Tag Archives: meat

Pie for a birthday dinner!

For a special day, a special dinner is required… so for this birthday dinner, a luxurious lobster pot pie was necessary!
Gorgeous chunks of succulent lobster meat were added to a creamy concoction of chicken stock, cognac, onion, fennel, corn, peas and parsley.
Nestled into a rustic, homemade and flaky crust, this beautiful delight was baked off for an hour until the crust was browned and the filling bubbly!
Once ready, a beautifully large helping of this gorgeous pie was served up with steam and all…

at a low simmer…
-R

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A rainy day masterpiece…

So on this yet again, rainy day… I decided to pull another interesting dish from my new cookbook! This recipe had quite a few steps involved so the prep work began in the early AM hours.
The entire bang started by marinating a boneless leg of lamb with rosemary, garlic, lemon zest, extra virgin, salt and crushed peppercorns for roughly eight hours.
While my meat was marinating, I began mixing rye, white and wholemeal flours, along with salt and then yeast in my mixer. To pull everything together, in went some water. Everything was kneaded and then it went into an oiled mixing bowl and set off to rise. As soon as the dough rose, I stretched it out into a rectangle, made some imprints with my fingertips and then pricked the dough with a fork. Again it was time for another rise and then a bake! The baking time was only thirty minutes and then off to cool.
While my bread cooled, the lamb was grilled until perfectly cooked… Then it was onto the fun part, to serve this gorgeous dinner up! The freshly baked bread [trencher as the recipe is called] is decorated watercress, haricot vert, scallions and radishes. On top of this vibrancy, were slices of the succulent lamb, along with its sexy juices…
As the finishing touch, a dressing of crème fraiche, lemon juice, salt and english mustard.
The flavors were incredible… earthy from the rosemary, citrusy from the lemon zest, cool yet spicy from the dressing, while the ‘trencher’ tasted nutty and light, while soaking up all the goodness…

at a low simmer…
-R

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A rainy day masterpiece…

So on this yet again, rainy day… I decided to pull another interesting dish from my new cookbook! This recipe had quite a few steps involved so the prep work began in the early AM hours.
The entire bang started by marinating a boneless leg of lamb with rosemary, garlic, lemon zest, extra virgin, salt and crushed peppercorns for roughly eight hours.
While my meat was marinating, I began mixing rye, white and wholemeal flours, along with salt and then yeast in my mixer. To pull everything together, in went some water. Everything was kneaded and then it went into an oiled mixing bowl and set off to rise. As soon as the dough rose, I stretched it out into a rectangle, made some imprints with my fingertips and then pricked the dough with a fork. Again it was time for another rise and then a bake! The baking time was only thirty minutes and then off to cool.
While my bread cooled, the lamb was grilled until perfectly cooked… Then it was onto the fun part, to serve this gorgeous dinner up! The freshly baked bread [trencher as the recipe is called] is decorated watercress, haricot vert, scallions and radishes. On top of this vibrancy, were slices of the succulent lamb, along with its sexy juices…
As the finishing touch, a dressing of crème fraiche, lemon juice, salt and english mustard.
The flavors were incredible… earthy from the rosemary, citrusy from the lemon zest, cool yet spicy from the dressing, while the ‘trencher’ tasted nutty and light, while soaking up all the goodness…

at a low simmer…
-R

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a raving roast!!

With the warmer weather quickly approaching, I decided it best to get my oven related cooking out of the way since soon enough I will be doing less of it…
So to satisfy this method, I thought a succulent roast beef served on top of creamy, garlicky yukon gold mash! This luxurious dish began with a heavy salt of the roast and a quick roll in some flour. A light spanking of my meat to remove the excess flour and it was into a searing hot cast iron pot with some olive oil to brown!
Once browned, my hunk of meat was set aside while I tossed in sliced onions and baby portobello mushrooms to sweat down and gather all of that salty, meaty flavor…
The meat was returned to the pot and was given a heavy drink of pinot noir, along with a quart of chicken stock, a bundle of thyme and two bay leaves… As soon as everything came to a boil, the lid was popped on and the pot shot into a 325 degree oven for a long nap [three hours to be precise]… The end result… a buttery, fork tender roast in a seductive sauce!
Who knows perhaps this will be made again during the summer months; it’s just that good!

at a low simmer…
-R

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What the… *UCK!!

Sunday turned out to be chillier than I expected so thought it would be a perfect day to heat up the kitchen and our bellies with a full roasted duck. This task takes time and care; first the majestic duck needs to be fully dressed in salt and pepper, then poked multiple times on both sides with a sharp knife being careful to only prick the skin and not the meat. With the oven set at 300 degrees, the duck goes in for five hours… YES five hours! But remember, sometimes good things are worth the wait! Every hour on the hour, the duck is poked and turned on its belly until the full five hours have expired [also from the cooking process, you end up with quite a bit of duck fat that you can use to cook with]. This dish not only looks delish, but also tastes just as good.
As a side, I decided on roasted potatoes. For added flavor to the potatoes, I drained almost all of the duck fat and then added them to the bottom of the pan with a little salt to roast and absorb the yummy duck flavor!
To sweeten up the dish, warmed apricot preserves with some honey drizzled across the duck. Glistening, gorgeous and golden… this duck was destined for greatness!

at a low simmer…
-R

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smells like a sausage and pepper stand here!

Following a trip to the market for some of life’s essentials, I ripped into the produce aisle, as well as the meat department…
While at the meat counter, I picked up some well-endowed chicken sausages… thinking to myself chicken sausage with peppers and onions would be a great Monday night meal! From the meat department, I made a dash to produce and looked for the perfect peppers to pair this meal up with, and decided on some beautiful cubanelle peppers.
As soon as I made my way back home, it was prep time; slicing up an onion and the peppers, and mincing up some garlic. The prep-work was now complete and it was time to toss the chicken sausages into the sauté pan to get browned, crusty and even more delicious! Once browned, the chicken sausages were set aside, while the veg were added into the pan and cooked in all the lovely crispy bits leftover from the chicken sausages until fragrant and softened! For even more flavor bumps, a healthy dash of white wine and some salt got to play a part in this whole production…
As soon as the wine was reduced, the chicken sausages were added back into the mix with all the flavors and before we knew it, it was time to eat!
Couldn’t decide whether to pile everything high in between some freshly baked bread or just dig in from the plate, but the bread obviously won our hearts!

at a low simmer…
-R

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spring warmup!

So after realizing we are in for a pretty warm couple of days [especially tomorrow], I decided that grilling was the perfect way to truly welcome in Spring!
A trip to the local butcher this morning, yielded some beautiful, thickly cut steaks. I can almost smell the fragrant, smokey goodness that the grill offers once the meat hits those searing hot grates! My mouth is already watering in anticipation… dinner can’t come soon enough!!

at a low simmer…
-R

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it’s still a bit brisk[it] outside…

So for a weekly Sunday supper, the dish started with a beautiful beef brisket that I seasoned with salt and dusted lightly with flour. This hunk of meat went into my cast iron pot to get a beautiful crunchy crust!
Once the brisket was browned, I pulled it out and placed it to the side while two Spanish onions got their own workout in the same pot and sweated it out… as soon as the onions were ready to ‘hit the showers’, the brisket went back into the pot and joined them, along with a bottle of root beer and some homemade BBQ sauce.
With the brisket partially submerged, on went the lid and it was time for a long relaxation period until the meat was tender and fall-off-the-bone[less]!
The brisket was shredded up, tossed back into the pot and mixed with the onions and sauce…
To go along with our shredded brisket ‘burritos’, a side of arroz con crema! Such a simple rice dish to prepare, but the flavor is out of this world… you combine four-five cups of prepared rice, diced poblano peppers [I roast mine on the grill], panfried corn [grilled during the summer months] and one cup of heavy cream. This all is stirred until it starts to ‘thicken’, then in goes shredded monterey jack and cojita cheeses. Lastly chopped cilantro is quickly incorporated and it’s on to eating! [I tend to not add salt… I know I know, but the cheese I feel offers enough]…
Piled high into the center of a light tortilla, dolloped with a hefty helping of homemade coleslaw and then a final tight roll! It was time to bite into this fragrant and tangy ‘burrito’. The flavors burst in our mouths and the coleslaw balanced out the slight heaviness of the brisket; this was just a wonderful Sunday evening dining experience!

at a low simmer…
-R

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meat and potatoes…

So what better way to warm up on a chilly night than with a hearty bowl of beef stew piled high atop creamy and oh so delicious yukon gold mashed potatoes!
I started by browning the meat [tossed with flour and seasoned with salt]… once browned the meat was set aside and some new olive oil went down into the pot! Then in went six carrots and celery, along with four leeks that I chopped up. Some more salt and a bunch of stirring helped soften the veggies and also scrape off the yummy goodness that formed on the bottom of the pot! After the veggies were smelling amazing, in went some chopped garlic [go crazy] and a can of tomato paste… some additional stirring ensued until the paste almost melted away and just offered a beautiful richness in the pot!
Next came one of my favorites… two bottles of Guinness [stirred and reduced]. Once reduced, the meat went back into the pot and was covered with a quart of chicken stock, four bay leaves and a bundle of thyme!
Brought to a boil and reduced to a simmer, this lovely concoction cooked away for a little over an hour…
The last thing to do?? Plate over some velvety yukon gold mashed potatoes and enjoy like ravaged beasts!

at a low simmer…
-R

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sometimes bitter can be good!

In order to detox a bit from this past holiday weekend, there was a staple element missing… wine!
So tonight on the menu was a big hearty salad of bitter greens, italian olives, black beans and juicy grilled chicken. The greens were crisp, the beans plump, the olives slightly briny, while the chicken tender and cooked on the grill with just some olive oil spray…
Dining this way is extremely filling, not to mention by mixing things up with meats, poultry or just some crisp veggies, this can make a quick, delicious and healthy meal!
I’m a huge fan of salads to begin with and could eat them all the time! So making them in order to get back on track is a good thing in my opinion…

at a low simmer…
-R

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