Coconut Curried Wings

meat10 Coconut Curried Wings - These distinctive, coconut, curry chicken wings, are extraordinary!. Marinated in a blend of milk and coconut extract, before being rolled in a mixture of instant mashed potatoes, curry, and coconut, for a distinctive taste and texture. These supreme wings are also oven baked, not fried.

Cook Time: 45 mins
Main Ingredient: Chicken
Difficulty Level: 2

Ingredients to make Coconut Curried Wings

2 Dozen chicken wings
1/2 ts Coconut extract
4 ts Curry powder
6 tb Melted butter
1 c Milk
2 c Instant mashed potatoes
3 tb Sweetened, flaked coconut
2 Cloves garlic, minced

Directions to make Coconut Curried Wings

Step 1:Cut tips off wings. In a large bowl, combine milk, extract and wings. Stir to mix well. Marinate at least 2 hours (or overnight).
Step 2:In another bowl, combine potatoes, curry and coconut. Take wings out of marinade and roll in potato mixture. Place slightly apart on well greased cookie sheets.
Step 3:Combine butter & garlic. Drizzle over wings. Bake, uncovered, at 375 degrees until browned - 45 minutes.

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May 3, 2010 | Filed Under Appetizer, Baked, Buffet, Dinner, Easy Meat Recipes, Lunch, Snack, Starter, Supper | Leave a Comment 

Chipotle Rubbed Cowboy Steak with Jalapeno Jelly

meat9 Chipotle Rubbed Cowboy Steak with Jalapeno Jelly - This country style, BBQ beef steak is bursting with flavor, from marinating in the chipolte, jalapeno paste. Left to sit in the refrigerator, for a couple of hours, the paste completely penetrates throughout the entire prime rib, before being grilled to perfection.Cook Time: 18-20 mins
Servings: 3-4
Main Ingredient: Prime Rib
Difficulty Level: 1

Ingredients to make Chipotle Rubbed Cowboy Steak with Jalapeno Jelly

24 ounce prime bone in short tail ribeye
Chipotle paste Jalapeno Jelly, from grocery store

Directions to make Chipotle Rubbed Cowboy Steak with Jalapeno Jelly

Step 1:Rub paste over steak to thinly cover, refrigerate for at least 4 hours, tightly covered.
Step 2:Over hot heat, grill the steak for 10 minutes on one side and 8 minutes on the other. Slather jelly on meat and allow to rest for 5 minutes.

 

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February 15, 2010 | Filed Under Barbeque, Buffet, Dinner, Easy, Easy Meat Recipes, Main Course, New Meat Recipe, Supper, meat | Leave a Comment 

Supreme Grilled Ribs

meat21 Supreme Grilled Ribs - This recipe for sweet, savory short ribs is quite meaty and saucy. A snappy homemade bbq type sauce recipe is included here, and it is simply sensational. Boiled in the sauce mixture first, they are marinated overnight, before being barbequed for the perfect finishing touch, Mmm.

Cook Time: 40 mins
Servings: 4-6
Main Ingredient: Ribs
Difficulty Level: 2

Ingredients to make Supreme Grilled Ribs

3 lb Short ribs (or chicken)
2 c Chicken broth
2 c :Water, or enough to barely cover ribs
1 tb Brown sugar
1/4 c Cider vinegar
1/4 c Catsup
2 tb Tomato paste
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper

Directions to make Supreme Grilled Ribs

Step 1:THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color.
Step 2:Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes.) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy.
Step 3:The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.

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October 20, 2009 | Filed Under Baked, Barbeque, Boiled, Buffet, Dinner, Easy, Easy Meat Recipes, Main Course, Marinade, New Meat Recipe, Supper, meat | 1 Comment 

Apricot Turkey

mtrk Apricot Turkey - This fabulously fresh, baked turkey recipe is super succulent, due to being marinated in a simple homemade marinade, recipe included. Big chunks of all white turkey breast, mixed with sweet apricots, and savory marinade, oven baked in just 30 Minutes, this quick and easy meat recipe is a “Must Try”.

Cook Time: 30 mins
Servings: 6
Main Ingredient: Turkey Breast
Difficulty Level: 2

Ingredients to make Apricot Turkey

1/2 c Brown rice vinegar
2 ts Molasses
2 tb Onion, grated
4 To 6 lb. turkey breast, cut in 1 inch cubes
1 tb Vegetable oil
2 Garlic cloves, minced
1 c White grape juice
1/2 c Water
1 tb Lemon juice
1 ts Freshly grated ginger
8 oz Dried apricots, slivered
2 tb Minced fresh cilantro

Directions to make Apricot Turkey

Step 1:Combine brown rice vinegar, molasses, and grated onion. Add turkey cubes; toss to coat turkey with marinade. Refrigerate for several hours or overnight.
Step 2:Drain turkey, reserving marinade. Add oil to heavy nonstick skillet, set on medium heat, and brown a few turkey cubes and the garlic at a time (if you crowd the pan, the meat will steam, not brown). Put browned turkey in a large casserole.
Step 3:Combine reserved marinade, white grape juice, water, lemon juice, and grated ginger; pour over turkey. Stir in apricot slivers and cover. Bake at 325 F. for 30 minutes.
Step 4:Turkey should be tender. Stir in cilantro. Serve over steamed rice.

September 10, 2009 | Filed Under Baked, Buffet, Casserole, Dinner, Easy, Easy Meat Recipes, Main Course, New Meat Recipe, Supper, meat | Leave a Comment 

All American Meat Jerky

jerky All American Meat Jerky - This homestyle, roasted, meat jerky recipe, is spiced with a little Southwest spice, giving it a zesty, spiced flavor, that is out of this world. Marinated in it’s own spicy marinade, recipe included, then slow baked to a tangy perfection, this jerky recipe, is quite versatile as you can use any meat. Also a very quick, easy recipe, that is firecracker fresh!

Main Ingredient: Deer Meat
Difficulty Level: 1

Ingredients to make All American Meat Jerky

2 pounds of any meat type
2 tablespoons of Worcestershire sauce
2 tablespoons of Vinegar
1 tablespoon of Salt
1 teaspoon of red pepper
2 sliced cloves of garlic
2 teaspoons of Cayenne pepper
1 cup of Water

Directions to make All American Meat Jerky

Step 1:1.Cut meat intro strips. Mix marinade ingredients. Combine and let marinate in fridge overnight, covered.
Step 2:4.Place on foil in 200 degree oven with the door propped open until pliable.

September 8, 2009 | Filed Under Baked, Easy, Easy Meat Recipes, Marinade, New Meat Recipe, Snack, meat | 1 Comment 

Plan Ahead Peking Duck

plan_ahead_peking_duck Plan Ahead Peking Duck - The next time you are planning on spending a nice quiet week end at home, you must try this best recipe! It has a marinating and drying period of 12 hours or more to allow the flavor to be completely absorbed into the succulent duck meat.

Main Ingredient: Duck
Difficulty Level: 4

Ingredients to make Plan Ahead Peking Duck

7 lb LONG ISLAND DUCK
5 c HOT WATER
3 tb MALTOSE
1 tb VINEGAR
1 tb SHERRY
1 tb SESAME OIL
1 tb SUGAR
1 tb SOY SAUCE
5 tb HOISIN SAUCE
12 ea CHINESE PANCAKES, STEAMED JUST BEFORE SERVING
1/4 lb SCALLIONS, CUT INTO 24 PIECE
2 ea CUCUMBERS, PEELED, HALVED,AND JULIENNED

Directions to make Plan Ahead Peking Duck

Step 1:Clean a fresh duck and pump it full of air through the neck to loosen the skin from the meat. (At home, a bicycle pump may be used.) Pour boiling water over the duck three times. Carefully dry duck, slit stomach, and remove innards.
Step 2:Prepare marinade of hot water, maltose, and vinegar. Rub outside of duck all over with the mixture. Hang the duck by its neck at room tempera- ture, about 65 degrees, for at least 12 hours.
Step 3:The next day, pre-heat oven to 400 degrees F. Place duck in pan and cook for 10 minutes. Turn heat to 450 degrees F and cook for additional 30 minutes or until the meat is tender and the skin is crispy.
Step 4:To carve the duck, place it breast side up and cut downwards towards the head. Slice thinly. Use only the outer slices-those which have skin. Slice both breasts. Slice the legs, cutting from the joint to the end of the leg. Discard remaining meat (without skin) or use for another dish.

May 8, 2009 | Filed Under Baked, Easy Meat Recipes, Main Course, Supper | Leave a Comment 

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