Biscuit Dough 2 baking powder biscuits
2 C Flour
1 T Baking powder
1/2 t Salt
1/3 C EVO oil
2/3 C Milk
Preheat oven to 450°F. Sift dry ingredients into a bowl. Blend in the olive oil, and add the milk, blending quickly, just until dry ingredients are moistened. A sticky dough will result. Turn the dough out on a floured board. Flour your hands and knead the dough 3 or 4 times. Do not over handle dough. Roll or pat to a 1/2-inch thickness. Cut with a 2-inch biscuit cutter.
For soft-sided biscuits, place close together on a lightly greased baking sheet or in a lightly greased cast iron skillet (vegetable cooking spray works just fine). For biscuits that are crusty all around,
place about an inch apart on a lightly greased baking sheet. Bake at 450°F for 12 to 15 minutes. Makes a dozen biscuits.
Monday, November 27, 2006
Monday, August 21, 2006
Shortcut Turkey Cholent
1 tsp EVO oil
9 oz sausage, cut into 1/2-inch slices
1 1/2c onion, chopped
1/2c celery, sliced
1/2c carrot, thinly sliced
1 c broth
2 tbsp tomato paste
1/2tsp dried thyme
1/2tsp dried Italian seasoning
1/4tsp black pepper
1 can tomatoes, diced, juices included, (14.5-ounce)
2 can Great Northern beans, drained and divided (15.8-ounce)
2 c dark meat turkey, coarsely chopped, cooked
Heat the oil in a large saucepan over medium heat until hot. Add sausages, and cook 3 minutes or until browned. Remove from pan; keep warm. Add onion, celery, and carrot to pan; saute 5 minutes. Return sausages to pan; stir in broth and next 5 ingredients (broth through tomatoes); bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat. Stir the beans into sausage mixture. Place in slow cooker along with the dark turkey meat, stir, add water if you wish. Cover with lid, and cook on LOW 6-8 hours.
1 tsp EVO oil
9 oz sausage, cut into 1/2-inch slices
1 1/2c onion, chopped
1/2c celery, sliced
1/2c carrot, thinly sliced
1 c broth
2 tbsp tomato paste
1/2tsp dried thyme
1/2tsp dried Italian seasoning
1/4tsp black pepper
1 can tomatoes, diced, juices included, (14.5-ounce)
2 can Great Northern beans, drained and divided (15.8-ounce)
2 c dark meat turkey, coarsely chopped, cooked
Heat the oil in a large saucepan over medium heat until hot. Add sausages, and cook 3 minutes or until browned. Remove from pan; keep warm. Add onion, celery, and carrot to pan; saute 5 minutes. Return sausages to pan; stir in broth and next 5 ingredients (broth through tomatoes); bring to a boil. Reduce heat; simmer 30 minutes. Remove from heat. Stir the beans into sausage mixture. Place in slow cooker along with the dark turkey meat, stir, add water if you wish. Cover with lid, and cook on LOW 6-8 hours.
Turkey Thighs with Olives, Dried Cherries, and Chiles slow cooked
1 c leek, thinly sliced (about 1 large)
1 c sweet red wine
3/4 c dried cherries
3/4 c pitted Kalamata olives
1/3 c fresh orange juice (about 1 orange)
1 tsp paprika
1 tsp crushed red pepper
4 fresh thyme sprigs
1 (3-inch) cinnamon stick
1 1/2 tsp kosher salt, divided
3 1/2 lb turkey thighs, skinned
1 tbsp ground cumin
Combine the first 9 ingredients in an electric slow cooker, stirring to combine. Stir in 1/2 teaspoon salt. Rinse turkey with cold water; pat dry. Sprinkle with remaining 1 teaspoon salt and cumin. Place in slow cooker. Cover with lid, and cook on LOW 6 hours. Discard cinnamon stick.
1 c leek, thinly sliced (about 1 large)
1 c sweet red wine
3/4 c dried cherries
3/4 c pitted Kalamata olives
1/3 c fresh orange juice (about 1 orange)
1 tsp paprika
1 tsp crushed red pepper
4 fresh thyme sprigs
1 (3-inch) cinnamon stick
1 1/2 tsp kosher salt, divided
3 1/2 lb turkey thighs, skinned
1 tbsp ground cumin
Combine the first 9 ingredients in an electric slow cooker, stirring to combine. Stir in 1/2 teaspoon salt. Rinse turkey with cold water; pat dry. Sprinkle with remaining 1 teaspoon salt and cumin. Place in slow cooker. Cover with lid, and cook on LOW 6 hours. Discard cinnamon stick.
White Bean Vegetarian Cholent
1 tbsp EVO
1 1/2c onion, chopped
1 1/2c carrot, slices diagonally cut
1 c parsnip, slices diagonally cut
2 cloves garlic, minced
3 c Great Northern beans, cooked
3/4c vegetable broth
1/2c dried thyme
1/4tsp kosher salt
1/4tsp black pepper
1 can diced tomatoes, use juices (28-ounce)
1 bay leaf
1/4c dry breadcrumbs
2 tbsp EVO oil
2 links meatless Italian sausage, thawed and chopped
2 tbsp parsley, chopped fresh
Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender. Place in a 5-quart electric slow cooker. Add beans and next 6 ingredients (through bay leaf). Cover and cook on low 8 hours or until vegetables are tender. Combine breadcrumbs, and olive oil in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and sausage into bean mixture; sprinkle with parsley.
1 tbsp EVO
1 1/2c onion, chopped
1 1/2c carrot, slices diagonally cut
1 c parsnip, slices diagonally cut
2 cloves garlic, minced
3 c Great Northern beans, cooked
3/4c vegetable broth
1/2c dried thyme
1/4tsp kosher salt
1/4tsp black pepper
1 can diced tomatoes, use juices (28-ounce)
1 bay leaf
1/4c dry breadcrumbs
2 tbsp EVO oil
2 links meatless Italian sausage, thawed and chopped
2 tbsp parsley, chopped fresh
Heat oil in a large nonstick skillet over medium heat. Add onion, carrot, parsnip, and garlic; cover and cook 5 minutes or until tender. Place in a 5-quart electric slow cooker. Add beans and next 6 ingredients (through bay leaf). Cover and cook on low 8 hours or until vegetables are tender. Combine breadcrumbs, and olive oil in a small bowl; toss with a fork until moist. Stir breadcrumb mixture and sausage into bean mixture; sprinkle with parsley.
Thai Style Veal Stew
Stew:
2 lb veal shoulder roast, cut into 4 pieces
2 c red bell pepper, julienne-cut
1/4c teriyaki sauce
2 tbsp rice wine vinegar
1 tsp red pepper, crushed
2 cloves garlic, minced
1/4c peanut butter, creamy
Remaining ingredients:
6 c brown rice, hot cooked
1/2c green onions, chopped
2 tbsp peanuts, chopped, dry-roasted
8 wedges lime
Place veal and next 5 ingredients (veal through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove veal from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in veal. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.
Stew:
2 lb veal shoulder roast, cut into 4 pieces
2 c red bell pepper, julienne-cut
1/4c teriyaki sauce
2 tbsp rice wine vinegar
1 tsp red pepper, crushed
2 cloves garlic, minced
1/4c peanut butter, creamy
Remaining ingredients:
6 c brown rice, hot cooked
1/2c green onions, chopped
2 tbsp peanuts, chopped, dry-roasted
8 wedges lime
Place veal and next 5 ingredients (veal through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove veal from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in veal. Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.
Wednesday, August 16, 2006
Red Onion-Garlic Preserve
2 lb red onion, vertically sliced
1/4c red wine vinegar
1 tbsp EVO oil
1 c dry red wine
1 tbsp dried herbes de Provence or thyme
2 tbsp brown sugar
1/2tsp kosher salt
1/4tsp black pepper
8 cloves garlic, halved
Combine onion and vinegar in a large bowl, and toss well. Heat oil in a large pot over medium-high heat, then add onion mixture. Cook 5 minutes, and stir occasionally. Stir in wine and remaining ingredients, then bring to a boil. Reduce heat. Simmer until liquid almost evaporates, stirring occasionally (about 1 1/2 hours). Increase heat to high. Cook 3 minutes stirring constantly.
2 lb red onion, vertically sliced
1/4c red wine vinegar
1 tbsp EVO oil
1 c dry red wine
1 tbsp dried herbes de Provence or thyme
2 tbsp brown sugar
1/2tsp kosher salt
1/4tsp black pepper
8 cloves garlic, halved
Combine onion and vinegar in a large bowl, and toss well. Heat oil in a large pot over medium-high heat, then add onion mixture. Cook 5 minutes, and stir occasionally. Stir in wine and remaining ingredients, then bring to a boil. Reduce heat. Simmer until liquid almost evaporates, stirring occasionally (about 1 1/2 hours). Increase heat to high. Cook 3 minutes stirring constantly.
Veal and Bell Pepper Stew
1 1/2 lb boneless veal chuck or shoulder, cut into 1/2-inch cubes
3/4 tsp kosher salt, divided
3/4 tsp freshly ground black pepper, divided
1 tbsp olive oil, divided
Cooking spray
1 c red onion, diced
1 red bell pepper, cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 orange bell pepper, cut into 1/2-inch pieces
3/4 c dry white wine
1 c broth, chicken or veal
1 tsp fresh thyme, chopped
2 baking potatoes, cut into 1/2-inch cubes (about 1 pound)
1 can diced tomatoes, undrained (14.5-ounce)
1 bay leaf
2 tsp flat-leaf parsley, chopped fresh
Sprinkle veal with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of veal to pan; cook 3 minutes or until lightly browned. Remove from pan with a slotted spoon. Add remaining 1 1/2 teaspoons oil to pan. Add remaining veal to pan; cook 3 minutes or until lightly browned. Remove from pan with a slotted spoon; keep warm. Coat pan with cooking spray; add onion and bell peppers. Add wine, scraping pan to loosen browned bits. Return veal to pan. Add broth and next 4 ingredients (through bay leaf). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until veal is tender. Uncover and simmer 30 minutes or until sauce thickens. Discard bay leaf. Stir in remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Sprinkle with parsley.
1 1/2 lb boneless veal chuck or shoulder, cut into 1/2-inch cubes
3/4 tsp kosher salt, divided
3/4 tsp freshly ground black pepper, divided
1 tbsp olive oil, divided
Cooking spray
1 c red onion, diced
1 red bell pepper, cut into 1/2-inch pieces
1 yellow bell pepper, cut into 1/2-inch pieces
1 orange bell pepper, cut into 1/2-inch pieces
3/4 c dry white wine
1 c broth, chicken or veal
1 tsp fresh thyme, chopped
2 baking potatoes, cut into 1/2-inch cubes (about 1 pound)
1 can diced tomatoes, undrained (14.5-ounce)
1 bay leaf
2 tsp flat-leaf parsley, chopped fresh
Sprinkle veal with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add half of veal to pan; cook 3 minutes or until lightly browned. Remove from pan with a slotted spoon. Add remaining 1 1/2 teaspoons oil to pan. Add remaining veal to pan; cook 3 minutes or until lightly browned. Remove from pan with a slotted spoon; keep warm. Coat pan with cooking spray; add onion and bell peppers. Add wine, scraping pan to loosen browned bits. Return veal to pan. Add broth and next 4 ingredients (through bay leaf). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until veal is tender. Uncover and simmer 30 minutes or until sauce thickens. Discard bay leaf. Stir in remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Sprinkle with parsley.
Tuesday, August 15, 2006
GRILLED SALMON WITH LIME BUTTER SAUCE
6 (6-oz) salmon fillet skinless
1 1/2tsp lime zest, finely grated fresh
6 tbsp lime sauce
LIME SAUCE:
1 clove garlic, chopped
1/4c lime juice
1 tsp kosher salt
1/2tsp black pepper
1/2 c EVO oil
Purée garlic with lime juice, salt, and pepper in a blender until smooth. Season salmon all over with salt and pepper, then grill, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner- George Foreman) ridged grill pan over moderately high heat. Sprinkle fillets with zest and top each with 1 tablespoon lime sauce. Just a sprinkle of zest and a dab of lime sauce beautifully highlight the flavor of grilled salmon.
6 (6-oz) salmon fillet skinless
1 1/2tsp lime zest, finely grated fresh
6 tbsp lime sauce
LIME SAUCE:
1 clove garlic, chopped
1/4c lime juice
1 tsp kosher salt
1/2tsp black pepper
1/2 c EVO oil
Purée garlic with lime juice, salt, and pepper in a blender until smooth. Season salmon all over with salt and pepper, then grill, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner- George Foreman) ridged grill pan over moderately high heat. Sprinkle fillets with zest and top each with 1 tablespoon lime sauce. Just a sprinkle of zest and a dab of lime sauce beautifully highlight the flavor of grilled salmon.
Monday, August 14, 2006
Marinara Sauce 3
1 tbsp EVO oil
1 1/2tbsp garlic, minced
1 can tomatoes, whole, 28 oz retain liquids and chopped
1 can tomatoes, diced, 28 oz retain liquids and chopped Or, instead of last 2 items:
6 lb Roma tomatoes, coarsely chopped peeled
3/4tsp kosher salt
1/2tsp black pepper, freshly ground
1/4c basil, chopped fresh
1/4c parsley, chopped fresh
Heat oil in a large saucepan over medium heat. Add garlic, and cook 2 minutes, stirring frequently. Add tomato, salt, and pepper, then bring to a boil. Reduce heat, and simmer 25 minutes, stirring occasionally. Stir in basil and parsley, and cook 1 minute. Serve over pasta.
1 tbsp EVO oil
1 1/2tbsp garlic, minced
1 can tomatoes, whole, 28 oz retain liquids and chopped
1 can tomatoes, diced, 28 oz retain liquids and chopped Or, instead of last 2 items:
6 lb Roma tomatoes, coarsely chopped peeled
3/4tsp kosher salt
1/2tsp black pepper, freshly ground
1/4c basil, chopped fresh
1/4c parsley, chopped fresh
Heat oil in a large saucepan over medium heat. Add garlic, and cook 2 minutes, stirring frequently. Add tomato, salt, and pepper, then bring to a boil. Reduce heat, and simmer 25 minutes, stirring occasionally. Stir in basil and parsley, and cook 1 minute. Serve over pasta.
Walnut-Crusted Potato and Feta Cheese Cakes
2 lb red potatoes, halved
1 clove garlic, peeled
1/3c Feta cheese, crumbled
1/4c milk, low-fat
1 tbsp parsley, chopped fresh
3/4tsp kosher salt
1/4tsp black pepper, freshly ground
3 tbsp walnuts, chopped
2 slices sourdough bread, (1 1/2-ounce each)
1 tbsp EVO oil, divided
Place potato halves and garlic clove in a large saucepan; cover with water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender, then drain. Return potato halves and garlic clove to pan. Add Feta cheese and next set of ingredients through black pepper, then mash with a potato masher to desired consistency. Cool slightly. Shape the potato mixture into 12(1/2-inch-thick) cakes, and set aside. Place walnuts and bread in a food processor, then pulse 10 times or until coarse crumbs form. Place in a shallow bowl or pie plate. Dredge potato cakes in breadcrumb mixture. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 6 potato cakes, and cook 2 minutes on each side or until browned. Remove cakes from pan, cover and keep warm. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 potato cakes.
2 lb red potatoes, halved
1 clove garlic, peeled
1/3c Feta cheese, crumbled
1/4c milk, low-fat
1 tbsp parsley, chopped fresh
3/4tsp kosher salt
1/4tsp black pepper, freshly ground
3 tbsp walnuts, chopped
2 slices sourdough bread, (1 1/2-ounce each)
1 tbsp EVO oil, divided
Place potato halves and garlic clove in a large saucepan; cover with water. Bring to a boil, reduce heat, and simmer 20 minutes or until tender, then drain. Return potato halves and garlic clove to pan. Add Feta cheese and next set of ingredients through black pepper, then mash with a potato masher to desired consistency. Cool slightly. Shape the potato mixture into 12(1/2-inch-thick) cakes, and set aside. Place walnuts and bread in a food processor, then pulse 10 times or until coarse crumbs form. Place in a shallow bowl or pie plate. Dredge potato cakes in breadcrumb mixture. Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 6 potato cakes, and cook 2 minutes on each side or until browned. Remove cakes from pan, cover and keep warm. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 potato cakes.
Tuesday, July 18, 2006
Grilled Plum and Ginger Chutney
with grilled Veal or Lamb chops or Sliced Roast
While you are cooking your veal chops, or lamb on a George Foreman grill, (or while your favorite roast is resting for carving), after simply rubbing them with a little olive oil and seasoning with salt and pepper, or your favorite seasoning, -- about 5-6 minutes 1-inch-thick bone-in chops).
6 plums, ripe, halved and pitted
2 tbsp honey
8 whole scallions, root ends and dark green tops trimmed
2 tsp EVO oil
to taste Kosher Salt
to taste Pepper
2-3 tsp ginger, grated fresh, to taste
1 tbsp orange juice, freshly squeezed
Brush the 12 plum halves with the honey and grill them on a George Foreman cut-side down for 4-5 minutes until soft. Toss trimmed scallions with olive oil, season with salt and pepper and grill them also for 3-4 minutes until they are soft and lightly colored. Remove the plums and scallions to a cutting board, and cool, slightly. Plum skins should slip off easily at this point. Coarsely chop skinned plums and scallions. Toss together in a small serving bowl with grated ginger and orange juice. Season to taste with salt and pepper and add a little more ginger or honey too, if desired. Serve with grilled chops or sliced roast.
with grilled Veal or Lamb chops or Sliced Roast
While you are cooking your veal chops, or lamb on a George Foreman grill, (or while your favorite roast is resting for carving), after simply rubbing them with a little olive oil and seasoning with salt and pepper, or your favorite seasoning, -- about 5-6 minutes 1-inch-thick bone-in chops).
6 plums, ripe, halved and pitted
2 tbsp honey
8 whole scallions, root ends and dark green tops trimmed
2 tsp EVO oil
to taste Kosher Salt
to taste Pepper
2-3 tsp ginger, grated fresh, to taste
1 tbsp orange juice, freshly squeezed
Brush the 12 plum halves with the honey and grill them on a George Foreman cut-side down for 4-5 minutes until soft. Toss trimmed scallions with olive oil, season with salt and pepper and grill them also for 3-4 minutes until they are soft and lightly colored. Remove the plums and scallions to a cutting board, and cool, slightly. Plum skins should slip off easily at this point. Coarsely chop skinned plums and scallions. Toss together in a small serving bowl with grated ginger and orange juice. Season to taste with salt and pepper and add a little more ginger or honey too, if desired. Serve with grilled chops or sliced roast.
CAJUN VEAL ROAST WITH MANGO PUREE
1 1/2tsp paprika
1 tsp dried thyme
1/2tsp ground sage
1/2tsp garlic powder
1/2tsp onion powder
1/2tsp black pepper
1/4tsp salt
1/4tsp sugar
1/4tsp ground red pepper
3-4 lb veal roast, shoulder or chuck, tied
2 1/2c veal or beef stock
Ground pepper, to taste
Kosher salt, to taste
2 mangos, peeled, 1 chopped, 1 sliced
2 tbsp EVO oil
Preheat oven to 325F. Mix first 9 ingredients in a bowl. Make vertical slits 1 inch wide, 1 inch deep and 3/4 inch apart own the center of the top of the roast. Open the slits and spoon in enough spice mixture to fill the entire opening. Reserve 1 teaspoon of remaining spice mixture and set aside. Rub remaining mixture over surface of roast. Let stand at room temperature for 30 minutes so the flavors can penetrate veal and rub will adhere. Combine 2 cups of stock and chopped mango in a saucepan. Bring to a boil and reduce heat, then add salt and pepper. Cook for 20 minutes or until thickened, stirring occasionally. Stir in 1 teaspoon reserved spice mixture. Puree with an immersion blender or in a food processor. You may prepare puree in advance and store, covered, in the refrigerator. Sear roast on all sides in olive oil in a large skillet. Remove roast to a roasting pan. Deglaze skillet with remaining 1/2c stock and pour stock mixture over veal. Roast, covered, for 1-1/2 hours or until meat thermometer registers 150F, then, let rest 10 minutes. To serve, slice veal and alternate mango slices and veal on a serving platter. Top with mango puree.
1 1/2tsp paprika
1 tsp dried thyme
1/2tsp ground sage
1/2tsp garlic powder
1/2tsp onion powder
1/2tsp black pepper
1/4tsp salt
1/4tsp sugar
1/4tsp ground red pepper
3-4 lb veal roast, shoulder or chuck, tied
2 1/2c veal or beef stock
Ground pepper, to taste
Kosher salt, to taste
2 mangos, peeled, 1 chopped, 1 sliced
2 tbsp EVO oil
Preheat oven to 325F. Mix first 9 ingredients in a bowl. Make vertical slits 1 inch wide, 1 inch deep and 3/4 inch apart own the center of the top of the roast. Open the slits and spoon in enough spice mixture to fill the entire opening. Reserve 1 teaspoon of remaining spice mixture and set aside. Rub remaining mixture over surface of roast. Let stand at room temperature for 30 minutes so the flavors can penetrate veal and rub will adhere. Combine 2 cups of stock and chopped mango in a saucepan. Bring to a boil and reduce heat, then add salt and pepper. Cook for 20 minutes or until thickened, stirring occasionally. Stir in 1 teaspoon reserved spice mixture. Puree with an immersion blender or in a food processor. You may prepare puree in advance and store, covered, in the refrigerator. Sear roast on all sides in olive oil in a large skillet. Remove roast to a roasting pan. Deglaze skillet with remaining 1/2c stock and pour stock mixture over veal. Roast, covered, for 1-1/2 hours or until meat thermometer registers 150F, then, let rest 10 minutes. To serve, slice veal and alternate mango slices and veal on a serving platter. Top with mango puree.
Mustard Honey Veal Roast
3-5 lb veal roast, chuck or shoulder
1 c beer or ale
1 c honey
1/2 c Dijon mustard
1/4 c EVO oil
2 tbsp onion powder
1 1/2tsp dried rosemary
1 tsp kosher salt
1 tbsp roasted garlic, minced or mashed
1/4tsp ground black pepper
Combine beer, honey, mustard, oil, onion powder, rosemary, salt, roasted garlic, and pepper in a large plastic zip-top bag. Add veal, tossing gently to coat. Refrigerate for 3 hours, tossing occasionally. Preheat oven to 475F. Remove veal from marinade, reserving marinade. Place the veal in a large roasting pan. Roast 15 minutes to braise meat. Roast 1 1/2 hours oven at 350F, basting occasionally, or until done (internal temperature of 150F is suggested.) Let rest out of oven at least 10 minutes before carving. Place reserved marinade in a saucepan over medium-high heat. Bring mixture to a boil; boil for 5 minutes. Serve over roast.
3-5 lb veal roast, chuck or shoulder
1 c beer or ale
1 c honey
1/2 c Dijon mustard
1/4 c EVO oil
2 tbsp onion powder
1 1/2tsp dried rosemary
1 tsp kosher salt
1 tbsp roasted garlic, minced or mashed
1/4tsp ground black pepper
Combine beer, honey, mustard, oil, onion powder, rosemary, salt, roasted garlic, and pepper in a large plastic zip-top bag. Add veal, tossing gently to coat. Refrigerate for 3 hours, tossing occasionally. Preheat oven to 475F. Remove veal from marinade, reserving marinade. Place the veal in a large roasting pan. Roast 15 minutes to braise meat. Roast 1 1/2 hours oven at 350F, basting occasionally, or until done (internal temperature of 150F is suggested.) Let rest out of oven at least 10 minutes before carving. Place reserved marinade in a saucepan over medium-high heat. Bring mixture to a boil; boil for 5 minutes. Serve over roast.
Tuesday, July 11, 2006
Pickling Liquid
2 Tbsp Dried dill weed and
2 Tbsp Dried dill seed
10-12 Cloves Garlic
6 to 8 Peppercorns
¼ Cup Vinegar
½ Cup Salt
1½ Quarts Water
Place all of the ingredients in a saucepan, over high heat. Bring the mixture to a boil, reduce heat to medium and simmer for 30 minutes. Remove from the heat and cool completely. Strain the liquid and store in an airtight container.
2 Tbsp Dried dill weed and
2 Tbsp Dried dill seed
10-12 Cloves Garlic
6 to 8 Peppercorns
¼ Cup Vinegar
½ Cup Salt
1½ Quarts Water
Place all of the ingredients in a saucepan, over high heat. Bring the mixture to a boil, reduce heat to medium and simmer for 30 minutes. Remove from the heat and cool completely. Strain the liquid and store in an airtight container.
Monday, July 10, 2006
Barbecued Veal Scalllopini
6 (6 oz) veal scalllopini (about 1/2 inch thick)
1/4c brown sugar, packed
1/4c ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce, low-sodium
1 tsp thyme, dried
1 tsp garlic powder
1/4tsp red pepper, ground
Cooking spray
Prepare grill or broiler.
To prepare the sauce, combine the first 4 ingredients of the sauce in a small bowl. Place 1/4 cup of the sauce in a small bowl, and set it aside. Combine the thyme, garlic powder, and pepper, then sprinkle over the veal. Place the veal on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side, basting with remaining sauce. Serve the veal with the reserved 1/4 cup of sauce.
6 (6 oz) veal scalllopini (about 1/2 inch thick)
1/4c brown sugar, packed
1/4c ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce, low-sodium
1 tsp thyme, dried
1 tsp garlic powder
1/4tsp red pepper, ground
Cooking spray
Prepare grill or broiler.
To prepare the sauce, combine the first 4 ingredients of the sauce in a small bowl. Place 1/4 cup of the sauce in a small bowl, and set it aside. Combine the thyme, garlic powder, and pepper, then sprinkle over the veal. Place the veal on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side, basting with remaining sauce. Serve the veal with the reserved 1/4 cup of sauce.
Sunday, July 09, 2006
Veal Char Siu
1/4c low-sodium soy sauce
1/4c hoisin sauce (see substitute recipe below)
3 tbsp ketchup
3 tbsp honey
2 tsp bottled minced garlic
2 tsp grated peeled fresh ginger
1 tsp dark sesame oil
1/2tsp five-spice powder
2 lb veal shoulder roast
1/2c chicken broth or veal broth
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add veal to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally. Place veal and marinade in an electric slow cooker. Cover and cook on low for 8 hours. Remove veal from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred veal with 2 forks; serve with sauce. Char siu is a Chinese version of barbecue. Serve with sticky or long-grain rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.
Hoisin Sauce substitute:
Another common Chinese condiment. This one can be used to add flavor to any stir fry as well as in barbecue sauces and other uses.
1 c Soy Sauce
1 cl Garlic
1 Dried Red Pepper, Crumbled
2 T Catsup
1 T Water, Boiling
1 t Dried Orange Peel
1 t Sesame Oil
In a bowl, combine first 4 ingredients. In a second bowl combine remaining ingredients. Let stand 15 minutes. Pour into soy sauce mixture. blending thoroughly. Pour into jars. Cover and refrigerate.
1/4c low-sodium soy sauce
1/4c hoisin sauce (see substitute recipe below)
3 tbsp ketchup
3 tbsp honey
2 tsp bottled minced garlic
2 tsp grated peeled fresh ginger
1 tsp dark sesame oil
1/2tsp five-spice powder
2 lb veal shoulder roast
1/2c chicken broth or veal broth
Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add veal to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally. Place veal and marinade in an electric slow cooker. Cover and cook on low for 8 hours. Remove veal from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred veal with 2 forks; serve with sauce. Char siu is a Chinese version of barbecue. Serve with sticky or long-grain rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.
Hoisin Sauce substitute:
Another common Chinese condiment. This one can be used to add flavor to any stir fry as well as in barbecue sauces and other uses.
1 c Soy Sauce
1 cl Garlic
1 Dried Red Pepper, Crumbled
2 T Catsup
1 T Water, Boiling
1 t Dried Orange Peel
1 t Sesame Oil
In a bowl, combine first 4 ingredients. In a second bowl combine remaining ingredients. Let stand 15 minutes. Pour into soy sauce mixture. blending thoroughly. Pour into jars. Cover and refrigerate.
Thursday, July 06, 2006
Stuffed or Smothered Veal Roast
4-5 lb VEAL Chuck or Shoulder Roast
SEASONINGS: Fresh or dried rosemary, sage, and garlic.
1-2 Onions, sliced thinly
SEASONINGS: Fresh or dried basil, oregano, pepper and kosher salt to taste.
2-3 Tbsp EVO oil
TO PREPARE THE MEAT FOR ROASTING, the meat is rubbed with chopped herbs and left to sit for a while prior to roasting, and at some time, preheat the oven to 450F. Peel onions, cut in half crosswise, and thinly slice. In a 10 to 12 inch frying pan, cook onions and EVO oil over medium heat, stirring often, for 20 minutes until onions are very soft. Stir in basil, marjoram or oregano, and pepper. Add salt to taste. Spoon the onions into pocket in meat, packing in firmly, (or wait to apply on top of roast.) Tie roast with cooking string to make even shape. Place roast in a baking pan, and when using an oven, make sure it is preheated to the desired temperature before putting in the meat, as the high heat will sear the meat, sealing in the juices. As soon as the meat is browned on all sides, lower the heat to 350F and continue to cook. The roast until a meat thermometer reads 150F. Let stand for 10 minutes before carving.
4-5 lb VEAL Chuck or Shoulder Roast
SEASONINGS: Fresh or dried rosemary, sage, and garlic.
1-2 Onions, sliced thinly
SEASONINGS: Fresh or dried basil, oregano, pepper and kosher salt to taste.
2-3 Tbsp EVO oil
TO PREPARE THE MEAT FOR ROASTING, the meat is rubbed with chopped herbs and left to sit for a while prior to roasting, and at some time, preheat the oven to 450F. Peel onions, cut in half crosswise, and thinly slice. In a 10 to 12 inch frying pan, cook onions and EVO oil over medium heat, stirring often, for 20 minutes until onions are very soft. Stir in basil, marjoram or oregano, and pepper. Add salt to taste. Spoon the onions into pocket in meat, packing in firmly, (or wait to apply on top of roast.) Tie roast with cooking string to make even shape. Place roast in a baking pan, and when using an oven, make sure it is preheated to the desired temperature before putting in the meat, as the high heat will sear the meat, sealing in the juices. As soon as the meat is browned on all sides, lower the heat to 350F and continue to cook. The roast until a meat thermometer reads 150F. Let stand for 10 minutes before carving.
Monday, June 26, 2006
Merguez Spice Mix
4 cloves garlic
1 tbsp Kosher salt
1 tsp fennel seeds, freshly ground
1 tsp harisa
1/2tsp cayenne pepper, ground
1 tsp black pepper, ground
Grind together and store in a cool area. Smear into grilled or stir fried chicken, fish, steak, and vegetables. Merguez is made with lamb or beef, and flavored with harisa, a hot chili paste which gives it a red color. It is traditionally sun-dried and eaten grilled or with couscous.
4 cloves garlic
1 tbsp Kosher salt
1 tsp fennel seeds, freshly ground
1 tsp harisa
1/2tsp cayenne pepper, ground
1 tsp black pepper, ground
Grind together and store in a cool area. Smear into grilled or stir fried chicken, fish, steak, and vegetables. Merguez is made with lamb or beef, and flavored with harisa, a hot chili paste which gives it a red color. It is traditionally sun-dried and eaten grilled or with couscous.
Monday, June 19, 2006
ROAST VEAL BRISKET WITH Vegetables
2 1/2lb Veal Brisket
Taste Dried thyme
1 onion, quartered
8 oz mushrooms, thickly sliced
4 c veal stock, vegetable broth, or water
4 garlic cloves
1/8tsp ground allspice
Taste Kosher Salt
Taste Pepper
Potatoes
Carrots
Season veal generously with dried thyme, salt and pepper. Place the veal in a roasting pan and place under broiler until each side is golden brown. Drain any accumulated fat. Add onion and sauté until brown, about 15 minutes. Transfer mixture to large roasting pan, spreading onions in center. Add button mushrooms, stock, mushrooms, garlic and allspice to same skillet. Bring mixture to a boil, scraping up browned bits. Cover tightly with heavy-duty foil. Preheat the oven to 325 degrees F. Roast until briskets are very tender, about 2 hours. Uncover; let cool at least 30 minutes. Then add potatoes and carrots, or other vegetables if you wish. Cook 30-45 more minutes or until both meat and vegetables are tender. Allow meat to rest 10-15 minutes, then place meat on a cutting board and carve 1/2-inch slices, cutting diagonally against the grain.
2 1/2lb Veal Brisket
Taste Dried thyme
1 onion, quartered
8 oz mushrooms, thickly sliced
4 c veal stock, vegetable broth, or water
4 garlic cloves
1/8tsp ground allspice
Taste Kosher Salt
Taste Pepper
Potatoes
Carrots
Season veal generously with dried thyme, salt and pepper. Place the veal in a roasting pan and place under broiler until each side is golden brown. Drain any accumulated fat. Add onion and sauté until brown, about 15 minutes. Transfer mixture to large roasting pan, spreading onions in center. Add button mushrooms, stock, mushrooms, garlic and allspice to same skillet. Bring mixture to a boil, scraping up browned bits. Cover tightly with heavy-duty foil. Preheat the oven to 325 degrees F. Roast until briskets are very tender, about 2 hours. Uncover; let cool at least 30 minutes. Then add potatoes and carrots, or other vegetables if you wish. Cook 30-45 more minutes or until both meat and vegetables are tender. Allow meat to rest 10-15 minutes, then place meat on a cutting board and carve 1/2-inch slices, cutting diagonally against the grain.
Subscribe to:
Posts (Atom)