Meat Recipes

A 15-MINUTE STIR FRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-
1 lb Boneless, lean meat like
Skinned chicke -- pork
Loin, or beef (flank steak
Round steak or top s
Or trim fat and cut a large
Piece into thi
-
2 tb Low sodium soy sauce
2 tb Water
2 Garlic
1 t Corn starch
-
1 lb (or 2 c.) fresh or frozen
Vegetables
Bird's Eye Farm Fresh
Mixture, require no
Chop into bite-size pieces
Or thin strips.
-
2 tb Low sodium soy sauce
1/2 c Low sodium chicken broth
1 t Sugar
1 tb Corn starch
MEAT:-----
MARINADE:-----
Cloves -- minced
VEGETABLES:-----
Fro -- like
SAUCE:-----

Combine marinade ingredients in a bowl. Add meat
pieces and toss to coat well. Let stand for 10
minutes; then drain extra marinade from meat.

Cool a wok or heavy pan with non-stick cooking spray.
Add 1 tablespoon oil and heat on high. Add meat and
cook until browned, stirring constantly. Add
vegetables and sauce. Bring to a boil, reduce heat
and simmer until the vegetables are tender but still
crisp.

Yield: 4 servings.

Barbequed Shrimp and Chicken Recipe
Categories: Poultry, Fish/sea
Yield: 2 servings

1 ts Minced garlic 1/2 ts Onion powder
1/2 ts Ground cumin 1/4 c Melted butter
1/2 lb Medium shrimp 1 lb Boneless chicken breast

eel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion owder,
Cumin and melted Butter. Marinate shrimp and chicken while reparing grill.
String shrimp and chicken onto separate skewers. ook about 5 inches above
hot coals, allowing 5 minutes for shrimp and 0 minutes for chicken. Turn
once or twice while cooking and baste ften with remaining marinade.

CURRIED GOAT (SMOKED)
Categories: Main dish, Game
Yield: 14 servings

1 Goat; around 25 pounds,
-quartered

--------------------------------CURRY PASTE--------------------------------
4 md Onions; chunked
3/4 c Curry powder
1 Whole *bulb* garlic; peeled
1 tb Salt
1 To 2 fresh Habaneros -OR-
1 Scotch Bonnet chiles; minced
-OR-
4 To 5 fresh Jalapenos; minced
1 c Oil; pref. canola or corn

----------------------------CURRY MOP (OPTIONAL----------------------------
2 c Chicken or beef stock or
-beer
2 c Cider vinegar
1 1/2 c Oil (corn or canola)
1 c Water
2 tb Curry powder
Your Favorite Barbecue sauce

NOTE: Be CAREFUL when handling Habaneros or Scotch Bonnets!

The night before you plan to barbecue, prepare the paste in a food
processor. First process the onions, curry, garlic, salt and habaneros
until finely chopped. Then add the oil, processing until the mixture forms
a thick paste. This can be done in two batches if needed.

Wearing rubber gloves, rub the paste over the goat, covering the meat
evenly. Place the goat in a plastic bag and refrigerate overnight.

Before you begin to barbecue, remove the goat from the refrigerator and
let it sit, covered, at room temperature for 45 minutes.

Prepare the smoker for barbecuing, bringing the temperature to 200 to
220 degrees F.

If you plan to baste the meat...mix together the mop ingredients in a
saucepan and warm the liquid over low heat.

Transfer the goat to the smoker. Cook for about 1-1/4 hours per pound of
weight for each quarter. The forequarters will be done earlier than the
hindquarters, which may take 10 hours or longer, depending on size. In a
wood-burning pit, turn the meat and drizzle the mop over it every 30
minutes. In other styles of smokers, baste as appropriate and turn the meat
at the same time.

When the meat is done, remove it from the smoker, and allow it to sit
for 15 minutes before serving. Slice or shred the meat and serve with...
[your favorite barbecue sauce].

GRILLED CERVENA STRIPLOIN ON MIXED ROOT VEGET

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cervena and Marinade:
2 Cervena striploins (5-6
-ounces per person)
2 Cloves minced garlic
2 md Shallots, peeled and sliced
1 tb Fresh thyme, leaves only
1/4 c Olive oil
1 t Freshly ground black pepper
Root Vegetables:
6 md Red bliss potatoes, boiled,
-peeled and dic
3 md Red beets, boiled, peeled
-and diced
2 md Celery roots, diced and
-boiled
2 md Parsnips, diced and boiled
2 md Carrots, diced and boiled
Salad Dressing and Garnish:
4 md Red onions, peeled and
-sliced julienne
3/4 c Virgin olive oil
1/2 c Red wine vinegar
2 ts Dijon mustard
2/3 c Chicken stock
6 Scallions, sliced thin
4 tb Cilantro, chopped
Salt and pepper to taste
2/3 c Chopped arugula
Lime juice
1 Granny Smith apple
-(optional), cut into th
2 Tortillas (optional) sliced
-into thin stri

METHOD Combine all marinade ingredients in a bowl. Rub
mixture all over striploins, wrap in plastic wrap, and
refrigerate overnight. Cook all of the root vegetables
individually in salted water until tender but not
soft. Test by tasting. Drain the water and cool off on
a sheet pan. Prepare the dressing for the root
vegetables in a medium skillet. Saute the onions in
the olive oil over medium heat for one minute,
stirring with a wooden spoon. Stir in the Dijon
mustard, red wine vinegar, then add the chicken stock.
Bring to a boil, then season with salt and fresh
pepper. Toss the root vegetables and the warm dressing
in a stainless bowl (leave out the beets for later).
Cover the salad and let stand at room temperature
until needed. Unwrap the striploin, season with salt
and grill over medium heat until medium rare, 3-4
minutes on each side, and let rest. Toss the cilantro,
scallions, and beets into the salad, adjust salt and
pepper if necessary. Spoon salad on plate. Slice meat
over salad. Garnish with arugula, apples and
tortillas, if desired. Yield: 8 servings

MIX & MATCH STIR-FRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Thinly sliced (bite-sized
-pieces) pork
2 Whole large chicken
-breasts, skinned,
(meat) boned and cut into 1
-inch pieces
1 lb Beef top round steak sliced
-into bite
Size pieces
1 c Broccoli buds

(veg I) 1 c asparagas cut into 1 in pieces 1/2
c thinly slices asparagas slices Choose one: 2 c
chopped chinese cabbage 1 c fresh pea pods, halved
lengthwise (veg II) 1 c mushrooms, thinly sliced 2 med
tomatoes, wedged and seeded Choose one: 1 8 oz can
water chestnuts, drained and thinly sliced 1 c walnut
pieces (crunchy) 1 c dry roasted peanuts 2 stalks
celery, thinly sliced Basics: (use all) 1/2 c cold
water 2 t cornstarch 2 T soy sauce 1 T dry sherry 2 T
cooking oil 1 clove garlic, minced 4 green onions,
thinly sliced 1/2 c fresh or canned beansprouts OR 4
oz bamboo shoots, draned (optional) Prepare meat,
vegetable I and vegetable II, set aside. Stir water
into cornstarch; stir in soy sauce and sherry. Set
aside. In covered saucepan, cook vegetable I in
boiling salted water for 3 minutes. Drain. Set
aside. Preheat wok, add oil. Stir-fry garlic for 30
seconds. Add green onion and stir-fry one minute. Add
crunchy ingredient and bean sprouts or bamboo shoots.
Stir-fry 1 or 2 minutes. Remove from wok. Add
Vegetables I and II, stirÿy 1 minute and remove from
wok. If necessary, add more oil. Stir fry half of meat
2 or 3 minutes, until browned. Remove, stir-fry the
other half 2-3 minutes and return all meat to the wok.
Add the crunch ingredient and bean sprouts or bamboo
shoots. Stir soy sauce mixture then stir into wok.
Cook and stir until thick and bubbly. Return
vegetables to wok and cover. Cook 1 minute more.
Serves 4 - 6.

POT-ROASTED SILVERSIDE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Silverside
2 Onions, peeled
4 Cloves
1 lb Carrots, peeled, chopped
4 tb Cider Vinegar (Not Malt)
1 Bay Leaf
2 Parlsey Stalks
1 Celery Leaf
1/2 c Water

Pre-heat an oven and stove-proof dish or pot on top of
the stove. Cook the joint on all sides for two or
three minutes to seal it. Remove, cut the onions in
half, stick each half with a clove and place in the
pot. Tie the bay leaf, parsley stalks and celery leaf
together and put into the pot with the carrots. Pour
in the vinegar, add the water and put the meat on top.
Cover and cook slowly in a low oven, gas mark 2, 300F,
150C for two and a half hours. Take the meat out and
put it into a warm serving dish, cover with foil and
stand for five minutes. discard the herbs and cloves.
Serve the carrots with meat and puree the onions with
the juices for a slightly spicy sauce.

Taco Meat

Recipe By : Austin American Statesman 6/7/95
Serving Size : 8 Preparation Time :0:00
Categories : New Formats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground turkey or ground top round
1 cup onion -- diced
1 clove garlic -- minced
1 1/2 teaspoons chili powder
1 teaspoon oregano
1/2 cup tomato sauce
1/2 cup green chiles -- diced
1/2 teaspoon salt
1/4 teaspoon pepper

Heat a large skillet over medium heat. Add the turkey or ground round and
sear over medium heat until browned, without stirring, about 5-6 minutes.
(If using beef, pour off all fat.) Add the onion, garlic, chili powder and
oregano and stir to break up clumps of meat. Saute until the onion s fully
cooked, about 3-4 minutes. Lower the heat to medium-low and stir in the
tomato sauce and chiles. Simmer until most of the liquid has evaporated,
about 5-8 minutes. Add salt and pepper. Fills 8 tacos or 8 enchiladas.