Meats – Aubrey About Town https://aubreyabouttown.com The going-ons of SF party host & chef, bon vivant, homme du monde, & man-about-town Sat, 09 Jan 2021 05:32:28 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.3 https://i0.wp.com/aubreyabouttown.com/wp-content/uploads/2018/05/cropped-43DD7C41-CD23-44CF-9EC7-C1D81E967BB4.png?fit=32%2C32&ssl=1 Meats – Aubrey About Town https://aubreyabouttown.com 32 32 58900657 KEFTE (kofta) https://aubreyabouttown.com/recipe/kefte-kofta/ https://aubreyabouttown.com/recipe/kefte-kofta/#respond Sat, 09 Jan 2021 05:27:05 +0000 http://aubreyabouttown.com/?post_type=recipe&p=3477 These delicious ‘meatballs’ are easily customizable; traditionally made of minced lamb, a combination of lamb & beef, just beef, and even chicken, this delightfully spiced meaty appetizer (meza) is always welcome. Try accompanied by Tzatziki Dip or Classic Hummus, sliced onions, crumbled feta, and lots of fresh pita! Make them a main dish, and serve over Lebanese Rice Pilaf.

  • Kefte (kofta) ingredients
  • Shaped kefte ‘meatballs’
  • Kefte Pita Sandwich served with Tabbouleh
KEFTE (kofta)
Try serving kefte in toasted pita pockets lined with hummus, and stuffed with your favorite fillings like sliced cucumber & tomato, kalamata olives, feta, sliced red onion, alfalfa sprouts, and avocado topped with tzatziki or your favorite Italian vinaigrette.
Servings27 pieces
Prep Time10 mins
Cook Time8 mins
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Line a 1/2 sheet pan with aluminum foil, fit with a rack.
  3. Peel and chop 2 cloves of garlic, top with 1 teaspoon salt. In a back and forth motion against the flat side of a kitchen knife, rub garlic and salt into a paste.
  4. On a box grater, grate one small onion, retain with juice.
  5. In a large bowl, combine ground beef (and/or ground lamb), tahini, grated onion, lemon juice, garlic-salt paste, cinnamon, and cumin.
  6. With impeccably-clean hands, knead meat and spice mixture together until thoroughly combined.
  7. Divide meat mixture into 27 one ounce balls. Roll balls into a 2-1/2 inch “cigars” and place on rack.
  8. Bake in preheated 400 degrees oven for 8 to 10 minutes or until just pink in the center when pierced with a small knife. (Or desired doneness)
]]> https://aubreyabouttown.com/recipe/kefte-kofta/feed/ 0 3477 Salisbury Steak with Mushroom Gravy https://aubreyabouttown.com/recipe/salisbury-steak-with-mushroom-gravy/ https://aubreyabouttown.com/recipe/salisbury-steak-with-mushroom-gravy/#respond Sat, 10 Oct 2020 23:07:48 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2797 Invented in the late 19th century by Civil War physician, James H. Salisbury, as a means to incorporate a meat-rich diet for soldiers on the battlefield, this American original soon became a family classic that is still a favorite today. 

Salisbury Steak with Mushroom Gravy
Servings4 Servings
Prep Time10 mins
Cook Time40 mins
Ingredients
Steak Patties
Mushroom Gravy
Instructions
To Prepare Steak Patties
  1. On the course grate of a box grater over a large bowl, grate one small onion.
  2. Add ground beef, minced parsley, garlic paste, kosher salt, dried thyme, and 1/2 tsp ground black pepper.
  3. With clean hands, knead beef mixture until well-combined. (About 2 mins)
  4. Form beef mixture into four 5-inch long, 3/4 inch thick oval shaped patties. (For smaller family-style or luncheon size, form eight 4-inch, 1/2 inch thick patties. See notes for alternative)
  5. Season patties with the remaining 1 tsp ground black pepper.
  6. Set patties on a plate, cover with plastic wrap, and refrigerate 1 hour.
  7. Heat a large skillet over MED-HIGH heat, add olive oil.
  8. Brown Steak Patties 2 minutes per side, or until a rich chestnut-brown crust forms, and fond (tasty brown bits) has formed at the bottom of the skillet.
  9. Remove patties and transfer to a plate, move on to Prepare Mushroom Gravy.
To Prepare Mushroom Gravy
  1. To the hot skillet, add the olive oil, then the sliced onions and mushrooms. Allow the onions to sweat.
  2. With a wooden spoon, scrape the bottom of the skillet to release the fond.
  3. Add brandy, and continue to scrape the bottom of skillet until all of the fond has melted from the surface.
  4. Add demi-glace (or the alternative found in the Notes below), water, Worcestershire, and ground black pepper.
  5. Adjust heat to MEDIUM. Allow to simmer for 20 minutes, or until the gravy coats the back of the wooden spoon.
  6. Add the juices that formed on the bottom of the plate from the Steak Patties.
  7. Nestle the browned Steak Patties in to the Mushroom Gravy, simmer (uncovered) 12 minutes or until sauce has thickened to the desired consistency.
  8. Serve over mashed potatoes, buttered parsley egg noodles, or buttered spätzle. Serves 4.
Recipe Notes

As an easy-to-find alternative to demi-glace, use two 24 gram packets of brown gravy mix, plus 1 cup water, plus two 10oz cans of Campbell’s Beef Consommé.

To feed a crowd or the little ones, in Step 4, form beef mixture into 48 1-inch meatballs, continue as directed. Serve over Buttered Parsley Egg Noodles.

 

]]> https://aubreyabouttown.com/recipe/salisbury-steak-with-mushroom-gravy/feed/ 0 2797 Honey-Glazed Pork Tenderloin https://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/ https://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/#respond Fri, 05 Jun 2020 09:45:07 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2709 The Honey-Glaze is marvelous on baked or grilled chicken, grilled double-cut pork loin chops or baby back ribs.

Honey-Glazed Pork Tenderloin with Ethiopian Ginger Rice & steamed asparagus

Honey-Glazed Pork Tenderloin
Ethiopian Ginger Rice pairs beautifully with the Honey-Glazed Pork Tenderloin.
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Rinse and pat dry pork tenderloin.
  3. Tuck and fold the flap onto itself, (the narrowest end of the tenderloin) securing it with kitchen twine.
  4. And continue trussing every two inches, with a total of 5 ties, making the tenderloin even in width.
  5. Rub to generously coat pork tenderloin with 1 tbsp olive oil, season with 1/2 tsp kosher salt. Set aside.
  6. In a small bowl, combine honey, soy sauce, grated garlic & shallots, (or granulated onion) and black pepper. Mix well, set aside.
  7. In a oven-safe skillet, over MED-HIGH heat, heat remaining 2 tbsp olive oil until it slightly smokes.
  8. Add pork tenderloin to skillet, gently rotating it with tongs, lightly browning all sides (about 3 mins total).
  9. Transfer skillet to preheated 350 degree oven, with a pastry brush, brush tenderloin generously with half of the prepared honey glaze and roast 10 minutes. Brush on remaining glaze, roast 5 minutes, repeat brushing tenderloin with glaze from the pan, roasting for 5 minutes between brushings for a total of 20 minutes.
  10. Remove from oven, transfer pork tenderloin to a plate, cover with aluminum foil, and allow to rest for 6 minutes.
  11. Meanwhile, carefully transfer skillet to the stove, add 1/4 cup water, scraping bottom of skillet to lift any caramelized glaze, reduce glaze for 3 minutes to thicken.
  12. Slice Honey-Glazed Pork Tenderloin at an angle into 1/2 inch slices.
  13. Serve honey glaze on the side. Serves 4.
]]> https://aubreyabouttown.com/recipe/honey-glazed-pork-tenderloin/feed/ 0 2709 Chili-Encrusted Pork Fillet https://aubreyabouttown.com/recipe/chili-encrusted-pork-fillet/ https://aubreyabouttown.com/recipe/chili-encrusted-pork-fillet/#respond Wed, 27 May 2020 06:44:04 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2640 Succulent South-Western flavor, a hint of heat in every tender bite. Delicious accompanied by beans or Onion Rice, as seen in featured photo.

  • Step 3: Tuck, fold, and tie the flap
  • Step 4: Continue trussing every two inches
  • Step 5: Combine spices
  • Step 7: Press chili rub mixture
  • Step 10: Roast pork tenderloin
Chili-Encrusted Pork Fillet
Servings2 servings
Prep Time10 mins
Cook Time20 mins
Passive Time20 mins
Ingredients
Instructions
  1. Preheat oven to 325.
  2. Rinse and pat dry pork tenderloin.
  3. Tuck and fold the flap onto itself, (the narrowest end of the tenderloin) securing it with kitchen twine.
  4. And continue trussing every two inches, with a total of 5 ties, making the tenderloin even in width.
  5. In a small bowl, combine chili powder, kosher salt, granulated onion & garlic, and cayenne powder. Mix well.
  6. Rub and coat pork with 1 tbsp olive oil.
  7. Roll and press chili rub mixture into pork tenderloin, packing it on thick. Let sit for 20 minutes.
  8. In a oven-safe skillet, over MED-HIGH heat, heat remaining 2 tbsp olive oil until it slightly smokes.
  9. Add pork tenderloin to skillet, gently rotating it with tongs, browning all sides (about 3 mins total).
  10. Place skillet in preheated 325 degree oven and roast 20 minutes without turning.
  11. Remove from oven, transfer pork tenderloin to a plate, cover with aluminum foil, and allow to rest for 6 minutes.
  12. Slice Chili-Encrusted Pork Fillet at an angle into 1/2 inch slices. Serves 4.
]]> https://aubreyabouttown.com/recipe/chili-encrusted-pork-fillet/feed/ 0 2640 Dinner for Two: Herb Roast Rack of Lamb https://aubreyabouttown.com/recipe/dinner-for-two-herb-roast-rack-of-lamb/ https://aubreyabouttown.com/recipe/dinner-for-two-herb-roast-rack-of-lamb/#respond Tue, 26 May 2020 23:20:41 +0000 http://aubreyabouttown.com/?post_type=recipe&p=2607 The Herb Roasted Rack of Lamb pairs beautifully with Gruyère Potato Gratin, as seen in the featured photo. And is also delicious with my simple Browned Butter Pinoli & Currant Rice.

  • Step 5: Season Lamb
  • Step 8: Roast Rack of Lamb with bones upwards
  • Step 10: carve chops
Herb Roast Rack of Lamb
Servings2-3 servings
Prep Time5 mins
Cook Time15 mins
Ingredients
Instructions
  1. Preheat oven to 325 degrees.
  2. Rinse, pat dry, and french bones of the rack of lamb. Cover bones with foil.
  3. Mince garlic cloves. Add salt. Using the side of a chef’s knife, press minced garlic and salt to form a paste.
  4. Add 1 tbsp olive oil to garlic paste, mix to combine.
  5. Rub lamb with garlic paste mixture, massaging the entire surface. Season with rosemary, oregano, and thyme.
  6. Heat 10 inch skillet on MED-HIGH heat, add 1 tbsp olive oil.
  7. Sear all sides of lamb, ending with bottom, transfer to preheated oven.
  8. Roast lamb rack with rib bones facing up for 15 minutes.
  9. Remove from oven, and allow to rest for 5 minutes.
  10. Slice into chops.
]]> https://aubreyabouttown.com/recipe/dinner-for-two-herb-roast-rack-of-lamb/feed/ 0 2607