It's summertime and that means picnic time. While the following recipe isn't one you barbecue on the grill, it is wonderful for summer picnics and suppers, especially when served with onion rings, baked beans, or sweet slaw. In fact, in the some areas of the south, cole slaw is served on top of the sandwich. I prefer the slaw as a side dish, however.
Pulled Pork Barbecue Sandwich
Ingredients:
3 lbs. boneless pork roast
2 C. apple cider vinegar
1/2 C. ketchup
1/8 C. Worchestershire sauce
1 T. brown sugar, packed
1 T. Dijon mustard
1 T. salt
1 T. dried crushed red peppers (rub them in the palm of your hand to release the oils)
1 tsp. black pepper
1 T. hot sauce
Directions:
1. Place pork roast in crock pot.
2. Mix all other ingredients together and pour over roast.
3. Cook roast on low for eight to ten (8-10) hours.
4. Remove and pull meat apart with two forks.
5. Return to crock pot, mixing with sauce to keep warm.
6. Serve on buns of your choice.
Showing posts with label meat. Show all posts
Showing posts with label meat. Show all posts
Saturday, May 31, 2008
Thursday, March 27, 2008
Recipe - French Lamb Stew
I know. I've given those of you who don't care for lamb too many lamb recipes already. I need to move on. And I intend to. But, as I was preparing dinner tonight, I couldn't resist sharing my recipe for an authentic French Lamb Stew. Winter is making its departure. We're all going to be craving much lighter food in the near future, so how about enjoying a wonderful, hearty stew while the weather's still "right" for it? I promise you won't be disappointed.
Navarin d'Agneau, a French Lamb Stew
Ingredients:
3 lbs. of boneless lamb for stew cut in about 1" squares
2 onions sliced
2 T. butter
1 T. flour
2 T. tomato paste
2 T. olive oil
1 teaspoon sea salt
1/4 teaspoon pepper
4 lbs. potatoes
2 turnips (optional, but advised)
3 bay leaves
2 pinches of thyme
2 pinches of cumin
Directions:
1. Melt butter into a large sauce pan and brown the pieces of lamb.
2. Cook over medium heat for 10 minutes, stirring occasionally.
3. Remove the pieces of meat but leave the gravy in the sauce pan.
4. Add the sliced onions to the pan and cook over medium heat for 5 minutes.
5. Sprinkle with the flour, add olive oil and tomato paste.
6. Cook over low heat for 3 minutes, stirring all the time.
7. Put the pieces of lamb back into the sauce pan and add enough water to cover the meat.
8. Add salt, pepper, bay leaves, thyme, and cumin and stir the whole mixture.
9. Bring to a boil over high heat, then simmer for 20 minutes.
10. Cut raw turnips and potatoes into cubes and add them to the sauce pan.
11. Cook covered over medium heat for 35 minutes, stirring occasionally.
Enjoy!
Navarin d'Agneau, a French Lamb Stew
Ingredients:
3 lbs. of boneless lamb for stew cut in about 1" squares
2 onions sliced
2 T. butter
1 T. flour
2 T. tomato paste
2 T. olive oil
1 teaspoon sea salt
1/4 teaspoon pepper
4 lbs. potatoes
2 turnips (optional, but advised)
3 bay leaves
2 pinches of thyme
2 pinches of cumin
Directions:
1. Melt butter into a large sauce pan and brown the pieces of lamb.
2. Cook over medium heat for 10 minutes, stirring occasionally.
3. Remove the pieces of meat but leave the gravy in the sauce pan.
4. Add the sliced onions to the pan and cook over medium heat for 5 minutes.
5. Sprinkle with the flour, add olive oil and tomato paste.
6. Cook over low heat for 3 minutes, stirring all the time.
7. Put the pieces of lamb back into the sauce pan and add enough water to cover the meat.
8. Add salt, pepper, bay leaves, thyme, and cumin and stir the whole mixture.
9. Bring to a boil over high heat, then simmer for 20 minutes.
10. Cut raw turnips and potatoes into cubes and add them to the sauce pan.
11. Cook covered over medium heat for 35 minutes, stirring occasionally.
Enjoy!
Friday, March 21, 2008
Recipe - Roast Lamb Provencal with Mint Gravy
So many great lamb recipes come from Provence, and with good reason. The French are the masters when it comes to preparing lamb. The following is one of my favorites and would make a delicious meat course for any Easter table.
Roast Lamb Provencal with Mint Gravy
Ingredients:
1 (6 to 7 pound) leg of lamb
Garlic
Flour
Salt and pepper
Rosemary (preferably fresh)
Water
Dry white wine
Bunch of fresh mint
5 T. granulated sugar
Cider vinegar
Note - The Mint Sauce should be made in advance of baking the lamb. Be sure to read the instructions thoroughly before beginning.
Directions:
Mint Sauce
1. Remove all leaves and the tender tips of the stems from a bunch of fresh mint.
2. Chop them very fine.
3. Place in a deep bowl and add 5 rounded tablespoons of sugar.
4. Cover this completely with cider vinegar.
5. Stir well and cover.
6. Let stand about 6 hours, stirring every hour.
Roast Lamb
1. Insert a number of slivers of garlic into the lamb so they are distributed throughout the meat.
2. Sprinkle the top of the leg of lamb with flour, salt, and pepper, and rosemary.
3. Place lamb in a roaster.
4. Pour 1 C. dry white wine and 1 C. water in the covered roaster.
5. Place in a 500 degree F. oven.
6. Bake for 1/2 hour (30 minutes) until lamb begins to brown and a crust begins to form on top.
7. Baste.
8. Reduce oven temperature to 350 degrees F. and let the lamb bake for 2 hours, basting about each half hour.
9. After 2 hours, skim off the grease and cook another half hour.
10. Add equal portions of water and wine as needed.
11. At the end of the cooking time, remove lamb to a hot platter. If juices have concentrated too much add a little more wine.
12. Make a flour and water paste.
13. In a separate saucepan put 3 tablespoons of flour and a couple of pinches of salt.
14. Begin mixing this well with dripping cold water.
15. Keep whipping constantly as the water is added, until it has a creamy consistency.
16. Stir the paste flour slowly, into the juices of the roasting pan, until the juices have thickened.
17. The gravy should be thicker than the average gravy as the Mint Sauce to be added will thin it.
18. When gravy is smooth, add Mint Sauce and stir thoroughly.
Enjoy your Easter dinner.
Roast Lamb Provencal with Mint Gravy
Ingredients:
1 (6 to 7 pound) leg of lamb
Garlic
Flour
Salt and pepper
Rosemary (preferably fresh)
Water
Dry white wine
Bunch of fresh mint
5 T. granulated sugar
Cider vinegar
Note - The Mint Sauce should be made in advance of baking the lamb. Be sure to read the instructions thoroughly before beginning.
Directions:
Mint Sauce
1. Remove all leaves and the tender tips of the stems from a bunch of fresh mint.
2. Chop them very fine.
3. Place in a deep bowl and add 5 rounded tablespoons of sugar.
4. Cover this completely with cider vinegar.
5. Stir well and cover.
6. Let stand about 6 hours, stirring every hour.
Roast Lamb
1. Insert a number of slivers of garlic into the lamb so they are distributed throughout the meat.
2. Sprinkle the top of the leg of lamb with flour, salt, and pepper, and rosemary.
3. Place lamb in a roaster.
4. Pour 1 C. dry white wine and 1 C. water in the covered roaster.
5. Place in a 500 degree F. oven.
6. Bake for 1/2 hour (30 minutes) until lamb begins to brown and a crust begins to form on top.
7. Baste.
8. Reduce oven temperature to 350 degrees F. and let the lamb bake for 2 hours, basting about each half hour.
9. After 2 hours, skim off the grease and cook another half hour.
10. Add equal portions of water and wine as needed.
11. At the end of the cooking time, remove lamb to a hot platter. If juices have concentrated too much add a little more wine.
12. Make a flour and water paste.
13. In a separate saucepan put 3 tablespoons of flour and a couple of pinches of salt.
14. Begin mixing this well with dripping cold water.
15. Keep whipping constantly as the water is added, until it has a creamy consistency.
16. Stir the paste flour slowly, into the juices of the roasting pan, until the juices have thickened.
17. The gravy should be thicker than the average gravy as the Mint Sauce to be added will thin it.
18. When gravy is smooth, add Mint Sauce and stir thoroughly.
Enjoy your Easter dinner.
Tuesday, March 18, 2008
Recipe - Carre d'Agneau au Romarin (Rack Of Lamb With Rosemary)
Easter is rapidly approaching, and while many of you like ham or roasts, my family and I prefer lamb. We didn't always. My brothers and sister and I grew up eating and loving a very different type of Easter dinner because that was traditional in our parents' families. However, my marriage introduced me to the wonderful taste of lamb and I haven't turned back.
Rosemary is a wonderful herb to pair with lamb. I hope you'll try the recipe below, or the lamb recipe I post later in the week, and let me know how well you enjoyed Easter with lamb as your main dish.
Carre d'Agneau au Romarin (Rack Of Lamb With Rosemary)
Ingredients:
2 (2 pound) racks of lamb
Salt and freshly ground pepper to taste
1 T. rosemary leaves
1 T. olive oil
1 T. butter
1 T. chopped parsley
Directions:
1. Using a sharp knife, cut away the top layer of fat.
2. Sprinkle the lamb all over with salt and pepper.
3. Crush the rosemary a little and rub it all over the lamb.
4. Sprinkle the lamb all over with the olive oil.
5. Heat the broiler to high. Place the lamb fat side down on a rack. Place under the broiler so that the ribs are about 4 inches from the source of heat.
6. Cook 5 minutes. Turn the lamb fat side up and return to the broiler once more and broil 5 minutes.
7. Turn oven off and leave door open.
8. Let meat stand 5 minutes before serving.
9. Before serving, rub lamb with butter and sprinkle with parsley.
Serves 4 to 6 people.
Rosemary is a wonderful herb to pair with lamb. I hope you'll try the recipe below, or the lamb recipe I post later in the week, and let me know how well you enjoyed Easter with lamb as your main dish.
Carre d'Agneau au Romarin (Rack Of Lamb With Rosemary)
Ingredients:
2 (2 pound) racks of lamb
Salt and freshly ground pepper to taste
1 T. rosemary leaves
1 T. olive oil
1 T. butter
1 T. chopped parsley
Directions:
1. Using a sharp knife, cut away the top layer of fat.
2. Sprinkle the lamb all over with salt and pepper.
3. Crush the rosemary a little and rub it all over the lamb.
4. Sprinkle the lamb all over with the olive oil.
5. Heat the broiler to high. Place the lamb fat side down on a rack. Place under the broiler so that the ribs are about 4 inches from the source of heat.
6. Cook 5 minutes. Turn the lamb fat side up and return to the broiler once more and broil 5 minutes.
7. Turn oven off and leave door open.
8. Let meat stand 5 minutes before serving.
9. Before serving, rub lamb with butter and sprinkle with parsley.
Serves 4 to 6 people.
Subscribe to:
Comments (Atom)