Tag Archives: Meat

Aarti Sequeira’s Keema

Love her recipes!

  • 3 Tbsp canola oil
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • ~ 1 Tbsp fresh ginger, minced
  • 2 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp good garam masala
  • 1/2 tsp ground cumin
  • 1/2 teaspoon cayenne pepper

 

  • 1 lb ground beef
  • 2 medium tomatoes, chopped
  • 1 cup water
  • kosher salt and freshly ground black pepper
  • 1/2 cup frozen peas, thawed
  • 2 tsp malt vinegar or apple cider vinegar
  • 1/4 cup cilantro, chopped
  1. In a large skillet, heat the oil and add onions; cook until golden (do not rush this step)
  2. Add the garlic and ginger, and sauté for another minute.  Stir in the spices, and cook for 1 minute.
  3. Add the beef, breaking up lumps with a spoon, and sauté until the meat is no longer pink.
  4. Add the tomatoes, 1 cup of water, and season with salt and pepper.  Simmer, partially covered, about 10 minutes.
  5. Add the peas, and cook another 5 minutes, partially covered.
  6. Stir in the vinegar and chopped cilantro.
  7. Serve with warm chapatis, or over rice.

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Filed under comfort food, dinner, food, Main Course, Protein, whole food

Asian Inspired Beef Lettuce Rolls

Will wonders never cease?  We’ve found another ground beef recipe that is really good!  The flavours and textures are so delicious, that I don’t even really notice the ground beef.  Adapted from “Canadian Living”.  Serves 4 people.

Ingredients

  • 1 four-inch piece cucumber, cut in half lengthwise, then very thinly sliced crosswise
  • 1 sweet red pepper, cut into matchstick-sized pieces
  • 1 carrot, shredded
  • 2 green onions, thinly sliced
  • 8 Boston lettuce leaves or leaf lettuce, washed and dried (we use a whole head)
  • 4 lime wedges
  • about 1 cup of dried parboiled rice, sushi rice, jasmine rice — or any sticky rice — cooked according to package directions, and placed in a serving dish
  • 1 lb lean ground beef
  • 3 cloves garlic, minced
  • 1 tsp minced gingerroot
  • 1 tsp Chinese five-spice powder
  • ¼ cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp Asian chili sauce or hot pepper sauce

Preparation:

  1. Arrange vegetables, lettuce and lime wedges on serving platter, or place in small bowls.
  2. In large nonstick skillet, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes.  Drain off any fat.
  3. Add garlic, ginger and five-spice powder; cook over medium heat, stirring, until aromatic, about 2 minutes.
  4. Add hoisin sauce, soy sauce and chili sauce; cook, stirring, until hot, about 4 minutes. Transfer to bowl.
  5. Let each person spoon beef mixture into each lettuce leaf. Top with some cooked rice, cucumber, red pepper, carrot and green onions. Squeeze some lime onto the filling.  Wrap lettuce around filling.

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Filed under food, Main Course, Protein

Bonnie and Grandma Ruth’s Pork Pie

I grew up eating Bonnie’s pork pie; my mom also makes this recipe, and now we have started!  This recipe makes one absolutely gigantic meat pie, or two normal-sized pies.  If you want two pies, just make sure you have enough pie dough to line two pie plates.

Pork Pie

While I'm not the Queen of Piecrusts, this is what a single pie -- less about 1/3 cup filling -- looks like.


  • Pie crust for 10” covered pie (roll out 2 rounds)
  • 3 lbs lean ground pork
  • 2 small onions, minced
  • ¾ cup boiling water
  • 2 cloves garlic, minced
  • 2 ½ tsp salt
  • ½ tsp celery salt
  • ½ tsp freshly ground black pepper
  • ½ tsp sage
  • 2 pinches ground cloves
  • 4 to 5 medium potatoes, peeled and chopped roughly
  1. Cook pork over low heat with a little water, and drain off excess fat with a spoon.
  2. Add all the rest of the ingredients, stirring constantly until the meat loses its pink colour, and liquid has reduced by half.
  3. Cover and cook 45 minutes longer.
  4. Meanwhile, boil potatoes until tender, drain, and then mash them.
  5. Mix the potatoes into the cooked meat mixture, and cool.
  6. Preheat oven to 450F
  7. Lay one of the piecrust rounds into a 10” pie plate.
  8. Fill the pie so that the mixture forms a high mound.
  9. Cover with remaining  pie dough round, seal, and cut some venting holes.
  10. Bake at 450F for 10 minutes.
  11. Reduce heat to 350F, and continue baking for 30 to 40 minutes, or until crust is golden and baked through.

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Filed under Main Course, Protein

Awesome Meatloaf (yes, really)

I don’t like ground beef, and I don’t like meatloaf.  That being said, this recipe via Martha, while being a fiddle to make, is delicious and I actually enjoy eating it!  Halve the recipe if you want a small meatloaf.  This calls for a food processor, but if you don’t have one, just mince the veggies.  The meatloaf is baked with a sauce — Niall’s very favourite — which is at the bottom of this page.

    • 4 slices white bread, torn into pieces (or any white bread bun with the crust completely off — use about 4 slices of bread worth)
    • 2 1/2 lbs ground beef
    • 1 medium onion, peeled and cut into chunks
    • 2 cloves fresh garlic
    • 2 stalks of celery, cut into chunks
    • 2 carrots, scrubbed and cut into chunks
    • 1/2 cup fresh parsley leaves
    • 1 large egg
    • 1/2 cup ketchup (you’ll need another 1/2 cup for the sauce)
    • 2 teaspoons freshly ground black pepper
    • 1 Tablespoon sea salt
    • 2 teaspoons dry mustard, like Keene’s (you’ll need another teaspoonful for the sauce)

Heat oven to 375F.  Place bread pieces into a food processor and pulse until fine crumbs form.  Transfer to a bowl (you do this first so that they don’t gunk up the processor bowl later).

Into the food processor bowl place: onion, garlic, celery, carrots, and parsley.  Pulse until finely chopped.

Add to the processor bowl, with the vegetable mixture: egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper.  Pulse until mixed.

Pour the bread crumbs back into the food processor, pulse until thoroughly mixed.

Into a large bowl, put the ground beef and break it up with a fork.  Gently mix the food processor mixture into the beef, until thoroughly combined.

Gently place the meatloaf mixture into an 8.5″ x 4.5″x2.5″ loaf pan (or use whatever loaf pan you have).

Mix these three ingredients together, then brush over the top of the meatloaf:

  • 1/2 cup ketchup
  • 1 teaspoon dry mustard (like Keene’s)
  • 2 Tablespoons brown sugar

Place in the preheated oven, and bake for about one-and-a-half hours, until the center reaches 160F.

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Filed under food, Protein

Shipwreck Casserole

A bit of a pain to assemble, and not very gourmet, but once it’s put together it can just sit unattended for two hours in a 350F oven.  Reminds me of 70’s fare and the foil packed dinners that we used to make for camp fire cooking.

  • 2 large onions, sliced thinly
  • 2 medium potatoes, sliced thinly
  • 1 lb lean ground beef, or lamb
  • ½ cup long grain white rice, uncooked
  • ½ to 1 cup finely diced celery
  • 10 oz condensed tomato soup
  • 10 oz soup can of very hot or boiling water
  • salt and pepper, to taste
  • dried or fresh herbs, to taste
  1. Spread onions over the bottom of a greased 2-quart lidded casserole dish; sprinkle with salt and pepper and herbs, if using.
  2. Lay the sliced potatoes over the onions, and sprinkle with salt and pepper and herbs, if using.
  3. Pat the ground beef evenly over the potatoes; sprinkle with salt and pepper and herbs, if using.
  4. Evenly distribute the dry rice over the ground beef.
  5. Spread diced celery over the rice and ground beef; sprinkle with salt and pepper and herbs, if using.
  6. Mix soup and hot water together, and pour over top of the casserole.
  7. Cover the dish, and bake, covered, in a 350F oven for 2 hours until vegetables are tend

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Filed under food, Main Course, Protein

West Indies Style Rub for Pork Tenderloin Kebabs

Toast over medium heat in a dry skillet (about 2 or 3 minutes):

  • 2 Tablespoons cumin seeds
  • 2 Tablespoon coriander seeds

Remove from heat, and let cool to room temperature. With a mortar and pestle, grind to a fine powder.  Transfer to a small bowl and add:

  • 2 Tablespoon curry powder
  • 2 Tablespoon freshly ground black pepper
  • 2 Tablespoon ground ginger
  • 2 Tablespoon salt
  • 1 Tablespoon ground allspice
  • 1 Tablespoon ground red pepper

Stir well.  Will keep for a few weeks if kept airtight and dry.

Cut the tenderloin into large cubes, and rub the spice mixture into it.  “Marinate” in fridge for a minimum of 2 hours to a maximum of 24 hours.  Tastes better if marinated longer.  Thread onto skewers and grill.

 

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Filed under food, Main Course, Marinade, Protein

Grilled Chicken Kebabs, with Dressing and Dip

Read through the entire recipe before beginning, as there are several steps and components to this meal.  Six hours maximum is required for marinating the chicken, but you may marinate for three hours if necessary.

Total amounts of common ingredients – that require prep — for all three components:

  • 5 cloves garlic, minced
  • 3 tablespoons chopped basil
  • 5 tablespoons freshly squeezed lemon juice

The Chicken:

  • ½ cup plain yogurt
  • ¼ cup olive oil
  • 3 cloves garlic , minced (about 3 teaspoons)
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch cubes

Whisk together yogurt, olive oil, garlic, thyme, oregano, salt, pepper, and cayenne pepper in a bowl.  Transfer to a large ziplock freezer bag, and add cubed chicken.  Marinate, refrigerated, for approximately 6 hours, or a minimum of 3 hours.  Do not marinate longer than 6 hours!

The Veggies:

Prepare the following to put on the skewers:

  • 2 red bell peppers , cut into 1-inch pieces
  • 1 large red onion. peeled, with outer 3 layers cut into 1-inch pieces*

The Kebabs:

When six hours have passed, remove chicken from the marinade and discard remaining marinade.

Thread each skewer with the vegetables and chicken as follows:

  1. 2 pieces pepper
  2. 1 piece onion
  3. 2 pieces chicken
  4. 1 piece onion
  5. 2 pieces pepper
  6. 1 piece onion
  7. 2 pieces chicken
  8. 1 piece onion
  9. 2 pieces pepper
  10. 1 piece onion
  11. 2 pieces chicken
  12. 1 piece onion

The Dressing:

  • ¼ cup olive oil
  • 1 clove garlic, minced (about 1 teaspoon)
  • 2 tablespoons chopped fresh basil
  • 3 tablespoons lemon juice

Whisk all ingredients together, and set aside for later.

The Grilling:

Grill the kebabs over high heat, on all four sides, for 3 minutes per side.

Transfer to a serving platter, and brush the kebabs all over with the dressing.  Serve with the following dipping sauce.

The Dipping Sauce:

  • 1 cup plain yogurt
  • 3 tablespoons olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic, minced
  • 1 tablespoon fresh basil, minced
  • 1 tablespoon fresh mint, minced
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cucumber, halved lengthwise, seeded then finely chopped

Whisk the yogurt, olive oil, garlic, basil, mint, salt and pepper in a medium-sized bowl.  Stir in the cucumber.  Let rest for at least 30 minutes, or refrigerated, for several hours.

*Cut the root and growing end of the onion off, peel it, then cut onion in half lengthwise.  Remove the centre of the onion, leaving the three outer layers intact.  Cut each half lengthwise into two pieces.  Now cut each chunk of onion into three pieces lengthwise.  Cut each of the remaining pieces crosswise into three pieces.  Aim for approximately 1″ squares which are three layers thick.  Save the centre of the onion for another purpose.

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Filed under food, Main Course, Marinade, Protein, Vegetables

Indian Flavoured Kebabs

Soak 9 bamboo skewers in water while making the meat mixture.

Mix together in a large bowl:

  • 1 cup very finely minced onion (1 large)
  • ½ cup chopped fresh cilantro
  • one 2 ½“ piece of fresh ginger, peeled and minced (about ¼ cup)
  • 1 large clove garlic, minced
  • 2 tablespoons fresh mint, finely chopped
  • 2 jalapeño peppers, seeded and minced
  • 1 teaspoon ground red pepper
  • 1 teaspoon salt

Add and mix with hands until evenly combined:

  • 1 ½ lbs ground beef

Shape this mixture into 9 flattened sausage shapes, approximately 4” long, 1 ½“ wide, and 1” high.   Carefully thread each sausage shape onto a skewer.

Grill on a barbecue until browned and just cooked through, about 2 minutes per side.  You may also broil them in the oven, for 3 to 5 minutes per side, using a slotted broiling tray.

Serve wrapped in a warm naan or pita, or with basmati rice, and raita.

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Marinade for Lamb

  • ½ cup vegetable oil (do NOT use less)
  • 2 Tbsp ground cumin
  • 1 ½ tsp salt
  • 1 ½ tsp ground cayenne pepper
  • 2 Tbsp ground coriander
  • 1 Tbsp paprika
  • 1 tsp turmeric
  • 2 Tbsp garlic, finely chopped (about 6 cloves)

Whisk all ingredients together, and marinate lamb in refrigerator for at least 2 to 3 hours, but no longer than a day.

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Indian Inspired Ground Beef and Potatoes

  • 3 Tbsp ghee (or non-GMO vegetable oil)
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tsp grated fresh ginger
  • 2 tsp cumin
  • 2 tsp ground coriander seeds (not cilantro leaves)
  • 1 tsp ground turmeric
  • Indian ground chili pepper powder, or cayenne, to taste
  • 1 pound lean or extra lean ground beef
  • 1/2 cup chopped tomatoes, either fresh tomatoes, or canned  and drained
  • 1 pound potatoes, peeled and cut into 1/2 “ cubes (this is roughly 3 – 4 medium)
  • 1 cup water
  • 1 cup or so of frozen green peas
  • Salt, to taste
  • freshly ground black pepper, to taste
  • Handful of cilantro, chopped
  1. Heat the ghee in a large heavy skillet over moderate heat and sauté the onion until golden.   This will take approximately 10 minutes.
  2. Add garlic, and sauté until fragrant, about 1 or 2 minutes.
  3. Add all of the seasonings and toast well; the ghee will glisten on top.
  4. Stir in beef and tomatoes and cook, breaking up the beef, until the beef is browned and the liquid has evaporated, leaving only the ghee.
  5. Add the potatoes and cook, stirring, for 2 minutes.
  6. Add the water, reduce the heat, and simmer covered until the potatoes are tender, 15 to 20 minutes. Increase the heat, remove the cover, and cook until all the water has evaporated.
  7. Add the peas and stir well.
  8. Gently stir in the chopped cilantro, taste for addition of salt and pepper, and serve with naan, rice, or other hearty bread.

Serves 4 to 6.

Fireworks compliments of WordPress 🙂  :

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Pork Tenderloin, Lo Mein Style

  • 4 dried Chinese mushrooms
  • ¼ cup hot water (don’t discard the water)
  • 1 pork tenderloin, about 1 lb
  • 2 teaspoons cornstarch
  • ½ teaspoon salt
  • Chinese noodles (we like Rooster Brand noodles, and use 1-2 squares per person — these are not really “instant” noodles)
  • 2 Tablespoons vegetable oil
  • 1 slice fresh ginger, minced or shredded
  • 2 cloves garlic, minced
  • 1 cooking onion, cut into bite-sized pieces
  • 1 large stem of broccoli, cut into bite-sized pieces
  • 1 large carrot, shredded
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon Asian sesame oil

Soak mushrooms in the ¼ cup hot water until soft, about 15 minutes.  Drain, reserving liquid (pour through a paper towel to sieve, if desired).  Remove and discard mushroom stems.  Cut caps into shreds or tiny pieces.   To reserved mushroom water, add the soy sauce and oyster sauce.

Slice tenderloin horizontally, with the grain, so that you have two long pieces.  Cut these against the grain, into strips about 1/4 “ thick.

In a bowl, toss pork tenderloin with cornstarch and salt.

Meanwhile, in a large pot of boiling water, cook the noodles until just tender, according to the package directions, or 5 to 7 minutes.

In a wok, heat vegetable oil until just smoking.  Add ginger and garlic and stir-fry until fragrant, about 20 seconds.  Add pork and stir-fry until meat loses its pink colour, about 3 minutes.

Mix together the reserved mushroom water, the soy sauce, and the oyster sauce, and set aside.

Add all of the vegetables, and the mushrooms.  Stir-fry until warmed through, about 1 to 2 minutes.

Add the sauce mixture, and the noodles.  Toss and stir-fry, coating to mix, until noodles are hot, about 3 minutes.  Drizzle with sesame oil and serve.

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Shepherd’s Pie

A finished Shepherd's Pid

The finished pie

  • 2 lbs potatoes, peeled and roughly chopped
  • 2 cloves garlic
  • Plus: 1/2 cup cream, salt and pepper to taste
  • 1 pound ground beef or lamb
  • 3 tablespoons vegetable oil
  • 1 medium onion, chopped small
  • 2 carrots, scrubbed or peeled, and chopped small
  • 1 celery stalk, chopped finely
  • 1/3 cup frozen corn
  • 1/3 cup fresh or frozen cut green beans
  • 1 1/2 tablespoons flour
  • 1/2 cup beef or vegetable stock
  • 1/4 cup red wine (can use stock, if desired)
  • 1 tablespoon finely chopped fresh thyme (or 1tsp dried)
  • 1 tablespoon finely chopped fresh rosemary (or 1 tsp dried)
  • pinch of ground nutmeg
  • salt and black pepper to taste
  • 2 tablespoons cold butter, cut into pieces
  1. Preheat oven to 400 F.
  2. Place the potatoes and garlic in a large pot of cold, salted, water over medium high heat.  Bring to a boil and cook until tender, about 15-20 minutes.  Drain well, then put the potatoes and garlic back into the pot and mash them 1/2 cup of cream (or milk) with a few tablespoons of butter, salt and pepper . Taste for seasoning.  Beat with a wooden spoon until fluffy, set aside.
  3. In a large, deep skillet, cook ground beef or lamb for about 5-10 minutes or until browned.  Spoon off excess fat and remove meat.
  4. Wipe down the skillet and add the vegetable oil. Bring to a medium heat.  Add the onion, carrot, celery, corn and green beans.  Cook, stirring occasionally, until softened, about 15 minutes.  Add the ground meat back to the skillet and cook for another 5 minutes or so until hot.
  5. Sprinkle the flour over the mixture and cook, stirring, for 2-3 minutes.  Add the stock and wine , thyme, rosemary, nutmeg, salt and pepper.  Reduce the heat to low and simmer, stirring occasionally, until thickened, about 5 minutes.  Taste the meat mixture and adjust seasonings.
  6. Scoop meat and vegetable mixture into a 9″ deep dish pie plate. Spoon and smooth the mashed potatoes on top.
  7. Scatter the cut butter over the top of the potatoes and bake until browned, 35 minutes.

Note: you could use water if you don’t have stock or wine — just make sure that you have enough salt and pepper.

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Filed under food, Main Course, Protein, Vegetables

Meatballs that are Easier

  • 1 ¼ pounds ground beef
  • 2 teaspoons Worcestershire sauce
  • 1 egg, beaten
  • ½ cup dry breadcrumbs
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • salt and pepper
  • ½ tsp oregano
  • ¼ tsp basil
  • pinch of red chilli flakes

Preheat oven to 425F.

Gently mix all ingredients together.  Form meat mixture into 1 ½” balls and place onto a greased, foil-lined or parchment-paper-lined cookie sheet.  Bake the meatballs for 10-12 minutes, until no longer pink inside.

Use with pasta and tomato sauce, in a sandwich, or just by themselves with a chutney or dipping sauce.

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Baked Multi-purpose Meatballs

  • 1 lb ground beef, or .5 lb ground beef plus .5 lb ground pork
  • 2 tablespoons onion, chopped finely
  • 1 tablespooon chopped fresh parsley (or 1.5 teaspoons dried, if absolutely necessary)
  • 1 cup grated cheese
  • 1 egg, beaten
  • 1/2 cup bread crumbs, or wheat germ
  • 1/2 teaspoon salt, or less

With a fork, mix all ingredients together in a bowl.  Preheat oven to 350F.  Shape meat mixture into balls, about 1″ in diameter.  Arrange on a greased baking sheet about 1″ apart from each other.  Place baking sheet in centre of oven, and bake for 25 minutes, until meatballs are no longer pink in middle.

Eat as is, with pasta and sauce, in a sandwich, or however you want.

Makes about 30 to 40 meatballs

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Filed under Appetizers, food, Main Course, Protein

Throw Together Marinade for Chicken

Into a large zipper freezer bag put:

  • the juice of one or two lemons (add the zest, too, if you like)
  • a clove of smooshed or minced garlic, or a spoon full from a jar of fresh chopped garlic
  • a handful of roughly chopped oregano, or a heaping teaspoonful of dry — you can throw in the stems, too, if you’re feeling lazy
  • a small spoonful of coarsely ground black pepper
  • a large splash of olive oil, or other healthy oil
  • big pinch of salt

Shake and smoosh the ingredients until well mixed.  Add the chicken and marinate for at least a couple of hours, or overnight.  Remove the chicken from the marinade, and discard the remaining marinade.  Cook the chicken by barbecuing, baking, pan frying, or however you like.

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Filed under Main Course, Marinade

Niall’s Favourite Chicken

This is a by feel/eye recipe. Just try it and do it until you get it right!

  • As many boneless, skinless chicken breasts as you need
  • at least one cooking onion per chicken breast
  • sea or kosher salt
  • freshly ground pepper
  • butter for pan
  • white wine, or substitute with something flavourful like stock
  • heavy (whipping) cream, about 1/2 to 3/4 cup per chicken breast if you want lots of sauce
  • tarragon, fresh or dried
  • a lemon, or part of a lemon

Cut off the growing end of the onion.  Place the now-flat end on the cutting board and slice the onion in half lengthwise.  Lay each half face-down on the cutting board and cut off the root end.  Remove the peel.  Now, make thin slices going lengthwise, so that you end up with long pieces of onion (they just look prettier with this dish!).

Between some parchement paper or waxed paper, pound the chicken — with a meat pounder, or a heavy saucepan — until it is about 1/4″ to 3/8″ thick all over**.  Season both sides with salt and pepper.

Melt a big knob of butter in a frying pan; when it stops bubbling, add the onions, and caramelize them over a medium to medium-high heat.  This will take quite a while, but it is worth it.  Don’t let them burn. Add a large pinch of salt to the onions after a couple of minutes.  When the onions have carmalized nicely, remove them from the pan, and keep warm.  Sometimes I just shove them to the side of the pan, or even throw them in after I’ve cooked the chicken.  Whatever works at the time.

If there isn’t any butter left in the pan, add some more and let it melt and finish bubbling.  Place the chicken into the pan and let it sit until it doesn’t stick anymore.  Cook on each side for about 5 minutes, until it is no longer pink.  Take the chicken out of the pan, put it on a plate, and tent with aluminum foil.  Keep the pan hot, don’t turn off the heat.**Note: if you don’t feel like pounding the chicken breasts, leave them as is, and season with salt and pepper.  To cook, sear until they are well browned, about 10 minutes and then turn them and finish cooking them for about 8 minutes.

Into the pan, pour some white wine to cover the bottom by about 1/8″ to 1/4″ — it should sizzle and boil.  Scrape up the chicken drippings from the bottom of the pan.  Reduce the wine a bit, so there is about 1/2 left in the pan.  Into the reduced wine, pour your heavy cream; simmer and stir it until it is cooked down to a thick consistency that you like.  Throw in a pinch of tarragon,  stir and cook for a bit.  Squeeze in a bit of lemon juice, and taste for seasoning (you can pour in any meat juices that have accumulated on the plate with the chicken resting on it).   Check for consistency, and cook down a little more if it is too thin.

Slice chicken breast(s) into 1/4″ slices across the grain.  Serve with the onions, and with the sauce on the side, or just pour over top.  Great with basmati, or mixed rice.

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Gravy (without the use of “drippings”)

The amounts are for ~1 cup  of gravy.  Up the amounts accordingly for what you need.

  • 2 tablespoons butter*
  • 2 tablespoons all purpose flour
  • 1 cup stock/liquid — use canned chicken or beef stock, stock from a carton, some you’ve mixed up from vegetarian or non-vegetarian cubes and boiling water, or a flavourable vegetable water (from cooking your veggies); alternatively, add water or broth to the roast pan and scrape up all of the brown bits on the bottom
  • salt and pepper, to taste
  • bay leaf or two
  • fresh herbs, if desired

Melt the butter* in a small saucepan, and carefully let it lightly brown.  Add the flour and stir constantly until it is also lightly browned; this will not take very long.  Add the liquid gradually, stirring constantly.  Before you add more liquid, make sure that you’ve blended well.  Keep stirring, even if it looks as though you’re getting a big mess!  It will get smooth if you keep stirring 🙂  .    A whisk might help.  Once all the liquid is added, drop in bay leaf, and cook and stir until thickened.  Add the fresh herbs, if using, and let simmer for a bit.

Taste and add salt and pepper if needed.

* after the butter is melted, and before adding the liquid, you can finely mince a couple of tablespoons of onions and saute them with the butter if you’d like a little more flavour

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Filed under food, Sauce, Vegetarian (lacto/ovo)

Slow cooker shredded pork shoulder

This is great for burritos or sandwiches.

  • 2lb boneless pork shoulder roast, cut into 2″ pieces
  • salt
  • freshly ground black pepper

Sprinkle the pork generously with the salt and pepper.  Place in a 3.5-or 4- quart slow cooker.

Place the following 5 ingredients inside a six-inch square of double-thickness cheese cloth (or a coffee filter tied with cotton string).  Tie the corners diagonally one way, then the other:

  • 1 tablespoon whole black peppercorns
  • 2 teaspoons cumin seeds
  • 4 cloves garlic, sliced
  • 1 teaspoon dried oregano leaves, crushed
  • 3 bay leaves, broken up

Place bouquet garni into crock pot.  Into the slow cooker pour:

  • 2   14-ounce cans organic chicken broth, undiluted

Cover and cook on low-heat setting for approximately 12 hours.  Using a slotted spoon, remove meat from slow cooker.  Discard bouquet garni and cooking liquid.  Using two forks, pull meat apart into shreds; discard any fat. ( If desired, sprinkle meat with some freshly squeezed lime juice and finely shredded lime peel to use in burritos.)

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Tandoori-ish/Indianish Yogurt Marinade for Chicken

  • 1 cup yogurt
  • 3 tablespoons vegetable oil
  • 2 teaspoons crushed or minced fresh garlic
  • 2 teaspoons finely minced fresh ginger root
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground red pepper
  • 1 teaspoon Garam Masala
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • 1 tablespoon tamarind concentrate (2 tablespoons if you like) — I like Aeroplane  or Tamcon brand that comes in a jar

Marinate chicken pieces in a large ziplock bag or nonreactive dish for at least 4 to and up to 8 hours in refrigerator; longer than this will begin to overtenderize it.  Cook chicken by barbequing, grilling, baking, or sautéing.

Do not serve “used” marinade with cooked food.

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Baked Chicken Thighs (like wings)

• 1/2 cup honey
• 1/4 cup hoisin sauce
• 3 tbsp soy sauce
• 3 tbsp freshly squeezed lemon juice
• 2 tsp fresh grated gingerroot
• 1 tbsp minced garlic
• 1 tsp sesame oil
• 1/2 tsp hot curry powder
• 1/2 tsp ground coriander
• 1/8 tsp cayenne pepper
• 3 pounds boneless, skinless chicken thighs

Mix all of the marinade ingredients together into a bowl. If desired, cut the thighs into halves (if you want to pick them up with your fingers, dip them into sauce and eat them with your fingers, this is a good step to follow). Place the chicken thighs into a large, heavy ziplock bag, and pour in the marinade; save half of the marinade if you want to baste the thighs while they’re cooking. Marinate the chicken thighs for at least two hours and up to twenty four (keep refrigerated).

Preheat oven to 375F. Cover a rimmed baking sheet with foil, then with parchment paper. Place chicken thighs onto the baking sheet, tucking the edges under. Bake in centre of oven for about 40 minutes, until done. An alternative cooking method is to cook partially, for about 15 minutes, and then finish the cooking over a medium barbeque for about 3 minutes per side. If desired, baste the thighs while cooking.
These taste very good with the following blue cheese dip.

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Filed under food, Main Course, Protein