Category: Meat


Image

Ingredients:

1 lb. chopped beef (made into 4 burgers)

4 slices sharp cheddar cheese

1/2 cup salsa

1/2 cup sour cream

1/2 cup guacamole

Directions:

1. Cook burgers to your desired taste.

2. When burger is almost done, place a slice of cheddar cheese on top.

3. In a bowl, mix sour cream, salsa, and guacamole. Mix it all together.

4. When burger is done, put a dollop of salsa mixture on top.

*Serving with fries is optional.

Advertisements

Meatball Parmesan

Ingredients:
1 1/4 lbs. lean ground beef
3 garlic cloves (minced)
1/4 cup onion (finely chopped)
1/4 cup fresh parsley (chopped)
1/2 tsp. sea salt
1/2 tsp. pepper
1/2 tsp. dry oregano
1 egg (beaten)
1/2 cup dry breadcrumbs
1 lb. fresh mozzarella (sliced thin)
tomato sauce
olive oil
Directions:
1. Mix all the ingredients (except mozzarella, olive oil and tomato sauce) and shape into meatballs.
2. In a large skillet, put 3 tbs. olive oil.
3 Cook the meatballs for 5-6 minutes or until cooked through and browned on the outside. Remove.
Preheat oven to 350 degrees.
4. In a baking pan, coat the bottom with sauce. Put meatballs in pan. Put sauce on top of meatballs.
5. Layer slices of mozzarella on top.
6. Bake in oven for about 10 minutes until cheese is melted.
*Serve on Italian bread as a hero if you like.
*You can use ground turkey or chicken instead of the beef.

Pizza Rustica

*This Pizza Rustica Is Traditionally Eaten The Night Before Easter Sunday.

Ingredients:
2 tbsp. olive oil
8 ounces sweet Italian sausage (casings removed)
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
1/3 cup freshly grated Parmesan cheese
4 ounces thinly sliced prosciutto, coarsely chopped
1/3 lb. ham (chopped)
4 large egg yolks (beaten)
1 large egg (beaten)
2 tbsp. chopped fresh parsley
Pastry Dough Recipe:
3 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) cold unsalted butter (cut into pieces)
1/4 cup cold solid vegetable shortening (cut into pieces)
1 tsp. sea salt
3 large eggs (beaten)
2 to 4 tbsp. ice water
Blend the flour, the butter, the shortening and salt in a food processor until the mixture is coarse. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Roll the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.
Directions:
1. Preheat the oven to 375 degrees.
2. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Transfer the mixture to a small bowl and set aside to cool.
3. In large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and Parmesan cheese. Add the sausage, fresh parsley, ham and prosciutto to the mixture and stir well.
4. Roll out larger piece of dough on a lightly floured work surface to a 18-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch.
5. Add the ricotta mixture into the dough-lined pan.
6. Roll out the remaining piece of dough into a 12-inch round.
7. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges.
8. You can cut the extra overhanging dough into strips and put on top of pie. (see photo)
9. Brush the beaten 1 large egg over the entire pastry top. Bake on the bottom shelf of the oven until the crust is golden brown. (about 1 hour)
Let cool for about 15-20 minutes before cutting.

 

 

Grilled Greek Feta Pork Chops

img_4812

Have You “Liked” “Cooking With Mr. C.” on Facebook?
Ingredients:
4 boneless pork chops.
1 cup of fresh leeks (chopped)
1 cup feta cheese
olive oil
sea salt
black pepper
Directions:
Put a tablespoon of olive oil in a skillet. Cook leeks until tender and a little crispy. Set to the side.
In a large skillet or on a grill, put 1 tablespoon of olive oil. Cook pork chops on each side. (Depending on the thickness, at least a total of 10-12 minutes.) Chops should be white when you slice into them. Sprinkle with a pinch of sea salt and black pepper.
When chops are just about done, add cooked leeks and feta cheese on top of chops. Cook an additional minute and then serve.
Serve warm.

IMG_5078

Ingredients:
1 1/4 lbs. lean ground beef
3 garlic cloves (minced)
1/4 cup onion (finely chopped)
1/4 cup fresh parsley (chopped)
1/2 tsp. sea salt
1/2 tsp. black pepper
1/2 tsp. dry oregano
1 egg (beaten)
1/2 cup dry breadcrumbs
1 cup fresh ricotta
provolone cheese (thinly sliced)
tomato sauce (about 2 cups, heated)
olive oil
6 fresh basil leaves
Directions:
1. Mix all the ingredients (except ricotta,basil, provolone cheese, olive oil and tomato sauce) and shape into meatballs.
2. In a large skillet, put 3 tbs. olive oil.
3 Cook the meatballs for 5-6 minutes or until cooked through and browned on the outside. Remove.
4. In a large serving bowl, cover the bottom with warmed tomato sauce. In the center put a large dollop of ricotta cheese. Place meatballs around ricotta. Pour warmed tomato sauce over meatballs. Decorate with slices of provolone cheese and basil. (see photo) Sprinkle a little sea salt and black pepper on ricotta.

Prosciutto and Fresh Mozzarella Sandwiches

Image

 

Ingredients:

1 lb. prosciutto (sliced thin)

1 lb. fresh mozzarella (sliced)

3 tbs. olive oil

1 tsp. sea salt

1/2 tsp. black pepper

8 rolls (of your choice)

Directions:

1. In a bowl, mix olive oil, sea salt and black pepper. Stir well.

2. Cut open rolls. On the inside of the roll, brush a little olive oil.

3. Place prosciutto on roll and a slice of mozzarella on top.

4. You can drizzle a little olive oil on top of the mozzarella, if you wish.

*Suggestion: Serve sandwiches with a variety of different olives.

IMG_4229

 

Ingredients:

4 boneless pork chops

1 lb. shiitake mushrooms

2 cloves of garlic (chopped)

olive oil

2 tsp. sea salt

1 tsp. garlic powder

1 tsp. thyme

Directions:

1. In a bowl put sea salt, garlic powder and thyme. Mix together.

2. Coat pork chops with a little olive oil. Sprinkle mixed season on chops.

3. Grill chops about 12- 15 minutes. Frequently turning. (Pork should be white on the inside wen done.)

4. In a large skillet put 2 tbsp. olive. Add garlic and brown for a minute. Add mushrooms. Sauté for about 5 minutes. (until tender) Sprinkle with a pinch of sea salt.

 

 

 

Veal Piccata

Image

 

Ingredients:

8 slices of veal cutlets

1 cup of flour

1 cup of white wine

6 tbs. of butter

1/2 cup chicken stock

1 garlic clove (chopped)

1 lemon (juiced)

4 tbs. capers

2 pepperoncini (chopped)

1 tbs. chopped parsley

olive oil

salt and pepper

Directions:

1. In a large bowl, add flour, 1 tsp. of salt and 1 tsp. of pepper. Mix together. Coat both sides of each cutlet in flour. (shake off excess flour)

2. In a skillet, add 2 tbs. of olive oil. Once oil heats, add 2 tbs. of butter. Cook veal until golden brown. (2 minutes on each side). Remove cutlets from skillet and keep covered.

3. In the same skillet, add white wine and bring to a boil. When half of the wine is reduced, add chicken stock, garlic, capers, lemon juice and pepperoncini. Cook for about 5 minutes until sauce becomes thick. Add 1/2 tsp. of salt and remaining butter. Stir thoroughly. Add parsley. When butter has melted, return cutlets to skillet. Warm for another 4 minutes. (2 minutes on each side)

Serve warm. Serves 4.

Ingredients:
8 thin pork chops
2 cups carrots (sliced thin)
1/2 cup leeks (chopped)
2 cups oyster mushrooms (chopped) *you can use other mushroom
1 cup heirloom tomatoes sliced
olive oil
sea salt and black pepper
Directions:
1. In a large skillet, put 2 tbsp. of olive oil and cook pork chops on both sides. Sprinkle with sea salt and black pepper. Cook approximately 10 minutes in total. Pork chops should be white in the center when sliced. Remove pork chops and set to the side.
2. In the same skillet add 1 tbsp. of olive oil. Add leeks, carrots and mushrooms. Stir. Add another tbsp. of olive oil while cooking. Add a pinch of sea salt and black pepper. When carrots are tender, add tomatoes. Stir.
3. Add pork chops back to the same pan. Heat for another minute and serve.
Serve hot.

Are You Following “Cooking With Mr. C.” On Facebook??

Homemade Chinese Spareribs

IMG_2555

 

Ingredients:

2 lbs. pork spareribs

5 tbs. hoisin sauce

2 tbs. ketchup

2 tbs. soy sauce

2 tbs. honey

2 tbs. rice vinegar

2 tsp. fresh grated ginger

2 tsp. fresh garlic (minced)

Directions:

1. In a large bowl, mix all of the ingredients. (except spare ribs.)

2. In a deep pan, put spare ribs. Rub half of the glaze mixture all over the spareribs. Cover it all over. (Save the other half of the glaze for baking.)

3. Refrigerate ribs for at least 3 hours.

Preheat oven to 350 degrees.

4. In another deep baking pan, fill with enough water to cover the bottom of the pan.

5. Put a grate in the pan and put spareribs on top.

6. Bake in oven for 35-40 minutes. Rub the extra glaze on the ribs every ten minutes. Turn the ribs over every 10 minutes also.