Meatloaf
Ingredients:
2 lbs ground beef, 85% or 90% lean
1 med onion, finely chopped
2 large eggs
3 garlic cloves, minced
3 Tbsp ketchup
3 Tbsp fresh parsley, finely chopped 3/4 cup Panko breadcrumbs
1/3 cup milk
1 ½ tsp salt
1 ½ tsp Italian seasoning
¼ tsp ground black pepper
½ tsp ground paprika
Meatloaf Sauce Ingredients:
3/4 cup ketchup
1 ½ tsp white vinegar
2 ½ Tbsp brown sugar
1 tsp garlic powder
½ tsp onion powder
¼ tsp ground black pepper
¼ tsp salt
Instructions:
Line a 9”x5” loaf pan with parchment paper and preheat oven to 375°F.
In a large bowl, add all of the ingredients for the meatloaf. Mix well to combine.
Add meat to the loaf pan, gently press meat down and shape evenly and bake meatloaf at 375˚F for 40 minutes.
In a small bowl, mix all of the ingredients together for the sauce.
Spread the sauce over meatloaf then return to oven and bake additional 15-20 minutes.
Rest meatloaf 10 minutes before slicing. Drizzle with baking juices from the pan.
Perfect Pot Roast
Ingredients:
Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into
2-inch pieces
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
Directions
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
Ingredients:
Salt and freshly ground black pepper
One 3- to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into
2-inch pieces
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme
Directions
Preheat the oven to 275 degrees F.
Generously salt and pepper the chuck roast.
Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.
Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.
If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.
Add in the onions and the carrots, along with the fresh herbs.
Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.
Beef Bourguignon
Ingredients
1/2 pound bacon (chopped)
2 pounds chuck roast (trimmed, cut into 1 1/2-inch pieces)
2 cups cremini mushrooms (stemmed, quartered)
2 medium yellow onions (peeled, chopped)
5 cloves garlic (peeled, smashed)
4 sprigs thyme
1 cup red wine
6 cups organic beef stock
15 pearl onions (frozen, thawed)
1/4 cup fresh parsley (chopped)
Kosher salt and freshly ground black pepper (to taste)
Buttery Mashed Potatoes:
6 large Russet potatoes (peeled, quartered)
12 tablespoons unsalted butter (room temperature)
1/2 cup heavy cream (hot)
Kosher salt and freshly ground black pepper (to taste)
Directions
For the Beef Bourguignon In a cold Dutch oven, add bacon and place over medium-high heat. Cook, stirring occasionally, until bacon fat has rendered and bacon is golden brown, about 5-6 minutes. Remove bacon with a slotted spoon, transfer to a large bowl and set aside.
Season the chuck roast pieces with salt and pepper and add the Dutch oven. Sear on all sides until a deep golden brown, working in batches if necessary, about 8-10 minutes. Using a slotted spoon, remove to a plate and set aside.
Add the mushrooms to the Dutch oven and cook, stirring occasionally, until golden brown, about 5 minutes. Remove to the bowl with the bacon and set aside.
Add the onion, garlic, and thyme to the Dutch oven and cook, stirring occasionally until soft and translucent, about 3-4 minutes. Deglaze the pan with red wine, scraping up the brown bits on the bottom of the pan. Stir in the beef stock and pearl onions. Return the browned beef, bacon and mushrooms to the pot and bring to a boil, then reduce to a simmer. Cook until the meat is tender, about 1 to 1 1/2 hours. In the last 5 minutes of cooking, stir in the parsley. Season with salt and pepper to taste.
For the Buttery Mashed Potatoes: Bring a large pot of salted water to a boil and add the potatoes. Cook until tender, about 15-20 minutes. Drain and press the potatoes through a ricer into a large bowl. Stir the butter into the mashed potatoes, allowing to melt completely. Add the hot heavy cream and stir until thoroughly combined. Season with salt and pepper to taste.
To serve, place a generous serving of buttery mashed potatoes into the bottom of each bowl and top with beef bourguignon.
Tip:
Season beef with salt and pepper, and add to a zip-top bag with olive oil and an herb such as rosemary or thyme the day before, to create a marinade. Refrigerate and when ready to cook remove from zip-top bag and sear beef.
Ingredients
1/2 pound bacon (chopped)
2 pounds chuck roast (trimmed, cut into 1 1/2-inch pieces)
2 cups cremini mushrooms (stemmed, quartered)
2 medium yellow onions (peeled, chopped)
5 cloves garlic (peeled, smashed)
4 sprigs thyme
1 cup red wine
6 cups organic beef stock
15 pearl onions (frozen, thawed)
1/4 cup fresh parsley (chopped)
Kosher salt and freshly ground black pepper (to taste)
Buttery Mashed Potatoes:
6 large Russet potatoes (peeled, quartered)
12 tablespoons unsalted butter (room temperature)
1/2 cup heavy cream (hot)
Kosher salt and freshly ground black pepper (to taste)
Directions
For the Beef Bourguignon In a cold Dutch oven, add bacon and place over medium-high heat. Cook, stirring occasionally, until bacon fat has rendered and bacon is golden brown, about 5-6 minutes. Remove bacon with a slotted spoon, transfer to a large bowl and set aside.
Season the chuck roast pieces with salt and pepper and add the Dutch oven. Sear on all sides until a deep golden brown, working in batches if necessary, about 8-10 minutes. Using a slotted spoon, remove to a plate and set aside.
Add the mushrooms to the Dutch oven and cook, stirring occasionally, until golden brown, about 5 minutes. Remove to the bowl with the bacon and set aside.
Add the onion, garlic, and thyme to the Dutch oven and cook, stirring occasionally until soft and translucent, about 3-4 minutes. Deglaze the pan with red wine, scraping up the brown bits on the bottom of the pan. Stir in the beef stock and pearl onions. Return the browned beef, bacon and mushrooms to the pot and bring to a boil, then reduce to a simmer. Cook until the meat is tender, about 1 to 1 1/2 hours. In the last 5 minutes of cooking, stir in the parsley. Season with salt and pepper to taste.
For the Buttery Mashed Potatoes: Bring a large pot of salted water to a boil and add the potatoes. Cook until tender, about 15-20 minutes. Drain and press the potatoes through a ricer into a large bowl. Stir the butter into the mashed potatoes, allowing to melt completely. Add the hot heavy cream and stir until thoroughly combined. Season with salt and pepper to taste.
To serve, place a generous serving of buttery mashed potatoes into the bottom of each bowl and top with beef bourguignon.
Tip:
Season beef with salt and pepper, and add to a zip-top bag with olive oil and an herb such as rosemary or thyme the day before, to create a marinade. Refrigerate and when ready to cook remove from zip-top bag and sear beef.
P. F. Chang's Mongolian Beef
Ingredients:
2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths
Directions:
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.
Don't get the oil too hot.
Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.
Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.
Remove it from the heat.
Slice the flank steak against the grain into 1/4" thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).
Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.
Let the beef sit for about 10 minutes so that the cornstarch sticks.
As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).
Heat the oil over medium heat until it's nice and hot, but not smoking.
Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.
You don't need a thorough cooking here since the beef is going to go back on the heat later.
Stir the meat around a little so that it cooks evenly.
After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.
Put the pan back over the heat, dump the meat back into it and simmer for one minute.
Add the sauce, cook for one minute while stirring, then add all the green onions.
Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.
Leave the excess sauce behind in the pan.
****In a large bowl (I prefer glass) combine steak, an additional 1/4 cup of low-sodium soy, and 2 T Hoisin sauce with the corn starch and mix well with fingers. Let that marinade (not in frig) for about 30 mins. That should clear up the problems someone mentioned with coating the meat with cornstarch and also make the meat even more tender and juicy. Whenever I've seen Asian chefs coat something with starch (usually potato starch by the way :), they've always done it this way. It gets all pasty and kinda nasty looking, but it's gooo-oood! I also throw the onions into the garlic and ginger saute mixture for a few moments before taking them back out and setting them aside until just before plating.
http://www.food.com/recipe/p-f-changs-mongolian-beef-66121?
Skillet Steaks with Gorgonzola Herbed Butter
Ingredients:
For the steaks:
4 ribeye steaks, or your preferred cut
salt and fresh ground pepper
olive oil
For the herbed butter:
4 tablespoons butter, softened
4 tablespoons Gorgonzola cheese
1 tablespoons fresh parsley, chopped
Instructions:
Season both sides of each steak with salt and fresh ground pepper. Wrap each steak tightly in plastic wrap and place in the refrigerator for a few hours up to overnight. Remove from the refrigerator about 30 minutes prior to cooking in order for the steaks to reach room temperature before cooking.
Heat large, heavy cast iron skillet over medium heat. You can also use a sideburner on a grill or an open flame with a grate if camping. To test if properly heated, sprinkle a drop of water into the bottom of the skillet. If it dances, the skillet is properly heated.
Drizzle olive oil into the bottom of the skillet and make sure it is well-coated.
Place each steak into the skillet and cook over the medium heat for two minutes. Flip and cook the other side of the steak for about two minutes. Test for doneness. Cook longer if needed to reach the level of doneness desired.
Remove from heat and allow to rest for about five minutes in the skillet.
For the herbed butter:
Cream together butter, Gorgonzola cheese, and fresh parsley.
Place one tablespoon of herbed butter onto the top of each steak and allow to melt over the sides as serving.
Ingredients:
For the steaks:
4 ribeye steaks, or your preferred cut
salt and fresh ground pepper
olive oil
For the herbed butter:
4 tablespoons butter, softened
4 tablespoons Gorgonzola cheese
1 tablespoons fresh parsley, chopped
Instructions:
Season both sides of each steak with salt and fresh ground pepper. Wrap each steak tightly in plastic wrap and place in the refrigerator for a few hours up to overnight. Remove from the refrigerator about 30 minutes prior to cooking in order for the steaks to reach room temperature before cooking.
Heat large, heavy cast iron skillet over medium heat. You can also use a sideburner on a grill or an open flame with a grate if camping. To test if properly heated, sprinkle a drop of water into the bottom of the skillet. If it dances, the skillet is properly heated.
Drizzle olive oil into the bottom of the skillet and make sure it is well-coated.
Place each steak into the skillet and cook over the medium heat for two minutes. Flip and cook the other side of the steak for about two minutes. Test for doneness. Cook longer if needed to reach the level of doneness desired.
Remove from heat and allow to rest for about five minutes in the skillet.
For the herbed butter:
Cream together butter, Gorgonzola cheese, and fresh parsley.
Place one tablespoon of herbed butter onto the top of each steak and allow to melt over the sides as serving.
Balsamic Glazed Steak Rolls
Ingredients: (makes 8-10 rolls)
1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
Salt & Pepper (according to taste)
3 tbsp Worcestershire sauce
Any steak seasoning you like
1 tbsp olive oil
For the Veggie filling:
1 carrot
1 bell pepper
1/2 a zucchini (depending on size)
5-6 green onions
2 cloves of garlic
1 tsp italian herb seasoning
For the Balsamic glaze sauce:
2 tsp butter
2 tbsp finely chopped shallots
1/4 cup balsamic vinegar
2 tbsp brown sugar
1/4 cup beef broth
Method:
Start by prepping the steak. (I used skirt steak cos it’s what I had on hand, but in hind sight, I probably would have gone for a more leaner cut like flank steak or looked for thin sliced sirloin.) I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips and used the odd shapped ends to taste test my marinade and balsamic glaze. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing).
Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for atleast 30 mins if not a couple hours.
While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. I used a mandolin slicer to jet thin sliced and hand cut them to make matchsticks. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
Now for the sauce, melt the butter in a small sauce pan on medium heat.
Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and transluscent.
Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.
Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.
In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.
Season them with the the itlalian herb seasoning and salt and transfer the veggies to a bowl.
To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (dont forget the green onion!) in the middle and oll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.
Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. I cooked mine medium well and seasoned it with some mesquite seasoning for a touch of a smokey flavor.
Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.
ww.picturetherecipecom
Ingredients: (makes 8-10 rolls)
1 1/2 – 2 lb skirt steak/ 8-10 thin sliced sirloin
Salt & Pepper (according to taste)
3 tbsp Worcestershire sauce
Any steak seasoning you like
1 tbsp olive oil
For the Veggie filling:
1 carrot
1 bell pepper
1/2 a zucchini (depending on size)
5-6 green onions
2 cloves of garlic
1 tsp italian herb seasoning
For the Balsamic glaze sauce:
2 tsp butter
2 tbsp finely chopped shallots
1/4 cup balsamic vinegar
2 tbsp brown sugar
1/4 cup beef broth
Method:
Start by prepping the steak. (I used skirt steak cos it’s what I had on hand, but in hind sight, I probably would have gone for a more leaner cut like flank steak or looked for thin sliced sirloin.) I trimmed as much fat as I could and cut the steak into 3 inch wide strips. I managed 8 strips and used the odd shapped ends to taste test my marinade and balsamic glaze. You can then tenderize the meat with a meat hammer (if you’re using sirloin it doesn’t need any tenderizing).
Season the steak pieces generously on both sides with salt, pepper and worcestershire sauce. And let them sit in the marinade for atleast 30 mins if not a couple hours.
While the steak is marinating you can prep the filling for them. Chop up the carrot, bell pepper and zucchini into matchstick size pieces, little longer than the width of the steak strips. I used a mandolin slicer to jet thin sliced and hand cut them to make matchsticks. I then cut the green onion in a similar size and sliced them in half length wise. For the garlic, simply peel and crush the cloves with the flat side of your knife, just enough to bruise them.
Now for the sauce, melt the butter in a small sauce pan on medium heat.
Add the finely chopped shallot and sautee it for a minute or 2 until they turn soft and transluscent.
Add the balsamic vinegar, brown sugar and beef stock and stir to mix everything well.
Allow the sauce to come to a boil and reduce to almost half its volume. You’ll notice it starts becoming thicker and have the consistency of syrup. The butter also starts separating and comes to the top. Turn the heat off and transfer the sauce to a bowl.
In the same pan (no need to wash it) add a touch of olive oil and toss in the garlic cloves to allow them to flavor the oil for a few minutes.
Turn the heat up to high and toss in the carrots, bell pepper and zucchini (there’s no need to cook the green onion) and stir fry the veggies for no longer than 2-3 minutes.
Season them with the the itlalian herb seasoning and salt and transfer the veggies to a bowl.
To assemble the steak rolls, simply take a strip of the marinated steak and lay it with the short side towards you. Place the veggies (dont forget the green onion!) in the middle and oll the beef up over the filling, securing it with toothpick. Repeat the same with the other rolls.
Heat a large skillet over medium-high heat. Add a touch of oil swirling to coat bottom. When hot, add beef rolls, seam side down, not touching and pan fry for a couple minutes. Then turn roll and cook it on all sides in the same way. Cook until you’re desired done-ness. I cooked mine medium well and seasoned it with some mesquite seasoning for a touch of a smokey flavor.
Remove the toothpick and serve with the balsamic glaze sauce spooned over the top of each roll.
ww.picturetherecipecom
Boeuf Bourguignon
1/2 lb bacon, diced
3 lb cubed chuck
1/3 c + 2 Tb flour, divided
4 tbsp olive oil, divided
1/2 c brandy
6 tbsp butter, divided
2 leeks - white part only, rinsed well and diced
1 medium onion, minced
3 c carrots (I quarter lengthwise if thick, then chop into small chunks)
3 tsp minced garlic
1 tbsp tomato paste
1 (750 ml) Burgundy or pinot noir
1 1/2-2 c beef broth
2 sprigs of thyme - I had only one small fresh sprig left, so used that plus a good 2-3 tsp dried
2 1/2 Tbs fresh chopped parsley
2 bay leaves
1/8 tsp ground cloves
Salt and pepper to taste
1 lb pearl onions (I buy already peeled, frozen onions and defrost earlier in the day)
1 lb cremini mushroom caps, quartered if small, or cut in 6-8 thick pieces if large
Egg noodles
Warm, crusty French bread
Butter
Preheat oven to 375.
In large Dutch oven, cook bacon over medium heat until brown but not too crisp. Remove to plate with slotted spoon.
Liberally salt and pepper beef cubes, then toss in plastic freezer bag with 1/3 c flour to coat the pieces.
Add 2 tbsp olive oil to bacon grease in Dutch oven, brown meat in batches until brown on each side but not cooked through (a few minutes ea. side). Remove to plate with bacon using slotted spoon. Pour off excess fat, then add brandy to pot, deglaze while scraping up brown bits until consistency is thick and almost creamy (this will take a few minutes). Pour this over meat and bacon, set aside.
Add 2 tbsp each olive oil and unsalted butter to pot. Once melted, add leeks and onion. Cook for 1-2 minutes before adding carrots, cook for another 3-4 minutes to allow carrots to soften. Add garlic, cook another 1-2 minutes. Add tomato paste, mix well. Add meat, bacon and juices from dish, mix well. Add wine, broth to cover the meat and vegetables, spices and bring to a boil.
Simmer covered on stove for 20 minutes, then put in oven for one hour. After removing dish from oven, allow it to rest, covered, while preparing onions and mushrooms (or you can do this about 10 minutes before its scheduled to come out of oven).
Melt 1 tbsp butter in a 10-inch pan, cook onions until just browned, then add to stew. In same pan, melt an additional 1 tbsp butter, sauté mushrooms until natural juices have evaporated, add to stew. Mix well, season as needed (I usually end up adding more thyme and parsley as I like things well-seasoned, and love the flavor of thyme), simmer for 10 minutes.
If it needs thickening, combine 1-2 tbsp butter with same amount of flour and slowly stir mixture into stew. If making ahead, skip this step until you reheat the dish for serving and assess it at that time. As this is a somewhat time-consuming dish, my dad always recommended making this a day ahead because that gives the flavors time to really marinate. Serve with warm, crusty bread, egg noodles, and wine. Bon appetit!
http://bites.today.com/
1/2 lb bacon, diced
3 lb cubed chuck
1/3 c + 2 Tb flour, divided
4 tbsp olive oil, divided
1/2 c brandy
6 tbsp butter, divided
2 leeks - white part only, rinsed well and diced
1 medium onion, minced
3 c carrots (I quarter lengthwise if thick, then chop into small chunks)
3 tsp minced garlic
1 tbsp tomato paste
1 (750 ml) Burgundy or pinot noir
1 1/2-2 c beef broth
2 sprigs of thyme - I had only one small fresh sprig left, so used that plus a good 2-3 tsp dried
2 1/2 Tbs fresh chopped parsley
2 bay leaves
1/8 tsp ground cloves
Salt and pepper to taste
1 lb pearl onions (I buy already peeled, frozen onions and defrost earlier in the day)
1 lb cremini mushroom caps, quartered if small, or cut in 6-8 thick pieces if large
Egg noodles
Warm, crusty French bread
Butter
Preheat oven to 375.
In large Dutch oven, cook bacon over medium heat until brown but not too crisp. Remove to plate with slotted spoon.
Liberally salt and pepper beef cubes, then toss in plastic freezer bag with 1/3 c flour to coat the pieces.
Add 2 tbsp olive oil to bacon grease in Dutch oven, brown meat in batches until brown on each side but not cooked through (a few minutes ea. side). Remove to plate with bacon using slotted spoon. Pour off excess fat, then add brandy to pot, deglaze while scraping up brown bits until consistency is thick and almost creamy (this will take a few minutes). Pour this over meat and bacon, set aside.
Add 2 tbsp each olive oil and unsalted butter to pot. Once melted, add leeks and onion. Cook for 1-2 minutes before adding carrots, cook for another 3-4 minutes to allow carrots to soften. Add garlic, cook another 1-2 minutes. Add tomato paste, mix well. Add meat, bacon and juices from dish, mix well. Add wine, broth to cover the meat and vegetables, spices and bring to a boil.
Simmer covered on stove for 20 minutes, then put in oven for one hour. After removing dish from oven, allow it to rest, covered, while preparing onions and mushrooms (or you can do this about 10 minutes before its scheduled to come out of oven).
Melt 1 tbsp butter in a 10-inch pan, cook onions until just browned, then add to stew. In same pan, melt an additional 1 tbsp butter, sauté mushrooms until natural juices have evaporated, add to stew. Mix well, season as needed (I usually end up adding more thyme and parsley as I like things well-seasoned, and love the flavor of thyme), simmer for 10 minutes.
If it needs thickening, combine 1-2 tbsp butter with same amount of flour and slowly stir mixture into stew. If making ahead, skip this step until you reheat the dish for serving and assess it at that time. As this is a somewhat time-consuming dish, my dad always recommended making this a day ahead because that gives the flavors time to really marinate. Serve with warm, crusty bread, egg noodles, and wine. Bon appetit!
http://bites.today.com/
Rib-Eye, New Potato and Portobello Kebabs with RosemaryAdapted from Emeril Lagasse
4 servings
4 new potatoes, such as red bliss (about 3 ounces each)
1 large portobello mushroom cap (about 4 ounces)
1 - 14 to16-ounce rib eye steak
1 1/2 tsp. sea salt
1/2 tsp. fresh ground pepper
1/3 c. extra virgin olive oil
1/3 c. balsamic vinegar
2 tbsp. chopped fresh rosemary
2 tbsp. minced garlic
4 - 12-inch bamboo skewers, soaked in warm water for at least 30 minutes
Place the potatoes in a 1-quart saucepan, and add water to cover by 1 inch. Set the pan over high heat, and bring to a boil. Reduce the heat; cook the potatoes at a gentle boil until barely fork-tender, about 10 minutes. Drain, and allow the potatoes to cool. Cut the potatoes in half; set aside.
Remove the stem and gills from the portobello with a sharp knife, and cut the cap into 8 wedges. Place the wedges in a medium bowl.
Cut the steak into 8 equal pieces, and season them with 1/2 teaspoon of salt and 1/2 teaspoon pepper. Place the meat in the bowl with the mushrooms. Add olive oil, balsamic vinegar, rosemary and garlic, and stir to coat mushrooms and steak well. Cover the bowl with plastic wrap, and refrigerate for 30 minutes to 2 hours.
Heat a grill to medium-high, and lightly oil the grate.
Remove the bowl from the refrigerator. Skewer a potato, followed by a piece of steak and a mushroom wedge. Add another potato, piece of steak and mushroom wedge. Repeat with remaining skewers. Reserve remaining marinade for basting the skewers as they cook.
Grill the kebabs, basting them as they cook, for about 3 minutes. Turn and cook for another 3 minutes, basting, before turning them over to cook on the first side again. Continue to cook on the first side for 2 to 3 minutes before turning them over and cooking a final 2 to 3 minutes. Season the kebabs with the remaining salt, and serve immediately.
http://www.ezrapoundcake.com
4 servings
4 new potatoes, such as red bliss (about 3 ounces each)
1 large portobello mushroom cap (about 4 ounces)
1 - 14 to16-ounce rib eye steak
1 1/2 tsp. sea salt
1/2 tsp. fresh ground pepper
1/3 c. extra virgin olive oil
1/3 c. balsamic vinegar
2 tbsp. chopped fresh rosemary
2 tbsp. minced garlic
4 - 12-inch bamboo skewers, soaked in warm water for at least 30 minutes
Place the potatoes in a 1-quart saucepan, and add water to cover by 1 inch. Set the pan over high heat, and bring to a boil. Reduce the heat; cook the potatoes at a gentle boil until barely fork-tender, about 10 minutes. Drain, and allow the potatoes to cool. Cut the potatoes in half; set aside.
Remove the stem and gills from the portobello with a sharp knife, and cut the cap into 8 wedges. Place the wedges in a medium bowl.
Cut the steak into 8 equal pieces, and season them with 1/2 teaspoon of salt and 1/2 teaspoon pepper. Place the meat in the bowl with the mushrooms. Add olive oil, balsamic vinegar, rosemary and garlic, and stir to coat mushrooms and steak well. Cover the bowl with plastic wrap, and refrigerate for 30 minutes to 2 hours.
Heat a grill to medium-high, and lightly oil the grate.
Remove the bowl from the refrigerator. Skewer a potato, followed by a piece of steak and a mushroom wedge. Add another potato, piece of steak and mushroom wedge. Repeat with remaining skewers. Reserve remaining marinade for basting the skewers as they cook.
Grill the kebabs, basting them as they cook, for about 3 minutes. Turn and cook for another 3 minutes, basting, before turning them over to cook on the first side again. Continue to cook on the first side for 2 to 3 minutes before turning them over and cooking a final 2 to 3 minutes. Season the kebabs with the remaining salt, and serve immediately.
http://www.ezrapoundcake.com
Best Danged Beef Pot Roast ~ Crock Pot
Ingredients:
Small to medium size rump roast
1 envelope onion soup mix
1 envelope brown gravy mix
1 individual size serving apple sauce
2 cups water
salt and pepper, to taste
1 small bag sliced carrots
2 medium to large size potatoes, cut up
1/2 yellow onion, sliced
1 stalk celery, sliced
Directions:
Sear the roast in frying pan with small amount of oil. Sear it well on all sides.
Put roast, then vegetables in crock pot. Mix envelope mixes with water and applesauce, then pour over all.
Set crock pot on low and let it cook for at least 8-10 hours. I let mine cook for about 14 hours. The gravy came out really thick and good, meat was falling apart, and all the veggies were super tender. The applesauce adds a certain something that really makes a huge difference!
If you'd rather use this recipe to make stew, simply cut the roast into bite size pieces, then sear in a frying pan the same as the roast. Or you can make the roast for one night, then cut up the leftover meat and mix it back in for stew.
This would also be delicious as leftovers served over noodles or rice.
http://whenthedinnerbellrings.blogspot.com
Ingredients:
Small to medium size rump roast
1 envelope onion soup mix
1 envelope brown gravy mix
1 individual size serving apple sauce
2 cups water
salt and pepper, to taste
1 small bag sliced carrots
2 medium to large size potatoes, cut up
1/2 yellow onion, sliced
1 stalk celery, sliced
Directions:
Sear the roast in frying pan with small amount of oil. Sear it well on all sides.
Put roast, then vegetables in crock pot. Mix envelope mixes with water and applesauce, then pour over all.
Set crock pot on low and let it cook for at least 8-10 hours. I let mine cook for about 14 hours. The gravy came out really thick and good, meat was falling apart, and all the veggies were super tender. The applesauce adds a certain something that really makes a huge difference!
If you'd rather use this recipe to make stew, simply cut the roast into bite size pieces, then sear in a frying pan the same as the roast. Or you can make the roast for one night, then cut up the leftover meat and mix it back in for stew.
This would also be delicious as leftovers served over noodles or rice.
http://whenthedinnerbellrings.blogspot.com
Barbacoa
1/3 cup apple cider vinegar
3 Tbsp lime juice
3-4 chipotle peppers – canned
4 cloves garlic
4 tsp cumin
2 tsp oregano – dried Mexican variety is best
1 ½ tsp ground black pepper
1 ½ tsp salt
½ tsp ground clove
2 Tbsp vegetable oil
4-5 lbs beef roast (chuck roast is fine)
3/4 cup chicken broth
3 bay leaves
Pico de Gallo
4 tomatoes – diced
1/2 cup red onion – diced
¼ cup cilantro – diced
2 Tbsp jalapenos – diced
2 Tbs lime juice – or just squeeze some lime over until it’s flavored right.
¼ tsp salt
Pinto Beans
3 cans (15 oz each) pinto beans – canned are fine or make some fresh.
3 Tbs bacon fat – cook up about 4 pieces of bacon and you should have enough.
½ tsp oregano – dried Mexican variety is best.
Rice – Cilantro Lime Flavored
3 cups water
2 cups uncooked white rice
3 Tbsp butter
1 ½ tsp salt
1/3 cup cilantro – chipped
2 Tbsp lime juice
Burrito
8 Flour Tortillas – 12″
Shredded Monterey Jack cheese
guacamole – if desired
sour cream – if desired
Instructions
Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until it’s smooth and creamy.
Cut the roast up into several smaller pieces and remove any excess fat.
In a large dutch oven, heat approximately 2 tbsp of oil and cook each side of the pieces of meat until lightly browned.
Pour the adobo sauce sauce over the meat and add in the chicken broth and bay leaves.
Cover and let simmer for about 4 hours, turning every 30 to 40 minutes.
Uncover and cook an additional 1 to 2 hours until the meat is easily pulled apart.
While the baracoa is cooking, prepare the pico de gallo by combining all of the listed ingredients in a large bowl.
Let this chill in the refrigerator until everything is ready to serve.
In a medium pan heat the bacon fat over a medium to medium low heat and add in the pinto beans and oregano.
Simmer for 45 minutes stirring periodically. Cover and lit sit until you’re ready to assemble the burritos.
In another large sauce pan prepare the rice. Combine the water, rice, salt and butter.
Bring the water and rice to a boil and then cover.
Reduce the heat to low and simmer for 20 minutes.
Remove the cover and stir in the lime juice and cilantro. Cover and let sit until you’re ready to make your burritos.
To make your burrito, start with a warmed flour tortilla. This is best done on a dry skillet or in a ziplock bag in the microwave. It shouldn’t take more than a minute, but keep an eye it so you don’t overheat them.
Place a good pile of the barbacoa in the middle of the burrito. Next put a few spoons of the rice, beans and then the pico de gallo. If you’d like cheese, guacamole and/or sour cream, place that on top.
Fold in both sides of the tortilla and then roll up as tight as possible from bottom to top, keeping the sides closed in as you go. There’s a bit of an art to it, so you may have to practice some. If you mess up, start over. Or enjoy it in bowl.
http://restaurantrecipesbook.com
1/3 cup apple cider vinegar
3 Tbsp lime juice
3-4 chipotle peppers – canned
4 cloves garlic
4 tsp cumin
2 tsp oregano – dried Mexican variety is best
1 ½ tsp ground black pepper
1 ½ tsp salt
½ tsp ground clove
2 Tbsp vegetable oil
4-5 lbs beef roast (chuck roast is fine)
3/4 cup chicken broth
3 bay leaves
Pico de Gallo
4 tomatoes – diced
1/2 cup red onion – diced
¼ cup cilantro – diced
2 Tbsp jalapenos – diced
2 Tbs lime juice – or just squeeze some lime over until it’s flavored right.
¼ tsp salt
Pinto Beans
3 cans (15 oz each) pinto beans – canned are fine or make some fresh.
3 Tbs bacon fat – cook up about 4 pieces of bacon and you should have enough.
½ tsp oregano – dried Mexican variety is best.
Rice – Cilantro Lime Flavored
3 cups water
2 cups uncooked white rice
3 Tbsp butter
1 ½ tsp salt
1/3 cup cilantro – chipped
2 Tbsp lime juice
Burrito
8 Flour Tortillas – 12″
Shredded Monterey Jack cheese
guacamole – if desired
sour cream – if desired
Instructions
Combine the lime juice, vinegar, chipotle peppers, garlic, cumin, oregano, black pepper, salt and clove in a blender (you can also use a food processor) and blend at the highest speed until it’s smooth and creamy.
Cut the roast up into several smaller pieces and remove any excess fat.
In a large dutch oven, heat approximately 2 tbsp of oil and cook each side of the pieces of meat until lightly browned.
Pour the adobo sauce sauce over the meat and add in the chicken broth and bay leaves.
Cover and let simmer for about 4 hours, turning every 30 to 40 minutes.
Uncover and cook an additional 1 to 2 hours until the meat is easily pulled apart.
While the baracoa is cooking, prepare the pico de gallo by combining all of the listed ingredients in a large bowl.
Let this chill in the refrigerator until everything is ready to serve.
In a medium pan heat the bacon fat over a medium to medium low heat and add in the pinto beans and oregano.
Simmer for 45 minutes stirring periodically. Cover and lit sit until you’re ready to assemble the burritos.
In another large sauce pan prepare the rice. Combine the water, rice, salt and butter.
Bring the water and rice to a boil and then cover.
Reduce the heat to low and simmer for 20 minutes.
Remove the cover and stir in the lime juice and cilantro. Cover and let sit until you’re ready to make your burritos.
To make your burrito, start with a warmed flour tortilla. This is best done on a dry skillet or in a ziplock bag in the microwave. It shouldn’t take more than a minute, but keep an eye it so you don’t overheat them.
Place a good pile of the barbacoa in the middle of the burrito. Next put a few spoons of the rice, beans and then the pico de gallo. If you’d like cheese, guacamole and/or sour cream, place that on top.
Fold in both sides of the tortilla and then roll up as tight as possible from bottom to top, keeping the sides closed in as you go. There’s a bit of an art to it, so you may have to practice some. If you mess up, start over. Or enjoy it in bowl.
http://restaurantrecipesbook.com
Restaurant Style Filet Mignon
2 8 ounce filet mignons
4 teaspoons kosher salt
4 teaspoons freshly ground pepper
1 stick butter
1 tablespoon olive oil
2 cloves garlic
1 tablespoon parsley, chopped
1 tablespoon thyme, chopped
1 teaspoon freshly grated lemon zest
DISCLAIMER:
The reason this dish is so amazing is due mostly in part to having the very best, most fresh ingredients possible. That means high grade salt, it means pepper ground right in front of you by a pepper mill. It means fresh herbs and it means REAL BUTTER. The good news is that these are all things you should already have in your house.
Take 1/2 stick of butter, softened, and mix well with the peeled, chopped garlic, the chopped herbs, and the lemon zest. Form into a log and refrigerate. Generously season the filet’s with salt and pepper, approximately 1 teaspoon of seasoning per side.
Heat the remainder of the butter (1/2 stick) and the olive oil in a cast iron skillet to a screaming hot temperature. Preheat your oven to 400 degrees. Sear the filets in a screaming hot pan for about 2-3 minutes per side, or until a nice brown crust has formed. While the steak is searing, continue to spoon the residual butter in the pan on top of the meat while it’s cooking. Once both sides are seared, place in the center of the oven for about 6-8 minutes, depending upon how thick your steak is. In the last minute of cooking, take the log of compound butter and slice a nice thick piece to place on top.
Your steak will be ready when it is approximately 135 degrees in the center, or when you push lightly on the top center of the steak and it gently and slowly bounces back. (Note, this is medium rare kids. Some people don’t like to eat cows while they are mooing, so clearly you can cook longer if your afraid of the pink.)
http://whitsamusebouche.com
Grilled Steak with Honey Marinade
Ingredients:
Flank Steak
4 cloves of garlic, minced
Soy Sauce
Honey
Basil
Salt
Pepper
Directions:
Start by marinating the meat. I usually do this the night before. Score the meat on both sides by cutting it against the grain. Stuff the minced garlic into the steak. Sprinkle both sides generously with salt and pepper. Pour the soy sauce all over the steak. Drizzle the honey onto the steak. Press a couple basil leaves onto the steak. I am very generous with my soy sauce, but how much you use really depends on how large your steak is. It is just a marinade so it doesn’t need to be exact. I like to get as much flavor as I can in my steak though. Let the meat marinate for at least 2 hours. The longer, the better though.
Take the meat out of the refrigerator at least ½ an hour before you plan to grill it. Pre-heat your grill to around 350 degrees. Place the steak directly on the grill. For a medium-rare steak, grill 4 minutes per side. If your flank steak is very thick, grill it 5 minutes per side. Remove the steak from the grill and place it on a cutting board. Tent it with foil and let it rest for about 10 minutes before cutting. When ready to serve cut it against the grain.
Note: I often make more steak then necessary to ensure a good amount of leftovers. The leftovers are perfect for steak fajitas, burrito bowls, quesadillas, and steak sandwiches.
Ingredients:
Flank Steak
4 cloves of garlic, minced
Soy Sauce
Honey
Basil
Salt
Pepper
Directions:
Start by marinating the meat. I usually do this the night before. Score the meat on both sides by cutting it against the grain. Stuff the minced garlic into the steak. Sprinkle both sides generously with salt and pepper. Pour the soy sauce all over the steak. Drizzle the honey onto the steak. Press a couple basil leaves onto the steak. I am very generous with my soy sauce, but how much you use really depends on how large your steak is. It is just a marinade so it doesn’t need to be exact. I like to get as much flavor as I can in my steak though. Let the meat marinate for at least 2 hours. The longer, the better though.
Take the meat out of the refrigerator at least ½ an hour before you plan to grill it. Pre-heat your grill to around 350 degrees. Place the steak directly on the grill. For a medium-rare steak, grill 4 minutes per side. If your flank steak is very thick, grill it 5 minutes per side. Remove the steak from the grill and place it on a cutting board. Tent it with foil and let it rest for about 10 minutes before cutting. When ready to serve cut it against the grain.
Note: I often make more steak then necessary to ensure a good amount of leftovers. The leftovers are perfect for steak fajitas, burrito bowls, quesadillas, and steak sandwiches.
Peppered Beef Tenderloin with Roasted Garlic-Herb Butter
2 tablespoons coarsely ground black pepper
1 teaspoon kosher salt
1 teaspoon dark brown sugar
1 teaspoon soy sauce
1/2 teaspoon apple cider vinegar
1 tablespoon plus 1 teaspoon extra-virgin olive oil
6 tenderloin steaks, about 1 1/2 inches thick
4 garlic cloves, unpeeled
1/4 teaspoon fresh thyme
1/4 teaspoon fresh rosemary
1/4 teaspoon fresh oregano
4 tablespoons unsalted butter, softened
Preheat the oven to 275°.
In a bowl, mix the pepper, salt, brown sugar, soy sauce, vinegar and 1 teaspoon of the olive oil. Rub 2 teaspoons of the paste all over each steak. Wrap the steaks individually in plastic and let stand at room temperature for 1 hour.
Meanwhile, on a double-layer square of aluminum foil, toss the garlic with the herbs; drizzle the remaining 1 tablespoon of oil on top. Fold the foil to enclose the garlic and transfer to a baking sheet. Roast for 45 minutes, until the garlic is very soft.
When the garlic is cool, squeeze the cloves from their skins into a bowl; add the herbs. Using a fork, mash the garlic with the herbs and butter. Spoon the garlic butter onto a sheet of plastic wrap, roll into a log and refrigerate until firm, 30 minutes.
Build a very hot fire on one side of a charcoal grill or light a gas grill. Unwrap each steak and grill over high heat for about 7 minutes, turning once, for rare meat. For medium-rare, transfer the steaks to the cool side of the grill, close the lid and cook for 4 minutes longer, turning them once halfway through. Top the steaks with the garlic-herb butter and let stand for 5 minutes, then serve.
2 tablespoons coarsely ground black pepper
1 teaspoon kosher salt
1 teaspoon dark brown sugar
1 teaspoon soy sauce
1/2 teaspoon apple cider vinegar
1 tablespoon plus 1 teaspoon extra-virgin olive oil
6 tenderloin steaks, about 1 1/2 inches thick
4 garlic cloves, unpeeled
1/4 teaspoon fresh thyme
1/4 teaspoon fresh rosemary
1/4 teaspoon fresh oregano
4 tablespoons unsalted butter, softened
Preheat the oven to 275°.
In a bowl, mix the pepper, salt, brown sugar, soy sauce, vinegar and 1 teaspoon of the olive oil. Rub 2 teaspoons of the paste all over each steak. Wrap the steaks individually in plastic and let stand at room temperature for 1 hour.
Meanwhile, on a double-layer square of aluminum foil, toss the garlic with the herbs; drizzle the remaining 1 tablespoon of oil on top. Fold the foil to enclose the garlic and transfer to a baking sheet. Roast for 45 minutes, until the garlic is very soft.
When the garlic is cool, squeeze the cloves from their skins into a bowl; add the herbs. Using a fork, mash the garlic with the herbs and butter. Spoon the garlic butter onto a sheet of plastic wrap, roll into a log and refrigerate until firm, 30 minutes.
Build a very hot fire on one side of a charcoal grill or light a gas grill. Unwrap each steak and grill over high heat for about 7 minutes, turning once, for rare meat. For medium-rare, transfer the steaks to the cool side of the grill, close the lid and cook for 4 minutes longer, turning them once halfway through. Top the steaks with the garlic-herb butter and let stand for 5 minutes, then serve.