lunaticsinge.com - Greek Meats

Braised Lamb Chops in Olive oil, Garlic, and Lemon Sauce - (Makes 4 to 6 servings)

Ingredients:

1/3 cup olive oil

2 1/2 lbs. shoulder lamb chops (5 to 6 chops), trimmed of most fat

1 cup warm water1/2 cup dry white wine

4 to 5 garlic cloves, slivered

1 tablespoon dried oregano, crumbled

1/3 cup lemon juice

1 teaspoon salt

Ground black pepper

A few sprigs of fresh oregano

In a large, deep skillet with a lid, heat the oil over medium-high heat and sauté the lamb in batches, turning, until no longer pink in the center, about 10 minutes. Add the water, wine, garlic and dried oregano, reduce the heat to low, cover and simmer for 30 minutes.

2. Add the lemon juice, the salt and pepper to taste, turn the lamb and cook for 30 minutes more. Turn the lamb again and simmer for 20 to 30 minutes more, or until the meat is very tender. Taste and adjust the seasonings. Garnish with the oregano springs and serve.

Oven-Baked Pork Loin with Olive Oil, Garlic, Thyme, & Oregano - (Makes 8 to 10 servings)

Ingredients:

4 to 5 tablespoons olive oil

4 garlic cloves, finely chopped

1 tablespoon dried thyme, crumbled

1 tablespoon dried oregano, crumbled

1 to 2 teaspoons Aleppo pepper or a pinch of red pepper flakes

1 teaspoon salt

4 to 5 lb boneless pork loin roast or top leg (fresh ham), trimmed of most fat

1. In a small bowl, combine the oil, garlic, thyme, oregano, pepper or pepper flakes, and salt. Rub the garlic mixture all over the pork. Place pork in a Dutch oven just large enough to hold it snugly, cover with aluminum foil and then the lid and refrigerate over night, or up to 24 hours.

2. Preheat the oven to 400 degrees F.

3. Remove the aluminum foil from the Dutch oven, replace the lid and bake for 30 minutes. Reduce the oven temperature to 375 degrees F and bake for 1 hour more, basting twice with the pan juices. Uncover, baste again and bake, uncovered for 20 to 30 minutes more, or until an instant-read thermometer inserted into the thickest part registers 155 to 165 degrees F.

4. Remove the pork from the oven, cover and let stand rest for 1 hour to develop the flavors. Reheat in a 375 degree F oven for about 20 minutes and serve.

Pork with Cabbage - (Makes 4 servings)

Ingredients:

2 lb. boneless pork loin roast or top leg (fresh ham), trimmed of most fat

1 large onion, coarsely chopped

1/3 cup olive oil

1 teaspoon sugar

1/1/2 cups grated ripe tomatoes or canned diced tomatoes with juices

1 cup dry red wine

1 teaspoon Hot pepper & Herb Mix (optional)

1 1/2 to 2 teaspoons Aleppo pepper or 2/3 to 1 teaspoon of red pepper flakes

1 cinnamon stick

Salt

1 large cabbage (2 lbs.) prefer Savoy, cored, quartered, & sliced into thick ribbons

3 tablespoons flat-leaf parsley, chopped (optional)

1. Place the pork, onion, oil and sugar in a large pot and add enough water to come two-thirds of the way up the sides of the meat. Bring to a boil and skim off the foam that rises to the top. Cover and simmer for 30 minutes, turning the pork once. Remove from the heat and let stand for 1 hour, or until cool, then refrigerate overnight.

2. Remove the pork from the pot and slice it or cut it in 2-inch cubes. Bring the cooking liquid to a boil and boil over high heat until reduced to a little less than 2 cups. Return the pork to the pot and cook for 2 minutes, turning to coat it with the sauce. Add the tomatoes, wine, hot pepper mix (if using), pepper or pepper flakes, cinnamon stick, salt to taste and enough water, if needed, to come two-thirds up the sides of the pork. Bring to a boil, then reduce the heat to low, cover and simmer for 30 minutes, turning once.

3. Meanwhile, cook the cabbage in a large pot of boiling water for 12 minutes, or until it starts to soften. Drain and rinse under cold running water.

4. Add the cabbage to the pork mixture and return to a boil. Reduce the heat to low and simmer for 20 to 30 minutes or until the pork and cabbage are tender. Taste and adjust seasonings, discard the cinnamon stick.

5. Serve hot, sprinkling each serving with parsley, if using.

Meatballs with Bulgar in Onion & Tomato Sauce - (Makes 4 to 6 servings)

Ingredients:

1 lb. lean ground beef, veal, lamb or pork, or a combination

1 cup flat-leaf parsley, finely chopped

4 to 5 scallions (white & most of the light green parts)

1/2 cup coarse bulgur

1 large egg, lightly beaten

1/3 cup olive oil

4 garlic cloves, 2 minced & 2 coarsely chopped

1 teaspoon ground cumin

Salt and ground black pepper to taste

1 large onion, halved lengthwise & sliced into half-moons

2 cups grated ripe tomatoes or canned diced tomatoes with juices

1 cinnamon stick

1/2 cup water

1. In a large bowl, combine the meat, all but 2 tablespoons of the parsley, the scallions, bulgur, egg, 2 tablespoons of the oil, the minced garlic, cumin, salt and pepper to taste. Knead well, cover and refrigerate for at least 1 hour and up to 4 hours.

2. Shape 2-tablespoon-sized portions of the meat mixture into balls. Place on a plate, cover and refrigerate.

3. In a large, deep skillet with a lid, or a Dutch oven, heat the remaining 3 tablespoons oil and sauté the onion over medium-high heat for 4 to 5 minutes, or until it starts to color. Add the chopped garlic and sauté for 30 seconds. Add he wine and simmer 1 minute. Stir in the tomatoes and cinnamon stick.

4. Carefully add the meatballs to the skillet; the sauce should almost cover them. Add the water, bring to a boil and reduce the heat to low. Cover and simmer for 20 minutes, or until the meatballs are cooked through and the sauce has thickened. Remove the cinnamon stick, sprinkle with remaining 2 tablespoons parsley and serve.

Baked Chicken with Orzo - (Makes 6 servings)

Ingredients:

1/3 cup olive oil

4 1/4 lb. chicken

1 large onion, halved & thinly sliced

1/3 cup chopped oil-packed sun-dried tomatoes

1 cinnamon stick

1 teaspoon dried oregano, crumbled

1 teaspoon Aleppo pepper or pinch of red pepper flakes

2 cups grated ripe tomatoes or canned diced tomatoes with juices

Salt

2 cups chicken stock, plus more if needed

1 lb. orzo or elbow macaroni, cooked in plenty of boiling salted water for 2 minutes & drained

2 tablespoons flat-leaf parsley, chopped

1/2 cup Parmigiano - Reggiano cheese, coarsely grated

1. Preheat the oven to 400 degrees F.

2. In a Dutch oven, heat the oil over medium-high heat and sauté the chicken in batches on all sides. Set aside.

3. Add the onion to the pot and sauté until soft, about 3 minutes. Add the sun-dried tomatoes, cinnamon stick, oregano, pepper or pepper flakes and tomatoes. Sprinkle the chicken with salt and return to the Dutch oven. Add about 1/2 cup stock, or enough to come about two-thirds of the way up the chicken. Bring to a boil, cover and transfer o the oven.

4. Bake for about 1 1/2 hours, or until the meat is very tender. Transfer the chicken to a platter and cover with aluminum foil to keep warm.

5. Meanwhile, bring the remaining 1 1/2 cups stock to a simmer.

6. Add the stock to the cooking liquid, stir in the pasta and bake, uncovered, for about 15 minutes, or until most of the liquid has been absorbed, add more stock if the pasta begins to dry out.

7. Place the chicken on top of the pasta and bake for another 10 minutes, until the pasta is tender. Serve immediately, sprinkled with parsley and cheese.

Rabbit Baked in Garlic, Feta, & Lemon Sauce - (Makes 4 to 6 servings)

Ingredients:

1/3 cup olive oil

3 1/2 to 4 lb. rabbit, cut into 4 leg / thigh joints and the loin

Salt and ground black pepper

5 to 6 garlic cloves, coarsely chopped

1 cup dry white wine

1 tablespoon dried oregano, crumbled

1 cup feta cheese, crumbled

1 cup chicken stock

3 to 4 tables spoons lemon juice

1 tablespoon unsalted butter

2 to 3 tablespoons fresh oregano, chopped (optional)

1. Preheat the oven to 375 degrees F.

2. In a Dutch oven, heat the oil and sauté the rabbit in batches over medium-high heat, turning occasionally, until golden brown on all sides. Lightly salt the rabbit (feta is usually quiet salty), sprinkle with plenty of pepper and return the rabbit to the casserole. Add the garlic ad cook, stirring, for 2 minutes; do not let the garlic color.

3. Pour in the wine, sprinkle with the dried oregano and stir in the cheese. Add enough stock to come two-thirds of the way up the sides of the rabbit. Bring to a boil, cover and transfer the casserole to the oven. Bake, covered, for 1 hour.

4. Turn the rabbit pieces, add 3 tablespoons lemon juice and bake for 30 minutes more, or until the meat is very tender. Transfer the rabbit to a heated plate and cover with aluminum foil to keep warm.

5. Reduce the sauce on top of the stove over high heat until thickened; taste and adjust the seasonings, adding more lemon juice if necessary; the sauce should be quite lemony. Whisk in the butter and pour the sauce over the rabbit. Sprinkle with the chopped oregano, if desired, and serve at once.