Recipes for the Week:
It’s cold, so its time for JQP to start cooking some foods that stick to the ribs while satisfying the soul. And coming for a long line or poor people, here is a meal that not only is damn tasty and easy to make, its cheap as all-hell.
Hoosier Rolled Steak
Ingredients
1 1/2 lb skirt steak (I like cheap meat), in one piece (750g for you across the pond)
2 bacon rashers, chopped (I love the word rashers)
4 slices spicy salami, chopped
1/2 cup cooked wild rice
2 hard-boiled eggs, chopped
1 tablespoon Real Mayonnaise
1 teaspoon salt
1/4 teaspoon course ground pepper
1/2 teaspoon Allspice
1/2 teaspoon ground ginger
2 tablespoon sherry
How To:
1. Trim steak and beat with a meat cleaver or a rolling pin.
2. Gently fry bacon and salami, combine with rice, chopped hard-boiled eggs, mayonnaise, salt, pepper and ginger and mix well.
3. Spread rice mixture over steak, roll up carefully and secure with skewers.
4. Place meat roll in a roasting dish, pour sherry over and cover with lid or with aluminium foil.
5. Place in a 350-375°F (180 or so for you metric readers) moderate oven and bake for 1 hour.
6. Remove from roasting dish and serve hot in slices with green vegetables and new potatoes or root vegetables .
7. Make a gravy from pan juices, if desired (I do)
JQP’s Mum’s Yorkshire Pudding
(Well, what do you do with that gravy, JQP?)
Ingredients
¼ cup of bacon dripping
½ cup milk
1 egg, well-beaten
½ cup sifted all-purpose flour
¼ teaspoon salt
Dash of pepper if you want (I do, but then again I add pepper to everything)
How To:
1. Pre-heat oven, Temp: 450º F If you use a glass pie plate turn the heat down to 425°F.
2. Now combine well-beaten egg and milk; beat till light. Gradually beat in sifted flour and salt; beat with egg beater till smooth. Let stand 10 minutes.
3. Put about 2 tablespoons bacon dripping into pan or divided up between 6 large muffin tins or into an 8"x8" pan. Heat in oven, make sure you watch pan as it will start to burn, and that’s no good. Pour batter into hot pan; bake in hot over till done. Serves 4.
4. The trick is the hot fat and the hot oven. Don't keep opening the oven to check. Time: 10 - 15 min.
5. Timing is everything you have to serve immediately or it will deflate as it gets cold. Pour your beef gravy over top.
Hoosier Rolled Steak
Ingredients
1 1/2 lb skirt steak (I like cheap meat), in one piece (750g for you across the pond)
2 bacon rashers, chopped (I love the word rashers)
4 slices spicy salami, chopped
1/2 cup cooked wild rice
2 hard-boiled eggs, chopped
1 tablespoon Real Mayonnaise
1 teaspoon salt
1/4 teaspoon course ground pepper
1/2 teaspoon Allspice
1/2 teaspoon ground ginger
2 tablespoon sherry
How To:
1. Trim steak and beat with a meat cleaver or a rolling pin.
2. Gently fry bacon and salami, combine with rice, chopped hard-boiled eggs, mayonnaise, salt, pepper and ginger and mix well.
3. Spread rice mixture over steak, roll up carefully and secure with skewers.
4. Place meat roll in a roasting dish, pour sherry over and cover with lid or with aluminium foil.
5. Place in a 350-375°F (180 or so for you metric readers) moderate oven and bake for 1 hour.
6. Remove from roasting dish and serve hot in slices with green vegetables and new potatoes or root vegetables .
7. Make a gravy from pan juices, if desired (I do)
JQP’s Mum’s Yorkshire Pudding
(Well, what do you do with that gravy, JQP?)
Ingredients
¼ cup of bacon dripping
½ cup milk
1 egg, well-beaten
½ cup sifted all-purpose flour
¼ teaspoon salt
Dash of pepper if you want (I do, but then again I add pepper to everything)
How To:
1. Pre-heat oven, Temp: 450º F If you use a glass pie plate turn the heat down to 425°F.
2. Now combine well-beaten egg and milk; beat till light. Gradually beat in sifted flour and salt; beat with egg beater till smooth. Let stand 10 minutes.
3. Put about 2 tablespoons bacon dripping into pan or divided up between 6 large muffin tins or into an 8"x8" pan. Heat in oven, make sure you watch pan as it will start to burn, and that’s no good. Pour batter into hot pan; bake in hot over till done. Serves 4.
4. The trick is the hot fat and the hot oven. Don't keep opening the oven to check. Time: 10 - 15 min.
5. Timing is everything you have to serve immediately or it will deflate as it gets cold. Pour your beef gravy over top.
posted by John Q. Public esq. at 2:44 AM
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