Main Dishes – Red Meat – Partain Genealogy

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Aussie Sausage Rolls

Preparation Time: 20 minutes | Cooking Time: 25 minutes | Makes 27 Rolls

1.5 pounds sausage mince
2 cups fresh breadcrumbs (made from day-old bread)
1 egg, lightly whisked
1 tbs finely chopped fresh sage
Salt & freshly ground black pepper

approximately 3 sheets (25x25cm) ready-rolled puff pastry

1 egg, lightly whisked, extra
1 tbs sesame seeds
Tomato sauce, to serve

Preheat oven to 425°F. Line a baking tray with non-stick baking paper.
Combine the sausage mince, breadcrumbs, egg and sage in a bowl. Season with salt and pepper. Place the mince mixture in a piping bag fitted with a 2cm-diameter plain piping nozzle.
Roll out the pastry to a 30 x 35cm rectangle, about 2mm thick. Use a small sharp knife to trim the edges. Pipe one-third of the mince mixture down the longest edge of the pastry. Roll to enclose and form a log. Cut the log free from the pastry and cut it crossways into 5cm lengths. Place rolls on the lined tray. Repeat with remaining mince mixture and pastry to make 14 more sausage rolls. Brush the top of each sausage roll with the extra egg and sprinkle evenly with sesame seeds.
Bake in preheated oven for 20-25 minutes or until the pastry is puffed and golden and the sausage mince is cooked though. Serve immediately with tomato sauce, if desired.

Notes & tips: You can buy sausage mince from most butchers. If it’s unavailable, buy thick beef sausages and remove the skins. You can freeze these sausage rolls for up to 1 month. Place the sausage rolls between sheets of non-stick baking paper, in a single layer, in an airtight container. Label, date and freeze.

Source: Australian Good Taste, April 2003, Page 80.

Baked Barbecued Beef Brisket

This tastes like sloppy joes and is great served with mashed potatoes and corn bread. If you cook the meat ahead of time, the cold fat can be removed very easily from the top of the sauce. The meat cuts best when chilled.

1 cup ketchup
1/4 cup minced onion or 1 tablespoon dried onion flakes
2 tablespoons cider vinegar
1 tablespoon prepared white horseradish
1 tablespoon prepared yellow (hot dog) mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 pounds boneless beef brisket

In a large bowl, combine all the marinade ingredients with 1 cup of water. Pour 1 cup of marinade into the bottom of a roasting pan that comfortably fits the meat. Place the brisket into the pan, fat-side up. Pour the remaining marinade over the brisket. Cover and refrigerate overnight.
The next day: Preheat the oven to 300°F. Cover the meat with a lid or foil and bake until tender, 3-1/2 to 4 hours. Remove the meat from the baking pan and keep warm on a platter. Skim the fat from the sauce. Slice the meat and serve the sauce separately.

Serves 8. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Beef and Orange Stir-Fry

Prep: 25 minutes | Total: 25 minutes.

When cutting the beef into strips, slice against the grain (across the striated fibers); the result will be meat that is much more tender. Cutting the orange crosswise allows the connective tissues to stay in place, so the slices are less likely to break apart when tossed with the beef. Serve the dish with white rice.

3 oranges
2 garlic, minced
2 Tablespoons soy sauce
1 1/2 Pounds trimmed boneless sirloin or rib eye, cut into 1/2-inch-thick strips
1 Tablespoon cornstarch
1 to 2 Tablespoons canola oil
6 scallions, green parts only, cut into 1-inch lengths

Into a small bowl, finely grate zest and squeeze juice from 1 orange. Add garlic and soy sauce.
With a sharp paring knife, peel remaining 2 oranges. Slice oranges crosswise 1/2-inch-thick, then halve slices; push out, and discard any seeds. Set aside.
In a medium bowl, toss meat with cornstarch until coated. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Working in batches (adding more oil if needed), brown beef on all sides, 3 to 5 minutes; transfer to a plate.
Pour juice mixture into skillet, and boil until syrupy, about 1 minute. Return beef to skillet; add orange slices and scallions. Toss until coated and heated through. Serve hot.

Serving: Serves 4. Source: https://www.marthastewart.com/341020/beef-and-orange-stir-fry.

Beef-and-Rice Cabbage Rolls

1 Head green cabbage, 2-3 lb. 1 1/2 C water
1/2 t salt, plus salt to taste
3/4 C Short-Grain white rice
2 T olive oil
1 small yellow onion, finely chopped
1 lb. Ground (minced) beef
2 T chopped Fresh Parsely, plus Parsely Leaves for garnish
Freshly ground pepper
2 C tomato sauce

Preheat oven to 350°F.

Fill a large pot 3/4 full of water. Bring to a boil.
Core cabbage deeply.
Immerse the cabbage in the water and cook, turning occasionally, until leaves are translucent, about 20 minutes.
Lift out the cabbage and, when cool enough to handle, remove the soft outer leaves. When you reach leaves that are still firm, return the cabbage to the boiling water and repeat the cooking and removing of the leaves. You will need 18 leaves in all. Trim each stem even with the leaf bottom.
In a heavy saucepan, combine the water and the 1/2 t salt. Bring to a boil. Slowly add the rice, reduce heat to low. Cover and cook without stirring for 20 minutes; do not remove the cover. After 20 minutes, uncover and check to see if the rice is tender and water absorbed. If not, re-cover and cook for a few minutes longer until rice is done.
In a frying pan over medium heat, warm the olive oil. Add the onion and saute, stirring until soft. About 10 minutes.
Transfer the onion to a large bowl and add the rice, beef, chopped parsley and salt and pepper to taste. Mix well.
Place 2-3 T filling at the stem end of each cabbage leaf. Fold in the sides of the leaf and then roll up from the stem end to enclose the filling.
Place the rolls, seam side down, in a 9X13 inch baking dish. Pour the tomato sauce on top and cover with aluminum foil.
Bake until the leaves are tender, 1-1/4 hours. Garnish with parsley leaves and serve.

_{Per Serving: Calories: 486; Protein: 18 g; Carbs: 38 g; Total Fat: 30 g; Saturated: 10 g; MonoUn: 16 g; PolyUn: 2 g; Cholesterol: 64 mg; Sodium: 295 mg; Dietary Fiber: 6 g.}

Beef Braised in Guinness

2-1/2 lb (1.3kg) Boned Stewing Steak
1 oz (25g) Flour
2 Large Onions
1 lb (450g) Carrots
Salt & Pepper
2 tablespoons Lard or Oil
3 Bay leaves
1/2-pint (275ml) Guinness
2 teaspoons Brown Sugar
2 -3 sprigs Thyme
1 teaspoon Cider Vinegar

Trim the steak of all fat and gristle and cut into pieces. Roll in seasoned flour so that the pieces are lightly coated. Peel and slice the onions. Peel the carrots and cut them into thin rounds.

Heat the lard or oil in a casserole and first brown the bay-leaves in it to flavor the oil. Remove them and fry the meat, a few at a time, so that it is very well browned on all sides. Transfer the pieces to a dish as they become browned.

When the meat is a fine color, brown the onions in the same fat. Then add the carrots and let them cook gently, turning them over with a wooden spoon, to coat them slightly with the fat. Stir in the remaining flour. Return the meat to the pan, pour on the Guinness, let it bubble up, season with salt, pepper and brown sugar and a sprig or two of thyme. Bring to a slow simmer on top of the cooker and transfer to a low oven at 325°F for 2 hours.

Add the cider vinegar 30 minutes before the end of the cooking time. Serve very hot with dumplings.

Based on the Beef Braised in Guinness Recipe in: British Cooking by Caroline Conran (Treasure Press 1978).

Beef Wellingtons Stuffed with Mushrooms and Pinot Noir Butter Sauce

This recipe is a splurge of time and money, but you will know it was well worth the effort when you take the finished dish from the oven and bring it to the table. Puff pastry is sold frozen in your supermarket, so these Wellingtons are simple to put together and give you that all-important do-ahead edge: you can assemble them up to 1 month before and freeze. Just pop the frozen Wellingtons into the oven about 45 minutes before you’re ready to serve. Open a bottle of Pinot Noir or Syrah to complement the meal.

1 tablespoon unsalted butter
2 tablespoons finely chopped shallots
1/2 teaspoon salt, plus more for seasoning
1/8 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon dried thyme
1/4-pound white button mushrooms, finely chopped
1 teaspoon Pinot Noir
Four (4- to 5-ounce) filet mignons
1 tablespoon olive oil
1 sheet Pepperidge Farm frozen puff pastry (1/2 of a 17.5-ounce package), defrosted
All-purpose flour for rolling the pastry
1 large egg
1 teaspoon water
Pinot Noir Butter Sauce

In a large skillet over medium heat, melt the butter. Add the shallots, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the thyme and cook, stirring, until the shallots are translucent, 3 to 5 minutes. Add the mushrooms and cook, stirring a few times, until all the mushroom liquid has evaporated. Add the wine and deglaze the pan by scraping the browned bits off the bottom. Let the wine completely evaporate. Transfer the filling to a bowl, cover, and refrigerate until cold. Diva Do-Ahead: At this point, you can cover and refrigerate for up to 2 days.
Sprinkle the filets evenly on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat and brown the filets for 2 minutes on each side. (The meat will still be red inside, but the outside should be nicely browned.) Remove from the pan and let cool to room temperature. Diva Do-Ahead: At this point, you can cover and refrigerate for up to 24 hours.
To assemble the Wellingtons, on a lightly floured work surface, roll out puff pastry to about ‘A inch thick and trim to form a 16-inch square. Cut the square into quarters. Diva Do-Ahead: At this point, you can cover, in a single layer or with waxed paper between layers, and refrigerate for up to 24 hours.
Place a piece of puff pastry on a flat work surface. Arrange 1 filet in the center of each square and top with 2 tablespoons of the mushroom mixture. Gather the ends of the puff pastry together and twist into a knot. Transfer the Wellingtons to a baking sheet lined with parchment paper, aluminum foil, or a silicone baking liner. Repeat with the remaining pastry pieces, filets, and filling. Refrigerate for at least 2 hours to firm up the pastry. Diva Do-Ahead: At this point, you can cover and freeze for up to 1 month.
Preheat the oven to 400°F. Remove the Wellingtons from the refrigerator 30 minutes before baking to bring to room temperature. Beat the eggs with the water in a small dish and brush the pastry with the egg wash. Bake the Wellingtons until an instant-read thermometer inserted into the center of a filet registers 120°F, about 20 minutes. If baking frozen Wellingtons, bake for 15 minutes, then reduce the oven temperature to 350°F and bake to an internal temperature of 120°F, about another 25 minutes. Remove from the oven and serve in a pool of Pinot Noir Butter Sauce. Serves 4. Source: Happy Holidays from the Diva of Do-Ahead by Diane Phillips, 2006. Page 75.

Pinot Noir Butter Sauce

This deeply flavored sauce is a great match for your Beef Wellingtons, but you can also serve it with grilled steaks, lamb, or salmon to jazz them up. If you would prefer to use a different wine, Zinfandel, Merlot, Burgundy, or Cabernet Sauvignon are all excellent choices.

6 tablespoons (3/4 stick) unsalted butter, softened
1/2 cup finely chopped shallots
2 tablespoons chopped fresh thyme
3 cups Pinot Noir
1 cup beef broth
2 teaspoons salt
1-1/2 teaspoons freshly ground black pepper
1/4 cup all-purpose flour

In a saucepan, melt 2 tablespoons of the butter, and add the shallots and thyme, sautéing until the shallots are translucent and beginning to turn light golden, 4 to 5 minutes.
Add the wine, broth, salt, and pepper, and simmer for 30 minutes, until the mixture has reduced by one-third. Diva Do-Ahead: At this point, you can strain the sauce, cool to room temperature, and refrigerate for up to 5 days or freeze for up to 6 weeks.
Bring the sauce to a boil. Make a paste out of the flour and remaining 4 tablespoons butter in a small bowl. Slowly stir some of the flour mixture into the sauce, until the sauce reaches the desired thickness. Serve immediately, or keep warm on the stove over low heat for up to 1 hour. Makes about 1-1/3 cups.

Bratwurst Potato Skillet

Prep: 15 min. | Cook: 40 min. | Makes 3-4 servings

3 medium red potatoes
1 pound fully cooked bratwurst or Polish sausage, cut into 1/2-inch slices
2 teaspoons thinly sliced green onions
1-1/2 teaspoons vegetable oil
1-1/2 cups white wine or chicken broth
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon sugar
1 tablespoon Dijon mustard
3 teaspoons minced fresh parsley, divided
3 teaspoons snipped chives, divided
1 to 2 teaspoons cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
2 egg yolks, lightly beaten

Place potatoes in a saucepan and cover with water; cover and bring to a boil over medium-high heat. Cook for 15-20 minutes or until tender; drain. Cool slightly; cut into cubes and keep warm.
In a large skillet, sauté sausage and onion in oil until lightly browned; drain. Stir in wine or broth, thyme and marjoram. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Remove sausage; keep warm. Stir sugar, mustard, 1-1/2 teaspoon parsley, 1-1/2 teaspoons chives, vinegar, salt and pepper into liquid; heat through.
Whisk a small amount of hot liquid into egg yolks, then add this to the saucepan.
Cook and stir until thickened and bubbly. Stir in sausage and potatoes; heat through. Sprinkle with remaining parsley and chives.

Yield: 3-4 servings. Source: Taste of Home Casseroles, 2006.

Cantonese Beef Pouches in Ginger-Lime Sauce

Prep Time: 30 MIN | Cook Time: 25 MIN

1 cup soy sauce –> That is a lot! Sub low-sodium soy sauce?
1/2 cup dry sherry
4 cloves minced garlic
2 tablespoons minced fresh ginger
1-1/4 pounds beef tenderloin, cut into 1/2-inch cubes
1/2 cup peanut oil
4 cups oyster mushrooms, sliced
1/3 cup green bell peppers, finely diced
1/3 cup red bell peppers, finely diced
2 tablespoons sesame oil
1/4 cup prepared brown sauce (package mix, canned or from scratch)
20 sheets Athens Filo Dough, thawed
1/4 cup butter, melted

Garnish:
1/4 cup finely diced red bell peppers
1/4 cup chopped scallions
1/4 cup cut fresh chives

In large bowl, combine soy sauce, sherry, 2 cloves garlic and 1 tablespoon ginger. Add beef and marinate while preparing rest of ingredients. Remove beef from marinade, reserving 1/4 cup marinade.
In large wok or skillet, heat 1/4 cup peanut oil until it smokes, add beef and sauté quickly for 3 minutes. Remove and place into bowl.
Add rest of peanut oil with remaining tablespoon ginger and 2 cloves garlic.
Add mushrooms and peppers and stir-fry for 1 minute.
Add 1/4 cup marinade, sesame oil and brown sauce. Heat thoroughly and toss with beef in bowl. Chill completely.
Prepare large filo pouches according to directions for Pouches. Fill each pouch with 1/4 cup of beef mixture. Brush with butter. Freeze for 10 minutes.
Bake pouches in preheated 350ºF oven for 20 to 25 minutes or until golden brown. Prepare Ginger-Lime Sauce (recipe below), spoon 1/4 cup of sauce in center of plate, and place 3 pouches on sauce. Combine all garnish ingredients. Sprinkle on.

Yield: 10 large pouches, Source: Athens.com.

Carbonnade

This Flemish beef stew is traditionally made with a dark Belgian-style beer but any dark ale will do. It takes well to all kinds of accompaniments – buttered egg-noodles, or boiled carrots and potatoes.

Serves 6-8. Mike loves this stew.

½ pound thick-cut bacon, cut into ½-inch pieces 2 large onions, thinly sliced 2 garlic cloves, minced 1 tablespoon chopped fresh thyme leaves 3 tablespoons extra-virgin olive oil 3 pounds boneless beef chuck, cut into 1 ½-inch pieces Coarse salt and freshly ground pepper ¼ cup all-purpose flour 1 bottle (12 ounces) dark ale 1 ½ cups low-sodium beef broth 2 dried bay leaves 1 ½ tablespoon apple cider vinegar

Preheat a 5- to 6-quart slow cooker.
In a large skillet, cook bacon on high, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer bacon to the slow cooker. Add onions, garlic, and thyme to skillet, and cooking medium-high until browned, 10-12 minutes. Using a slotted spoon, transfer to slow cooker. Pour off fat from skillet and add oil (I do not add the oil).
Season beef with salt and pepper, and dust with flour, shaking off excess. Heat oil on medium-high. Working in two batches, add beef and cook until browned, 8-10 minutes per batch. Transfer to the slow cooker and pour off fat from skillet.
Add ale to skillet and boil until reduced by half, 5-6 minutes; pour into slow cooker. Add broth to skillet and boil until reduced by half, 5-6 minutes; pour into slow cooker. Add bay leaves and sugar. Cover and cook on high until tender, 3 hours (or on low for 6 hours). Skim fat from surface and discard bay leaves. Stir in apple cider vinegar serve.

Tip: For extra zing, stir in a tablespoon ore two of Dijon mustard just before serving.

Source: Martha Stewart’s Slow Cooker, 2017

Flank Steak with Parsley-Garlic Sauce

Serves 4 | Prep time: 20 minutes | Total time: 25 minutes

1-1⁄2 pounds flank steak
Coarse salt and ground pepper
1 tablespoon plus 1⁄4 cup olive oil
1 to 2 garlic cloves
1 bunch flat-leaf parsley, stemmed (about 4 cups)
3 tablespoons fresh oregano leaves
3 tablespoons white-wine vinegar
1/8 teaspoon red-pepper flakes

Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.

Meanwhile, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, pepper flakes, 1/4 cup oil, 2 tablespoons water, and 1/2 teaspoon salt. Pulse until herbs are finely chopped. Serve with steak.

_{Per serving: 473 calories; 33.6 grams fat; 35.7 grams protein; 7.1 grams carbohydrates; 3.5 grams fiber, Source: Everyday Food, Episode 117: Steak and salads.}

Phyllo Calzone

Put a flaky phyllo twist on an Italian favorite with these sausage-, cheese- and tomato-filled pouches.

2 cups drained ricotta cheese
1/2 cup Parmesan cheese, grated
2 eggs, lightly beaten
Salt and pepper to taste
1 pound hot or sweet Italian sausage
3 tablespoons olive oil
1-1/2 cups onions, chopped
4 cloves minced garlic
1 cup (tightly packed) chopped fresh basil
1/4 cup (tightly packed) chopped fresh oregano
5 plum tomatoes, peeled and sliced
40 sheets Athens Phyllo Dough, thawed
1/2 cup butter, melted

Put ricotta in strainer and allow to drain for 1 hour. In bowl, mix ricotta with cheese, eggs, salt and pepper.
Remove sausage from casing and brown meat in large skillet over medium-low heat. Drain fat and remove sausage from skillet.
In same skillet, add oil and sauté onions and garlic until onions are transparent. Add basil, oregano, salt and pepper.
Mix with sausage in large bowl and chill.
Place tomatoes on lightly-oiled pan and dry in preheated 300ºF oven for 45 minutes. Turn occasionally. Season with salt and pepper.
Use 10 sheets of phyllo dough for each calzone. Layer and butter 10 sheets on top of each other for each calzone. Spread 1/4 of the sausage mixture, tomatoes, and the cheese mixture on half of the phyllo, leaving 1″ from edge free of any filling. Fold over and cover the filling with the remaining half of the phyllo. Brush edges with water, then roll phyllo onto itself to seal crust. Repeat the procedure with the remaining phyllo, following step 4 of directions for Pizza Crust.
Score and brush with remaining butter. Bake in preheated 350ºF oven for 30 to 40 minutes or until golden brown. Cool 5 minutes before cutting.

Yield: 4 large rolls, Source: Athens.com.

Greek Freighter Meat Pie

READY IN: 1hr 40mins | SERVES: 4-6

2 tbsp. butter, oil or margarine
1 onion, chopped
2 c. cooked meat, chopped beef, lamb, veal or pork OR 1 lb. ground or chopped meat, raw
1 c. rice or diced potatoes
1 tsp. spearmint flakes
1 tsp. marjoram
1/2 c. chopped parsley
2 tsp. salt
Pepper to taste
1 c. Feta, hoop, or cottage cheese
1 egg
1/2 c. pine nuts or walnuts, chopped

1/2 lb. filo dough sheets
1/4 c. oil and 2 tbsp. butter or margarine

Heat oil and fry onions until soft. If using raw meat and potatoes, brown for 5 minutes and add 1 cup of hot water or 2 cups if using rice, herbs and seasonings.
Cover and cook 20 minutes until meat is cooked and potatoes or rice are soft.
Remove from heat. Mix in cheese, egg and nuts. Mix with all ingredients.
Melt butter and oil in a small pot.
Oil a square or rectangular baking pan.
Lay half of the sheets of filo, oiling lightly between each sheet. Spread meat filling.
Lay remaining filo sheets oiling lightly between each one and bake at 350ºF for 1 hour.

Source: https://www.food.com/recipe/greek-freighter-meat-pie-503656

Meatballs Pacifica With Almond-Herb Rice

1 cup rice
Salt
2 cups boiling water
1/2 cup almonds, sliced
1/4 cup butter or margarine
1/2 tsp. thyme
1/4 tsp. tarragon
1/4 tsp. seasoned pepper
1/2 cup fine dry bread crumbs
1/2 cup water or milk
1 lb. Lean ground beef
4 Tbs. Soy sauce
1 egg
1 can (1 lb. 4 oz.) sliced pineapple in unsweetened juice
1 Tbs. Cornstarch
1 Tbs. Sugar
2 Tbs. Vinegar
Fresh herbs (optional)

Add rice and 1 tsp. salt to boiling water, cover and simmer over low heat for 25 minutes or until rice is tender. Mix in almonds, margarine, thyme, tarragon and pepper. Keep warm.

Meanwhile, mix bread crumbs with water or milk. Combine beef, 3 Tbs. Soy sauce and the egg; work in break crumb mixture and form balls. Fry meatballs in hot, lightly oiled skillet, adding them to the pan gradually so as not to cool it down.

Transfer hot rice to center of platter and surround with meatballs; keep warm. Drain and reserve juice from pineapple; mix juice with cornstarch, vinegar and remaining 1 Tbs. Soy sauce; stir into drippings left in skillet and heat, stirring, until it is thickened and comes to a boil. Add salt to taste. Add pineapple slices, heat through quickly, then add to platter alongside meatballs. Pour sauce over and garnish with fresh parsley or other herbs if you wish.

_{Per serving for 4 servings: Calories 532 Cholesterol 114 mg; Fat 24 g; Fiber 3 g; Saturated 9.5 g; Calcium 92 mg; Monounsaturated 10.5 g; Magnesium 83 mg; Polyunsaturated 2 g; Sodium 1407 mg; Carb 54 g; Potassium 520 mg; Protein 24 g; Vitamin E 3 mg; Weight Watchers Points 12. Source: Almonds Are in Website.}

Moroccan Lamb Meat Loaf

If you like lamb, you will love this Moroccan meat loaf. If you don’t like lamb, I’m willing to bet this meat loaf will convert you. It is superb – spicy, with hints of cilantro and mint.

The recipe calls for a pomegranate barbecue sauce to accompany the meat loaf. We made the sauce, which is excellent, but honestly, the next time we make this we’ll skip the sauce. It’s just unnecessary. Its own spiciness almost competes with the flavors of the meatloaf. I’ve included the recipe below, but you really don’t need it. Plain ketchup will do, if you have to have ketchup with your meatloaf, but just the drippings themselves are sufficient and delicious.

A mini-chopper or food processor works well to finely chop the carrot, celery, and onion.

*May want to half this recipe

2 lbs ground lamb
1 lb ground beef
2 Tbsp olive oil
1 yellow onion, chopped – use the food processor
1 large carrot, peeled and chopped – use the food processor
1 large celery stalk, chopped – use the food processor
2 Tbsp chopped garlic (about 6 cloves) – use the food processor
2 Tbsp minced fresh ginger (3-inch piece) – use the food processor
1-1/4 teaspoons kosher salt
1 teaspoon sweet paprika
1 teaspoon ground cumin
1 teaspoon curry powder
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1-1/4 cups dried bread crumbs
2 small eggs
1/4 cup chopped fresh cilantro
2 Tbsp chopped fresh mint

Preheat the oven to 350°F. Combine the lamb and beef in a large bowl. Set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the onion, carrot, celery, garlic, and ginger and cook for about 5 minutes, or until the onion is translucent. Add the salt, paprika, cumin, curry powder, cayenne, cinnamon, and pepper. Cook for 1 to 2 minutes to release the flavors. Remove from heat and let cool for 10-15 minutes.
Stir the vegetables into the ground meat. Mix in the bread crumbs, eggs, cilantro, and mint. Transfer to a 1-1/2 quart loaf pan and set in a baking pan. Pour water into the baking pan to reach halfway up the sides of the loaf pan.
Bake the meat loaf for 1-1/2 hours, or until firm and cooked through. Let rest for 10 to 15 minutes. Unmold onto a plate and slice. Serve with optional Pomegranate BBQ sauce, ketchup, or just the drippings from the meatloaf itself. Very good served with rice pilaf.

Pomegranate BBQ Sauce

1-1/2 cups ketchup
1/4 yellow onion, minced
1 Tbsp pomegranate molasses
1/2 chipotle chile in adobo sauce, minced (or less?)
1-1/2 teaspoons of adobo sauce (or less?)
1/2 teaspoon sugar

Combine ingredients in a small sauce pan. Bring to simmer on low heat and cook for 5 minutes just to let the flavors blend. Remove from heat and let cool to room temp before serving. Makes 1-1/2 cups.

Serves 6-8. This recipe is an adaptation of a recipe for Moroccan Meatloaf in the Niman Ranch Cookbook from Chef Monica Pope, of T’Afia in Houston, Texas. Source: https://www.simplyrecipes.com/recipes/moroccan_meat_loaf/

Porcini Mushroom Meat Loaf with Mushroom Gravy

If free-form meat loaf is new to you, here’s why we prefer it to the baked-in-a-bread-pan kind: It produces delicious pan drippings that then become the base for a quick, mushroom-rich gravy. Prep and Cook Time: 2 hours.

Notes: Look for dried porcini mushrooms in gourmet and Italian markets. We recommend buying veal from markets that guarantee humane farming practices; if you prefer not to eat veal, use 1-1/2 lbs. each of ground beef and ground pork instead.

Total Time: 2 Hours | Makes 6 to 8 servings

1-1/2 ounces dried porcini mushrooms
1 cup milk
1-1/2 cups small bread cubes (from 2 slices of hearty bread, crusts removed)
1-pound ground beef (see Notes)
1-pound veal (see Notes)
1-pound pork (see Notes)
1/3 cup chopped shallots
1/3 cup flat-leaf parsley
2 eggs
1-1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 medium carrot, finely chopped
1 stalk celery, finely chopped
1-3/4 cups chicken stock
1 cup white wine
6 tablespoons butter

Preheat oven to 350°F. Put mushrooms in a small bowl and pour 2 cups simmering water over them. Stir and let mushrooms sit 15 minutes. In another small bowl, pour milk over bread cubes. Squeeze bread with your fingers to soften completely.
Break the meats into small chunks, then toss together in a large bowl. Add shallots, parsley, eggs, salt, and pepper.
Use a slotted spoon to remove mushrooms from water; reserve liquid. Chop mushrooms fine and add about three-quarters to meat mixture; set remaining mushrooms aside. Gently squeeze bread to remove excess milk and add it to meat mixture; discard milk. Using your hands, gently mix bread, meat, and seasonings until blended. Form mixture into a ball, transfer to a large, heavy-bottomed metal roasting pan, and pat into a rounded loaf.
Sprinkle carrot, celery, and remaining mushrooms in bottom of pan. Pour in 3/4 cup each of mushroom soaking liquid (strain out any sediment, if necessary) and chicken stock. Bake until outside of loaf is browned and interior measures 180°F on a meat thermometer, about 90 minutes.
Transfer meat loaf to a platter. Set roasting pan over 2 stovetop burners on high heat. Pour in wine and use a wooden spoon to loosen vegetables and browned bits. Add remaining mushroom liquid and chicken stock and simmer until liquid is reduced by half. Reduce heat to medium and whisk in butter; sauce will thicken slightly. Transfer sauce (with vegetable bits) to a gravy boat and serve alongside meat loaf.

_{Makes 6 to 8 servings. Source: Sunset, January 2007. Note: Nutritional analysis is per serving. Calories: 654 (66% from fat); Protein: 41g; Fat: 48g (sat 21); Carbohydrate: 12g; Fiber: 2.3g; Sodium: 963mg; Cholesterol: 247mg.}

Sesame-Crusted Beef Tenderloin Steaks with Pineapple, Mango, and Red Pepper Relish

Category Finalist: Entrées. “I like to serve this with long-grain and wild rice and steamed sugar snap peas for an elegant, healthy meal. I created this recipe to combine my love of steak with my kids’ fondness for Asian foods.” –Teresa Ralston, New Albany, OH

Relish:
1/2 cup finely chopped pineapple
1/2 cup finely chopped peeled mango
1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon fresh orange juice
1/2 teaspoon grated orange rind
1/2 teaspoon crushed red pepper

Remaining ingredients:
Cooking spray
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
4 teaspoons black sesame seeds

To prepare relish, combine first 7 ingredients in a bowl; set aside.

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle salt and pepper evenly over steaks. Coat both sides of each steak with 1/2 teaspoon sesame seeds, pressing gently to adhere. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Serve with relish.

Wine note: Cabernet sauvignon may be the classic steak wine, but the tropical fruit relish with these steaks calls for a more fruit-forward red, like a California zinfandel. Try St. Francis Old Vines Zinfandel 2004 ($19) from Sonoma County. Its bold fruit tone, subtle smoke and spice, and juicy finish complement Asian flavors while standing up to beef. –Jeffery Lindenmuth

_{Nutrition Per Serving: Calories 226(41% From Fat); Fat 10.4g (Sat 3.6g, Mono 4g, Poly 1.1g); Protein 24.5g; Cholesterol 71mg; Calcium 44mg; Sodium 349mg; Fiber 1.4g; Iron 3.8mg; Carbohydrate 8.1g. Yield: 4 Servings (Serving Size: 1 Steak and About 1/3 Cup Relish); Source: Cooking Light, March 2007.}

Spiced Beef Tenderloin

Redolent of warm winter spices, this silky beef requires a bit of advance planning because you’re essentially curing the meat—but it’s very easy to do. (If you cut the marinating time to 1 day, the results will be good but not quite as silky or flavorful.) You can roast the beef up to 2 days ahead and serve it warm or at room temperature, with crusty rolls for making little sandwiches if you like. It’s also very good with a spicy-sweet chutney.

PREP TIME: 2 hrs | CURING TIME: 4 days | TOTAL TIME: 4 days 2 hrs | Makes about 25 hors d’oeuvre servings (serving size: 2 slices)

Notes: If you have whole spices instead of already ground, grind them along with the peppercorns in the amounts called for below. Many butchers will trim the tenderloin of excess fat and tie it as a roast for you, but you can also buy untrimmed, untied loins (they’re usually cheaper) and do it yourself. Once you’ve trimmed off the fat with a sharp knife, tie the roast at 2-in. intervals with separate pieces of kitchen twine to give it an even shape as it cooks.

2 tablespoons black peppercorns (or a mix of black and green peppercorns)
6 tablespoons packed dark brown sugar
2 tablespoons plus 2 tsp. course kosher salt
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground nutmeg
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
3/4 teaspoon ground cloves
4 garlic cloves, coarsely crushed into slivers
1 whole beef tenderloin (about 5 lbs.), tied as a roast (see Notes)
2 tablespoons vegetable oil, divided

Grind peppercorns in an electric spice grinder (or clean coffee grinder) to a medium grind. In a small bowl, combine pepper, brown sugar, salt, ginger, allspice, nutmeg, coriander, cardamom, and cloves; whisk to combine. Rub meat sparingly with crushed garlic slivers, then rub all over with spice mixture.
Cut tenderloin crosswise in half. Wrap each half very tightly with several layers of plastic wrap (so that it looks swaddled), put in a rimmed pan, and refrigerate 4 days.
Preheat oven to 400°F. Heat 1 tbsp. oil in a large frying pan (not nonstick) over high heat. Add 1 piece of meat and sear until well browned on all sides, 7 to 10 minutes. Transfer to a rimmed baking pan and repeat with remaining oil and beef. Transfer baking pan to oven and cook meat until an instant-read thermometer inserted in thickest part registers 135°F, 20 to 30 minutes. (Halves may not cook at the same rate; after meat has been in the oven 20 minutes, begin taking temperature of both pieces of meat every 5 minutes.) Transfer to a carving board, tent with foil, and let rest 15 minutes. Remove kitchen twine.
Cut meat into very thin slices (less than 1/4 in., if possible) and serve warm or at room temperature, with crusty rolls and chutney if you like.

_{Makes about 25 hors d’oeuvre servings (serving size: 2 slices). Source: Sunset Magazine, November 2007. Note: Nutritional analysis is per 2-slice serving. Calories: 246 (66% from fat); Protein: 16g; Fat: 18g (sat 6.9); Carbohydrate: 4g; Fiber: 0.1g; Sodium: 665mg; Cholesterol: 57mg.}

Stuffed Meatloaf

Preheat oven to 350°F

1 lb. Hamburger (85/15 fat)
1 egg
1/4 cup Kraft parmesan cheese
1/4 cup spaghetti sauce
1/4 cup chopped onion
salt
pepper
1/3 cup oatmeal

Mix all together to form meatloaf. Divide in half and put one half in the bottom of a pie plate. Set the other half aside.

Grated zucchini
Sliced mushrooms
Black olives

Arrange over the bottom section of the meatloaf, then place the reserved meat mixture on top, pinching together to seal sides.

Bake for one hour. Remove from oven and top with cheese and more spaghetti sauce. Put back into oven until cheese is melted, another 5-10 minutes. Serve with baked potatoes. Source: Susan Partain. From a Woman’s World Magazine (I think).