Meat
AISLING�S
BEEF TENDERLOIN WITH PORT-ROSEMARY SAUCE
1 Tbsp butter
� cup minced shallots
3 cloves garlic, minced
1 cup dry red wine
� cup ruby Port
1 cup beef broth
1 sprig fresh rosemary or � teaspoon dried
1 tablespoon olive oil
4 beef tenderloin steaks (filet mignon)
3 Tbsp butter
1 tsp chopped fresh rosemary (or � tsp dried)
Melt 1Tbs butter in heavy large saucepan over medium-high heat. Add shallots and garlic and saut� until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce in colander and set aside. (Can be prepared the day before if you want. Cover and refrigerate.)
Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook till they are done how you like them (maybe 6 minutes for medium?). You could broil them too, just check them often. Add sauce to skillet and bring to boil, scraping up any browned bits.
Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
Spoon sauce over steaks and serve.
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*MERRY*�S
CLASSIC OSSO BUCO
From being a regional dish from Piedmont in Italy, osso buco has caught the imagination worldwide. Thick slices from the veal shank with its central marrow bone are key to osso buco, so that the meat remains moist and becomes tender enough to fall from the bone. When the dish is cooked ahead, the flavor will deepen and mellow. As for the curious gremolata flavoring of garlic, parsley, and lemon, I myself like to add a generous sprinkling to my veal at the table, although purists use only just enough for a delicate nuance. Risotto Milanese, flavored with veal stock and saffron is the classic accompaniment.
Wine for Cooking
Gavi di Gavi (sometimes labeled as cortese di Gavi) is Piedmont's best-known white wine. Gavi is no longer inexpensive, however, and you might do just as well with an Italian chardonnay, which is rapidly supplanting cortese as the most widely planted white grape in Piedmont.
Wine to Drink
When osso buco reaches the table, an authoritative red from Piedmont is in order - a mature Barolo or Barbaresco, whose bouquet and will match the complexity of this Italian classic.
4 pounds (1.8 kg) veal shanks, cut in 1�-inch (4 cm) slices
� cup (30 g/1 oz) flour
Salt and pepper
2 tablespoons olive oil
2 tablespoons butter
2 onions, chopped
1 carrot, chopped
� bottle (375 ml) dry white wine
A 14.5-ounce (435 g) can plum tomatoes, chopped
2 garlic cloves, chopped
Grated zest of 2 oranges
1 cup (250 ml/8 fl oz) veal stock, more if needed
For the Gremolata
3 or 4 garlic cloves
Bunch of flat-leaf parsley
Grated zest of 2 lemons
1. Heat the oven to 350�F (176�F/Gas 4). Put the flour on a plate, add generous amounts of salt and pepper, and coat the veal slices, with flour, patting to remove the excess. Heat the oil and butter in a saut� pan or frying pan big enough for all the veal slices to touch the bottom. Add half the slices and brown them over quite high heat, 2 to 3 minutes. Turn them, brown the other side and remove them to a plate. Brown the remaining slices and remove them also.
2. Lower the heat to medium, add the onion and carrot and saut� until golden, 5 to 7 minutes. Pour in the wine and boil until reduced by half, stirring to dissolve the pan juices. Stir in the tomatoes, garlic, orange zest, veal stock, salt, and pepper. Immerse the veal slices in this sauce - the liquid should come at least halfway up the sides. Cover the pan and bring it to a boil.
3. Braise the shanks in the oven until the meat is very tender and falling from the bone, 1� to 2 hours. Stir from time to time, gently turning the slices, and if the pan seems dry, add more stock. At the end of cooking, taste and adjust seasoning of the sauce. Osso buco can be cooked ahead and stored up to 3 days in the refrigerator, or frozen. Keep it in the pan ready to be reheated on top of the stove.
4. For the gremolata, chop the garlic; pull parsley leaves from the stems, and chop the leaves together with the garlic. Stir in the grated lemon zest and pile the gremolata in a bowl. It can be served separately from the osso buco, for guests to help themselves, or sprinkled on the dish just before it goes to the table.
Makes 4 to 6 servings.
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BB�S
MA PO TOFU
This recipe has ground pork in it, but I�ve made it as a veggie dish as well by doubling the tofu and missing out the pork. I like it quite hot, but it�s easy to adjust the chili content to taste.
(serves 4)
1 tablespoon sesame oil
1 tablespoon minced or crushed garlic
1 tablespoon minced or grated ginger
1 small red chili, deseeded and chopped
1 small to medium green chili, deseeded and chopped
� lb ground pork
� cup stock or water
� cup of the green part of spring onions (about 3 or 4), chopped
2 tablespoons good soy sauce
� lb soft or silken tofu, cubed
Heat the oil in a wok or large frying pan on a medium-high heat. Add the garlic, ginger and chili and cook for about 1 minute. Add the pork and cook until it has lost its pink color. Add the stock and cook for 2-3 minutes, add the spring onions and soy sauce, stir well and add the tofu. Warm the tofu through, stirring as little as possible to avoid breaking it up. Check seasoning and adjust if necessary.
Serve over rice, with a green veggie on the side.
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COSMODAISY�S
MEATBALL SUB CASSEROLE
Everybody loves this.
1/3 cup chopped green onions
� cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 pound loaf Italian bread, cut into 1" slices
8 oz. cream cheese, softened
� cup mayonnaise (not light or fat free)
1 teaspoon Italian seasoning
� teaspoon pepper
2 c. shredded Mozzarella cheese, divided
28 oz. jar spaghetti sauce
1 cup water
2 cloves garlic, minced
In a bowl, combine onions, crumbs and Parmesan. Add beef and mix well. Shape into 1" balls. Place on a rack in a shallow baking pan. Bake at 400 degrees for 15-20 minutes or until no longer pink in center.
Meanwhile, arrange bread slices in single layer in an ungreased 13x9" baking dish (all of the bread might not be used). Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over bread. Sprinkle with � cup mozzarella. Combine sauce, water, and garlic. Add meatballs. Pour over cheese mixture. Sprinkle with remaining mozzarella. Bake, uncovered, at 350 degrees for 30 minutes or until heated through.
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ZIG�S
MRS. CHRISP�S BARBEQUE MEATBALLS
MEATBALL INGREDIENTS
3 lbs. hamburger (or ground turkey, chicken, etc.)
2 eggs
1 cup chopped onions
� tsp. garlic powder
2 tsp. salt
2 tsp. chili powder
2 cups quick oatmeal
13 oz. evaporated milk
� tsp. of pepper
SAUCE INGREDIENTS
2 cups ketchup
1� cups brown sugar
2 tblsp. Liquid Smoke hickory flavoring (In the spice section, usually near the �gravy master�- it�s in a small brown bottle with a blue and yellow label)
� tsp. garlic powder
� cup chopped onion
Mix meatball ingredients together without sauce. Shape into balls. Lay in single layer in 9x13 pan (or two). Mix sauce ingredients together. Cover meatballs with sauce. Bake for one hour @ 350. (Less time if you use ground turkey or chicken).
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LEDAZAN�S
SAUSAGE & PEPPERS (ITALIAN STYLE)
I use the sweet pork sausages but they also come in hot and seasoned varieties. Left over sausage and peppers are great for making hot or cold hero sandwiches.
Ingredients:
8 sweet pork link sausages = 2 lbs.
3 cloves of cracked garlic
4 red long Italian peppers
4 green long Italian peppers
1 large Vidalia onion
� cup extra virgin olive oil
� tsp. salt
Part 1: Seasoning the Peppers
1. Slice the red and green peppers and onions (round).
2. Season with � cup extra virgin olive oil, � tsp. salt.
3. Toss.
Part 2: Frying the Sausages
1. Place the link sausages into a large non-stick frying pan with � cup of oil and cracked garlic.
2. Fry for 30-35 minutes.
3. Place seasoned peppers and onions on top; cover with lid and cook on a medium to low flame for 45 minutes.
4. Enjoy! These are terrific with Italian or other bread.
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TURTLEGIRL�S
TEXAS HASH
This can be a side dish or a main dish. It's good!
You will need:
1 lb ground meat (we use turkey)
1 chopped onion
1 chopped green pepper (if you think these are yucky like I do, leave it out...it still tastes great)
1 large can whole tomatoes
1 tsp chili powder
1� tsp salt
1 tsp + dash Worcestershire sauce
� cup raw rice
Brown meat, and then add onion and green pepper. Cook until tender. Add tomatoes (juice and all) and seasonings and bring to a boil. Stir in rice and simmer 30-35 minutes.
If you like the taste of Worcestershire sauce like I do, just put a little more in. MMMMMM.
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HEATHER�S
VEAL SCALLOPS WITH MUSHROOMS AND HERBS
Can be prepared in 45 minutes or less.
� cup finely chopped shallot
1 garlic clove, minced
� teaspoon dried sage, crumbled
2� tablespoons olive oil
1 pound fresh shiitake mushrooms, stems discarded and the caps sliced
� pound white mushrooms, sliced
� cup dry white wine
� pound veal scallops (each about 1/8 inch thick)
All-purpose flour seasoned with salt and pepper for dredging the veal
2/3 cup chicken broth
� cup heavy cream
2 tablespoons minced fresh parsley leaves (preferably flat-leafed)
In a heavy skillet, cook the shallot, the garlic, and the sage in 1 tablespoon of the oil over moderately low heat, stirring, until the shallot is softened. Add the mushrooms and salt and pepper to taste, and cook the mixture over moderate heat, stirring, until the mushrooms are tender and all the liquid they give off is evaporated. Add � cup of the wine, simmer it until it is evaporated, and transfer the mixture to a bowl. Dredge the veal in the seasoned flour, shaking off the excess. In the skillet, cleaned, heat the remaining 1� tablespoons oil over moderately high heat until it is hot but not smoking and in it, saut� the veal for 1 minute on each side, or until it is golden. Transfer the veal to a platter and keep it warm.
Add the remaining � cup wine to the skillet and deglaze the skillet over moderately high heat, stirring and scraping up the brown bits, until the wine is reduced to glaze. Add the broth, boil the liquid until it is reduced by half, and stir in the cream, the mushroom mixture, and salt and pepper to taste. Simmer the sauce until it is thickened slightly, stir in the parsley, and pour the sauce over the veal.
Serves 2.
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MIZZMOZZ�S
WEENIE BEENIE CASSEROLE
One pack Oscar Mayer wieners, preferably beef
One large can of beans
Cut wieners into chunks. Throw in large pot. Cook for a few minutes. Open can of beans. Empty can of beans on top of wieners. Let the bean juice boil a bit.
Spoon into bowl; serve to unappreciative son who says it looks like dog food in front of his grandmother who cooks a huge dinner every night for her family.
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