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WELCOME
This is the MyButcher.com Recipes department.
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Italian Sausage with Peppers
and Onions
Ingredients:
Half of a cup olive oil
6 Sweet Italian Sausages
6 Hot Italian Sausages
3 Yellow Bell Peppers, cut into 1" strips
3 Red Bell Peppers, cut into 1" strips
2 Large sweet onions, cut into half an inch strips
3 Garlic cloves, peeled and sliced
Salt and pepper to taste
Preparation:
Heat olive oil in a saute pan over medium-high heat. Cut the
sausages
in half, vertically, then cut into 2" sections.
Fry sausages until browned.
Stir in peppers, onions and garlic, and
salt and pepper.
Lower heat and fry veggies until tender.
Drain off excess oil and remove garlic.
Serve with crusty Italian bread |
Salmon
and salad with tomato and basil vinaigrette
4
salmon or swordfish fillets
sunflower
oil
a
bit of rosemary
For
the salad
1
lettuce or 1 green salad
1
bunch rocket
2
fresh onions
For
the vinaigrette
100
ml olive oil
juice
of 2 lemons
2
medium tomatoes
1
garlic clove
1
tbs dry basil or enough fresh basil
salt,
pepper
Baste
the fish with the sunflower oil, sprinkle with grated or finely
chopped rosemary
depending if it is dry or fresh, add salt and pepper
and bake at medium-hot for 8-15 minutes according to your preference.
For
the vinaigrette, remove the seeds and skin of the tomatoes and mix
them with the rest of the ingredients in the blender.
For
the salad, finely chop the vegetables, stir with the dressing and
serve.
You
can accompany with grilled bread or a potato salad with a simple
olive oil and lemon dressing.
(For
more delicious Mediterranean Recipes please visit www.gourmed.gr)
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Pork
Loin with fresh Garlic and Rosemary
Preheat
oven to 375 degrees.
Mix olive oil with the rosemary and with the peeled and diced garlic.
(Left overs can be used for later, or better yet: Put the full fresh
rosemary and the peeled garlic into a full thin and tall bottle of
olive oil. It not only can be used for a variety of other dishes but
also looks very decorative in the kitchen!)
Rub pork loin with the olive oil, rosemary and garlic mix, and season
with salt and pepper to taste.
Cover with foil.
Roast for 20 minutes then remove foil and continue roasting for
additional 10 minutes.
Roast until the internal temperature reaches at least 155 degrees.
Drizzle
the pan drippings over the meat before serving.
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Grilled
Garlic Lime Pork Tenderloin
Ingredients:
6
Garlic cloves, chopped
2
tablespoons Soy sauce
2
tablespoons grated fresh Ginger
2
teespoons Dijon mustard
half
a cup fresh lime juice
half
a cup olive oil
2
MyButcher.com Pork tenderloins
Salt
and Pepper (to taste)
In
a blender or food processor, blend ingredients of marinade with salt
and pepper.
Marinade
overnight.
Let
pork stand at room temperature 30 minutes before grilling. Grill on an
oiled rack turning
every
5 minutes until an internal temperature of 160 degrees is reached
(about 15 to 20 minutes).
Cover
with foil and let the pork rest 5 minutes before slicing.
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