Moroccan beef Stew

Category: Recipes

Moroccan beef Stew

Ingredients

  • 2 pounds cubed and trimmed chuck roast
  • 3 tablespoons all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 2 large carrots, sliced
  • 4 cloves garlic, sliced
  • 2 cups beef broth
  • 1 cup coarsely chopped dried apricots
  • Celery leaves, for garnish

Instructions

  1. STEW: Combine flour, salt and pepper on a plate and dredge beef pieces.
  2. Heat olive oil over medium-high heat in a Dutch oven and brown beef evenly in batches. Pour off excess drippings.
  3. Combine the paprika, coriander, turmeric, cumin, ginger and cayenne and sprinkle over beef. Add the celery, onion, carrot, garlic and beef broth.
  4. Bring to a boil, reduce heat to low, cover and cook 1 1/4 hours to 1 1/2 hours. Alternately, combine the ingredients in an electric pressure cooker and cook on high for 22 minutes.
  5. Add the apricots and tomatoes and cook an additional 15 minutes on the stovetop or 1 more minute on high in the pressure cooker.
  6. Garnish with celery sprigs
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Roasted Brussel Sprouts with Maple and Bacon

Category: Uncategorized

Roasted Brussel Sprouts with Maple and Bacon

Ingredients

  • 1 pound Brussels sprouts, trimmed
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons pure maple syrup
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. On a sheet pan, roast bacon until firm but bot crisp
  3. Place Brussels sprouts in a single layer in a baking dish. Drizzle with olive oil and maple syrup; toss to coat.
  4. Sprinkle with bacon; season with salt and black pepper.
  5. Roast in the preheated oven until bacon is crispy and Brussels sprouts are caramelized, 45 minutes, stirring halfway through.
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Fennel Rosemary Porchetta

Prep Time: 2 hours

Cook Time: 6 hours

Total Time: 8 hours

Category: Main

Cuisine: Italian

Servings: 8

Fennel Rosemary Porchetta

Ingredients

  • 1 7- to 8-pound boneless pork butt butterflied open
  • For the Stuffing
  • 8 ounces pancetta, cut into ½-inch cubes
  • 4 tablespoons (½ stick) salted butter, room temperature
  • 1 cup (1½ ounces) lightly packed fresh rosemary leaves
  • 1 cup (1 ounce) fresh oregano leaves
  • Fresh Fennel Fronds
  • 1- 2 cups FennelBulb Finely Chopped and tops
  • 20 garlic cloves, peeled
  • 1 tablespoon red pepper flakes
  • 1/2 cup plus divided
  • For the Outside Rub
  • Kosher salt
  • 2 tablespoons packed light brown sugar
  • 2 teaspoons ground black pepper
  • 2 tablespoons ground fennel,
  • For the Sauce
  • 3/4 cup pan juices
  • 1/3 cup lemon juice (3 to 4 lemons)
  • 1/4 cup water
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons ground black pepper
  • 1 teaspoon ground fennel,

Instructions

  1. To prepare the roast, remove any twine or netting around the pork. Locate the cut made to remove the bone, then open up the roast. Using a sharp knife, continue the cut until the roast opens like a book; do not cut all the way through, as the meat must remain in one piece. Using the tip of a paring knife, make 1-inch-deep incisions into the pork, spaced about 1 inch apart; do not cut all the way through the meat. Set aside. In a food processor, pulse the pancetta until coarsely chopped, about 15 pulses. Add the butter, rosemary, oregano, garlic, pepper flakes, ½ cup of the ground fennel and 2 teaspoons salt. Process until the mixture forms a spreadable paste, about 1 minute, scraping the bowl as needed. Spread the paste evenly over the interior of the pork, pressing the paste into the cuts. Add the fennel fronds and chopped fennel Roll the roast into a tight cylinder, then set it seam side down.
  2. Cut 7 pieces of kitchen twine, each 15 inches long. In a small bowl, stir together the remaining 2 tablespoons ground fennel, 1 tablespoon salt, the brown sugar and pepper. Rub this mixture over the top and sides of the roast. Using the twine, tie the roast at 1-inch intervals, seam side down; you may not need all of the twine. Wrap the roast tightly in plastic, transfer to a large baking dish and refrigerate for at least 24 hours or up to 48 hours.
  3. Heat the oven to 300°F with a rack in the middle position. Set a roasting rack in a roasting pan and pour 4 cups water into the pan. Unwrap the roast and set it fat-side up on the rack. Roast until the center registers 195°F, 6 to 7 hours. Transfer the roast to a carving board and let rest, uncovered, for 1 hour. Reserve the liquid in the pan. While the roast rests, make the sauce. Pour the liquid in the roasting pan into a fat separator; if making roasted fennel, do not wash the roasting pan. Let the liquid settle for 5 minutes. In a medium bowl, whisk together ¾ cup of the juices, the lemon juice, water, olive oil, pepper and ground fennel.
  4. Cut the pork into thin slices, removing the twine as you slice. Serve with the pan sauce.
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We had a great family day in Easter. The whole gang was here. On the menu:

  • Leg of Lamb Stuffed with Spinach, Goat Cheese and Pine Nuts
  • Sugarcane Glazed Ham with Bartlett Pears and Granny Smith Apples
  • Crown Roast of Pork
  • Cindy’s Awesome (not) Low Calorie Scalloped Potatoes
  • Creamy Peas with Pancetta
  • Honey Glazed Carrots
  • Deb’s Pineapple Delight
  • Emerils Banana Cream Pie with Caramel, Chocolate Sauce and Shaved Chocolate

Here are some pictures

Ingredients

  • 1 crown roast of pork (10 to 12 pounds; 16 chops), allowed to stand at room temperature for at least one hour before cooking

For the marinade:

  • 6 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 4 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons fresh sage, finely chopped
  • 2 teaspoons fresh thyme, finely chopped, stems reserved
  • 1 teaspoon fresh rosemary, finely chopped, stems reserved
  • 1 teaspoon brown sugar

Directions

  1. Adjust oven rack to the lower third and preheat oven to 300 degrees.
  2. Combine 3 tablespoons olive oil, garlic, salt, pepper, sage, thyme, rosemary, and brown sugar. Rub salt mixture all over roast.
  3. Place roast frenched bone side down in pan.
  4. Place roast in oven and cook until an instant-read thermometer reaches 110 degrees, about 2 hours. Remove roast from oven and, using either paper towels or gloves, carefully flip roast over so bones face up. Brush top of roast with remaining olive oil.
  5. Increase temperature of oven to 500 degrees and return roast to oven. Cook until interior temperature reaches 145 degrees on an instant-read thermometer, about 30 minutes longer.
  6. Transfer roast to a cutting board, tent it with aluminum foil, and allow it to rest for at least 30 minutes and up to an hour before carving.

Ingredients

  • 1 hickory smoked ham, spiral sliced, 8 to 10 pounds (no bone, water added, cooked)
  • 1 1/2 pounds (about 4) Granny Smith apples
  • 1 1/2 pounds (about 4) Bartlett pears

For Spice Glaze

  • 1 cup firmly packed light brown sugar
  • 1 cup Steenís 100% Pure Cane Syrup
  • 1/2 cup dark molasses
  • 1/2 cup dark corn syrup
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon dry mustard
  • 1/4 water

Directions

  1. Whisk all of the spice glaze ingredients together and set aside
  2. Preheat the oven to 350F.
  3. Wash, core, and halve the fruit.
  4. Line a shallow baking pan with parchment or waxed paper.
  5. Place toothpicks in ham to keep together
  6. Place in a baking pan. Brush the entire ham with the glaze, coating it evenly.
  7. Place all the fruit around the ham and baste them with the glaze
  8. Bake for 45 minutes. and baste the ham and fruit a second time
  9. Bake another 45 minutes and remove the ham from the oven baste one last time
  10. Tent it in foil and let it rest for 5 minutes.
  11. Serve the apples and pears on a platter with the ham.
  12. Serve everything warm or at room temperature.

Ingredients

  • 1 (4 pound) boneless leg of lamb, well-trimmed
  • 1/4 cup Tony’s Creole seasoning
  • 3 tablespoons olive oil
  • 1/4 cup chopped onions
  • 2 tablespoons minced garlic
  • Freshly-ground black pepper
  • 2 cups chopped fresh spinach
  • 1/4 cup chopped fresh mint
  • 14 cup toasted pine nuts
  • 4 ounces mild goat cheese

Directions

  1. Preheat oven to 400 degrees F. Cut 7 (2-foot) lengths of butcher’s twine.
  2. Cut open leg of lamb and arrange on work surface, inside facing up. Butterfly meat by cutting vertical slits in the thicker parts of the lamb without cutting all the way through. Flatten meat and trim off extra pieces, reserving them, until leg is a fairly even thickness; you should have about 1/2 pound extra meat. Place a sheet of plastic wrap over lamb and pound with a meat mallet until 1/4 inch thick. Remove plastic wrap and use a sharp knife to poke halfway into meat, taking care not to cut all the way through.
  3. Dice reserved 1/2 pound meat into 1/2-inch pieces. In a large skillet heat 2 tablespoons of the oil over high heat. Add diced lamb and 1 tablespoon of the Creole seasoning and brown 3 minutes. Add onions, garlic and 4 turns of black pepper; saute, stirring constantly, 1 minute. Remove from heat and add spinach and mint. Transfer to a bowl to cool.
  4. Spread half of stuffing mixture on one side of the butterflied leg, dot with goat cheese and top with remaining stuffing. Roll up lamb over stuffing, tucking in ends. Space 6 pieces of twine under lamb roll and tie them firmly, starting at outside and working in. Tie roll lengthwise with remaining piece of twine.
  5. In a large skillet heat remaining 1 tablespoon oil over high heat. Add lamb roll and sear on all four sides, 6 minutes in all. Transfer lamb to a roasting pan and roast internal temperature reads 140 degrees
  6. Remove from oven and let sit, covered loosely with foil, 10 minutes.
  7. Adapted from Emeril LaGasse

  • ½  cup olive oil
  • ½ lb sweet italian sausage in 1 “ chunks
  • 2 lb chicken thighs
  • salt and pepper
  • 10 cloves minced or crushed
  • 4 hot cherry peppers quartered and de-seeded
  • ½ cup white wine vinegar
  • 1 cup chicken stock   
  • ½ cup dry white wine
  • 2 tbs fresh parsley

Directions

Wash chicken and pat dry. 
Salt and pepper and rub into skin.
Add olive oil to med high heat and place chicken thighs skin side down along with sausage. 
Cook until skin is nicely browned then turn over briefly. 
Remove chicken and sausage from pan and set aside. 
Drain remaining oil and grease and add garlic until lightly brown. 
Add white wine vinegar and reduce by half.
Add peppers
Add white wine and reduce by half. 
Add chicken stock and when boiling add back the chicken and sausage.  Simmer for 5 min then transfer pan to oven at 475 for 30 min or until sauce is thick.