Meats Archive

Exotic flavored Chili Con Carne

Posted 22/10/2011 By Francois

Exotic flavored Chili Con Carne

Production: 8 – Serving
Preparation: 20 Minutes
Cooking: 6 Hours
Canning (pressure canner): 60 Minutes of processing under  11 lbs of pressure

Chili con carne is a classic dish for the Texan ranchers and their Mexican neighbors.

Traditionally prepared on wood fires in a cast-iron pot, this hearty dish is tailor-made for slow cooking.

The original recipe is highly lace with hot chili pepper and we added a touch of exotic spice with a little  ANDALIMAN wild pepper. This wonderful pepper combines very well with the other flavors and gives our chili a very unique style while respecting the Tex-Mex roots of this recipe.

Note-1: If you do not have a slowcooker you can still bake this recipe in the oven. Start cooking at 350F (180C) then reduce to 250F (120C) for the last part.

Note-2: The Piquin pepper can be replaced with standard crushed chili but you will need to double the mesure. The Piquin, although very strong, is also a very fragrant pepper. Ground Chili is strong but bland.

Note-3: If you do not ANDALIMAN pepper (very rare) you can find some at Épices de crue or simply skip it. The dish will be less tasty but you will get a conventional délicious chili.

Exotic flavored Chili Con Carne

Ingredients:
Beef (Blade roast) – [2 lbs.]  (908 g.)
Diced tomatoes  – [4 cups]  (1 L.)
Onions (large) – [2]
Celery (sticks)  – [4]
Garlic cloves – [6]
Dried Piquin Chilli – [2 teaspoons]  (10 ml.)
Adaliman pepper (Indonesia)  – [1 teaspoon]  (5 ml.)
Salt & Pepper to taste – []
Olive oil – [1/4 cup]  (65 ml.)
Tomato paste (5.5 oz. can) – [1]
Red Kidney beans (19oz can, 540ml.) – [1]

Steps:
1- Remove the fat and cut the beef into thin strips.
2- Place the slices of beef and oil in a slow cooker and heat at high power.
3- Cut the onions into chunks and celery slices. Add to the slow cooker.
4- Peel and mince the garlic and grits. Add to slow cooker.
5- Stir regularly until the beef begins to brown.
6- In a mortar (or grinder) crush the chilli and the Andaliman pepper.
7- Add the spices, tomatoes and beans in the slow cooker and mix well.
8- Close the lid and cook for 1 hour.
9- Add the tomato paste and mix well.
10- Reduce heat to minimum. Cover and cook 5 hours, stirring occasionally.
11- Adjust salt and pepper to taste.
12- Serve over rice or with toast.

– – – Home Canning process – – –

60 Minutes of pressure canning under 11 lbs of pressure

Pork chop in mustard crust

Posted 18/10/2011 By Francois

Pork chop in mustard crust

Production: 2 – Serving
Preparation: 10 Minutes
Rest time: 45 Minutes
Cooking: 10 Minutes

To get a good tender, juicy and tasty pork chop it needs to be correctly cooked and properly seasoned.

There are thousands of recipes for sauces, marinades, or breading of chops, but they all have in common the goal of protecting the delicate meat. Pork, especially for since a few decades, is a lean meat and should be handled carefully when cooked.

Our recipe is simple and produces delicious and really tasty chop, just the way we like them.

The key to the success of this recipe is the attention when cooking.
Do not get distracted and you will be rewarded with the sighs of delight of your guests.

Note: Choose chops 1 inch (2.5 cm) or more for best results.

Note2: It is recommended to remove the meat from the fridge at least 45 minutes before cooking to make it reach room temperature. It will be juicier and tastier.
This procedure applies to all forms of grilled meat cut 1/2 inch (1.25 cm) or thicker.

Pork chop in mustard crust

Ingredients:
Pork chops – [4]
Dijon mustard – [4 tablespoons]  (60 ml.)
Breadcrumbs – [1 cup]  (250 ml.)
Salt & Pepper to taste
Olive oil – [1/4 cup]  (65 ml.)

Steps:
1- Let the chops sit in their original packaging at room temperature for 45 minutes.
2- Preheat the oven to 400F (200C).
3- Remove chops from packaging and place on a work surface.
4- salt and pepper to taste on both sides of the meat.
5- Spread 1 tablespoon (15 ml.) moutade of Dijon on one side each of the chops.
6- Pour the crumbs into a large plate.
7- Cover the chops with breadcrumbs.
8- In a large ovenproof skillet, heat oil over medium.
9- Cook the chops on the mustard side. Approximately 2 minutes.
10- Using a spatula, lift the ribs and check if the breadcrumbs took a golden hue.
11- Turn chops and bake for 5 minutes.
12-  Remove from oven and place on warm serving plates. Let stand 2-3 minutes before serving.

Apples stuffed with pork and spices

Posted 21/09/2011 By Francois

Apples stuffed with pork and spices

Production: 6 – Serving
Preparation: 20 Minutes
Cooking: 45 Minutes

Very few flavors can be married as nicely than the apple and pork. The cookbooks are full of examples of all the possible mix that cooks and chefs have developed around those two product.

This recipe continues the tradition by combining a pork meatloaf and a baked apple that coats it and adds a really nice smooth finish. The meatloaf is flavored with shallots, chives and a touch of chilli that awakens the taste buds.

The choice of apples is critical to success with this recipe. Your favorite dealer or producer will probably be happy to guide you in selecting a variety that remains firm and tasty when cooked.

Apples stuffed with pork and spices

Ingredients:
Apples – [6]
Minced Pork – [1 lbs.]  (454 g.)
French Shallots  – [1/2 cup]  (125 ml.)
Egg  – [1]
Choped Chive – [1/4 cup]  (65 ml.)
Breadcrumbs – [3 tablespoons]  (45 ml.)
Coarsely ground black pepper  – [1/2 tablespoon]  (8 ml.)
Salt – [1 teaspoon]  (5 ml.)
Dried Chilli  – [1/2 teaspoon]  (3 ml.)
Lemon juice  – [3 tablespoons]  (45 ml.)

Steps:
1- Preheat the oven to 350F (180C).
2- Wash and brush the apples.
3- Pour the lemon juice in a small bowl.
4- Cut the cap of each apple, dip it into the juice and set aside.
5- Core the apples maintaining a good thickness around the edges and bottom.
6- Wet the inside the apples with lemon juice to prevent browning.
7- Place the 6 apples in a baking dish.
8- Finely chop the shallots and chives.
9- In a large bowl, combine pork, shallot, chives, spices and egg.
10- Mix well and adjust the consistency by adding breadcrumbs to absorb moisture.
11- Divide the mixture into the apples and cover with the caps.
12- Bake 45 minutes then check for doneness by slicing an apple. The mixture should be cooked at the heart.

African-inspired vegetable and Veal sauce

Posted 19/09/2011 By Edith

African-inspired vegetable and Veal sauce

Production: 6 – Serving
Preparation: 20 Minutes
Cooking: 180 Minutes

For people who love vegetables, sauce this is ideal. We can  compare it to some of our traditional vegetables soup. It comes from an old friend who was preparing his meals, Ivory Coast style, in a small dorm room on a single small burner. It was absolutely delicious to eat on a table corner after a busy day. I just adapted to the western palace unaccustomed to absorb food that’s very spicy as they like it in Ivory Coast.

Served on a bed of rice it is a very healthy meal, balanced and full of vitamins.

If the veal is not a meat that you like you can very well use cubes of beef or pork or even chicken. With chicken it’s even sweeter, but it is a basic sauce that you can adapt to your tastes.

African-inspired vegetable and Veal sauce

 

Ingredients:
Veal meat (cubes) – [1 lbs.]  (454 g.)
Carrots – [4]
Onions (large) – [2]
Leek – [1]
Hot cherry pepper – [1]
Celery – [1 cup]  (250 ml.)
Cabbage – [1 cup]  (250 ml.)
Eggplants (small) – [2]
Zucchini  – [1]
Hot cherry pepper – [1]
Okra  – [1/2 cup]  (125 ml.)
Oignon Soup Mix – [1]
Peanut Butter – [3 tablespoons]  (45 ml.)
Salt & Pepper to taste

Steps:
1- Chop the onions into cubes.
2- In a large saucepan, place the meat cubes, onions and cherry peppers.
3- Cover with water to 3 / 4 and cook over medium heat for one hour.
4- Cut all the vegetables (leeks, carrots, celery, cabbage, okra) except the eggplant and zucchini and add to the pan.
5- Simmer at least 2 hours.
6- Peel and cut into very large pieces the eggplant and zucchini and add to the pan.
7- When the eggplant, zucchini and okra are cooked mash them in the mixer and add the tomato paste.
8- Mix mashed eggplant, zucchini, okra to the rest of the sauce and continue simmering.
9- Add the peanut butter, the onion soup and the cube MAGGI when the sauce reach a rolling boil.
10- Salt and pepper to taste.
11- Simmer 20 more minutes for the flavors blend well.
12- Serve over rice or couscous or attiéké.

Stuffed pork tenderloin on apples

Posted 17/09/2011 By Francois

Stuffed pork tenderloin on apples

Production: 4 – Serving
Preparation: 15 Minutes
Cooking: 20 Minutes

The pork tenderloin is an ideal product to create tasty and original dishes. It is a lean but very tender and juicy cut of meat.

The marriage of fruit and pork is a classic combination that offers a very wide range of possible variations.

Consider this recipe as an example, an illustration of this mixing of flavors and textures. Feel free to modify according to your tastes and available ingredients.

Stuffed pork tenderloin on apples

Ingredients:
Pork tenderloin  – [1]
Bacon bits – [1/4 cup]  (65 ml.)
Walnuts (chopped) – [1/4 cup]  (65 ml.)
Champagne (Corinth) Grapes – [1/4 cup]  (65 ml.)
Honey – [2 tablespoons]  (30 ml.)
Cinnamon – [1 teaspoon]  (5 ml.)
wild Madagascar  pepper (Voatsiperifery) – [1/2 teaspoon]  (3 ml.)
White balsamic vinegar – [2 tablespoons]  (30 ml.)
Butter – [1 tablespoon]  (15 ml.)
Onion (medium) – [1]
Apples – [2]
Salt & Pepper to taste
Aleppo pepper – [1 teaspoon]  (5 ml.)

Steps:
1-  Prepare the tenderloin and open it in the middle for the suffing.
2- Preheat oven to 400F (200C).
3- In a large ovenproof skillet, cook the bacon over medium heat.
4- Remove the bacon when crisp. Keep the fat in the pan.
5- In a small bowl, combine the bacon, nuts, raisins, cinnamon, honey and Madagascar pepper.
6- Stuff the tenderloin with the mixture and close it well with a string of butcher rope.
7- Heat the skillet over high heat.
8- Cook the meat to a nice brown color (about 30 seconds each side).
9- Bake for about 10 minutes.
10- Put aside the meat and place the skillet on medium heat.
11- Deglaze pan with white balsamic vinegar and reduce until evaporated.
12- Add the butter.
13- Cook the onions (about 1 minute).
14- Cut the apples into slices and cook 2 minutes on each side.
15- Spread the apples on plates, slice the meat, place the slices of apples and sprinkle with Aleppo pepper.