Cook's Corner


Braise: Sear, then cook slowly in liquid. Works best for roasts.

Grill, broil, or fry stovetop: Works best for Steaks but cook medium to medium rare for good flavor. All steaks continue cooking after removed from the heat source.

Stew: Cut into pieces, brown, then simmer in liquid until tender. Works best for stew meat, round steak or any other piece of meat cut to recipe specifications.

1.5 lbs. chuck roast or round steak (cut into 1 inch cubes) or stew meat

2 tbsp olive oil

2 medium onions

1/2 tsp. salt

2 tbsp. paprika

1 cup beef broth

2 green peppers, cubed

2 red peppers, cubed

1/2 cup plain yogurt or sour cream mixed with 1 tbsp flour

Brown beef on all sides in hot oil in large skillet.

Add onions, salt, paprika, and broth; cover. Simmer gently @ 2 hours, until meat is very tender.

Add peppers last 10 min. of cooking; remove lid so most liquid can evaporate.

Add yogurt or sour cream; stir only to distribute lightly. Serve at once.

Yield 4-5 servings.

1 rolled rump roast (3-4 lbs.)

Salt (use coarse or kosher salt) and pepper roast.

Sear until browned on all sides then place in a covered roaster.

Pour in beef broth until 2 inches of liquid is in the bottom of the roaster.

Cook at 350 degrees until medium rare.

Let cool, then place in refrigerator overnight.

Next day, slice thinly and add slices back into meat juice. Warm up and serve on rolls.

8 Servings

1 tablespoon olive oil

1/4 lb fresh mushrooms, stemmed and sliced

1 yellow onion, chopped

3/4 lb ground goat meat

8 eggs

1 cup cream of mushroom soup

1 cup milk

3 cups bread cubes

3 tablespoons fresh basil chopped

1/2 cup Parmesan cheese

Fresh chopped parsley

Heat olive oil, add onions and mushrooms and sauté lightly.

Add goat meat, stir until browned. Set aside.

In a medium bowl whisk the eggs, mushroom soup, and milk together. Stir in the basil and bread cubes.

Add the onions, mushroom and goat meat mix and blend together well.

Pour into a. 8"x11"x2" baking dish and let stand in refrigerator for one hour or until ready to cook.

Bake at 350 for 30 minutes.

Let stand for 10 minutes before cutting into squares.

Sprinkle with Parmesan cheese and parsley before serving.

Getting Your Goat-The Gourmet Guide

4 large chicken pieces

1/2 cup flour

1/2 tsp. salt

1/4 tsp. pepper

1 egg

2 tbsp. water

2 tbsp. chopped mixed fresh herbs such as parsley,basil, and thyme

1 cup dry breadcrumbs

1/3 cup freshly grated parmesan cheese

Lemon wedges, for serving

Preheat oven to 400 degrees

Rinse the chicken in cold water. Pat dry.

In a shallow dish, combine the flour, salt and pepper and stir with a whisk to mix.

In a second shallow dish, beat the egg with water and stir in the herbs.

In a third shallow dish combine the breadcrumbs and parmesan cheese

Dip the chicken first in the flour mixture, coating the pieces on all sides

Dip the pieces in the egg mixture, then the breadcrumb mixture being sure to thoroughly coat the chicken.

Place the chicken pieces in a shallow pan, large enough to hold them in one layer.

Bake until completely cooked and golden brown, approximately 30 minutes.

To check that they are cooked, prick with a fork; the juices that run out should be clear, not pink.

Serve hot with lemon wedges.