Homemade Curry For Meat
June 24, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Casserole, Dinner, Easy, Easy Meat Recipes, Lunch, Main Course, Marinade, New Meat Recipe, Supper, meat
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Homemade Curry For Meat - This savory, classic Indian recipe for homemade curry is so versatile, it can be used for virtually any meat you may be cooking. Spiced with just the right amount of heat, and slow simmered stove top, the meat is added in as it cooks, to ensure it absorbs all the flavor. A simple, easy recipe for homemade curry that is the best!
Prep Time: 10 mins |
Ingredients to make Homemade Curry For Meat
Meat — one recipe is nominally for 1 pound of meat, but if you want more sauce, double everything but the meat. We’ve used beef, chicken, chicken sausage, turkey sausage, kielbasa, etc.
1 small onion
1-inch piece fresh ginger, or 1 tablespoon ginger paste
1 medium-sized tomato, or half a 14-oz can whole tomatoes, drained
1 head fresh cilantro
1-2 hot green chilies
1/4 teaspoon ground turmeric
2 teaspoons store-bought garam masala. You may have to go to an Indian or Middle-Eastern grocer for garam masala, although I’ll be shocked if they are not stocking it in grocery stores these days.
1 teaspoon ground cumin
1/4 cup plain yoghurt
1 tablespoon tomato paste
3/4 teaspoon salt, or to taste
3 tablespoons vegetable oil (don’t scale this up when you make more — you only need it to saute the garlic).
4 cloves garlic
Ground black peppper
Directions to make Homemade Curry For Meat
Cut the meat into small cubes. Chop the onion, ginger, tomatoes and cilantro finely. Either seed the chilies (if you want it less hot) or not, and slice them into thin rings. Mix together the onion, ginger, tomato, cilantro, chilies, turmeric, garam masala, cumin, yoghurt, tomato paste and salt in a bowl. If you are using beef as the meat, mix that in as well.
Chop the garlic finely. Heat the oil over medium-high heat in a Dutch Oven, and add the garlic. Saute until it starts turning a medium brown. Now add the contents of the bowl, stir once or twice, and turn the heat to low. Simmer, covered, stirring every now and then.
If you are using beef, you should simmer for 2 hours. Otherwise, you\’ll only need to simmer for an hour. Add chicken 30 minutes before eating. If using cooked sausage (like Kielbasa), add that 15 minutes before eating. If using an uncooked sausage, I like to fry it first, drain, and then add it 15 minutes before eating. Top with fresh ground pepper.
Grilled Bison Vegetable Skewers
June 10, 2010 by Firehouse Chef
Filed under Barbeque, Broiled, Buffet, Dinner, Easy, Easy Meat Recipes, Lunch, Main Course, New Meat Recipe, Supper, meat
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Grilled Bison Vegetable Skewers - This spectacular, BBQ meaty kabob recipe, is a very unique, and very delicious recipe. A homeamade, honey mustard glaze is added in the last minutes of grilling, giving the bison meat and vegetables added flavor. Yummy!
Prep Time: 10-15 mins |
Ingredients to make Grilled Bison Vegetable Skewers
1/3 cup (75 ml) honey
3 tbsp (45 ml) Dijon mustard
2 tbsp (30 ml) finely chopped onion
2 tbsp (30 ml) apple juice or cider
dash cayenne pepper
1 egg
¼ cup (60 ml) dry bread crumbs
1 tsp (5 ml) Italian seasoning
1 tbsp (15 ml) minced fresh parsley
pepper to taste
1 lb (450 g) ground bison
1 block (1 ½ oz./30 ml) Monterey Jack or Swiss cheese, cut into 12 cubes
12 small mushrooms, stems removed
1 medium green pepper, cut into pieces
1 medium sweet yellow or red pepper, cut into pieces
1 medium onion, cut into wedges
Directions to make Grilled Bison Vegetable Skewers
How to Grill Spare Ribs
May 27, 2010 by Camp Cook
Filed under Barbeque, Grilled Chicken, Main Course, Tips and Tricks, meat
When it comes to how to grill spare ribs, here are a few tips to keep in mind:
Begin by dry rubbing your ribs with your favorite mix of herbs and spices and let sit in plastic bag in the refrigerator for 12-24 hours for best results
Set your grill for 220-225 degrees
Place ribs bone side down on the grill
Turn ribs several times during the cooking process
About 45 minutes into grilling, liberally mop your ribs with a combination of lemon juice, butter and salt.
Cook for another hour
About 15 minutes before you expect your ribs to be done, marinade with plenty of your favorite finishing sauce recipe (barbecue works great)
Take ribs off grill and allow to stand for five minutes before serving
How Long Do You Grill Hamburgers?
May 12, 2010 by Camp Cook
Filed under Barbeque, Easy, Tips and Tricks, grill
When it comes to grilling the perfect burger, a lot depends on knowing how long do you grill hamburgers. Leave the patty on too long and it will become dry and tasteless; don’t cook it enough and you could experience intestinal trouble a few hours later. So, how long do you grill hamburgers. The average ½ inch to ¾ inch patty needs to stay on a medium heat grill for 10-15 minutes.
More great hamburger recipes
Coconut Curried Wings
May 3, 2010 by Firehouse Chef
Filed under Appetizer, Baked, Buffet, Dinner, Easy Meat Recipes, Lunch, Snack, Starter, Supper
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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 |
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
Image Source: avlxyz
How Do I Make Pulled Pork?
April 23, 2010 by Camp Cook
Filed under Tips and Tricks, pork
Pulled pork sandwich are both tasty and filling. They are great at a picnic or a more formal setting.If you have been wondering, how do I make pulled pork, check out this simple recipe:
- Gather your ingredients: one large pork tenderloin; one 12 oz. Can of root beer and a large bottle of BBQ sauce (BBQ Sauce Recipe).
- Place your cut tenderloin in a crock pot with 12 oz. Of root beer (poured over the top)
- Cook the tenderloin on low heat for 7-8 hours
- Shred the meat with a fork and mix in soda
- Pour the entire bottle of BBQ sauce over your meat
- Heat for another ½ hour or so and serve
Now that you know how do I make pulled pork, you can be prepared for nay large gathering with a scrumptious dinner option to serve.
Sausage Corn Chowder
April 5, 2010 by Firehouse Chef
Filed under Boiled, Buffet, Dinner, Easy, Easy Meat Recipes, Lunch, Main Course, New Meat Recipe, Supper, meat
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Sausage Corn Chowder - This supreme, rich creamy, meat chowder with sausage and corn, is perfect for warming up in front of a fire. As hefty and hearty as can be, it also has the unmistakable addition of flavorful bacon as well. All the ingredients are good for you, so enjoy it for a quick lunch or supper.
Prep Time: 10 mins |
Ingredients to make Sausage Corn Chowder
1 Polish sausage, sliced thinly
6 sl Bacon, chopped
1 c Onions, chopped
1/4 c Flour
2 c Chicken stock
1 c Water
4 c Corn
2 c Potatoes, cubed
1/8 t White pepper
Red pepper sauce
2 c Milk
2 T Butter
Directions to make Sausage Corn Chowder
Image Source: stu_spivack
Cheater Chicken Cacciatore
March 28, 2010 by Firehouse Chef
Filed under Boiled, Casserole, Dinner, Easy, Easy Meat Recipes, Lunch, Main Course, New Meat Recipe, Supper, meat
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Cheater Chicken Cacciatore - This very simple, “cheater” chicken cacciatore recipe is a very convenient weeknight meal, especially when in a hurry. The delicious convenience comes from your basic box of macaroni and cheese dinner, add some fresh, colorful veggies for crunch, and leftover chicken for protein, and there you have a healthy, quick, and easy recipe that we guarantee kids will love!
Prep Time: 10-15 mins |
Ingredients to make Cheater Chicken Cacciatore
1 Box Macaroni & Cheese Dinner
1/4 Cup margarine
1/4 Cup milk
1 Cup chopped, cooked chicken
1 Cup chopped canned seasoned tomatoes
1/3 Cup chopped green pepper
** If you don’t have seasoned tomatoes on hand, add your own seasonings Eg: Garlic, Onion Powder, Italian Seasoning
Directions to make Cheater Chicken Cacciatore
Image Source: koishikawagirl
Veal Schnitzel
March 26, 2010 by Firehouse Chef
Filed under Buffet, Dinner, Easy, Easy Meat Recipes, Lunch, Main Course, New Meat Recipe, Supper, fried
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Veal Schnitzel - This extraordinary, homestyle veal schnitzel recipe is a quick and easy stove top meal, that even comes with a second recipe for its own succulent sauce. Pounded veal is slightly breaded and pan fried until golden brown, before being smothered in the simple, creamy pan sauce. Also a one pot meal!
Prep Time: 5 mins |
Ingredients to make Veal Schnitzel
6 Veal scallopini
Salt and pepper
1 Egg, lightly beaten
1 c Bread crumbs
2 tb Oil
2 tb Butter
2 1/2 md Onions, chopped
2 Green peppers, thinly sliced
2 Sweet red peppers, thinly sliced
1 c Hot water
1 Cube beef bouillon
6 oz Fresh mushrooms, sliced
1/4 c Whipping cream
1 tb Flour
Directions to make Veal Schnitzel
Image Source: cherrylet
Chipotle Rubbed Cowboy Steak with Jalapeno Jelly
February 15, 2010 by Firehouse Chef
Filed under Barbeque, Buffet, Dinner, Easy, Easy Meat Recipes, Main Course, New Meat Recipe, Supper, meat
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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
Image Source: TheDeliciousLife
