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Archive for the ‘meats’ Category

Three bite slider buns
1 1/2 tsp dry yeast
1 tbs plus 1 tsp sugar
1/2 cup warm water
1 cup milk
1/2 cup butter
1 tsp salt
1 large egg, beaten
4 1/2 cups all-purpose flour
Scald milk. Add butter and salt. Cool until lukewarm. Dissolve yeast and 1 tsp sugar in water. Set aside 10 minutes, until foamy. Place in a large mixing bowl, combine with milk mixture, remaining sugar, and egg.
Gradually add flour, mixing until ingredients come together. Turn onto a floured surface. Knead five minutes to form a soft dough.
Cover and set in a warm place to rise until doubled. Punch down. Pinch off balls of dough the size of walnuts. Place on a greased pan, 1-inch apart. Cover to rise until doubled. Bake at 400F for about 15 minutes.
Cuban shredded pork
2 kg boneless pork shoulder roast
1/3 cup (about 2 heads) finely minced garlic
2 shallots, finely diced
28 gram package fresh oregano, leaves only, very finely chopped
1 tsp kosher salt
1/4 cup apple cider vinegar
1/4 cup light brown sugar
2 tsp vegetable oil
2-3 medium onions, thinly sliced
1 to 1 1/2 cups chicken stock, heated
gherkins
Combine marinade ingredients by pulsing with a hand blender until emulsified, but not completely pureed.
Place roast in a very large bowl. Open out roast and season all over with fresh ground pepper. Spread marinade oven entire surface. Reshape roast, place in a deep dish and cover tightly. Refrigerate several hours or (preferably) overnight.
To braise, place roast in a roasting dish or Dutch Oven. Place in a 300F oven, on the lowest rack, and cook with the lid off for 2 1/2 hours. Continue cooking for another 3 1/2 hours with the lid on. Let rest 15 minutes. Remove roast to a dish. Cool until it’s comfortable to handle, then pull apart meat into shreds, discarding all possible fat.
Meanwhile, heat oil in a very large saucepan. Add onions, and caramelized over medium heat. Add shredded pork, along with stock (enough to moisten and absorb) and heat, turning meat over with a wooden spoon, just to warm through (if you don’t have a large enough saucepan, do this in batches of four). Serve warm, in buns, with thin slices of gherkins.

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4 lbs beef short ribs (we used half boneless, half bone-in)
3-4 tbs canola oil
2 small turnips
1 large parsnip
1/2 medium celeriac (celery root)
3 medium carrots
1 small onion
4 large white mushrooms, quartered
1 cup red wine
1 1/2 cups beef or chicken stock
28 oz can diced tomatoes
kosher salt/fresh ground pepper
Peel and roughly chop turnips, parsnip, celeriac, carrots and onion.
Place a large, preferably cast-iron, skillet over high heat. Add oil and sear short ribs on all sides. Remove meat to a dish and set aside. Add vegetables to same pan and allow to cook and caramelize for about 5 minutes, stirring frequently. Add mushrooms in the final minute. Remove and set aside.
Add red wine to pan to deglaze, using a wooden spoon to dislodge all the flavourful bits. Add stock and continue to deglaze until liquid is hot.
Into a pre-warmed stoneware dish, place vegetables. Arrange meat over top, followed by tomatoes and stock. Season and place in a 325F oven for 3 hours.
When finished, remove short ribs and half-to-two-thirds of the vegetables. Purée remaining vegetables, along with the liquid, to make a thick, savoury, sauce. Season to taste. Serve ribs and vegetables over gnocchi, with a ladle of sauce.

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2 pounds chuck roast, trimmed and cut into 1-inch cubes
2 tbs all-purpose flour
4 tbs vegetable or canola oil
3 medium onions, medium dice
2 celery stalks, medium dice
10 cloves garlic, sliced
2 medium carrots, medium dice
1 1/2 cups dry red wine
3 tbs tomato paste
3 cups beef stock
4 sprigs fresh thyme
Toss beef in flour to coat, then shake off any excess flour. Heat half of the oil in a large, heavy Dutch oven. Brown beef on all sides, drain on a paper towel-lined dish.
Heat remaining oil in the same pan and cook onions, celery, garlic and carrot until softened. Add wine and cook, stirring, until liquid reduces to 1/4 cup. Add beef along with tomato paste, beef stock and herbs. Bring to a boil and cover. Transfer to a 350F oven for 2 hours.
for the dumplings:
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
50g (3 1/2 tbs) cold butter
1 large egg, beaten
1/4 cup milk
1/4 cup chopped flat-leaf parsley
1/4 cup grated parmesan
In a medium bowl, whisk together flour, baking powder and salt. Cut in butter until mixture is coarse and crumbly. Beat together egg milk. and Make a well in the centre of the crumbs and add milk mixture, parsley and parmesan. Bring together with a fork until just mixed into a soft, sticky dough.
When the stew has twenty minutes left to cook, remove from oven. Stir and remove thyme sprigs. Drop dumpling mixture by level tablespoons onto the surface of the stew. Return to oven and cook, uncovered, for 20 minutes, until dumplings are golden brown and cooked through.

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2 pounds boneless, skinless chicken thighs
2 tbs olive oil
2 medium onions, thinly sliced
5 cloves garlic, minced
1 tsp cumin seeds
1 tsp ground coriander
1 tsp ground ginger
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp chilli powder
1/4 tsp ground nutmeg
2 1/2 cups organic chicken stock
1/2 cup dried apricots
1/4 cup honey
1/2 cup blanched sliced almonds, toasted
1 tbs chopped fresh coriander
Cut chicken thighs into bite-sized pieces. In a Dutch oven set over medium-high heat, heat 1 tbs of the olive oil. Cook chicken until browned. Remove to a bowl and set aside.
Heat remaining 1 tbs olive oil in the same pot and cook onion, garlic and spices, stirring until onion is soft.
Return chicken to pot, along with stock. Bring to a simmer, then cover and set in a 350F oven for an hour, until chicken is tender (the tagine should be fairly dry, not at all soupy). Add apricots, honey and almonds. Sprinkle with coriander. Serve with couscous.

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2 pound beef roast, trimmed
4-6 tbs canola oil
1 large onion
2 medium carrots
1 leek, white and light green parts only
1 celery stalk
3 cloves garlic
5 medium white mushrooms
5 cups beef stock
1 cup red wine
1/4 cup butter
1/2 cup flour
kosher salt/fresh ground pepper
Heat beef stock and keep hot on a back burner.
Chop vegetables and steak into approximately 1/4-inch dice. In a large pot over high heat, heat 1 tbs oil. Sweat onions, carrots, leek and celery. Add garlic and sweat, then add wine. Simmer to reduce liquid by 1/3.
Lightly season raw beef. In a large skillet, heat 1 tbs oil. Sear 1/4 of the beef at a time, transfer to a large bowl, and repeat, adding oil as needed. When beef is done, add mushrooms to pan and deglaze with a splash of wine. Transfer vegetables and mushrooms to bowl with beef.
In the pot used for the vegetables, melt butter over medium-high. Add flour and whisk vigorously to form a paste; about 1 minute. A few ladles at a time, add hot stock, whisking constantly. When a smooth gravy has formed, add meat and vegetables. Bring to a simmer, reduce heat and continue to simmer about 35-40 minutes. Season to taste.
For the mashed potatoes:
3 lbs Yukon Gold potatoes
1/4 cup butter
1/4 cup sour cream
kosher salt/fresh ground pepper
Peel and halve potatoes. Cook in salted water over high heat until potatoes are tender. Drain. Press through a ricer (or mash). Stir in butter and sour cream. Season to taste.
The dish may be assemble traditionally, in a baking pan, with the meat/vegetable mixture on the bottom, topped with mashed potatoes and baked at 350F until hot and bubbly.
Or place a ring mould (we used an appetizer-sized 2-inch ring) onto a serving plate, fill 2/3 with stew, top with potatoes, and gently lift ring.

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1 lb lean ground turkey
1 small onion, chopped
2 cloves garlic, minced
1 large egg
2/3 cup fresh bread crumbs
1 tbs mild curry paste
1 tbs hot sauce
kosher salt/fresh ground pepper
In a large bowl, combine ingredients until evenly distributed. Do not overmix or the burgers will be dense and tough. Divide into 4-6 patties and fry in a bit of vegetable oil, browning on both sides. Transfer pan to a 350F oven and continue cooking until juices run clear.

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2 tsp vegetable oil
300 grams steak, medium diced (or ground beef)
150 grams Farmer’s sausage, diced
1 cup kidney beans (dried, soaked)
1 cup diced bell peppers
1 cup diced onions
1 cup diced carrots
1 cup diced celery
1 cup sliced mushrooms
600 ml Marinara sauce
150 ml tomato juice
1 tsp chili powder
1 tsp crushed chilies
2 tsp cajun spice
2 tsp sea salt
2 tsp brown sugar
2 tsp black pepper
In a small pot, cover kidney beans with water and cook about 3/4 done.
Heat oil in large pot over medium-high heat. Add steak or ground beef and cook until browned. Add diced vegetables and cook half way. Add kidney beans, Farmer’s sausage, Marinara sauce, tomato juice and spices. Simmer until vegetables are soft and flavours have developed. Adjust seasoning.
Serve with cornbread.

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