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Maxim Cookbook: 15 Boozy Meat Recipes

JÄGERMEISTER-CARAMEL GLAZED & GRILLED PORK TENDERLOIN WITH VIDALIA CRISPS

By Chris Santos, Owner and Executive Chef of The Stanton Social


Ingredients
3 lbs. pork tenderloin
Cilantro
Sea salt

Pork Tenderloin Brine
1 cup sugar
1/2 cup salt
1/2 cup ancho chili powder
2 cups hot water
2 cups cold water
1 cup ice

Jägermeister-Caramel Sauce
2 cups sugar
1 cup cream
1 cup ancho powder
2/3 cup Jägermeister

Vidalia Crisps
2 Vidalia onions, thinly sliced
1 cup all-purpose flour
Vegetable oil
Salt and pepper

Directions
1. In a tall-rimmed dish, dissolve sugar and salt in hot water. Add the ancho chili powder, cold water and ice. Pour over the pork and brine, and then cover in refrigerator for 2 hours. Rinse the tenderloin after brining and trim the fat.
2. For the caramel sauce: Put sugar in a saucepan over medium heat and add just enough water for the sugar to dissolve. Caramelize the sugar and then shock with the cream and Jägermeister. Bring to a boil. Take off the heat and season with the ancho powder.
3. Preheat oven to 350 degrees and heat a grill to high. Grill the pork on each side until you have a nicely charred exterior. Brush evenly with the caramel sauce and finish cooking for about 8 minutes in the oven until medium rare or meat thermometer reads an internal temperature of 135 degrees. Allow carry-over heat to bring to 145 degrees. Let rest for 5 minutes before slicing.
4. For the Vidalia crisps: Season the onions with salt and pepper. Dredge the onions in the flour. Heat the vegetable oil until 350 degrees. Deep fry the onion strings until they are golden brown. Remove onto a vented surface and immediately season with salt.
5. Serve sliced pork. Garnish with Vidalia crisps, micro cilantro, and sea salt.

 

JÄGERMEISTER BBQ’D PULLED PORK SLIDERS
By Chris Santos, Owner and Executive Chef of The Stanton Social


Ingredients
5 lbs. pork butt
12 slider buns (brioche or potato)
4–6 cups chicken stock

 

Pork Butt Rub
1 cup Jägermeister
+ 2 cups olive oil
2 tbsp. smoked paprika
2 tbsp. cumin
2 tbsp. celery salt
1 tbsp. chili flake
4 tbsp. light brown sugar
3 tbsp. salt
2 tbsp. paprika
 
BBQ Sauce
32 oz. ketchup
2 tbsp. olive oil
1 tbsp. brown sugar
1/4 cup honey
1 cup Jägermeister
1/2 cup molasses
1/4 cup Worcestershire sauce
1/4 cup Dijon mustard
1/4 cup cider vinegar
1/3 cup coffee
1 tsp. coffee grinds
1/2 cup red onions, sliced
1 chipotle pepper
1 tsp. adobo sauce (can of chipotles, use sauce they are packed in)

Jicama Avocado Slaw
1/2 cup jicama, julienned
1/2 cup carrots, julienned
1/2 cup red pepper, julienned
1/2 cup yellow pepper, julienned
1 tbsp. scallions, chopped
2 tbsp. cilantro, chopped
2 cups avocado, mashed
1/4 cup lime juice
 
Directions
1. In a large mixing bowl combine all of the dry rub ingredients and mix well. Score the pork butt. In a separate bowl, pour the olive oil/Jägermeister mix over the butt and rub it to coat. Add the entire dry rub and rub aggressively. Refrigerate covered overnight.
2. For the bbq sauce: Sauté the onions in olive oil until translucent. Add the honey and the brown sugar. Allow the honey, brown sugar and onions to come to a boil and simmer for
about 15 minutes. Turn off the heat and add the Jägermeister, ketchup, molasses, Worcestershire sauce, Dijon mustard and cider vinegar. Stir well and bring to a boil. Reduce to a simmer and allow to cook for 2 hours. Add coffee and coffee grinds. Simmer for 4 hours, stirring continuously. Add the chipotle and the adobo sauce. In a blender, blend the sauce and season with salt and pepper. Strain through a china cap and allow to cool.
3. For the jicama slaw: Use the lime juice to first preserve the color of the avocado. Then, combine of all of the ingredients in a large mixing bowl. Season with salt and pepper to taste.
4. Preheat the oven to 300 degrees and heat grill to high. Char the pork on the grill on both sides. Then, slather the pork in 2 cups of the bbq sauce and place in a deep half-hotel pan. Fill the hotel pan with chicken stock until the butt is mostly covered. Bring the liquid to a simmer on the stove-top over medium/high heat. Cover with parchment paper and tinfoil and finish cooking in the oven for 2.5–3 hours or until the pork meat can be loosened with a gentle tug of a fork.
5. Allow the pork to cool in the braising liquid. Pull the pork and place into a separate bowl. Mix with the remaining bbq sauce until the pork is moist and saturated.
6. Portion approximately 4 ounces of pulled pork for each slider bun and top with the jicama slaw.


JÄGERMEISTER GRILLED STEAK

By Chris Santos, Owner and Executive Chef of The Stanton Social
 
Ingredients
2 lbs. Boneless Ribeye steaks

Marinade 
1 cup soy sauce
1 cup Worcestershire sauce
1 cup mustard
1 cup roasted garlic
1 cup Jägermeister
2 tbsp. ground black pepper
1 1/4 cup blended oil (store bought)

Jägermeister Butter
1 lb. softened butter
1/2 cup roasted garlic
1/2 cup Worcestershire sauce
1/2 cup Jägermeister
2 tbsp. black pepper
Mix together and hold at room temperature to brush onto steaks on the grill.

Jägermeister Glaze
1 cup balsamic vinegar
1 cup Jägermeister

Jägermeister Grilled Steak Procedure
1. For the marinade: In a food processor, combine all of the marinade ingredients. Slowly add the oil until the marinade is emulsified. Marinate your Ribeye steaks for up to 24 hours.
2. For the glaze: Combine the balsamic vinegar and Jägermeister in a sauce pot. Simmer on low heat until the mixture is reduce by 3/4 (1/2 cup of glaze should be remaining).
3. Heat grill to medium/high, grill your steaks on both sides, brushing often with softened Jägermeister butter, 4–5 minutes total on each side until cooked to desired temperature.
4. When the steaks are cooked, allow them to cool. When cooled, slice the steaks against the grain for serving. There should be about 8 oz. per serving. Drizzle both Jägermeister butter and Jägermeister glaze over the steaks and sprinkle.


STEAK FRITES
By Paul Corsentino, 
of The National 


Ingredients
10 oz. Creekstone sirloin
5# beef flat iron ( medium diced)
1 bottle red wine
1 gallon veal stock
1 onion (diced)
1 carrot diced
1 stalk celery diced
1 piece garlic

Sauce
In a hot pan roast the beef until golden brown. Add the carrot celery and onion and cook until tender. Add the red wine and reduce by half. Finally add the veal stock and cook until the sauce has reached a thick sauce like consistency. Strain the sauce through a fine sieve and reserve.

Steak
Season the steak heavily with salt and pepper and then using a hot grill, cook both sides of the steak for about 4-5 minutes, until the steak has reached a temperature of medium rare. When the steak is cooked let it rest for five minutes before serving.


GRILLED PORK BELLY WITH RAZOR CLAMS, BLACK GARLIC & ROASTED CHILIES

By Matthew Jennings, Chef/Owner of Farmstead


Serves 6

Ingredients
One three-pound slab of fresh pork belly, cleaned & trimmed by your butcher, s
kin-on if available

Brine Ingredients
2 cups cold water
½ cup light brown sugar
½ cup kosher salt
3 each juniper berries
3 each sprigs rosemary
1 can Narragansett beer or other lager
1 each bay leaf
A pinch of white peppercorns
1 leek, halved, top trimmed off
1 small white onion, peeled, cut in half
2 carrots, peeled, cut in half
1 ½ cups chicken stock (pork or vegetable works too)

Black Garlic Vinaigrette Ingredients
1 cup plus 1 tablespoon canola oil
5 cloves of black garlic (can be purchased at Asian markets- use roasted garlic if you can’t find it)
1/3 cup sherry vinegar
1 tablespoon Dijon mustard
Pinch of chopped fresh herbs- use thyme, rosemary, sage
2 tablespoons freshly squeezed lemon juice
1 tablespoon squid ink (can be purchased from local fishmonger)
1 teaspoon kosher salt
Cracked white or black pepper to taste
1 dozen fresh, living razor clams (you can of course substitute a different clam)
Roasted Fresno chilies for garnish

Directions
The night before, brine the pork. In one pot, add the cold water, brown sugar, salt, juniper berries, rosemary, beer, bay leaf and peppercorns. Bring to a boil and then immediately turn off. Allow the brine to cool completely – this is very important. Brine must be cool to the touch.

Once the brine is cool, submerge the three pound chunk of pork belly, in a Tupper ware container or large bowl, allowing it to be completely submerged. Place a small plate or bowl on top of it to weigh it down if necessary. Place in your refrigerator. Your job for today is done.

The next morning, pre-set the oven to 300 degrees F and remove the pork from the brine. Rinse it, pat it dry and set it aside. Discard the brine. If the belly still has the skin on, at this time you can very carefully score the skin – but don’t cut your fingers off.

Next, in a casserole dish or deep baking dish, place the leeks, onion and carrots on the bottom of the pan. Pour in the stock so that it comes about 1/3 of the way up the sides of the pan. If you need to add more, do so.

Gently nestle the pork belly on top of the ‘mirepoix’ vegetables (leek, onion and carrot). Cover the roasting pan in a layer of plastic wrap and then a layer of aluminum foil. Place the roasting pan into the oven and cook slowly at 300 degrees until fork tender (1-½ hours). Don’t worry – the plastic won’t melt.

While the pork is cooking, make your vinaigrette:

Into a food processor, add the black garlic, mustard, sherry vinegar, fresh herbs, freshly squeezed lemon juice, squid ink, teaspoon kosher salt  and cracked white or black pepper. Turn on the processor to high. Slowly drizzle in the cup of blended or canola oil to emulsify and make a thick vinaigrette. Set aside.

When tender, remove from oven and unwrap carefully as to not give yourself a steam burn! Tenderly remove belly from pan using two spatulas, rest on a cookie sheet, cover with a fresh piece of plastic wrap and press under the weight of another pan. Allow to cool this way. Light the grill, medium heat.

Once cool, drizzle the 1 tablespoon of canola oil over the pork, transfer the pork belly slab to the grill and gently grill over medium heat to mark and char the outside. Simultaneously, place the razor clams or other clams directly on the grill so they start to open up. As they open, move them to cooler spot of the grill so you don’t overcook them.

Remove the charred belly from the grill to rest and place the cooked clams in a non-reactive bowl. Slice the pork belly into thick cut, 4-6 ounce portions. Place on a platter. Drizzle the black garlic vinaigrette over the clams, pour this mixture over the pork belly and garnish with small roasted Fresno chilies & fried garlic if desired. 


BLACK VINEGAR-BRAISED PORK CHEEKS

By Chef Michael LaScola of American Seasons


Pork Cheeks
8 Niman ranch pork cheeks, cleaned and trimmed

1 organic white onion, finely diced
1 organic carrot, finely diced
2 stalks organic celery, de-veined and finely diced
1 cup good quality red wine
1 cup black vinegar
1 tablespoon tomato paste
Well-flavored pork stock
1 tablespoon garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
2 tablespoons extra virgin olive oil

Directions
In a large roasting pan, heat olive oil on stove top. When hot, season pork cheeks, then sear each cheek on all sides. Remove cheeks from pan and set aside. Reduce heat and add onion, carrot, celery, garlic and ginger, then move around pan until softened.  Add wine, pork stock, vinegar and tomato paste. Bring to a simmer and add back in pork cheeks. Cover with foil and place in a 300 -degree oven for approximately 2½ hours. Remove from oven. Remove cheeks from pan and, on stove top, reduce braising liquid until thickened. Strain and replace cheeks back into liquid.


 
BONUS: SHRIMP!
S
affron Strozzapreti from Asellina


For the dough
4 cups of chardonnay
All purpose flour
2 tsp saffron
1 tsp salt

For the pasta dish
3 tbs olive oil
1 ½ cup of diced clean prawn meat
 tsp minced garlic
1 tbs julienne leeks
2 shots of brandy
1 cup of Julienne zucchini
2 tsp unsalted butter
Salt and pepper

In a pot, cook the chardonnay and the saffron for about 5 minutes at low temperature; strain the wine to separate the saffron. Put mixture in the fridge to chill. When cold place it in a bowl, add the salt and add enough all-purpose flour to make a perfect pasta dough. Knead the dough until it is smooth. Use a rolling pin and make the dough ¼ of an inch thick, and with a knife cut it into 4-inch-long thick spaghetti strips. In a hot pan add the olive oil. Sauté the shrimp, zucchini, leeks and garlic. Add salt and pepper, brandy and a ladle of pasta water. Make sure you cook the pasta in boiling salted water. When the pasta is al dente add it to the sauce. Continue to cook for about 2 minutes, add butter, stir, and serve.


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