Meat Poultry Fish & Seafood
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Meat Poultry Fish & Seafood Every moving thing that lives shall be food for you. —Genesis 9:3 Eat whatever is sold in the meat market Without raising any question on the ground of conscience. —Corinthians 10:12 J 1 pikeplacemarket.org Pike Place Market Let the stoics say what they please, We do not eat for the good of living. ‘But because the meat is savory —Ralph Waldo Emerson www.thestranger.com pikeplacemarket.org Meat & Poultry Sellers at the Pike Place Market www.pinterest.com www.ultracart.com Unknown photographer Fish and Seafood Sellers at the Pike Place Market They entertain tourists by throwing fish from the aisle into the fish display\ J 2 Meat—Beef www.recipeshubs.com Roast Beef Cuts of Beef en.wikipedia.org This was a glorious event for a special occasion. Gramma loved roast beef. Once for her birthday Mama fixed it with Yorkshire Pudding. The next day Gram showed up with a magazine entitled “100 Ways to Cook Roast Beef,” with the words, “Here. I thought you could use this.” It broke Mama’s heart—she cried when Gramma left. It had been a fabulous meal taking a lot of work and care . I like this with Yorkshire putting at Christmas, when I have a crowd . .—judy “Mama also had a talent with standing rib roasts, she would make them for Thanksgiving when we lived in Amherst. Her tip was to take a little piece of the garlic and rub it on the meat before she cooked it.”—Susie 1 3-4 pound beef roast, (rib, sirloin, rump, eye of round) Suet (if meat is very lean, to baste it while cooking) Preheat oven to 325ºF. Place meat on rack, fat side up, in shallow uncovered roasting pan. If meat is very lean, place a small piece of suet, bacon or salt pork on top. Hold it in place with toothpick—it will melt, basting meat as it cooks. No rack is needed for unboned rib roasts—bones will keep meat out of pan juices. Make incision with skewer into center of roast; insert thermometer. Make sure it does not rest against a bone. Unboned roasts take 18-35 minutes per pound, but no longer than 3 hours for even a very large roast. Add 10 minutes per pound for boneless roasts. Times are approximate since quality of meat varies and chunky roasts take longer than flat ones. Smaller roasts dry out. digiehealth.wordpress.com Cook to 140ºF for rare meat, 160ºF for medium meat, and 180ºF for well-done meat. For easy carving, let meat sit 20 minutes out of oven. Use this time to make gravy. Mama Says: Do nothing extra to the roast . do not baste, do not add water to the pan—its fat will keep it moist. For crisp brown roast, increase temperature to 400ºF for last 15 minutes of roasting. Judy Frank J 3 Meat—Beef Melt remaining butter in a saucepan; working quickly, add flour, and blend well. Add sugar and blend again. Gradually pour in the strained and degreased marinade; stir until the sauce is well blended. Add gingersnaps and allow sauce to simmer several more minutes. Serve the hot meat sliced with its built-in gingersnap gravy. Josephine Hammeral allrecipes.com Sauerbraten with Gingersnap Gravy aka German-Style Pot Roast “After reading several dozen recipes for Sauerbraten, I find that while they seem different at first glance, any of them will give you the taste you expect in this German version of braised beef. It’s a European expression of ‘sweet & sour’.” 2 4 8 Pound rump roast, rolled and tied ½ 1 2 Cups wine vinegar www.campbellskitchen.com ¼ ½ 1 Cup white wine (optional) ¼ ½ 1 Cup apple cider vinegar (for sharp flavor) Campbell’s Easy Beef Pot Pie 1 2 4 Onions, peeled and sliced 1 2 4 Carrots, peeled and sliced 4 8 12 16 SERVINGS ½ 1 2 Ribs celery, chopped 1 2 4 Bay leaves 2 4 6 8 Cups diced cooked potatoes 3 6 12 Whole allspice, crushed 1 2 3 4 10 ounces pkgs. frozen mixed vegetables 1 2 4 Cloves (carrots, green beans, corn, peas), ½ 1 2 Tbsp. peppercorns, crushed thawed (about 2 cups) ½ 1 2 Tbsp. salt 1½ 3 4½ 6 cups cooked beef cubes 2 4 8 Tbsp. butter and ½ Tbsp. oil or 1 2 3 4 10½ ounce cans Campbell’s® Condensed 2 4 8 Tbsp. beef drippings Golden Mushroom Soup 1½ 3 6 Tbsp. butter ⅓ ⅔ 1 1⅓ Cup water 1½ 3 6 Tbsp. flour 1 2 3 4 teaspoon Worcestershire sauce ½ 1 2 Tbsp. sugar 1 2 3 4 teaspoon dried thyme, crushed ½ 1 2 Cups gingersnaps, crushed (10/20/40 cookies) 1 2 3 4 Unbaked pie crust, at room temperature THREE DAYS IN ADVANCE Heat the oven to 400°F. Place the potatoes, vegetables and beef in a 9-inch deep-dish Wipe meat well with a damp towel. Place in a deep bowl. pie plate. Stir the soup, water, Worcestershire and thyme in a Combine all liquids, vegetables and seasonings in a heavy medium bowl. Pour the soup mixture over the beef mixture. saucepan. Bring just to the boiling point and pour over the Gently place the pie crust over the beef mixture and crimp the meat. Turn the meat several times and cover. Refrigerate for edges to seal. Cut slits in the crust with a knife. three days, turning the meat several times each day. Bake for 35 minutes or until the beef mixture is hot and THE DAY OF THE MEAL bubbling and the crust is golden brown. Remove meat from marinade; dry thoroughly with a towel. Editor, from Campbell Soups Put the marinade in saucepan; heat it. Heat oil and butter (or drippings) in braising pan (a Dutch oven is fine); sear meat on all sides. When nicely browned, removed to absorbent paper. Pour fat from the pan. Return meat to the pan; pour heated marinade over the meat. Simmer about 3 hours, until meat is tender. Pour off liquid through a strainer and remove excess fat. Leave meat in cooking pan to keep it hot. J 4 Meat—Beef Unknown Photographer www.chefs-resources.com Irish-American Roast Beast George’s Brisket The cranberries make this an Irish-American dish. You may Out of her entire personal cookbook, this recipe from George’s use a 4-quart slow-cooker or a Dutch oven at 325° in the mother is his favorite food of all time! And it is so so simple! middle of your oven. 1 Brisket of beef 1 16-ounce can whole-berry cranberry sauce 1 Package dry onion soup mix 1 6-ounce can tomato sauce Salt to taste 1 Bottle Guinness (or 12 ounces brewed coffee) Lemon pepper to taste 1 tsp. thyme Horseradish (if desired) 1 tsp. sage 1 tsp. sweet basil First and most important, is to select the correct brisket. This 1 tsp. oregano is done by picking up each one by the ends. Make sure it 1 tsp. ground black pepper bends by its own weight. Just remember—cows are left sided, 1 tsp. salt and not right sided like people are right and left handed. 1 5-6 pound boneless chuck or rump roast After the brisket has been selected, get a large roasting pan that 1 .88-ounce brown gravy mix will hold the size you have selected. [Another possibility is that you select a brisket that will fit in the roaster you own.] Mix all ingredients except meat and gravy mix in a bowl. Then, with the fat side up (DO NOT trim the fat off), salt and Grease or spray slow cooker or Dutch oven. Put a half cup of pepper it well. I use lemon pepper. Put half the package of mixture in bottom of pan. Set in the meat and pour remaining onion soup mix over the brisket. Turn the brisket over and sauce over the meat. repeat the seasoning. Put the lid on the roaster and put into the refrigerator. Let it sit there until the next day. This step can be If using oven, cook for 5 to 6 hours at 325°F. left out if time is short. Remove foil and cook another 45 minutes. Transfer meat to Preheat oven to 275˚F; place the roaster in the oven and forget platter as above, pour liquid into saucepan over medium heat. it for 5 hours. There will be much fat in the bottom of the Sprinkle in the gravy packet and stir until gravy thickens. roaster (because you did not trim the fat off, and you were roasting it with the fat side down.) This ensures flavor. Remove the meat from the roaster and trim remaining fat off. Carve cross-grain to ensure tenderness. For a wonderful treat, serve with horseradish. George Butorack—Meals on Wheels Delivery Person In Crockpot: Cook on LOW for 8 to 10 hours or on HIGH for 6 to 7 hours. When meat is easily pierced with a fork, remove from sauce, cut in chunks, and place on serving platter. Cover with foil to keep warm. Turn cooker to HIGH and sprinkle gravy mix into the sauce. Stir until sauce thickens. Serve on the side in a gravy boat. Bridget Kelly J 5 Meat—Beef www.youtube.com www.campbellskitchen.com Wot Wat Savory Pot Roast Beef Zilbo 8 16 SERVINGS This appears to be something of a barbecued beef dish. Now, 3½-4 7-8 Pounds beef round or chuck pot roast the problem with a number of the Ethiopian recipes I was able 2 4 Tbsp.