Tag: garlic

Recipes I have used in the some restaurants & at home.

Braised Round Steak

2 lbs Round Steak
3 Carrots Rough Chop
3 Stalks Celery Rough Chop
1 Small Red Onion Rough Chop
1 8oz Can Stewed Tomato
1/4 C Bacon Drippings or Canola Oil
2 Cloves Garlic Rough Chop
2 T Smoked Paprika
1 T Dried Oregano
1 T Golden Raisins
1 Sprig Fresh Rosemary
1 Jalapeno Rough Chop
S/P to taste
Flour for dusting.

Cut edges of steak to prevent curling. Dust with flour. In dutch oven, brown steak in bacon fat over medium heat. Add veg and seasonings, cover and simmer for at least 2 hours. Remove meat to a warm sheet tray. Strain veg and return liquid to dutch oven on medium heat. Reduce sauce by 1/2. Serve sauce over meat and mashed potatoes.

Recipes I have used in the some restaurants & at home.

Braised Spareribs

2 Lbs Spareribs
1 Granny Smith Rough Chop
1 Small Red Onion Rough Chop
1 Clove Garlic Minced
1 C Chicken Stock
1/2 C Port Wine
1/4 C Golden Raisins
3 T Dijon Mustard
3 T Canola Oil
Salt and Pepper to taste

In large dutch oven, parboil spareribs for 5 minutes. Remove from dutch oven and discard water. Gently saute onion, apples, and garlic over low heat. Deglaze with port wine off the heat. Return dutch oven to low heat, add spareribs, raisins, and dijon mustard. Braise for 1 hour or until tender. Remove ribs to baking pan. Using a stick blender, puree liquid to desired consistency and pour over ribs. Put ribs under broiler for 3 minutes to “set” the sauce.

Recipes I have used in the some restaurants & at home.

Muffaletta Olive Spread

1 C Pitted Black Olives
1 C Pitted Green Olives
1/4 C Pitted Kalamata Olives
1/2 C Pimento
1/4 C Capers
1 Stalk Celery Rough Chop
1 Clove Garlic
1 Lemon Juiced
3 T Olive Oil
Salt and Pepper to taste

In food processor, pulse all ingredients to desired consistency and adjust seasonings. Refrigerate overnight for best flavor.
Enough for two Muffaletta Sandwiches.

Recipes I have used in the some restaurants & at home.

Roast Turkey Breast

Brine
In large stock pot:
1 gallon water
1/4 C Brown sugar
1/4 C Kosher Salt
1/4 C Krystal Hot Sauce
2 Cloves garlic peeled and cut in half
1 T Better Than Bullion or Knorr Brand Chicken Stock
1 jalapeno sliced in half
4 Sage STEMS (use the leaves later)
1 T onion powder
Bring to boil and allow to cool to room temp.

Add the turkey breast, cover with lid and into the fridge for 2 days

Remove breast and pat dry.

Rub:
2 T ea, garlic powder, onion powder, chili powder, paprika, cumino, dry mustard.

Apply rub to the turkey. Roast in a pan with the rack at 350 for 1 1/2 hrs or until internal temp reaches 160 degrees. Time will vary depending on size of the turkey breast.
Remove turkey to cutting board and allow to rest. Using the roasting pan over medium heat on the stove, add enough flour to the drippings to make a roux. Add the sage leaves, S/P to taste, and deglaze with either white wine or chicken stock. Bring sauce to boil and reduce to simmer. Remove sage leaves and serve.