Linda N’s Midnight Beef (Black Pepper-Coated Beef Tenderloin)

Posted by on Sep 23, 2013 in Entrees

A meat thermometer really helps with this one. 3 lbs beef tenderloin ½ to ¾ cup black peppercorns 1½ tablespoons rosemary fresh oil 1 tablespoon Dijon mustard For this recipe count on 1/3 pound meat per serving per person. Preheat oven to 500 degrees. Form the meat into a roll and tie with string or have your butcher do it for you. Crush peppercorns  with a bottle or a rolling pin or bottom of a heavy pot. Finely chop up rosemary. Mix with peppercorns. Paint or rub oil into the meat. Coat with Dijon. Roll meat in pepper and herb mixture. Place on rack in roasting pan and put in oven. Reduce heat to 350 degrees and roast until desired level of  doneness. Test with meat thermometer. For rare the thermometer will read 125 degrees, for medium 130, and for well done 145 degrees. Let rest for ten minutes then carve into...

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Jennifer G’s Middle Ages Style Pork Roast

Posted by on Sep 23, 2013 in Entrees

2 tsp crushed thyme ½ tsp salt ¼ tsp pepper 4 lbs. pork roast ½ cup cider or apple juice  2 cups chicken broth  1 12 oz bottle pale ale 2 tbsp margarine 2 cups fresh mushrooms 3 to four apples cut into wedges enough cornstarch  and water to thicken gravy Combine thyme, salt, pepper, and rub into pork roast. Place on rack in shallow roasting pan.  Insert meat thermometer.  Roast at 325 F for 1½ to 2½  hours or until meat thermometer reads 160.  (Keep one cup of water under meat.)  Place meat juices in a large pan along with the chicken broth, pale ale and apple cider. Bring to a boil and reduce heat and simmer for twenty minutes.  Thicken to make gravy. Saute apples and mushrooms in margarine and add to...

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Dry Rub Memphis Style

Posted by on Sep 23, 2013 in Entrees

This recipe comes from the Costello Family Cookbook 12 parts paprika 4 parts seasoned salt 4 parts black pepper 4 parts garlic powder 2 parts cayenne pepper 2 parts oregano 2 parts dry mustard 1 part chili powder Stir this up then store in a glass jar. We use 1 tbsp. to equal 1 part.  Rub this into your pork ribs and grill. How to cook ribs: Use baby back pork ribs (don’t pull membrane). Coat ribs with dry rub. Amount by preference. Cook uncovered in a barbecue kettle with indirect heat (325 degrees or 50 coals) over drip pan for one hour. ...

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Richard M Jr.’s Simple Steamed Clams

Posted by on Sep 23, 2013 in Entrees

4 dozen clams 1 can Guinness (or other stout) 4 large cloves of garlic finely chopped Procedure Leave beer out overnight in the refrigerator to make it flat.  Pour beer and garlic into pan and bring to a boil. Add clams. Cover and cook 5-7 minutes or until clams just open.

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Bob P’s Shrimp Stew

Posted by on Sep 23, 2013 in Entrees

2 lbs of shrimp 1 lb Polish kielbasa 8 small red potatoes 4 ears corn 2 medium sliced onions 3-7 fingers (cloves) of minced garlic  (to taste) 6 tbsp Old Bay Seasoninig or crab boil seasoning 6 tsp salt Approx 1 gallon of liquid (use half water, half beer, some use all beer.  Again, I like using a lighter flavored beer.  Experiment. Procedure Bring the liquid, spice and salt to a boil.  Add sausages (cut into 2 inch links), potatoes (peel a strip around the potato), onions and garlic.  Boil for fifteen minutes. Add corn and cook about ten minutes or until done. Add shrimp when there is 3-5 minutes of cooking left. When the shrimp is done, strain mixture in a colander and  serve with rice or whatever makes ya...

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Grilled Marinated Quail

Posted by on Sep 23, 2013 in Entrees

¼ cup olive oil  ½ cup dry red wine 3 to 4 juniper berries a sprig of thyme a sprig of parsley 2 bay leaves 1 crushed clove of garlic a pinch of nutmeg 1 tsp salt 1 tsp sugar a dash of hot pepper sauce Place quail in glass pan.  Mix all ingredients together. Pour marinade over quail. Marinate for at least two hours. Dry and grill over hot coals for 12-20 minutes, turning frequently.  Serve on a bed of mixed greens with a dab of cranberry chutney.  This marinade also works well on...

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