Category Archives: BEEF RECIPES

GROUND BEEF AND PORTOBELLO MUSHROOM BURGERS

Leave a reply

As I’m sure you already know if you have read any of my previous posts, I am the number one fan of ground beef. I actually much prefer it to steak, and as a breakfast meat, in my mind there is no comparison. And now, after having purchased a quarter of a Highland cow and had a good portion of it ground, I am even more convinced that ground beast is indeed a food from the Gods. (And yes I meant to write “beast”, because that was a common mispronunciation when my kids were young, and I still often lapse into “kiddie language world”.)

Anyway, I decided I wanted to serve a tasty barbequed burger to my friends who would be helping us celebrate our new trailer on our shakedown cruise. When I am trailer camping, I still like to serve great food, but I really don’t want to spend my entire day in the kitchen. (Our trailer kitchen is very nice, but never-the-less, one of the reasons I go camping is to get away from my usual routine, and treat myself to some quality outside time!) So I planned the menu around quick and easy recipes like this one.

This recipe is based on a recipe I found on the Food Network Kitchen site. Their recipe called for ground turkey, but I thought using ground beef (since I had 24 pounds in my freezer) would be perfect too. So I changed a couple of ingredients, and the following recipe is the result.

And I am telling you, all the ingredients work perfectly together to make just a delicious, succulent burger. And using grilled English muffins instead of regular hamburger buns is genius. English muffins toast beautifully on the grill and are not as filling as those puffy things you usually associate with a hamburger. I will never again buy a package of squishy buns. My heart now belongs to English muffins, or homemade rolls of course!

So do yourself a favor and mix up a batch of this ground beef mixture, form it into patties, and throw the burgers on the grill. Your family won’t even suspect that they are eating vegetables when they bite into one of these burgers. But they will notice that the burgers taste just wonderful. But do it soon. Fall is fast upon us. And even though you can still BBQ in the winter, burgers always taste better when you eat them al fresco! Plus it saves cleanup under your kitchen table. After all, any burger worth its gooey additives is going to be messy. So when you eat outside, the juices running off your elbows aren’t a problem. Plus your hose is probably nearby. (So much easier than throwing your kids in the shower after they have eaten!) Happy end of summer.

(Sorry about no picture, but we were all hungry and the burgers disappeared before I could get my camera out of its case.)

  • 1 lg. portobello mushroom cap, stem and gills removed, finely chopped
  • 1 small finely chopped shallot
  • 1 T. chopped fresh parsley
  • 2 T. extra-virgin olive oil, plus more for brushing on the grill
  • 1 tsp. Worcestershire sauce
  • 1 tsp. Monterey Steak Seasoning
  • 1 tsp. seasoned salt
  • freshly ground black pepper
  • 1 lb. lean ground beef
  • thin slices manchego or sharp cheddar cheese
  • English muffins, split
  • mayonnaise
  • Dijon mustard
  • sliced avocado

Mix the mushroom, shallot, parsley, olive oil, Worcestershire sauce, Montreal Steak Seasoning, seasoned salt, and pepper together. Add the ground beef and mix together with your hands until just combined. Divide the mixture into 4-5 balls, then lightly press into 1-inch-thick patties. Place on a plate, cover, and refrigerate until firm, about 30 minutes.

Preheat your grill to medium heat. Brush the grate with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 2-3 more minutes. Flip the patties, top with cheese, and grill until cooked to your liking. Remove from grill to a platter and cover with aluminum foil to stay warm.

Toast the English muffins on the grill, then spread one half with mayonnaise, the other half with mustard. Add a hamburger patty, a couple slices of avocado and take a bite. Heaven I’m telling you, heaven! Or if you like a more traditional burger, add any of your favorite condiments. It’s all good!

 

CHEESEBURGER SALAD WITH BACON AND AVOCADO

Leave a reply

OLYMPUS DIGITAL CAMERA

If you have been following my blog, you already know that I am not a gourmet. I am however, a gourmand.* (Not always proud of that classification, but if the shoe fits, etc. etc.) And as a true and faithful gourmand, some of the food I am passionate about is as common as a cheeseburger. But as I get a little older, some of the foods I used to eat with nary a concern for calories or nutritional content, have turned against me in the form of digestive problems and additional weight. (Simply not fair!)

So, in trying to still be able to wholeheartedly enjoy my favorite foods, I have been working on recipes that mimic certain foods, but are healthy, less caloric, and easy to prepare. And since a good bacon, avocado, and cheese hamburger is still one of the foods that make life worth living for both of us, I decided to try putting all the ingredients associated with our favorite burger into salad form. And by golly, both Mr. C and I felt totally satisfied after eating one of these salads last evening. We absolutely did not miss the bun, or the mayonnaise sauce in the least. The salad had way more veggies than a real burger, but regardless, the flavor of a good burger came through in every bite. And of course, this new recipe fulfilled my desire to provide you all with more recipes containing ground beef.

So give this recipe a try. It’s a very nice change of pace from a taco salad, while still being a snap to prepare.

*Gourmand – a lover of good food who often eats too much.

  • 4 slices thick lean bacon, chopped
  • 1 lb. very lean ground beef
  • ½ red onion, very thinly sliced, divided
  • ¼ c. ketchup
  • 2 tsp. yellow mustard
  • 2 tsp. Montreal Seasoning
  • 1 lg. heart romaine lettuce, chopped
  • 2 Roma tomatoes, diced
  • 1-2 lg. dill pickles, diced
  • 1 Hass avocado, cubed
  • ½ c. grated sharp cheddar cheese

Fry bacon until crisp in a large skillet. Remove cooked bacon to paper towels to drain. Set aside. Pour off as much bacon grease as possible from pan. Brown the ground beef in the same skillet over medium heat. Add half of the sliced onion and cook for 3-4 minutes. Add the ketchup, mustard, and Montreal Seasoning; stir to combine. Taste and adjust seasoning.

OLYMPUS DIGITAL CAMERA

To assemble: Place lettuce on 2 large dinner plates. Add some of the meat mixture (I usually have extra meat when I make this salad). Then top with tomato, pickle, remaining red onion, avocado, cheese, and the cooked bacon. Serve immediately. No additional dressing required.

OLYMPUS DIGITAL CAMERA

 

ASIAN GROUND BEEF OR GROUND CHICKEN SALAD (OR WRAPS)

Leave a reply

OLYMPUS DIGITAL CAMERA

 

I love salads and am always looking for new ways to serve healthy salad ingredients in a more interesting and tasty fashion. So when I was also trying to think up exciting ways to use ground beef, I immediately thought of Asian wraps.  But there is something you should know about Mr. C and me. We are messy eaters. And trying to keep even an ingredient as ordinary as taco meat corralled in a crisp tortilla can be daunting for us. And don’t even get me started on what kind of a mess we can make when eating a really good and juicy hamburger!

So the thought of deliberately setting us up for another messy food experience just for the sake of presenting this set of ingredients in a trendy culinary manner, fairly screamed for an alternate solution. So last evening, when all the usual wrap suspects were assembled as a salad, we actually looked like two adults enjoying a wonderful meal, rather than two children left unsupervised to make as much of a mess as possible! After all, the same ingredients were in the salad as would have been presented in a wrap. So there really was no taste difference. The ingredients were simply presented in a much more dignified manner! (Plus we didn’t need to spend any time after dinner cleaning up after ourselves.)

So if you too are inept with hand held food, give this recipe a try as a salad. If you are able to walk and talk at the same time and eat wraps in a decorous fashion, by all means serve this delicious meat filling and veggie additives (inspiration from PF Chang’s recipe for Chicken Lettuce Wraps) in darling little lettuce leaf cups. Just please don’t tell me about it. I know I’m uncoordinated, but I hate to have that reality stuffed in my face. (Actually, if any stuffing is to be done, I want it to be another one of these wholesome and delightful SALADS, thank you very much! And in the near future too!)

  • 2 tsp. vegetable oil
  • 1 tsp. sesame oil
  • 1 lb. lean ground beef or chicken
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 T. grated ginger
  • ¼ c. hoisin sauce
  • 2 T. peanut butter
  • 2 T. soy sauce
  • 1 T. rice wine vinegar
  • 1 T. water
  • 1 tsp. Sriracha, or more to taste
  • 6 green onions, thinly sliced, divided
  • 1½ lg. romaine hearts, cut into bite sized pieces or 1 head butter lettuce, washed and individual leaves removed at the root
  • 1/3 c. chopped salted peanuts
  • 1 small carrot, shredded
  • 1 c. very thinly sliced English cucumber, cut into half moons

Heat vegetable oil and sesame oil in a large frypan over medium high heat. Add the ground beef and cook until browned, about 3-5 minutes, making sure to crumble the meat as it cooks. Stir in the onion and cook until translucent. (Don’t let it get brown.) Add the garlic and ginger and stir fry for one minute. In a small bowl combine the hoisin sauce, peanut butter, soy sauce, rice wine vinegar, water, Sriracha, and 1/3rd of the sliced green onions. Pour over the meat just before you are ready to serve. Let simmer for about 1 minute.

To serve, place romaine on two good sized dinner plates. Spoon as much of the meat mixture (you will probably have extra) onto the lettuce as desired. Garnish with the remaining green onions, chopped peanuts, shredded carrot, and cucumber.

OLYMPUS DIGITAL CAMERA

Serve immediately. No dressing required.

To serve as wraps, spoon several tablespoons of the beef mixture into the center of lettuce leaves. Sprinkle on the peanuts, remaining sliced green onions, shredded carrot, and cucumber. Crump the leaves together at the top and eat like a messy taco. (The very reason I serve this as a salad.)

The meat mixture can also be served over rice if the whole healthy “lettuce and veggies” thing is unappealing. (No guilt trip intended!)

 

GROUND BEEF AND VEGETABLE SOUP

Leave a reply

OLYMPUS DIGITAL CAMERA

This recipe is an adaptation of a soup that appeared in the first cookbook I ever owned. In 1964 I received the gift of my still loved, but terribly battered first edition, third printing 1961 Betty Crocker cookbook from my Aunt Ruth. Along with several metal baking dishes, some of which I still use today. And one of the first recipes I tried from my new cookbook, was the bones of this recipe for a very simple, economical, savory, and healthy soup.

Of course in those days I wasn’t as much interested in healthy as I was in simply filling my new husband’s and my tummies at a price two full time college students could afford! (And no, there was no red wine in the original recipe, nor was there any red wine in our household.) We were basically eating anything that didn’t eat us first. And the likes of beer and wine were simply not in our budget. (Mores the pity!) 

But over the years I have added ingredients to the original recipe to make it my own. And today, when healthy counts more for us than the price of a dish, this soup is just as welled loved as it was in the 60s. It simply bursts with flavor, even though the ingredients are healthy and economical.

So if you too love a hearty soup that is easy to prepare, contains healthy ingredients, and is economical – give this recipe a try. (And no, you don’t have to be a starving student to enjoy this soup. But if you are a starving student, add more potatoes. That’s what I used to do.)

  • 2 tsp. oil (olive, vegetable, avocado, etc.)
  • 1 lb. lean ground beef
  • 1 medium onion, chopped
  • 2 carrots, sliced
  • 1 c. chopped celery
  • 3 garlic cloves, minced
  • ½ c. red wine
  • 2 c. beef stock
  • freshly ground black pepper
  • 1 bay leaf, crumbled
  • 1 tsp. dried basil
  • ½ c. ketchup
  • 1 tsp. Kitchen Bouquet
  • 1 tsp. Worcestershire sauce
  • 1 (14.5-oz.) can diced tomatoes
  • 2 small potatoes, cubed
  • 2 T. chopped fresh Italian parsley, opt.

Heat oil in a medium sized covered pan. Add the meat and cook until browned. Add the onion, carrots, and celery. Cook until the onion is translucent. Add the garlic and cook for 1 minute. Pour in the red wine and cook until almost all the liquid is evaporated. Add the beef stock, pepper, bay leaf, basil, ketchup, Kitchen Bouquet, Worcestershire sauce, and canned tomatoes. Bring to a boil, reduce heat, cover pan, and simmer gently for 30 minutes. Stir periodically. (Add water if the soup starts to stick to the bottom of the pan.) Add the potatoes and cook for another 30 minutes or until the potatoes are tender. Adjust seasoning, add parsley, and serve piping hot.  

SWISS STEAK WITH CHEDDAR CHEESE POLENTA

Leave a reply

OLYMPUS DIGITAL CAMERA

And I know, everyone else puts Parmesan cheese in their polenta. Well I do too! Most of the time! But there are just times when I want cheddar cheese in my polenta, darn it! And for this dish, cheddar cheese is perfect. And yes, I do know that potatoes are traditionally served with Swiss steak. But serving Swiss steak with polenta is my nod to staying current with culinary fads. (Plus Mr. C. loves polenta. Potatoes, not so much!)

Of course serving Swiss steak in the first place is kind of Betty Crocker 50s. But I’m hoping by posting this recipe that those who have never tasted Swiss steak will be so enraptured by the whole ease of preparation and use of fairly inexpensive ingredients that they will gravitate to this recipe like cats to a Christmas tree. Or that those who may remember their mother’s Swiss steak, but have relegated it to the past along with bell-bottom jeans and Cracker Jacks, might just be forced to recall how delicious Swiss steak actually is. And of course learn how easy and relatively inexpensive it is to prepare. (Oh wait, I already mentioned that! Too late, it’s already in print. But truly, can you ever say something is easy and inexpensive to prepare too many times? Especially right after Christmas? I think not!)

This Swiss steak simply melts in your mouth and the cheesy polenta has a wonderful flavor along with a delightful mouth feel. And truly, who cares if Swiss Steak may only appear on the menu of a roadhouse somewhere along Route 66 along with Chicken Fried Steak and Liver and Onions. Good old- fashioned road houses still know what’s tasty and “down home”. And so will you if you give this recipe a try.

So if you want a wonderful “new” and delightful combination of dishes to serve to your family, especially now that it’s officially winter, give these two recipes a try. Each is wonderful on its own. But in combination with a green veggie or salad, you have a winter dinner your family is sure to love. Let it snow, let it snow, let it snow! Ho ho………..

  • 1½ lbs. London broil or thick round steak, trimmed of excess fat and cut into 7-9 pieces
  • 2 tsp. kosher salt
  • freshly ground black pepper
  • 1/3 c. all-purpose flour
  • 2-3 T. olive oil or bacon grease
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 stalks celery, chopped
  • 6-8 button mushrooms, sliced
  • ½ c. dry red wine
  • 2 T. tomato paste
  • 1 (14.5-ounce) can diced tomatoes
  • 1 tsp. smoked paprika
  • 1 tsp. sweet paprika
  • 1 tsp. dried thyme
  • 1 T. Worcestershire sauce
  • 1 c. beef broth

Tenderize the pieces of meat with a table fork, pricking the meat on both sides. Season with salt and pepper. Place the flour in a paper or plastic bag and shake until all the pieces are coated with flour.  Heat the olive oil or bacon grease in a large covered Dutch oven. Add the meat and brown on both sides.   Remove the steaks to a plate and repeat until all of the steaks have been browned.

Add the onions, garlic, celery, and mushrooms to the pot. Sauté for 1 to 2 minutes. Add the wine and tomato paste and stir to combine. Add the canned tomatoes, smoked and regular paprika, thyme, Worcestershire sauce, and beef broth; stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in a pre-heated 350 degree oven for 1½ to 2 hours or until the meat is tender and falling apart. Check after an hour and make sure there is enough liquid. Add a bit of water if necessary. Serve with polenta, mashed potatoes, or noodles.

CHEDDAR CHEESE POLENTA

OLYMPUS DIGITAL CAMERA

  • 1 c. whole milk
  • 3 c. water
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 1 c. polenta/cornmeal
  • 2 T. unsalted butter
  • 1 c. shredded sharp cheddar cheese

Bring the milk, water, salt, and pepper to a boil in a medium saucepan. Pour polenta slowly into boiling liquid, whisking constantly until all polenta is stirred in and there are no lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a wooden spoon. Polenta is done when texture is creamy and the individual grains are tender. Turn off heat and gently stir butter into the polenta until butter partially melts; then mix cheese into polenta until cheese has melted completely. Cover and let stand 5 minutes to thicken; stir and taste for salt before transferring to a serving bowl.

 

MONGOLIAN BEEF WITH GREEN ONIONS

Leave a reply

OLYMPUS DIGITAL CAMERA

During the 70s I worked for Seafirst Bank (remember them?) at their International Branch. I loved working there. Fabulous people to work with, great customers, and nothing like having wonderful Asian food available each and every day.

In those days, the area was known as “China Town”. (It is now more aptly referred to as the “International District”.) And more often than not I would go out for lunch on Fridays. And almost invariably I would order Mongolian Beef.

Now the Mongolian Beef of my yore was spicier (whole red chilies running throughout the dish) and included deep fat fried Saifun (mung bean) noodles. Then all the ingredients were mixed together and fried in even more oil. It was wonderful. But I can’t handle that much spice, fat, or salt anymore. So I needed a recipe for a milder, tamer, more polite, and definitely healthier version of this dish. So to the internet I proceeded. None of the recipes I found were just exactly what I thought I was looking for. So I added, subtracted, reduced, increased, and generally had my way with several recipes, and this combination of ingredients is the result.

And if I do say so myself, which of course I do, this doesn’t taste even close to the Mongolian Beef I used to get in the International District in the 70s! And this, if I’m honest with myself, is a good thing. Because of how I eat today, (less fat, salt, and my bodies rejection of really spicy food), I honestly don’t think I would enjoy “the real thing” any longer. So in remembrance of days gone by, I plan to lift a martini glass (complete with contents) tonight to the good old days when I could eat anything I wanted, was totally unaware of things like sodium content and saturated fat, and not eating spicy food meant you were a sissy!

So for all my readers who like me, are Mongolian Beef lovers, I offer my healthier version of this classic Asian dish. I think it’s pretty OK, and I hope you do too.

  • 1 lb. lean beef steak (round, London broil, sirloin, etc.) cut into very thin strips
  • ¼ c. cornstarch
  • ½ c. tamari (low sodium & GF)
  • ½ c. water
  • 2 tsp. sesame oil
  • 2/3 c. brown sugar
  • ¼-½ tsp. crushed red pepper flakes
  • 2 T. vegetable oil, divided
  • 1 T. minced ginger
  • 2-3 garlic cloves, minced
  • 1 bunch green onions, sliced on the diagonal

Mix the steak strips and cornstarch together and set aside. Whisk together the soy sauce, water, sesame oil, brown sugar, and red pepper flakes. Set aside.

In a large fry pan, heat 4 teaspoons of the oil to medium high. Add the meat and fry just until each side is lightly browned. (The middle should still be slightly pink.) Remove from pan and set aside. Add the additional 2 teaspoons of oil to the pan along with the ginger and garlic. Fry for one minute then add the reserved soy sauce mixture. Let burble for 2-3 minutes or until the sauce starts to thicken. Add the reserved meat and the green onions. Cook about 30 seconds. Remove from heat, adjust seasoning, and serve immediately. Great served over brown rice.

ADOBO SEASONED GRILLED FLAT IRON OR SKIRT STEAK

Leave a reply

OLYMPUS DIGITAL CAMERA

Flat iron and skirt steaks are two of the best cuts of beef available for grilling. They are rich in flavor, extremely juicy, and just amazingly succulent and tender if not cooked to death. Both are perfect when served medium rare. Any more done and you might as well eat shoe leather! So if you are one of those people who want your steak cooked till no semblance of beef flavor remains and you basically have to use a hack saw to cut the pieces into bite size; please move on to another recipe. (I said please, so that makes it OK!) And since I know many of you like your steak really rare, I will give you the same advice I received from a waiter at the now closed Buenos Aires Grill in downtown Seattle. I ordered entraña (grilled skirt steak) rare. The waiter informed me that for cuts of meat like skirt and flat iron, they are at their best when cooked medium rare. I followed his advice and I have never looked back. I now order or cook steaks medium rare regardless of the cut.

Although flat iron and skirt steaks are good when seasoned only with salt and pepper, I think using Adobo Seasoning is absolutely the best way to enhance the natural flavor of the meat. So give this blend of spices and herbs a try. And for heavens’ sake, if you don’t have one or more of the listed herbs or spices at home, don’t buy one of those cute little spice jars or cans at your local grocery store that cost an arm and a leg. Winco, your local food co-op, IGA, Haggen Foods, Central Market and many other grocery stores carry herbs and spices in bulk including the ones used in this Adobo Seasoning blend. And trust me; you will save an incredible amount of money if you buy in bulk. And that doesn’t mean that you have to buy a great deal of product. You can actually scoop out as much or as little into a bag as you need. Just don’t be surprised at how little the bulk spice or herb actually costs.

A few years ago I conducted an experiment when I was writing Spice it Up! I performed a cost comparison at our very own Camano Island IGA. For 1 pound of McCormick oregano, the cost would have been $164.90 ($6.39 for each .62 oz. bottle). For 1 pound of oregano in bulk, the cost would have been $9.19. Buying oregano in darling little glass bottles would cost 1800% more than buying in bulk! Now as I said, this cost comparison was done a few years ago so both the bottled oregano and bulk price have undoubtedly gone up. But I’m sure the price ratio difference is still about the same. Don’t believe me? Put about a half cup of bulk oregano in a bag and pay for it along with your other groceries. If it costs more than a buck fifty, I’ll send you the difference!

But for those times when I need dried herbs or spices that are unavailable at my local grocery stores, or I simply want the luxury of ordering them over the internet, I use www.myspicesage.com. I have always been more than satisfied with the price, delivery method (most of the time free delivery) and products I have received from this company. So basically what I am saying is this. Don’t give me any lame excuse about the cost of dried herbs and spices or how expensive it is to prepare your own herb and spice blends! Because my dears, your own homemade blends are always going to be less expensive to prepare (if you buy in bulk), taste fresher, and not coincidentally be generally healthier for you. Now granted, they won’t contain the likes of cottonseed oil or silicone dioxide, but I’m sure you’ll get over their absence in time!

So if you want to serve your family and friends a steak that will knock their socks off, get yourself to the store and buy a flat iron or skirt steak. Then mix up some Adobe Seasoning, fire up the BBQ, and prepare for a taste treat even an Argentinean would take pride in serving. If you want to send this steak over the top, serve with Chimichurri Sauce. (See recipe below)

  • 1½ lbs. flat iron or skirt steak, room temperature, trimmed of silver skin if necessary (skirt steak), cut into 2½-inch wide pieces – basically in half lengthwise (flat iron steak)
  • extra virgin olive oil
  • Adobo Seasoning (see recipe below)

Lay the steak on a baking pan and lightly coat with olive oil. Sprinkle on enough adobo seasoning to almost cover up the meat. (Don’t go hog wild, but don’t be too shy either. You should have over half of the amount from the recipe below left after you are finished decorating the steak on both sides.) Grill over a very hot fire, but don’t cook past medium rare. (With my grill, that’s about 4 minutes on the first side and about 1 minute on the second.) Let rest about 4 minutes before slicing into 1-inch diagonal strips. Use the remaining adobo on any meat, poultry, or fish dish. Or after trying this recipe, use it the following week when your family begs you for more of that wonderful steak!

ADOBO SEASONING

OLYMPUS DIGITAL CAMERA

  • 2 T. kosher salt
  • 2 tsp. regular paprika
  • 1½ tsp. onion powder
  • 1½ tsp. dried oregano (preferably Mexican)
  • 1½ tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1 tsp. granulated garlic
  • 1 tsp. chili powder
  • freshly ground black pepper

Whisk all the ingredients together in a bowl. Store in an air tight container in a cool, dry place.

CHIMICHURRI SAUCE 

  • 2 T. drained capers
  • 2 garlic cloves, rough chopped
  • 1 bunch Italian parsley
  • ½ bunch cilantro
  • 2 T. red wine vinegar
  • 1 tsp. kosher salt
  • freshly ground black pepper
  • ½ tsp. dried oregano (Mexican is best)
  • ¼ tsp. crushed red pepper flakes
  • ½ c. extra virgin olive oil

Place capers and garlic in the bowl of a food processor. Whirl until finely chopped. Add the parsley and cilantro and pulse 4-6 times to rough chop the leaves. (Don’t over process.) Transfer to a bowl. Stir in the vinegar, salt, pepper, oregano, crushed red pepper flakes, and olive oil. Taste and adjust the salt and pepper as needed.

Refrigerate until ready to use (preferably the same day).

 

PEPPER STEAKS WITH BOURBON SAUCE

Leave a reply

OLYMPUS DIGITAL CAMERA

So, I guess you have been wondering where I have been and why I haven’t posted a recipe for over a month. Well, Mr. C and I were kidnapped by our truck and trailer and taken down the Oregon and California coasts and over to Goodyear (near Phoenix) to visit good friends and then home again.

OLYMPUS DIGITAL CAMERA

(A picture of the culprits!)

Apparently the trailer was really tired of being out in the cold weather and talked the truck into a little nefarious yet harmless prank at our expense. All things considered, I think it was a grand plan. We had a wonderful time and if was so nice to sit outside in February and early March  without wondering when the chilblains were going to appear. (The picture below was taken somewhere on the California coast when we stopped to enjoy a picnic lunch.)

OLYMPUS DIGITAL CAMERA

Anyway, we had a marvelous time and we sincerely hope the trailer develops a case of Cold Weather Fatigue Syndrome (CWFS) again next year. (BTW – don’t bother Googleing CWFS. The name itself is so self explanatory that it has never been necessary to write a single word about this winter ailment.)

So what has all this to do with pepper steaks? Not a darn thing. I simply wanted to explain why I mysteriously disappeared from blogging for a month. (I thought you might be worried, you see.) Anyway, I’m back. And after I get finished preparing food for this next Sunday’s JazzVox concert, I will be back to my usual schedule of several postings a week. In the mean time, back to pepper steaks.

Covered with peppercorns and drizzled with a lovely sauce is Mr. Cs favorite way to eat a steak. And this recipe, which is ever so easy to prepare, tastes better than most peppercorn steaks you can find in even upper end restaurants. All it takes is a trip to your local meat market and a few additional ingredients. Then get out your heaviest pan and fry yourself up a winner. I hope you enjoy this once in awhile treat as much as we do.

  • 2 room temperature thick steaks (your choice) trimmed of all visible fat
  • 2 tsp. kosher salt
  • 2 T. cracked black peppercorns
  • 2 tsp. extra virgin olive oil
  • 2 T. bourbon
  • ¼ c. dry red wine
  • ¼ c. beef stock
  • 1 T. unsalted butter

Cover the room temperature steaks with salt and cracked pepper. Press the peppercorns into the meat as well as possible. Pour the olive oil into a heavy skillet and heat to almost smoking before adding the steaks. Reduce the heat to medium high and cook the steaks for about 3 minutes on the first side and 2 minutes on the second side for medium rare. Remove the steaks to plates. Tent the steaks with aluminum foil to keep warm.

Remove the pan from heat and drain any excess fat. Add the bourbon, return the pan to low heat and reduce the bourbon until the pan is nearly dry. Add the red wine, raise the heat to medium, and reduce the wine by half. Add the beef stock, bring to a boil, reduce heat and cook until reduced again by half. Whisk the butter into the sauce and pour over the plated steaks.

OLYMPUS DIGITAL CAMERA

The steaks are great served with a big old baked potato and a green veggie or salad. Oh, and a lovely bottle of red wine, of course!

 

 

POT ROAST WITH POTATOES, ONIONS, AND CARROTS

Leave a reply

OLYMPUS DIGITAL CAMERA

There are several dishes I make every year to greet fall with a kind of “bring it on!” inference. And one of those dishes is pot roast. It literally smacks of cozy fires, good books, and time spent together echoing each other’s sentiments about the incessant rain!

But being true North Westerners (I, born in Seattle, and Mr. C being a California transplant from the ripe old age of 7) we are used to the grey. So, when days get short and the sun goes into its yearly 6 month hibernation, I cook food that warms both the cockles of our hearts (whatever they are) and evokes a sense of comfort.

And if there ever was a recipe that exemplifies the feeling of comfort, it just has to be pot roast. And this recipe, which I have been making most of my adult life, is about as easy and delicious as it gets. So although I know most of you already have a favorite pot roast recipe, for those of you who are still searching, I offer up my easy, tried (only about two hundred times)-and-true (faithful to the end) recipe for this classic homey American dish.

And if you are looking for other dishes that also fit the same criteria (easy to prepare, perfect for fall and winter, delicious), but are perhaps a little more avant-garde than pot roast, let me recommend the following recipes from this site: Red Pozole with Pork, Poulet Au Vin Blanc, Chicken and Dumpling Stew, Irish Lamb Stew with Roasted Root Vegetables, and Grilled Meatloaf with Bacon Flavored Red Gravy. All are wonderful and perfect for this charming season. (And if you think you caught a hint of sarcasm in my previous sentence, you’ll be pleased to know that your mind is firing on all cylinders! Congratulations!)

  • ¼ c. flour + more to thicken gravy
  • 1 tsp. paprika
  • freshly ground black pepper
  • 2 to 3 lb. beef chuck or rolled roast
  • 2 T. vegetable oil
  • 3 c. beef stock
  • 1 c. red wine
  • 1 bay leaf
  • ½ tsp. dried rosemary
  • 1 tsp. dried thyme leaves
  • 2 T. dried parsley leaves
  • 2 T. dehydrated chopped onion
  • 3 garlic cloves, finely minced
  • 4 carrots, cut into ½-inch “coins”
  • 2 onions, quartered
  • 3 medium small potatoes, peeled and quartered
  • 2 sweet potatoes, peeled and cut into the same size pieces as the regular potatoes

Combine the quarter cup flour, paprika, and pepper. Remove any extra fat from the roast and dry with paper towels. Pat the flour mixture onto roast. (Save any extra flour for thickening the gravy.) Heat the oil in a large, covered Dutch oven or heavy pan. Brown all sides of the roast in the hot oil. When evenly browned, carefully add the beef stock, wine, bay leaf, rosemary, thyme, parsley, dehydrated onion, and garlic. Place the covered pot in a pre-heated 325 degree oven for about 3 hours. Check after 90 minutes to make sure there is at least 2 cups liquid in the bottom of the pan. Add water if necessary. Meat is done when it can easily be pulled apart with a fork. When almost tender (usually after about 2 hours), add the vegetables. Baste all with the meat juices, cover, and bake for another hour. Baste vegetables once during that hour. When meat and vegetables are finished cooking, remove to a platter with a slotted implement (you don’t want to lose any of the wonderful meat juices) and cover with aluminum foil. Place pan on burner and turn heat to low. If you had any extra flour from browning the roast, add a bit more regular flour until you have about 2 tablespoons. Add about a quarter cup of water and whisk it smooth. (If you used all the seasoned flour to brown the meat, just use 2 tablespoons of regular flour.)

Slowly whisk the flour/water mixture into the warm meat juices. Bring to a boil, reduce heat and let happily burble away for about 10 minutes. Adjust seasonings.

OLYMPUS DIGITAL CAMERA

Serve the roast cut into serving sized pieces with gravy on the side to drizzle over all.

GROUND BEEF AND SPINACH FRITTATA (JOE’S SPECIAL)

Leave a reply

OLYMPUS DIGITAL CAMERA

According to Wikipedia, “a frittata is an egg-based Italian dish similar to an omelet or crust less quiche, enriched with additional ingredients such as meats, cheeses, vegetables, or pasta. The word frittata is derived from Italian and roughly translates to “egg-cake”.

It’s obvious from the name, that at one time this was Joe’s (whoever he might be) favorite way to prepare or eat eggs. And as it happens, a “Joe’s Special” is one of Mr. Cs favorite ways to eat eggs too. So I decided, I better get on the stick and learn how to make a “Joe’s Special” for my dear husband.

After looking at several recipes on line, I came up with this version. I tried it out on Mr. C. this morning, and he declared it a hit, even though I didn’t have any green onions for the garnish. (Next time I will be better prepared!)

And as usual when I started to write my preface to this recipe, I got to thinking about the ingredients in the dish with an eye towards the nutritional value. I was actually surprised. There was less fat in the form of butter, cream, and cheese than in most omelets or scrambles that I prepare. And the small amount of olive oil that was used; well it’s actually good for us. Then of course there was the vegetative component – the onion, garlic, mushrooms, and spinach. All veggies that have nutritional value and that I try (especially the spinach) to use in my cooking as much as possible.

So all in all, a relatively healthy dish that tastes wonderful and is easy to prepare. And kind of “retro” to boot. I like that. Actually many of the recipes that I feature have been favorites for decades. Some are still in vogue, but many have been relegated to dinosaur fodder and that I simply can’t allow to happen. (You show me one person who doesn’t like Deviled Eggs (except for my husband), Not Your Mama’s Chex Party Mix, or Sloppy Joes and I will give up the cause.)

But until then, look forward to more relics from the dark ages coming your way. Up next – Biscuits and Gravy.

  • 1 T. extra virgin olive oil
  • 4-8 oz. lean ground beef
  • ½ medium yellow onion, diced
  • 3-4 mushrooms, sliced
  • ½ tsp. seasoned salt
  • freshly ground black pepper
  • 2 cloves garlic, minced
  • a couple large handfuls of fresh baby spinach, roughly chopped
  • 6 eggs
  • ¼ c. finely grated Parmesan
  • 2 T. finely grated Pecorino Romano
  • sour cream, opt.
  • chopped green onions, opt.
  • toasted and buttered crusty Italian bread, opt.

Heat the olive oil in a skillet over medium-high heat. Add ground beef and allow the meat to get very brown on the bottom side. (You really want that nice caramelization to occur. It helps flavor the entire dish.)

OLYMPUS DIGITAL CAMERA

Turn the meat over and break up with spatula. Add the onion, mushrooms, salt, and pepper. Stirring frequently, cook until the onion is transparent. Add the garlic and spinach and cook until spinach wilted. Meanwhile whisk the eggs. When the spinach is wilted, add the eggs to the beef mixture and cook until mixture is slightly dry. Remove from heat. Sprinkle with Parmesan and Romano and give the mixture a stir or two. Serve with a dollop of sour cream, a liberal sprinkle of green onions, and a side of toasted bread.