Category Archives: Beef, Pork & Lamb

Patio Ribs

A great summer favourite.

Patio Ribs
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Ingredients
  1. 4 lb. (3 – 4 racks) pork babyback ribs
  2. 1/2 cup hoisin sauce
  3. 1/2 cup oyster sauce
  4. 3 Tbsp. hot chili sauce
  5. 2 Tbsp. liquid honey
Instructions
  1. Remove skin fom underside of ribs. (Place ribs meaty side down on a flat surface. Using point of a knife or your fingers, loosen skin and pull back along end of last rib. Grasp membrane with a paper towel or pliers and peel away. Discard.)
  2. To tenderize ribs, slice each rack in half and add to large pot of boiling water. Boil gently until ribs are fork tender (45 minutes). Drain.
  3. Stir hoisin, oyster, hot chili sauce and honey together.
  4. Generously coat ribs with sauce on each side. When ready to barbecue, spray grill and cook over medium heat, basting with sauce and turning often until well glazed, about 15 minutes.
  5. Where there’s a will, I want to be in it!
Notes
  1. Book Reference – A Year of the Best (Page: 26)
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Braised Lamb Shanks with Lentils

A hearty mid-winter meal of tender lamb and rich flavourful juices. This recipe is from nationally renowned food writer and cookbook author Julia Aitken.

Braised Lamb Shanks with Lentils
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Ingredients
  1. Braised Lamb Shanks with Lentils
  2. A hearty mid-winter meal of tender lamb and rich flavourful juices. This recipe is from nationally renowned food writer and cookbook author Julia Aitken.
Ingredients
  1. 6 lamb shanks (about 4 1/2 lbs)
  2. 1 tsp. salt
  3. 1 tsp. pepper
  4. 2 Tbsp. olive oil
  5. 1 large onion, thinly sliced
  6. 2 1/4 cups beef broth
  7. 2 cups red wine
  8. 1/4 cup tomato paste
  9. 3 garlic cloves, minced
  10. 2 Tbsp. minced fresh rosemary leaves
  11. 2 Tbsp. packed brown sugar
  12. 2 Tbsp. Worcestershire sauce
  13. 2 Tbsp. red wine vinegar
  14. 1 1/2 cups lentils, rinsed and drained
  15. fresh rosemary sprigs
Instructions
  1. Preheat oven to 350 F. Pat lamb shanks dry with paper towels, then sprinkle both sides with half of the salt and pepper. Heat oil in a large frying pan over medium-high heat. Cook lamb shanks, a few at a time for 3-5 minutes, turning often until browned on all sides. Remove to a roasting pan and arrange in a single layer after browning each batch.
  2. Reduce heat to medium and add onion to oil remaining in frying pan. Cook, stirring often, for 4-6 minutes until onion is golden brown. Stir in 2 cups broth, wine, tomato paste, garlic, rosemary, sugar, Worcestershire sauce, vinegar and remaining salt and pepper. Bring to a boil over high heat, stirring to scrape up any brown bits from bottom of frying pan. Pour contents over lamb shanks and cover roasting pan tightly with foil. Transfer to oven and cook for 30 minutes.
  3. Turn shanks over and stir lentils into cooking juices. Re-cover with foil and cook at least 1 hour or until lamb shanks and lentils are very tender. If lentil mixture seems too thick, add a little of the remaining beef broth, heating it before adding to roasting pan. Taste and adjust seasoning if necessary. Spoon all into a shallow serving dish and garnish with fresh rosemary. Serves 6.
  4. Book Reference – The Rest o the Best – Vol.2 (Page: 220)
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Retirement: Twice as much husband and half as much money.

Bean Stuff

A tasty variation of chili – perfect for holiday get-togethers.

Bean Stuff
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Ingredients
  1. 6 slices bacon
  2. 1 lb. lean ground beef 500g
  3. 1 onion, chopped
  4. 1 green pepper, chopped
  5. 1 garlic clove, minced
  6. 2 Tbsp. molasses 30ml
  7. 2 Tbsp. brown sugar 30ml
  8. 2 tsp. dry mustard 5ml
  9. 1/3 cup vinegar 75ml
  10. 19 oz. can tomatoes 540ml
  11. 14 oz. can kidney beans 398ml
  12. 14 oz. can lima beans, drained 398ml
  13. 14 oz. can pork & beans 398ml
  14. 1 tsp. worcestershire sauce 5ml
  15. salt, pepper & tabasco sauce, to taste
Instructions
  1. Fry bacon until crisp. Crumble. Brown beef and onion. Combine with remaining ingredients in a large casserole. Bake at 300F (150C)oven for 2 hours. Serve with caesar salad and baguette sticks. Serves 4-6
  2. Book Reference – The Best of the Best – Vol. 1 (Page: 240), The Best of Bridge (Page: 96)
Instructions
  1. Fry bacon until crisp. Crumble. Brown beef and onion. Combine with remaining ingredients in a large casserole. Bake at 300F (150C)oven for 2 hours. Serve with caesar salad and baguette sticks. Serves 4-6
Notes
  1. Book Reference – The Best of the Best – Vol. 1 (Page: 240), The Best of Bridge (Page: 96)
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If Barbie is so popular, why do you have to buy her friends?

Greek Lamb Stew

Mouth watering aromas from your kitchen and kudos from your company – and you weren’t stuck in the kitchen! Serve over rice. Great with crusty rolls and a green salad.

Greek Lamb Stew
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Ingredients
  1. 3 lb. (1.5 kg) boneless lamb (leg or shoulder)
  2. 3 Tbsp. olive oil
  3. 4 medium onions, chopped
  4. 4 garlic cloves, minced
  5. 28 oz. (796 ml) can tomatoes
  6. 5 1/2 oz. (156 ml) can tomato paste
  7. 1 cup dry red wine
  8. 1/2 cup currants, rinsed in warm water
  9. 2 Tbsp. brown sugar
  10. 1 1/2 tsp. cumin
  11. 1 tsp. orange zest
  12. 2 bay leaves
  13. 3″ cinnamon stick
  14. 1/2 cup chopped fresh parsley
  15. 1-2 tsp. salt
  16. 1 tsp. freshly ground pepper
  17. Book Reference – The Best of the Best – Vol. 1(Page: 219), That’s Trump (Page: 159)
Instructions
  1. Trim lamb and cut into bite-sized pieces. In a Dutch oven, brown lamb in 3 batches using 1 Tbsp. oil with each batch. Return lamb (and all those accumulated juices) to the pot. Add onions and garlic and cook covered until onions are softened. Puree tomatoes and add to pot. Add remaining ingredients and bring to boil. Reduce heat and simmer covered at least 1 hour. Discard bay leaves and cinnamon stick. Serves 8.
Notes
  1. Book Reference – The Best of the Best – Vol. 1(Page: 219), That’s Trump (Page: 159)
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The more a woman has to be on her toes, the less you’ll see her in 4″ heels.

Sweet and Sour Chili Ribs

The aroma of these ribs will bring your family running.
A great dinner to prepare at noon, place in the oven and forget. Serve with rice and a green salad.

Sweet and Sour Chili Ribs
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Ingredients
  1. The aroma of these ribs will bring your family running.
  2. A great dinner to prepare at noon, place in the oven and forget. Serve with rice and a green salad.
Ingredients
  1. 4 lb. baby back pork ribs
  2. 3/4 cup brown sugar
  3. 1/2 cup ketchup
  4. 1/2 cup white vinegar
  5. 2 Tbsp. Worcestershire sauce
  6. 1 tsp. chili powder
  7. 3/4 cup water
  8. 1 onion, diced
Instructions
  1. Cut ribs in desired sizes. Layer in bottom of large shallow baking dish or roaster. Mix all other ingredients together and pour over ribs. Bake uncovered at 250 F. for 3 hours. Serves 4-6.
Notes
  1. The Rest of the Best – Vol. 2 (Page: 234), Enjoy! (Page: 132)
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We really don’t need any calendars – when it rains, it’s Sunday.

Braised Short Ribs

Make this a day ahead. Not only will the flavours be mellow…so will you!! 

Braised Short Ribs
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Ingredients
  1. 1/3 cup flour
  2. salt and pepper to taste
  3. 1/2 tsp. paprika
  4. 3-4 lbs. (about 2 kg) beef short ribs, bone in
  5. 2 Tbsp. vegetable oil
  6. 2 medium onions
  7. 1/2 cup tomato sauce
  8. 1/2 cup barbeque sauce
  9. 2 Tbsp. molasses
  10. 2 Tbsp. cider vinegar
Ingredients
  1. 1/3 cup flour
  2. salt and pepper to taste
  3. 1/2 tsp. paprika
  4. 3-4 lbs. (about 2 kg) beef short ribs, bone in
  5. 2 Tbsp. vegetable oil
  6. 2 medium onions
  7. 1/2 cup tomato sauce
  8. 1/2 cup barbeque sauce
  9. 2 Tbsp. molasses
  10. 2 Tbsp. cider vinegar
Instructions
  1. Combine flour, salt, pepper and paprika. Trim excess fat from ribs. Dredge ribs in flour mixture and brown in oil on all sides. Remove to casserole. Peel and chop onion into large chunks and place on top of browned ribs. Whisk tomato sauce, barbecue sauce, molasses and cider vinegar together in saucepan. Bring to a boil and pour over ribs and onions. Cover and bake at 275F for 3-4 hours.
  2. Book Reference – The Rest of the Best – Vol. 2 (Page: 250), A Year of The Best(Page: 76)
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I have enough money to last me the rest of my life – unless I buy something.

Traditional Lasagne

A forever favourite 

Traditional Lasagne
Serves 8
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Ingredients
Meat Sauce
  1. 1 1/2 lb. lean ground beef
  2. 1 cup diced onions
  3. 1 garlic clove, minced
  4. 1-19 oz. can Italian tomatoes
  5. 1-14 oz. can tomato sauce
  6. 1 – 5 1/2 oz. can tomato paste
  7. 1/2 cup red wine
  8. 2 Tbsp. Worcestershire sauce
  9. 1 tsp. sugar
  10. salt and pepper to taste
  11. 1 tsp. basil
  12. 1 tsp. oregano
  13. 8 lasagne noodles, cooked according to package directions
  14. 2 cups ricotta or cottage cheese
  15. 1 lb. sliced mozzarella cheese
  16. 1/2 cup grated Parmesan cheese
Instructions
  1. Brown beef, onions, and garlic. Drain off fat. Add tomatoes, tomato sauce, paste, wine, Worcestershire sauce, sugar and seasonings. Cover and simmer for 1 hour. In a 9″x13″ pan, layer 1/2 of the meat sauce, 1/2 of the noodles, 1/2 of the ricotta cheese and 1/2 of the mozzarella cheese. Repeat layers. Sprinkle with Parmesan and bake at 350 F. for 40 minutes. Let sit for 10 minutes before serving. Serve with Caesar Salad (on the website). The meat sauce may be served over any cooked pasta.
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If love is blind, then why is lingerie so popular?

Patio Ribs

A great summer favourite.

Patio Ribs
Print
Ingredients
  1. 4 lb. (3 – 4 racks) pork babyback ribs
  2. 1/2 cup hoisin sauce
  3. 1/2 cup oyster sauce
  4. 3 Tbsp. hot chili sauce
  5. 2 Tbsp. liquid honey
  6. I
Instructions
  1. Remove skin fom underside of ribs. (Place ribs meaty side down on a flat surface. Using point of a knife or your fingers, loosen skin and pull back along end of last rib. Grasp membrane with a paper towel or pliers and peel away. Discard.)
  2. To tenderize ribs, slice each rack in half and add to large pot of boiling water. Boil gently until ribs are fork tender (45 minutes). Drain.
  3. Stir hoisin, oyster, hot chili sauce and honey together.
  4. Generously coat ribs with sauce on each side. When ready to barbecue, spray grill and cook over medium heat, basting with sauce and turning often until well glazed, about 15 minutes.
Notes
  1. Book Reference – The Rest of the Best – Vol.2 (Page: 233), A Year of The Best (Page: 26)
http://www.fotosuite.com/

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