Tag: meat
Roast Leg of Lamb
Brazilian Pork Stew
Tender braised pork stewed with tomatoes, black beans, sweet potato and warm spices in a rich gravy. This dish was inspired by the cuisine of Brazil
Brazilian cooking is about keeping things fairly simple but getting great flavors with good quality ingredients and spices
We are using our Instant Pot as a slow cooker
The Instant Pot allows you to sear or saute food in it before you slow cook, so if you don’t have an Instant Pot just sear in a pan and then add to your slow cooker
We are starting off with around 3 pounds of pork stew meat which we are going to sprinkle with kosher salt and ground black pepper
Put your Instant Pot in saute mode and add about 1 tablespoon of olive oil
Brown the pork in batches to avoid over crowding them
Brown on all sides
Don’t worry if there are brown bits stuck in the pot
When we add liquids they will break up and add to the great flavor of the stew
Remove the pork and set aside
Repeat until all the pork has been browned
Add some more olive oil to the pot
Next we will need 1 large onion peeled and chopped, 2 celery stalks chopped, 3 chopped garlic cloves, 1 chopped serrano pepper (seeds removed) and 3 bay leaves
Add these into the pot and cook 4-6 minutes
Next are the spices
This is where the stew gets its warm comforting flavors from
We will need 1 tablespoon of cocoa, 1 tablespoon of chili powder, 1 tablespoon of dry oregano, 1 tablespoon of cumin and 1/2 teaspoon of cinnamon
Stir the spices into the veggies and allow to cook for 2-4 minutes to toast them and release their aromatics
We’ll need 1 tablespoon of brown sugar, 1 tablespoon of Gravy Master and 1 tablespoon of red wine vinegar
Add these to the pot and allow to bubble up
Stir, scraping up any bits off of the bottom
We’ll also need one 28 ounce can of diced tomatoes and the zest of 1 orange
Add the tomatoes and zest to the pot
Stir these in again scraping up any bits from the bottom of the pot
Add the pork back in along with any juices that may have gathered
Stir to incorporate
Set your Instant Pot from saute to slow cook, on high and the timer for 2 hours and 30 minutes
If using the pressure cooker lid ensure you have the knob turned to “Venting” so it acts like a slow cooker
We are using the glass slow cooker lid
Since this is such a rich stew with many warm flavors from the spices, we feel it needs a little brightness to bring it to the next level
For this we are going to make a quick onion pickle
We will need 1 red onion peeled and very thinly sliced, 1/2 cup of orange juice, 2 tablespoons of apple cider vinegar, 1 chopped serrano pepper (seeds removed) and the zest from 1 orange
Layer the onions, peppers and zest in a jar
Here is a top view
Why you might ask?
Just because I liked it
Add the vinegar into the jar
Next add in the orange juice
Cover the jar with a lid and give it a good shake every once in awhile
You can also turn it upside down a couple times too, just make sure the lid is good and tight
The onions will actually really settle down into the jar when they are pickled
Okay, enough about pickles
Let’s get back to the stew
Next we will need 1 large sweet potato that has been peeled and chopped into even pieces
You can also use 2 smaller sweet potatoes
After the 2 hour and 30 minute mark, open up the slow cooker
Already looking rich and delicious
Things can only go up hill from here
Add the sweet potatoes to the pot
Mix to incorporate
Cover and set the pot for slow cooker on high for 30 minutes
While that’s cooking, let’s get the next ingredients
We will need one 15.5 ounce can of black beans drained and rinsed and one red bell that has been chopped
After the 30 minute mark add in the beans and peppers
Stir to incorporate
Cover and cook on high for another 20-30 minutes or until the sweet potatoes have softened and the bell peppers are slightly soft
Remove and discard the 3 bay leaves
Though you can certainly serve this over rice we chose to toast some flour tortillas over our stove top and just have them on the side
Ladle a nice amount of this great stew into a bowl and be sure to top it with some of those delicious pickled onions!
Enjoy!!!
Simply Sundays! ~ Brazilian Pork Stew
Ingredients
3 pounds of pork stew meat
kosher salt
ground black pepper
olive oil
1 onion
2 celery stalks
3 garlic cloves
1 serrano pepper (seeds removed)
3 bay leaves
1 tablespoon of cocoa
1 tablespoon of chili powder
1 tablespoon of cumin
1 tablespoon of dried oregano
1/2 teaspoon of cinnamon
1 tablespoon of brown sugar
1 tablespoon of Gravy Master
1 tablespoon of red wine vinegar
28 ounces of diced tomatoes (with the juice)
zest of 1 orange
1 sweet potato
1 red bell pepper
15.5 ounces of black beans (rinsed and drained)
For the pickled onions
1 red onion
1 serrano pepper (seeds removed)
zest of one orange
1/2 cup of orange juice
2 tablespoons of apple cider vinegar
tortillas for serving (optional)
Directions
Put your Instant Pot in saute mode and add about 1 tablespoon of olive oil. Sprinkle kosher salt and ground black pepper over 3 pounds of pork stew meat. Brown the pork in batches to avoid over crowding them. Remove and set aside
Once all the pork is browned add a little more olive oil to the pot. Add in 1 large onion peeled and chopped, 2 celery stalks chopped, 3 chopped garlic cloves, 1 chopped serrano pepper (seeds removed) and 3 bay leaves. Cook 4-6 minutes
Next add in 1 tablespoon of cocoa, 1 tablespoon of chili powder, 1 tablespoon of dry oregano, 1 tablespoon of cumin and 1/2 teaspoon of cinnamon. Stir the spices into the veggies and allow to cook for 2-4 minutes to toast them and release their aromatics
Next mix in 1 tablespoon of brown sugar, 1 tablespoon of Gravy Master and 1 tablespoon of red wine vinegar. Allow these to bubble up. Stir, scraping up any bits off of the bottom
Next add in one 28 ounce can of diced tomatoes and their juice along with the zest of 1 orange. Stir these in again scraping up any bits from the bottom of the pot. Add the pork back in along with any juices that may have gathered Stir to incorporate
Set your Instant Pot from saute to slow cook, on high and the timer for 2 hours and 30 minutes. If using the pressure cooker lid ensure you have the knob turned to “Venting” so it acts like a slow cooker. We are using the normal glass slow cooker lid
After the 2 hour and 30 minute mark open up the slow cooker and add in 1 large sweet potato that has been peeled and chopped. Stir to incorporate. Cover and set the pot for slow cooker on high for 30 minutes
After the 30 minute mark is up add in one 15.5 ounce can of black beans that have been drained and rinsed along with one chopped red bell pepper. Stir to combine. Cover and cook on high for another 20-30 minutes or until the sweet potatoes have softened and the bell peppers are slightly soft. Remove and discard the 3 bay leaves
For the pickled onions
In a jar layer 1 red onion peeled and very thinly sliced, 1 chopped serrano pepper (seeds removed) and the zest from 1 orange
Pour in 1/2 cup of orange juice and 2 tablespoons of apple cider vinegar. Cover the jar with a lid and give it a good shake every once in awhile
To serve
Toast some flour tortillas over the stove top (optional). Ladle stew into a bowl and garnish with some pickled onions
Tools used to make this recipe
Architec Carving Board, Gripperwood
Pyrex Prepware 1-Cup Measuring Cup
© Simply Sundays 2019
All rights reserved
Lula Kabobs
Yes, Lula Kabobs!
I was reading a book and they were serving Lula Kabobs
Although the story had nothing to do with food, I, of course, had to know what this was all about
Step in Google
Now there are Lula Kabobs, Lola Kabobs, Shami Kabobs, I mean all kinds of Kabobs (and the spellings can be Kabob, Kebab, Kabab, etc.,etc.)
I compared different recipes and decided to make a variation of an Armenian Lula Kabob, based on ingredients that spoke to me
Now typically you would use lamb, I’m using 3 pounds of ground turkey – you can use whatever ground meat you like
3 pounds of meat sounds like a lot, but with kids and all of their activities in full swing, we’ll need some leftovers to keep up
We will need 2 large eggs whisked together, 1 cup of plain breadcrumb, 1 large onion, 2 garlic cloves, 2 tablespoons of tomato paste, the juice from half of a lemon and some fresh parsley
Add the tomato paste to the eggs and whisk them together
Then add to the meat along with the bread crumbs and finely chopped parsley
Since these kabobs are smaller individual servings we wanted the onion and garlic to be small so it doesn’t over power them
So we placed the onion and garlic into a food processor and gave them a chop
Then we added that to the meat mix as well
Next up are the spices
We used 1 tablespoon of smoked paprika, 1 tablespoon of chili powder, 2 teaspoons of cumin, 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 2 teaspoons of kosher salt, 2 teaspoons of ground black pepper and around 1/2 teaspoon of freshly ground nutmeg
Place all the ground ingredients into a bowl and then grate the fresh nutmeg in as well
Whisk to combine
Add the spice mix into the meat
Using your hands gently fold all the ingredients together until thoroughly combined
Line a baking sheet with wax paper that has been sprayed with cooking oil
Using a 1/2 cup measure, start scooping the meat mixture onto the pan into balls
Then roll them between your palms (like you would do with clay, only more gently), until you have about 6-7 inch logs
Repeat until the meat mixture is done
This yielded around 14 kabobs
Place these into a refrigerator for at least 30 minutes
This will make them easier to work with
Now I’m not sure if I’m breaking any rules here, but I’m making a sauce for these
You will need 1 cup of plain Greek yogurt, 1/2 cup of ranch dressing, 1 teaspoon of Harissa, 2 grated garlic cloves, 1/2 teaspoon each of kosher salt and ground black pepper
Harissa, by the way is an interesting spicy paste made from chili peppers, paprika and olive oil, it adds a nice bite to the sauce (but not that big of a bite)
Place all of this in a bowl
Whisk until combined, then refrigerate to allow the flavors to meld
Now it’s time to get the kabobs out of the refrigerator
We are using skewers which we soaked in water prior to help them not burn up to quickly on the grill
Push a skewer through each kabob
We are going to grill these over high, direct heat
I’m talking around 450 F, so once you put them on, don’t go mow your lawn or clean the pool
Make sure your grill grates are greased well, also spray the kabobs with some cooking oil
Place them on the grates on an angle to get some nice grill marks and cook 6-8 minutes
Flip and cook another 4-6 minutes, (remember, we’re using turkey here, which needs to be cooked through. If using another meat, judge accordingly)
Once cooked, remove and let rest 10 minutes
Remember to remove the skewers
We served these family style with warm flat breads, sliced onion, cucumbers and tomatoes with our spicy yogurt sauce on the side!
Dig in!!!
Enjoy!!!
Simply Sundays! ~ Lula Kabobs
Ingredients
3 pounds of ground turkey
2 large eggs
1 cup of plain bread crumb
1 large onion
2 garlic cloves
2 tablespoons of tomato paste
1/2 of a lemon juiced
2 tablespoons of chopped fresh parsley
1 tablespoon of smoked paprika
1 tablespoon of chili powder
2 teaspoons of cumin
2 teaspoons of garlic powder
2 teaspoons of onion powder
2 teaspoons of kosher salt
2 teaspoons of ground black pepper
1/2 teaspoon of freshly ground nutmeg
For the sauce
1 cup of Greek yogurt
1/2 cup of ranch dressing
2 grated garlic cloves
1 teaspoon of Harissa (Or more if you like it spicier)
1 pinch each of kosher salt and ground black pepper
For serving
flat breads (warmed)
sliced red onion
sliced cucumbers
sliced tomato
Directions
Place the meat in a large bowl. Add the tomato paste to the eggs and whisk them together. Add to the meat along with the bread crumbs and finely chopped parsley. Place the onion and garlic into a food processor and finely chop. Add them to meat as well
Next add in 1 tablespoon of smoked paprika, 1 tablespoon of chili powder, 2 teaspoons each of cumin, garlic powder, onion powder, kosher salt and ground black pepper. Also add in 1/2 teaspoon of freshly ground nutmeg
Using your hands, gently fold all the ingredients together until well combined. Line a sheet pan with wax paper, sprayed with cooking oil. Using a 1/2 cup measure, start measuring out scoops of the mixture. Roll the mixture between your palms, until you form logs of 6-7 inches. We yielded 14 kabobs. Cover in cling wrap and chill at least 30 minutes to an hour
Heat your grill to high heat, around 450 F. Cook the kabobs 6-8 minutes then flip and cook another 4-6 minutes or until cooked through. Let rest for 10 minutes before serving
For the sauce
In a bowl whisk together 1 cup of Greek yogurt, 1/2 cup of ranch dressing, 2 grated garlic cloves, 1 teaspoon of Harissa and a pinch each of kosher salt and ground black pepper
Serve family style with warmed flat breads, sliced onion, cucumbers and tomatoes with the spicy yogurt sauce on the side
Tools used to make this recipe
Architec Carving Board, Gripperwood
KitchenAid 3-Speed Hand Blender
Royal Classique 10 Piece Stainless Steel Measuring Cups and Spoons Set with Silicone Handles
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
OXO Good Grips Flat Wire Whisk
© Simply Sundays 2018
All rights reserved
