Category Archives: Meat

Pork Chops with Pan Sauce

Pork Chops with Pan Sauce

Here’s a simple method for making an elegant sauce. It’s perfect for pork chops but you should also try it with other types of meat.
Pork Chops with Pan Sauce
Ingredients:
  • Salt and black pepper
  • 3 tbsp. olive oil
  • 2 pork chops
  • 1/3 cup meat stock or broth
  • 2 tbsp. Dijon or any brown mustard
  • 1/3 cup half & half
  • 2 pats of butter
Bring the chops to room temperature and season with salt and black pepper. Heat the olive oil in a pan and cook the pork chops until done to your liking.Pork Chops with Pan Sauce
Pork Chops with Pan Sauce
Remove them to a warm dish, add the stock to the pan and deglaze. Add the mustard, half & half, and butter, and whisk for a few minutes. until the sauce is creamy. Pour it over the pork chops and serve.

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Teresa’s Sicilian Steak

Teresa’s Sicilian Steak

Teresa Giudice is one of the Housewives of New Jersey and she can really cook. She’s published a few cook books and this steak recipe is adapted from Skinny Italian. The light coating adds a lot of flavor and yet doesn’t take away from the taste of the steak.
Teresa's Sicilian SteakIngredients:
  • 1 steak about 1 inch thick
  • 2 tbsp. olive oil
  • 1 minced garlic clove
  • 3 tbsp. breadcrumbs
  • 1 tbsp. grated Parmigiano cheese
  • ½ tsp. dried oregano
  • Salt and black pepper
Place the oil and garlic in a shallow bowl. Place the steak in the bowl and let it stay at room temperature for 30 minutes, turning it after 15 minutes.

Teresa's Sicilian Steak

In the meantime, mix the breadcrumbs, cheese, oregano, salt and pepper. Remove the steak from the oil and dip it into the crumb mixture coating it evenly.
Teresa's Sicilian Steak
Let it stand on the baking rake for 10 minutes for the crumbs to set. Place a rack between 6 and 8 inches below the broiler preheat the oven.

Teresa's Sicilian Steak

Broil the steak for 3 – 4 minutes – until the crust is browned. Turn it over and do the same to the other side for medium-rare. Ovens may vary so move the rack closer or further away from the heat source so it browns and doesn’t burn. When it’s done let it rest for 5 minutes before slicing across the grain into one inch strips.

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Sausage and Chicken with Vinegar Peppers

Sausage and Chicken with Vinegar Peppers

Sausage and Chicken with Vinegar Peppers

I wish this dish had an interesting name. If I said, “Ma, what’s for dinner.” She’d say, “Sausage and chicken with vinegar peppers,” so that’s what I call it.

Sausage and Chicken with Vinegar Peppers

Ingredients:
  • Olive oil for frying
  • ½ lb. Italian sausage (about 3) cut into pieces
  • ½ lb. skinless/boneless chicken thighs (about 3) cut into pieces
  • 2 Idaho potatoes cut into half inch half moons
  • 1 onion cut into wedges
  • 1 cup of sliced vinegar peppers (sweet or hot)
  • ¼ cup red wine vinegar
  • ¼ cup liquid from the pepper jar
  • ½ teaspoon thyme
  • Salt and black pepper to taste.
Bring chicken and sausage to room temperature and season the chicken with salt and black pepper. Fry the meat in olive oil in a large frying pan over medium heat until browned. Don’t crowd the pan or the meat with steam instead of brown. Remove and set aside. Fry the potatoes using more oil if necessary. Season, remove from the pan when almost done and set aside.

Sausage and Chicken with Vinegar PeppersFry meat and potatoes in batches so they brown and don’t steam.

Sausage and Chicken with Vinegar Peppers
Fry the onions and when they start to brown, add the peppers. Add a half cup of water and deglaze the pan. Return the potatoes and then the sausage and chicken on top. Pour in the vinegar and pepper liquid, sprinkle on the thyme and cover and cook for 10 minutes on medium heat.Sausage and Chicken with Vinegar Peppers

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Cajun Meatloaf

Cajun Meatloaf

Meatloaf isn’t one of my favorite things. I generally prefer my ground beef in the form of a medium-rare, charred on the outside, hamburger. But this Cajun meatloaf is different. It has interesting spices (no ketchup), and because there’s so little filler it looks and taste meatier.
Cajun meatloaf
Ingredients:

For the meatloaf-

  • 1/3 cup plain breadcrumbs
  • 1/3 cup of tomato puree
  • 3 tsp. of Cajun spice mix
  • 1 minced garlic clove
  • 1 cup Cajun Trinity
  • 2 tbsp. of Worcestershire sauce
  • 2 pounds of ground beef
For the topping-
  • 1 tbsp. Worcestershire sauce
  • 1/4 cup of tomato puree
  • 3 tbsp. tomato paste
Preheat oven to 350 degrees.
If you have a meatloaf pan, great. If not, you’ll have to improvise. Cover a rack with foil and punch holes in it with a skewer. This will prevent the fat from accumulating at the bottom of the pan and making the meatloaf greasy.
Add the breadcrumbs, tomato puree, Cajun seasoning, minced garlic, and Cajun trinity, and Worcestershire to a bowl and mix it. Add the chopped meat and mix it. The best way to do that is with your hands.  Get it thoroughly mixed and form a loaf.Cajun meatloaf
Grease the foil with olive oil spray. Put the meat mixture in the pan or on the rack (whichever you’re using) and form a loaf. Roast for 50 minutes.Cajun meatloaf
To make the topping, mix the Worcestershire, tomato puree, and paste in a small bowl. After 50 minutes remove the meatloaf and coat it with the sauce. Put it back in the oven and roast for another 20 minutes.Cajun meatloaf
When it’s done, let it rest for 10 minutes before cutting it. It’s great for dinner and the leftovers make perfect sandwiches.

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Black Pepper and Beef Stir Fry

Black Pepper and Beef Stir Fry

It’s the pepper that really makes a Black Pepper and Beef Stir Fry. If your pepper mill can’t grind it coarse enough, put the pepper corns on a dish towel and whack them a few times with the bottom of a frying pan. 
Black Pepper and Beef Stir Fry
Ingredients:
  • 3 minced garlic cloves
  • 2 tsp. brown sugar
  • 1 tsp. corn starch
  • 1 tbsp. black pepper (very coarsely ground)
  • 1 lb. sirloin steak, cut into ¼ in crosswise slices
  • 3 tbsp. soy sauce
  • 3 tbsp. peanut or canola oil
  • ½ head green cabbage thinly sliced
  • 2 tbsp. white vinegar
  • 1 tbsp. toasted sesame seeds (optional)
  • 1 cup sliced scallion (optional)
Black Pepper and Beef Stir Fry
Stir fry goes fast so lay out all of the measured ingredients in advance.
Combine the garlic, brown sugar, corn starch, and coarsely ground black pepper in a bowl. Add the sliced steak, mix, and let sit 30 minutes.
Black Pepper and Beef Stir Fry

Heat the oil in a large pan or wok and cook the steak until it starts to brown (4 or 5 minutes). Add the soy sauce, toss with the steak, and remove it leaving the juices in the pan.
Add the cabbage to the pan and cook until it wills and begins to brown. Add the vinegar and return the steak to the pan. Add 3 tbsp. water, toss for a few minutes and remove to a serving dish and serve with rice.
Black Pepper and Beef Stir Fry

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Chipped Beef on Toast

Anyone who served in the military might wonder why I’d post a chipped beef on toast recipe. It’s  a standard Army breakfast which was not particularly liked my most soldiers. The Army served hearty breakfasts – eggs, toast, potatoes, grits, sausage/ham/bacon, hot and cold cereal, etc. and also chipped beef on toast. I’d never seen it until I began basic training. No one told me that I wasn’t supposed to like S.O.S. (a nickname that any ex-military understands) so not knowing any better, I actually liked it.
Me in basic training at Fort Gordon, Georgia where I first had S.O.S.

It’s a pretty simple recipe (similar in style to biscuits and gravy) and you’ll either love it or hate it. I happen to love it. Chipped beef is beef that’s ground, formed and sliced something like salami or baloney but very salty. You can also eat it plain on a sandwich or fried with eggs.

Chipped Beef on Toast     

Chipped Beef on Toast
Ingredients:
  • 3 tbsp. butter
  • 3 tbsp. all-purpose flour
  • Black pepper
  • Paprika – optional
  • 2 cups milk
  • 7 – 8 oz. chipped (dried) beef
  • 4 slices of toast
Melt the butter in a heavy pan over low heat. Add the flour and make a roux. Stir until slightly darkened. Add pepper and paprika, if using. Stir constantly until smooth. Add the milk, stirring to avoid lumps. Cook until the gravy is smooth.Chipped Beef on Toast

Chipped Beef on Toast


Chipped Beef on Toast
Slice the meat into 1 ½ inch long strips. Rinse in running  water to remove excess salt and drain. Mix it into the cream sauce and stir. Since the meat is so salty you probably won’t need to add any more. Serve it over toasted bread.

Chipped Beef on Toast

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Beef and Ginger

Beef and Ginger

Once all the slicing and chopping is done this is a quick meal. If you’ve got a wok, use it. If not, a large frying pan will work. If you can’t find ‘toasted’ sesame oil for the marinade, use olive oil.

Beef and Ginger

Ingredients:
  1. 1 lb. skirt steak, trimmed, sliced against grain into 1/4 inch strips
  2. 1 tsp. sugar
  3. 1 tsp. toasted sesame oil
  4. 1 tsp. plus 1 tbsp. soy sauce
  5. 1 tsp. kosher salt
  6. 2 tbsp. vegetable oil
  7. 1 medium Vidalia onion sliced into 1/2 inch rounds
  8. 3 inch piece of ginger, peeled and thinly sliced 
  9. Black pepper to taste
  10. 3 tbsp. room temperature butter
  11. 1 tbsp. lemon juice
In a bowl, toss ingredients 1 to 5 and let sit at least 20 minutes. Place the vegetable oil in a large skillet over high heat. Add the steak in a single lawyer, cook about 2 minutes until the edges a lightly browned.
Beef and Ginger
Beef and Ginger
Turn the steak over and add the onions, ginger, black pepper, and 1/3 cup of water. Cook, tossing until the onion wilts.

Beef and Ginger

Turn off the heat and add the butter, lemon juice, and the remaining 1 tbsp of soy sauce. Stir until everything is coated with the sauce. Serve with rice.
Beef and Ginger

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Prosciutto

Prosciutto San Daniele DOP

By Toni Brancatisano

. . . “Prosciutto Crudo is an Italian dry-cured ham that is usually served raw and thinly sliced. The word crudo means raw, as opposed to prosciutto cotto,  which is cooked.  It is characterised by a pinkish-red color and is slightly veined with thin streaks of fat. The fat or lard around it, which is pure white, is delicate and complements the meat so, when eating Prosciutto Crudo,  both the meat and the fat should be enjoyed together. . .”
Prosciutto

Read the complete article here.
Prosciutto

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Mercato

Mercato

If you live in New York you’ve probably heard of Schaller and Webber. It’s an old-fashioned German butcher shop but really more than that. In addition to fresh cut meat they also have a variety of wursts and smoked meats, quite a few salads, and imported European groceries and beer.
It’s on the Upper East Side and we live on the Upper West Side, so it isn’t close. We still manage to shop there at least every 6 weeks. Since CORVID 19 we’ve been using a service called Mercato for some of our shopping. You order on their website and they arrange purchases at the best independently owned food stores in New York and delivery it to you within a day or so. So, here’s our most recent delivery that made a great dinner.Mercado

Mercado

MercadoMercado


Mercato’s website here


Schaller and Weber’s website here

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Sausage Cooked in Red Wine

Sausage Cooked in Red Wine

Here’s another simple but excellent recipe and it only has 2 ingredients. I got it from Giovanna Bellia LaMarca in her Sicilian cooking class at the Institute Culinary Education.
Sausage Cooked in Red Wine
Ingredients:
  • 1 lb. Italian sausage, hot or sweet
  • ¾ cup dry red wine (something good enough to drink)
Place the sausage in a single layer in a pan. Add enough water to reach ½ way up the sausage and cook, turning half way, until the water is almost evaporated.
Sausage Cooked in Red Wine
Add the wine and cook on medium-high heat, turning at least once, until the sausage is cooked on all sides. Serve the sausage with the pan drippings poured over them.Sausage Cooked in Red Wine

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