Simple tips for Roast Beef Cooking-Holy cow!

With access to Internet, these days you answers to anything under the Sun. As is the case of tips for beef roasting. It is a fact that you find online tips on roast beef cooking and through this you can improvise on the cooking time. Below are a few of such common tips that can make using them.

How to choose the cut:
Some of the most appropriate during the holidays are rib and short loin cuts but the slimmed-down as round tip, round tip steak, roasted, and round steak are also delicious as well prepared and they are quite inexpensive for everyday meals.

How to decide about the weight:
Some practical roast beef cooking tips his knowledge of the number of buy. here are a few of the roast beef cooking ideas that can help you consider this.

In General, lean meat boneless roasts, such as short-loin, rib eye and round will normally four 3-ounce, cropped portions of cooked for each pound of beef. To it differently, gives three pound roast twelve 3-ounce sections. Rib roast has more fat, so about three 3-ounce, cropped portions of cooked beef will give for each pound.

It is also possible to knowledge about roast beef cooking tips for bone-in beef to be very useful. Bone-in rib roast gives two-and-a-half 3-ounce parts of the beef cooked, cropped per pound. Otherwise, a three-pound roast leg about seven 3-ounce sections.

It is always better to decide in advance you want a surplus to decide on the number of packages to buy. some people like something to munch on later, while others do not like leftovers surplus. One of the most useful roast beef cooking tips are smart shopping.Always buy your flesh at the latest at the shopping experience.This is without prejudice to the meat remains colder for long. Also buy only the meat cherry red colour, devoid of any grey or brown spots.A darker color purple-red is specific vacuum packed beef.When exposed to oxygen, is darker red bright red beef.

There are some more ideas and tips online if you want to search for.Many of these websites are specially adapted to the meat products and meat preparations.These professionals are happy to share their knowledge to share with you through useful roast beef cooking ideas and information. these sites are very easy to find and they are written in simple language.

With the help of this roast beef cooking ideas will not only save your money, but you will also take advantage of your choice. your dishes will turn out better. try some of these tips!

Abhishek is really passionate about cooking and he has some great Kitchen secrets. are sleeves! download Free 88 pages eBook "Cooking mastery!" of his website http://www.cooking-guru.com/770/index.htm. free copies available only to a limited extent.

Well Done, medium rare, rare-What They mean? Statements and a quick tip for your meat cooking

Well done, medium rare, rare ... sometimes it seems as if these terms are all relative. When you order a well done steak in a restaurant questions and it goes back pink, it's good to complain about? If you're preparing the chargeback statement for meat for guests, how can you cook up for doneness you want? We'll tell you exactly what each term means and a handy tip for cooking perfect your meat share!

Here are the generally accepted definitions of each level of for doneness:

Rare: a rare piece of meat will have a bright red Centre will, and the exterior Brown-grey. the Centre will be hot and but not too hot.(about 125 degree core temperature)

Medium rare: the center of a medium rare piece of meat is going to be slightly warmer and Red-pink instead of red. (about 130 degree core temperature)

Medium: A medium piece of meat will have a big pink band in the Middle, but will be largely grayish brown (about 145 degrees core temperature)

Medium-sized-well: A medium-good piece of flesh shall only a slight touch of pink in the middle. else it will mainly be cooked by and very sturdy feel. (approximately 155 degrees core temperature)

Well done: a well done steak show no trace of pink.In this way, the Centre will be greyish Brown in service and out of Nice charred.(approximately 165 degrees core temperature)

If you see how your flesh is done without cutting into the want, use this simple trick: feel of the heel of the hand (that is the fleshy part between your thumb and your wrist). when your hand is open and relaxed a rare steak, it feels so soft and tender as the heel of the hand.Now, together, squeezing your thumb and index finger and then the feeling of the heel of the hand. it is now a little firmer. This is a medium-rare steak. you can then move along the line of each finger, squeeze, and feel the heel of your hand to get clearer and more powerful. When you use your middle finger pinch, is the heel of the hand to the hardness of a medium-sized steak, your ring finger a medium-sized – well steak and your pinky a steak well done. now all you need to do is browse your steak a bit and you will be able to tell his level of for doneness.

Kathryn Steed is a writer and editor for Recipe4Living .com, a growing recipe sharing website for more articles like this, or for a large collection of recipes, visit the site as http://www.recipe4living.com.

How To Cook the best steak in the world

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Every person likes their steak cooked a different way, so throughout this article I will make sure that I cover each possible different way so that you will always get the best result for yourself or whoever you cook for.

There are several different cuts of beef that will make a great steak, and there are also many grades of beef to consider, depending on what the cow was fed on the farm, so your first step is to choose which one you would prefer. The choices include rump, scotch fillet, porterhouse, eye fillet and T-bone as the main premium cuts generally eaten. The beef's grading will come down largely to marbling and maturity of the meat. There is a debate as to which is better out of grain-fed and grass-fed cattle, and really the answer is grass-fed beef is healthier for you as it is the most natural form of the cattle, while grain-fed beef will have a lot more marbling and flavour, so I will leave that choice up to you which way you want to go. As for maturity, I recommend finding a butcher that will hang your meat for quite a long time in their meat locker before carving it, I have found that 27 days is ideal. This will help tenderize the meat by having it stretched out and relaxing the muscles, to give you the best possible final result.

The rump and porterhouse are firmer cuts, and the rump in particular can be a bit tougher and chewier than the rest, and you will find a strip of fat at the top of each of these steaks, which will help flavour and tenderize the steak during the cooking process. Both these cuts I would recommend eating rare to medium-rare (I will discuss steak doneness a little later).

Meanwhile the scotch fillet will come very nicely marbled with fat throughout, and can usually be distinguished by a C-shaped piece of fat close to one side. Due to the marbling it will be very tender and full of flavour (however if you're on a diet it may be one to avoid for now), and I recommend eating it medium-rare to medium.

The eye fillet is the most tender cut of beef, and will normally be free of fat, although this also means you may need to do something extra to add some flavour to it, the most popular way being to wrap bacon around it during cooking, so the fatty flavours of the bacon are absorbed by the steak. This is my personal favourite steak, and is best eaten medium-rare to medium.

Lastly we come to the T-bone, which has both the eye fillet and porterhouse on either side of the bone, and will get its flavour from the strip of fat on the outside of the porterhouse. I recommend eating the T-bone rare to medium-rare, though it can be tricky to cook evenly due to the bone in the middle.

Once you've decided which cut of steak you will be eating, you need to work out how big a piece of meat you want. A normal-sized steak is generally around 300g for a good-sized meal, however it could range anywhere from 150g up to 1kg and even more! The size of your steak will become important later when you want to cook it to a particular doneness. For example, two different rump steaks could quite easily weigh the same amount, yet be completely different shapes, sometimes they can be wide and flat, and sometimes short and thick, depending on what part of the rump the steak was cut from. Choosing the size of your steak and the shape go hand-in-hand, it's best to have a thicker steak for a rare or medium-rare steak, and when you want a medium-well or above thinner is better. This is so it doesn't take a long time for you to cook, and you can still have a juicy steak without burning the outside.

Now let's just get away from the steak for a minute and think about what you're actually going to cook it on. Ideally you should have a chargrill, one that sits on an angle, and has enough space underneath the flame to have a tray that you can put a small piece of wood on. What I personally prefer is mesquite wood, which comes from the USA, and the best thing to do is to soak it in water for a couple of hours before cooking. This will help the wood give off its smoky flavour rather than just burn away, and it will also last longer, usually for at least a couple of hours.

I mentioned earlier that if possible your grill should be built on an angle, sloping up towards the back. As you know, heat rises, so naturally you should find the hottest part of your grill at the back, and get slightly cooler closer to the front. Most grills and hotplates in general will have certain "hotspots" that you will need to find for each one to work out the bests places to position your food when cooking. Once you've used a particular grill a couple of times you should find it quite easy to figure out your favourite spots to cook on. The combination of knowing where your "hotspots" are and using an angled grill will make it easier to find the best position to cook your steak. If you don't have a chargrill to use and you have a flatgrill or a hotplate instead, I would recommend not cooking your steak entirely through on the hotplate, particularly for medium or above, seal it on both sides then place your steak on a tray and finish it off in an oven. Otherwise all you will do is burn the outside and lose all the moisture and juiciness from your meat.

The other element to consider is how you would like your steak cooked. In general, a well-done steak should be placed at the back, a medium steak in the middle of the grill, and a rare steak at the front. Obviously, this leaves medium-rare between the front and middle, and the medium-well between the middle and the back. In some situations you will need to adjust this slightly depending on the size and shape of your steak, a big, thick rump may need to be pushed a bit further up the grill to cook properly, while a thin and flat porterhouse might be best kept a little closer to the front to avoid overcooking. Your steak positioning will come down largely to personal preference and a bit of practice and experience with your grill.

Now that you should have worked out where on the grill you will place your steak, you're almost ready to start cooking! What you need to consider now is how you will season your steak. You may not want any seasoning, that's fine, go right ahead and start cooking. If you wish to use salt and pepper, I would suggest waiting until one side of your steak has been sealed before sprinkling any on, as salt has the tendency to leech out some of the moisture from your meat. My preferred method of seasoning is to get a really good steak seasoning spice and generously cover both sides before placing your steak on the grill. When you do place your steak on the grill, if you are going to have a rump or a porterhouse, make sure you place the strip of fat at the top, so as it cooks the fat will melt and drip through the steak, adding extra flavour to your meat.

The process of actually cooking your steak is quite simple, but there are a few key things you need to know to get the best result. Firstly, the advantage of using the chargrill means you can have nice cross-markings on your steak when it's finished, which looks fantastic for presentation. To achieve this, your steak will need to be turned three times, the first time straight over itself, then on the second turn spin it around 90 degrees so the lines from the grill will cross over each other and make little brown squares all over the steak, and then the third and final turn will be straight over itself again. When you're finished the steak should have cross-markings on both sides, and you can choose whichever side looks best to serve facing up.

What you should find if you have got the grill positioning right for your preferred doneness, 3-4 minutes in between each turn should have your steak turn out just the way you like it! (If you are cooking your steak bleu, you only need to cook it for 3 minutes on each side in total, just enough to seal each side basically).

This is just a guide to work by only, as each grill will produce slightly different results, but definitely the most important stage of cooking your steak is knowing when it is at the exact doneness you would like. This can sometimes be a little tricky, but there are a couple of methods for testing your steak without needing to cut into it. The best method to use when you're just starting to learn would be what I call the "thumb test". Hold your left hand out open and relaxed, and press the flesh of your left thumb with your right index finger. It should feel quite soft, and this is how a rare steak should feel when you press it with your finger.

Now lightly touch your left thumb to your left index finger, and press the flesh of your thumb with your right index finger. This is how a medium-rare steak should feel when it's ready. Next, lightly touch your left thumb to your left middle finger, and pressing the flesh of your left thumb will feel like a medium steak when it's ready.

Touching your left thumb to your left ring finger will make the flesh of your left thumb feel like a medium-well steak, and touching the left thumb to your left little finger will make the flesh of your thumb feel like a well-done steak. Try this out as a guide to get you started, and as with all things, practice and experience will help you hone your ability and instincts to know just when your steak is cooked to perfection! And just as importantly, make sure you get feedback from every person that you cook a steak for, this will make your progress go much faster. As they say, "feedback is the breakfast of champions!"

Another method to use, which can be a little bit sneaky, is if you can see into the middle of the steak at the edges to see what colour the middle looks like. This works really well for a scotch fillet, as you can gently pull away part of the meat right where the C-shaped piece of fat is without damaging your steak, and see if the inside is red, pink or grey.

Now I will explain to you each doneness, so you can work out how you would like to cook it and so you know what to look for when it is finished.

I will start with bleu, which is basically just sealed, is still very red in the middle, quite mushy to the touch, and will feel a little cool inside, only slightly warmed.

Rare is red in the middle from edge to edge, a little mushy, and will just feel warm inside. Medium-rare is red in the middle and pink at the edges, and will feel warm inside. Medium is pink in the middle from edge to edge, feels tender to the touch, and will be warm to hot inside. Medium-well still has a quarter in the middle that is pink, and will be grey at the edges, feels quite firm and is hot inside. If you plan to cook your steak medium-well or above, I would suggest you could speed up the cooking time by using a steak weight to place on top of your steak. It should be shiny silver and kept clean, and what will happen is the heat coming up from the flames below will be reflected down on to the top of the steak so it cooks on both sides. Make sure if you use a steak weight that you only place it on your steak after sealing one side so there is no chance of cross-contamination.

Well-done steaks are grey throughout, no pink at all, quite firm, although can still be juicy, and is very hot inside. Very well-done steaks are grey throughout with no pink at all, very firm, very hot, and no juices whatsoever. You can also get your steak cooked Pittsburgh, which basically means charring the outside so it is burnt while the inside doesn't need to be completely cooked. For example, if you want to have your steak Pittsburgh-Rare, you could char the outside, and the inside would be red in the middle from edge to edge. To do this you will need some oil or butter, I personally use lemon butter just for the flavouring, and drizzle some over the steak until it drips onto the flames underneath. Your goal here is to build the flames up so they are licking at the steak and will cook the outside much faster than the inside.

CAUTION! Be very mindful of how much butter you use, make sure you have fire safety equipment, and if necessary that you have adult supervision. Do not do this if you do not feel comfortable working with large flames, it can be very dangerous if something nearby catches fire, so please be very careful if this is how you would like to have your steak cooked.

Everybody has different preferences when it comes to their beef, but I would urge you to try each different way so you can work out for yourself what's best for you. Many people fear the sight of blood coming out of their steak, if you can work up the courage to try something new for yourself, who know, you might find you really like it! I personally eat my steaks medium-rare, and would like to take this opportunity to mention that once your steak starts getting to medium-well and above, you really lose a lot of the nutritional benefits of eating beef, so I would recommend not cooking your steak any more than medium, but obviously that is a choice that is entirely up to you.

Now all that's left to do is to serve up your perfectly cooked steak, there are many choices of sides and sauces, far too many to list here. I always love it with a creamy mashed potato and seasonal steamed vegetables, and my favourite sauce is mushroom sauce. If you have the time the best sauce is made using beef bones, cooked off with a little tomato paste, then make a stock by boiling the bones in water with some celery, carrots, onion, leeks, bay leaves and peppercorns. Simmer it for a couple of hours until it reduces about three-quarters, and then remove the bones and vegetables. Add some red wine and port, and reduce it down to about half of where it is now, until it starts to thicken with a nice consistency. From here you can add some sliced mushrooms, or peppercorns if you prefer, and even add a little cream if you like as well. This is very time consuming to make the jus (rich beef gravy), but if you can do it you will find it well worthwhile. One other little tip I have for you is to brush a small amount of lemon butter over your steak before saucing it, this will keep your steak very juicy and tender.

I hope you enjoy cooking and eating many steaks in the future, and make sure you go out and impress your friends with your newfound cooking skills!

Mick Reade is a chef from Australia who has been cooking in commercial kitchens across the country for over 10 years, and has been helping teach others how easy it can be to cook great tasting and healthy meals, for more information please visit http://www.alleasyfoodrecipes.com

One of the top five recipes for pork chops

There are so many different ways that you can get pork chops. Hopefully, we will send you one of the top five recipes for pork chops here with us today. First of all, they look at how you can buy. You can use the bone, or you can use them without the bone: hence the term, without leg.

You can use your pork chops loin or provides a space for you to rib chops. But here's the most important thing to consider when you buy and vagaries of the chop: thickness.The thinner chops, up to three quarters of an inch, which means that they must be processed just a little bit different than the thicker pork chops and then, again, when I say, thicker, I mean everything what about that three-quarters of an inch.

Simply put, for all recipes for those chops, thinner will usually faster dry. so people we need to grill (baking or roasting on the stove) faster and quicker in a higher heat than the thicker.

We must with the thicker, cook them on a slower and lower heat, because we want them to Cook all the way through, but at the same time not to dry.

When the vagaries of thin chops, we have to make a fire that is hot, so that we can BBQ them quickly. we will take them just like a good steak. We will only flip them once over a fire as hot as we can get.The whole thing with this thin chops should not us more than about five minutes. Please bear in mind that this thin chops will dry out quickly so that's why there are cooking them on a warm and rapid fire.

Now when we think the recipes for chops, cut a lot of times thicker pork chops come to mind. This is a good thing, because they are so tasty and delicious ... when they are done right. And that would mean that it is precisely the opposite of barbequing thinner.

Here's a good tip to the vagaries of the thicker cuts of pork chops.At the beginning, we wanted to take advantage of the fire just as hot as when we do the thinner cuts because there would Sear the pork chops on both sides very lengthy, rapidly scrolling output, consider that high heat.

Preheat the grill as high as it is (if your charcoal to build your fire on the one hand, hotter for burning to a condenser cast off). the pork chops on the grill and close the lid. After one minute open the grill and turn the chops.Close the lid for one minute. now turn off the heat on the grill to medium (or move the chops in addition to the cooler the charcoal grill).The pork chops to your cross-hatched brands and let them cook for about 3 minutes with the flap side down. After this time the pork chops flip over and continue for about 4 minutes.It is at this point your grill to the lowest setting (or close the openings on the charcoal grill).

Now, that's a basic introduction to pork chops cooking. and I know that this will be a little different, but today we are going to give you a prescription for what I'd call 'indoor cooking. "you are going to bake your pork chops in the oven with this recipe, but trust me, it's really good.

I will be talking about the French mustard, but in the restaurant I used to use ranch dressing. the end result that you wind up is still the same: you are going to have a product that is tasty, juicy, moist is and you'll be really impressed with it.

With all of that said, I though I would write about one of my favorites that I would adopt in honor of one of my children who are a nut 'mosterd '.Mustard, mustard, mustard, as long as the French was and it was yellow.

Ingredients

6 pork chops

Salt & pepper to taste

The French mustard

2 cups Italian seasoned bread crumbs

4 tablespoons olive oil

Route description

1. Preheat oven to 350 degrees f (175 degrees c).

2. rinse chops, pat dry and season to taste with salt & pepper to taste. Brush the mustard on both sides.

3. Coat on both sides with the bread crumbs and place on a wire rack so that is how to turn off a baking sheet. you do not want to sit in a pan. you want to the hot air from the furnace to be able to reach from all sides of the meat.

4. bake in the preheated oven for 1 hour.

There you go, one of the top recipes for pork chops. they are really good and have a hint of Mustard herbs of the flesh. and then, of course, you know that the rest part the most important part of the cooking, or the baking or roasting. Once you have them the way you want them to, place them on a dish, or plate and cover with aluminum foil for about five to ten minutes to let them rest. this period of recovery is what allows the meat loosen up and the juices flowing back in the chops.

And don't forget that you can make your style barbeque pork chops, Cajun, Asian, Mexican, or even southwestern. you can even some honey mustard mix. If you're up for that Mediterranean flavour than trying to add some garlic, basil, thyme and Rosemary. If the Asian, then you can always ginger, garlic and crushed red pepper flakes. If the barbecue, barbecue rub than some good along with some Liquid Smoke.

Hopefully I've given some good ideas for if you are looking for recipes for pork chops.

For more great recipes and tips and advice from Chef Michael check out my blog of the barbecue: recipes for Pork Chops

Barbecuing Tips-Master these tips and you may receive the following Urban Legend

Winter or summer, barbecuing now many years of passion for most people. To your party bar-b-q the talk of the town, simply follow barbecuing tips. Armed with these barbecuing tips, will ensure your friends will be begging you to host more BBQ Parties while licking their fingers.

All barbecuing tips are based on the assumption that you have fresh food from the bar-b-q dish. The production of beef takes place, must, therefore, feel strong, not squashy. It must be clear, cherry red and have a milky white fats. The fish must be shiny, damp, while the fillet steak is intact.

Small cuts of meats require less time to cook as opposed to small cuts of vegetables, make sure you accout for these cooking time variations. Also if you are grilling use a grilling basket, as this reduces mess and the amount of time needed for cleaning-up.

A handy tip for barbecuing is that marinade tender meat tastes much better, so Tender beef parts should be marinated for 15 minutes, but if you want more intense flavours, keep in the marinade for 2 or more hours. The flavors of the marinade will automatically seep into the meat. Do not Pierce the meat, otherwise the juices and moisture will seeps out while grilling.

Remember to always marinate in the refrigerator. However, take the meat at least half an hour before grilling and keep it at room temperature. This makes the flesh tender.

The cooking of meat at high temperatures, and set on fire to the outer body surface of the meat well before the inside are thoroughly cooked. A thin layer of fat around the steak retains its juicy juiciness while grilling.Also on the meat deprives of the moisture.A useful advice for the preservation of the moisture of fish is the deaf with limejuice while grilling.

Grill Greats have come up with a few other tips ingenious retain moisture from fish and meat.Such a way, it is to a can of beer on the warm fire grill with the lid down. If the beer evaporates, the meat it seeps into the tastes and all and humid.Else, while grilling add a pot of water close to the fire, but away from the flesh. Light basting sauces can be added while grilling.

Fruit soaked in water for about 30minutes before grilling avoid drying.

In order to prevent fish paste on the grill grate, spray the grill-rack with cooking spray or brush with vegetable oil.You can also grill also can be covered with foil punched.

After grilling, remove the food and cover it with a foil. This will also be the moisture is retained.

Barbecuing tips as well maintain hygiene hint by ensuring that food is thoroughly grilled. a Brown exterior to mislead and you must use the for doneness of the meat and fish with a thermometer for food or poke around with your fingers for ends to give enhanced rigidity. drive on top of these barbecuing tips and have a barbecuing prowess.

Chris McCarthy is the owner of insanechicken.com.insanechicken specializes in selling hot sauce and BBQ sauce. It also has some of the most popular hot sauces, known to man, including Blair hot sauce.

How to use steak marinades for maximum flavor

There is a reason why marinated steak recipes are so popular and it's all down to taste. A marinade steak is useful for breaking down the tough connective tissue in the flesh, these would tenderizes, but the best thing about a good steak marinade recipe is the incredible taste that will be passed to the meat.

The best steak marinade recipes will the steak, gives a hint of taste, but still let the meat flavor shine through.After all, if you don't want to go in order to disguise the taste of meat. the whole point of cooking steak is for the wonderful rich and beefy and a marinade does this simple.

Tips for marinating steak

The simplest way to get a steak marinade recipe in place to put of the marinade and your steak in a ziploc bag and the fridge for a few hours or at night. You can also use the meat in a shallow glass dish.

If you are already a tender steak marinade advise cut steak marinade recipe probably you marinate for a few hours instead of an overnight stay. More stringent cuts can be marinated for more because the marinade will make them more tender.About-tenderizing of an already tender cut meat makes the mushy, however, and there is no point in spending money on good steaks and ruin them!

If you are new to marinate steak is best to follow a few good marinated steak recipes and you will learn about what marinades the steaks, how long to marinade of various types of steaks and what are the different types of marinade recipes you and your family the most enjoy.

If you want to freeze steak, you can make a marinade with the before freezing. when it thaws out, it will be marinated and ready to cook.Don't forget to check out the label of the package, so you know that the meat is marinated and what is marinated in.

How to Cook marinated steak

By the fat layer on the steak, avoiding the meat itself, before you start cooking.Stops the curling up.You can baking pan, grill or Broil tender steaks.

Slow braise or Pan fry tougher cuts. steak is not a good meat cooking in liquid. you will need to dry cooking or with a little oil or butter, depending on what the recipe advises and the cooking method you have chosen.

If you have a large griddle or frying pan, use this for cooking your marinated steak heavy metal is good at maintaining heating and cooling down when you not the meat pan heated, before you add the steak, so that the outside of the meat sears fast, locking of the juices.

Cook the meat, on the one hand, the turn around and the other hand, if you do too many times instead of the oven pot will sear meat, which means that it is not as juicy steak. let rest for a period of at least five minutes before you serve, so that the juices.

There are plenty of marinated steak recipes maximum you can taste steak. you can apply a reduced rate of steak with a good steak marinade recipe marinade and even it is difficult to cut delicious tender and flavorful.

Easily create a Steak Marinades Help really delicious meal-easysteakmarinades.net

Corn Relish

You can easily double this recipe.

1 Working in batches if necessary, pulse the cucumbers, onions, and bell peppers in a food processor just 3 or 4 pulses, so they are still distinguishable from each other, not pur?ed.

2 Place mixture in a medium-sized (4 to 6-quart), thick-bottomed pot. Add the corn, tomatoes, serano chiles, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce heat to a simmer. Cover and cook for 25 minutes.

3 Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.

If you would like to store your pickles outside of the refrigerator, sterilize canning jars before canning, and process the relish-filled jars in a hot water bath for 15 minutes after canning. Review more detailed canning instructions in our recipe for bread and butter pickles.

Serve with hot dogs, in tacos, or with pork.

Makes 3-4 pints.

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Herbed Chicken Tenders with Tomato Sauce

Chicken Tenders

2 lbs chicken tenders (about 12 pieces)1 1/2 cups buttermilk*1 cup bread crumbs2 Tbsp Italian seasoning herbs**1/2 teaspoon saltVegetable oil2 Tbsp butter, melted

Tomato Dipping Sauce

2 Tbsp olive oil1/4 cup minced onion1 chopped garlic clove1 Tbsp tomato paste1 15-ounce can of tomato sauce or crushed tomatoes1 teaspoon salt1 teaspoon sugar

*You can make a substitute for buttermilk by adding a tablespoon and a half of lemon juice or vinegar to 1 1/2 cups of milk and letting the mixture stand for 10 minutes.

**A mixture of dried herbs often used in Italian cooking such as marjoram, thyme, rosemary, savory, sage, oregano, and basil

Sauce

1 Heat the olive oil in a pot over medium-high heat. Saut? the onions, stirring often, until translucent, about 3 minutes. Add the garlic and cook another minute.

2 Add the tomato paste, mix well and cook for 1-2 minutes more. The tomato paste should darken to a brick-red color.

3 Add the tomato sauce or crushed tomatoes, salt and sugar and bring to a boil. Cook this for 5 minutes if using tomato sauce, 10 minutes if using crushed tomatoes.

4 Put the sauce into a blender and pur?e until smooth. Hold your hand over the blender lid to keep it from popping off, and start the blender at a low setting and work up to the highest.

The sauce will keep in the fridge for up to a week.

The Tenders

1 Soak tenders in buttermilk for 15-30 minutes. While the tenders are soaking, make the sauce (see sauce directions above).

2 Mix together the breadcrumbs, Italian seasoning, and salt in a shallow bowl.

3 Heat oven to 500?F. Line a roasting pan with foil. Brush the top of the foil with vegetable oil to help prevent sticking, or use a Silpat sheet. One by one, remove the chicken tenders from the buttermilk and place in the bowl with breadcrumbs, coating them on all sides with the breadcrumbs. Place on the roasting pan.

4 Drizzle a little melted butter over each chicken tender. Place in the oven and bake for about 12 minutes, until the chicken is cooked through, and the pieces are lightly browned.

Serve with a bowl of the sauce for dipping.

Serves 4-6.

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Green Chile Enchiladas

You can easily substitute prepared canned tomatillo salsa verde for the tomatillo sauce (you'll need two cups), and canned whole Anaheim green chiles for the chiles (remove the seeds and stems if still in the chiles).

1 Prepare the tomatillo sauce. Remove the husks from the tomatillos. Rinse off the tomatillos. Cut them in half and place them cut-side down on a roasting pan lined with aluminum foil. Place the garlic and jalape?os on the pan with the tomatillos. Broil on the top rack on the oven for 5-7 minutes until the tomatillos are lightly charred. Remove from the oven and let cool to touch. Remove garlic from the garlic skins, discard the skins. Cut open the jalape?os and remove and discard the seeds and the stems. Place tomatillos, cooked garlic, the jalape?os, and 1 teaspoon of salt in a blender, pulse until well pur?ed. Set aside. (You can make several days in advance and store in the refrigerator.)

2 Prepare the Anaheim chiles. If you have a stove-top gas burner, you can roast the chiles directly over the flame of the burner (see How to roast chile peppers over a gas flame), otherwise use a broiler and broil the chiles in a roasting pan, turning them until they are blackened all over. Place the blackened chiles in a small brown paper bag. Close the bag and let sit for at least 5 minutes. Then remove the chiles from the bag and peel off and discard the blackened skin. Slice open the chiles and remove and discard the seed pod, any seeds (they're hot!) and the stems. Slice the chiles into strips.

3 Cook the tortillas. Heat a couple tablespoons of canola or grapeseed oil in a frying pan (cast iron works well) on medium high heat. Once the oil is hot, add a corn tortilla to the pan. The tortilla should sizzle as it hits the pan. Turn it over and let it cook until little pockets of air start to bubble up in the tortilla. Then use a metal spatula to remove the tortilla from the pan, shaking off any excess oil, to a plate lined with paper towels. Continue to the tortillas this way, adding more oil as needed, separating the tortillas that are cooling with paper towels.

4 Preheat the oven to 350?F. Spread a little of the tomatillo sauce in the bottom of a 9x13 casserole pan. One by one, place a little grated cheese and a strip or two of green chiles in the center of the tortillas, roll them up, and place them in the casserole. Once you have filled the casserole with the rolled tortillas, spread the remaining tomatillo sauce over them, and sprinkle with the remaining cheese.

5 Bake for 15 minutes at 350?F, until cheese is melted

Serve with sour cream (thinned with some water) drizzled over, and some chopped fresh cilantro. Also good with it is thinly sliced iceberg lettuce that has been sprinkled with cider or white vinegar and salt. Makes for excellent leftovers, will keep in the refrigerator for days.

Serves 4-6.

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Mexican Three Bean Salad

1 15-ounce can black beans, drained and rinsed1 15-ounce can pinto beans, drained and rinsed1/2 pound green beansSalt3 tablespoons olive oil3 green onions, sliced1-2 jalapenos, seeded, chopped1 large garlic clove, sliced thin1 cup Cotija queso seco cheese, crumbled1/4 cup chopped cilantro1/3 cup lime juice1/4 cup sugar

1 Cut the ends off the green beans and slice into pieces about an inch long. Fill a medium sized pot halfway with salted water. Bring to a boil. Add the beans to the pot and boil for 5 minutes, or as long as it takes for the beans to get tender. Green beans can be highly variable in how long it takes to cook them to tenderness. More mature beans can take longer, up to 20 minutes.

2 Drain the green beans and put in the bowl with the pinto and black beans. Drizzle the olive oil over everything and toss to combine. Mix in the green onions, jalape?o, garlic, and Cotija cheese.

3 In a separate bowl, mix the lime juice and sugar until the sugar dissolves, then add it to the salad. Coat the beans well and let marinate for at least 1 hour, preferably several hours. Right before you serve, toss in the cilantro. Add more salt to taste if needed.

Serves 4-6.

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A Few Cooking tips for beginners

As easy as it would sound, would you describe your entire style around with two cooking cooking tips. Cooking ideas can help in the process of preparation of dishes that much easier and side step the various obstacles in the kitchen. Ideas can make a bigger difference than experience, patience and information mixed in making you seem a master chef. Many of us a large amount of religion into experience, patience and data in the kitchen, but you will be surprised how much difference can do some recommendations.

Always buy fresh is rule number one in getting great tasting food. It is crucial to each item in the grocery or producing of the market to ensure that there is fresh or so ripe, such as, for example, you would have to buy. Packaged foods can be judged by a due date, while fruit and vegetables should be looked at individually.It's also a smart idea to familiarize yourself with General products and the art of spotting top spec products in your local supermarket. It is also essential to ensure that your purchases of the market in beef and veal chicks, or fish, fresh. always keep frozen until you are willing to be used when working with the market in beef and veal, and always your implements wash with SOAP and water.

All meals, including beef should be cooked all the way through and a safe cooking temperature.Make sure you cook the meat to an internal temperature of 140 degrees f. And employ a cooking thermometer to test this., the same way as you would a chilled food cooking, do you need to do at a temperature that is less than 40 degrees f. right mechanics will correct tools to restore the exact shape of car they work on. Knowing this, you probably agree that it is an important cooking idea to your kitchen filled with items that will help you create dishes quickly and efficiently. This includes a number of knives, pots, pans and measuring cups, so that you may also need a position in a pleasant blender and Kenwood.

In contrast to the favorite faith, does not have to taste food fact because it is low-fat.However, it is proven again and again that low fat dishes can be created in a way that they are colorful, colourful and tasty.The trick is to the use of a selection of fresh herbs, herbs, oils and thinking in the dishes you choose. use a touch of oil with lean cuts of meat and pork, and you can find pretty much every meal low fat. In General, chicken and Turkey are sometimes free fat and fish is also a great option for each low in calories dish.Meals contains more than just food, and a vital cooking to keep in mind is to take a drink as food. most meals with a careful application of a drink on your meal. The Show can be improved and the taste of your meal seriously can be changed by adding wine, sparkling mineral water or maybe a cocktail.

If you enjoy cooking and food, visit cooking101. org for more recipe and tutorials on how to cook for quality you can along the way, check out the 101 cooking.

Jamaican Rice and Peas

The chile is cooked whole with the rice and is there just for a bit of flavor. It doesn't make the rice hot at all, as it stays whole and you discard it at the end.

1 Heat the oil in a medium pot over medium-high heat. Add the onions and saut? for 4-5 minutes, until they begin to brown on the edges.

2 Add the garlic and rice, stir well and cook for another 2-3 minutes, stirring often.

3 Add the grated ginger, salt, water, stock and coconut milk and stir well. Add the kidney beans and sprinkle the thyme over everything. Add the whole Scotch bonnet chile (or habanero); it will season the rice much like a bay leaf would. Bring to a simmer, then turn the heat to low and cover.

4 The rice should be done in about 15-20 minutes, depending on the type of rice you are using (some long grained rice takes longer to cook). Check after 15 minutes. Once done, remove from heat and cover for 10 minutes. To serve, fluff with a fork. Sprinkle with a little lime juice if you want. Discard the habanero (or eat it, if you dare!)

Serves 6-8.

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Pork Tenderloin with Figs and Onions

2 pork tenderloins, about a pound eachSalt4 Tbsp butter1 white or yellow onion1 teaspoon sugar1 teaspoon balsamic vinegar2 teaspoons fresh rosemary, minced8-10 mission (dark) figs, quartered2 Tbsp chopped parsley1-2 teaspoons lemon juiceBlack pepper

1 Salt the pork tenderloins well and set them out at room temperature for 15-20 minutes. Heat the oven to 300?F.

2 Slice the onion into strips lengthwise (from the top to the root end). Cutting the onion this way helps keep the pieces hold their shape. (See How to caramelize onions for a visual).

3 Heat 3 tablespoons of the butter in a saut? pan over medium-high heat. Pat the tenderloins dry with paper towels. Place the tenderloins in the pan and sear on all sides, until nicely browned. Remove the tenderloins to an oven-proof pan, and place in the oven at 300?F. Cook for 15-20 minutes, until an instant read thermometer inserted into the center of the tenderloins reaches 140?F. Then remove from oven and let rest.

4 While the tenderloins are roasting, add the onions to the saut? pan along with the other tablespoon of butter. Sprinkle with salt. Toss to combine and saut? for 3-4 minutes. Add the sugar and balsamic vinegar, and toss to combine again. Reduce the heat to medium-low and cook for 15 minutes.

5 Once the onions have softened and browned, add the rosemary and figs. Increase the heat to medium-high and stir to combine. Saut? 2 minutes, stirring often.

6 Remove from the heat. Mix in the parsley and lemon juice. Add salt and pepper to taste.

Slice the pork tenderloins into 1/4-inch thick slices and serve alongside the onions and figs.

Serves 4-6.

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Grilled Eggplant Sandwich

This recipe calls for using a grill, but you could just as easily lay the eggplant slices on a broiling pan (pan rubbed first with some vegetable oil) and broil the slices a few minutes on each side.

1 Line a large tray with paper towels. Lay out the rounds of eggplant on the tray in a single layer. Salt generously on both sides. Let sit while you prepare the other ingredients.

2 Cut the tomato into 1/4 inch thick slices. Cut the red onion into 1/8 inch slices. Pour the two vinegars and a teaspoon of olive oil into a flat container such as a casserole dish. Sprinkle with a little salt and stir with a fork to combine. Lay the onions and tomatoes down in the container and turn to coat with the dressing.

3 Prepare your grill for high, direct heat. Make sure the grates are clean, and close the lid.

4 Once the eggplant slices have been sitting for at least 15 minutes, pat them dry with more paper towels. Use a pastry brush to paint them on both sides with olive oil. Lay the slices on the grill and grill them for about 3-4 minutes per side with the lid closed, until nicely browned. Remove from grill. Lightly toast the burger buns on the grill, for about 30 seconds to a minute, just enough to get lightly toasted.

5 To build the sandwich, set out your burger buns. Put two or three rounds of eggplant slices on top of the bottom bun. Then add a tomato slice and some red onion. Add a couple slice of the fresh mozzarella and top it with some basil leaves.

Serves 4 to 6.

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Grilled Radicchio Salad

2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it together1/2 cup olive oil, plus more to coat radicchio1/4 cup balsamic vinegar 1 teaspoon salt3 chopped garlic cloves1/2 teaspoon mustardSalt and black pepperPecorino or parmesan cheese for garnish

1 Make the dressing. Put the salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together.

2 Prepare your grill for high, direct heat.

3 Coat quartered radicchio with olive oil and sprinkle with salt.

4 Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly. You want a little blackening, but not a cinder. When they?re done, move to a bowl and bring inside to chop.

5 Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black pepper.

Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.

Serves 4 to 6.

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Butterscotch Cookies

12 tablespoons unsalted butter, cut into tablespoon sized slices1 3/4 cups dark brown sugar1/2 teaspoon salt1 egg1 egg yolk1 tablespoon vanilla extract2 1/2 cups all-purpose flour1/2 teaspoon baking soda1/4 teaspoon baking powder

Sugar Dredging Mixture

1/4 cup dark brown sugar2 tablespoons sugarFleur de sel, Maldon, sea salt, or Kosher salt for sprinkling*

*Do not use fine grain table salt (aka: iodized salt) as the flavor will be way off and unpleasant.

1 Preheat oven to 375?F and line baking sheets with parchment paper. Sift together the flour, baking soda, and baking powder and set aside. Mix together the sugar dredging mixture in another bowl and set aside.

2 Place 10 tablespoons of butter into a thick-bottomed skillet over medium heat. The butter will foam a bit before subsiding. Once the butter takes on a tan color and begins to smell nutty take it off of the heat. Add the other two tablespoons of butter and mix it in until it melts. (See tutorial on how to brown butter.)

3 Pour the brown butter into a mixing bowl fitted with a paddle attachment. Add the brown sugar and salt and mix. Add the egg, egg yolk, and vanilla extract and mix together, scraping down the sides and bottom of the bowl at least once. Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick.

4 Take 1/2 tablespoon sized pieces of dough (make sure the pieces of dough are all the same size) and gently roll them into ball shapes. Dredge them in the sugar dredging mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (be reserved with the salt as very little goes a long way).

5 Bake for 10-12 minutes or until the edges have browned a bit. Be careful not to over-bake. Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely. Tastes best with a glass of milk for dipping.

Makes 4 dozen

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Baked Shrimp with Tomatillos

Shrimp can be cooked either shell on or shell off. Cooking with the shell on will result in better flavor, but can be fussy to eat, as you have to pick off the shells as you eat them. Shelling and deveining the shrimp before cooking can add a good 10 minutes to prep time, but the resulting dish is easier to eat. This is a one pan dish, going from stove-top to oven, so use an oven-proof pan.

1 Heat oil in the pan you will use for baking. Add the onions and jalape?os, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.

2 If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing.

3 Add the cheese and shrimp. Cook in a preheated 425?F oven for 10 minutes.

4 Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it's so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.

Serves 4.

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Stir Fry Ginger Beef

Marinade

2 Tbsp unseasoned rice vinegar5 Tbsp soy sauce1 Tbsp honey1 Tbsp peeled, grated fresh ginger1 teaspoon chile pepper flakes1 teaspoon ground cumin

Beef and stir-fry

1 1 1/4 to 1 1/2 lb top sirloin steak1 Tbsp corn starch2 Tbsp vegetable oil (preferably peanut)1 Tbsp sesame oil (optional)3-4 green onions, cut on a diagonal, 1/2-inch apart, including the greens2 cloves garlic, thinly sliced2-3 hot chiles, preferably red serranos, seeded, sliced1-inch nob of ginger, peeled, cut lengthwise into matchstick shapes1/2 cup loosely packed, chopped cilantro

1 Chill the steak in the freezer for 30 minutes before you slice it, this will make it easier to cut in thin slices. Slice the steak first crosswise in 1/2-inch thick slices. The cut each slice lengthwise into strips.

2 In a medium bowl, whisk together the marinade ingredients; the soy sauce, vinegar, grated ginger, honey, red chile flakes, and cumin. Mix the beef in with the marinade to coat and let it sit for at least 30 minutes, and up to 4 hours, in the fridge.

3 In a small bowl, mix the corn starch with 2 tablespoons of cold water to make a slurry.

4 Heat the oil in a wok, or a large saut? pan, over high heat until it is nearly smoking. As the oil is heating up, pat the beef dry and separate it into small batches no larger than what can fit into the palm of your hand. Working in batches, saut? beef until just brown outside but rare inside, no more than 1 minute. Transfer beef to a bowl.

5 When all of the beef is cooked, put the chiles and garlic into the pan and stir-fry 30-45 seconds. Add the julienned ginger and cook for 30-45 seconds more. Add the beef back to the pan. Add the cornstarch slurry. Add the scallions and mix everything together. Cook for 1 minute.

Turn the heat off and mix in the cilantro. Serve at once with steamed white rice.

Serves 4-6.

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Steak Cooking Tips

This big steak cooking tips will help you cook the kind of steak that you thought that only professional cooks!

· Is one of the most important steak cooking tips to start a good steak in the first place! a poorly cooked steak, that is of excellent quality will still probably taste better than a low grade steak that is well cooked.

· Looking for a steak with marbling. This will ensure that the flavorful and juicy.

· For a great steak, a large slashed meat such as top loin or filet mignon.

· No open cut the steak to see if it is done in doing so,! will release valuable juices.

o If you if your steak is done, hit!A solid steak is well done, a spring-like steak is medium and a soft steak is rare. the more frequently you cook your steak, the clearer.

o If you are using a meat thermometer, use it! A medium-sized rare steak will approximately 145 degrees.
· The same turns your steak with forks-you want to keep track of the juice and flavor of the steak. use instead of a fork, tongs (long treated his best ... then is there to close to the heat).

· It is important to note that if you have a large and thick sliced meat, continue to Cook, even after you remove from the oven. so, take it off a little early or serve them immediately!

· Do not be concerned about cooking and serving a rare steak. Once you have all sides of the steak Brown, you effectively killed each bacteria. This is because the steak can only be infected with the bacteria on the outer service.For this reason, you should just to make sure that the outside of the steak has been thoroughly cooked.

· Use seasonings and Marinades to improve the taste of your steak, not on the mask.You may find that you do not stop all seasonings than salt and pepper need! a good steak will already have been quote.

· As grilling, make sure the grill is very hot. when it is very hot, it will Sear the outside of the meat and lock in the juices.(For the same reason, heat the broiler chickens if you cannot take up your steak in cooking).

· If your steak cooking in a pan, you need to make your steak instead of the oil pan.

· Once you are done with your steak, cooking the take off of the heat source and leave it for a period of at least five minutes of "rest". This allows the juices to spread.

Anne Clarke writes numerous articles for Web sites about gardening, parenting, fashion, cuisine and home decor. Her background includes education and gardening. visit for more of her articles about cooking and meats, Big Sky Filet Mignon.

General Cooking Tips for beginners

Easy Cooking Tips

Working in the kitchen table for the first time a thrill. Cooking is something that you seriously need to take. Here are some basic cooking tips that everyone should know before taking on an apron.

Preparation is the key
The things you need to work with before cooking to prepare. purchase of all the ingredients that you need and how to create a checklist of the tools and equipment that you want to use. good preparation is one of the most important things from the novice to the professional.

The hygiene of foodstuffs
In the preparation to Cook, always clean clothes to wear an apron and securely wash your hands before and after working with raw meat and other foods. pull your hair back to prevent the entry of any loose hair come into contact with your food. All meat, poultry, fruit and vegetable wash before they cook. Avoid food handling when you are sick or ill feeling.

Frying
Frying is one of the most common cooking procedures. Keep in a cool and dry spots are the best storage for oil. It's not advisable to the deep frying salted or moist products. Bake in small portions of food, so that the oil would not quickly cool.Equipment must be warmed up with just the right temperature so that food does not keep to the pan.

Baking
Make sure that all the ingredients are pre-measured.Temperature is very important in baking.Always follow the temperature recommendations as indicated in the recipe. mixing process in detail the reasons on which they are baking. Over-or under-mixing Mixing could change the taste of your end product will be negative. Avoid Overcrowd your oven and the oven door every so often.

About cooking pasta
Please bear in mind that fresh pasta a quick cooking. Cook pasta in plenty of water and constant stirring can prevent them from each other.In order to prevent mushy pasta, make sure not to allow your pasta to remain in the water longer than it should.Salt brings not only from the taste of pasta, but it could also add to its determination.

Cooking vegetables
It is recommended that you to scrub vegetables instead of to the peel them.Most of the nutrients are to be found in the skin of the fruit. to get the most out of your vegetables, you can use your vegetables steam or put them on a microwave oven, instead of cooking.

End up with a good presentation
With a beautiful presentation, you would certainly entice everyone have a taste of the food that you prepared.It is a good idea to decorate your food only with things that are edible.Edible garnish must always go hand in hand with the food that you prepared.A tip: use of the similar ingredients that form a part of your food for garnish dominant. for example, you can chocolate curls up a delicious chocolate cupcake.

Grilling
The marinade is the key to a good grilled food. apply a generous amount of marinade foods that you are about to grill. the best fit for marinated food must have at least one inch thick. when cooking directly from a charcoal grill, you can add significant amounts of coal to the quality of your food.
With these simple tips in mind are you sure you to a delicious and satisfying meal!

Cooking is would be something fun, one of your hobby. in particular, for mothers. Mother must prepare the meal for the family. change your daily menu, so that your family will not be bored. take our free different recipes. for example, you can apply different menu every day plans. Happy Cooking!

Jamaican Goat Curry

1/4 cup vegetable oil 6-8 Tbsp curry powder1 Tbsp allspice (see step 1)3 pounds goat (can use lamb or beef if you can't find goat)Salt2 onions, chopped1-2 habanero or Scotch bonnet peppers, seeded and choppedA 2-inch piece of ginger, peeled and minced1 head of garlic, peeled and chopped1-2 cans coconut milk1 15-ounce can of tomato sauce or crushed tomatoes1 Tbsp dried thyme3-4 cups water5 Yukon gold potatoes, peeled and cut into 1-inch chunks

1 Make the curry powder. If you can find Jamaican curry powder, definitely use it. If not, use regular curry powder and add the allspice to it. You will need at least 6 tablespoons of spices for this stew, and you can kick it up to 8-9 depending on how spicy you like it.

2 Cut the meat into large chunks, maybe 2-3 inches across. If you have bones, you can use them, too. Salt everything well and set aside to come to room temperature for about 30 minutes.

3 Heat the oil in a large pot over medium-high heat. Mix in 2 tablespoons of the curry powder and heat until fragrant.

4 Pat the meat dry and brown well in the curried oil. Do this in batches and don?t overcrowd the pot. It will take a while to do this, maybe 30 minutes or so. Set the browned meat aside in a bowl. (When all the meat is browned, if you have bones, add them and brown them, too.)

5 Add the onions and habanero to the pot and saut?, stirring from time to time, until the onions just start to brown, about 5 minutes. Sprinkle some salt over them as they cook. Add the ginger and garlic, mix well and saut? for another 1-2 minutes.

6 Put the meat (and bones, if using) back into the pot, along with any juices left in the bowl. Mix well. Pour in the coconut milk and tomatoes and 5 tablespoons of the curry powder. Stir to combine. If you are using 2 cans of coconut milk, add 3 cups of water. If you?re only using 1 can, add 4 cups of water. Add the thyme. Bring to a simmer and let it cook until the meat is falling-apart tender, which will take at least 2 hours. Longer if you have a mature goat.

7 Once the meat is close to being done ? tender but not falling apart yet ? Add the potatoes and mix in. The stew is done when the potatoes are. Taste for salt and add some if it needs it.

8 You might need to skim off the layer of fat at the top of the curry before serving. Do this with a large, shallow spoon, skimming into a bowl. Also, be sure to remove any bones before you serve the curry.

The stew is better the day after, or even several days after, the day you make it.

Serve with Jamaican rice and peas, a coconut rice with kidney beans.

Serve 8-12

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