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Roast Beef and Vegetable Sandwich

18 Jan

Roasted Beef and Vegetable Sandwich

(Serves 1 hearty meal)

Sometimes something as simple as a sandwich can offer the most succulent sustenance. 

Okay, so I’ve been enjoying a little more life lately and find myself lost to hours upon hours of wedding searching—seriously losing track of time and reality.  As a result, I have been regrettably amiss in my kitchen experiments.  However, in the midst of my fantasyland of white, I have discovered some absolute gems as far as quick fixes.  This is by far one of the most scrumptious.

2 tablespoons olive oil, divided

1 small zucchini, sliced thinly lengthwise

Salt and freshly ground pepper

¼ cup sliced yellow onion

½ teaspoon balsamic vinegar

2 tablespoons mayonnaise

1 tablespoon horseradish

2 slices good bread (I love large loafs with thick crunchy crusts—this was a basic country bread but sourdough is exceptional as well)

3 slices roast beef (the redder the better)

2 slices pepper jack cheese

½ roasted red pepper

Preheat oven to 350.  In a large sauté pan, add 1 tablespoon of olive oil and bring to medium-high heat.  Add in thinly sliced zucchini and season with salt and pepper.  Cook about 2-3 minutes per side until browned and tender.  Remove from heat.  Add remaining olive oil to pan and toss in sliced onion.  Add balsamic vinegar and stir.  Cook on medium till onions begin to caramelize (about 3-4 minutes).  Remove from heat.

Next, in a small bowl combine mayonnaise and horseradish.  Stir till thoroughly mixed.  Then begin assembling sandwich on a baking sheet.  Start by spreading bread with horseradish mayo and then top with roast beef and pepper jack cheese.  Toast in oven until cheese is melted (about 4-6 minutes).  You could also grill in a panini machine, should you so desire.  Once cheese has melted, top sandwich with roasted red pepper, zucchini, and onions.  Eat while still toasty warm.  Enjoy- and oh you will!

Steak Filet with Cabernet Sauce

27 Sep

Steak Filet with Cabernet Sauce

(serves 2)

Sometimes you just have to treat yourself and there’s nothing like a meat treat! Okay, meat treat may sound like a cruel high school joke but I think of it as something decadent, rich, and somewhat naughty.  Filet Steak- YES-that’s what I’m talking about.  Now add a wine based sauce to dip those tender nuggets in and you are talking a truly satisfying meal that looks as decadent as it tastes.

1 tablespoon olive oil

2 (6 ounce) filet steaks (cut from tenderloin)

salt and freshly ground pepper

1 tablespoon minced garlic

4 tablespoons butter, divided

1 cup cabernet sauvignon

1 cup beef stock

1 teaspoon minced capers

1 teaspoon dijon

Preheat oven to 400F.  In a large saute pan, add 1 tablespoon olive oil.  Bring to high heat. Season filet steaks with salt and freshly ground pepper.  Add to a pan and make sure it sizzles! Sear on all sides about 2 minutes per side.  Then place on a baking sheet and bake till medium-rare.

A tip on perfectly cooked red meat: POKE IT! Test it with your finger–here’s the trick.

As your meat is cooking, take your saute pan and add 1 tablespoon minced garlic.  Cook on low for 1 minute with 1 tablespoon butter then add in red wine and beef stock.  Bring to a boil then whisk in dijon.  Continue cooking until the liquid has reduced by half its volume–about 10-15 minutes. Finish with 3 tablespoons of butter, stirring constantly as you add. Season cabernet sauce to taste with salt and freshly ground pepper.

Allow steak to rest and then slice and serve along with your cabernet sauce.  Additional great sides: oven-roasted red potatoes, roasted portabella mushrooms, and steamed broccoli.  Enjoy!

Roasted Tomato and Shredded Beef Cannelloni

17 Sep

Roasted Tomato and Shredded Beef Cannelloni

(serves 4-6)

Sometimes pasta is just so appealing.  For a little something different I stuffed these cannelloni noodles with a shredded, mushroom infused beef instead of a typical cheese or ragu filling.  The roasted tomatoes add a freshness and a depth of flavor to take the whole idea of an oven baked Italian dish and make it even more enticing.

1 tablespoon canola oil

1 1/2 pounds beef stew meat

salt and freshly ground pepper

3 cups beef broth

1 large handful of shiitake mushrooms (about 2 cups with stems), washed

1 tablespoon olive oil

1 teaspoon sherry

5 tablespoons boursin cheese

1 package cannelloni pasta (cooked according to instructions)

1/2 cup shredded parmesan cheese

In a large saute pan add canola oil and bring heat to high.  Season beef generously with salt and pepper.  Working in batches, begin to sear the beef, about 2 minutes per side.  Work until all beef is fully browned on all sides.  Set beef aside.

Remove the stems from your shiitake mushrooms and dice the caps finely.  Add the stems to a medium-sized stock pot.  Cover with beef stock.  Then add the diced caps to your saute pan along with olive oil and cook over medium-high heat for about 1-2 minutes.  Add in sherry and cook until liquid is no longer visible.  Set aside mushrooms.

Bring the stock pot with beef broth to a simmer and add in seared beef.  Cover and simmer mixture for 2 hours (until meat is tender when pierced with a fork).  If you really want super tender shredded beef another way of going about it is using a slow cooker and cooking your meat the night before.

As your meat is cooking, you can get started on your tomato sauce:

Tomato sauce

2 tablespoons olive oil, divided

1 1/2 cup small diced onion

salt and freshly ground pepper

1 (28 ounce) can crushed San Marzano tomatoes

6 cloves garlic, pressed

1 cup fresh basil leaves

1 (16 ounce) carton cocktail tomatoes

1 teaspoon red pepper flakes

1/4 teaspoon smoked paprika

In a large saute pan add 1 tablespoon olive oil and bring to medium-high heat.  Add in onions and cook 2-3 minutes until onions start to become translucent.  Add in pressed garlic, canned tomato sauce, and basil.  Keep at a simmer.

Meanwhile, preheat oven to 450 and line a baking sheet with aluminum foil.  Rub cocktail tomatoes with remaining olive oil and season with salt and pepper.  Bake for 20 minutes then add them to the simmering tomato broth.  They will easily break apart in the sauce with a wooden spoon.  Continue to simmer sauce as meat cooks.  Then finish with red pepper flakes and smoked paprika.  Season to taste and remove from heat.

Once meat is tender, remove and shred with a fork.  Discard mushroom stems and return remaining broth to the stove.  Simmer until the broth has reduced by half and is nappe consistency (meaning it coats the back of a spoon when you put it in to test).  Add shredded beef to the reduced stock.  Add in cooked mushrooms and boursin cheese and stir until all elements are blended and the result is creamy, flavorful, and richly meaty.

Next, fill the bottom of a 9 x 12 inch baking pan (its sides need to be at least 2 inches high) with 2 cups of prepared tomato sauce.  Then, carefully stuff the cannelloni pasta with your shredded beef mixture.  Layer the stuffed cannelloni in rows and cover with 2 additional cups of tomato sauce.  Finish with shredded parmesan cheese.

Bake in a 450 oven for 40 minutes.  Serve warm.  Enjoy!


5 Spice Beef Short Ribs

8 Jan

5 Spice Beef Short Ribs

(yield: 2-3 servings)

soon to be published in Heat Magazine

a note on timing: 2 day recipe (best for weekend cooking)

Beef short ribs are a succulent staple of winter dinning.  They are moist, rich, and infused with flavor.  Granted they are a weekend project requiring ample time and love—but worth it.  Definitely worth it because this kind of tenderness and depth of flavor requires time.


2 tablespoons canola oil

2 pounds beef short ribs (about 6)

salt and freshly ground pepper

2 cups of red wine

6 cups of beef stock

1 ½ cup tomato sauce

3 tablespoons sambal oelek

2 teaspoons 5 spice powder

1 teaspoon ground mustard powder

1 tablespoon minced fresh ginger

9 small cloves garlic, pressed

1 cup rice, cooked to package instructions

1 tablespoon butter

1 teaspoon toasted sesame seeds

In a large cast iron pot, over medium-high heat add canola oil.  Season beef short ribs with salt and pepper and sear in pot about 2-3 minutes per side (work in batches if needed).  Then pour off excess fat and return all ribs to the pot.  Deglaze with wine then add in beef stock, tomato sauce, sambal, 5 spice powder, mustard powder, ginger, and garlic.  Bring mixture to a boil then reduce to a simmer and cover.

Simmer mixture for 2 hours, covered.  Uncover and move into the refrigerator.  Leave overnight and then skim fat from the top of the liquid.  Skim all fat along sides and surface.  Remove meat from liquid with a slotted spoon and reserve for later.  Boil liquid for 45 minutes until mixture has thickened and reduced to a ¼ of its original size.  Then return ribs to the liquid and reduce heat to medium-high, turning the ribs frequently to coat them in the sauce.  Continue cooking on a low boil, coating ribs frequently for about 20 minutes then remove from heat.  Serve atop buttered rice and top ribs with toasted sesame seeds. Serve warm.

Texas Chili

5 Jan

Texas Chili

(Yield 4-6 servings)

(soon to be published in Heat Magazine!)

Back home there was a restaurant called Champion Jacks that had just about the best chili I had ever tasted. It was real cowboy food-no beans about it—strictly meat, heat, and the garnishes of your choice, my favorites always being grated cheddar, raw finely diced onion, and jalapeno slices.  Well here is the closest to home I’ve gotten in a bowl, enjoy.

Texas Chili

5 tablespoons olive oil

2 pounds beef round cubes

salt and freshly ground pepper

2 large onions, quartered and divided, ¾ medium dice, ¼ finely diced and reserved for garnish

splash of red wine or beer (basically whatever you are drinking)—about ¼ cup

4 cups beef stock

1 cup salsa verde

1 cup tomato sauce

1 cup stewed tomatoes

8 garlic cloves, pressed

4 dried chile negros

3 small bay leaves

2 tablespoons cumin

1 tablespoon cayenne

1/2 cup chopped jalapenos

garnishes:

1/4 cup finely diced raw onion

1 cup grated sharp cheddar cheese

1/2 cup jalapeno slices

In a large cast iron pot, add 2 tablespoons of olive oil and bring to medium-high heat.  Season beef generously with salt and pepper and sear in the heated pot. Work in batches to avoid overcrowding and cook about 2-3 minutes per side adding olive oil as needed between batches.  Once beef is fully seared, remove from pan and reserve in a medium sized bowl.

Next, deglaze the pan with wine, scraping up any browned pieces then add in your medium diced onion and cook until almost no liquid is remaining.  Add in beef stock, salsa verde, tomato sauce, and stewed tomatoes and bring to a boil.  Then, reduce to a simmer and add in pressed garlic cloves, chile negros, bay leaves, cumin, and cayenne.  Return beef to pan and simmer covered for 1 hour.  Check pot consistently to make sure contents are not boiling too heavily—if they are, crack the lid of the pot until it returns to a simmer.  After 1 hour, add chopped jalapenos and finish cooking for 1 ½ hours.

Remove chile negro pods and bay leaves and discard.  Take beef from pan with a slotted spoon, shred with a fork, and return to the pan.  Serve Texas chili warm with garnishes.

Corned Beef and Cabbage

9 Nov

Corned Beef and Cabbage

(8-10 generous servings)

As the weather turns colder, the cravings for warm comforting foods just seem to fit the bill.  In my family, we crave the standard meat and potatoes of our ancestry–its winter–time to dig in a little more.  With corned beef and cabbage you get a delicious weekend supper that will last you throughout the week and transition perfectly into the breakfast treat, corned beef hash. Served with buttered sourdough bread–you have a peasants dish fit for Kings!


3.8 pounds (1 package) corned beef

38 ounces (1 carton) beef stock

1 tablespoon peppercorns

2 large bay leaves

1 teaspoon mustard seeds

1/2 teaspoon juniper berries

1 teaspoon cumin

1 teaspoon chili powder

1 head of garlic, peeled, cloves smashed with the back of knife

3 large Idaho potatoes, cleaned, medium dice

1 small head of cabbage, medium dice

1 large onion, medium dice

1 pound carrots, cleaned, medium dice

In a large Dutch oven, add corned beef, beef stock, and enough water to cover the beef completely. Bring to a boil.  In a piece of cheese cloth, combine peppercorns, bay leaves, mustard seeds, juniper berries, cumin, chili powder, and garlic.  Tie cheesecloth and add aromatics to the pot. Boil mixture for 40 minutes covered.  Reduce to a simmer and cook an additional 2 1/2 hours.  Add potatoes, onion, carrot, and cabbage to the pot and return to a boil.  Boil for 15 minutes then reduce to a simmer and finish cooking for about 45 minutes or until beef and potatoes are easily pierced with a fork. Remove cheesecloth containing spices and discard.

To serve, dice a portion of your corned beef and add to heated soup bowls.  Ladle in potatoes, carrots, cabbage, and broth.  Serve with large chunks of buttered sourdough bread.  Enjoy your corned beef and cabbage!

Skirt Steak Salad

14 Oct

Skirt Steak Salad

(serves 2-3)

This is the perfect light dinner for two and also works as a starter course before a more filling pasta.  The ingredients are few but flavorful.  The spicy arugula and rich steak pair very well to create just that right burst on your tongue.

Skirt Steak Salad

3/4 pound skirt steak

salt and freshly ground pepper

2 tablespoons olive oil

board dressing: 1 clove crushed garlic, 1 tablespoon olive oil, salt and freshly ground pepper

4 cups baby arugula

1/4 cup shaved Romano cheese

Balsamic vinaigrette

1/8 cup balsamic vinegar

1 teaspoon Dijon mustard

1/4 cup olive oil

salt and freshly ground pepper

Season your skirt steak on both sides generously with salt and freshly ground pepper.  Next, in a pre-heated, large saute pan over high heat, add olive oil and your seasoned steak.  Cook about 2 minutes per side (if steak is thinly sliced-as it should be) or about 3 minutes per side (if using a thicker steak).The perfect temperature for the dish is medium-rare so don’t overcook or you will lose flavor.

Meanwhile, create your board dressing: In a small bowl whisk all ingredients of your board dressing and then rub them into a wooden carving board.  Allow your meat to rest after cooking for 2-3 minutes then carve on your seasoned board to further impart flavors.

As your meat is resting, create your vinaigrette.  In a medium-sized bowl, add your balsamic and Dijon.  Whisk together and slowly begin drizzling in olive oil, whisking as you go until fully incorporated. Season to taste with salt and pepper.

Next dress your arugula greens with your prepared vinaigrette (pour just enough to coat the greens-you will have dressing left over) then top with shaved Romano and sliced skirt steak. Top with additional ground pepper if desired and serve with a full-bodied red wine (Malbec worked great at our table) Enjoy-a delicious and healthful steak salad!

 

Chicken Fried Steak Sandwich with Pasilla Cream Gravy

11 Sep

Chicken Fried Steak Sandwich with Pasilla Cream Gravy

(Published in Chile Pepper Magazine)

Yield: 2 sandwiches * Zest Factor: Mild

How every you want to call it-chicken fried or country fried-the results are in: this steak is deliciously! Serve it without gravy as they do at the Dairy-ette or add on with my own pasilla cream gravy to add a little smoke and substance to an already dominant steak.

Canola oil for frying

2 rib eye steaks (6 ounces each), fat trimmed

2 eggs

1 tablespoon Tabasco

salt and freshly ground pepper

½ cup flour plus 1 tablespoon extra for the gravy

cayenne pepper

2 tablespoons minced pasilla pepper

¾ cup water

¾ cup half and half

4 slices white Pullman bread, toasted and buttered

option: lettuce and tomato

In a large fry pan over medium high heat, add canola oil to fill the pan by ½ an inch. Take a long sheet of plastic wrap and fold over your steaks to cover on both sides (you are making a paillard- a thinly pounded piece of meat) Once your steaks are wrapped in plastic wrap with room around all edges begin pounding them flat with a small mallet (this is the fun part!). Once your steaks are evenly flat and tenderized season them with salt and pepper.

In a medium-size bowl, whisk eggs with Tabasco and season lightly with salt and pepper.  In another medium-size bowl add your flour and season with salt, pepper and cayenne pepper. Whisk flour mixture to combine and dredge your steaks in flour, pat off excess, and then wash in egg mixture. Dredge steaks once more in flour and pat off excess. By now your oil should be sizzling lightly and you are ready to fry your steaks. Fry your steaks 3 to 4 minutes per side until golden brown and crunchy. Remove your steaks and set on a paper towel lined plate, seasoning once more lightly with salt and pepper.

In your fry pan, remove all but 1 tablespoon of canola saving as much of the drippings as possible. Add 1 tablespoon of flour and mix until a lightly golden roux forms (about 2 minutes). Next add minced pasilla, water and half and half and simmer over medium-low heat for about 4 to 5 minutes stirring constantly. Season gravy generously with freshly ground pepper, cayenne, and a dash of salt. To assemble your sandwiches top two slices of toasted white bread each with a 6 ounce chicken fried steak and cover each with pasilla cream gravy. Top with remaining bread slice (optional to use lettuce and tomato) and enjoy. If you want to go all out go ahead and substitute a buttermilk biscuit for the Pullman bread and just see how southern you can go.

Hot Italian Beef Sandwich

2 Sep

Hot Italian Beef Sandwich

Hot Italian Beef Sandwich

(published in Chile Pepper Magazine)

Serves: 1 * Zest Factor: Medium

I’m a convert to Gardinera, the spicy pickled vegetable mix that’s all Italian and all delicious.  The gardinera blend on this sandwich packs on the flavor and the spicy garlic bread seals the deal.  Super crunchy, super beefy, nicely spicy—it’s a win win situation.

4 garlic cloves, crushed

3 tablespoons butter, melted

½ teaspoon favorite hot sauce

1 Italian roll

2 tablespoons parmesan cheese

2 tablespoons olive oil, divided

½ pound rib eye steak, thinly sliced

salt and freshly ground pepper

1 tablespoon red pepper flakes, divided

¼ cup Gardinera (best is if you can find a mix with Serrano pepper), chopped finely

1 tablespoon sliced banana peppers

1 tablespoon sliced pepperoncini

1 tablespoon fresh Serrano peppers, sliced

1 teaspoon dried oregano

Preheat oven to 350.  In a small bowl mix garlic cloves, melted butter and hot sauce. Slice your Italian bread in the center to open but not separate sides and coat with spicy garlic mixture.  Top with parmesan cheese and toast in oven for 6-8 minutes until golden brown and crunchy.

Meanwhile, in a large skillet on medium-high heat, add 1 tablespoon of olive oil and thinly sliced rib eye.  Sauté till browned, about 4-6 minutes, topping with red pepper flakes.

In a small bowl, combine chopped gardinera, banana peppers, pepperoncini, Serrano peppers, oregano and 1 tablespoon of olive oil.

To assemble your sandwich, fill your zesty garlic bread with browned rib eye and top with gardinera blend (add as much as you like—3 tablespoons works well).  Crunch, savor, enjoy!

Philly Cheesesteak Melt

1 Sep

Philly Cheesteak Melt


(Published in Chile Pepper Magazine)

Servings: 1 * Zest Factor: mild

If you are an Eagle’s fan you know that cheesteaks are an absolute game day MUST.  Now if you know and love McNally’s (and we do) you’ll savor twice the sandwich if you add additional deli meats to your cheesteak and go for the goal with the cheese.  Here is our philly cheesteak melt, an ode to McNally’s Schmitter.

2 tablespoons olive oil

2 teaspoons red wine vinegar

1 teaspoon sugar

salt and freshly ground pepper

1 medium yellow onion, thinly sliced

½ pound rib eye steak, cut thin to win

1 tablespoon red pepper flakes

3 slices thick cut sopressata

brioche bun, toasted

2 slices provolone cheese

2 beefsteak tomato slices

2 tablespoons ranch dressing (see below)

Recipe:  Hot Ranch

In a large heated skillet on medium-high heat, add 2 tablespoons olive oil and sliced onion.  Caramelize onion 3-4 minutes and then add red wine vinegar, sugar, salt and pepper to flavor.  Cook until sugars have caramelized, about 8-10 minutes and then remove onions from pan.  Next add thinly sliced rib eye to your hot pan and immediately top with red pepper flakes, salt and pepper.  Continuously stir the sliced steak until browned, 4-5 minutes, and remove when just browned.  Next add your sopressata to the hot pan, frying each side for about 1 minute.

To assemble: top each side of the bun with hot ranch then start stacking the bottom bun with soppressata, a slice of provolone cheese, your browned rib eye, ½ cup of caramelized onions and the remaining provolone.  Toast these ingredients in for 3-4 minutes until cheese has melted.  Top toasted ingredients with tomato slices and bun top. Crunch down and enjoy your philly cheesesteak melt. Beefy!

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