Tag Archives: meat

Entree, Meat, Recipes

Slow Roasted Pork Shoulder with Five Spice Glaze

This recipe is a real hit whenever I make it at home, and recently field tested by my boss, who was looking for a long cooked, easy recipe to make for some houseguests. You can vary the flavouring by changing what you put in the glaze, I quite often will do it with barbecue flavours, using chili powder and barbecue sauce, a more European profile with garlic, lemon, honey and herbs, or whatever tickles your fancy. The important part is the cooking process, and a balance of sweet and either salty or sour in the marinade.

Day 1:

5-7 lb (2.5-3 kg) boneless pork butt roast

Marinade:

1/4 cup soy sauce
1/4 cup honey or maple syrup
2 tbsp mustard (french or Dijon)
2 tbsp vegetable oil
1 tsp chopped garlic
1 tsp chopped or grated ginger
freshly ground pepper
1 tsp five spice powder (or 1 tsp cinnamon and a pinch of cloves)

Whisk all ingredients together and rub into pork well
Place in a large resealable plastic bag and marinate overnight in the refrigerator

Day 2:
Preheat oven to 425 F

Remove pork from bag and place into a roasting pan lined with parchment
Baste with any remaining marinade
Roast for 45 minutes, until nicely coloured on top
Remove from oven and reduce heat to 350 F

Cover TIGHTLY with a double layer of aluminum foil, shiny side down. Make sure there are no holes, as it is important to trap all of the natural juices and steam inside

Place covered pork back in the oven and cook for another 2 1/2 hours
Remove from oven and let rest for 1/2 hour, covered
Slice and serve (it should be fork-tender and almost falling apart)

Entree, Meat, Recipes

Roasted Nicola Valley Venison Loin

We are fortunate to have great fallow deer from the Nicola Valley readily available. It is tender and sweet, and a great winter meal with gnocchi and roasted vegetables

Marinade

1 cup vegetable oil
1/2 tsp peppercorns
1/2 tsp fennel seed
1/2 tsp mustard seed
1 tsp juniper berries
1/2 tsp coriander seed
1 sprig rosemary
1 sprig thyme
1 clove garlic, sliced

Combine all ingredients and set asideWatch Full Movie Online Streaming Online and Download

2 lb venison loin, boneless
Coarse sea salt

Trim venison loin of all silverskin and sinew and place in a container (a large freezer bag works well). Cover with the marinade and refrigerate for at least 2 days

Remove venison from marinade and allow to come up to room temperature

Season well and sear on all sides in a sauté pan over high heat
Transfer to a wire rack and roast in a hot oven 450 F until medium rare (registers 125 F on a meat thermometer)
Remove from oven an rest for at least 10 minutes before serving
Slice into thin slices across the grain and serve with gnocchi and rosemary sherry reduction

Entree, Meat, Recipes, Sauce

Rosemary sherry reduction

All great dishes include some form of a great sauce, and here is a basic recipe for a nice demi-glace based reduction. I usually make demi glace in a largish batch and then freeze it in 1/2 liter (2 cup) bags for future use.

2 shallots, sliced
1 tsp chopped garlic
1 tbsp cup butter
1/4 cup red wine vinegar
1/2 cup sherry
1 branch rosemary
2 branches thyme
2 cups demi glace, (beef or veal)

Sauté shallots and garlic in butter until tender
Add red wine vinegar and reduce until syrupy (au sec)
Add sherry and herbs and reduce by half
Add demi glace and simmer for 1 hour, strain, and adjust seasoning

Recipes

Steak Spice

This will make a nice sized jar, mix well, grind as needed and use to season meats and poultry.

3 tbsp black peppercorns
1 tbsp green or pink peppercorns (dry)
1 tbsp Szechuan pepper
1 tbsp fennel seed
1 tbsp dill seed
1 tbsp coriander seed
1 tbsp yellow mustard seed
1 tbsp brown mustard seed
1 1/2 tsp chili flakes

Entree, Meat, Recipes

Game Day Chili

Fall brings football season, and this year all of our son’s games have fallen on Mondays, making it difficult to cook a hearty dinner and catch the game. We’ve resorted to preparing Monday’s dinner the day before, something that can be heated up quickly but will satisfy the hunger that comes from playing hard for two hours. You can add some cayenne if you all like it spicy, but we have a broad spectrum at our house so I put the hot sauce on the table and let everyone dictate their own level of heat. We usually serve it with some fresh biscuits, buns, or cornbread.

2 lb ground beef
2 Tbsp olive oil
1 large sweet onion, diced
2 yellow peppers, diced
4 ribs celery, diced
4 carrots, diced
1 cloves garlic, minced
2 Tbsp chili powder
1 tsp ground cumin
2 28 oz (792 mL) tins diced tomatoes
2 10 oz (540 mL) tins kidney beans

In a heavy sauté pan brown beef well, remove and place in a strainer to allow fat to drain.
In a large saucepan, heat olive oil, and sauté vegetables until lightly coloured.
Add chili powder and cumin and stir until spices have coated vegetables
Add tomatoes, beans and drained beef and bring to a simmer
Reduce heat to low and simmer for 2 hours, covered.