Archive for the 'Meat' Category

Beans and Rice, with Pork and Greens

Monday, December 7th, 2015

Philippe Waterinckx, Tucson CSA

1 cup dry beans (pinto or black beans for example)
1 pound pork (ground pork or sliced fresh side)
1 or 2 bunches greens, chopped
1 onion, chopped
1 clove garlic, minced
1 dried chile, crushed
1 tablespoon dried oregano
1 teaspoon ground cumin
Salt and pepper to taste

Soak beans overnight, then drain.

Sauté the ground pork until browned. Add salt and pepper. If using sliced fresh side (aka sliced pork belly), cut the slices in strips, sauté as you would bacon bits and season with salt, pepper, herbs, mustard powder. Add 1/4 cup vinegar at the end and let evaporate.

Add onion and garlic and sauté for another few minutes until onions are cooked.

Place drained beans in pot. Add water until beans are just covered. Add meat mixture, and seasoning.  Cover, bring back to a boil and simmer for an hour.

Mix in chopped greens and cook for another 20 minutes.

Serve with rice.

Swiss Chard, Mushrooms and Pork Belly with Poached Egg

Sunday, March 16th, 2014

Philippe Waterinckx, Tucson CSA

Not the most slimming of dishes, but very delicious.

1 tablespoon olive oil
2 bunches Swiss chard, chopped (or spinach, or any winter greens)
1 large onion, chopped
1 cup quinoa (or rice)
1 cup dry mushrooms
1 lb pork belly, cut in small cubes
1 tablespoon brown sugar
2 cup water
4 poached eggs
Salt and black pepper

Serves 4.

Heat oil on medium heat in large skillet.  Add chopped onions, diced pork belly, and sugar.  Sauté for 15 minutes or until slightly browned.

Add greens, dry mushroom (shiitake mushrooms work well in this recipe), quinoa, and 2 cups of water.  Stir together, cover, and cook on medium heat for 20 minutes.  Add salt and pepper to taste. Stir occasionally.

Serve on individual plates or bowls.  Add a poached egg on top of each serving.

How to poach an egg: bring some water and a dash of vinegar to boil in a pot. When water boils, turn heat down to a low simmer. Break an egg in a small bowl. Gently pour egg from the bowl into simmering water. Simmer for 1 minute until whites are cooked. Remove egg with slotted spoon. Repeat for remaining eggs.

Nopalitos and Bratwurst with Rice Pilaf

Monday, May 6th, 2013

Philippe, Tucson CSA

If nopales put you off because of their slight sliminess, mixing them with cooked rice will resolve the problem.  This is a nice one-pot dish that can be eaten hot or at room temperature.  Instead of bratwurst, you can use Italian sausage, or if you prefer the dish to be vegetarian, you can use 2-3 cups cooked beans. It’s also a good way to use leftover rice – use 4 cups of cooked rice.

1 lb bratwursts (about 4 sausages), or 2-3 cups of cooked beans
2 nopales
1 onion, chopped
2 cloves garlic, minced
1 cup uncooked rice
2 cups stock or water
1/2 tablespoon herbs (use herb mix of your choice, e.g. herbes de Provence, oregano and thyme, Italian herbs)
Salt and pepper
Olive oil

Heat some oil in large skillet over medium heat. Sauté onions until translucent (about 5 minutes). Add rice, herbs and salt and pepper to taste. Stir until rice is well coated and hot, about 3 minutes (the rice should start smelling a little nutty but should not burn). Add garlic and stir for another couple minutes. Add stock, cover, and bring back to a boil. Reduce heat and simmer for 10 minutes. Turn off heat and let sit for another 10 minutes.

Coat both sides of the de-spined nopales with olive oil.
On a high heat grill (about 400), grill bratwurst and nopales for about 5 minutes on each side. Nopales should be slightly charred.
Slice the nopales in nail-sized cubes or diamonds.
Slice the bratwurst in thin slices.
Mix rice, nopales and bratwurst.

Shepherd’s Pie

Monday, April 15th, 2013

Philippe, Tucson CSA

1 lb ground pork or beef
1 onion, chopped
2 carrots, diced in small cubes
2 rutabagas (or turnips), diced in small cubes
1 teaspoon Worcester sauce, or 1 tablespoon mustard
(optional) 1 bunch chopped greens, or 1/2 small shredded cabbage, or 2 bulbs fennel cored and sliced
Salt and pepper (or chili flakes) to taste
1 cup water or broth
1.5 lbs potatoes, quartered
4 tablespoons butter
1/2 cup milk
1 pinch ground nutmeg

Sauté ground meat in skillet on medium heat for about 5 minutes until browned.  Make sure to break meat up as it cooks. When meat has released its fat, add onions, carrots, rutabagas, greens (if using), Worcester sauce (or mustard), salt and pepper.  Cover, turn heat on low and cook for another 5 minutes, stirring occasionally. Add 1 cup water, stir, and simmer, covered, for another 15 minutes.

Add potatoes to a pot of cold water.  Bring to a boil and cook for 20 minutes.  Drain.  Mash potatoes with butter, milk, nutmeg and salt and pepper.

Place meat and vegetables mixture in an oven dish and cover evenly with mashed potatoes.  Use a fork to make a design on the potatoes.  Place in 400 degree oven and bake for 30 minutes or until the potatoes begin to brown.

Braised Ground Pork, Potatoes and Dandelion Greens

Thursday, November 3rd, 2011

Philippe, Tucson CSA

There is something about dandelion greens and pork that
makes them a perfect combination as the fat of the meat
balances the bitterness of the greens.

I usually don’t blanch the dandelion greens for this recipe
because I like their bitter flavor, but if you prefer a milder
flavor, just blanch the greens for a few minutes in salted water.

1 pound ground pork, chorizo or Italian sausage
1 bunch dandelion greens, chopped in 2-inch segments
1 pound potatoes, cubed
1 onion, chopped
2 garlic cloves, minced
Salt and pepper to taste

In a skillet on medium heat, sauté the meat until browned. No
need to add olive oil, as the meat will provide its own fat.
Add onions, garlic and potatoes. Stir until the onions are
translucent. Cover and reduce heat. Cook for 30 minutes or
until the potatoes are soft.

Add the chopped greens and stir until mixed.
Add salt and pepper to taste.

Green Chile Pork

Wednesday, August 31st, 2011

Lisa Anderson, Tucson CSA
(adapted from “Lower Valley Carnitas” recipe in The Border Cookbook)

4 teaspoons ground cumin
4 teaspoons oregano
2 teaspoons salt
1 teaspoon freshly ground black pepper
3–5 lbs. pork Boston butt (shoulder butt), cut into 2-inch cubes
Olive oil to sear pork and saute onions
4 cloves garlic, minced or crushed
1 onion, chopped in large pieces
4–6 fresh green chiles, roasted or steamed, then peeled and seeded
1–2 bay leaves
1 cup chicken broth or other liquid
Optional Serving Suggestions
Tortillas
Fresh Chopped Cilantro
Chopped Radishes
Lime Wedges

Stir together the cumin, oregano, salt, and pepper. In a large bowl, stir the spice mixture into the meat chunks. You may need to do this in 2 batches, and it’s fine to let the meat sit for a bit at this point while you prepare the onion, garlic, and chiles.

In a large pot or Dutch oven, warm the oil over medium-high heat, add the pork and sear it quickly. Again, this may need to be done in 2 batches. Remove meat from pan, set aside, and use pan to sauté the onions and garlic until starting to be translucent. Return the meat to the pan with a small amount (a cup or less?) of chicken broth, along with the chiles and bay leaves.  Cover and cook for 2–4 hours in a 325–degree oven or on the stovetop, stirring every 30–40 minutes or so.

Near the end of cooking, remove lid, if needed, to boil off any excess liquid. Shred the meat by pulling apart with 2 forks.  Serve with tortillas, fresh chopped cilantro, chopped radishes, and lime wedges.

Turkish Hamburgers (Kofte)

Thursday, April 8th, 2010

Philippe, Tucson CSA

1 pound ground beef
1 egg
1/4 cup breadcrumbs, or cooked rice, or cooked bulgur
1 onion, grated or minced
1/4 cup fresh parsley, chopped
1/2 teaspoon cumin
1-2 garlic cloves, minced
Salt and pepper

Thoroughly mix all the ingredients with your hands. Divide in 6
to 8 portions and shape into patties. Grill or fry in the pan with
some oil. Serve with French fries

Pork in Grapefruit BBQ Sauce with Nopalitos

Thursday, June 18th, 2009

Philippe, Tucson CSA

This is the recipe that was featured at the solar cooking demo of June 19, 2009

2-3 pounds beef or pork roast
3 nopales, de-spined

BBQ sauce:  Mix together:
1 pint grapefruit marmalade (or you can use apricot preserve instead)
1/2 cup vinegar
1/2 teaspoon salt
1 tablespoon mole pipian rojo powder
1 tablespoon olive oil

Cut pork roast in 1 inch slices.
Place meat and BBQ sauce in a slow cooker and cook overnight.  Or cook in solar oven for 4-6 hours at 250 F.
Remove the meat from the cooker and shred with two forks.  Remove fatty bits.
Steam or boil the nopales for 15 minutes.  Drain, rinse, let cool, and cut into small diamond shaped pieces.
Add cooked nopales to meat.
Serve with warm tortillas and rice.

Beef in Prickly Pear Fruit BBQ Sauce with Nopalitos

Tuesday, June 16th, 2009

Philippe, Tucson CSA

This is the recipe that was featured at the solar cooking demo of June 16, 2009

2-3 pounds beef round roast
3 nopales, despined

BBQ sauce:  Mix together:
1 pint prickly pear fruit sauce (you can use 1 pint of any red berries preserve instead)
1/2 cup vinegar
1/2 teaspoon salt
1 tablespoon mole adobo powder
1 tablespoon olive oil

Cut beef roast in 1 inch slices.
Place meat and BBQ sauce in a slow cooker and cook overnight.  Or cook in solar oven for 4-6 hours at 250F.
Remove the meat from the cooker and shred with two forks.  Remove fatty bits.
Steam or boil the nopales for 15 minutes.  Drain, rinse, let cool, and cut into small diamond shaped pieces.
Add cooked nopales to meat.
Serve with warm tortillas and rice.

Wheat Berry Lamb Kibbeh

Thursday, April 9th, 2009

Sara Jones, Tucson CSA

This is a Lebanese dish that traditionally uses bulgur wheat. I
took some liberties in the translation and used cooked, ground
wheat berries instead of the bulgur, but the results are similar
and delicious. It’s a great way to stretch a little bit of meat into a
lot for a crowd. You can form the mixture into small patties or
sausage shapes, or press it into the bottom of a pan and cut after
baking. It is great served with plain yogurt mixed with a little
bit of lemon juice and chile paste, and/or the cilantro chutney
recipe that follows.

1 pound ground lamb (or beef)
1/2 bunch green onions, greens and base, chopped fine
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon chopped fresh herbs (cilantro, mint or oregano)
2 cups cooked wheat berries, ground into small pieces in food
processor or blender
1 1/2 teaspoons salt

In a large bowl, mix together all ingredients. To get the right
texture, you need to really work the ground meat, squeezing it
through you fingers, to distribute the fat. Once the wheat is well
incorporated, form your patties or press mixture into a well oiled
baking dish. Bake in an oven at 375, from15-30 minutes,
depending on thickness. Kibbeh is done when no longer pink
inside. Serve over hot pita bread with yogurt sauce or chutney.


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