• Preheat oven to 375 degrees F. If roast is untied, tie at 3 inch intervals with cotton twine.
• Place roast in pan, and season with salt, garlic powder, and pepper.
• Roast in oven for 60 minutes (20 minutes per pound). Till internal temperature reaches 125 degrees F.
• Remove from oven, cover loosely with foil, and let rest for 15 to 20 minutes.
• 1 lb ground lamb
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 4 hamburger buns
• 1/3 cups crumbled feta cheese
• Combine lamb, salt, pepper, cumin, garlic powder and onion powder.
• Shape into four 3/4-inch-thick patties.
• Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.
• Preheat broiler.
• Broil buns until golden, about 2 minutes.
• Top each bun bottom with arugula.
• Place burger on the arugula.
• Place feta cheese atop burgers.
• Cover with bun tops.
• 1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
• 1/4 cup fresh lemon juice
• 8 cloves garlic, minced
• 3 tablespoons chopped fresh rosemary leaves
• 1 TB spoon salt
• 2 teaspoons black pepper
• Preheat the oven to 400 degrees F.
• Rub the lamb all over with the lemon juice.
• Pat the garlic and rosemary evenly all over the surface of the meat.
• Season the meat with the salt and pepper and place the lamb in a roasting pan.
• Place the lamb in the oven and roast for 30 minutes.
• Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) •Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
• Mix the spices in a small bowl.
• Allow roast to stand at room temperature for at least 1 hour.
• Preheat the oven to 375 degree F.
• Rub roast with spices; place roast on a rack in the pan with the rib side down and the fatty side up.
• Roast for 1 hour.
• Turn off oven.
• Leave roast in oven but do not open oven door for 3 hours.
• About 30 to 40 minutes before serving time, turn oven to 375 degrees F and reheat the roast.
Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.
|Rib Roast Doneness||Remove from Oven at this Temperature||Final Cooked Temperature|
|Rare||130 to 135°F||130 to 140°F|
• Combine salt, pepper, and garlic in medium mixing bowl.
• Add pork and mix thoroughly.
• Refrigerate for 1 hour.
• Using the small blade of a grinder, grind the pork.
• Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil.
• Refrigerate for 12 hours.
• Preheat the oven to 325 degrees F.
• Make a few slits in the bottom of the roll to allow the fat to drain.
• Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the sausage moist.
• Bake for 90 minutes in the preheated oven.
• Remove from pan and cool completely before unwrapping the sausage.
If you use natural casings:
After you grounded the pork:
• After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin.
• Stuff meat into casings, trying to avoid air pockets.
• After stuffing is finished lay out on counter and tie off end.
• Pinch and twist to form 4-inch sausages.
• Wrap in parchment paper and refrigerate for 2 to 3 hours.
• Fill a pot with water.
• Bring it to boil.
• Submerge the sausage in water and boil for 40 minutes.
• Saute in a frying pan till golden brown.
Tip: Store fresh sausage in refrigerator for use within 2 to 3 days or freeze for up to 3 months.
• 1 lb ground beef or turkey
• 1 1/2 cup frozen vegetable mix ( carrots, corn, green beans and green peas)
• 1 egg
• 2 TB spoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 3 TB spoon butter, divided
• Preheat oven to 390 degrees F.
• Lightly grease a 12 cup muffin pan.
• Mix together ground beef (turkey), frozen vegetables, flour, egg, salt, pepper, and garlic powder.
• Scoop mixture evenly into prepared muffin cups.
• Put a slice of butter on top.
• Bake 30-40 in the preheated oven.
• 2 TB spoon oil
• 2 New York strip steaks, room temperature, trimmed and seasoned with salt and pepper
• 8 oz mushrooms, sliced
• 1/4 cup sliced shallots
• 1/4 cup sherry
• 2/3 cup beef stock
• 2 teaspoon minced fresh rosemary
• 2 TB spoons sour cream
• 1 teaspoon cornstarch
• Heat a cast-iron skillet over medium-high until very hot.
• Add 1 TB spoon oil, swirl to coat.
• Sear steaks 6-7 minutes per side for medium-rare; transfer to a plate and tent with foil.
• Add remaining 1 TB spoon oil, mushrooms, and shallots to skillet.
• Season with salt and cook until mushrooms begin to brown, 3-5 minutes.
• Deglaze skillet with sherry, scraping up any brown bits; cook until nearly evaporated.
• Stir in stock, rosemary, and residual steal juices; simmer until reduced to 1/2 cup.
• Whisk together sour cream and cornstarch.
• Whisk into sauce and reduce heat to low.
• Simmer sauce until thickened; season with salt and pepper.
• Serve steaks with sauce.
• 1 TB spoon oil
• 1 lb bratwurst
• 1 lb small red potatoes, unpeeled
• 1/2 head green cabbage, cored and cut into wedges
• 3 ears corn, husks and silk removed, ears cut into 3 pieces
• 4 carrots, peeled and cut into 2-inch pieces
• 1 onion, halved and cut through root end into 8 wedges
• 4 garlic cloves, peeled and smashed
• 5 springs fresh thyme
• 2 bay leaves
• salt, pepper
• 1 1/2 cups beer
• 2 green bell peppers, stemmed, seeded, and cut into 1-inch-wide strips
• Heat oil in Dutch oven over medium heat until shimmering.
• Add bratwurst and cook until browned all over, 6 to 8 minutes.
• Remove pot from heat.
• Transfer bratwurst to cutting board and halve crosswise.
• Place potatoes in single layer in now-empty Dutch oven.
• Arrange cabbage wedges in single layer on top of potatoes.
• Layer corn, carrots, onion, garlic, thyme, bay leaves, 1 teaspoon salt, and 1/2 teaspoon pepper over cabbage.
• Pour beer over vegetables and arrange browned bratwurst on top.
• Bring to boil over medium-high heat (wisps of steam will be visible).
• Cover, reduce heat to medium, and simmer for 15 minutes.
• Add bell peppers and continue to simmer, covered, until potatoes are tender, about 15 minutes.
• Transfer bratwurst and vegetables to large serving platter ; discard thyme springs and bay leaves.
• Pour 1 cup cooking liquid over platter.
• Season with salt and pepper to taste.
• Serve, passing remaining cooking liquid separately.
• 1 tablespoon olive oil
• 2 lb country-style pork loin spareribs
• 7 cups cold water
• 1 medium carrot, peeled and cut into 1/2-inch cubes
• 2 medium onions, cut into 1/2-inch cubes
• 6 garlic cloves, crushed and chopped
• 3 bay leaves
• 1 teaspoon dried oregano
• 1 (14.5-ounce) can diced tomatoes
• 1/4 teaspoon cayenne pepper
• 2 teaspoons salt
• 1 1/2 cups dried red kidney beans, picked over and washed
• 1 bunch cilantro, leaves chopped, stems discarded
• Tabasco sauce
• Heat the oil in a large heavy saucepan.
• When it is hot, add the pork in one layer and brown over high heat for about 15 minutes, turning it occasionally, until it is brown on all sides.
• Add all the remaining ingredients except the cilantro leaves and Tabasco.
• Bring to a boil, then reduce the heat to low, cover, and simmer gently for 2 to 2 1/2 hours, until the meat is tender and the beans soft.
• Divide among four individual plates, sprinkle with the chopped cilantro, and serve with Tabasco.
• 2 lb top sirloin, cut into one-inch pieces
• 2 TB spoons olive oil divided
• 2 onions sliced
• 2 TB spoons cornstarch
• 1/2 teaspoon thyme
• 2 cups beef broth
• 1/2 cup white wine
• 8 oz fresh mushrooms, sliced
• egg noodles
• Saute the onions in the large skillet in 1 tablespoon of oil over medium low heat until done (about 5 minutes)
• Add meat.
• Saute until brown, about 15 minutes.
• In a small one-cup bowl, add the cornstarch, thyme, and pepper and mix well.
• Add the spices to the browned meat, and stir gently until the meat is coated with the mixture.
• Stir in the broth and wine.
• Cover the skillet.
• Bring just to a boil and reduce the heat and simmer for 1 1/2 hours or until almost tender.
• Making sure the meat is just barely covered with the broth.
• Add the fresh mushrooms, stir.
• Cover once more and simmer until beef is done and sauce is thick.
• It sauce is not as thick as you would like it to be, add a tablespoon to a small dish with a little cold water, stir until smooth, and then add to the beef and stir.
• Boil the noodles.
• Drain the noodles well, and keep hot until served.
• Ladle the noodles onto a dinner plate, and pile the beef tips in the center of the bed of hot noodles.