This recipe was in the Austin American Statesman using turkey instead of buffalo like the original recipe called for. I used ground buffalo and it was great.
2 Tbsp olive oil
1 large onion chopped
3 garlic cloves minced
1 lb mushrooms sliced
1 tsp oregano
1 tsp cumin
2 lbs ground buffalo (or ground beef or ground turkey )
1 1/2 lbs tomatillos
1 bunch cilantro chopped coarsly
1 15 oz can white hominy drained
1 cup chicken broth
8 oz frozen corn
1/2 tsp salt
1/4 tsp ground pepper
heat the olive oil in a large pot. Saute the onions over medium heat for 10 minutes. Add the garlic,mushrooms,cumin and oregano. Saute 4 minutes more. remove the mixture from the pot and set aside.
in a seperate pot place the tomatillos. cover with water and boil for 5 minutes.Drain.
in a blender puree the tomatillos and cilantro in batches to create a salsa.
In the original pot brown the meat. Drain the fat out. add the mushroom/onion mixture the salt and pepper and the salsa. Bring to a boil and add the hominy. Simmer uncovered 30 minutes. Add the frozen corn and simmer 15 minutes more. Season with more salt and pepper to taste.
Quick and Easy
2 Tbsp vegetable oil
1 lb shrimp peeled and deveined
1 red bell pepper diced
2 cayenne or thai chiles chopped
juice and zest of 1 lime
2 Tbsp fish sauce
2 Tbsp butter
1 clove garlic chopped
1 Tbsp brown sugar
3 Tbsp fresh basil,chiffonade (cut into thin strips)
2 Tbsp fresh mint chopped
Heat the oil over medium-high heat. Add the shrimp,bell pepper and chiles. saute 2-3 minutes until the shrimp are almost done
Add the lime juice and zest,fish sauce,butter and garlic. Saute 1 more minute
add sugar,basil and mint. saute 1 more minute
serve over rice
This recipe comes from the Parthenon restaurant in Chicago. I slightly modified it by using more tomato flavor and a lamb beef mixture instead of all beef.
2 Tbsp olive oil
1 medium onion chopped
1 large tomato chopped
1 lb ground beef
1 lb ground lamb
1/2 of a 6oz can tomato paste mixed with 1 cup water
1 tsp salt
1/2 tsp ground black pepper
1 tsp sugar
3 bay leaves
1/2 cup dry white wine
1 tsp dried oregano
1/2 pound grated kefalotiri cheese (if not available use romano)
1 lb package spaghetti
In a large skillet heat the oil oil. add the onion and cook until translucent.
add the beef and lamb and cook until brown and crumbled. Drain the fat and oil
add the remaining ingredients through the oregano
bring to a boil and reduce heat to low. cover and simmer 45 minutes stirring occasionally.
While the sauce is simmering prepare the spaghetti according to the package directions.
Top with the sauce and some of the grated cheese.
3 lb boneless chuck steak
4 large carrots chopped
2 medium onions chopped
1 shallot chopped
1/2 lb mushrooms sliced
6 oz can tomato paste
1 bottle good beer (pilsner or lager)
1 cup chicken broth
2 tsb dried thyme
Preheat oven to 350
In a oven safe dutch oven heat a thin film of oil
add the chuck steak and let brown 8 minutes without disturbing
flip and brown other side 8 minutes more
remove from pot and set aside
In the dutch oven add the carrots,onions,shallots and mushrooms. Saute over high heat 5 minutes or until the onions are soft.
add the beer,chicken broth,thyme and tomato paste
Bring to a boil
add the browned chuck steak back into the pot.
cover and cook in a 350 oven 2 hours or until the meat is almost falling apart,flipping midway during the cooking time.
remove the meat from the dutch oven and let rest 10 minutes before cutting into slices.
while the meat is resting skim the excess fat off the vegtables and gravy with a spoon.
serve with the vegetables and gravy spooned over the meat
Quick and easy
1 lb shrimp shells removed and deviened
1/2 ib shrimp
6 oz crumbled feta
1/4 cup chopped fresh dill
3 green onions thinly sliced
1/2 cup olive oil
Preheat the oven to 350
in an ovenproof skillet heat the oil. Add the dill and onions and saute 1 minute
add the spinach and saute 8 minutes
add the shrimp and saute 6-7 minutes until the shrimp is almost done
sprinkle the feta on top
place in 350 oven for 10 minutes