dilisosfinemeats-blog

[dilisosfinemeats-blog]

THE TRIPLE BYPASS

1 ½ lbs lean ground beef

1 egg beaten

½ cup chopped onions

1 tbsp red pepper flakes

6 hot dogs

1 lbs sliced bacon

2 cups BBQ sauce of your choice

6 hoagie rolls

salt and pepper to taste

toothpicks

Preheat outdoor grill for medium heat.

Pour barbecue sauce into a square baking dish, and set aside.

In a medium bowl, stir together the ground beef, egg, onion, salt, pepper, and red pepper flakes using your hands.

Pack enough meat around each hot dog to completely cover it, but not too thick.

Wrap 2 slices of bacon around each beef covered hot dog, and secure with toothpicks.

Lightly oil the grilling surface, and place the bacon-wrapped hamburger covered hot dogs on the grill.

Cook for about 10 minutes, turning occasionally - but carefully, until the beef is cooked through and bacon is nicely browned.

Remove from the grill, and roll in the dish of barbecue sauce to coat.

Remove toothpicks, and serve on hoagie rolls.

[dilisosfinemeats-blog]

PEKING DUCK SALAD

For the dressing:

3 tbsp fish sauce

3 tbsp lime juice

2 tbsp brown sugar

2 tbsp vegetable oil

1 tbsp soy sauce

1 Thai chili, thinly sliced

For the salad:

½  head Napa cabbage thinly sliced

1 mango, peeled and sliced

1 cup bean sprouts

1 carrot, peeled and shredded

½ cup snow peas, thinly sliced

2 duck breasts, boneless, sliced into strips, cooked

½ cup coarsely torn mint, cilantro, and Thai basil leaves

¼ cup chopped toasted peanuts

1 green onion, sliced on the diagonal

4 sprigs cilantro, for garnish

4 sprigs lime, for garnish

Dressing:

In a bowl, whisk together the fish sauce, lime juice, brown sugar, vegetable oil, soy sauce, and chili in a bowl.

Salad:

Toss the cabbage, mango, bean sprouts, carrots, and snow peas together in a large bowl, stir in the cooked duck, herbs, peanuts, and green onions.

Drizzle the dressing over top and toss well.

Garnish with Cilantro leaves and wedge of lime.

[dilisosfinemeats-blog]

ASIAN GLAZED PORK TENDERLOIN

1 gallon of water

½ cup packed brown sugar

½ cup salt

2 tbsp finely grated ginger

¼ cup grated onion

1 lemon thinly sliced

5 cloves minced garlic

½ cup Teriyaki sauce

1 ½ lbs pork tenderloin

½ cup Teriyaki sauce

½ cup Sweet and Sour Sauce

½ cup Hoisin sauce

4 cloves minced garlic

2 tbsp finely grated ginger

3 tbsp packed brown sugar

1/3 cup freshly squeezed orange juice

To make the brine, mix together the water, ½ cup brown sugar, salt, 2 tbsp ginger, onion, lemon, 5 cloves of garlic, and ½ cup Teriyaki sauce in a large container.

Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.

For the glaze, whisk together ½ cup Teriyaki sauce, Sweet and Sour sauce, Hoisin sauce, 4 cloves of garlic, 2 tbsp ginger, brown sugar, and orange juice.

Prepare an outdoor grill for high heat. Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes.

To serve, brush with glaze, and cut into thin slices.

[dilisosfinemeats-blog]

BBQ BEEF BRISKET

1 beef brisket flat (5-6 pounds)

1 tbsp beef bouillon base

1 cup beef broth

½ tbsp salt

½ tbsp paprika

½ tsp black pepper

½ tbsp sugar

½ tsp garlic powder

½ tsp onion powder

¼ tsp oregano

1/8 tsp ground coriander

Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.

Cover entire brisket with the beef bouillon paste.

In a small bowl, mix the dry rub ingredients and coat the brisket with the dry rub.

When the cooker reaches 225 F, place the beef brisket on the void side of the grill and close the lid.

Cook for 4 hours until the internal temperature of the brisket reaches 160 F to 170 F.

Remove the brisket from the grill and place in a shallow baking dish or disposable aluminum pan.

Pour beef broth over the brisket and cover the pan with aluminum foil.

Place the baking dish in the cooker for an additional 1-2 hours, until the internal temperature of the brisket reaches 185 F.

[dilisosfinemeats-blog]

BEEF AND POTATO ROAST

2 tbsp butter

1 large onion, chopped

1 large carrot, chopped

2 cloves garlic, whole, peeled

1 large celery rib, chopped

1 cup red wine

1 19oz can of diced tomatoes

2 bay leaves

2 sprigs of fresh rosemary

1 large beef pot roast (approx 4lbs)

8 medium whole potatoes, or 24 baby potatoes

1 dollop butter

Preheat your oven to 350ºF

Melt butter in a Dutch oven over medium heat.

Add onions, carrots, garlic and celery and gently heat through until their colours brighten and flavours deepen, about 10 minutes.

Follow with the red wine, tomatoes, bay leaves and rosemary.

Nestle the pot roast in and bring to a simmer.

Turn off the heat, add potatoes around the roast and cover tightly.

Transfer to oven. Reduce the oven temperature to 300ºF and slow cook for 4 full hours.

Remove the roast to a plate or cutting board to rest. Remove the potatoes to a serving bowl.

Transfer the remaining vegetables and juice into a blender and puree smooth or process with a handheld blender directly in the pot until smooth. Reheat mixture with a large dollop of butter for a rich gravy.

Slice roast, serve alongside the potatoes and smother the works in rich aromatic gravy.

[dilisosfinemeats-blog]

ISLAND BEEF STEW

2 tbsp olive or vegetable oil

2 lb stewing beef cubes

¼ cup all-purpose flour

2 cloves garlic, minced

1 large onion, cut lengthwise into eighths

1 tsp finely grated ginger root

1 cup beef broth

1 can (28 oz) diced plum tomatoes

2 tbsp Worcestershire sauce

2 tbsp paprika

1 tsp dried sage, crushed

1 bay leaf and cinnamon stick

½ tsp chili pepper flakes, salt and pepper

1 sweet green pepper, chopped

½ cup raisins

½ cup green olives with pimento, halved

Heat oil in Dutch oven or stockpot over medium-high heat until sizzling hot.

Brown meat in 4 batches. Set aside and sprinkle with flour.

Add garlic, onion and ginger root; cook for 3 to 4 minutes or until softened, adding more oil if necessary.

Stir in broth, scraping up browned bits from bottom of pan.

Add beef, tomatoes, Worcestershire sauce, paprika, sage, bay leaf, cinnamon, pepper flakes, salt and pepper.

Bring to simmer.

In Slow Cooker: Transfer mixture to a 24-cup (6 L) slow-cooker insert. Stir in green pepper chunks and raisins.  Cook, covered, on low for 8 hours, adding the olives in the final hour of cooking.

In Stove-top/Oven Cooking: Instead of transferring into slow-cooker insert, cover and simmer the stew in the Dutch oven on stove-top over low heat or in a 325°F (160°C) oven for 1 hour or until fork-tender. Add olives and continue to cook for 30 minutes.

[dilisosfinemeats-blog]

CORNISH HEN IN CREAMY TARRAGON

2 Cornish hens, about 1-1.5 lb each.

Salt and pepper

1 tbsp vegetable oil

24 small shallots, peeled

2 cloves garlic, crushed

1 sprig thyme

2 cups mushrooms

1 cup dry white wine

1½ cups whipping (35%) cream

1tbsp lemon juice

1 tsp chopped fresh tarragon

Preheat oven to 350°F

Season the hens liberally with salt and pepper, inside and out.

In a deep heavy pan, or Dutch oven, heat oil over high heat. Brown the hens on each side, turning every 2 to 3 minutes.

Add onions, garlic and thyme.

Roast in oven for 6 to 8 minutes.

Turn heat down to 325°F and cook for an additional 6 to 8 minutes.

Add mushrooms and continue cooking for another 5 minutes.

Remove the pot from the oven and return it to the stovetop. Pour in the white wine and simmer for 2 to 3 minutes.

Stir in cream, tarragon, lemon juice; season sauce with salt and pepper. As the sauce is simmering and reducing slightly, spoon some over the chicken occasionally.

Once sauce is thickened, turn off heat, cover, and let rest for 10 minutes before serving.

[dilisosfinemeats-blog]

STUFFED LAMB WITH BALSAMIC FIG REDUCTION

½ cup coarsely chopped prunes

¼ cup currants

2 tbsp Creme de Cassis liqueur

1 ½ tbsp minced fresh rosemary

1 ½ tbsp minced fresh thyme

½ tsp ground coriander

1 ¼ tsp salt

1 tsp freshly ground black pepper

1 (4 pound) boneless leg of lamb, rolled and tied

½ cup chopped roasted and salted almonds

2 tbsp chopped fresh mint

3 cloves garlic, cut into thirds

2 tbsp olive oil

½ cup balsamic vinegar

5 tbsp butter

3 tbsp honey

½ cup thinly sliced, stemmed Calimyrna figs

5 tsp chopped fresh basil

6 leaves mint (for garnish)

6 leaves basil (for garnish)

Preheat oven to 400°F

Combine the chopped prunes and currants with the Creme de Cassis in a small bowl, and set aside.

In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.

Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape.

Sprinkle half of the herb mixture over the lamb.

Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb.

Roll up the lamb starting at one of the short sides, and tie with kitchen twine in 1 inch intervals. Cut 9 slits about 1 inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.

Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140°F. Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.

While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, about 4-5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.

To serve, remove the twine from the lamb and cut into ½ inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

[dilisosfinemeats-blog]

MOCK LOBSTER CHICKEN

½ cup Soy Sauce

¼ cup Vegetable Oil

1 tsp Garlic Salt

¼ tsp Black Pepper

1 tbsp Packed Brown Sugar

1 tsp Dry Mustard Powder

2 tsp Ground Ginger

½ cup Pineapple Juice

6 Boneless, Skinless Chicken Breasts

In a saucepan, combine the soy sauce, oil, garlic salt, pepper, brown sugar, mustard powder, ginger and pineapple juice. Bring to a boil, stirring to dissolve the sugar.

Boil for about 5 minutes, then remove from the heat and allow to cool completely.

When cooled, place the chicken into a large resealable bag and pour the marinade over it.

Press out as much air as you can, seal and refrigerate for at least 2 hours to marinate.

Preheat a grill for medium-low heat.

When hot, lightly oil the grate.

Place the chicken on the grill and discard the marinade.

Cook until chicken juices run clear, 20 to 25 minutes. Turn as needed to keep the chicken from burning.

[dilisosfinemeats-blog]

GRILLED BEER SAUSAGES

6 bottles (12 oz. each) medium to heavy bodied ale (9 cups)

1 large onion, halved lengthwise and sliced crosswise

12 Octoberfest Sausages

Bring beer to a boil in a large, wide pot.

Add sausages and onions and simmer 15 minutes.

Cover, remove from heat, and let sit until ready to grill.

Heat a gas or charcoal grill to medium.

Using tongs or a slotted spoon, transfer sausages to the grill.

Cook sausages, turning once, until browned on both sides, about 8 minutes.

Meanwhile, drain onions and set aside. Serve sausages hot or warm, with onions if you like.

[dilisosfinemeats-blog]

FILET MIGNON WITH GORGONZOLA

4 6-8oz beef tenderloins

Salt and pepper

¼ cup butter

¼ cup olive oil

1 sprig rosemary

1 sprig sage

1 sprig thyme

3 tbsp chopped shallots

2 garlic cloves, lightly crushed

½ cup red wine

2 tbsp balsamic vinegar

4oz Gorgonzola cheese

2 tbsp Mascarpone cheese

2 tbsp sour cream

1 cup thinly sliced onions

1 cup diced pancetta

Season the beef with salt and pepper.

Heat 1 tbsp of the butter and half of the oil in a skillet over medium-high heat along with the rosemary, sage, and thyme.

Sear the beef to your preferred doneness.

Remove from the pan, wrap in foil, and set aside to keep warm.

Add the shallots and garlic to the pan and cook until they’re translucent.

Pour in the wine and reduce until slightly creamy. Add the balsamic and reduce again until creamy. Stir in 1 tbsp of the butter, and when it melts, remove pan from heat. Strain sauce to remove all solids.

Blend the Gorgonzola, Mascarpone, and sour cream in a food processor. Season with salt and pepper to taste, and set aside.

In a skillet, heat the remaining 2 tbsp of butter and oil over medium-low heat. Add the onions and pancetta and cook slowly until the onions are completely caramelized.

Place one tenderloin on each plate and cover with the onion and pancetta mixture. Top with a scoop of the Gorgonzola mixture and allow cheese to melt.

[dilisosfinemeats-blog]

FLAT IRON WITH BLUE CHEESE BUTTER

1 ½ lbs Flat Iron Steak

2 tbsp Red Wine Vinegar

2 Cloves Garlic

1 tbsp Cracked Black Pepper

1 tsp Dried Rosemary Leaves, Crumbled

1 tsp Dried Oregano

¼ Teaspoon Kosher Salt

¼ Cup Olive Oil

3 Tablespoons Softened Unsalted Butter

1 Ounce Crumbled Blue Cheese

1 Tablespoon Chopped Fresh Chives

1/8 Teaspoon Cracked Black Pepper

Whisk together vinegar, garlic, 1 tbsp black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil.

Place the flat iron steak into a resealable plastic bag, and pour the marinade over top. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.

Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.

Mash together the butter, blue cheese, chives, and 1/8 tsp of black pepper; set aside.

Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain.

Serve with a dollop of blue cheese-chive butter.

[dilisosfinemeats-blog]

ROASTED PHEASANTS

sea salt and black pepper

2 pheasants (young hens are best)

olive oil

1 pack (100g) pancetta lardons

1 red onion, peeled and cut into thin rings

1 clove garlic, peeled and chopped into slithers

2 juniper berries crushed with a few black -peppercorns

700g Charlotte potatoes, cut on the diagonal into 3 pieces

6 rashers pancetta or streaky bacon

2 large glasses rosé wine (or leftover sparkling pink Prosecco)

Preheat the oven to 200°C/400°F

Salt and pepper the pheasants.

In the bottom of a large, cast-iron casserole, heat a half cup of olive oil and brown the pheasants all over. Set aside.

Tip in the lardons and fry until nearly crisp on a high heat.

Add the onion, turn the heat down and cook for a few minutes, stirring continuously until soft.

Add the garlic, a small scatter of sea salt, crushed juniper berries and peppercorns and cook for a further minute.

Add the potatoes and stir it all together.

Sit the pheasants on top and cover the breasts with the pancetta rashers or bacon.

Heat the wine and pour it over. Put the lid on and place in the oven for 45 min to an hour.

[dilisosfinemeats-blog]

LAMB CHOPS WITH BALSAMIC REDUCTION

¾ tsp dried rosemary

¼ tsp dried basil

½ tsp dried thyme

salt and pepper to taste

4 lamb chops (¾ inch thick)

1 tbsp olive oil

¼ cup minced shallots

1/3 cup aged balsamic vinegar

¾ cup chicken broth

1 tbsp butter

In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.

Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 ½ minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.

Add shallots to the skillet, and cook for a few minutes, just until browned.

Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth.

Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter.

Pour over the lamb chops, and serve.

[dilisosfinemeats-blog]

THE CULLENARY DUDE'S COFFEE CHILI

2 lbs of ground beef

2 lbs of chuck beef

4 pieces of dried chill

2 pieces of dried chipotle

2 tbsp tomato paste

½ cup of mole paste

3 cloves of garlic

2 tbsp cumin

salt & pepper

2 cups of freshly brewed coffee (we recommend Sumach Espresso ground coffee)

¼ cup of Masa Flour

2 limes

In a small pan, on medium heat, dry chilies until slightly blackened.  Turn off heat and add water to cover chilies.

Season meat with salt & pepper.

Using a dutch oven, brown chuck beef and remove.

Brown ground beef.

Return browned chuck beef into pot.

Season with cumin and mole paste

Add 2 cups of coffee.

Lower heat to simmer

In a food processor, add softened chilies, garlic, tomato paste, and some water used to soften chilies. Mix in with meat mixture.

Simmer for 2 hours, stirring occasionally, or until meat is tender.

Mix some liquid from the pot with Masa Flour in a separate cup.  Make sure to remove lumps.  Stir into the chili to thicken.

Squeeze in 2 limes

Best to eat after 3 days when the flavours are at its peak.

Best served with Oaxaca cheese and Mexican Crema Fresca.

[dilisosfinemeats-blog]

BACONY CHEESY BEEFY BURGER

FOR THE BURGERS:

3 lb lean ground beef

2 cups diced aged cheddar cheese

½ cup finely chopped herbs

¼ cup hoisin sauce

¼ cup chopped onion

2 tbsp finely chopped garlic

1 tbsp Worcestershire sauce

2 cups chopped Bacon (fatty)

2 eggs

½ cup bread crumbs

3 tsp salt

3 tsp ground white (or black) pepper

FOR THE GLAZE:

½ cup barbeque sauce

¼ cup hoisin sauce

2 tbsp honey

1 tsp ground cinnamon

FOR THE ASSEMBLY:

8 burger buns

¼ cup Dijon mustard

16 leaves watercress

16 slices tomato

8 slices red onion

BURGERS:

In a large mixing bowl, combine the ground beef, cheddar, herbs, onions, hoisin, garlic, and Worcestershire.

Sauté the bacon over medium heat until cooked through. Add the warm bacon, including the fat, to the beef mixture. Stir in the eggs, bread crumb, salt and pepper.

Once it`s well combined, form the mixture into eight evenly sized burgers and chill.

GLAZE:

Combine the barbeque sauce with hoisin, honey, and cinnamon.

ASSEMBLY:

Cook the burgers on a very hot grill, brush with glaze each time they are turned.

Warm the buns on the top rack.

Once burgers are cooked through, remove from the grill and brush once more with glaze.

Spread the mustard on the bottom layer of each bun.

Add the burger, watercress, sliced tomato, and onion; cap with the bun top.

NOTE: The chopped herbs can be a mixture of your favourite herbs. Try tarragon, parsley, dill, thyme or chives.

[dilisosfinemeats-blog]

ASIAN BBQ LEG OF LAMB

2/3 Cup Hoisin Sauce

6 tbsp Rice Vinegar

½ cup Minced Green Onions

¼ cup Mushroom Soy Sauce

4 tbsp Minced Garlic

2 tbsp honey

½ tsp Sesame Oil

½ tsp Ground White Pepper

½ tsp Ground Black Pepper

1 5 lbs Boneless Butterflied Leg Of Lamb

In a large resealable plastic bag, mix Hoisin sauce, rice vinegar, green onions, mushroom soy sauce, garlic, honey, sesame oil, sesame seeds, white pepper, and black pepper.

Place lamb in bag, seal, and turn to coat. Refrigerate for 8 hours, or overnight.

Preheat grill for high heat. Oil the grill grate. Place lamb on the grill, and discard marinade. Cook 15 minutes on each side, to a minimum internal temperature of 145 degrees F (63 degrees C), or to desired doneness.

Transfer meat to a serving platter, and allow it to rest for 20 minutes before slicing and serving.