Meat and Seafood

Simply seared meat and seafood:  Foie Gras; Ham; Veal, Tuna, Salmon, Scallops.

Seared and baked meat and fish:   Steak; Lamb chops; Pork tenderloin; Turkey; Venison; Bluefish; Fish steaks greater than ¾” thick, Halibut, Salmon; Swordfish.

Preparation:

• Brown rapidly in skillet at high heat with 1 T oil, on both sides ~2 min (should be brown). This is sufficient for Foie Gras; Ham, Scallops and sushi grade Tuna or Salmon.
• Insert temperature probe in the thickest part of meats and fish.
• Place on serving dish in preheated oven at 250°F. Cook until designated temperature is achieved.
• Prepare sauce in pan used to sear meat or fish by deglazing with wine, stock or cream.

Simmered meat and fish: Chicken breasts and tenders; thin veal tenders, thin white fish filets: sole, tilapia

Preparation: Prepare desired sauce.  Bring stock, clam juice or sauce to a simmer.  Add meat or fish, when it returns to a boil, cover and turn off heat.  Wait designated time, remove and serve.  Should be cooked through when cut through the center.

• Chicken tenders: 5-6 min (cook in chicken stock or sauce)
• Chicken breasts: 12-15 min depending on thickness (cook in chicken stock)
• Veal tenders: 10-12 min depending on thickness (cook in meat stock)
• Fish: 5-10 min depending on thickness: (cook in clam juice or sauce)

Deep-Fried: Chicken wings; Shrimp

• Dry thoroughly.
• Place in deep fryer at 370°F.
• Cook for time listed.
• Drain on paper towels.
• Season and serve

Roasted meats: Chicken[1], beef, lamb leg[2], whole ham[3], pork, turkey.

• Season chicken and lean meat the night before, if desired, with marinade, spice and oil mixture, barbecue sauce, or brine, refrigerate.
• Allow roast to come to room temperature and let any sauce or marinade drain.
• For more even cooking of chicken or turkey, cut deeply into thigh joint to allow better heat penetration- thigh will flip over and the bird will be less attractive but cook more evenly.
• Place roast on rack in shallow baking pan (if no rack, place on a bed of leeks, cabbage, carrots or onions).
• Preheat the oven to 450°F.
• Cook for 20 min at 450°F, lower temperature to 275°F
• Insert temperature probe into center of meat, away from bone, or into center of the breast meat for chicken or turkey and cook to temperature listed below for desired doneness.
• Remove from oven and let rest for 20-30 min before carving.
• Gravy can be prepared from pan drippings and stock as follows while meat is resting:
  • 2T melted butter or fat from the roast to 2 T flour. Add flour to hot fat, stir until well blended and cook until light brown about 2 min.
  • Add in 1 C liquid from the roast or stock, for each 2 T of fat and flour, stirring continuously until thickened.
  • Recipe can be increased or decreased maintaining the same proportions.
  • If there are abundant flavorful drippings, measure total, bring to an even number of cups and adjust the fat and flour accordingly. For best flavor, use the roasting pan to make gravy.

[1] Optional: marinate chicken in katsu sauce or a mixture of garlic, soy sauce, ginger and lemon juice

[2] Optional: marinate lamb in a mixture of fresh rosemary, chopped, minced garlic, lemon juice and lemon zest, olive oil.  Insert into small slits cut into the lamb, then rub balance all over and refrigerate overnight wrapped in foil.  Excess can be added to gravy.

[3] Optional: insert whole cloves into ham before roasting.