Roast Beef

Ingredients:roast beef
3 lb pounds beef eye of round roast
• 1 TB spoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

Directions:
• 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.

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Lamb Burger

Ingredients:lamb burger
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
• arugula

Directions:
• 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.

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Rosemary Leg of Lamb

Ingredients:roast leg of lamb
• 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

Directions:
• 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.

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Rib Roast

Ingredients:prime-rib-roast
• 1 (5-pound) standing rib roast
• 1 TB spoon salt
• 1/4 TB spoon pepper
• 1/4 TB spoon garlic powder

Directions:
• 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.

Temperatures for Roast
Rib Roast Doneness Remove from Oven at this Temperature Final Cooked Temperature
Rare 130 to 135°F 130 to 140°F
Medium Rare 140°F 145°F
Medium 155°F 160°F
Well Done 165°F 170°F
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Russian Sausage

Ingredients:Russian Sausage
2 lb pork butt, cut into 1 inch pieces
• 1 teaspoon  salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic, finely chopped

Directions:
•  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.

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Meat Muffins with Vegetables

Ingredients:Meat muffins
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

Directions:
• 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.

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Seared Strip Steak with Mushroom Sauce

Ingredients:Seared Strip Steak with Mushroom Sauce
• 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

Directions:
• 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.

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Milk-Can Supper

Ingredients:Milk-Can Supper
• 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

Directions:
• 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.

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Puerto Rican Pork and Beans

Ingredients:Puerto Rican Pork and Beans
• 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

Directions:
• 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.

 

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Beef Tips and Noodles

Ingredients:Beef Tips and Noodles
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
• salt,pepper
• 1/2 cup white wine
8 oz fresh mushrooms, sliced
• egg noodles

Directions:
• 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.

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