Michael's Prime Meats

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Today's Recipe

	Beef
	TANDOORI BARBECUED BEEF 1 cup 250 mL plain yogurt 1 1 small onion, minced 1 tbsp 15 mL lemon juice 1 tbsp 15 mL curry powder 1 tsp 5 mL chili powder 1 tsp 5 mL salt 1 tsp 5 mL paprika 1 1 garlic clove, minced 2 tbsp 30 mL tomato paste 3 - 4 lbs 1.5 - 2 kg CROSS RIB, BLADE, or OUTSIDE ROUND ROAST Combine yogurt, onion, lemon juice, curry powder, chili powder, salt, paprika, garlic and tomato paste. Blend well. Pierce roast several times with a metal skewer. Place in deep narrow bowl and cover with marinade. Marinate covered in refrigerator overnight or up to 24 hours, turning roast several times. Drain marinade and cook roast over medium coals on a rotisserie or in a covered barbecue over indirect heat approximately 20 min/lb (45 min/kg) for rare, 25 min/lb (55 min/kg) for medium. Serve thinly sliced with a tasty pilaf, a cool tomato, cucumber and onion salad, and spicy, fruit chutney. Serves 8 to 10. ============================================= SPINACH SALAD WITH STEAK AND STRAWBERRIES This salad, using barbecued or leftover steak or roast beef, is an excellent way to host a do-ahead barbecue for those weeknight get-togethers. 1 lb 500 g INSIDE ROUND or EYE OF ROUND STEAK 2 tbsp 30 mL white wine vinegar 1 tbsp 15 mL Worcestershire sauce 1 tbsp 15 mL finely chopped onion 1 tbsp 15 mL sesame seeds 1 tsp 5 mL sugar 1 1 clove garlic ˝ tsp 2 mL chili powder ź tsp 1 mL white pepper 1 tbsp 15 mL vegetable oil 1 1 bunch fresh spinach leaves, cleaned and stemmed 2 2 medium oranges, peeled and sectioned 2 cups 500 mL sliced fresh strawberries Barbecue steak over medium hot coals, 5-6 minutes per side for rare, or until desired doneness. Slice across grain into thin slices; place in glass dish. To prepare marinade, combine vinegar, Worcestershire sauce, onion, sesame seeds, sugar, garlic, chili powder and pepper. Beat well with wire whisk or use blender. Gradually add oil, blending until smooth. Pour over steak slices, cover and refrigerate 3 hours or more. Place spinach on serving plate. Arrange beef slices, oranges and strawberries on spinach. Drizzle with remaining marinade. ============================================= Stir-Fried Beef Salad Ingredients (4 servings) 1 lb Beef round steak, boneless 2 tb Oil, cooking 1 x Garlic clove, minced 8 oz Mushrooms, fresh, sliced 1 x Cucumber, chopped 1 x Green pepper, strips 1 x Onion,sliced * 1 ts Italian seasoning 1 ts Salt, seasoned 1/8 ts Pepper, red, ground 1 x Tomatoe,large ** 8 oz Spinach leaves, fresh Instructions * Seperated into rings ** cut into wedges -------------------- PER SERVING: 238 cal., 24g pro., 11g carbo., 12g fat, 59mg chol., Partially freeze beef; slice thinly across the grain into bite-size strips. In wok or large skillet cook half the beef in hot oil till browned on all sides. Remove from pan. Repeat with remaining beef and garlic; remove from pan. Add mushrooms, cucumber, green pepper strips, onions rings, Italian seasoning, salt, and red pepper to wok. Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to wok; add tomatoe. Cook 1 to 2 minutes or till heated through. Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted. To serve, arrange spinach on four bowls or plates; spoon meat mixture atop. BETTER HOMES AND GARDENS ============================================= SAUCY MEDITERRANEAN STEAK & PASTA Nothing could be easier to prepare than this effortless one pot meal. The pasta cooks in the sauce. Top with your favourite garnish. Prep Time: 5 min. Cook Time: 15 - 20 min. 1 lb 500 g Beef Stir-Fry Strips or Inside Round or Sirloin Tip Steak, cut into thin strips 1 1 jar (750 mL) chunky pasta sauce 2˝ cups 625 mL penne or rotini pasta 2 2 medium zucchini, thickly sliced Heat a large oiled deep saucepan over high heat. Add beef; cook and stir just until beef loses its pink colour, about 1-2 minutes. Remove beef from pan. Add pasta sauce and 1ž cups (375 mL) water to saucepan; bring to boil. Stir in pasta, cover and simmer over low heat, stirring occasionally for 8 minutes. Stir in zucchini, cover and cook 2-3 minutes until zucchini is tender crisp. Stir in beef and heat 1-2 minutes until hot. Garnish with crumbled feta cheese, grated Parmesan cheese or sliced olives, if desired and serve with salad. Makes 4 servings. TIP: Removing beef from skillet while heating sauce and cooking moist ingredients like zucchini, keeps meat tender and prevents overcooking. Nutritional Information PER SERVING: 472 Calories 38 g Protein 12 g Fat 52 g Carbohydrates =============================================
	Pork
	Hunan-Style Pork 1/2 pound boneless pork loin, cut into thin slices 1 tablespoon PLUS 4 teaspoons cornstarch, divided 3 tablespoons Kikkoman Soy Sauce, divided 1/2 teaspoon sugar 1 pound fresh broccoli, trimmed 2 tablespoons vegetable oil, divided 1 tablespoon slivered fresh ginger root 1 onion, chunked and separated 10 cherry tomatoes, halved Hot cooked rice Coat pork strips with mixture of 1 tablespoon each cornstarch and soy sauce, sugar and garlic. Let stand 10 minutes. Meanwhile, combine remaining 4 teaspoons cornstarch and 2 tablespoons soy sauce with red pepper flakes and 1 1/4 cups water. Cut broccoli into bite-size flowerets and stems into thin slices. Heat 1 tablespoon oil in hot wok or large skillet over high heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1 tablespoon oil in same pan. Add ginger, stir-fry 30 seconds. Add onion and broccoli; stir-fry 4 minutes. Stir in pork, tomatoes and soy sauce mixture; cook, stirring, until sauce boils and thickens. Serve over rice. Serves 4. Barbecued Ribs Serves: Ingredients: 4 lb Pork ribs, cut in pieces 1 Lemon 1 Large onion 1 c Catsup 1/3 c Worcestershire sauce 1 ts Chili powder 1 ts Salt 2 x Dashes Tabasco sauce 2 c Water --------------------------------------------- Instructions: Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. ============================================= "King Arthur's Pork Stir Fry" Ingredients: 1 1/2 lb. boneless pork loin cut into 1/2" cubes 3 scallons diced 1 red pepper sliced into thin strips 1/2 lb. of bean sprouts 1 chicken bouillon cube 1 onion cut into strips 1/4 stick of butter or olive oil 1/4 teaspoon black pepper 1/8 teaspoon seasoning salt 1/4 clove crushed garlic 1/4 CUP OF WATER Combine butter,Water, bouillon cube, seasoning and saute for 5 minutes. Add pork stiring frequently and cover for 20 minutes. Add veggies and continue to stir until soft. Serve over white or yellow rice. ============================================= Garlic-Thyme Pork Chops Prep: 10 minutes Cook: 18 minutes 4 pork loin or rib chops, cut 1 1/4 to 1 1/2 inches thick (about 3 lb.) 3 medium red onions, quartered 1 cup apple juice or dry vermouth 1 tsp. cornstarch 1 tsp. cold water 1 Tbsp. olive oil 3 cloves garlic, minced 3 Tbsp. snipped fresh thyme or 1 1/2 tsp. dried thyme, crushed 1/2 tsp. coarsely ground black pepper 1/4 tsp. salt Fresh thyme sprigs (optional) Place pork chops on the unheated rack of a broiler pan. Arrange onions around pork chops. Set pan in oven and adjust oven rack so that top of meat is 4 to 5 inches from broiler element. Remove pan and chops. Preheat broiler. Return pan to the broiler and broil, without turning, for 9 minutes. Meanwhile, for glaze, in a medium saucepan bring apple juice or vermouth to boiling; boil, uncovered, on high for 5 to 6 minutes or until reduced to 1/2 cup. Meanwhile, combine cornstarch with cold water; stir into apple juice or vermouth. Cook and stir until slightly thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in oil, garlic, 2 tablespoons of the fresh thyme or 1 teaspoon of the dried thyme, the pepper, and salt. Remove 2 tablespoons of the glaze and set aside. Turn pork; broil 9 to 13 minutes more or until juices run clear. Using a pastry brush, coat pork and onions with glaze during the last 5 minutes of cooking (see photo). Remove onions to a small serving bowl. Remove pork chops to serving platter or dish. Stir the reserved glaze and remaining thyme into onions. Pass with pork chops. Garnish with fresh thyme sprigs, if desired. Makes 4 servings. ============================================= Apricot-Pistachio Rolled Pork Serves: Ingredients: 1 Four-pound pork boneless top Loin roast (single uncut ro 1/2 c Chopped dried apricots 1/2 c Chopped pistachio nuts 2 Cl Garlic, finely chopped 1/4 ts Salt 1/4 ts Pepper 1/4 c Apricot brandy 1/4 c Apricot preserves --------- CRUNCHY TOPPING --------- 1 tb Margarine or butter 1/4 c Coarsely crushed cracker cru 2 tb Chopped pistachio nuts 1/4 ts Garlic -------------------------------------------------------------------------------- Instructions: Impressive for a dinner party with its unusual combination of flavors. To cut pork roast into a large rectangle that can be filled and rolled, cut lengthwise about 1/2 inch from top of pork to within 1/2 inch of opposite edge; open flat. Repeat with other side of pork, cutting from the inside edge to the outer edge; open flat to form rectangle. Sprinkle apricots, pistachios, garlic, salt and pepper over pork within 1 inch of edge. Beginning with short side, tightly roll up pork. Secure with wooden picks or tie with string. Pierce pork all over with metal skewer. Brush entire surface with brandy. Let stand 15 minutes. Brush again with brandy. Cover and refrigerate at least 2 hours. Heat oven to 325 degrees. Place pork, fat side up, on rack in shallow roasting pan. Roast uncovered 1-1/2 hours. Brush preserves over pork. Sprinkle with Crunchy Topping. Roast 30 to 60 minutes longer or until meat thermometer registers 160 degrees. Heat margarine in 2-quart saucepan over medium heat until melted. Stir in remaining ingredients. Cook and stir 1 minute; cool.
	Lamb
	Aromatic Lamb Serves: Ingredients: 1 Leg of lamb (about 4 lbs) 3 lb Potatoes (about 5 oz each) Lemon (may be doubled) Honey Olive oil Butter Rosemary, thyme & oregano ============================================= Instructions: Put the leg of lamb into a large roasting pan. Bruise the leaves of 2 or 3 sprigs of rosemary and sprinkle them over the meat. Add plenty of pepper and 1 tablespoon honey. Rub the mixture into the meat with your hands. Then rub half a lemon over the joint, squeezing the juice on to the meat as you do so. Do not add any salt. Leave to marinate for 4 to 24 hours. Peel and quarter the potatoes, then arrange them in a single layer round the lamb. Squeeze lemon juice over the potatoes -- use at least half a lemon, or up to one and a half lemons for a strong citrus flavour. Carefully pour 1/4 pint water into a corner of the roasting pan, then sprinkle over the potatoes and lamb about 2 tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh chopped thyme and oregano, and some salt and pepper. Drizzle on 1-1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz butter. Bake at 425 F (220 C) gas mark 6 for a further 1 to 1-1/4 hours. The ingredients will become gilded and will burnish to a rich brown in places. Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out.
	Chicken
	Best Fried Chicken Recipe Yield: 4 Servings 3 lb Chicken 2 pk Italian salad dressing mix 3 tb Flour 2 ts Salt 1/4 c Lemon juice 1 c Milk 1 1/2 c Pancake mix 1 ts Paprika 1/2 ts Sage 1/4 ts Pepper Make a paste out of the marinade ingredients. Dip and coat chicken evenly. Stack chicken pieces in a bowl. Cover and refrigerate overnight or at least for several hours. Mix pancake mix with other seasonings. Dip pieces of chicken in milk, then in pancake coating. Dust off excess. Lightly brown in skillet with 1/2 inch vegtable oil in it. Brown for 4 minutes each side. Remove and place in a single layer on shallow baking pan. Seal with flour. Bake for 1 hour at 350F. Uncover and baste again with milk. Return, uncovered, for 20 - 30 mins more. Excellent! ============================================= Easy Chicken Cacciatoria Recipe Yield: 4 Servings 1 Chicken, cut up 1 cl Garlic, peeled 1/4 c Flour 2 ts Salt 1/8 ts Pepper 1/4 c Oil 28 cn Tomatoes 8 Pearl onions, peeled 6 oz Tomato paste 2 ts Sugar 1 Bay leaf Rub chicken with garlic. Mince garlic and save. Combine flour, 1 tsp salt, and pepper in large paper bag; shake chicken pieces until coated. Heat oil in Dutch oven. Brown chicken a few pieces at a time on all sides; drain on absorbent paper. Pour off any oil remaining in pan. Return chicken to Dutch oven. Add garlic, tomatoes, tomato paste, onions, sugar, 1 tsp salt, and bay leaf. Cover. Basting occasionally with sauce in the pan, simmer 1 hour or until chicken is tender. It tastes as good as it smells!! ============================================= Autumn Chicken Dinner Serving Size : 4 Preparation Time: 1:00 Categories : Chicken Turkey Main Dish Vegetable Amount Measurement Ingredient Preparation Method 4 Med Ears Of Corn 2 Med Zucchini Abt 10 Oz Each) 4 Lg Skinless Boneless Chicken Breast Halves 1/2 Tsp Dried Oregano Salt 3 Tbsp Lemon Juice 1 Tbsp Olive Oil Or Salad Oil 2 Tbsp Chopped Fresh Basil Or 1 Tsp Dried Basil Leaves 1/2 Tsp Sugar 1/4 Tsp Crushed Red Pepper 1. Preheat oven to 400F. Remove husks and silk from corn. With serrated knife, cut each ear of corn crosswise into 3 pieces. Cut zucchini into 3-inch chunks. Cut each tomato lengthwise in half. 2. Place chicken breasts in large roasting pan (17 by 11 1/2 inches); sprinkle with oregano and 1/2 teaspoon salt. Arrange corn and zucchini around chicken. Bake chicken and vegetables 30 minutes. Add tomatoes and bake 15 minutes longer or until juices run clear when chicken is pierced with a knife and vegetables are tender. 3. Meanwhile, in cup, with fork, mix lemon juice, olive or salad oil, chopped basil, sugar, crushed red pepper, and 1/2 teaspoon salt. 4. Arrange chicken and vegetables on large platter. Brush chicken and vegetables with lemon mixture. Preparation Time: 1 hour Serves: 4 " Eat well and enjoy life " Compliments of your friends at: Michael's Prime Meats ------------------------------------------------------------------------------------------ Chicken-artichoke turnovers. Frozen patty shells offer a great short cut for making these plump poultry packets. 1 10-oz. pkg. frozen patty shells (6) 1/4 cup light dairy sour cream 1 to 1 1/2 tsp. chili powder 2 cloves garlic, minced 1 tsp. lemon juice 1 1/2 cups chopped, cooked chicken 3/4 cup shredded Monterey Jack cheese 3/4 cup coarsely chopped, drained artichoke hearts (half of a 14-oz. can 1 4-oz. can diced green chilies, drained 2 green onions, thinly sliced 1 Tbsp. snipped fresh parsley Milk Thaw patty shells; set aside. In a medium bowl stir together sour cream, chili powder, garlic, and lemon juice. Add chicken, cheese, artichoke hearts, chilies, green onions, and parsley; stir to combine. On a lightly floured surface roll out each patty shell to a 7-inch circle. Place about 1/2 cup filling on half of each circle. Moisten edges with water; fold other half of circle over filling. Press to seal with tines of a fork. Place on ungreased, foil-lined baking sheet. Cut a slit in top of turnovers. Brush tops with milk. Bake in a 400 [degrees] oven for 25 to 30 minutes or till golden. Makes 6 servings. Nutrition facts per serving: 367 cal., 23 g total fat (4 g sat. fat), 48 mg chol., 378 mg sodium, 22 g carbo., 1 g fiber, 18 g pro. Daily Values: 8% vit. A, 17% vit. C, 13% calcium, and 7% iron. ============================================= Honey-Baked Chicken Ingredients (6 servings) 3 lb Broiler/fryer chicken,skined 3/4 c Shredded zucchini 1/2 c Finely chopped celery 1 x Clove garlic, crushed 1/4 c Chopped pecans 1/4 ts Pepper 2 tb Honey 3/4 c Shredded yellow squash 1/2 c Finely chopped onion 1 1/4 c Toasted,wholewheat breadcrum 1 x Egg, beaten 1/4 ts Salt 3 tb Unsweetened apple juice Instructions Discard giblets and neck of chicken (or save for stock.) Rinse chicken under cold, running water, and pat dry. Set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well. Place chicken, breast side up, on a rack in a roasting pan that has been coated with Pam. Stuff lightly with dressing mixture. Truss chicken (or put ball of foil in opening.) Combine apple juice and honey, stirring well. Brush chicken with half of apple juice-honey mixture. Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey muixture. PER SERVING: 266 calories, 26.8 g protein, 10.8 g fat, 15.6 g carbohydrate 119 g cholesterol, 1.8 mg iron, 246 mg sodium, 45 mg calcium. ============================================ West African Lemony Chicken-Okra Soup Ingredients (5 servings) 2 x Juice of 2 Lemons 1 x Broiler chicken, (2 1/2 lbs) 6 c Chicken broth or Water 1 x Lge Onion, peeled & chopped 3 x Tomatoes, peeled & choppped 1 cn Tomato Paste (6 oz.) 2 c Sliced Okra (or 1 can 15 oz) 1/3 c Uncooked long grain Rice 2 ts Salt 1/4 ts Pepper 1/2 ts Ground Red Pepper 1 ts Ground Tumeric Instructions Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub lemon juice over chicken pieces. Put in a large kettle with chicken broth or water. Bring to a boil. Lower heat and cook slowly, covered, 12 minutes. Add remaining ingredients and continue to cook slowly about 30 minutes, until chicken and rice are tender. Remove chicken pieces and debone. Cut meat into small pieces and return to kettle. Serves 4 to 6.
	"Holiday Favorites"
	Gourmet Beef Wellington Recipe Yield: 8 Servings 3 1/2 lb Beef fillet, tied and larded - at room temp 3/4 lb Mushrooms, finely chopped 2 1/2 tb Unsalted butter 1/2 lb Pate de foie gras, at room temp 1 lb Puff pastry 1 lg Egg white, beaten 1 lg Egg yolk beaten with 1 ts Water 1/2 c Madeira 2 ts Arrowroot, dissolved in 1 tb Cold water 1/2 c Beef broth 2 tb Black truffles, finely chopped Watercress for garnish In a roasting pan, roast the beef in the middle of a preheated 400F oven for 25-30 minutes or until a meat thermometer registers 120F. Let the fillet cool completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the juices. In a heavy skillet, cook the mushrooms in butter over mod-low heat, stirring, until all liquid they give off is evaporated and the mixture is dry. Season with salt and pepper and let cool completely. Spread the fillet evenly with foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras. On a floured surface, roll one lb. of puff pastry into a rectangle about 20x12 inches, or large enough to enclose the roast completely. Invert the fillet in the middle of the pastry and fold up the long sides to enclose it, brushing the edges of the dough with some egg white to seal them. Fold the ends of the dough over the fillet and seal with the egg white. Transfer the fillet, seam side down, to a jelly-roll pan and brush the dough with egg wash. Roll out additional dough and cut out shapes with which to decorate the dough. After applying, brush with egg wash. Chill for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400F oven for 30 minutes. Reduce heat to 350F and bake an additional 5-10 minutes more or until a meat thermometer registers 130F for medium rare meat and the pastry is cooked through. Let stand for 15 minutes. In a saucepan, boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, broth, truffles, and salt and pepper to taste. Cook the sauce over moderate heat, stirring, for 5 minutes or until thickened, being careful not to let it boil. Loosen the fillet from the pan, transfering it to a heated platter. Garnish with watercress. Serve the fillet cut into 3/4-inch thick slices, with the sauce. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX Chicken Veronique Recipe Yield: 4 Servings 4 Chicken breast halves; - skinless, boneless 2 tb Butter or margarine 4 oz Mushrooms; sliced, drained 1/2 c Green onions; chopped 3 tb White wine -OR- lemon juice 1/2 c Whipping cream 1 c Seedless grapes 1/2 ts Salt 1/8 ts White pepper Heat 1 tb butter in 10" skillet. Add mushrooms and saute over medium-high heat for 2 minutes. Turn mushrooms onto heated platter. Add remaining butter to skillet. Place chicken into pan. Saute over medium heat about 10 minutes, until chicken is cooked through, turning 2-3 times. Add onions and wine after 5 minutes of cooking. Arrange cooked chicken over mushrooms. Drain mushroom juice into skillet. Heat pan juices to boiling. Add cream. Boil 2-3 minutes. Add grapes to pan. Heat through. Stir in salt and pepper. Pour sauce and grapes over chicken. Serve immediately. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX Coq Au Vin (Burgundy Chicken) Recipe Yield: 8 Servings 1/2 c Flour Salt and freshly ground Black pepper to taste 1/2 ts Paprika 3 lb Chicken, cut into joints 1/2 c Butter 4 oz Shallots 6 Slices bacon, roughly Chopped 2 cl Garlic, crushed 1/2 ts Dried marjoram 1/2 ts Dried thyme 1 Bay leaf 1 tb Fresh parsley, finely Chopped 1 1/4 c Dry red wine (like Burgundy) 1 1/4 c Chicken stock 1 c Buttom mushrooms 1/3 c Brandy Combine the flour, salt, pepper and paprika and coat the chicken joints well, shaking off the excess. Reserve this excess flour. Melt 1/4 c of the butter in a flameproof casserole over a gentle heat. Add the chicken joints and fry lightly for 5 minutes on each side. Add shallots, bacon and garlic. Continue to fry gently for 5 minutes, stirring occasionally, until the shallots have softened but not browned. Sprinkle in the herbs and stir in the wine and stock. Bring to the boil. Cover ;and cook in a moderate oven, 350F, for 50 minutes. Meanwhile, melt 2 T of the remaining butter and gently fry the mushrooms for 2 minutes. Pour over the brandy and ignite. Rotate the pan until the flames die down. Remove the casserole from the oven and add the mushrooms and liquor. Cover and cook for another 10 minutes. Melt the remainaing 2 T of butter in a saucepan over gentle heat and stire in the reserved flour. Cook the roux for 1 minute. Strain 1-1/4 c of the liquid from the casserole into the roux. Bring to the boil, stirring constantly. Simmer for 2 minutes then pour into the casserole. Return to the oven and cook for a further 5 minutes.