BateMania » Recipes, F&B

Norwegian Meat Salad

admin — Sat, 18 Oct 2008 05:13:02 +0000

1 c Julienne strips of cooked beef, veal, or lamb
1 c Julienne strips of baked or boiled ham
1 tb Minced onion
6 tb Salad oil
2 tb Cider vinegar
1/2 ts Pepper
1 t Minced parsley
1/4 c Heavy cream or sour cream
1 Hard boiled egg, sliced
1 Boiled or pickled beet,sliced

Mix cut meats with onion. Beat together oil, vinegar, pepper and parsley. Stir cream into dressing. Mix with meats combining lightly. Garnish with sliced egg and beet. Served as a main dish salad.

Traditional Gyro Meat

admin — Sat, 30 Aug 2008 04:59:29 +0000

“This Greek/Lebanese style meat loaf is sliced and served with pita bread, tzatziki, and tomatoes for a delicious gyro that is the closest I’ve come to emulating my favorite Mediterranean restaurant. The preparation time seems long, but most of it is resting time, so you can be doing other stuff! You can substitute pork or chicken for the ground lamb and beef if you prefer.”

INGREDIENTS (Nutrition)

* 1/2 onion, cut into chunks
* 1 pound ground lamb
* 1 pound ground beef
* 1 tablespoon minced garlic
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1 teaspoon dried marjoram
* 1 teaspoon ground dried rosemary
* 1 teaspoon ground dried thyme
* 1 teaspoon ground black pepper
* 1/4 teaspoon sea salt

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DIRECTIONS

1. Place the onion in a food processor, and process until finely chopped. Scoop the onions onto the center of a towel, gather up the ends of the towel, and squeeze out the liquid from the onions. Place the onions into a mixing bowl along with the lamb and beef. Season with the garlic, oregano, cumin, marjoram, rosemary, thyme, black pepper, and salt. Mix well with your hands until well combined. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Place the meat mixture into the food processor, and pulse for about a minute until finely chopped and the mixture feels tacky. Pack the meat mixture into a 7x4 inch loaf pan, making sure there are no air pockets. Line a roasting pan with a damp kitchen towel. Place the loaf pan on the towel, inside the roasting pan, and place into the preheated oven. Fill the roasting pan with boiling water to reach halfway up the sides of the loaf pan.
4. Bake until the gyro meat is no longer pink in the center, and the internal temperature registers 165 degrees F (75 degrees C) on a meat thermometer, 45 minutes to 1 hour. Pour off any accumulated fat, and allow to cool slightly before slicing thinly and serving.

Apple Raisin Bread

admin — Tue, 19 Aug 2008 01:03:03 +0000

Makes 12 slices

1 1/2 cups flour
2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2/3 cup brown sugar
1 cup rolled oats
1 1/2 cups grated apple
1/4 cup raisins
2 eggs
1/4 cup milk
1/4 cup vegetable oil

Preheat oven to 350 degrees.

Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.

In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, and oats. Add apple, raisins, eggs, milk, and oil. Mix until dry ingredients are moistened.

Put mixture into the greased pan and bake for 55 to 60 minutes, or until done. Cool on wire rack.

Red Meat, White Lies

admin — Fri, 15 Aug 2008 03:07:45 +0000

In Old English times, the term “meat” meant any edible food. During the medieval period this definition narrowed to only land animals. This inevitably arose out of religious dictums forbidding consumption of certain land animals on particular days of observance. Some maintain that definition today and some take it a step further, employing the term “meat” to denote only red meat, e.g., beef or lamb. It’s astounding how arbitrary our definitions of things are. Even more fascinating, a capricious definition, as opposed to the true nature of the entity, can wield tremendous influence over peoples’ reaction to it. Somehow society has generated a conception of red meat as bad and white meat as good. The pork industry, endeavoring to capitalize on this misguided, health-crazed vilification of red meat, now purports pork as the “new white meat”.

By definition, meat is animal flesh, any animal, particularly its muscular tissue. I emphasize the muscular structure because with the exception of organ meats, when you eat beef, chicken, pork, lamb, venison, fish, snails, crabs, or even a rattlesnake, you are consuming the muscular structure of that animal.

Nevertheless, current dichotomous thinking distinguishes “meat” from non-meat by color. Red meat is red because of myoglobin, an iron containing protein that transfers oxygen from the blood to the muscles of the animal. Muscles which are used more will contain more myoglobin, (since they require more oxygen), and will be redder or darker in color. Take chicken for example. A chicken uses its legs far more than it’s breast muscles and hence, they are darker. Moreover, there are different kinds of myoglobin and some are redder than others. pH, (a measure of acidity vs. alkalinity), also affects meat color. Beef is redder than pork because of the amount and types of myoglobin and the pH. And these chemical differences are not good or bad, healthy or unhealthy.

For those that define “meat” as only red meat, color is only the surface discriminator. The underlying differentiator is usually fat content and cardiovascular health. The whole fat issue and its relation to health is a complex web whose spider is fat-phobia. There are many types of fats, (polyunsaturated, saturated, monosaturated, trans fatty acids, etc.), which in turn have a variety of effects on the body. The average person doesn’t take the time to learn all the details. It’s easier to just lump “fat” into one generic concept and then avoid it like the plague, hence, fat-phobia.

Polyunsaturated fat, monosaturated fat, and Omega-3 fatty acids have been purported to reduce cholesterol, and possibly prevent cancer and lower blood pressure. Saturated fat is the fat that can raise cholesterol levels.

Thus, it is not the fat content per se of any particular meat that is important, but the amount of saturated fat. According to a study from the Archives of Internal Medicine, (Vol. 159, June 28, 1999, p. 1331-1338), subjects consuming lean red meat and subjects consuming only white meat, had no differences in their cholesterol levels. This was because the discrepancy in their saturated fat intake was too small to make a difference on their serum cholesterol levels. (Three ounces of round steak has about 3 grams of saturated fat while three ounces of skinless chicken breast has one). This is not an isolated study.

Moreover, while some cuts of meat are higher in saturated fat, all red meat is high in protein, iron, B vitamins, zinc, choline, and selenium, a mineral implicated in preventing cancer and improving cardiovascular health. Ounce for ounce beef has twice the thiamine and riboflavin, three times the iron, five times the zinc, and seven times the B12 of chicken. Beef also contains conjugated linoleic acid, (CLA), which has inhibited cancer growth in laboratory animals. Half of the fat in beef is monosaturated fat, (like olive oil), which has been hailed as having many health benefits. Less than half of the total fat in beef is saturated fat and one third of it is stearic acid, a particular saturated fat that has no effect on cholesterol.

Now granted, if your goal is to lose weight, all fats are equally high in calories. Even I would recommend leaner cuts and in moderation. But if your concern is heart disease, keep in mind though that numerous other factors, other than fat, play a role. Most physicians agree that genetic makeup is a significant determinant. Some people’s biochemistry will produce higher amounts of cholesterol no matter what they eat. Conversely, we all know individuals who have ate rich diets, engaged in other risky practices and lived to a ripe old age. Genes are a whimsical and unfair bestowment of fate.

Genetics aside, your age, sex, physical activity, stress, weight, substance use, environmental pollutants, personality, and other medical conditions, all influence whether you’ll be visiting a cardiologist someday. Yet I’ve met individuals who ignore many controllable factors, who smoke or drink to excess, and yet incessantly monitor their dietary fat. Trust me, all the fish and vegetables in the world will not save you if genetics are not on your side and you’re ignoring all of the other variables.

In summary, our beliefs about certain foods, which in turn drive our behaviors, are often arbitrarily influenced by socio-cultural factors, dietary fads, advertising, misinformation, ignorance, etc. Although excessive fat consumption may pose some health risks, our society has elevated its malevolence to a disproportionate degree. Meat is not poison. It is a nutritious food that can be salubriously consumed in moderation.

Crabs Are Delectable Summer Fare

admin — Fri, 15 Aug 2008 03:05:53 +0000

Although crabs are available year round in coastal areas, their consumption is most associated with the summer, undoubtedly from the summer tourist migration to the shores. King and snow crabs come from the north Pacific and are prized for their legs. Unless you live in Alaska, these are always shipped and sold frozen. Dungeness crabs are found on the Pacific coast while stone crabs hail from Florida waters. Along the eastern seaboard it is the Blue crab that reigns supreme.

Blue crabmeat is sold frozen, canned and fresh. The fresh, obviously tastes the best but I’ll use the canned when I can’t find it. Lump meat is the most expensive and is comprised of the larger pieces of meat from the body while the flaked is the smaller pieces. Always pick through your crabmeat to remove the bits of shell that will inevitably be lurking in it. Fresh crabmeat is pre-cooked but nevertheless is highly perishable. Use it within a day or two of buying it. Some sources say that the raw meat from live crabs that have died can be used within 24 hours but I’d stick with ones that are still alive at the onset of cooking.

Crabs are nutritious, low in fat, and high in protein. Three and one half ounces of crabmeat contains twenty grams of protein, one gram of fat, (some of which is the desirable omega-3 fatty acids), Vitamins B1, B2, and B6, selenium, iron, potassium, and zinc.

CRABMEAT SALAD

1 lb fresh lump crabmeat
1 small red onion, chopped
Half a red bell pepper, chopped
4 tablespoons chopped parsley or cilantro
Half cup (4 oz.) softened cream cheese
4 tablespoons mayonnaise
3 tablespoons lemon juice
Salt & pepper to taste

Simply mix all the ingredients and then decide on how you wish to serve it. Spread it on cut up pieces of celery as an hors d’oeuvre, use it as a dip, or put it on bread or a pita for sandwiches.

CRABCAKES

Half of a small red onion, chopped,
Half of a red bell pepper, chopped
1 jalapeno pepper, chopped, (optional)
3 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, chopped
1 egg, beaten
4 teaspoons Old Bay seasoning mix
1 lb fresh lump crabmeat
4 tablespoons chopped parsley or cilantro
4 tablespoons mayonnaise
4 tablespoons breadcrumbs for filling, plus extra as needed for the crust
Salt and pepper to taste

Saut the onion and peppers in one tablespoon of oil and one tablespoon of the butter. Add garlic and saut one minute more. Remove the mixture from the pan and set aside. Beat the egg with the Old Bay. Combine with the crabmeat, herbs, mayonnaise, 4 tablespoons of the breadcrumbs, and the sauted onions, peppers and garlic. Mix well. Taste and add salt and pepper if necessary. Form the mixture into eight patties. Add a light coating of the breadcrumbs to the outside of the cakes as well. Add the remaining olive oil and butter to a 14-inch ovenproof skillet. Saut the crab cakes until light golden brown on each side, about two minutes. Place the skillet in a preheated 350 degree oven for seven minutes. Serve with tartar sauce, cocktail sauce, or a flavored mayonnaise.

SOFT-SHELL CRABS WITH GREMOLATA

6 soft-shell crabs
Flour as needed
Olive oil as needed
Salt and pepper to taste
Quarter cup of chopped parsley
2-3 garlic cloves, finely minced
Zest from 2 lemons.

This recipe is delicious but might be too barbaric for some. The crabs should be alive and must be cleaned first. That means taking kitchen shears and cutting away the eyes and mouth. Then you must pull back and remove the top shell to expose the gills so they can be removed. Finally, you must pull away and remove the bottom tail flap, known as the apron. These steps are done to remove the parts that are inedible or are bitter and will impart unwanted flavors.

Make the gremolata by combining the parsley, garlic and lemon zest. Dredge the crabs in flour and saut in olive oil over medium heat for three minutes on each side. Shake the pan to prevent sticking and be careful not to burn the flour. Remove and drain on paper towels, sprinkle with salt and pepper, and top with the gremolata to serve.

Asparagus Salad

admin — Thu, 14 Aug 2008 23:16:00 +0000

salatka ze szparagow

Cook a tied bunch of asparagus spears (about 1 lb.) in boiling, salted water with 1 teaspoon sugar added until tender, about 20-30 minutes. Drain, cool, and cut into smaller pieces.

Arrange on serving dish, top with 2 diced hard-cooked eggs, garnish with 2 Tablespoons chopped chives, and lace with mayonnaise seasoned with a little salt and sugar.

Crispy Lemon Fish Fillets

admin — Wed, 13 Aug 2008 03:07:51 +0000

Use any firm-textured white fish for this recipe.

Prep Time: 10 minutes
Cook Time: 10 minutes

1 1/3 cups French’s® French Fried Onions
1/2 t grated lemon zest
1/2 t garlic powder
1/4 cup flour
1 egg, beaten
4 (1/2 inch thick) flounder fillets

Place French Fried Onions, lemon zest and garlic in plastic bag. Crush onions with hands or rolling pin; shake to combine.

Place flour in another plastic bag. Add fillets; shake to coat. Dip fillets into egg, then into onion crumbs. Place on baking sheet.

Bake at 400°F for 10 minutes or until fish flakes easily with fork.

Makes 4 servings.

Sunday Dinner Menu Garlic Turkey Breast

admin — Sun, 10 Aug 2008 22:58:20 +0000

This is a nice Sunday dinner to serve for your family or when company comes over. The turkey breast comes out SO tender in the crockpot. The turkey should be thawed for 2-3 days in the refrigerator if it’s bought frozen.

Slow Cooked Garlic Turkey Breast

Ingredients:
5-7 pound bone-in turkey breast
4-6 garlic cloves
2 tablespoons dried or fresh lemon peel
2 tablespoons minced fresh parsley
11/2 tsp. freshly ground black pepper
1/2 tsp. kosher or sea salt
1 tablespoon olive oil

Remove extra parts and gravy packet from turkey breast, rinse and pat dry. Place the garlic cloves under the skin of the turkey in various places. Combine the lemon peel, parsley, salt, pepper and oil. Rub this mixture on the turkey all over. Place the turkey breast inside the crock pot. Cover and cook on low for 8-9 hours or on high for 5-6 hours. Check for an internal temperature of about 180 to make sure it’s done.

Sautéed Green Beans

Ingredients:
2 tablespoons olive oil
1 tablespoon butter
2 tablespoons fresh lemon juice
2 cups diagonally sliced fresh green beans
1 teaspoon lemon zest
1/4 tsp. garlic granules, or one garlic clove, minced
1/4 tsp. ground black pepper

Heat the olive oil, butter and lemon juice in a skillet over medium heat. Add the green beans, lemon zest, garlic, salt and pepper. Stir, and cook on low heat for 10 minutes with the lid on. Stirring now and then. Remove the lid and cook for 5-10 more minutes until beans are crisp tender.

Mediterranean Spring Salad with Feta Cheese

Ingredients:
1/2 pound small new red potatoes
1/2 cup olive oil
2 tbsp. fresh lemon juice
1 crushed garlic clove
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/4 tsp. salt
1/8 tsp. ground pepper
6 cups mixed salad greens
1 large tomato, cut into thin wedges
1 green pepper, cut into thin rings
1 small purple onion, cut into thin rings
1 cucumber, thinly sliced
1/2 cup Feta cheese, crumbled

Cook the potatoes in boiling salted water about 25 minutes or until they are tender. Drain well, and cool to warm. Thinly slice and place them in a serving bowl. In a jar or measuring cup combine the oil, lemon juice, garlic, basil, oregano, pepper and salt. Mix well with a whisk or place the lid on the jar and shake. Pour over potatoes and marinate for 1 hour. Drain the marinade off into a measuring cup, and set aside the potatoes. Place the greens in a large salad bowl. Arrange the potatoes, tomato wedges, green pepper, red onion, cucumber, and Feta cheese over the greens. Serve with the marinade on the side for a dressing.

Black Pepper Biscuits

Ingredients:
2 cups all-purpose flour
2 tablespoons baking powder
Pinch of salt
1 teaspoon granulated sugar
4 teaspoons freshly ground black pepper
2 rounded tablespoons shortening
1 to 1 1/2 cups buttermilk

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray. Sift together the flour, baking powder, salt, and sugar. Cut in the shortening with a pastry cutter or your fingers until it’s mixed in. Add buttermilk and mix until a dough forms. Start with one cup of the buttermilk and add more if it’s dry. Roll the dough out gently on floured wax paper. Cut out with a 2 inch biscuit cutter. Place on the baking sheet and bake till lightly browned.

Lemon Glazed Cake

Ingredients:
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup butter, softened
2-3/4 cup granulated sugar, divided
4 eggs
1 cup sour cream
1 tablespoon grated or dried lemon peel
1/3 cup lemon juice

Preheat the oven to 350 degrees F. In a medium bowl, sift together flour, baking powder and salt. Set aside. In a large bowl, cream the butter with 2 cups of the sugar until light and fluffy. Add the eggs and beat well. Stir in the flour mixture alternately with the sour cream; blend well. Stir in the lemon peel. Pour the batter into a prepared Bundt pan. Bake for 75 minutes until toothpick inserted into center of cake comes out clean. Cool for 10 minutes. Place the cake on a cake dish or serving dish. In a small bowl, combine the lemon juice and remaining sugar, blending well. Brush the mixture on the warm cake. Cool before serving. Serves 10-12.

Savory Pork Chops

admin — Fri, 08 Aug 2008 03:11:19 +0000

Prep Time: 5 minutes
Cook Time: 20 minutes

1 1/3 cupsFrench’s® Original or Cheddar French Fried Onions
4 (1/2-inch thick) bone-in or boneless pork chops
1 egg, beaten

Place French Fried Onions into plastic bag. Lightly crush with hands or with rolling pin.

Dip pork chops into beaten egg; then coat in onion crumbs. Place pork chops on baking sheet.

Bake at 400°F for 20 minutes or until no longer pink in center.

Makes 4 servings.

Tip: Add 1/4 tsp. each garlic powder and thyme leaves to onion crumbs. Proceed as above.

The Ultimate Lemon Bars

admin — Sun, 03 Aug 2008 03:13:02 +0000

Crust:
2 C flour
1/2 tsp. nutmeg
1/2 C confectioner’s sugar
1 C butter, softened

Filling:
1/3 C boysenberry preserves (or flavor of your choice)
4 eggs
1 3/4 C sugar
6 T lemon juice
2 T grated lemon zest
1/3 C flour
1 tsp. baking powder
1/4 tsp. salt
additional confectioner’s sugar for topping

Preheat oven to 350 degrees F. To make the crust, mix flour, nutmeg and sugar in a large bowl, cut in the butter until crumbly (a food processor makes quick work of this process). Press the crust mixture into the bottom of a 9-inch square baking pan. Bake for 30 minutes, remove from oven and let cool for at least 20 minutes.

Reduce oven temperature to 325 degrees F. Beat eggs with an electric mixer until foamy, add remaining filling ingredients and beat until well combined. Spread the preserves over the cooled crust, then pour the lemon mixture over the preserves. Bake for 35-40 minutes until set. Remove from oven and sprinkle with a layer of confectioner’s sugar. Let stand until cool before cutting into bars.

Makes about 2 dozen bars