Category Archives: Meat

Spaghetti & Meatballs

21 Monday Jan 2013

Posted by in Entree, Lunch, Meal, Meat, Recipe, Sauce

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DSC_0804This is probably one of the best homemade spaghetti and meatball recipes I have had. I used home canned roasted tomatoes for the sauce, and tons of fresh herbs to add some delicious flavor to the meatballs. This recipe also makes fabulous leftovers.

INGREDIENTS

Sauce

  • 1/2 medium onion, finely diced
  • 1/4 cup + 1 tbsp extra virgin olive oil
  • 3 (500ml) jars home canned roasted tomatoes with garlic, finely diced or crushed*
  • 1/2 cup red wine
  • 1/2 to 1 tsp crushed red pepper
  • 1 tsp kosher salt

*If you don’t have any home canned tomatoes on hand, then use a very high quality store bought variety, such as Muir Glen roasted diced tomatoes, and add 2 minced cloves of garlic.

Meatballs

Recipe adapted from Cooking Light Spaghetti & Meatballs.

  • 1 (1-ounce) slice white bread (such as a stale baguette)
  • 2 (4-ounce) links hot/spicy turkey Italian sausage, casings removed
  • 1/2 cup finely chopped onion
  • 1/2 to 3/4 cup chopped fresh basil
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons egg substitute
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 2 garlic cloves, minced
  • 2 large eggs
  • 1 pound ground sirloin

Spaghetti

  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh basil
  • 1 pound hot cooked spaghetti
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano

DIRECTIONS

  1. To prepare sauce, heat 1 tbsp oil in a medium saucepan over medium heat. Add onion and saute for 5 minutes. Add canned tomatoes, wine, crushed red pepper, and salt. Stir and bring to a boil. Reduce heat to medium low and simmer until reduced by  a third (about 45 minutes). Stir occasionally.
  2. Preheat broiler.
  3. To prepare meatballs, place bread in a food processor, and process until fine crumbs measure 1/2 cup. Combine the breadcrumbs, sausage, 1/2 cup onion, and next 8 ingredients (through sirloin) in a bowl. With wet hands, shape sirloin mixture into 34 meatballs. Place meatballs on a broiler pan.
  4. Broil 15 minutes or until done. Add meatballs to sauce; simmer 15 minutes.
  5. Sprinkle with 1/2 cup parsley and 1/3 cup basil. Serve over spaghetti. Sprinkle with cheese. Serve with fresh baguette, and a simple green salad if desired.
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Ratatouille and Sausage Potpie with Cornmeal Biscuits

19 Monday Nov 2012

Posted by in Entree, Meat

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This recipe is adapted from the New York Times. What an excellent and hearty meal!

INGREDIENTS

Cornmeal Biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • 2 teaspoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 6 tablespoons cold, unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup sour cream or plain whole milk yogurt
  • Milk

 

Ratatouille:

  • 1 large eggplant (1 1/2 pounds) cut into 1-inch chunks
  • 3 small zucchini ( 3/4 pound), cut into 1-inch chunks
  • 7 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 pound Italian turkey or chicken sausage, casings removed
  • 1 large onion, cut into 1-inch chunks
  • 2 red peppers, cored and cut into 1-inch chunks
  • 3 large garlic cloves, finely chopped
  • 28 oz can whole tomatoes, chopped
  • 1 tsp dried thyme
  • 2-4 tbsp pesto

DIRECTIONS

  1. For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use.
  2. Preheat oven to 450 degrees.
  3. For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.
  4. Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.
  5. Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme; simmer gently until tomatoes are cooked and mixture is stew-like, about 5-10 minutes. Stir in the sausage, roasted vegetables and pesto. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.
  6. Drop soup spoon size spoonfuls of biscuit on top of ratatouille mixture. Brush biscuits lightly with milk.
  7. Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.

Spanish Chorizo Bean Saute with Farro

13 Tuesday Nov 2012

Posted by in Entree, Meat, Recipe

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My husband and I recently discovered Tru Roots Sprouted Bean Trio, a quick-cooking blend of lentils, adzuki, and mung beans. We always seem to forget to pre-soak dried beans, and therefore rarely end up using them. We like this quick-cooking variety, because in about 20 minutes you can cook these beans. We have been experimenting with how to use them and love this quick Spanish Chorizo Bean Saute with Farro recipe.

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 4 large carrots, diced
  • 2 red bell peppers, diced
  • 1 jalapeño, chopped (remove half of the seeds)
  • 1 1/2 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp crushed red pepper
  • 1 cup farro (an Italian grain, simliar to spelt)
  • 4 links organic chorizo sausage (pork or chicken)
  • 2 cups cooked small red beans, or a mixture (such as Tru Roots Sprouted Bean Trio)
  • 1 can organic diced tomatoes, drained
  • 1/2 bunch cilantro, chopped
  • salt
  • pepper

(Variations: Try adding diced sweet potato, new potatoes, and celery.)

DIRECTIONS

  1. In a large skillet over medium-high heat, saute onion through jalapeño in the olive oil until tender. Add cumin through crushed red pepper and saute for 1 additional minute. Remove from pan and set aside.
  2. Meanwhile, add 1 cup farro into a medium saucepan. Cover with water. Bring to a boil and simmer for 30-40 minutes. Drain excess water in a colander, return to saucepan and season with 1 tsp extra virgin olive oil and salt and pepper to taste.
  3. Over medium-high heat, saute chorizo until cooked through (approximately 4 minutes per side). Remove from pan and set aside. Cut into 1/4 inch slices.
  4. Return vegetable mixture and chorizo to pan, add beans and tomatoes. Cook for 4-5 minutes, until the mixture is heated through.
  5. Add cilantro and season with salt and pepper.

Tandoori Turkey

28 Monday Nov 2011

Posted by in Meat, Recipe

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This is one of the best turkey recipes I have ever had! What a flavorful, tender, and spicy bird! If you are bored with a traditional recipe, you will NOT be disappointed with this one. While I found the recipe rather involved and time consuming, it was worth every minute. But, don’t skimp on the quality of turkey. It’s worth every penny to invest in a free-range, fresh bird from a local farm. Not only to you support your local farmers and environment, but you also support a higher quality of life for the bird. Serve with Cranberry Apple Chutney.

Recipe adapted from Bon Appetit.

INGREDIENTS

Tandoori Masala

  • 2 1/2 tablespoons coriander seeds
  • 2 tablespoons cumin seeds
  • 1 tablespoon mixed colored peppercorns
  • 1 tablespoon ground cardamom
  • 2 teaspoons chili powder
  • 1 teaspoon dried fenugreek seed
  • 1/2 tsp ground cloves
  • 1 tsp cinnamon
  • 1/4 teaspoon ajwain seeds
Turkey
  • 1 12–14-pound fresh (NOT frozen), free-range, organic turkey
  • 1/4 cup kosher salt
  • 10 green cardamom pods
  • 1 tablespoon cumin seeds
  • 1 medium red onion, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves
Marinade
  • 4 cups (1 quart) plain whole-milk yogurt
  • 1/2 cup chopped peeled ginger
  • 1/2 cup high quality bottled lime juice
  • 1/4 cup finely chopped garlic
  • 1/4 cup paprika
  • 2 tablespoons tandoori masala (see recipe above)
  • 2 tablespoons garam masala (use store bought)
  • 2 teaspoons chili powder
  • 1 teaspoon freshly ground black pepper

DIRECTIONS

  1. Tandoori Masala. Toast spices in a skillet over medium heat, swirling often, until fragrant, about 2 minutes. Let cool. Grind, using a spice mill or a mortar and pestle.
  2. Turkey. Pat turkey dry with paper towels. Rub inside and out with salt. Stuff turkey with cardamom pods and cumin seeds, then onion, celery, and garlic. Transfer to a large marinade bag.
  3. Marinade. Purée all ingredients in a blender. Pour marinade into marinade bag. Smear all over turkey. Tie bag and arrange turkey, breast side down. Refrigerate overnight.
  4. Roasting. Let turkey stand in a bag at room temperature for 1 hour. Turn breast side up and place turkey (and all of the marinade) in a large roasting pan. Cover and seal well with heavy duty aluminum foil. Preheat oven to 400°. Roast turkey for 30 minutes. Reduce heat to 350°. Roast until an instant-read thermometer inserted into the thickest part of the thigh (puncturing bag with thermometer) registers 160°, about 1 1/2 hours longer. Remove aluminum foil and roast turkey until breast is deeply browned but not burned and a thermometer inserted into thigh registers 165°, 15–30 minutes longer. Transfer to a platter. Let rest for at least 20 minutes before carving.
  5. Gravy. Strain juices into a large saucepan. Spoon fat from surface. Simmer over medium heat until sauce is reduced to 3 1/2 cups, about  40 minutes.
  6. Carve turkey. Serve with accompanying gravy.

Irish Guinness Beef Stew

22 Tuesday Feb 2011

Posted by in Dinner, Entree, Meat, Recipe, Stew

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A few summers ago, my husband and I spent 10 days traveling throughout Ireland. One of our favorite things to do, after a long day of urban or rural hiking, was to find a pub and have a pint of Guinness, followed by a bowl of hearty, Guinness beef stew and listen to live music. This recipe is based on The Irish Pub Cookbook, that I picked up while in Ireland. To make it healthier, I reduced the butter, oil, and beef, and increased the vegetables. Plus I added some tomato paste and red wine vinegar for some extra flavor.

Serve over a bowl of mashed potatoes.

INGREDIENTS

  • 1 1/2 lb sustainably raised, organic boneless beef sirloin, cut into 1-inch cubes
  • salt and freshly ground pepper
  • all-purpose flour for dredging
  • 3 tbsp unsalted butter
  • 3 tbsp extra virgin olive oil
  • 4 medium onions
  • 2 cups beef stock
  • 1 (14.9 oz) can Guinness stout
  • 5 carrots, peeled and thickly sliced
  • 4 parsnips, peeled and thickly sliced
  • 4 medium turnips, peeled and cut into 1-inch pieces
  • 1-2 tbsp organic tomato paste
  • 1-2 tbsp red wine vinegar
  • 3 tbsp flour

DIRECTIONS

  1. Season the meat with salt and pepper and dredge in flour. In a stockpot or large saucepan over medium heat, melt the butter with the oil. Working in batches, cook the meat on all sides for 5-7 minutes, or until evenly browned. Remove from the pot. Stir in onions and cook 3-5 minutes, or until soft.
  2. Return all the meat to the pot and add enough of the beef broth and the Guinness to cover. Bring to a boil, reduce the heat to medium-low, cover and simmer for 60-70 minutes,  or until the meat is nearly tender. Add the carrots, parsnips, turnip, and tomato paste and cook for 30-40 minutes, or until the vegetables and meat are tender and the stew begins to thicken.
  3. Mix 3 tbsp flour with 1/2 cup of stew liquid in a small bowl. Stir into the stew and cook for 5 minutes longer.
  4. Add red wine vinegar, season with salt and pepper to taste, stir, and remove from heat.
  5. Serve over mashed potatoes in shallow bowls.

Pizza with Roasted Butternut Squash & Bacon

14 Friday Jan 2011

Posted by in CSA, Dinner, Entree, Farmers' Market, Lunch, Meat, Recipe

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This is definitely not your standard pizza. This recipe calls for roasted butternut squash, fontina cheese and bacon – a wonderfully, savory combination.

INGREDIENTS

  • 1 medium butternut squash, peeled, seeds removed, and coarsely chopped into cubes
  • 2 tbsp extra virgin olive oil, divided
  • 5 cloves garlic, peeled and sliced in half, lengthwise
  • 1 large onion, diced
  • 1/4 cup organic, free-range chicken broth
  • 1/4 cup organic bacon, cooked and crumbled
  • 8 oz fontina cheese, shredded
  • 1 Pizza Dough
  • 1 tbsp coarse cornmeal
  • salt and pepper

DIRECTIONS

  1. Preheat the oven to 425 degrees F. Toss the butternut squash, onions and garlic with oil and 1/2 tsp kosher salt. Bake in a shallow dish or on a baking sheet for 20-40 minutes, stirring every 10 minutes, until onions and squash begin to caramelize. Coarsely mash with a fork and add 1/4 cup chicken broth.
  2. Turn oven to 475 degrees F. Roll out the pizza dough on a floured surface. Sprinkle 1 tbsp coarse cornmeal on a non-stick baking sheet or a pizza stone. Carefully place rolled out dough on top of the baking sheet or pizza stone. Bake in oven for 3-5 minutes.
  3. Remove partially cooked pizza crust from oven and evenly spread butternut squash mixture. Top with shredded cheese and bacon.
  4. Bake for 5-10 minutes, until cheese is melted and crust is golden brown.

Grilled Ribeye Steak with Chile Spice Rub

12 Thursday Aug 2010

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This recipe is adapted from “Tim Love’s Wild Game Rub” in Food & Wine July 2010.

INGREDIENTS

Spice Rub

  • 2 tbsp kosher salt
  • 2 tbsp freshly ground pepper
  • 2 tbsp pure chile powder (you can find this in the bulk spice section of most food cooperatives)
  • 1 tbsp ground cumin
  • 1 tbsp thyme
  • 1 tbsp rosemary

Steak

  • 2 (1 1/2 inch) thick grass-fed ribeye steaks
  • 2 tbsp extra virgin olive oil

DIRECTIONS

  1. Combine kosher salt through rosemary in a jar with tight fitting lid. Mix well and set aside. (Note: the spice rub will keep in the jar for a long time.)
  2. Rub about 1/2 tbsp spice rub on each side of each steak. Using a cooking brush, lightly brush each side of each steak with olive oil.
  3. Bring grill to a high heat. Sear each steak on one side for 5 minutes, turn and sear other side for 5 more minutes. Without turning the steaks, turn heat to low and grill for an additional 4 minutes. (Note: you will need to alter these grilling directions, depending on the thickness and cut of the steak.)
  4. Serve with grilled vegetables and fresh ricotta cheese.

Grilled Chicken with Cinnamon, Garlic, Lemon Marinade

06 Tuesday Jul 2010

Posted by in Dinner, Lunch, Meal, Meat, Recipe

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A great, easy recipe! The cinnamon provides a lovely, subtle variation to standard grilled chicken. For a complete meal, serve as a part of a Greek Feast. Or, serve cold, sliced in half (length-wise) on a sandwich with pesto, grilled zucchini, and cheese.

INGREDIENTS

  • 2 lb organic, free-range chicken
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (or high quality bottled, such as Santa Cruz or Lakewood brands)
  • 1/4 tsp ground cinnamon
  • 6 garlic cloves, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper

DIRECTIONS

  1. Combine oil through pepper in a 8″ square, glass baking dish.
  2. Remove all fat and membrane from chicken. Cut into tender sized pieces (about 2 inches by 3 inches).
  3. Evenly coat chicken pieces with the marinade in the baking dish. Cover with plastic wrap and refrigerate for 1-2 hours.
  4. Let stand at room temperature for 15-30 minutes before grilling.
  5. Grill on medium heat for about 4 minutes on each side, or until golden. Do not overcook.

Garlic Lime Grilled Chicken

17 Thursday Jun 2010

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INGREDIENTS

  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 6 cloves of garlic, minced
  • 3/4 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 2 lb organic chicken breasts, cut into chicken tender sized pieces

DIRECTIONS

  1. Combine lime juice through ground pepper in a large glass container. Add chicken tenders and marinade for 1 to 2 hours.
  2. Grill on medium high-heat for 3-4 minutes on each side, or until cooked through.

Comfort food with a local, upscale twist

10 Monday May 2010

Posted by in Dinner, Farmers' Market, Meat, Menu

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Last evening, Greg and I hosted some colleagues for dinner.  I knew our guest of honor was a huge fan of two comfort food staples: meat loaf and macaroni and cheese (I usually make these whenever he comes to visit).  After a stop at the DuPont Circle Farmer’s Market, I was all set to make something comforting, yet special.  The results were worth it and our guests, I believe, felt very special!

Macaroni and Cheese:

The ingredients for my Mac and Cheese

My first stop at the market was Copper Pot Food Company, to see my friend Maude, who was volunteering.  Stefano Frigerio, the chef-owner gave me all the market intel.  When I explained that I wanted to make macaroni and cheese, he handed me the last two boxes of his cavatelli and said “Go there and get milk, then go there and talk to her and ask which cheese they have today that will melt best.  Then come back.”  I did as he said, and when I came back with the dairy, he told me “Here’s what you do.  Don’t bother with butter and flour.  Heat some milk in the microwave with the shreded cheese for about a minute.  Then pour the mixture into a blender and whip it into a cheese sauce to pour over the pasta.”  I had never done this before – I’m a fan of the beschamel type of mac and cheese, which gives a decidedly-rich and heavy end product.  I wanted Stefano’s pasta to be the standout, highlighted by the cheese sauce, so I took his advice.  The resulting mac and cheese was amazing – light, airy, and not oily!

Ingredients:

  • 2 packages cavatelli pasta from Copper Pot Food Company
  • 1 cup organic creamline milk from Clear Spring Creamery
  • 1/2 pound Wallaby cheese from Keswick Creamery
  • 2 oz Claire’s Organic Camembert from Clear Spring Creamery (my own addition!)
  • salt and pepper to taste

For the Topping

  • 1 cup panko breadcrumbs
  • 8-10 fresh young garlic chive shoots, chopped
  • 3 tbsp truffle oil
  • salt and pepper to taste

Instructions:

  1. Cook the pasta as directed.  Drain, and place equal amounts in 4 ramekins.
  2. In a microwave safe bowl, heat milk and cheese for about 1 minute on medium heat to soften.
  3. Blend the mixture on high speed in a blender until smooth.
  4. Pour cheese mixture over the pasta in the ramekins.
  5. Bake at 350 until the cheese starts to bubble.
  6. Top with panko mixture and broil until the top is golden brown.
  7. Allow to cool for 3-5 minutes before serving.

Meat Loaf Sandwiches:

This very simple sandwich used local, sustainably raised meat from EcoFriendly Foods, LLC.  I just eye-balled the recipe.

Ingredients:

  • 1 large package ground beef from Ecofriendly Foods, LLC
  • 1 small package ground veal from Ecofriendly Foods, LLC
  • 1 onion, minced fine and drained
  • 1 carrot shredded fine and drained
  • 1 clove garlic, minced fine
  • 1 egg
  • 1 pinch cumin
  • 1 pinch celery salt
  • 1 pinch garlic salt
  • 1 slice fresh whole wheat bread, ground into breadcrumbs.
  • salt and pepper to taste

Sauce:

  • 1 cup ketchup
  • 2 tablespoons dijon mustard
  • 1 tablespoon brown sugar
  • 2 tablespoons apricot preserves
  • 2 tablespoons white vinegar

Directions:

  1. In a large bowl, combine all ingredients loosely (do not overmix or you will have tough meatloaf)
  2. Line a loaf pan with two peices of fresh bread to absorb the drippings during cooking.
  3. Shape the mixture into a loaf, and place in the loaf pan.
  4. In a saucepan, combine all ingredients for the sauce and cook over low heat until combined.
  5. Top the meatloaf with 1/4 of the sauce and bake at 350 until the loaf is cooked through (depending on the size it will take a different amount of time.  Mine took 50 minutes).
  6. Half way through cooking, top with another 1/4 sauce, reserving 1/2 to serve with the sandwiches (be careful not to cross contaminate!)
  7. Cool the meatloaf for several minutes before cutting.
  8. Serve over thick sliced white bread from the farmer’s market that has been buttered on both sides and grilled in a pannini press.

Salad

I picked lettuce and chives from my garden for an extremely local salad.

The meal was fantastic – the table was set with white tulips and a bottle of wine, and we enjoyed good conversation, good food, and good friendship.  The meal was topped off with homemade Philadelphia-style vanilla bean ice cream, another of our guest’s favorites.  He was tickled pink, and it wasn’t that difficult to pull off!