Meat Recipes

T’is the season to be grillin’, fa la la
la la, la la la la (go ahead, count ‘em,
they’re all there).
We have a good selection of meat
available, from pork ribs, brats,
chops and steaks to lamb brats
and sausages to a variety of
grassfed, dry-aged steaks, plus
chickens, the usual array of
ground meats, and several Match
Meats, the vegan version of meat.
Check the swap list for pricing.
Try a delicious lamburger made
with equal parts ground lamb
with beef, bison or pork. Spice it
with a little toasted cumin seed
and garlic chili oil for a marvelous
twist on a favorite standby.
Here’s a winner of a marinade for
flank steak or skirt steaks. It’s so
simple but oh so good!
- 1/2 cup soy sauce
- 1/2 cup white cooking wine.
- one large clove garlic or a
generous shake of garlic powder if
you wish. Marinate steak at least
two hours, up to 24. Flanks and
skirts accept marinades well. Serve
sliced super thin against the grain
(an electric knife really facilitates
the task). Fold into tortillas with
some grated cheese, fresh lettuce
or spinach and salsa. Ooo la la.

3 T. vegetable oil
3 bay leaves
2-inch stick cinnamon
6 cardamom pods
15 black peppercorns
8 whole cloves
3 oz. onion (~1/3c.), chopped
1 lb. stew meat chunks
2 lb. sweet potatoes, peeled, cut in 1” chunks
3 oz. onion (~1/3c.), chopped
1/4 t. ground turmeric
1 T. ground coriander
1/8 to 1/2 t. cayenne pepper
1 or 2 fresh, hot green chiles
1 1/4 t. salt
1 (14 oz.) can coconut milk
Heat the oil over medium high heat and add the bay leaves, cinnamon, cardamom, cloves
and peppercorns. Stir once and add teh onion. Sautee for a minute or two and add the meat,
potatoes, trumeric, coriander, cayenne, green chilies, salt, one cup of the well-stirred
coconut milk, and about 3/4 cup water because we aren’t using a pressure cooker. Turn heat
on high, bring to boil, cover and reduce to simmer for one hour. Remove lid, cook uncovered
for 5 or 6 minutes, stirring gently. Add remaining coconut milk and heat through. Serve over
long grain rice. Beware the cardamom pods, cloves and peppercorns, which are well
disguised. You’ll know when you find one... Indian surprise! Delicious as leftovers, as the
flavors blend together wonderfully.
This would make a fabulous creamy vegetarian soup, served hot or cold, if you just leave
out the meat and run it through a food mill, removing the spices first.

This chili with meat recipe from Jane Brody’s Good Food Book serves up a great one-dish meal. You can prepare ahead
and freeze it. We often double or quadruple it and freeze half. It’s good cold too. Consider adding a variety of meats,
including bison and lamb as well as ground beef. Substitute any variety or combination of cooked Bellews Creek
beans for the kidney beans.
1 large onion, finely chopped
2 large cloves of garlic, or more to taste
2 teaspoons vegetable oil
1 pound very lean ground beef
1 28-ounce can low-sodium tomatoes
2 tablespoons salt free tomato purée
2 1/2 cups cooked kidney beans, drained and rinsed
1 or more jalapeño peppers, to taste
1 cup diced green peppers
1 cups sliced carrots
1 cup diced celery
1 cup corn kernels
5 teaspoons brown sugar
5 teaspoons chili powder
1 tablespoon ground cumin
1 tablespoon oregano
1/2 teaspoon salt, or to taste
1/2 teaspoon coriander
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1. In a large, deep heavy skillet, sauté the onion and garlic in the oil until the vegetables are softened.
2. Add the meat, browning it and stirring it to break up the pieces. Drain off any fat that accumulates in the pan.
3. Add the tomatoes and their liquid and tomato paste and all of the seasonings. Heat the mixture until it is bubbly,
reduce the heat, cover the pan and simmer the chili for about 30 minutes.
4. Add the kidney beans, jalapeno pepper, green pepper, carrots and celery. Simmer the chili, covered, about 20
minutes longer or until the carrots are softened. If desired, add corn kernels to the pot after 10 minutes. Serve as is, or
sprinkled with shredded cheddar and a dollop or yogurt or sour cream. Great with a side of San Luis chips.
Spices (gather together in a bowl while meat is browning)

Okay, this recipe is for red beans, but we didn’t save them for Mardi Gras season, so we’ll have to make do with Bellews Creek black beans. It’s a great recipe–makes 10 1-cup servings

Seasoning Mix

2 tsp dry mustard

2 tsp salt

1 tsp cayenne

1 tsp ground cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp dried oregano

1 tsp pasilla chile peppers

1 tsp black pepper

1 tsp thyme

1/2 tsp white pepper

2 T olive oil

2 cups chopped onions

1 cup chopped green pepper

1 lb. smoked sausage, sliced into rounds 1/4 inch thick, then quartered 

2 T minced fresh garlic

2 T minced fresh ginger

7 cups chicken stock

1/4 c. chopped fresh parsley

1 # dried red (or black) beans rinsed, sorted and soaked overnight

Day 1: Add enough water to cover the beans by 3 or 4 inches and soak them overnight in the refrigerator.

Day 2: Combine seasoning mix. Drain but do not wash the beans and set aside. Heat the oil in a 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes. Add 1 cup of onions, the bell peppers, and smoked sausage. Cook, stirring frequently, for 6 minutes. Add the garlic, ginger, remaining onions, drained beans, and seasoning mix. Cook, stirring frequently, for 5 minutes, the add the stock, stir well, and cover. Bring to a boil, reduce the heat to low, and simmer until the beans are tender and starting to break, about 2 hours. Add the parsley, stir throughly, and remove from the heat. Serve over hot white rice.

1. Lay out sheets and place 10 scoops of approximately a tablespoon each of filling,
evenly spaced as shown. If they’re too big and too close, it will be a big mess.
2. Using a pastry brush (or your finger), brush a line of water along the edges and in
between each scoop of filling.
3. Cover with another sheet (six sheets per pound, so it will make 30 ravioli).
4. Use a fork to
press the two sheets
together to seal all
the way around the
edges.
5. Use a sharp knife
to cut the sheet
between each
mound, making ten
ravioli. If necessary,
lightly press the top
sheet onto the
bottom to see where
your mounds are.
6. Seal the other edges with the fork. If the filling is squishing out, pick it up and
squeeze the edges together, pressing the filling back towards the center. Continue
sealing with the fork until all raviolis are sealed.
7. Slide into boiling water and cook until the ravioli float to the top of the pot. They
will be al dente at this point. Cook a few seconds longer for softer pasta. Carefully
remove with slotted spoon and add to brown butter sauce. Toss to coat and serve
immediately, topped with grated Methuselah or parm.
Other filling ideas: sauteed mushrooms with garlic and goat cheese in a pesto olive
oil sauce; sweet potato and apple puree with pecans and a touch of maple syrup in
a sauce of sauteed mushrooms with Blue Heron’s apple syrup; pea shoot pesto and
ricotta with homemade tomato sauce; black beans with sauteed mushroom and
chipotle with a sauce of butter, garlic, cumin, and chevre. Oh, and add bacon to any
of them to send it over the edge!
Don’t want to make ravioli? How about Lasagna! Mmmm.