KITTENCAL'S BEEF OR PORK MARINADE AND TENDERIZER
This is a teriyaki style marinade ---who ever said that marinades are only for flavor and not tenderizing has never tried this recipe! this marinade produces the most fabulous tasting beef and pork and tenderizes like nothing you have ever had before! I developed this recipe almost 20 years ago and still use it to this day, this works fabulous on a London Broil, it makes the best kabobs and pork tenderloins!--- the longer the meat marinades the more tender and juicy it will be, so plan ahead the meat needs to stay in the fridge for a minimum of 8 hours to 24 hours (even better if left for 24 hours!) the amounts listed are enough for 2 pounds beef or pork so you might want to double or even triple the ingredients, if I am doubling or tripling I usually cut back on the soy sauce and still only use 2-3 tablespoons fresh garlic, you can add in 1 teaspoon dry mustard powder also, the powdered meat tenderizer is only optional you do not have to use it this works great even without it! don't forget to allow the meat to come down to almost room temperature before cooking, this will relax the meat fibers and create a more tender meat --- DO NOT substitute the honey for anything else but pure maple syrup, and if possible I recommend using honey that is what works as the tenderizer
Provided by Kittencalrecipezazz
Categories Steak
Time 10m
Yield 2 pounds meat
Number Of Ingredients 9
Steps:
- In a large bowl combine all ingredients except the meat; mix/whisk until very well combined.
- You may now transfer the marinade to a large resealable plastic bag if desired or leave in a large bowl.
- Pierce the meat all over with a fork.
- Add the meat to the marinade then turn to coat.
- Refrigerate for at least 8 hours or overnight.
- Remove meat and discard the marinade.
- Leave the beef or the pork sit out on the counter and bring almost room temperature, this will relax the meat fibers and make for a more tender juicy steak or cut of beef or pork (this is a very important step!).
- Grill or oven-broil to desired doneness.
Nutrition Facts : Calories 914.9, Fat 81.2, SaturatedFat 11.2, Sodium 2936, Carbohydrate 46.1, Fiber 1, Sugar 38, Protein 5.9
KITTENCAL'S BEST CHICKEN STOCK/BROTH (CROCK POT OPTION)
Plan ahead this method takes 2 days to create the best most richest flavorful stock, far better and cheaper than any canned broth, once you try this you will never purchase cans of broth again! --- this can be done either on a stove top or in a crock pot but start the stock firstly on the stove top then transfer to a crock pot --- the same method may be used for turkey stock use the carcass and leftover legs, thigh and wing bones from your roasted turkey in place of the chicken pieces, also save your carcass and bones from roasted chickens and freeze them to throw in the pot, roasted bones will produce a richer golden colored stock but uncooked chicken works just as well --- I freeze the cooled cooked broth in 2 or 4-cup plastic freezer containers and store in the freezer until ready to use, you may do a quick defrost in the microwave when needed --- yield depends on size of pot and how much water is used, use this broth to make the best tasting chicken soup, don't remove the skins from onions they add color and taste to the stock adding in another onion won't hurt :)
Provided by Kittencalrecipezazz
Categories Stocks
Time P1DT4h
Yield 12-15 serving(s)
Number Of Ingredients 8
Steps:
- Place the chicken pieces and/or carcass (or the turkey carcass) in an extra large stock pot, along with all remaining ingredients.
- Fill with cold water to cover ingredients, and up to almost three quarters of the stock pot.
- Place on stove element; cover and bring to a full boil.
- Reduce heat; simmer and remove any fat or scum that is floating on top of the water.
- At this point you can transfer to a crockpot.
- Simmer covered with a lid on low heat for about 4-5 hours for stove top (or 9-12 hours on LOW setting for a crockpot).
- Adjust salt to suit taste.
- After the 5-6 hours of simmering time turn off heat and allow the pot to sit until room temperature with all ingredients still in the pot, DO NOT REMOVE BONES OR VEGGIES.
- Transfer the pot to the fridge (with all ingredients still in it) and chill overnight.
- THE FOLLOWING DAY: Remove the pot from the fridge (mixture will be a jelly consistency).
- Remove any fat that has gathered on top.
- Heat again until just to a liquid (this will make it easier to strain).
- Remove all chicken pieces and strain in a large strainer, if desired you may strain again in a cheesecloth, but it is not necessary.
- Let cool completely and freeze in containers.
Nutrition Facts : Calories 222.1, Fat 13.9, SaturatedFat 4, Cholesterol 69, Sodium 1245.8, Carbohydrate 5.5, Fiber 1.1, Sugar 1.9, Protein 17.9
KITTENCAL'S HOMEMADE DEEP RICH TURKEY STOCK/BROTH
Roasting/browning the turkey bones and vegetables firstly in the oven will create a more intense deep rich stock I would not even think of making stock without using this method and you will see the difference for yourself after you try this stock --- I use this stock in so many recipes I even make gravy with it and you will use this for so many things also, it is wonderful to have handy in the freezer, to thaw just microwave for a couple of minutes or refrigerate overnight -- serving amounts are listed for a 12-13 pound turkey and about 4 quarts of water, you may use a larger turkey with more water just make certain to use enough water to cover the carcass and veggies --- if possible don't discard all the extra bones from the legs, thighs and wings and add into the pot along with the carcass the more bones the better!
Provided by Kittencalrecipezazz
Categories Stocks
Time 3h20m
Yield 12 cups (approx)
Number Of Ingredients 9
Steps:
- Set oven to 400 degrees F.
- Break up the carcass into smaller pieces then place on a greased baking sheet along with the onions, celery, and carrots,.
- Roast for about 40 minutes turning once through cooking time.
- Place the bones and vegetables in a large stock pot along with the garlic cloves, peppercorns and bay leaf (you do not have to peel the cloves).
- Pour the water over; bring to a boil over medium-high heat.
- Reduce heat to low then cover and simmer for about 3-1/2 hours.
- Carefully strain through a sieve over a large bowl and discard the solids.
- Cool to room temperature then refrigerate overnight.
- The following day skim any excess fat from the top of the broth.
- Refrigerate for up to 3 days or separate into plastic containers and freeze for up to 6 months.
Nutrition Facts : Calories 17, Fat 0.1, Sodium 23.2, Carbohydrate 3.9, Fiber 0.8, Sugar 1.5, Protein 0.5
KITTENCAL'S RICH HOMEMADE BEEF STOCK (CROCK-POT OR STOVE TOP)
Brushing the bones with tomato paste then browning in the oven firstly then combined with the slow cooking crockpot method will produce the most flavorful richest beef broth --- I usually prepare the ingredients early in the morning, by late evening you will have a wonderful rich beef broth, or you may cook overnight --- the stock may be frozen after cooling, if you don't have a crock pot you may certainly simmer this over very low heat on top of the stove, it will still be delicious! The more bones you use the richer your stock will be, so use lots!
Provided by Kittencalrecipezazz
Categories Stocks
Time P1DT5m
Yield 8 cups stock (approx)
Number Of Ingredients 8
Steps:
- Place the bones on a greased baking sheet and brush liberally with tomato paste (use only tomato paste not tomato sauce).
- Bake at 350 degrees F turning once during baking.
- Bake for about 25 minutes on each side or until browned.
- Place in the crock pot or large stock pot along with remaining ingredients, then add in enough water to cover.
- Cover and cook on low for 12-24 hours OR on HIGH for 6 hours (if cooked on high setting the stock will be lighter in color and less concentrated) or if cooking on the stove top simmer on lowest heat for about 4-6 hours.
- Remove from crock pot or stock pot; strain and refrigerate.
- The stock will keep well for 4-5 days or may be frozen.
- Note: veal bones may be replaced for beef bones.
- **Note** you may certainly use more than the amount stated for beef bones, the more used then the richer the stock.
KITTENCAL'S PORK STEW WITH PASTA
I have been making this for years, it's a full flavored tomato-based stew that needs to simmer over low heat for a couple of hours or more to blend the flavors and thicken the sauce, so make this on a day when you have some time, it tastes even better the second day --- serve this with crusty bread and lots of Parmesan cheese!
Provided by Kittencalrecipezazz
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a bowl, combine the flour, seasoning salt, cayenne pepper and garlic powder.
- Coat the pork cubes in the flour mixture.
- Heat olive oil in a large heavy pot over medium-high heat.
- Shake any excess flour off the pork.
- Brown on both sides in hot oil; remove to a bowl or large plate.
- Add in more olive oil if desired, then add in the onions, crushed chili flakes, thyme, bay leaves and oregano; saute for 5-6 minutes (adding the minced garlic the last 2 minutes).
- Add in the tomato paste; stir using a wooden spoon for about 3 minutes.
- Add in the wine; bring to a boil; simmer for 2 minutes.
- Add in beef broth or consomme, water, Worcestershire sauce, diced tomatoes with juice and button mushrooms, and return the pork back to the pot, stir with a wooden spoon; bring to a boil, then reduce heat and simmer COVERED for 1 hour on low heat, stirring occasionally.
- After about 1 hour of cooking, uncover and let simmer over low heat (UNCOVERED) for about 1 more hour or until the pork is tender, stirring occasionally, and seasoning with salt to taste.
- Skim any fat that has accumulated on top of the juice in the pot.
- Ladle the pork and juices over cooked rigatoni or penne pasta in bowls, then sprinkle with Parmesan cheese.
- Delicious!
Nutrition Facts : Calories 740.3, Fat 35.8, SaturatedFat 12.1, Cholesterol 152.9, Sodium 1230.6, Carbohydrate 44.4, Fiber 4.7, Sugar 9.3, Protein 52.7
KITTENCAL'S DRY RUB FOR PORK RIBS, ROASTS OR CHOPS
If you like more heat then increase the cayenne to suit taste and If you are using this rub for pork shoulder or Boston butt I would recommend to use coarse ground black pepper and for ribs use the fine ground black pepper, make certain to rub the tarragon, rosemary and thyme herbs between fingers to release the flavor.
Provided by Kittencalrecipezazz
Categories Spicy
Time 2m
Yield 1 3/4 cups (approx)
Number Of Ingredients 14
Steps:
- Mix all ingredients together and store in an airtight glass jar in the fridge.
Nutrition Facts : Calories 415.6, Fat 8, SaturatedFat 1.4, Sodium 20423, Carbohydrate 91, Fiber 19.9, Sugar 50.1, Protein 11.3
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