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Showing posts with label meat. Show all posts
Showing posts with label meat. Show all posts

Thursday, October 26, 2023




Ingredients :

For the Dough:

  • All-Purpose Flour: 3 cups
  • Salt: 1 teaspoon
  • Unsalted Butter (chilled): 1/2 cup (1 stick)
  • Cold Water: 1/2 cup
  • Egg Yolks: 2 (divided)

For the Filling:

  • Ground Beef (or chopped leftover roast): 1 lb
  • Waxy Potatoes (red or Yukon gold): 1 lb, diced
  • Carrots: 2, peeled and diced
  • Onion: 1 small, diced
  • Worcestershire Sauce: 2 tablespoons
  • Garlic: 2 cloves, minced
  • Dried Rosemary: 1/2 teaspoon
  • Dried Thyme: 1/2 teaspoon
  • Kosher Salt and Freshly Ground Black Pepper: to taste

Instructions :


  1. In a sizable bowl, combine flour and salt.
  2. Introduce cold, cubed butter. Integrate it into the flour using two forks, a pastry blender, or even your fingers until the mixture resembles breadcrumbs.
  3. In a separate bowl, mix water with one egg yolk. Gradually introduce this to your flour blend. Combine until the flour is fully incorporated.
  4. Transfer the dough onto a clean surface. Knead until it binds well.
  5. Wrap the dough using cling film and let it chill for a minimum of 30 minutes.


  1. On medium-high heat, season the beef with salt and pepper, and brown it in a large skillet. Once done, transfer it to a bowl.
  2. In the same skillet, toss in potatoes, onions, and carrots. Cook until they soften. If necessary, introduce some olive oil or butter.
  3. Incorporate garlic, rosemary, and thyme. Cook for another minute.
  4. Splash in the Worcestershire sauce and cook for an additional minute.
  5. Combine this mixture with the beef. Season appropriately and allow it to cool.


  1. Preheat your oven to 400°F. Prep a baking sheet with parchment paper.
  2. Flour your surface and segregate the dough into 6 portions. Roll them into 3/8-inch thick circles. Trim any excess edges if required.
  3. Wet the dough’s edges with water. Spoon the beef filling onto the dough, ensuring to leave a half-inch border.
  4. Fold the dough over the filling and seal by crimping the edges or pressing with a fork.
  5. Shift the pasty onto the baking sheet. Ensure to make three small slits atop each for venting.
  6. Blend the remaining egg yolk with 2 tablespoons of water. Brush this over each pasty. Bake them until they achieve a golden brown hue, which should take 30-40 minutes.

Note: To freeze some pasties, avoid the egg wash and bake them for just 20 minutes. When you’re ready, apply the egg wash to the frozen pasty, and bake at 400°F for an additional 20 minutes.


Meatloaf Recipe




  • 400 gr minced beef,
  • eight fresh sausages,
  • olive oil,
  • three onions,
  • a glass of sherry wine,
  • half a teaspoon ground cinnamon,
  • black pepper,
  • 3 tablespoons ketchup,
  • salt,
  • one egg,
  • 80 gr breadcrumbs,
  • 1 tablespoon Worcestershire sauce,
  • 1 tablespoon of soy sauce.


  1. Preheat the oven to 180º. Peel the onions, chop them and put them to poach in a frying pan with oil. We let it brown a little, taking care not to burn and add the sherry, allowing it to reduce.
  2. Remove from the heat, transfer to a bowl and add the minced meat and the contents of the sausages, soy sauces, Worcestershire and ketchup, pepper, salt, breadcrumbs, and egg and stir until well mixed.
  3. We take an elongated baking pan and grease it with oil. We distribute the mixture by pressing it to make it compact and bake for 40 minutes.
  4. Take out of the oven and let stand for an hour; cut into pieces and serve warm.

Sunday, May 7, 2023

Best Steak Marinade In Existence




 1/3 cup Soy sauce

1/2 cup olive oil

1/3 cup fresh lemon juice

1/4 cup Worcestershire sauce

1 1/2 tablespoons garlic powder

3 tablespoons dried basil

1 1/2 tablespoons dried parsley flakes

1 teaspoon ground white pepper

1/4 teaspoon hot pepper sauce

1 teaspoon dried minced garlic

How to make it :

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. 

Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. 

Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Tuesday, May 2, 2023





  • Little carrots
  • 1 potato
  • 3 tablespoons of creole spice
  • 1 tablespoon black pepper
  • 2 tablespoons of onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon celery chips
  • 1 tablespoon of parsley
  • 1 cup of water


Step 1.

Chop potatoes and carrots

Step 2.

Roasting beef – season with ingredients and sauté on a skillet over the stove

Step 3.

Placed in a casserole dish

Step 4.

Add a cup of water

Step 5.

Add more Creole spices to taste and cover with tin foil

Step 6.

Bake at 350 degrees for two and a half hours

Step 7.

Remove the tin – add the carrots and potatoes

Step 8.

Put in the oven again and bake uncovered for an additional 30 minutes or as desired


Easy Baked Chicken Thighs



Easy Baked Chicken Thighs

Baked Chicken Thighs are a delectable and straightforward main course. The skin on these chicken thighs is delightfully crispy, and the meat is exceptionally delicious! They’re delicious with mashed potatoes or scalloped potatoes on the side.


  • 6 bone-in chicken thighs with skin (approx. 5-6 ounces each)
  • 2 tablespoons olive oil
  • 2-3 teaspoons chicken seasoning or Italian seasoning
  • salt and pepper to taste


  1. Preheat the oven to 425 degrees Fahrenheit. Place a baking rack on top of a foil-lined pan.
  2. To eliminate any moisture, pat the chicken skin dry with a paper towel.
  3. Season the chicken with seasoning, salt, and pepper after drizzling it with olive oil.
  4. Bake for 35-40 minutes, or until the chicken reaches 165°F degrees, on the rack.
  5. Broil for 2 to 3 minutes.


Monday, June 20, 2022

Chitterlings Recipe



Chitterlings Recipe

Chitterlings are a classic southern soul food that belongs on your dinner table! Here's how to clean and prepare a delicious spicy chitterlings recipe


  • 5 pounds frozen chitterlings
  • 1 pound hog maws
  • 1 small Onion, roughly chopped
  • 1 teaspoon salt
  • 1 teaspoon white vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon red pepper flakes

Cookware and Utensils:

  • 1 6 quart boil pot
  • 1 cutting board
  • 1 sharp knife


As always the key to great cooking is preparation and quality ingredients.

Most people are too intimated to try to cook chitterling on their own. But with the instructions that follow on how to cook chitterlings you’ll be okay.Where to find Chitlins & Hog Maws

  1. You can find chitterlings and hog maws at your local grocery store. They are usually found with the frozen foods and come in 5 or 10 pound buckets or plastic. It will take several hours to thaw out your frozen chitlins. The hog maws come in packages and are also usually frozen. The hog maws are very tough, so it’s a good idea to cook them while you’re cleaning your chitlins.
  2. To prepare the hog maws for cooking rinse them in water and trim away excessive fat. Place your hog maws into a 6 quart cooking pot. Fill the pot with water to the half way point. Bring the water to boil over medium-high heat, reduce heat to medium-low and cook for 1 hour. Don’t let the water cook out, add additionally water if necessary. When the meat is fully cooked, using a cutting board cut your hog maws into 2 inch thick pieces. The chitlins will be added to the hog maws later.

How to Clean and Cook Chitlins

  1. If you want your recipe to turn out right wash your chitlins thoroughly…let me reemphasize, this is very important. Once your chitlins have thawed it’s time for a good cleaning. Using one side of your sink, soak your chitlins in cold water. Examine each chitlins thoroughly removing by hand all foreign matter. The best way to do this is under running water.
  2. Under running water you need to repeatedly pick clean each chitlin. While picking clean the chitlins you should remove extra fat and any specks that you see.
  3. A good technique is to work out of both sides of your sink. Soak your chitlins in one side and clean and rinse in the other side of your sink. Once you have cleaned a chitlin place it in the container that it came out of.
  4. After all chitlins are cleaned they must be run through several changes of cold water. Just fill your sink with enough water to cover the chitlins. The chitlins should be washed until the water is nearly clear when they are removed.
  5. Now that wasn’t so hard was it? Okay now that the chitlins are cleaned and the hog maws have cooked a little. It’s time to finish up this tasty recipe.
  6. Place your chitlins into the pot with the hog maws and fill with water. Bring to full boil, and then add chopped onion, salt, red pepper and vinegar. Reduce heat and simmer for 3-5 hours until meat is tender to your liking. Add more water if necessary.
  7. Once the chitlins and hog maws have tendered remove from heat. Using a cutting board and knife, cut the chitlins and hog maws into 1 inch thick pieces. Serve on a bed of rice or with spaghetti.


Sunday, June 12, 2022

Honey Teriyaki Ribs




For the smoker

3 large handfuls cherry wood chips

For the five-spice rub

 3 tablespoons packed dark brown sugar
1 1/2 tablespoons kosher salt
2 teaspoons five spice powder

For the honey teriyaki ribs

Three (2 1/2-to 3-pound) racks meaty baby back ribs

For the honey teriyaki glaze

1 tablespoon toasted sesame oil
3 tablespoons peeled, finely chopped fresh ginger
3 garlic cloves, finely chopped
1 tablespoon sesame seeds
2/3 cup honey
1/3 cup reduced-sodium soy sauce (or tamari for gluten-free)
 2 tablespoons seasoned rice vinegar
1 tablespoon chili-garlic sauce, such as store-bought or homemade Sriracha
1 tablespoon cornstarch dissolved in 3 tablespoons cold waterctions:

Instructions :

Soak the chips for the smoker

Fill a medium bowl with water and toss in the wood chips. Let soak for 30 minutes.

Make the five-spice rub

In a small bowl combine all the ingredients.

Prep the ribs

Remove the membrane from the racks by using a dull knife and sliding the tip under the membrane that covers the back of each rib rack. Holding a paper towel in your hand, grip the membrane at one end of the slab of ribs and tug. It usually pulls right off.

Season the racks with about 1 1/2 tablespoons rub per rack, being sure to put more of it on the meaty side of each rack and less on the bone side.

Make the honey teriyaki glaze

In a skillet over medium heat, warm the oil. Add the ginger, garlic, and sesame seeds and cook, stirring often, until fragrant and softened, 2 to 3 minutes.

Add the honey, soy sauce, vinegar, and chili-garlic sauce, bring to a simmer, and cook, stirring occasionally, for 2 minutes.

Increase the heat to medium-high and bring the mixture to a boil.

Stir the cornstarch mixture to recombine. Slowly stir the cornstarch mixture into the skillet while whisking constantly. Boil until thickened, still whisking, about 1 minute. Remove from the heat.

Grill the ribs

Before lighting the grill, drain the wood chips and add them to the smoker box. (If you don’t have a built-in smoker box, set the box you are using under the cooking grate directly over a burner off to one side of the grill. If it won’t fit, place it on top of the cooking grate off to one side over the burner.)

Prepare the grill for indirect cooking on high heat (450° to 550°F | 232° to 288°C).

When smoke appears, lower the temperature to low (275° to 300°F | 135° to 149°C). Place the rib racks, bone side down, on the cooking grates over indirect heat.

 TESTER TIP: To avoid charred ribs, keep the racks over indirect heat the entire time. Don’t be tempted to hurry things by sneaking them to the direct side. You’ll thank us later.

Close the lid and cook, keeping the temperature 275° to 300°F (135° to 149°C), until tender, about 2 1/2 hours.

During the last 20 to 25 minutes of grilling, generously baste the racks with the reserved glaze every 5 to 10 minutes.

Remove the racks from the grill and let rest for 5 to 10 minutes. Slice the racks between the bones. Pile the individual ribs on a platter and pass the remaining glaze on the side.

Wednesday, March 23, 2022

Keto Alice Springs Chicken


 Keto Alice Springs Chicken


2 cups sugar free honey mustard

12 oz bacon, chopped

3 large chicken breasts, pounded thin and cut in half

8 oz mushrooms, chopped

2 cups shredded cheese

Garlic powder


Seasoned salt

Green onions to garnish (optional)


Preheat your oven to 350 degrees.

Spray a casserole dish with cooking spray.

Cook bacon in a skillet until done and crumble. Set to the side.

Season chicken and brown both sides in the bacon grease about 5 minutes per side.

Remove the chicken from the skillet and place in the casserole dish.

Add mushrooms to skillet and cook for about 5 minutes.

Pour half of the honey mustard over the chicken, then mushrooms, bacon and cheese.

Bake for 20 minutes.

Add green onions on top to garnis

Bacon Egg and Hash Brown Casserole for a Lazy Weekend Breakfast



1 package bacon, cooked and chopped

1 package frozen hash browns

1 teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

2 cups shredded cheddar cheese, separated

2 cups milk

8 eggs


Preheat oven to 350 degrees.

Grease a large casserole dish and add the frozen hash browns.

Season with salt, pepper, garlic powder, onion powder, and paprika.

Add chopped bacon and 1 ½ cups shredded cheese. Stir ingredients inside casserole dish to evenly distribute all ingredients throughout.

In a large bowl, whisk the milk and eggs to combine.

Pour milk mixture evenly over hash brown mixture.

Top with remaining shredded cheese.

If making ahead, cover casserole and refrigerate for up to 24 hours.

Bake uncovered for 30 to 40 minutes, or until hash browns are cooked through and the egg mixture is no longer runny.

Saturday, January 22, 2022





2 large onions, thinly sliced

3 tablespoons clarified butter, divided

1-2 garlic cloves

1 pound rib-eye steaks or other cuts of choice, about ¾ inch thick

3 ½ tablespoons balsamic vinegar, divided

2-3 fresh thyme stalks (or rosemary if you prefer)

Sea salt and freshly crushed black pepper to taste


Take the steak out of the refrigerator about half an hour before cooking it to bring it to room temperature.

In a large skillet, heat 1 tablespoon clarified butter; add the onions and cook, stirring occasionally until the onions begin to caramelize, about 8-10 minutes.

Add 1½ tablespoons balsamic vinegar, season to taste, and continue cooking for 1-2 minutes. Set aside while you cook the steak.

Pat the steak dry with paper kitchen towels, brush with some clarified butter, and season to taste.

Heat a medium cast-iron skillet and add the steak. Sear it for about 1 minute per side, then the remaining clarified butter, garlic, thyme, and balsamic vinegar. Cook for another minute or so per side, flipping once until it forms a nice brown crust.

Once it has cooked to the desired doneness, transfer to a plate and tent with aluminum foil. Let it rest for about 5-6 minutes then cut it and serve topped with the caramelized onions.

Enjoy !

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