RECIPES
Delicious Ground Beef
Recipes with Rouses Chef Nino
April 2017
PULPETA (CUBAN MEATLOAF)
WHAT YOU WILL NEED
1 pound Ground beef
½ pound Ground pork
1 small can deviled ham (or you can grind your own ham)
2 cups seasoned bread crumbs
2 beaten eggs
1 teaspoon salt
1 teaspoon ground pepper
1 teaspoon paprika
½ teaspoon oregano
2 hard boiled eggs
2 more beaten eggs
½ cup Rouses olive oil
1 yellow onion, finely chopped
½ green bell pepper, finely chopped
2 cloves garlic, crushed
1 large can tomato sauce
1 cup dry white wine
1 small jar diced pimientos
1 small can sweet peas
1 bay leaf
HOW TO PREP
In a large bowl, combine the ground beef, ground pork and deviled ham.
Next add 1 cup of breadcrumbs, 2 beaten eggs, salt, pepper, paprika,
oregano to meats and mix until thoroughly combined. Shape mixture
into an oblong loaf, take 2 hard-boiled eggs and push them into the loaf,
so that they end up right in the center of the loaf, end to end. Shape
meat back into its oblong shape. Refrigerate for at least an hour. Put the
rest of the breadcrumbs on a flat plate and the other 2 beaten eggs on
another plate. Carefully roll the loaf in the beaten eggs, then roll in the
breadcrumbs. Repeat.
In a large skillet, gently brown the loaf on all sides in olive oil, searing
the outside until it creates a nice, crunchy crust. In a pot with a heavy
bottom, heat the olive oil and add the garlic, peppers and onions. Cook
until soft. Add tomato sauce, white wine, pimientos, peas and bay leaf.
Gently place the seared meat into this mixture and reduce heat to low.
Cover and simmer over low heat for about 45 minutes to 1 hour. Spoon
the sauce over the meat occasionally as it cooks.
Remove the meat to a serving platter and allow to rest. Slice the meat
into about 1 ½ inch slices and be prepared for the ooohs and aaahs
when you slice it to reveal the hard-boiled eggs.
Pour sauce over meat if desired.
NUTRITION FACTS:
Calories: 590; Fat: 33g (Saturated Fat: 8g; Monounsaturated: 14g;
Polyunsaturated: 3g); Sodium: 1144mg; Carbohydrates: 33g (Fiber
4g); Protein: 34g
DOWN DA BAYOU ZUCCHINI
PIROGUES
WHAT YOU WILL NEED
4 large zucchini sliced in half through length
1 1/2 tablespoons Rouses olive oil
1/2 medium onion finely chopped
1/2 pound Applewood smoked bacon cubed
1/4 pound Tasso finely chopped
1/4 pound Rouses smoked sausage finely chopped
1/4 pound Andouille finely chopped
4 links Boudin with casing removed
1 large red onion finely chopped
4 garlic cloves finely chopped
1 Jalapeno seeded and finely chopped
2 cups shredded mozzarella cheee
HOW TO PREP
Cook bacon in a sauce pan over medium heat. Transfer bacon to a
paper towel to drain. Discard all but 2 tablespoons of bacon drippings. Add Tasso, smoked sausage and andouille. Cook until browned, about
5 minutes. Add onions, garlic and jalapeno, cook on low and simmer in
bacon drippings for about 5 minutes stirring constantly. Return bacon to
cooked meat mixture.
Using a spoon, scoop centers from zucchini while leaving a ¼ inch rim to
create boats (pirogues). Brush olive oil on tops and bottoms of zucchini
boats. Bake zucchini in a preheated 400 degree oven for about 20
minutes until they are tender. Distribute the contents of 1 boudin into
each zucchini so that each zucchini has a very thin layer of the boudin on
the bottom. Place cooked meats and fill up each boudin stuffed zucchini
pirogue. Top each boudin stuffed, meat filled pirogue with Mozzarella
cheese and bake in oven for 5-10 minutes until cheese is melted.
NUTRITION FACTS:
Calories: 479; Fat: 37g (Saturated Fat:13g; Monounsaturated: 8g;
Polyunsaturated: 2g); Sodium: 1390mg; Carbohydrates: 11g (Fiber
2 g); Protein: 29g
Recipes prepared by Rouses Chef Nino