Category Archives: meat

Chicago Italian Beef Sandwich

Title: Chicago Italian Beef Sandwich



Chicago Italian Beef Sandwich


1 5-lb rump roast
1 medium onion, diced
2 cups beef stock
1 Tbsp fresh oregano or 1 tsp dried oregano
1 tsp thyme
1 tsp dried marjoram
1 bay leaf
1 tsp hot pepper sauce, such as Tabasco
2 Tbsp Worcestershire sauce
3 to 6 garlic cloves, crushed
1 green pepper, seeded and chopped
1 Tbsp fresh basil (optional)
Italian bread or rolls


Preheat the oven to 300°F (160°C). Dry the roast, season it with salt and pepper, and place it on a rack in a roasting pan. Strew the onion over the top of the roast and put the pan in the oven. Roast until an instant-read thermometer inserted into the center of the meat reads 140°F (60°C). Remove the roast to a platter or cutting board, cover loosely with aluminum foil, and let rest for a half hour.

Leave the roasting juices in the roasting pan and add all the other ingredients except the bread. On the top of the stove, heat and simmer the mixture for 15 to 20 minutes, adding any juices that collect from the resting beef.

Slice the beef thinly, and arrange the slices in a dish. Strain the juice mixture, pour it over the beef, and refrigerate for 8 to 12 hours.

Heat the roast beef and sauce thoroughly. Put the sliced beef on Italian bread or rolls and spoon some of the sauce on top or serve it alongside for dipping.

Some recipes recommend adding grilled green pepper slices to the sandwich or a giardinera relish (made from pickled Greek peppers, carrots, cauliflower, cucumbers, celery, turnips, red peppers, olives and onions).


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Filed under chicago, italian, meat, sandwich



(makes 6+ servings)
Printable Recipe

3 pound pork butt (cut into 1 inch cubes)
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano

1. Place everything in a large pot and just cover with water.
2. Bring to a boil, reduce the heat and simmer for 2 hours, covered.
3. Increase the heat to medium-high and boil uncovered until the water has evaporated and the fat has rendered. Stir a few times to make sure that the pork turns golden brown and crispy on all sides.
4. Shred the pork to the desire sized pieces.

This carnitas norteñas recipe includes pork chunks slowly simmered in fat. Carnitas norteñas are delicious in tacos or burritos, or accompanied with beans and rice.

Preparation time: 10 minutes

Cooking time: 1 hour and 40 minutes

Yield: 6 servings

2 pounds pork shoulder or butt

Salt and pepper to taste

1 1/2 pounds lard or pork fat or shortening

1 medium red onion

1 bunch cilantro

5 serrano chiles

  1. Cut the pork into 2-inch cubes.

  2. Generously season the pork all over with salt and pepper.

  3. Melt the lard in a large, deep saucepan or Dutch oven over moderate heat.

  4. Add the well-seasoned meat and simmer, uncovered, over medium-low heat for 1 hour and 15 minutes, until fork tender.

  5. Remove the pork with a slotted spoon and transfer to a cutting board.

    You can refrigerate the fat for future use.

  6. Preheat oven to 400 degrees.

  7. Dice the red onion.

  8. Chop the cilantro and chiles.

  9. When cool enough to handle, shred the pork by hand or with the tines of two forks.

  10. In a mixing bowl, toss the pork with the onion, cilantro, and chiles to combine.

  11. Transfer to a casserole, cover tightly, and bake, until heated through, about 15 minutes.

  12. Serve hot.

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Filed under fried, meat, mexican, pork

Blackberry Rum Glazed Ham

Title: Blackberry Rum Glazed Ham

From: Steamy Kitchen


Blackberry Rum Glazed Ham Recipe

Perfect for Easter ham for two people!

Two boneless ham steaks (about 1/2-inch thick)
1 tablespoon cooking oil (olive, vegetable, canola or peanut)
2 tablespoons butter
1/4 cup blackberry preserves (or jam)
1/8 cup white rum
1/2 cup packed brown sugar
1/2 cup fresh blackberries

1. To make the blackberry rum glaze, heat a small sauce pot over medium-low heat. Add the butter and when melted, add the blackberry preserves, rum and brown sugar. Stir well. Let the mixture bubble a bit and then add the fresh blackberries. Cook for 3 minutes.

2. Heat a frying pan over high heat until very hot. Add the oil and swirl to coat. Lay the ham steaks in the pan and sear for 2 minutes each side.

3. Serve the ham steaks with a drizzle of the blackberry rum sauce.

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Filed under alcohol, berries, fruit, glaze, ham, meat, sauce

Polenta Sausage Mozzarella Casserole

Title: Polenta Sausage Mozzarella Casserole

From: Simply Recipes


5 1/2 Tbsp olive oil
1 can (28 ounces) crushed tomatoes
1 Tbsp chopped fresh oregano
1 med yellow onion, halved lengthwise then cut into wedges
1 medium bell pepper (red, green, orange or yellow), cut lengthwise into thin slices
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon red chili flakes
1 pound Italian sausage (removed from casings), sweet or spicy
2 pounds of prepared polenta, 1/2-inch slices if using prepared polenta in a tube (can use one recipe of creamy polenta, leave out the cream cheese)
1/2 pound (8 ounces) fresh mozzarella, 1/4-inch slices

1 Preheat oven broiler on high. Heat 3 Tbsp of oil in a 2-3 qt saucepan on medium heat. Add tomatoes and oregano, simmer, uncovered for 15 minutes.

2 While the tomatoes are cooking, in a large frying pan, heat 1 Tbsp oil over medium-high heat. Add the onion, bell pepper, garlic, salt, pepper, and chili flakes. Cover the pan, lower the heat to medium, and cook until the vegetables have softened, about 5 minutes. Add the sausage, stirring and breaking it into small pieces as it cooks, about 5 minutes. Cover the pan and cook until vegetables are tender and the sausage is cooked through, about 5-8 more minutes. Add the tomato sauce and simmer for 10 minutes.

3 While the sauce is cooking, coat the bottom of a 9×13-inch baking pan with a 1 Tbsp oil. Add the cooked polenta (or slices) to the pan. Coat the top of the polenta with the remaining 1/2 Tbsp oil. Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10-15 minutes.

4 Pour sauce over broiled polenta, then arrange Mozzarella slices over the top and return the casserole to the broiler. Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.

Makes 6 servings.

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Filed under casserole, cheese, dinner, main dish, meat, polenta, sausage

Pork Shoulder

Title: Pork Shoulder

From: Amateur Gourmet


1 piece of pork shoulder, bone in, 3 1/2 pounds
Kosher salt
Freshly ground black pepper
5 large garlic cloves, skin left on and lightly crushed
2 carrots, unpeeled, diced
1 leek
1 3-inch piece celery, diced
7 sprigs thyme
2 small sprigs rosemary
2 sprigs parsley, plus extra, chopped, for serving
1 small bay leaf
4 juniper berries (optional)
1/2 cup red wine, plus a splash to finish

1. Preheat the oven to 325 degrees. Heat an enamel-lined Dutch oven or casserole over medium high heat until hot. Season the pork generously on all sides with salt and pepper. Lay the pork fat-side down in the casserole……and brown it well, adjusting the heat so it doesn’t scorch. Turn the pork with tongs and brown on all sides.

2. Remove the pork to a plate…[we let it get very brown, and I think we could even have let it get browner]……and pour off the fat from the casserole. Add the garlic, carrots, leek, celery, herbs and juniper berries. Saute over medium heat until vegetables are browned on the edges and soft. Pour in the wine and scrape up the pan drippings. Lay the pork on top of the vegetables and add enough water to cover just 1/3 of the pork (about 2 cups).
Cover the pan with heavy duty foil and then the lid and put it in the oven. Braise the pork until it is very tender and falling from the bone, about 2 1/2 hours, turning the meat every half-hour (keep it on top of the vegetables) basting it with the juices.

3. When the pork is done, let it sit for 20 minutes or so (or even better, serve it the next day), then slice (it will probably fall apart more than slice) and arrange on a platter. Strain the pan juices through a sieve into a saucepan, pressing on the solids to extract all the juices. Pour off the fat, add a splash of wine, and adjust the seasoning if necessary. Heat to boiling……and pour over the pork. Sprinkle with chopped parsley. Yield: 4 servings with leftovers.

Meanwhile, we sliced the blue fingerling potatoes vertically, put them on a cookie sheet with olive oil, salt and pepper, and some rosemary and put them in when there was an hour left on the pork. They weren’t brown enough, though, when the pork was done so we pumped the oven up to 450 and put them back in and they came out puffed, golden and beautiful.

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Filed under dinner, main dish, meat, pork, potatoes

Scandinavian Recipes from "Kitchen of Light"

Title: Potatoes with Goose Fat and Lemon

From: Kitchen of Light by Andreas Viestad


-6 russet potatoes peeled and wedged
-sea salt and fresh pepper
-3 tbsp goose/duck fat
-1/2 lemon, wedged/stripped
-3 bay leaves, broken in half

Preheat over to 400*, season potatoes w/s&p, Heat goose fat in pan until hot, add half potato slices and cook, turning once, for 6 mins or until they have a crisp surface. Transfer to baking dish, repeat. Place lemon wedges and bay leves between potatoes, bake for 25-30 mins, until tender, discard lemon and bay leaves, serve.

Title: Crab Cakes w/ Parsley, Mustard, and Parmesan

From: Kitchen of Light by Andreas Viestad


-1 lb. freshly cooked crabmeat, drained
-1/4 c finely chopped fresh parsley
-2 tbsp dijon mustard
-1/2 c freshly grated parm
-1/4 c bread crumbs
-2 tbs ap flour or more
-3 tbsp fresh lemon juice
-1 large egg
-2 tbsp unsalted butter

Combine all ingredients except butter, mixing gently until firm mixture, if too liquid, add more flour. Heat butter in nonstick skillet over medium head, mold into 12 small cakes and add to skillet in batches, not crowding. Cook 4 mins, flip, cook 3 mins.

Title: Veal Roulades with Leek and Basil

From: Kitchen of Light by Andreas Viestad


-2 large eggs
-2 lbs finely ground veal
-2 potatoes, boiled, peeled, mashed
-1/4 c bread cr
-1/4 c finely chopped onion
-1/2 c heavy cream
-1/4 c chopped fresh basil
-1 leek, white part only, sliced paper thin
-6 tbsp unsalted butter, melted
-sour cream for serving

Lightly beat egs, add meat, potatoes, br cr, onion, cream. Mix and season w/s&p. Cover and refrigerate for 1+ hr. Preheat oven to 350*. Brush large cutting board w/ water, w/ moist rolling pin roll out meat into a rectangle until about 1/4″ thick. Cut into 8 4″ squares. Later basil and leek on top of each, roll up. Place in baking dish w/ at least 1/2 inch of space between each, brush with butter, bake for 20 mins in middle of oven, turn to broil and broil for 5 mins until lightly browned.

Title: Spinach Soup with Tarragon-Poached Eggs

From: Kitchen of Light by Andreas Viestad


-2 tbsp unsalted butter
-2 tbsp AP flour
-3 c whole milk
-2.5 c chicken stock
-1 lb. spinach, stems removed, washed, patted dry
-1/2 c salt
-1/4 c tarragon vinegar
-4 large eggs

Melt butter in medium pot, stir in flour and cook until you have a thick roux, stir in the milk, bit by bit, then the chicken stock. Add spinach, bring to a boil, reduce heat and simmer for 5 mins or until spinach is wilted. Blend smooth and then salt and pepper. Keep warm, then combine 4 qtz water, 1/2 c salt, tarragon vinegar, bring to a boil, bring down to a simmer, poach eggs. Pour soup into bowls, add one egg to each.

Title: Green Pea Puree with Asparagus and Scallions”

From: Kitchen of Light by Andreas Viestad


-2 tbsp salt
-8 asparagus spears, trimmed and 2″ pieces
-4 scallions, trimmed and 2″ pieces
-1/2 c veal or chicken stock
-3 c shelled green peas
-3 tbsp unsalted butter
-3 tbsp chopped pistachios
-1 tbsp toasted sesame oil

Make RIGHT before serving! Combine 3 c water and the salt in a medium pot and bring to a boil. Add asparagus, boil 3 mins, add scallions, boil 2 mins. Drain and rinse under cold water. Set aside. In a small saucepan, bring stock to a boil over medium heat, add peas, cook 4 mins or until tender, stirring every so often. Blend to a coarse consistency, adding butter bit by bit until you have a smooth puree. In a small skillet, heat butter, to frothing, saute asparagus and scallions, 1-2 mins. Drizzle servings with sesame oil, top with pistachios, add asparagus and scallions, serve.

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Filed under cookbook, meat, scandinavian, seafood, side dish, soup

Beef Satay With Peanut Sauce

Title: Beef Satay With Peanut Sauce

From: Real Simple


* 1/2 cup smooth peanut butter
* 2 teaspoons soy sauce
* 2 teaspoons balsamic vinegar
* 1 tablespoon fresh lemon juice
* 1 .92-ounce package Good Seasons Roasted Garlic salad-dressing mix
* 1 pound presliced sirloin
* 1 tablespoon sesame oil
* wooden skewers soaked in water


1. In a small bowl, stir together the peanut butter, soy sauce, vinegar, lemon juice, 1 tablespoon of the dressing mix, and 3/4 cup water and set aside.
2. If the beef strips have not already been flattened, gently pound them flat with a rolling pin. In a bowl, toss together the beef, oil, and remaining salad-dressing mix. Coat each strip of beef well and thread a skewer through it.
3. Broil 2 to 3 minutes per side. Serve the satays hot with the dipping sauce.

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Filed under beef, chinese, dinner, meat, sauce