Category Archives: Meat

Meat

Ground Venison Skewers

March 1, 2019 robiulo Leave a comment

Ground Venison Skewers

Ingredients:

1 lb. ground venison
1 egg
1 tbsp. finely chopped garlic
¼ cup dried currants (soaked in warm water 15 minutes)
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
Olive oil for grill pan and basting
Salt and black and red pepper to taste

If you’re using wooden skewers, soak them in water for 20 minutes.

Thoroughly mix all the ingredients together in a bowl. Cover and place it in the refrigerator for about an hour to let the flavors combine.

Remove the meat mix from the refrigerator and pull off a piece about the size of a large egg. Form this tightly and evenly on a flat skewer. If the meat is too wet, add some breadcrumbs. Repeat with the remaining mix.

Place the skewers on an oiled grill pan heated to medium-high. Baste with oil as they are grilling. Carefully turn once. Cook until the outside is slightly charred.

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Pasta, Meat

Venison Ragu

January 4, 2019 robiulo Leave a comment

Still Life with Dead Game by Frans Snyders 1579-1657

Venison Ragu

My friend Susan gave me some ground venison for my birthday. This is the first recipe I tried with it. Venison ragu is a hardy winter dish. If you can’t get venison use pork. If you do use pork, you can leave out the duck fat. That’s only necessary with lean venison.

Ingredients:

1 cup Italian trinity
¼ cup olive oil
2 tbsp. duck fat
1 lb. ground venison
28 oz can crushed tomatoes
3 bay leaves
15 basil leaves cut chiffonade
salt and black pepper
1 lb. short pasta

Put on a pot of water for the pasta.

Sweat one cup of trinity in oil, then add 2 tablespoons of duck fat and lightly brown the venison. Add the crushed tomatoes and bay leaves and simmer for 20 minutes. Add the basil to the sauce and simmer for another 10 minutes while the pasta is cooking.

When the pasta is almost done drain and add it to the sauce to finish cooking. If the sauce is too dry add some pasta water. Serve with optional grated cheese.

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Meat

Pan Fried Ham and Red Eye Gravy

December 7, 2018 robiulo Leave a comment

Pan Fried Ham and Red Eye Gravy

There are lots of different recipes for red eye gravy. Some people thicken it with flour or mix in mustard, ketchup, or Tobasco. I add some molasses. Try it and see what you think, then experiment.

Add bacon fat and butter to a frying pan. Cast iron works best. Cook the ham steak on medium-high and brown it on both sides. Place the ham in a serving platter.

Add coffee, water, and molasses to the pan and bring it to boil. Deglaze the pan, lower heat and cook for a few minutes while whisking in the last pat of butter. Pour the gravy over the ham steak. This goes well with grits or biscuits.

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Meat

Pan Roast Sausage and Potatoes

November 9, 2018 robiulo Leave a comment

Pan Roast Sausage and Potatoes

This one is easier than it sounds. You have to cook two things at the same time, using a sheet pan, a pot, and a frying pan – on the stove and in the oven and then put them together. It isn’t complicated if you follow the prep directions below.

Pre-heat the over to 425^o.

Peel and cut the potatoes into 1-inch pieces. Bring a pot of salted water to a boil, add the potatoes to the boiling water and boil for 5 minutes. Drain the water and add the oil, pepper, and garlic to the potatoes and give the pot a good shake to thoroughly coat them. Arrange them in the sheet pan in a single layer and place them in the oven and roast for 30 minutes, turning them every 10 minutes.

Water Wine

After you put the potatoes in the oven, place the sausages in a frying pan and cover ½ way up with water. Cook on high until the water almost evaporates, turning them often. Then add 1 cup of red wine to the remaining water, and continue turning and cooking until the wine is half gone. Turn off heat and add the sausages and wine to the potatoes for the last 10 minutes of cooking in the oven.

Finish with 5 minutes under the broiler.

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Meat

Pork with Plums and Red Onions

July 17, 2018 robiulo Leave a comment

Pork with Plums and Red Onions

I got this one from Martha Stuart. It’s quick, easy and very good.

1 lb. pork tenderloin, sliced & pounded thin
Salt
Olive oil
Butter
4 plums, cut into wedges
1 red onion, thinly sliced
1/4 cup red wine vinegar

Slice pork tenderloin in one-inch pieces. Put the pieces between two sheets of Saran Wrap and pound into 1/4 to 1/2 inch filets.

Season with salt and brown in olive oil and butter over medium-high heat and remove.

Sauté red onion over medium heat until soft and translucent then add plums.

Add vinegar, a pat of butter and stir until bubbling. Return pork to pan and toss.

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Meat

Glazed Pork Loin

June 8, 2018 robiulo Leave a comment

Glazed Pork Loin

Pork goes well with sweetness – things like apple sauce, fruit glazes and chutney. With this one the sweetness is cut with the addition of siracha for a well balanced combination of hot and sweet.

Coat the room temperature loin with the rub.

Brown it in a cast iron pan in olive oil. Remove to a dish, let it cool a bit and brush on the glaze. Put it back in the pan and roast for 15 – 20 minutes in a 350^o oven (internal temp. 130^o). Don’t over cook. Let it rest covered in foil for 10 minutes, slice and serve.

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Meat

Lamb with Capers and Mint

May 22, 2018 robiulo Leave a comment

Lamb with Capers and Mint

A friend gave me this Central Asian recipe for lamb with capers and mint. It works with chicken too. Just replace the mint with parsley and beef stock with chicken stock.

Sauté the onion in oil on a low heat until softened, not brown, and remove from the pan.
Add more oil and brown the seasoned room temperature lamb and remove from the pan.
Add onion, ½ cup mint and capers to the pan. Stir and cook for a couple of minutes.
Stir in stock and vinegar. Return lamb with any juices. Reduce heat to medium; cover and simmer for 10 minutes and then another 10 minutes uncovered until meat is done.
Put the lamb in a serving dish. Check sauce for seasoning and spoon over lamb. Garnish with chopped mint.

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Meat

A Perfect Pork Chop

April 24, 2018 robiulo Leave a comment

A Perfect Pork Chop

A pork chop is as good an any steak if it’s prepared correctly. So here’s how to prepare a perfect pork chop.

Bring the chop to room temperature. Score the edges so the fat renders when it cooks. Blot dry and season with salt and black pepper. Heat a little oil in a pan and holding the chop with tongs and sear all the edges with the heat on high.

Then as one side browns add 2 pats of butter and some more oil. When the butter melts, tilt the pan and spoon it over the meat. Make sure that the hot pork fat, olive oil and butter sears every crevice. Do the same on the other side.

It’s a thick chop so give it another 3-5 minutes on each side on medium heat.

Remove the chop and let it rest. Pour out most of the fat from the pan add some oil, 2 pats of butter, the vermouth and currant jelly. Deglaze the pan, whisk the sauce and pour over the chop.

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Meat

Beef Cointreau

March 13, 2018 robiulo Leave a comment

Beef Cointreau

This is an easy recipe. You can make it on an outdoor grill or an indoor stove. The Cointreau can be replaced with Triple Sec, Sweet Marsala or your choice.

The Marinade: Mix the Cointreau and honey in a small bowl until the honey liquefies then mix in the soy sauce.

The Steak: Cut the flank steak across the grain on an angle, making slices not thicker than 1/4 inch by 1 1/2 to 2 inches wide. Season with salt, pepper and garlic powder.

Put the sliced meat and marinade in a zip lock bag and refrigerate it overnight or for at least 4 hours, turning it occasionally.

Weave the slices onto bamboo skewers and cook them over charcoal or in a ridged broiler pan until the edges of the slices start to crisp or until they’re as done as you like them. It’s a good idea to soak the skewers in water for 20 minutes before using them. It helps keep them from burning.

You can also make this without using skewers. Leave the steak whole and marinate it the same way. Fry or broil it and let it rest 10 minutes. Cut it across the grain in one inch thick slices and serve.

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Meat

Beef Ribs Braised in Red Wine

February 9, 2018 robiulo Leave a comment

Beef Ribs Braised in Red Wine

Ingredients:

4-5 pounds bone-in beef ribs
Olive oil for browning and sautéing
1 cup Trinity (onions/carrots/celery)
3 tablespoons all-purpose flour plus more
1 tablespoon tomato paste
1 bottle dry red wine
8 sprigs flat-leaf parsley
½ tsp. oregano
2 sprigs rosemary
2 bay leaves
1 head of garlic, halved crosswise
4 cups beef stock

Preheat oven to 350°. Season ribs with salt and black pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown short ribs on all 6 sides. Transfer ribs to a plate. Pour off all the drippings from pot and return 3 tablespoons to the pot and use 3 for the roux.
In separate pot add 3-4 tbsps. drippings and 3 tbsps. flour to make the roux. Then add the tomato paste to the roux (don’t tell any New Orleans chefs that you’re doing this). If it’s too dry add some more drippings or wine.
Add trinity to Dutch oven and cook over medium-high heat, stirring often, until lightly browned. Add the roux and cook, stirring until well combined. Stir in wine, then add ribs bone side up with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.
Add all herbs and garlic to pot. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until ribs are tender, about 1 hour 45 min. Transfer ribs to a platter.
Strain sauce from pot or remove herbs, garlic, onions, etc. with a spider. Mix 2 tbsps. flour with a little cold water and add to sauce. Stir until it thickens and then whisk in 2 pats of butter. Pour the sauce over the ribs and serve.

This is good with rice, spätzle or pasta.

Click here for updated GALLERY II

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Ground Venison Skewers

Ingredients:

1 lb. ground venison

1 egg

1 tbsp. finely chopped garlic

¼ cup dried currants (soaked in warm water 15 minutes)

¼ cup chopped fresh parsley

¼ cup chopped fresh mint

Olive oil for grill pan and basting

Salt and black and red pepper to taste

If you’re using wooden skewers, soak them in water for 20 minutes.

Thoroughly mix all the ingredients together in a bowl. Cover and place it in the refrigerator for about an hour to let the flavors combine.

Remove the meat mix from the refrigerator and pull off a piece about the size of a large egg. Form this tightly and evenly on a flat skewer. If the meat is too wet, add some breadcrumbs. Repeat with the remaining mix.

Place the skewers on an oiled grill pan heated to medium-high. Baste with oil as they are grilling. Carefully turn once. Cook until the outside is slightly charred.

Click here for updated GALLERY II

P

Venison Ragu

My friend Susan gave me some ground venison for my birthday. This is the first recipe I tried with it. Venison ragu is a hardy winter dish. If you can’t get venison use pork. If you do use pork, you can leave out the duck fat. That’s only necessary with lean venison.

Put on a pot of water for the pasta.

Sweat one cup of trinity in oil, then add 2 tablespoons of duck fat and lightly brown the venison. Add the crushed tomatoes and bay leaves and simmer for 20 minutes. Add the basil to the sauce and simmer for another 10 minutes while the pasta is cooking.

When the pasta is almost done drain and add it to the sauce to finish cooking. If the sauce is too dry add some pasta water. Serve with optional grated cheese.

Pan Fried Ham and Red Eye Gravy

There are lots of different recipes for red eye gravy. Some people thicken it with flour or mix in mustard, ketchup, or Tobasco. I add some molasses. Try it and see what you think, then experiment.

Add bacon fat and butter to a frying pan. Cast iron works best. Cook the ham steak on medium-high and brown it on both sides. Place the ham in a serving platter.

Add coffee, water, and molasses to the pan and bring it to boil. Deglaze the pan, lower heat and cook for a few minutes while whisking in the last pat of butter. Pour the gravy over the ham steak. This goes well with grits or biscuits.

Click here for updated GALLERY II

Pan Roast Sausage and Potatoes

This one is easier than it sounds. You have to cook two things at the same time, using a sheet pan, a pot, and a frying pan – on the stove and in the oven and then put them together. It isn’t complicated if you follow the prep directions below.

Click here for updated GALLERY II

Pork with Plums and Red Onions

I got this one from Martha Stuart. It’s quick, easy and very good.

1 lb. pork tenderloin, sliced & pounded thin

Salt

Olive oil

Butter

4 plums, cut into wedges

1 red onion, thinly sliced

1/4 cup red wine vinegar

Slice pork tenderloin in one-inch pieces. Put the pieces between two sheets of Saran Wrap and pound into 1/4 to 1/2 inch filets.

Season with salt and brown in olive oil and butter over medium-high heat and remove.

Sauté red onion over medium heat until soft and translucent then add plums.

Add vinegar, a pat of butter and stir until bubbling. Return pork to pan and toss.

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Glazed Pork Loin

Pork goes well with sweetness – things like apple sauce, fruit glazes and chutney. With this one the sweetness is cut with the addition of siracha for a well balanced combination of hot and sweet.

Coat the room temperature loin with the rub.

Brown it in a cast iron pan in olive oil. Remove to a dish, let it cool a bit and brush on the glaze. Put it back in the pan and roast for 15 – 20 minutes in a 350o oven (internal temp. 130o). Don’t over cook. Let it rest covered in foil for 10 minutes, slice and serve.

Click here for updated GALLERY II

Lamb with Capers and Mint

A Perfect Pork Chop

A pork chop is as good an any steak if it’s prepared correctly. So here’s how to prepare a perfect pork chop.

Bring the chop to room temperature. Score the edges so the fat renders when it cooks. Blot dry and season with salt and black pepper. Heat a little oil in a pan and holding the chop with tongs and sear all the edges with the heat on high.

Then as one side browns add 2 pats of butter and some more oil. When the butter melts, tilt the pan and spoon it over the meat. Make sure that the hot pork fat, olive oil and butter sears every crevice. Do the same on the other side.

It’s a thick chop so give it another 3-5 minutes on each side on medium heat.

Remove the chop and let it rest. Pour out most of the fat from the pan add some oil, 2 pats of butter, the vermouth and currant jelly. Deglaze the pan, whisk the sauce and pour over the chop.

Portfolio and Yelp

Beef Cointreau

Beef Ribs Braised in Red Wine

Ingredients:

4-5 pounds bone-in beef ribs

Olive oil for browning and sautéing

1 cup Trinity (onions/carrots/celery)

3 tablespoons all-purpose flour plus more

1 tablespoon tomato paste

1 bottle dry red wine

8 sprigs flat-leaf parsley

½ tsp. oregano

2 sprigs rosemary

2 bay leaves

1 head of garlic, halved crosswise

4 cups beef stock

Preheat oven to 350°. Season ribs with salt and black pepper. Heat oil in a large Dutch oven over medium-high heat. Working in batches, brown short ribs on all 6 sides. Transfer ribs to a plate. Pour off all the drippings from pot and return 3 tablespoons to the pot and use 3 for the roux.

In separate pot add 3-4 tbsps. drippings and 3 tbsps. flour to make the roux. Then add the tomato paste to the roux (don’t tell any New Orleans chefs that you’re doing this). If it’s too dry add some more drippings or wine.

Add all herbs and garlic to pot. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until ribs are tender, about 1 hour 45 min. Transfer ribs to a platter.

Strain sauce from pot or remove herbs, garlic, onions, etc. with a spider. Mix 2 tbsps. flour with a little cold water and add to sauce. Stir until it thickens and then whisk in 2 pats of butter. Pour the sauce over the ribs and serve.

This is good with rice, spätzle or pasta.

Click here for updated GALLERY II

Reveries and Recipes

Brown it in a cast iron pan in olive oil. Remove to a dish, let it cool a bit and brush on the glaze. Put it back in the pan and roast for 15 – 20 minutes in a 350^o oven (internal temp. 130^o). Don’t over cook. Let it rest covered in foil for 10 minutes, slice and serve.