Archive for the ‘meat’ Category

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jamaican oxtail stew

July 10, 2014

this is the other recipe i’m excited about from lobel’s meat bible by stanley, evan, david, and mark lobel.

1/2 medium red onion, chopped
8 scallions, 6 chopped and two thinly sliced for garnish
8 large cloves garlic, sliced
3 scotch bonnet or habanero peppers, halved, stemmed, and seeded
one 1 1/2 in knob fresh ginger, peeled and sliced
5 medium celery ribs
2 T ground allspice
2 t black pepper
2 T fresh thyme leaves
1/4 c soy sauce
starch, like corn or potato (for dredging – optional)
salt
oil
5 lb oxtail, cut crosswise into 1 in thick pieces
4 oz thick country-style bacon
2 medium yellow onions, chopped
3 medium carrots, peeled and sliced
1 lb dried or 2 15-oz cans prepared butter beans, lima beans, fava beans, or pigeon peas
2 T unsalted butter

in a food processor, combine red onion, scallions, garlic, peppers, ginger, 1 rib celery, allspice, pepper, thyme, soy sauce, 1 T of salt, and 2 T oil. process 20 – 30 seconds.

dredge oxtail in corn starch. shake off excess. heat 1/4 c oil over medium-high and brown oxtail 12-15 minutes per batch. watch for burning.

pour paste over oxtail and leave to marinate overnight.

let oxtail come to room temp > 1 h. cook bacon in a little oil on low heat. raise heat to medium and add onion. cook 8 – 10 mins. add oxtail and all of the marinade, stir in 6 1/2 c water, and bring to a simmer over high heat, skimming fat but not spice paste. reduce heat to low, cover, and cook at the barest possible simmer until meat is tender, about 3 1/2 h.

turn off heat and rest stew for 5 m, uncovered. skim fat. add carrots and celery. simmer on medium-low for 1 h.

stir in beans and continue simmering 15 – 30 m or until slightly thickened.

turn off heat, add butter and salt.

serve with white rice, scallions to garnish, and lime wedges

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from lobel’s meat bible by stanley, evan, david, and mark lobel.

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malaysian spiced chicken

July 6, 2014

this recipe is from the book lobel’s meat bible by stanley, evan, mark, and david lobel.

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1 cup thinly sliced shallots
1-inch piece ginger, peeled and thinly sliced
1 T ground coriander
2 t ground turmeric
2 t ground cinnamon
2 t ground fennelseed
1 t ground cumin
1 t black pepper
1/2 t cayenne
1/4 t ground clove
1 T kosher salt
2 t sugar
1/2 cup coconut milk
3 lbs chicken thighs, cut in half across the bone (you can ask the butcher to do this if you don’t have a good knife)

mix everything but coconut milk and chicken in food processor or mortar and pestle.

combine everything and marinate in fridge for 3 to 24 hours.

remove from fridge 1 hour before cooking.

fry in an inch of oil at 365 degrees, or cook however you like.

if frying, chicken will be a very dark brown when done (but not burnt)

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from lobel’s meat bible

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Hong You Chao Shou (sichuan pork wontons)

February 27, 2014

After I made la jiao jiang hot pepper oil, I started putting the caramelized onions on everything from bleu cheese potatoes to pizza. I wondered, though – what do people in the Sichuan province put their chili oil on?

Found this recipe on red shallot kitchen. It was my first time working with wonton wrappers. They are quite easy to use. I bet these would be fantastic vegan or vegetarian – stewed cabbage, spiced tofu, or anything could go inside these slippery dumplings.

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1 1/2 pounds ground pork (with about 20% fat. Do not use lean pork)
1 egg
1 inch fresh ginger, finely minced
8 garlic cloves, finely minced
2 tablespoons chinese rice wine, or dry sherry
1 tablespoon sesame oil
1 teaspoon chicken bouillon (optional)
Salt and white pepper
40 wonton wrappers (3 1/2-inch or 4-inch square)
4 tablespoons soy sauce
1/4 cup Sichuan chili oil (Hong You)
4 tablespoons chinese black rice vinegar (also called Chinkiang/Zenjiang vinegar)
2 scallions, chopped

In a large bowl, mix pork, egg, ginger, half of minced garlic, rice wine, sesame oil, chicken bouillon, salt and pepper until well blended. Lay out one wonton wrapper on a plate, place one heaping teaspoon of pork filling in the center of the wrapper. Brush the edges with water, fold the wrapper diagonally so it forms a triangle. Take 2 opposite corner and overlap each other, using a little bit of water to help them adhere. Place wonton on a lightly floured cookie sheet, repeat the process with the remaining wrappers and pork filling.
In a mixing bowl, combine chili oil, soy sauce, black vinegar, and the remaining of minced garlic. Set aside.
Bring salted water to boil in a large pot. Working in batch, boil wontons for about 5 minutes, or until the wontons are cooked through and start floating to the surface. Transfer wontons to a large strainer to drain. Add wontons to chili sauce and mix thoroughly. Sprinkle with chopped onion and serve immediately.

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from the red shallot kitchen.

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Recommended! I think they’re worth the effort – they’re so beautiful and tasty!

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chicken and carrot tagine

August 6, 2013

8 chicken drumsticks or equivalent in other chicken parts
1 large onion, sliced
4 minced cloves of garlic
2 tsp ground cumin
2 tsp ground ginger
1 tsp ground turmeric
1/2 t cinnamon
250ml (1 cup) chicken stock or water
a few fresh tomatoes, a can of tomatoes, or some tomato sauce
one giant shredded carrot
one small can of garbanzo beans or chickpeas (optional)
fistful of sliced almonds (optional)
1 handful dried pitted dates, halved, or prunes, halved (optional)
fresh mint, parsley, or cilantro to serve
olive oil

preheat oven to 350ish. fry onions in olive oil using a large oven-safe cast-iron skillet. when soft and sweet, add garlic and spices. fry ~2 mins. add tomatoes and chickpeas. cook ~3 minutes. add water or stock and fruit or nuts if using, bring to a boil. shut off heat. add shredded carrots and bake for forty minutes or an hour, flipping chicken once mid-way through.

serve with rice, couscous, or your favorite grain.
i served it with a fattoush-like salad or salad shirazi with a hummus-like bean dip made of white beans, garbanzo beans, tahini, lime juice, and ginger with salt.

i liked it. highly recommended. very flavorful and simple.

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inspired by the lebanese recipe kitchen

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dairy-free coconut lime cilantro chicken salad

May 14, 2013

I recently posted shredded chicken with baked avocado and cilantro-lime cream.

Avocado is expensive in much of the country, and the coconut milk and avocado make the meal feel so heavy.

Good thing this recipe transforms into a chicken salad so good that a six-year old complimented it three times.

Who doesn’t love cold chicken salad sandwiches as the weather gets warm?

No mayo means no soybean oil! This recipe is simple, fast, and seriously good.

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pan-fry garlic cloves in olive oil.

add a pound of salted “chicken tenders” (boneless skinless chicken) to the pan.

sear on medium high for 1-2 mins. flip. sear another 1-2 mins.

cover chicken with broth (veg or chicken) and simmer (that means turn the heat to med-low) 18-20 mins.

shred with two forks, clamping hold of the chicken with one fork and shredding with the other. (it’s easy! i promise)

to shredded chicken, add 1/2 T cumin, 1/2 T chili powder, a t salt, and a t of black pepper.

add a can of coconut milk, the juice of two small limes, and a half-cup of fresh finely chopped cilantro.

i put it all in a mason jar, shook, refrigerated, and ate two days later after the flavors had mingled.

highly, highly recommended!

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shredded chicken and avocado with cilantro-lime cream

May 9, 2013

great method here.

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pan-fry garlic cloves in olive oil.

add a pound of salted “chicken tenders” (boneless skinless chicken) to the pan.

sear on medium high for 1-2 mins. flip. sear another 1-2 mins.

cover chicken with broth (veg or chicken) and simmer (that means turn the heat to med-low) 18-20 mins.

shred with two forks, clamping hold of the chicken with one fork and shredding with the other. (it’s easy! i promise)

preheat oven to 400.

to shredded chicken, add 1/2 T cumin, 1/2 T chili powder, a t salt, and a t of black pepper.

halve avocados.

stuff with chicken and bake 5 mins.

top with lime cilantro cream:
combine a can of coconut milk, the juice of four two small limes, and a half-cup of fresh finely chopped cilantro.

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adapted from fed and fit

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Smells great. I don’t have chili powder, so I just used cumin, coriander, chipotle powder, cayenne powder, salt, and pepper.

Well, this is the first time I’ve ever cooked an avocado. between the coconut milk, the chicken, and the avocado, it’s actually TOO rich. i hoped the lime and cilantro would lighten it up enough, but it just didn’t.

the texture is awesome.

if you’re craving a deep-fried bacon-wrapped grilled cheese sandwich, or a sandwich with mozarella sticks, french fries, chicken fingers, and marinara sauce, this might be an acceptable substitute.

Is this the light spring meal I was hoping for?
No.

I did turn this recipe into a phenomenal chicken salad, though!

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chipotle lime chicken

May 3, 2013

throw chicken thighs in a casserole dish
sprinkle powdered chipotle pepper, onion powder, garlic powder, coriander, cumin, salt, a pinch of cinnamon, and a pinch of turmeric on top.

drench in lime juice and marinate anywhere from a few minutes to overnight.

bake at 325 for a half-hour and then transfer to charcoal grill, or just bake for an hour.

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delicious!

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herb and citrus roasted chicken

April 30, 2013

1/4 cup olive oil (or coconut oil, or lard…)

4 cloves of garlic, minced

a bit of honey (optional)

2 whole lemons, one juiced and one sliced

2 whole oranges, one juiced and one sliced

1 tablespoon Italian seasoning

1/2 teaspoon paprika

1 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground pepper, to taste

10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best)

1 medium onion (any kind), thinly sliced

1 teaspoon dried thyme, or fresh chopped

1 tablespoon dried rosemary, or fresh chopped

Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

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Preheat oven to 400 degrees F.

In a small bowl whisk together olive oil, garlic, honey, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.

Place chicken in a rimmed 13-in. x 9-in. baking dish. Pour olive oil mixture all over chicken, turning pieces to coat all sides.

Place parts skin side up and spread them out evenly in the pan. Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.

Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.

Enjoy!

For best results, chicken can be marinated in a plastic container or bag for several hours or overnight in the olive oil mixture.

This is great served with a big salad, and/or lemon orzo/potatoes, or garlic bread!

You can also switch up the seasonings to a spicy mix and toss in lemons and limes instead of oranges. Swap cilantro for the rosemary and thyme. Serve it over rice, maybe? No need to be a recipe robot – get creative!

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from the comfort of cooking

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beer-marinated skirt steak

April 13, 2013

1 orange, thinly sliced with peel
1/2 onion, thinly sliced
4 garlic cloves, halved and smashed
2 1/4 pounds skirt steak
Kosher salt and fresh ground black pepper
1 cup beer (light or amber)
1/2 cup tamari or soy sauce

In a wide, shallow glass baking dish, scatter half of the orange slices, half of the onion slices and half of the garlic pieces on the bottom of the dish. Sprinkle the steak all over with salt and pepper and put in the dish on top of the orange and onion slices. Scatter the remaining orange, onion and garlic over the steak and pour in the beer and soy sauce. Lid or cover with plastic wrap and marinate overnight in the refrigerator.

Prepare a barbecue on medium-high heat or preheat a broiler. Remove the meat from the marinade and discard the marinade. Grill the steak to desired doneness, about 4 minutes per side for medium-rare.

turn into tacos or whatever you like

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adapted from here

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sweet and sour pork

February 24, 2013

cut pork chops into little bite-sized pieces.

in a food processor, process about a half of a big onion, four cloves of raw garlic, 2T soy sauce, a half of a small can of pineapple rings, a pinch of five-spice powder, a pinch of salt, a generous amount of black pepper, a dash of rice wine vinegar, and a small amount of minced ginger. optional add-ins include part of a pear, a squeeze of citrus juice, roasted garlic, or your favorite hot sauce. (we added sriracha.)
pulse until pureed.

marinate pork in sweet and sour puree as long as you can remain patient. (about 45 mins. for us.)

meanwhile, start a pot of rice and red lentils. i flavored it with butter, salt, coriander, ginger, and sriracha.

mince an orange, red, or yellow sweet pepper. if you like it hot, you can also mince a chili pepper.

heat lard in a pan. throw in the pork and marinade. cook 5 mins, stirring regularly. add peppers. cook until pork is hot all the way through.

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