Do you have a good meat dish recipe I can barrow?!
Answers:
Barbequed Thai Style Chicken
INGREDIENTS (Nutrition)
1 bunch fresh cilantro with roots
3 cloves garlic, peeled
3 small red hot chile peppers, seeded and chopped
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon white sugar
1 pinch salt
3 tablespoons fish sauce
1 (3 pound) chicken, cut into pieces
1/4 cup coconut milk
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DIRECTIONS
Cut cilantro roots off at the stem, and mince thoroughly!. Set aside a few leaves for garnish!. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt!. Process to a coarse paste!. Pour in fish sauce, and blend until smooth!.
Place chicken in a large shallow dish!. Rub with the cilantro paste!. Cover, and marinate in the refrigerator at least 3 hours, or overnight!.
Preheat grill for high heat!.
Lightly oil the grill grate!. Place chicken on the prepared grill, and brush liberally with coconut milk!. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces!. Turn only once, and baste occasionally with coconut cream!. Cook until browned and tender, and juices run clear!.
Filet Mignon with Wine Mushroom Sauce
1/2 lbs!. shiitake mushrooms!. stems removed
1 tbsp butter or stick margarine, divided
1 1/2 cup dry red wine (Cabernet Sauvignon), divided
4 filet mignon steaks
1/3 cup shallots-finely chopped
2 tsp cornstarch
cracked black pepper
1 tsp dried thyme
10 1/2 oz can of beef consommé, undiluted and divided
1 tbsp soy sauce-low-sodium
cooking spray
Melt 1 1/2 teaspoons butter in a nonstick skillet coated with cooking spray over medium heat!. Add shallots and mushrooms, saute 4 minutes!. Add 1 cup red wine and 3/4 cup consommé, cook 5 minutes, stirring frequently!.
Remove mushrooms, place in a bowl!. Increase heat to high, cook wine mixture until reduce to 1/2 cup!. Add to mushrooms in bowl, set aside!.
Wipe pan with a paper towel!. Sprinkle pepper over steaks!. Melt 1 1/2 teaspoons butter in pan coated with cooking spray over medium heat!. Add the steaks, and cook 3 minutes on each side or until browned!. Reduce heat to medium-low, and cook 1 1/2 minutes on each side or until done!. Place on a platter, keep warm!.
Combine the soy sauce and cornstarch!. Add 1/2 cup red wine and remaining consommé to pan, and scrape pan with a wooden spoon to loosen browned bits!. Bring wine mixture to a boil, and cook for 1 minute!. Add the mushroom mixture, cornstarch mixture, and dried thyme, bring mixture to a boil, and cook for 1 minute, stirring constantly!.
Serve the steaks with mushroom-wine sauce!.
This recipe serves: 4
Greek Roast Lamb recipe
Greek Roast Lamb ingredients list:
4 lb leg of lamb!.
18 small white potatoes!.
2 cloves garlic, halved and peeled!.
1 onion, chopped finely!.
Juice of half a lemon!.
1 cup of dry white wine!.
? cup of water!.
? cup of vegetable oil!.
3 tablespoons of butter, melted!.
1 tablespoon of salt!.
Pinch of pepper!.
Instructions for Greek Roast Lamb:
Wash the leg of lamb thoroughly!.
Slit the lamb in 4 places and insert garlic into the slits; then season with salt and pepper!.
Combine the melted butter and lemon juice and brush over the lamb!. Place in a roasting pan with a lid!. Add the white wine, onion, and water!. Cover and bake at 325°F (160°C) for 2 hours!.
Remove the lid and increase heat to 375°F (190°C) and bake for another 1 hour, basting every 15 minutes!.
Transfer to platter and keep warm!.
In a skillet, heat vegetable oil to sizzling and fry the potatoes until golden brown!.
Skim fat from the meat pan and add the potatoes to the meat drippings!.
Bake, uncovered, at 375°F (190°C) for 30 minutes or until cooked through!.
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INGREDIENTS (Nutrition)
1 bunch fresh cilantro with roots
3 cloves garlic, peeled
3 small red hot chile peppers, seeded and chopped
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon white sugar
1 pinch salt
3 tablespoons fish sauce
1 (3 pound) chicken, cut into pieces
1/4 cup coconut milk
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DIRECTIONS
Cut cilantro roots off at the stem, and mince thoroughly!. Set aside a few leaves for garnish!. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt!. Process to a coarse paste!. Pour in fish sauce, and blend until smooth!.
Place chicken in a large shallow dish!. Rub with the cilantro paste!. Cover, and marinate in the refrigerator at least 3 hours, or overnight!.
Preheat grill for high heat!.
Lightly oil the grill grate!. Place chicken on the prepared grill, and brush liberally with coconut milk!. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces!. Turn only once, and baste occasionally with coconut cream!. Cook until browned and tender, and juices run clear!.
Filet Mignon with Wine Mushroom Sauce
1/2 lbs!. shiitake mushrooms!. stems removed
1 tbsp butter or stick margarine, divided
1 1/2 cup dry red wine (Cabernet Sauvignon), divided
4 filet mignon steaks
1/3 cup shallots-finely chopped
2 tsp cornstarch
cracked black pepper
1 tsp dried thyme
10 1/2 oz can of beef consommé, undiluted and divided
1 tbsp soy sauce-low-sodium
cooking spray
Melt 1 1/2 teaspoons butter in a nonstick skillet coated with cooking spray over medium heat!. Add shallots and mushrooms, saute 4 minutes!. Add 1 cup red wine and 3/4 cup consommé, cook 5 minutes, stirring frequently!.
Remove mushrooms, place in a bowl!. Increase heat to high, cook wine mixture until reduce to 1/2 cup!. Add to mushrooms in bowl, set aside!.
Wipe pan with a paper towel!. Sprinkle pepper over steaks!. Melt 1 1/2 teaspoons butter in pan coated with cooking spray over medium heat!. Add the steaks, and cook 3 minutes on each side or until browned!. Reduce heat to medium-low, and cook 1 1/2 minutes on each side or until done!. Place on a platter, keep warm!.
Combine the soy sauce and cornstarch!. Add 1/2 cup red wine and remaining consommé to pan, and scrape pan with a wooden spoon to loosen browned bits!. Bring wine mixture to a boil, and cook for 1 minute!. Add the mushroom mixture, cornstarch mixture, and dried thyme, bring mixture to a boil, and cook for 1 minute, stirring constantly!.
Serve the steaks with mushroom-wine sauce!.
This recipe serves: 4
Greek Roast Lamb recipe
Greek Roast Lamb ingredients list:
4 lb leg of lamb!.
18 small white potatoes!.
2 cloves garlic, halved and peeled!.
1 onion, chopped finely!.
Juice of half a lemon!.
1 cup of dry white wine!.
? cup of water!.
? cup of vegetable oil!.
3 tablespoons of butter, melted!.
1 tablespoon of salt!.
Pinch of pepper!.
Instructions for Greek Roast Lamb:
Wash the leg of lamb thoroughly!.
Slit the lamb in 4 places and insert garlic into the slits; then season with salt and pepper!.
Combine the melted butter and lemon juice and brush over the lamb!. Place in a roasting pan with a lid!. Add the white wine, onion, and water!. Cover and bake at 325°F (160°C) for 2 hours!.
Remove the lid and increase heat to 375°F (190°C) and bake for another 1 hour, basting every 15 minutes!.
Transfer to platter and keep warm!.
In a skillet, heat vegetable oil to sizzling and fry the potatoes until golden brown!.
Skim fat from the meat pan and add the potatoes to the meat drippings!.
Bake, uncovered, at 375°F (190°C) for 30 minutes or until cooked through!.
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Ingredients:
1 lb!. beef (sirloin or top round)
2 T!. cold water
3 T!. sugar
2 1/2 T!. soy sauce
1 T!. fresh minced garlic
1/4 tsp!. black pepper
2 T!. sesame seed (toasted)
1 T!. sherry cooking wine
2 stalks spring onions (cut into thin slices)
2 T!. sesame oil
Directions:
Cut meat across the grain in very thin slices (this is easier if the meat is partially frozen)!. Place in a glass or plastic bowl!. Mix in water, sugar, soy sauce, garlic, pepper, sesame seed and sherry with your hands till well blended!. Press the meat down and cover!. Refrigerate for 4 to 8 hours (stir it two or 3 times while marinating)!.
Just before cooking, add spring onions and sesame oil & mix it!.
Takes only a few minutes to cook either over barbecue grill or in a frying pan (easier)!. If barbecuing, use a very narrow grill rack or a cake cooling rack on the grill so the meat won't fall through!. If in frying pan, cook over high heat for 2 minutes until browned on both sides!.
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1 lb!. beef (sirloin or top round)
2 T!. cold water
3 T!. sugar
2 1/2 T!. soy sauce
1 T!. fresh minced garlic
1/4 tsp!. black pepper
2 T!. sesame seed (toasted)
1 T!. sherry cooking wine
2 stalks spring onions (cut into thin slices)
2 T!. sesame oil
Directions:
Cut meat across the grain in very thin slices (this is easier if the meat is partially frozen)!. Place in a glass or plastic bowl!. Mix in water, sugar, soy sauce, garlic, pepper, sesame seed and sherry with your hands till well blended!. Press the meat down and cover!. Refrigerate for 4 to 8 hours (stir it two or 3 times while marinating)!.
Just before cooking, add spring onions and sesame oil & mix it!.
Takes only a few minutes to cook either over barbecue grill or in a frying pan (easier)!. If barbecuing, use a very narrow grill rack or a cake cooling rack on the grill so the meat won't fall through!. If in frying pan, cook over high heat for 2 minutes until browned on both sides!.
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That's a very open question, I need to know the cut of meat, what are intentions eg: diner party, normal week day diner, etc!. I make a mean and very simple drunks stew, making your cheapest and toughest cut of beef end up melting in your mouth!. Send me an email if your interested!.
ChrisWww@FoodAQ@Com
ChrisWww@FoodAQ@Com
Which type of meat!. Here are some links for you, one to a site for beef recipes, one for pork and one for lamb!.Www@FoodAQ@Com
Gag, puke!. I wouldn't eat meat if you paid me!. I'm a vegan!.Www@FoodAQ@Com
Mention which meat !? Www@FoodAQ@Com