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Category: Beef

Cheesy One-Pan Taco Mix

Cheesy One-Pan Taco Mix

1 lb. ground beef

1 pkg. KRAFT Thick ‘n Creamy Macaroni & Cheese Dinner

1 3/4 cups water

1 pkt. taco seasoning

1/2 cup salsa

1/2 cup whole kernel corn

 
Brown meat in large skillet; drain. Stir in macaroni dinner (noodles) and water. Reduce heat to medium; cover. Cook 5 to 7 minutes or until macaroni is tender.   Add cheese sauce mix (from dinner), taco seasoning, salsa & corn, mix well until dry ingredients are well blended. Reduce heat to low and simmer until heated through, stirring occasionally.  If desired, sprinkle on grated cheese and cover to melt before serving.
Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa

Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa

Grilled Corn and Tomatillo Salsa:
3 to 4 ears fresh corn
3 fresh tomatillos, papery skin removed, rinsed well and diced (about 1 cup)
1/4 cup chopped fresh cilantro
1 green onion, chopped (about 2 tablespoons)
1 radish, halved and thinly sliced (about 2 tablespoons)
2 tablespoons diced red onion
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon diced jalapeño peppers
1/4 teaspoon salt

Ancho Adobo Steak:
6 cloves garlic
1/4 cup fresh cilantro leaves
6 tablespoons fresh lime juice
2 tablespoons water
1 tablespoon powdered ancho chile pepper, such as McCormick Gourmet Collection
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon crushed red pepper
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground cumin
1 1/2 pounds boneless beef sirloin steak
3 boiler onions, halved
12 corn tortillas (5 1/2-inch)

For the salsa, remove husks and silk strands from corn. Soak in water for 15 minutes. Grill corn over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally. Cut kernels off cobs (about 2 cups). Mix corn, tomatillos, cilantro, green onion, radish, red onion, lime juice, oil, jalapeño peppers and salt in large bowl until well blended. Cover. Refrigerate at least 15 minutes to blend flavors. For the steak, place garlic, cilantro, lime juice, water, ancho chile powder, salt, paprika, red pepper, black pepper, and cumin in food processor. Cover. Process until smooth. Reserve 2 tablespoons. Place steak in glass dish. Add remaining adobo; turn to coat well. Cover. Refrigerate 15 minutes or longer for extra flavor. Remove steak from adobo. Discard any remaining adobo. Grill steak over medium-high heat 3 to 4 minutes per side or until desired doneness, brushing with reserved 2 tablespoons adobo. Grill onions 2 to 3 minutes per side or until slightly charred. Grill tortillas 1 minute per side or until warmed. Slice steak into thin slices. Slice onions into thin strips. Serve steak and onions in tortillas. Top with salsa. Tips: Boiler onions are small onions with a sweet, pungent flavor. They are often used whole in recipes for stews, kabobs and roasts. If unavailable, substitute cippolini or small sweet onions.

Yield: 12 Tacos
Serving Size: 1 Taco
Calories: 399
Fat: 11g
Fiber: 5g

Beef Stew with Turnips

Beef Stew with Turnips

1/img21l4 cup olive oil
2 yellow onions, finely chopped
2 oz. bacon or pancetta, finely diced
3 lb. beef stew meat such as chuck roast or sirloin tip, cut into 1 to 1 1/2-inch cubes
1/4 cup all-purpose flour
4 garlic cloves, minced
6 fresh flat-leaf parsley stems
2 fresh thyme sprigs
2 bay leaves
1 1/2 cups dry red wine such as Cabernet Sauvignon or Côtes-du-Rhône
3 cups beef or veal broth
1 Tbs. tomato paste
4 turnips or 15 baby turnips, peeled and larger ones cut into wedges
1 bunch turnip greens, stems removed and leaves cut crosswise into strips
Salt and freshly ground pepper, to taste

In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and sauté until the onions are soft, about 10 minutes. Using a slotted spoon, transfer the onions and bacon to a plate and set aside. Working in batches, add the beef to the pot in a single layer; do not crowd the pot. Cook, uncovered, turning occasionally, until golden brown on all sides, 7 to 10 minutes. When all the meat is browned, return it to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot and add the garlic. Using kitchen string, tie the parsley stems, thyme sprigs and bay leaves into a bundle and add to the pot as well. Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up any browned bits from the pot bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Add the broth and tomato paste and stir well. Increase the heat to high, bring to a boil, then reduce the heat to low, cover and simmer until the meat is tender when pierced with a knife, 1 1/2 to 2 hours. Remove the herb bundle and discard. Add the turnips, cover and cook until tender when pierced with a fork, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately.

Grilled Steak with Blue Cheese Butter

Grilled Steak with Blue Cheese Butter

steak-blue-cheese-butter-3-300x3002 beef sirloin, strip loin or filet steaks

Seasoning salt

Cracked black pepper

Worcestershire sauce

1/2 C. unsalted butter, softened

1/2 C. crumbled blue cheese

1 T. finely chopped flat leaf parsley

1 T. chopped fresh basil

1 clove of garlic, peeled and minced

Pre-heat your grill to fairly hot. Take your steaks and sprinkle them evenly with the seasoning salt and cracked black pepper to taste. Spritz them all over with some Worcestershire sauce and then leave them to marinate briefly while you wait for the grill to heat. Combine the butter, blue cheese, parsley, basil and garlic together in a small bowl. Set aside. Grill the steaks to the desired doneness under the heated grill. Serve each steak topped with a generous amount of the butter mixture.

Lomo Saltado (Peruvian Stir-Fried Beef & Potatoes)

Lomo Saltado (Peruvian Stir-Fried Beef & Potatoes)

Peanut Oil for Frying
1 lb. Yellow Peruvian Potatos, cut into Batons

2 lb. Filet Mignon, cut into strips
4 T. Peanut Oil
Salt & Pepper to taste

Red Onion, quartered
4 Tomatoes, quartered
1 Aji Amarillo Pepper, seeded, veined and julienned
1 T. Roastde Garlic Paste

2 T. Sugar Cane Vinegar
4 T. Soy Sauce
2 T. Oyster Sauce
½ C. Beef Stock

2 C. cooked white rice, for serving
½ C. diced Scallions, for serving
3 T. chopped Cilantro, for serving

Heat the peanut oil in a pan or wok adequate frying. Fry the potatoes until golden brown; remove and drain on paper towels. Season the beef with salt and pepper. Heat the wok over high heat; add the peanut oil and once the oil is smoking, add the meat. Sear the meat in the flames from the fire until the meat is evenly browned; remove the meat from the wok. . Return the wok to the cook top; sear the onion, tomatoes, and ají amarillo. Season with garlic paste. Once the ingredients are seared, return the meat to the wok and cook with vinegar, soy sauce, oyster sauce, and beef stock until reduced, about one minute. Transfer to a serving platter and garnish with the cilantro and scallions. Serve with the fried potatoes and white rice.

Argentine Beef Tenderloin Empanadas (Empanadas de Lomo Cortado a Cuchillo)

Argentine Beef Tenderloin Empanadas (Empanadas de Lomo Cortado a Cuchillo)

DSC_1182Salmuera:
1 tablespoon salt
4 cups water

Dough:
3 ¼ pounds organic all-purpose flour
10 1/2 ounces melted pig fat

Filling:
2 1/4 pounds grass-fed beef tenderloin, trimmed
3 1/4 pounds white onion
1 pound butter or “cow fat”
1 tablespoon sea salt flakes
3 tablespoons Spanish sweet pimentòn
2 tablespoons cumin
2 tablespoons coarse sun-dried aji chile powder
3/4 cup boiling water
1 pound scallions (cebolla de verdeo)

For the salmuera: Add salt to water. For the dough: Place the flour in a mixer with a dough hook and pour the warm pig fat. Start in slow motion and slowly add the salmuera as much as the dough “needs” it. Once the dough is silky and smooth, you can turn it off and reserve for about an hour wrapped in film and refrigerate. Flatten the dough until it is thin enough without breaking. Cut in circles 2.5 inches in diameter. For the filling: Freeze the meat for 1 hour so it is easier to cut. With a sharp knife, cut the tenderloin and the onions brunoise, separately. Toast all the dry condiments and add them to the boiling water with the salt. Cook the onions in the butter or cow fat until transparent and add the meat. Mix with a wooden spoon for 2 minutes. Turn the burner off and add the liquid and the scallions. Stir. Chill the filling in a baking sheet to stop the cooking process. Refrigerate for 2 hours. Assemble the empanadas using the preparation as cold as possible so that the juices will stay in the mixture and be more flavorful. Place the circle of dough in the palm of your left hand, place a spoonful of the filling and close quickly making a “repulgue,” a rope-like edge. Place each empanada on a baking sheet and bake at 400 degrees until the dough is browned, about 12 minutes.

Bistro Beef in Beer Stew

Bistro Beef in Beer Stew

1/4 C. all-purpose flour

1 tsp. salt

1/2 tsp. each dried thyme, marjoram leaves and black pepper

2 lb. beef stewing cubes

2 T. vegetable oil

1 C. dark flat beer

1 C. beef stock

2 T. tomato paste

1 T. each Dijon mustard and red wine vinegar

2 tsp. Worcestershire sauce

1 large onion, chopped

4 cloves garlic, minced

2 C. baby carrots

1 C. button mushrooms

1/2 C. sour cream

 

In a large heavy plastic bag, combine flour, salt, thyme, marjoram and pepper. In batches, add beef cubes to flour mixture and toss to coat. Transfer to a plate. In a large non-stick skillet, heat half of the oil over medium-high heat; cook beef, in batches, adding more oil as needed, for 8-10 minutes or until browned on all sides. With slotted spoon, transfer to 3.5 to 6 l (3 1/2 to 6 quartt) slow cooker. Add beef and stock to skillet and bring to a boil, stirring to scrape up any brown bits. Transfer to slow cooker. Add tomato paste, mustard, vinegar, Worcestershire sauce, onion, garlic, carrots and mushrooms to slow cooker; mix well. Cook, covered, on low for 8-10 hours or on high for 4-6 hours or until vegetables are tender and stew is bubbling. Stir in sour cream just before serving.

 

Yield: 6 servings

Calories: 382

Fat: 19g

Fiber:

 

Slow Cooker Italian Meat Loaf

Slow Cooker Italian Meat Loaf

slowcookmeatloafOlive oil in a spritzer bottle, or non-stick cooking spray

2 pounds extra lean ground sirloin (or bison)

2 large eggs

1 cup (about 1 medium size) zucchini, grated and excess liquid squeezed out

1/2 cup freshly grated Parmesan cheese

1/2 cup fresh parsley, finely chopped, plus extra for garnish

4 cloves freshly minced garlic

3 Tablespoons balsamic vinegar

1 Tablespoon dried oregano

2 Tablespoons minced dry onion or onion powder

1/2 teaspoon sea or Kosher salt

1/2 teaspoon ground black pepper

 

1/4 cup ketchup or tomato sauce

1/4 cup shredded or 2-3 slices mozzarella cheese

2 Tablespoons fresh parsley chopped

 

Line a large (6 quart or larger) slow cooker with folded strips of aluminum foil in a grid pattern. Spray the foil with olive oil or non-stick cooking spray. In a large mixing bowl, combine all ingredients except for cooking spray and the topping ingredients. Mixture WILL BE loose/wet. This is expected. Carefully transfer mixture into the slow cooker and form into an oblong shaped loaf, setting it on top of the aluminum foil strips. Place lid on top of slow cooker. Cook on high power for 3 hours or low power for 6 hours. 15 minutes before the end of the cook time, turn the heat off and unplug the slow cooker. Remove the lid and spread ketchup over the top of the meatloaf. Place cheese on top of ketchup and replace the lid onto the slow cooker. Allow the meat loaf to sit for 5-10 minutes, or until the cheese has melted. To remove loaf from the slow cooker, remove lid, hold each end of the strips in each hand , and carefully lift. Transfer the loaf to serving platter and garnish with fresh parsley. Serve and enjoy!

Upside Down Pizza

Upside Down Pizza

upside down pizza1 medium-size onion, chopped

1 sweet red pepper, cored, seeded, and chopped

1/2 lb sweet or hot Italian-style turkey sausage, casings removed

1 lb extra-lean ground beef

3/4 tsp. dried Italian herb seasoning

3/4 tsp. garlic salt

1-1/2 C. prepared tomato pasta sauce with mushrooms

1-1/2 C. shredded part-skim mozzarella cheese

2 large eggs

1 C. nonfat milk

2 tsp. olive oil

1/4 tsp. salt

1-1/4 C. all-purpose flour

2 T. shredded Parmesan cheese

Heat oven to 400 deg F. Coat 11 x 7 x 2-inch glass baking dish with cooking spray. Coat large nonstick skillet with cooking spray. Place over medium-high heat. Add onion and red pepper; cook until softened, about 5 minutes. Add turkey sausage and ground beef; cook, breaking up clumps with a wooden spoon, until meat is no longer pink, 7 to 8 minutes. Remove skillet from heat. Stir in Italian seasoning, salt, and pasta sauce. Spoon into prepared baking dish. Sprinkle with mozzarella. Whisk together eggs, milk, oil, and salt in medium-size bowl. Whisk in flour to form smooth batter. Spread batter over mixture in baking dish. Sprinkle with Parmesan. Bake for 30 minutes or until top is lightly browned. Let cool 10 minutes before cutting into 8 servings.

 

Yield: 8 servings

Calories: 353

Fat: 13g

Fiber: 3g

 

Guadalajara Beef

Guadalajara Beef

1 bottle (12 ounces) Mexican dark beer

1/4 cup soy sauce

2 cloves of garlic (minced)

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon hot pepper sauce

4 beef bottom sirloin steaks or boneless tri tip steaks (4 to 6 ounces each)

Salt and black pepper

Red, green, yellow bell peppers cut lengthwise into quarters, seeded (optional)

Combine beer, soy sauce, garlic, cumin, chili powder and hot pepper sauce in a large shallow glass dish or heavy plastic bag. Add beef cover dish or close bag. Marinate in the refrigerator for up to 12 hours turning beef several times. Remove beef from marinade and discard marinade. Season with salt and pepper.

Oil hot grill to prevent sticking. Grill beef and peppers, if desired on covered grill about 8 to 12 minutes turning once. Beef should be medium doneness and peppers tender

Carne Asada (Grilled Skirt Steak)

Carne Asada (Grilled Skirt Steak)

Carne Asada on BBQ2 cups of orange juice

1/4 C. Red Wine Vinegar

1 tablespoon of lime juice

1 tablespoon of ground cumin seed

1 tablespoon of minced garlic

1 tablespoon of finely chopped cilantro

1 teaspoon salt

1 teaspoon pepper

3lb. Skirt Steak

Combine marinade ingredients. Place meat in a large Ziploc bag and pour in marinade; massage to coat well. Cover and refrigerate for at least 4 hours or until next day, turning meat occasionally. Place meat on a grill 4-5 inches above a solid bed of medium-hot coals. Cook until meat is done to your liking (about 5 minutes on each side for rare, 6 minutes for flank steak). Slice diagonally across grain and serve with salsa and tortillas, if desired.

 

Bobby’s Goulash

Bobby’s Goulash

Frame 325

2 T. EVOO
3 pounds ground beef
2 large onions, finely chopped (about 2 cups)
2 14.5oz cans diced tomatoes
1 29oz can tomato sauce
3 T. soy sauce
2 tsp. dried basil
2 tsp. dried oregano
3 cloves garlic, minced
1 tsp. garlic powder
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
2 C. uncooked elbow macaroni

In a large dutch oven, heat the oil over medium-high heat. Brown the meat in the oil about 10 minutes, breaking meat up with a fork as it cooks. Add the onion; cook and stir for 5 minutes.
Add the remaining ingredients except the macaroni. Reduce heat; simmer, covered, for 20 minutes. Stir in the macaroni; simmer, covered, for 20 minutes. Let the goulash stand for 20 minutes before serving.

Bacon Cheeseburger Pizza Pinwheels

Bacon Cheeseburger Pizza Pinwheels

pinwheels1 can Pillsbury Crescent Rolls

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1/2 lb. lean ground beef, cooked and drained

8 slices bacon, cooked and crumbled

3 T. pizza sauce

 

Preheat oven to 375°F. Remove crescent rolls from can and lay out in a long rectangle. Pinch the seams together well. Sprinkle cheddar and mozzarella cheeses on top of crescent rolls. Sprinkle ground beef and bacon. Drizzle with pizza sauce. Roll up like a cinnamon roll and cut into 8 rolls. Place in a lightly greased pie pan or 9-in square baking dish and bake for 18-20 minutes or until golden brown.

 

 

Chipotle Beef Noodles

Chipotle Beef Noodles

2 T. unsalted butter
1/4 C. all-purpose flour
2 C. homemade or canned low-sodium chicken broth
1 small canned chipotle chile en adobo, seeded and minced, plus 1 T. adobo sauce
1/2 tsp. chile powder
2/3 lb lean ground beef
1 small yellow onion, finely chopped
1 garlic clove, finely minced
Salt and freshly ground black pepper
10oz wide egg noodles
2 C. grated cheddar cheese
1 C. chopped fresh cilantro leaves

Melt 1 T. of the butter in a medium saucepan over medium heat. Stir in the flour using a wooden spoon. Let the paste cook, stirring constantly, until it is pale blond, about 2 minutes. Gradually stir a little of the chicken broth into the flour mixture. Keep adding the broth a little at a time until you have a smooth paste, then whisk in the remaining broth. Add the chipotle chile, the adobo sauce, and the chile powder; bring to a simmer and then reduce the heat to very low and keep warm until the meat mixture is ready. Bring a large pot of water to a boil for the noodles. Melt the remaining butter in a large skillet over medium-high heat. Add the ground beef, onion, garlic, and some salt and pepper. Cook the meat, breaking it up with a wooden spoon as it cooks, until the meat is browned, 5-8 minutes. Pour off some of the fat in the skillet (place a too-small pot cover in the skillet and use it to hold the meat mixture), then add the sauce to the meat and stir together. When the water boils, add a large pinch of salt and the noodles. Cook according to package directions or until they are al dente. Drain the noodles and stir into the meat sauce. Serve in bowls, sprinkled with cheese and cilantro.

Zia’s Flautas

Zia’s Flautas

1 lb. ground Beef

½ C. New Mexican (Anaheim) Green Chilis, chopped

1 Red Bell Pepper, seeded and julienned

1 Yellow Bell Pepper, seeded and julienned

1 Onion, thinly sliced

½ tsp. Salt

¼ tsp. Cumin

12 Corn Tortillas

Vegetable Oil for Frying

1 C. shredded Lettuce

2 C. Salsa

2 C. Grated Cheddar Cheese

1 C. Guacamole

1 C. chopped Tomatoes

 

Brown beef in skillet and drain the excess fat. Add chiles, bell peppers, onions, salt and cumin and cook until onion and bell pepper are soft. Fry tortillas in oil for a few seconds until soft. Remove and drain on paper towels. Place beef mixture in the center of tortillas, roll them up, and secure with toothpicks. Fry the flautas in oil until crisp. Arrange lettuce on plates, top with 2 flautas per plate, and serve with salsa, cheese, guacamole and tomatoes.

 

Yield:

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Bacon Double Cheeseburger Loaf

Bacon Double Cheeseburger Loaf

4 slices bacon

1 1/2 lb. lean ground chuck or ground round

1 C. firm fresh white bread crumbs

1 C. coarsely shredded sharp Cheddar cheese (4 oz. s)

1 large sweet onion, such as Vidalia, chopped

2 T. mayonnaise

2 T. India or other sweet pickle relish

2 tsp. dry mustard

3/4 tsp. salt

1/2 tsp. freshly ground pepper

1 egg

1/4 C. ketchup

 

Preheat the oven to 350°F. In a medium skillet, cook the bacon over medium heat until limp and some of the fat is rendered, 3 to 4 minutes. Remove the bacon from the skillet and reserve it. In a large mixing bowl, use your hands to gently but thoroughly mix together the meat, bread crumbs, 1/2 C. of the cheese, onion, mayonnaise, relish, mustard, salt, pepper, and egg. Pat the mixture into a shallow 2-quart baking pan. Spread the top of the loaf with ketchup, then lay the bacon strips over the ketchup. Bake until the loaf is firm and the bacon is crisp, 45 to 50 minutes, sprinkling the top the loaf with the remaining 1/2 cheese to melt during the last 5 to 10 minutes of baking. Let the meatloaf stand in the baking dish for 10 minutes, then cut into squares to serve.

 

Yield:

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Fried Lasagna Bites

Fried Lasagna Bites

1lasagne bites4 to 16 manicotti shells
1 tablespoon vegetable oil, plus more for frying
1/2 pound sweet Italian sausage, casings removed
1/2 pound ground beef
1 white onion, diced (about 1/4 cup)
1 tablespoon Italian seasoning
1/4 cup chopped basil leaves
1 tablespoon ground black pepper
2 (8-ounce) cans tomato sauce
1 tablespoon red pepper flakes
1 pound shredded mozzarella
1 quart cottage cheese, strained
2 cups all-purpose flour
3 eggs, beaten
2 cups plain bread crumbs

Bring a large pot of water to a boil and add the pasta, cook for 6 minutes, then drain and spread out on a sheet pan to cool. Heat a large saute pan with 1 tablespoon of vegetable oil over medium-high heat. Add sausage, ground beef and onions; saute for 3 minutes. Add the Italian seasoning, basil and black pepper. Cook for about 8 more minutes, until the meat has browned. Stir in 1/2 cup of canned tomato sauce and cook until heated through. Set mixture aside to cool in a large bowl. Add the rest of the canned sauce into saute pan and stir in the red pepper flakes. Fold the mozzarella and cottage cheese and into the cooled meat mixture. Stuff each cannelloni shell with the meat mixture and then place the shells in the freezer for 5 minutes to firm up. When ready to fry, slice shells into thirds. Preheat oil to 350 degrees F. Place the flour, eggs and bread crumbs into separate bowls. Dredge the shells in the flour, then eggs, and then bread crumbs. Fry the bites until they are golden brown and crispy; about 4 to 5 minutes. Drain on paper towels and serve with the spicy tomato sauce.

Beefed Up Crescent Casserole

Beefed Up Crescent Casserole

1 lb. ground beef

1/2 c. chopped onion

1/4 c. diced green chilies or green pepper

1 c. (8 oz. can) tomato sauce

2 tsp. chili powder

1/2 tsp. garlic salt

1 can refrigerated crescent rolls

1 1/2 c. shredded cheddar cheese

1/2 c. sour cream

1 egg, beaten

 

In skillet brown beef, onion and chilies; drain fat. Stir in tomato sauce, chili powder and garlic salt. Simmer. Separate crescent dough into 4 rectangles. Put two rectangles on bottom of 8 or 9 inch square baking dish. Press dough to cover bottom. Combine 1/2 C. cheese, sour cream and egg; mix well. Remove meat from heat and stir in sour cream mixture. Spoon over dough. Arrange two remaining dough rectangles over top of meat; sprinkle with remaining 1 C. of cheese. Bake at 375 degrees for 25 to 30 minutes.

 

Yield:

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Fiber:

Steak, Mushroom & Poblano Tacos

Steak, Mushroom & Poblano Tacos

Steak-Mushroom-and-Poblano-Tacos-4Steak Marinades:

1/4 cup olive oil

4 cloves garlic, minced

3 Tablespoons lime juice

1 teaspoon cumin

1 teaspoon salt

1/2 teaspoon coarsely-ground black pepper

 

Steak, Mushroom & Poblano Tacos:

2 Tablespoons olive oil

1.5 pounds flank steak

2 large poblano peppers, stemmed, cored and cut into thin 2-inch strips

1 medium white or yellow onion, thinly sliced

8 ounces baby portobello mushrooms, sliced or quartered

3 cloves garlic

1/2 teaspoon salt

1/4 teaspoon cumin

1/4 teaspoon black pepper

For serving: corn tortillas, chopped fresh cilantro, avocado slices, lime wedges, salsa verde, crumbled cotija cheese or queso fresco

 

To Marinate the Steak: Combine all marinade ingredients in a large ziplock bag or in a baking dish. Add the flank steak, and toss with the marinade until it is completely coated. Seal (or cover with plastic wrap or foil, if using the dish) and refrigerate for 15 minutes or up to 1 day.

 

To Make the Tacos: When you’re ready to make the tacos, remove the steak from the refrigerator and let it rest for at least 20 minutes to come to room temperature. Heat your sauté pan (or grill pan) over medium-high heat. Remove the flank steak from the marinade (discard the marinade) and add the steak to the pan. Cook on each side for 4-5 minutes, turning once with tongs, until it reaches your desired level of doneness. Transfer the steak to a separate plate, and let it rest for at least 10 minutes. Then slice it into thin strips on the diagonal. While your steak is resting, add the oil to the sauté pan and reduce heat to medium-high. Add the onions and poblano peppers, and sauté for 5 minutes until the onions are soft. Add the mushrooms and continue sautéing until they are cooked, about 2 minutes. Add the garlic, salt, cumin and black pepper and sauté 1-2 more minutes until the garlic is fragrant. Season with additional salt and pepper, if needed. Pour the veggie mixture onto a serving platter and set aside. Return pan to heat and add the corn tortillas, warming for about 10 seconds per side to soften. Remove pan from heat. Assemble tacos by layering the sliced steak, veggies, cilantro on top of the warmed tortillas. Serve with avocado, lime wedges, salsa verde and optional additional toppings.

 

Kokkinisto (Reddened)

Kokkinisto (Reddened)

ALL PICS AND REDDENED 14496 tablespoons olive oil
6 (9-ounce) slices beef for stewing (I used a 4lb. chuck roast)
Salt
1 large red onion, chopped
1/2 cup red wine
14 ounce can crushed tomatoes
1 tablespoon tomato paste
1/4 – 1/2 teaspoons ground cinnamon (I used about 1/4 teaspoon)
2 tablespoons chopped Italian parsley
Freshly ground black pepper
3 thyme sprigs

Preheat the oven to 350F. Heat 3 tablespoons of olive oil in a large Dutch oven and fry the beef until deep golden on both sides. Salt each side as it’s done. Remove the beef and set aside. Add the rest of the olive oil (3 tablespoons) and saute the onion until softened. Add the wine and cook until it has almost evaporated. Add the crushed tomatoes and the paste, the cinnamon and parsley, and season with a little salt and black pepper. Bring to a boil and simmer for a few minutes, smoothing out any big bits of tomato with a wooden spoon. Scrape over the beef. Fill the tomato can with water and add this to the pot. Add the thyme, cover with the lid and bake for about 2 hours, turning the meat a couple of times. Add an extra 1/2 cup of water, then bake for 30 minutes more. At the end of this time, the beef should be very tender and the sauce thick and jammy but abundant. If necessary, add a little hot water toward the end. Remove from the oven and serve. Note: I cooked my roast for 2 hours covered and realized that the sauce wasn’t getting as jammy as I’d like it to. I removed the lid and cooked it for at least another hour and the sauce did achieve a jam-like consistency. Next time I might cook the roast uncovered for the entire time and see what happens.

Steak with Wine Sauce and Potato Gratin

Steak with Wine Sauce and Potato Gratin

edf_oct06_meat_steak_vertButter, for baking dish

1 1/2 C. heavy cream

5 oz. soft goat cheese, crumbled

1 garlic clove, minced

Coarse salt and ground pepper

1 1/2 lb. baking potatoes, (about 3)

4 flatiron or top blade steaks, (6 to 8 oz. each and 1 inch thick)

1 C. dry white wine

1 T. Dijon mustard

2 T. capers, drained

Preheat oven to 375 degrees. Butter an 8-inch square (2-quart) baking dish; set aside. In a large saucepan, combine cream, goat cheese, and garlic; season with salt and pepper. Peel potatoes and slice crosswise 1/8 inch thick; add to cream mixture as you work. Bring to a boil. Reduce to a simmer; cook until potatoes are crisp-tender, 12 to 15 minutes. Transfer mixture to prepared baking dish; using a spatula, press potatoes into cream to cover. Place dish on a rimmed baking sheet; bake until golden and potatoes are tender, 20 to 25 minutes. Fifteen minutes before potatoes are finished baking, heat a large skillet over medium-high. Season steaks on both sides with salt and pepper; cook, 6 to 7 minutes per side for medium-rare (if browning too quickly, reduce heat when cooking second side). Transfer to a plate, cover loosely with aluminum foil, and set aside. Keep skillet with any browned bits for wine sauce. Make wine sauce: Add wine to skillet; boil over medium-high heat until syrupy, 3 to 4 minutes. Whisk in mustard. (For a smoother sauce, pour mixture through a fine-mesh sieve, discard any browned bits, and return liquid to skillet.) Stir in capers and any juices from resting steaks; season with salt and pepper. Serve steaks with wine sauce and potato gratin.

 

Yield:

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Beef, Brie & Avocado Sandwich

Beef, Brie & Avocado Sandwich

4 slices bread
6-8 thin slices of roast beef
1/2 avocado, thinly sliced
2 wedges President Wee Brie, or 2 ounces regular brie
3 cloves roasted garlic
sea salt
butter or light butter

Butter one side of each slice of bread. In a small bowl mash together cheese and garlic with a fork. Spread brie on the unbuttered side of two slices of bread. Layer beef on the brie, then add sliced avocado. Top with the other slices of bread, buttered side out. In a medium skillet on medium-high heat, place sandwiches and grill until evenly browned on one side, about two minutes. Then flip and grill another two minutes until brown. Serve.

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

Arugula Skirt Steak Salad with Caramelized Pears, Pecans, and Gorgonzola

0cb80e56690be71c6f6ba5f200ea532c1 lb. skirt steak, excess fat trimmed
1 tablespoon olive oil
Salt and pepper, for seasoning (about 1 teaspoon per side of steak)
2 tablespoons unsalted butter
1/4 cup light brown sugar
2 large pears, cored and cut into medium-sized chunks
1 tablespoon granulated sugar
3/4 cup chopped pecans
4 ounces crumbled gorgonzola cheese
4 cups baby arugula, washed and patted dry

1 tablespoon Dijon mustard
3 tablespoons red wine vinegar
1/2 teaspoon sugar
1/3 cup olive oil
Salt and pepper to taste

Heat a large skillet over a medium-high flame; add olive oil to skillet. When oil begins to simmer (you can test this by carefully placing a drop of water in the pan; if it sizzles ferociously, it’s ready), place steak in skillet and let it cook for 5 minutes. Turn it and cook for another 4 minutes (5-6 if you want more medium than medium-rare). Transfer meat to a large cutting board and let rest for 10 minutes before slicing. Prepare the rest of your ingredients while it’s resting. Heat butter in a large skillet over medium flame. Once melted add brown sugar and stir until sugar is dissolved. Add pear chunks, stir, and then cook – stirring occasionally – for about 5 minutes, or just until the pears have released their juices and really softened up. With a slotted spoon (leaving behind as much sauce as possible) transfer pears to a clean plate. Add pecans to the same skillet the pears were cooked in (keeping the pear juices and caramel in the pan!), and toss them in the caramel, cooking over medium heat for just 1-2 minutes. Remove pan from heat and working quickly transfer pecans to a plate covered in wax or parchment paper. Once steak has rested for 10 minutes, slice meat against the grain into 1” strips. Scatter arugula onto a large serving dish or platter. Arrange steak strips across the top, then add pears, pecans, and gorgonzola evenly around the platter. Lightly dress with vinaigrette, and serve at once.

For the Mustard Vinaigrette: Whisk all of the ingredients together. Season well with salt and pepper and adjust ingredients to taste.

Beef Samosas

Beef Samosas

4ae1596e96a857c9e58ab6c31d41d83c2 large potatoes, peeled
1 cup frozen peas, thawed
2 tablespoons vegetable oil
1/2 teaspoon cumin seeds
1 bay leaf, crushed
2 large onions, finely chopped
1 pound ground beef
4 cloves garlic, crushed
1 tablespoon minced fresh ginger root
1/2 teaspoon ground black pepper
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green chile peppers
1 quart oil for deep frying
1 (16 ounce) package phyllo dough

Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together and set aside. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool. Heat oil in a large, heavy saucepan over high heat. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

One Pan Enchilada Pasta

One Pan Enchilada Pasta

onepotenchi2 tablespoon of extra virgin olive oil

2 cloves of garlic, minced

1/2 of a small onion, diced

1.25 pounds of taco seasoned ground turkey meat or 1.25 pounds of lean ground beef and packet of low-sodium taco seasoning

2 cups of low-sodium chicken broth

1 19oz can of red enchilada sauce

8oz (about 2 1/2 cups) of dried rotini pasta

2 cups of freshly shredded Colby Jack cheese

Green onions

Black olives

 

In a large skillet or sauté pan, sauté garlic and onions in olive oil over medium low heat until softened. Add ground turkey meat and cook, breaking meat up with a wooden spoon until browned. Once turkey meat is cooked through, add pasta, chicken broth and enchilada sauce to pan. Bring to a boil, then reduce heat to low and cover. Cook on low, with pan covered for about 15 minutes. Then remove lid and let simmer for additional 5 minutes until pasta is tender and sauce has reduced. Remove from heat and stir in 1 cup of cheese. Top pasta with additional cup of cheese and melt under broiler for a minute or two, or place lid back on pan and let heat from the pasta melt the cheese. Garnish with black olives and green onions.

 

One-Pot Cheeseburger Casserole

One-Pot Cheeseburger Casserole

onepotcheeseb urger1 tablespoon of olive oil

½ of a large yellow onion, diced

1.5 pounds good quality, lean ground beef

2 teaspoon of season salt, or salt and pepper to taste

1 28 oz. can of whole peeled tomatoes

1 8 oz. can of tomato sauce

2 cups of low-sodium chicken broth

2 cups of water

¼ cup of ketchup

2 teaspoons of Dijon mustard

1 pound of rotini pasta

2 cups of shredded cheddar cheese

Freshly diced tomato

Green onions

Pickles

Shredded lettuce

Start with a large pot. Add olive oil to the pan, and sauté yellow onions until softened over medium heat. Increase heat to high and add ground beef. While ground beef is cooking, season with one teaspoon of season salt plus several turns of freshly ground pepper. Brown ground beef, and drain any excess fat from the pot. Use kitchen scissors to chop up whole tomatoes while still in the can. Add canned tomatoes, tomato sauce, chicken broth, water, ketchup, mustard, pasta and additional teaspoon of season salt to the pot and bring mixture to a boil. Turn heat back down, cover and let simmer for 15-20 minutes, or until pasta is tender. Once pasta is cooked, remove from heat and stir in 1 cup of shredded cheddar cheese. Sprinkle additional cup of shredded cheese on top and re-cover pot with lid until cheese is melted. Add your choice of traditional cheeseburger toppings. We choose fresh, diced tomatoes and green onions. You can also try pickles or shredded lettuce.

 

Flank Steak with Zucchini and Yellow Squash “Pappardelle”

Flank Steak with Zucchini and Yellow Squash “Pappardelle”

Salt

6 garlic cloves, chopped

6 T. EVOO

2 T. thyme

2 lbs flank steak

black pepper

2 zucchini

2 yellow squash

1 tsp crushed red pepper flakes

zest and juice of 1 lemon

1/2 C. chicken stock

2 T. butter

chopped fresh parsely

3/4 C. grated parmigiano-reggiano

Marinate steak in 3 T. EVOO, 3 chopped garlic cloves and thyme. Grill for 5 min. on each side. While grilling, cut zucchini and squash lengthwise in thin strips. Boil water, cook for 1 min. Drain under cold water and pat dry. Heat 3 T.spoon EVOO in skillet with garlic and red pepper flakes. Cook for 1 min. Add squash and season with salt and pepper. Toss, and add chicken stock and juice of 1 lemon. Cook for 2 min. Turn off heat, add butter, parsley, cheese and lemon zest. Toss. Serve with grilled steak.

 

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Mediterranean Beef Salad with Lemon Vinaigrette

Mediterranean Beef Salad with Lemon Vinaigrette

salad1 pound beef sirloin Steak cut 1 inch thick

Salt and pepper

4 C. romaine, torn

1 small cucumber, sliced

1/2 of a small red onion, thinly sliced and separated into rings

1 C. halved cherry or grape tomatoes

1 C. cannellini beans (white kidney beans), rinsed and drained

1/2 C. crumbled feta cheese (2 oz.)

1 recipe lemon vinaigrette

 

Cook beef sirloin however you prefer. Thinly slice meat. Divide torn romaine among four dinner plates. Top with sliced meat, cucumber slices, red onion, tomatoes, cannellini beans, and feta cheese. Drizzle with Lemon Vinaigrette. If desired, garnish with parsley.

 

Lemon Vinaigrette Dressing: (makes about 1/2 C.)

 

1/4 C. EVOO

1/2 tsp. shredded lemon peel

3 Tbsp lemon juice

1 Tbsp chopped fresh oregano

2 cloves garlic, minced (1 tsp minced garlic)

 

Combine all ingredients in a screw top jar & shake. Season to taste with salt and pepper.

 

 

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Skirt Steak with Shallots and Sautéed Watercress

Skirt Steak with Shallots and Sautéed Watercress

2244faf1314216d86c66277f695a1b91e tablespoons plus 1 teaspoon olive oil
4 large shallots, sliced
2 sprigs fresh thyme
Kosher salt and black pepper
2 tablespoons red wine vinegar
1 tablespoon unsalted butter
1 1/2 pounds skirt steak, cut into 4 pieces
10 ounces cremini mushrooms, stems trimmed and thinly sliced
2 bunches watercress, thick stems removed (about 6 cups)

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the shallots, thyme, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shallots are tender, 4 to 6 minutes. Remove from heat and remove the thyme sprigs. Add the vinegar and butter and stir until melted. Transfer to a small bowl. Wipe out the skillet and heat 1 teaspoon of the remaining oil over medium heat. Season the steak with ½ teaspoon each salt and pepper and cook, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before serving. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the mushrooms and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until browned, 4 to 6 minutes. Add the watercress and cook, tossing, until tender, 2 to 4 minutes more. Serve the steak with the watercress mixture and top with the shallots.

Strip Steaks with a side of Blue Cheese Spaghetti

Strip Steaks with a side of Blue Cheese Spaghetti

4tm1312_steaks2_jpg_rend_sni12col_landscape slices bacon
4 8oz New York strip steaks
Coarse salt
Coarse black pepper
5 T. unsalted butter
2 T. chopped fresh chives
4 garlic cloves, minced
1 pound spaghetti
2 T. extra-virgin olive oil (EVOO)
2 shallots, finely chopped
2 T. all-purpose flour
1 C. chicken stock or broth
1/2 C. heavy cream
8oz blue cheese crumbles
2-3 T. chopped fresh sage
2 C. cleaned, trimmed, and shredded arugula

Put a large pot of water on the stove to boil for the pasta. Preheat the broiler on high. Arrange the bacon on a slotted broiler pan and cook until crisp on both sides. Season the steaks with salt and pepper on both sides. Remove the bacon to a plate lined with a paper towel. Arrange the steaks on the broiler pan. Place under the broiler and leave the oven door ajar to limit flare-ups and smoke. (Note: some broilers won’t go on with the door open). Cook 4 minutes on each side for medium rare, up to 7 minutes for medium well. Soften 4 T. of the butter in the microwave on high for 15 seconds. Mix in the chives and half of the minced garlic and reserve. Salt the water for the pasta and add the spaghetti to the pot. Cook al dente, with a bite to it. Heat a large skillet over medium heat. Add the EVOO and the remaining T. of butter. When the butter melts into the EVOO, add the remaining garlic and the shallots, sauté for 3 minutes, add the flour and cook for a minute more. Whisk in the stock, bring to a bubble for about 30 seconds, then stir in the cream. When the cream comes to a bubble, add the blue cheese and sage and a few grinds of black pepper. Turn off the heat. Stir until the cheese melts. Remove the steaks from the oven and let rest for 5 minutes. Spoon one fourth of the chive and garlic butter on each steak to melt down over the meat as they rest. Drain the pasta and toss with the blue cheese sauce to coat and combine evenly, then taste to adjust the seasoning. Chop and crumble the cooked bacon. Serve the steaks with heaping portions of the pasta alongside. Top the pasta with the shredded arugula and bacon crumbles to mix in as you eat.

French Beef Stew

French Beef Stew

20910281 1/2 pounds cubed beef stew meat
1/4 C. all-purpose flour
2 T. vegetable oil
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (14 ounce) can beef broth
4 carrots, chopped
2 potatoes, peeled and chopped
3/4 tsp. dried thyme
2 T. Dijon-style prepared mustard
Salt and pepper to taste

Combine meat and flour in a large plastic food storage bag and toss to coat evenly. In a 6 quart saucepan brown meat in hot vegetable oil. Season with salt and pepper, if desired. Add diced tomatoes, beef broth, carrots, potatoes and thyme. Bring to boil; reduce heat to medium-low, cover; and simmer for 1 hour or until beef is tender. Blend in mustard and serve.

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

Garlic and Herb Cheese-Glazed Sirloin and Orzo Salad with Fennel, Tomatoes and Oregano

2 T. olive oil, divided

4 boneless sirloin steaks

Salt and freshly ground black pepper

4 oz. garlic and herb soft cheese (recommended: Boursin)

1/4 C. vermouth

1 lb. cooked orzo

1 fennel bulb, diced

1 C. diced fresh tomatoes

1/4 C. fresh chopped oregano leaves

1/4 C. sherry vinegar

 

Heat 1 T. of the oil in a large skillet over medium-high heat. Season steaks with salt and pepper and add to hot pan. Cook 3 to 5 minutes per side for medium. Remove steaks from pan and set aside. To the same pan, add cheese and vermouth. Simmer 2 minutes, until cheese melts and creates a sauce, scraping up any brown bits from the pan and incorporating them into the sauce. Spoon sauce over steaks just before serving. To make the salad, in a large bowl, combine cooked orzo, fennel, tomatoes, oregano, vinegar, and remaining olive oil. Toss to combine and season, to taste, with salt and black pepper.

 

 

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Creole Mustard and Herb Wrapped Beef Tenderloin

Creole Mustard and Herb Wrapped Beef Tenderloin

beef3 T. vegetable oil

Salt

Freshly ground black pepper

1 beef tenderloin, trimmed and tied (about 3 1/2 to 4 lb.)

1/2 C. Creole mustard, or other spicy whole-grained mustard

8 cloves garlic, finely minced or pressed

1 bunch fresh rosemary, finely chopped

1 bunch fresh thyme, finely chopped

 

Preheat the oven to 425 degrees F.  In a large skillet, heat oil over high heat until almost smoking. Season beef on all sides generously with salt and pepper and transfer meat to the skillet. Cook beef until well-browned on all sides, turning with tongs when necessary.  Transfer the beef to a cutting board or platter and, using a rubber spatula or spoon, rub all over with Creole mustard and garlic. Cover meat with chopped herbs, using your hands to evenly pat herbs into the mustard coating. Place prepared meat in a shallow roasting pan and cook about 20 to 25 minutes, or until meat registers 125 degrees F on a meat thermometer for medium-rare. Remove meat from the oven and let it stand at least 10 minutes before slicing to serve.

 

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Barbecue Beef Cups

Barbecue Beef Cups

17879321 lb. Lean ground beef
1 tsp. Onion powder
1/2 cup Barbecue sauce
1 tsp. Sugar
1 tube (10 count) Refrigerated biscuits
1 cup (4 oz.) Shredded American cheese

Brown beef until done. Drain fat. Add onion powder, barbecue sauce and sugar. The sugar improves the taste of the sauce. Press the biscuits into lightly greased muffin cups. Fill biscuit cups with meat mixture. Sprinkle grated cheese on top of meat. Bake at 400°F for 8-10 minutes.

Beef & Beer Stew

Beef & Beer Stew

7870788790_f99f2e006a_o5lb beef brisket, cut into 2″ cubes
Salt and pepper
1 stick butter
4lb onions, sliced
6 T. flour
1 12oz bottle dark beer
3 C. beef broth
3lb yellow potatoes, such as Yukon gold, peeled
1 C. milk

Preheat oven to 325. Season the brisket with salt and pepper. In a large, heavy skillet, melt 1 teaspoon butter over medium-high heat. Working in batches, add the brisket and cook 8 minutes; transfer to a large Dutch oven and reserve the skillet. Add 2 teaspoons butter to the skillet. Add one-third of the onions and cook over medium heat until softened; push to the side of the pan. Repeat with the remaining onions, then cook over medium heat, stirring, until browned, about 8 minutes more. Transfer to the Dutch oven. Add 3 tablespoons butter to the skillet, over medium heat; add the flour and cook, stirring, until the mixture is golden. Whisk in the beer, then the beef broth; bring to a boil, whisking until smooth. Pour the sauce over the meat and onions and bring to a simmer over medium heat. Cover the pot and cook in the oven for 2 hours. Remove the lid and cook until the meat is fork-tender, 30 minutes. Set aside and let rest for 30 minutes. Meanwhile, in a large pot, place the potatoes in salted water to cover; bring to a boil, then simmer for 15 minutes. Drain and return to the pot. Add the remaining 4 tablespoons butter and mash. Beat in the milk and season with salt and pepper. Serve the stew over the mashed potatoes.

Veal Scallopine with Dijon Sauce, Asparagus and Avocados

Veal Scallopine with Dijon Sauce, Asparagus and Avocados

Salt

1 Lemon

1 lb. very thin Asparagus Tips

2 ripe Haas Avocados

2 T. EVOO plus more for drizzling

1 ¼ lb. Veal Scallopine

Pepper

1 T. Flour, plus more for dredging

3 T. Butter, cut into pieces

½ C. Dry White Wine

1 C. Chicken Stock

2 T. chopped fresh Thyme Leaves

2 tsp. Dijon Mustard

1/3 C. Cream or Half and Half

3 T. chopped fresh Chives

veal

In a large saucepan, bring 1 inch of water to a boil. Salt the water and add a couple of curls of rind from the lemon and the asparagus tips. Cook for 3 minutes; drain and reserve. Remove pits from avocados. Scoop out the flesh and slice. Dress them with lemon juice, a drizzle of EVOO and a pinch of salt and reserve. Preheat your largest skillet over medium heat. Season veal with salt and pepper on both sides. Dredge in flour. Add 2 T. of EVOO and 2 T. Butter to skillet. When melted, add veal and cook for 2 minutes on each side, or until evenly light golden in color. Place veal on platter under loose tent of foil. Add remaining T. of butter and the flour to the skillet. Cook a minute, then whisk in wine and scrape up the pan drippings with a wooden spoon. Whisk the stock into the wine and add thyme, salt, pepper and mustard. Stir in cream and remove from heat. Arrange asparagus and sliced avocados over the veal and pour a little sauce over the top. Garnish with chopped chives and serve.

 

 

 

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Bacon Wrapped Beef Tenderloin Steaks with Spinach and Cheese Cakes

Bacon Wrapped Beef Tenderloin Steaks with Spinach and Cheese Cakes

tenderloinSpinach and Cheese Cakes:

2 packages frozen chopped spinach, 10 oz. each

3 T. extra-virgin olive oil, 1 for onion, 2 T. to fry cakes

1 small onion, chopped

1/2 C. Italian bread crumbs, 3 handfuls

1/3 C. grated Parmigiano-Reggiano, 2 handfuls

1 egg, beaten

1/4 tsp. freshly grated nutmeg, eyeball it

Coarse salt and freshly ground pepper

Steaks:

4 thin slices bacon, look for packaged bacon marked “Center Cut” in packaged meats case

4 beef tenderloin steaks, 1 1/2 inches thick

Coarse salt and cracked black pepper, season to your tastes

2 T. butter, divided

1 T. all-purpose flour

1/2 C. dry red wine

1/2 C. beef stock, available on soup aisle

Plate Garnish:

4 small Roma tomatoes

Extra-virgin oil, for drizzling

2 T. chopped or snipped fresh chives

 

Defrost spinach in microwave. Wring spinach dry by nesting in kitchen towel and twisting towel over garbage bowl or sink until spinach has given off all of its liquid. Place spinach in a medium mixing bowl. Heat a nonstick skillet over medium heat, add oil and onion and  sauté the onion until soft, 5 minutes. Add onion to spinach in bowl and return pan to stove top. Turn off heat. Add remaining ingredients to spinach: bread crumbs, cheese, egg, nutmeg, salt and pepper. Combine mixture with a fork, then form into 3-inch patties. Set aside. Line bacon up on meat-safe cutting board a few inches apart. Preheat a second skillet over high heat. Reheat the spinach cakes skillet over medium high heat. Season steaks with salt and pepper and set on bacon slices in the center of each slice. Wrap bacon over steaks. Place seam side down in pan and cook 2 minutes on each side. Add 2 T. oil to spinach cakes pan and set cakes in to cook. Work in 2 batches if necessary. Cook cakes 3 minutes on each side. Reduce heat to medium under steaks after the first 2 minutes on each side. Cook meat another 6 to 10 minutes, turning occasionally, for medium rare to medium well doneness. Remove meat from the pan and let it rest. Add 1 T. of the butter and flour and cook together 1 minute. Whisk in wine and deglaze pan. Whisk in broth and thicken sauce 1 minute. Add remaining T. butter and remove skillet from heat. Quarter tomatoes lengthwise. To serve, set the spinach cakes and steaks beside each other on 2/3 of serving plates and pour sauce evenly over steaks. Scatter a quartered tomato next to spinach cakes on each plate. Drizzle tomatoes with oil, season with salt and pepper and top with chopped chives. Serve plates immediately.

 

 

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Swedish Meatballs & Egg Noodles

Swedish Meatballs & Egg Noodles

4 T. butter, divided

1 medium onion, finely chopped

2 T. flour

1 C. beef stock

1 C. chicken stock

Salt and freshly ground black pepper

1/2 lb. ground beef

1/2 lb. ground pork

1/2 lb. ground veal

1 egg

2 slices white bread, torn, soaked briefly in about 1/4 C. milk and squeezed of excess liquid

1 tsp. allspice

5 gingersnap cookies, ground up in the food processor

2 T. currant, lingonberry or grape jelly

2 T. sour cream

1 lb. egg noodles

1/2 C. Italian parsley (about 2 handfuls), chopped

2 dill pickles, chopped

 

Place a large pot of salted water over high heat and bring it up to a boil. Place a large pan over medium-high heat and melt 2 T. butter. Add the onion to the pan and cook until the onion is tender, 5-6 minutes. Sprinkle the flour over the pan, stirring to incorporate, and cook for about 1 minute. Whisk the chicken and beef stock into the pan and bring the liquid up to a bubble to thicken it slightly — it won’t get too thick, you want a thinner gravy for this dish. Once the liquids come up to a bubble, season with salt and freshly ground black pepper, turn the heat down to low and simmer while you prepare the meatballs. In a medium-size mixing bowl, combine the ground meats, egg, milk-soaked bread and allspice. Season with salt and freshly ground black pepper, and mix everything up with your hands to evenly combine. Using a spoon, small ice cream scoop or your hands, portion the meat mixture into walnut-sized balls. As you shape them, drop the meatballs into the pan of simmering gravy. Once all of them are in the pan, increase the heat to medium and simmer the meatballs in the gravy, stirring occasionally, until cooked through, about 10 minutes. When the meatballs are cooked through, drop the egg noodles into the boiling water and cook to al dente according to package directions. Stir the ground-up ginger snaps into the gravy with the meatballs, and cook to thicken up, about 1 minute. Stir the 2 T. of the jelly and the sour cream into the gravy and keep warm over low heat until the noodles are done. Once the noodles are finished cooking, drain them and return them to the pot they were cooked in. Add the remaining two T. butter and parsley to the pot and stir to melt the butter and evenly coat the noodles. To serve, spoon some noodles into a serving dish and top them off with a scoop of meatballs and gravy. Sprinkle a handful of chopped pickles over the top and serve with your favorite salad alongside.

 

 

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High Temperature Eye of Round Roast

High Temperature Eye of Round Roast

Poor Man’s Prime Rib: Another pinner said: “This is seriously the best way to cook a roast. It makes an inexpensive piece of meat taste like prime rib!”

roast1 (3 pound) beef eye of round roast

salt and pepper to taste

Preheat the oven to 500 degrees F (260 degrees C). Season the roast with salt and pepper and place in a roasting pan or baking dish. Do not cover or add water. Place the roast in the preheated oven. Reduce the temperature to 475 degrees F (245 degrees C). Roast for 21 minutes (seven minutes per pound) then turn off the oven and let the roast sit in the hot oven for 2 1/2 hours. Do not open the door at all during this time!  Remove the roast from the oven, the internal temperature should have reached at least 145 degrees F (65 degrees C). Carve into thin slices to serve.

 

 

 

Korean Beef

Korean Beef

korean beef1 pound lean ground beef
1/4 – 1/2 cup brown sugar
1/4 cup soy sauce (I use low-sodium)
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (see note)
1/2 – 1 teaspoon crushed red peppers (to desired spiciness)
Salt and pepper
1 bunch green onions, diced (don’t skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Note: here’s a trick I learned from Rachael Ray about fresh ginger. I love using fresh ginger in recipes but I never seem to have it on hand since it goes rotten in the refrigerator before I can use it. So, the next time you’re at the store grab a large piece of ginger. Peel the entire thing and cut it into 1/2 inch pieces. Put it into a storage bag and keep it in the refrigerator. When you need a few teaspoons or so, all you have to do it pull out one of the small pieces and grate the allotted amount with your Microplane or a zester. It grates really well frozen! Ta da!