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The Complete 15 Minute Gourmet Beef and Pork: Creative Cuisine Made Fast and Fresh

The Complete 15 Minute Gourmet Beef and Pork: Creative Cuisine Made Fast and Fresh

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The Complete 15 Minute Gourmet Beef and Pork: Creative Cuisine Made Fast and Fresh

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Oct 5, 2008


What can you cook up in 15 minutes? You might be surprised!

You don't have to sacrifice flavor or nutrition just because your life is hectic. For more than 20 years, Paulette Mitchell has been creating gourmet dishes that can be prepared in 15 minutes or less. Her speedy meals are sophisticated enough to please the palates of savvy gourmets, yet simple enough that a novice can prepare them. In just 15 minutes, you could be feasting on:

  • Soba Noodle and Steak Salad
  • Honey-Mustard Chicken with Papaya-Pineapple Salsa
  • Greek Snapper with Feta Cheese
  • Ravioli with Hazelnut and Sage Pesto
  • Creole Shrimp with Asiago-Topped Polenta

Whether you crave cuisine with an international flair or want a new spin on a traditional favorite, The Complete 15-Minute Gourmet has recipes that yield extraordinary results with minimal time and effort. You'll be amazed by what you can create in just 15 minutes.

Oct 5, 2008

Informazioni sull'autore

Paulette Mitchell is known internationally for her quick-to-prepare recipes with gourmet flair. She has taught cooking for 27 years and is a lecturer, television personality, and the author of 10 cookbooks. She lives in Minneapolis.

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The Complete 15 Minute Gourmet Beef and Pork - Paulette Mitchell


Beef and Pork Introduction

COOKING MEAT in 15 minutes goes well beyond a steak on the grill or under the broiler. You don’t need to settle for a plain, unadorned piece of beef just because your time is limited.

In many countries, meat is primarily used as a flavoring, not the main event. So in this cookbook, you will find it in smaller quantities in many recipes, combined with a variety of other ingredients, to which meat adds protein and also the hearty flavor that people love.

To save time, most supermarkets sell beef in ready-to-cook strips. This may be round steak, flank steak, top round, sirloin, or tenderloin, any of which work well for stir-fries. Keep in mind that the butcher will slice any cut you wish into strips just the right size for your recipe. His skills and sharp knife accomplish the task quickly. If you choose to do this yourself, you’ll find that it’s easier to make clean cuts if the beef is partially frozen. Flank steak is a good choice because it is thin. Also, it’s best to slice against the grain (on a diagonal) to break down any tough fibers.

Ground beef comes with many different labels in the supermarket. The main difference is the amount of fat in the ground meat, which ranges from 73 percent lean (ground beef ) to 80 percent lean (ground chuck) to 85 percent lean (ground sirloin) to 90 percent lean (ground round). They are all equally tender, but regular ground beef, because it has more fat, is likely to be more juicy than ground round. And the higher fat content also means that regular ground beef will cook down more than ground round. Most people choose the leaner ground beefs, which I usually prefer when the meat is to be combined with other ingredients, as in Scrambled Eggs and Beef Burritos. (If necessary after cooking, drain the excess fat before adding the other ingredients.) But ground chuck makes the best choice for juicy hamburgers, as in Chipotle Burgers.

It’s advisable to keep fresh uncooked meat in the original wrapping placed on a dish in the refrigerator for up to two days. Or it should be wrapped in plastic-backed freezer paper, sealed with freezer tape, and stored in the freezer for up to three months. Frozen meat should be placed in a dish and defrosted in the refrigerator in its freezer wrapping.

Beef from a reputable butcher, which has been properly stored, does not need to be cooked all the way through, a benefit when it comes to quick cooking. Today there is less concern than in past years regarding the safety of pork, but it’s still recommended that it be cooked thoroughly. Yet overcooking results in gray, dry meat.

Other meats used in this cookbook include pancetta, which is the Italian equivalent of bacon. It is cured with salt and spices but not smoked, and is chewier, leaner, and saltier than the familiar bacon. The Italians often use it for seasoning. Here, too, a small amount is all it takes to impart its unique flavor to Pancetta-Pea Soup and Ragu Bolognese.

Prosciutto, an Italian delicacy, is a nonsmoked ham that has been seasoned, salt-cured, and air-dried. It has a firm, dense texture and is usually sold in very thin slices that are ready to eat without cooking, as in the Fava Bean Salad with Prosciutto and Manchego. It’s often used as a flavoring in cooked dishes but should be added toward the end because prolonged heat will toughen it.

There are thousands of different types of sausages, some already cooked, others not. Here, I’ve used some that I have grown to love in markets and restaurants during my travels. You’ll find kielbasa, a smoked Polish sausage usually made of pork; andouille sausage, used in the Sausage Jambalaya because it is a specialty of Cajun cooking; and chorizo, a highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder, and other spices, and widely used in both Mexican and Spanish dishes, such as the Spanish Chorizo Frittata.

In some of the most-quick-to-prepare recipes, I’ve called upon deli favorites—pepperoni, salami, corned beef, and ham. You’ll also find that Chinese barbecued pork, found in most Asian markets, adds character to rice noodles.

For an elegant entertaining dish, keep in mind Filet Mignon with Sherried Mushrooms, which is hard to beat when serving discriminating guests who also appreciate fine red wine.



Makes 4 servings

All the colorful vegetables and sliced strips of steak make a feast for the eyes, as well as the palate. The salad perfumes each bite with the fresh, summery aromas of fresh herbs. Toss the ingredients together quickly just before serving because refrigeration seems to dull the herbs’ vibrant flavors and the olive oil becomes congealed.

For the meat:

16 ounces beef flank steak

Olive oil for brushing

For the vinaigrette:

cup red wine vinegar

3 tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

3 tablespoons finely chopped fresh thyme

3 tablespoons finely chopped fresh oregano

3 tablespoons finely chopped fresh basil

2 tablespoons sugar

1 teaspoon minced garlic

½ teaspoon salt, or to taste

¼ teaspoon pepper, or to taste

For the vegetables:

1 medium red onion, cut into ½-inch wedges

3 plum tomatoes, cut into ½-inch wedges

1 green bell pepper, cut into ¼-inch strips

1 cup frozen corn kernels, thawed

• Heat a stovetop grill pan over high heat. Lightly brush both sides of the steak with oil. Reduce the heat to medium-high; cook for 6 minutes per side for medium-rare doneness. (Or cook the steak on an outdoor grill for cooking over medium-hot charcoal or moderate heat for gas.) Slice the steak diagonally across the grain into ¼-inch slices.

• While the steak is cooking, whisk together all the vinaigrette ingredients in a small bowl.

• Combine the steak and vegetables in a large bowl. Add the vinaigrette and toss. Serve immediately while warm.


To store fresh herbs: Trim the stem ends, wrap them with a moist paper towel, put in sealed plastic bags, and refrigerate. Or place the bunch, stems down, in a glass of water and cover with a plastic bag, securing the bag to the glass with a rubber band; change the water every two days. The herbs will last for about a week (it’s best to use them in a few days). Just before using, wash

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