Pork Tenderloin With Bernaise Sauce Recipe.

RECIPE # 29

Pork Tenderloin With Bernaise Sauce Recipe.

INGREDIENTS:

1 pound pork tenderloin

1 tablespoon vegetable oil

1 tablespoon butter or margarine

Freshly ground pepper

1/4 cup water
1/4 cup red wine

Bernaise Sauce:

1/2 teaspoon tarragon leaves, dry

1/2 teaspoon shallot, minced

2 teaspoons red wine vinegar

1/4 cup white wine

4 Egg yolks, large

4 teaspoons water

2 teaspoons fresh lemon juice

1/8 teaspoon hot pepper sauce

8 oz. butter, unsalted, melted and separated

salt and pepper, to taste

DIRECTIONS:

Combine oil and 1 tablespoon butter in a heavy skillet over medium heat; stirring to mix as butter melts. Add tenderloin and cook until brown on all sides, turning occasionally. Sprinkle with freshly ground pepper. Add water and red wine to skillet. Cover tightly and cook over low heat for 12−15 minutes or until done. Set aside and keep warm.

Prepare tarragon reduction by placing tarragon leaves, shallot, red wine vinegar and white wine in a saucepan. Bring to a simmer over medium heat. Reduce heat and continue to simmer until "sec" or dry. Remove from heat and reserve. Melt butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter. Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water. Add egg yolks, water and lemon juice,whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated. Whisk in tarragon reduction and hot pepper sauce. Season with salt and fresh ground black pepper. Serve on the side with sliced pork tenderloin.

Pork Tenderloin With Bernaise Sauce Recipe.

Leg Of Lamb With Lemon−Mint Sauce Recipe.

RECIPE # 28

Leg Of Lamb With Lemon−Mint Sauce Recipe.

INGREDIENTS:

1 bone−in lamb leg (about 5 lb.)

14 cloves garlic

2 tablespoons each − dried oregano and rosemary

1/3 cup olive oil

1 cup red wine grated lemon zest

1 cup fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS:

Dry lamb well. Finely chop 8 cloves garlic and place in a glass dish or sturdy plastic bag large enough to hold the lamb. Stir in 4 teaspoons each of oregano and rosemary, 1/4 cup of oil, wine, zest and lemon juice. Place lamb in marinade, turning to coat well on all sides; cover and refrigerate overnight. Crush remaining 6 cloves of garlic and stir together with remaining 2 teaspoons each oregano and rosemary. Remove lamb from marinade and pierce in several places with the tip of a sharp knife. Rub garlic−herb mixture over lamb, pressing into incisions. Coat with remaining oil and sprinkle with salt and pepper. Place on a rack in a shallow roasting pan. Roast, uncovered, in 375F oven for 1 hour and 45 minutes or until thermometer registers an internal temperature of 130F. Cover loosely with foil and let rest for 10 minutes before carving.

Lemon−Mint Sauce:

INGREDIENTS:

1/4 cup water

2 tablespoons granulated sugar

1/4 cup minced fresh mint leaves

1 teaspoon grated lemon zest

1/4 cup fresh lemon juice

DIRECTIONS:

In small saucepan, bring water and sugar to a boil, stirring until sugar is dissolved. Remove from heat; stir in mint, lemon zest and lemon juice. Cover and let stand for 30 minutes at room temperature before serving.

Leg Of Lamb With Lemon−Mint Sauce Recipe.

Lamb Stew Recipe.

RECIPE # 27

Lamb Stew Recipe.

INGREDIENTS:

1−1/2 pounds thickly sliced bacon, diced

6 pounds boneless lamb shoulder, cut into 2 inch pieces

1/2 teaspoon ground black pepper

1/2 cup all−purpose flour

1/2 teaspoon salt

3 cloves garlic, minced

1 large onion, chopped

1/2 cup water

4 cups beef stock

2 teaspoons white sugar

4 cups diced carrots

2 large onions, cut into bite−size pieces

3 potatoes

1 teaspoon dried thyme

2 bay leaves

1 cup white wine

DIRECTIONS:

Saute bacon in large frying pan, reserve fat and bacon. Put lamb, salt, pepper and flour in large mixing bowl−toss to coat meat evenly. Brown meat in frying pan with bacon fat. Put meat into stock pot−leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic−onion mixture to the stock pot with bacon pieces, beef stock andsugar. Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until vegetables are tender.

Lamb Stew Recipe.

Honey Glazed Ham Recipe.

RECIPE # 26


Honey Glazed Ham Recipe.

INGREDIENTS:

5 pounds ready−to−eat ham
1/4 cup whole cloves
1/4 cup dark corn syrup
2 cups honey
2/3 cup butter


DIRECTIONS:

Score ham, and stud with the whole cloves. Place ham in foil lined pan. In
the top half of a double boiler, heat the corn syrup, honey and butter. Keep
glaze warm while baking ham. Brush glaze over ham, and bake at 325F for 1
hour and 15 minutes in a preheated oven. 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.

Honey Glazed Ham Recipe.

Honey Barbeque Riblets Recipe.

RECIPE # 25

Honey Barbeque Riblets Recipe.

INGREDIENTS:

Barbeque Sauce: 1 cup ketchup

1/4 cup water

1/2 cup honey

1/2 cup corn syrup

1/4 cup apple cider vinegar

2 teaspoons garlic powder

1 teaspoon onion powder

2 tablespoons molasses

2 teaspoons dry mustard

1 teaspoon chili powder

1/4 teaspoon liquid smoke flavor

DIRECTIONS:

Combine all ingredients in saucepan and simmer for 20 minutes.
Riblet (Rib)

Preparation:

For rib tips ("riblets") and full racks, first season ribs with salt, pepper and garlic to taste. Then, sear the ribs on the grill/broiler until both sides are mahogany in color and the meat has begun to pull away from the bone (155F internal temperature). Place ribs on rack in deep pan/roaster. Cover bottom of pan with mixture of water and liquid smoke flavoring (4:1 ratio of water to liquid smoke) without mixture touching the ribs (it will make them bitter). Seal tightly with two layers of foil wrap to cover. Slowcook in 275F oven until meat is tender. Time varies with how many ribs are being cooked, pan used and your oven temperature. Plan on anywhere from two to five hours, but check to be sure. The slower, the better for this process. Just make sure an internal food temperature of 155F is maintained. When ribs are fully cooked and tender, remove from oven and finish off on grill/broiler until marrow in the bone tips "sizzles." Brush with Honey Barbeque Sauce just before removing for service.

Honey Barbeque Riblets Recipe.

Homemade Breakfast Sausage Recipe.

RECIPE # 24

Homemade Breakfast Sausage Recipe.

INGREDIENTS:

Sage Sausage:

16 ounces ground pork

1 teaspoon salt

1/2 teaspoon dried parsley

1/4 teaspoon rubbed sage

1/4 teaspoon ground black pepper

1/4 teaspoon dried thyme

1/4 teaspoon crushed red pepper

1/4 teaspoon coriander

1/4 teaspoon MSG (Accent)

Hot Sausage:

16 ounces ground pork

1 teaspoon salt

1/2 teaspoon cayenne pepper

1/4 teaspoon rubbed sage

1/4 teaspoon ground black pepper

1/4 teaspoon crushed red pepper

1/4 teaspoon coriander

1/4 teaspoon MSG (Accent)

Maple Sausage:

16 ounces ground pork

3 tablespoons maple flavored syrup

1 teaspoon salt

1/2 teaspoon MSG (Accent)

1/4 teaspoon coriander

DIRECTIONS:

Combine all ingredients for the flavor of your choice in a medium bowl. Form the sausage into patties and cook in a skillet over medium heat until brown. Each recipe makes 1 pound of sausage.

Homemade Breakfast Sausage Recipe.

Ham Wraps Recipe.

RECIPE # 23

Ham Wraps Recipe.

INGREDIENTS:

1 package large flour tortillas

16 ozs. cream cheese, softened

1/3 cup mayonnaise

2 tablespoons chopped green onions

1/4 cup chopped black olives

2 packages sliced cooked ham

DIRECTIONS:

Combine cream cheese, mayonnaise, green onions and olives. Spread a thinlayer of cream cheese mixture on top side of each tortilla. Arrange hamslices over cheese. Tightly roll up each toritlla; wrap individually inplastic wrap. Refrigerate for 3 hours to overnight before serving.

Ham Wraps Recipe.

Ham With Apple Mustard Glaze Recipe.

RECIPE # 22

Ham With Apple Mustard Glaze Recipe.

INGREDIENTS:

12− to 14−pound shankless skinless smoked−cured ham

whole cloves for studding ham

1/2 cup apple jelly

2 tablespoons Dijon mustard

DIRECTIONS:

Accompaniments:assorted relishes such as pickled watermelon rind and pickled bell peppers brandied fruits
Preheat oven to 350F. Score top of ham into diamonds and stud center of each diamond with a clove. On a rack in a roasting pan bake ham in middle of oven1 1/2 hours. In a small saucepan heat jelly over moderate heat, stirring, until melted and smooth. Remove saucepan from heat and stir in mustard. Spread glaze evenly on top of baked ham and bake 35 minutes more. Transferham to a platter and let stand 15 minutes. Serve ham with relishes andbrandied fruits.

Ham With Apple Mustard Glaze Recipe.

Ham And Egg Casserole Recipe.

RECIPE # 21

Ham And Egg Casserole Recipe.

INGREDIENTS:

1/3 cup diced cooked ham (smoked or country cured) Sourdough bread

4 − 5 eggs, beaten

1/4 cup evaporated milk

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup shredded mild Cheddar cheese

DIRECTIONS:

Spray casserole dish with a non−stick cooking spray. Trim crusts from bread,cut slices and place bread on the bottom of casserole dish. Beat eggs, addsalt, pepper, evaporated milk and mix well. Pour egg mixture over bread.Sprinkle diced ham over egg mixture and cover. Place casserole inrefrigerator overnight or for at least five hours. Remove casserole from therefrigerator, sprinkle cheese on top of eggs. Place casserole in a preheated375F oven for 20 − 22 minutes depending on the depth of the casserole dish.

Ham And Egg Casserole recipe.

Easter Ham Pie Recipe.

RECIPE # 20

Easter Ham Pie Recipe.

INGREDIENTS:

(2) 9" pastry crusts

8 oz. thin sliced ham

5 oz. frozen spinach, thawed

3 eggs (room temp)

2 cups shredded Mozzarella cheese

15 oz. Ricotta cheese

1 small red bell pepper, thinly sliced

1 tablespoon olive oil
1 tablespoon chopped basil leaves

Lemon pepper to taste

DIRECTIONS:

Preheat oven to 350F. Line pie pan with 1 crust. Saute peppers and ham inolive oil for 3 min. and season with pepper. Whisk 2 eggs and ricotta inlarge bowl. Spread mixture into pie crust. On paper towels, pat spinach dry- then scatter on top of mixture. Sprinkle peppers and ham over spinach andtop with mozzarella then basil leaves. Cover with second pie crust and trimedges. Cut vents in top of crust and brush top with 1 beaten egg. Bake 50-60minutes, or until golden brown. Let set about 15 minutes before serving.

Easter Ham Pie Recipe.

Creamy Baked Pork Chops Recipe

RECIPE # 19

Creamy Baked Pork Chops Recipe.

INGREDIENTS:

6 pork chops

1 teaspoon garlic powder

1 teaspoon seasoning salt

2 eggs, beaten

1/4 cup all-purpose flour

2 cups Italian-style seasoned bread crumbs

4 tablespoons olive oil

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup milk

1/3 cup white wine

DIRECTIONS:

Preheat oven to 350F. Rinse pork chops, pat dry, and season with garlicpowder and seasoning salt to taste. Place the beaten eggs in a small bowl.Dredge the pork chops lightly in flour, dip in the egg, and coat liberallywith bread crumbs. Heat the oil in a medium skillet over medium-high heat.Fry the pork chops 5 minutes per side, or until the breading appears wellbrowned. Transfer the chops to a 9x13 inch baking dish, and cover with foil.Bake in the preheated oven for 1 hour. While baking, combine the cream ofmushroom soup, milk and white wine in a medium bowl. After the pork chopshave baked for an hour, cover them with the soup mixture. Replace foil, andbake for another 30 minutes.

Creamy Baked Pork Chops Recipe.

Baked Lemon Pork Chops Recipe.

RECIPE # 18

Baked Lemon Pork Chops Recipe.

INGREDIENTS:

8 large pork chops

1 cup bread crumbs

1 teaspoon salt

1 teaspoon rosemary

1 teaspoon lemon-pepper seasoning

2 eggs, beaten

1/2 cup white wine

2 tablespoons vegetable oil

2 tablespoons lemon juice

1/2 cup parmesan cheese

DIRECTIONS:

Combine bread crumbs, parmesan cheese, salt, rosemary and lemon-pepperseasoning. Set aside. Combine egg, lemon juice, wine and oil. Coat porkchops with egg mixture and then dredge the chops in the breadcrumb mixture.Place on greased baking pan and bake for 45 minutes at 350F.

Baked Lemon Pork Chops Recipe.

MEATS - PORK AND LAMB

MEATS - PORK AND LAMB

Meats - Pork and Lamb

- A dampened paper towel or terry cloth brushed downward on a cob of corn will remove every strand of corn silk.

- Fresh eggs' shells are rough and chalky; old eggs are smooth and shiny.

- When working with dough, don't flour your hands; coat them with olive oil to prevent sticking.

- Use a gentle touch when shaping ground beef patties. Overhandling will result in a firm, compact texture after cooking. Don't press or flatten with spatula during cooking.

- Never heat pesto sauce - the basil will turn black and taste bitter.

- Butter pie pastry scraps: sprinkle with cinnamon and sugar, and bake like cookies.

- When slicing a hard boiled egg, try wetting the knife just before cutting. If that doesn't do the trick, try applying a bit of cooking spray to the edge.

- Rescue stale or soggy chips and crackers: Preheat the oven to 300F. Spread the chips or crackers in a single layer on a baking sheet and bake for about 5 minutes. Allow to cool, then seal in a plastic bag or container.

- The best way to store fresh celery is to wrap it in aluminum foil and put it in the refrigerator--it will keep for weeks.

- Microwave a lemon for 15 seconds and double the juice you get before squeezing.

MEATS - PORK AND LAMB