Category Archives: Meat and Poultry

“Old country” dishes revolving around meat and poultry.

Meat and Poultry

Pork in Green Sauce with Zucchini

Puerco en Salsa Verde con calabacitas

  • 1 lb. pork loin, in chunks
  • 4 peppercorns
  • 1/2 bay leaf
  • 1 clove garlic
  • 1 onion, quartered
  • 2 cups salsa verde (Mexican green tomato sauce with chile)
  • 4 small zucchinis, cubed
  • 2 cups chopped spinach
  • 1 chicken bouillon cube
  • Salt to taste

Place pork in heavy pot with water to cover, onion, pepper, garlic and bay and boil for 1 hour, skimming off foam. Remove meat, strain the broth and discard spices and onion.

Reduce broth to about 1/2 cup. Return meat to pot, add salsa verde and bouillon cube. Simmer for half an hour.

Add spinach and zucchini and continue cooking for another 1/2 hr., adding broth or water if necessary. The sauce should be quite thick by the end of cooking .Adjust seasonings. Serve with tortillas (makes great tacos!)

Meat and Poultry

Pastel de Choclo: Corn and Chicken Casserole

Pastel de Choclo is a typical corn and chicken casserole from Chile, with a sweet corn crust hiding a savory mixture of chicken, olives, raisins, and hard-cooked eggs.

Ingredients for Pastel de Choclo

  • 1 lb. boneless chicken breast
  • 3 large onions, chopped
  • 3 cloves of garlic, crushed
  • salt and cumin to taste
  • raisins
  • black olives
  • 2 hard cooked eggs, quartered
  • oil

Corn layer:

  • 6 medium cobs of corn, or 2 cans of sweet corn
  • 1 large sprig of basil
  • sugar

Saute the onion and garlic in oil. Add the chicken and cook over low flame until done. Season with salt and cumin.

Scrape corn from the cobs and grind in a blender or food processor with the basil. Cook a few minutes over low flame to thicken. If it is too thick add a little milk and if too thin, thicken with some cornstarch.

Spread the chicken in one layer in the bottom of an oven-proof casserole.  Sprinkle with raisins  and olives and then a layer of the quartered hard-cooked eggs. Spread the ground corn over top. Sprinkle sugar over the top of the corn layer.

Place in a 350 F oven until crust is golden

White corn

Meat and Poultry

Braised Beef with Prunes

A Ukrainian dish

Ingredients for Braised Beef with Prunes

  • 2 lbs beef
  • Oil
  • 1/2 cup beef stock
  • 1 lb prunes, pitted
  • 2 onions
  • 1/2 cup tomato puree
  • 1 T flour
  • 1 T oil
  • 1/2 T sugar
  • 5 whole cloves
  • 1/3 t cinnamon
  • 1 T vinegar
  • salt

Preparating Braised Beef with Prunes

Cut meat into 4 oz pieces, season with salt and brown in oil.  Saute the onions and place in a casserole with the meat, cinnamon and tomato puree. Pour in a bit of the stock and simmer for 20 to 30 minutes.

Heat 1 T oil and add flour to brown, then add the rest of the stock and pour into casserole with meat. Add the prunes and simmer till soft. Add vinegar, cloves, sugar and cook for another 10 minutes. Serve beef and prunes with gravy.

Meat and Poultry

Pork Sausage Meat

Saged pork breakfast sausage is really not that difficult to make.

Ingredients for Pork Sausage Meat

  • 10 lbs. ground pork
  • 4 T brown sugar
  • 3 T salt
  • 8 T sage
  • 2 T pepper
  • 1 T garlic powder
  • 2 tsp each paprika and nutmeg

Preparing Pork Sausage Meat

Mix all ingredients well and shape as desired. Can be stuffed into casings or fashioned into small patties for frying. Separate patties with parchment or waxed paper and freeze in small batches for later use.

Spice this sausage up with 1/2 tsp or more of powdered cayenne or hot pepper flakes, if desired.

Meat and Poultry

Hungarian Stuffed Cabbage 2

This recipe, Hungarian Stuffed Cabbage 2, comes from an old Hungarian cookbook that’s almost falling apart. Dad made rudimentary translations of some of the entries that were particularly evocative of his childhood years in Hungary.

Töltött káposzta II (Cabbage Rolls)

Recipe from Az Ìnyesmester Szakácskônyve (The Expert’s Cookbook)

  • Ground pork
  • Chopped bacon
  • Uncooked rice
  • 1 egg
  • Sauerkraut leaves
  • Sauerkraut
  • Browned flour roux

Wrap mixture of pork, bacon, raw rice, and 1 egg in pickled cabbage leaves. Place in large pot with sauerkraut between layers. Cover with water. Cover and cook. Thicken sauce with brown flour roux before serving.

Variation. Layer all of the cabbage roll ingredients with the sauerkraut and leaves.

Expert Book of the Cook: Hungarian cookbook

Meat and Poultry

Veal Paprikash

A Hungarian veal stew seasoned with paprika, often served with dumplings but can also be ladled over noodles, potatoes, or rice.

  • 1-1/2 lb veal, cubed
  • 1 large onion, finely chopped
  • 2 T paprika
  • 1 T salt
  • 1 large green pepper, cubed
  • 1 large tomato, chopped

For dumplings:

  • 1-1/2 cups flour
  • 1 egg
  • 1/4 tsp salt

Fry onion until golden. Add paprika, stir to release aroma and then add a little water. Cook until the water has boiled off, add the meat and salt, cover, and cook over a low flame, stirring often. As the liquid boils off, continue to add a little water at a time, allowing the meat to brown and a thick gravy to form.

When the meat is almost tender, add the tomato and the green pepper. Continue simmering until the meat is tender.

For the dumplings, mix the flour with salt and egg and add just enough water to form a stiff dough. Pinch out small pieces of dough and leave in a floured bowl. Bring a large pot of salted water to the boil and throw in the dumplings. Cook for about 10 minutes. Drain and serve hot with the veal.

Serves 4 to 6

Meat and Poultry

Pork Chops with Corn Dressing

Pork chops smothered in a top dressing of sage-seasoned sweet creamed corn, baked to a lovely crisp crust with a moist, savory interior.

Ingredients for Pork Chops with Corn Dressing

  • 4 pork chops, thick cut
  • 6 slices whole grain bread (best day-old)
  • 1 small chopped onion
  • 1 egg
  • 1 can creamed corn
  • salt and pepper
  • 1 t or more rubbed sage
  • oil
  • 2 T finely chopped celery
  • 2 T finely chopped green pepper
  • broth to moisten

Brown the pork chops in oil. Place in deep oven-proof dish in single layer.

Combine finely chopped or crumbled bread, onion, egg, creamed corn, celery, green pepper, and seasonings. Moisten with broth if necessary. Spoon on top of chops and smooth out to edges in even layer.

Bake at 350 F for 1- ½ hrs.

Serve with pan-fried potatoes.

Garden sage

Sages, from Botanical.com

Sage Herb (Salvia Officinalis)

Culinary Sage

Meat and Poultry

Lecso

  • 2 lbs. pork, cubed
  • 4 onions, sliced
  • Oil for frying
  • 6 green peppers, sliced
  • 3 hot peppers, chopped
  • 8 ripe tomatoes, chopped
  • 1-1/2 cups rice
  • 3 cups water
  • 4 polish sausages, cut in pieces

Brown pork with 1 of the onions in oil in large pot. Add a little water and cook until pork is done. Add sausage. Add rest of onions, green peppers, tomatoes, hot peppers and rice and combine well. Heat over low flame until liquid is absorbed and rice is tender.

Meat and Poultry

Turkey Stuffing

A sage stuffing with creamed and kernel corn.

Turkey gizzards, liver, heart from  one 14-16 lb. turkey
5 extra chicken livers, if desired
1 onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
1 can creamed corn
1 can kernel corn
1 loaf or more of sliced wholewheat bread, as needed to stuff turkey
2 eggs
4 pork sausages, fried and crumbled (optional)
1 T rubbed sage
2 tsp thyme
1 tsp black pepper
2 tsp salt

Saute the turkey and chicken innards in butter or oil. Remove and chop finely. In same pan, saute onion, green pepper and celery until softened. Cube the bread and place in large bowl. Add the livers, onion mix and corn and mix well. Add eggs and sausages. If the mixture is very mushy, add more bread. Throw in herbs and spices and mix well. Stuff into both turkey cavities, seal, and roast.

Sage turkey stuffing
This could be a stuffed turkey–or perhaps what I look like after eating it.
Meat and Poultry

Baked Pork Chops in Sour Cream

Polish Baked Pork Chops in Sour Cream

Wieprzowina w Smietanie

  • 4 thick-cut pork chops (3/4″)
  • 1/2 cup sour cream
  • 1 T sugar
  • 2 T vinegar
  • 1/2 cup water
  • Salt and pepper to taste

Season the pork chops on both sides with salt and pepper and brown in butter. Mix together vinegar, sugar and water and pour over the pork chops. Bring to boil, reduce heat and simmer gently about 1-1/4 hours or until chops are tender.

Add sour cream and heat without boiling.

Pork chops

Sour cream is used primarily in the cuisines of Europe and North America, often as a condiment. It is a traditional topping for baked potatoes, added cold along with chopped fresh chives. It is used as the base for some creamy salad dressings and can also be used in baking, added to the mix for cakes, cookies, American-style biscuits, doughnuts and scones. It can be eaten as a dessert, with fruits or berries and sugar topping. Also, it is sometimes used on top of waffles in addition to strawberry jam. In Central America, crema (a variation of sour cream) is a staple ingredient of a full breakfast.

Sour cream. (2016, December 28). In Wikipedia, The Free Encyclopedia. Retrieved 17:41, December 28, 2016, from https://en.wikipedia.org/w/index.php?title=Sour_cream&oldid=757081067.