Recipes for Beef, Pork and Variety Meats

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Beef Recipes

Recipe courtesy Sunny Anderson, Food Network

6 to 8 servings

• 4 tablespoons Worcestershire sauce
• 2 tablespoons canola oil
• 1 tablespoons garlic oil
• 1 tablespoon oriental dry hot mustard
• 1 tablespoon salt
• 1 teaspoon black peppercorns
• 20 cloves garlic
• 2 (1 1/2-pound) cuts beef brisket
• 6 (1/2-inch) thick onion slices
• 2 cups beef broth (approximate)
• 2 cups Merlot red wine (approximate)
• 1 cup baby carrots
• 1 stalk celery, chopped

Directions:

Preheat oven to 300 degrees F.

In a large plastic bag add Worcestershire sauce, oils, dry hot mustard, salt, peppercorns and garlic. Mix and add brisket then seal making sure marinade covers all parts of the meat. Marinate for 2 hours. In a Dutch oven or roasting pan place 3 of the onion rings in a circle to form a trivet for the brisket (if using a roasting pan place all onion rings out in a single layer). Place the garlic in the spaces not occupied by the rings, then add one slab of brisket making sure to place it evenly on top of the rings. Add another layer of onion rings then the second slab of brisket (if using roasting pan, place brisket side by side in single layer on top of onons). Pour over the remaining marinade, the broth and wine in equal parts until the meat is just covered. Cover and cook for 3 hours adding the carrots and celery 30 minutes before the end of cooking. Check the brisket a few times while cooking and add salt, as needed, and broth and wine in equal parts if the level of the liquid falls below the meat. The brisket is done when it is tender to the fork and easy to pull apart.

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

© 2011 Television Food Network, G.P. All Rights Reserved

Recipe courtesy Laura Calder, Cooking Channel

• 2 tablespoons beef drippings or butter, plus more as needed
• 1 tablespoon olive oil
• 3 pounds/1.5 kg sirloin tip, cut into fat fingers
• 3 large onions, sliced
• 4 cloves garlic, chopped
• 2 tablespoons all-purpose flour
• 1 tablespoon brown sugar
• 1 ½ cups/375 ml beef stock
• 2 cups/500 ml beer
• 1 tablespoon red-wine vinegar
• Salt and freshly ground pepper
• 1 bouquet garni

Heat the beef drippings and oil together in a saute pan. Working in batches, brown the beef strips on all sides. Remove from the pan. In the same pan, fry the onions until soft, about 15 minutes, then add the garlic for 1 minute. Remove. (Check if there is fat in the pan. If not, add a good tablespoon of butter and let it melt.) Add the flour and sugar to the pan and cook for 1 minute to make a roux. Gradually whisk in the stock and bring to a boil. (At this point, turn the oven on to 325 degrees F/160 degrees C.) Add the beer and vinegar to the boiling stock, and bring back to a boil, cooking until thickened, about 10 minutes. Remove from the heat.

In a large casserole dish, layer the onions alternately with the beef strips, seasoning each layer as you go with salt and pepper. Tuck in the bouquet garni and pour the sauce over. Cover and bake for 2 1/2 hours. If you can wait a day before eating, cool the dish completely when it's out of the oven and refrigerate overnight: the flavor will be even better when you reheat it.

© 2012 Cooking Channel, LLC, All Rights Reserved.

• 1 lb. well trimmed tender beef steak
• 3 thinly sliced green onions
• ¼ tsp. ground thyme
• 1 Tbsp. cornstarch
• 1 tsp. salt
• 3 cups sliced fresh mushrooms
• 6 Tbs. butter
• ¾ cup dry Sherry
• ¾ cup canned consommé
• 1 cup dairy sour cream
• Chopped parsley

Sauté mushrooms and onions in 3 Tbs. butter. Add thyme and sherry. Simmer until liquid is reduced to ¼ cup. Add cornstarch mixed with consommé to mushrooms. Cook, stirring until mixture boils and thickens. Keep warm.

Cut steak into thin diagonal strips. Brown quickly on both sides in remaining 3 Tbsp. butter, cooking a few strips at a time. Sprinkle with salt. Add steak and sour cream to mushroom sauce. Heat, but do not boil. Sprinkle with chopped parsley. Makes 4 servings.

Makes 6 servings. Slow Cook: 4½ hours on HIGH or 6½ hours on LOW.

• 1½ lbs. beef chuck steak, trimmed and cut into ½-cubes
• 14 oz. white mushrooms, cleaned and quartered
• 2 onions, finely chopped
• 2 tablespoons tomato paste
• 1 cup low-sodium beef broth
• 1 cup white wine
• ¼ cup reduced-fat sour cream
• 2 tablespoons cornstarch
• ¼ teaspoon black pepper
• 6 cups cooked egg noodles
• 3 tablespoons chopped parsley

1. Combine beef, mushrooms, onions, tomato paste, broth, wine and 3 tablespoons of the soy sauce in slow cooker bowl. Cover and cook on HIGH for 4 hours or on LOW for 6 hours, or until beef is tender.
2. In a small bowl, stir together sour cream, remaining 1 tablespoon soy sauce, cornstarch and black pepper; whisk into slow cooker bowl and cook an additional 30 minutes or until sauce has thickened. Serve over egg noodles and sprinkle with parsley.

Per Serving: 246 calories; 8g fat (3g sat.); 26g. protein; 13g carbohydrate; 1g fiber; 373mg. sodium; 78mg. cholesterol.

Copied from Family Circle Magazine - Slow Cooker Recipes.

From the "Very Special Cooks" Cookbook from the Volunteer Services Council of St. Louis, Missouri. Recipe courtesy of Jerry Gant

• 3 lbs. lean (90%) ground beef
• 1 lb. mild pork sausage
• 1 medium sweet onion, chopped
• 1 egg, beaten
• Salt & Pepper to taste
• 1/2 sleeve of saltine crackers, finely ground
• 1 cup ketchup, divided
• 4 slices bacon
• 1/4 cup brown sugar

Blend beef, sausage, onion, egg, salt and pepper, crackers and 3/4 cup ketchup with hands. Place in an 8 x 10-inch baking dish. Top with bacon. Bake 1 hour & 15 minutes at 350°F. Combine 1/4 cup ketchup and brown sugar. Pour over meatloaf and bake another 15 minutes.

• 2 lbs. cube steak, cut into individual steaks (should make 4)
• 1 Tablespoon table salt (for brine)
• 1 cup flour
• ½ cup cornstarch
• 1 teaspoon cayenne pepper
• ½ tsp. paprika
• ½ tsp. garlic powder
• just a sprinkling of Kosher salt
• ½ tsp. ground black pepper
• vegetable oil for frying
• 2 finely chopped green onions (for garnish)

1. Prepare steaks for brine. Steaks should be flattened with a meat mallet to tenderize.
2. Place steaks in a shallow dish and cover with cold water. Add table salt to create a brining solution.
3. Cover and refrigerate 2 hours or overnight
4. In a paper bag, combine the flour, cornstarch, paprika, garlic powder, cayenne pepper, Kosher salt and black pepper. One by one, lift steaks out of the brining solution and drop into the paper bag. Roll the top of the bag to close and shake until the steaks are evenly coated. Repeat, dipping coated steaks back into the solution, then the flour mixture. This may be done in batches. Let the coated steaks rest on a sheet tray lined with a rack for 10 minutes.
5. In a deep, heavy-bottomed skillet, add enough oil to reach ½-inch up the sides. Heat the oil over medium-high (about 350°-370° F). (When a wooden spoon inserted into the oil creates tiny bubbles, the oil is ready.)
6. Slip the steaks into the hot oil and fry in batches, if necessary, flipping only once when color is golden - about 3 minutes on each side),
7. Remove to a serving platter and serve with with white gravy, and garnish with chopped onion.

Recipe adapted from Food Network's Sunny Anderson's "Sunny's Chicken Fried Steak with Diced Potato Gravy" and Tyler Florence's "Chicken Fried Steak" as printed in Parade Magazine January 2011 article "Southern Comfort".

Cindy Feeney's Recipe from Grass Valley, California

Brown Pot Roast in hot olive oil with crushed garlic, salt, pepper & onion until very browned and crusty.

Add beef broth to cover completely; bring to boil and then simmer for 2 hours; add potatoes and vegetables (all in chunks):

• zucchini
• yellow summer squash
• carrots
• celery

Simmer another hour or so, until vegetables are tender and caramelized and all liquid is gone.

• 2 lbs. potatoes (about 3 medium russets)
• 1 large onion
• 1 can corned beef (12 oz. can)

Peel potatoes and cut in 1/4-inch chunks; and cut onions in similar-sized chunks. Place potatoes and onions in pan of cold, salted water, and bring to a boil and cook for 3-5 minutes, until potatoes are soft. Drain potatoes and onions.

In a large saute' pan (cast-iron is best), add and heat 2 tablespoons oil; add corned beef and garlic, and cook well. Add drained potatoes and onions and cook until crispy on all sides. Season with salt and pepper. Use a spatula to turn mixture over as it browns on all sides.

You can use an ovenproof pan and top with grated cheese and place in a 350°F (180°C/Gas Mark 4) oven until cheese is melted, golden and crispy.

This recipe was adapted from a recipe sent to me by my friend, Dennis Flanagan from Wigan, England; it was in a "Life Matters Recipe Booklet" published for AXA Sun Life Services by Specialist UK Limited. 2008. The original recipe was contributed by one of the recipe contest winners, Mrs. Ann Wyatt of Exeter. Her creation was called "Corned Beef Hash with Cheesy Topping"

I served this topped with a poached egg and garnished with chopped parsley! Enjoy!

Recipe Contributed by Norrine Valderrama, Mt. Nebo, W. Va. and Manteca Ca.

3-lb. roast (pork or beef)

Rub with small amount of brown sugar and place in crock pot.

Sauce:

• 14 oz. catsup
• 2 Tbsp. liquid smoke
• 4 Tbsp. Worcestershire sauce
• 10 oz. Coke
• 2 Tbsp. prepared mustard
• Dash of Tabasco sauce (optional)
• 4 Tbsp. brown sugar

Mix sauce together and simmer about 30 minutes. Pour over roast and cook 10-12 hours. When desired tenderness is achieved, shred meat and mix with sauce.

Contributed by Sets and Morris Ito, Honolulu, Hawaii

• 1½ pounds ground beef
• 2 cloves garlic, minced
• 1 small onion, chopped
• ½ teaspoon minced fresh ginger
• 1egg
• 2 stalks green onions, chopped
• ¼ cup shoyu (soy sauce)
• 1 tablespoon sesame oil
• ¼ cup sugar

Combine all ingredients; mix well. Form into patties; fry, grill or broil.

Contributed by Patricia Moss, Wigan, England

Shin beef, potatoes and onions, slow cooked in stock for about 5 hours. Then, top with pastry crust and bake until browned.

"LOBBIES" are a quick version of the above; only use tinned (canned) stewed steak, onions and potatoes in a pan on top of cooker for 1 to 1-1/2 hours.

Contributed by Jeanne Valverde, Stockton, California

Brown roast on all sides in small amount of oil. Add 1 can French Onion soup or Beef Consomme. Add potatoes, onions, carrots, cover and forget it. Just don't forget to turn on that Crock Pot before going to work. It's great coming home to dinner. I like to add a package of dry brown gravy mix to the drippings, but that is optional.

Recipe from Julie Sahni for Food and Wine Magazine - Jan. 2012

• 1 tablespoon canola oil
• 1-½ lbs. lean ground sirloin
• 1 large onion
• 2 tablespoons minced fresh ginger
• 2 large garlic cloves, minced
• 1-½ tablespoons Madras curry powder
• Salt and freshly ground pepper
• 1 large Yukon Gold potato, peeled and cut into ½-inch dice
• 1-½ cups low-sodium chicken broth
• One 14-oz. can unsweetened coconut milk
• One 14-oz. can diced tomatoes with their juices
• 1-½ cups frozen baby peas
• Chopped cilantro, warm naan and steamed rice, for serving

1. In a large skillet, heat the oil. Add the ground meat and cook over high heat, stirring to break up the lumps, until no longer pink, about 5 minutes. Add the onion, ginger, garlic and curry powder and season with salt and epper. Cook over high heat, stirring frequently, until the onion is softened, about 3 minutes. Add the potato, broth, coconut milk and the tomatoes and their juices and bring to a boil. Cook over moderate heat, stirring occasionally, until the potato is tender, about 15 minutes.
2. Using the back of a spoon, lightly crush some of the potato. Add the peas and cook just until heated through. Serve in bowls with cilantro, naan and rice.

Make Ahead: The curry can be refrigerated for up to 3 days.

Recipe Courtesy of Ching-He Huang, Cooking Channel 2010

• One 1 ¼-pound beef tenderloin, sliced into ½-inch thick strips
• Sea salt
• Freshly ground white pepper
• 2 tablespoons cornstarch
• 2 tablespoons ketchup
• 2 tablespoons Shaohsing rice wine or dry sherry
• 2 tablespoons light soy sauce
• 2 tablespoons Chinkiang black rice vinegar or balsamic vinegar
• 2 heaping teaspoons Guilin chili sauce
• 1 ½ tablespoons Sichuan peppercorns
• 2 tablespoons peanut oil
• 5 whole dried Thai chiles
• 2 small red Fresno peppers or 1 serrano chile, bruised and cut into 1 1/2-inch pieces
• ½ cup dry roasted peanuts
• ¼ cup chopped fresh cilantro stems and leaves
• 2 scallions, cut into 2-inch pieces

In a medium bowl, sprinkle the beef with salt and pepper. Add the cornstarch and mix well. Set aside.

In another smaller bowl, stir together the ketchup, rice wine, soy sauce, vinegar and chili sauce. Set aside.

In a small pan over medium heat, toast the Sichuan peppercorns until fragrant, 1 to 2 minutes. Remove from the heat and crush 1/2 tablespoon of the peppercorns in a mortar and pestle, or in a plastic bag with a rolling pin. Set aside. Leave the remaining peppercorns whole.

Heat a wok over high heat and, when wok starts to smoke, add the peanut oil. Add the remaining whole Sichuan peppercorns, dried chiles and fresh chiles and stir-fry for a few seconds. Add the beef and stir-fry until the beef is brown, 2 to 3 minutes. Add the reserved sauce and peanuts and cook until the sauce has reduced slightly and is sticky and has a thicker consistency. Add the cilantro and scallions and toss to coat and warm through. Then transfer to a serving plate and garnish with the ground Sichuan peppercorns. Serve immediately.

Recipe contributed by Norrine Valderrama, Mt. Nebo, W.Va. and Manteca, Ca.

Preheat oven to 500°. Purchase desired amount of roast and rub with a little olive oil, salt and pepper. Bake at 500° according to following chart: Rare, 7 minutes per pound; medium rare, 7½ minutes per pound; and medium, 8 minutes per pound. When roasting time is complete; turn oven off and leave roast for 1¼ hours (75 minutes).

• 1 prime rib beef roast (6-lb. standing rib roast
• 5 garlic cloves, crushed
• ¼ cup prepared horseradish
• Needles from 2 fresh rosemary spprigs
• Leaves from 4 fresh thyme sprigs
• ½ cup kosher salt
• ¼ cup freshly ground black pepper
• ½ cup extra-virgin olive oil
• 2 carrots, cut in chunks
• 2 parsnips, cut in chunks
• 1 red onion, halved
• 1 head garlic, halved

1. Preheat the oven to 500° (it will take about 15 minutes for most ovens to reach this temperature). If you use a meat thermometer, insert it into the thickest part of the beef, being careful not to let the tip of the thermometer touch any fat or bone.
2. Place the beef in a large shallow roasting pan with the bone side down. (It is unnecessary to use a rack, since the ribs of the roast form a natural rack.)
3. In a small bowl, mash together the garlic, horseradish, rosemary, thyme, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast.
4. Roast the beef undisturbed in the middle of the oven for 20 minutes. Reduce the heat to 350° and scatter the vegetables around the meat and drizzle them with a 2-count of olive oil.
5. Put the pan back in the oven and continue to roast, without basting, for about 1-½ to 2 hours for medium-rare (or approximately 20 minutes per pound). The meat thermometer will register 130° to 140° when the beef is rare; 150° to 160° when medium, and 160° to 170° when it is well done. If you are not using a meat thermometer, start timing the roast after you reduce the heat to 350°. You can estimate approximately 20 minutes per pound for rare beef; 25 minutes per pound for medium, and 30 minutes per pound for well done. Or, you can check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125°-130° for medium-rare.
6. Transfer the beef to a heated platter and let is rest for at least 15-20 minutes for easier carving. The internal temperature of the meat will continue to rise by about 10 degrees. You may keep the roast warm by covering with a tent of aluminum foil before carving. Let it rest while you prepare the Yorkshire Pudding.
7. Remove the vegetables and pour off the pan drippings into a measuring jug. Use the fat if you are making Yorkshire Puddings. Reserve juices for making gravy.
8. Place vegetables back in the oven and continue to cook until soft and tender.
9. If you plan to accompany the beef with Yorkshire Pudding, increase the oven heat to 400° as soon as the beef is cooked. Let rest and carve while the Yorkshire Puddings are cooking.
10. To carve, first remove a thin slice of beef from the large end of the roast so that it will stand firmly on this end. Insert a large fork below the top rib and carve slices of beef from the top, separating each slice from the bone as you proceed.
11. If you don't prepare Yorkshire Pudding, traditionally the beef is served with its own juices and with horseradish sauce.

Note: Bringing meat to room temperature before cooking it is unnecessary. Roasts may go directly from the refrigerator to the oven.

This recipe adapted from Tyler Florence (Food Network) recipe and as printed in Time-Life Books "Foods of the World - Recipes: The Cooking of the British Isles" © 1969 Time Inc.

Recipe contributed by Toni Feeney - Stockton, California

• ¼ cup (½ stick) butter
• 1 4-lb. rump roast
• 1-½ cups water
• ½ cup soy sauce
• 1 envelope onion soup mix
• 1/3 cup sugar (can use brown)
• 2 cinnamon sticks
• 1 tsp. nutmeg
• 1 tsp. anise seed
• 1 cup sherry

Heat butter (or can use Bacon Drippings) in Dutch oven over medium high heat. Add rump roast and brown on all sides.

In a small bowl, combine remaining ingredients, except sherry; pour over meat. Bring to a boil, then reduce heat; cover and simmer 3-½ to 4 hours, or until tender, adding sherry during last hour of cooking.

Steak Chicana

This recipe was contributed by Joe & Margaret Valverde of Stockton, California. Joe is a retired Stockton Firefighter and he often made this recipe at the firehouse and it was always a big hit.

• Round Steak or Chuck Roast (cut up in chunks)

Brown meat well. Add chopped garlic and onions and saute with some chopped whole tomatoes. Add sliced green bell peppers, red and yellow peppers and Jalapenos and saute till soft. Add tomato sauce, beef bouillon and spices of choice (like coriander, cumino and chili powder). When it comes to a boil, lower heat and simmer for a good 2-3 hours until meat is tender. Serve with rice, beans and soft flour tortillas.

These were little known outside their native Texas, until a few years ago.

Arrange in a single layer, in a roasting pan just large enough to hold it: 1 pound skirt steak, cut into 3-inch strips.

Whisk together:

1. Juice of 3 limes
2. 2 scallions, minced
3. 3 cloves garlic, minced
4. 3 Tbs. minced fresh cilantro
5. 2 tspns. vegetable oil
6. ½ to 1 tsp. red pepper flakes
7. ¼ tsp. ground coriander
8. ¼ tsp. ground anise seeds>

Pour the marinade over the steak, cover and refrigerate for 12 to 24 hours, tossing at intervals.

When ready to cook meat, have ready:

1. Flour Tortillas
2. 1 medium onion (yellow or red), sliced thinly
3. 2 assorted bell peppers, sliced thinly

Prepare a medium-hot charcoal fire or preheat the broiler. Remove the steak from the marinade, discarding the marinade, and grill or broil until it is cooked to your liking, 2 to 3 minutes each side for medium rate. Allow to rest for 5 minutes while you grill the vegetables (either in an aluminum pouch on the grill or with the meat in the broiler or on an indoor grill. Slice the meat against the grain into thin strips.

Meanwhile, wrap the tortillas in aluminum foil and place under the broiler or off to one side of the grill until they are heated through (about 4 minutes). Unwrap the tortillas and top each one with the steak, bell pepper slices and onion slices.

Have following garnishes ready for topping the fajitas:

1. Salsa
2. Sour Cream
3. ChoppedCilantro

A deft hand with seasonings makes this old favorite especially flavorful

• 4 medium-sized green peppers (or color of pepper of your choice)
• Boiling salted water
• 3 Tablespoons finely minced onion
• 3 Tablespoons water
• 1 pound lean ground beef or ground turkey
• ½ cup quick-cooking rice (or cooked left-over rice)
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon garlic powder
• 1 teaspoon Herbes de Provence
• 1 can (8 oz.) tomato sauce (divided)
• ¼ cup hot water
• ¼ cup dry white wine
• 1 cup shredded sharp Cheddar cheese (or shredded melting cheese of your choice)

Slice tops of peppers off and remove ribs and seeds; wash peppers thoroughly and drop in boiling, salted water. Turn off heat and let stand for 5 minutes. Drain peppers and arrange standing up in a casserole dish. Mix ground meat with onions, rice, and seasonings and ½ can of tomato sauce. Fill peppers with meat mixture. Combine remaining tomato sauce, hot water and wine (should make about 1 cup) and pour over stuffed peppers. Cover and bake in a 350° oven for 40 minutes. Uncover; sprinkle with shredded cheese and continue baking for 20 minutes longer, or until cheese is melted. Serve hot. Makes 4 servings.

Adapted from recipe copies from "The Spice Islands Cook Book", 1968, Menlo Park, CA.

Paula Deen, Food Network

Ingredients:

• 1 round steak (approximately 1 -½ pounds), see note
• 1 teaspoon garlic powder
• Salt and pepper
• All-purpose flour, for dusting
• 1/3 cup vegetable oil
• 2 cloves garlic, crushed
• 1 (14-½ ounce) can diced tomatoes
• 1 medium onion, cut into strips
• 1 medium bell pepper, cut into strips

Directions:

Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper. Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees F.

Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.

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Asian-Style Ribs

This slow-cooker recipe was copied from "Family Circle" magazine, April 2010.

• 2/3 cup light-brown sugar

• 1/2 cup low-sodium soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons minced fresh ginger
• 4 garlic cloves, crushed
• 1/2 teaspoon red pepper flakes
• 1 rack pork ribs (about 3 lbs.), cut into sections of 3 to 4 ribs
• 2 tablespoons cornstarch
• 3 scallions, trimmed and thinly sliced
• 1 teaspoon sesame seeds

1. In a small bowl, blend sugar, soy sauce, sesame oil, vinegar, ginger, garlic and red pepper.
2. Place ribs in slow cooker bowl; add sauce. Cover and cook on HIGH for 6 hours or until meat is tender.
3. Transfer ribs to a platter. Strain sauce and discard excess fat. Combine cornstarch and ¼ cup water; blend with sauce in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Top ribs with ½ cup of sauce, scallions and sesame seeds; serve with remaining sauce.

Makes about 15 ribs. Prep: 15 minutes. After slow-cook time, Cook Time: 2 minutes.

Per Rib: 324 calories; 23 g fat (8 g sat.); 15 g protein; 12 g carbohydrate; 0 g fiber; 395 mg. sodium; 73 mg cholesterol

Ingredients:

• 2 pounds pork shoulder, pork butt, or boneless pork ribs - cut into 1-inch cubes
• 1 large onion, chopped
• 3 garlic cloves, finely chopped
• 4-6 jalapeño peppers or 4 Anaheim or New Mexico chiles fresh, (green)
• 1-2 (8-oz) cans whole tomatoes, crushed (use 2nd can if stew is too spicy!)
• 1-2 cups water or chicken broth
• Salt
• Spices: oregano, cumino (optional)
• 1 bunch cilantro leaves, chopped - for garnish

Toast chiles in a cast-iron skillet or comal (Mexican griddle); until blackened. Wrap in damp paper towl and place in plastic bag for about 20 minutes to steam. Peel off blackened skin and remove stems and seeds. Chop all chiles. If you prefer your Chile milder, you can use cans of chopped chiles.

Crush tomatoes

If using pork shoulder, remove fat from shoulder and chop into small pieces. Render fat in large pot and then remove fat pieces. If you don't use the pork fat, use 2 tablespoons oil or lard. Heat over medium-high heat and brown pork pieces well. Don't crowd pot; brown in batches, if needed.

Add the onions and garlic and stir well, cooking until onions are soft. Add the chopped chiles, spices (if using) and crushed tomatoes. Stir well and cook for about 2 minutes until well-blended. Add water or broth and bring to a boil. Reduce heat to simmer and cook for about 1-½ to 2 hours until pork is very tender. Taste for seasoning, and adjust as necessary. Serve with rice and beans, and warm soft tortillas.

• 1 Tb. oil
• 675 g. (1-½ lbs.) lean pork, cut into strips or cubed
• 2 tsp. Paprika
• 1 tsp. Ground Coriander
• Salt and Pepper
• 2 Tbs. tomato purée (tomato paste)
• 2 Tbs. cornflour (cornstarch)
• 300 ml. (½ pint) milk
• Chicken stock cube
• 1 medium onion, siced
• 100 g. (4 oz.) mushrooms, quartered
• 1 sweet red pepper, sliced

1. Preheat oven to 180°C, 350°F, Gas Mark 4
2. Heat oil in a pan and fry pork for 2-3 minutes. Stir in spices, seasoning and tomato purée.
3. Blend cornflour with milk. Add to pan with stock cube. Bring to the boil, stirring
4. Transfer to casserole dish, cover and cook in oven for 1-¼ hours.
5. Stir in vegetables and continue to bake for a further 15 minutes.

Recipe courtesy of Toni Layton, Murrieta, California, from her dear friend "Dick"!

DRY MIX:

• 2 Tbl. EACH salt, cumin, pepper, chili powder
• ¼ Cup sugar
• 4 Tbl. paprika

WET SAUCE:

• 1-¾ Cup white vinegar
• 2 Tbl. hot pepper sauce
• 2 Tbl. sugar
• 1 Tbl. salt
• 1 Tbl. pepper

BAR-B-QUE SAUCE:

K.C. Masterpiece Regular - served heated on the side; not on the ribs.

Coat the ribs with the dry mix very generously and bake for 3 hours at 200°F. Do not turn. This can be done ahead and let the ribs sit until you're ready to put on bar-b-que.

Cook on HOT COALS, but watch for flame ups. Baste with wet sauce during cooking.

• 1 (10-pound) cooked bone-in ham, preferably shank end, at room temperature
• 1- 1/2 cups water
• 1 cup fig preserves
• 1/2 cup Dijon mustard
• 1/2 cup cider vinegar
• 1/4 cup Kentucky bourbon

Preheat the oven to 325 degrees F.

Trim the ham by removing the outer skin/rind, leaving a 1/4-inch of fat. Score the fat layer with a paring knife in a diamond pattern.

Put the ham, cut side down, in a roasting pan or large baking dish. Add 1 1/2 cups of water and cover with foil. Bake for 45 minutes to 1 hour.

Meanwhile make the glaze by whisking all of the remaining ingredients together in a saucepan over medium-low heat. Simmer, stirring often, to infuse flavors and to thin the preserves, about 3 to 5 minutes. Set aside 1/4 cup of the glaze.

Remove the foil after the ham has cooked for 1 hour and brush it with the glaze, working it into the scores. Bake the ham, uncovered, another 40 minutes, basting again after 10 minutes. Remove the ham from the oven when an internal temperature of 140 degrees F is reached on an instant-read thermometer. Transfer the ham to carving board and it let rest for 10 to 15 minutes.

Skim off as much of the fat as possible and then whisk in the reserved 1/4 cup of glaze. Bring the pan to a boil over medium heat, then reduce the heat and simmer until the desired consistency is reached. Strain into a warmed gravy dish for a smooth sauce, if desired. Thinly slice the ham and arrange it on a serving platter. Serve with the gravy on the side.

Notes: Avoid water added written on ham labels, its filled with nitrates. Keep the bone for soup.

Recipe courtesy of Claire Robinson, Food Network, 2010

Printed from the Honolulu Star-Bulletin 1/21/76

• 4-pound pork butt
• 4 tablespoons liquid smoke
• 2 tablespoons Hawaiian salt
• 1 banana leaf
• 4-6 large ti leaves, ribs removed

Score pork on all sides by slashing diagonally and making slits that are ¼-inch deep and 1-inch apart. Rub Hawaiian salt into the slits, then rub well with liquid smoke on all sides. Wrap pork in the banana leaf, then wrap in ti leaves. Overlap ti leaves to completely cover the pork. Tie securely with string. Wrap and seal in aluminum foil.

Let pork stand at room temperature for 30-45 minutes. Placed wrapped pork on rack in shallow roasting pan. Roast at 550° for 45 minutes; then at 400° for 3-¼ hours longer.

Shred pork and let stand in mild brine solution with a few drops of liquid smoke before serving. Makes 8 to 10 servings.

• 4 pork chops, trimmed
• 2 tablespoons honey
• 1 tsp. Kitchen Bouquet
• 2 medium tart apples, quartered and sliced into thick slices
• ½ cup apple juice or apple cider
• 2 tablespoons dry vermouth
• 1-½ tsp. salt
• 1/8 tsp. pepper
• 1/8 tsp. cinnamon
• 1/8 tsp. nutmeg
• Seasoned flour for dredging

Lightly dust pork chops with seasoned flour; pat chops so that flour adheres lightly. Set aside.

Combine honey and Kitchen Bouqet in large skillet; place over low heat. Place chops in skillet to coat meat on all sides. Increase heat to medium; brown chops - about 5 minutes each side.

Remove chops; add a little apple juice to skillet, stirring to loosen bits. Add sliced apples; top with chops. Pour remaining apple juice, vermouth and seasonings over chops. Bring to boil, cover and cook over low to medium het until tender - about 20 minutes. Baste occasionally. If necessary, add more apple juice.

This slow cooker recipe was copied from Family Circle magazine, April 2010.

• 3 lbs. boneless pork shoulder, well trimmed and cut into 1-inch chunks
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon canola oil
• 4 large carrots, cut into ¼-inch pieces
• 2 onions, chopped
• 2 tablespoons flour
• 3 teaspoons chili powder
• 1 teaspoon dried oregano
• 4 garlic cloves, minced
• 1-½ cups low-sodium chicken broth
• 1 box (8.5 oz.) corn muffin mix
• 2 eggs
• Zest of 1 lime, plus 1 tablespoon lime juice
• 2 tablespoons plus 1 teaspoon chopped cilantro
• 1 can (15 ounces) white hominy, rinsed and drained

Sprinkle pork with ¼ teaspoon each salt and pepper. Heat oil in a large skillet over medium-high heat. Cook pork for 5 minutes, stirring often, in batches, or until browned. Remove pork to slow cooker.
1. Add carrots and onions to skillet and sprinkle with ¼ teaspoon each salt and pepper; cook for 5 minutes, stirring often. Stir in flour, chili powder, oregano and garlic; cook 1 minute then remove to slow cooker. Add broth to skillet and bring to a boil; pour into slow cooker. Cover and cook on HIGH for 4-½ hours, or LOW for 6-½ hours.
2. When there is 1 hour cook time remaining, stir together corn muffin mix, eggs, lime zest, 1 teaspoon cilantro and ¼ cup water. Remove cover; stir in hominy, lime juice and 2 tablespoons cilantro. Dollop corn muffin mixture on top. Place cotton dish towel over slow cooker bowl and then top with cover; cook for remaining cook time or until top is firm.

Makes 8 servings. Prep Time 15 minutes. Prep Cook Time16 minutes.

Per Serving 455 calories; 17 g fat (6 g sat): 37 g protein; 38 g carbohydrate; 3 g fiber; 960 mg. sodium; 159 mg. cholesterol

This recipe was contributed by Auntie Frances Contreras and her daughter, Patricia Contreras Franco; as a dish Auntie Frances used to make many, many years ago when they lived on San Joaquin Street (Stockton). This is all off memory and was a dish Auntie Frances prepared that was not spicy at all.

• Pork Steak (with or without bone); trimmed of fat and cut into cubes
• Garlic, finely chopped
• Onion, finely chopped
• 1 small can tomato sauce
• 1 large can yellow hominy
• Chile Powder to taste (or a little Las Palmas chile sauce)
• Salt and Pepper, to taste

Brown the meat in oil or rendered fat (your preference). Add the onion and sauté until translucent. Add garlic, stir. Add tomato sauce and a can of water. Sprinkle in some chile powder (or you can put some Las Palmas red chile sauce in). Let simmer for about 20 minutes. Add hominy. Add the liquid from the hominy or plain water if the sauce is too thick. Check and correct seasonings; adding more salt and pepper; and maybe even a little "Knorr Suiza" (powdered chicken bouillon).

Simmer another few minutes and serve with beans and rice. You can also add some quartered zucchini for variation; although Auntie Frances never added zucchini to this hominy dish! This was Patricia's suggestion!

Posole, like Menudo, is usually eaten during the Holidays, especially New Year's. It's supposed to be good for a "crudo", or a hangover! It is said to prevent a hangover, if eaten in the early hours of the morning!

This recipe was adapted from recipes used by Aunt Frances Contreras. Posole (as it is spelled in New Mexico) is a hearty Mexican soup, native to the states of Jalisco and Michoacan in Mexico, where it is spelled "Pozole". The hot soup served in deep bowls and the garnishes of raw vegetables, make a wonderful contrast to this specialty dish!

Ingredients:

• 2 pounds pork shoulder or roast, cut into 1-inch cubes
• Lard or oil for browning; or you can cut fat off pork shoulder, render it, and use for browning.
• 1 large onion (or 2 small onions) chopped
• 5 garlic cloves, peeled and minced (or use your friendly garlic press)
• Spices: 1 tsp. dried oregano, 2 bay leaves, 1 tsp. ground cumin
• Water or Beef broth - about 8 cups
• 2-3 large (15 oz.) cans hominy, drained and rinsed
• 1 cup of your favorite red chile sauce (we use New Mexico chile sauce); or you can use canned Las Palmas red chile sauce.
• Salt for seasoning to taste

Preparation:

1. In a large stockpot, heat browning fat you are using to medium-high heat.
2. Add pork cubes and brown well. Brown in batches; do not crowd pot.
3. Return all browned meat to pot; then add onions and garlic; stir and cook until onions are soft.
4. Add spices, stir and cook for 1 minute.
5. Add broth or water and bring to a boil; then reduce heat to low and simmer for 1-½ to 2 hours, until meat is very tender.
6. Add chile sauce, hominy and salt and cook for an additional 1 hour.
7. Remove bay leaves and taste soup for seasoning. Add more salt, if needed.

Garnishes to serve over Posole:

• Sliced Radishes
• Shredded Cabbage
• Onions (red or white) chopped
• Green Onions, chopped
• Avocados, cut into chunks
• Lime Wedges (or Lemon)
• Salsa Picante (homemade or canned - Herdez is excellent)
• Tortilla Chips

This recipe contributed by Patricia Contreras Franco (Auntie Frances' daughter). Notice she uses the Mexican spelling of "Pozole"

• 3 lb. boneless pork (pork butt roast ok), cut into big chunks for easier shredding
• ½ onion
• 4-5 cloves garlic
• 3-4 teaspoons salt
• Water to fill pot

Boil in a large pot, skim and cook over medium heat for about 1 hour or 1-½ hours. Remove meat and shred (can cut it into smaller chunks about 1-inch or so). Return the meat to the pot and add chile puree.

Chile Puree:

• 10 - 12 dried California chiles, stems, seeds and membranes removed
• ½ cup very hot water
• 4 cloves garlic
• Oil for frying

Soak the chiles in hot water for 20 minutes (use a 9x13 glass baking dish), then drain. In a blender, puree the chiles with the water, onion and garlic. In a skillet, heat the oil on high heat; add the puree and sauté 5 minutes. Lower the heat and cook for another 10 minutes. Add to the pot with the shredded meat.

Add 1-2 large cans of Mexican style white hominy, drained. Cook another 20 minutes or so to let the flavors mix. If you want more broth, add some chicken stock.

When serving, have separate bowls of shredded cabbage, chopped onion, dried oregano, crushed chile, sliced radish, chopped cilantro, and lime wedges for people to add. Oh yeah, and of course, CORN tortillas.

Contributed by Liz Almeida, Antioch, California

• 4 – Pork Loin Chops
• 1 can – Cream of Mushroom Soup
• ½ cup – shredded Cheddar Cheese
• ½ tsp – Italian Spice
• dash – Pepper

Preheat oven to 350 degrees. Lay pork chops in glass baking dish; sprinkle with dry ingredients – spoon on cream of mushroom soup and spread evenly on pork chop. Top with cheddar cheese about 10 minutes prior to pork chops being fully cooked. Bake until pork chops are tender and cooked fully.

• 2 eggs
• 1 cup all-purpose flour
• ½ teaspoon salt
• Freshly ground pepper
• 1 cup milk
• 1 pound small, fresh pork sausages

To make the batter in a blender, combine the eggs, salt, flour and milk in the blender jar, and blend at high speed for 2 or 3 seconds. Turn off the machine, scrape down the sides of the jar, and blend again for 40 seconds.

To make the batter by hand, beat the eggs and salt with a whisk or rotary or electric beater until frothy. Slowly add the flour, beating constantly. Then pour in the milk in a thin stream and beat until the mixture is smooth and creamy.

Refrigerate batter for at least 1 hour.

Preheat oven to 400°. Place the sausages side by side in a heavy 10- to 12-inchskillet and prick them once or twice with the tines of a fork. Sprinkle them with 2 tablespoons of water, cover the pan tightly, and cook over low heat for 3 minutes. Then remove the cover, increase the heat to moderate and continue to cook, turning the sausages frequently with tongs or a spatula, until the water has completely evaporated and the sausages have begun to brown in their own fat.

Arrange the sausages in a single layer in a baking tin or dish about 6 by 10 inches and 2 inches deep; and moisten them with 2 tablespoons of their drippings. Keep them at least an inch apart. Then pour the batter over them and bake in the middle of the oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown. Serve at once.

Recipe printed from Time-Life Books "Foods of the World - Recipes: The Cooking of the British Isles" © 1969 Time Inc.

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Variety Meats Recipes

Oxtail Stew

Recipe adapted from BBC Good Food Magazine and Oracle (BBC Teletext). This is a good slow-cooker recipe.

All too often, oxtail is greasy and fatty - NOT THIS WAY! You can start this recipe the day before so as to let the grease and fat harden on the surface; and it can be removed easily to continue the recipe.

• 2-3 lbs. oxtail pieces
• 2 onions, sliced
• 2 large carrots, sliced
• 1 garlic clove, sliced in half
• Bay Leaf
• 1 Tbs. fat
• 1 Tb. flour
• 1 tsp. curry powder
• 1 Tb. tomato purée, concentrated (tomato paste)
• Salt and freshly ground pepper
• Chopped parsley, to garnish

Place oxtail pieces in a large pot with garlic and Bay Leaf; cover with water. Bring to a boil and simmer for 2 hours. Strain off the liquid; leave it to cool and pour into a measuring jug, making up to 1 pt. Cover and refrigerate overnight. Also place oxtails in container and refrigerate overnight.

Next day, remove oxtails and broth from refrigerator. You can easily remove the fat from the oxtail broth in the measuring jug; just by picking it up and discarding. It will have risen to the top and hardened.

Melt the fat in a saucepan or skillet, then stir in the flour and cook for a few minutes, stirring gently. Add the tomato purée, curry powder and blend in the reserved cooking broth. Bring to a boil, stir well and season with salt and pepper.

Place onions and carrots at bottom of slow-cooker, then cover with oxtail pieces. Pour the tomato/broth mixture over the meat and vegetables. Cover and cook on low for 5-6 hours. Sprinkle with chopped parsley and serve with mashed potatoes.

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