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Meat: Beef, Pork, Poultry, Lamb
Pork Spareribs, Rubbed (Old Fashioned Taste) (from the Sir Alfred John Cookbook)
Use a glass-baking pan or counter top oven with a rack lifting the meat
vertically. Racking is optional. Fill pan with a continuous layer of water.
Use less water if not using a lifting rack. Do not allow the water to
touch the meat. First, place the ribs with the fat side up. Score the
fat side with a sharp knife exposing some of the bone and meat. Season
a full rib rack fat side with 1 to 1-1/3 teaspoon of Sir Alfred John Rib
Marinate. Scoring will allow the seasoning to enter into the meat. Turn
rib over (on the rack or in the water) with the fat side down. Season
the topside with 2 teaspoon of Sir Alfred John English Rib Marinate.
Marinade for 1 to 3 hours (optional) or immediately place in preheated
oven at 350°F heat. Cover with a lid or foil to seal. Cook for 1 hour
55 minutes. Eat as is or continue with below suggestions. If eating as
is, keep the meat covered for about 5 to 7 minutes to relax the meat.
Surprise Meat Pie (from the Sir Alfred John Cookbook)
Loosen cold ground meat (beef, chuck, sirloin) in a large bowl to mix
ingredients. If not loose press fingers to place holes into the meat.
Add milk, egg, and seasoning to pre-blend a liquid mix before adding it
to the meat. Mix the meat mixture to a near liquid state since adding
breadcrumbs thickens the mixture. As a rule of thumb, start with ½
cup of milk to every pound. Add one small egg for every pound of meat.
Add 2 teaspoon of Sir Alfred John Olde Tyme Meatloaf Seasoning for every
pound of meat.
Add seasoned or plain bread crumbs 3/8 cup to ½ cup to every pound.
Let meat and seasons marinade for about 5 to 7 minutes to meld flavours.
Mix meat completely. Add milk to meat that is too hard and not bouncy
if not to preferred consistency.
Place 2/3rd of the meat in the pan and keep 1/3rd to the side to be used
for its topping. Make a hole keeping 1 to 3 inches equally proportioned
along the bottom and sides, similar to a piecrust.
Add a mixture of your favorite ingredients into the holed out center.
Include precooked rice, vegetables, potatoes, cheese, or creative a recipe
using your favorite complements. Add flour, egg, and/or cheese to thicken
the mix so to solidify the ingredients and for easy slicing. Cover the
top with the remaining meat. Press the meat down to seal the pans edges.
Cook in oven uncovered (crisper top) or covered (less crisp top) at 3500F. Cook for 30 to 45 minutes (1 to 2 pounds), 40 to 60 minutes (3 pounds), 1 to 1 ¼ hour (4 pounds) 1 to 1 ½ hour (5 pounds).
Serve Surprise Meat Pie to your guests to get a watch their fabulous reaction.
Steak Burger (from the Sir Alfred John Cookbook)
Use cold ground sirloin or chuck steak in a large bowl to mix ingredients. Add seasoning directly to the meat. Use ¾ to 1 teaspoons of Sir Alfred John Olde Tyme Meatloaf Seasoning or Sir Alfred John English Steak & Burger Seasoning, or English Spogg Original, or a combination of seasoning to every pound of meat. Cook on grill over medium-high to high heat. Top with cheese and favorite toppings
English Style Broiled Chops (from the Sir Alfred John Cookbook)
If there is a thin paper like covering on a fat side of the rib, remove
it. Do not remove all the fat, only its exterior side.
Place a lamb kidney in between each chop and skewer the ends with toothpicks.
Lightly dampen lamb exterior rib with extra virgin olive oil. Optionally
season the interior if desired. Sprinkle Sir Alfred John English Lamb
Marinade and Rub to the meat and let stand in refrigerator for 1 hour
or overnight. Use a minimum of 1 tablespoon per side for each, more if
desired.
Broil 15 minutes each side until done. When using a grill, use medium
high heat cooking 12 to 18 minutes on each side until done.
Casserole Chops (from the Sir Alfred John Cookbook)
Follow the recipe above using lamb ribs or lamb chops. Brown the lamb in lightly oiled frying pan. Place in covered casserole dish at 3750 F oven. Cook for 35 to 45 minutes for 3 pounds.
Oven Fried Chicken, Oven Baked (from the Sir Alfred John Cookbook)
Use cut chicken, white and/or dark meat.
Dip chicken pieces into melted cool butter to coat.
Coat chicken with the following mixture:
½ cup cornmeal and ½ cup flour, add Sir Alfred John Spogg
Seasoning of choice, typically 2 tablespoon to each 1 cup of breading
mix. Add Ninety Heat for hotter flavour, Spogg Paprika for milder flavour,
or Spogg Herb for herbal flavour, or a combination.
Coat the baking sheet with butter and place chicken. Do not overcrowd.
Add extra butter to top of chicken, if desired. Bake at 3750F for 50 minutes
to one hour until done.
Ocean and Lakes: Shrimp, Seafood, Fish
Spicy Scallops
Submitted by Kim, Florida
Scallops
Ninety Heat
Captains Choice
Green Onions, finely chopped
Butter
Lemon Juice
Mix spices together, and sprinkle a layer onto a small plate.
Wash and pat dry scallops. Dip each flat side into spices.
Melt a little butter in small skillet. On medium high heat, cook scallops
for 2 minutes on each side.
Remove scallop to warm plate. Add a little more butter to pan, squeeze
a bit of lemon in pan, and scrape up bits for a minute, then drizzle onto
scallops.
Garnish with green onions.
Salmon, Oven Baked (from the Sir Alfred John Cookbook)
Brush cooled melted butter on baking dish. Lay salmon skin side down or remove skin. Brush cooled melted butter on top of fish. Squeeze fresh lemon on fish (optional). Sprinkle Sir Alfred John Captains Choice Seasoning on top of the fish, to taste. Bake preheated 3500F oven on top rack for 8 to 9 minutes for near room temperature fish or 12 to 16 minutes for refrigerated salmon. As fish turns pink in color, turn on broiler for 2 to 4 minutes to brown edges or continue baking 4 to 6 minutes for soft edges. Serve with lemon wedges and potatoes.
Fried Shrimp Flouring Mix (from the Sir Alfred John Cookbook)
Mix 1-cup of flour to 1-teaspoon of Sir Alfred John Captains Choice.
Peel and de-vein 1 ½ pounds raw shrimp or use a precooked boiled
shrimp. Dip wet shrimp into flour mixture and let stand for one to two
minutes on a plate. Heat vegetable oil to 3500F in pan or deep fryer.
Cook only a few shrimp at a tyme carefully to not reduce the oil temperature.
Flour absorbs oil when its temperature reduces. Cook 1 to 3 minutes per
side until golden brown.
Eggplant Marinade: Italy (from the Sir Alfred John Cookbook)
Sir Alfred Johns Favorite Eggplant Recipe
Peel skin of eggplant, if desired. Slice the eggplant thinly and place
on towel evenly for each layer to remove water content. Lightly sprinkle
salt directly on each layer of eggplant. When the layering is complete,
compress the eggplant with a flat weighted object to assist in gravity
squeezing removing some of the water from the eggplant into the towel.
Let stand for about 2 to 4 hours. Layer the towels and eggplant if needed.
Separately mix 4 teaspoon Sir Alfred John All Purpose Marinade and Rub,
1 red bell pepper cut in cubes, 1 tablespoon chunked or grinded garlic,
½ cup extra virgin olive oil, 2 tablespoons red wine vinegar, in
a small airtight glass jar or dish. Taste to adjust, if needed.
Cut eggplant in strips of two to four. Find the correct sized jar or dish
to cover the eggplant completely with the oil mix. Add extra virgin olive
oil, if needed
Place in refrigerator for 24 hours before serving.
Potato, Sliced Potato (from the Sir Alfred John Cookbook)
Add butter of choice to a large cast iron pan. A few tablespoons of water
in the butter help steam and soften potatoes. Cook over medium high heat.
Cut the potato into slices with potato skin on. Add sliced onion and a
mixture of Sir Alfred John Egg and Potato Seasoning and optionally All
Purpose Marinade to taste.
Cook until golden brown. Do not turn regularly, as the potato will crumble
when softened.
Egg Bread Soufflé (from the Sir Alfred John Cookbook)
Scramble eggs and milk (two small egg to ¼ cup of milk or one
large egg to ¼ cup of milk), and lightly add Sir Alfred John Egg
and Potato Seasoning. Use 1/16th oz for every two small eggs. Optionally
cook crumbled or sliced pork sausage, drain and set aside. Use Italian,
breakfast, or any favorite flavour of sausage.
Use a whisk or blender to soften the egg. Add butter to flavour. In baking
pan, add one slice of cube cut bread to each one Jumbo egg. Add sausage
and cheese to flavour. Use cheddar, mozzarella, or any favorite cheese
flavour. If using white cheddar use less since it is a stronger cheese.
Try combining cheese flavours to enhance the experience.
Place in refrigerator ½ hours allowing egg to absorb into the bread. Optionally cover the baking pan and cook at 325 °F for 1 to 1 ½ hours. Insert and remove a knife from the center. If the knife is dry, the eggs are firm.
Hungarian Hamburger Goulash (from the Sir Alfred John Cookbook)
Lightly add 1 to 3 tablespoons of extra virgin olive oil to coat a cast iron pan. Place ground beef loosely, add 1-½ to 3 teaspoons of Sir Alfred John Spogg with Tomato to every pound of meat. Adding extra seasoning at this stage is needed because drain the excess oil removes some of the seasoning. At this stage, you are flavouring the meat.
Finely chop ¼ to ½ onions to every pound of beef. Cook beef until lightly brown over medium heat. Continue to cut down and separate the beef as it is cooking.
Drain most of the oil from the pan, leaving some behind for sauce flavoring. In same pan, or larger pot to accommodate the noodles, add 8 ounces of diced tomato, 8 ounces of tomato sauce for each pound of meat.
Add diced green bell pepper, to desired taste, about 1 teaspoon per pound for mild green pepper flavor, more or less if desired. Add ¼ to ½ teaspoon Hungarian Sweet Paprika for every pound of meat. Optionally add diced red, orange, and/or yellow pepper of choosing and fresh oregano to taste.
Cook for a least one-hour using medium-low-to-medium heat to meld flavors cooking down the sauce.
Add precooked and drained small elbow macaroni to the sauce. For meatier goulash, use about 1 pound of macaroni to 3 pounds beef. Simmer for another 15 to 20 minutes. The noodles will absorb the sauce. For extra tomato sauce when serving, add extra tomato sauce volume over the 8 ounce recommended.
Serve with fresh bread and butter.
We are seeking homemade sausage submissions using Sir Alfred Marinades, Rubs & Seasonings
Original England Sheppard’s Pie (Scotland) (from the Sir Alfred John Cookbook)
The original Sheppard’s Pie is made from lamb and is known as poor man’s pie. Using ground hamburger in place of lamb is called Cottage Pie but many people do not use the correct terminology. Use leftover meat in Sheppard’s Pie to make a resourceful tasty dish.
Place in lightly coated olive oiled pan one diced onions, two to three
carrots, a handful of mushrooms, and 1 tablespoon of Sir Alfred John Lamb,
or ¾ tablespoon Spogg Tomato or Original Seasoning for each pound
of meat. Cook for 10 minutes over medium high heat. Add 1 ounce flour
to the pan, then ½ pint lamb or beef stock or cube, 1 tablespoon
tomato puree (do not need if using Spogg Tomato) to pan and simmer for
20 to 30 minutes until the boiling mix thickens.
Prepare mashed potatoes with Sir Alfred John Egg and Potato Seasoning
or Spogg seasoning of choice, and cheese of choice (optional). Place lamb
mix into a pie pan or casserole dish. Top with mashed potatoes. Bake in
preheated oven at 4000F for 20 minutes. Place under a broiler in the last
few minutes for a darker top (optional).
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