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Meat & Fish

Carne Guisada [Mexican Stew]

Rachel cooks with love (videos)
https://youtube.com/channel/UCWZ_8BX5...

https://youtu.be/VNnLQcGJ3sM

CARNE GUISADA (cooked beef stew ) TEX- MEX STYLE is a dish I grew up with, It's chunky pieces of beef simmered in a delicious brown gravy loaded with flavor until falling apart tender. The spices of cumin, garlic, peppercorns and onions are a few of the must have ingredients. It is a simple dish to prepare. This dish brings back many memories of my childhood, we looked forward to the day my mom served it, I love siding  it with refried beans, mexican rice or mashed potatoes and flour tortillas on the side, I smear some refried beans in the tortilla then fill it with CARNE GUISADA giving me the most amazing delicious messy taco. For an added kick I love a couple of spoonfuls of molcajete salsa to top it. CARNE GUISADA is a dish that will always satisfy. 

INGREDIENTS 

  • 3 LB. Chuck pot roast (not shoulder roast) chuck roast is the only one I like)
  • 2-3 Tbsp vegetable oil divided (extra if needed)
  • 1 medium onion (chopped)
  • 2 green onions (white and green)
  • 3/4 med/lrg green Bell pepper (diced)
  • 1/4 yellow Bell pepper (diced)
  • 1 & 1/4 tsp whole cumin (molcajete crushed)
  • 3/4 - tsp peppercorns 
  • 3 Lrg Garlic cloves 
  • 2 Tbsp All purpose flour 
  • 2 Lrg Roma tomatoes 
  • 1 & 1/2 tsp Chili powder (I used Gebhardts)
  • 1 Tbsp tomato paste
  • 2 & 1/2 tsp Chicken bouillon 
  • Salt to your liking (I used 1 tsp)
  • 2 &1/2 C. water (you decide)

Searing will caramelize your meat.  Sear quickly until golden brown and set aside.  Cook for 1 and 1/2 - 2 hours for falling apart tender.

Caprese Stuffed Pork Loin

Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins

Tender center cut pork loin stuffed Caprese style with fresh tomatoes, garlic, basil and mozzarella cheese.
Course: Main Entree
Author: Carrie's Experimental Kitchen

K-T: We added chopped mushrooms!

Ingredients

  • 2 lb . Center Cut Boneless Pork Loin
  • 2 Cloves Garlic. minced
  • 1/2 c . Chopped Tomatoes
  • 1/4 c . Chopped Fresh Basil
  • 2 oz . Chopped Fresh Mozzarella
  • Salt and Pepper, as desired
  • 1 c . Liquid (water, broth or wine)

Kitchen Twine

Instructions

  1. Preheat oven to 350 degrees F.
  2. Roll cut the pork loin until it's flat by using a sharp knife. Take about 1" or so and make a horizontal cut along the top, but do not cut all the way through the loin. As you're carving, roll out the pork loin leaving a 1-inch border along the side and bottom. Flatten out the piece of meat.
  3. Next, top the pork with garlic, tomatoes, basil and the fresh mozzarella cheese.</>
  4. Carefully roll up the pork loin and secure it tightly with kitchen twine. Place in a roasting pan with some liquid on the bottom -- either water, chicken or vegetable broth, or white wine.
  5. Place the roasting pan in the oven for about 1 1/2 hours or until the internal temperature reaches a minimum of 145 degrees F (I like mine more on the well-done side at 160 degrees F).

Creamy Dill & Garlic Salmon

PDF printed from https://thiswestcoastmommy.com/creamy-dill-garlic-salmon-recipe/

Homemade Lox [Cured Salmon]
From My Jewish Learning [https://www.myjewishlearning.com/recipe/how-to-make-your-own-lox/]

Ingredients

  • 1 cup kosher salt
  • 1 1/2 – 2 lbs salmon filet, boneless, with the skin on
  • 1 cup sugar
  • 1/2 bunch dill, stemmed and leaves washed

Directions

Rinse salmon filet and make sure all pin bones are removed. To do this, take small pliers or tweezers and pull the small bones out in the same direction they face. There are pin bones more often in wild salmon than in farmed salmon.

Cut the salmon in half, to make two equal-sized pieces.

Mix the salt and sugar in a bowl. On a plate or in a shallow dish, pile half of the mixture onto each half of the salmon. It will seem like there is extra mixture, but just pile it on. The salmon will absorb the mixture during the curing process. Next, place the dill on top. Sandwich the two pieces of fish together and wrap tightly with plastic wrap.

Place the fish into a gallon-sized Ziploc bag and push out all of the air. Now place in a shallow dish, such as a Pyrex baking dish.

Refrigerate, with weights on top, which is crucial. Use another heavy dish, bottles of wine–anything to weigh down the fish.

The lox will take 2-3 days to cure. At the end of each day, drain any liquid that has been extracted from the salmon and flip the salmon over, so that both sides are evenly weighed down. You can begin tasting it after 2 days. When it is cured to the desired taste, remove fish from plastic and rinse well.

To eat, slice thin on a bias, leaving the skin behind. Eat with your favorite cream cheese and bagel, and enjoy.

The cured lox freezes very well. Simply wrap well in plastic and place in a freezer bag to keep.

Next time, you can change the flavor–make it Mexican with chili powder and limes; Greek with lemon and oregano; Israeli with zaatar… the possibilities are limitless!

Prime Rib

Seasoning from the kitchen of Ann Kidd
Roasting technique from the kitchen of Marge Katein

  • 2 whole bulbs of garlic
  • 1/3 cup rosemary leaves
  • 2-3 Tbl red wine (Merlot recommended)
  • 1 tsp fresh ground black pepper
  • Prime Rib (5 to 10 lbs)

Roast garlic bulbs at 425° for 30 to 40 minutes. Peel garlic and pureé with rosemary, wine and pepper. You may need to add a few Tbls of water to help the mixture move in the food processor. The goal is a thick seasoning paste.

Apply the seasoning paste to the Prime Rib Roast and place, uncovered, in the refrigerator for 2 to 3 days. This "aging" period is needed to allow time for the spices to soak into the beef and some of the moisture to evaporate out of the beef. If there is too much moisture in the beef, there is a danger of the center of the roast being steamed in its own juices and becoming tough.

The morning of the feast (8 to 10 hours before serving), preheat the oven to 500°. (Yes, that's 500°) Allow the oven to cycle through a few heat and re-heat cycles to ensure it really is at a full 500°. Place the Prime Rib roast in the oven for 45 minutes. Be prepared to ventilate the kitchen. There will be lots of smoke.

After 45 minutes, turn off the oven. Do not open the oven for the rest of the day.

Determine the remaining cook time from the table below.

Roast Additonal Roasting Time
Rare
(140° internal temperature)
about 9 min per pound
Medium Rare
(150° internal temperature)
up to 12 min per pound
Medium*
(155° - 160° internal temperature)
up to 14 min per pound
Well What the hell are you thinking?!?
Don't waste a perfectly good piece of meat.
You should have had chicken.
* NOTE: The first 1 to 1-1/2 inches at the ends of the roast
will be cooked more than the center of the roast. DO NOT OVER COOK!

Insert a high-quality meat thermometer into the center of the roast. Set the oven to 325° at the time indicated prior to serving. (For a rare 6-lb roast, plan on about 30 minutes of additional roasting time, but have a high-quality meat thermometer inserted to double-check!)

When the thermometer reads within 5 degrees of the desired internal temperature, remove the Prime Rib from the oven, tent with aluminum foil, and let rest for 10 minutes.

Serving Suggestions:

Plan ahead. Have the rest of the dinner prepared and served (on the plates) before carving the Prime Rib.

Have a horseradish sauce available for those who like that combination of flavors.

Prime Rib, Steamed Vegetables, Twice-Baked Potato, Wild Horse Merlot (2000), Italian SaladPossible accompaniments:

  • red wine
  • double-stuffed (twice-baked) potatoes
  • italian or caesar salad
  • shrimp cocktail
  • brussel sprouts

Schwenk Braten

Pork Loin, cut into 2-inch steaks, pounded to ¾-inch thick.

Marinate pork lions for 24 to 48 hours* in:

  • 4 cloves garlic, minced
  • ½ cup oil
  • 1 cup water
  • 1 cup white wine (or apple cider)
  • 1 Tbl oregano leaves
  • 2 medium onions, thinly sliced
  • 4 Tbl paprika

Grill over medium coals for approximately 10 minutes per side, until done.

Server on hard rolls with mustard, and salad.

Can be frozen (in marinade) for several months.

Mongolian BBQ

Meats, cut into strips (Beef, Chicken, Pork) (Plan on 1/3lb. total per person)

Vegetables, cut into chunks (carrots, celery, water chestnuts, bean sprouts, onions, scallions, bamboo shoots, cabbage) (Plan on 1 cup total per person)

Oils (Garlic (soak chunks of garlic in ½ cup salad oil), Peanut, Salad, Jalepeño Pepper( soak chunks of peppers in ½ cup salad oil) Plan on ¼ cup total per person

Seasonings (Soy sauce, Ginger water, Teriyaki sauce, Red and White Wines)

Cooked White Rice

Prepare meats, vegetable, seasonings, and oils a day or so ahead of time to make the party go a little smoother! Have guests assemble their own ingredients in large cups or bowls and then stir fry on a hot and very large griddle. You may need to coat the griddle with a little oil, if the guest hasn't added any, to prevent sticking. Place cooked serving in a clean bowl or plate, atop a bed of rice and enjoy! Don't forget the chopsticks, too!

Planning amounts follow:

Mongolian BBQ Ingredient Planner
Category* Amount Per Person*
Meats 1/3 lbs. per person
Vegetables 1 ½ cups per person
Oils ¼ cup per person
Seasonings ¼ cup per person
* Amounts are based on the total of all of the various ingredients in a category. For example, a party for 12 would need a total of 4 pounds of meat (beef chicken, and pork combined weight before trimming and cutting), 18 cups of vegetables, 3 cups of oils, and 3 cups of seasonings.

 

Twice Fried Pork

(From a cooking class I attended in Great Falls, Montana!)

  • 1½ lbs pork - well trimmed and cubed into ½-inch pieces
  • 2 egg yolks
  • 3 tlbs Soy Sauce
  • 1 Tbl Garlic Powder
  • 1 Tbl Onion Powder
  • ½ Tbl each of
    • Ground Ginger
    • Ground Mustard
    • Ground White Pepper
  • 1 Tbl Chicken Bullion granules, or one bullion cube, crushed.
  • ¼ cup (2 oz.) Bourbon
  • 2 Cups flour
  • 1 Tbl Baking Powder
  • 2 Tbl cornstarch
  • Shortening

Combine the pork with the egg yolks, soy, garlic, onion, ginger, mustard, pepper, bullion, and bourbon. Marinade over night if time permits.

When ready to fry, add cornstarch to pork mixture and combine well.

Combine flour and baking powder in a large bowl.

Heat shortening (1 inch deep) to 375-degrees. Roll pork cubes in flour and baking powder mixture. Fry cubes in small batches until golden, and drain on a paper towel. When all cubes have been floured, fried, and drained, reheat shortening and add more, as needed.

Fry cubes once more until coating is crispy and a deep, golden-brown color.

Serve with rice and stir-fried vegetables, with chef salad, as a snack on movie night, or as an apetizer! They're great!

Spinach-stuffed Halibut

From the kitchen of Grandma Katein!

  • 2 Pounds White Fish filets (Halibut)
  • 1 Pound Frozen Cut Spinach, thawed and drained
  • 1/2 Cup Butter, melted
  • Old Bay Seasoning
  • Lightly food-processed old fashioned oats, Bread Crumbs, or Saltine Cracker Crumbs
  • 3/4 Cup Shredded Parmesan Cheese

Preheat oven to 325°

Combine spinach and 1/2 cup of the parmesan cheese. Season filets lightly with old bay seasoning.

Spread 3 TBL spinach mixture on fish filets and roll up. Secure with a tooth pick.

Roll pinwheel in butter, then in crumbs. Place in a greased 13x9 pan.

Bake in a preheated 325° oven for 20 minutes.

Prize Winning Marinade for Beef

From http://www.food.com/recipe/prize-winning-marinade-for-beef-67491

Alton Brown's Who-Loves-Ya'-Baby-Back Ribs

http://www.foodnetwork.com/recipes/alton-brown/who-loves-ya-baby-back-recipe-1937448