- clarified butter
- O.J. concentrate
- minced shallots
- honey
- red wine
- Dijon mustard
- chicken broth
- brandy
- hot chili peppers
- bay leaves thinly sliced
- rosemary
- unsalted butter
- cayenne pepper
- wine
- Stew meat
- cream of mushroom soup
- Liptons Onion soup mix
Serves 6
Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck will work. If you end up using a chuck roast, look for the chuck eye roast, an especially flavorful cut that can easily be trimmed and cut into 1-inch pieces. Buttered egg noodles or mashed potatoes make excellent accompaniments to carbonnade. The traditional copper-colored Belgian ale works best in this stew. If you can’t find one, choose another dark or amber-colored ale of your liking.
- Table salt and ground black pepper
- vegetable oil
- tomato paste
- low-sodium chicken broth
- low-sodium beef broth
- bay leaves
- cider vinegar
Serves 4
Marsala wine comes in several varieties. The sweet variety works best for this recipe.
- Salt and pepper
- low-sodium chicken broth
- lemon juice
- chopped fresh parsley
Serves 4 to 6
To prevent the chops from curling, cut 2 slits about 2 inches apart through the fat around the outside of each raw chop.
WHY THIS RECIPE WORKS:
To ensure that our Grilled Thin-Cut Pork Chops would brown quickly, we partially froze them to eliminate excess moisture from the exterior. Salting them first prevented them from drying out and allowed us to skip brining. A combination of softened butter and brown sugar spread over the chops resulted in a golden-brown crust when they came off the grill.
http://www.americastestkitchenfeed.com/meat-blog/2013/06/pig-out-on-grilled-thin-cut-pork-chops/
- pepper
- brown sugar
- finely chopped fresh chives
- Dijon mustard
- grated lemon zest
Duck with Orange Sauce Recipe with Duck Legs, Red Wine, Orange Juice, Honey, Butter & Stock.
- Large Orange
- For the Orange Sauce...
- Feshly ground Salt & Pepper
- Honey or Brown Sugar
The classic Italian dish Lasagna (Lasagne as the Italians would insist), is a rich and flavoursome meal that uses fresh and wholesome ingredients helping it become a family favourite over the years.
- table spoon of olive oil
- Cracked black pepper
- beef stock or similar
- 500g of lean steak mince
- 100g of mushrooms
- large chopped red onion
- tomato concentrate
- tin of quality chopped tomatoes
- White Sauce:
- 300ml of milk
- 150g of grated chedder
- 20g of butter
- 25g of plain flour
Serve immediately in hot dishes or on heated plates. This dish can be frozen, but the potatoes do not freeze well. To reheat, defrost thoroughly and then place in a saucepan, bring to the boil, cover and reduce the heat to a simmer, simmer for at least 25 minutes or until piping hot. Serve with mashed potatoes.
- Chantenay carrots
- large thinly sliced onion
- cracked fresh bay leaves
- – 2 large sprigs thyme
- Worcestershire sauce
- beef stock
- 1lb 4oz potatoes
- 1lb 8oz lean chuck steak
- 1oz melted butter
Serves 6
Full-size spareribs are fatty, plus they’re too large to fit on the grill. If you can’t find St. Louis-cut spareribs (which have been trimmed of the brisket bone and surrounding meat), substitute baby back ribs and begin to check for doneness after 1 hour on the grill. Cover the edges of the ribs loosely with foil if they begin to burn while grilling.
- ketchup
- soy sauce
- hoisin sauce
- dry sherry
- grated fresh ginger
- toasted sesame oil
- cayenne pepper
- red currant jelly
recipe written as I watched Stephanie Titchen make them up from memory.
- ground pork
- mushrooms
- carrots
- cabbage
- sprouts
- lumpia wrappers
- frying oil