Simmer Archive

Pork Chops Pasta Sauce

Posted 27/10/2011 By Francois

Pork Chops Pasta Sauce

Production: 6 – Serving
Preparation: 10 Minutes
Cooking: 3 Hours

This flavorfull sauce will seem unusual but suprisingly good to the fans of traditional sauces.
Try it now!!

Almost a pork and onions stew, this sauce is smooth after the slow cooking of the meat, slightly sweeted by the onions and a little spicy thanks to the hot peppers.
Ideally served over wide pasta (Fetuchini, Linguini etc.) or large cut pasta like the Penne.
Easy and economical, this recipe will quickly become a favorite on your table.

Note-1: For a perfect sauce: use chops on the bone or add a soup bone to step 6

Note-2: Piquin chili pepper can be replaced by standard ground chili but you will need to double the mesure. The Piquin, although strong, is a very fragrant pepper. Ground Chili is not that strong and a little bland.

Pork Chops Pasta Sauce

Olive oil – [1/4 cup]  (65 ml.)
Pork chops – [6]
Onion (large) – [3]
Garlic cloves – [6]
Plum Tomatoes (28 oz. can) – [2]
Dried thyme – [1 tablespoon]  (15 ml.)
Italian Seasoning  – [1 tablespoon]  (15 ml.)
Tomato paste (5.5 oz. can) – [1]
Dried Piquin Chilli – [1 teaspoon]  (5 ml.)
Salt & Pepper to taste
Greated Parmesan to taste

1- Slice the onions. Peel, grits and cut the garlic into pieces.
2- In a large pot, sear the chops in the oil and cook 5 minutes. Pepper the chops.
3- Remove chops and set aside.
4- In the same pot, add the chili and brown the onions and garlic for 3-4 minutes.
5- Add the tomatoes (with juice), tomato paste, thyme and the Italian spices blends.
6- Put back the chops, cover and simmer over low heat for 3 hours.
7- Salt and pepper to taste.
8- Serve over hot pasta.

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

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]

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

Medallions with green peppers

Posted 01/10/2011 By Edith

Medallions with green peppers

Production: 4 – Serving
Preparation: 10 Minutes
Cooking: 15 Minutes

The beef tenderloin with green peppers recipe is well known to food lovers. Fairly easy to do, an a guaranteed success on the table. Unfortunately this is not a particularly economical dish as it requires the use of tenderloin meat. Attempts to replace the tenderloin for less expensive pieces generally produce a delicious dish, but too tough to bite to be really pleasant in the mouth.

Our solution is to replace the beef tenderloin with pork tenderloin. Almost as tender but much cheaper, pork tenderloin require virtually no change in the original recipe. One point to watch for: cooking time for the slices of porc is slightly faster than for beef.

Thus, two possible variants for the same basic recipe:
For the total experience, use beef tenderloin.
For an excellent and economical meal, follow our example and use the pork tenderloin.

Note: We use wild pepper from Madagascar (Voatsiperifery) in this recipe because of a unique flavor particularly well suited for meat in gravy dishes. You can, of course, replace it with any fine pepper or even some good freshly ground black pepper.

Medallions with green peppers

Pork tenderloin  – [1]
Onion (large) – [1]
Sweet Green peppers – [2]
Garlic cloves – [2]
Beef consommé 10oz can (284ml) – [1]
Browned Flour – [2 tablespoons]  (30 ml.)
Tomato paste – [2 tablespoons]  (30 ml.)
Olive oil – [4 tablespoons]  (60 ml.)
Butter – [2 tablespoons]  (30 ml.)
Salt – [1 teaspoon]  (5 ml.)
Soya sauce – [1 tablespoon]  (15 ml.)
wild Madagascar  pepper (Voatsiperifery) – [1 tablespoon]  (15 ml.)
Dried thyme – [1/2 teaspoon]  (3 ml.)

1- Peel and cut the onion into large pieces. Wash and cut the green peppers. Set aside.
2- Peel, grits and finely chop the garlic. Set aside.
3- Clean the tenderloin and cut it into small slices of about 1/4 inch. (63 cm).
4- In a bowl, sprinkle the slices of meat with 1 tablespoon (15 ml) of olive oil and as much of soy sauce. Mix well and let stand at the counter.
5- In a small saucepan, heat 2 tablespoons (30 ml) of olive oil and cook the pieces of onion and peppers over medium high heat for 3 minutes.
6- Add the garlic, thyme and the freshly ground wild pepper and cook for 1 minute.
7- Add the can of concentrate consommé and simmer for 5 minutes.
8- Use the roasted flour (diluted in a little water) to thicken the sauce. Be careful not to exceed the amount of flour because the sauce will continue to thicken in next steps.
9- Add the tomato paste and stir well then reduce the heat to low.
10- In a large skillet, melt the butter over medium-high heat.
11- Sear the pork medallions (about 1 minute on each side).
12-  Put the medallions in the sauce and keep warm until ready to serve.

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


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

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.

Easy Veal Stew (blanquette)

Posted 06/09/2011 By Edith

Easy Veal Stew (blanquette)

Production: 4 – Serving
Preparation: 15 Minutes
Cooking: 60 Minutes

A very easy to make delicacy. The veal stew is a classic recipe that exists in several versions.
Ours is simple and produces a very tasty dish.

The only real challenge in achieving this recipe is in the finale stirring of the sauce (step 13).
Vigorous stirring is required with a good whip and you must remove the sauce from the heat as soon as the desired texture as been obtained.

Veal stew with vegetables

Veal meat (cubes) – [1 lbs.]  (454 g.)
Butter – [1 tablespoon]  (15 ml.)
Olive oil – [2 tablespoons]  (30 ml.)
Garlic cloves – [2]
Carrots – [2]
Leek – [1]
Onion (medium) – [1]
Chicken broth  – [1 cup]  (250 ml.)
White Wine – [3/4 cup]  (190 ml.)
35% Cream – [1/2 cup]  (125 ml.)
Eggs – [2]
Flour (all purpose) – [2 tablespoons]  (30 ml.)
Dried thyme – [1 teaspoon]  (5 ml.)
Oregano – [1 teaspoon]  (5 ml.)
Dried Herbs – [1 teaspoon]  (5 ml.)
Laurel leafs – [2]
Choped Parsley – [2 tablespoons]  (30 ml.)
Cloves – [4]
Salt & Pepper to taste

1- Cut the carrots and leeks into slices. Peel the onion and stung with the 4 cloves.
2- In a saucepan, melt butter in oil and brown veal cubes on high heat for 3-4 minutes.
3- Salt and pepper lightly. Add garlic and dried herbs (thyme, oregano, herbs, bay leaf).
4- Reduce heat to medium and cook 2 minutes, stirring constantly.
5- Add the flour and cook 2 minutes, stirring.
6- Deglaze with the wine and broth.
7- Add the sliced ​​carrots and leeks as well as the onion.
8- Cover and simmer 45 minutes over medium heat.
9- Remove the veal cubes and keep warm.
10- Strain the cooking liquid and reserve the vegetables (discard the bay leaves and onion).
11- Pour the juice into the pan and reduce over high heat for 3-4 minutes.
12- In a bowl, whip the cream and egg yolks (the whites will not be used).
13- Pour in the broth, stirring vigorously and constantly until thickened.
14- Coat the veal cubes with the sauce and serve with vegetables.