Meat related recipes

10 pounds soup bones, the meatier the better. Use a combination of beef and veal bones.

3 large carrots.
2 good size onions
4 cloves fresh garlic
fresh parsley
1 box mushrooms
bay leaves

Preheat oven to 375 degrees. Rinse, peel and chop the carrots, onions and garlic. Distribute the vegetables on a oven pan and lay the bones on top. Roast 2 hours until browned, turning over a few times. Take out of oven and and fill a pot half full of water and drop everything and let simmer over low heat at least two hours.

Strain the stock through a fine strainer and then refrigerate. Throw away remnants or make a soup that evening and strain for broth.

After the stock has chilled for a few hours, peel off the fat and you have pure stock for adding to all meats when cooking.

Homemade stocks can be the building blocks of flavor for so many dishes. For rich veal stock, keep a supply of inexpensive veal shoulder bones in the freezer. Veal stock provides a light flavor for mushroom- and pasta-based dishes such as Pappardelle con Vitello.

2 pounds veal bones
1 large carrot, peeled and quartered
1 large onion, unpeeled, quartered
2 large cloves garlic, peeled
1 teaspoon black peppercorns
1 large bay leaf
1 rib celery, cut in half
1 cup hot water
Fine sea salt and freshly ground black pepper to taste

Preheat the oven to 350ºF. Generously oil a roasting pan. Add all the ingredients except the water and salt and pepper and roast for about 45 minutes, turning occasionally, until the veal bones are nicely browned. Transfer all of the ingredients to a large soup pot.

Pour the hot water into the roasting pan and, using a wooden spoon, scrape up any browned bits remaining in the pan. Add this liquid to the soup pot along with enough water to just cover the ingredients. Bring to a boil, lower the heat, and let simmer for 30 minutes.

Remove the bones and strain the stock through a cheesecloth-lined colander set over a bowl. Press hard on the solids with a wooden spoon to extract all the juices. Discard the solids. Season the stock with salt and pepper. The stock is ready to use. It can be covered and refrigerated for up to 3 days or frozen for up to 3 months.

2 pounds of stewing meat cut into small pieces
1 cup of flour
2 15oz cans of san marzano plum tomatoes
2 15oz cans of tomato sauce
1 cup of water or enough to cover vegetables
2 green bell pepper cut in large chunks
2 onions cut in half and sliced
5 carrots peeled and cut into circles
1 large zucchini sliced into circles
1/2 pound of fresh green beans
4 stalks of celery sliced in small pieces
5 small baking potatoes cut into pieces
4 cloves of garlic crushed
2 Tbls of dried oregano
1/4 cup of extra virgin olive oil
1 Tbls fresh ground black pepper
1 tsp salt
3 ounces of Cognac

Place meat in flour and shake off any excess.
Slice all your vegetables.
In a large frying pan brown the meat.
Add garlic, oregano and salt and pepper and stir some more. <
Add Cognac and let simmer for about ten minutes and keep on stirring.
Add all the vegetable and stir.
Add tomatoes, tomato sauce and water so the vegetables are covered and stir.
Simmer about 1 hour and a half coveredServe with an italian loaf of bread and red table wine..

Ingredients:
1lb. ground beef / veal / pork blend
2 eggs
1/4 cup milk
1/2 cup plain bread crumbs
1/2 cup grated Parmigiano or Romano Cheese

Directions:
Preheat oven to 350 degrees F.
Mix all ingredients in a large bowl.
Form meat into meatballs.
Place on a baking sheet and bake for 20 minutes.
Use with your favorite tomato sauce or in sandwiches.

Ingredients:
1/2 lb field greens or lettuces of your choice
6 Tablespoons extra olive virgin oil
2 Tablespoons of red wine vinegar
Salt and freshly ground pepper
2 oz od Parmigiano Reggiano
4 5oz filet mignon steaks
White Truffle Ool to drizzle

Directions:
Wash and dry the greens. Whish together olive oil, vinegar, salt and pepper. Set aside
Make shavings of Parmigiano Reggiano with a vegetable peeler. Set aside
Grill individual steaks to your liking. When steaks are done, toss greens with dressing.
Divide salad among plates and center a steak on top
Salt and pepper to taste
Drizzle each steak with White Truffle Oil
Top each serving with Parmigiano Reggiano slivers and serve immediately
Serves 4. courtesy IGourmet.com

Ingredients:
4 pc filet mignon, about 3 1/2 oz. each
1 shallot (chopped)
1/2 cup gorgonzola (melted)
4 pieces of toast
1 garlic clove, salt, pepper

Directions:
1. Saute chopped shallot and garlic clove.
2. Brown filets.
3. Place each filet on a piece of toast and pour on the melted gorgonzola and season as desired.
Serve with potatoes.
Serves 4

Chicken Recipes

Chicken Parmigiano con pasta pomodoro

Ingredients:
Boneless chicken breast (32 onz.)
Bread crumbs
Salt, pepper, basil
Vegetable oil (for frying)
Mozzarela cheese
Parmigiano grated cheese
Tomato sauce recipe (pasta section)
2 eggs
500 grams spaghettini

1• Cut the chicken breast in two semi thin layers.
2• Pound them gently with a wooden kitchen sledge.
3• Place bread crumbs in a large plate.
4• Beat eggs in a soup bowl and mix in salt, pepper and basil to your liking.
5• Pass each piece of chicken breast through the egg batter.
6• Bread each side gently.
7• Heat pan with 1/4 cup vegetable oil until hot and then cook the breaded chicken until lightly browned.
8• Once all of the chicken is cooked heat the oven to 350 degrees and cover the cooked chicken with mozzarella cheese and grated parmigiano and insert in oven until the cheese is melted.
9• Meanwhile you are cooking the pasta and once the chicken is ready add a touch of tomato sauce for colour and add the pasta.

Bonne appetit. Elena

Ingredients
1 tbsp vegetable oil 15 mL
6 chicken thighs, skin removed 6
pinch each salt and pepper pinch
1 large onion, chopped 1
2 each carrots and celery stalks, sliced 2
1 1/2 cups sliced fresh mushrooms 375 mL
1 cup chopped green pepper 250 mL
3 garlic cloves, minced 3
1/2 tsp each dried basil and oregano 2 mL
1/4 tsp red pepper flakes 1 mL
1/4 cup white wine (optional) 50 mL
1 can (28 oz/796 mL) tomatoes
2 tbsp tomatoe paste 25 mL
1/4 cup chopped fresh parsley 50 mL
1 lb spaghetti 450 g

Description:
1• In dutch oven, heat oil over medium-high heat. Sprinkle chicken thighs evenly with salt and pepper; brown each side 4 minutes. Remove from pot and set aside.
2• Reduce heat to medium; add onion, carrots, celery, mushrooms, green pepper and garlic. Cook 10 minutes or until carrots are almost tender. Stir in basil, oregano and red pepper flakes; cook 1 minute, stirring constantly.
3• Stir in wine (if using), tomatoes and tomato paste; return chicken to pot. Bring to a boil over medium heat. Reduce heat to low, cover and cook 20 minutes, stirring occasionally. Remove lid and cook 15 minutes, or until sauce thickens slightly. Stir in parsley.
4• Meanwhile, in a large pot of boiling, salted water, cook pasta 8-10 minutes, or until tender but firm. Drain pasta and toss with 1 cup (250 mL) of sauce. Place pasta on serving platter and top with remaining sauce and chicken.

Preparation Time: 20 minutes
Cooking Time: 55 minutes
Makes 6 servings
Bonne appetit. Elena

Ingredients:
2 2-pound Edam balls
3/4 pound freshly ground lamb
1 tablespoon butter, plus 2 tablespoon butter
1 tablespoon vegetable oil
1 cup finely chopped onions
1 firm ripe tomato, peeled, seeded and finely chopped
1/3 cup chopped, drained canned tomatoes 1/4 teaspoon
ground hot red pepper 1/2 teaspoon salt (to taste) freshly ground black pepper (to taste)
1/4 cup soft fresh crumbs made from homemade-type white bread, trimmed of crusts and pulverized in a blender or finely shredded with a fork
6 small pimiento-stuffed olives, drained and finely chopped
1 tablespoon finely chopped sweet gherkin
2 tablespoons seedless raisins
1 egg well beaten

Directions:
1• Peel the wax from the cheeses and cut a 1-inch-thick slice off the top of each.
2• With a spoon, scoop out the center of the cheese leaving a boatlike shell about 1/2 inch thick.
3• Hollow the slice from the top in a similar manner to make a lid for the shell.
4• Place the lid and shell in a large pan or bowl, pour in enough cold water to cover them by at least 1 inch, and let them soak for 1 hour.
5• Grate enough of the scooped-out cheese to make 2 cups and set it aside.
6• Brown the meat for a short time.
7• Remove the cheese shells and lids from the water and invert them on paper towels to drain.
8• Pre-heat oven to 350F.
9• With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of two round baking dishes at least 3 inches deep and just large enough to hold the cheese compactly. (If the dish is too large or shallow, the cheese will collapse and spread when it is baked.)
10• In a heavy 10-inch skillet melt the remaining 2 tablespoons of butter in the vegetable oil over moderate heat.
11• Drop in the onion and stirring frequently, cook for about 5 minutes, until the onions are soft and transparent but not brown.
12• Watch carefully for any sign of burning and adjust heat accordingly.
13• Add the tomato, pepper, salt, and a few grindings of black pepper, and still stirring, cook briskly until most of the liquid in the pan has evaporated and the mixture is thick enough to almost hold its shape in the spoon.
14• With a rubber spatula, transfer the entire contents of the skillet to a deep bowl.
15• Add the meat, grated cheese, bread crumbs, olives, gherkin, and raisins, and toss together gently but thoroughly.
16• Taste for seasoning and adjust, then stir in the beaten egg.
17• Spoon the meat mixture into each cheese shell, place the shells in the prepared dishes, and top them with the cheese lids.
18• Bake uncovered on the middle shelf of the oven for about 20 minutes or until the top is bubbly and delicatedly browned, and the meat tender.
19• Serve at once, directly from the baking dish.
Serves 6-8. courtesy iGourmet

4 servings
2 tbsp PASTENE Extra Virgin Olive Oil 30 mL
1 lb lean,boneless pork, cubed 500 g
2 onions,sliced
1 can (28 ..oz/796 mL)1 PASTENE Diced Ready Spiced Tomatoes
2 cups cubed peeled eggplant 500 mL
1 cup PASTENE Pitted Olives,250 mL sliced
salt and pepper

Description
1• Preheat oven to 3 0 °F (180 °C).
2• Heat olive oil in a skillet over medium-
high heat.Add pork and brown on
all sides.Add onions and cook for
3• minutes.Season to taste with salt
and pepper.
4• Transfer mixture to a casserole or
baking dish with a cover.Stir in
tomatoes and eggplant.Bake in oven
about 1 hour.
5• Stir in black olives.Bake another
15 minutes and serve immediately.Swiss
chard makes a nice accompaniment.
courtesy pastene.com

Ingredients:
1 package of Zerto Polenta
1 pound of Italian sausage (hot or sweet)browned and sliced into 1/4 pieces
Marinara sauce (jar or home made is fine)
1 pound shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees F.
In a shallow baking dish coat the bottom with marinara sauce. Add 1/4 inch layer of sliced polenta, followed by a layer of browned Italian sausage and then a layer of shredded mozzarella cheese.

Ingredients:
2 pounds fresh rabbit, cut into pieces (butcher cuts)
4 tablespoons of olive oil
4 tablesppons of vegetable oil
1 onion, chopped
1 garlic clove, chopped
3 ounces cognac
4 tablespoons beef bouillon concentrated with 2 cups water or stock
40 calamata olives
salt, pepper and basil
small container mushrooms
1 tablespoon of baking soda with two ounces water
5 medium potatoes (side order)

Directions:
1. Lightly brown pieces of Rabbit in the olive oil and vegetable oil.
2. Add the onion and garlic and garnish with salt and pepper cook for 10 more minutes.
3. Sautee with cognac until flame half down
4. Season with salt, pepper and basil as needed to taste
5. Prepare an oven pot with cover and add the beef bouilon or stock
6. Add the cooked rabbit ingredient and let cook for 35 minutes in oven at 350 degrees.
7. Remove cover and let cook for 25 minutes.
8. Add mushrooms and olives and let cook for 15 more minutes
9. Remove oven pot from oven and add one tablespoon baking soda to two ounces of water, wisk and add to thicken.
10. Put back in oven for five more minutes for thickening and serve

Meanwhile fry the potatoes for side dish with a nice green italian salad and a bottle of wine. courtesy Mauro De La Noce

Ingredients:
2 pounds Veal, cut into pieces
4 tablespoons of olive oil
3 Minced garlic cloves
1 onion, chopped
2 tablespoons of flour
water
Salt, bay leaf
5 ounces pitted (stoned) green olives

Directions:
1. Brown pieces of veal in the olive oil together with the garlic and onion
2. Add the flour and let brown
3. Cover the veal with water
4. Season with salt and add the bay leaf
5. Cover the casserole and cook for half an hour
6. Scald the olives and add them to the veal
7. Continue to cook until the veal is tender

Ingredients:
4 veal chops, 1" to 1 1/2" thick depending on preference
1 lb. Whole leaves spinach, cleaned and washed
5 tablespoons olive oil
4 cloves garlic
Salt and pepper
1 cup Pecorino Romano cheese, grated
1 pint cherry tomatoes, red and yellow halves
4 leaves of fresh basil, cut in strips

Directions:
Season the veal chops with salt, pepper and coat with 2 tablespoons of olive oi.
Grill beal chops on hot grill turning on both sides for 15 - 18 minutes depending on the heat of grill and thickness of the chops.
Meantime, crush the garlic cloves, divide the remaining olive oil and garlic in two pans, cook till golden.
To one pan add spinach, salt and pepper and braise till done, 3 - 4 minutes.
Drain pan juices, remove garlic cloves and divide spinach evenly over each chop.
Sprinkle with Pecorino Romano and set in broiler to crisp the cheese - if top broiler is not available set in hot oven for an additional 5 minutes.
Meanwhile, in another pan, saute briefly the garlic and the tomatoes, adding salt and pepper to taste.
Add the shredded basil.
Remove garlic cloves.
Set veal chops in plate and flank with braised tomatoes.
Serves 4. courtesy IGourmet.com

Ingredients:
1 1/4 lb. boned breast of veal
1/4 cup Olio Carli Extra Virgin olive oil
6 to 7 sage leaves
Salt and pepper
1/4 ham, not smoked
1/3 cup shelled peas
1/4 freshly grated Parmigiano Reggiano
1 whole egg
The juice of one lemon

Directions:
Rub the veal with one tablespoon olive oil. Sprinkle with salt and pepper.
Combine the sage leaves, chopped ham, peas, Parmigiano Reggiano and the egg and spread the mixture over the veal.
Roll up the meat tightly and fasten with string. Place the meat in a baking dish, pour over it the lemon juice and remaining olive oil and cook in preheated oven at 375 degrees for one hour or until tender at the pricking of a fork.

Ingredients
2 tbsp vegetable oil 25 mL
2 lbs centre-cut veal shanks 900 g
1 tbsp butter 15 mL
2 carrots, finely chopped 2
2 celery stalks, finely chopped 2
1 onion, finely chopped 1
1 can (28 oz/796 mL) PRIMO Tomatoes, drained 1
1 1/2 cups chicken stock 375 mL
1 bay leaf 1
1/2 tsp each salt, pepper, dried basil and thyme 2 mL
1/3 cup finely chopped fresh parsley 75 mL
2 garlic cloves, minced 2
4 cups Gnocchi 1 L
zest of 1 lemon, minced

Preparation
•In large, heavy saucepan, heat oil over medium-high heat. Brown shanks in batches, approximately 1 minute per side. Remove from pan and set aside.
•Add butter to pan and reduce heat to medium. Add carrots, celery and onion; cook 15 minutes, or until softened and lightly browned, stirring occasionally.
•Stir in tomatoes, chicken stock, bay leaf, salt, pepper, basil, thyme and browned veal shanks; bring to a boil. Reduce heat to low, cover and cook 2 hours, or until meat is very tender.
•Combine parsley, garlic and lemon zest; set aside.
•Meanwhile, in a large pot of boiling, salted water, cook gnocchi 8-10 minutes, or until tender but firm; drain.
•Serve osso buco over gnocchi sprinkled with the parsley mixture.

Ingredients
4 large veal cutlets (milk fed veal for tenderness)
all purpose flour
salt and pepper
2 tablespoons olive oil
2 tablespoons butter
1/2 cup dry white wine
1 cup chicken stock
4 tablespoons lemon juice
2 tablespoons capers rinsed and chopped
2 tablespoons finely chopped parsley

Preparation
•Pound veal (already portioned by butcher) with a meat mallet until an even thickness has been achieved.
•Lightly dust with flour on both sides.
•Add olive oil and butter in a frying pan over moderately high heat for at least 2 minutes on each side. Season and transfer to plate.
•Add the wine to the pan and increase the heat to high and boil until there are just 3 tablespoons of liquid left.
•Pour in the stock and boil for 5 minutes or until it has reduced and slightly thickened. Add the lemon juice and capers and cook, stirring for one minute.
•Taste for seasoning and return the veal cutlets to the pan and heat through for 35 seconds. Sprinkle with parsley and serve at once.

Ingredients
4 large veal cutlets (milk fed veal for tenderness)
salt and pepper
4 tablespoons olive oil
1 1/2 cup crushed tomatoes
1 garlic cloves crushed
4 basil leaves diced
2 tablespoons finely chopped parsley

Preparation
•Heat frying pan with olive oil and add garlic. Cook until lightly browned
•Add the tomatoes to pan and season
•In another frying pan add olive oil lightly and fry veal for 2 minutes or when lightly browned.
•Add cooked veal to seasoned tomato sauce and cook over low heat for 5 minutes.
•Sprinkle the parsley over the top and serve at once.

Ingredients
8 large veal cutlets (milk fed veal for tenderness)
salt and pepper
2 eggs
1 cup dried bread crumbs
4 tablespoons grated romano cheese
3 tablespoons butter
2 tablespoons olive oil
1 whole lemon cut in wedges

Preparation
•Pound veal (already portioned by butcher) with a meat mallet until an even thickness has been achieved.
•Beat eggs add salt, pepper and pour in a dish.
•Dip each chop in the batter, coating it on both sides. Shake off the excess batter.
•Coat the veal in the bread crumb mix. Pressing each side firmly into the crumbs.
•Heat the butter and oil in a large frying pan and heat. Add the the veal and fry gently for 3 minutes on each side or until the bread crumbs are deep golden.

This stuffing is enough for a 14 pound turkey with enough left over to put in a casserole.

1 large onion, roughly chopped
3 stalks celery, roughly chopped
1 pound lean ground beef
1 pound lean ground pork
1 hot Italian sausage, casing removed and broken into pieces (optional)
14 ounces seasoned bread stuffing mix
2 cups chicken broth, defatted
2 eggs, lightly beaten
1 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
Salt and pepper to taste
1/2 cup butter, melted

METHOD

Heat olive oil in medium sauté pan. Stir in onion and celery and cook over medium heat until transparent.. Transfer to a large bowl and set aside.

Sauté beef, pork and optional sausage, breaking up until no longer pink. Remove with slotted spoon to a separate bowl and set aside. Let cool slightly.

Using a large soup pot to combine ingredients, pour in stuffing mix, cooled meat and onion mixture. Add chicken broth and mix well

Stir in eggs, poultry seasoning and sage. Season with salt and pepper to taste. Pour over butter and mix well. If not moist enough, add more broth.

Stuff into turkey and put remainder into a casserole. Casserole must be at least 160°F when done.

Serves: 8 - 10 with turkey