Other posts with the tag: recipe
Classic beef stew
Ingredients
- 2 pounds stew beef
- 2 tablespoons vegetable oil
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, peeled
- 1 or 2 bay leaves
- 1 medium onion, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- Dash of ground allspice or ground cloves
- 3 large carrots, sliced
- 3 ribs celery, chopped
- 2 tablespoons cornstarch
Directions
- Brown meat in hot oil.
- Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice.
- Cover and simmer 1 1/2 hours.
- Remove bay leaves and garlic clove.
- Add carrots and celery.
- Cover and cook 30 to 40 minutes longer.
- To thicken gravy, remove 2 cups hot liquid.
- Using a separate bowl, combine 1/4 cup water and cornstarch until smooth.
- Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
Steak with lemon cooked in beer
Ingredients
- 2 pounds round steak
- 3 tablespoons extra virgin olive oil
- 4 lemon slices
- 3 medium sliced onions
- 2 cloves minced garlic
- 1/2 cup flour
- 1 can beef broth
- 1 12 oz. can regular beer (not lager or malt beer)
- 3 tablespoons brown sugar
- 1 tablespoons parsley flakes
- 2 teaspoons thyme
- Salt and pepper to taste
- 8 oz. cooked broad noodles or 2 cups cooked rice
- Garnish (optional): fresh lemon slices, spinach leaves, parsley, cherry tomatoes
Instructions
- Cut steak into serving size pieces.
- Brown on both sides in 3 tablespoons oil to which you have added the lemon slices. Remove steak to a pan large enough to bake it in.
- Layer onions and garlic over meat.
- Sprinkle flour over top.
- Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper.
- Pour over steak and bake uncovered in 325-degree oven 3 hours or until meat is tender.
- Serve over cooked broad noodles or cooked rice.
- Garnish with fresh lemon slices, spinach leaves, parsley, or cherry tomatoes.
Spicy scotch eggs
Ingredients
- 1 1/2 pounds country-style sausage (mild or non spicy), casings removed and crumbled
- 1/2 teaspoon cayenne
- 1/2 teaspoon salt
- 4 hard-boiled eggs, shells removed
- 1 cup bread crumbs
- Creole seasoning, recipe follows
- 1/2 cup flour
- 1 beaten egg
- Vegetable oil, for deep-frying the eggs
- 4 pieces of bacon
- Mustard sauce (optional)
Creole Seasoning:
- 2 1/2 tablespoons paprika
- 1/2 tablespoon salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Directions
- In a large bowl combine the sausage, cayenne and salt. Divide into 4 portions and on a sheet of waxed paper, shape each portion into a thin round. Place 1hard-boiled egg on the sausage round and wrap to enclose the egg, patting gently to smooth the surface. (This step is much easier with wet hands.)
- Season the bread crumbs with Creole seasoning. Dredge the sausage-wrapped egg in the flour, then dip in the egg and roll in the bread crumbs until well coated. Chill in the refrigerator until ready to cook.
- In a deep fryer or large heavy skillet, heat 2 to 3 inches of oil to 350 degrees F. Fry the eggs, 2 at a time until golden brown and crisp, about 6 to 8 minutes. Remove with a slotted spoon and drain on paper towels before serving.
- In a separate pan over medium fry the bacon to desired crispness.
- Wrap bacon around cooked scotch eggs and serve hot or cold, with or without mustard on the side.
Creole Seasoning:
- Combine all ingredients thoroughly.
- Store any extra in an airtight jar or container.
Chicken with wild mushroom and balsamic cream sauce
Ingredients
- Salt
- 1/2 pound pasta (Whichever you like. In my case I used spaghetti. You can also use wild rice)
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4 boneless, skinless chicken breasts, 6 ounces
- Pepper
- 2 tablespoons butter
- 12 cremini or baby portobello mushrooms, sliced
- 12 shiitake mushrooms, stems removed and sliced
- 12 white mushrooms, sliced
- 2 large cloves garlic, chopped
- 1 tablespoon thyme leaves, a couple of sprigs, chopped
- 2 large shallots, thinly sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken stock
- 1 tablespoon balsamic vinegar, eyeball it
- 3 tablespoons heavy cream or half-and-half, a couple turns of the pan
- 1/4 cup chopped flat-leaf parsley, a generous handful
Directions
- Heat a large pot of water to a boil. Salt the water and add pasta. Cook to al dente.
- Preheat a large nonstick skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.
- Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.
- To serve, pile pasta on dinner plates and top with the sliced chicken and sauce.
Chili rubbed BBQ pork chops with warm peach salsa
Ingredients
- 4 loin pork chops
- Garlic salt
- Black pepper
- 2 tablespoons chili seasoning
- 1/2 cup BBQ sauce, plus more if desired
Warm Peach Salsa:
- 1 can drained, sliced peaches (or mangos)
- 1 can tomatoes with green chilies
- 1 lime, cut in half
- Salt and freshly ground black pepper
- 2 tablespoons fresh cilantro, chopped
Directions
- Preheat broiler.
- Rinse chops with cold water and pat dry.
- Place on foil-lined baking sheet and season with garlic salt and pepper.
- Rub with chili seasoning.
- Broil 4 minutes per side.
- Brush with BBQ sauce and broil 1 minute, turn, brush with more BBQ sauce and broil an additional 1 minute.
- Serve hot.
Warm Peach Salsa
- Combine peaches and tomatoes in pan over heat.
- Squeeze in lime juice.
- Add salt and pepper to taste.
- Break up the peaches with a spoon so they are consistent in size with the tomatoes.
- Heat over medium-low heat for about 5 minutes or until heated through, stirring occasionally.
- Once heated through stir in chopped cilantro and serve with pork chops.
