Category Archives: Meat
One of the most desired cuts of beef in Brazil is called (picanha) . It is also very common in higher end restaurants in Yucatan these days. What is it?
Picanha is a cut of beef called sirloin cap in the United States or the rump cap in the United Kingdom, that is popular in Portugal and Brazil. In the United States, it is little known, but referred to as the rump cover, rump cap, or culotte.
In a Brazilian restaurant it is often served on large skewers…
I chose to roast it whole.
There are THREE steps to the recipe, which involves marinating overnight in the refrigerator (see below) with a citrus-herb salt rub.
Simple Roasted Picanha Recipe
Step One – Citrus-Herb Salt Rub
- 1 tablespoon kosher salt
- 1 tablespoon minced fresh parsley
- Zest of one small lemon, approximately 2 teaspoons
- 1 teaspoon minced fresh oregano
- 1 teaspoon ground black pepper
- 2 cloves garlic, roughly chopped
Score the fatty blanket on the picanha by making criss-crossing cuts into the fatty blanket covering one side of the picanha. Fat behaves differently than meat when cooked. It loses more liquid and therefore shrinks more. By scoring the fat, you can prevent the piece from curling and dis-forming while it grills.
Rub the salt mixture into the cross cuts of the fat. Refrigerate overnight.
Step Two – Preheat oven to 400 degrees, letting the picana come to room temperature.
Prepare the chimichurri sauce by mixing the following ingredients…
- 1/2 cup chopped parsley
- 4 cloves garlic, minced
- 2 teaspoons chili pepper flakes (less for milder flavor)
- 2 teaspoons minced oregano leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 3 tablespoon red wine vinegar
- 1/2 cup olive oil
Step Three – Sear and Roast the picana as follows
Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Pour in a few tablespoons of olive oil.
Sear the beef until browned on both sides,approximately 2 minutes per side.Transfer the skillet to the oven with the fatty side of the piranha facing up.
Cook the roast for 35 minutes, or until the internal temperature reaches 128-130° for medium-rare. Remove the roast from the oven, cover with foil and let rest for 10 minutes before slicing. The temperature will rise 10 degrees while resting!!
Slice against the grain for tender cuts.
Here is my recent attempt to duplicate that restaurant experience in our oven…in case there is too much snow to fire up the Barbie, mates. Sliced after resting with chimichurri sauce.
Once a year, we seem to be able to find spaghetti squash in Yucatan. This was it! If you have never baked a spaghetti squash it is so simple. When it is done baking you take a large fork and shred it et voila – spaghetti! The simple version is to bake it and the add your favorite spaghetti sauces (commercial or homemade) and lots of Parmesan cheese,
This version is a little more time consuming but well worth it. Take a look –
The original recipe called for the filling to be baked inside the upturned squash. It was very difficult to shred the squash with the filling in it and thus I adapted the version and filled the shredded squash, mixing the filling into it.
Stuffed Spaghetti Squash
Cut the spaghetti squash in half horizontally and remove the seeds. Put squash cut sides down in a baking dish with a half inch or so of water. Drizzle with a little olive oil. Cover with foil and bake in 350-degree oven for 35 to 45 minutes. Test with a fork for tenderness.
While it is baking, prepare the stuffing as shown below.
- 1 medium spaghetti squash
- 1 lb. Ground beef
- 5 cloves of garlic crushed
- 1 large cooking onion
- Salt and pepper
- Seasoning to suit your taste
- ¼ cup Parmesan cheese
- 2 heaping tablespoons of salsa (optional)
- 1 tablespoon olive oil
Heat oil in pan. (I like to use my wok) Throw in the garlic and sauté for about 30 seconds. Throw in the onion and continue to sauté until tender.
Add ground beef and brown thoroughly. Season with salt and pepper.
Add other seasoning such as Italian as you wish*
Mix in the cheese. Mix in the salsa.
Keep warm until the squash is tender.
Turn the squash over on a plate leaving on the outer shell, shred with a fork being careful not to break the shell.Fill with the ‘stuffing”.
Top with sour cream, more salsa? BBQ sauce?
Since there might be a few new followers, I am noting a few of the recipes on the site which you might want to incorporate into your Canadian OR American Thanksgiving dinners. Hoping you might find some ideas before you head out to buy groceries…LOL
Look for these and other recipes in the GO box –
Good Eats Roasted Turkey or
Spice Rubbed Turkey or
Slow Cooker Rosemary Garlic Crusted Roast Beef (for those who are not into turkey)
Thai Style Chicken and Pumpkin Soup
Fragrant Fall Red Cabbage (side dish)
Pumpkin Crunch Cake (much better than pie!)
Happy Thanksgiving my friends!!
Recently we were able to find some parsnips here in Mexico. I found this recipe some time back and found it amongst my other recipes…too late! We already had eaten the parsnips…darn! Nevertheless I ventured forth with this recipe omitting the parsnips. It still is a great recipe. Maybe next time if I ever find parsnips again…
Honey Mustard Pork Chops with Parsnip and Broccoli
- 2 Pork Chops, Thick cut bone in pork chops
- 400 g Parsnips (omitted this time) *
- 350 g Broccoli
- 1 Tbsp Strong English Mustard
- 1 Tbsp Wholegrain Mustard
- 1 Tbsp Worcestershire Sauce
- 1 Tbsp Honey
- 35 g Butter
- Salt and Pepper, to taste
- Bring a pan of water to the boil and add a generous amount of salt. *
- Peel and cut the parsnips in half and then add to the boiling water and parboil for 10 minutes. *
- Trim up your pork chops, I like to French trim mine because it means less mess fingers when I pick up the bone to gnaw it clean later.
- Break your broccoli down into florets.
- After your parsnips have been boiling for 10 minutes remove from the water and place in a sieve to steam dry for 2-3 minutes. *
- Heat a pan that will transfer to the oven over a high heat.
- Mix together the mustards, honey and Worcestershire sauce and season with salt and pepper to taste.
- Melt the butter in a hot pan and then toss in the parsnips and caramelize for 4-5 minutes to get a nice colour. *
- Season the pork chops with salt and pepper and nestle into the pan.
10.Pour over the honey and mustard sauce.
- Add in the broccoli and roast in the oven for 30 minutes or until the thickest part of the pork chop reaches 58°C or 135°F.
- Rest with a lid on for 5 minutes or until the temperature of the chop reaches 62°C or 145°F
This marks recipe 350 on buenprovecho.me. At this point I have decided to end the blog, but it will remain accessible to my many followers. Thanks for following along all these years. Hopefully you’ve found a few that you enjoyed…
These were quite awesome, especially since we both love French Onion Soup! Fairly easy to make as well. This recipe serves four as indicated, but since I only wanted to do TWO chops, I halved all of the ingredients except the olive oil. I didn’t want the onions to BURN! As you can see by the photo, I served it with fresh roasted asparagus, adding some Parmesan cheese flakes a few minutes before they were done in the oven.
FRENCH ONION PORK CHOPS
Serves: 4 Prep Time: 25 minutes Cook Time: 30 minutes
1 tablespoon olive oil
4 large sweet onions, sliced
7-8 fresh thyme sprigs (plus additional for garnish, if desired)
1 teaspoon salt (plus additional for the pork chops)
½ teaspoon pepper (plus additional for the pork chops)
1 tablespoon butter
3/4 cup beef stock (I use low-sodium)
¼ cup dry red wine
4 boneless pork chops (seasoned with salt and pepper)
4 teaspoons Dijon mustard
4 ounces shredded Swiss cheese
2 or 3 Baby Portobello mushrooms sliced
-Preheat oven to 325 degrees.
-In a large, oven proof skillet over medium heat, caramelize the onions in the olive oil along with the thyme sprigs (about 15 minutes), stirring occasionally. Add the beef broth, butter, salt and pepper. Five minutes before the onions are caramelized, add mushrooms.
-Simmer to reduce the broth (about 5 minutes).
-Remove the caramelized onions to a bowl and keep warm, Wipe out the skillet with a paper towel.
-Pat the chops with a paper towel to dry. Spread Dijon mustard on both sides of the chops and season each with salt and pepper to taste.
-Return the skillet to medium/high heat and brown the pork chops on both sides (approximately 3 minutes per side). Remove chops to a plate.
Ropa vieja (Spanish for “old clothes”) is one of the national dishes of Cuba, but is also popular in other areas of the Caribbean such as Puerto Rico and Panama. It consists of shredded or pulled stewed beef with vegetables. This was a dish we had in Havana in 2014. The beauty is that it is done in a slow cooker.
You can omit the olives, but trust me on this one. Serve with your favorite rice or use it with fresh tortillas.
Slow Cooker Ropa Vieja (Cuban Beef)
- 3 lbs. beef flank steak (or substitute Mexican arrachera)
- 1 cup beef broth
- 1 (6-oz.) can tomato paste
- 1 (14-oz.) can petite diced tomatoes
- 1.5 tsp. salt
- ¼ tsp. pepper
- 1 tsp. oregano
- 1 tsp. cumin
- ½ tsp. turmeric
- 1 Tbsp. apple cider vinegar
- 1 small white onion diced
- 2 bell peppers, diced ( I used red for contrast)
- 1 cup Spanish olives – green
- 3 whole garlic cloves, peeled
Cooked yellow rice for serving*
Slow Cooker Size:4-quart or larger
- Add the beef broth, tomato paste, diced tomatoes, salt, pepper, oregano, cumin, turmeric and apple cider vinegar to the slow cooker. Stir.
- Add the flank steak and flip it around in the sauce so it gets coated. Add the bell pepper, onion, olives and garlic cloves, mix those items together to combine on top of the meat.
- Cover and cook on low for 9 hours on LOW without opening the lid during the cooking time. Shred the meat with 2 forks right in the slow cooker.
If you have been following me you know that our slow cooker cooks faster for some unknown reason. When I looked up cooking on HIGH (because I was short of time) it suggested 5 hours as the equivalent. Guess what? It was done in a little over 2.5 hours using an arrachera of 1.3 kilos.
LESSON—-dont let it cook while you are away at work unless you know your cooker very well. Keep checking for doneness.
Do NOT be afraid to try these Keto recipes. Yes, they are low in carbs, medium in fat and high in protein BUT they really do taste great! Keto likes things like cream cheese, oil, whipping cream, cheddar and Parmesan cheeses. There are very little pasta or grain foods in Keto, which aids in trying to shed some pounds. Most spices are allowed.
Once you try this recipe you will LOVE it!
Keto Parmesan Garlic Pork Chops
1.5 lb. center cut boneless pork chops
½ medium onion, sliced
2 garlic cloves, minced
2 tablespoons of olive oil
1 cup heavy whipping cream
1 oz. cream cheese
⅓ cup chicken broth
⅓ cup parmesan cheese
½ cup cheddar cheese
1 tablespoon Italian seasoning
½ teaspoon pepper
salt to taste
Brown pork chops, onion, and garlic cloves in 2 tablespoons olive oil in a large skillet on medium/high (approx. 3-5 minutes each side).
Remove pork chops from skillet.
Add the rest of the ingredients, and cook on medium until sauce thickens. Make sure to use a whisk and stir continuously.
Add pork chops back to sauce mixture and simmer on low for 5 minutes or until done.
Serve with cauliflower rice or broccoli (the latter is a little high in carbs)
Nutritional Information based on MyFitnessPal app (6 servings) – 529 calories,
36.5 g fat, 48.9g protein, 2.7g carbs – .2g fiber = 2.5g Net Carbs
Sooo…my spouse bought this Paderno spiralizer a year ago..new toy…lol. We have only used it a handful of times. Since we started our low carb diet we are now using it more. We love lasagna, but low carb means no pasta or breads. Et voila, with Pinterest I discovered this recipe. We have served it to our guests and they loved it too! It tastes wonderful!!! Don’t tell anyone it is low carb… shown here with a green salad with radish sprouts.
Keto Lasagna with Zucchini Noodles Author Vicky | Tasteaholics.com
Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes
Servings 4 Calories 544 kcal
- 16 oz. ground beef
- 1 cup Rao’s marinara sauce * (see below)
- 1 zucchini large
- 10 oz. ricotta cheese
- 4 oz. mozzarella cheese shredded
Preheat oven to 350 degrees F. Peel zucchini into strips and leave out the seedy core. Salt and let sit for 15 minutes and blot with paper towels.
Brown ground beef in pan and add marinara. Season well with salt and pepper.
Layer into a small casserole dish: meat, zucchini, ricotta, meat, zucchini, ricotta, mozzarella.
Cover with foil and bake for 30 minutes. Broil uncovered for 2-3 minutes to brown the top.
- Rao’s Marinara Sauce (Pinterest recipe)
Makes 7 cups
- Four 28-ounce cans whole tomatoes (I used four cans of Kirkland tomatoes)
- 1/2 cup olive oil
- 6 tablespoons minced onion
- 4 cloves garlic, peeled and minced
- Coarse salt and freshly ground pepper
- 12 leaves fresh basil, torn (optional)
- Pinch of dried oregano
- Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside. OR…just use as is if using Kirkland brand…
- Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
- Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.
- Amount Per Serving
- Calories 544 Calories from Fat 369
- Total Fat 41g 63%
- Saturated Fat 18g 90%
- Trans Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 139mg 46%
- Sodium 487mg 20%
- Potassium 530mg 15%
- Total Carbohydrates 6g 2%
- Dietary Fiber 2g 8%
- Sugars 3g
- Protein 34g 68%
- * Percent Daily Values are based on a 2000 calorie diet.
What to do without Costco? I have had a bag of turkey meatballs in the freezer for awhile. The truth is we didn’t really like them! Not to waste I found this slow cooker recipe for Swedish meatballs and I got the chance to use them all up, never to buy again. If you have been following for sometime you will know that I had previously made meatballs for use with pasta. This recipe called for frozen ones. Et voila! Actually they tasted awesome…great for a buffet table.
Slow Cooker/Crock Pot Swedish Meatballs
1 can cream of mushroom (or chicken) soup, low sodium*
1 can beef broth, low sodium*
1 packet dry onion soup mix
2 tbsp. A1 steak sauce
1 (2 lb.) bag frozen meatballs
1 (8 oz.) container sour cream (1 cup)
1 (16 oz.) package egg noodles
sliced mushrooms (optional)
In a 5-6 quart slow cooker, mix undiluted soup with beef broth, onion soup mix and steak sauce. Stir well.
Then add in frozen meatballs.
Cover and cook on low for 6-8 hours or on high 3-5 hours. (My slow cooker is always faster than the recipe calls for, in this case they were done in about 4 1/2 hours.
After meatball mixture is almost cooked, add in the sliced mushrooms and stir in sour cream.
At this time, put a pot of water on the oven to boil for your egg noodles (make according to package directions.) Drain noodles well when done.
Mix noodles and meatballs together. Or serve meatballs on top of noodles.
Note: Low sodium is my personal preference for this to keep it from being too salty. If I’m serving for a crowd, I will mix together noodles and meatballs and keep my crock pot on the ‘warm’ or ‘buffet’ setting. But when it’s just my family, everyone can serve themselves and grab as many meatballs, noodles and sauce as they like.
I know it sounds a little odd, but this is a very good dish served with rice or maybe Costco Ancient Grains. As usual my slow cooker had it ready in three hours on HIGH, contrary to what the recipe says. It seems every time I use my SC I have the same problem. What do the rest of you find? Mine is a Hamilton Beach with setting – High, Low and Warm. I can never go away and leave it even on LOW…grrr. Be aware…
- 1.5 lb. trimmed flank steak
- 2 cups sliced onions
- 1/2 cup packed brown sugar
- ½ cup reduced sodium soy sauce
- ½ cup water
- 1 T. quick cooking Tapioca, crushed
- 1 T. grated fresh ginger
- 5 cloves garlic, minced
- 2 green onions, sliced (whites and greens separated)
- 3 cups hot cooked rice (or Ancient Grains)
- Cut meat into 6 portions. In a 3.5 cup slow cooker combine meat and sliced onions.
- In a medium bowl, mix the next 6 ingredients (through garlic). Pour over the meat. Sprinkle with WHITE portions of the green onions
- Cover and cook on LOW 8 to 10 hours…or HIGH for 4 to 5 hours. (3 in my case!)
- Remove meat, reserving cooking liquid.
- Slice meat across the grain or coarsely shred and return to the cooker.
- Serve over rice and sprinkle with the GREEN portions of the green onions.
Makes 6 servings.