Archive for the ‘Main Dish’ Category

Posole

Posole
Very good on a chilly spring day in Montana. Nice warm and can be spicy.
Author:
Cuisine: Mexican
Recipe type: Soup
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 3 cups cooked pork, cut into bite sized cubes (pork shoulder is traditional ; or other pork roast)
  • 2 tablespoons lard or bacon fat
  • 1 large onion, chopped
  • 2 cloves garlic, peeled and diced
  • 1 teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon black pepper
  • 2 (4 ounce) cans diced green chili peppers (or 2 fresh green chili’s seeded and diced)
  • 2 (15 ounce) cans white hominy, drained and rinsed
  • 1½ cups cooked pinto beans (or 1- 15 oz. can pinto beans) (optional)
  • 1 quart pork stock or chicken stock
  • salt
  • ½ cup chopped cilantro (garnish)
  • lime wedge (garnish)
Instructions
  1. In a large pan.
  2. Saute onions in lard or bacon drippings until clear.
  3. Add garlic and spices and cook another two minutes.
  4. Add meat, green chili, rinsed hominy and beans.
  5. The beans are not traditional but we like them.
  6. Cook another two minutes.
  7. Pour stock over all.
  8. Add salt to taste.
  9. Simmer, covered, about 1hour.
  10. Pass cilantro and lime wedges for those who like a pinch of cilantro and a squeeze of lime over their soup.
Notes
http://www.recipezaar.com/recipe/Posole-Mexican-soup-with-pork-and-hominy-59367

 

Grilled Honey Garlic Pork Chops

Grilled Honey Garlic Pork Chops
Simple grilled pork chops with a slightly sweet sauce
Author:
Serves: 6
Prep time: 
Cook time: 
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Ingredients
  • 1 cup ketchup
  • ⅓ cup honey
  • ¼ cup soy sauce
  • 2 cloves garlic, minced
  • 1½ lbs boneless pork chops (6 4 oz. portions)
  • salt and pepper
Instructions
  1. Combine ketchup, honey, soy sauce and garlic.
  2. Set aside.
  3. Lightly season pork with salt and pepper.
  4. Marinate chops in sauce for atleast 30 minutes but up to 12 hours is ok.
  5. Cook chops on greased grill 4 to 6 inches (10 to 15 cm) from medium-hot coals or on medium setting, basting with sauce often, for about 5 minutes on each side or until meat is cooked through.
Notes
http://www.recipezaar.com/recipe/print?id=59311

 

Ginger Glazed Mahi

Ginger Glazed Mahi
I love fish.
Author:
Serves: 2
Prep time: 
Cook time: 
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Ingredients
  • 2 mahi mahi fillets
  • 3 tablespoons honey
  • 3 tablespoons low sodium soy sauce
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon gingerroot, finely grated
  • 1 garlic cloves, minced
  • 1 teaspoon sesame oil
  • 2 teaspoons olive oil
  • salt and pepper
  • 1 tablespoon olive oil (reserved)
Instructions
  1. Mix all ingredients in a ziploc bag and add fish. Leave in fridge to marinate for up to 2 hours.
  2. Preheat oven to 400.
  3. In an oven safe skillet, heat 1 Tbsp olive oil on medium high heat.
  4. Place fish in skillet, but be careful--it will splatter a bit.
  5. Leave the fish to sizzle away for 5 minutes.
  6. Flip the fish over and place entire pan in the oven for 15 minutes.
Notes
http://www.food.com/recipe/ginger-glazed-mahi-241455

 

Best Ever Sloppy Joes

Best Ever Sloppy Joes
Author:
Serves: 8
Prep time: 
Cook time: 
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Ingredients
  • 2 lbs ground beef
  • ½ cup chopped onions
  • ½ cup chopped celery
  • ¼ cup chopped green peppers
  • 1½ cups canned diced tomatoes
  • ¼ cup catsup
  • 2 tablespoons brown sugar
  • 1 tablespoon vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon steak sauce
  • ½ teaspoon garlic salt
  • ¼ teaspoon ground mustard
  • ½ teaspoon paprika
Instructions
  1. In Dutch oven, cook beef, onion, celery, and green pepper until meat is done; drain.
  2. Add all remaining ingredients.
  3. mix well.
  4. Simmer for 35 minutes, stirring occasionally.
Notes
http://www.food.com/recipe/best-ever-sloppy-joes-30579

 

Carne Asada

Carne Asada
Very good marinade to make carne asada
Author:
Cuisine: Mexican
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lime (juiced)
  • ¼ C olive oil
  • ¼ C Minced cilantro
  • 2 serrano chiles
  • 1 T minced garlic
  • 1 T sugar
  • ½ T coriander (ground)
  • ½ T oregano
  • 1 T cumin
  • 2 t salt
  • 2 pureed kiwi
  • 4 lbs flank steak
Instructions
  1. Mix everything except steak together in a large zip type bag
  2. Marinate overnight
  3. Grill steak until desired doneness (about 5 minutes per side)
  4. Cover steak with foil and let set for 10 minutes
  5. Slice steak thinly across the grain
Notes
*Haven't tried it but this would probably work decently with round steak or other normally "tough" steaks.

 

Chickent and Keilbasa Cheese Soup

Chickent and Keilbasa Cheese Soup
Awesome with crusty bread
Author:
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 ½ cups onions, diced
  • ½ cup butter
  • ¾ cup flour
  • 1 – 14.5 oz. can chicken stock
  • 1 qt. milk
  • 2 lbs. Velveeta (real stuff, not fat free), cubed
  • 2 boneless chicken breasts, cubed
  • 1 beef kielbasa, sliced
Instructions
  1. Sauté onions in butter over medium high heat until onions are translucent. About 5 minutes.
  2. Slowly add flour, stirring continuously. Trying for an almost paste like consistency.
  3. Slowly add chicken stock, stirring continuously.
  4. Slowly add milk, again stirring continuously.
  5. Once milk is added, heat until soup starts to thicken. Stir occasionally to make sure nothing is sticking to the bottom of the pan. (about 10 minutes)
  6. While soup is thickening, cook cubed chicken until no pink shows. Add sliced kielbasa and cook until it starts to brown.
  7. Slowly add cubed Velveeta to soup. Add a little, stir, add a little more, stir again.
  8. After Velveeta is added and has fully melted, add chicken and kielbasa.
  9. Stir everything well to combine

kielbasa-cheese-soup-34175-ss

Homemade Corned Beef or Venison

Homemade Corned Beef or Venison
I like this more than the store bought corned beef
Author:
Cuisine: Irish
Recipe type: Corned Beef
Serves: 4
Prep time: 
Cook time: 
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Ingredients
  • 2 to 3 pound brisket
  • 2 quarts water
  • ½ C canning and pickling salt
  • ½ C tenderizing salt (Morton's Tenderquick)
  • 3 T sugar
  • 2 T mixed pickling spice
  • 2 bay leaves
  • 8 whole black peppercorns
  • 4 cloves garlic mixed
Instructions
  1. Combine all ingredients except meat in a pot and heat just to a boil. Remove from heat and allow to cool back down to room temp.
  2. Place meat in a non-reactive container (glass, ceramic or ziplocs) and pour in cooled brine solution. Refrigerate for 4 to 6 days (thinner cuts for 4, thicker for 6). Stir up the meat at least once a day.
  3. When ready to cook, dump out he mixture and rinse off the meat. Place meat and fresh water in a pot and heat to a boil. Reduce heat and allow to simmer approximately 3½ to 4½ hours until meat falls apart.
  4. Optional: For a saltier, stronger result, save a couple cups of the brine solution and add to the fresh water when cooking.
  5. Optional: Instead of cooking on the stove top, cook in a crock-pot on low for approximately 8-10 hours.

 

Chicken/Turkey Tetrazinni

Chicken/Turkey Tetrazinni
Perfect for Thanksgiving leftover turkey
Author:
Recipe type: Pasta Main Dish
Serves: 6
Prep time: 
Cook time: 
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Ingredients
  • 1 lb. pasta, cooked
  • ½ pound fresh mushrooms
  • 1 stick butter
  • ⅔ cup flour
  • 1 large onion, sliced
  • 5 cloves garlic, peeled and chopped
  • 4 c. chicken broth
  • 2 c. light cream
  • ¼ cup dry sherry
  • 4 c. diced chicken, cooked
  • 1 c. grated Parmesan cheese
  • ⅓ teaspoon garlic powder
  • Salt and pepper to taste
Instructions
  1. Cook and drain pasta according to package directions. Slice the mushrooms ⅛ of an inch thick and sauté in 2-3 tablespoons of the butter, along with sliced onion, and chopped garlic until lightly browned. Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry, and garlic powder.
  2. Divide the sauce in half. And one half of the chicken meat, and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.
  3. Turn remaining cooked chicken half into the center of the pasta mixture. Top with Parmesan cheese, and bake uncovered at 400°F for 20 minutes.
  4. Optional: may also top with butter to breadcrumbs and grated cheddar or American cheese.

 

Lyman’s Rib Roast (Prime Rib)

 

Lyman's Rib Roast
This recipe was given to me by an old coworker who also had a catering business. Awesome and easy.
Author:
Cuisine: American
Recipe type: Rib roast (Prime Rib)
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • Rib roast (with bones cut-off and tied back on)
  • 2-L bottle of lemon-lime soda
  • 16 oz bottle Kikkoman's teriyaki sauce
  • Seasoned salt (I prefer Alpine Touch)
Instructions
  1. Preheat oven to 500F
  2. Liberally coat the roast with the seasoned salt
  3. Place roast in deep baking dish
  4. Combine lemon-lime soda and teriyaki sauce and pour over roast
  5. Place roast in oven and roast at 500F for 15 minutes.
  6. Reduce heat to 350F and cover roast with aluminum foil
  7. Roast until inner temperature is 120F for Rare, 130F for med-rare. (For prime rib there is nothing allowed above med-rare.)
  8. Remove from oven and let set for 15 minutes
  9. Remove tie holding bones on and slice into desired thickness.
  10. Serve with fresh ground horseradish and some of the pan juices.