6 tb Mayonnaise 6 tb Sour cream 1/2 c Dijon mustard 1/2 c Fresh lemon juice 1 t Coarsley ground black pepper 8 ts Minced fresh dill 4 Boneless pork loin chops, 1- Combine all sauce ingredients. Pour 1/2 of sauce over chops, cover and refrigerate for 4-6 hours. Cover and refrigerate remaining sauce. Remove chops, discarding marinade. Grill chops over medium coals for 9-11 minutes per side or to desired doneness. Brush top side of chops with LEMON DILL SAUCE one minute prior to removing from grill. Pass remaining sauce. THIS MARINADE WORKS WELL WITH VEAL OR LAMB CHOPS. |
1 1/2 lb meat : (beef pork, lamb) : cut into 2" cubes 6 potatoes peeled and cut up 6 carrots peeled and cut up 6 onions peeled and cut up 1 bay leaf 1 1/2 ts salt 1/4 ts pepper 2 c water Brown meat in oil in pressure cooker. Add rest of ingredients. Cook for 15 minutes ( after jiggling begins) at 10 lbs pressure. Reduce pressure by cooking pan under faucet. Juices can be thicken with 3T. of flour blended with water and cooked until thick. (Remember to remove bay leaf!) Serves 6 Posted in KitMail by [email protected]. Recipe By : ----- |
8 Each Lamb Shanks,About 1 Lb Each -- bones cracked 4 Teaspoons Kosher Salt Ground Black Pepper -- to taste 5 Cloves Garlic -- minced 1 Large Onion -- diced 4 Medium Carrots -- diced 3 Stalks Celery -- diced 1 Cup Dry Red Wine 28 Ounces Can Whole Tomatoes In Puree 1 Pound Dried Great Northern Beans 8 Cups Chicken Broth 3 Sprigs Fresh Rosemary 2 Each Bay Leaves Soak the beans overnight in water to cover and drain or use the "quick soak" method. Season lamb shanks with 1 tsp of the salt and pepper to taste. In a large deep skillet,heat the olive oil over medium-high heat. Add the lamb shanks on all sides about 10 minutes(.Do not crowd and work in batches if needed,removing fat as necessary). Remove browned shanks to a platter.Add the garlic,carrots,onions and celery to the skillet and cook until softened,about 10 minutes. Pour in the wine and cook 2 minutes. Transfer mixture to a large stockpot. Add the tomatoes,using back of spoon to break up. Add the beans,shanks,stock,rosemary and bay leaves. Bring to a boil,reduce to a simmer and skim surface as needed. Cover and cook until lamb and beans are tender,about 2 hours. Skim as much fat as possible from surface. Remove shanks, using tongs,to 8 individual plates. Season the bean mixture with salt & pepper if needed. Discard the rosemary and bay leaves. Using a slotted spoon,arrange some of the bean mixture around each lamb shank. Serve immediately |
Ingredients | |||
---SELECT ONE MEAT--- | |||
1 1/2 | pound | beef stew meat, 1 inch cubes | |
1 | each | chicken, broiler-fryer | |
1 1/2 | pound | pork stew meat, 1 inch cubes | |
1 1/2 | pound | lamb stew meat, 1 inch cubes | |
---SELECT ONE BROTH--- | |||
1 | cn | beef broth (13 3/4 oz) | |
1 | cn | chicken broth (13 3/4 oz) | |
1 | teaspoon | instant beef bouillon AND 1 1/2 c water | |
2 | teaspoon | intant chicken bouillon AND 1 1/2 c water | |
---SELECT ONE LIQUID SEASONING--- | |||
1 | tablespoon | worcestershire sauce | |
1 | teaspoon | prepared horseradish | |
1 | tablespoon | soy sauce | |
1 | teaspoon | prepared mustard | |
---SELECT ONE DRY SEASONING--- | |||
1 | teaspoon | dried thyme, crushed | |
1 | teaspoon | dried marjoram, crushed | |
1 | teaspoon | dried basil, crushed | |
1 | teaspoon | dried oregano, crushed | |
---SELECT VEGETABLE(S)--- | |||
5 | cup | vegetables, chopped, sliced, or cubed (carrots, celery, green peppers, onions, parsnips, potatoes, rutabagas, or parsnips) | |
---USE ALL OF THESE--- | |||
1/4 | cup | flour | |
1 | each | bay leaf | |
1/2 | teaspoon | salt | |
3/4 | teaspoon | salt | |
1/4 | teaspoon | pepper | |
1/4 | cup | water | |
2 | tablespoon | cooking oil | |
2 | tablespoon | flour | |
Directions: | |||
In a plastic bag, combine the 1/4 cup flour, 1/2 teaspoon salt and pepper. Add half of desired meat at a time to bag, shaking to coat well. (Shake a few pieces of chicken at a time.) In a Dutch oven cook meat, half at a time in hot oil till lightly brown. Drain off fat. Return meat to pan. Add your choice of broth, liquid seasoning, dry seasoning, the bay leaf, and the 3/4 ts salt to Dutch oven. Bring mixture to boiling; reduce heat. Simmer, covered, 1 hour for beef, pork, and lamb; 30 minutes for chicken or till meat is tender. Add 5 cups assorted vegetables. Cover and simmer 30 minutes more or till the vegetables are tender. (If using chicken, transfer pieces to platter; keep warm.) Combine 1/4 cup water and the 2 tablespoons flour. Add to stew. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Discard bay leaf. (Return chicken to stew.) |
5 lb Leg of lamb -----------------------------------SAUCE----------------------------------- 3 To 4 dried chili pasillas or 4 tb Chili powder 1 1/2 c Tepid water 2 Cloves garlic 1/2 c Olive oil 1 lg Onion, cut into chunks 2 Pickled Serrano chilies, or -any small red or green hot -pepper 2 Ounces dry grated cheese 8 tb Tequila 2 1/4 tb Salt 1/4 ts Ground cloves 1 tb Dry red wine 1/2 tb Lime juice (Shepherd's Roast with Drunken Sauce] ) In Hidalgo, halves of mutton are hung over a wood fire and slowly turned until the meat is cooked and the outside is crisp and black. Toward the end of the cooking process, the roast is basted with lightly salted butter. It's served with Salsa Borracha, below. FOR THE ROAST: Use a 5-pound leg of lamb and roast it on a spit over a charcoal fire until done the way you like it (1 1/2 to 2 hours). Baste from time to time with lightly salted butter in which a clove of garlic has been crushed and a pinch of dry mustard added. In an ungreased skillet, cook the dried chili pasillas for a few minutes, turning occasionally to prevent burning. Skip this step if chili powder is used. Remove stems and seeds and cover them with the water, saving the skins. In about 3/4 hour, put the chilies in a blender with the remaining ingredients and 4 tablespoons of the water in which the chili seeds were soaked. Blend all until smooth. Strain the remaining chile water and add to sauce. Serve, either by pouring a little over each portion of meat, or letting guests help themselves. Add more chili powder or chilies for a hotter sauce. Makes 6 servings. From "The Art of Mexican Cooking" by Jan Aaron and Sachs Salom. Doubleday and Company, N.Y., 1965. Posted by Stephen Ceideberg; March 9 1993. |
------------------------------FOR THE SOUVLAKI------------------------------ 12 oz Lean ground lamb 2 Garlic cloves - peeled and crushed 4 tb Minced onion 1/2 ts Dried oregano 1/2 ts Dried basil 1/4 ts Crushed rosemary 1/4 ts Thyme leaves 1 pn Ground red pepper 3 tb Fresh lemon juice 2 tb Vegetable oil Salt; to taste 4 Pitas - wrapped in foil and warmed 1 c Shredded lettuce -------------------------------FOR THE SAUCE------------------------------- 1 Garlic clove - peeled and minced 1/3 c Diced tomato 1/3 c Diced cucumber; peeled, - seeded and chopped 2 tb Fresh chopped mint 1 tb Fresh lemon juice 3/4 c Plain yogurt COMBINE THE LAMB with the garlic, onion, oregano, basil, rosemary, thyme, red pepper, lemon juice and salt and mix just until blended. Form the lamb into 12 meatballs. In a large skillet, heat the oil until hot and almost smoking. Add the meatballs and saute over medium-high heat until cooked through, about 3 minutes per side. Drain the lamb balls well. Combine the garlic, tomato, cucumber, mint, lemon juice and yogurt in a small bowl. Cut open 1 end of each warmed pita, fill with shredded lettuce and 3 meatballs. Spoon the sauce over the meatballs and serve. |
Oil or unsalted butter - for coating 1 Pork Shoulder, 4-to-5 lb Salt & freshly ground pepper Slow roasting results in tender, juicy pork. Turkey, lamb, beef or veal can be roasted similarly. PREHEAT OVEN TO 350F. Oil or butter pork all over. Season fatty outer layer with salt and pepper. Place pork on a roasting rack in a pan. Place pan in center of preheated oven and roast, uncovered. Roast for 30 minutes per pound or until the internal temperature at the thickest point reaches 155F. (NOTE: Trichinoisis is destroyed when the internal temperature reaches 139F for a period of 10 minutes.) Remove from oven. Cover loosely with foil and allow to "rest" for at least 15 minutes before carving. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK |