Tag Archives: red meat

Pork chops roasted with with potatoes and artichokes with balsamic pan sauce

Serves 2

  1. 2 1lb bone-in pork chops
  2. 1/2tsp cumin
  3. 1/2tsp salt
  4. 1/2tsp pepper
  5. 9oz artichoke hearts
  6. 8oz baby new potatoes, halved
  7. 3 cloves garlic
  8. 2-1/2 cups broth
  9. 4 sprigs thyme
  10. 2tb balsamic vinegar
  11. 2tb butter
  12. 1tb chives
  • Season pork with 2-4, sear on each side and set aside.
  • Add 5-6 for 3 minutes. Add garlic for 1 minute. Deglaze with 1-1/2 cups broth and simmer for 5 minutes. Add thyme, top with chops and transfer to a 400 degree oven for 5-7 minutes.
  • Set chops and veggies aside, leaving thyme in skillet. Reduce until almost evaporated. Add remaining 1 cup broth and vinegar and bring to a boil. Remove thyme stems and whisk in butter. Reduce for 2-3 minutes, add chives and serve.
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Carne adovada

Serves 8

  1. 3oz New Mexico chilies, seeded
  2. 3oz guajillo chilies, seeded
  3. 4 cups boiling water
  4. 5lb boneless pork butt, cut into 1-1/2in pieces
  5. 2 onions
  6. 6 cloves garlic
  7. 4tsp cumin seeds
  8. 4tsp coriander
  9. 1tsp oregano
  10. 1tsp cayenne
  11. 1tb non-blackstrap molasses
  12. Flour tortillas
  13. Limes, cut into wedges
  14. Cilantro
  15. Queso fresco
  16. Sour cream
  • Soak 1-3 for 30 minutes and puree. Reserve 1/2 cup mixture in the fridge and set aside the remaining. Add 1/2 cup water to now-empty container to combine with any remaining mixture, toss with pork and chill for 1 hour.
  • Cook onions for 10  minutes. Add 6-10 for 1 minute. Add 1/2 cup water, larger amount of chile mixture and pork. Cover and transfer to a 325 degree oven for 2 hours.
  • Uncover, stir and continue cooking for 1-1/2 hours. Transfer to stovetop and simmer until thickened, about 10 minutes. Add in reserved 1/2 cup chile mixture and molasses and serve with 12-16.

Shredded beef tacos with vinegar slaw

Serves 6-8

  1. 1-1/2 cups cider vinegar
  2. 1 bottle lager
  3. 4 ancho chiles, stemmed and seeded and torn into 1/2in pieces
  4. 2tb chipotle in adobo sauce
  5. 6 cloves garlic, crushed
  6. 3 bay leaves
  7. 2tsp cumin
  8. 2tsp dried oregano
  9. 1/2tsp cloves
  10. 1/2tsp cinnamon
  11. 1 onion, cut into 1/2in slices
  12. 3lb boneless short ribs, cut into 2in pieces
  13. 1/2 cup water
  14. 1tb sugar
  15. Half a head or 6 cups shredded green cabbage
  16. 1 red onion, thinly sliced
  17. 1 carrot, shredded
  18. 1 jalapeno, minced
  19. 1 cup cilantro
  20. 18 6in tortillas
  21. 4oz queso fresco
  22. 4 limes, cut into wedges
  • Add 1/2 cup cider vinegar and 2-10 to dutch oven. Add onions in a single layer, top with beef, cover and add to the lower-middle of a 325 degree oven for 2.5-3 hours.
  • Meanwhile, whisk remaining 1 cup vinegar with 13-14. Toss with 15-18 and chill for at least an hour. Drain and add cilantro.
  • Set beef aside and strain liquid, discarding onions and bay leaves and reserving any remaining solids. Shred beef and set aside. De-fat liquid, process with reserved solids and add back to pot. Bring to a simmer, add back beef and serve with slaw and 20-22.

Hash brown breakfast pie

Serves 4-6

  1. 8oz breakfast sausage
  2. 1lb frozen hash browns, thawed overnight or microwaved for 4 minutes and dried
  3. 6 eggs
  4. 4 scallions
  5. 6oz cheddar
  • Cook sausage in a 10in skillet until no longer pink, about 3 minutes. Add hash browns for 15 minutes, turning occasionally, until slightly brown.
  • Beat 3-4, fold in hash brown mixture and cheddar and add back mixture. Cover and cook for 4 minutes, shaking slightly occasionally. Slide onto plate, use a second plate to invert it and add back to skillet to cook other side for about 2 minutes. Serve.

Onion-braised brisket

Serves 6-8

  1. 405lb flat-cut brisket, fat trimmed to 1/4in and poked several times with fork
  2. 3 onions, sliced 1/2in thick
  3. 1tb brown sugar
  4. 1tb tomato paste
  5. 1tb paprika
  6. 3 cloves garlic
  7. 1/8tsp cayenne
  8. 2tb flour
  9. 1 cup broth
  10. 1 cup red wine
  11. 3 sprigs thyme
  12. 3 bay leaves
  13. 1tb cider vinegar
  • Sear brisket weighted down fat-side up for 7 minutes. Flip, remove weight and sear 7 minutes. Set aside fat-side up in foil-lined 13in x 9in pan.
  • Discard all but 1tb fat and cook 2-3 for 10 minutes. Add tomato paste and cook for 2 minutes. Add 5-7 for 1 minute. Add flour for 1-2 minutes. Add 9-13 and simmer for 5 minutes.
  • Add mixture to brisket, cover with foil and transfer to a 300 degree oven for 3.5-4 hours. Remove from oven and rest for 1 hour.
  • Remove brisket and strain remaining mixture; discard herbs. Defat liquid and reduce for 5-10 minutes or until it measures 2 cups. Add back onions and vinegar. Slice brisket, pour sauce over and serve.

Meatloaf with mushroom gravy

Serves 6-8

  1. 1/4oz dried porcini mushrooms
  2. 10oz white mushrooms, 5oz processed and 5oz sliced
  3. 1 onion
  4. 4 cloves garlic
  5. 16 square saltines, processed to crumbs
  6. 1lb ground pork
  7. 2 eggs
  8. 4tsp worcestershire sauce
  9. 1lb 85% hamburger
  10. 3/4tsp fresh thyme
  11. 4tb flour
  12. 2-1/2 cups broth
  • Microwave porcini in 1 cup water covered for 1 minute. Let rest for 5 minutes and mince mushrooms, reserving liquid. Set aside.
  • Cook onion for 6-8 minutes. Add processed mushrooms for 5 minutes. Add garlic for 1 minute. Add to saltine crumbs and cool for 15 minutes. Clean skillet in the meantime.
  • Add 6-7, 1tb worcestershire and 4tb porcini liquid to mixture. Add hamburger and shape into a 10in x 6in loaf in skillet. Bake at 375 degrees for 45-55 minutes or until internal temperature reaches 160 degrees. Remove meatloaf and tent with foil.
  • Remove all but 2tb fat from skillet and add porcini and sliced white mushrooms for 6-8 minutes. Add thyme for 1 minute. Add flour for 2 minutes. Whisk in broth, 1/2 cup porcini liquid and remaining 1tsp worcestershire sauce and simmer for 10-15 minutes. Serve.