i learned 70% of ground beef contains ammoniated pink slime.
then i learned the neighborhood grocery store will ground chunks of meat for its customers!
it doesn’t affect me much; i eat burgers four times a year, if that.
even though i don’t eat burgers regularly, i still thought i knew how to cook them.
but today i learned that i’ve been doing hamburgers WRONG my whole life.
something to make with your stale bread!!
+
4 chopped, stale hard rolls
200ml warm milk
1 onion, finely chopped
150g liver, minced
a little scraped spleen (optional, acts as a thickener)
2 tbsp marjoram, chopped
1 egg
115ml milk
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
1 small bunch or parsley, chopped
2 tsp freshly-grated lemon zest
a little butter for frying
600ml clear beef stock
Roughly tear the rolls and soak in the lukewarm milk. In the meantime, melt the butter in a pan and use to fry the onion and parsley for about 4 minutes, until soft. Drain the rolls and wring dry then add to a bowl and mix in the onions. Combine with a fork until you have a firm mass (if the mixture is too loose add a some fresh breadcrumbs, if too firm add a little of the soaking milk. Stir in all remaining ingredients (again, add more breadcrumbs if too loose). Take small amonuts of the mixture and shape into dumplings. Meanwhile, bring a pan of water just to boiling point. Add the dumplings and simmer for about 25 minutes, until cooked through. Transfer the beef stock, bring to a simmer then ladle into soup bowls and serve.
from celtnet
my first pate
fry a little slice of pork belly, add chunks of onion, add chicken livers
i seasoned it with some cajun seasoning, sage, parsley, marjoram, tarragon, chives, salt
fried til livers were cooked through.
then blended it up with a little cooking marsala and two cooked potatoes
(i only added the potatoes because they were left over and i wanted to use them.)
IT’S VERY GOOD.
next time, i’ll do it tuscan (toscana) style by cooking the livers in olive oil and add capers.
my first ribs!
st louis style:
trim membrane and excess fat and rib tips
rub raw ribs with paprika, brown sugar, garlic, cumin, roasted coriander, ginger, salt, black pepper, cayenne, and onion powder.
let sit in fridge for a few hours.
cook at 300
they went into the oven at 6:45ish.
around 9ish, got turned down to 200
around 9:30, got basted with bbq sauce and broiled for a few minutes
TWO DAYS LATER:
they’re gone.
this is simply…
amazing.
Smothered Pork Chops
barely adapted from Tyler Florence (via Food Network)
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup canola oil
1 cup low-sodium chicken broth
1/2 cup buttermilk
2 tablespoons chopped fresh parsley
Add the flour, onion powder, garlic powder, cayenne, salt and pepper to a wide, shallow bowl. Stir to combine. Pat both sides of the pork chops dry, then dredge them in the flour mixture.
Set a large cast iron pan or skillet over medium-high heat and add the oil. When it shimmers, shake any excess flour off the pork chops and carefully add them to the skillet. Cook for about 3 minutes on each side, or until the chops are golden brown. Transfer the pork to a plate and tent to keep warm. Sprinkle about 1 tablespoon of the seasoned flour over the pan drippings (the exact quantity of flour isn’t super important) and whisk to incorporate into the fat and cook off some of the raw flour flavor. Add the chicken broth and whisk to combine. Let the liquid cook down for about 5 minutes, or until reduced and slightly thickened. Whisk in the buttermilk then return the pork chops to the pan. Simmer for 5 minutes, or until the pork is cooked through (at least 145 F on an instant-read thermometer). Season the gravy to taste with salt and pepper and sprinkle with the parsley before serving.
+
from http://traceysculinaryadventures.blogspot.com/2012/04/smothered-pork-chops.html
brown chicken, about five minutes on each side
remove from pan and in pan, fry onions (subbed garlic for the onion-hater)
add cumin, coriander, ginger, cinnamon, salt, pepper, garlic, turmeric
stir-fry a minute, add broth or stock with a slosh of lemon juice and cook down a while
add chicken and split chickpeas
cover, reduce heat, simmer 45 mins
add cut-up dried fruit (we had cranberries, raisins, figs, and dates) and nuts
leave lid off and simmer until fruit is tender and sauce thickens some, about 15 mins
cook rice separately in a pot with the scrapings of last night’s dinner (some vegetable-and-white-bean soup).
served with amazing salad with homemade dressing (walnut oil, pomegranate molasses, mustard, balsamic, ginger, and assorted herbs has been my favorite lately) with nuts and dried fruit on top
a good old-fashioned american recipe. by “american”, i mean, does tamale pie really count as mexican? neither tamale nor pie, i told my friend we’d have to call it something different. nothing quite sounds right, though. rice-and-beans cornbread pie? poblano-pork cornbread-lasagna con salsa verde? who cares; it’s good. not quick, but very easy.
+
i miss the tamale guy. i no longer live in a city. i am not going to simmer pork cheeks all day. a tamale craving out in the country? this will have to do.
here’s what i actually did:
PORK AND POBLANO TAMALE PIE___
(my version)
==green enchilada sauce:
a can of mild green chiles
half-can of hot jalapenos
a carrot
a head of roasted garlic
a roasted poblano
a raw yellow pepper (any bell pepper is fine)
cilantro (key, but i’m somehow out – used it all for kofta curry meatballs last night. used some raw mixed greens like arugala instead.)
a great deal of onion (houseguest refuses, so we’re going without, and it still smells wonderful)
cumin
coriander
oregano
a kiwi (wait, what? well, no tomatillos; why not?)
salt
a splash of lime juice
two drops of fish sauce
stick all that in the food processor and grind it up.
fix up some stock or bouillon and dump the ground-up veg matter (which should smell and taste amazing) into the stock. add a pat of lard if you have a greasy bacon-juice jar in the back of your fridge.
boil a while. some say an hour. you can stick it in a slow cooker if you have one – i don’t. really i’m guessing any amount of time is fine – even raw if you really wanted to. why not?
==pork
salt and brown a few pork steaks and chop em up into little bite-sized pieces.
next, you want to boil the pork steaks in the green sauce. i added a half-cup rice, a half-cup black lentils, and two cups water to the pork and green sauce and cooked it all together. i don’t know how long. until they are cooked? a while.
==cornbread topping
3/4 cup all purpose flour
3/4 cup yellow cornmeal (preferably whole-grain stone-ground)
1 teaspoon baking powder
3/4 teaspoon salt
cumin
coriander
3/4 cup whole milk
1/4 cup (1/2 stick) unsalted butter, melted
1 large egg
1 tablespoon honey
a bunch of cheese
half a can of corn
= the process
butter a pan and line it with pork-and-rice-and-chile-sauce mixture.
crack a few eggs on top.
you are layering these, by the way.
pour cornbread mixture on top of that.
grate tons of cheese on top of that.
bake at 400 until cornbread’s done.
tweaked a recipe i originally found here
+
8:24pm
smell-wise:
so far, so good.
green sauce is bubbling on the stove and smells wonderful. i’ll add meat in another moment or two.
10:15pm
the whole thing’s in the oven. smells wonderful in here.
3/11
we finished it for breakfast. awesome, although i don’t know how much more special it is than rice and beans with cheesy cornbread on the side. will make this again.
let me get this straight -
a beautiful rava-dosai-type pancake
filled with
cabbage
ginger
fermented fish powder
buckwheat-egg noodles
raw shrimp
raw scallops
raw squid
two eggs
seaweed
bacon
with batter drizzled on top and fried on both sides?
i found the recipe here and a link is posted to a video of their creation.
after watching the video of modanyaki being made, i couldn’t resist posting the recipe.
not sure what i’d put in mine – but wow, what a cool video!
[Chinese Style Meat Buns]
Ingredients:
Dough
1/2 cup warm water
2 1/2 tsp dry yeast
1/4 cup sugar
2 1/4 cups all purpose flour
1 egg, beaten
3 tbsp oil
1/2 tsp salt
Filling
1 pork loin (1 1/2 lb)
2 tsp garlic and ginger paste
1 tbsp vegetable oil
2 tbsp honey
2 tbsp hoisin sauce
2 tbsp light soy sauce
1 tbsp red wine
1/2 tsp freshly ground pepper
pinch of salt
1/2 tsp five spice powder
1 tsp sesame oil
1 tbsp vegetable oil
2 sprigs green onion, finely chopped
Egg wash
1 egg, beaten
Directions:
In a small bowl, mix the warm water, sugar and yeast and let it sit until it starts foaming, for about 15 minutes. In a large bowl add the flour and to it add the egg, oil, salt and the yeast mixture.
Mix it all together using your hands, if you find the dough too sticky just add more flour. Knead the dough on a floured surface for a few more minutes, until it becomes elastic. Place the dough in a lightly oiled bowl and let it rise until doubled in size, in a warm spot.
Cut up the pork loin in small pieces and set aside. In a medium sized bowl, add the garlic and ginger paste, vegetable oil, honey, Hoisin sauce, soy sauce, wine, pepper, salt, five spice powder, and sesame oil. Whisk everything all together and add the pork to it. Let the pork marinate for about 1 hour, or until the dough is almost ready.
eat a skillet, over medium heat and add a tablespoon of vegetable oil to it. When the oil is hot add the pork mixture including the marinade to it and cook until the pork is cooked thoroughly, for about 5 minutes. Before removing it from heat, add the green onions to it and mix well.
Preheat oven to 350 F degrees.
Divide the dough into 12 equal pieces. Roll each piece into a ball.
Using a rolling pin, roll out each ball into a disc, so that it’s about 4 or 5 inches in diameter. Place heaping tablespoon of the meat mixture in the middle of it.
Seal the bun by gathering up the edges of the disc.
Place the sealed side down bun, on an ungreased baking sheet. Repeat with remaining balls and meat mixture.
Brush the buns with egg wash and bake for about 15 to 20 minutes or until the buns are nice and golden brown.
+
read the recipe here
this recipe is from black forest cuisine by walter staib.
he says this, accompanied by a gorgeous photo of them:
“whenever i think about maultaschen, i am home again. to me, this is the ultimate comfort food. this is my soul food. my mother would make piles of these ravioli in a single disciplined session, taking time and care with the dough and cutting it in various sizes to stuff with the meat filling. maultaschen can be large or small, sauteed as i suggest here, simmered in soup, or cut into strips and prepared like hash browns. sometimes my mother would float them in beef bouillon or chicken stock to make a delicious soup. personally, i will eat them anywhere at any time of day. in fact, when i used to travel home, my mother would prepare maultaschen especially for me and send my father to the airport, plate in hand. as soon as my feet hit the ground, i would begin to inhale them, at the same time thanking heaven that i was in the black forest.”
MAULTASCHEN
+dough
4 cups all-purpose flour
4 eggs, lightly beaten
4 egg yolks, lightly beaten
1 T + 1 t veg oil
1 T + 1 t salt
+filling
1 T unsalted butter
1/2 yellow onion, peeled and finely chopped
1/2 c soft bread crumbs
6 oz ground pork
6 oz ground beef
3 egg yolks
1 scallion, trimmed and finely chopped
1 T chopped fresh parsley
salt
pepper
+assembly
1 egg
2 T water
4 T unsalted butter
+process
1. MAKE THE DOUGH: pour flour into medium bowl and mix in egg yolks, eggs, oil, and salt. knead dough with hands until it comes together and can form stiff ball. rest dough in plastic wrap for 1 hour at room temperature.
2. MAKE THE FILLING: melt butter in frying pan, fry onions until translucent, set aside.
3. combine onion, bread crumbs, meat, egg yolks, scallion, and parsley, and season with salt and pepper.
4. ASSEMBLE MAULTASCHEN: bring a large saucepan of salted water to a boil. whisk together egg and water to make an egg wash. roll noodle dough on a lightly floured surface VERY thin (1/16 in) and cut into 12 6-in squares. divide filling among squares, brush edges with egg wash, and fold the four corners of each square into the center, pressing the seams firmly to seal.
5. drop the maultaschen, one at a time, into boiling water and cook for approximately five minutes. remove with a slotted spoon to an ice bath to cool. drain and set aside momentarily.
6. melt butter in a frying pan over medium-high heat. fry maultaschen until golden brown.
serve with potato salad
if you like his recipe, check out the book
You are currently browsing the archives for the meat category.
