The Classic Beef Wellington by Center of the Plate

The classics sometimes get a bad name, associated with stuffy old restaurants that are no longer stylish, or even in existence. But there are reasons that these recipes became classics. In this series we will share some of those stories, and our versions of the recipes so that you can rediscover these dishes at home. […]

via Classic Dish: Beef Wellington — Center of the Plate | D’Artagnan Blog

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Moorish-Spiced Pork Kebabs

Adapted from Rustic Spanish by Paul Richardson. Christian Spaniards borrowed the North African spice combination that is traditionally used on lamb. It is very delicious, however may be too spicy for some. You can adjust  the measurements if you desire.

 

Moorish-Spiced Pork Kebabs

  • Servings: 8
  • Difficulty: easy
  • Print

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Ingredients

  • 1/2 cup olive oil
  • 3 tablespoons ground cumin
  • 2 tablespoons ground coriander
  • 1 tablespoon sweet Spanish smoked ground pepper, Pimenton Dulce
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • fine sea salt and freshly ground pepper
  • 2 pounds pork loin, cut into 1-inch cubes
  • 2 tablespoons minced garlic
  • 1/4 cup chopped fresh flat leaf parsley
  • 1/4 cup fresh lemon juice
  • lemon wedges for serving

 

Directions

  1. In a small frying pan, combine the olive oil, cumin, coriander, pimenton, cayenne, turmeric, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper. Place over low heat until warmed through and fragrant, about 3 minutes. Remove from heat and let it cool to room temperature.
  2. Place the pork pieces in a bowl and rub the with the spice mixture. Add the garlic, parsley, and lemon juice and toss well. Cover and refrigerate overnight.
  3. Thread the pork pieces on skewers, and sprinkle with salt. Grill or broil, turning once about 4 minutes on each side.

 

 

Individual Beef Loaves

This is part 2 of my vintage recipe series. This one is from Better Homes and Garden circa February, 1939. Fantastic recipe for entertaining!

Individual Beef Loaves

  • Servings: 4 to 6
  • Difficulty: easy
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Ingredients

For the Beef Loaves:

  • 2/3 cup dry bead crumbs
  • 1 cup milk
  • 1 1/2 pounds ground beef
  • 2 slightly beaten eggs
  • 1/4 cup grated onion
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon sage

For the Piquant Sauce:

  • 3 tablespoons brown sugar
  • 4 tablespoons ketchup
  • 1/4 teaspoon nutmeg
  • 1 teaspoon dry mustard

 

Directions

  1. Soak the bread crumbs in the milk. Add all the beef ingredients in a large bowl and mix well. Form in to a loaf and place in a greased muffin pan. Should make 10.
  2. Mix all the ingredients for the sauce. Spoon the sauce over each loaf.
  3. Bake at 350F for 45 minutes.  

 

Lamb Rolls

A vintage recipe from Better Homes & Garden circa April 1939. We found 2 binders and magazine clippings of recipes in an old house  that we are flipping. For me someone who likes to cook and collect recipes it was like finding a little treasure.

Lamb Rolls

  • Servings: 4 to 6
  • Difficulty: easy
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Ingredients

  • 2 pounds ground lamb
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 2 sightly beaten eggs
  • 1/2 cup minced celery
  • 1 cup chili sauce
  • 1 1/2 cups of dry bread crumbs

 

Directions

  1. Preheat oven at 350F.
  2. Combine all the ingredients and form into rolls. Should make 12.
  3. Bake uncovered on a rack in a shallow baking dish, for 40 minutes ( I used the broiler pan) 

 

 

Shrimp-Crusted Pork Loin with Chipotle Vinaigrette

This would be a great dish to serve to guests, it makes a nice presentation. The recipe is adapted from the Fresh Fish cookbook by Jennifer Trainer Thompson.

Shrimp-Crusted Pork Loin with Chipotle Vinaigrette

  • Servings: 4
  • Difficulty: easy
  • Print

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Ingredients

For the Pork:

  • 4 (6-ounce) pork loin slices, 1/2 inch thick
  • salt and freshly ground pepper
  • 1 tablespoon of vegetable oil
  • 2 tablespoons of butter
  • 1 tablespoon of chopped garlic
  • 1 tablespoon of fresh cilantro leaves, or parsley chopped
  • 1/4 teaspoon red pepper flakes
  • 1 pound of shrimp (21-25 count), peeled, deveined and patted dry, chopped
  • 1/2 cup of panko breadcrumbs

 

For the Vinaigrette: 

  • 1/2 cup white wine vinegar
  • 2 egg yolks
  • 1 tablespoon of chipotle  peppers in adobo sauce
  • 1 tablespoon of shallot, chopped
  • 1 cup of lightly packed cilantro or parsley leaves, and 1 tablespoon for garnish
  • 1 cup olive oil

 

Directions

  1. Preheat oven to 350F.  Pat dry the pork slices and season with salt and pepper. (flour lightly if desired) Preheat a heavy skillet, coat the pan with oil and sear the pork on each side for 4 to 4 minutes. Transfer to a baking sheet.
  2. In the same pan over reduced heat, add the butter, garlic, 1 tablespoon of cilantro, and the pepper flakes. Saute until the garlic is translucent. Add the shrimp and cook until the shrimp turns pink but not fully cooked. Add the breadcrumbs and stir. Remove the pan from the heat and divide the shrimp mixture among the pork slices by placing a spoonful on top of each. Bake for 10 to 15 minutes or until the pork reads 165F.
  3. To make the vinaigrette: Put the vinegar, egg yolks, chipotle peppers, shallot, and cilantro in a food processor or blender and pulse several times to combine. Drizzle the oil and pulse a few more times.
  4. Drizzle the pork with the vinaigrette and sprinkle with cilantro leaves.

 

Spaghetti and Meatballs

Part 2 of my getting back to basics. There are a lot of recipes on meatballs out there, some add milk, parsley, or cheese. Mine is very basic, the usual seasoning, egg, and breadcrumbs. If I’m serving them with pasta I usually fry them before adding to the sauce, but for soups I like to bake them.  How do you make your meatballs?