Category: Meat

Ingredients:

Kosher salt
4 very large red onions (15 to 16 oz. each), peeled and tops removed
2 Tbs. extra-virgin olive oil
1-1/2 Tbs. minced garlic
1-1/2 Tbs. minced fresh ginger
1 tsp. garam masala
1/2 tsp. ground cumin
1/4 cup golden raisins
1/2 lb. grilled flank steak, cut into 1/2-inch dice (2 cups)
1/2 lb. spinach, stemmed and roughly chopped
1/2 cup crumbled feta
1 Tbs. fresh lemon juice
Kosher salt and freshly ground black pepper

Directions: 

In an 8-quart pot, bring 4 quarts of water to a boil with 1 Tbs. salt. Carefully put the onions in the boiling water. Cook until they’re tender but still retain their shape, 25 to 30 minutes. Drain and let cool.

Position a rack in the center of the oven and heat the oven to 375°F.

When the onions are cool enough to handle, cut them in half crosswise and trim the root ends. Holding an onion wrapped in a clean towel, use your fingers to carefully remove the core from each half of the onion, leaving a 1/2-inch-thick shell. Cut a small amount off the bottom of each half, so they sit upright. Repeat with the remaining onions. Roughly chop and reserve 1 cup of the removed onion core.

In a 12-inch skillet, heat the oil over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring, until lightly browned, about 1-1/2 minutes. Add the garam masala and cumin and continue cooking, stirring, until fragrant, about 30 seconds more. Reduce the heat to medium, add the raisins and 2 Tbs. water, and cook, stirring, until the raisins are plump, about 1 minute. Add the reserved chopped onions and the flank steak and cook, stirring frequently, until just heated through, 1 to 2 minutes. Add the spinach and cook, stirring, until wilted, 1 to 2 minutes. Off the heat, stir in the crumbled feta and lemon juice and season to taste with salt and pepper.

Spoon the filling into the onion halves, mounding it slightly. Put the onions on a rimmed baking sheet and bake until the tops just begin to brown, about 15 minutes. Serve.

Lamb Chop Ingredients:

• 8 lamb chops
• 3 tbsp butter
• 2 tbsp chopped parsley
• 2 shallots, thinly sliced
• 1 lb fresh spinach
• 1 large tomato, seeds removed, diced

Pesto Ingredients:

• 1 cup fresh basil leaves
• 3 cloves garlic, peeled
• 3 tablespoons pine nuts
• 1/3 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup olive oil

To make the pesto, combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside.

To cook the Lamb Chops, melt 2 tbsp of the butter and mix with parsley. Season the lamb chops with salt and pepper then pour the butter mixture over the chops, turning with a large spoon. Set aside.

In the remaining tablespoon of butter, saute the shallots until soft. Add the spinach and saute for 1 minute. Add the diced tomato and continue to saute for another minute. Season with salt, pepper, set aside and keep warm.

Saute the lamb chops in a non-stick skillet on a high flame, 2 minutes per side. Serve with the spinach and homemade pesto.

Ingredients:
2 NY Strip Steaks
¼ cup Wasabiyaki marinade (sold in the international isle of your supermarket)
2 cups mixed greens or more, depending on how much salad you want
2 tbsp Balsamic vinaigrette dressing of your choice
½ pint cherry tomatoes, sliced
1 large white onion, sliced crosswise in ⅓ inch thick rounds
½ cup blue cheese crumbles
canola oil
Instructions:
Place steaks into a large ziplock bags, pour in the Wasabiyaki. Allow to marinade refrigerated for at least two hours. (You can do this step before leaving for work in the morning)
Brush the onion with a little canola oil. Preheat a stove top grill pan and cook the onion about 3 minutes on each side. Remove and set aside.
Next grill the steaks about 5 minutes on each side, undisturbed. Transfer the steaks to a cutting board and cover with aluminum foil. Allow to rest for 5 minutes before slicing. It’s important to slice against the grain, the steak will be juicier and much more tender.
Mix the salad greens and tomatoes with the dressing. Arrange on serving plates. Top with grilled onions, sliced steak pieces and blue cheese crumbles.
Enjoy.

Notes:
If you can’t find Wasabiyaki marinade, then make a soy based marinade by combining soy sauce, Worcestershire sauce, minced garlic, black pepper and olive oil.

Ingredients

1/2 head red cabbage, thinly sliced
1 medium onion, thinly sliced
1 medium apple, sliced
2 sprigs thyme
1 tablespoon red wine vinegar
2 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 lb fresh spicy turkey sausage
Crusty bread (for serving)

Preparation

Preheat oven to 400°. Toss cabbage, onion, apple, thyme sprigs, vinegar, 1 Tbsp. oil, and 1/4 cup water in a 13×9″ baking dish; season with salt and pepper and roast, covered, until cabbage is wilted and softened, 35–45 minutes.
Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium high heat. Cook sausages until browned and cooked through, 10–12 minutes. Add to cabbage during last 10 minutes of cooking, tossing to coat. Serve with bread.

Ingredients:
• 12 lasagna pasta noodles
• 1 pound spicy pork sausage
• ½ pound ground beef
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 14.5-ounce can of diced tomatoes, drained
• 24-ounces marinara sauce
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon crushed red pepper flakes
• 1 teaspoon Kosher salt
• ¼ teaspoon ground black pepper
• 15 ounces part-skim ricotta
• 1 large egg
• 2 cups whole milk mozzarella

Instructions:
Bring a large pot of water to a boil and cook the lasagna noodles to al dente according to the instructions on the package. After pasta has cooked, place into a large bowl of cold water. Set aside.
1. In a large skillet over medium-high heat, brown and crumble/break apart sausage and ground beef with a spatula or wooden spoon. Once meat has cooked through, add onion and garlic. Cook until onion has softened, about 5 minutes. Stir in the diced tomatoes. Remove skillet from heat and set aside.
2. Preheat oven to 375 degrees and lightly grease a 9×13-inch oven-safe casserole dish. Set aside.
3. In a medium bowl, stir together marinara sauce, dried oregano, dried basil, crushed red pepper flakes, salt, and pepper.
4. In a small bowl, whisk together ricotta and egg. Set aside.
5. To assemble your lasagna, remove the lasagna noodles from the water and pat them dry.
6. In the bottom of the casserole dish, add a thin layer of marinara sauce then place 3 lasagna noodles on top. Spread a little bit of the ricotta evenly on the noodles then add a layer of marina sauce and finally add a layer of the meat mixture on top. Sprinkle ⅓ of the mozzarella cheese on top of the meat mixture. Repeat the layers 2 more times, ending with the cheese layer sprinkled on top.
7. Lightly spray the bottom side of the foil and cover casserole tightly with foil.
8. Bake for 25 minutes then remove foil and bake for another 10 minutes.
9. Cut into squares and serve.

Ingredients:
1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper

Sauce
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine
Directions:
Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to de-glaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

Ingredients:
1 (2 -6 lbs) corned beef brisket
1 teaspoon peppercorn
2 dried bay leaves
1 -3 heads fresh cabbage
1 -12 medium red potatoes
1 (1 lb) bag of fresh carrots
Fresh parsley
Real butter
1 fresh garlic clove
1 medium fresh sweet onion
Yellow mustard
Irish soda bread
Harp lager beer (optional)

Preparation:
Use a large Dutch oven or stock pot that will hold everything all at once.
Place the brisket (best side up) in the bottom of the pot.
Add the spice packet (if applicable) or a teaspoonful of peppercorns and two bay leaves.
Cover the brisket generously with water and a bottle of beer (optional – adds flavor and is a tenderizer).
Bring to a boil.
Reduce heat, cover and simmer for 2 hours.

Scrub and rinse the new red potatoes.
Remove any eyes and bad spots.
Leave as much of the peel as you can.
Quarter them (halve or whole if tiny).
Cover with water until ready for them.
Remove the outer leaves from the cabbage until the leaves are entirely light green, rinse and cut it into quarters through the spine so they stay together. Set aside.
Peel one carrot and cut it into quarters. Set aside.
Peel the onion and cut it into eighths. Set aside.
Rinse the bunch of fresh parsley and chop up just the tops into very tiny pieces.

After Brisket’s 2 hours is complete:
Add the potatoes on top of the brisket.
Add water to cover everything.
Bring to a boil.
Reduce heat, cover and simmer for 10 minutes.
Add the cabbage on top of the potatoes and add onion and carrot on top of the cabbage.
Add water to cover everything.
Bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Check the cabbage to see if it is tender.
If not, simmer another 5 minutes. You shouldn’t under-cook it and it’s hard to overcook it.

Serving:
In a large serving bowl where you can stir the potatoes, crush the garlic clove and rub the inside of the bowl with it.
Place the potatoes in the bowl while still piping hot and add (at least) a quarter pound of butter and add a handful of chopped fresh parsley.
Gently stir until butter is melted, it coats all the potato pieces and the parsley is evenly distributed.
Put the rest of the parsley into a tiny serving bowl for those who want to add more to their potatoes.
Slice the brisket cross grain.
Let everyone help themselves.

Ingredients

• For the Marinade
• 6 cloves garlic, minced
• ¼ c (60 mL) extra virgin olive oil
• ¼ c (60 mL) coconut aminos
• 1-1/2 tsp (5 g) cumin
• 1 tsp chili powder
• ¼ c (10 g) cilantro, chopped
• Juice and zest of two limes
• For the Fajitas
• 1-1/2 lb (675 g) skirt steak
• Sea salt
• Black pepper
• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 large onion, sliced into strips
• 2 jalapeños, stem and seeds removed, sliced into strips
• 2 avocados, sliced
• 1 beefsteak tomato, chopped
• ¼ c (10 g) cilantro, chopped

Instructions

1. Combine all the marinade ingredients in a gallon-sized (3-3/4 L) zip top plastic bag. Place the skirt steak in the bag, press out the excess air and seal. Lightly massage the bag to make sure the marinade coats every inch of the skirt steak. Place in the fridge to marinate for 1 hour.
2. Heat a cast-iron pan over medium-high heat. Remove the skirt steak from the bag and set aside the remaining liquid. Generously season both sides of the skirt steak with sea salt and black pepper. Place the steak on the pan and sear for 5 minutes. Flip to the other side for another 5 minutes for medium. Remove from the pan. Place it on a cutting board and cover with foil to rest.
3. While the skirt steak is resting, scrape off any excess burned brown bits that are stuck to the bottom of the pan. Add the sliced bell peppers, onion and jalapenos. Add the marinade that was used for the meat and sauté vegetables for 4 to 5 minutes. Turn off the heat. Thinly slice the skirt steak across the grain and place on a large serving plate. Top with the cooked fajita vegetables, avocado slices, chopped tomato, and cilantro.

Ingredients:

For the steak:

4 large cloves garlic, chopped

3 sprigs rosemary, leaves roughly chopped (about 1 tablespoon)

1/2 cup balsamic vinegar

1/2 cup red wine

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 2 -inch-thick piece beef top round for London broil (about 3 pounds)

Kosher salt

For the marmalade:

4 medium red onions, halved and thinly sliced

3 sprigs rosemary, leaves chopped (about 1 tablespoon)

1/2 cup balsamic vinegar

1/3 cup extra-virgin olive oil

3 tablespoons dark brown sugar

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

For the toast:

4 cloves garlic, peeled

1/2 teaspoon salt

8 tablespoons butter, softened

8 3/4 -inch-thick slices good quality white or sourdough bread

1 bunch arugula, washed and trimmed

Mustard and/or horseradish

Directions:

For the meat: Mix garlic, rosemary, balsamic vinegar, wine, olive oil, and black pepper to taste in a self-sealing plastic bag or a shallow dish. Add the meat, turning to coat, and cover or seal. Refrigerate for several hours or overnight.

Prepare an outdoor grill with a hot fire for indirect grilling.

For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat). Cook, turning the sealed package every now and then so the onions cook evenly until tender, about 45 minutes.

Remove the meat from the marinade, pat it dry, and season generously with salt and black pepper to taste. Lightly oil the grill and sear the meat over high heat for 5 minutes. Then rotate it (don’t turn it over yet) about 45 degrees from its original spot on the grill. Once you’ve made your grill mark, flip and repeat on the other side. Move the steak to the cooler side of the grill, cover with an aluminum pan, and cook, rotating (not flipping) periodically, until a meat thermometer inserted into the thickest part of the steak registers 125 degrees F, about 15 to 20 minutes. Let steak rest on a cutting board about 10 minutes.

For the toast: Meanwhile, sprinkle garlic cloves with salt. With the flat side of a large knife, mash and smear garlic mixture into a paste. Mix with the butter. Lightly oil the grill, place bread over direct heat, and toast on both sides until golden brown, about 2 minutes total. Remove bread from grill and spread generously with the garlic butter. Thinly slice steak against the grain on an angle. Top toasts with onion marmalade, arugula, and sliced meat. Serve open-faced with mustard and/or horseradish.

Ingredients:

• 1 tablespoon vegetable oil
• 2 1½”-thick pork chops (8–10 ounces each)
• Kosher salt and freshly ground black pepper
• 8 sprigs sage
• 2 garlic cloves, peeled, smashed
• 1 tablespoon unsalted butter

Preparation:

Heat oil in a large skillet over medium-high. Season pork chops all over (including the fat cap) with salt and pepper. Cook pork chops until bottom side is golden brown, about 1 minute. Turn and cook on other side about 1 minute before turning again. Repeat this process, turning about every minute, until chops are deep golden brown and an instant-read thermometer inserted into the thickest part registers 135°, 8–10 minutes (cooking time will depend on thickness of chops).

Remove pan from heat and add sage, garlic, and butter, smashing garlic into butter. Tilt skillet and spoon foaming butter and drippings over pork chops, making sure to baste the fat cap. Transfer pork chops to a cutting board and let rest at least 5 minutes (pork will come to 145° as it sits).

Serve with any juices from the cutting board spooned over top.