MEAT DISHES:
From DiscusPaul:
Thai chicken wings:
The basting sauce:
- 3 -tbspns of Thai sweet Chili Sauce
- 3 " of Soy Sauce - your choice - thick, thin, Japanese, whatever.
- 2 " of chili garlic sauce (called Sriracha - get it in the Asian food section of your supermarket)
- 1 tspn. grated fresh ginger
- 1 " of your favorite bbq sauce - whatever that may be - Diane's - Tony Roma's, etc.
- 1 " of hoisin sauce
- 1 " of plum sauce
- 1 " of apricot jam (optional)
- 1 " of sesame oil
Mix these all together very well - heat the sauce to the boiling point for a bit, if you wish.
Prepare your chicken wings any way you like - I prefer to to remove as much of the excess skin as I can, and split them in two between the drumette and the outer wing portion - but discard the final wing tip portion. Sprinkle them with salt & pepper.
Roast/bake them in a lightly oiled/greased oven pan/sheet @ 350 degrees for about 35/40 minutes, then baste them with your sauce, both sides, turning them once during your basting. (Baste more than once each side if you wish).
Bake for another 10-15 minutes in total.
Finish them off by turning on the broiler element for just 2-3 minutes to bubble up the glaze & carmelize it on one side.
Remove to a serving dish & sprinkle on some toasted sesame seeds.
Your guests SHOULD just love them - give it a go - imo they're the best chicken wings you're ever going to eat!
Bon Appetit !
STEAK AU POIVRE:
This recipe is for 2 steaks, cooked medium/rare.
Get your best butcher to cut you 2 boneless rib-eyes, at least 1.5" thick, or 2 filets (beef tenderloin) about 2" thick.
Liberally coat both sides of the steaks with freshly ground black pepper (or red, or green).
Let the steaks sit at room temp for at least one half hour before pan frying. Up to an hour is good, but remember, the longer the steaks sit with the pepper on them, the hotter they will be - I like mine quite peppery.
Rather than use freshly ground dry pepper placed right onto their steaks and let sit, some purists prefer to use whole green peppercorns (available by the jar in water or brine, or pickled). These peppercorns are mixed right into the sauce with the other ingredients, some squashed to heighten the heat.
Ingredients for your sauce:
- Approx. 1/3 cup good brandy (cognac is best if your wallet premits)
- 1/3 cup of finely chopped/minced shallots ( 1 med/lge shallot)
- 1 heaping tbspn of Dijon mustard
- 1 tspn of dried tarragon (or 1 heaping tspn chopped fresh tarragon if you can get it)
- Approx. 1/4 to 1/3 cup heavy cream (whipping cream)
Preheat your oven to 275 degrees
In a fry pan just large enough to hold the two steaks, add a tbspn of both butter and veg oil, and heat to med/high.
Fry your steaks on both sides until seared dark golden brown/blackish on the outside (about 3-4 minutes each side) - the steaks should still be fairly rare in the center.
Remove to a holding pan & place in your warmed oven.
Add the minced shallots to the still hot pan, & over med heat, cook them slightly to opaqueness while stirring, then add the cognac & cook away the alcohol (Flame it up if you wish).
Add the tarragon, the dijon mustard, and the whipping cream, and stir well to blend it all together.
If need be, add a little thickener at this point, to give the sauce the consistency you want. (A little cornstarch mixed with cool water will do fine).
Remove your steaks from the oven, place on your serving plates, and coat them both liberally with the finished sauce.
Serve the steaks with patate frites (fries), or boiled new potatoes, and either steamed broccolli, or steamed brussel sprouts - or any other favorites you have.
I do believe you'll feel like you're having a grand steak in a parisian bistro. Enjoy !
PORK BUTTON BONES ( sometimes called 'dry ribs')
Sure hope you folks can find these pork buttons at one of your supermarkets or meat market shops.
They're sometimes seldom found around here.
For those of you who don't know what they are - they're the very tail end strips of pork back ribs, and quite meaty. They are usually sold in 6" to 8" long strips, no more than 2" wide, and you simply cut them between each small flat bone, into individual pieces of approx 2" square.
Lightly coat these little riblets with some veg oil, and generously adorn them, both sides, with sea or kosher salt (or fleur de sel) and freshly ground black pepper - nothing more - simple, huh ?
Place them on a flat backing sheet & bake for 15-20 minutes on each side, @ 400-425 F (turning them once) until they just begin to brown up well, with crisping edges.
Total roasting time - about 40 minutes, or so.
An approx 2 lb. package should yield 35 up to 50 little riblets - a super appie for 6 to 10 persons.
And the best part is, they shouldn't cost you any more than about $5.
Here's a great sauce for pulled pork, Memphis-style:
-1/2 cup of your favorite BBQ sauce
- 1/2 cup ketchup
- 1/3 cup bourbon
- 1/3 cup soy sauce
- 1/3 cup honey
- 1/3 cup apple cider vinegar
- 1/3 cup brown sugar
- 2-3 tspns worcestershire sauce
- 2 tspns lemon juice
- 1 tspn balsamic vinegar
- 1 tspn hot mustard
- 1 tspn of your favorite hot sauce
(If it's a little too thick for your liking, to drizzle well, then add a little water to the sauce).
Mix these ingredients well together, heat the mixture to the boiling point, and stir in about 1/3 of it, into a large bowlful of the already pulled pork. Warm the pork up a little if need be.
Retain the rest as extra sauce for those who like their bunwiches 'slurpier', so they can spoon it on, or it can be used as a dipping sauce for the bunwiches, much as you do with beef dip.
From Trier:
Brandon’s Pork Butt Dry Rub
8oz kosher salt
5oz dry mustard
3oz cumin
2oz granulated onion
2oz granulated garlic
2oz dark chili powder
2oz paprika
1T Dried Oregano
Combine all ingredients in bowl and mix together. Rub pork 4-24 hrs prior to cooking.
This can be used for all pork not just pork butt. I cook the pork but at 150 degrees for 12-13 hrs
Pork Tenderloin Sliders
1 pork tenderloin, cleaned
3 cup panko
4 fl ounce egg wash
2 cup seasoned ap flour
2 cup iqf blueberries
1 cup simple syrup
2 tsp black peppercorns
1. Combine 1 cup of water on cup of sugar and 2 cups of blueberries and peppercorns in a small sauce pot and turn on medium low heat. Bring to a simmer and reduce by 1/3. Once it is reduced blend in blender and put in squeeze bottle.
2. Portion tenderloin into 2 1/3 oz slices. Pound out thin.
3. Dredge in flour, dip in egg wash then coat in the panko.
4. Fry tenderloins in 350 degree fryer until golden brown and cooked through.
5. Serve on toasted buns with lettuce tomato, berry sauce and a side of fries
Braised Chuck
15 3oz cubes of chuck
5 jalapenos halved and seeded
1 lrg onion cut into quarters
10 garlic cloves smashed
Half head of celery
3 oranges halved and juiced
¼ cup tomato paste
1 liter red rocket amber ale(brown ale)
1 pint demi
In a large braising pan sear all pieces of chuck on all sides. Remove chuck and set aside. Add to pan all veggies and sauté for 3-5 minutes. Deglaze pan with rocket and add demi tomato paste oranges and juice. Add chuck back to pan and braise for 3 to 4 hours. Once tender remove chuck from pan and puree the braising liquid (you may need to add some water or beef stock to get to desired consistency).
Serve with horseradish mashed potatoes and roasted carrots with thyme.
From Brewmaster15:
Brew's Gluten Free Meatballs...
2 pounds Ground meat of your Choice...I like Turkey but any kind works
6 whole eggs or 2 whole eggs and 8 whites
4 cups Corn Chex (general mills) Crush these with a rolling pin
5 table spoons olive oil
1-2 teaspoon salt (use your own judgement here)
3 table spoons Garlic Powder
1/4 cup dried parsley or 1/2 cup finely chopped fresh
1 small to medium onion Diced fine
1 teaspoon Black pepper
Mix all ingredients by hand thoroughly.... you may need to add more corn chex to get the right consistency to make a small ball in your hand...You can also use some Gluten free bread crumb ( though I would not recommend just using that or you will get rocks.
On a cookie sheet spread some aluminum foil...and spray with cooking oil. Preheat oven to 380-400 degrees . You can make the meatballs any size, for your typical 2" diameter balls cooktime is about an hour. Once cooked use them in sauce, make them small to use in Lasagne....your choice.
It took me a while to come up with this one as I am supposed to stay away from Gluten, but love my Italian food. I used to make my meatballs and meatloaf with Italian bread that I had made myself..... My kids actually like the Gluten Free ones here better than wheat based ones...If you know anyone thats Celiac, or has a Gluten sensitivity as I do, This recipe is a simple and easy one for meat loaf, meat balls etc. A good variation is to add 1/2-3/4 cup finely diced zucchini...
Hope that helps someone. The above recipe makes about 24 average meatballs...., these freeze real well and are a great time saver here.