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Meat Recipes

Cooking 4 Next 2 Nicks©

with

"The Tattoo Taste Tantalizer" ™

I'm 46 year old guy amateur/home cook, married for 23 years she love me for my cooking.

Now here is the challenge for you yes that right you, I challenge you to cook this for yourself , and let me know what you think, maybe try it on your wife , husband, family first, then on your freinds.

Couple of my heroes/mentors growing up were Margaret Fulton & Bernard King.

Ian Parmenter & Peter Russel Clarke, Keith Floyd & Ken Hom

I'm a MasterChef junkie.

Stay tuned for my first cooking DVD, and cook book , and maybe TV show.

Thank for calling past for a look

Your truly "The Tattoo Taste Tantalizer"

Roast pork crackling skin If you have the skin on pour boiling water over the skin first and then rub with one of these rubs This classic pork rub 1/4 cup black pepper 1/4 cup paprika 3 tablespoons sugar 2 tablespoons salt 2 teaspoons dry mustard 2 teaspoons cayenne traditional pulled pork rub 1/4 cup brown sugar 1/4 cup paprika 2 tablespoons black pepper 2 tablespoons salt 1 tablespoon cayenne 2 teaspoons dry mustard These are all nice on pork but rub salt in to skin are pouring boiling water over first and rub the rub in to the flesh side only you can also inject mop sauce into the flesh as well.	Mountain Mick's Fiery Redneck Brisket 1 beef brisket, about 8-10 pounds For Rub: 1/2 cup paprika 1/4 cup black pepper 1/2 cup brown sugar 1/4 cup Lemon Rind finely grated 3 tablespoons salt 4 tablespoons chili powder 3 tablespoons garlic powder 2 tablespoons onion powder 1 tablespoon cayenne 1 tablespoon Chinese Five Spice (optional this just take this to another dimension) Mountain Mick's old goat marinate nice on pork some garlic 4/6 cloves 1/2cup dried or fresh rosemary 1/4cup sweet paprika 1tblspoon dried or fresh mint 1/4cup lemon juice 1cup yogurt 2 chili seeded and finely chopped (optional) 1/2 cup olive oil 1/4 cup black pepper 1/4 cup paprika 3 tablespoons sugar 2 tablespoons salt 2 teaspoons dry mustard 2 teaspoons cayenne Hope you fined the one that taste nice for you.
These are all TNT {Tried & Tested} Beef Sausage Recipes, the Bratwurst is my Wife's great great great grand mother's recipe for Austria (250 years old Recipe), The Basic Beef & the Beef Snag recipe are My Grand Dads (over 150 years old Recipe). and the Spicy Beef Sausage is my invention ( 25 year old recipe). These are recipes that we use both at home and in our catering business	[B]Basic Beef Country Sausage:[/B] 10 pounds (5.5Kg) Beef little fat is OK {5%} 2 tablespoons salt 4 teaspoons sage 4 teaspoons pepper
[B]Bratwurst (Beef) Sausage[/B] 8 pounds (4.4Kg)Beef a little fat is OK 2 tablespoons salt 8 teaspoons sage 4 teaspoons pepper 1 teaspoon ground cloves 2 teaspoons nutmeg, thyme, or allspice (or combination)	[B]Beef sangs (Thick sausages)[/B] 10 pounds (5.5Kg) Beef a little fat is OK 1/2 teaspoon marjoram 1 teaspoon dried mustard 2 tablespoons salt 1 tablespoon pepper
[B]Spicy Beef Sausage [/B] 10 pounds (5.5kg)Beef a little fat is OK 2 1/2 tablespoons salt 6 teaspoons pepper Add all or just some of your choices of:{I add the lot} 2 1/2 teaspoons dry mustard 1 1/2 teaspoons cloves 5 teaspoons cayenne pepper or chili 6 tablespoons sage 4 teaspoons fennel seed 21/2 teaspoons garlic 4 teaspoons marjoram Grind meat, mix spices to taste. pack in sausage skins , prick with needle, Bag for freezer.	You may need a little water to help mix the spices in I mix by hand first and than put back thought the mincer (meat grinder) on Fine cut. once or twice. before stuffing skins,
Beef of Goat/Lamb Coconut Curry, © by Mick Blake • 60mls (1/4 cup) vegetable oil • 2 tsp brown mustard seeds • 2 tsp black Mustard seeds • 1 medium brown onion, cut into thin wedges • 2cm piece fresh ginger, peeled, cut into thin strips • 3 garlic cloves, thinly sliced • 20 fresh curry leaves • 3 tsp ground coriander • 1 tsp ground turmeric • 1/2 tsp chilli powder • Salt & ground black pepper, to taste • 1 small fresh red chilli, halved, deseeded, thinly sliced • 750g diced beef of goat/lamb • 1 400ml can coconut milk • 2 tsp white vinegar • 3tsp sugar (palm, brown, raw or white) • 250 to 500ml veggie stock • little corn flour to thicken about 1 tablespoon in a little stock at the end. (about 10 mins before serving) • 2 limes, cut into wedges, to serve • Serve on steamed rice and with homemade nana bread.