This section is comprehensive collection of all Meat based recipes on this page.
This category also includes Meat based recipes from section Barbecue and Pressure.
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Confit Duck LegBy PeterThe key to the successful duck leg confit recipe is hidden in the fat. How old your duck fat is, meaning how many times have you used for confit, defines how well flavored your duck leg confit will be. If you don't have duck fat at all use the butter. It's common way how to build your duck fat base. Each cook will produce newly rendered duck fat and you will have more and more of it eventually butter will be completely subsided.Sous Vide Duck BreastBy PeterThis recipe produces restaurant quality experience for very little effort. If you own sous vide stick and you never made duck breasts recipe then you are missing out. Hey! But it's raw! No it's not duck meat is actually a red meat. That's miles away from chicken or turkey meat, it requires reaching 145F internally to be safe to eat, same as beef. Therefore also in our pasteurization table we threat this as beef, so it's a 2 hours minimum but as we know cooking it for 3-4 hours as also fine, as there is virtually no way to overcook meat, if anything it will only make it more tender. Duck breasts are sliced thinly and served with flour pancake.Smoked FishBy PeterHistory The practice of smoking food has existed for many thousands of years. The exact story behind the discovery of this process is not entirely clear, but it is understood that it was one of the earliest techniques to help preserve meat and fish. Smoked fish is particularly good because fish has not much flavor therefore it can absorb smokiness very well, combined with flavors from the rub create very mouthful experience. In terms of selection of fish for this recipe, any will do but Mackerel is particularly good for smoking.Cane’s Fried ChickenBy PeterThis recipe is trying to recreate chicken from Raising Cane's fast-food restaurant chain. This restaurant chain was founded in Baton Rouge, Louisiana by Todd Graves and Craig Silvey in 1996.Spagetti CarbonaraBy PeterLet's be honest, Spagetti Carbonara is hard recipe but it's totally worth to learn it. This recipe is respecting the original procedure so no cream, there is no discussion about this! Same applies to cheese, originally it's done with Pecorino Romano which is sheep cheese, can be done with other types like Parmigiano Reggiano or Grana Padano but it changes the taste of the dish significantly. Garlic is also not supposed to be in the original version, however even some high profile Italian chefs are using garlic in their recipe, it gives more complexity to the dish, i prefer it too.Burger Patty SeasoningBy PeterThis is very simple seasoning recipe for the burger patty, no matter what burger are you going to cook, beef or pork, smashed or thick. The best meat is always freshly ground. Always choose a fattier meat such as beef or pork shoulder or neck. I personally prefer a "smashed" burger. Smashing the meat ensures perfect contact with the griddle surface and browns the meat to perfection.Split Pea SoupBy PeterWith the help of the pressure cooker, split pea soup is done in a few minutes. If you omit the meat you have great vegetarian dish. However, addition of a smoked ham adds very nice complexity to the whole dish. This is great recipe for busy weeks as its very hearty. You can control level of soup thickness by adding more or less water.Yakisoba NoodlesBy PeterYakisoba is very popular Japanese street food. It's very versatile recipe where you can use a lot of creativity to make it your own. The dish first appeared in food stalls in Japan around the 1930s. Noodleds are typically flavored with a condiment similar to Worcestershire sauce.Beef StewBy PeterThis stew recipe is perhaps one of the best yet easiest recipes to make in the Instapot. Beans in this recipe goes long way. Stewing meat is a cooking method that has been older than virtually any other type of cooking. From the first time man made fire, almost instantly he learned how to slow cook meat over low fire for extended periods of time.Beef BulgogiBy PeterBeef Bulgogi originated from Pyongan Province of North Korea, but is a very popular dish in South Korea. Most commonly marinated slices of beef meat, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish. You can substitute minced meat with any of those cuts, if you aim for fancier version of beef bulgogi, optionally you can grill beef bulgogi on the griddle.Smoked Pork TenderloinBy PeterSmoked Pork Tenderloin recipe delivers really good results. It's easy to prepare and requires relatively short time for smoking. This meat can absorb smoke very well, it gets nice complex flavor. In our recipe we are injecting pork with liquids to keep it moist and hydrated during the entire cook.Osaka OkonomiyakiBy PeterThis version of the okonomiyaki recipe comes from the Japanese city of Osaka where this dish is a famous street food delicacy. The basis is freshly cut cabbage into strips, or you can also use romaine lettuce, it is important that it is crunchy. Eggs and flour form a dough, it serves as a glue that holds the entire pancake together after cooking.Chicken Liver PateBy PeterMany recipes are firstly pan cooking chicken liver and then blending it in the food processor. Method in this recipe is blending raw chicken liver, which is in my opinion much better. Reason is simple, we have absolute temperature control during cooking process, there is no way we will overcook our pate, ensuring superior results and nice pinky color inside. In french cookbooks this recipe is called Pâte en Terrine.
