1. Place the brisket in a deep kettle and add cold water to just cover. 2. Add the beer, onion, bay leaf, cloves, peppercorns and celery. Cover and bring to a boil. Immediately reduce the head and let simmer about 4 hours (about 3/4 to 1 hour per pound of meat) until tender. 3. About […]

Roast and peel the chiles. Cook the beef in the 4 c boiling salted water. When done grind in a processor, not to fine. Place meat in a pan and add the raisins, onions, garlic salt, cloves and crushed corriander seeds. Mix well and simmer for a few minutes. This must be thick. Add the […]

Removed the sardines from the cans, set aside. Drain the oil from the cans into a large skillet and heat over medium heat. Add the onions, fennel and garlic and cook, stirring occasionally, until the vegetables are very soft but not browned (about 5 minutes). Season with salt and pepper. Place the onion relish on […]

Whisk all ingredients together till it forms a mayonaise consistency. Coat Rack of Lamb (both sides). Broil 5 minutes on each side. Turn oven to 400 degrees and bake for 10 minutes for rare or 15 minutes for medium. Remove from the oven and let the meat rest for 5 minutes before carving.

1. Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 inches long. Heat 2 tablespoons of the vegetable oil in wok over high heat. Stir-fry half of the meat in oil until brown, 3 to 5 minutes. Remove from wok. Cook remaining meat and remove from wok. 2. […]

1. Heat enough oil to cover bottom of large, heavy pan until oil is sizzling. 2. Dry meat well; add enough to pan to brown without crowding. Brown on high heat; turn when brown on one side; brown the second and continue until all sides of meat are completely brown. Remove; set aside. 3. Repeat […]

Chop cabbage, add finely chopped onions and cubed cooked chicken. Add chopped almonds and crushed ramen noodles. Mix remaining ingredients and them pour over salad. Mix well. Serve chilled. Bonnie

Place veal between sheets of waxed paper or foil. With smooth-surfaced mallet or rolling pin pound to 1/4-inch thickness. In shallow dish beat eggs; place bread crumbs in second shallow dish. Coat cutlets with egg, then bread crumbs. Gently press crumbs so they adhere. In heavy skillet heat oil and butter; add cutlets; fry about […]

Preheat oven to 400 degrees. Combine parsley, garlic, sage, rosemary, 1 teaspoon of the salt, and pepper. Spread lamb flat and rub with 1 teaspoon of the olive oil. Sprinkle with herb mixture and roll lamb up, tucking ends in. Tie in even roll with kitchen cord. Rub outside of lamb with 1 tablespoon oil, […]

Pound veal cutlets between sheets of waxed paper til about 1/4″ thick. Combine flour and salt & papper to taste. Dredge cutlets in the flour mixture. Combine 2 Tbsp butter with the 2 Tbsp olive oil in a large frying pan over medium high heat. Cook cutlets until lightly browned- about 2-3 minutes per side. […]