Read The Best Casserole Cookbook Ever Online
Authors: Susie Cushner
The Best Casserole Cookbook Ever (36 page)
Marinate the ribs with the dry rub for at least an hour for the best flavor. This is a really easy one-dish meal. Add a salad or lightly steamed vegetables and hearty bread to complete the meal.
•••••
2 pounds pork spareribs, cut into 2 slabs
2 teaspoons kosher salt
2 tablespoons pepper
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon dried oregano
1 tablespoon dried thyme
3 medium potatoes, scrubbed and diced (leave peel on)
4 medium carrots, peeled and cut into 1-inch chunks
1 tablespoon olive oil
1 clove garlic, minced
•••••
- Cut the spareribs into serving pieces. In a small dish, combine the salt, pepper, chili powder, paprika, oregano, and thyme and rub into the spareribs, coating both sides. Place the ribs in a shallow pan, cover, and refrigerate for at least 1 hour and up to 1 day.
- Preheat the oven to 400°F. Coat a 9-by-13-inch shallow baking dish with cooking spray.
- Toss the potatoes and carrots with the olive oil in a medium bowl and spread out in the bottom of the casserole. Top with the ribs and sprinkle with the minced garlic.
- Bake for 20 minutes. Turn the ribs over and bake for another 20 minutes, or until the potatoes and carrots are tender.
These are truly finger-lickin’ good! Provide lots of extra napkins or hot washcloths to relieve sticky fingers.
•••••
1 teaspoon salt
3 pounds bone-in country-style pork ribs or pork back ribs
1
/
4
cup soy sauce
1
/
4
cup sherry
1
/
4
cup packed light or dark brown sugar
1
/
3
cup cider vinegar
2 teaspoons grated fresh ginger
1
/
2
cup juice from drained canned pineapple, or water
1 to 2 teaspoons Szechwan peppercorns, or 1 teaspoon red pepper flakes
1 green bell pepper, seeded and diced
1 can (8 ounces) whole water chestnuts, drained
1 can (8 ounces) pineapple chunks, drained
2 teaspoons cornstarch
2 teaspoons cold water
1
/
2
teaspoon sesame oil
Hot cooked rice for serving
•••••
- Preheat the oven to 350°F.
- Sprinkle the salt in a large heavy skillet. Cut the ribs into 3- or 4-rib sections. Brown on all sides in the skillet over medium to medium-high heat. Remove to a shallow 9-by-13-inch baking dish.
- Add the soy sauce, sherry, sugar, vinegar, ginger, pineapple juice or water, and peppercorns or flakes to the skillet in which the pork was browned. Bring to a boil, stirring constantly to scrape up the browned bits of meat.
- Pour the mixture over the pork in the casserole. Bake, covered, for 1 hour. Scatter the green pepper, water chestnuts, and pineapple over all. Bake, covered, for 30 minutes longer.
- Drain the juices from the casserole into a small saucepan. In a small bowl, blend the cornstarch, 2 teaspoons cold water, and the sesame oil. Stir into the meat juices, bring to a boil, and cook, stirring constantly, for 1 to 2 minutes, or until thickened.
- Pour the sauce over the meat in the casserole. Bake, uncovered, for 15 minutes longer or until the meat is tender and the juices are clear and thickened. Serve over hot cooked rice.
This classic French Canadian pork pie is traditionally served on Christmas Eve and on New Year’s Eve. It can be made ahead and frozen for up to 2 months. Start with hot spiced cider and serve with a chopped salad and your favorite relish.
•••••
Double recipe
Flaky Pastry
to make a double crust
2 pounds lean ground pork
1 medium onion, finely chopped
2 cloves garlic, minced
1 thin-skinned potato, peeled and shredded
1
/
4
teaspoon ground cinnamon
1
/
4
teaspoon ground allspice
1
/
4
teaspoon ground nutmeg
1
/
4
teaspoon pepper
1
1
/
2
teaspoons salt
1 tablespoon cornstarch
1 to 1
1
/
2
cups chicken broth,
homemade
or prepared
1 large egg yolk, beaten with 1 tablespoon water
•••••
- Prepare the pastry, refrigerate for 30 minutes, and divide into 2 balls. Roll out one ball into a circle 12 inches in diameter and transfer to a 9-inch pie pan. Refrigerate the second ball.
- In a large skillet over medium-high heat, combine the pork, onion, garlic, potato, cinnamon, allspice, nutmeg, pepper, and salt. Cook over medium-high heat, uncovered, until the pork is cooked and the onion and potato are soft. Mix the cornstarch and chicken broth together and add to the skillet. Cook, stirring until the mixture is thickened. Cool, taste, and adjust the seasonings. Transfer the mixture to the pastry-lined pan.
- Preheat the oven to 375°F.
- Roll out the top crust into a circle 10 inches in diameter and arrange over the filling. Brush the edges with water and crimp them to seal. With a fork or the tip of a small knife, make a few slashes to allow steam to escape. Brush with the egg glaze and bake for 40 to 50 minutes, or until the crust is browned.
Tamales were first prepared by the Aztecs, who served them to the Spanish conqueror Hernán Cortés when he arrived in Mexico City. A traditional tamale consists of a vegetable or meat filling enclosed in masa harina and wrapped in a dry corn husk that has been soaked in water. Tamale pies are made with similar ingredients, but they are baked in a casserole lined with just masa harina instead of corn husks. (Masa harina is made from masa, a flour that is like fine cornmeal.) I enjoyed this version of tamale pie in Santa Fe, where Mexican-style cooking abounds. A salad made with baby spinach and peppered fresh orange slices makes a refreshing accompaniment.
•••••
FOR THE CRUST:
5 cups water
2 cups yellow cornmeal
1 tablespoon salt
4 tablespoons butter
FOR THE FILLING:
1 tablespoon corn or vegetable oil
1 large onion, diced
1 clove garlic, minced or pressed
1 cup chopped celery
1 pound lean ground pork
1
1
/
2
pounds chorizo sausage, crumbled
1 can (4 ounces) chopped green chiles
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) whole corn kernels, drained, or 2 cups fresh corn kernels
1 can (8 ounces) tomato sauce
1 cup sliced ripe olives
1 tablespoon chili powder
2 teaspoons salt
1
/
2
cup whole ripe olives for garnish
1
/
2
cup raisins for garnish
2 cups (8 ounces) shredded Monterey Jack or Cheddar cheese for garnish
•••••
- Preheat the oven to 350°F. Coat a 3
1
/
2
-quart casserole with cooking spray. - To make the crust:
Boil the water in a medium saucepan, stir in the cornmeal and salt, and cook, stirring, until
thickened. Stir in the butter. Spread half of the cooked cornmeal over the bottom and sides of the casserole and set aside the rest. - To make the filling:
In a heavy, nonstick skillet, heat the oil. Add the onion, garlic, and celery. Sauté over low heat for 5 minutes. Increase the heat to high and add the pork and chorizo. Brown the meat, stirring constantly. Add the green chiles, beans, corn, tomato sauce, olives, chili powder, and salt. Lower the heat and simmer for 10 minutes, stirring often. - Spread out the filling in the cornmeal-lined casserole. Spread the remaining half of the cooked cornmeal over the top. (At this point the casserole can be wrapped well and refrigerated for up to 1 day, or frozen for up to 2 weeks. If frozen, thaw in the refrigerator overnight. Add 10 to 15 minutes to baking time.)
- Bake for 45 minutes, or until heated through. Before serving, garnish with the whole ripe olives, raisins, and shredded cheese.
LAMB, VEAL & GAME CASSEROLES
To be called “lamb” the animal must be less than a year old. Between one and two years, it is labeled “yearling lamb.” If it’s any older, it is technically referred to as “mutton.” Mutton has a stronger flavor than lamb, which makes it popular in some places, such as England, and distinctly unpopular in others, including the United States.
Many Americans shy away from eating lamb, too. My husband, Dick, was once one of those people. When we were first married, he insisted he did not like lamb. He was a PhD student at Stanford, and I was an editor at
Sunset
magazine in Menlo Park. We were working on a lamb story, and every day for a couple of weeks we cooked just about every cut available. My kind coworkers knew that we were on a very restricted student budget, so I got to take home the results. I didn’t tell Dick what kind of meat it was at first, and he devoured every bite. When I finally told him, he laughed, and he has been eating lamb ever since.
Lamb is more popular in Mediterranean countries than it is in the United States, and several recipes in this chapter hail from that region. Veal, on the other hand, is especially popular in Italy, the home of the classic dish made with veal shanks,
osso buco
.
There is no meat more delicate in flavor than true milk-fed veal. I grew up on a farm with dairy cattle. We usually butchered the bull calves, but only after they had been fed a diet of mother’s milk for up to three months. At that point, the cow went on to produce milk, which we sold, and the veal we enjoyed was heavenly. We also enjoyed fresh venison because my father liked to hunt. “Venison” refers to the meat of elk, moose, reindeer, caribou, antelope, and of course, deer. Like all game, venison is lean and requires moist cooking.
In the pages that follow you can choose from among robust game dishes, Middle Eastern–inspired lamb casseroles, and even a
Hungarian veal stew
.
•••••
LAMB STEW WITH POTATOES AND THYME
LAMB CHOP AND VEGETABLE CASSEROLE
MOROCCAN LAMB CASSEROLE WITH MINT DRESSING
TURKISH LAMB STEW AND SULTAN’S DELIGHT
MIDDLE EASTERN STEWED LAMB AND VEGETABLES
BRAISED VEAL SHANKS (OSSO BUCO)
VENISON SLOW-BAKED IN RED WINE
VENISON STRIPS IN KOREAN MARINADE
WILD RICE VENISON CASSEROLE WITH CRANBERRIES
•••••
When you cook lamb shanks with moisture, long and slow, they become meltingly tender. If you like, add
Rice and Tomato Pilaf
to the menu and bake it at the same time.
•••••
4 lamb shanks, cracked (about 4 pounds total)
1
/
4
cup all-purpose flour
1 teaspoon salt
1
/
2
teaspoon pepper
2 cups dry red or white wine
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
3 or 4 sprigs fresh rosemary, about 4 inches long
•••••
- Preheat the oven to 300°F. Rinse the lamb shanks and pat dry with paper towels.
- In a paper bag, combine the flour, salt, and pepper. Add the lamb shanks and shake until the meat is coated evenly.
- Put the lamb shanks in a heavy 2- to 3-quart Dutch oven. Add the wine, garlic, basil, oregano, and rosemary sprigs. Place a piece of parchment paper or waxed paper over the top of the lamb shanks and press down to tuck the edges in around the meat. Cover tightly with the lid.
- Bake for 3
1
/
2
hours, or until the meat is very tender. Transfer the lamb to a serving plate, spoon the cooking juices over the meat, and serve.