Kitchen Hint of the Day!

Thank you to Kevin for passing this Braising Hint along.........


When braising meat, cook it at a low temperature for a long time to keep the meat tender and have it retain all the juices.

Kitchen Hint of the Day!

When braising meat, cook it at a low temperature for a long time to keep the meat tender and have it retain all the juices.

Kitchen Hint of the Day!

Braise, Braise, Braise.....

Lower-priced cuts of high-quality meat become tender and delicious dishes when braised. Season and brown meat in a heavy pan with a tight lid. Add a bit of liquid (Wine, Beef, Chicken, or Vegetable Broth), cover, and cook long and slow at a low heat, which tenderizes the meat and creates a tasty sauce.

Kitchen Hint of the Day!

Here's one I had never heard of!


Wine corks (the natural kind, not plastic) contain a chemical that, when heated, will help tenderize beef stew. Just throw in three or four corks while cooking your stew, and don't tell anyone your secret!

Kitchen Hint of the Day!

''Don't forget about "braising" - Lower-priced cuts of high-quality meat become flavorful dishes when braised. Season and brown meat in a heavy pan with a tight lid. Add a bit of liquid, cover, and cook long and slow at a low heat, which tenderizes the meat and creates a tasty sauce.

Kitchen Hints of the Day

Hint #1 - Only use a small amount of liquid when braising, you do not want to poach the food.




Hint #2 - If your going to braise in the oven, the temperature should be around 325 degrees. This is an ideal way to braise since the heat surrounds the pot and the food cooks more evenly.

Beer-Braised Sirloin Chops with Mushrooms

A big thanks to my cousin for sharing this one. She said the original recipe came from the Pork Be Inspired web site.


Beer-Braised Sirloin Chops with Mushrooms

A great, beer-braised sirloin chops recipe full of flavor and perfect to warm up a cold evening. Serve with mashed potatoes, buttered carrot coins and a green lettuce salad.

Ingredients:

4 boneless sirloin Pork Chops, 3/4-inch thick
2 tablespoons All-Purpose Flour
1 tablespoon butter, Blue Bonnet Light Stick Butter
1/2 cup chopped Green Onion
2 Garlic Cloves, minced
8 ounces Mushrooms, sliced. Thick cut Mushrooms work well with this.
1/2 teaspoon Thyme
1/2 teaspoon Rosemary
8 ounces Beer, room temperature, Any Light Lager Beer
Sea Salt
Freshly Ground Black Pepper
Minced fresh Parsley
Buttered Noodles (optional), Ronzoni Health Harvest Whole Grain Pasta



Directions:

Lightly flour chops.
Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve.
Add green onion, garlic, mushrooms and thyme, rosemary and saute an additional minute.
Return chops to skillet, add beer; bring to a boil. Reduce heat, cover and simmer 7 to 8 minutes. Season with salt and pepper.
Serve with noodles, garnished with parsley, if desired.

Makes 4 servings.

Braised Buffalo Chuck Roast w/ Mashed Potatoes, Sugar Snap Peas, and Whole Grain Bread

Dinner Tonight: Braised Buffalo Chuck Roast w/ Mashed Potatoes, Sugar Snap Peas, and Whole Grain Bread



Another Perfect Summer Day out, about 70 or 72 degrees and sunny with a slight breeze! Drove my Dad to a Ford Retiree Union Meeting and spent some time at local park catching some of that beautiful sunshine! Well the Buffalo Burger was so delicious yesterday I'm preparing another Buffalo Dish for Dinner tonight. I prepared a Braised Buffalo Chuck Roast w/ Mashed Potatoes, Sugar Snap Peas, and Whole Grain Bread. Sounds pretty good and tasted even better!




My Braised Buffalo Chuck Roast weighed 1.4 lbs. It comes packaged and has already been braised. It was
Braised in Organic Apple Cider, olive Oil, Garlic Powder, Onion Powder, Black Pepper, and Sea Salt and the package includes some great juices also. To prepare it I used a 2.75 Quart Dutch Oven. I just sprayed the Dutch Oven with Pam Non Stick Spray and 1 Tbs. of Extra Virgin Olive Oil. Added the the Chuck Roast put the lid on it and warmed it up on medium heat, turning the Roast over once, for about 15 minutes. As was the first one I had of these it's the most tender, moist, and flavorful Chuck Roast I’ve ever had! The Braise with the Apple Juice and Spices provided the flavor throughout the Roast! The only thing I added to it was a bit more Sea Salt and Black Pepper. The Buffalo is so lean, rich and hearty. Plenty leftover to make some delicious Pulled Buffalo BBQ Sandwiches with for lunch or dinner tomorrow!




For sides it was leftovers. I reheated the Bob Evans Mashed Potatoes and Sugar Snap Peas from the other night. I also heated up a jar of Heinz Savory Mushroom Brown Gravy and also had a slice of Healthy Life Whole Grain Bread. For dessert later a Healthy Choice Vanilla Bean Frozen Yogurt.




Wild Idea Buffalo

Chuck Roast
This versatile roast is loaded with flavor making it a regular on the dinner table at the Cheyenne River Ranch. Best when braised. Great for pot roasts, BBQ, or Carne Asada. 3 lbs.


http://buy.wildideabuffalo.com/collections/a-la-carte/products/chuck-roast