MEATS - PORK & LAMB recipes
Meats - Pork and Lamb
- A dampened paper towel or terry cloth brushed downward on a cob of
corn will remove every strand of corn silk.
- Fresh eggs' shells are rough and chalky; old eggs are smooth and
shiny.
- When working with dough, don't flour your hands; coat them with
olive oil to prevent sticking.
- Use a gentle touch when shaping ground beef patties. Overhandling
will result in a firm, compact texture after cooking. Don't press
or flatten with spatula during cooking.
- Never heat pesto sauce - the basil will turn black and taste bitter.
- Butter pie pastry scraps: sprinkle with cinnamon and sugar, and
bake like cookies.
- When slicing a hard boiled egg, try wetting the knife just before
cutting. If that doesn't do the trick, try applying a bit of
cooking spray to the edge.
- Rescue stale or soggy chips and crackers: Preheat the oven to
300F. Spread the chips or crackers in a single layer on a
baking sheet and bake for about 5 minutes. Allow to cool,
then seal in a plastic bag or container.
- The best way to store fresh celery is to wrap it in aluminum
foil and put it in the refrigerator--it will keep for weeks.
- Microwave a lemon for 15 seconds and double the juice you get
before squeezing.
*MEATS - PORK & LAMB*
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Baked Lemon Pork Chops
8 large pork chops
1 cup bread crumbs
1 teaspoon salt
1 teaspoon rosemary
1 teaspoon lemon-pepper seasoning
2 eggs, beaten
1/2 cup white wine
2 tablespoons vegetable oil
2 tablespoons lemon juice
1/2 cup parmesan cheese
Combine bread crumbs, parmesan cheese, salt, rosemary and lemon-pepper
seasoning. Set aside. Combine egg, lemon juice, wine and oil. Coat pork
chops with egg mixture and then dredge the chops in the breadcrumb mixture.
Place on greased baking pan and bake for 45 minutes at 350F.
Baked Lemon Pork Chops
83
Creamy Baked Pork Chops
6 pork chops
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
1/4 cup all-purpose flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1/3 cup white wine
Preheat oven to 350F. Rinse pork chops, pat dry, and season with garlic
powder and seasoning salt to taste. Place the beaten eggs in a small bowl.
Dredge the pork chops lightly in flour, dip in the egg, and coat liberally
with bread crumbs. Heat the oil in a medium skillet over medium-high heat.
Fry the pork chops 5 minutes per side, or until the breading appears well
browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.
Bake in the preheated oven for 1 hour. While baking, combine the cream of
mushroom soup, milk and white wine in a medium bowl. After the pork chops
have baked for an hour, cover them with the soup mixture. Replace foil, and
bake for another 30 minutes.
Creamy Baked Pork Chops
84
Easter Ham Pie
(2) 9" pastry crusts
8 oz. thin sliced ham
5 oz. frozen spinach, thawed
3 eggs (room temp)
2 cups shredded Mozzarella cheese
15 oz. Ricotta cheese
1 small red bell pepper, thinly sliced
1 tablespoon olive oil
1 tablespoon chopped basil leaves
Lemon pepper to taste
Preheat oven to 350F. Line pie pan with 1 crust. Saute peppers and ham in
olive oil for 3 min. and season with pepper. Whisk 2 eggs and ricotta in
large bowl. Spread mixture into pie crust. On paper towels, pat spinach dry
- then scatter on top of mixture. Sprinkle peppers and ham over spinach and
top with mozzarella then basil leaves. Cover with second pie crust and trim
edges. Cut vents in top of crust and brush top with 1 beaten egg. Bake 50-60
minutes, or until golden brown. Let set about 15 minutes before serving.
Easter Ham Pie
85
Ham And Egg Casserole
1/3 cup diced cooked ham (smoked or country cured)
Sourdough bread
4 - 5 eggs, beaten
1/4 cup evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded mild Cheddar cheese
Spray casserole dish with a non-stick cooking spray. Trim crusts from bread,
cut slices and place bread on the bottom of casserole dish. Beat eggs, add
salt, pepper, evaporated milk and mix well. Pour egg mixture over bread.
Sprinkle diced ham over egg mixture and cover. Place casserole in
refrigerator overnight or for at least five hours. Remove casserole from the
refrigerator, sprinkle cheese on top of eggs. Place casserole in a preheated
375F oven for 20 - 22 minutes depending on the depth of the casserole dish.
Ham And Egg Casserole
86
Ham With Apple Mustard Glaze
12- to 14-pound shankless skinless smoked-cured ham
whole cloves for studding ham
1/2 cup apple jelly
2 tablespoons Dijon mustard
Accompaniments:
assorted relishes such as pickled watermelon rind and pickled
bell peppers
brandied fruits
Preheat oven to 350F. Score top of ham into diamonds and stud center of each
diamond with a clove. On a rack in a roasting pan bake ham in middle of oven
1 1/2 hours. In a small saucepan heat jelly over moderate heat, stirring,
until melted and smooth. Remove saucepan from heat and stir in mustard.
Spread glaze evenly on top of baked ham and bake 35 minutes more. Transfer
ham to a platter and let stand 15 minutes. Serve ham with relishes and
brandied fruits.
Ham With Apple Mustard Glaze
87
Ham Wraps
1 package large flour tortillas
16 ozs. cream cheese, softened
1/3 cup mayonnaise
2 tablespoons chopped green onions
1/4 cup chopped black olives
2 packages sliced cooked ham
Combine cream cheese, mayonnaise, green onions and olives. Spread a thin
layer of cream cheese mixture on top side of each tortilla. Arrange ham
slices over cheese. Tightly roll up each toritlla; wrap individually in
plastic wrap. Refrigerate for 3 hours to overnight before serving.
Ham Wraps
88
Homemade Breakfast Sausage
Sage Sausage:
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 teaspoon MSG (Accent)
Hot Sausage:
16 ounces ground pork
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon rubbed sage
1/4 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
1/4 teaspoon coriander
1/4 teaspoon MSG (Accent)
Maple Sausage:
16 ounces ground pork
3 tablespoons maple flavored syrup
1 teaspoon salt
1/2 teaspoon MSG (Accent)
1/4 teaspoon coriander
Combine all ingredients for the flavor of your choice in a medium bowl. Form
the sausage into patties and cook in a skillet over medium heat until brown.
Each recipe makes 1 pound of sausage.
Homemade Breakfast Sausage
89
Honey Barbeque Riblets
Barbeque Sauce:
1 cup ketchup
1/4 cup water
1/2 cup honey
1/2 cup corn syrup
1/4 cup apple cider vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder
1/4 teaspoon liquid smoke flavor
Combine all ingredients in saucepan and simmer for 20 minutes.
Riblet (Rib) Preparation:
For rib tips ("riblets") and full racks, first season ribs with salt, pepper
and garlic to taste. Then, sear the ribs on the grill/broiler until both
sides are mahogany in color and the meat has begun to pull away from the
bone (155F internal temperature). Place ribs on rack in deep pan/roaster.
Cover bottom of pan with mixture of water and liquid smoke flavoring (4:1
ratio of water to liquid smoke) without mixture touching the ribs (it will
make them bitter). Seal tightly with two layers of foil wrap to cover. Slow
cook in 275F oven until meat is tender. Time varies with how many ribs are
being cooked, pan used and your oven temperature. Plan on anywhere from two
to five hours, but check to be sure. The slower, the better for this
process. Just make sure an internal food temperature of 155F is maintained.
When ribs are fully cooked and tender, remove from oven and finish off on
grill/broiler until marrow in the bone tips "sizzles." Brush with Honey
Barbeque Sauce just before removing for service.
Honey Barbeque Riblets
90
Honey Glazed Ham
5 pounds ready-to-eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter
Score ham, and stud with the whole cloves. Place ham in foil lined pan. In
the top half of a double boiler, heat the corn syrup, honey and butter. Keep
glaze warm while baking ham. Brush glaze over ham, and bake at 325F for 1
hour and 15 minutes in a preheated oven. Baste ham every 10 to 15 minutes
with the honey glaze. During the last 4 to 5 minutes of baking, turn on
broiler to caramelize the glaze. Remove from oven, and let sit a few minutes
before serving.
Honey Glazed Ham
91
Lamb Stew
1-1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon salt
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine
Saute bacon in large frying pan, reserve fat and bacon. Put lamb, salt,
pepper and flour in large mixing bowl-toss to coat meat evenly. Brown meat
in frying pan with bacon fat. Put meat into stock pot-leave 1/4 cup of fat
in frying pan. Add the garlic and yellow onion and saute till onion begins
to become golden. Deglaze frying pan with 1/2 cup water and add the
garlic-onion mixture to the stock pot with bacon pieces, beef stock and
sugar. Cover and simmer for 1 1/2 hours or till tender. Add remaining
ingredients to pot and simmer covered for 20 minutes until vegetables are
tender.
Lamb Stew
92
Leg Of Lamb With Lemon-Mint Sauce
1 bone-in lamb leg (about 5 lb.)
14 cloves garlic
2 tablespoons each - dried oregano and rosemary
1/3 cup olive oil
1 cup red wine
grated lemon zest
1 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Dry lamb well. Finely chop 8 cloves garlic and place in a glass dish or
sturdy plastic bag large enough to hold the lamb. Stir in 4 teaspoons each
of oregano and rosemary, 1/4 cup of oil, wine, zest and lemon juice. Place
lamb in marinade, turning to coat well on all sides; cover and refrigerate
overnight. Crush remaining 6 cloves of garlic and stir together with
remaining 2 teaspoons each oregano and rosemary. Remove lamb from marinade
and pierce in several places with the tip of a sharp knife. Rub garlic-herb
mixture over lamb, pressing into incisions. Coat with remaining oil and
sprinkle with salt and pepper. Place on a rack in a shallow roasting pan.
Roast, uncovered, in 375F oven for 1 hour and 45 minutes or until
thermometer registers an internal temperature of 130F. Cover loosely with
foil and let rest for 10 minutes before carving.
Lemon-Mint Sauce:
1/4 cup water
2 tablespoons granulated sugar
1/4 cup minced fresh mint leaves
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
In small saucepan, bring water and sugar to a boil, stirring until sugar is
dissolved. Remove from heat; stir in mint, lemon zest and lemon juice. Cover
and let stand for 30 minutes at room temperature before serving.
Leg Of Lamb With Lemon-Mint Sauce
93
Pork Tenderloin With Bernaise Sauce
1 pound pork tenderloin
1 tablespoon vegetable oil
1 tablespoon butter or margarine
Freshly ground pepper
1/4 cup water
1/4 cup red wine
Bernaise Sauce:
1/2 teaspoon tarragon leaves, dry
1/2 teaspoon shallot, minced
2 teaspoons red wine vinegar
1/4 cup white wine
4 Egg yolks, large
4 teaspoons water
2 teaspoons fresh lemon juice
1/8 teaspoon hot pepper sauce
8 oz. butter, unsalted, melted and separated
salt and pepper, to taste
Combine oil and 1 tablespoon butter in a heavy skillet over medium heat;
stirring to mix as butter melts. Add tenderloin and cook until brown on all
sides, turning occasionally. Sprinkle with freshly ground pepper. Add water
and red wine to skillet. Cover tightly and cook over low heat for 12-15
minutes or until done. Set aside and keep warm.
Prepare tarragon reduction by placing tarragon leaves, shallot, red wine
vinegar and white wine in a saucepan. Bring to a simmer over medium
heat. Reduce heat and continue to simmer until "sec" or dry. Remove
from heat and reserve. Melt butter over low heat in saucepan. Cool
slightly. Skim foam from top of melted butter. Using a small ladle, carefully
remove clear butter from saucepan, leaving remaining "milky" liquid to
discard. Reserve clarified butter. Prepare a double boiler by placing a
stainless steel bowl over a pot of lightly simmering water. Do not let
bottom of the bowl touch the water. Add egg yolks, water and lemon juice,
whisk vigorously until mixture thickens and turns pale yellow. Remove
bowl from the pot. Add the clarified butter slowly while whisking vigorously
until all the butter is incorporated. Whisk in tarragon reduction and hot
pepper sauce. Season with salt and fresh ground black pepper. Serve
on the side with sliced pork tenderloin.
Pork Tenderloin With Bernaise Sauce
94
Toad-In-The-Hole
8 ounces pork sausage breakfast links (about 16 sausages)
1 tablespoon vegetable oil
1 1/4 cups milk
4 large eggs
Scant 1/2 teaspoon salt
1-1/2 cups all-purpose flour.
1. Heat oven to 450F. Place sausages in a baking dish about 9 inches square
by 3 inches deep. Rub sausages with oil, and oil bottom and sides of pan as
well. Bake until lightly browned, about 15 minutes.
2. Meanwhile, whisk together milk, eggs and salt in a mixing bowl, and set
aside. When sausages are nearly ready, add flour to milk mixture and mix
until smooth.
3. Transfer sausages to a plate and set aside. Pour just enough batter into
hot pan to cover the bottom. Return to oven and bake until batter is set,
about 5 minutes. Arrange sausages evenly across top of batter, and quickly
pour in rest of batter.
4. Return pan to oven and bake until batter billows up around sausages
and has a crusty top, about 25 minutes. Cut into squares and serve
immediately, because the crust will sink as it cools.
Toad-In-The-Hole
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