Food & Nutrition

Recipe By: N. Jay Sorensen, RD

Serving Size: 2 Preparation Time: 0:15

Categories: Meats

—————————————————-

½    cup parsley

2    tablespoons rosemary — chopped

2    tablespoons parmesan cheese

1    clove garlic

3    tablespoons olive oil

    salt and pepper — to taste

1 ½    pounds lamb loin chops

Position rack in the center of oven and preheat to 450° F. Place parsley, chopped rosemary, grated Parmesan cheese and garlic in processor. Process to coarse paste. With machine running gradually add olive oil. Season pesto to taste with salt and pepper. Place lamb on small rimmed baking sheet. Sprinkle generously with salt and pepper. Spread pesto all over rounded side of lamb. Roast 10 minutes. Reduce oven temperature to 400° F and roast to desired doneness, about 15 minutes longer for medium rare. Cut lamb between bones into chops. Divide chops between 2 plates; garnish with rosemary sprigs.

Recipe By: N. Jay Sorensen, RD

Serving Size: 8 Preparation Time: 0:15

Categories: Meats

—————————————————-

¼    cup soy sauce

¼    cup orange marmalade

2    tablespoons ketchup

3    cloves garlic — crushed

6    pounds boneless country-style pork ribs

Combine soy sauce, marmalade, ketchup and garlic. Brush on both sides of the ribs. Place in a slow cooker or crockpot and pour remaining sauce over all. Cover and cook on low for 8 to 10 hours.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:30

Categories: Meats

—————————————————-

2 ½    pounds ground beef

2    each egg

6    ounces tomato juice

1    teaspoon salt

1    teaspoon fresh ground black pepper

4    each hamburger buns — * see note

4    each dill pickles

Wash hands thoroughly. Break up beef in a medium sized bowl. Add eggs, tomato juice, salt and pepper. Gently mix together until it becomes firm. Portion beef-mixture into 4 patties. Place on a lightly oiled plate. Let beef patties rest for 5 minutes. Cook over direct medium heat for 8 minutes on each side or until desired temperature.

Serving Ideas: Mayo, lettuce, onions and fresh tomato slices

NOTES: Egg and Onion Buns compliment this hamburger well.

Recipe By: N. Jay Sorensen, RD

Serving Size: 12 Preparation Time: 1:35

Categories: Meats

—————————————————-

8    pounds prime rib of pork

½    pound hot Italian sausage

1    ounce pine nuts — toasted

½    ounce sun-dried tomatoes — dice 1/4-inch

2    ounces garlic

2    tablespoons fresh black pepper

For Stuffing:

Cook sausage, drain oil and set aside to cool. Toast pine nuts in small sauté pan. In a medium size bowl combine pine nuts, sun-dried tomatoes, garlic, and fresh black pepper; mix thoroughly.

For Pork:

Preheat oven to 350°F. Place Prime Rib of Pork on a clean work surface. Trim off all but 1/4-inch layer of fat from roast. Turn roast over so that rib bones point up. Using a boning knife and starting where meat meets rib bones, gradually cut loin away from rack of bones, leaving 2-inches of meat attached to bones (do not cut meat off bones completely). Using a long slender knife, carve out ¾-inch-diameter horizontal tunnel through the center of the pork. Using a wooden spoon, firmly pack the sausage and pine nut stuffing into tunnel of roast. Tie meat back onto bones with kitchen string at 2-inch intervals. Place stuffed Prime Rib of Pork on rack in a large roasting pan; rub with 1 tablespoon Olive oil and generously cover with fresh cracked black pepper. Roast until instant-read thermometer inserted into center of pork registers 140°F, about 1 hour. Remove from oven and let roast rest for 30 minutes. Remove kitchen string, cut pork between ribs into chops and serve.

Recipe By: N. Jay Sorensen, RD

Serving Size: 4 Preparation Time: 0:25

Categories: Meats

—————————————————

1    pound ground beef, lean

2    ounces wild rice, cooked

1    each egg

2    ounces portabella mushrooms — cooked and chopped

2    ounces tomato juice, low sodium

2    teaspoons salt

1    teaspoon black pepper

1    teaspoon fresh thyme — chopped

6    ounces sour cream

8    ounces onion — minced

4     each hamburger buns, dark-rye

On a clean work surface, gather the first seven ingredients. Before handling the ground beef, wash hands thoroughly. In a medium size mixing bowl, break the ground meat in several large pieces of meat. Add and incorporate cooked wild rice, egg, chopped mushrooms, tomato juice, salt and pepper. With both hands, combine the mixture until the ingredients are evenly distributed and holds its shape, about 2 minutes. Next, divide the mixture into 4 patties. Use both hands to make the patty. Gently press mixture between the palms of each hand while pushing the mixture inward with a sight turn of the hands. With pressure from your thumbs, push the mixture inward to form a firm, well-round patty. The patties should be 1-1/2-inch thick.

Cook patties over direct medium high heat. Grill the patties turning once for total cooking time between 10-15 minutes or until medium well. Place the burger on the bottom halve of the bun. On the hamburger bun top, place a dollop of sour cream and spread evenly, then liberally sprinkle raw minced onions on top. Serve burger open faced.

Recipe By: N. Jay Sorensen, RD

Serving Size: 15 Preparation Time: 0:15

Categories: Meats

—————————————————-

7    pounds bone-in beef rid roast — external cap of fat removed

3    tablespoons seasoning salt — to taste

2    pounds rock salt — to cover

Before cooking the prime rib, bring the beef to room temperature. Usually 2 -3 hours.

Preheat the oven to 325°F. In a large roasting pan, add the rock salt to cover bottom of pan. Liberally, season the beef and place in the roaster. Cooked the prime rib at 325°F for 1 to 1 1/2 hours or until it reaches an internal temperature of 110°F. Remove from the oven, cover lightly with aluminum foil, and allow to stand for 1 hour or until an internal temperature of 130°F.

NOTES: When cooking prime rib, it is important to allow the large piece of beef to rest to the desired internal temperature. The less done the better. For serving, cooking prime rib allows you serve medium well (end cuts), medium, and medium rare (center cuts) servings of prime rib.