Meat Dishes Articles

Article / Updated 04-26-2016

Coq au vin, or chicken braised in wine, is a classic French dish. Like other stews and braised dishes, coq au vin tastes even better the next day — after the sauce has had a chance to thicken and the chicken absorbs even more of the savory flavor. Preparation time: About 25 minutes Cooking time: About 1 hour Yield: 4 servings 1 whole chicken, about 2 1/2 to 3 pounds Salt and pepper 1 cup flour 1 tablespoon olive oil 1 tablespoon butter 4 strips thick-cut bacon 1 medium yellow onion 2 ribs celery 2 cups white mushrooms 1 clove garlic 1 teaspoon dried thyme 1 bay leaf 1 750-ml bottle full-bodied, fruity red wine (such as Pinot Noir or Cabernet Sauvignon) 3 carrots 1/2 teaspoon salt (optional) 1/4 cup chopped fresh parsley leaves Cut the chicken into pieces. Rinse the chicken parts under cold running water and pat dry. Trim off any excess flaps of skin and fat. Sprinkle with salt and pepper on both sides. Put the flour in a shallow dish. Dip each chicken piece into the dish to lightly flour the chicken. Heat the oil and butter together in a heavy sauté pan that’s large enough to hold the chicken pieces in one layer. If you don’t have a pan that large, you can cook the chicken in batches. Place the chicken pieces in the pan and cook over medium-high heat until they’re a nice golden color on one side, about 5 minutes. Turn the chicken pieces over and continue cooking about 5 minutes more, or until golden. Remove the chicken pieces to a large platter. Cut the bacon into 1-inch strips. Peel and chop the onion. Trim and chop the celery. Slice the mushrooms. Add the bacon, onions, and celery to the pan and cook about 4 to 5 minutes, turning occasionally. Add the mushrooms and cook about 3 minutes more, or until nicely browned, turning occasionally. Return the chicken to the pan over medium heat. Mince the garlic. Add the garlic, thyme, and bay leaf to the pan. Cook for 1 minute, stirring often. Don’t brown the garlic. Clean the carrots, remove their ends, and dice them. Add the wine and carrots to the pan. Raise the heat and bring to a boil. Cover tightly, lower heat to medium, and simmer for 25 to 30 minutes, or until the chicken and vegetables are tender. Transfer the entire mixture to a serving dish. Discard the bay leaf. If the sauce looks too watery to pour nicely over the chicken, turn up the heat to medium-high and stir until the sauce thickens just a little, about 2 to 3 minutes. Taste and add the 1/2 teaspoon salt and season with pepper, if desired. Pour the sauce over the chicken and sprinkle with the chopped parsley. Per serving: Calories 807 (From fat 448); Fat 50g (Saturated 16g); Cholesterol 199mg; Sodium 597mg; Carbohydrate 35g (Dietary fiber 4g); Protein 51g.

Article / Updated 04-26-2016

This sautéed chicken cutlet recipe is especially quick to prepare. Because the balsamic vinegar is so central to this chicken cutlet recipe, use balsamic vinegar that’s the best you can buy. Preparation time: 20 minutes Cooking time: 20 minutes Yield: 4 servings 1/4 cup olive oil 4 cloves garlic 1 1/2 pounds chicken cutlets (4 cutlets) Salt and pepper to taste 1/4 cup flour 2 sprigs fresh sage, or 1 teaspoon dried sage 1/2 cup aged balsamic vinegar 1/4 cup plus 2 tablespoons chicken stock Peel and slice the garlic cloves. In a large skillet, heat the olive oil and garlic over medium heat. Cook until the garlic just starts to brown, 2 to 3 minutes. Lightly pound the chicken cutlets. Season the cutlets with salt and pepper, and dust them with flour. Add the chicken and sage to the skillet and cook until lightly browned on one side, 2 to 3 minutes. Turn and cook for another 2 minutes. Drain any fat from the pan. Add the balsamic vinegar and reduce slightly, about 2 minutes. Add the stock, then cover and simmer for 10 minutes. If you want the sauce thicker, remove the chicken from the pan and simmer another 3 to 5 minutes, or to desired consistency. Adjust the seasoning of the sauce with salt and pepper. Pour the sauce over the chicken cutlets and serve.

Step by Step / Updated 03-27-2016

Knowing how to roast a chicken gives you control over the seasonings — especially the amount of salt. Buying a roast chicken from the supermarket is a timesaver, but if you're watching your salt intake, make your own. You can easily roast your own poultry to create a moist and tasty dish.

Article / Updated 03-26-2016

Searing refers to rolling or turning a cut of meat around in a very hot, oiled pan to brown the entire surface. If you don’t sear your meat, you may want to baste the meat while it roasts, which means brushing or pouring pan juices over it during cooking. Here are some of the benefits of both techniques: Searing: Seals in the juices and adds flavor before roasting. It also adds a nice golden brown color to a roast that might not color so nicely on its own in the oven. The added flavor of oil used in searing can also enhance the flavor of the roasted meat. Basting: Helps to color a roast evenly and keep the surface moist, and can be a good way to add flavor to the outer surface of a roast if you decide not to sear it first. The juices don’t penetrate to the inside of the roast, though. Basting is purely for the benefit of the roast’s surface. To baste, use a large spoon, bulb baster, or basting brush to coat the roast’s surface with the pan juices or oil. Baste the meat every 15 to 30 minutes throughout the roasting process.

Article / Updated 03-26-2016

In chicken tikka, a South Asian recipe, you marinate cubes of chicken in yogurt along with spices common to curries — turmeric, cumin, and cayenne pepper. The turmeric gives these kebabs a yellow glow. Preparation time: 25 minutes, plus 6 hours marinating Grilling time: 10 to 12 minutes Yield: 4 servings 2 pounds boneless, skinless chicken breasts 1 medium onion 3 large cloves garlic 1 lemon 1 piece fresh ginger 1/2 cup plain yogurt 2 teaspoons vegetable oil 1 teaspoon salt, or to taste 1/2 teaspoon ground cumin 3/4 teaspoon cinnamon 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper Black pepper to taste 15 to 20 cherry tomatoes Rinse the chicken breasts under cold running water and pat dry with paper towels. Trim any loose fat and cut into 1-1/4-inch cubes. Place the chicken in a large, resealable plastic bag or a medium mixing bowl. Peel and quarter the onion. Peel and crush the garlic. Juice the lemon. Peel and grate the ginger. In a blender container, combine onion, garlic, 2 tablespoons lemon juice, 1 tablespoon ginger, yogurt, vegetable oil, salt, cumin, cinnamon, turmeric, cayenne, and pepper. Puree the mixture until smooth. Pour the marinade over the chicken in the bag or bowl. Toss the chicken to coat well. Seal the bag, pressing out any air, or cover the bowl. Refrigerate for at least 6 hours or overnight. Prepare a medium-hot fire in a charcoal or gas grill. Remove the chicken from the marinade and thread on skewers, 3 to 4 pieces to a skewer. If using wooden skewers, presoak them in water for 30 minutes to prevent them from burning. Place the skewers on a well-oiled grill grid. Grill the kebabs for 5 to 6 minutes per side or until done and nicely browned, turning once. Remove from the grill. Using a barbecue mitt to protect your hands from the heat, place a cherry tomato on the top of each skewer.

Article / Updated 03-26-2016

You can make this gluten-free sloppy joe recipe for a quick lunch or a big party. With several heaping spoonfuls of this sloppy joe mix on top of a toasted gluten-free bun, you can just close your eyes and savor the spicy harmony of flavors. Preparation time: 15 minutes Cooking time: 10 minutes Yield: 4 servings 1 medium onion 1/4 green pepper 1 tablespoon olive oil 1 pound lean ground beef 1 teaspoon chili powder 1/4 teaspoon cayenne pepper 1 teaspoon paprika 1/2 teaspoon cumin 1 teaspoon yellow mustard 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon brown sugar 2 teaspoons cider vinegar 2 tablespoons Worcestershire sauce 1 8-ounce can tomato sauce Dice the onion and green pepper. In a medium skillet over medium-high heat, brown the ground beef, onion, and green pepper in oil, breaking the meat up with a fork. Stir in the chili powder, cayenne pepper, paprika, cumin, mustard, garlic powder, salt, pepper, brown sugar, vinegar, Worcestershire sauce, and tomato sauce. Simmer for 10 minutes, stirring often.

Article / Updated 03-26-2016

Jewish cuisine features countless ways to stuff peppers — many with meat mixtures, as in this recipe. Stuffed peppers are simple to make, and adding tomatoes and tomato sauce to the stuffing keeps it exceptionally moist and luscious. Preparation time: 20 minutes Cooking time: 55 minutes Yield: 6 servings Keeping kosher: Meat 4 large red or green bell peppers 2 tablespoons olive oil or vegetable oil, plus a little extra for oiling dish 2 medium onions 3 garlic cloves 3/4 pound lean ground beef 1 teaspoon ground cumin 1 teaspoon paprika 2 medium tomatoes 1/2 cup chicken, beef, or vegetable stock 1 1/2 cups tomato sauce Salt and freshly ground pepper to taste Fresh dill, or 1 teaspoon dried 2/3 cup bread crumbs Preheat the oven to 375 degrees F. Remove the cores, seeds, and ribs from the peppers. Halve 3 peppers lengthwise and dice the remaining pepper. Cook the pepper halves in a large saucepan of boiling water 3 minutes. Drain well. Lightly oil a shallow baking dish large enough to hold the peppers in a single layer. Set the peppers, cut side up, in the dish. Chop the onions. Heat the oil in a large skillet. Add onions and diced pepper. Sauté over medium heat, stirring occasionally, for 10 minutes or until the onions begins to turn golden. Mince the garlic cloves. Add beef, garlic, cumin, and paprika to the skillet. Sauté, stirring to crumble meat, for 5 minutes, or until beef changes color. Dice the tomatoes. Add tomatoes, stock, 1/2 cup tomato sauce, salt, and pepper. Bring to boil and cook over medium heat for 10 minutes. Remove from heat. Chop the fresh dill. If you’re using dried dill, you don’t need to chop it. Stir in 1 tablespoon dill and breadcrumbs. Taste and adjust seasoning, as necessary. Spoon stuffing into pepper halves, mounding it high. Mix the remaining 1 cup tomato sauce with 1/2 cup water. Pour the sauce mixture into the baking dish around the peppers. Bake uncovered for 30 minutes, or until peppers are very tender. Serve the peppers hot or warm, with sauce spooned over them.

Article / Updated 03-26-2016

You can find a small, boneless leg of lamb that’s already been butterflied in most major supermarkets. After you get your leg of lamb, this recipe explains how to marinate it in a delicious dressing and grill it to perfection. Preparation time: 20 minutes, plus 24 hours marinating Grilling time: 25 to 30 minutes Yield: 4 to 6 servings A half or small butterflied leg of lamb (about 2 1/4 to 2 1/2 pounds without the bone) 1 to 2 cloves garlic 6 tablespoons extra-virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons honey 2 tablespoons Dijon-style mustard Salt and pepper to taste Chopped parsley for garnish Trim all fat from the surface of the lamb. Using a sharp paring knife, make small incisions or cuts along the inner side (the side that held the bone), about 1 to 2 inches apart. Peel and thinly slice the garlic. Insert a sliver of garlic into each small incision. Place the lamb in a large, shallow baking dish or resealable plastic bag. In a small bowl, whisk together the oil, vinegar, honey, and mustard. Pour the dressing over the lamb and turn to coat both sides. Cover the dish or seal the bag, pressing out any air, and refrigerate for 24 hours. Turn the roast occasionally. Drain the lamb. Reserve the dressing. Sprinkle the lamb with salt and pepper on both sides. Prepare a medium fire in a charcoal or gas grill. Place the lamb on a lightly oiled grid. Grill, turning the meat after about 8 to 10 minutes. Baste the lamb with the reserved marinade. Repeat Steps 13 and 14. Continue grilling (and turning the meat) for a total of 25 to 30 minutes. Or until the internal temperature in the thickest part of the meat registers 135 degrees F to 140 degrees F for rare, 145 degrees F to 150 degrees F for medium-rare, or 150 degrees F to 155 degrees F for medium. Remove the lamb, placing it on a carving board. Let it rest, covered loosely with foil, 10 minutes. Cut against the grain into thin slices. Serve the meat with the carving board juices and sprinkle with chopped parsley.

Article / Updated 03-26-2016

Braising meat is an effective way to cook large, tough cuts. To braise meat, you cook it with a bit of added liquid. This "moist heat" cooking method involves long, slow cooking, which helps tenderize the meat. You can braise any large piece of meat by following some basic steps: Heat oil in a large Dutch oven over high heat. You can use whatever cooking oil you prefer. Add the meat and brown on both sides. Allow the meat to sear to a golden brown without burning. Add the liquid you want to use to the Dutch oven. Broths and wine make good braising liquids. Water is always fine. Cover and bring to a boil, then turn down the heat and simmer for several hours. Turn the meat several times and add 1/2 to 1 cup of water if the liquid evaporates. When the meat is so tender that you can pierce it easily with a fork, carefully remove it to a carving board. Cover the meat with foil and let it rest for 10 to 15 minutes. Slice the meat across the grain. If you cut with the grain, you'll end up shredding the meat. These steps give you just the basics. You can add herbs, spices, and vegetables to your braised meat, as desired.