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MEATS
Calves Liver smothered in Onions and Bacon
THIS ONE IS FOR YOU MONICA!!!!!!!
If you don't like liver, but you're other half does, or visa versa, this is the recipe to make and you will come back for more. You will!! This recipe feeds only 2 people, so if you're feeding more,double the recipe. As much as I love liver, I do not like it the next day.
Serves 2
4 slices of CALVES liver
8 to 10 slices maple bacon
2 large red onions, sliced
1-2 tsp. Minced garlic
Milk,flour, salt, and pepper
As for the bacon, any good bacon, hickory smoked, honey, will do. I just like the maple cured bacon, and this is MY recipe. Now, get the CALVES liver, it is the best, but if you can't and only can get the beef liver, then the liver should marinate in the milk for at least 2 to 3 hours. Yes, that's what you need to do, marinate the liver in MILK for a couple of hours. Handle the liver as little as possible. Meanwhile, while the liver is soaking in the milk, cut the bacon up into about 1 inch slices and fry it till it is crisp, or just about crisp. You should do this in a heavy cast iron pan. With a slotted spoon remove the bacon when it has cooked.
Keeping the heat going under the bacon grease, add the onions and the garlic and cook them down till the onions are tender and the way you like them and then remove them with a slotted spoon also and keep warm. Now if the liver has marinated for a few hours and you have finished the bacon and onions you are ready to cook the liver, You should have at least 1/4 inch bacon grease in the bottom of the pan and the pan should be HOT, but not smoking. Take the liver out and dip in the flour with the salt and pepper and put in the hot grease and fry up very fast, it shouldn't take more than 3 minutes on each side to cook this liver. Brown the liver very well, and then remove to a plate and smother in the bacon and the onions and chow down.
I like to have mashed potatoes and liver gravy made from the grease left over in the fry pan and corn. Now if you do this right, your not going to believe this is liver!!
PORK CHOPS DRESSING AND APPLESAUCE
Now this is a pretty simple and easy dinner to make that tastes like you spent the whole day in the kitchen. In fact, I am dedicating this to Cotter!!
serves 2 or 4
4 thick Loin Pork Chops with the bone, these chops should be at least ¾ in. thick
1 box of Stove Top Pork Dressing
1 12 oz. Jar applesauce
Flour
Garlic powder
Onion powder
Salt and pepper
1 tsp. oregano
First thing to do is cut down the middle of the chops to the bone. You are going to stuff them with the dressing and applesauce. Put enough flour to cover 4 pork chops in a dish and add the garlic, onion oregano, salt and pepper. In a heavy fry pan, put 2-TBS. butter and melt over med-high heat. It's ok if the butter starts to brown. But don't burn the butter. Dredge the chops in the seasoned flour and coat them good. Brown the chops on both sides in the butter and remove them from the pan. Follow the directions for the StoveTop Stuffing, (Pork Stuffing!!) and when it is done, add the applesauce and mix it well. If you used a cast iron pan to fry the chops in, GOOD, cause now you can spread some of the stuffing on the bottom of the pan and the rest, stuff into the chops. Put the chops on top of the stuffing in the pan. Ok, for those of you who did not use a cast iron, use a regular baking pan or dish that will hold all 4 of the chops and stuffing. Ok, so we got the pan with the stuffing on the bottom and the chops that are stuffed also on top of the stuffing, so put those chops in the oven at 325 degrees and bake those for about an hour and half. They fall apart on their own. Oh, if there happens to be any stuffing left over, just add it to the pan before you put it in the oven.
LAMB SATE' COCONUT
Serves 6
This is a pretty simple recipe that is oh so good. There is a sauce to make to pour over the lamb, and you have to get the lamb marinating a day before you cook it.
1/2 Leg of lamb
1/3 cup salad oil
1 tsp. ground coriander
1 tsp. Ground cumin
2 whole cloves
1 inch stick cinnamon
1 tsp. Finely minced fresh ginger
1 tsp. Finely chopped garlic
1/2 tsp. Salt
` 1/4 dried red pepper, crushed
Have your butcher bone the lamb. Unless you're some kind of nut, and want to do it yourself. Cut the lamb into cubes about 1 inch thick. Pour oil and all other ingredients into a blender and turn it on high for about 2 minutes making sure they are all coarsely ground. Pour this over the lamb in a mixing bowl and marinate over night.oh, and cover it why don't you!! Put the meat on skewers and broil under a preheated broiler flame, or BBQ it, till done.
SATE' COCONUT SAUCE
3 Tbs. Finely minced shallot
1 tsp. finely minced garlic
2 Tbs. Salad oil
2 tsp. Lemon juice
1 cup coconut milk
1/4 cup peanut butter
Salt and white pepper
Saute' shallot and garlic in oil till lightly browned. Add remaining ingredients except salt and pepper and simmer sauce until it is smooth and hot and stir this constantly. Now season with the salt and pepper. Pour over the lamb and serve it on rice or noodles. All of this should serve 6 people.
LAMB STEAKS WITH BEARNAISE MINT SAUCE
This is a pretty simple recipe and it makes your lamb outstanding and fun.
Serves 2
2 lamb steaks about 3/4 in. thick. I like a good lean cut for this
2 Tbs minced shallots
1/4 cup dry white wine
1/2 tsp beef extract
2 tsp. Bottled mint sauce
1/4 lb. Sweet unsalted butter
2 egg yolks
1 hard boiled egg yolk, mashed
salt, pepper, cayenne pepper
Clarified butter
Sauce should be prepared before dinner and should be kept in a warm NOT HOT place, covered until you are ready to serve dinner. To make sauce, heat shallots and wine over slow flame until wine in almost completely evaporated. Remove from fire, stir in beef extract and mint sauce. Melt sweet butter over very low flame. Place egg yolks and hard boiled egg yolk in a blender. On low speed blend and while butter is very hot, add it in driblets to egg yolks. Keep adding until all the hot butter is used. Take out of blender and pour into a bowl or large sauceboat. Stir in the shallot mixture and add salt and pepper to taste and a dash of cayenne. Keep in a warm place. Season steaks with salt and pepper and sauté in clarified butter until brown on both sides and serve with the sauce.
VEAL TARTUFATTO
I had this dish at a Beverly Hills PLACE, ( no names) but WOW! This is so good and worth the money
Serves 6
1 lb. lean veal or scaloppini make sure the veal is thin and there are about 10 to 12 slices
1/4 cup flour
6 Tbs. clarified butter
2 Tbs. Minced shallots
1/2 plus 1 Tbs. Madeira wine
2 Tbs. Flour
1/3 cup whipping cream
3/4 cup beef broth
Salt and pepper
Sprinkle the veal with the salt and pepper and dredge in the flour. In a large fry pan, heat 4 TBS of the butter and get it hot and then add the veal, a few at a time and brown it quickly on both sides. Arrange them on a warm serving dish and keep warm.
In the same fry pan, cook the shallots in the butter and then remove from the heat and allow to cool down just a bit. Add the Madeira wine and flambé. When the flame dies down, stir in 2 Tbs. Flour, cream and the broth. Cook till it just thickens and strain over the veal. You can sprinkle the veal with truffles if you have them and serve.
BAKED DIJON VEAL CHOPS
Serves 4
A lot of my veal dishes sound alike, but their not, they each have their own little twist that you will not forget anytime soon.
4 lean veal chops
4 large cloves of garlic
1/2 cup French dressing
2 tsp. Dijon mustard
2 shallots
4 TBS butter
1 to 1 1/2 cup bread crumbs
3 Tbs. Grated Parmesan cheese
Salt and pepper, everything always ends with salt and pepper.
Smash the garlic and then mince and combine it with the French dressing along with the mustard and mix it good. Place the veal chops in the dressing and marinate for at least an hour. While the meat is doing "its thing", sauté the shallot in the butter till it starts to go limp. Add the breadcrumbs and the cheese and sauté it for another 2 minutes. Remove from the heat and set aside. Heat a heavy skillet over medium heat. Take out the chops and sauté until they are lightly brown on both sides. Sprinkle the chops with the salt and pepper and now place them in a shallow baking dish and spread the bread crumbs on top of each chop, cover and bake in a 325 degree oven for 1 hour, till tender. This feeds 4 in case you were wondering. Or 2 if you got BIG eaters.
VEAL PROVENCALE
Serves 4
1¼ leg of veal, sliced thin for scallopini
4 Tbs. Butter UNSALTED!
2 TBS salad oil
1 pound fresh mushroom sliced thin
½ to ¾ cup dry white wine
3 or 4 TBS brandy
3 TBS minced shallot
1/2 tsp. finely minced garlic
1 lb. Can of tomatoes, chopped
1 tsp. Dried basil
1 tsp. Anchovy paste-optional
salt and pepper
Pound the veal slices on both sides to tenderize them, and then cut into about 1-inch squares. Heat the oil and the butter over about medium heat and sauté the meat until it is lightly brown. Add the mushrooms and sauté' them till just tender. Pour in the wine and the brandy and simmer for about 4 to 5 minutes. Add the shallot and the garlic and sauté' for another couple minutes, but not longer. Add the tomato with its juices, basil, anchovy paste and turn down low and simmer for about 10 more minutes and serve. Hope you've got 4 people to eat this.
BREADED ITALIENNE LAMB CHOPS
Serves 2
4 Loin lamb chops
1 egg beaten with 1 TBS cold water
1/2 cup bread crumbs (fresh is nice)
2 TBS grated Parmesan cheese, I like Romano with this
Salad oil
2 oz. Sliced boiled ham
1 cup tomato sauce
1/4 cup water
1/2 tsp. Each chervil and chives
2 tsp. Butter
Flour
Preheat your oven to 350. Salt and pepper those chops and then dip them in the flour and then into the egg and then into the breadcrumbs and the cheese till they are good and coated. In about 1/4 inch oil in a frying pan that has been heated good, (yes, got ahead of myself) brown those chops, and then put them into a shallow pan but try to keep them standing upright as much as possible. ( OH YEAH!!!!!! Right back atcha!!!) Bake them for about 20 to 25 minutes, they just have to be very tender. Ok, lets get back to all the other stuff and figure out what we are going to do with it. I say, cut that ham into small little bity Julianne slices and put them into a small pan with the tomato sauce , water, chervil and chives. Simmer it for about 15 minutes, add the butter and pour onto the serving plate or plates and then put the chops on top of the sauce. This is good.
BEEF OR PORK RIBS THAT FALL OFF THE BONE
Plan on a whole slab of ribs to serve 4
In a very large deep pan, fill just over half way with water. Add
4 chopped carrots
3 quartered onions
4 stalks chopped celery
3 bay leaves
1 TBS. Dried marjoram
1 tsp. Chili powder
Bring to a boil and boil for 15 minutes. Then add you ribs, cut up to serving size (2 to 3 boned parts). Cover and boil for 20 minutes. Take out of boiling water and put in an oven pan and cook at
300 for 1 1/2 hours to 2 hours. You can add the BBQ sauce if you want to finish them in the oven, but if you want to finish them on the BBQ, I suggest you do.
BBQ SAUCE
1/4 C Hickory BBQ sauce
1/2 C BBQ sauce of your choice
1/4 C Heinz 57 sauce
1 tsp. Garlic powder
1 tsp. Onion powder
2 Tbls. Grey Poupon
3 Tbls. Hot sauce
1 Tbls. Worcestershire sauce
Un-believable Steak Marinade
I have to tell you, I use to put together this marinade for steaks that took hours and hours, and then I came across ITALIAN DRESSING and that took away all the work. This is such a simple, easy and outstanding tasting way to make steak. If you have good steak, like Rib Eyes, no worry, just load the bowl up to cover these steaks and let them marinade for at least 30 minutes. If you have steaks that should be simmered for days, now that's a different story, let them marinade over night or all day while you're at work. The only thing I do different is add GARLIC and lots of it. Just throw these on the BBQ and what a treat.
STEAK FLAMBE
Serves 4
4 6 ounce petite sirloin steaks or rib eyes ( I use rib eye)
5 Tbls. Unsalted butter
½ cup brandy
½ cup whipping cream
3 tbls. Dijon mustard
2 tbls. sour cream
1 tsp. Worcestershire sauce
Salt and fresh ground pepper
Pound pieces of steak between pieces of waxed paper to about 1/2 inch thick. In a large skillet, heat the butter and sauté the steaks for 2 minutes. Salt and pepper and turn them and salt and
pepper again. Cook more if you want medium or well-done steaks. Pour brandy over the steaks and ignite. When the flame dies down put steaks on warm serving dish.
Add the whipping cream, mustard, sour cream and Worcestershire sauce to the juices in the pan. Cook and stir till heated good. Pour over the steaks and serve.
STEAK DIANE
In order to make this proper, go purchase some, if you don't have any, Sauce Robert! You can find this in any gourmet shop or in the gourmet isle.
Serves 4
8 4 ounce beef tenderloin filets
Salt and pepper to taste
6 TBS. clarified butter
8 ounces or 3 cups sliced mushrooms
1 TBS. snipped parsley
1 tsp. Snipped chives
1/4 cup Cognac
1/4 cup condensed beef broth
2 Tbls. Madeira wine
2 Tbls. bottled Sauce Robert
1/2 tsp. Worcestershire sauce
Salt and pepper
Season the meat with the salt and pepper and set aside. Melt the butter in skillet over medium heat. Add mushrooms and cook for 2 minutes. Add shallots, parsley and chives and cook for 2 minutes
more. Remove the vegetables reserving the butter in the pan. Increase the heat. Cook half of the beef at a time in the butter in same pan, 2 to 3 minutes per side for rare.
Return the vegetable and meat to pan. Add the Cognac; flame. When flame dies add the beef broth, wine and Sauce Robert and Worcestershire. Cook 1 minute, uncovered. Serve.
PEPPER STEAK de PARIS
Serves 4
4 8 ounce steaks about inch thick
1 tbls. Whole black pepper corns
3 tbls. butter (unsalted)
1 tbls. Whole cracked peppercorns
1/2 cup chopped shallots
1/4 cup Cognac
1 tbls. Butter
1 tbls. Flour
1/2 cup beef broth
1/2 cup whipping cream
1/4 cup Cognac
Sprinkle steaks with salt. Press 1 Tbls. crushed peppercorns into both sides of the steaks. In large skillet, brown steaks quickly in 3 Tbls. of butter. About 2 to 3 minutes depending on thickness,
per side. Remove steaks to plate; sprinkle with 1 tbls. Peppercorns. Add shallots to skillet and cook till tender but not brown. Remove from heat. Add 1/4 cup Cognac; ignite. When flame has gone out,
replace skillet over heat. Add 1 tbls. Butter. Shake together the flour and beef broth and add to skillet. Add cream; cook and stir till thickened and bubbly. Return steaks to skillet and add 1/4 cup
Cognac. Cook uncovered over medium heat for about 8 minutes turning the steaks once. Season with your salt and pepper and serve.
TOURNEDOS DIABLE
In one of my other recipes, it calls for Sauce Robert. Well, this one calls for Sauce Diable. Made by the same company. You can get this in a gourmet store or in the gourmet isle, but get them!!
Serves 4
4 4 oz. Fillets
2 tsp. Freshly crushed whole white peppers
Clarified butter
1/2 cup dry red wine
1/2 cup beef broth
1/2 tsp. Minced fresh tarragon
1 TBS minced fresh chives
1 TBS. Sauce Diable
Press crushed pepper into steaks on both sides; use a spoon or flat item to press those peppers into the steaks and sprinkle with salt. Now sauté in the clarified butter till lightly brown on
both sides. Remove the steaks and put them on a warm platter. Pour wine and broth into pan and add the tarragon, chives, and Sauce Diable. Scrape the pan to loosen the drippings and simmer until
liquid is reduced to half. Add unmelted butter, stirring till it melts. Place the steaks on garlic toasted bread slices and spoon the sauce on top and serve.
PORK CHOPS AU POIVRE
Now if you like Steak Au Poivre and pork, your going to love this. And of course, if you're serving more than two just double or triple the amounts.
Serves 2
2 center cut pork chops, about 3/4 lb. Each and with the ribs
1 TBS freshly ground pepper
Salt
1 TBS. salad oil
2 TBS. Butter
1/4 cup bottled sauce Robert
2 1/2 TBS heavy cream
1 TBS. sugar
1 TBS. lemon or lime juice
Rub the pepper into the pork really good. Sprinkle the chops with the salt. Heat the oil and the butter in a skillet and when the butter melts, sauté the chops on all sides till they are browned. Put the chops in a shallow baking pan or casserole dish and cover with foil. Preheat the oven to 275 and bake 2 hours until the chops are extremely tender. In a small bowl, mix the sauce Robert, cream sugar and lemon or lime juice. Mix it good. Chill this in the fridge until your ready to serve the chops. When you're ready to eat. Just serve the sauce as a side dish for people to add when they want.
BRACIUOLIA RIPIENE
Curious?? This is stuffed veal. It's great for a party or nice dinner. It's pretty easy to make and has a real good different flavor that is pleasing to everyone.
serves 4
8 veal scaloppini slices, thin
8 slices of Prosciutto ham
4 TBS chopped fresh parsley
2 TBS slivered almonds
2 TBS sultanas or raisins
3 TBS grated fresh Parmesan cheese
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 cup butter
6 oz. Marsala
Put the veal on a board and place a slice of ham on each of them.
Combine the parsley, almonds, raisins and salt and pepper in a small bowl. Place a spoonful of the mixture in the middle of each ham slice. Roll the meat and the filling in a jelly roll style. Now tie them with cooking thread or cooking rope, It escapes me at this moment, but I have to type on.
In a large heavy frying pan, heat the butter over medium heat until it is hot. Now brown the veal on all sides. Add the Marsala, cover and simmer on low for 20 minutes. With a slotted spoon take the rolls out, take the thread or rope, what ever you tied it up with OFF. Serve with the wine sauce on rice.
BLANQUETTE de VEAU or WHITE VEAL STEW
If you like stew and like veal, this is the dish for you. How often do you sit down to a gourmet "stew"? If never, you will enjoy serving this and eating it.
Serves 4 to 6 people
3 pounds veal shoulder cut into 2 inch pieces
6 1/2 cups veal stock (yeah right) so chicken stock is fine
1 very large whites onion and stud it with about 3 or 4 cloves
4 carrots sliced
2 leeks, sliced thin
2 or more cloves of garlic, mashed
bouquet garni: 1 parsley stalk, 1 bay leaf, 1 sprig of thyme 1 sprig of marjoram , now that is if it is fresh, if not, just toss in a ½ Tsp each of the ingredients.
1 TBS black peppercorns, or white, I like white in this
6 TBS butter salted is fine, this is a stew and will need salt
1/2 to 3/4 pounds mushrooms, chopped
1/2 pound pearl onions
1 TBS sugar
1/4 cup flour
1/2 cup heavy cream
Pinch of nutmeg
2 to 4 TBS chopped fresh parsley
AND, salt and WHITE PEPPER
Dredge the veal in some extra flour and add it to a hot ovenproof dish and brown lightly all sides. Do this in butter. Now cover the veal with the broth and bring to a boil over medium heat. Add the onion, leeks carrot bouquet garni and peppercorns. Cover and simmer on LOW for about an hour or more. Make sure the meat is tender. While this is simmering, in another fry pan, melt 1 TBS butter over med-high heat and sauté the mushrooms until they just start to brown. Take them out and put in a bowl leaving all the butter in the pan and add more butter if needed and then the pearl onions. Sprinkle with the sugar and 6 TBS of broth from the cooking veal, cover and simmer on low for 15 minutes. Put the pearl onions with the mushrooms.
Now, the veal has cooked for about an hour or so, now takes the veal out with a strainer letting all the juices drop back into the pan. You need to save the veal, so put it in the same dish as the mushrooms and onions if there's room and then drain the pan of all the stuff that is left over, all you want left in the pan is the juices, nothing else. So, drain the juices only into another bowl or pan, something that will hold the juices and return the pan to fire. Add the rest of the butter and melt it then add the flour and cook that for about 2 minutes. Don't let this mixture brown. Slowly whisk in the broth and bring it to a boil and then simmer for about 20 minutes, stirring from time to time till it thickens. Now add the other carrot and cook for another 10 minutes or so till they are soft.
Whish in the cream and simmer until the sauce is thickened and then add the meat, mushrooms and onions and simmer for another 15 to 20 minutes stirring once in a while and then season it with the salt and pepper and parsley. SERVE!!!
ROAST BEEF IN RED WINE
This recipe has a marinade recipe and a braising recipe. It's a very tasty roast and you can use not the best cut, but a rump, round or sirloin tip roast. In fact, I suggest you use a rump or round or the other. It looks like a lot of work, but its not. If the roast is only 3 or 4 pounds it will serve 6. Take it from there and lets start.
3 or 4 pound roast and rub it with salt and pepper.
Mix: IN A LARGE BOWL, NOT A METAL ONE
3 cups red wine
1 cup water
1/2 cup sliced onion
1/4 cup sliced carrot
3 or 4 cloves garlic, minced
1 bay leaf
2 tsp. Chopped fresh parsley
1 tsp. Thyme
Now put the roast in and make sure it is coated good. Cover and fridge it for at least 24 hours. Turn it every once in a while.
Take the roast out of the marinade and strain the marinade keeping the juices.
BRAISING STUFF:
2 TBS. Oil
2 strips bacon, cubed
1 ounce brandy, warmed
1 veal or beef knuckle
1 tomato, peeled and quartered
1 bay leaf
4 green onions, chopped
1 cup beef broth or bouillon
Salt
1 TBS Chopped fresh parsley
Heat the oil in a large Dutch oven and add the bacon and cook but not till crispy. Add the roast and brown on all sides. Pour the warm brandy over the meat and ignite, just let the flame die on it's own. |Add the rest of the stuff and cover the pan. Place it in a preheated 350 oven. Baste with the marinade every once in a while and cook for 3 hours
Remove the roast from pan, but keep pan over flame and add about 3 more TBS. Butter and let that melt and then sift in 1 TBS. Of flour and whisk it till smooth and then add 3 TBS. Madeira and 2 TBS. Cognac and whisk and then whisk a bit more, let it thicken and pour it over the roast once it has been sliced. Yeah Yeah, I know I forgot to tell you about this finale step, but if you read the recipe first, you would have known what to expect. HA!
I do all this by memory you know, so I do it as I go. Got a problem with my brainless extra, write and let me know. But you will enjoy that roast.
LAMB with APPLE AND POTATOES
This one comes from England, but it is good. I hear all these people over here bashing the English and their cooking. Hey, some know how to cook. And Lamb over there is abundant, so creativity is the key. If you like lamb and you have kids and they don't, they will with this one. This will feed 4 nicely. And it's all in one pot.
4 lamb shoulder chops 8 +oz. each
2 TBS olive oil
4 TBS butter
2 Spanish onions finely sliced
1 lb. Potatoes, sliced
2 apples, peeled, cored and quartered
2 TBS flour
1 1/4 cup apple juice
3/4 cup chicken stock
1/2 cup cheese of your choice
and get this, SALT AND PEPPER
Preheat oven to 375F. Trim off the fat off the lamb, and then pepper them good. Leave them out to come to room temp.
In large enough heavy frypan to cook all 4 chops at the same time, heat 1 TBS olive oil and 2 TBS butter over Ed-high heat, (always, when you combine olive oil and butter, let the foam from the butter stop before you start to fry) sauté the chops to brown them on each side. Remove with a slotted spoon and keep warm.
Add the sliced onions to the pan and sauté them for about 10 minutes until lightly golden. You know you have to stir. Now salt and pepper them. Take out of pan and keep warm.
Add the rest of the oil and butter and sauté the potatoes for another 10 minutes till they are browned. Kep them turning and go ahead, salt and pepper those also.
Now, in a deep casserole dish, you need one that will take all of this stuff in 1 layer each, spread half the onions on the bottom, then half the potatoes. Now arrange the lamb over the potatoes and cover with the rest of the onions and potatoes. Arrange the quartered apples end to end with the rounded side up on the edge of the dish.
With a wooden spoon, blend in the flour into the fat in the pan and cook over low heat, stirring constantly for about 32 minutes to make the roux. Now, pour in the apple juice and chicken stock and whisk to keep the lumps out. Simmer this for about 2 minutes, season if you must with salt and pepper and then pour this over the casserole. Sprinkle the cheese over the top and bake for 45 minutes or until lamb is done and cheese is golden brown. There you have it. It's a lot easier than it looks.
ROAST LOIN OF PORK WITH APPRICOT GLAZE
You can cook this either inside with an electric rotisserie or even better, cook it outside on a BBQ with a rotisserie.
serves 6
3 or 4 pound bone-less center-cut pork loin, tied for roasting
1/2 cup vegetable oil
1/2 cup sake, or dry vermouth, but sake is much better
1/4 cup vinegar
1/2 cup apricot jam
2 TBS soy sauce
2 tsp. Dry mustard, if you want a kick, use the dry Colemans mustard
2 tsp. Prepared mustard
3 shallots diced
1/4 tsp. Dried ginger
2 finely minced garlics
Put everything from above in a blender and blend it till smooth. (DO NOT ADD THE PORK!!!!) Keep about 1/3 cup of this to the side for dipping when the pork is ready to eat. Season the pork with salt and pepper and put it in the rotisserie over medium heat. Baste while it is cooking and cook it for 1 1/2 hours, depending on the dunness you want your meat. When it is cooked how you like it, take it off the grill and let it stand for about 10 minutes before you carve it. Yumm.
SIRLOIN IN MUSTARD SAUCE
Serves 4
3 pounds top sirloin
3 TBS vegetable oil
1 large red onion, minced
3 cloves garlic minced fine
2 stalks of celery, minced fine
1/2 cup dry red wine
1/4 cup brandy
1 cup tomato sauce
1 cup beef broth
1/4 tsp. Ground coriander
1 TBS cornstarch
1/4 cup light cream (half and half)
1/4 cup prepared mustard
Cut the sirloin into 1/8 inch thick strips, about 2 to 3 inches long. Heat the oil in a heavy fry pan or Dutch oven and sauté till just cooked. Add onions, garlic and celery. Simmer another 5 minutes and keep the lid tight on the pot as to not loose the juices from the meat. Add wine, brandy, tomato sauce, stock, coriander and salt and pepper. When the gravy starts to boil, dissolve cornstarch in 2 tablespoons of cold water and slowly stir into the meat. Simmer over very low heat for an hour and half. Mix cream and mustard into a paste. When the meat is cooked, take it off the heat and stir in the cream. I like to serve this over large egg noodles.
TOURNEDOS ROSSINI
This is not a cheap dinner to make, but if you want to really impress his boss, or mother, or just impress, this is the dish to do it with. It's not a hard dinner to make, but if you enjoy fine dinning, then go to the gourmet store and get the finest pate de foie gras with truffles. This serves 6 people, and if you are only serving 4, make it for the 6, cause it is so good, you will want to feast on this again.
Serves 4 to 6
12 3 to 4 ounce filets
2 shallot, minced
2 medium onion, minced
2 Tbs. Oil
2 cups beef broth
1 TBS. Flour
7/8 oz can truffles, minced
2 oz. Madeira wine
12 slices toast
5 oz. Block pate de foie gras with truffles
1 TBS unsalted butter
In a saucepan sauté shallot and onions in oil until onions are deep brown, then stir in the flour. Sauté till the flour turns brown. Slowly add the broth, stirring constantly. Simmer on low for 3o minutes. Strain the sauce and the truffles and the wine, now return to the pan and bring to a boil and then set a side. Season the steaks with the salt and pepper. In a heavy preheated skillet, pan broil until medium brown on both sides. Place the steaks on the toast on the serving dishes. Cut the pate into 12 slices and place on top of each steak. Pour sauce back into fry pan and mix well to loosen the drippings from the steaks. Bring to a boil and the simmer for 2 to 3 minutes. Take pan off flame. Stir in butter. Pour sauce over steaks and serve.
VEAL AND ONION SCALLOPINI
This dish serves 4. Remember, fresh herbs are the best, so if a dish calls for fresh, try to get it. If you don't like anchovy, like I don't like it, just don't use it.
1 1/2 pounds veal cutlets
2 TBS vegetable oil
1 tsp. Mined fresh thyme or if dried 1/4 tsp.
1/2 tsp mined garlic or just a bit more if you like it like I do
2 large white onions cut julienne
1/3 cup dry sherry
1 1/2 cups chicken broth
1 TBS butter
1-tsp. anchovy paste
Pound the cutlets with a mallet. Preheat your skillet to medium and add the oil. Season the cutlets with the salt and pepper and sauté until meat is light brown. Remove from pan and keep warm. Continue to cook the dripping from the cutlets till it has browned and add the thyme, garlic and onions and sauté until the onions go limp, but don't brown them. Add the sherry and chicken broth and if you like, the anchovy paste. Stir constantly to remove all seasoning from bottom of the pan (that's where the flavor is). Turn heat to very low and cook for about 10 minutes and add the butter. Season with the salt and pepper and pour over the cutlets.
Page last updated Oct. 27, 2007
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