Tuesday, July 1, 2014

Beer and Mustard Sauce for Pork or Lamb

Beer and mustard sauce and same with mushrooms below
Here is a way to make a great sauce for pork or lamb without getting fancy. All you need is beer and Dijon mustard for the basic sauce. You can fancied it up in many ways, adding shallot, garlic or cream. You can add mushrooms as well.

Cook your chop, steak or tenderloin the usual way without adding any seasoning. While this is cooking, mix a cup of beer with one or two teaspoons of mustard and grounded black pepper, coarse is better. Lower the heat and pour the sauce in the frying pan with the meat. Partially cover and simmer to reduce the sauce. If you want to add cream, do it after removing the meat and only stir the sauce on the burner just long enough to blend the cream and get it to thicken just a little. Immediately pour the sauce over the eat in the serving plates.

If you want to add mushrooms, then you will need to remove the meat once cooked, throw the mushrooms in the pan, with the meat juice left in it, and let them release their water. Then add the mixed beer and mustard, simmer for a few minutes. If you like, you can also add the cream as explained above.

For more gusto, you can add finely chopped shallots and/or garlic to the sauce. The best way is to put the shallots/garlic in the pan with the meat a couple minutes before the sauce mix to let that take some color and mix in the meat flavors.

That’s all there is to it!

Sunday, March 9, 2014

French Dijon Vinaigrette

Otherwise known in the family as my grandmother's salad dressing, this version of vinaigrette has one significant difference from a basic French vinaigrette: instead of regular vinegar, she used cornichon juice, that is the juice found in the jars of cornichons. Being from an era when every bit of leftover was being used, recycled or at last resort, fed to the pigs, while being excessively critical of her own cooking, her recipes often had unusual twists in small details. Cornichon juice is a cooked vinegar macerated with herbs making it both milder and rich in flavors. The vinegar being milder than usual allows for some lemon or lime juice to be added without causing the vinaigrette to become too strong.

Saturday, March 1, 2014

Pasta Meat Sauce

Get creative and make it your own style! There is no rule for a great tasting pasta sauce.  Each sauce recipe is someone's character, so make it your own, write it down and tune it up to your taste over time. You can make it with beef, pork, lamb, chicken or mix and match your left-over. I think the best flavor comes from scraping the bones of beef ribs or cutting up left-over steaks. Chicken will be weak, so you may want to compensate with either more herbs or make it spicy with chili.

There is no measurement given for this recipe! Go ahead, make too much and freeze the extra in portion size bags or containers.

Sunday, February 23, 2014

Beef stew No.1452

This is my version of beef stew, calling it No.1452 because there has to be more than a thousand ways to cook up a beef stew! Also included is a party version for 25 guests where the ingredients measures and proportions can help you figure out how much seasoning to include in the small version.

It is much easier than it looks :)