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Showing posts from June, 2021

PICADILLO

2 small Onions, chopped 2 Tbsp. Ghee 4 Cloves Garlic, crushed 3 Lbs. Ground Beef 1/2 Beef Stock 4 Tomatoes, chopped 2 Tbs. Tomato Paste 1 Jalapeno Pepper, finely chopped 1 Bell Pepper, Chopped 1 tsp. Dried Oregano 1 tsp. Dried Basil 1 tsp. Cumin 1/2 Lb. Pitted green Olives S&P Sautee the onions in the ghee until translucent.  Add the garlic and meat, brown the meat, making sure not to burn the onions and garlic. Put the meat/onion mixture in the slow cooker, add the tomatoes, paste, peppers, and spices. Cook on low for 6 - 8 hours.  Add the olives in the last hour of cooking. Salt and pepper is added just before serving.  

SERBIAN LAMB SAUSAGE KABOBS

1 Lb. lean ground Lamb 1 Lb. ground Beef 1 small Onion, finely chopped 1 Egg, lightly beaten 1 Tbsp. Hot Hungarian Paprika 2 Cloves Garlic, minced 3-4 red and yellow bell peppers, cut into square S&P Combine the ground lamb, meat, onion, egg, paprika and garlic in a large bowl, mix well and season with S&P. Put the mixture in a cutting board and pat into a 8x6 rectangle.  Cut into 48 squares and shape each one into a small sausage. Put in the freezer for about 30 minutes, do not let it freeze.  Prepare the grill meantime.   Once the sausages are firm, alternate sausages and paprika on a skewer. Grill in a medium high setting for about 6-7 minutes per side.

CUBAN GARLIC AND LIME PORK CHOPS

4 Boneless pork top sirloin chops 2 Tbsp. Olive Oil 2 Tbsp. Lime Juice 2 Tbsp. Orange Juice 2 tsp. Minced Garlic 1/2 tsp. Salt, divided 1/2 tsp. Red Pepper flakes 2 small seedless oranges, peeled and chopped 1 medium cucumber, peeled, seeded and chopped 2 Tbsp. chopped onion 2 Tbsp. fresh cilantro Place the port in a large resealable bag with the oil, lime juice, orange juice, garlic, salt and red pepper flakes. Seal bag to coat.  Refrigerate for up to 24 hours. For the Salsa: Combine the oranges, cucumber, onion and cilantro in a medium bowl, toss gently.  Cover and refrigerate for at least an hour or overnight.  Add salt just before serving. Prepare grill or broiler.  Take the chops out of the back and discard the marinade.  Grill or broil pork chops 6 to 8 minutes per side, meat should not be pink.  Serve with the Salsa.