Tag Archives: pork

Honey mustard ribs

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Roasting honey mustard ribs.

I’m running out of time for cooking, so these days I’m looking for easy to prepare dishes. I find the countertop oven very useful: I can just throw in meat or veggies, set it on broil and tah-dah, tasty food is begging to be eaten! Tonight, I’m making mustard and honey pork ribs. It took me 10 minutes to put everything together. I’m paring the meat with steamed potatoes and carrots, mixed with butter and thyme.
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The meat lover’s paradise: Gaucho Brazilian Barbeque

Gaucho Menu

Gaucho Brazilian Barbeque has recently moved to a new location, across from Chinook Mall (5920 Macleod Trail SW, Calgary). If you’ve been to the old place, you’ll appreciate the new design: urban and chic. They’ve also updated the menu, so you now have more of a choice (although it’s quite debatable whether you actually needed more choice in this restaurant…).

For those who have no idea what Gaucho is, then get ready for the ultimate meat experience. For $35/ person, you get to eat as much meat and salad as you want and can eat (limit of 2 hours).

But Gaucho is more than simply meat: it is a meat experience. All the meats – and you’ll sample beef, pork, lamb and chicken – are freshly BBQ-ed. The staff comes with huge meat skewers at your table, and cuts a little bit of everything for you.

I wouldn’t know what to recommend first: the beef or the chicken wrapped in bacon? The pork or the tender lamb? The only thing I found too heavy for my taste was a type of sausage. Otherwise, the salads were great, the polenta and fries treats they brought at our table were really tasty, and the drinks menu seemed to please everyone.

For two people, the dinner bill came at $110 with a half bottle of wine, one sambuca and a soft drink. If you didn’t go to Gaucho’s before, it’s really worth trying it out!

Gaucho Brazilian Barbecue on Urbanspoon

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Moussaka

For me, this dish has two main advantages: it’s easy and you can make a huge pot and refrigerate it for a week. You can also add more veggies – for instance, you can replace the potatoes (or one of the potato layers) with eggplants.  For the basic version, you’ll need: 400 gr minced meat (I use a mixture of pork and beef, but if you want the healthy option, go for chicken or turkey), 6 large potatoes, 1 onion, 4 garlic cloves, 3-4 tomatoes and 1 small can of tomato sauce, 2 carrots (grated), cooking wine, oil, salt, pepper, basil, parsley (plus any other spices you like with your meat).

Instructions

  • Prepare the meat: saute chopped onion and garlic. You can either put the meat in the frying pan, add spices and cooking wine and sear for 2-3 minutes, or simply mix in a bowl the meat with the onion, garlic, spices and cooking wine. Add grated carrots for extra taste. Set aside.
  • Peel potatoes and slice them (big, round slices). In a big oven proof dish, arrange potatoes into one layer.
  • Spoon one layer of meat over the potatoes.
  • Slice tomatoes and layer them on top of the meat.
  • Finish with a second layer of potatoes.
  • Add tomato sauce. If needed, use some more water (you want the whole dish to have enough liquid, otherwise it will dry up in the oven).
  • Put in the oven for 45 minutes to one hour (or until potatoes are tender). My advice is to keep the lid on, otherwise the top layer will get really dry.
  • Serve warm with cold sour cream or yogurt on top.

Beef Potato Moussaka on Foodista

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Rosemary Pork with Mushrooms and Rice

Portabella mushroomThis dish works wonderfully with beef as well. Get the meat already cut into small cubes or strips, and marinate it over night. You’ll need: 300-400 gr meat, 7-10 white (or a combination of white, wild and portabella) mushrooms, 3-4 minced garlic cloves, olive oil, 1 tbsp fresh rosemary, 1 tbsp fresh thyme, 1 tsp parsley, salt, pepper, cooking wine, 1 minced onion, 1/2 cup rice, 3-4 sundried tomatoes.

Instructions:

  1. For the marinade: in a cup, mix thoroughly some 2 tbsp olive oil with 1 tbsp cooking wine, the minced garlic cloves, the fresh rosemary and thyme (make sure you chop them to release the flavor), the parsley,  salt and pepper. Pour over meat and let stand in the fridge for 3 -24 hrs.
  2. Heat a bit of olive oil into a big frying pan, then fry the meat (make sure you pour all the marinade) for 5 minutes. Remove from stove, and remove the meat.
  3. Add into the remaining juices the mushrooms, cut into pieces. Return to stove, and add cooking wine. Lower the heat (under medium) and put a lid on to get the juices from the mushrooms out. Mix every 2-3 minutes.
  4. When there’s plenty of juice in the pan, pour everything into a pot, add the meat and cook until everything is tender (for some 10-20 minutes).
  5. In a small cup, soak 3-4 sundried tomatoes in hot water for 5 minutes.
  6. In a separate pot, heat a bit of olive oil and fry the finely chopped onion for 2 minutes or until translucent. Add 1/2 cup of rice and a bit of cooking wine.  Stir and leave for a few seconds, then add 2 cups of water (or stock if you have any). Add the soaked tomatoes.
  7. When the rice is soft, put it in the same pot with the meat and the mushrooms and let on the stove for 5 more minutes. If there’s not enough liquid, add some cooking wine and some water/ stock. Add salt and pepper to taste.
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