
3 cloves garlic, minced
2 teaspoons of fresh thyme or 1 teaspoon of dried thyme
2 Tbsp of fresh chopped rosemary or 1 Tbsp of dried rosemary
1/4 teaspoon of fresh ground pepper
Blend marinade ingredients in a blender, just a few pulses until well mixed.

Lamb Roast

1 (6-pound) leg of lamb, bone-in or boneless. If boneless, the leg should be tied up with kitchen string by butcher.
Marinade
Salt and freshly ground black pepper

Directions

1 Place lamb and marinade into a plastic bag. Squeeze out as much of the air as possible from the bag and seal. Wrap again with another plastic bag to ensure that the marinating lamb doesn’t leak. Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least an hour (preferably two hours) before putting in the oven to help bring the lamb closer to room temperature before roasting.

2 Preheat oven to 425°F. Arrange two racks in the oven – a middle rack to hold the lamb, and a lower rack to hold a roasting pan with which to catch the drippings. Note that this arrangement of racks and pans, with the roast sitting directly on the oven rack, will create a natural convection of heat in the oven, causing the roast to cook more quickly than if cooked the traditional method in a rack in a roasting pan.

3 Remove the lamb roast from its marinade bag (you may want to temporarily place lamb in another roasting pan, just to make it less messy to work with.) Pat dry the marinade off the lamb with paper towels. Generously salt and pepper all sides of the roast. Arrange the roast fattiest side up, so while the lamb is cooking the fat will melt into the meat. Insert an oven-proof meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. Place the roast directly on middle rack of the oven, with a roasting pan on a separate rack a rung lower, to catch the drippings. You may also want to put some water in the bottom roasting pan, so that the drippings fall into the water instead of burning in the hot pan and smoking up your kitchen.

4 Roast at 425°F for 20 minutes. Then reduce the heat to 300°F and roast an additional 40 minutes (for a 6 pound boneless roast) to an hour (for a 6 pound bone-in roast). If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast. In general estimate 10-13 minutes per pound for total cooking time (for rare), including that first 20 minutes at high heat. (Assuming you let the roast sit out for an hour or two before putting it in the oven. If it’s right out of the fridge, it will take longer to cook.)

Note that the method of cooking directly on the oven rack will mimic a convection oven and the cooking time/oven temp needed will be less than you would need if you cooked the roast on a rack in a roasting pan. If you are cooking the roast in a roasting pan, rack or not, start the roast at 450°F and then reduce the heat to 325°F. Also, the shape of the roast will have an impact on the cooking time. Our roast was rather long and thin, so it cooked up fairly quickly. A thicker roast may take longer than expected.

So, use a meat thermometer!

About 20 minutes before you expect the roast to be done, start checking the meat thermometer. Note that every time you open the oven door, you’ll need 10 minutes or so to bring the oven back up to temperature, thus slowing down the cooking process. So, don’t check too often. Remove from the oven anywhere from 125°F to 135°F for medium rare. Lamb should never be cooked until well done or it will be too dry. Let stand for 25-30 minutes before carving. Cut away the kitchen string and slice with a sharp carving knife, 1/2 inch thick slices, against the grain of the meat.

5 While the roast is resting, use a metal spatula to scrape up the drippings in the roasting pan. Use the drippings to make a gravy, or use just the drippings themselves to serve with the lamb.

Serve with some homemade mint jelly for an added treat.

Yield: Serves 8 to 10.

Recipe found here: Roast Leg of Lamb

Read Full Post »

Peppered Filets with Cherry Port Sauce for 2

Peppered Filets with Cherry Port Sauce for 2

Ingredients
2 beef tenderloin steaks (8 ounces each)
2 teaspoons coarsely ground pepper
1 cup dry red wine
1/2 cup chopped red onion
1/3 cup golden raisins
1/3 cup dried cherries
2 tablespoons sugar
1-1/2 teaspoons cornstarch
1/4 teaspoon ground mustard
Dash salt
2 teaspoons cold water
1/4 cup crumbled blue cheese

Directions
Sprinkle steaks with pepper. Grill, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Meanwhile, in a small saucepan, combine the wine, onion, raisins, cherries and sugar. Bring to a boil; cook until liquid is reduced by half.
Combine the cornstarch, mustard, salt and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve sauce with steaks; sprinkle with cheese. Yield: 2 servings.

Recipe found here: Peppered Filets with Cherry Port Sauce for 2

Read Full Post »

Chicken Fried Steak

Ingredients
4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce (e.g. Tabasco™)
2 cloves garlic, minced
3 cups vegetable shortening for deep frying

1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

Directions
Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve

Recipe found here: Chicken Fried Steak

Read Full Post »

Melt-In-Your-Mouth Meat Loaf

Ingredients
2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1/2 cup sliced fresh mushrooms
1 1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce

Directions
Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.

Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.

Recipe found here: Melt-In-Your-Mouth Meat Loaf

Read Full Post »


Honey Glazed Ham

Ingredients

1 (5 pound) ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter

Directions

Preheat oven to 325 degrees F (165 degrees C).

Score ham, and stud with the whole cloves. Place ham in foil lined pan.

In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.

Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Recipe found here: Honey Glazed Ham

Read Full Post »

Lipton Onion Soup Pot Roast With Gravy

3 to 4 lb. boneless beef chuck pot roast
Water
1 envelope Lipton onion soup mix
2 Tbsp. Flour

In a Dutch oven or a heavy saucepan brown the beef chuck roast well. Add 2 cups of water and the Lipton onion soup mix. Simmer, covered 3 hours or until beef chuck roast is tender, turning occasionally. Blend the flour with 1/4 cup water and then stir into the gravy. Cook, stirring until the gravy is thickened. Makes 6 to 8 servings.

[I prefer to make mine in the crockpot. Cook for about 8-10 hours and it falls apart!)

Recipe found here: Lipton Onion Soup Pot Roast With Gravy

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 4,709 other followers

%d bloggers like this: