De Ma Cuisine

Meat Archive

Friday

18

May 2012

2

COMMENTS

Sarah’s Honey Soy Salmon

Written by , Posted in Baking, Fish, Low Carb

Honey Soy Salmon
Recipe Type: Main, Fish, Dinner
Author: Sarah Bell
Ingredients
  • 1 Scallion minced
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Honey
  • 1 lb Salmon
  • 1 tsp Sesame Seeds
Instructions
  1. Wisk scallion, soy sauce, rice vinegar, & honey together.
  2. Place the salmon in a Ziplock along with 3 Tbsp of the liquid mix. Place in the refrigerator for at least 15 minutes to chill.
  3. Preheat broiler & line a small pan with foil and cooking spray.
  4. Place salmon skin side down on foil. Broil for 6-10 minutes.
  5. Drizzle remaining sauce when removed from broiler & garnish with sesame seeds.

 

Wednesday

9

May 2012

1

COMMENTS

Chicken Caesar Salad… With Fava Beans

Written by , Posted in Legumes, Low Carb, Lunch, Main Dishes, Meat, Poultry, Salads, Vegetables

Chicken Caesar Salad… With Fava Beans
Recipe Type: Salad, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Total time: 15 mins
Serves: 2-4
Chicken Caesar Salad gets a boost with healthy fava beans!
Ingredients
  • 1 head lettuce, washed and torn
  • 1 C chicken, cooked and shredded (I used leftovers)
  • 1/2 C fava beans, blanched and shelled
  • Options for toppings: chopped almonds, 1/2 C croutons, parmesan cheese, bacon
  • caesar salad dressing
Instructions
  1. Bring a pot of water to a boil.
  2. Snap tip of fava bean and pull down using the string. Remove beans from inside. Boil beans for 30 seconds. Remove from pot and immediately plunge in an ice bath (bowl of cold water with ice in it) to stop the cooking process.
  3. Gently peel the tip, and squeeze the bean out.
  4. Prepare dressing.
  5. Assemble and toss salad with dressing.

 

Wednesday

2

May 2012

0

COMMENTS

Chard Wraps with Beef and Tarragon

Written by , Posted in Beef, Dinner, Leftovers, Low Carb, Main Dishes, Meat, Rice, Vegetables

Chard Wraps with Beef and Tarragon
Recipe Type: Main, Dinner, Wrap
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 3-4
Inspired by French Tarragon, complimented by beef, and rice. Delicious, and easier that you’d think.
Ingredients
  • 4 large chard leaves
  • 1 lb ground beef
  • 1 t fresh parsley, chopped
  • 1 t French tarragon, chopped
  • 1 C tomato sauce
  • 1 spring onion, chopped
  • 1 green garlic, chopped
  • 2 C chicken stock
  • 1 T dijon mustard
  • 1 1/2 C rice, cooked (I used leftovers)
  • 1 t salt
  • 1/4 t pepper
  • 4 toothpicks
Instructions
  1. Pre-heat oven to 350F. Boil water in a large oven safe pot. Add chard leaves and cook 1 minute. Remove from pot and set aside.
  2. Discard water (you could use it for a soup, or to water your plants – when it cools). Add beef to pot. Cook 5 minutes over medium heat. Add garlic, onion, salt, and pepper; cook 3 minutes. Add tarragon, rice, tomato sauce, dijon, and parsley; cook 3-5 minutes.
  3. Taste. Add more salt if needed.
  4. Divide beef mixture in 4. Lay each piece of chard flat. Place 1 quarter of the mixture (more or less, depending on the size of the chard leaf) in the center. Wrap sides inward, then wrap top and bottom to overlap where sides folded in. Secure the stem with a toothpick.
  5. Pour stock into the same pan you’ve cooked the beef in. Carefully place the wraps in the pot. Bake for 20-30 minutes.

 

Friday

27

April 2012

2

COMMENTS

Uncle Jake’s Back Ribs

Written by , Posted in Condiments, Grilling, Guest Posts, Legacy, Low Carb, Meat, Sauces

 

Uncle Jake’s Back Ribs
Recipe Type: Ribs, Grilling, BBQ, Main
Author: Jake Pries
Cook time: 3 hours
Total time: 3 hours
Uncle Jake’s amazing ribs!
Ingredients
  • Ribs: I like to use 3-4 ribs if a side dish and a rack of 6-8 for main meal. What’s left over is great the second day for a snack or the evening munchies!!!!
  • Chicken broth
  • Rub: 1 tbsp onion powder
  • 2 tsp garlic powder
  • 1 tsp smoked paprika (optional)
  • 1 tsp paprika ( 2 if not using smoked paprika)
  • 1 tsp cayenne (2 if more heat wanted)
  • 1 tsp pepper
  • 1 tsp salt
  • Sauce: ½ cup fancy molasses
  • ½ cup ketchup
  • 2 tbsp minced garlic
  • 1 tbsp Dijon mustard
  • 1 tbsp cider vinegar
Instructions
  1. Calculate the amount of ribs. If they are sized well cut them into single ribs if smaller cut them into 2s.
  2. Get a roasting dish or 2 or 3 depending on the number of folks coming and lay them meaty side down.
  3. Lightly salt and pepper the bone side and then fill so that the ribs are covered mid point with a chicken broth. Then cover with a foil and place in the over at 275 degrees F for 3 hrs. Rotate ribs after 2 hrs and bake meaty side up for the last hr.
  4. Stir rub ingredients together. Put contents into an empty spice container with the larger holes and this will serve you well when applying the rub. I triple this recipe and then have this rub for the next rib meal. Also tastes good when barbecuing chicken as an added flavor. Mix sauce ingredients well in a bowl. Once again I triple this recipe and put it into a retired plastic ketchup bottle. This will work well when applying sauce.
  5. Once ribs have been braised over the 3 hrs. Drain remaining broth into a container. This is still good for future broth needs.
  6. Take out a baking pan and line it with your foil cover. Place ribs on pan side by side, meaty side down and apply rub. Rotate ribs to meaty side up and repeat.
  7. Set oven temp at 400 F and cook uncovered for 30 minutes.
  8. The final touch has 2 options – barbecue or bake. Bake: Set oven to 425F. Baste ribs with sauce cook uncovered for 5 min-rotate ribs baste ribs and cook 5 min final rotate baste and cook for 5 min or till glazed. Barbecue: Set temp to med/high. Pay attention at this point not to blacken the ribs but just glaze them. The meat will be tender on the ribs at this point and can fall off the rib if it sticks to the grilling surface. Baste well and place on grill and rotate and baste again once glazed. I find starting with the meaty side up and last rotation meaty side down reduces the tendency for the meat to stick to the grill.
  9. Once done put in platter and enjoy.
  10. P.S. Don’t forget to give thanks.

 

Wednesday

25

April 2012

1

COMMENTS

Sugar Snap Pea Pasta

Written by , Posted in Cheese, Dinner, Lunch, Main Dishes, Meat, Pasta, Pork, Vegetables

 

Sugar Snap Pea Pasta
Recipe Type: Pasta, Main, Lunch, Dinner
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 4
A simple dish that highlights some of springs great flavors.
Ingredients
  • 2 C pasta
  • 4-5 slices bacon, cooked and crumbled
  • 1 tomato, chopped
  • juice and zest from 1/2 lemon
  • 2 T olive oil
  • 1-3 C sugar snap peas, strings removed
  • 1 C parmesan cheese, divided
  • 1 T maple syrup
  • 1/2 to 1 C pasta water
  • salt
  • pepper
  • pinch cayenne
  • 2 cloves garlic, chopped
  • 1 spring onion, chopped
  • 2 T almonds, chopped
  • reduced balsamic vinegar (start with 1/2 C and reduce down)
Instructions
  1. (If bacon isn’t cooked, cook and chop now.) Cook pasta (reserving 1/2 to 1 C water before draining). Reduce vinegar.
  2. Heat pan, add oil. Add onion, salt, and pepper. Cook 2 minutes. Add garlic. Cook 1 minute.
  3. Add tomato, lemon zest and juice, maple syrup, cayenne, and pasta water. Cook to reduce liquid, 5 minutes (or more).
  4. Add snap peas. Cook 2-3 minutes.
  5. Toss pasta with sauce and 3/4 C parmesan cheese.
  6. Serve topped with bacon, parmesan cheese, and a drizzle of reduced balsamic vinegar.
Notes

Cook time includes pasta. Will vary depending on type of pasta.

 

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