Stuffed Eggplant with Lamb & Pine Nuts
From Jerusalem, by Yotam Ottolenghi and Sami Tamimi
Serves 4 generously, serve with bread or rice
4 medium eggplants, halved lengthwise
6 tbsp olive oil
1 1/2 tsp ground cumin
1 1/2 tbsp sweet paprika
1 tbsp ground cinnamon
2 medium onions finely chopped
1 lb ground lamb (or beef)
7 tbsp pine nuts
2/3 oz flat leaf parsley, finely chopped
2 tsp tomato paste
3 tsp superfine sugar
2/3 cup water
1 1/2 tbsp freshly squeezed lemon juice
1 sirloin tip roast (5 to 8 lbs.)
1 cup water
2 cup red wine
6 garlic cloves
3 bay leaves
ground black pepper
100% extra virgin olive oil
Set the roast at room temperature for 1 hour prior to cooking.
Thoroughly rinse the roast and pat dry with paper towel.
Generously salt & pepper the roast on all sides.
Cover the bottom of a pan with olive oil and set on medium-high heat about 4 minutes until very hot.
Moroccan Beef Meatball Tagine
Bon Appétit | January 2010
by Jean Thiel Kelley
1 1/2 pounds ground beef
1/3 cup coarsely grated onion
1/3 cup panko (breadcrumbs)
1/4 cup chopped fresh cilantro
1 large egg, beaten to blend
2 garlic cloves, minced
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt (may add more, if you like the meatballs on the salty side)
Did you know that if you buy Pastoral Plate Porterhouse steaks you are buying the most “Amazing” tasting steak? Porterhouse steaks are comprised of a New York Steak on one side of the bone and on the other side is the Filet Mignon. It is Knockout! Try cooking it like this: rub the steak on both sides with Sea Salt and let it rest say 20 minutes. Then scrape the excess salt off, if need be and broil it for 3 minutes on each side. Oh My Goodness what a lovely simple quick to die for ma
Rolled Flank Steak with a Corn Bread and Chorizo Stuffing
Sunday Roasts’ by Betty Rosbottom. Chronicle Books.
Tested by Jay M.
1 1/2 lb Pastoral Plate Flank steak
1/3 cup olive oil
2 tbsp fresh lime juice
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp red pepper flakes
2 medium garlic cloves, smashed
For the Stuffing
2 cups home made corn bread crumbled
1 tbsp olive oil
3 oz. finely diced Spanish Chorizo
1/2 cup chopped onion
1/2 cup diced red bell pepper...
Everyone should try cooking beef shin, really. A cut that is lean, rich in connective tissues, gelatinous, and extremely tough, and needs to be cooked for a really really really long time. I followed a Jamie Oliver recipe, but you will find that most recipes for this type of stew follow similar guidelines.