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Lucretia B's International Cookbook Lucretia B's Amazing International Cookbook

Meat







Nervetti alla salvia

Thanks: Luciano Belloni, Brianza [ luciano.belloni --at-- tin.it ]

Ingredients
(serves 6)
veal feet
stock made with carrots, celery, onion and herbs (thyme, parsley, bay leaf)
butter
sage
broad beans (tinned)
cream
nutmeg
grated parmesan cheese
salt and pepper
Method
Place the feet in a stockpot with the vegetables; cover with cold water and cook for a couple of hours, or until the nerves are tender.
Drain the feet and let cool; bone and cut the meat and nerves into bite-sized pieces.
Melt the butter in a saucepan, then add the meat and nerves.
Simmer for 10 minutes, then add a few tablespoons of the stock.
Drain the broad beans and add them to the pan with the sage. Simmer for another 5 minutes.
Add 3 tablespoons of cream, salt, pepper and nutmeg. Mix well, then add and incorporate the grated parmesan cheese.
Serve hot with Rosa di Sanpolo, a pale-raspberry coloured wine from Tuscany, or with another rose wine having a full, round taste.

Roast of pork in milk sauce

Thanks: Tagt the Spellcaster [ tagt --at-- gmx.net ]

Ingredients
(serves 4)
600 to 800 g pork bladebone (or loin)
150 g thin cut bacon rashers
1 large onion
1 large carrot
2 celery stalks
4 or 5 cloves
2 cups milk
water
Method
For this pan-cooked roast, veal can be used instead of pork.
Sprinkle the meat with salt. With a small knife, pierce 4 or 5 small holes and stick the cloves in. Wrap the roast in bacon and tie with a thin string.
Chop up the onion, carrot and celery; saute for just one minute, then add the meat. Sear the roast over medium heat, stirring frequently to prevent the vegetables from burning. When the meat is a nice golden brown on all sides, add 1 cup of milk. Bring the milk to a boil, cover with lid and simmer over low heat.
When the milk has evaporated almost completely, add 1 cup of water; continue cooking until the gravy thickens, then add another 1/2 cup of milk and repeat, alternating milk and water until the meat is tender. This roast of pork is cooked over low heat for 2 to 3 hours in total; don't forget to stir and turn the meat occasionally, so that it's evenly cooked on all sides.
Just before serving, add another little bit of milk and make sure the sauce is smooth and creamy, and all the vegetables are "mashed". If you like, at this stage you can place the milk and vegetable sauce in a blender; however, as the result usually doesn't look as good, I prefer not to blend the sauce.

Lesso or Bollito: Italian style boiled meat

Lucretia B

Ingredients
(serves 8)
1 kg beef brisket, or 1 1/2 kg of beef ribs
2 pork trotters
1/2 kg head or neck of veal
1 tongue of beef, or veal, or pork
2 large carrots
2 large onions
6 celery stalks, with leaves
bouquet garni (see recipe for Stock)
garlic (optional)
1 tb rock salt
2 kg potatoes
Method
Boiled meats are a very common meal in Northern Italy, where the traditional lesso or bollito (the name for "boiled meat" varies from region to region) is made by simmering in the same stockpot several parts of beef, veal and pork.
Clean and wash the vegetables (except the potatoes, which are to be cooked separately) and prepare the bouquet garni. Place vegetables and herbs in a large stockpot, big enough to hold at least twice the volume of all the ingredients. Half-fill the stockpot with cold water, add the salt and bring to a full boil.
Add the beef (and the tongue, if you're using beef tongue) and keep the stockpot over high heat until the water starts boiling again. Reduce heat, cover the stockpot with a lid and simmer for half an hour.
Turn the heat back up and add the veal and the pork parts. When the water starts boiling again, reduce heat and simmer for another hour, or until all the meats are tender.
In the meantime, peel and wash the potatoes. With a ladle, take a couple of cups of broth from the stockpot and pour them into a separate pan. Bring to a boil, add the potatoes and cook until tender.
Drain meat and vegetables, and serve hot with the potatoes, some salad and different sauces (sauce tartare, mayonnaise, bagnet verd, mustard sauce, Italian pepper sauce, bagnet rôss - see recipes).
Even if not as rich as the Italian style stock described separately (see recipe), the resulting broth is normally used in a different meal for noodle soup (pastina - see recipe) or risotto see recipes).

Guido's Fillet

Thanks: Bey Effendi, Pines Republic [In our hearts forever]

Ingredients
(serves 4)
4 fillet steaks
3 oz butter
2 lbs leek
1/2 cup balsamic vinegar
1/2 cup water
flour (as needed)
salt, pepper
Method
Dredge the fillets through flour and tap off extra. Finely shred the leeks and saute in butter for 5 minutes. Add the floured fillet and brown over medium heat. Add water, vinegar, salt and pepper. Cover with lid and cook over low heat for 10 minutes. Remove the lid and reduce the sauce as desidered.
Serve over mashed potatoes, with vintage red wine.

Irish Corned Beef and Cabbage

Thanks: Kim Nickel, California [ knickel --at-- c-and-n.com ]

Ingredients
(serves 12)
4 lbs corned beef
pepper (to taste)
2 tbsp peppercorns
6 whole allspice
6 bay leaves
2 onions quartered
2 cabbages cored and eigthed (sp? uh, 8 pieces)
brussel sprouts (optional)
2 rutabagas peeled and eigthed (optional)
1 turnip peeled and halved (optional)
parsnips peeled and cut up (optional)
Method
Mind you, this is an Orange recipe: if you don't wear orange when you eat this, the ghost of Kim's grandfather will probably haunt you! (...just kidding... :-)
In a large pot cover the corned beef in water. Bring this to a boil and then turn down and simmer for 10 minutes. Scrape the stuff off the top and add the pepper, peppercorns, allspice, bay leaves and onions. Simmer for 3 hours.
Remove the corned beef and keep it warm. Bring the stock to a boil and add the cabbages, brussel sprouts, rutabagas, turnip and parsnips. Simmer for 20 minutes.
Remove the vegetables from the stock and serve immediately with Althea's Mustard Sauce.

Italian Style Tongue

Lucretia B

Ingredients
1 ox (or cow) tongue, washed and brushed
1 large carrot
1 large onion
3 celery stalks
2 garlic cloves
2 bay leaves, thyme, sage, rosemary and 1 chip nutmeg - tied in a piece of muslin
salt
Method
Remove the fatty parts from the tongue and place it in a large kettle, with all the vegetables, the herbs and a couple ts of salt. Cover with cold water, bring to a boil and simmer for 1 to 3 hours, until tender. The tongue is ready when the outer skin starts peeling away. Remove herbs and vegetables and let the tongue cool down in the broth for half an hour or so. Carefully peel off all the hard skin while the tongue is still warm, but slice it when it's cold.
Boiled tongue is served both cold or hot, with sauces and/or boiled potatoes/vegetables, which are usually cooked in the tongue's broth for a richer flavour.
To serve hot, arrange the slices in a pyrex (or similar) with a little bit of the tongue's broth; cover with a lid and place over low heat until hot.
I use the broth for risotto or soups. Both broth and tongue leftovers can be frozen.
Suggested sauces: mustard (all types - see Althea's for something special), Peperata (Italian pepper sauce), Salsa verde (Italian parsley-based sauce).

Aji de Gallina: Peruvian Chicken in Spicy Nut Sauce

Thanks: Vicki Colker, Texas [ vicki --at-- bga.com ]

Ingredients
(serves 4 - 6)
3 1/2 to 4-pound chicken
5 cups chicken stock
8 slices white bread
2 cups milk
2 tablespoons olive oil
1 cup finely chopped onions
1 teaspoon chopped garlic
1/4 cup red chili paste, or 1/4 cup dried red chiles, seeded and ground
2 teaspoons salt
1/4 teaspoon freshly ground pepper
2 tablespoons annatto (achiote) oil
1/4 cup parmesan cheese
2 pounds boiled potatoes
3 hard-cooked eggs, each cut in 6 to 8 lenthwise wedges
1 cup ground walnuts
12 ripe black olives (pitted)
1 or 2 fresh hot red chiles, stemmed, seeded, and deribbed, and cut lengthwise into strips 1/8-inch wide
Method
Cook chicken in stock in a heavy 4 to 5 quart saucepan until it is tender but not falling apart. Save the stock for later use. Debone and cut the chicken meat into strips (1/8 inch wide x 1 1/2 inches long).
Cut crusts from bread. Process bread and milk to a thick paste in food processor or blender.
In a heavy 10 to 12 inch skillet, heat the oil over moderate heat and add the onions and garlic. Cook, stirring frequently, for 5 minutes, or until the onions are soft and transparent, but not brown. Add the chile paste or ground chiles, walnuts, salt and pepper. Reduce the heat and simmer for 5 minutes. Stir in the annatto oil and bread paste, then gradually add the remaining cup of milk. Cook, stirring constantly, until the sauce thickens. Add the chicken and cheese, and simmer, stirring occasionally, until the cheese melts and the chicken is heated through.
To Assemble: Spread the boiled potato slices side by side in a large casserole or deep platter and spoon the chicken and sauce over them. Garnish the top with hard-cooked eggs, olives, and chili strips.

Greek Meatballs with Yogurt Sauce

Thanks: Tracey Johnson, Saskatchewan, CA [ dan.tracey -at-- sk.sympatico.ca ]

Ingredients
(serves 6)
1-1/2 lbs. ground beef
1/2 cup soft bread crumbs
2 large eggs
1 medium onion, finely chopped
1 tsp. salt
1/8 tsp. pepper
1 cup flour
1/2 tsp. basil
19 oz. canned tomatoes, broken up
1 cup plain yogurt
1 clove minced garlic
1/4 cup fresh chopped parsley
Method
Preheat oven to 400 F.
In a large bowl, combine bread crumbs, eggs, onion, salt and pepper. Add beef and mix well. Shape into walnut- sized meatballs, roll in flour and shake off excess. Place on a jelly roll pan and bake for 15 minutes or until done. Drain and place in a large saucepan over medium-high heat. Add basil, tomatoes and their liquid. Bring to a boil; cover, reduce heat and simmer until meatballs are tender, about 15 minutes.
Meanwhile, combine yogurt, garlic and parsley. Heat until just warm. Serve yogurt sauce with meatballs at the table.

Chicken Chop Suey

Thanks: Louie Chow, Mowpang & Carole/Mom

Ingredients
(serves 4 - 6)
1/2 cup chopped onion
3 tablespoons oil
1 teaspoon salt
1/2 teaspoon MSG (optional)
1 cup hot water
1 can water chestnuts (5 ounces), sliced
2 tablespoons soy sauce
2 tablespoons cold water
1/4 cup sliced celery
1-1/2 cups chopped, cooked chicken
few grains pepper
1 can bean sprouts (15 ounces)
1 tablespoon flour
Method
Saute onions and celery in oil till golden. Add chicken and seasonings and mix well. Add hot water, cover and cook 5 minutes. Mix soy sauce, water and flour well till smooth. Add bean sprouts, water chestnuts, and soy sauce to pan. Cook, stirring constantly, for 5 minutes. Serve immediately with hot rice.

Sweet & Sour Ribs

Thanks: Mary Hong, Mowpang & Carole/Mom

Ingredients
(serves 8)
4 pounds ribs cut in bite sized pieces
2-3 tablespoons soy sauce
1 egg - use 2 if mix is too dry
salt and pepper to taste
3-4 tablespoons flour
3 teaspoons sugar (granulated)
1/4 teaspoon Chinese cinnamon (actually any cinnamon will do)
Sauce: 2 cans of pineapple tidbits
1-1/2 cups water
2-3 tablespoons brown sugar - adjust to your taste
2-3 tablespoons vinegar - adjust to your taste
lemon juice
3-4 tablespoons cornstarch in water
Method
Coat ribs in mixture of soy sauce, 1 or 2 eggs, salt, pepper, flour, sugar and cinnamon. Deep fry and keep warm in oven.
Sauce: Drain pineapple tidbits (not the itty bitty cans). Put the pineapple aside. Put the juice in a LARGE pot and add water, brown sugar, vinegar and lemon juice. Bring to boil and then add cornstarch, dissolved in little water. Let simmer.
Brown pineapple in oil and soy sauce mix (no measurements given). Add pineapple to sauce and keep hot.
When ready to serve, add ribs to sauce and bring to boil. Serve immediately.

Donairs

Thanks: Marie Campbell, Nova Scotia, CA [ marie --at-- rogers.wave.ca ]

Ingredients
(serves 5)
Meat: 2 1/2 lb beef, ground
1/4 ts pepper, granulated, Watkins
1/2 ts pepper, cayenne, Watkins
1/2 ts oregano, ground
1 1/2 ts msg (monosodium glutamate) (optional)
1 1/2 ts paprika, Watkins
1 ts onion powder
1 ts garlic powder
salt as needed
1/2 cup breadcrumbs, dry
Sauce: 1 1/2 cup milk, evaporated
1/2 cup sugar, granulated
6 ts vinegar
1 1/2 ts garlic
Method
The donair meat recipe tastes remarkably like the meat served in Nova Scotia takeout restaurants.
Meat: Put all ingredients into large bowl and knead meat (like bread) until thoroughly mixed. Put into loaf pan and pack down; then empty onto a rack placed on cookie sheet. Bake for 3 hours at 300 F. Cool and then slice. You can freeze excess for later use.
Sauce: Chill milk in freezer for about half an hour. Whip milk in large bowl. Add remainder and mix well. Serve immediately. Use the leftovers on anything you want. Keeps about a week in the fridge, does NOT freeze.
To serve donairs, heat up a skillet and fry the cold strips/chunks/slices of donair meat until they start to crisp up a little, place the pita bread (not pocket pitas - use the thick kind!) on top of the warming meat, in the skillet, to warm up and soften the bread a little, and then top the pita bread with donair meat, shredded cheese, chopped tomatoes, chopped onions, shredded lettuce and donair sauce on top. Roll it up neatly if you like. Me, I put the pita on the plate, and pile stuff on top. Oh, and I've never seen *any*one use a fork and knife with this!

Greek Burgers

Thanks: Jazzbel, Bahamas [ jazzbel --at-- grouper.batelnet.bs ]

Ingredients
(serves 4)
1/2 Lb Extra lean ground beef
1/2 Lb Freshly ground turkey breast
1/3 Cup Bulgur wheat, uncooked
1 Tb Worcestershire sauce
1/4 Ts Pepper
Vegetable cooking spray
4 Whole wheat hamburger buns
4 Lettuce leaves
4 Unpeeled tomato slices
2 Onion slices, separated into rings
Method
Combine first 5 ingredients in a bowl; stir well. Divide mixture into 4 equal portions, shaping each into a 1/2" thick patty. Coat a grill rack with cooking spray; place on grill over hot coals. Place patties on rack, and cook 4 minutes on each side or to desired degree of doneness.
Line bottom half of each bun with a lettuce leaf; top with a patty, tomato slice, onion rings, and top half of bun. Repeat procedure with remaining ingredients. 4 servings.
NOTE: Greek Burgers can be broiled. Coat a rack with cooking spray; place rack in a shallow roasting pan. Place patties on rack, and broil 4" from heat 6 minutes on each side or to desired degree of doneness.
Per serving: 35 calories, 29.5 grams protein, 34.4 grams carbohydrates, 10.9 grams fat, 64 milligrams cholesterol, 316 milligrams sodium.

Chee Yuk

Thanks: Louie Chow, Mowpang & Carole/Mom

Ingredients
(serves 4)
3 teaspoons flour
3 heaping teaspoons sugar (granulated)
2 tablespoons soy sauce
1/2 pound pork - sliced VERY thin
peanut oil
pinch salt
1/2 pound ripe tomatoes - sliced or quartered
1 large onion - quartered
1 pound pea pods (snow peas)
Method
Prepare the gravy by mixing flour, sugar and soy sauce.
Fry pork in peanut oil with pinch of salt. Add vegetables and fry for 5 minutes. Pour gravy over pork and vegetables. Cook 3 minutes longer. Serve over rice.

Chicken Piccata

Thanks: Jamie "CuisineArt", Arizona [ CuisineArt --at-- aol.com ]

Ingredients
(serves 2)
1 double chicken breast (cut into halves) -- pounded thin
2 teaspoons unsalted butter
3 tablespoons white wine
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1 teaspoon capers
2 teaspoons parsley, fresh -- minced
3 tablespoons whole butter, room temp
Method
Pound chicken breasts thin, add salt &pepper. Dredge breasts through flour and tap off extra.
Saute chicken breast in butter just to the point of being done. Do not overcook!
Deglaze pan with wine &lemon juice. Add capers, zest, &parsley. Reduce by 3/4.
Remove from heat and swirl 3 tb butter into pan for the butter sauce. Serve right away, pour sauce over chicken.

Last updated 28 jun 2011

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