The Zelda Gourmet: Tasty meat

Showing posts with label Tasty meat. Show all posts

Tamales are a lovely dish that can take on a number of flavors. Today we are using this as an opportunity to put tasty meat back on the menu. You remember tasty meat? It's a delicious menu item of Crescent Island. Anyways, on the off chance have some tasty meat laying around, these tamales are delicious and can be made in bulk - cuz this recipe make a lot! And frozen for another day. I recommend having a tamale party and divide the tamales among friends - plus you have helpers to get this all done.

Gear!

3 cups masa harina

2 1/2 cups GF chicken broth

2 T onion powder

1 T garlic powder

1 T cumin

1 T chili powder

2 t salt

1 cup lard

Filling

1 recipe of Tasty Meat

Corn husks, dried

Quest!

Soak corn husks in boiling water.

In a bowl, add masa harina and lard. Crumb together with a fork.

Bring chicken broth to a boil. Slowly add to masa mixture, incorporating after each addition. Add 1 tsp of the cumin and 1 tsp of chili powder to dough.

Prep the tasty meat. Chop into small pieces and add to a bowl.

Add remaining cumin, onion powder, garlic powder, chili powder. Adjust salt if needed.

Squish the dough into 2 inch balls. Flatten out into circle. Fill with small amount of meat mixture. Tuck dough around the meat.

Put tamale into corn husk and fold closed. Place on a plate until you have a good amount of them done. Tie together in 3s or 4s with string. Place in a steam basket and add to a pot with just enough boiling water to be below the basket. Steam in a large pot for about 40-45 minutes.

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LOZ into your home every week! Enjoy!

Gear
1-2 pounds of venison meat
salt and pepper
8-10 dried morel mushrooms
1/2 to 3/4 cup boiling water
2 T butter, divided
2 T. parsley, fresh and chopped
1/2 cup red wine - I used merlot
salt and pepper

1 recipe of Hylian Shroom Polenta

Quest

Prep your venison. Mine was frozen, so I had to thaw mine in the fridge first. season with salt and pepper and set aside.

In a measuring cup, add your dried morel mushrooms and enough boiling water to just cover the mushrooms. Set aside - you may have to add a little more water if it soaks it all up.

Once the mushrooms are reconstituted, cook down any leftover liquid from the measuring cup in our non stick pan until reduced by half. Put this liquid back into the measure cup - minus the mushrooms, but add the wine for easy pouring.

To this pan melt 1 T. of butter.

Cook mushrooms until they start to take on a little color - then add a pinch of salt. Take all those buttery mushrooms and set them aside in a bowl.

Sear your venison in the same pan - don't wipe it out! You want all that mushroom goodness in the meat! Flip the meat and immediately add the wine and mushroom broth from before to the pan. (Turn the stove off first). Then bring to a simmer.

Add the mushrooms back into the pan with the venison. Add 1 T. butter to help create a sauce and some fresh parsley for some freshness.

Dish over Hylian Shroom Polenta and you will be close to mushroom overload - what a way to go!

Follow the ZeldaGourmet to bring

LOZ into your home everyday! Enjoy!

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As we explore the many areas on our adventure in Oracle of Ages, we are bound to end up on Crescent Island. Here we meet the Tokay, a bunch of cute little green dudes that inhabit the island. Through the usual trading that is the Zelda series you can exchange the stink bag for the tasty meat here. (We'll get to the stick bag eventually). Well on this quest, we will be making our own tasty meat, and it is tasty.

Gear . . .
2 pounds of beef sirloin roast.
1 teaspoon each of:
fennel seeds
peppercorns
course salt
cardamon
paprika
dried parsley
15-20 sprigs of thyme

The Quest . . .

Preheat the oven to 275 degree F.
Place your roast on a sheet pan that has been covered in aluminum foil.

You will want to pat dry the meat with paper towels.
This will help the spices stick and also help develop good color on the meat.

In a mortar and pestle, mix together fennel seeds, salt, peppercorns, cardamon, paprika, and dried parsley.
Mix until the seeds and peppercorns are well broken down and everything is mixed together evenly.

Brush the roast with garlic olive oil. Then rub with the seasoning mixture.
Coat all sides of the meat.
Don't have garlic oil? Here is a link on how to make it!
http://www.foodnetwork.com/recipes/ina-garten/garlic-oil-recipe/index.html

Spread the Thyme sprigs all over the meat.
Tie up the meat using butcher's twine to hold in place.
Brush thyme with more garlic oil.

Roast in the oven for about 2 hours. You can use a meat thermometer to get you
to the level of doneness you like best.
I like mine medium so I will cook it until the center reaches about 140 degrees F.