Category Archives: Beef

Setas con Lomo

Posted in Beef, Main Course, Mallorquin cuisine, Mediterranean cooking, Pork, Poultry, Spanish cuisine by

Before I moved to Spain, I never was a big fan of mushrooms and fungi. But my family here in Spain, especially my husband LOVES them. So, I had to learn to cook with them. One of the easiest recipe (and one of the hubs’ many favorites) is the Setas con lomo. The secret to a delicious seats con lomo dish is to choose well the meat you’ll use. Make sure to choose meat which has a bit of fat in it because it will not get dry. However, if you decide to use poultry instead of pork or beef, it’s still ok. Just make sure to reduce the cooking time when using turkey or chicken.

We went to our local “fruteria” and we bought two cases of rovelló.

rovelló

A case of rovelló from Barcelona

So we cleaned, sliced, stored in bags and froze them for future use.  I took some to make setas con lomo, of course!

rovellons

Rovellons on the slicing board

For this recipe, you will need:

desired meat (beef, pork, turkey or chicken) sliced in bite sizes

desired fungi or mushrooms sliced in bite sizes

finely minced garlic

laurel leaves

salt and pepper to taste

1-2 small guindilla or chilli, finely chopped

brandy de jerez or cognac

olive oil

dried parsley

setas con lomo

Delicious Setas con Lomo dish

Directions:

1. Heat a pan. Drizzle some olive oil in the pan. When the oil is already hot, add in the meat.

2. Add in the minced garlic and laurel leaves.

3. Stir every once in a while and keep on cooking the meat slices until it’s golden brown.

4. Add in the chillies.

5. Add in the fungi/mushrooms. Cook for 2 minutes,.

6. Add the cognac/brandy. Let it simmer for 2 minutes. Keep on stirring so it won’t stick to the pan.

7. Season with salt and pepper.

8. When the fungi is already “en su punto” (al dente), pour in the parsley. Stir well.

9. Serve hot and enjoy!

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Pan-grilled Chicken Teriyaki Barbecue

Posted in Asian cooking, Beef, Japanese Cooking, Main Course, Pork, Poultry by

Infused with some asian flavor, this recipe is very versatile. You can serve it with rice with buttered or steamed vegetables as side dish. If you have some left-overs, you can serve it on top of some cooked pasta. You can also make some fresh spring rolls with the left-overs! Aside from chicken, you can also use other meat practically whichever you have in your fridge! You can use this recipe with beef, pork, turkey, ostrich meat, etc.

teriyaki chicken

finger lickin’ good!

This recipe typically serves 4-5 persons. You will need:

400 grams chicken breast, sliced in 2 inches strips

salt to taste

pepper potpourri to taste

1/4 teaspoon powdered ginger

1/4 teaspoon powdered garlic

2 tablespoons of teriyaki marinade sauce

1 tablespoon of honey

1/4 teaspoon of sesame oil

Instructions:

1. Season the meat pieces with salt, pepper, garlic and ginger powder.

2. Add in the teriyaki sauce, honey and sesame oil. Let it sit in your fridge for 15-20 minutes.

3. Heat a grilling pan and drizzle some olive oil just to prevent the meat from sticking to the pan.

4. Pan grill the meat pieces until golden brown in medium-low heat. Don’t waste the marinade. Add it in while you’re pan-grilling the meat pieces.

5. Don’t overcook lest the meat pieces will turn hard. We want the meat pieces golden brown outside but juicy inside and finger licking good outside.

6. Serve warm with aromatic rice and buttered or steamed vegetables.

chicken teriyaki barbecue plate in

Enjoy your meal!

Enjoy!

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Cabbage Roll (Lomo con Col)

Posted in Beef, Mallorquin cuisine, Mediterranean cooking, Pork, Poultry, Vegetables by

I love cabbages and I definitely love this Cabbage Roll recipe which I learned from my MIL. For her special Cabbage Roll recipe, she uses game bird’s meat. But, it’s easier to find pork tenderloin. I love it either way. ^^) It’s great eaten with bread, rice or boiled potato!

lomo con col

cabbage roll

For this recipe, you will need:

Cabbage (for the white cabbage variety, you might need 2-3 leaves for a roll while if you use the green and huge variety, you will need just one per roll)
Meat (your choice. I don’t see any reason why you can’t use chicken, turkey or beef for this)
Sobrassada (a mallorcan sausage. I normally use the spicy variety.)
Raisins
Pine Nuts
Peeled and diced tomato
minced garlic
diced onions
diced green bell pepper
a pinch of saffron (dried or powdered)
a dash of paprika
white wine or brandy
meat broth
laurel leaf
salt and pepper to taste
olive oil
Directions:

Boil a pot of water. Separate the cabbage leaves one by one and blanch them into the boiling water one by one. The cabbage should not turn mushy. Just blanch it quick so rolling would be easier later.

Blanched Cabbage

Heat a pan with olive oil in it and seal the meat pieces by cooking it in the pan just long enough for the meat to turn slightly brown. Season with salt and pepper. Set aside.

Meat of choice

If you’re using the white variety, you might need 2-3 leaves together for each roll as the leaves are not that big nor wide unlike the green variety, you will need at least just one leaf per roll. On top of the cabbage leaves, place a piece of meat, a piece of sobrassada and a handful of raisins and pine nuts. Roll the cabbage and place it on a shallow and wide pot where the folded part is facing downwards. Set aside.

Homemade Cabbage Rolls

In the same pan where you browned the meat pieces, heat some olive oil and sautée the garlic, onions, green bell pepper and diced tomato (in that order). Add the white wine or brandy, laurel leaf, saffon, paprika, salt and pepper to taste. Let it boil. Turn off the heat and let it cool for a while. Process everything using a blender or a hand-mixer. If you’d like your sauce to be thicker, just add some toasted bread while processing this mixture in a blender.

Pour this mixture into the pot (where you cabbage rolls are neatly arranged). Cook and let it boil for around 10-15 minutes.

Serve hot and enjoy!

Serve with bread, rice or boiled potato and enjoy!

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Sweet and Sour Sauce Recipe

Posted in Beef, Main Course, Pork, Poultry by

I have always loved barbecued meat. I especially love it barbecued on coal, skewered, marinated the night before and basted with a sweet and sour sauce. But this basting sauce recipe is so versatile as you can use it as dipping sauce, too especially if you love extra sauce for your meat. It’s delicious enough to be spread on top of a jack potato, steamed vegetables or rice. This sauce will never disappoint!

sweet and sour baby back ribs

Oven Roasted Baby Back Ribs with Sweet and Sour Sauce

This recipe is for a kilo and a half to two kilograms of meat. This is not just for skewered meat but would also work with chicken or turkey thighs, breast and wings. It is also great for pork belly, thighs and even baby back ribs!

Ingredients:

6 cloves of garlic, minced

1/2 teaspoon of freshly grated ginger (optional. I know some people who doesn’t like it’s taste)

1 3/4 cups of peach jam (I use the Diet low in sugar type of the Hero brand. I have tried this with strawberry jam, too and it was great, maybe just a little too sweet for my taste. Find which one works best for you)

1 1/4 cups of tomato catsup (I use Heinz as I find it’s acidity is just right for this recipe. This is a personal preference though ^^)

2/3 cups of soy sauce (I use Kikkoman which is sweeter than other brands so you might consider that. If you use one with a saltier taste compared to Kikkoman, then you might want to add less than the 2/3 this recipe calls for. But then, it’s still a personal preference.)

2 teaspoons tabasco (You can use lesser or more than that. It’s still a personal preference)

Marinade the meat the night before you’re cooking it. What I always do is season the meat pieces with salt and ground pepper. I crush a couple of garlic cloves, squeeze the juice out of 2-3 lemons and crush a couple of laurel leaves. I mix all of these three ingredients and dip each meat pieces into the mixture and pour on top of it the rest. I would turn the meat pieces every couple of hours or so. Cover the pan or tray with a cling film.

Directions:

1. Heat a skillet on a stove on low heat. Add a teaspoon or two of olive oil. Sauteé the minced garlic and ginger until the garlic has slightly changed in color but not burnt.

2. Add all the other ingredients in any order.

3. Turn of the heat once everything is thoroughly mixed.

Cook the meat as desired. You could cook it in a coal grill or in an oven. When I cook the meat in the oven, I bake it at 200 degrees Celcius with the marinade included with the tray on low-middle of the oven. Once the top starts to turn golden brown, I start basting with the sauce using a silicone brush. Everytime I turn the meat, I baste it with the sauce.  At the end of the cooking process, I leave it on grill (250 degrees Celcius in my oven) for 4-5 minutes.

If you don’t like to encounter bits and pieces in your dipping sauce, sieve it first. To use as dipping sauce, I just add a couple of tablespoons of cornstarch/water mixture and I let it boil over low heat until it reaches the desired consistency. If it’s too light, add more cornstarch/water mixutre. You can start at 1 tablespoon (as this will depend ont he amount of sauce left after basting the meat) and just increase gradually according to your needs.  After the first sign of bubbles, I turn it off without stopping from stirring the sauce so it won’t stick to the bottom of the skillet . For a cup of water at room temperature, I use 2-3 tablespoons of cornstarch.

Beef ribs with sweet and sour sauce

Beef ribs with sweet and sour sauce

Serve meat with jack potato, steamed vegetables, sauteed mushrooms or steamed rice. Enjoy!

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