Meat Recipes

[TheDens]

Roasted Red Pepper and Goat Cheese Stuffed Chicken Breasts

2 boneless skinless chicken breasts
2 oz. herbed soft goat cheese
2 tablespoons finely chopped roasted red pepper
dash of table salt
kosher salt
paprika
fresh ground pepper
olive oil

Combine goat cheese, roasted red pepper, and a dash of salt. Crumble the goat cheese with your fingers, loosely mixing in the other ingredients.
Cut a pocket into each chicken breast. Loosely fill the pockets with the goat cheese mixture and close tightly using toothpicks. Sprinkle the chicken breasts with paprika, kosher salt, and fresh ground pepper.
On medium high, heat just enough olive oil to coat the bottom of the skillet. Sear the breasts about 2 minutes on each side (or until they no longer stick to the pan). Reduce heat to medium and cook until chicken is done, about 8 minutes per side. Note: this time will vary depending on the size of the chicken breast.

[Earl]

EASY SLOW-LOW BAKED CHICKEN

1 whole chicken [not stewing type]
1 onion, quartered
Herbs-Seasoning to your liking

Pre-heat oven to 250 degrees.
Rub chicken inside and out with seasoning.
Stuff chicken with onion.
Put chicken breast-up on rack in pan.
Cook chicken for 5 [five] hours.
Baste with dripping in bottom of pan.

I use a 4-5 lb. fryer. This was really great chicken; moist and tender and nicely browned on the outside. Was served with mashed potatoes with gravy made from dripping, home creamed corn and green beans.

[maryinoregon]

The chicken recipe sounds yummy Earl. I am a garlic nut though, so I would perfume the bird with lots of that.

[veggie babe]

earl,
i just say this recipe,sounds great. did you put a lid on the pan,wrap in foil or leave open?

neva

[Zana]

Brazilian Chili Chicken

This delicious chicken recipe combines hot chili and tomato flavours with sweet coconut milk and is very easy to make.

This fast and simple chicken recipe takes its influence from Brazilian cooking. Brazilian cuisine takes its influences from many different cuisines including Portuguese, Italian, Spanish, German, Arab, African and Japanese.
Different styles, ingredients and influences are apparent in all the different regions in Brazil and that is why they do not have one main national cuisine so to speak but instead a huge melting pot of unique regional ones.
However coconut and chilies are two ingredients that are used in a vast amount of Brazilian cooking. The main component found in chilies is a chemical called Capsaicin, which is responsible for the intense heat felt and also has many health benefits including lowering blood sugar levels and providing pain relief. Just don’t touch your eyes after cutting them.
Ingredients
4 organic chicken fillets (cut into cubes)
6 shallots roughly chopped
1 clove of garlic, thinly sliced
500g chopped plum tomatoes
1 tin of coconut milk
1 red chilli (preferably Birdseye) finely chopped
1 red pepper cut into strips
1 courgette sliced into medium sized slices
Half a lemon
3 table spoons of olive oil
Freshly ground sea salt and ground black pepper
Method
Heat the oil in a pan and sauté the shallots for 3 minutes, or until they are soft and translucent. Add the red pepper, courgettes, chilli and garlic and fry for 2 minutes or until all the vegetables are soft.
Add the chicken cubes and fry until the chicken is golden brown all over.
Now add the chopped tomatoes, coconut milk and squeeze the lemon juice into the pan.
Season with freshly ground sea salt and ground black pepper.
Simmer for 20 minutes and serve.
Brazilian Style Rice
Serves 4
Preparation Time: approx 10 minutes
Cooking Time: approx 15 minutes
Ingredients
3 tablespoons of Olive oil
300 g long grained rice
1 clove of garlic thinly sliced
6 black olives sliced
Freshly ground sea salt
Method
Heat the oil in a large saucepan and sauté the clove of garlic until browned and add a pinch of salt
Add the rice and sauté for 2-3 minutes or until it looks translucent. Do not allow the grains to brown.
Add approximately 2 to 2 and a 1/2 cups of hot water per cup of rice.
Cook partially covered, over a medium-heat until most of the water is absorbed.
Uncover, add olives and lower the heat and continue cooking until the rice is fluffy and all the water is absorbed.
Serve both the Brazilian chili chicken and rice together, steaming hot, spicy and absolutely mouthwatering!
Source: Suite101:

[Zana]

Slow-Roasted Pork with Red Cabbage, Jalapenos, and Mustard

This mega-sandwich is too big for a lunchbox! Piled high with slow-roasted pork, stewed red cabbage, sliced jalapeños and whole-grain mustard, these flavors take the dinner table by storm. Create a gourmet picnic theme for dinner and serve Tom Colicchio’s pork sandwich masterpiece with your favorite Southern-style sides.

We use the pork shoulder, a very flavorful cut that benefits from slow cooking—so slow, in fact, that we set the oven on the lowest setting and leave the pork cooking overnight, which breaks down the textures, develops the flavors, and renders a lot of the fat. For the amount of meat called for in this recipe, you can get the same great texture and flavor in about four hours.
This recipe has its origin in pork barbecue, which is often served with coleslaw. The cabbage in our sandwich—a nod to that side of slaw—is seasoned with olive oil and red wine vinegar. It is assertive and acidic, balancing the richness of the pork, while the jalapeños add a nice kick. Peppers vary in intensity—sometimes two slices are more than plenty while sometimes eight won’t be enough—so be sure to taste-test yours before layering them on.

Recipe courtesy of 'wichcraft by Tom Colicchio/Clarkson Potter, 2009.



INGREDIENTS
1 tablespoon caraway seeds
3 whole cloves
1 star anise
1/2 tablespoon black peppercorns
1/2 cup kosher salt
1 (1 1/4 - 1 1/2 pounds) boneless pork shoulder
2 cups shredded or thinly sliced red cabbage
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
1 large jalapeño pepper, thinly sliced

Yield: 4 Servings

DIRECTIONS

1
Preheat the oven to 250°F.
2
Combine the caraway, cloves, star anise, and peppercorns in a spice grinder and process until they have the coarseness of salt. Combine the spices with the salt.
3
Rub the pork vigorously with the spice mixture until completely covered. Any spice mixture that doesn’t stick to the meat can be removed. Place the meat in a roasting pan, cover tightly, and cook in the oven for about 4 hours. The meat should be fork-tender and some of the fat should have rendered into the bottom of the pan. Transfer the meat to a plate and discard the fat from the pan.
4
Increase the oven heat to 350°F.
5
In a bowl, combine the cabbage, oil, and vinegar and season gen-
erously with salt and pepper. The cabbage should taste quite salty and tangy.
6
Slice the ciabatta rolls in half. Spread the mustard evenly across the bottom halves. Using a couple of forks, pull the roasted pork apart and distribute some on the bottom and top halves. Place the bread in the oven and remove when the bread is lightly toasted and the meat is heated through. Add the cabbage on the bottom halves and top with the jalapeño. Close the sandwiches, cut into halves, and serve.

[feldon30]

Sounds like indoor pulled pork. I personally use a smoker, but I haven't tried to maintain a fire in Ontario in January.

[Zana]

Apple Cider Pork

Serves: 4

Cooking Time: 8 hr

Ingredients
4 sweet potatoes, peeled and cut in 1/2 inch slices
6 ounces dried fruit mix package
1 medium onion, sliced thin
1 bay leaf
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried rosemary, crush
1 1/2 pieces lean boneless pork
1/2 cup all-purpose flour
2 tablespoons vegtable oil
1 cup apple cider

Instructions
• Place first 7 ingredients in slow cooker; set aside.
• Dredge pork in flour and brown in hot oil.
• Remove pork, reserving drippings in skillet.
• Place pork in cooker.
• Add cider to skillet, stirring to loosen any browned particles; pour over pork.
• Cover and cook on low 6 to 8 hours.
• Remove and discard bay leaf.


Recipe source: A Baker’s Delight yahoo group, submitted by Craftr

PEG’S NOTE:
I think 6 hours would be plenty of time to cook. I cooked all day and the pork was a little dry, but still good. I think a pork roast would work well with this recipe too.

Hi....
This is a really good fall time recipe to try! I think 6 hours would be plenty of time for it to cook. I cooked it more like 8 hours and the pork was a little dry, so 6 hours would be just about right, I think this would work very will with a pork roast too.

peg

[Zana]

Chicken and Jalapeno Kebabs

Heat a grill to medium high. Clean and lightly oil hot grill grates.

In a small bowl, combine 4 tbsp honey
2 Tbsp cider vinegar
2 Tsp ground coriander
3/4 tsp ground cumin

Alternately thread 1 lb boneless skinless chicken thighs, cut i nto 2 inch pieces and 6 large jalapenos halved lenghtise and seeded onto 4 - 8 inch skewers.
Season with coarse salt and ground pepper. Grill turning and brushing with honey mixture occasionally until chicken is cooked through and jalapenos are charred, about 10 minutes. Serves 8 as appetizer, or 4 as a main coarse.

[Zana]

Volume 14 Number 211
US Library of Congress ISSN: 1530-3292
__________________________________________________ ______

RECIPE DU JOUR
Archives are at http://lists.topica.com/lists/rdj/read
__________________________________________________ _________________

Chili Pie

1 pound Italian sausage (sweet or hot), casings removed
2 teaspoons chili powder
1 14.5-ounce can diced tomatoes, drained
2 15-ounce cans kidney beans, drained
3/4 cup jarred salsa
1 8 1/2-ounce box corn-bread mix (requires 1 egg and 1/3 cup milk)
1 cup (4 ounces) shredded Cheddar

• Heat oven to 400F.

• In a large skillet, over medium heat, cook the sausage, crumbling it with a spoon, until no trace of pink remains, about 7 minutes.
• Add the chili powder and cook for 1 minute. Spoon off and discard any fat.
• Add the beans, tomatoes, and salsa and simmer for 3 minutes.

• Meanwhile, in a bowl, combine the corn bread mix, egg, and milk, then stir in the Cheddar.

• Transfer the chili mixture to a 9-by-9-inch or 11-by-7-inch 2-quart baking dish. Spread the corn bread batter over the top.
• Bake until golden, 15 to 20 minutes.
• Let cool for 5 minutes before serving.

Makes 6 servings.


Nutritional Information
Amount per serving
Calcium: 257mg
Calories: 522 Calories from fat: 0%
Carbohydrate: 52g Cholesterol: 137mg
Fat: 17g Fiber: 7g
Iron: 4mg Protein: 28mg
Saturated fat: 7g Sodium: 1652mg

[Zana]

Indian-Spiced Chicken and Potato Salad

4 servings

Ingredients
1-1/4 cups low-fat yogurt
1/4 cup plus 2 tablespoons fresh lime juice, plus wedges
2 tablespoons finely grated peeled fresh ginger
1 tablespoon curry powder
1-1/4 teaspoons ground cumin
1/2 teaspoon cayenne
1/4 teaspoon turmeric
2-3/4 pounds chicken thighs with skin
2 pounds small new potatoes
2 teaspoons mustard seeds
1/2 cup fresh cilantro leaves
1/8 cup sliced red onion

Directions
• Whisk 1 cup yogurt, 1/4 cup juice, the ginger, curry, 3/4 teaspoon cumin, the cayenne, and turmeric together in a bowl; salt and pepper to taste for marinade.

• Rinse and pat chicken dry.
• Place in a large resoluble plastic bag and pour marinade over chicken.
• Seal bag, then turn until chicken is evenly coated.
• Place bag in a bowl, to catch any leaks, and marinate, chilled, for at least 6 hours or overnight.

• Preheat grill.
• Place potatoes in a 5-quart pot.
• Cover with salted cold water by 2 inches and simmer until fork tender, about 15 minutes depending on size of potatoes.
• Drain in a colander and rinse with cold water until cool enough to handle but still warm.

• Whisk remaining 1/4 cup yogurt, 2 tablespoons juice, and 1/2 teaspoon cumin together in a large bowl; salt and pepper to taste.
• Heat a small skillet over moderate heat until hot and toast mustard seeds, shaking skillet, until fragrant, about 30 seconds.
• Immediately whisk seeds into yogurt mixture.
• Halve potatoes and add to bowl, gently tossing to combine.
• Transfer potato salad to a serving bowl and top with cilantro and onion.

• Remove chicken from marinade and discard marinade.
• Grill, covered, on a lightly oiled rack over moderate heat, turning and adjusting heat to avoid burning chicken, 20 minutes.
• Uncover and continue to grill until chicken is cooked through, about 10 more minutes.

Serve chicken with potatoes and lime wedges on the side.

[Zana]

Green Chile Enchiladas With Black Beans

Source: The Way the Cookie Crumbles food blog via
jessicasfoodspot.blogspot.com

Note: To wet the tortillas before heating and rolling them, I usually
hold them under running water for a second.
Alternatively, you could brush water on them using a pastry brush.

1 bone-in, skin-on chicken breast (12-16 ounces)
salt and pepper
1 tsp vegetable oil
2 tablespoons water (I used chicken broth)
3 tablespoons butter
1/2 large onion, chopped fine
3 cloves garlic, minced
3 tablespoons flour
1 cup milk plus 1/4cup
4 ounces chopped green chiles, undrained
1/2 cup sour cream plus 2 tablespoons
1 cup (4 ounces) cheddar, shredded, plus 3/4 cup (3 ounces)

For chicken:

Adjust oven racks to the lower-middle and upper-middle positions and
heat oven to 450 degrees.
Heat oil in heavy-bottomed 9-inch ovenproof skillet over medium-high
heat until oil just begins to smoke then swirl skillet to coat evenly
with oil.
Brown chicken breast skin side down until deep golden, 3 to 4 minutes.
Turn chicken breast and brown until golden on second side, 3 to 4
minutes longer.
Place in oven on lower-middle rack.
Roast until thickest part of breast registers about 160 degrees on
instant-read thermometer, 18 to 25 minutes.
Using potholder or oven mitt, remove skillet from oven.
Transfer chicken to platter and set aside until cool enough to handle.
Pour water into hot skillet and scrape with a heat-proof spatula or
wooden spoon to loosen browned bits.
Pour liquid into small bowl.
Reduce oven temperature to 375 degrees.

For filling:

Melt butter until foaming in medium saucepan over medium heat then add
onions and garlic and cook, stirring frequently, until translucent,
about 4 minutes.
Add flour and cook, stirring constantly, for about 1 1/2 minutes.
Do not brown.
Gradually whisk in milk and reserved water from deglazing.
Bring mixture to boil over medium-high heat.
Stir in green chiles, 1/8 teaspoon salt, and a pinch of pepper.
Remove from heat, and stir in 1/2 cup sour cream.

For sauce:

Set aside 1/4cup of filling mixture.
Add an additional 1/4cup milk and 2 tablespoons sour cream and stir
until blended.

Remove and discard chicken skin.
Using fingers or fork, pull chicken off bones into 2-inch shreds and
1-inch chunks.
Stir shredded chicken and 1 cup shredded cheddar into filling mixture.
Spread 1/4of sauce in bottom of 9×13-inch pan.

Lightly wet both sides of four tortillas then place on baking sheet in
oven for 3-4 minutes, until soft.
Spread approximately 1/4cup of filling down center of each tortilla.
Fold in sides and place enchilada, seam side down, in prepared pan.
Repeat with remaining tortillas until all the filling has been used,
wetting and warming tortillas as necessary.

Pour remaining sauce over enchiladas and top with remaining 3/4 cup cheese.
Bake on upper-middle rack until the sauce is bubbling and the cheese is
melted, 20-25 minutes.
Let rest 5-10 minutes and serve.

Black Beans

1 can of black beans, drained and rinsed
1 tbsp olive oil
1 clove of garlic crushed
1/4 of an onion diced
1/4 cup chicken broth
1 tbsp chili powder
1 tsp cayenne pepper
1/2 can Rotel (diced tomatoes and green chiles)
salt and pepper to taste.

Heat the olive oil in a small sauce pan.
When the oil is hot add the onions and garlic.
Let the onions sweat out but do not let the garlic burn.
After a few minutes add the black beans and chicken broth.
Then season the beans with chili powder, cayenne pepper, salt and pepper.
Bring the beans to a simmer then add the Rotel tomatoes.
Let simmer for about 20 minutes.

[Zana]

Apple Smoked Barbecue Ribs

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)

Preheat oven to 400F. Rub cinnamon, cloves and pepper into
both sides of ribs. Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue
coals. Baste ribs and place on grill above wood chips. Cover,
grill and cook for 10 minutes. Turn ribs, baste again and cook
another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer,
covered, on low heat for 1 hour, stirring occasionally. Add
vinegar to taste and simmer for another 15 minutes. Chill at
least 24 hours, or until ready to use.

[Zana]

Baby Back Ribs With Mustard Sauce

1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces

• For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard, celery seed and garlic powder.
• Bring to boiling, stirring till sugar dissolves.
• Preheat grill.
• Adjust heat for indirect cooking.
• Place ribs on grill rack over medium heat.
• Cover and grill for 1 1/4 to 1 1/2 hours or till ribs are tender and no pink remains.
• Brush occasionally with sauce the last 15 minutes of grilling.

[Zana]

Updated Chicken Cacciatore with Polenta

For the chicken:
1 large chicken, about 5 pounds, cut into 8 pieces
1 tablespoon unsalted butter
3 slices lean bacon, about 2 ounces, cut into small pieces
1 onion, chopped
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
½ cup dry white wine
1 (28-ounce) can diced tomatoes
2 roasted red peppers, sliced into strips
1 tablespoon rosemary, chopped
1 teaspoon dried oregano
½ teaspoon dried thyme
Salt and freshly ground black pepper to taste

For the polenta:
1 3/4 cups polenta (also known as cornmeal or corn grits)
1 teaspoon sea salt
1 bay leaf, crumbled
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
½ cup freshly grated Parmesan cheese
1 clove garlic minced
Dash freshly ground black pepper

Preheat the oven to 375 degrees. Pat the chicken dry and season on all sides with salt and pepper.

Melt the butter in a small skillet over medium-high heat. Add the bacon and cook, stirring, until softened and beginning to render fat, about 2 minutes.

Stir in the onion and garlic. Cook, stirring often, until the onions are softened and starting to color, about 5 minutes. Remove from the heat and set aside.

Working in batches, heat the oil in a large skillet over medium-high heat. Add the chicken and cook, turning often, until browned on all sides, 7 to 10 minutes. Transfer to a large covered casserole.
Pour off the fat from the skillet. Pour the wine into the skillet, increase the heat to high and bring to a boil, stirring to pick up any browned bits on the bottom.

Add the tomatoes (with juices), peppers, rosemary, oregano and thyme. Add the bacon and onion mixture and bring to a boil, then pour over the chicken.

Transfer to the preheated oven and cook until the chicken is tender and the sauce is slightly thickened, 40 to 45 minutes. Check the level of liquid as the chicken cooks; there should be enough liquid to barely cover the chicken. Add water if necessary.

To make the polenta, bring 6 cups water to a boil in a large pot over high heat. Add the salt, bay leaf and olive oil. Reduce the heat to medium and very slowly start adding the polenta, using small handfuls at a time, taking several minutes to add the entire amount.

Simmer gently, stirring very frequently. (Pay attention to the edges of the pan as you stir; this is where it will stick and scorch first.) As it thickens, 20 to 30 minutes, you may want to change to a large, wide wooden spoon or paddle to make it easier to stir. Be careful not to burn yourself; the polenta has a tendency to act like an erupting volcano as it is cooking.

When the polenta is very thick and smooth, remove from the heat and stir in the butter, cheese, garlic and pepper.

Remove the bay leaf and pour the polenta out onto a large platter, top with chicken pieces and spoon over sauce.
Yield: 6 to 8 servings

Taste of cook-off victory has Spokane woman hooked

http://www.spokesman.com/stories/201...-woman-hooked/

Lorie Hutson The Spokesman-Review
September 15, 2010

Paula Mannino is hooked.
The Spokane woman, who teaches Italian cooking classes at her home, says she's thinking of becoming a cooking-contest junkie after a recent win in the second annual LG Electronics "Taste of Something Better" competition.
Mannino was the second runner-up in the cook-off, held Sept. 5 at the "Taste of Beverly Hills" wine and food festival.
"I was on vacation when I got it across my e-mail and I decided on a fluke just to throw a recipe in," she says.
Contest judges chose Mannino's recipe for an updated chicken cacciatore with polenta along with two others from about 400 entries. The three finalists competed in a cook-off at the festival, presented by Food and Wine magazine, for the title of "Top Amateur Chef."
The finalists whipped together their creations for a star-studded panel of judges including Ted Allen, host of the Food Network's "Chopped"; Tim Love, the season two winner of "Iron Chef America"; "Top Chef" winner Michael Voltaggio; and "Top Chef Masters" fan favorite Ludo Lefebvre.
Lifestyle expert Sissy Biggers, who has been featured on the Food Network's "Ready, Set, and Cook!" as well as ABC's "Extreme Makeover," was the emcee.
The judges awarded Brett Youmans of Reading, Pa., top prize for his orange scented lamb skewers atop watercress and roasted fig salad with baked goat cheese crisps. Youmans will compete later this month in LG's global competition in Seoul, South Korea.
Mannino's recipe was a modern, lighter version of traditional chicken cacciatore, a dish from central Italy where her mother's family roots can be found.
"It was a beautiful dish," she says. "I'm very proud of it."
Two setbacks slowed her down: She cut her knuckle grating cheese and the tuiles she used to garnish the plate did not get crisp enough because she didn't have a cooling rack.
"When you're competing every little tiny thing makes a big difference," Mannino says.
In addition to the trip to Beverly Hills, she won an LG double wall oven for her efforts. The competition was filmed and will be broadcast on CNN in October.
Mannino says she learned so much she's planning to enter the contest again next year and start entering other competitions.