Curried Ham and Rice | Scalloped Potatoes and Ham ork

Chinese 5 Spice Pork Ribs | Jambayala | Pork Chops with Guinness | Tomato Peppered Chops | BBQ Pork | Peppered Pork Tenderloin | Autumn Apple Pork Chops | Smokey Pasta/Bean Soup | Italian Pork Stew | Irish Pork Stew | Curried Pork Kabobs | Teriyaki Pork | Pork Scalloppini with Cranberry | Blackened Pork Chops with Pineapple Salsa | Mexican Pork Salad |  Grilled Pork Fajitas | Pork Enchiladas | Pork Country Ribs |Nacho Pork Chili | Posole-Mexican Stew  |BBQ'd Spareribs
Lamb
Mulligan Stew |Lamb with Wild and White Rice
Roast Leg of Lamb |Shredded Lamb/Basil/Pilaf
Shepard's Pie |hicken

Chicken Cacciatore  | Stir-fry Chicken with Lemon & Capers |Cajun Jumbalaya|Chicken Cassarole | |Honey Mustard Chicken | Chicken Chili | Chicken and Dumplings| |Kung Pao ChickenEAL

Veal/Lemon Sauce | Veal Parmigiana |
Veal Milanese | Osso Buco |

Game Recipes | Beef Recipes | Irish Recipes

Old West Recipes | Seafood Recipes

Appetizers

Ham Torte

1 1/2 cups butter
3 3-ounce packages cream cheese
4 ounces smoked cooked ham, coarsely chopped
3 tablespoons Madeira or Port, divided White pepper, to taste
2 cups firmly packed parsley, stems removed
1/2 cup chopped green onion
1/2 cup drained and coarsely chopped roasted red peppers
1/3 cup cubed ham

In food processor, process 1/2 cup butter, 3 ounces cream cheese, the chopped ham, 1 tablespoon wine and pepper to taste. Remove
to small bowl; chill. In processor, process another 1/2 cup butter, 3 ounces cream cheese, the parsley, green onion, 1 tablespoon of

wine and pepper to taste. Remove to small bowl; chill.

Process remaining butter, cream cheese, the red peppers, remaining wine and pepper to taste until smooth; chill. Line a glass 2-quart
bowl or glass 9-inch pie plate with plastic wrap; sprinkle in cubed ham; spread the ham mixture; spread the red pepper mixture next,
and top with a layer of the parsley mixture. Cover and chill overnight. Unmold onto serving plate; let set at room temperature for an
hour before serving. Makes 32 servings.

Nutrient Information Per Serving:

Calories: 40
Fat: 4 gm
Cholesterol: 12 mg
Sodium: 74 mg
Printable Version  

 To Top of Page

  Pork Chops with Guinness Stout and Onion Gravy


8 1 inch thick pork blade chops or sirloin chops
salt and freshly ground pepper
All purpose flour
1 tablespoon unsalted butter
2 tablespoons vegetable oil
3 large onions, thinly sliced
3 large garlic cloves, minced
1 cup (about) Guinness stout
1 cup (about) chicken stock
1 tablespoon (or more) coarse-grained mustard
1 tablespoon chopped fresh parsley
1 1/2 teaspoons (or more) balsamic vinegar

Season pork with salt and pepper. Dredge in flour, shake off excess.
Melt butter with 1 tablespoon oil in heavy large deep skillet over
medium-high heat. Add pork in batches and brown well, about 6 minutes
per side. Transfer pork to plate. Set aside.

Dredge onions in flour; shake off excess. Heat remaining 1 tablespoon
oil in same skillet over medium heat. Add onions and garlic. Season
with salt. Cover and cook 5 minutes, stirring once. Uncover and cook
4 more minutes, stirring occasionally. Add 1/4 cup stout and 3/4 cup
stock and bring to a boil, scraping up any browned bits. Return pork
to skillet. Spoon some of onions over pork. Add enough additional
stout and stock to bring liquid halfway up sides of pork. Cover skillet
with foil, then lid. Reduce heat and simmer 20 minutes. Turn pork over
and cook until very tender, about 25 more minutes. Transfer pork and
onions to platter using slotted spoon.

Degrease pan juices. Boil juices until thickend slightly, about 10
minutes. Whisk in 1 tablespoon mustard. Add chopped parsley and 1 1/2
teaspoons balsamic vinegar. Taste, adding more mustard or vinegar if
desired. Pour gravy over pork. Garnish with parsley and serve.
Printable Version   

To Top of Page

   Irish Pork Stew

2 pounds boneless pork shoulder or sirloin, cut into 1/2-inch cubes
1/3 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon black pepper
1 teaspoon vegetable oil
4 large onions, peeled and sliced 1/2-inch thick
1 clove garlic, minced
1/4 cup chopped parsley
1 teaspoon caraway seed
1 bay leaf
1 can (10-1/2 ounces) chicken broth
1 bottle (12 ounces) imported stout
2 tablespoons red wine vinegar
1 tablespoon packed brown sugar

Coat pork with combined flour, salt and pepper. Heat oil in Dutch oven; brown meat over medium-high heat. Add onion and garlic.
Cook and stir 5 minutes. Pour off drippings. Stir in remaining ingredients. Bring to a boil. Cover; cook over medium-low heat 1 to
1-1/4 hours or until meat is very tender. Stir occasionally. Serve with imported beer and mashed potatoes, if desired.

Servings: 8
Preparation Time: 10 minutes
Cooking Time: 90 minutes

Nutrient Information per Serving:

Calories: 227 Protein: 20 g Fat: 9 g
Sodium: 691 mg Cholesterol: 63 mg
Printable Version 

 To Top of Page

Salads

Mexican Pork Salad  1 pound boneless pork loin, cut into 3 x 1/2 x 1/4-inch strips
4 cups shredded lettuce
1 medium orange, peeled, sliced and quartered
1 medium avocado, peeled, seeded and diced
1 small red onion, sliced and separated into rings1 tablespoon oil
1 teaspoon chili powder
3/4 teaspoon salt
1/2 teaspoon dried oregano leaves, crushed
1/4 teaspoon ground cumin

Place lettuce on serving platter. Arrange orange, avocado and red onion over lettuce. Heat oil in large frying pan; add chili powder, salt, oregano and cumin. Add pork loin strips and stir-fry over medium-high heat 5-7 minutes or until pork is tender. Spoon hot pork strips over lettuce mixture. Serve immediately.

Servings: 4
Preparation Time: 15 minutes
Nutrient Information per Serving:
Calories: 304
Protein : 28 gm
Fat: 17 gm
Printable Version  

To Top of Page

Blackened Chops with Pineapple Salsa  

4 boneless pork chops, 3/4-inch thick
1 cup chopped fresh or canned pineapple
1 medium red or green bell pepper, chopped
1 tablespoon finely chopped onion
1 tablespoon lime juice
1 teaspoon chili powder
1/2 of a jalapeno pepper, finely chopped
1/8 teaspoon ground cumin
1/8 teaspoon cayenne
Salt and pepper
Rub ingredients:

2 teaspoons chili powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon salt
1 teaspoon vegetable oil

To prepare salsa, in a medium bowl combine pineapple, red pepper, onion, lime juice, 1 teaspoon chili powder, jalapeno pepper, 1/8 teaspoon cumin and cayenne. Season to taste with salt and pepper; set aside. In a small bowl combine 2 teaspoons chili powder,
coriander, 1/2 teaspoon cumin, paprika, 1/2 teaspoon pepper and 1/4 teaspoon salt. Stir in 1 teaspoon oil. Rub the mixture all over the chops. Heat a large heavy skillet over medium-high heat. Cook chops for 5-6 minutes, turning occasionally, until evenly browned on both sides and chops are just done. Serve chops with the salsa.

Servings: 4
Preparation Time: 20 minutes
Nutrient Information per Serving:
Calories: 210
Protein : 24 gm
Fat: 8 gm
Sodium : 409 mg
Cholesterol: 68 mg
Printable Version  

To Top of Page

PORK SCALOPPINE WITH CRANBERRY SAUCE

4 boneless pork loin cutlets, pounded to 1/4-inch thickness
4 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons vegetable oil
1/4 cup red wine vinegar
3 tablespoons sugar
3 cups chicken broth
1 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup fresh or frozen cranberries
1/4 cup cranberry liqueur

Mix together flour, salt and pepper. Dredge the scaloppine in flour mixture, shaking off excess. In heavy skillet, saute the pork in hot oil, turning once, just until browned. Arrange cutlets on a serving platter and dress with some of the heated sauce.

FOR SAUCE: Cook together vinegar and sugar in a small saucepan until sugar is dissolved. Add stock and simmer for 5 minutes. In a skillet, saute onion in the butter until onion is browned. Add flour, stir briskly and whisk in stock mixture. Bring to a boil and cook and stir for 5 minutes. Stir in cranberries and liqueur and simmer for 5 minutes.

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Nutrient Information per Serving:

Calories: 460 Protein: 28 g Fat: 19 g
Sodium: 978 mg Cholesterol: 91 mg
Printable Version  
 

Teriyaki Pork Tenderloin

1 whole pork tenderloin
2 tablespoons sliced green onion
1 tablespoon brown sugar
1 tablespoon grated fresh ginger OR 1/2 teaspoon dried ground ginger
1 clove garlic, minced
1/2 cup reduced-sodium soy sauce
1/4 cup dry sherry

Combine all ingredients in a self-sealing bag; mix well and seal bag. Let rest at room temperature for 20-30 minutes (or overnight in the refrigerator). Remove tenderloin from marinade, discarding leftover marinade, and roast tenderloin in shallow pan in a 450 degree F. oven for 20-25 minutes, until meat thermometer inserted in thickest part reads 155-160 degrees F. Remove from oven and let tenderloin rest for 5-10 minutes before slicing to serve. Serves 4.

Nutrient Information per Three-Ounce Serving:
Calories: 185 Protein: 26 g Fat: 4 g
Sodium: 1,413 mg Cholesterol: 67 mg sp
Printable Version   
 

 To Top of Page

Curried Pork Kabobs  

1 pound boneless pork loin, cut into 1/2-inch cubes
1 cup plain lowfat yogurt
2 tablespoons orange juice
1 tablespoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground ginger
4 barbecue skewers (if using bamboo skewers, soak in cold water for an hour before using)

For marinade, in medium bowl stir together yogurt, orange juice and seasonings. Blend well. Add pork cubes to bowl, stir to coat with marinade. Cover and refrigerate 4-24 hours. Remove pork from marinade; with paper towels lightly pat dry. Skewer pork evenly on skewers. Grill over medium-hot coals, turning frequently, for about 10 minutes, until nicely browned.

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Nutrient Information per Serving:

Calories: 209 Protein: 29 gm Fat: 7
Printable Version   

To Top of Page
ITALIAN PORK STEW
servings: 4

2 boneless top loin pork chops, cubed
1 15-oz. can chopped tomatoes, undrained
1 14 1/2-oz. cans chicken broth
2 T. dried minced onion
1 15-oz. can cannellini or great Northern beans, drained
8 oz. fresh spinach leaves, torn


In a deep saucepan, brown the pork in a little oil; add all ingredients except spinach; bring to a boil, lower heat and simmer for 15 minutes; stir in torn spinach and cook for 2 more minutes. Top servings with grated Parmesan or Romano cheese.
Approximate Nutrient Information per Serving:
Calories: 240 Sodium: 620mg Protein: 22g
Cholesterol: 35mg Fat: 5g Sat. Fat: 2g
Printable Version  
 

 To Top of Page

JAMBAYALA 

Servings: 8

6 slices lean smoked bacon,
diced
1 small onion, finely chopped
1 rib celery, finely chopped
1 medium carrot, peeled and
grated
2 cloves garlic, peeled and
crushed
1/8 teaspoon crushed hot red
peppers

2 cups canned crushed
tomatoes
2 1/2 cups drained canned
white beans
6 cups chicken broth
3/4 cup macaroni or other small
pasta shape
Freshly grated Parmesan
cheese, optional


In a large deep skillet, sauté bacon until some fat is rendered; add onion, celery, carrot, garlic and red pepper to skillet and sauté until vegetables are softened, about 10 minutes. Stir in tomatoes, cook and stir occasionally for 10 more minutes. Stir in beans; add broth and bring to a gentle boil. Add macaroni and continue cooking until pasta is
tender, but still firm, about 15 minutes.
Serve immediately with Parmesan cheese is desired; or cover, refrigerate and reheat gently to serving temperature. Preparation Time: 20 minutes. Cooking Time: 40
minutes.
Approximate Nutrient Information per Three-ounce Serving:
Calories: 191 Sodium: 1600mg Protein: 16g
Cholesterol: 8mg Fat: 6g
Printable Version   
 

 To Top of Page

SMOKEY PASTA and BEAN SOUP 
Servings: 10

2 tablespoons vegetable oil
3/4 cup (4 oz.) smoked ham,
diced
1 smoked sausage, sliced 1/2
inch thick
1 pound boneless pork loin,
cubed
1 1/2 cups chopped onion
1 cup chopped celery
1 large green pepper, chopped
2 cloves garlic, minced
1/2 teaspoon hot pepper sauce
2 bay leaves
1 1/2 teaspoons salt
1 1/2 teaspoons dried oregano
1 teaspoon white pepper
1/2 teaspoon black pepper
1 teaspoon thyme
4 medium tomatoes, peeled
and chopped
1 8-oz. can tomato sauce
1 14 1/2-oz. can chicken broth
1/2 cup green onion
2 cups rice


In a large Dutch oven, heat oil over medium heat. Stir in ham, sausage
and pork; sauté until lightly browned, stirring frequently, 4-8 minutes.
Stir in onion, celery and pepper, sauté until crisp-tender, about 5
minutes. Stir in next eight ingredients. Cook over medium heat, stirring
constantly and scraping pan bottom for 5 minutes. Stir in tomatoes,
cook for 5-8 minutes. Stir in tomato sauce and chicken broth, bring to a
boil. Stir in green onion and rice. Bake, covered, in a 350°F oven until
rice is tender, about 20-25 minutes. Remove bay leaves and serve
immediately. Preparation Time: 20 minutes. Cooking Time: 25 minutes.
Approximate Nutrient Information per Three-ounce Serving:
Calories: 382 Sodium: 1210mg Protein: 23g
Cholesterol: 54mg Fat: 14g
Printable Version  
 

 To Top of Page

AUTUMN APPLE CHOPS  
Servings: 4

4 top loin pork chops
1 T. flour
2 t. butter
1/2 sliced onion
1 c. apple juice

Season flour with a little salt and
pepper; lightly flour pork chops
and brown on one side in butter
in non-stick skillet over medium
heat. Turn chops; stir in onion
and apple juice; bring to a boil,
lower heat, cover and simmer for
7-8 minutes.
Approximate Nutrient Information per Three-ounce Serving:
Calories: 220 Sodium: 55mg Protein: 25g
Cholesterol: 70mg Fat: 8g Sat. Fat: 3.5g
Printable Version  
 

 To Top of Page

PEPPERED PORK TENDERLOIN 

Servings: 4

1 whole pork tenderloin,
about one pound
2 t. lemon pepper
1/2 t. cayenne (red pepper)
OR pepper blend seasoning

Rub tenderloin all over with
combined peppers; place in
shallow roasting pan and roast in
425°F. oven for 15-20 minutes,
until internal temperature
(measured with a meat
thermometer) reads 155°-160°F.
Let roast rest for 5 minutes before slicing to serve.
Approximate Nutrient Information per Three-ounce Serving:
Calories: 140 Sodium: 250mg Protein: 24g
Cholesterol: 75mg Fat: 4.1g Sat. Fat: 1.5g
Printable Version 

 To Top of Page

BARBEQUED PORK on BUNS   
Servings: 8

2-pound boneless pork loin
1 onion, chopped
3/4 c. cola carbonated
beverage
3/4 c. barbecue sauce
8 sandwich buns

Combine all ingredients except
buns in a 4-quart slow-cooker;
cook, covered, on high for 5-6
hours, until very tender. Drain
and slice or shred pork; serve on
buns with additional barbecue
sauce, if desired. Pork can be made 1-2 days ahead; refrigerate
covered and reheat before serving.
Approximate Nutrient Information per Three-ounce Serving:
Calories: 320 Sodium: 490mg Protein: 29g
Cholesterol: 65mg Fat: 9g Sat. Fat: 3g
Printable Version  

 To Top of Page

TOMATO PEPPERED CHOPS  
Servings: 4

4 top loin pork chops
2/3 c. fat-free tomato & herb
salad dressing
1 t. jalapeño pepper sauce

Season chops with salt & pepper
and brown in a non-stick skillet
over medium-high heat; add
dressing and pepper sauce to
pan; cover and simmer for 5
minutes.
Approximate Nutrient Information per Three-ounce Serving:
Calories: 200 Sodium: 530mg Protein: 25g
Printable Version  

Barbecued Spare Ribs (In Oven)
Ingredients
2 pounds pork spare ribs
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons hoisen sauce
2 tablespoons white vinegar
1 tablespoons saki
2 cloves garlic, minced
1 teaspoon sugar
1/4 teaspoon of freshly ground white pepper
2 tablespoons chicken stock
freshly ground black pepper and salt to taste

Directions
Place spare ribs in a large baking dish in one layer. In a small bowl, combine the remaining ingredients. Pour over spare ribs and coat on both sides. Marinate overnight, basting occasionally.
Preheat the oven to 375°F. Place a large, shallow roasting pan on the oven bottom. Fill with 1/2 inch water. Place spare ribs on a roasting rack.
Roast ribs for 45 minutes.
Raise oven temperature to 450°F, and roast for 15 more minutes.
Serve hot or cold.
Printable Version 

Chinese 5 Spice     
No-Stick Cooking Spray

1-1/2 lbs. russet potatoes, cut into 1-inch chunks

2 lbs. well-trimmed Pork Loin Back Ribs,
cut into 3-rib pieces

Sauce:

1-1/2 cups apricot nectar 3 tbsp. cider vinegar

2 tbsp. packed brown sugar 2 tbsp. cornstarch

1 tbsp. Hunt's Tomato Paste 1 tsp. La Choy Lite Soy Sauce

1 tsp. grated fresh gingerroot 1 clove garlic, minced

1/2 tsp. five-spice powder 1/8 tsp. cayenne

Heat oven to 350 F. Spray rack in roasting pan with cooking
spray. Set aside.

In two-quart saucepan, combine sauce ingredients. Cook over
medium heat for five to seven minutes, or until sauce is
thickened and translucent, stirring constantly. Reserve 1/2 cup
sauce. Set remaining sauce aside.

Cut two 20x12-inch pieces of foil. Place one piece on top of

second. Place potatoes on foil. Pour 1/2 cup remaining sauce
over potatoes, stirring gently to coat. Fold opposite sides of
foil together; fold and crimp ends. Set aside.

Arrange ribs on prepared rack in roasting pan. Place pan on
center rack in oven, and foil packet on lower rack. Bake for
45 minutes. Brush both sides of ribs with some of remaining
sauce. Bake for an additional 45 minutes, brushing ribs with
remaining sauce every 15 minutes. Transfer ribs to serving
platter. Cover to keep warm. Set aside.

Open potato packet and spread potatoes into single layer.
Place under broiler with surface of potatoes five to six inches
from heat. Broil for four to six minutes, or until potatoes are
lightly browned. Serve ribs and potatoes with 1/2 cup reserved
sauce.

Makes 6 servings.
Printable Version   

 To Top of Page

Scalloped Potatoes and Ham    

1–16 oz. package cubed ham
8 baking potatoes, peeled & sliced thin
1/4 cup chopped onion
1/2 cup flour
salt & pepper, to taste
2 cups milk
3 tablespoons Italian bread crumbs
1 tablespoon butter or margarine, melted
1 tablespoon chopped parsley

Place half of the ham in a 2-qt casserole. Cover with half the potatoes and
half the onion. Sprinkle half the flour over; season with salt and pepper.
Repeat with the remaining ham, potatoes and onion. Season with additional
salt and pepper. Sprinkle remaining flour atop. Pour milk over entire
casserole. Bake covered at 350 degrees F, until potatoes are nearly tender,
1 to 1 1/4 hours. Uncover. Mix bread crumbs with melted butter; sprinkle
over casserole. Top with parsley. Bake another 15 minutes.
Printable Version  

 To Top of Page

Curried Ham and Rice    
2–8 oz. packages diced ham
1/2 stick butter or margarine
1 chopped onion
2 cups rice
4 cups boiling water
1 teaspoon curry powder
1/2 teaspoon cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon ginger
1/8 teaspoon pepper
1–16 oz. package Frozen Peas, thawed

In a large pot, melt butter over medium-high heat. Add onion and cook,
stirring, until softened, 3 to 4 minutes. Add rice and cook, stirring, until rice
turns translucent, about 5 minutes. Stir in boiling water, curry powder,
cumin, cayenne, turmeric, ginger, and pepper. Bring back to a boil and
reduce heat to low. Cover and simmer 25 minutes, or until all liquid is
absorbed. Stir in peas and ham. Cover and cook over medium-low heat 5 to
7 minutes, or until peas and ham are hot.

Serves 8
Printable Version  

Ham and Asparagus with Penne Pasta   
1 cup ham, cut into julienne strips
3/4 lb. Fresh asparagus spears
16 oz. penne pasta
1 red bell pepper, cut into julienne strips
2 cans (14-1/2 oz.) diced Italian tomatoes
1 tablespoon parsley
1/2 teaspoon basil
1/2 teaspoon oregano
1/8 teaspoon cayenne pepper (optional)
1 cup evaporated skim milk
4 tablespoons grated Parmesan cheese

Cut off the bases from the fresh asparagus, and cut the remainder of the
asparagus into 1 inch slices.

Prepare pasta according to package instructions, except add the ham and
vegetables during the last 4 minutes of cooking time. Drain pasta and
vegetables when done.

To make sauce, combine tomatoes, parsley, basil, oregano, and cayenne
pepper in a medium saucepan over medium-high heat. Bring to boiling.
Simmer uncovered for 10 minutes, stirring occasionally. Add the evaporated
milk all at once, stirring constantly. Heat mixture through; do not boil.

To serve, place pasta mixture on a serving platter. Pour sauce over the
pasta, sprinkle with parmesan cheese, and toss. Serve immediately.

Serves 6
Printable Version  

To Top of Page

Ham Salad  

1–8 oz. package cubed ham
1/2 cup celery, diced
1 tablespoon onion, diced
2 tablespoons sliced black olives
1/2 cup sliced water chestnuts
1 cup pineapple tidbits, drained
1 cup mandarin oranges, drained
1/2 cup whipped salad dressing or mayonnaise
1 teaspoon prepared mustard

Placed salad dressing and mustard in bowl; stir together. Add
celery, onion, olives, chestnuts, pineapple and oranges; toss to
coat. Chill 30 minutes.

Serves 4
Printable Version  hamsalad

Chicken Cacciatore   
Serves 4
20 minutes preparation + 2 hours cooking time

Ingredients:
4 chicken thighs, skin removed if desired
4 chicken legs, skin removed if desired
15 oz Pasta Sauce
1 jar whole mushrooms
1 teaspoon Oregano
1 small onion, diced
1 small green bell pepper, cut up
2 tablespoons Chopped garlic
1/4 cup water
2 tablespoons flour

Directions: In 3 1/2 to 4 quart slow cooker, combine all ingredients except water and flour; mix gently. Cover; cook on low setting for 1 to 2 hours. With slotted spoon, remove chicken and vegetables from slow cooker; place in serving bowl. Cover to keep warm. In small bowl, combine water and flour; blend well. Stir into liquid in slow cooker. Increase heat to high setting; cover and cook an additional 5 to 10 minutes or until thickened. Stir well; spoon mixture over chicken.
Printable Version  
 

Kung Pao Chicken
Note   T=Tablespoon   t=teaspoon
Don't eat the dried, small red chili peppers unless you like spicy-hot foods. They are mainly used to season the pot and are not usually eaten.

Ingredients
Chicken/Marinade:
Spices:
Vegetables:
Sauce:

Chicken/Marinade:
1 lb Chicken. Boneless, skinless, uncooked. Cut into a 1-inch dice.
2 T. oyster sauce
2 T. sherry or rice wine
1 t. cornstarch

Spices:
4 T. cooking oil
1/2 cup shelled peanuts
5 to 10 dried small red chili peppers
1/4 t. crushed red pepper flakes
1 t. crushed garlic
[edit]
Vegetables:
1 green bell pepper, cut into 1/2-inch dice
1 red bell pepper, cut into 1/2-inch dice
1 can (5-oz) sliced bamboo shoots, drained (optional)
1 can (5-oz) sliced water chesnuts, drained (optional)
4 green onions, cut into 1/2-inch pieces, including tops
[edit]
Sauce:
2 T Soy Sauce
2 T rice vinegar
4 T Chicken broth
1 t garlic powder
1 t sugar
1 t cornstarch
1 t sesame oil

Directions

Measure and prepare all ingredients before cooking.
Mix all Chicken/Marinade ingredients in a bowl, stir well and allow to marinate for 1/2-hour.
Mix Sauce ingredients in another bowl and set aside until needed. Stir out any lumps.
Heat wok or large frying pan until water drops bead up and dance on the hot surface.
Add cooking oil to wok. Wait a few seconds for oil to heat up.
Add remaining Spice ingredients to wok and stir fry for 30-seconds.
Add Chicken/Marinade to wok and stir fry for about 4-minutes (until chicken is cooked through).
Add Vegetables to wok and stir fry for about 2 or 3-minutes.
Stir Sauce and add to wok. After the sauce comes to a boil, cook for about 1-minute (until sauce thickens).
Stir to coat other ingredients with thickened sauce
Printable Version  

 To Top of Page

Stir-Fried Chicken with Lemon & Capers 
Serves 4    
15 minutes preparation time + 15 minutes cooking time

Ingredients:
2 Tbsp. olive oil
1 red onion, sliced into thin wedges
1-1/2 Tbsp. butter
1lb. 10 oz. boneless, skinned chicken breast halves, cut into bite-sized pieces
2 tsp. Lemon rind, cut into strips
2 Tbsp. Capers rinsed well and drained
1/3 cup lemon juice
¼ cup Basil

Directions: Heat a wok until very hot, add 2 teaspoons oil and swirl around to coat the side. Add onion and stir-fry for 2 to 3 minutes until golden. Remove from wok and set on the side. Reheat wok, add another 2 teaspoons oil and half the butter, stir-fry chicken in two batches for 3 to 5 minutes each until browned. Add remaining oil and butter between batches. Return all chicken to wok with onion. Stir in lemon rind, capers and lemon juice. Toss well, cook until warmed through. Add basil, season with VICTORIA salt and pepper. Serve with mashed potatoes.
Printable Version  

Chicken Chili
Serves 6
20 minutes preparation + 25 minutes cooking time

Ingredients:
2 lb. boneless skinless chicken breast halves, cut into small pieces
2 medium onions, finely chopped
4 tablespoons garlic cloves, minced
1 can crushed tomatoes
1 cans small red beans or kidney beans, drained
1 (14 1/2-oz.) can ready-to-serve chicken broth
1 can whole kernel sweet corn, drained
3 tablespoons Chili Powder
2 teaspoons Cumin
1/8 teaspoons Red Pepper
tortilla chips

Directions: Spray 5 to 6-quart Dutch oven with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken, onions and garlic; cook and stir 7 to 9 minutes or until chicken is no longer pink in center. Add all remaining ingredients except tortilla chips; mix well. Bring to a boil. Reduce heat; simmer 20 to 25 minutes or until thoroughly heated and flavors are blended, stirring occasionally. To serve, spoon chili into bowls. Serve with tortilla chips.
Printable Version 

To Top of Page

Nacho Pork Chili
Serves 4
10 minutes preparation time + 40 minutes cooking time

Ingredients:
2 tablespoons vegetable oil
1 pound boneless pork shoulder or loin roast, cut into 3/4 inch pieces
1 teaspoon Minced Garlic
1 tablespoon Chili Powder
1 teaspoon Ground Cumin
1 jar Nacho Cheese Salsa
1 cup beer
1 can (8oz) tomatoes, undrained, cut up
1 can (16oz) white or red kidney beans, drained
Hot cooked rice
sour cream and chopped green onions for garnish

Directions: In 3-quart saucepan over medium heat, in hot oil, cook pork half at a time, until browned on all sides, stirring occasionally. Remove pork as it browns. Return pork to saucepan. Add garlic, chili powder and cumin. Cook 5 minutes, stirring occasionally. Stir in soup, beer, tomatoes. Heat to boiling. Reduce heat to low. Cover; simmer 40 minutes or until pork is tender and no pink remains. Add beans. Heat through. Serve chili over rice. Garnish with sour cream and green onions.
Printable Version  

Veal with Lemon Sauce
Serves 4
15 minutes preparation + 15 minutes cooking time

Ingredients:
1/4 cup olive oil
1/4 cup butter
1 lb. Veal leg round steak, 1/4 inch thick
Flour, for coating
2 Tbsp. lemon juice
2 Tbsp. Parsley Flakes
Lemon slices, to garnish

Directions: Heat oil and half the butter in a large skillet over medium heat. Cut veal into 8 pieces, coat in flour, shaking off any excess and add to pan. Cook for one minute, or until lightly browned on one side. Turn over and brown other side. Thin veal should take only about one minute - any longer and it will toughen the meat, Transfer to a warm plate and season with salt and pepper. To make lemon sauce, reduce heat and add the lemon juice, parsley and remaining butter to skillet. Stir to combine, then add veal and turn in sauce until heated through. Serve veal with lemon sauce and garnish with lemon slices. Serve with green salad or vegetables.
Printable Version 

 To Top of Page

Posole-Mexican Stew

4 pork chops, about 1 1/2 lb.
2 chicken legs plus thighs, about 1 1/2 lb.
6 c. water
1 onion, about 1/4 lb., peeled and quartered
1 large clove garlic, peeled salt to taste, optional
2 Tbsp. chopped hot green chilies
12 peppercorns
2 1/2 c. drained canned hominy
1 small head iceberg lettuce
12 radishes
1 lime
1/2 c. finely chopped Bermuda onion

Cut bones from chops, but reserve both meat and bones. Cut meat into 1-inch cubes. Put meat and bones in small kettle and add chicken legs and thighs. Add water, onion, garlic, salt, chilies and peppercorns. Bring to a boil and cook, uncovered 45 minutes or until meat is quite tender. Remove pork and chicken. When cool enough to handle, remove and discard skin and bones from chicken. Cut meat into bite size pieces. Strain broth into saucepan, discard solids. Add meats, hominy and bring to a boil. Meanwhile, shred lettuce,
slice radishes, quarter lime, and chop Bermuda onion. Serve in
individual serving dishes, to be added to soup according to
taste. Serves 4.
Printable Version  

Mexican Pork Tamales

1 1/2 lbs. pork loin or other tender, lean cut, fat removed
1 med. white onion, chopped
2 cups water
2 Tbsp. canola oil
2 cloves garlic, minced
1 Tbsp. flour
1/2 cup dried ground NuMex chile
3/4 tsp. salt
1/4 tsp. cumin
1/8 tsp. oregano
Tamales:
1 6 oz. pkg dried corn husks
6 cups masa harina
2 cups oil
2 Tbsp. salt
4 1/2 cups water or more as needed

Preheat oven to 350 degrees. Place pork and onion in medium baking dish and cover with water. Bake for approximately 1-1/2 hours or until meat pulls apart easily. Remove pork from broth. Refrigerate broth. When cool, shred meat with 2 forks or with dough blade of food processor. Strain broth after fat has solidified on surface. (All of this can be done the day before.) If the broth doesn't measure 2 cups, add water to make 2 cups of liquid. Reserve pork and liquid.

In large skillet, heat oil, add minced garlic and pork. Sprinkle flour over mixture and stir constantly for about a minute as the flour begins to brown. Add ground chili, broth and seasonings. Cook over medium-low heat until thickened and almost dry, stirring regularly, for about 30 minutes. Remove from heat.

Prepare corn husks by submerging in bowl or baking pan of hot water for 30 min. Separate husks and rinse them under warm running water to wash away any grit or brown silks. Soak them in warm water until ready to use.

Prepare masa. Measure masa-harina in large bowl. Add water, while stirring. Add oil and salt and stir well. Use spoon, powerful mixer, or your hands. When well blended it should have the consistency of moist cookie dough. If it begins to dry out, add more water. Cover with damp cloth if necessary.

Assemble tamales. Spread dough on smooth side of husk with back of spoon to about 1/2" from side edges, 1" from top edge, and 2" from bottom edge. Spoon about 2 tablespoons of filling down center. Roll husk over so that masa covers filling and should come loose from husk. Then roll up husk and fold bottom end under. Repeat until all masa and filling is used. Stand tamales loosely packed in a steamer/blancher/spaghetti cooker, or lay flat in a criss-cross pattern so steam can penetrate effectively. Cover pot and steam for about 1 hr. to 1-1/4 hrs or until the masa is firm and pulls away from husk easily.

Serve tamales warm. Let each person remove his own husks. May be topped with green chili sauce, chili con carne, or cheese and onions if desired.
Printable Version 

To Top of Page

MULLIGAN STEW
  Serving Size : 4-6
 
 5  lb  Stew sized cubes of   Lamb
    1  lg  quarter sliced  Onion
    Flour for dredging
    1  l  clove of  Garlic
    4  lbs  Stew sized cut Potato
    12  oz  good dark beer
   4-6 oz  butter or margarine
    2   tsp dried leaf  Thyme
    1  dried Bay Leaf
   Salt and Pepper to taste

Cut potatoes to desired size and boil to firm doneness then drain and set aside.
Melt butter in soup or stew pot then saute onions and garlic.
When onions are translucent dredge the cubed lamb in flour and add stirring so as not to stick.
Add thyme, pepper, bayleaf and beer. It should begin to thicken.
Add water or beef stock until desired consistancy.
Should add a little at a time when it thickens add more until you reach desired consistancy.
 Set to stew on low heat stirring so as not to stick. When meat is tender add the potatoes and cook for about ten minutes or until potatoes begin to break easily. Salt to taste
Printable Version  

Shepherd's Pie

Ingredients
1lb ground lamb (ground beef will do)
3lb Powdery old potatoes such as King Edwards
1 large or 2 small onion(s)
2 tbsp flour
2 cups Beef Stock (Alternatively, beef bouillon can be used or gravy powder if the flour is omitted)
Cheese, grated (optional)
A handful of mixed vegetables such as corn or carrots (optional)
Mixed herbs
Milk

Directions
Brown the mince in a frying pan. There is no need to add oil, as the meat is fatty enough.
Finely chop the onion and lightly fry in a little butter until clear.
Add the onions to the mince along with the mixed herbs and some pepper.
Sprinkle the flour over the mixture and stir and cook for 3 - 4 minutes (If using gravy powder, omit this step).
Cover with beef stock (or add water and beef boullion/gravy powder) and simmer for 30 minutes.
Meanwhile peel, chop and boil the potatoes for 20 mins until cooked.
Once the meat is cooked, skim off the excess fat then boil rapidly to reduce the liquid until it just covers the mince and onions.
Drain the potatoes very well until completely dry. Mash with a masher until smooth and free of any lumps.
Add butter to the mashed potato, taste and adjust the seasoning. Add enough milk to make the mash very soft (heavy mash will not float properly on top of the mince)

Put mince mixture in a shallow ovenproof dish.
Spread the mash on top of the beef and brush the tops of the potatos with melted butter.
if desired, sprinkle the grated cheese on top of the mash.
Spike the top with a fork then cook in a hot oven for about 30-50 minutes until the top is golden brown.
Serve with peas or beans.
Printable Version  

To Top of Page

Chicken Satay with Hazelnut Sauce

Chicken Part: Thigh | Preparation Method: Bake/Roast

Ingredients
Chicken
1 stalk lemon grass, finely chopped
2 tablespoons canola or vegetable oil
1 teaspoon sugar
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1/2 teaspoon cinnamon
8 shallots, chopped
3 pounds skinless, boneless chicken thighs, cubed

Sauce
2 stalks lemon grass
2-inch piece ginger, peeled and coarsely chopped

2 teaspoons canola or vegetable oil
1 medium red onion, minced
1 cup tamarind juice or apple juice
1 cup sugar
2 tablespoons crushed red pepper flakes
12 ounces hazelnuts, roasted, peeled and finely chopped
Salt to taste

Instructions
Marinate the chicken:
Stir together the lemon grass and oil and set aside.

Put the sugar, cumin, coriander, turmeric, cinnamon and shallots into the food processor and process until a paste forms. Transfer the paste to a large zipper lock bag and add the chicken. Move the chicken around in the bag to coat it evenly. Seal and refrigerate for at least 30 minutes and up to 24 hours.

Prepare the sauce:
Put the lemon grass and ginger into the food processor and process until very finely crushed. If needed, add some of the tamarind juice, up to 2 tablespoons.

In a large, non-stick skillet, warm the oil over medium heat. Add the onion and saute until soft and sweet, about 10 minutes. Stir in the crushed lemon grass and ginger, the tamarind juice, sugar and red pepper flakes. Simmer 5 minutes. Stir in the hazelnuts and simmer 5 more minutes. Season to taste with salt and set aside until ready to serve.

Prepare the chicken:
Preheat oven broiler to 500 F. Thread the chicken pieces onto 8 skewers. Brush the chicken with the lemon grass-infused oil. Broil chicken until firm and cooked through, about 8-10 minutes or, to bake them, coat a large sheetpan with cooking spray, set satays on pan and bake about 15 minutes at 375 F, until firm and cooked through. Serve with sauce.

Serves 8
Printable Version  

To Top of Page                   
Pork Country Ribs
Serves   8
                          
3      cups flour
1      tablespoon granulated garlic
1      teaspoon black pepper
1      teaspoon onion salt
16     each pork country style ribs
8      ounces olive oil
1      each small onion, sliced
12     ounces tomato juice
1      quart  pork gravy
 
Mix black pepper, granulated garlic and onion salt into the flour.
Place enough of the oil into the skillet to come a quarter of the way up the sides of the ribs which have been coated liberally with the seasoned flour.
The oil should be hot before adding the ribs but not so hot as to scorch the flour.
Get a nice almost flaky texture on the out side. then placethe ribs, about half way cooked, into a full sized hotel pan with 2" sides.
In the baking pan place sliced onions, the tomato juice and about a cup and a half of pork gravy. When all the ribs were prepped and placed into the
baking pan coverit and cook about 275 degrees for 
an hour and a half. Serve with mashed potato and corn or peas or both...
Printable Version 



GRILLED PORK FAJITAS

Ingredients
1 lb  Pork shoulder blade steaks, boneless
1 tsp chili powder
1/2 tsp  each ground cumin and coriander
2 tbsp fresh lime or lemon juice
1 tbsp each vegetable oil and water
1 each sweet red & green pepper, halved
1 large onion, halved
4 large flour tortillas
2 medium tomatoes, diced
1 cup finely shredded cabbage
1/2 cup shredded light cheddar cheese

Cooking Instructions
Place Pork steaks in a plastic bag, non-metal bowl or sealable container. Combine chili powder, cumin, coriander, lime juice, oil and water; pour over Pork; seal or cover and refrigerate for 3 hours or overnight, turning meat occasionally.

Preheat barbecue on high; reduce temperature to medium. Discard marinade. Place Pork steaks on the grill along with halved peppers and onion, cut side down. Close barbecue cover and grill Pork 8 to 10 minutes per side. Remove from barbecue; cut into thin strips and keep warm. When softened and slightly charred, remove peppers and onion from barbecue; slip skin off peppers and slice both vegetables.

Meanwhile, wrap tortillas in foil and warm on top rack of barbecue 5 minutes. Spoon Pork strips, sliced onion and peppers evenly down centre of each tortilla. Sprinkle with tomatoes, shredded cabbage and cheese; roll up to enclose. Serve with salsa, if desired
Serves 4 Cooking time 16 mins.
Printable Version  

To Top of Page

Pork Enchiladas

Ingredients
11/2 lbs Pork shoulder, boneless, cut into 1 inch cubes
1 large onion, chopped
1 large carrot, chopped
1 tsp chili powder
1/2 tsp dried oregano leaves
3 cloves garlic, minced
1 jar salsa
12 corn tortillas (6 inch)
1 package Monterey Jack cheese, shredded
Cooking Instructions
Place Pork in a large pan with 1/4 cup water. Cover and cook over medium heat, 8 to 10 minutes. Uncover, cook and stir over high heat until drippings are brown, 10 to 12 minutes.

Add 1 cup water, onion, carrot, chili powder, oregano and garlic. Stir; cover; reduce heat and simmer until Pork is very tender, about 1 hour. Uncover; cook and stir over high heat until liquid evaporates, 5 to 7 minutes. Cool; chop Pork.

In a medium skillet, warm salsa. Dip tortillas, into salsa. Spoon a 12th of the meat mixture and 1 tbsp cheese down center of each tortilla; roll; lay, seam side down, in a 9x13 inch baking dish. Top with remaining salsa and cheese. Bake, uncovered, in a 400oF oven until filling is hot, about 20 minutes.

Serve with raw vegetables and dip or tossed salad.
Serves 6
Printable Version  

Quick Chicken and Dumplings
Ingredients
1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick® mix
1/3 cup milk
Paprika, if desired

Directions
1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Printable Version
To Top of Page

Lamb with White and Wild Rice

1 1/2 pounds boneless trimmed lamb, leg
or shoulder, cut and pounded into
scallopini-like slices
2 tablespoons olive oil
2 sprigs fresh rosemary or 1 teaspoon dried
2 sprigs fresh thyme or 1 teaspoon dried
black pepper (freshly ground preferred)
3/4 cup packaged rice-blend containing wild,
brown and long-grain white rice
1 1/2 cups chicken stock or broth
Salt
1/2 cup fresh or thawed frozen corn kernels
1 tablespoon tomato, diced
1 tablespoon fresh parsley, chopped 
Servings: 4

Cut the lamb slices into two 2-by-1-inch pieces.
Place them in a bowl, add 1 tablespoon of olive oil, the rosemary, the thyme and pepper to taste. 

Toss and set aside.

In a small saucepan, combine the rice blend and
the chicken stock and cook by package directions.

When the rice is cooked, heat a wok over high
heat. 

When hot, add the remaining tablespoon of olive

oil, then half the lamb pieces. Stir-fry until just
cooked, about 1 minute, season with salt to taste

and transfer to one end of a platter. 

Reheat the wok and stir-fry the remaining lamb. 

Season with salt and transfer
to the other end of the platter. Mound the rice

blend in the center of the platter.

Reheat the wok, add the corn and tomato;
stir-fry until the corn is tender, about 1 minute.

Spoon over the rice, sprinkle with parsley and
serve at once.
Printable Version  

To Top of Page

Roast Leg of Lamb

3 pounds boneless leg of lamb
Kosher salt
Cracked black pepper
1 tablespoon olive oil
Servings: 6

Preheat oven to 300 degrees Fahrenheit. Clean
the leg of lamb of most of the fat and silver skin.
Tie the roast and season with salt and
black pepper.
Heat a roasting pan on the stovetop until
smoking hot. 

Place the lamb in roasting pan and sear well.
Place in oven and roast slowly for 45 minutes to 1

hour for medium doneness. Let rest for 2 minutes
 before slicing.

Notes:

A simple roasted leg of lamb can be such a nice
meal. 

Just remember to clean the leg as well as you can,
 because otherwise it will be tough. The longer the
 time and lower the temperature at which you
cook the lamb, the more tender it will be.
Printable Version 

To Top of Page

Shredded Lamb and Basil with Saffron Pilaf

1 pound lamb leg, finely shredded
1 tablespoon garlic, minced
1 tablespoon fresh basil leaves, minced
1 tablespoon olive oil
Salt, to taste
Freshly ground black pepper, to taste
Saffron Pilaf, recipe follows
Servings: 4
Preparation time: 15 minutes
Cooking time: 10 minutes

Combine the lamb, garlic, basil, oil, salt and
pepper in a bowl. Mix well and divide into 4 equal
parts. Heat a large, heavy non-stick frying pan to
just below smoking. 

Add 1 portion of lamb and press down into the pan as it cooks so that the meat forms a cake across the diameter of the pan. Sear 1 minute, until brown. 

Carefully turn with a spatula and sear on the other side.
Remove and drain on a clean kitchen towel.
Repeat with the other 3 portions.

Place the lamb cakes on four plates and serve
with saffron pilaf.

Notes:

Shredding lamb tenderizes it and gives it a much
better texture than grinding.
The shredding is best done by your butcher. The
sinew and fat need to be removed before
shredding.

Saffron Pilaf 
3 tablespoons olive oil
12 saffron threads
1 large yellow onion, peeled and finely chopped
1 clove garlic, peeled and minced
1 medium bay leaf
2 cardamom seeds, hulled and crushed
1 clove
1 1/2 cups basmati rice
2 cups hot chicken stock
1 cup dry white wine
Salt
Freshly ground black pepper
Preheat the oven to 375 degrees Fahrenheit.

Heat the oil over medium heat in a large, heavy
oven-ready saucepan. Add the saffron and sauté
for 1 minute, stirring constantly. (As the saffron
cooks, it will color the oil light yellow.) 

Add the onion, garlic, bay leaf, cardamom and
clove to the pan and sauté for 2 additional minutes
, stirring constantly. Addthe rice, stock and wine;
bring to a boil. 

Cover and place in the oven to cook for about 15
to 17 minutes, until the liquid is absorbed.
Remove from the oven and keep warm.

Nutrition information per serving:Shredded lamb and basil -- Calories: 250, Fat:
12 grams, Cholesterol: 100 mg, Sodium:
345 mg, Carbohydrates: 1 gram, Protein: 32 grams

Saffron pilaf -- Calories: 405, Fat: 12 grams,
Cholesterol: 0 mg, Sodium: 790 mg,
Carbohydrates: 65 grams, Protein 9 grams
Printable Version  

Veal Parmigiana

Ingredients
1/3 cup grated parmesan cheese
2 teaspoons dry breadcrumbs
1 1/2 lbs veal cutlets
1 egg, slightly beaten
2 teaspoons oil
1/2 cup chopped onions
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon italian seasoning
1 (8 ounce) can tomato sauce
4 slices mozzarella cheese
3 teaspoons parmesan cheese

Directions
Mix breadcrumbs with 1/3 cup parmasan.
Dip veal in egg, then breadcrumbs.
Brown in hot oil.
Place in 8in baking dish.
Saute onion in skillet, add salt,pepper,italian seasoning,and tomato sauce.
Top veal with mozzarella.
Pour tomato mix over all.
Sprinkle with 3 T parmesan.
Bake at 375* for 30 minutes, or until bubbly.
4 servings
45 minutes 15 mins prep
Printable Version  

To Top of Page

Osso Buco (Milanese)

Ingredients
4 slices veal hind shank, about 1" to 1-1/2" thick
1 medium onion, chopped fine
3 ribs celery with leaves, chopped fine
1 medium carrot, chopped fine
2 cloves garlic, minced
3 tbs. butter
4 tbs. vegetable oil
1 cup dry white wine or white vermouth
2 cups meat broth
3 tbs. tomato paste
6 anchovie fillets, mashed
1/2 tsp. dried thyme
2-3 bay leaves
2 strips lemon peel
kosher salt
fresh ground pepper
flour

Osso buco is almost always served with risotto

Directions
Preheat oven to 350 degrees F.
If the butcher has not done so, tie the shanks around the middle with kitchen twine; this will keep them from falling apart during cooking.
Choose a heavy, covered roasting pan or dutch oven which will just accommodate the veal shanks in one layer. Put the butter, 2 tablespoons of the oil, the onions, celery and carrots in the pan and sauté over medium heat until the vegetables have wilted, about 8 minutes. Add the garlic and lemon peel and sauté until they’re fragrant, about 2 minutes more. Remove from the heat.
Meanwhile, heat the remaining oil in a skillet until it is near the smoking point. Lightly flour the veal shanks and slip them into the oil. Richly brown the shanks on both of the cut sides, then place them in the roasting pan on top of the vegetables.

Place the wine in the skillet and boil until reduced by one-half, scraping up any brown residue. Pour this over the veal shanks.
Heat the beef broth to a boil in the skillet, whisking in the tomato paste and anchovies. Add this to the veal shanks, along with the herbs, several grindings of pepper, and a large pinch of salt. The liquid should cover ¾ of the shanks. If not, add extra water.

Bring the pot to a simmer, cover, and place in the oven. Cook for approximately 2 hours, turning and basting the shanks every ½ hour. If you notice that the cooking liquids have nearly evaporated, add hot water, about ½ cup at a time. The veal is done when it is fork tender and falling from the bone.

Transfer the shanks to a platter, remove the strings, and cover to keep warm. If the sauce seems watery, as is probable, place the pan on the stove top over high heat and reduce the cooking liquid until the sauce has a thick, creamy consistency.
Pour the sauce over the shanks and serve.
Printable Version  

To Top of Page

Veal Milanese

Ingredients

4 large eggs
1 1/2 cups all-purpose flour
2 cups plain breadcrumbs
2 teaspoons dried basil
1 teaspoon dried thyme
2 lbs thinly sliced veal scallopini
kosher salt
fresh ground black pepper
2 cups vegetable oil
1 lemon, cut into wedges

Directions
Preheat oven to 175 degrees F.
In a shallow dish, beat eggs and season with salt and pepper.
Pour flour into another shallow dish.
Mix together the bread crumbs, basil and thyme in a third shallow dish.
Have ready one large plate.
Season the veal with salt and pepper.
Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess.
Next, place the floured veal into the beaten eggs, coating completely.
Place the veal into the bread crumb mixture and gently press crumbs into the veal.
Set aside on large plate and continue with remaining veal slices.
In a large skillet with high sides, heat the oil to 375 degrees F.
Have ready a baking sheet fitted with a rack.
Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total.
Place cooked veal on rack, season with salt and place in oven to keep warm.
Continue with remaining veal.
Serve with lemon wedges.
6 servings

31 minutes 15 mins prep
Printable Version  

To Top of Page

To Top of Page