Showing posts with label Beef. Show all posts

Beef Stew in a Pumpkin


I was at a friend's house for dinner last weekend, and she made a beef stew that she prepared IN A PUMPKIN!!  Yeah, my friend's name is Ina Martha Garten Stewart, by the way.  (Just kidding, her real name is Mo.  Ina Martha Garten Stewart is my imaginary friend.)  Anyways, I didn't get the exact recipe from her but if you're interested, I found a few recipes you could try here, here and here.  What a perfect dish to prepare for friends and family on Halloween night!  Do it!!
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Borscht-Braised Beef Short Ribs – It Sure Beats Beets

Even though I often joke about naming dishes a certain way to help with the search engines, I rarely actually do. Mostly because I don’t get a bonus for extra traffic, but with this borscht-braised beef short ribs, I fully admit to intentionally not using the “B” word.

I would hate for someone who thinks they hate beets to not even watch the video. I figured if we could trick them into at least seeing the dish in all its colorful glory, they’d simply have to give it a try. Unless they don't like beets, and gorgeous things.

By the way, I can totally relate to the “I don’t eat beets” people, as I am one. I’ve never been a big fan, but in certain things, like borscht, I love them. With that simple soup as an inspiration, I thought the flavors would work nicely with the rich, fatty short ribs, and they sure did.

Will this be enough to change your mind about beets? There’s only one way to find out. I hope you give this a try soon. Enjoy!


Ingredients for 4 portions:
1 tbsp vegetable oil
3 pounds beef short ribs, cut into 3-inch pieces, seasoned generously with salt and freshly ground black pepper to taste
1 yellow onion, chopped
2 tbsp all-purpose flour
3 cups chicken broth
1 bay leaf
1 cup cubed carrots
1/2 cup chopped celery
1 pound beets, cut in large pieces (about two large ball sized beets, cut in eighths)
2 teaspoon kosher salt, or to taste
- Optional step: when you taste your finished sauce, if you want to add some acidity to balance the sweetness, adjust with a splash of white vinegar.
- Garnish with sour cream and chives
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Cheeseburger Stuffed Shells


You read that right, Cheeseburger Stuffed Shells.  If classic Italian stuffed shells and good ol' American cheeseburgers made sweet love and had a baby, it would be this dish.  A perfect, family friendly, crowd pleaser.  Make it ahead, pop it in the oven, freeze the leftovers.  I apologize for not writing in full sentences but I'm so tired.  The second week of school is WAY more intense than the first.  But, my delirious state of mind aside, it was so much fun cooking with Hoda and Carson this morning on Today!  If you missed the segment, you can check it out here.  Enjoy the weekend!

(Photo credit: the lovely Director of Culinary Production at the Today Show, Bianca Borges)
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Billionaire’s Franks & Beans – Welcome to the Top 1% of Comfort Foods

Maybe it’s the billionaire(s) in the news lately, but for some reason I decided to take one of America’s most frugal meals, franks and beans, and give it a high-end makeover. Besides, all the other classic comfort foods have been fancified, hipsterized, and/or molecular gastronomized; so I figured I would take this one down. And by down, I mean up.

Usually, franks and beans is made by opening up a couple cans of baked beans, and heating it up with some sliced hotdogs. Not exactly something you’d serve to visiting dignitaries. However, by adding some fresh veggies, plain beans, and high-quality beef hot dogs, we can achieve something much healthier, equally delicious, and every bit as comforting.

So, how much more will it cost you to make this usually cheap dish, using these upscale ingredients? It’s tempting to say, if you have to ask, you can’t afford it, but that’s not the case. Sure, the Kobe hotdogs will cost you a couple extra dollars, but the rest of the dish is still quite inexpensive. I really do hope you give this a try soon. Enjoy!


Ingredients for 4 portions Franks & Beans:
2 tbsp unsalted butter
1 diced yellow onion
1 diced poblano or other green pepper
2 tbsp minced fresh cayenne pepper, or other hot red pepper
1 rib celery, diced
1 pound hot dogs, sliced (literally any other sausage will work here)
2 (15-oz) cans cannellini beans, drained, rinsed
1 tbsp light brown sugar
1/4 cup ketchup
1 tbsp Dijon mustard
1/2 tsp Worcestershire sauce
2 1/2 cup chicken broth, or as needed
salt and freshly ground black pepper to taste
1/4 cup sliced green onions
- serve with buttered toast and champagne
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Grilled Beef Flank Steak “Pastrami” – Backyard Deli

I’ll do a proper pastrami one of these days. Maybe right after I get a smoker. But in the meantime, this pastrami-spiced beef flank steak should do nicely. As with all "cheater" recipes, managing your expectations is key.

You can’t get the texture and color of a real “pastrami” without the curing step, where the meat is soaked in a brine, before being spiced/smoked, but you can get pretty close to the flavor, using the spice rub seen herein.

We’ve used a similar technique to turn plain corned beef into “pastrami,” as well as create a duck Reuben; one of my favorite videos of all time. By the way, the ingredient amounts below have been adjusted slightly, as my spice rub was a tad bit overpowering.

I’ve backed down the black pepper and mustard, but as with all spice amounts, that’s really up to you. If you simply put salt and pepper on a flank steak, and grill it properly, you’ll have something delicious to eat, so keep that in mind as you rub your meat. 

I ate mine fresh, but if you let it cool, slice it thin, and warm it up in a pan with a little splash of water, and a tiny pinch of sugar, you’ll have something even more pastrami-like. I really hope you give this a try soon. Enjoy!

SPECIAL NOTE: I let my meat warm to room temp before grilling, so the inside reaches my desired temp a little quicker, and before the outside spice rub gets too black. Conversely, when grilling a steak, and there's nothing to burn on the surface, I generally like the meat cold, so the outside has plenty of time to sear, before the meat inside is done. 


Ingredients for 4 large portions:
1 trimmed beef flank steak (usually 1.5 to 1.75 pounds)
2 tsp vegetable oil
1 tbsp freshly ground black pepper
1 tbsp ground coriander
1 tbsp kosher salt
2 tsp paprika
1/2 tsp dry mustard
- For best results, cook to a medium. I pulled at about 135 F. internal temp, which will rise to about 140 F. as it rests.
-Serve with slightly sweetened mustard and rye bread
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Teriyaki Burgers and a Sweet Potato Bun Tease

Your classic teriyaki burger is usually nothing more than a plain patty, which has been glazed in teriyaki sauce; and by “teriyaki sauce,” I mean a thick, one-dimensional syrup made from sugar, soy, and MSG. If you’re enjoying your third pint at a sports bar, these work out just fine, but good luck adapting them for your next cookout.

Here we’re using a different, drier approach, and adding the key teriyaki flavorings to the ground meat. This gives us a burger or slider with the taste of teriyaki, without having to deal with a sauce. This recipe should work no matter the cooking method, although a medium-hot charcoal grill would be my preference, weather permitting.

No matter how you grill these, I highly recommend they end up on a homemade sweet potato slider bun. Besides another way to tweak the humble hamburger, this clip was intended to be a sneak preview for some rather amazing buns. We’ll post that sometime Monday, just in case you want to add it to your 4th of July menu. So stay tuned, and as always, enjoy!


Ingredients for four (4-oz) burgers:
1 pound ground beef (85/15 lean to fat ratio)
1 tsp Worcestershire sauce
2 tablespoons soy sauce
1 tablespoon sake
1 tablespoon mirin
1 tsp sriracha, or other hot sauce to taste
2 tsp brown sugar
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Beef, Bean, and Beer Chili – What a Great Way to Lose a Beer

As the legend goes, someone was making a batch of chili one day, while drinking too much beer, and due to a series of unfortunate events, a bottle was dropped into the pot. 

By the time it was fished out, the contents had escaped, and a new, delicious version of chili was born. As a former line cook, I'd say that sounds about right.

This recipe reminds me of the decision we’re faced with whenever we make beef stew. Should we deglaze with wine, or just our broth? Both make great, but differently flavored stews, so it really just depends on your mood, and also whether you're willing to sacrifice your adult beverage.

As I mention in the video, hot chili is a very underrated summer menu item. Bring a big ol’ thermos of this to a picnic, or other warm weather cookout, and it makes a great side to those grilled burgers and dogs. Just have some insulated cups around, and maybe some hot sauce, and you’re in business. I hope you give this beef, bean, and beer chili a try soon. Enjoy!


Ingredients for 6 portions:
1 tablespoon vegetable oil
1 diced onion
2 pounds ground beef
2 tsp salt, plus more to taste
1 teaspoon ground black pepper
3 tbsp ancho chile powder, or to taste (I like ancho, but any high-quality ground chili pepper will work)
1 tablespoon ground cumin
1/8 teaspoon ground cinnamon
2 tsp paprika
1 teaspoon unsweetened cocoa powder
1/4 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
3 cloves garlic, minced
1 (12-oz) bottle of beer
1 cup tomato puree or crushed tomatoes
2 cups water, or as needed
2/3 cup diced green pepper (I used poblano, but a combo of jalapeno and green bell works great too)
2 (12 ounce) cans pinto beans, drained and rinsed well
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Mini Philly Cheesesteaks – Winning the Super Bowl Snack Table

Miniaturized sandwiches don’t usually float my boat, or submarine, as they’re almost always not as good as the full-sized versions, but these mini Philly cheesesteaks really captured everything I love about the classic.

Thinly sliced rib eye is traditionally used, and it’s fried and chopped on the grill, before meeting cheese and bread. Since we’re going to “grill” these in the oven, we’ll use a nice, juicy skirt steak instead, which has a big beefy flavor, and great marbling.

It will brown up around the edges, yet stay moist and tender because of the fat and connective tissue. I also really enjoyed the double shot of the sliced provolone and provolone “cheez whiz,” which provided a great creamy, richness. The peppers and onions brought everything together, and long story short, I ate the whole tray.

This was great hot, warm, and cold, and that alone makes it a perfect choice for your Super Bowl snack spread. Also, stay tuned for the quick and easy pickled pepper and onion relish recipe I mentioned in the clip. I hope you give these mini Philly cheesesteaks a try soon. Enjoy!


Enough for about 48 mini Philly cheesesteaks:

12 ounce skirt steak, or flap meat, or rib eye, or NY Strip
salt and freshly ground black pepper to taste
1/2 cup of pickled pepper and onion relish (stay tuned for video), OR 1/2 cup of sautéed onions and sweet peppers
*once mixed, be sure to taste and salt the final diced steak mixture!

For the “cheez whiz” sauce:
2 generous tablespoons flour
2 generous tablespoons butter
1 cup cold milk
pinch of nutmeg
pinch of cayenne
salt to taste
2 thick slices provolone cheese (about 2 to 3 ounces), torn up

48 slices of baguette
sliced or grated provolone to top the cheesesteaks

Once assembled, bake at 400 for 12 to 15 minutes, or until cheese is browned
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Pinon (or Puerto Rican Lasagna)


I love sweet and savory combinations, but I usually only think of them in terms of desserts.  Well, a reader sent me this main dish that combines layers of salty meat and veggies with layers of sweet, fried plantains, and I was very excited to try it.  Apparently it's very popular in Puerto Rico, and often referred to as their "lasagna."  So last weekend, with my mom in town, we decided to make a traditional lasagna as well as Pinon.  

The reader, as she will be known, sent me this recipe, as well as some very helpful tips that I completely ignored because I was running short on time.  BAD IDEA, SIRI.  We (my mom, I love you mom) cut the plantains too thick, resulting in not enough for the multiple layers.  The reader even suggested flattening them in between foil with something heavy, like a can of soup, which would have thinned them out nicely and assisted with the layers, but... we ran out of time!  Our plantains were also pretty green and unripe, hence, not sweet enough?  Does that make sense?  I know nothing about plantains.  (By the way, do you say plan-TAIN or plan-TIN?  Major topic of debate in our household.)  In general, I think I failed the reader with this otherwise marvelous recipe.  I will make it again with more time and better listening ears.  Can you tell I have small children?      
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