Posts Tagged ‘beef

10
Jun
17

Meatballs

 

Adapted from recipereminiscing.com via cookite2bn.org

 

https://recipereminiscing.wordpress.com/pumpes-meat-balls/

http://cookit.e2bn.org/historycookbook/866-pumpes-meat-balls.html

Having some beef chuck, some meatballs would be good to have available for future recipes.

Grind  the beef if not already done, prep the ingredients ….

Ground beef, cinnamon, ground cloves, cardamom, parsley and ginger.  (The parsley was missed ! I have fresh parsley outside that was not included.)

I let the mixer do the work…

I drew a 2 inch guide on parchment when forming the meatballs.


Fried instead of boiled as the recipe suggest.

Beefy taste with a slight background of spice.

One of the uses of the meatballs is in a soup, just some stock, boiled fresh noodles frozen from a previous batch, mushrooms and green onions, possibly a dash of soy sauce, herbs and seasonings. I would usually make the meatballs smaller , but followed the recipe. In this application, the meatballs were quartered.

 

06
Dec
16

Hunter’s stew 

Another version of several types of meat roasted together.
Salt pork

Duck fat

Duck quarter

Duck wing

Chicken feet

Beef rib

Pigs foot

Duck neck

Duck giblets

Onion

Carrots

Shredded carrots  (leftover from a previous recipe)

Garlic

Seasonings

Several hours in a slow oven.


Debone and  shred meat , falling off the bones anyway. Reserve and refrigerate for future use. Excellent for  stew, soups etc.

12
Nov
16

After shopping, quick bite supper

Sourdough flatbread, fresh ground beef pan fried pattie,  romaine lettuce, cherry tomato, cucumber, sauteed mushrooms.

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On a later date  a redo of this recipe.



Fresh ground beef, Hawaiian sea salt and pepper. Pan broiled.


Lettuce and  spinach….


Add burger, cucumber, mayo, ketchup, bacon, caramelised onion, parsley.

The flatbread was a bit tough, all in all a good meal. 

06
Nov
16

Providence , Red Fin Crudo

Tapas, small portions to pass around your table, along with a glass of wine, or cocktail. The menu, a short four page listing, additions from the web posted version, back of the house seating is close to the kitchen so your food won’t be left waiting.

The Red Fin website and Yelp reviews showcases much of the food, but of course tasting the dishes is believing.

A change from the traditional restaurant fare for me.

Sangria 
Beef Turnovers

Spanish Octopus

Chicken Wings

Paella du Huerto

Tastings I don’t usually, have seating close to the kitchen, with a few family members, a celebratory meal. Impressive.

Thanks everyone !

30
Oct
16

multi meat stew

A mild fall day, meat and vegetables made for the week.

A combination of meats along with root vegetables oven roasted several hours.

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Chicken breast, pork neck bones, pigs feet , chicken feet, beef rib, sausage, along with root vegetables.

Carrot, leeks, turnip, parsnips, onions, mushrooms, potato, garlic.

Lightly seasoned with Hawaiian sea salt , peppercorns, slight bit of hot pepper flakes.

Baked at about 350 decreasing to 250 degrees for several hours.

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The meat picked from the bones, pan juices reduced, chicken broth added, a bit of wine and finished with butter/flour thickening, strained.

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30
May
16

The best stew

One of the best stews I’ve made recently (when the weather was cooler) required a variety of meat. Over several weeks of shopping I accumulated the required ingredients.

Otherwise known as a cassoulet,  a classic french dish, the melding of the flavors is fantastic. I made sausage and duck a requirement along with smoked pork shanks.

It could also be constructed as a Baeckeoffe, https://en.wikipedia.org/wiki/Baeckeoffe

a recipe from Hubert Keller here: http://www.hubertkeller.com/recipes/recipe_details9500.html?show=TV-Episode-103-B

The process and assembly is more or less self explanatory.

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Main ingredients

Duck quarters, carrot, mushrooms, livers, sausage, pork shank, beef, chicken necks, onion, bay leaf, Brussels sprouts.

 

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Layering

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The cooking vessel is sealed with dough

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I didn’t have a large enough pot so it was split between two, keeps well in fridge.

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Done, the dough seal is a crunchy treat.

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I’ll collect ingredients for another baking, already have some chicken feet and pigs trotters in the freezer.

10
Apr
16

Beef ribs return

A pick from the supercenter meat case, beef ribs. This recipe is a slow cook method, 300 degrees for 4 hours at least.

The cooking sauce was a base of reduced soy sauce, 5 star anise, ginger , garlic, allspice , sugar , balsamic and acouple of drops of liquid smoke. 

  
The ribs, 

  
One of the new seasonings from the market shelve, a bit of sweetness along with pepper . Do you taste your spices and herbs before adding them to a recipe? Manufactures have gotten into the fresh ground game now with an adjustable grinder cap.

  
A recent “new ” old oven now in use, a combo convection/ microwave unit. Slow cooking setting give you 4 hours at 300degrees. Thanks to the Internet and manufacturers website one is able to download the users manual for this oven. 

  
Possibly follow up pictures to be posted………….🍴😛🍖🕗




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