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Categories
Tag Archives: meat
Make Braised Lamb Shanks
I am not a Lamb cook so, no, I have not tried this recipe. But I try to share all types of recipes with you other cooks and readers out there. This is an old recipe I found in my late mother’s estate. I have no idea why she had it because no one in our family ate lamb. However, there is was on an old yellowed piece of paper. So for those of you who do enjoy lamb, here is a recipe for you: Old Fashion Braised Lamb Shanks.
BRAISED LAMB SHANKS
3 to 4 lamb shanks, bones cracked
1/4 cup all-purpose flour
1 tsp salt
1/4 tsp pepper
2 tbsp olive oil
1 clove garlic, mashed, not minced
2 tbsp brandy
1 cup chicken broth
1/4 tsp basil
1/4 tsp oregano
Garnish:
1 cup cooked pearl onions, browned
1 cup tiny mushrooms, browned
minced fresh parsley
Posted in Main Course
Tagged broth, clove garlic, cup, cup chicken broth, flour, flour mixture, Lamb, lamb shanks, Make Braised Lamb Shanks, meat, oven, paper, pearl onions, pepper, recipe, Shanks, tsp, tsp oregano, tsp pepper
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A Little Bit About Beef Jerky
Beef jerky is believed to have originated in South America in the early 1800s or earlier. Ancestors of the Inca Empire made a product similar to beef jerky, using the meat from game animals such as deer, elk and buffalo. They salted strips of meat and allowed them to dry in the sun or over hot coals for long periods of time. This method of drying allowed the natives an excellent source of food when fresh meat was not available. The dried meat, if properly stored, could be kept for very long periods of time. Upon the arrival of the Spanish explorers the secrets of ch’arki (charqui) were shared with the rest of the world. The pioneers of North America built smoke houses and hung pieces of meat, (buffalo and beef) over a fire to smoke cure the meat. Beef Jerky is made when the meat is flavored first and then dried and smoked. By adding spice and herbs they were able to make the dried meat much more palatable. Over the years Beef Jerky has become a very popular snack and comes in many, many different flavors and flavor intensities. It takes about 5 pounds of meat to make 1 pound of jerky. You can use most wild game meats, deer, moose, or elk to make jerky as well as domestic meats, including beef, pork and turkey.
Posted in Low Calorie
Tagged beef, deer elk, deer moose, F. Place, hot coals, inca empire, Jerky, lid, long periods of time, marinate, meat, North America, sauce, South America, spanish explorers, time, wild game meats
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Loss and the Slow Cooker
A good way to prepare a good diet food to lose weight is to use the slow cooker. Its easy and convenient, plus you can do it pretty easily with little cooking skill required. However, the recipe must not be too complicated because it defeats the purpose of using the slow cooker. (Which is just to put in food and be done with it) It’s especially useful if you want to motivate yourself to eat a good diet food because you won’t be tempted to eat junk as soon as you get home. Imagine yourself going home to a pleasant aroma that’s both warm and savory, will you get yourself a cold pizza? Definitely not! This can also serve as a deterrent for excuse such as “I’m tired, let’s just eat outside”, or “Let’s just microwave some junk food”.
Posted in Crockpot Recipes
Tagged cloves of garlic, cold pizza, cooker, diet, diet food, favorite video games, food, garlic salt, Loss and the Slow Cooker, meat, pepper, purpose, recipe, salt and pepper, tomato paste
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Fun With Kosher Recipes
Keeping kosher with recipes for Passover and other kosher food recipes is a great way to stay connected to your Jewish heritage while instilling religious values in your children. But if you’re looking to feel even closer to the old country, chances are it’s going to involve some Yiddish. Read on for some classic Yiddish words and phrases relating to food, including words that have become common among English speakers.
Bagel: Originating in Krakow, Poland, the bagel first appeared to compete with the bublik – a denser, drier ring of dough. It became tradition for observant Jews to bake bagels after the Sabbath on Saturday evenings, as bagels take less time to make than most other bread products.
Blintz: Crepe-like pastries with sweet filling, usually cheese. Unlike crepes, blintz pancakes are made with yeast. Blintzes are often served during Chanukah and Shavuot.
Challa: Bread common on Shabbat dinners, although forbidden in Passover recipes.
The Ways to Lighten Up Recipes
No matter what the setting or occasion, today’s conversations almost always turn to dieting. Losing weight has become a national obsession – one that concerns almost every member of our society because every family has someone in it who needs help. Here are some really easy ways to get great results:
CHOOSE LEAN MEATS AND COOK THEM IN TASTIER WAYS THAT DON’T ADD TONS OF CALORIES. Any butcher will be happy to tell you that FAT IS FLAVOR. When I was in culinary school, we actually used to chant that in butchery class. Without the natural mouth-feel, flavor and tenderness of fat, lean meat is more of a challenge to cook to rave reviews. There are, however, some tricks to creating flavor. For example, marinating is a wonderful method for adding a lot of flavor, tenderness and moisture to lean meats. You can also pound these meats to break up the protein strands and then you can use quicker cooking methods. When cutting leaner meats, cut across the grain, which also breaks the protein strands and in turn tenderizes them. Especially in the case of a flank steak, when you cut across the grain, you can even quickly grill the meat – just a couple of minutes on each side – and it will be tender.
Posted in Low Calorie
Tagged butter, Cooking, DON, FAT, flank steak, flavor, lean meats, lot, meat, national obsession, obsession one, pot meals, protein strands, Read, stock, The Ways to Lighten Up Recipes, thick cuts
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