Category Archives: Meat
December 22, 2011 Sausage, Tomatoes & Cannellini Beans
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RECIPE
Serves 1 A CookTale I guess it’s becoming evident that in the last few days my cooking has gone downhill. That’s because I’m cooking for one. Cathie is away having had a surgical procedure that will keep her from the dinner table for a while. A short while I hope. With the combination of grey weather and grey mindset, dinner is raiding the fridge or the freezer. Last evening’s meal was saved by putting it together in a casserole dish and baking it. All in all, it was better than I expected. Use your imagination and try it. INGREDIENTS 2 Sweet Italian Sausages METHOD 1. Heat the oven to 400 degrees. Add the Sausages and bake them, turning occasionally, until they have started to brown, about 20 minutes. 2. Drain the canned Cannellini beans & the diced Tomatoes. Combine them in a large bowl & season with Salt, Pepper & a pinch of Red Pepper Flakes. 3. Place the Beans & Tomatoes in an oven proof casserole dish and top with the Sausages. Place in the hot oven for about 15 to 20 minutes. 4. Plate & add the chopped Parsley. |
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December 21, 2011 Smothered Rib Steak
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RECIPE
Serves 2 A CookTale This is not a Chinese Pepper Steak recipe, though I do love them that way. This is simply a pan grilled Rib Steak, smothered with Red and Green Bell Peppers and Red Onion. Adding Salt, Pepper and a pinch of Red Pepper Flakes, the flavors blend together beautifully. And the colors blend perfectly with the season. INGREDIENTS 2- 8 oz Rib Steaks METHOD 1. In a large bowl add the prepared Peppers & Onion & add seasonings. 2. In a deep sided saute pan, add the EVOO & the Peppers & Onion. Saute until tender & beginning to take on a color. Set aside & keep warm. 3. Heat a cast iron grill pan to smoking hot. Top the Rib Steaks with a 5 pound cast iron grill press & Grill for 2 minutes a side. The internal temperature should reach 120 degrees for rare. If you require meat less rare, continue grilling, but do not allow the meat to dry out. 4. Add a Rib Steak to each plate & generously cover with Peppers & Onion. Add the Tomato halves & serve. |
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December 18, 2011 Standing Beef Rib Roast Hash
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RECIPE
Serves 2 with leftovers A CookTale Here I go again! I just can’t stop making a hash out of leftovers. What was left of past Tuesday’s Rib Roast came to 1-1/2 pounds. It was vacuum packed in our handy Foodsaver and stored in the fridge. Of all the many reasons we love the Foodsaver, not needing to immediately freeze leftovers ranks high on the list. When the package was removed the Beef was as fresh as the day we vacuumed it. The ingredients and my method of preparation doesn’t deviate when working with Beef. It does with Chicken, but that’s another recipe. INGREDIENTS 1-1/2 pounds of leftover Standing Rib Roast (cut to 1″ dice) METHOD 1. Prepare the first 6 ingredients as suggested. Place each in individual bowls. 2. Heat a small sauce pan with 1/3 cup of Water. When it begins to boil, lower the heat to a simmer & add the Demi Glace. Whisk until dissolved to a rich stock & set aside. 3. Heat a large saute pan, add the EVOO & Butter (adding more if required). Saute the vegetables one at a time, as each is cooked, add to a large bowl. Do not cook the Beef Rib, simply add it to the bowl. 4. Replace the entire contents of the bowl to the saute pan, add the enriched stock & gently toss it together. Sprinkle on the chopped Parsley. 5. Ready to plate |
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December 17, 2011 Veal kidneys Sauteed With Lemon, Mustard Butter and White Wine
RECIPE
From Julia Child’s classic recipe: Rognons De Veau En Casserole
Serves 2
A CookTale
Veal Kidneys are not something you can find every day at the butcher shop. They generally have to be ordered in advance, that’s on the assumption that your butcher can get them at all. I waited two weeks until an e-mail from Fred Brill of Adam’s arrived, advising me that he expects delivery that week. “Did I still want them”. “You bettcha” I immediately e-mailed back. I picked up his complete order of 5 pounds, still vacuum packed by his provider. I re-vacuum pack them into 1 pound bags. That’s 5 dinners in the next few months. There goes our cholesterol count.
INGREDIENTS
6 TB of Butter, divided to 3 TBs each
1 1/2 TB of Dijon Mustard
1 lb of Veal Kidneys
1 TB of Shallots or 1 TB of Scallions (minced)
1/2 cup of White Wine or White Vermouth
1 TB of fresh Lemon Juice
Kosher Salt & Pepper
3 TBs of Parsley (finely chopped)
METHOD
1. Whisk together the Mustard & 3 TBs of Butter to forma smooth emulsion. Set aside.
2. Remove the strip of white fat on the bottom of the Veal Kidney without piercing the flesh. If the butcher left any opaque membrane on the kidney, remove that as well.
3. Over medium heat melt the remaining 3 TBs of Butter in a medium skillet until the foam subsides. Roll the Kidneys in the melted Butter, then cook them uncovered for no more than 10 minutes, turning every minute or two. Regulate the heat so that the Butter is always very hot but not discoloring the Kidneys. They should lightly brown & lightly stiffen. Remove them from the skillet, keep warm for the few minutes it takes to make the sauce.
4. Stir the Shallots into the Butter in the skillet & cook for about one minute. Add the Wine & the Lemon Juice. Bring to a boil, scraping up the coagulated cooking juices & reduce the liquids to about 4 TBs.
5. Off the heat swirl in the reserved Mustard Butter mixture by spoonfuls into the skillet. Rapidly cut the Kidneys into slices 1/8 inch thick (they should be a light pink).Toss the slices into the skillet with any accumulated juices. Over low heat warm them for a minute or two. Add the chopped Parsley & Sprinkle with the Salt & Pepper.
6. Serve immediately, preferably on warmed plates.
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December 14, 2011 A Standing Prime Rib Of Beef With Broccoli Rabe & Yorkshire Pudding
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Serves 4
A CookTale A meal as delicious as it looks. The recipes for the Standing Rib Roast and the Yorkshire Pudding can be found within this Posting. The recipe for the Broccoli Rabe is listed here. RECIPE The Broccoli Rabe Serves 4 INGREDIENTS 2 Bunches of Broccoli Rabe (washed, stems peeled, cut into small pieces) METHOD 1. Wash the 2 bunches of Broccoli Rabe, trim the stems, remove & save large leaves. 2. Steam each for 6 minutes, stop the cooking in cold water & drain. Cut into small pieces. Set aside. 3. Add the EVOO to a deep-sided frying pan. When rippling hot, saute the Garlic & Red Pepper flakes, being careful not to let them burn. Add the Broccoli Rabe. Toss it all together & cook until the mixture is softened to taste. Add a few ounces of water if the pan gets too dry. |
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December 3, 2011 Grilled Rib Veal Chop
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RECIPE
Serves 2 A CookTale I have an opinion, wide open to opposing views, that a smoking hot cast-iron grill pan on the stovetop is not only equivalent to a gas grill, but its ability to control the cooking and the absence of flareups makes it a superior method. I would not say that about a charcoal grill which imparts that highly desirable smokiness. Last evening’s rib Veal Chop, from our dependable Smokehouse of The Catskills, helped to validate my opinion. INGREDIENTS Rib Veal Chop (1-1/2 LB, 1″ thick) METHOD 1. Season both sides of the Veal Chop with Salt, Pepper & a 1 TB of EVOO. 1. Heat a cast iron grill pan to smoking hot. Add a thin film of EVOO, & add the prepared Veal Chop weighted down with a cast iron meat weight. Grill for 2-1/2 minutes to a side. The internal temperature of the Veal should be 120 degrees to be on the rare side. 2. Remove from the the pan to a cutting board & allow the Veal to rest for at least 5 minutes before slicing. |
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December 3, 2011 Grilled Veal Rib Chop With Sauteed Mushrooms
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RECIPE
Serves 2 A CookTale Last evening’s rib Veal Chop, from our dependable Smokehouse of The Catskills, helped to validate my opinion that a cast iron grill pan, which permits you to have complete cooking control, is superior to an outdoor gas grill. To accompany the chop were Mushrooms sauteed in the same pan and leaves of Italian Parsley scattered on the plate.. INGREDIENTS Rib Veal Chop (1-1/2 LB, 1″ thick) METHOD For the Veal Chop 1. Season both sides of the Veal Chop with Salt, Pepper & a 1 TB of EVOO. 1. Heat a cast iron grill pan to smoking hot. Add a thin film of EVOO, & add the prepared Veal Chop weighted down with a cast iron meat weight. Grill for 2-1/2 minutes to a side. The internal temperature of the Veal should be 120 degrees to be on the rare side. 2. Remove from the the pan to a cutting board & allow the Veal to rest for at least 5 minutes, before slicing. INGREDIENTS For the Sauteed Mushrooms 8 oz of White Mushrooms (sliced 1/8″ thick) METHOD 1. Heat the cast iron grill pan to high, add a TB of EVOO, & add the seasoned & prepared Mushrooms. Saute until the Mushrooms have taken on color & have tenderized. 2. Remove to a bowl, cover to keep warm, & proceed to grill the Veal Chop. When the Chop has cooked & been removed to a cutting board, return the Mushrooms to the pan, toss & reheat. |
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December 3, 2011 Duck Breast With Dried Cherry Sauce & Roasted Turnips
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RECIPE
Serves 2
A CookTale The success of this dish depends on the quality of the Duck Breast. Historically our Duck Breasts, Moulard Margrets, came from the great French import resource, D’Artagnan. But no supplier could be found in our area. Instead, and to increase the odds of success, I relied on Fred Brill, Meat Manager of Adam’s Fairacre Farm to find fresh Duck Breasts. The combination of great product & careful cooking resulted in a dish that Cathie liked so well, she suggested we call Adam’s and add a couple of them to our freezer. The savory dried Cherry Sauce, was an added asset. INGREDIENTS For the Duck Breasts 2 fresh Duck Breasts (skin on) INGREDIENTS For the Dried Cherry sauce: 1 oz of Butter METHOD 1. With a sharp knife, cut a lattice pattern on the Duck skin, avoid penetrating the meat. Sprinkle liberally with Salt. 2. Preheat the oven to 375 F. 3. Heat the EVOO in a large cast iron pan. Once the Oil is smoking hot, add the Duck Breasts skin side down & fry until the skin becomes crisp & takes on a rich brown color. 4. Remove the Duck Breasts from the frying pan & place skin side up on a wire rack. Set aside for finishing in the oven. 5. For the sauce, melt the Butter in a heavy sauce pan, add the Onions & cook slowly until soft. Increase the heat & allow the onions to caramelize by adding the Brown Sugar. The Onions will become dark brown. 6. Add the Cherries, the Red Wine & the Port to the pan & cook slowly until reduced by about a third. Season to taste with Salt & Pepper. Set aside. 7. Roast the Duck Breasts for about 5 minutes in the oven or until the Duck is cooked through, but still pink. 8. Plate the whole Breast, or the Breast cut into slices on the diagonal & spoon on the warm Cherry Sauce. 9. Serve with the Roasted Turnips |
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November 29, 2011 Porterhouse With Balsamic Glaze & Sweet Potato Fries
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RECIPE
Serves 2 + leftovers A CookTale To those that don’t know what “The Smokehouse” refers to, it’s our wonderful meat, poultry and charcuterie market in Saugerties, NY, the neighborly village down the road from Woodstock. On Sunday we stopped by to purchase one of their first class Porterhouse Steaks and a basket of Oyster Mushrooms. We left with one that was well marbled, 1-1/2″ thick steak weighing 1-1/2 lb. That’s more than enough for our dinner plus leftovers for munching at lunch. All the Sweet Potato Fries landed on my plate. Cathie preferred the jumbo Asparagus. OK with me. INGREDIENTS 1 Porterhouse Steak (1-1/2″ thick) Balsamic Glaze (optional)
METHOD
1. Heat an indoor cast iron grill pan to the point of smoking. Add the Porterhouse, cover it with a cast iron steak weight, (5lb) & pan grill for 3-1/2 minutes. Lift the weight, turn the Porterhouse & repeat. After 7 minutes the steak should have reached the internal temperature of 125F degrees or rare. 2. Allow the Porterhouse to rest for at least 5 minutes. This allows the juices to redistribute & be reabsorbed. RECIPE Oven Baked Sweet Potato Fries INGREDIENTS 1 large Sweet Potato METHOD 1. Heat the oven to 400 F. 2. Cut the Sweet Potato into 3″ long sticks. Toss with the Salt, Pepper & EVOO. 3. In a single layer on a non-stick baking add the prepared Potatoes. 4. Place in the 400 F oven & bake for 30 minutes, until tender & beginning to brown. |
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November 22, 2011 Pork Rib Chop with Mustard Sauce & Sauteed Apples
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RECIPE
Serves 2 A CookTale Fresh from the fabulous Heather Ridge Farm in Preston Hollow, NY to our table. One of the juiciest and tenderest Pork Rib Chops we’ve ever enjoyed. Too often a Pork Chop has a tendency to be too dense — not these, you can cut through them like you would a tender fillet. Plated with sauteed Apple slices and Mustard Sauce, and Thanksgiving week is under way. INGREDIENTS 2 (1-inch-thick) Pork Rib Chops 1. Place the oven rack in the middle position & preheat oven to 400°F. 2. Heat a dry heavy cast iron skillet over moderately high heat until smoking. Pat the Pork dry & sprinkle with Salt & Pepper. Add the EVOO to the hot skillet, swirling to coat, then brown the Chops, turning once, about 6 minutes total. Transfer the cast iron skillet to the oven & bake, uncovered, until cooked through, about 4 minutes. The internal temperature should be at 135 for medium-rare. Remove the Chops & place on a platter, loosely covered with foil, in the turned off oven, while you prepare the Mustard Sauce & saute the Apple slices. 3. Pour any excess fat from the skillet. Reheat & saute the Shallots in 1 TB of Butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add the Chicken Broth, scraping up any brown bits & bring to a boil. Add the Mustard & Heavy Cream & Lemon Juice & simmer until the sauce has slightly thickened, about 3 minutes. Move the sauce to a warm bowl & place it in the turned off oven alongside the Pork Chops. 4. To the same skillet, add 1 TB of Butter. When the sizzling stops, carefully add the Apple slices & a sprinkle of Sugar. Saute until they begin to take on color. 5. To plate, spoon the Mustard Sauce into the center of the plate, sprinkle on the Parsley. Top with a Pork Chop & surround with Apple slices. |
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CookTeaser 