Tag Archives: Recipes

Braised Meat Rolls with a Creamy Mushroom Sauce

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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.

 

 

 

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Spicy Indonesian Coconut Beef (Dendeng Santan)

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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

8 Replies

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.

Pork Medallions with a Creamy Thyme-Mustard Sauce

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Pork_Medallions_with_Mustard_Sauce (1 of 1)Pork tenderloin is my favorite cut of meat from the pig — it’s lean, tender and easy to work with. I often substitute if in recipes that call for pork loin (and even pork shoulder, which to me is so slimy, it’s kind of gross and hard to deal with). Tonight I used pork tenderloin to make this “medallion” recipe, where the meat is the star, but the delicious sauce gets 5 stars! This dish goes perfectly well with mashed potatoes and green beans — give it a try next time you’re in the mood for pork and let me know what you think!

1 1-lb pork tenderloin, sliced crosswise into 1/2-inch thick pieces;  each piece then pounded to a 1/4-inch thickness
2 Tbsp butter, divided
1 Tbsp + 1 tsp olive oil
8 oz sliced white mushrooms
1/3 cup flour
1 tsp salt, divided
1/2 tsp ground black pepper, divided
4 green onions, thinly sliced (both white and green parts, separated)
2/3 cup white wine
1/2 cup beef or chicken stock
1/2 tsp dried thyme
1 cup low-fat sour cream
1 heaping Tbsp Dijon mustard

Heat 1 Tbsp butter and 1 Tbsp olive oil in a large pan over medium-high heat. Once foam from butter subsides, stir in mushrooms. Sauté until mushrooms are lightly browned, about 7 minutes. Remove pan from heat. Remove mushrooms from pan and set aside.

Combine flour, 1/2 tsp salt and 1/4 tsp ground black pepper in a large, shallow dish.

Meanwhile, heat 1 Tbsp butter and 1 tsp olive oil over medium-high heat in pan used for the mushrooms. Dredge each piece of the pork in the flour mixture and place into the pan in a single layer (I used a very large pan and was able to accommodate all pork at once — you can do a couple of batches, if necessary). Cook pork until heated through, about 2 minutes per side.  Remove pork from pan — cover with foil and keep warm in an oven.

Add white parts of the green onions to the pan. Sauté 1 minute. Stir in white wine and bring to a boil. Deglaze pan as wine boils for 2 minutes. Stir in the stock, 1/2 tsp salt, 1/4 ground black pepper, 1/2 tsp thyme and the sour cream. Bring back to a boil, then reduce heat to medium. Let sauce simmer until thickened, about 5 minutes. Whisk in Dijon mustard, then remove from heat. Season with additional salt and pepper, if desired. Spoon sauce over pork and garnish with the green parts of the green onions. Serve.

Serves 4

Chicken Simmered with Red Bell Peppers and Pine Nuts

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Cicken_with_Red_Bell_Peppers_and_Olives (1 of 1)We were in the mood for Spanish food again last night, and happened to have the typical Spanish ingredients on hand (onions, garlic, olives, red bell pepper, sherry, tomatoes, oh and did I mention sherry?) to make this quick, delicious, after-work chicken dish. To me, the hint of sherry in Spanish dishes is what gives them their uniquely Iberian, wonderful depth of flavor. A note on pine nuts — make sure you use only European pine nuts. I learned the hard way that Chinese pine nuts cause “pine mouth,” which is a bitter aftertaste that throws off the taste buds for days. I even read that the pine nuts that grow in Asia are not even edible! Anyway, I hope you’ll try this dish after a hard day’s work some night!

2 lbs boneless, skinless chicken breasts, sliced once down the middle, then sliced cross-wise into 1/2-inch pieces
1 1/2 tsp salt, divided
1/4 tsp ground black pepper
2 Tbsp olive oil, divided
1 large onion, thinly sliced
3 cloves garlic, crushed
1 red bell pepper, thinly sliced
1 Tbsp dry sherry
2/3 cup dry white wine
1 14-oz can chopped tomatoes
2 Tbsp tomato paste
1/3 cup pitted black olives, sliced once lengthwise
2 Tbsp pine nuts, nicely toasted in a skillet over medium heat
3 Tbsp yellow raisins

Sprinkle 1 tsp salt and 1/4 tsp ground black pepper over chicken.

Heat 1 Tbsp olive oil in a large pan over medium-high heat. Add chicken and brown, about 5 minutes. Remove chicken with slotted spoon and set aside.

Add another 1 Tbsp olive oil to pan. Stir in onions, garlic and bell pepper. Cook until softened, about 5 minutes. Stir in sherry and cook another minute. Stir in wine, chopped tomatoes, tomato paste, remaining 1/2 tsp salt, olives, pine nuts, raisins and the chicken. Turn heat to high and bring to a boil. Reduce heat to low, cover and simmer 15 minutes.  Remove from heat and serve with saffron rice.

Serves 4.

Spicy Lamb Stew in a Cashew Cream Sauce

11 Replies

Lamb_Korma (1 of 1)Here’s another dish that’s loaded with fantastic flavors. This is my take on Indian lamb korma. I’ve reduced the loads cooking oil with a couple of tablespoons of ghee, which add a wonderful depth of flavor. I’ve replaced almonds (which unfortunately I can’t eat 😦 ) with cashew nuts. I usually try to stay away from cream in my recipes, but the light cream in this dish is important. I’m also a fan of garam masala, so I add lots of that too! It all comes together wonderfully in the oven. I like to serve it with an assortment of Indian relishes and chutneys. Hope you’ll give it a try and let me know what you think!

8 cloves garlic, peeled and coarsly chopped
1 inch ginger, peeled and finely grated
2 oz toasted cashews
6 Tbsp plus 8 oz water
2 Tbsp ghee, divided
2 lbs lamb, cut into 1-inch cubes
10 cardamom pods
6 whole cloves
1 (2-inch) piece cinnamon stick
1 large onion, peeled and finely diced
1 tsp ground coriander
2 tsp ground cumin
1/2 tsp cayenne pepper
2 tsp salt
10 oz light cream
1/2 tsp garam masala

Preaheat oven to 350 degrees Fahrenheit.

Place garlic, ginger, cashews and 6 Tbsp water into a food processor. Process to a very fine paste.

In a large Dutch oven, heat 1 Tbsp of the ghee over high heat. Add lamb and brown, about 5 minutes. Remove with a slotted spoon and set aside. Add another 1 Tbsp ghee. Cook liquid down, about 1 minute. Add cardamom pods, cloves and cinnamon stick and stir 30 seconds. Add onions and cook 5 minutes.

Reduce heat to medium. Add garlic paste, coriander, cumin and cayenne. Stir-fry for about 3 minutes. Add back meat and its juices. Stir in cream and the rest of the water (8 oz). Increase heat to high. Stir and bring to a boil. Deglaze pan. Cover, place in oven and bake 1 hour. Remove from oven and stir in garam masala. Season with additional salt, if desired. Serve with cumin-scented rice with peas.

Serves 4.

Cumin-Scented Rice with Peas

4 Replies

Rice_with_Peas (1 of 1)This flavorful rice dish can be eaten on its own with some naan or chapati as a light meal, or it can be served as part of an Indian meal. What make this great for me (aside of course, from the cumin!}, is the ghee (clarified butter). I’ve made clarified butter by cooking out the milk solids, and have used that in Indian cooking, but it is never the same as store-bought ghee. Ghee is what makes this rice dish Indian (to me, at least). For a few years now, I’ve made sure that I have it on-hand in the pantry — it seems to keep for quite a while!. Anyway, please give this dish a try, and let me know what you think. I made it this past weekend with lamb korma, another delicious recipe for which I’ll be blogging about soon!

15 oz long-grain rice
6 cups water, divided
1 Tbsp ghee
1 tsp cumin seeds
1 small onion, finely diced
1 cup fresh or frozen peas
1 tsp salt

Rinse rice well in cold water, changing the water until it is no longer cloudy.

Place rice and 4 cups cold water in a medium bowl and let stand 30 minutes; drain.

Meanwhile, heat ghee in a medium sauce pan over medium heat. Add cumin seeds and stir for a few seconds. Add onions and sauté 8 minutes, or until onions begin to brown. Stir in peas, rice and salt. Stir-fry for about 4 minutes. Stir in 2 cups cold water, turn heat to high and bring to a boil. Reduce heat to very low, cover and simmer for 25 minutes. Remove from heat and fluff rice with a fork. Cover, and let stand for at least 5 minutes. Serve as a component of an Indian meal.

Serves 6

Braised, Shredded Pork from the state of Michoacán, Mexico (Carnitas)

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Carnitas (1 of 1)This delicious dish is from the Pacific Coast state of Michoacán, although it is prepared throughout Mexico. It makes a lot of shredded pork, and it is very versatile — the first night you serve it on its own with a few sides, the next night you make tacos with it, etc., and it freezes well. The other day, I added it to a home-made ranchero sauce, and it was fantastic! Original versions seem to be full of fat. They typically call for pork shoulder or (aka Boston butt), which is a fatty part of the pig. I’ve made this a few times with center-cut pork loin, with all visible fat removed. After braising for three hours, it turns out moist, delicious, and it just falls apart like its counterpart does. I also replace the typical ton of lard with a couple tablespoons of olive oil — I realize that this probably changes the flavor and texture, but there is already so much flavor, it doesn’t matter. Anyway, in the photo, I serve it with a simple red cabbage coleslaw, corn sticks and slices of blood orange. Yum. I hope you’ll try this next Sunday!

1 onion, diced
6 garlic cloves, peeled
2 cups chicken stock
1 12-oz can cola
2 tsp oregano, toasted in a dry, medium-hot skilled
2 bay leaves, toasted in a dry, medium-hot skillet
8 whole allspice berries
2 2-inch cinnamon sticks
2 chipotle chilies en adobo, minced
2 Tbsp salt, divided
2 tsp sugar
2 Tbsp olive oil
5 – 6 lbs boneless pork loin, trimmed of all visible fat, cut into fist-size chunks
1/2 tsp ground black pepper
2 small oranges

Preheat oven to 350 degrees.

In a large Dutch oven, add the onion, garlic, chicken stock, cola, oregano, bay leaves, allspice, cinnamon sticks, chipotle chilies, 5 tsp salt, 2 tsp sugar, and stir well.

Season pork with 1 tsp salt and 1/2 tsp ground black pepper. Heat olive oil in a large skillet over high heat. Add the pork and brown on all sides, about 6 minutes.

Bring the onion mixture to a boil. Add pork and oranges, cover so that the lid is ajar and place in oven.  Bake for about 3 hours, until pork is very tender. Remove pork from pan and shred with a couple of forks.

Remove the oranges, slice in half and squeeze juice back into pan. Remove bay leaves and cinnamon sticks. Add shredded pork back to pan and stir well.

Increase heat to 425, place pork back into oven, uncovered. Bake for an additional 15 minutes, stirring occasionally. Remove from oven and serve.

Serves 8.

American Black Bean Chili with IPA Beer

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Black_Bean_Chili (1 of 1)Chili is a popular go-to comfort food in this household, especially when the snow is as deep as f#$^%$! and the temperature is constantly below f*^%k!. I have many recipes for chili, and this is a combination of the things I like the best about each. Additionally, I’ve added IPA (India Pale Ale Beer) and allspice, which I think help to create a fantastic depth of flavor for this version. I hope you’ll try it next time you are wanting comfort food!
2 Tbsp olive oil
1 large onion, diced
4 garlic cloves, very finely grated or minced
1 1/2 lbs lean ground beef
1 large green bell pepper, diced
2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp dried oregano
1/4 tsp ground allspice
2 Tbsp tomato paste
2 Tbsp brown sugar
3 – 5 dried Thai (or similar hot) chilies, cut with scissors into 1/8 pieces, seeds and all
3 tsp salt
1/2 tsp ground black pepper
1 28-oz whole peeled tomatoes, squeezed to a pulp in a bowl by hand
3 15-oz cans black beans, rinsed and drained
1 12-oz bottle beer (preferably IPA)
Sour cream for garnish
Grated white cheddar for garnish
Diced fresh tomato for garnish
2 Tbsp chopped fresh parsley
Tabasco sauce (optional) for garnish

Heat oil over medium-high heat. Add the onion, garlic, beef and bell pepper. Cook for 8 minutes.

Stir in the next 8 ingredients (chili powder through ground black pepper) and cook 1 minute.

Stir in the beans, squeezed tomatoes and beer. Increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 1 hour. Remove lid and simmer an additional 30 minutes, or until chili has thickened. Remove from heat and let stand 15 minutes. Adjust seasoning (I added an additional 2 1/2 tsp salt, which seemed good). Ladle into serving bowls, garnishing each with a dollop of sour cream, cheddar cheese, diced tomato, parsley and a few drops of Tabasco sauce. I like to serve with fresh, crusty bread.

Serves 6.

Chorizo with Chickpeas, flavored with Saffron, Tomato and Sherry Vinegar

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Chorizo_with_Chickpeas (1 of 1)It’s Tuesday evening, and we’re in the midst of a blizzard here in New England. Blizzards are nice, but only on weekends. We have over 2 feet of snow in my town, and the wind is whipping it all over the place. The snowblower won’t start, so it’s going to be the shovel — ugh! Anyway, during the summer between high school and college, I went to Europe with a couple of buds of mind. We had Eurorail passes, and went to just about every western and southern European country. We spent a lot of time in Spain — exceptionally beautiful, including the people, but I was too immature to really appreciate the fantastic cuisine. Well, I’ve learned to love that food, and I have to say, it’s exceptional! Last night, I made this delicious dish, which has the key Spanish ingredients of saffron, chorizo, sherry and garlic (together with other great stuff). Serve with fresh, crusty bread, or steamed rice. I hope you’ll try this tonight!

2 Tbsp olive oil
2 chorizo sausages, cut on the diagonal into 1/4-inch pieces
1/2 tsp very loose saffron threads
2 15.5-oz cans chickpeas, rinsed and drained
2 large cloves garlic, very finely grated or minced
1/2 fennel bulb, diced
1 celery stalk, finely diced
6 oz roasted red bell peppers, drained and sliced into 1/4 X 1-inch pieces
1 Tbsp sherry vinegar
1 cup dry white wine
1 8-oz can tomato sauce
1 tsp salt
1/4 tsp ground black pepper
3 Tbsp chopped parsley

Heat the olive oil over medium-high heat in a large pan. Add chorizo and cook for 5 minutes, until brown. Add saffron and stir 30 seconds. Add chickpeas and stir 1 minute. Add the garlic, fennel, celery and roasted bell peppers. Stir 2 minutes. Add the sherry vinegar and stir 1 minute. Add wine and bring to a boil. Add tomato sauce and bring back to a boil. Stir in the salt and black pepper. Reduce heat to very low, cover and simmer 20 minutes. Serve immediately.

Serves 4.