Post your best (and tried and true) carnivorous recipes here

[leZilla]

Lamb Chops with Cracked Pepper & Rosemary

2 to 3 tablespoons coarsely crushed black pepper
8 small loin lamb chops
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/2 cup beef broth
1/4 cup lemon juice
2 tablespoons butter
1 tablespoon freshly chopped rosemary leaves

Place pepper on plate and press each chop firmly into pepper and press in with your hands.

In a heavy frying pan (I use my cast-iron frying pan) over medium-high heat, add olive oil and heat. Add peppered lamb chops and sear on both sides. Sprinkle lamb chops with salt. Reduce heat to medium (do not degrease the pan). Add beef stock and lemon juice; continue to cook until the chops reach the desired doneness, approximately 2 to 3 minutes for medium rare and an internal thermometer registers 125°F. (use a meat thermometer to test for doneness).

Remove lamb chops to an oven-safe platter, cover loosely with aluminum foil, and keep warm in a 200°F oven until ready to serve (needs to let rest 5 to 10 minutes before serving). NOTE: During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the heat source) and the juices redistribute.

Continue to cook the sauce, scraping any pieces of meat off the bottom of the pan and stirring them into the sauce. Let the liquid boil until liquid is reduced to a shiny glaze. Remove from heat. Whisk in butter and fresh rosemary.

Remove lamb chops from the oven. Add any lamb juices to the sauce. Spoon sauce over chops and serve.

 

[leZilla]

We had this the other night - it was to die for!

Stuffed Pork Chops with Gorgonzola and Apple

INGREDIENTS
1 tablespoon butter
1/2 tablespoon dried thyme
1/2 cup chopped tart Granny Smith apples
ground black pepper to taste
1/4 cup Gorgonzola cheese at room temperature, crumbled

2 thick cut pork chops

1/2 teaspoon olive oil
2 cloves garlic
1/4 cup Gorgonzola cheese
3 tablespoons dry sherry
1/8 cup heavy cream
1/2 cup chicken broth
salt and pepper to taste

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
To make the apple stuffing: In a saute pan or skillet on medium heat, melt the butter and saute thyme, chopped apples, salt and pepper together until the apples are completely softened; about 15 to 20 minutes.
Place the apple mixture in a bowl and mix in 1/4 cup Gorgonzola cheese. The cheese should liquefy into the stuffing within a couple of minutes.

To prepare the pork chops: Butterfly the pork chops by slicing them parallel to the plane of the chop from the fat side to the bone. Stuff each one with about 2 to 3 tablespoons of the apple mixture.

Bake the chops for about 1 hour. Place the chops on a rack with the two stuffing sides pressed together to hold the stuffing inside the chops. (I used toothpicks for this)

To make the sauce: Heat the oil in a saute pan or skillet on medium heat, then saute the garlic until transparent, and the cheese until slightly melting. Immediately add the sherry, let cook for a minute until combined, then add the cream and 1/4 cup of the chicken stock, salt and pepper. Stir until well blended. Stir occasionally and reduce the liquid on medium high heat until the sauce begins to toast/caramelize and turn darker brown. Add the remaining 1/4 cup chicken stock, reincorporate the cheese and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remaining.

 

[KravMaga]

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE

2 3/4-inch-thick boneless rib eye steaks or other tender beefsteaks (about
6 ounces each)
3 teaspoons olive oil

1/3 cup chopped shallots
2 teaspoons chopped fresh rosemary
3 tablespoons balsamic vinegar

Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.

Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

2 Servings; Can Be Doubled.

 

[KravMaga]

BOOLGOGI



1 pound sliced rib eye (or boolgogi beef)
1 teaspoon soy sauce
1 teaspoon sugar
3 garlic cloves, minced
About 1/2 teaspoon black pepper (optional)

Marinate the sliced rib eye in soy sauce, sesame oil, sugar, and garlic for at least 30 minutes. Stir-fry the meat until thoroughly cooked, about 5 to 7 minutes. Add the black pepper, if you like. Set aside.

Makes 5 servings

 

[leZilla]

Buttermilk Fried Chicken Recipe

(I used the buttermilk left over from making my butter. It was tres yum)

Ingredients:

1 (3 pound) fryer, cut in pieces
2 cups buttermilk
6 cloves garlic, smashed
1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)
1/2 tsp. paprika
1/2 tsp. cayenne pepper
2 cups flour
1/4 tsp. garlic salt
1/4 tsp. onion salt
1/2 tsp. cayenne pepper
Salt and pepper
3 cups solid vegetable shortening

Directions:

Soak chicken in buttermilk with garlic, onions, herbs, paprika and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350*F. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry 1 side for 20 minutes, then turn to finish.

 

[leZilla]

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE

2 3/4-inch-thick boneless rib eye steaks or other tender beefsteaks (about
6 ounces each)
3 teaspoons olive oil

1/3 cup chopped shallots
2 teaspoons chopped fresh rosemary
3 tablespoons balsamic vinegar

Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.

Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

2 Servings; Can Be Doubled.

That sounds delish!!

 

[KravMaga]

That sounds delish!!

It is oh ye of trimmed pubic hair....

 

[leZilla]

It is oh ye of trimmed pubic hair....

Cooking in just an apron is fun. Especially when you flash that pretty bush evey so often.

 

[KravMaga]

Cooking in just an apron is fun. Especially when you flash that pretty bush evey so often.

yeah....nothing on top right?

 

[leZilla]

Seafood Mousse

(This is perfect on water crackers)

INGREDIENTS

2 cups cooked shrimp, minced
3/4 cup minced onion
3/4 cup minced celery
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) package cream cheese, softened
1 envelope (1 tablespoon) unflavored gelatin
1 tablespoon fresh lemon juice
1 cup mayonnaise

DIRECTIONS
In a medium saucepan, heat soup and add cream cheese. Heat until cheese is dissolved into the soup. Dissolve gelatin into the soup mixture and add lemon juice, mayonnaise, onion, celery and shrimp. Cook until heated through.
Grease a 6 cup fish mold or other mold with extra mayonnaise or non-stick spray. Fill mold firmly with mixture. Smooth off the top and chill in refrigerator overnight.
Invert mold onto platter and shake to release the mousse from mold. Garnish as desired.

 

[leZilla]

yeah....nothing on top right?

Nothing at all but a frilly little apron. I just don't recommend it while making splattery dishes like the Buttermilk Chicken!

 

[morewickedfun]

Meat-Milk Shake

1 cup milk, chilled

1/2 can Gerber's Strained Meat (Beef, Veal, or Liver)

Salt to taste, or in keeping with diet

Blend ingredients in a shaker and serve cold. Yield: 1 large serving.

Variations: Add 2 tablespoons malted milk powder, 2 tablespoons chocolate flavoured malt powder, 2 tablespoons chocolate syrup, or 1 tablespoon brown sugar.

 

[leZilla]

Meat-Milk Shake

1 cup milk, chilled

1/2 can Gerber's Strained Meat (Beef, Veal, or Liver)

Salt to taste, or in keeping with diet

Blend ingredients in a shaker and serve cold. Yield: 1 large serving.

Variations: Add 2 tablespoons malted milk powder, 2 tablespoons chocolate flavoured malt powder, 2 tablespoons chocolate syrup, or 1 tablespoon brown sugar.

Where's the barfy emoticon?

 

[morewickedfun]

Where's the barfy emoticon?

There isn't one.
It's absolutely delish.

 

[KravMaga]

Panfried Steaks with Roquefort Butter


Covering the skillet with a splatter screen will reduce the mess that panfrying inevitably makes.

Serves 2 2 strip steaks or rib eye steaks, or 1 sirloin, 1 to 1 1/4 inches thick (8 to 10 ounces each)
Table salt and ground black pepper
1 tablespoon vegetable oil

Roquefort Butter

1 tablespoon unsalted butter , at room temperature
1/2 ounce Roquefort cheese , crumbled
1/4 teaspoon brandy
Table salt and ground black pepper


1. Heat 11- to 12-inch skillet (preferably cast-iron or stainless steel with an aluminum core) for 10 minutes over medium heat (on either gas or electric stove). Generously sprinkle each side of each steak with salt and pepper.

2. Add oil to pan; swirl to coat bottom. Add steaks, cover pan with splatter screen, and cook until well browned on one side, 5 minutes. Turn steaks; cook 3 more minutes for rare, 4 minutes for medium-rare, or 5 minutes for medium. Remove steaks from pan; let rest while making Roquefort butter.

3. Mash together butter, cheese, and brandy. Season with salt and pepper to taste. Top each cooked steak with portion of flavored butter and serve immediately.

 

[leZilla]

Greek Meatloaf

Ingredients:
1 lb ground beef
1 egg
1 cup chopped green onions
3/4 cup fresh bread crumbs
1/2 - 3/4 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
2 tbls. olive oil
1 tbls. red wine or basalmic vinegar
2 cloves garlic, minced
1 tbls. oregano
1 tbls. basil
salt & pepper

Instructions:
Mix all ingredients in a large mixing bowl by hand, but do not overmix! Shape into a loaf and bake in a meatloaf pan at 375 for 1 to 1 1/2 hours.

 

[KravMaga]

By the way....it really did need the barfy emoticon.....

http://i140.photobucket.com/albums/r29/jabhaf/54.gif

http://i140.photobucket.com/albums/r29/jabhaf/9532.gif

 

[thør]

Just being a stickler here.....

A ribeye steak is boneless by definition and a rib steak has a bone. When you ask a trained butcher for a boneless ribeye, he just smiles, rolls his eyes and gets you a ribeye.

I am going to have to try some of these recipies. And going to BM this thread.

 

[Delicacy]

Moose Puff Pie

Filling:
3/4 lb. ground moose burger
2 cups tomato
1 cup carrots, diced/cooked
1/2 cup green beans, cooked
1/2 cup Frozen Peas
1/4 diced onion
1 clove garlic
2 tbsp. oil
2 tbsp.flour
1 tbsp. Italian Seasoning
salt & pepper to taste
1/2 tsp. Worcestershire Sauce

Puff Part of the Pie:
1 cup flour, sifted
1 1/2 tsp. baking powder
2 tbsp. Crisco
1/2 cup sharp cheddar cheese
1/2 cup half & half or milk
1/8 tsp. dry mustard
1/2 tsp. salt


How to do it:
In a large skillet add oil, onion and meat; cook thoroughly. Add salt, pepper and 2 tbsp. flour; mix well. Next add tomatoes, worcestershire sauce, garlic, italian seasoning and cook until slightly thickened. Next add carrots, peas and beans to meat mixture and remove from heat. Now prepare the puff topping. Start by sifting together flour, baking powder, salt and mustard. Mix in crisco, cheese, milk blend together until you have a soft dough. Grease a 2 qrt. baking dish and pour meat mixture in first. Next place soft dough mixture evenly on top. Bake in a preheated 350 degree oven for 25 minutes.

 

[Ulaven_Demorte]

Cream cheese chicken breasts

6 chicken breast halves, skinned and boned
1 pkg. (8oz.) light cream cheese
4 green onions, sliced tops and all
6 slices of bacon

Pound chicken breasts until somewhat flat. Mix together cream cheese and green onions in a small bowl. Divide cream cheese mixture into 6 portions and place on top of breasts.

Fold breasts over the cream cheese mixture and wrap with bacon, attempting to keep the cream cheese mixture inside. Secure with toothpicks. Bake in 450 degree oven for 30-45 minutes, turning every 10-15 minutes.

Enjoy!

 

[leZilla]

That last one reminds me of a super easy chicken recipe. It's not gourmet, but it's easy and hot and yum.

Dunno the name of it, but you take a few chicken breasts, a can of chicken broth (or cream of chicken soup if you aren't watching calories), a package of cream cheese and a packet of that powdered italian dressing mix. Stick it all in the crock pot on low. At the end of the day, shred up the chicken and dump the whole mess on pasta. It is tasty.

 

[jayce1066]

Wick Fowler's Two Alarm Chili Mix
Do it 1/2 stew beef & 1/2 ground buffalo.
Use salsa instead of tomato paste.
Fresh onions instead of the dried ones that come with the mix.
Add some black pepper & whatever else looks good on the spice shelf.
Cook it slow in an iron pot.
About 30 minutes before it is done, add a little bit of chocolate. I usually do about 1/4 of a regular Hershey bar.
Serve with saltine crackers & grated rat cheese.

 

[Ulaven_Demorte]

Honey Chipotle Glazed Buffalo Wings

1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds of chicken wings
5 cups canola oil
3 tablespoons unsalted butter
2 tablespoons honey
1 1/2 tablespoons Chipotle Pepper Sauce

Combine flour, salt, and pepper in a medium sized zip lock bag. remove tips from chicken and discard; cut remaining wings in half at the joint. Place chicken pieces one at a time in the bag and shake to coat well. remove wings to a clean piece of parchment or waxed paper and set aside.

Heat two inches of oil in a deep-sided skillet to 350 F; fry chicken in batches until crisp and golden brown, turning occasionally, 12-15 minutes.

Once fried place chicken on parchment-lined baking sheet and keep warm in the oven.

Melt butter. Stir together melted butter, honey, and chipotle sauce until combined well. Transfer to a large bowl. Add wings and toss to coat. Serve immediately.

 

[leZilla]

Buttermilk Fried Chicken Recipe

(I used the buttermilk left over from making my butter. It was tres yum)

Ingredients:

1 (3 pound) fryer, cut in pieces
2 cups buttermilk
6 cloves garlic, smashed
1 cup chopped mixed fresh herbs (parsley, tarragon, thyme)
1/2 tsp. paprika
1/2 tsp. cayenne pepper
2 cups flour
1/4 tsp. garlic salt
1/4 tsp. onion salt
1/2 tsp. cayenne pepper
Salt and pepper
3 cups solid vegetable shortening

Directions:

Soak chicken in buttermilk with garlic, onions, herbs, paprika and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In a large paper grocery bag, mix flour with seasonings. Meanwhile, heat 3 cups shortening in cast iron pan until 350*F. Place chicken pieces in bag with flour and shake, let sit 1 minute, then shake again. Add chicken to hot pan and fry 1 side for 20 minutes, then turn to finish.

We had this last night and hot DAMN is it good. I use chicken tenderloins instead, for "chicken strips" and only used about 1/4 a cup of veg oil to fry them in to save on calories, but it was still effing DELISH. Mmmmmm. I snuck up and ate the couple of leftover chicken strips last night.

 

[Ulaven_Demorte]

I made some chicken strips today and used the honey chipotle glaze from the wing recipe as a dipping sauce. Awesome!