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Category Archives: Budget Meal

Bigos

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Bigos

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Hunters Stew. This is the National Dish of Poland and will warm you from the outside in and give you a hug of Comfort. It is also very Paleo friendly

 

Salt and pepper, to taste

Vegetable oil, as needed

2 lbs boneless pork shoulder, cut into 1-inch chunks

1 lb smoked kielbasa, cut into 1/2-inch slices

¼ lb bacon diced

1 smoked pork hock

5 cloves garlic, finely chopped

1 ½ tablespoons whole caraway seed

3/4 teaspoon ground allspice

1 large onion, sliced 1/4-inch thin

3 medium carrots, grated

32 ounces canned diced tomatoes, with juice

1 lbs cabbage, sliced 1/4-inch thin

2 lbs sauerkraut

3 bay leaves

 

In a pot over medium heat render the bacon until crispy, remove and set aside. Season the pork shoulder with salt and pepper and brown in the bacon fat, add vegetable oil if needed. When browned remove from the pot and set aside with bacon. Add onion, carrots, and garlic to the pot and cook for a few minutes. Add the Pork Shoulder and bacon, the rest of the meat and then the rest of the ingredients. Stir well. Bring to a boil and then reduce to a simmer. Simmer for 3-4 hours.

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Grilled Beef Tri Tip Roast

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Grilled Beef Tri Tip Roast

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The tri tip is a prized cut off the bottom Sirloin on the Steer. Hard to find in a lot of places outside the West Coast it is well worth seeking out. Ask your butcher for it. It is awesome just grilled and sliced thin with some chimichurri sauce on the side. Most Tri Tip Roasts are sized just right for a family of four to enjoy and make a good meal out of. This is a Santa Maria Style (California) version of it.

 

 

1 ¾- 2 ½ lbs. Beef Tri Tip Roast

1 ½ T Kosher Salt

1 ½ T Granulated Garlic

1 T Brown Sugar

1 tsp. Black Pepper, ground

1 tsp. Parsley Flake, dried

2 tsp. finely ground coffee (optional)

Olive Oil

 

Combine all of the spices (and coffee grounds if you are using them) in a bowl and mix together.

Rub the Tri Tip down with a little Olive Oil and then with the Spice Rub. Allow the roast to rest and come to room temperature while you prepare the grill.

Set up your grill for indirect cooking. If using a charcoal grill this means the coals will only be on one half of the grill. If using a Gas Grill just turn on half of the burners.

Once the grill is to temperature take the roast and sear it over the direct heat side of the grill for 5-7 minutes a side. You want a good crust on it.

Transfer the roast to the side of the grill that has no coals under it, or the side of the gas grill that is turned off, and put the lid on the grill. Cook for another 10-15 minutes, or until the roast reaches 130°f internal when checked with a meat thermometer.

Allow the roast to rest on your cutting board, tented over with foil, for 15-20 minutes. Slice thin against the grain and serve with Chimichurri Sauce if you so desire.

 

Slow Cooker BBQ Beef Brisket

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Slow Cooker BBQ Beef Brisket

 

4 lbs beef brisket

2 T paprika

1 T chili powder

1 tsp ground cumin

2 T brown sugar, packed

1 T kosher salt

1 tsp cayenne pepper

2 tsp garlic powder

1 tsp freshly ground black pepper

3 cups BBQ Sauce (your favorite or homemade)

 

Combine all the dry seasonings together.

Place Brisket on cutting board and rub seasonings into it. Allow to rest on board for 20 minutes

Pour BBQ Sauce in the bottom of a 3 quart slow cooker and place p brisket on top of the sauce

Cook on low for 8-10 hours, until brisket is fork tender

Take Brisket out of cooker and allow to rest, tented with foil, for 15 minutes

Slice into ¼ inch thick slices or shred with forks

 

Serve with BBQ sauce on side

 

Korean Style Beef Short Ribs

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Korean Style Short Ribs

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1 cup soy sauce

1/2 cup mirin (sweet Japanese rice wine)

1/2 cup (packed) dark brown sugar

1/4 cup unseasoned rice vinegar

3 tablespoons gochujang (Korean hot-pepper paste)

1/4 cup sesame oil

1/4 cup minced garlic (about 15 cloves)

1 (2-inch) piece peeled fresh ginger, smashed

1/4 cup sesame seeds, toasted and cooled completely

2 large green onions, chopped

5 pounds Korean-style short ribs (cut 1/3 to 1/2 inch thick across bones)

 

 

Combine all ingredients, except short ribs, in medium bowl; whisk to blend well. Pour into heavy jumbo re-sealable plastic bag. Add ribs; seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium-high heat). Drain ribs; discard marinade. Working in batches, grill ribs until browned and cooked to medium-rare, about 3 minutes per side.

Arroz con Pollo

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Arroz con pollo

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1 ½ tsp salt
1 ½ tsp garlic powder
½ tsp dried cumin
¼ tsp black pepper
¼ teaspoon Ancho Chili Powder
3 ½ -to-4lbs chicken thighs
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced
1 ½ teaspoons salt
1½ cups long-grain rice
2 cloves garlic, finely diced

¼ cup coarsely chopped pimiento-stuffed olives
1 ½ cups chicken stock

1 ¼ cups Water
½ cup tomato sauce

1lb frozen Peas

Preheat oven to 350°f

Mix together the first set of spices and season the chicken thighs on both sides with it

Place a Large Skillet that has a cover over medium high heat until hot; add oil and brown the chicken thighs on both sides. 5 minutes per side

When Chicken is browned remove to platter and add diced vegetables and half of the salt to the pan; sweat vegetables for 7-10 minutes. Add Rice, Garlic, and Olives to the pan and sauté for 2 minutes or until the rice is all coated with the oil and vegetables

Stir in Stock, water, tomato sauce and remaining salt; nest the chicken pieces into the rice and cover

Place pan into oven and bake for 40 minutes, Rice will have absorbed most of the liquid. Add peas to the top, cover and return to the oven for another 10-15 minutes or until all the liquid is absorbed and the chicken is cooked through

Panko Pork Chops (aka Crispy Pork Chops)

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Panko Pork Chops

Canola or Vegetable oil
6 boneless pork chops (about 2 pounds) pounded this (your butcher will do this for you)
1 1/4 cups Panko crumbs
1/2 cup all-purpose flour

2 T Season Salt
2 eggs, lightly beaten

2 T milk
kosher salt
Black pepper

In three shallow bowls setup a breading station. Add flour and season Salt to one bowl, eggs and milk to another and the Panko to the last.

Season Pork Chops with salt and pepper

In a heavy skillet or braising pan, heat 3 tablespoons of oil over medium high to high heat.

Dredge pork chops first in the flour, then the egg, and lastly in the panko mixture, making sure to coat the meat evenly. Add pork chops to the skillet and allow to cook until golden brown and crispy on each side, about 3 ½ to 4 minutes per side or until cooked to your desired doneness.

It will take 2 batches in the pan to cook all the Pork Chops. Do not crowd them or they will get greasy.

Allow pork chops to rest for 2-5 minutes before serving

Chicken Soup with Spaetzle

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Chicken Soup with Spaetzle

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12 cups Chicken Stock

6 carrots, peeled, diced small

4 celery stalks, diced small

1 large yellow onion, diced small

2 ½ tsp kosher salt

1 tsp black pepper

Spaetzle

1 ½ cups Flour

1 ½ tsp salt

¾ tsp black pepper

¾ tsp nutmeg

3 eggs

2/3 cup milk

Put a pot of water on the stove and bring to a boil. While it is coming to a boil mix Spaetzle ingredients in a bowl and allow to rest for 5 minutes after mixing. To form Spaetzles you can use a colander over the pot of water and push to dough through the holes with the back of a spoon or use a Spaetzle maker.

Once the Spaetzles float they are cooked, drain in a colander and rinse with cold water for later use in this recipe

Put stock in a soup pot and bring to a simmer. Add carrots, celery and Onions to the broth and simmer until tender, about 20 minutes, Season with salt and pepper. Ladle into individual bowls with the Spaetzles.

I serve mine with good crusty rolls from our local Bakery