Category Archives: Meats

Shepherds Pie

  By skurtz | 11/30/2011 - 6:01 pm | Cooking, Meats, Recipes
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Shepherds Pie

Ingredients

  1. 1 lb ground beef
  2. 1 can condensed cream of mushroom soup
  3. 2 cups leftover carrots and onions
  4. 1 can peas
  5. 2 cups leftover mashed potatoes and turnips

Instructions

  1. Preheat oven to 350˚F.
  2. Brown ground beef in large skillet.
  3. Add carrots and onions and heat until warm.
  4. Add condensed soup and mix and then add peas.
  5. Mix well and heat through, then pour mixture into a 8x8 or 2-quart casserole dish.
  6. Microwave mashed potatoes and turnips for a minute or two to take the chill off and then spread over meat mixture in casserole dish.
  7. Bake in 350˚F oven for 20-25 minutes until warmed thru and potatoes start to brown a little on top.

Sage Sausage

  By skurtz | 09/12/2011 - 10:43 pm | Cooking, Meats, Recipes
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Sage Sausage

I made this to include in our family's Thanksgiving Chestnut Stuffing, but after sampling the results with some scrambled eggs, I'll probably be making more for weekend breakfasts too.

Ingredients

  1. 1 tablespoon dried sage
  2. 1 tablespoon Kosher salt
  3. 2 teaspoons ground black pepper
  4. 1/2 teaspoon dried marjoram
  5. 2 tablespoons brown sugar
  6. 1/4 teaspoon crushed red pepper flakes
  7. 2 pinches ground cloves
  8. 4 pounds ground pork

Instructions

  1. Combine all spices and water and mix well.
  2. Add to ground pork and mix thoroughly.

Gina’s Sweet Italian Sausage

  By skurtz | 09/12/2011 - 9:40 pm | Cooking, Meats, Recipes
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Gina’s Sweet Italian Sausage

This is the third recipe I've tried for homemade sausage and so far, its my favorite. Its a little garlicky and a little spicy.

Ingredients

  1. 6 pounds pork shoulder boned and cubed
  2. 5 teaspoons fennel seed cracked
  3. 1 tablespoon salt
  4. 1 tablespoon black pepper ffresh ground, medium grind
  5. 2 tablespoons minced garlic
  6. 2 teaspoons rubbed sage
  7. 1-2 teaspoons crushed red pepper
  8. 1 teaspoon ground red pepper (optional)
  9. 1 cup white wine very cold

Instructions

  1. Grind pork.
  2. Mix in seasonings by hand.

Bratwurst

  By skurtz | 09/12/2011 - 9:18 pm | Cooking, Meats, Recipes
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Bratwurst

Our first attempt at a linked sausage.

Ingredients

  1. 4 pounds pork shoulder
  2. 1 pound beef
  3. 2 tablespoons Kosher salt
  4. 1 tablespoon nutmeg ground
  5. 2 teaspoons all spice
  6. 1 teaspoon ground ginger
  7. 1 cup milk cold
  8. 2 eggs beaten
  9. 1 cup non-fat dry milk powder

Instructions

  1. Grind pork with fine plate on food grinder.
  2. Add ground beef.
  3. Chill meat mixture.
  4. Grind a second time through fine plate on food grinder.
  5. Mix seasonings in by hand.
  6. Stuff into hog casings, making 5- to 6-inch links.

Sweet Italian Sausage II

  By skurtz | 08/17/2011 - 4:55 pm | Cooking, Meats, Recipes
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Sweet Italian Sausage II

I don't like this recipe. I am keeping it here, to make sure I do not make it again. I think it has too much vinegar.

Ingredients

  1. 9 pounds ground pork
  2. 4 tablespoons Kosher salt
  3. 6 tablespoons sweet paprika
  4. 8 clove garlic
  5. 4 tablespoons sugar
  6. 4 teaspoons black pepper
  7. 3/4 cup red wine vinegar

Instructions

  1. Combine everything except water in a small chopper or food processor
  2. Add to water and then add to ground pork
  3. Mix well

Sweet Italian Sausage

  By skurtz | 07/31/2011 - 9:45 pm | Cooking, Meats, Recipes
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Sweet Italian Sausage

This is the recipe I used for my first attempt at home-made sausage.

Ingredients

  1. 5 pounds pork shoulder boneless
  2. 5 teaspoons fennel seed cracked
  3. 5 teaspoons black pepper
  4. 5 teaspoons kosher salt
  5. 1 cup ice water

Instructions

  1. Grind pork. Place in freezer to keep cool while you clean up grinder.
  2. Mix spices and water.
  3. Remove pork from freezer (before it freezes). Mix spiced water in either by hand or with stand mixer – mix well.
  4. Divide into usable portions (I like 1-pound bags) and chill immediately.

Popettine

  By skurtz | 10/20/2010 - 9:50 am | Cooking, Eggs, Cheese, Pasta, Rice, Meats, Recipes
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Popettine

Also known as "meatballs" or "meat-a-ball-sa."

Ingredients

  1. 1 1/2 pounds ground beef
  2. 1 large eggs
  3. 1/4 cup Parmesan cheese
  4. salt
  5. black pepper
  6. 1 tablespoon parsley
  7. 1 clove garlic
  8. 1 hard roll softened in milk

Instructions

  1. Mix all ingredients thoroughly. Shape into balls about 1″ in diameter and drop into simmering spaghetti sauce. Cook for 25-30 minutes, stirring carefully. You can also freeze unused meatballs right in the sauce for future dinners.
  2. Alternatively, you could also bake meatballs in 350˚F oven for 30 minutes.

Honey-glazed Ham

  By skurtz | 01/21/2008 - 11:20 pm | Meats, Recipes
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Honey-glazed Ham

Ingredients

  1. 5 pounds ham pre-cooked
  2. 1/4 cup whole cloves
  3. 1/4 cup dark corn syrup
  4. 2 cups honey
  5. 2/3 cup butter

Instructions

  1. Preheat oven to 325˚F (165˚C).
  2. Score ham, and stud with the whole cloves. Place ham in foil lined pan.
  3. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham.
  4. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven.
  5. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

Hearty Turkey Sandwich

  By skurtz | 01/21/2008 - 11:11 pm | Meats, Recipes
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This makes one big-ass sandwich.

Ingredients

  1. 1 loaf round bread
  2. 1/4 cup mayonnaise
  3. 2 tablespoons Dijon mustard
  4. 1/2 pound turkey breast sliced thin
  5. 3/4 cup spinach leaves
  6. 1/2 medium onion sliced thin and sauteed
  7. 1/2 cup shredded cheddar cheese

Instructions

  1. PREHEAT oven to 400°F.
  2. Cut a 1/2-inch-thick slice from top of bread loaf; remove center of loaf, leaving 1-inch-thick shell. Reserve removed bread for another use.
  3. Spread inside of bread shell and cut-side of top of loaf with dressing and mustard.
  4. FILL bread shell with layers of turkey, spinach, onions and cheese; cover with top of bread loaf. Wrap in aluminum foil.
  5. BAKE 30 min. or until cheese is melted and sandwich is heated through. Let stand 10 min. Cut into 4 wedges with serrated knife. Serve warm.

Bacon-wrapped Scallops

  By skurtz | 01/21/2008 - 10:20 pm | Fish, Shellfish, Meats, Recipes
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Bacon-wrapped Scallops

Ingredients

  1. 10 slice bacon
  2. 20 large sea scallops
  3. 1 cup heavy cream
  4. 2 tablespoons Dijon mustard
  5. 2 tablespoons pure maple syrup
  6. fresh chives

Instructions

  1. Preheat oven to 350˚F.
  2. Arrange bacon slices on baking sheet. Bake until pale golden, about 8 minutes.
  3. Cut each slice crosswise in half. Cool.
  4. Wrap 1 bacon piece around sides of each scallop and secure with a toothpick.
  5. Preheat oven to 400˚F. Place scallops on baking sheet and bake until cooked through, about 10 minutes.
  6. Meanwhile, boil cream in heavy large skillet until reduced to 3/4 c., about 3 minutes.
  7. Add mustard and syrup and boil until thickened to sauce consistency, about 3 minutes. Season to taste with salt and pepper.
  8. Remove toothpicks from scallops. Spoon sauce evenly onto 4 small plates. Arrange scallops decoratively atop sauce.
  9. Sprinkle with chives and serve.