Category Archives: Beef, Pork & Lamb

Pulled Pork

 

 

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Whether you’re cooking for two or serving a busy family, slow cookers make easy work of creating delicious and soul-satisfying meals. We love being able to switch on the slow cooker in the morning, head out the door and then arrive home to a house filled with the mouthwatering aromas of dinner. 

 Shredded, or “pulled,” pork is the perfect slow cooker food and we think the BBQ flavours taste extra special in January when we all need a reminder of warm summer days. Enjoy!Continue reading→

SHEPHERD’S PIE

This Comfort-Food Favourite Tastes Even Better Topped With Garlic Mashed Potatoes

Shepherd’s Pie
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Ingredients
  1. THIS COMFORT-FOOD FAVORITE TASTES EVEN BETTER TOPPED WITH GARLIC MASHED POTATOES.
  2. INGREDIENTS
  3. 11⁄2 LBS. LEAN GROUND BEEF OR GROUND 750 g
  4. LEFT-OVER ROAST
  5. 1 CUP CHOPPED ONIONS 250 mL
  6. 2 GARLIC CLOVES, MINCED 2
  7. 1⁄4 CUP FLOUR 60 mL
  8. SALT & PEPPER TO TASTE
  9. 1⁄4 TSP. DRIED THYME 1 mL
  10. 1⁄4 TSP. DRIED SAVORY 1 mL
  11. 10 OZ. CAN BEEF BROTH 284 mL
  12. 1⁄2 CAN WATER 1⁄2
  13. 2 TSP. WORCESTERSHIRE SAUCE 10 mL
  14. 1 BAY LEAF 1
  15. 1⁄2 CUP FINELY DICED CARROTS 125 mL
  16. 1⁄2 CUP FROZEN CORN 125 mL
  17. GARLIC MASHED POTATOES
  18. 2 LBS. POTATOES (5–6 MEDIUM), PEELED 1 kg
  19. AND CUBED
  20. 6 GARLIC CLOVES, PEELED & LIGHTLY 6
  21. CRUSHED
  22. 3⁄4 CUP BUTTERMILK OR 2% MILK 175 mL
  23. SALT & PEPPER TO TASTE
  24. 1 EGG, LIGHTLY BEATEN 1
Instructions
  1. USING A LARGE NONSTICK FRYING PAN, COOK GROUND BEEF OVER MEDIUM HEAT UNTIL NO LONGER PINK. BREAK MEAT UP AS IT COOKS. ADD ONIONS AND GARLIC; COOK UNTIL SOFTENED. STIR IN FLOUR, SALT, PEPPER, THYME AND SAVORY. ADD BROTH, WATER, WORCESTERSHIRE,BAY LEAF AND CARROTS. SIMMER, STIRRING OCCASIONALLY, FOR ABOUT 20 MINUTES, OR UNTIL QUITE THICK AND CARROTS ARE TENDER. STIR IN CORN. REMOVE BAY LEAF. SPREAD MIXTURE IN A DEEP CASSEROLE. LET COOL SLIGHTLY.
  2. TO MAKE GARLIC MASHED POTATOES: PLACE POTATOES IN A SAUCEPAN WITH GARLIC AND COVER WITH WATER. ADD SALT, BRING TO BOIL AND SIMMER GENTLY UNTIL TENDER. DRAIN WELL AND MASH. BEAT IN BUTTERMILK, SALT AND PEPPER. RESERVE 1 TBSP.(15 mL) OF BEATEN EGG AND ADD REMAINDER TO MIXTURE. SPREAD POTATO MIXTURE OVER MEAT AND BRUSH WITH RESERVED EGG. BAKE AT 350°F (180°C) FOR 40–45 MINUTES.
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SERVES 6
 
A WOMAN’S WORK THAT IS NEVER DONE IS THE STUFF SHE ASKED HER HUSBAND TO DO.
 

 

 

ISLAND PORK TENDERLOIN SALAD

 

The Supberb Flavour Of Jerk Pork – The Perfect Dinner For A Summer’s day. This Recipe Looks Involved But It’s Not.

Island Pork Tenderloin Salad
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Ingredients
  1. INGREDIENTS
  2. Pork
  3. 2 tsp. salt 10 mL
  4. 1⁄2 tsp. black pepper 2 mL
  5. 1 tsp. ground cumin 5 mL
  6. 1 tsp. chili powder 5 mL
  7. 1 tsp. cinnamon 5 mL
  8. 2-3 pork tenderloins (21⁄2-3 lbs. TOTAL) 1-1.5 kg
  9. 2 Tbsp. olive oil 30 mL
  10. Glaze
  11. 1 cup packed dark brown sugar 250 mL
  12. 2 Tbsp. finely chopped garlic 30 mL
  13. 1 Tbsp. Tabasco 15 mL
  14. Vinaigrette
  15. 3 Tbsp. fresh lime juice 45 mL
  16. 1 Tbsp. fresh orange juice 15 mL
  17. 1 Tbsp. Dijon mustard 15 mL
  18. 1 tsp. curry powder 5 mL
  19. 1⁄4 tsp. black pepper 1 mL
  20. 1⁄2 cup olive oil 125 mL
  21. Salad
  22. 3 Navel oranges, peeled, white 3
  23. pith removed
  24. 6 cups baby spinach, trimmed 1.5 L
  25. 4 cups thinly sliced Napa cabbage 1 L
  26. 1 red pepper, in thin strips 1
  27. 1⁄2 cup golden raisins 125 mL
  28. 2 firm-ripe avocados, peeled & 2
  29. cut diagonally into thin slices
Instructions
  1. INSTRUCTIONS
  2. To prepare pork: preheat oven to 350°F (180°C). Combine salt, pepper, cumin, chili powder and cinnamon. coat pork with spices. Heat oil in ovenproof frying pan over moderately high heat; brown pork, turning often. Leave in pan.
  3. To make glaze: Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20 minutes. Let stand at room temperature for 10 minutes.
  4. To make vinaigrette: whisk together juices,mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly.
  5. For the salad: cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with 1⁄2 cup (125 mL) vinaigrette.
  6. To assemble salad: cut pork at a 45° angle into 1⁄2" (1.3 cm) slices. Line a large platter with dressed salad. arrange sliced pork, oranges and avocado
  7. in rows on top. Drizzle some vinaigrette over avocado and oranges. Pour juices from frying pan over pork.
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BEEF GOULASH

What’s not to love! Serve with buttered noodles.

Beef Goulash
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Ingredients
  1. What’s not to love! Serve with buttered noodles.
  2. 3 lb boneless beef chuck, blade or 1.5 kg
  3. cross rib roast, cut into 1-inch
  4. (2.5 cm) cubes
  5. 1 tbsp vegetable oil 15 mL
  6. 3 onions, thinly sliced 3
  7. 4 cloves garlic, minced 4
  8. 1 tsp dried marjoram or oregano 5 mL
  9. 1 tsp caraway seeds (optional) 5 mL
  10. Salt and pepper
  11. 2 tbsp tomato paste 30 mL
  12. 1⁄4 cup all-purpose flour 60 mL
  13. 11⁄2 cups beef broth 375 mL
  14. 1⁄4 cup tomato-based chili sauce 60 mL
  15. 1 tbsp sweet paprika 15 mL
  16. 1 tbsp freshly squeezed lemon juice 15 mL
  17. 1 red bell pepper, thinly sliced 1
  18. 2 tbsp chopped fresh dill or parsley 30 mL
  19. Sour cream
Instructions
  1. Place beef in a 5- to 6-quart slow cooker. In a skillet, heat oil over medium heat. Add onions, garlic, marjoram, caraway seeds (if using), 1 tsp (5 mL) salt, 1⁄4 mL (1 mL) pepper and tomato paste; cook, stirring occasionally, for 5 minutes. Stir in flour. Whisk in broth and chili sauce, scraping up brown bits from bottom of pan; bring to a boil. Pour over beef and stir well. Cover and cook on Low for about 8 hours or on High for about 4 hours, until beef is tender. In a small bowl, combine paprika and lemon juice until smooth. Stir into slow cooker, along with red pepper. Cover and cook on High for 20 minutes, until red pepper is tender. Stir in dill. Serve garnished with a dollop of sour cream.
  2. Serves 6.
Notes
  1. : We use tomato paste in many of our slow cooker recipes because it greatly boosts flavor and richness. The long, moist cooking dulls other aromatic ingredients, such as onions, garlic and herbs. Microwaving or browning a dollop or two of tomato paste with these ingredients makes all the difference.
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STICKY ASIAN PORK BURGERS

 Add Some Sizzle to Your Next BBQ

Sticky Asian Pork Burgers Will Add Some Sizzle to Your Next BBQ
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Ingredients
  1. 1⁄4 cup dry bread crumbs or 60 mL cracker crumbs
  2. 1⁄4 cup milk 60 mL
  3. 1 lb lean ground pork 500 g
  4. 1 clove garlic, minced 1
  5. 2 to 3 tsp minced gingerroot 10 to 15 ml
  6. 2 tbsp hoisin sauce 30 mL
  7. 1 tsp Asian chili paste (see tip below) 5 mL
  8. Salt and freshly ground black pepper
  9. 2 tbsp sweet chili dipping sauce 30 mL
  10. 4 kaiser buns, halved and toasted 4
  11. Mayonnaise
  12. Shredded lettuce (optional)
Instructions
  1. In a large bowl, combine bread crumbs and milk; let soak for 5 minutes. Add pork, garlic, ginger, hoisin sauce and chili paste. Season with salt and pepper. Stir or use clean hands to mix thoroughly. Shape into 4 patties, about 1⁄2 inch (1 cm) thick (or more if you like smaller burgers). Place on a plate, cover and refrigerate for at least 30 minutes or for up to 4 hours.
  2. Meanwhile, preheat barbecue grill to medium. Place patties on greased grill and cook for about 5 minutes per side or until no longer pink inside. Just before the end of cooking, brush both sides of burgers with chili sauce. Spread mayonnaise over toasted buns and make sandwiches with burgers and lettuce.
  3. TIP: Asian chili paste (not to be confused with sweet chili dipping sauce) is a mix of chile peppers, vinegar, sugar and salt. It’s a great way to add heat to soups, sauces and stir-fries. It is fiery, so use it cautiously. A popular version is Sambal Oelek, usually found in the Asian foods aisle of the supermarket. A good substitute is hot pepper flakes, added to taste.
  4. Serves 4.
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Serves 4.

Look for this great recipe and more in Fan Fare!


Southwestern Beef Chili

Bacon and puréed chipotle pepper add a sweet, smoky flavor to this rib-stickin’ beef chili.

Southwestern Beef Chili
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Ingredients
  1. Bacon and puréed chipotle pepper add a sweet, smoky flavor to this rib-stickin’ beef chili.
  2. Serve with fresh crusty multigrain bread and pass sour cream and shredded Cheddar cheese at the table.
Ingredients
  1. 2 slices bacon, chopped 2
  2. 1 lb lean ground beef 500 g
  3. 1 large onion, finely chopped 1
  4. 1 large carrot, finely chopped 1
  5. 1 stalk celery, finely chopped 1
  6. 1 red bell pepper, chopped 1
  7. 2 cloves garlic, minced 2
  8. 2 tsp chili powder 10 mL
  9. 1 tsp puréed canned chipotle pepper 5 mL
  10. (see tip, page 153)
  11. 1 tsp ground cumin 5 mL
  12. 1 tsp dried oregano 5 mL
  13. 1 can (28 oz/796 mL) whole tomatoes 1
  14. with juice (see tip, page 173), chopped
  15. 1 can (14 to 19 oz/398 to 540 mL) 1
  16. black beans, drained and rinsed
  17. 1 cup frozen corn kernels 250 mL
  18. 2 tbsp tomato paste 25 mL
  19. 2 tbsp packed brown sugar 25 mL
  20. 1⁄4 cup chopped fresh cilantro 50 mL
  21. Salt and freshly ground
  22. black pepper
Instructions
  1. In a large saucepan or Dutch oven, over medium-high heat, sauté bacon until crisp. Using a slotted spoon, transfer to a plate lined with paper towels. Drain off all but 1 tbsp (15 mL) of the fat. Add beef, onion, carrot, celery and red pepper to skillet and sauté, breaking up beef with a spoon, for 7 to 8 minutes or until beef is no longer pink. Drain fat. Return bacon to pan and add garlic, chili powder, chipotle pepper, cumin and oregano; sauté for 15 seconds or until fragrant. Add tomatoes, beans, corn, tomato paste and brown sugar; bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until thickened. Stir in cilantro and season to taste with salt and pepper.
  2. Serves 6.
  3. Make Ahead: Let cool, transfer to an airtight container and refrigerate for up to 1 day or freeze for up to 1 month.
  4. Tip: Don’t be shy with the salt. It makes all the difference to the flavor of this excellent chili!
Notes
  1. Tip: Don’t be shy with the salt. It makes all the difference to the flavor of this excellent chili!
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Beef Extraordinaire with Sauce Diane

When the boss comes to dinner…

Beef Extraordinaire with Sauce Diane
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Ingredients
  1. Serves 8.
Ingredients
  1. 4 lbs. beef tenderloin 2 kg
  2. 1/2 cup butter – melted 125 mL
  3. 3/4 lb. mushrooms – sliced 340 g
  4. 1 1/2 cups green onions – sliced 375 mL
  5. 2 tsp. dry mustard 10 mL
  6. 1 Tbsp. lemon juice 15 mL
  7. 1 Tbsp. Worcestershire sauce 15 mL
  8. 1 tsp. salt 5 mL
  9. Book Reference – the Best of the Best – Vol. 1(Page: 228), Grand Slam (Page: 118)
Instructions
  1. Leave tenderloin in whole piece. Place in pan on rack in 500 degree oven for 30 minutes. Use meat thermometer – 30 minutes will cook beef to medium stage. While meat is cooking, saute the mushrooms and green onion in the melted butter with mustard for 5 minutes. Add remaining ingredients and cook an additional 5 minutes. Keep warm on back of stove. Cut meat into thick slices. Serve with sauce and oven baked wild rice.
  2. Book Reference – the Best of the Best – Vol. 1(Page: 228), Grand Slam (Page: 118)
Notes
  1. Book Reference – the Best of the Best – Vol. 1(Page: 228), Grand Slam (Page: 118)
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I may rise – but I refuse to shine!

Mindless Meat Sauce

Use this sauce in any recipe calling for meat sauce such as spaghetti, lasagne or cannelloni.

Mindless Meat Sauce
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Ingredients
  1. 1 1/2 lb. lean ground beef
  2. 1/2 tsp. sage
  3. 1 tsp. oregano
  4. 1 tsp. basil
  5. salt and pepper to taste
  6. 1 medium onion, finely chopped
  7. 15 large mushrooms, finely chopped
  8. 3 cloves garlic, minced
  9. 28 oz. (796 ml) can tomatoes, chopped
  10. 14 oz. (398 ml) can tomato sauce
  11. 5 1/2 oz. (156 ml) tomato paste
  12. 1 tsp. sugar
Instructions
  1. In a large heavy bottomed pot, brown meat with spices, onion, mushrooms and garlic until onion is soft. Add tomatoes, tomato sauce, paste and sugar. Bring to boil, reduce heat and simmer uncovered, at least 1 hour. Correct seasonings to taste. Store in containers and freeze.
Notes
  1. Book Reference – Enjoy! (Page: 117)
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