Posts Tagged ‘beef’

• Lettuce Tacos

  Date: 2010.07.24 | Category: Cooking | Response: 0

  I know you order this lettuce cups dish each time you are at a Korean style joint, just as I do.  You either get the chicken or the veggie and then pretend like it’s an appetizer when we all know it should be the main dish!  Guilty as charged, I am.  I got really excited when I found this recipe recently and thought I should share it with you.  Don’t look at this dish as a grown up meal, kids love putting together the tacos as well.

  Ingredients:

  4 large green onions, minced
  2 garlic cloves, minced
  1/2 c. soy sauce
  2 tsp. mirin
  1 tsp. sesame oil
  1/2 tsp. red pepper flakes
  1 lb. sirloin steak (or chicken/veggies)
  1 Tbsp. sesame seeds
  1 head butter lettuce

  In a shallow baking dish, combine half of the green onions, garlic, soy, mirin, sesame oil, and pepper flakes.  Add the steak and turn to coat evenly.  Cover and refrigerate for at least 4 hours (but I think it best overnight), turning the steak occasionally.

  Prepare your grill for high heat.

  In a small frying pan, toast the sesame seeds, shaking the pan frequently, until pale gold and fragrant, 2-3 minutes.  Pour onto a plate and let cool.

  Remove the steak form the marinade and pat dry with paper towels.  Place on the grill and cook, turning once, until well browned on both sides, about 4 minutes each.  Transfer steak to a cutting board and let rest for 5 minutes.

  Thinly slice the steak on the diagonal across the grain and then cut it crosswise into small pieces.  Arrange the lettuce cups on a platter.  Divide steak among the cups, sprinkle with sesame seeds and remaining green onions.  Or you can put all the ingredients out and allow your family and guests to assemble as they would like.

  Enjoy!

  xo–me

• Tabasco Steaks

  Date: 2010.06.27 | Category: Cooking | Response: 0

  When I spotted this recipe last summer, I had to try it.  My dearest and best loves Tabasco.  When we are out eating, he puts it on fries, eggs, sandwiches, just about everything that is put in front of him.  It’s a great recipe for Independence day, and if you decide to try it, invite Gregg.

  Ingredients:

  1 bunch watercress
  6 Tbsp. butter, softened
  4 porterhouse steaks, 8 0z. each.
  4 tsp. Tabasco sauce
  salt and pepper

  Finely chop enough watercress to fill 4 Tbsp.  Reserve a few watercress leaves for the garnish.  Place butter in a small bowl and beat in the chopped watercress until fully incorporated.  Cover and let chill in the refrigerator while you prepare the steaks.

  Rub each steak with 1 tsp. of Tabasco on both sides.  If you love Tabasco as much as Gregg, use more.  Season to taste with salt and pepper.  Cook steaks according to your taste–2 1/2 minutes each side for rare, 4 minutes for medium and 6 minutes for well done.  Transfer to serve and garnish with the reserved leaves and a giant plop of the watercress butter.

  I once added Tabasco in the butter.  It was too much for me, but was practically perfect in every way for Gregg.  Enjoy!

  xo–me

• Beef Stew

  Date: 2010.03.13 | Category: Cooking | Response: 0

  It’s cold and rainy in most parts of the country today so I thought a great recipe to share would be an old fashioned beef stew.  It’s made in the slow cooker so it makes for an easy day of curly up on the sofa, watching that movie you have been wanting to see!

  I love the flavors of this stew but I think the surprise in it comes from the smoked sausage.  I use turkey basil sausage or jalapeno sausage but you can use whatever you like.  Experiment a bit to come to the best flavors for your palate.  Get chopping now so the stew is ready for supper tonight!

  Ingredients:

  1/2 c. + 2 Tbsp. all-purpose flour
  2 tsp. salt
  1 tsp. pepper
  3 lbs. beef for stew, cut into 1-inch pieces
  1 16-oz can diced tomatoes, undrained
  3 potatoes, peeled and diced
  1/2 lb. smoked sausage, sliced
  1 c. chopped leek
  1 c. chopped onion
  4 ribs celery, sliced
  1/2 c. chicken broth
  3 cloves garlic, minced
  3 Tbsp. water

  Combine 1/2 c. flour , salt and pepper in resealable plastic storage bag.  Add beef; shake bag to coat beef.  Place beef in the slow cooker.  Add tomatoes, with juice, potatoes, sausage, leek, onion, celery, broth, garlic and thyme; stir well.  Cover and cook on low for 8 to 10 hours.  One hour before serving, turn to high.  Whisk together remaining 2 Tbsp. flour and water in small bowl; stir into slow cooker.  Cover and cook until thickened.

  Whip up some corn bread or some delicious biscuits and you have a great rainy day meal.  Enjoy!

  xo–me

• Wild Mushroom Beef Stew

  Date: 2010.03.02 | Category: Cooking | Response: 0

  It may be cold and rainy where you are today.  We are actually having a few days here without snow, rain or sleet.  Miracle.  Winter months are best for soup and stew.  I love making them and eating them.  As a matter of fact, maybe next week should be all about soups and stews!

  Today I share a delicious and hearty beef stew that requires nothing but a slow cooker and some time.  Enjoy!

  Ingredients:

  2 lbs. beef stew meat, cubed
  2 Tbsp. all-purpose flour
  1/2 tsp. salt
  1/2 tsp. black pepper
  1 1/2 c. beef broth
  1 tsp. Worcestershire sauce
  1 clove garlic, minced
  1 bay leaf
  1 tsp. paprika
  4 shiitake mushrooms, sliced
  2 medium carrots, sliced
  2 medium potatoes, diced
  1 small white onion, chopped
  1 rib celery, sliced

  Put the beef in the slow cooker.  Mix together the flour, salt and pepper and sprinkle over the meat; stir to coat each piece of meat.  Add the remaining ingredients and stir to mix well.  Cover and cook on low for 10 to 12 hours or high for 4 to 6.  Stir before serving.

  If you don’t care for the flavor of shiitake or can’t find them in your local grocery, substitute the mushrooms you like.  Or whatever he likes (I am watching “Coming to America” and couldn’t resist).

  xo–me

• Patsy’s Beef Stroganoff

  Date: 2010.01.26 | Category: Cooking | Response: 0

  Mommie makes a mean beef stroganoff.  It’s full of flavor and is perfect for a raining, cold evening.  Her recipe is very simple and you can substitute the beef for tofu, chicken, pork, lamb, whatever you love!

  Ingredients:

  1 1/2 lbs. cubed sirloin
  1/3 c. butter
  1 medium onion, diced
  1 can condensed beef broth
  1 tsp. salt
  2 Tbsp. flour
  1 c. sour cream

  Brown beef in 1 Tbsp. butter.  Remove from pan and keep warm.  Add remaining butter and melt while stirring in onions.  Saute for 5 minutes.  Add beef broth and salt and simmer to a slow boil.  Reduce heat.  In separate bowl, mix flour and sour cream.  Add about one cup of onion mixture to flour and sour cream and blend well.  Return mixture to skillet and cook, stirring constantly until it thickens and just begins a soft bubble.  Add beef, stir and cook for a few more minutes under very low heat.  Serve over rice or my favorite, egg noodles.

  If you opt for a different meat, substitute beef broth for corresponding condensed broth or vegetable broth.  Sometimes I slice button mushrooms and saute them with the onions.  Enjoy!

  xo–me

• Chuck Roast Supreme

  Date: 2010.01.22 | Category: Cooking | Response: 0

  I have a friend named Chuck Roast (he’s talent so his mom didn’t give him that name, he gave it to himself) so when I saw this recipe I wanted to try it. It reminded me of the soft taco supreme’s that I love at Taco Bell. It reminded me of supremely supreme and extremely extreme and all those other phrases I mock. Anyway, I digress today.

  This roast is supreme, all kidding aside. The flavor is rich and savory. Your guests will appreciate the time you spent prepping this at your next dinner party.

  Ingredients:

  2 to 3 lbs. beef chuck roast
  1 Tbsp. dry mustard
  1 tsp. salt
  1/4 tsp. pepper
  1/4 tsp. garlic powder
  2/3 c. oil (vegetable, corn, whatever you like)
  1/2 c. red wine vinegar
  1 Tbsp. Worcestershire sauce
  1/4 tsp. soy sauce

  Place beef in 9 x 13 baking dish. Combine all ingredients and pour over meat. Cover. Refrigerate for 8 hours, turning occasionally.

  Preheat oven to 350. Remove meat from marinade and place in a roasting pan. Cover and cook for 1 1/2 hours.

  Search the site for some heavenly side dishes and you have a perfect meal. Enjoy!

  xo–me

• Easy Stroganoff

  Date: 2009.12.06 | Category: Cooking | Response: 2

  My dear friends and readers.  I have been quiet for a few days because I have moved from Los Angeles to New York for a new day job.  I have been so preoccupied with the task of moving I have not been able to post.  What I have been able to do is create delicious meals in my slow cooker that made all the stress of “What is for dinner?” almost go away.  The crock pot has and will continue to be my saving grace during this time period of new city, new job, new everything.

  My move and the hectic schedule got me thinking about how busy this time of the year is for everyone.  School plays, choral concerts, holiday parties, cookie exchanges (recipes for those coming this week!) and shopping for those perfect gifts makes for an exhausted cook.  Grab on to the slow cooker recipes on the site and you will have one less thing to think about at the end of the day.

  Ingredients:

  2 lbs. stewing beef, 1 inch cubes
  1/2 c. fresh mushrooms, sliced
  1 envelope dry onion soup
  1/3 c. red or white wine
  1 can cream of mushroom soup
  cooked egg noodles
  fresh parsley for some color and flavor

  Combine all ingredients except noodles in slow cooker.  Cover and cook on low from 8 to 12 hours.  When ready, boil noodles and prepare according to package directions.  Serve beef dish over hot noodles.  Sprinkle with parsley before serving.
  

  I try to brown the beef slightly before I put it in the cooker.  I brown it with a bit of garlic as it helps with the flavor and the appearance of the beef.

  xo–me