Archive | Meat RSS feed for this section

Breaded Boneless Pork Chop

21 Feb

unnamed

I keep on saying, “I love hot meat on a cold salad.”

I found two lonley pork chops in my freezer. Time to cook them

One egg

Two pork chops

1/2 cup seasoned bread crumbs

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons canola oi

Large caesar salad

Sliced red peppers

Beat the egg in a small bowl

Add the garlic powder, salt and pepper

Heat the frying pan with the oil

Add the chops and brown one side

Take off the heat

Use up the rest of the breadcrumbs  and egg on the peppers

Place the peppers on top on the pork

Heat the oven to 350 degrees

Place in the oven for 15 to 20 minutes

Take out of the oven and place the pork on top of the salad

Add the red peppers too

Delicious meal for two or you can save the other chop for lunch tomorrow.

Advertisements

Valentine Crazy

13 Feb

unnamed

 

I always loved Valentines Day and can’t help from going crazy.

If it can be formed into a heart I do it.

This year I made heart shaped meatball.

They weren’t balls they were  meatball mix that I cut with a heart cookie cutter.

I baked them and  put them in my tomato sauce.

My grandchildren loved them.

Then we made heart shaped individual pizzas.

Kids love to play in the kitchen and they did a great job,

The cookies were made with cherries so we had a red dessert.

Its amazing how everyone got excited about a simple dinner.

Happy Valentines Day to everyone.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Veal with Mozzarella and Roasted Tomato Salad

21 Feb

img_0164img_0168

I love veal but it is so expensive.

The veal at the North End in Boston is to die for.

And the price is also to die from.

So being very thrifty or cheap. Take your pick. I found a reasonable compromise.

The veal for stew was on sale for $5.99 a pound.

So… I bought three pounds of these cubed pieces of veal.

I took them home and pounded them till they were very thin.

This is a great stress release.

I now had these cute little asymmetrical medallions

Then I let them soak in milk for a couple of hours.

My Mom always did this with veal so I do it.

Beat three eggs

Season with salt, pepper, onion and garlic powder.

Put two cups of Italian seasoned bread crumbs in a pie plate with 1/2 cup  grated Parmesan cheese and 1/2 cup chopped Italian parsley.

Drain the milk from the veal.

Put the veal in the egg mixture.

Dredge in the bread crumb mixture

Heat a large skillet with about 1/4 cup of olive oil per batch of veal. Place the veal in the hot oil and don’t make them touch so you have to cook them in batches.

Place on a dish and finish cooking all the meat

Place some fresh spinach in a bowl

Start layering the veal, fresh mozzarella slices and tomato salad

You could serve this warm to melt the cheese or at room temperature for a cold salad.

The tomato salad was the beginning of my Roasted Tomato soup. Just stop after the tomatoes, onion and garlic are roasted and you have a salad.

This stuff is so delicious no wonder why the soup is great.

Enjoy  with crusty bread.

This is a great make ahead meal.

You can also add capers, olives,peppers or any kind of vegetable.

 

Steak Au Poivre

20 Jan

img_4779

I have been cleaning all day and need a reward.

“Food”

I want something delicious and not hard to make.

Since I worked so hard I need something substantial.

“Meat”

All I had was a small T bone so that is what I used.

Salt and pepper

I make a mixture of one teaspoon kosher salt and one tablespoon fresh ground peppercorns

One tablespoon olive oil

One tablespoon butter

One small chopped shallot

One more tablespoon butter

1/3 cup cognac

3/4 cup heavy cream

Heat the pan

Add the oil and butter

Season the meat

Place in the hot pan for about 4 to 5 minutes per side

Take out of the pan and cover with foil

Melt the other tablespoon of butter

Add the shallots and cook till soft and light brown

Take off the heat and add the cognac

Cook for another 3 minutes till the alcohol cooks off and you have this rich  glaze

Add the cream and boil till the sauce thickens just a little

This takes about 5 more minutes

Make sure you stir frequently to get all the bits off the bottom of the pan

Season the sauce now but remember the steak is very salty so I usually don’t add any more salt.

Thats it.

Place the sauce on the plate with the steak and serve with some french bread slices and a small salad.

What a meal after a hard day at work.

 

 

 

The Naked Meatball

20 Nov

The naked meatball

This is a sandwich that was born when I was young and stealing meatballs from my Mom’s kitchen.

I had to get in and out of the kitchen fast but since then I  take some time and add some condiments.

Bake your meatballs.

Slice a fresh soft roll.

Spread some mayonnaise and add some hot sauce.

Put a slice of mozzarella cheese on top

Add a hot meatball and go outside to eat this.

Its perfect.

If the tomato sauce is finished cooking DEFINITELY use it as a dipping sauce.

They freeze great.

 

Andy’s Garlic Steak Sandwich

13 Nov

unnamed

I gave my son, Andy, the leftover steak.

He turned it into his new favorite sandwich so I thought I would share it with you.

8  ounces of trimmed, sliced rib eye steak

Whatever amount you have will do, remember this is a leftover sandwich.

Two tablespoons olive oil

One  tablespoon crushed garlic

Three tablespoons sliced hot cherry peppers

Two slices provolone cheese

Three tablespoons guacamole

One pita bread split in half.

Heat the oil and garlic till the garlic is just a little brown.

Add the cherry peppers  and cook for about two minutes

Add the sliced steak just till heated.

Add the provolone on top

Slice the pita in half

Spread the guacamole on both sides

Add the steak  mixture and the other half of the pita.

Great sandwich

 

 

So Simple Sausage Calzone

31 Jul

Simple Sausage Calzone

This is so easy that you will be mad at yourself for spending ten dollars at the pizza place.

One pound of pizza dough

Two pounds of sausage. Take the sausage out of the casing.

I like the calzone really full but you can get away with less meat.

1/2 pound of mozzarella cheese

Three or four slices of provolone cheese

One large diced onion

Two tablespoons olive oil

Saute the onion in the oil till soft.

Add the sausage and break it up very well.

You want a crumbled consistency.

Cook till the sausage is well done.

Drain all the fat from the sausage and cool.

If you put it on the dough hot the dough will start to get soft and mushy.

Grease a 9 x 13 pan with a light layer of crisco.

Spread out your pizza dough to about 1/4 to 1/2 inch deep .

Add the sausage to form a long rectangle leaving about four inches of uncovered dough around meat.

Place the cheese over the sausage so it melts down into the meat.

Fold the dough over to form a sealed envelope.

Place in a 450 degree oven for about 18 to 20 minutes.

Check the calzone after ten minutes because every oven is different.

I have two ovens and both of them cook differently.

Make sure the bottom of the calzone is nice and crisp.

Serve this with a big salad or a cup of soup.

This serves about four big eaters.