Monthly Archives: April 2015

Braised Meat Rolls with a Creamy Mushroom Sauce

Meatloaf_with_Mushroom_Sauce (1 of 1)It’s been a while since I made a meatloaf (long overdue in my book). I ended up making a variation that I call “meat rolls,” which are smaller, breaded and braised on top of the stove. The amount of mushrooms the recipe calls for may seem huge, but necessary. Don’t worry, they cook down, and the resulting sauce is fantastic!. Another thing, the nutmeg in the meat mixture adds a ton of “depth of flavor” in European meat dishes, so I’m always trying to figure out how to incorporate into mine. This is a great Sunday afternoon or evening dish — hope you’ll try it!

2 slices of bread (crusts removed), torn into pieces
3/4 cup milk
4 oz shiitake mushrooms, cleaned, stems removed and caps thinly sliced
1 lb cremini (baby bella) mushrooms, cleaned, stems removed and caps thinly sliced
1 lb white button mushrooms, cleaned, stems removed and caps thinly sliced
5 Tbsp olive oil, divided
1 small onion, finely diced
3 1/2 tsp salt, divided
1 tsp ground black pepper, divided
1 lb lean ground beef
1/2 lb lean ground pork
2 Tbsp chopped parsley, plus extra for garnish
2 eggs, lightly beaten
1 cup grated parmesan cheese
1/4 (rounded) tsp ground nutmeg
1 cup pain, dry bread crumbs
3 Tbsp butter
3/4 cups white wine
1/2 cup heavy cream

Soak bread in milk in a small bowl, then squeeze out all of the milk. Set aside.

Heat 3 Tbsp of the olive oil in a large skillet over medium-high heat. Stir in the onion and cook 5 minutes, or until light brown. Add the mushrooms, 2 tsp of the salt, 1/2 tsp of the black pepper. Cook 20 minutes, turning and stirring the mushrooms until they are soft and have released their water. Remove from heat, cover and set aside.

In a large bowl, combine the soaked bread, meat, parsley, eggs, cheese, nutmeg, 1 1/2 tsp salt and 1/2 tsp black pepper. Use your hands to ensure that the ingredients are mixed well. Add some bread crumbs if mixture seems too loose.

Divide meat mixture in half. Roll each half into a cylinder that is about 4 inches in diameter. Place bread crumbs in a shallow pan. Gently coat each meat roll (abundantly) in bread crumbs.

Heat 2 Tbsp olive oil and the 3 Tbsp butter in a large pan over medium-high heat. Once the foam from the butter has subsided, gently add the breaded meat rolls. Brown on all sides, about 4 minutes. Add wine to the pan and cook about 2 minutes, until the wine is reduced considerably. Cover pan, reduce heat to low and simmer gently for 1 1/2 hours, turning the rolls from time to time. Add mushroom mixture and cook, covered, another 15 minutes. Uncover, stir in the cream and cook an additional 12 minutes. Remove meat rolls and slice into 1-inch pieces. To serve, place a few slices of meat on each plate, spoon the mushroom sauce over each serving and garnish with parsley. Service with a starch and green vegetable.

Serves 6.

 

 

 

Spicy Indonesian Coconut Beef (Dendeng Santan)

Coconut_Beef (1 of 1)It’s been a while since I’ve posted a nice, Southeast Asian dish — the spring weather we’ve been waiting so long for finally arrived over the weekend, so I was in the mood for something spicy (“hot,” “piquant,” etc.). I ended up making one of my favorite Indonesian beef, Dendeng Santan (which translates roughly to dried beef in coconut juice, I think). Indonesians typically cook with lean (tough) cuts of beef, such as top round — the beef is cooked for a long time to the point that it is extremely tender and delicious. I didn’t have that much time, so I made this dish with a lightly marbled, boneless beef sirloin steak. The end result was a tender, delicious Indonesian beef dish in a fraction of the time. This dish is delightfully spicy and flavorful — I hope you’ll try it tonight!

1 lb boneless sirloin steak, put in the freezer 30 minutes (to aid in thin slicing), then thinly sliced across the grain into 2-inch long pieces.
2 large cloves garlic, peeled and very finely grated or minced
2 candlenuts, grated
1/2 tsp ground coriander
1 Tbsp tamarind water
1 tsp brown sugar
1 tsp ground galangal (Laos) powder
1 tsp salt
1/2 cup coconut milk, divided
1/2 tsp terasi
2 tsp sambal ulek
2 Tbsp vegetable oil
2 red Thai chilies, thinly sliced on the diagonal, for garnish

In a large bowl, combine beef slices, garlic, candlenuts, coriander, tamarind water, brown sugar, galangal powder and salt. Mix well, set aside and let stand 15 minutes.

Meanwhile, combine terasi and 1/4 cup of the coconut milk and the sambal olek in a small bowl.

Heat oil in a large wok or Dutch oven over high heat. Add beef mixture and cook 2 minutes. Add coconut mixture and bring to a boil. Cover, reduce heat to low and simmer gently for 20 minutes. Remove lid. Add the remaining 1/4 cup coconut milk. Bring to a boil over high heat. reduce heat to low, and cook 15 minutes, or until liquid is considerably reduced. Serve with steamed jasmine rice and a spicy Indonesian relish, such as sambal petai. Garnish with Thai chilies.

Serves 4.

Chicken and Rice Flavored with Garam Masala

Chicken_and_Rice_with_Garam_Masala (1 of 1)Hi guys! I probably should have thrown something on the grill out back because it was the fist nice day since last fall, but I ended up making this simple and delicious chicken dish last night instead. This dish features garam masala, which is actually a (yummy) blend of ground spices, and is commonly used in Northern Indian cooking. I’ve never made garam masala my self, since it’s readily available at Indian markets. I’ve found that you need to discard what you have on-hand every 6 months, because freshness, as with most ground spices, is very important to a dish. I enjoyed this dish, and I hope you will to — please consider giving it a try tonight!

2 Tbsp vegetable oil
3 garlic cloves, very finely grated or minced
2 1/2 lbs skinless, boneless chicken breasts, cut into 2-inch pieces
2 tsp garam masala
1/2 tsp ground cayenne pepper
2 2/3 cups uncooked jasmine rice
4 tsp salt
4 cups chicken stock
2 Tbsp coarsely chopped cilantro

Heat oil in a large wok or Dutch oven over medium heat. Add garlic and cook 1 minute. Increase heat to medium high. Add chicken and brown on all sides, about 5 minutes.

Stir in garam masala and cayenne pepper. Stir in rice and salt, and then the chicken stock. Bring to a boil. Reduce heat to low, cover wok and simmer for 10 minutes. Remove wok from heat and let stand for an additional minutes. Fluff with a fork, garnish with cilantro and serve.

Serves 4.