Category:  Meats

Home » Archive by category "Meats" (Page 2)
Image.TurkishMoussaka

Eggplant-Turkey Moussaka

In Holidays, Meats, Soups and Stews, Vegetables On November 23, 2014 0 Comments

Moussaka is an eggplant dish from Greece and Turkey. In Greece, it is layered with ground lamb and served hot. In Turkey, the eggplant is stewed with lamb and served warm or at room temperature.

In honor of Thanksgiving, I’m making eggplant moussaka from Turkey. It contains ground meat of the same name – lol! For those of you who are vegetarian, simply omit the ground turkey. Bon appetit!

Prep time: 1 hour
Serves: 4 to 6 (as a side dish)

Ingredients:
1 medium eggplant
1 large tomato
extra virgin olive oil (to brush eggplant and tomato)
3 tablespoons extra virgin olive oil (for sautéing the moussaka)
1/2 pound dark ground, organic turkey meat (or lamb)
2 garlic cloves, minced
1 medium brown or white onion, chopped into 1/2-inch pieces
1/2 of a green bell pepper, chopped into 1/2-inch pieces
1/2 of a red bell pepper, chopped into 1/2-inch pieces
1 cup Muir Glen Organic Diced Tomatoes® (canned)
1 cup tomato purée
2 teaspoons white wine vinegar
2 teaspoons granulated sugar
Salt and ground black pepper, to taste
Dash freshly-ground nutmeg

Grill the Eggplant & Tomato:
1. Line a 12 X 18-inch baking sheet with aluminum foil; brush foil with olive oil and set aside.

2. Cut off and discard top and bottom of eggplant.

3. Cut the eggplant into 1/2-inch thick slices and place the on foil-lined baking sheet (previously oiled).

4. Cut the tomato in half and place it (cut-side up) alongside eggplant slices on baking sheet.

5. Brush the eggplant and tomato with olive oil; lightly sprinkle each with salt.

6. Place the baking sheet on a rack positioned 6 to 7 inches away from top broiler element inside oven.

7. Grill the tomato and eggplant for approximately 8 minutes or until eggplant has turned golden brown.

8. When eggplant has turned golden brown, wearing oven mitts, transfer the baking sheet to a counter.

9. Transfer the tomato pieces to a bowl to cool.

10. Turn the eggplant slices over; brush them with olive oil and sprinkle lightly with salt.

11. Grill the eggplant slices (on other side) for 6 to 8 minutes or until they have turned golden brown.

12. After eggplant is done, set the baking sheet to a counter; transfer eggplant slices to a plate to cool. Set aside.

Prepare the Moussaka:
1. Heat 3 tablespoons olive oil in a 12-inch skillet.

2. When the oil is hot (do not let it smoke), add the ground turkey (or lamb).

3. On medium-high heat, stir-fry the meat, constantly breaking it up with a wooden spoon.

4. Add the garlic, onion and chopped peppers.

5. Cook the mixture on medium-high heat, stirring occasionally, until the onion is translucent, about 2 to 3 minutes.

6. When onion is translucent, stir in the diced tomatoes and tomato purée.

7. Cook the moussaka for about 4 to 5 minutes, stirring occasionally, until the tomato sauce has thickened.

8. After 4 to 5 minutes, stir in the vinegar, sugar, salt, pepper and nutmeg.

9. Cook the moussaka for 5 to 6 minutes longer. Taste and adjust seasonings.

10. Serve moussaka alongside one or more recipes from this website:
Hummus Heat with Pitas and Vegetables (see recipe index – Appetizers/Starters);
Persian Cucumber Salad (see recipe index – Salads);
Butternut Squash Risotto (see recipe index – Pastas, Rice & Legumes).

Text & Photograph © 2014 Nancy DeLucia Real

fav.chili

Buzzzin’ Chili

In Meats, Soups and Stews On October 4, 2013 8 Comments

Homemade chili is always so comforting, especially with some freshly baked cornbread and a nice glass of red wine. This one-dish meal gets its “buzzz” from chipotle ahumado powder which will definitely warm you up in autumn weather. The flavors of this dish are enhanced when the chili is made a day ahead. This means that leftover, warmed-up chili tastes great up to three days later – and there’s no need to cook for a while!

Prep time: 10 minutes
Inactive prep time: 30 minutes (for cooking)
Serves: 4 to 6

Ingredients:
4 large vine-ripened tomatoes, boiled, cooled and peeled
One 14.5-ounce can Muir Glen Organic Fire Roasted Tomatoes with Chipotle
3 tablespoons extra virgin olive oil
2 pounds extra lean ground beef or organic, grass-fed extra lean ground beef
1 medium onion, finely chopped
1 teaspoon salt
1 tablespoon brown sugar
1/4 to 1/2 teaspoon chipotle ahumado powder or regular chili powder
2 cups cooked kidney beans, drained, or one 15-ounce can kidney beans, rinsed and drained

1. Purée the boiled tomatoes and canned tomatoes together in a blender and set aside.

2. Heat oil in a 4-quart saucepot. Add the ground beef and the onions and, with a wooden spoon, stir fry on medium-high heat until meat is broken up and turns gray, about 8 to 10 minutes.

3. Pour in the puréed tomatoes and stir. Cook on medium-low heat, about 15 minutes, stirring occasionally.

4. Stir in the salt, sugar and the lesser amount of chili powder and cook 2 minutes.

5. Stir in the kidney beans and cook for about 2 more minutes. Taste and adjust the chipotle ahumado powder or chili amounts.

Serve immediately in individual bowls accompanied by Columbus Day Cornbread (previously published on this blog).

Wine suggestion: Pinot Noir – this red wine pairs well with chili.

Note: You can find chipotle ahumado powder online at gourmetsleuth.com.

Text and Photographs ©2013 Nancy DeLucia Real

FajitasMediumMark

No-Frills Fajitas for Two

In Meats On September 27, 2013 4 Comments

Not in the mood to cook for an hour? The only ingredients you need are two steaks, a couple of bell peppers, an onion and jalapeño. After minutes in the kitch, you can both sit down and enjoy this no-frills fajita lunch or dinner (our featured photo is also a no-frills photo). After a long day, make sure to accompany this dinner with a good vino!

Prep time: 15 minutes
Cook time: 7 to 8 minutes
Serves: 2

Ingredients:

1 red bell pepper, stemmed, seeded and sliced
1 green bell pepper, stemmed, seeded and sliced
1 medium-large white or yellow onion, sliced
1 jalapeno pepper, stemmed, seeded and chopped (optional)
1/3 cup (equivalent to 6 tablespoons) olive or vegetable oil
Two 8-ounce New York or Sirloin steaks, fat trimmed and meat cut into strips (3/4-inch wide X 3 inches long)
Salt and ground black pepper, to taste

Directions:

1. Heat 3 tablespoons oil in a 12-inch skillet.

2. Add the peppers, onion and jalapeño; stir-fry for about 2 minutes or until onion is translucent and begins to turn light golden brown.

3. Transfer the cooked pepper-onion mixture to a plate; set aside.

4. In same skillet heat the remaining 3 tablespoons oil; add the meat.

5. Stir-fry the meat for about 2 to 4 minutes. After 2 minutes, taste one fajita strip. If needed, cook fajitas for 1 to 2 more minutes.

6. After 1 to 2 minutes, stir in the cooked pepper-onion mixture. Heat through and serve immediately.

Note: The bell peppers can be substituted with pasilla peppers or a mix of both pasilla and bell peppers.

Text and Photograph ©2013 Nancy DeLucia Real

Cuban Shredded Beef (Ropa Vieja)

Cuban Shredded Beef (Ropa Vieja)

In Meats On April 13, 2012 0 Comments

Ropa Vieja is Spanish for “old clothes”. This Cuban recipe’s title describes shredded meat and colorful bell peppers which resemble tattered rags.
I learned how to make this recipe from Cuban friends who are fantastic home cooks.

Serve Ropa Vieja with a side of white or brown rice, accompanied by your fav red wine – a true comfort!

Prep time: 20 to 25 minutes
Serves: 4 to 6

Ingredients:
2 pounds flank steak, boiled, cooled and shredded*
1/3 cup olive oil
2 cloves garlic, smashed
1 white or brown onion, finely chopped
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
One 15-ounce can Muir Glen® Organic Crushed Tomatoes
1/4 teaspoon ground cumin
2 bay leaves
1/2 cup dry Sherry or white wine
1 to 1-1/2 teaspoons salt
1 tablespoon granulated sugar or brown sugar
Dash ground black pepper

1. In a 12-inch skillet or 8-quart saucepot, heat the oil on medium-high setting.

2. Stir fry the garlic, onions and bell pepper strips for 2 to 4 minutes or until the mixture is soft.

3. Stir in the shredded beef, tomatoes, cumin, bay leaves, wine, 1 teaspoon salt, sugar and dash pepper.

4. Cook on medium-high heat for 8 to 15 minutes, stirring occasionally with wooden spoon to prevent sticking.

5. Taste and adjust the salt and pepper levels. Remove and discard bay leaves.

5. Serve immediately with steamed white or brown rice. This dish can also be served with a green salad.

*Note: The flank steak can be cooked for 45 minutes a day ahead and refrigerated overnight. On day of usage, shred the cooled flank steak into shreds.

Wine pairing suggestion: Chianti, Cabernet Sauvignon, Bordeaux (reds).

Text & Photograph ©2012 Nancy DeLucia Real

Greek Lamb Kabobs 2

Greek Lamb Kabobs

In Meats On May 27, 2010 1 Comment

During my high school senior year in Massachusetts, my friendship with a Greek family magically transported me to a new and exotic land – Greece. Later on, my studies of Greek art history and culture left me in awe of what this unique land has given the world (democracy, philosophers, architecture, amazing art, lively music and a delicious cuisine). Flanked by the Aegean, Ionian and Mediterranean seas, eighty percent of Greece’s terrain is mountainous – a perfect environment for sheep. And for millennia, the peoples of Greece have relied on sheep to sustain them with milk, cheese and meat. Clearly, some of the best lamb kabobs I have ever tasted in my life have been those served to me by my Greek friends!

The instructions for this recipe look long, but they are deceiving – after marinating, these delicious kabobs are made on the spot!

Active prep time: 25 to 30 minutes
Inactive prep time: 8 hours (marinating)
Serves: 4 to 6

Ingredients:
3 garlic cloves, crushed
Juice from 3 lemons or limes
2 tablespoons fresh chopped oregano or mint leaves
1/2 teaspoon salt
1-1/2 pounds lean lamb steaks (bone removed and meat cut into 2-inch chunks)
1 green bell pepper, halved lengthwise, seeds and stem discarded
1 red bell pepper, halved lengthwise, seeds and stem discarded
1 large red onion, peeled and quartered
2 large vine-ripened tomatoes, quartered and pulp discarded
6 to 8 wooden skewers (10 to 12-inch length)
Salt and pepper, to taste

PREPARE THE MEAT & CUT-UP VEGGIES:

1. Mix the first four ingredients together in a small bowl and set aside.

2. Place lamb chunks in a large glass bowl; pour the marinade over lamb and stir to combine.

3. Cover with plastic wrap and refrigerate 8 hours or overnight.

4. Cut green and red bell peppers into 2-inch squares; set aside.

5. Pull onion quarters apart to yield 12 to 16 pieces

6. Cut each tomato quarter in half; set aside.

ASSEMBLE THE KABOBS:

1. Put 1 onion section on skewer followed by 1 lamb chunk, 1 green bell pepper square, 1 tomato section, 1 red bell pepper square.

2. Repeat until skewer is full, ending with an onion section.

3. Sprinkle with salt and pepper; set aside while assembling remaining kabobs.

4. Grill kabobs on an outdoor barbeque or indoors in an oven.

PREPARE FOR OVEN-GRILLING:

1. lace kabobs on an aluminum foil-lined baking sheet.

2. Place baking sheet with kabobs on an oven rack set 6 inches away from top oven broiler/grill.

3. Grill 9 to 10 minutes per side, turning once.

Serve Greek Lamb Kabobs immediately with rice, a green salad or both.

Wine pairing suggestion: Barolo, Malbec, or Cabernet Sauvignon (reds).

Text ©2010 Nancy DeLucia Real
Kabob and Rice Photograph only ©2010 Nancy DeLucia Real