Susie's Meat Dishes

  

  

    

Susie's Recipes

 

 

Grilled Pork Chops with Shiitake Mushrooms and Port Wine Sauce

 

4 (3/4 inch) thick center cut/loin pork chops (10 oz each)

1 tsp salt

1 tsp pepper

1 Tablespoon butter

12 oz shiitake mushrooms, sliced

2 bags fresh spinach

Port Wine Sauce

1 tsp plus 1 tablespoon cold butter

¼ cup minced sweet onions

½ cup balsamic vinegar

½ cup port wine

 

Heat barbecue grill, ridged grill pan or broiler.  Season chops with

¼ tsp each of salt and pepper.

Grill or broil chops 10 to 15 minutes turning over once; until barely

pink when cut near the bone.

While chops cook, heat butter in a large skillet over medium/high heat. 

Add mushrooms and sauté about 5 minutes.  Add spinach, a handful or

two at a time, and stir just until wilted.  Season with remaining ¾ tsp

each salt and pepper.  Set aside until chops are done.

 

Port Wine Sauce

Melt the 1 tsp butter in a medium saucepan.

Add onion and sauté until translucent.  Add vinegar and simmer until

syrupy, about 6 minutes.  Add wine and simmer until reduced by about half. 

Remove from heat; swirl in remaining 1-tablespoon butter.  Pour into a sauceboat.

 

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Stuffed Pork Chops

 

8-pork chops (8 oz each)                                                     

½ teaspoon salt

¼ teaspoon pepper                                                            

1 cup bottled mincemeat

3 tablespoons all purpose flour                       

2 tablespoons oil

½ cup dry sherry                                                                                     

1/3 cup beef broth

2 tablespoons spicy brown mustard                        

1-tablespoon molasses

1-teaspoon fresh lemon juice

 

Cut pocket inside of each pork chop.  Season chops inside and out

with salt and pepper.

Spoon mincemeat into pockets of pork chops, dividing evenly. 

Coat chop evenly with flour on all sides.  Refrigerate, covered.

Heat oil in large heavy skillet.  Working in batches, add chops

and brown on each side, 2 to 3 minutes per side.  Remove chops

and reserve.  Drain any excessive fat from skillet.  Return skillet to heat.

Carefully add sherry to skillet, scraping up with wooden spoon any browned

 bits from bottom of skillet.  Add beef broth and return reserved chops to skillet. 

Bring to a simmer; cover, simmer, turning chops over halfway through

cooking, for about 15 minutes or until cooked through.

Remove pork chops from the skillet to platter and keep warm.  Stir mustard,

molasses and lemon juice into liquid in skillet; simmer a few minutes until the

liquid thickens to a glaze.  Pour glaze over pork chops and serve.

 

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Sweet and Sour Beef Balls

 

1 lb ground beef                                                                

1 tsp salt

1 egg                                                                                                                    

2 tablespoons onions

1-tablespoon cornstarch                                                     

pinch of pepper

Roll all of the above ingredients into meatballs.  Brown in a little oil and drain oil.

 

Sweet and Sour Sauce

 

1-tablespoon vinegar                                                          

½ cup sugar

1-tablespoon soy sauce                                     

4 slices pineapple, cut up, save juice

1 table spoon oil                                                        

3 bell peppers

3 teaspoon cornstarch                                                     

6 tablespoon water

 

Cut bell peppers into 1” squares.  Add oil, pineapple juice and cook on low. 

After a few minutes, mix cornstarch, soy sauce, vinegar, water and sugar. 

Add that to pot.  Thicken, stirring constantly.  Add cooked meatballs,

pineapples, and bell peppers.  Heat and serve hot.

 

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Chinese Hamburger

 

1 lb ground beef                            

1 can cream of mushroom soup

1 cup chopped celery                         

1 ½ c water, mix with soup

1 c chopped onion                         

2 tablespoon soy sauce

1 can cream of chicken                  

½ cup raw rice, not Minute Rice soup   

                                                                              

Chinese noodles

 

Brown meat, add other ingredients, except noodles.  Place in buttered baking dish. 

Bake at 350 for ½ hour with lid on.  Bake ½ hour with lid off.  Add Chinese noodles

on top and bake for 10 – 15 minutes longer.  Mushrooms maybe added.

 

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Trisha’s Beef Fajitas (Alveta Harris (Cuz)  2001)

 

1 ½ beef flank steak or shirt steak

1 onion sliced

1 jalapeno pepper cut into strips

1 tablespoon cilantro

2 cloves of garlic minced

1 teaspoon chili powder

1 teaspoon cumin

1 teaspoon ground coriander

¼ teaspoon salt

8 oz can chopped tomatoes

12 – 8” flour tortillas

 

Topping:  sour cream, guacamole, shredded cheddar cheese, salsa

 

Cut flank steak into 6 portions.  In any size Crock-Pot combine meat, onions,

green pepper, red pepper, jalapeno pepper, cilantro, garlic, chili powder, cumin,

coriander and salt.  Add tomatoes.  Cover and cook on low for 8-10 hours or on

high 4-5 hours.  Remove from crock-pot and shred.  Return meat to crock-pot

and stir.  To serve fajitas, spread meat mixture into tortillas add favorite topping. 

Roll up tortillas.

 

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Tex Mex Strata

 

1 tablespoon butter

½ pound bulk pork sausage, mild or hot, crumbled

2/3 cup chopped green onion (4 to 5 green onions)

1/3 cup chopped sweet green pepper

12 corn tortillas

1 ½ cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

2 cups milk

4 eggs

½ teaspoon salt

½ cup tomato sauce

1 can chopped mild green chilies

 

1.      Butter 8x8x2 inch square baking pan with the 1 tablespoon butter

2.      Sauté sausage, green onion and green pepper in large skillet over

medium heat until sausage is browned, about 8 minutes.  Drain off excess fat. 

Set skillet aside.

3.      Arrange 4 tortillas in bottom of prepared baking dish.  Top with half

the sausage mixture and half the cheddar.  Top with 4 more tortillas and

remaining sausage mixture and cheddar.  To with the remaining tortillas.

4.      Press tortillas down firmly to pack and even out the mixture.  Top with

Monterey Jack cheese.

5.      Combine milk, eggs, salt, tomato sauce and chilies in medium size bowl. 

Pour over strata.  Cover with plastic wrap.  Refrigerate several hours or overnight. 

Remove from refrigerator 1 hour before baking.

6.      Preheat oven to slow 325 degree.  Remove plastic wrap from baking dish.

7.      Bake strata in preheated slow oven (325) or 40 to 45 minutes or until wooden

tooth pick inserted in center comes out clean.  Let stand 10 minutes before serving. 

Garnish with whole, fresh hot chili peppers, if you wish.

 

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Lemony flank Steak

 

¼ cup water

3 tablespoons fresh lemon juice

1 tablespoon olive oil

½ teaspoon kosher salt

1 teaspoon finely chopped fresh dill weed

1 flank steak, 1 ½ pounds

¼ teaspoon freshly ground pepper

 

Combine water, lemon juice, oil, salt and dill weed.  Trim steak of all

visible fat and lightly scored diagonally across grain of meat fibers making

a diamond pattern, on both sides.

 

Place in plastic bag or shallow glass dish, add marinade, turning to coat

both sides.  Tie bag securely or cover dish with plastic wrap and marinate

10 – 15 minutes to 6 – 8 hours turning at least once.

 

Prepare charcoal grill and allow coals to burn down to a gray ash or preheat

gas grill 10 minutes.  Remove steak from marinade, press pepper into surface

of meat.

 

Broil steak over medium coals about 8 – 10 minutes for rare or medium, or to

desired degree of doneness, turning once halfway through cooking.  Especially

if you are marinating the meat for a short time, use any remaining marinade to

brush on top of meat after turning.  To serve, carve with knife at a 45 degree

angle across grade into the thin slices.

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Stuffed Roast Pork Tenderloin

 

1 pound lean pork tenderloin

1 tablespoon all purpose flour

3 tablespoons cornstarch

½ cup defatted chicken broth

vegetable cooking spray

cooking bag

kitchen string

 

Stuffing:

1 cup chopped onion

½ cup raw celery

1 clove garlic

1 bay leaf, crumbled

dash black pepper

1 cup cooked wild rice

Trim all visible fat from pork.  Split meat in half lengthwise, stopping about ½”

from the edge.  Open the split and flatten the meat out.

 

Sauté onions, garlic, celery and bay leaf in vegetable cooking spray until tender. 

Add 1 cup cooked wild rice and mix.  Spread stuffing mixture inside the split meat. 

Fold meat back over itself.  Tie at 1” spaces with kitchen string.  Place flour in

cooking bag and shake to coat the interior of bag.  Add the meat and broth and tie

the bag shut.  Place the bag in a shallow baking pan.  Bake at 350 degrees until

meat reaches an internal temperature of 165 degrees about an hour.

 

Gravy: 

Chill broth in freezer about 10 minutes.  Skim off fat. 

Thicken with cornstarch over low heat for several minutes. 

 

 

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Meat w/Spicy Sauce  and Veggies

 

Chicken, pork or steak

El Patio Hot Sauce (yellow can)

Green beans or garbanzo beans (can)

Cut meat into pieces

Fry until golden brown

Put veggies in with meat to warm

Pour hot sauce over veggies and meat

Serve with tortillas

 

Melissa V.  – Merced, CA

 

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