Meat
Teriyaki Pork BurgersBy MelanieThe pork flavor combined with sweet, salty teriyaki and the tanginess of pickled sweet onions is so satisfying!Chashu Pork BellyBy MelanieThis is the pork belly recipe I use for ramen, but it would be good any way you'd use pork belly.
Note: For ramen, the pork belly is traditionally rolled and tied kind of like a thin cinnamon roll, but I don't bother. I just buy it sliced about 1/2" thick and cook it like that.Easy Gyro MeatBy MelanieNo gyro rotisserie? No problem! This gyro meat is made as a meatloaf, sliced thin and fried in a pan to get the charred effect.
The recipe makes a giant meatloaf. Freeze unused portion of slices on a sheet pan so they don't stick together. Once fully frozen, place in a vacuum bag or freezer bag to keep frozen for a later date. When ready to use, thaw as many slices as needed and fry in a pan to heat.Beef RouladenBy MelanieThis is a German recipe where Black Forest Ham*, German mustard, sweet pickles and onions are rolled in thinly sliced beef. The rolls are seared and then cooked in stock with vegetables that will later become a thick, rich gravy.
It can be served with German potato dumplings, mashed potatoes, spaetzle or whatever you want. It's gravy, so it will be good no matter what...
Because there's a lot of steps and individual components, when I make this, I make a big batch so I only have to clean up the mess once. This recipe makes 15-18 rouladen. I also make MUCH more gravy than is needed for the number of rouladen made because we use the gravy for other things later.
* The stuff sold as Black Forest Ham in American stores is NOT REMOTELY similar to the real thing. The real thing is much closer to prosciutto, which is much easier to get in the U.S. so that's what's being used here.Shepherd’s PieBy MelanieStout and anchovy paste give this Shepherd's Pie and amazingly savory gravy. For a low carb version, use your favorite mashed cauliflower recipe in place of the potatoes and thicken with coconut flour.