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Category Archives: Meats

Mexican Flavored Cheeseburgers

This is yummy and very appropriate for this week of cinch de mayo…

  • 1 cubanelle pepper, sliced in half and seeded
  • 1 poblano pepper, sliced in half and seeded
  • 3 to 4 garlic cloves with skins on
  • 3 to 4 green onions, cut into quarters
  • Drizzle of olive oil
  • Salt
  • ½ cup cilantro, chopped

Place the peppers, garlic and green onions on a lined cookie sheet. Drizzle olive oil and sprinkle salt. Roast in oven for 15 to 20 minutes on 350 degrees F. Add the roasted vegetables in a blender with the cilantro. Blend till smooth. Keep aside.

  • 1 pound grass fed ground beef
  • 2 teaspoons salt
  • 1 egg, beaten

Mix the ground beef, salt and egg with the green mixture. Divide the mixture into 6 patties. Keep aside.

  • 6 buns
  • 6 slices of cheddar cheese
  • 1 large or 2 medium tomatoes, sliced

Mayonnaise

  • 2 tablespoons mayonnaise
  • ¼ cup non-fat Greek yogurt
  • 1 teaspoon smoked paprika
  • Juice of half a lime
  • 1 teaspoon salt

Mix the mayonnaise, yogurt, smoked paprika, lime juice and salt in a small bowl and keep aside.

Cook the patties and assemble the burgers with the mayonnaise and tomato slices. Serve with oven fries.

Beef and Sausage Ragu

This recipe is a mix between a ragu and a bolognese. My daughter loves, loves any kind of meat sauce over pasta. I try to make them different every time- so this one is a mix. A bolognese, typically is made with just tomato paste and milk- there is no tomato sauce. I added it all in this one- it was delicious!!

  • 2 chicken sausage links (I used spinach and fontina), casings off and crumbled
  • 1 pound grass fed ground beef
  • 2 tablespoons extra virgin olive oil
  • 3 garlic cloves, chopped
  • 1 small yellow onion, chopped
  • ½ cup shredded carrots
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons tomato paste
  • 2 cups tomato sauce, preferably fresh
  • 1 cup chicken broth
  • 2 cups milk
  • Salt

Heat a heavy saucepan with the olive oil. Add the ground beef and crumbled sausage and brown while stirring constantly on a medium high heat for 3 to 4 minutes. Add garlic, onion, carrots, rosemary and thyme. Cook on medium heat for 3 to 4 minutes. Add the paste and cook for a minute. Add the tomato sauce, chicken broth and milk. Bring to a boil and lower to a simmer, cover with a lid. Cook for at least an hour and a half on low heat, stirring every 15 minutes. Take the lid off, taste for seasoning, and add salt if needed. Serve on top of cooked pasta.

Ground Meat with Cauliflower (Keema Gobi)

I make this dish all the time. I do like to change it up a bit- just to make it more interesting. For this one I first combined green onions, garlic and cilantro and used them as the base. I then used cardamom, cloves and cumin to flavor the dish- the result- absolutely delicious!!

  • 4 green onions, chopped rough
  • 4 garlic cloves, smashed
  • ½ cup cilantro, chopped

Process the aromatics in a food processor until they are chopped fine. Keep aside.

  • 3 tablespoons extra light olive oil
  • 1 teaspoon cumin seeds
  • 2 cardamom pods, smashed
  • 3 cloves, smashed
  • ½ pound ground pork
  • 1 tablespoon tomato paste
  • 3 cups or a medium sized cauliflower, florets taken apart
  • 1-2 teaspoons salt
  • 2 teaspoon ground coriander
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the cumin seeds, cardamom pods and cloves and cook for 30 seconds over medium heat. Add the pork and increase the heat to high. Break the meat with the back of a wooden spoon while browning it, for about 3 to 4 minutes. Add the tomato paste and cook for 30 seconds. Add the cauliflower, salt, ground coriander, turmeric and cayenne pepper. Mix well and cover with lid and lower heat to medium low. Cook for 15 to 20 minutes and take lid off. Break the florets into smaller pieces with the back of a wooden spoon and cook on medium high heat for another 5 to 10 minutes, stirring constantly. Check for seasonings and garnish with cilantro.

Middle Eastern Style Ground Beef

I recently entertained and decided to make a Middle Eastern/Greek meal- so I started with this ground beef dish flavored with mint and garlic. I served the meal with warm pita bread with delicious feta cheese and hummus for appetizers…

  • 2 tablespoons olive oil
  • 1 teaspoon dried mint
  • 2 teaspoons garam masala
  • 1 pound grass fed ground beef
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 medium tomatoes, seeds and core removed, chopped
  • ½ cup tomato sauce, homemade or store bought
  • 2 teaspoons salt
  • 1/3 cup flat leaf parsley, chopped
  • 1/3 cup fresh mint, chopped

Heat a large saucepan with the oil. Add the dried mint and garam masala and sauté on medium heat for 10 seconds. Add the ground beef and increase the heat to high and sauté while separating the meat with a wooden spoon for 4 to 5 minutes. Add the onion, garlic, tomatoes and tomato sauce. Saute on high heat for another 4 to 5 minutes, stirring constantly. Add the salt and lower the heat to medium and cook with the lid on for 8 to 10 minutes. Take the lid off and check for seasonings. Garnish with parsley and mint. Serve with heated pita.

Grilled Pork Tenderloin with Coconut Milk

Okay, maybe a few more warm weather recipes.. although one can make this in the oven, under the broiler. The flavors are yummy with coconut milk, cilantro and lime! I served it with a summer salsa but go ahead and use whichever fruit is in season… I still see mangos and nectarines in the store…get them while they last!

  • One 1½ pound pork tenderloin, cleaned
  • ½ cup coconut milk
  • 1 cup fresh coconut, cut into pieces
  • ½ cup fresh cilantro, chopped
  • 1 inch fresh ginger, chopped
  • 2 garlic cloves, chopped
  • 1 jalapeno, deseeded and chopped
  • Juice of one lime
  • Zest of one lime
  • 2 teaspoons salt

Transfer all the ingredients to a blender and blend till a smooth sauce is formed. Place the tenderloin and the marinade in a zip lock and marinate for 2 to 3 hours.

Take out of the marinade and pat dry with some paper towels. Pour the marinade in a saucepan and bring to a boil and keep aside. Grill or cook the tenderloin till it reaches an internal temperature of 145. Let it rest for a good 15 minutes, covered with aluminum foil.

Nectarine and Mango Salsa

  • 1 nectarine, chopped
  • 1 mango, chopped
  • 1 pepper (any color), chopped
  • 1 jalapeno, minced
  • Juice of one lime
  • ½ cup cilantro, chopped
  • 1 to 2 teaspoon salt

Mix all the ingredients in a serving bowl. Check for seasonings and serve on top of the sliced tenderloin.

Filet Mignon with Orange Glaze

This beautiful fall weather makes me want a yummy steak- what better than a quick, homemade filet mignon cooked with an orange glaze. I used blood orange juice that I had in the freezer, but any orange juice will do…

  • 3 to 4 steaks of filet mignon
  • Salt
  • Pepper
  • 2 tablespoons extra virgin oil
  • 1 large shallot, sliced
  • 1 cup blood orange juice or regular
  • 1 to 2 teaspoons honey
  • Salt
  • ¼ cup parsley, chopped
  • 1 tablespoon butter

Sprinkle generously with salt and pepper and marinate for 2 to 3 hours. In the meantime heat a small pan with the oil and add the shallot. Saute on medium heat for 3 to 4 minutes. Add the blood orange juice and honey. Bring to a boil and lower the heat to a simmer and reduce the juice to about 3/4 cup. Check for seasonings and add salt and parsley. Keep aside.

Heat a heavy pan with one tablespoon oil and brown the steaks on both side for a minute each. Lower the heat to a simmer and add the blood orange juice. Bring to a boil and cover with lid and cook for 4 minutes on each side or until desired doneness. Take the steaks out to rest and reduce the sauce more if needed. Check for seasonings and serve on top of steaks.

Grilled Steak with Tomato Salad

This is a great recipe for the season- tomatoes are everywhere and grilling is the thing to do. It takes no time to whip this up…

  • 2 to 3 grass fed rib eye steaks
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper

Drizzle the olive oil all over the steak and sprinkle with salt and pepper. Marinate for an hour or two. Grill the steaks to desired doneness. Let rest for 15 minutes before slicing.

Tomato Salad

  • 2 to 3 heirloom tomatoes, cut into 1-inch pieces
  • 2 tablespoons extra virgin olive oil
  • Drizzle of balsamic glaze
  • Salt
  • Pepper

Transfer the tomatoes to a medium bowl. Add the oil, salt and pepper. Mix well and let marinate for an hour. Right before serving with the steaks, drizzle some balsamic glaze.

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