Best Meat Recipes

Sunday, March 1, 2015

Tandoori Marinade

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

1 cup plain yogurt
2 garlic cloves, minced
1 teaspoon fresh ginger, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3/4 teaspoon garam masala
1/8 teaspoon ground red pepper

Recipe

1 combine all ingredients and marinate meat and/or vegetables before grilling.

Vegetarian Corn Chowder

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

Servings: 8
8 medium potatoes (give or take, depending on desired thickness)
2 cups water
2 (11 ounce) cans kernel corn (drained)
2 (9 ounce) cans creamed corn
2 (12 ounce) cans evaporated milk
1 1/2 tablespoons butter or 1 1/2 tablespoons margarine
3/4 cup chopped onion
1 teaspoon salt
1 teaspoon pepper

Recipe

1 peel and dice potatoes.
2 bring potatoes, water, and onion to a boil.
3 simmer on medium-high heat until potatoes are tender (8-10 miuntes) stir in remaining ingredients.
4 simmer, uncovered, for 3-5 minutes.
5 serve with bread and/or your favorite meat or shellfish product (or, if you are vegetarian, use fake shellfish).

Yogurt-marinated Leg Of Lamb

Total Time: 1 hr 40 mins Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ingredients

Servings: 6
2 cups greek yogurt
1/4 cup extra virgin olive oil
1/2 cup fresh mint, chopped
1 teaspoon salt
1/2 teaspoon pepper
5 lbs leg of lamb, bone-in

Recipe

1 1. in a 2-gallon resealable plastic bag, combine the yogurt, olive oil, mint, 1 teaspoon salt and 1/2 teaspoon pepper. add the lamb, turning to coat evenly, and refrigerate for 24 hours.
2 2. preheat the oven to 350°. place the lamb fat side up in a roasting pan and roast until an instant-read thermometer inserted into the center registers 145° for medium rare, about 1 1/2 hours. let rest for 15 minutes before slicing.

Tamale Squares

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

Servings: 6
1 lb ground round
3/4 cup taco sauce or 3/4 cup salsa
3/4 cup flour
3/4 cup cornmeal
2 teaspoons baking powder
3/4 cup milk
1/4 teaspoon salt
2 tablespoons oil
1 egg
1 1/2 cups shredded cheese

Recipe

1 cook meat, stirring to crumble well.
2 (for extra fine meat, soak ground meat in cold water for 2 hours- in fridge. pour off water, and cook, stirring often. excess water will cook off, leaving very tender tiny crumbles). drain if needed, add taco sauce or salsa.
3 mix all ingredients except egg and cheese.
4 pour this cornmeal mixture in the bottom of a round pie pan.
5 spread meat/sauce mixture on cornmeal mixture.
6 beat together the egg and shredded cheese.
7 pour egg mixture on top of meat.
8 bake at 375°f for about 20 minutes or so, until the cheese is very golden.
9 serve with extra sauce or salsa.
10 this can be made as a vegetarian pie by using comparable amounts of refried beans.

Two Fat Ladies' Bubble And Squeak

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

Servings: 4
1 lb cold cooked potato
2 ounces meat drippings or 2 ounces lard
1 onion, finely chopped
1/2 lb brussels sprout, cooked and chopped
salt & freshly ground black pepper

Recipe

1 finely chop the potatoes and crush slightly.
2 in a frying pan, melt half the fat and lightly fry the onion.
3 mix in the potato and sprouts and season well.
4 add more dripping or lard.
5 press the potato/sprouts mixture into the hot fat and fry over a moderate heat until browned underneath.
6 turn the veggie mixture over, add the last of the fat and fry until the other side is browned.

Tamales Wrapped In Banana Leaves

Total Time: 3 hrs 20 mins Preparation Time: 2 hrs 20 mins Cook Time: 1 hr

Ingredients

Servings: 6
1 lb lean lamb
3 garlic cloves
1/2 onion, cut in half
1 teaspoon salt
6 dried ancho chiles, seeds and membranes removed
8 dried guajillo chilies, seeds and membranes removed
2 tomatoes
1 teaspoon dried marjoram
4 black peppercorns
2 whole cloves
1 lb masa dough
5 tablespoons lard
banana leaf, 1 large (plus more leaves to line steamer)

Recipe

1 in a large saucepan, cover lamb with water and add 1 garlic clove, 1 onion quarter and 1/2 tsp salt. bring to a boil, cover and simmer until the lamb is tender, 45-60 minutes. shred the meat, reserving the stock.
2 heat a comal or iron skillet over medium heat. place the chiles in the hot skillet, using a spatula to press them against it slightly. turn them so that both sides begin to change color. this will take 1-2 minutes. be careful not to burn them. place the chiles in a bowl, cover with warm water and soak for 20 minutes.
3 meanwhile, place the tomatoes on a comal or griddle and grill until the skin is charred. alternatively, put the tomatoes in a baking pan lined with foil and broil until skin is blackened, turning once. peel and purée in a blender.
4 roast the other onion quarter, 2 cloves garlic, marjoram, peppercorns and cloves. drain the chiles and transfer to a blender. add the roasted onion, garlic, marjoram, peppercorns, cloves and 1 cup (8 fl oz/250 ml) of reserved stock, then purée until smooth.
5 melt 1 tablespoon of the lard in a skillet and sauté the chile purée in it for 5 minutes. add the puréed tomatoes and sauté for another 5 minutes; add the lamb, stir and cover. lower the heat and cook for 10 minutes.
6 hold the banana leaf directly over the heat for 5 seconds. cut into 5-in (13 cm) squares.
7 knead the masa with 2 tablespoons (1 oz/30 g) of the lard for 5 minutes.
8 use the remaining lard to grease one side of the banana leaf. place 3-in (7.5-cm) square of masa on the lard and top with 1 1/2 tablespoons of lamb mixture.
9 fold the opposite edges of the leaf toward the center, then do the same with the same outer edges to form a closed rectangle. to secure tie the tamales with narrow strips of leaf.
10 place 2 cups (16 oz fl oz/500 ml) water in a pressure cooker, then cover the steamer basket with a layer of flattened banana leaves. add the tamales to the steamer basket and cover with another layer of leaves. place the lid on the pan and cook 20 minutes. if you use an ordinary steamer, follow the same procedure but use 4 cups (32 fl oz/1 l) water and cook for 1 hour.
11 serve warm, with frijoles refritos (refried beans).