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Royal Grilled Pork Salad

24 Feb

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My sons, my sons, my wonderful sons.

Again I was treated like a queen.

I went to my son Andrews house and he had supper all ready for me.

He marinated a boneless pork loin.

Grilled it to medium.

Let it sit and then sliced it.

He put the hot meat over a cold salad that was dressed with lemon garlic dressing.

He also added feta cheese.

Just to spice it up Andrew put some hot sauce on his salad.

Mine was plain.

OMG it was so delicious.

Andrew used a marinade of garlic, oregano, salt, pepper, lemon juice, mint and rosemary.

You can use whatever marinade you like and whatever dressing is your favorite

I am still flying high from being pampered

Just call me Queen Chris.

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Matts Beef Tenderloin

29 Nov

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My son Matt hit it out of the park with this meal.

One four to five pound trimmed and tied beef tenderloin

Two tablespoon olive oil

One teaspoon salt and black pepper

Rub the meat with the olive oil, salt and pepper.

Sear all sides in a hot skillet till brown

Place in a  300 degree oven with a meat thermometer and bake till it reads rare

Take out of the oven and let it rest for ten to fifteen minutes

Serve with roasted potatoes and chimichurra sauce.

A big green salad with blue cheese , pears, apples and walnuts was delicious

My boys can really cook.

Roast Pork, Broccoli Rabe and Provolone Sliders

1 Jun

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My fourth son had a business trip in Philadelphia a couple of weeks ago.

Of course when he came home I asked him all the important.

How was your trip?

Was the hotel clean?

Did you have to go alone?

Did you meet anyone?

And finally…..

What did you eat??

He told me about the pork sandwich and I had to make some.

I was having a brunch and decided to make  these  sandwiches into sliders.

One whole boneless pork roast

Salt, pepper and garlic powder

One can of  defrosted lemonade

Mix everything together and marinate for 24 hours.

Bake in a preheated oven at 375 degrees till the meat thermometer reaches pork roast.

If you can grill it that would be perfect.

Let it cool and then slice the roast very thin.

Set aside.

Cook the broccoli rabe and squeeze it dry. You don’t want a soggy sandwich

Recipe on the October 15th blog

Make a dressing of mayonnaise and mustard with just a little honey.

Take a nice, fresh roll and cut it in half.

Spread the dressing on one side and some of the pork drippings on the other side.

Put three to four slices of pork on the roll

Place two tablespoons of rabe on the pork

Place one slice of provolone cheese  on top.

Cover tightly with foil and heat till the cheese melts.

Make a lot because they are delicious.

By the way, my son wouldn’t tell me anything else about the trip.

 

 

 

Beef Braciole

17 Dec

Beef Braciole

Once again I am cooking for one of my children and loving it.

It is Andrews Birthday and this is his favorite.

8 thin sliced beef braciole meat. You can use pork, veal or chicken.

1/2 cup chopped parsley

4 cloves crushed, diced garlic

4 tablespoons olive oil

1/2 cup parmesan cheese

One chopped onion

8 slices of thin cut off the bone ham

8 thin cut slices of provolone cheese

8 slices thin cut italian genoa salami, not hard salami

8 slices thin sliced prosciutto ham

2 cup baby spinach.This is optional but I like it.

Before you start you must pound the meat.

Braciole is  top round and it needs to be tenderized and this is done by pounding.

Pounding can be very therapeutic because you can get a lot of aggression out every time the mallet hits the meat. Not a bad idea to relieve holiday  stress.

After you pound the meat you can start layering the cheese and meat.

Saute the onion in the olive oil till soft

Mix with the garlic and parsley

Put the piece of meat down

Add one teaspoon garlic, parsley ,onion mixture and spread evenly on the meat.

Sprinkle with parmesan cheese

Layer a slice of ham, salami , provolone, and prosciutto.

Add a 1/4 cup of the spinach

Start from the long end of the meat and start rolling.

Try to seal everything inside the meat.

Take some twine and tie the meat firmly to form these great packages.

Brown the meat in olive oil on all sides

This is two versions.

One is to put the meat in tomato sauce and cook on slow heat for hours till the meat is fork tender.

The other version is to slice up three or four onions, season with salt and pepper and place in a covered baking dish with three tablespoons of olive oil.

Place the meat on top and cover tightly.

Bake at 325 for at least two hours or until the meat is fork tender.

Serve both with either pasta or buttered noodles.

Make sure you take off the twine before you serve these delicious bundles.

 

Braised Short Ribs

16 Dec

Braised Short Ribs

This takes some time to make and is worth every second.

It was my son Mikes birthday and this is one of his favorites so I made it for him. A labor of love.

This is enough for 8 to 10 good eaters so cut the recipe if you need to but follow the cooking  directions.

My Mom used to make this and the house would smell great.

It was a real inexpensive meal back then and would stretch to feed all of use for days. Now it is not cheap.

This also freezes well and is a great make ahead company meal.

Take out your largest pan you have to braise the meat.

12 pounds of short ribs

1/3 teaspoon olive oil

4 ounces of chopped pancetta

Flour, salt and pepper to dust over the ribs.

2 large diced onion

8 cloves garlic

1 1/2 pounds of baby carrots

6 chopped celery stalks with the green tops

2 boxes of sliced mushrooms

1 small can of tomato paste

2 28 ounce cans of diced tomatoes with the juice

6 cups good red wine plus a little extra to get you threw this recipe.

8 cups of beef broth

2 teaspoons dried thyme

4 bay leaves

2 beef bouillon cubes

1/4 cup fresh chopped parsley for garnish

On medium heat add the oil and pancetta.

Cook till the pancetta is crisp and then take out of the pan and set aside.

Sprinkle the ribs with the flour, salt and pepper.

Place the ribs in the hot pan to brown on both sides. Do not crowd them, so work in batches.

Put the ribs in the largest aluminum roasting pan you have and place the pan on a cookie sheet.

You need the cookie  sheet or else the pan will bend with the weight of all the ribs and vegetables.

De-glaze the braising pan with the red wine then add the tomato paste and mix well. Cook for about five minutes till the wine starts to boil

Pour over the ribs.

In the same braising pan add the onions, mushrooms, celery and garlic and cook just  till soft.

Add the diced tomatoes, thyme and bay leaf.

Pour everything over the ribs.

Add the beef broth over everything.

Add the pancetta.

Add 2 beef bouillon cubes instead of salt.

Cover tightly with foil.

Bake 375 for at about four hours.

Check after two hours and add more broth if needed.

Stir the bottom of the pan to make sure it is not burning.

If your oven runs hot lower the temperature to 325 or 350.

Make sure the foil is tight.

The meat should fall off the bone when it is  finished cooking.

It is amazing how the sauce thicken up.

Taste for more salt and pepper.

Make sure you take the bay leaves out before serving

Serve with big wide pasta noodle, polenta or cheese grits.

I went with the cheese grits this time.

I like to make this ahead of time then chill.

The beef fat hardens and you can scrape it off.

The bones from the short ribs are so good to suck on. You can taste the marrow so don’t throw them out.

My Mom used to save the bones and put the them in a soup. She wasted nothing.

Enjoy.

Roasted cauliflower

11 Aug

Roasted Cauliflower

One large head of cauliflower, cut into two inch pieces.

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

One large sliced onion

Four tablespoons olive oil

1/2 cup panko breadcrumbs

Put everything except the bread crumbs in a big bowl and mix well.

Add the bread crumbs to lightly coat.

Place in a 450 degree oven on  greased  aluminum foil

Bake at 450 degrees for 15 to 20 minutes until brown and cooked.

Serve with a spicy dressing.

Mix 1/2 cup sour cream or plain yogurt

1/4 cup mayonnaise

1/4 cup lemon juice

1 1/2 teaspoons garlic powder

1 1/2 teaspoons chili powder

1 1/2 teaspoon cumin

2 teaspoons hot sauce

1/8 teaspoon salt

Mix everything together and serve.

Sometimes I just mix a 1/2 cup of mayonnaise with two tablespoons of sriracha sauce.  This is my favorite.

 

Roasted boneless leg of lamb with potatoes

17 Jul

Roasted Leg of Lamb with Potatoes

This made the house smell so good.

One boneless leg of lamb about five or six pounds.

6 cloves of garlic

2 teaspoons salt

One heaping tablespoon rosemary

One tablespoon garlic powder

2 teaspoons black pepper

1 teaspoon oregano

8 medium potatoes cut in half.

Olive oil to drizzle.

Make holes in the lamb and stick the entire clove of garlic into the meat.

Mix all the spices together and rub on the meat

Put into a pan with the fat side up.

Put all the potatoes around the meat.

Drizzle the potatoes with olive oil and salt.

Roast at 375 degrees until the meat thermometer reads lamb medium.

Let it rest for about ten minutes then slice to the thickness you like.

I served this with a big salad, hummus, pita bread and green beans.

This is a delicious meal that everyone will love.