½ cup shredded peeled apple
¼ cup finely chopped onion
¼ cup drained unsweetened crushed pineapple
2 tablespoons dry bread crumbs
1 tablespoon soy sauce
1 garlic clove, minced
½ lb ground pork
2 slices Swiss cheese
2 hamburger buns, split
Optional toppings like lettuce, tomato, avocado, mustard, mayo
In a small bowl, combine the first six ingredients. Crumble pork over mixture and mix well. Shape into two patties. Allow to come to room temperature.
Lightly oil grill grate. Preheat grill to medium heat. Grill, covered, 4-5 minutes on each side or until a thermometer reads 160 degrees F. Top with cheese. Grill 1-2 minutes longer or until cheese is melted.
Serve on buns with optional toppings.
Start to finish 30 minutes
4 boneless pork loin chops
2 teaspoons sweet paprika
2 teaspoons light brown sugar
1 ½ teaspoons coarse salt
1 teaspoon cumin
1 teaspoon ground black pepper
½ teaspoon cinnamon
grated zest of 1 orange
Mix all ingredients except pork together in a small bowl. Rub all sides of pork chops with spice mixture. Allow to stand 15-30 minutes at room temperature.
Lightly oil grill grate. Preheat grill to medium-high heat (about 450 degrees F).
Grill chops over direct heat until the internal temperature reaches 145 degrees F, about 4 to 5 minutes per side. Remove chops from the grill and let rest for 3 to 5 minutes.
Prep time 5 minutes
Rub time 15-30 minutes
Cook time 8-10 minutes
4 salmon fillets (4 oz each)
4 tablespoons thawed orange juice concentrate
½ teaspoon salt, divided
½ teaspoon paprika
¼ teaspoon ground black pepper
Brush salmon with orange juice concentrate. Sprinkle with salt, paprika and pepper. Lightly oil grill gate to prevent sticking. Preheat grill to medium high heat. Place salmon, skin side down, on covered grill 8-10 minutes or until fish flakes easily with a fork.
From prep to table 20 minutes
Serve with fresh green salad.
One of my favorite discoveries as a relatively new associate with Mert’s was the game freezer. Among many surprises I found kangaroo. It seemed only natural to go to the people that farm them for recipes and I was happy to find one in particular that is perfect for, not only winter, but for something completely different before the yearly turkey assault.
You will need:
about 2 pounds of kangaroo meat, a small jar/tin of curry paste, 6 medium potatoes, 3 carrots, 28 oz can diced tomatoes, 6 tablespoons of your preferred vegetable oil, margarine, or butter, 2 onions, 3 cloves of garlic, 1 tablespoon grated ginger or a teaspoon of powdered, 2 sliced red chilies, 1 can beef stock, red wine vinegar, salt, water.
To get started, take the kangaroo that has been thawing in your refrigerator for a day or so and put in your slow cooker, still turned off, to allow the meat to come to room temperature – about 30-60 minutes.
While this is going on, you peel the carrots and potatoes and cut them up – the potatoes into heavy wedges and the carrots into rounds about 1/2 inch thick, your choice.
In another area you will have your onions, garlic and ginger, slicing the onions finely, mincing the garlic, and grating the ginger. Do not mix them with anything else yet. To them add the sliced red chilies, discarding seeds if you want less heat.
Now we turn to the kangaroo. Cut the meat into pieces about the size of the last joint of your thumb – being careful not to add thumb to the recipe!
With a heavy bottomed skillet, heat, at medium high, 2 tablespoons of oil. When it’s hot, add a couple handfuls of meat to the pan and brown it for no more than 2 minutes. You’ll have to do this in batches to avoid crowding this process, and to assure even browning. Add more oil if needed.
During this time, if you feel like a bit of juggling, layer the potatoes and carrots in the slow cooker.
Take the browned meat and add it to the top of the vegetables, layering nicely. Use it all. Now return to the frying pan. With two more tablespoons of oil, bring to medium heat again and add the onions. Add a pinch of salt to the frying onions to sweat them and help them to turn from clear to golden. That only takes a few minutes, so keep an eye on them and stir occasionally.
Now create a space in the middle of your pan of onions – add the chilies there, the garlic and the ginger. Stir it around until you can really smell it. Wow! In another space, you’ve carved into the onion field, add half of the curry paste then stir this whole mixture around until you can really smell that curry. This is how the mess hall got its name. Now add the can of tomatoes and beef stock. If this is too much for your frying pan, transfer all and include the scrapings from the pan to a large saucepan. Let all of this cook down a bit and get concentrated. Then pour it all over the meat and vegetables in the slow cooker. The curry and onions, etc., will be tenderizing the meat so make sure it’s all coated with this curry mixture.
Finally – cover and set slow cooker for 4 hours at high or 8 hours at low. At the end of the cook time there may be a bit of separation and a little mixing will fix that. Serve with rice and mango chutney . . . and possibly, an India Pale Ale.
This recipe works for any meat, but for chicken or pork, use chicken broth instead of beef and brown it longer – about 4-5 minutes.
This recipe is a great go to for kangaroo, but there are many recipes online – mostly from Australia and New Zealand. Cheers!
by Alan Coe
Anyone who has had a brush with Shakespeare or watched a decent movie about The Middle Ages or Renaissance has heard the word “capon”. Only an unknown exotic term for most people. Maybe something Henry the Eighth ate too much of.
There’s no way around one big fact: it’s a castrated rooster. That was not done because the hen house needed a high tenor. It was done because it creates a much larger and flavorful roasted bird.
Why are they “rare” and a bit more expensive? Because they cannot be rushed to the slaughter, and once that is done, they must be frozen because only those who have tasted the difference realize its better than chicken and, to many, more succulent than turkey! So if you’ve had 20 turkeys in 20 years take a chance on capon. There he is, in the freezer at Mert’s. And remember, he gave up everything for you. That’s stretching it a bit, I know, but I have cooked it, it’s more than worth it. Here’s an easy recipe.
After thawing the capon, preheat the oven to 450 degrees F. Remove neck and giblets from inside the capon, then rinse it out with cold water. Using a paper towel, pat it dry and get ready to stuff it with:
2 lemons, cut in two; 1 onion cut into quarters; add 4 smashed garlic cloves; a sprig of rosemary or thyme; a few sage leaves or a bit of oregano.
Tie up the capon, legs crossed to keep the herbs in.
Rub the outside of the bird with this mixture:
1 soft stick of butter (1/4 lb); salt and pepper to taste; 2 teaspoons lemon juice; half a handful of herbs, fresh is best, from whatever you have of this group – parsley, sage, rosemary, thyme, summer savory.
Now into the oven. Place the capon breast side down, into a V-rack in a roasting pan. This will make the skin more crisp and saves cleanup on the pan bottom. Pour water in the roasting pan to prevent the drippings from burning. Baste the bird with pan drippings.
Roast for 20 minutes then flip it over so that the breast is now up. Back into the oven, reducing the heat to 350 to 375 degrees F and roast until the thigh meat is internal temperature of 165 degrees F (do not touch the bone with the thermometer). Remember when you take him out to let him rest for 15 minutes. This is very important.
Meanwhile add some ice cubes to the poured off pan juices – this will make it easier to remove the fat. Add a half cup of sherry to the juices and make your gravy in the usual manner.
Shakespeare would be proud of you because there are more recipes for capon than there are actual capons. So call us ahead of time for your order.
by Alan Coe
948 years ago last week (it’s true!), the Battle of Hastings was fought. It brought French cuisine forcibly to England, not for the last time. The Norman French even made the conquered people learn the word “cuisine”. They still resent it. But along with all the repression came great dishes, such as this one known as Dragontail, a boneless pork loin roast, suitably decorated and using a fairly short list of ingredients:
3 pounds boneless pork loin roast
1-2 teaspoons Coriander
1-2 teaspoons Caraway seed
2-3 garlic cloves, crushed
1 cup dry red wine
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 handful unseasoned breadcrumbs
Grind all spices in a mortar & pestle (or commandeered coffee grinder – pretend it’s plunder) until very fine indeed. Then blend well with the wine and garlic. Marinate the pork roast with this mixture for at least two hours in an airtight container, or for those who care nothing for tradition (yet more dirty dishes), just use a resealable plastic bag with the air squeezed out.
Then remove for the oven, saving the marinade which will be our sauce. Place the roast in a baking dish and roast for 20 minutes at 450 degrees F. Then turn the oven down to 300 degrees F. to finish.
After an hour or so at 300 degrees F, it should be done. Cooking temp for pork is lower today than in times recently past because pork is cleaner and leaner, so an internal temp of 145 degrees F with your handy meat thermometer should be sufficient.
As the roast is resting for 10 minutes after its removal from the oven, take the marinade – toss into frying pan, bring to a boil, toss in breadcrumbs, (unseasoned remember), then pour it over your Dragontail. If desired sliced almonds make interesting “scales”. Add them to a few places shingle-fashion.
Enjoy one of the better aspects of the Middle Ages, with all of the convenience of Now. Also great sliced on a cold meat platter with cheese and pickled onions.
By Alan Coe
Some things don’t change in fifty thousand years: you’ve gotten the call that there will be guests tonight and meat must be obtained. For high speed hunting and gathering, there is only one place that will work – Mert’s! With a plan you can be in and out in five minutes.
You pull into the lot, grateful that the human race no longer needs to obtain its meat with the aid of a sharp stick, so you can leave it in the trunk.
Entering, you are greeted and you quickly explain your hunting needs while gathering a few vegetables.
The folks behind the counter quickly agree upon choice of tonight’s prey: the flat iron steak.
It looks primal enough, but how do you cook it? Three minutes on each side for medium rare. That’s it. No marinating. Done! With boneless meat, a half pound per person is a good portion, but let’s go a little heavy. Whether or not your tokens are paper or plastics means little, the transaction is complete and you quickly make your way to the car.
Arriving home, you see that a few of your guests are already there waiting, but you are not worried. You’ve got this.
All you need to do in the kitchen is unwrap the steaks, dust them with rub (I use Montreal blend from McCormicks) and rewrap it to hold in the spices and to save a dish, while asking what refreshments your guests want.
After serving them a quick retreat to the fire pit of choice to prepare the coals, which will leave you with a good hour to socialize and re-establish tribal or inter-tribal bonds, as everyone is mesmerized by the fire you’ve made.
Then the heart of the matter – the flat irons are carried to the fire, still in their butcher paper, still a total mystery, until the magic moment when they are cast upon the grate. There will always be a few guests who have never seen the primal flat iron. The stop watch is ticking. Three minutes on a side, no more . . .
Then the steaks are quickly plated and taken back to the kitchen to rest for, let’s say, three minutes for simplicity, or, the time it takes you to dump out a box of salad greens, slice up a tomato and drain a jar of artichoke hearts, some tongs, some dressing, and there is your resting time – you are a genius!
“What’s the movie tonight?”, somebody asks as you plate up the meal for your guests. “I was thinking Quest For Fire” as you plan to bring up in conversation your pet theory that the discovery of cooking was the result of a forest fire.
Warning: Time Travel may result in a sharp increase in appetite!
by Alan Coe
Beef short ribs look beautiful, but they can be chewy and tough if not prepared correctly. They like to be braised – which means they like to be cooked in liquid. We know that slow cookers use liquid to cook whatever is in it, but you can cook on top of the stove, very low and covered, or in the oven in a Dutch oven. Grilling is not a method that we would recommend for short ribs, as they need the slow cooking to tenderize enough to fall off the bones. I remember as a child my mother used a pressure cooker to cook short ribs – pressure cookers are coming back into popularity among the foodies because they shorten the cooking time substantially. Following is a recipe from Curt Hanes, one of our customers, who shared his favorite short rib recipe shortly after we opened.
Red Wine Short Ribs
2 cups dry red wine 2 tablespoons tomato paste
1 packet dry au jus gravy mix 1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper 1/2 teaspoon dried thyme
8 shallots, halved 8 beef short ribs
1/4 cup chopped fresh flat leaf parsley (optional)
In a 6 quart slow cooker (or equal size Dutch oven), whisk together the red wine, tomato paste, gravy mix, salt, pepper and thyme; add the shallots.
Add the ribs, placing the meatiest side down. Cover and cook until the meat is very tender, on low 8 to 10 hours, or on high 4 to 6 hours in the slow cooker. Cook in the oven in the Dutch oven at 325 degrees F for 4 to 5 hours, or until the meat separates from the bones.
Transfer the ribs to a plate. Using a ladle or a spoon, skim and discard fat from the sauce. Spoon the de-fatted sauce over the ribs and sprinkle with the parsley if desired.