Sicilian-Style Herbed Meatballs with Herbed Polenta

April 6th, 2012 § 0 comments § permalink

Serves 6-8

Meatballs

Ingredients

Olive oil
1 lb ground beef
1 lb spicy Italian sausage, ground
1 bulb garlic, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh parsley, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh basil, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh marjoram, chopped fine (2 tablespoons reserved for sauce)
½ cup fresh oregano, chopped fine (2 tablespoons reserved for sauce)
1 tablespoon salt
1 tablespoon cracked pepper
1-3 teaspoons red chili flakes (for spicier meatballs use 3 teaspoons)
½ cup pine nuts, chopped fine
½ cup currants
½ cup Kashi Whole Grains Nuggets or Grape Nuts (substitute with breadcrumbs)
2 eggs, beaten

Sauce

Ingredients

Olive oil
2 tablespoons garlic, chopped fine (reserved from above)
2 tablespoons each fresh parsley, basil, marjoram, and oregano, chopped fine (reserved from above)
2 lbs plum tomatoes, diced fine
½ cup red wine
1 tablespoon salt
1 tablespoon cracked pepper

Directions

To make the meatballs, mix ground beef and ground sausage with garlic, fresh herbs, salt, pepper and chili flakes. Use fingers to mix well and squish ingredients together. Make sure the mixture is well blended. Add the chopped pine nuts, Kashi cereal and the currants and again mix very well using fingers. Add the beaten eggs and mix until all ingredients are well combined and moistened by the eggs. The eggs should cause the mixture to bind and stick together.

Form mixture into about 1 to 1¼ inch balls and set aside.

In a large, deep heavy bottom pan heat a few tablespoons of olive oil to a high heat. Sauté meatballs in batches by rolling them around on all sides until well browned. Then, transfer them to another plate with paper towels to absorb any grease.

After all the meatballs are cooked, lower the temperature of the same pan and add another tablespoon of olive oil if necessary. Sauté the garlic until translucent about 1-2 minutes. Add the fresh herbs and tomatoes, stirring well so to loosen the meatball scraps from the bottom of the pan. Add the red wine and the salt and pepper, again stirring to deglaze the pan. Bring to a low boil for about five minutes. Turn the burner on low and add the meatballs to the sauce stirring gently until the meatballs are covered in the tomato mixture. Cook on low temperature for approximately 30 minutes, making sure you stir gently every few minutes being careful not to break apart the meatballs.

Herbed Polenta

Serves 6

Ingredients

6 cups water
Salt
2 cups yellow or white cornmeal
½ cup parmesan, grated
½ cup milk
½ stick (4 tablespoons) butter
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh parsley leaves, chopped
Freshly cracked black pepper

Directions

Bring water and salt in a heavy bottom saucepan to a boil, add cornmeal, and whisk well. Reduce heat to low, and cook until thick and tender, whisking regularly, about 10-15 minutes. Remove from heat and add the cheese, milk, butter, herbs, and cracked pepper. Stir well until all is melted and incorporated.

Lamb Puffs

March 13th, 2012 § 0 comments § permalink

Ingredients

Olive oil
1 shallot, chopped superfine
2 cloves garlic, chopped superfine
¾ pound ground lamb
1 teaspoon salt
2 tablespoons ros al hanout mixture
¼ cup fresh mint
¼ cup fresh cilantro
¼ cup fresh parsley
1 sheet puff pastry
1 egg, beaten

Directions

Sauté garlic and shallots. Add the lamb and cook until browned. Add fresh herbs still well and take off heat.

Unwrap the pastry rolls on a lightly floured surface and, using a sharp knife, slice them into 8 pieces each. Brush the pastry with egg. Place a spoonful of the lamb and fold over into a triangle, seal the sides well, refrigerate for about 30 minutes. Preheat oven to 425°, bake for 15-20 minutes or until golden brown. Serve with harissa sauce.

Buffalo Bean Burritos

February 14th, 2012 § 0 comments § permalink

Makes 6 burritos

Buffalo meat and eating dates back to the times when the only inhibitants of the USA were the Native Americans. Buffalo are to this day still raised traditionally, thriving on the western grasslands. Buffalo has a very similar taste to beef but buffalo is sweeter and lighter in flavor and less fat and greasy. Buffalo is one of the few game meats that doesn’t taste gamey. With 9%-less fat than beef and 50% less cholesterol it is a serverely healthier meat, higher in meat, iron and all the omega and amino acids as well. One of the most interesting aspects of buffalo meat is that they are naturally resistant to disease and grow faster than cattle, truly a modern and ancient meat!

Ingredients

2 tablespoons canola oil
1 medium white onion, chopped medium
1 red bell pepper, chopped medium
1 poblano pepper, chopped medium
1 jalapeño pepper, seeded and chopped fine
1 pound buffalo steak, cubed in ½ inch cubes
1 medium tomato, chopped medium
1 tablespoon cumin
1 teaspoon cumin seeds
2 teaspoons salt
½ cup white rice
1 cup water
1½ cups pinto beans, black beans, red beans, or your choice of beans (pre-cooked or canned)
1 cup cilantro leaves
8 large whole wheat flour tortillas
1 to 2 cups Monterey Jack cheese

Directions

Preheat oven to 375°F.
In a large sauté pan, heat oil over medium high heat. Sauté onions, peppers and buffalo, 5 to 7 minutes or until meat is cooked through. Add tomatoes, spices, and rice, cook 3 minutes. Next, add water and cook for about 10 to 15 minutes or until rice is cooked. Add beans, cooked, allowing the mixture to remain moist. Remove from heat, and add cilantro leaves. To assemble burritos, place tortilla flat on cutting board or flat surface and add 3 to 4 tablespoons of vegetable bean mixture. Top with cheese. Wrap in a burrito style and place on a baking sheet. Continue until finished with tortillas. Bake burritos for about 10-15 minutes or until warm and cheese has melted.

Buffalo Burgers

February 14th, 2012 § 0 comments § permalink

Makes 4 burgers

Buffalo meat and eating dates back to the times when the only inhibitants of the USA were the Native Americans. Buffalo are to this day still raised traditionally, thriving on the western grasslands. Buffalo has a very similar taste to beef but buffalo is sweeter and lighter in flavor and less fat and greasy. Buffalo is one of the few game meats that doesn’t taste gamey. With 9%-less fat than beef and 50% less cholesterol it is a serverely healthier meat, higher in meat, iron and all the omega and amino acids as well. One of the most interesting aspects of buffalo meat is that they are naturally resistant to disease and grow faster than cattle, truly a modern and ancient meat!

Ingredients

1 pound ground buffalo meat
2 tablespoons fresh thyme leaves, chopped
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
1 tablespoon ground mustard powder
2 tablespoons Worcestershire sauce
Salt/pepper

Directions

Mix all ingredients together and form patties. Place on wax paper and place in freezer for approximately 10 minutes on each side until hard but not totally frozen. Preheat the grill making sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip the burger once or twice but no more. Minimizing flipping also ensures that the burgers stay well formed. Generally speaking, cook meat for two minutes per side for rare burgers, three minutes per side for medium, and four minutes per side for well done burgers. Top with cheese or the condiments of you choice.

Ros El Hanout Frilled Meats & Fish

January 2nd, 2012 § 0 comments § permalink

Ingredients

Traditional or Modern Ros El Hanout
Salt
Lemon Juice
Lamb, Beef, Chicken or Fish

Directions

Mix some salt and ros el hanout together about 8 to 1 ratio (o ros al hanout and salt 1) drizzle your meat with lemon juice and rub it with the ros al hanout. Grill to perfection!

Spiced Mini Lamb Burgers with Lemon Aioli

December 16th, 2011 § 0 comments § permalink

Serves 4

Lemon Aioli

Ingredients

1 raw extra-large egg yolk
½ tablespoon Dijon mustard
Juice of 1 lemon
1½ cups lemon zest
1 teaspoon chopped thyme
Salt to taste
Freshly ground pepper

Directions

In a food processor fitted with the metal blade, combine the egg yolks, mustard and process until smooth.
Add the lemon juice and pulse to combine. With the motor running, slowly drizzle in the oil until a thick, creamy emulsion forms.
Add the lemon zest and thyme and pulse to combine. Season to taste with salt and pepper.

Lamb Burgers

Ingredients

1½ pounds ground lamb
½ small onion, minced (¼ cup)
1 tablespoon ground cumin
1 teaspoon coriander
4-5 whole peppercorns
½ habañero or jalapeño pepper, seeded
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro
1 tablespoon garlic, chopped
1 teaspoon of fresh ginger, grated
1 teaspoon cayenne pepper
1 teaspoon white wine vinegar
Kosher salt, to taste
Mini hamburger buns

Directions

Preheat oven to 400°F.
In a small sauté pan toast cumin, coriander and peppercorns over low heat till spices are fragrant, approximately 5-7 minutes.
Add spices to a spice blender and grind to fine powder.
Add lamb, ground spices, chopped habaño, mint, cilantro, garlic, ginger, cayenne, white wine vinegar, and salt.
Gently use hands to combine mixture. Take care not to overowork the meat.
Shape the meat mixture into 16 patties about 2¼ inch in diameter and ½ inch thick. Refrigerate the patties, covered, about 1 hour.
Place the mini burgers on a nonstick baking sheet and bake about 7-10 minutes, or until evenly and well browned.
Serve burgers with aioli on bun.

©Recipe by Palak Patel

Herby Meatloaf

December 16th, 2011 § 0 comments § permalink

Serves 4

Ingredients

2 pounds extra lean ground beef
1 cup fresh spinach, chopped fine
2 green onions, chopped (including green parts)
½ cup fresh parsley leaves
2 tablespoons fresh thyme leaves
1 tablespoon fresh rosemary leaves, chopped fine
2 tablespoons lemon thyme or regular thyme
1 tablespoon wholegrain mustard
2 teaspoons salt
2 teaspoons black pepper
¼-½ cup bread crumbs
2 eggs
1 tablespoons tabasco or hot sauce (Ger-Nis tabasco)
2 tablespoons ketchup
Chives for garnish

Directions

Pre-heat oven to 375°F. In a large mixing bowl combine all the ingredients except the ketchup and mix very well! Place the mixture in a greased meta or glass loaf pan and glaze the top with ketchup using a pastry brush. Sprinkle some chopped herbs on the top (chives). Place in the oven and bake for about 30 minutes or until cooked through but not over cooked. Let stand about five minutes before slicing through in order to let the juices settle.

Slow Roasted Madras Leg of Lamb

September 12th, 2011 § 0 comments § permalink

Serves 8

Ingredients

Canola oil (to coat bottom of the pan)
3 cloves garlic, chopped fine
2 tablespoons ginger, chopped fine
1 fresh red chili, chopped fine (optional for extra heat)
2 medium yellow onions, chopped large
5-6 fresh curry leaves (optional)
1 4-5 pound leg of lamb trimmed, bone in
1 teaspoon salt
1 teaspoon black pepper
1.5 ounces Ger-Nis’ Madras Curry Mix (recipe follows)
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons lemon juice
3 tablespoons tomato paste
1 cup fresh tomatoes, chopped fine
2 cups rich ginger & onion broth (recipe follows) or vegetable broth
Steamed basmati rice
Yogurt for garnish

Directions

In a large Dutch oven, heat canola oil to a medium high heat. Sauté the garlic, ginger and red chili for a few minutes. Add the onions and curry leaves and continue to sauté for about 3-4 minutes or until the onions begin to get slightly translucent. Take out the onion mixture and set aside. Place a bit more oil in the pan and season the leg of lamb with salt, pepper and the curry mix, making sure it is evenly coated. Add the leg of lamb to the Dutch oven and brown on all sides. Remove leg of lamb from pan. Add back the onion mixture and mix well. Add the lemon juice and the tomato paste and mix well, scraping any of the stuck bits on the bottom of the pan. Add the tomatoes and continue to do the same. Turn heat to low or a simmer and add curry leaves and broth. Place the leg of lamb back in the pan and place in a preheated oven (450°F) covered for 15 minutes. Turn the heat down to 350°F and stir and place back in the oven. Remove every fifteen minutes to stir and turn the leg over. Roast for a total of about 1½-2 hours or until the meat is tender and falling off the bone. Serve over basmati rice, and garnished with a dollop of yogurt.

Madras Curry Mix

Makes about 1.5 ounces of mix

Ingredients

½ teaspoon coriander, ground
2 teaspoons cumin, ground
2 teaspoons turmeric
2 teaspoons black mustard seeds, ground
1 teaspoon black peppercorns, ground
1 teaspoon cloves, ground
½ teaspoon fenugreek seeds, ground
½ teaspoon fennel seeds, ground
½ teaspoon salt
1 dried red chili, ground

Directions

Mix together all ingredients in a small mixing bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

Sweet Ginger-Onion Broth

Makes approximately 4 cups

Ingredients

Red onion skins and pieces
Shallot skins and pieces
2 tablespoons ginger pieces, skins ok
¼ cup honey
Carrot pieces
Parsnip pieces or root vegetable
4½ cups water
2 tablespoons salt
1 tablespoon black pepper

Directions

Place all ingredients in a large soup pan over. Bring to a boil, and simmer for about 20-40 minutes. Strain, cool and set aside.

Tandoori Spiced Baby Lamb Chops with Cucumber Mint Chutney

September 12th, 2011 § 0 comments § permalink

Serves 4

Ingredients

8 baby lamb chops, French cut, trimmed of fat and about ½ inch thick
Salt & pepper
1.5 ounces of Ger-Nis’ tandoori spice mix (recipe follows)
½ cup yogurt
2 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
¼ cup lemon juice
½ tablespoon lemon zest
½ tablespoon fresh ginger, chopped
2 cloves garlic, chopped
Cucumber Mint Chutney (recipe follows)

Directions

Season the baby lamb chops at room temperature with salt and pepper. Rub a little bit of the tandoori spice mixture over each side of the lamb chops and let them sit at least 5-8 minutes. In the meantime in a blender blend the yogurt, cilantro, mint, lemon juice, zest, ginger and garlic until a thick chunky paste is formed. Not too smooth and not too chunky. Pour the mixture in a bowl and whisk in the remaining tandoori spice mixture until incorporated. Drizzle the yogurt tandoori paste over the lamb chops coating evenly. Let stand for about 1 hour and up to 3 hours. Cook on a very hot grill until slightly charred and cooked medium rare, about 1-2 minutes on each side. Garnish with the Cucumber Mint Chutney.

Cucumber Mint Chutney

Makes 1½ cups chutney

Ingredients

1 cup fresh mint leaves
¼ cup fresh cilantro leaves
½ tablespoon fresh ginger, chopped
3 tablespoons lemon juice, with pulp
2 tablespoons grape seed oil or vegetable oil
½ tablespoon black mustard seeds, crushed
1 teaspoon salt (more to taste possibly)
½-¾ cup cucumbers, peeled and chopped superfine

Directions

Mix together all ingredients and mix thoroughly and gently. Let stand for about 20 minutes before serving, serve cool not cold over tandoori spiced baby lamb chops, chicken or whatever you desire!

Tandoori Spice Mix

Makes about 1.5 ounces of mix

Ingredients

2 teaspoons ground ginger
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons paprika
½ teaspoon cardamom powder
½ teaspoon ground cinnamon
½ teaspoon ground black pepper
Pinch ground cayenne pepper
½ teaspoon salt
1 tablespoon turmeric

Directions

Mix together all ingredients in a small mixing bowl. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

*Toasting the whole spices first and then grinding gives a deeper richer flavor to the spice mix and dish!

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