Sauerbraten

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt, additional for seasoning meat
1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar
18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.
Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side.

When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.



BEEF CURRY

2 lbs. inexpensive braising or stewing beef cubes
1 lb. of 1/2" diced carrots, onions, celery, turnips (4 oz. each)
8 oz. Patna rice (Mahatma or UNCLE BEN'S®)
1 oz. hot curry powder
1/4 oz. fines herbs (sage, thyme, cumin)
2 oz. tomato paste
6 cloves garlic
1/2 tsp. salt
1 oz. honey
2 pts. chicken stock
2 oz. butter

Melt the butter in a saucepan, heat until hot, add the beef and fry until sealed golden brown, add all the vegetables and the crushed garlic and the herbs. Fry for 5 minutes and add the flour, cook for another minute, stirring all the time. Add the tomato paste with the stock, cover and cook in an oven for about 2 hours, or on the stove simmering very slow for 2 hours, after 1 1/2 hours boil the rice until soft. The rice takes no more than 18 minutes to cook. The oven should be at 350 degrees.



NAVY MINCED BEEF (SOS)

2 pounds minced beef
1 large onion, chopped
3 tablespoons flour
2 28 oz cans tomatoes, crushed
1/8 teaspoon ground mace, nutmeg, or cloves
1/3 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper

Saute beef and onions until beef browns slightly.
Stir, breaking apart. Drain excess fat.

Sprinkle flour over beef. Add remaining ingredients and combine well.

Simmer an additional 10 to 15 minutes.

Serve over biscuits, toast, rice or pasta



boeuf bourguignon
ingredients
2 pounds beef cubed
1 tablespoon butter
2 tablespoons olive oil
Salt
Pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon flour
1 bottle of red wine
2 bay leaves
1 sprig fresh thyme
15 cipollini or pearl onions
15 cremini mushrooms
15 baby carrots
5-ounce piece of pancetta
1/4 cup water
Dash of sugar
Chopped fresh parsley

directions
Buy about 2 pounds of beef from the flatiron part of the shoulder. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner. Cut the meat into 8 pieces.
Preheat the oven to 350°. Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table. Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.
Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic. Cook over moderate heat for an additional 5 minutes, stirring occasionally. Add 1 tablespoon of flour. Mix in well so that the flour doesn’t form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.
Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced. The recipe can be prepared to this point up to a day ahead.
For the garnishes, peel 15 cipollini or pearl onions, wash 15 cremini mushrooms and peel 15 baby carrots. For the lardons, you will need one 5-ounce piece of pancetta. Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons.
Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper. Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left. Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish. Add a little chopped fresh parsley and serve.

PORTUGUESE CHUCK ROAST

1 chuck roast, 4-5 lb. (bone or in boned)
1 c. water
1/2 c. vinegar
1/4 tsp. chili powder
1/4 tsp. ground allspice
1 clove garlic, sliced
1 chorico (Gaspars)
1 can tomato soup or whole tomatoes, your choice
Potatoes, quartered
Carrots, cut in 1 1/2 inch pieces
Potatoes and carrots may be added if desired (very good this way)

Braise chuck roast in roasting pan on both sides; add water, vinegar, and other ingredients. Place chorico on top of roast. Pour tomato soup over all, mixing liquids with spoon. Place roast at 350 degrees with cover on and bake 2 to 2 1/2 hours.

the trick,,(never mentioned) is to pre cook the bacon,,,enough that it starts to brown but not get crisp,,then wrap and broil the scallops at very high heat for short time...scallops should be Medium Rare to Medium,,not over cooked..

INGREDIENTS:
24 large sea scallops (about 2 lbs.)
12 slices partially cooked bacon
Seasoned pepper
PREPARATION:
Cook bacon gently until partially cooked but not crisp and still very flexible. Rinse scallops with running cold water, pat dry with paper towels. Cut each bacon slice crosswise in half; wrap each half around a scallop, securing with a toothpick. Sprinkle scallops lightly with seasoned pepper. Preheat broiler. Place scallops on rack in broiling pan. Broil 4 to 5 inches from heat for 8 to 10 minutes, or until scallops turn opaque throughout, using tongs to turn scallops frequently so bacon will brown evenly on all sides.

I like scallops rolled in corn meal and deep fried with tartar sauce to be honest,,its my favorite way,,but,,,in doing my best to keep good eating habits,,,I like the following served atop a mixed field green salad vinigrette or a butter and heavy black pepper tossed pasta..

PAN FRIED SEA SCALLOPS

large sea scallops
butter
minced garlic
lemons
parsley
paprika

Clean scallops.
Melt 3-4 tbsp butter in skillet. Add scallops and minced garlic to skillet.

Allow to cook for a 3-4 minutes, turning over. As scallops begin to brown slightly, squeeze fresh lemon over scallops.

Sprinkle with parsley and paprika to taste. Cook to desired browness and add additonal lemon and butter if needed.

Do not allow scallops to burn. Add more butter if needed for moisture. Let scallops turn very brown on each side.

Spicy Barbecued Chicken

2 Cups ketchup
1/2 Cup tomato sauce
1/2 Cup water
1/2 Cup corn syrup
1/2 Cup cola
1/4 Cup cider vinegar
1/4 Cup butter or margarine
1/4 Cup steak sauce
2 Tablespoons soy sauce
1 1/2 Teaspoons sugar
1 Teaspoon seasoned salt
1 Teaspoon hot pepper sauce
1/2 Teaspoon garlic powder
1/2 Teaspoon onion powder
1/2 Teaspoon liquid smoke
1 broiler/fryer (about 3 1/2 pounds) - cut up

Combine all ingredients except chicken in a 2-quart saucepan. Bring to a boil, stirring constantly, then reduce heat and simmer, uncovered, for 1 hour stirring frequently. Set 1 cup aside for basting chicken and store remaining sauce in refrigerator for another use.

When ready to cook chicken, let basting sauce come to room temperature; grill chicken, covered, over medium-low coals for 40 minutes or until almost done.

Brush with sauce, then grill an additional 5 minutes. Turn, brush with sauce and cook until juices run clear.