Tag Archives: salt

Puerco Pibil

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Submitted by Americo

Ingredients

5 tbsp whole annato seeds 2 tbsp whole cumin seeds
1 tbsp peppercorn 8 whole allspice seeds
2 habanero chilies (chopped) ½ c. orange juice
½ c. white vinegar 2 tbsp salt
8 cloves garlic 5 lemons
5 lbs. pork butt, cut into 2″ cubes splash of tequila
banana leaves

Directions

  1. Grind the above (except banana leaves). Combine the above with spice mix in a blender & puree.
  2. Line a 9″x13″ pan with banana leaves; add the pork mixture. Fold over the leaves to cover.
  3. Lightly cover with foil. Bake 4 hours at 325°F.
  4. Serve over rice.

Beef Stroganoff

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Submitted by NorthernDarling

Ingredients

7 tbsp unsalted butter 3 shallots, finely chopped
1lb. shitake mushrooms, stems removed, roughly chopped 1lb. white button mushrooms, sliced
½ c. cognac 2 c. heavy cream
1 tsp English-style mustard 2 tbsp olive oil
2lb. beef tenderloin, cut into strips 1/8″ thick 1 bag broad egg noodles
¼ c. fresh flat-leaf parsley, finely chopped salt & pepper to taste

Directions

  1. Beef Stroganoff by cobalt123 on FlickrIn a large sauté pan over medium-high heat, melt 2 tbsp butter. Add shallots, & sauté until translucent, about 3 minutes. 
  2. Add mushrooms, & cook until liquid is released yet mushrooms are still firm, about 5 minutes. 
  3. Transfer shallots & mushrooms to a medium bowl; set aside. Remove pan from heat. 
  4. Add ¼ c. cognac to de glaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. 
  5. Add cream, & return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt & pepper.
  6. Heat 4 tbsp butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, & add to mushrooms. 
  7. Once all the meat is seared, de glaze sauté pan with remaining ¼ c. cognac, & return meat, mushrooms, & cream mixture to sauté pan. 
  8. Cook until just heated through, about 5 minutes.
  9. Toss pasta with Butter & Salt. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with black pepper & parsley.

Meatballs

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Submitted by Caaien
Serves Approx. 24

Ingredients

1lb. ground sirloin 2 tsp Worcestershire sauce
1 large egg ½ c. Italian bread crumbs
¼ c. shredded Romano, Parmesan, & Asiago cheese blend 1 tsp McCormick California Style Crushed Garlic
salt & pepper

Directions

  1. Preheat oven to 425°F.
  2. Combine all ingredients in large bowl.
  3. Roll into ½” balls.
  4. Place on greased sheet or shallow pan.
  5. Bake 10-12 minutes, until no longer pink.

Moroccan Lamb & Fruit Stew

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Submitted by serenityn0w
Servings: 6-8

Ingredients

1-2 tsp crushed dried red pepper ¾ tsp ground turmeric
¾ tsp ground ginger ¾ tsp ground cinnamon
½ c. tsp salt 2 lbs. well trimmed, boneless leg of lamb, cut into
2 tbsp olive oil or cooking oil 1″-1½” pieces
2 large onions, chopped 3 cloves garlic, minced
1 14 oz. can beef broth 1 tbsp cornstarch
2 tbsp cold water 1 c. pitted dates
1 c. dried apricots Hot cooked couscous or rice
¼ c. toasted slivered almonds Orange peel curl (optional)

Directions

  1. In a shallow mixing bowl combine crushed red pepper, turmeric, ginger, cinnamon, & salt. Coat meat with seasoning mixture. 
  2. In a large skillet heat oil over medium-high heat. Brown meat, one-third at a time, in the hot oil. Transfer meat to a 3½ or 4 qt. electric slow cooker. Add onions & garlic; stir to combine. Pour beef broth over all.
  3. Cover & cook on low-heat setting for 7-9 hours or on high-heat setting for 3½-4½ hours or until meat is tender. 
  4. Skim fat from the surface of the juices in the slow cooker. Stir cornstarch into the cold water; stir into crockery cooker.
  5. Add dates & apricots; stir to combine. If using low-heat setting, turn to high-heat setting. Cover & cook for 30 minutes more or until mixture is slightly thickened & bubbly.
  6. To serve, spoon stew atop hot couscous or rice. Top with almonds. If desired, garnish with orange peel curls.

Cottage Pie

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Submitted by Susy
Servings: 6-8

Ingredients

1 lb minced beef 8 oz. tomato puree
4 tbsp tomato ketchup beef browning
1 onion 3 oz. peas
2 carrots (peeled & sliced) 3-4 large potatoes (peeled & thinly sliced)
milk & butter to taste salt & pepper to taste

Directions

  1. Anthony Sedlak's Cottage Pie by nyxie on FlickrBrown off the mince & the onion, boil carrots & peas, add all ingredients together, cook over a low heat for 30 minutes.
  2. About 10 minutes in, start boiling the potatoes & add a small amount of milk, butter, salt, & pepper to taste & mash.
  3. Preheat the oven to 400°F.
  4. Put the beef mix into a dish & top with mashed potatoes. Cook in the preheated oven for about 15-20 minutes until the top of the potatoes are browned.
  5. Serve with baked beans in tomato sauce.

Chef’s Note: If you want to make Shepherd’s Pie, use lamb mince instead of beef & use 3 tsp lamb gravy instead of the beef browning.