I hadn't had a sloppy joe since...3rd grade? Just hearing the words make me think of the smell of the school cafeteria on sloppy joe day. And it was gross. But these are amazing and one of Jack's favorites. I make the sauce on the weekend and then throw it together during the week in a flash... These would also be good with ground chicken or turkey.
1 lb ground beef
1/2 medium onion, chopped
2 cloves garlic, grated
1 tbsp chili powder
1 tbsp paprika
1 tsp onion powder
1 cup chicken broth
1 cup tomato puree
1/4 cup ketchup
1 tbsp + 1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp molasses
Hamburger buns
1. Cook the beef in a large skillet until lightly browned. Remove from pan.
2. In the fat/juice still in the pan from the meat, cook the onions and garlic until soft. Add the spices and cook until fragrant. Add the rest of the ingredients until well incorporated.
3. If eating right away, add the beef back into the sauce and bring to a simmer. If making ahead, put the beef and sauce into separate containers and when you're ready to eat it, throw it all in a pan and bring to a simmer. Serve on hamburger buns.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Sunday, May 27, 2018
Saturday, October 21, 2017
Mini Meatloaves Wrapped in Bacon
Yes - good as it sounds. These are super easy and sooooo good with mashed potatoes (and a salad or something so that you don't feel too bad about the rest of it). This is from Fine Cooking. You can use mini loaf pans (which I don't own) or ramekins. You could also use a muffin tin if you want to make them really really mini!
8 slices of bacon
1/2 chopped onion
1 clove of garlic, minced
1/2 cup breadcrumbs or panko
1 egg
3 tbsp ketchup
1/2 tsp Worcestershire
Salt and pepper
1 lb ground beef (pref. 85% lean) or meatloaf mix (beef, pork, veal)
1. Preheat oven to 400. Line a baking sheet with parchment. Arrange bacon on sheet and bake until crisp along edges, about 10 mins. Transfer to a paper towel lined plate to cool.
2. In a food processor, pulse onion and garlic. Add breadcrumbs, egg, ketchup, Worcestershire, salt and pepper. Pulse a few times to blend. Transfer to a bowl, add the meat and mix until combined.
3. Spray your ramekins or pans with cooking spray. Cross two slices of bacon in each, across the bottom and up the sides. Let an excess hang over. Pack in the meatloaf and fold the bacon over the top.
4. Bake about half hour or until meat is 165. let cool and remove from pans. When finished top with equal parts ketchup and bbq sauce.
8 slices of bacon
1/2 chopped onion
1 clove of garlic, minced
1/2 cup breadcrumbs or panko
1 egg
3 tbsp ketchup
1/2 tsp Worcestershire
Salt and pepper
1 lb ground beef (pref. 85% lean) or meatloaf mix (beef, pork, veal)
1. Preheat oven to 400. Line a baking sheet with parchment. Arrange bacon on sheet and bake until crisp along edges, about 10 mins. Transfer to a paper towel lined plate to cool.
2. In a food processor, pulse onion and garlic. Add breadcrumbs, egg, ketchup, Worcestershire, salt and pepper. Pulse a few times to blend. Transfer to a bowl, add the meat and mix until combined.
3. Spray your ramekins or pans with cooking spray. Cross two slices of bacon in each, across the bottom and up the sides. Let an excess hang over. Pack in the meatloaf and fold the bacon over the top.
4. Bake about half hour or until meat is 165. let cool and remove from pans. When finished top with equal parts ketchup and bbq sauce.
Friday, September 13, 2013
Beef and Broccoli Stir Fry
Wow...June since my last post?! I've been slacking. But actually I've been a little busy with work and lots of travel across the country: AZ, VI (yes, VIRGIN ISLANDS), CT, WV, IN, CA, NE, NC, DC, CO, and NY!)It's summer! And you all know that we generally stick to simple, easy grilling in the summer. Lots of chicken, corn, and salad. My creative juices haven't been flowing...
So, Paddy's playing a gig up in NH tonight and I'm watching the Sox kill the Yankees again (GO SOX!). It's a good night to hit you with a bunch of new ideas. This beef and broccoli recipe came from a blog called appetiteforchina.com. I looked it up a looooong time ago and made it this summer when we had extra steak tips. This is a good one.
1 lb flank steak, thinly sliced (or leftover grilled tips, like I used)
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice wine
1 tsp cornstarch
2 tbsp canola oil
1 clove of garlic, minced
1 tsp grated ginger
2 large shallots, finely chopped
2 cups broccolini
Jasmine rice (as much as needed)
The Sauce
1 1/2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tbsp sesame oil
1 tsp rice vinegar
1 tsp sugar
1 tsp cornstarch
2 tsp chili paste (optional)
1. In a medium sized bowl, combine the soy, sesame, rice wine and cornstarch and stir until the cornstarch is dissolved. Add the beef and marinate at room temperature for 10-30 minutes.
2. In a small bowl, combine all of the sauce ingredients and stir until the cornstarch is dissolved. Set aside.
3. Heat a large pan over high heat. Add a tablespoon of oil and coat the pan. Add the beef and spread so that it's cooking in a single layer. Allow it to sear for just a minute or two, untouched. Give it a quick stir and sear for another minute. Transfer to plate and set aside. (If you're using leftovers, marinate if needed or just throw in at the end to heat through)
4. Put another tablespoon of oil in the pan. Add the garlic, ginger, and shallots and cook for about 30 seconds. Add the broccoli and cook for another minute. Pour in the sauce and continue to cook while stirring for another minute.
5. Return the beef to the pan. Give it a stir.
Serve with rice.
Wednesday, July 4, 2012
Thai Grilled Beef Salad
Have you ever noticed that flank steaks are always enormous? It's a good thing - it's my favorite cut of meat and there are always leftovers. I love to make sandwiches with the leftovers - heat it up and put it in a baguette with some lettuce and it's delicious. It's also great on salads and, since I love everything Thai...(did I ever imagine fish sauce would become as regular an item on my grocery list as mayo??). This recipe modified from Cooks Illustrated is a good one for a cool summer dinner.
Juice of 2 limes
2 TB fish sauce
1/8 tsp paprika
1/8 tsp cayenne
2 TB water
1/2 tsp sugar
3 shallots
1 cup mint leaves, chopped
1 cup cilantro, chopped
Flank steak leftovers - or whole one if you're looking for something to do with it!
Lettuce
1 cucumber, sliced
1. Mix the first nine ingredients together in a bowl until the sugar dissolves.
2. Heat up your flank steak quickly in a hot pan or leave it cold.
3. Add to the lime mixture and marinate about 5 minutes.
4. Layer the lettuce and cucumbers. Remove the steak from the marinade and lay on top. Spoon extra dressing over the salad as desired.
Juice of 2 limes
2 TB fish sauce
1/8 tsp paprika
1/8 tsp cayenne
2 TB water
1/2 tsp sugar
3 shallots
1 cup mint leaves, chopped
1 cup cilantro, chopped
Flank steak leftovers - or whole one if you're looking for something to do with it!
Lettuce
1 cucumber, sliced
1. Mix the first nine ingredients together in a bowl until the sugar dissolves.
2. Heat up your flank steak quickly in a hot pan or leave it cold.
3. Add to the lime mixture and marinate about 5 minutes.
4. Layer the lettuce and cucumbers. Remove the steak from the marinade and lay on top. Spoon extra dressing over the salad as desired.
Philly Cheesesteak
I wasn't sure if I should post this since it's so ridiculously simple. But I made these recently and I don't know what took me so long to make them at home. I LOVE cheesesteak! Laur would probably be disappointed in this recipe - it's not quite authentic but this is a really easy 5 minute dinner to satisfy a craving.
(Makes about 2)
1/2 lb roast beef from the deli counter
1/4 lb sliced American cheese
1 baguette
1. Heat a pan to medium high and add a touch of canola oil. Fry the roast beef until it browns a bit and gets a little crispy around the edges.
2. When the meat is just about done, layer the American cheese over it in the pan so it melts.
3. Stuff the meat and cheese into your baguette and enjoy!
(Makes about 2)
1/2 lb roast beef from the deli counter
1/4 lb sliced American cheese
1 baguette
1. Heat a pan to medium high and add a touch of canola oil. Fry the roast beef until it browns a bit and gets a little crispy around the edges.
2. When the meat is just about done, layer the American cheese over it in the pan so it melts.
3. Stuff the meat and cheese into your baguette and enjoy!
Sunday, January 8, 2012
Beef Curry
I don't usually like beef in my curry but we tried this last week from Food & Wine and it was delicious. It was very quick to make although it could be a while before the smell of the house is curry free. Occupational hazard I suppose...
1.5 lbs lean ground sirloin
1 large onion, finely chopped
1 carrot, finely diced
handful of cauliflower florets if you have some
2 TB minced ginger
2 garlic cloves minced
1.5 TB curry powder
2 TB flour
1 large yukon gold potato, cut in 1/2 inch dice
1.5 cups chicken broth
14 oz can of coconut milk
14 oz can of diced tomatoes with juice
1 cup frozen peas
1. In a large dutch oven, heat a bit of canola oil and then add the sirloin. Break it up as it cooks so that you don't have any lumps.
2. Add the onion and ginger, potatoes, carrots and cauliflower if you have them. Cook until soft. Add plenty of salt and pepper.
3. Add the curry powder and cook for a minute or two. Then add the flour and stir until all veggies are coated.
4. Increase the heat to high and add the chicken broth and tomatoes and stir well. Stir up any bits from the bottom of the pot.
5. Bring to a boil and then and then lower the heat to low, cover and simmer for 20-30 minutes. If the sauce is too thick, add some broth. If it's too runny, leave the lid off for a bit and let it boil away.
Serve with basmati rice and/or toasted naan with butter.
1.5 lbs lean ground sirloin
1 large onion, finely chopped
1 carrot, finely diced
handful of cauliflower florets if you have some
2 TB minced ginger
2 garlic cloves minced
1.5 TB curry powder
2 TB flour
1 large yukon gold potato, cut in 1/2 inch dice
1.5 cups chicken broth
14 oz can of coconut milk
14 oz can of diced tomatoes with juice
1 cup frozen peas
1. In a large dutch oven, heat a bit of canola oil and then add the sirloin. Break it up as it cooks so that you don't have any lumps.
2. Add the onion and ginger, potatoes, carrots and cauliflower if you have them. Cook until soft. Add plenty of salt and pepper.
3. Add the curry powder and cook for a minute or two. Then add the flour and stir until all veggies are coated.
4. Increase the heat to high and add the chicken broth and tomatoes and stir well. Stir up any bits from the bottom of the pot.
5. Bring to a boil and then and then lower the heat to low, cover and simmer for 20-30 minutes. If the sauce is too thick, add some broth. If it's too runny, leave the lid off for a bit and let it boil away.
Serve with basmati rice and/or toasted naan with butter.
Wednesday, October 26, 2011
Steak Tips with Mushroom Red Wine Sauce and Roasted Brussels Sprouts
When cooked right, steak tips are buttery nuggets of goodness. I think the best steak tips are at Silvertone in Boston. Comfort food mecca of the East Coast, Silvertone marinates its tips in some sort of sweet and savory juice that makes them absolutely delicious. I'd never cooked them myself before, I'd just to go Silvertone for them. But I was at Wilson Farm the other day and couldn't resist. I tried to recreate Silvertone's version and I think I came pretty darn close.
The brussels sprouts on the other hand - those are a different story. When I was little, they'd make me gag and I once foolishly followed my sister's secret instructions to fill my mouth with them at the dinner table, go to the bathroom and flush them down the toilet so I wouldn't have to eat them. Brilliant plan except that my sister then went to the bathroom right after and asked Mom and Dad why there was lettuce floating in the toilet.
I've overcome my intolerance for the BS (pun intended). I LOVE them now, especially roasted. Here's a quick and easy way to make them.
TIPS
1-1.5 lbs of steak tips
1/2 cup soy sauce
1/4 cup honey
2 cups of mushrooms, sliced (can use any kind, I actually use rehydrated shitakes which were great!)
1.5 cups of red wine
2 TB butter
Olive oil
1 sprig fresh rosemary
2 cloves garlic, sliced
Brussels Sprouts
1 bag of sprouts
2 TB olive oil
salt and pepper
1. Marinate the tips with the soy and honey all day.
2. Preheat the oven to 425 degree.
3. Trim the stems off the sprouts and cut them in half. Mix them with the olive oil and salt and pepper (sometimes I add a small sprinkle of cayenne and a few drops of maple syrup - mmmm!). Lay them face/cut side down on a baking sheet and throw in the oven for 20 minutes or so...until they get brown.
4. In the meantime, remove the tips from the marinade, reserving the marinade! Dry each tip using paper towel.
5. Heat a large skillet on medium-high and add a bit of olive oil and the butter.
6. When the butter's melted and the pan is good and hot, add the tips, rosemary and garlic. Cook until they are nice and brown on all sides, only moving/flipping once per side. Some may be weird shapes so try to get all sides without too much jostling.
7. Cook them for about 7 minutes (this will depend on their size). The bottom of the pan will start to have a thick brown film.
8. When done, remove the tips and place on a plate and cover with foil.
9. Add the mushrooms to the pan and sautee until just soft. Add the wine and half of the remaining marinade and scrape up everything from the bottom of the pan. Simmer until reduced by about half.
Serve the tips with the sauce on top and the sprouts on the side.
The brussels sprouts on the other hand - those are a different story. When I was little, they'd make me gag and I once foolishly followed my sister's secret instructions to fill my mouth with them at the dinner table, go to the bathroom and flush them down the toilet so I wouldn't have to eat them. Brilliant plan except that my sister then went to the bathroom right after and asked Mom and Dad why there was lettuce floating in the toilet.
I've overcome my intolerance for the BS (pun intended). I LOVE them now, especially roasted. Here's a quick and easy way to make them.
TIPS
1-1.5 lbs of steak tips
1/2 cup soy sauce
1/4 cup honey
2 cups of mushrooms, sliced (can use any kind, I actually use rehydrated shitakes which were great!)
1.5 cups of red wine
2 TB butter
Olive oil
1 sprig fresh rosemary
2 cloves garlic, sliced
Brussels Sprouts
1 bag of sprouts
2 TB olive oil
salt and pepper
1. Marinate the tips with the soy and honey all day.
2. Preheat the oven to 425 degree.
3. Trim the stems off the sprouts and cut them in half. Mix them with the olive oil and salt and pepper (sometimes I add a small sprinkle of cayenne and a few drops of maple syrup - mmmm!). Lay them face/cut side down on a baking sheet and throw in the oven for 20 minutes or so...until they get brown.
4. In the meantime, remove the tips from the marinade, reserving the marinade! Dry each tip using paper towel.
5. Heat a large skillet on medium-high and add a bit of olive oil and the butter.
6. When the butter's melted and the pan is good and hot, add the tips, rosemary and garlic. Cook until they are nice and brown on all sides, only moving/flipping once per side. Some may be weird shapes so try to get all sides without too much jostling.
7. Cook them for about 7 minutes (this will depend on their size). The bottom of the pan will start to have a thick brown film.
8. When done, remove the tips and place on a plate and cover with foil.
9. Add the mushrooms to the pan and sautee until just soft. Add the wine and half of the remaining marinade and scrape up everything from the bottom of the pan. Simmer until reduced by about half.
Serve the tips with the sauce on top and the sprouts on the side.
Sunday, February 6, 2011
Spicy Flank Steak with Grilled Polenta
Flank steak is my favorite steak. You have to marinate it for a good long while and with the right ingredients. My mom ALWAYS used soy sauce and...vermouth. It may seem like an unlikely candidate for marinade but there was always a good stock of it in the house - for the martinis - and it adds a distinct flavor and helps tenderize the meat. I often throw the meat in a velcro bag with the marinade before heading off to work in the morning. By the evening, it's perfect!
This recipe is great because you can either grill the steak or do it in a pan, which actually works well. We had to resort to pan frying our steak this winter after Paddy went to flip some burgers one night and found our grill engulfed in flames in the backyard. But that's another story for another time...
The other part of this is polenta. I don't bother making it on the stove, I buy the tubes of it at the grocery store and it's great grilled or fried stovetop. I just recently got into it, it's effortless and it goes REALLY well with this steak. Don't skip it!!
Marinade:
1 TB vermouth
1/4 cup soy sauce
2-4 cloves garlic crushed
1/4 cup olive oil
black pepper
1-2 lb flank steak
*marinate for at least one hour and better if marinated for the whole day
For the steak and polenta:
4 tsp canola oil, divided
salt
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp black pepper
1 tube of polenta cut into 8 slices
1 ripe avocado, sliced
1/2 cup cilantro, chopped
1/2 cup queso fresco (it's worth getting for this)
1/2 cup of your favorite salsa
1. Heat a grill pan over medium-high. Remove the steak from the marinade and pat dry with a paper towel.
2. Combine 1 tsp oil, 1/2 tsp salt, cumin, chili powder and pepper and rub evenly over the steak.
3. Put your stove fan on!! Add the steak to the pan and cook for 6 min. on each side or until desired temperature.
4. Remove from pan and let stand for 5 minutes with some foil over it.
5. Turn the heat down to medium and add some more oil to coat the pan if needed. Add the polenta slices and fry on each side for 2-3 minutes, until softish and slightly browned.
6. Cut steak across the grain into thin slices.
7. Serve the steak and polenta with slices of avocado and sprinkle with queso fresco and cilantro and a little salsa on the side.
This recipe is great because you can either grill the steak or do it in a pan, which actually works well. We had to resort to pan frying our steak this winter after Paddy went to flip some burgers one night and found our grill engulfed in flames in the backyard. But that's another story for another time...
The other part of this is polenta. I don't bother making it on the stove, I buy the tubes of it at the grocery store and it's great grilled or fried stovetop. I just recently got into it, it's effortless and it goes REALLY well with this steak. Don't skip it!!
Marinade:
1 TB vermouth
1/4 cup soy sauce
2-4 cloves garlic crushed
1/4 cup olive oil
black pepper
1-2 lb flank steak
*marinate for at least one hour and better if marinated for the whole day
For the steak and polenta:
4 tsp canola oil, divided
salt
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp black pepper
1 tube of polenta cut into 8 slices
1 ripe avocado, sliced
1/2 cup cilantro, chopped
1/2 cup queso fresco (it's worth getting for this)
1/2 cup of your favorite salsa
1. Heat a grill pan over medium-high. Remove the steak from the marinade and pat dry with a paper towel.
2. Combine 1 tsp oil, 1/2 tsp salt, cumin, chili powder and pepper and rub evenly over the steak.
3. Put your stove fan on!! Add the steak to the pan and cook for 6 min. on each side or until desired temperature.
4. Remove from pan and let stand for 5 minutes with some foil over it.
5. Turn the heat down to medium and add some more oil to coat the pan if needed. Add the polenta slices and fry on each side for 2-3 minutes, until softish and slightly browned.
6. Cut steak across the grain into thin slices.
7. Serve the steak and polenta with slices of avocado and sprinkle with queso fresco and cilantro and a little salsa on the side.
Saturday, January 15, 2011
Paddy & Katie's Surprise Chili
1 1/2 medium onions, diced
3 cloves garlic, minced
1 poblano chili, diced
1/2 container baby bella mushrooms, large dice
1 large jalapeno, diced
1 1/2 large (28 oz) cans tomato (1 can diced, 1/2 can crushed)
1/2 small can tomato paste
1/2 lb sirloin tips, cut into 1/4 in. cubes
1/2 lb 85% lean ground beef
2 (hot dog length) links of andouille sausage
2 italian sausage links - removed from casing
1 can black beans
1 can pinto beans
1/2 can Guinness
1/2 cup red wine
1/4 bottle Ipswich ale (for good measure - because one was open)
2 TB chili powder (or to taste)
1 TB chili flakes
1 1/2 tsp cumin
lots of salt and pepper
1 cup of corn
1. Heat a bit of olive oil in a large pot/dutch oven. Add the italian sausage and break up into small pieces as it cooks.
2. Add the sirloin and brown.
3. Add the ground beef and cook until no longer pink. Give it a good dose of salt and pepper.
4. Add the andouille and let it cook for about 5 min.
5. Remove the meat from the pot and set aside. Add all of the vegetables and garlic, except the corn. Let it saute in the juices of the meat until soft.
6. Add tomato paste and incorporate well with vegetables.
7. Add the meat back to the pot and mix well.
8. Add the Guinness and wine (and Ipswich if you happen to have it :)
9. Turn heat up to high and bring to a boil. reduce to medium-high and simmer until the liquid is reduced to half, stirring every minute or so.
10. Add canned tomato, beans, corn, and spices.
11. Let it bubble for 10-15 minutes, stirring frequently.
12. Cover and reduce to low. Let it simmer for another 2 hrs or so, stirring once and a while.
*serve with LOTS of melted cheddar cheese on top!
Sunday, September 13, 2009
Coffee Rubbed Cheeseburgers w/ Texas BBQ Sauce
Don't be scared! I know it sounds weird... Burgers are good as they are. But this spice rub and BBQ sauce gives them an extra kick and lots of extra flavor. You can use the BBQ sauce for lots of other stuff too!
For the burgers:
1 tbsp ground coffee
2 tsp brown sugar
2 tsp black pepper
1/2 tsp coriander
1/2 tsp salt
1 lb ground beef
4 slices of cheddar or smoked gouda
4 hamburger buns
Lettuce
Tomato
Texas BBQ Sauce:
1 tbs butter
1 clove of minced garlic
1 cup ketchup
1/3 cup brown sugar
1/3 worcester sauce
1/4 cup fresh lemon juice
1 chipotle chile, minced
1/4 tsp cayenne
1. Start the BBQ sauce first...In a saucepan, melt the butter over medium heat. Add garlic and stir for 30 seconds. Stir in ketchup and all remaining ingredients. Reduce heat to medium-low and let simmer until reduced to 1 1/3 cups. Season with salt and pepper and let cool.
2. Mix all of the coffee rub ingredients together in a bowl until well combined.
3. Divide your beef and make patties according to the size and thickness you like.
4. Rub both sides of each patty thoroughly with the rub and let sit until the beef is close to room temperature and ready for grilling.
5. Grill the burgers according to taste and add the cheese!
6. When the burgers are done, load them onto the buns with a little BBQ sauce, lettuce and tomato.
For the burgers:
1 tbsp ground coffee
2 tsp brown sugar
2 tsp black pepper
1/2 tsp coriander
1/2 tsp salt
1 lb ground beef
4 slices of cheddar or smoked gouda
4 hamburger buns
Lettuce
Tomato
Texas BBQ Sauce:
1 tbs butter
1 clove of minced garlic
1 cup ketchup
1/3 cup brown sugar
1/3 worcester sauce
1/4 cup fresh lemon juice
1 chipotle chile, minced
1/4 tsp cayenne
1. Start the BBQ sauce first...In a saucepan, melt the butter over medium heat. Add garlic and stir for 30 seconds. Stir in ketchup and all remaining ingredients. Reduce heat to medium-low and let simmer until reduced to 1 1/3 cups. Season with salt and pepper and let cool.
2. Mix all of the coffee rub ingredients together in a bowl until well combined.
3. Divide your beef and make patties according to the size and thickness you like.
4. Rub both sides of each patty thoroughly with the rub and let sit until the beef is close to room temperature and ready for grilling.
5. Grill the burgers according to taste and add the cheese!
6. When the burgers are done, load them onto the buns with a little BBQ sauce, lettuce and tomato.
Sunday, March 1, 2009
Meatballs
I worked at a restaurant in Ann Arbor that had a creative and pricey menu. It always sort of made me laugh that among a bunch of other fairly fancy dishes they offered spaghetti and meatballs...and it was one of their most popular meals. Considering the price I couldn't understand why anyone would actually order it. Until I tried the meatballs. They were incredible. I've tried several times to make meatballs as good as theirs and I've never come close. BUT, I made these the other night - and they might be my new favorite. The key - a gooey smoked mozzarella middle. You can make them without the cheese of course, or with reguular mozzarella but they're pretty good the way they are. The other best part about them is that they only take 15 minutes and they're BAKED, so no messy pans to clean up after.
1/2 lb ground beef
1/2 lb ground pork
* you could also third the beef and pork and do a 1/3 ground veal to make them even better
1/4 cup chopped parsley
2/3 cup grated parmesan cheese (use fresh if you can - soooo much better than the other stuff)
1/3 cup bread crumbs
1 tsp oregano
1 tsp basil
1 egg
2 tbsp ketchup
3 cloves of garlic, minced or finely chopped
1/2 tsp red pepper flakes
1 oz smoked mozzarella, cut into 1/2 inch cubes (no larger!)
1. Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper.
2. In a large bowl, combine the parsley, parmesan, bread crumbs, herbs, egg, ketchup, garlic, red pepper flakes, and salt and pepper.
3. Add the beef and pork. Use your hands to mix it all together gently.
4. Form the meat into balls a tiny bit larger than the size of a golf ball and place on the cookie sheet about an inch apart. You should end up with 15-17ish.
5. Poke your finger into the top of each but be careful not to go all the way through. Put a cube of cheese in each and then close the meatball over them. Make sure the cheese is well covered to avoid a gooey mess.
6. Place the meatballs in the oven for 15 minutes or until cooked through. The cheese may bubble on a few, but they'll stay in tact.
* When they're finished, I like to add the ones I'm going to eat that night right into the sauce on the stove to make them extra moist and to give the sauce a little extra flavor. I let the rest cool a bit and then put them in a plastic bag in the freezer.
1/2 lb ground beef
1/2 lb ground pork
* you could also third the beef and pork and do a 1/3 ground veal to make them even better
1/4 cup chopped parsley
2/3 cup grated parmesan cheese (use fresh if you can - soooo much better than the other stuff)
1/3 cup bread crumbs
1 tsp oregano
1 tsp basil
1 egg
2 tbsp ketchup
3 cloves of garlic, minced or finely chopped
1/2 tsp red pepper flakes
1 oz smoked mozzarella, cut into 1/2 inch cubes (no larger!)
1. Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper.
2. In a large bowl, combine the parsley, parmesan, bread crumbs, herbs, egg, ketchup, garlic, red pepper flakes, and salt and pepper.
3. Add the beef and pork. Use your hands to mix it all together gently.
4. Form the meat into balls a tiny bit larger than the size of a golf ball and place on the cookie sheet about an inch apart. You should end up with 15-17ish.
5. Poke your finger into the top of each but be careful not to go all the way through. Put a cube of cheese in each and then close the meatball over them. Make sure the cheese is well covered to avoid a gooey mess.
6. Place the meatballs in the oven for 15 minutes or until cooked through. The cheese may bubble on a few, but they'll stay in tact.
* When they're finished, I like to add the ones I'm going to eat that night right into the sauce on the stove to make them extra moist and to give the sauce a little extra flavor. I let the rest cool a bit and then put them in a plastic bag in the freezer.
Sunday, February 1, 2009
Beer Braised Hoisin Short Ribs
If you haven't already figured it out, I'm not much of a meat maker. I prefer to make things that have meat in them but I don't have a lot of experience giving meat the star solo performance. But, I came across this recipe in a cookbook that I've had forever and haven't used. Don't be afraid of braising - it's probably the easiest way to cook meat. All you need is a few simple ingredients and some time. To me, this is a good Saturday or Sunday dinner because you'll need a good part of the afternoon for the braising. You can spend this time drinking the other 5 beers out of the six pack you bought for the ribs.
3 lbs of short ribs (depending on where you go, about 4 large ribs - buy lean if you can)
3 tbsp of vegetable oil
10 garlic cloves - mashed
2 tbsp ginger - minced (a 2 in. piece of fresh ginger cut into 1/4 in. slices)
1 bottle of good ale (12 oz)
3 tbsp rice vinegar
1 cup hoisin sauce
*Serves 4, and best with mashed potatoes and garlicy snow peas or broccoli.
1. Preheat oven to 325 degrees.
2. Generously salt and pepper the ribs on all sides.
3. Heat oil on medium high in a large ovenproof pot with a lid (Dutch oven or a pot with lots of surface area).
4. Brown the ribs on all sides (don't crowd the pot, you can do them in batches if needed).
5. When browned, remove the ribs and pour out all but a few tbsp of the fat in the pot.
6. Lower the heat to medium and saute the garlic and ginger for a couple minutes.
7. Add the ribs back to the pot, and add the beer and vinegar. Give it a stir, cover it, and place in the oven.
8. Bake the ribs for 2 hours. (you may smell the vinegar more than the meat for a while - don't be worried, they'll be delicious!).
9. After 2 hours, pour the hoisin sauce over the ribs and return to the oven, uncovered, for another 20-30 minutes...or until the meat is falling off the bone.
3 lbs of short ribs (depending on where you go, about 4 large ribs - buy lean if you can)
3 tbsp of vegetable oil
10 garlic cloves - mashed
2 tbsp ginger - minced (a 2 in. piece of fresh ginger cut into 1/4 in. slices)
1 bottle of good ale (12 oz)
3 tbsp rice vinegar
1 cup hoisin sauce
*Serves 4, and best with mashed potatoes and garlicy snow peas or broccoli.
1. Preheat oven to 325 degrees.
2. Generously salt and pepper the ribs on all sides.
3. Heat oil on medium high in a large ovenproof pot with a lid (Dutch oven or a pot with lots of surface area).
4. Brown the ribs on all sides (don't crowd the pot, you can do them in batches if needed).
5. When browned, remove the ribs and pour out all but a few tbsp of the fat in the pot.
6. Lower the heat to medium and saute the garlic and ginger for a couple minutes.
7. Add the ribs back to the pot, and add the beer and vinegar. Give it a stir, cover it, and place in the oven.
8. Bake the ribs for 2 hours. (you may smell the vinegar more than the meat for a while - don't be worried, they'll be delicious!).
9. After 2 hours, pour the hoisin sauce over the ribs and return to the oven, uncovered, for another 20-30 minutes...or until the meat is falling off the bone.
Sunday, December 21, 2008
Paddy-Approved Shepard's Pie
You'd think that with a very hungry Irish boyfriend I would have made this a long time ago. But I just tried it a few weeks ago and it was officially approved. A very easy meal to make and so good on a snowy winter day like today - we've got more than a foot and it's still falling!
~1.5 lbs of ground beef (1 package makes enough for about 4 people) - I like using sirloin
1/2 large onion - diced
1 celery stalk - diced small
1 carrot - diced small
3 cloves minced garlic
1 cup beef broth + a little more if needed
2-3 tbsp flour
2-3 tbsp Worcestershire sauce
1 tbsp steak sauce if you have it (like HP or A1)
4 yukon gold potatoes
1 leek - just the white sliced thinly
1 cup frozen peas
Grated chedder &/or mix of mexican shredded cheese
Preheat oven to 375
1. Chop the potatoes into quarters and boil with lots of salt until a fork is easily inserted.
2. Drain the water and mash the potatoes.
3. Add 3/4 cup of milk and 2-3 pats butter (add more milk to make a little smoother but not soupy! - you want to be able to spread them on top of the meat later). Keep potatoes covered.
4. Saute the beef in a little olive oil over medium heat. Stir frequently and make sure to mash the beef into small bits. Once just cooked through, remove from pan and set aside in a bowl.
5. In the same pan, (add a little more olive oil if you need to but there should also be some juice from the meat) saute the onion, celery, carrot, and garlic over medium high until the onion is translucent and other veggies soften.
6. Add the meat back into the pan with veggies and season with lots of salt and pepper.
7. Add a tiny bit of steak sauce if you have it and keep on low/med low heat.
8. In a saucepan, melt 3-4 pats of butter.
9. Add the flour and stir until it forms a roux/paste.
10. Add the beef broth and turn the heat to medium high. Stir/whisk until it becomes a medium thick gravy.
11. Add salt and pepper and Worcestershire sauce.
12. Pour the gravy into the meat mixture and stir together.
13. Add the peas. Keep the meat mixture on medium.
14. In the empty gravy saucepan, add a little more olive oil, a few more pats of butter and the leek. Saute until very tender (~5-10 min).
15. Pour into the mashed potatoes and mix well.
16. Pour the meat mixture into a large baking dish. Spread the mashed potatoes on top (don't be afraid to use your hands!) and top with a thin layer of shredded cheese.
17. Bake in the oven until the cheese is melted and/or a little browned.
Bake until cheese is melted and potatoes are a bit crusty.
YUMMMM!!!!
~1.5 lbs of ground beef (1 package makes enough for about 4 people) - I like using sirloin
1/2 large onion - diced
1 celery stalk - diced small
1 carrot - diced small
3 cloves minced garlic
1 cup beef broth + a little more if needed
2-3 tbsp flour
2-3 tbsp Worcestershire sauce
1 tbsp steak sauce if you have it (like HP or A1)
4 yukon gold potatoes
1 leek - just the white sliced thinly
1 cup frozen peas
Grated chedder &/or mix of mexican shredded cheese
Preheat oven to 375
1. Chop the potatoes into quarters and boil with lots of salt until a fork is easily inserted.
2. Drain the water and mash the potatoes.
3. Add 3/4 cup of milk and 2-3 pats butter (add more milk to make a little smoother but not soupy! - you want to be able to spread them on top of the meat later). Keep potatoes covered.
4. Saute the beef in a little olive oil over medium heat. Stir frequently and make sure to mash the beef into small bits. Once just cooked through, remove from pan and set aside in a bowl.
5. In the same pan, (add a little more olive oil if you need to but there should also be some juice from the meat) saute the onion, celery, carrot, and garlic over medium high until the onion is translucent and other veggies soften.
6. Add the meat back into the pan with veggies and season with lots of salt and pepper.
7. Add a tiny bit of steak sauce if you have it and keep on low/med low heat.
8. In a saucepan, melt 3-4 pats of butter.
9. Add the flour and stir until it forms a roux/paste.
10. Add the beef broth and turn the heat to medium high. Stir/whisk until it becomes a medium thick gravy.
11. Add salt and pepper and Worcestershire sauce.
12. Pour the gravy into the meat mixture and stir together.
13. Add the peas. Keep the meat mixture on medium.
14. In the empty gravy saucepan, add a little more olive oil, a few more pats of butter and the leek. Saute until very tender (~5-10 min).
15. Pour into the mashed potatoes and mix well.
16. Pour the meat mixture into a large baking dish. Spread the mashed potatoes on top (don't be afraid to use your hands!) and top with a thin layer of shredded cheese.
17. Bake in the oven until the cheese is melted and/or a little browned.
Bake until cheese is melted and potatoes are a bit crusty.
YUMMMM!!!!
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