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Archive for the category “beef”

26 Feb 2013

Little Cheesy Meatballs

cheesy meatballs_edited-1

Little B requested meatballs. Since there was some ground beef in the fridge, how could I refuse? She wanted to ‘have a conversation’ (her favorite phrase lately) about what else to include in the balls besides meat. We decided on garlic, black olives and cheese. We tossed it all into a bowl and had a blast smooshing it all together with our hands. They were just yummy, especially for me with the spicy sauce on top. Little B ate them plain with a side of veggies. I was tempted by pasta and currently in the absence of spaghetti squash, but decided to serve these meatballs over some sauteed zucchini and top with some spicy sauce, which Little B did not care for. She has a pretty diverse palate, but has not yet acquired a taste for the hot side of spicy. We will work on that. Eat up!

Little Cheesy Meatballs

2 pounds ground beef
1 cup sharp cheddar cheese, grated
¾ cup black olives, chopped
2 eggs
2 cloves garlic, crushed
1 Tbsp dried parsley leaves
1 Tbsp dried basil leaves
1 tsp onion powder
½ tsp cumin powder
½ tsp sea salt
¼ tsp black pepper, ground

Preheat oven to 350 degrees. Set out mini muffin pans to accommodate approximately 40 meatballs (large baking sheets will work too, but the cheese might leak out a bit and leave the meatballs). In a large bowl add all ingredients. Pull up your sleeves up. Using your hands, squish all the ingredients together until well combined. Mold balls to about one inch in diameter and place one in each muffin spot. Bake for about 20 minutes until bubbly. Remove and let cool about five minutes before plating and serving.

To serve the meatballs as shown in the picture, it is easy to prepare stuff while the balls are baking. For the sauce combine a small can of tomato paste and medium size can of tomatoes and chiles (or just diced tomatoes if you want mild sauce). Let simmer with a sprinkle of salt until heated through. For the zucchini, cut up squash in two-inch pieces. Heat 1 – 2 Tbsp of butter, then add zucchini. Saute with a sprinkle of salt and pepper until softened a bit, about five minutes. Add the meatballs on top of the zucchini and under the sauce.

Posted in baked, beef, cheese, Silver Spring Kitchen, tomato, vegetables, wheat free | Leave a Comment
26 Aug 2012

Stuffed Burgers

                                            

If it can all go on top, why can’t some go in the middle, too? In the world of hamburgers there is a limitless number of topping combinations and I have tried a lot of them. My go to combinations are usually the traditional bacon and cheddar, or bleu cheese with mushrooms. I am not a fan of Hawaiian themed burgers – it is my opinion that pineapple is for dessert, not for pizza or burgers. The more exotic burgers with truffles and seafood are okay, but such toppings seem to pair better with pasta. Sometimes I go for a couple of onion rings with barbeque sauce, but the sauce has to be just right. Although messy, cover my burger anytime with spicy queso dip and guacamole. I will be on it like a bee on honey. As often wont to do, I lean towards a more Tex-Mex theme for this latest dish. I have not made these in a while, so I figured it was time to do so again. These can be pretty messy if eaten on a bun, but that is okay. A good burger is always messy.

Stuffed Burgers

2 pounds ground beef
½ tsp sea salt
¼ tsp ground black pepper
½ tsp cumin
Dash dried red pepper flakes
1 Hass avocado
8 – 12 ounces shredded co-jack cheese
Salsa for serving
Fresh spinach and/or buns for serving

Combine beef, salt, pepper, cumin and pepper flakes together. Remove avocado meat from skin and roughly chop into small pieces. Divide beef into eight portions, then form portions into thin, equal sized patties. On four of the patties add 1/3 of the cheese, avocado and then 1/3 more of the cheese, leaving about ½ inch of meat around the edges. Place the other four patties over the loaded ones, then press together the edges so there is no seam. In a frying pan over medium heat add the olive oil. When oil is hot add the burgers. Cook for 5 – 7 minutes on each side, until cooked to desired doneness. The burgers will not take as long as regular burgers to cook because the cheese and avocado will heat up quickly in the middle. At the last minute add a bit more cheese to the top and cover until melted. Top with salsa on a bed of spinach (or buns) and serve immediately.

 

 

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12 Jul 2012

Greek Burgers

I must confess. I am a Fed. I work in a tall building in a big complex with uber security at the door and a locked work area with a bunch of cubicles around me. I am a little cog in a huge rolling maze of cogs, but I enjoy the work. Don’t get me wrong, I would prefer cooking all day, but for now I am content with my work, which is challenging and never boring. This time of year is pretty busy for me, reflected by the fact it is longer than usual between posts. I have not cooked for days, but no suffering occurred during the drought. Big D made some wonderful stuff in the evenings and there was enough for me to very much look forward to leftovers at lunch. It will be another couple of months before things slow down, so I make no promises, but I have some yummy ideas – don’t give up on me. I will persevere and post post post! Cooking relaxes me and I cannot stay away from it for long, no matter what. Take these burgers, for example. I had a burger like this at a hole in the wall restaurant somewhere in Alaska. I can’t remember where, but I was surprised how much I enjoyed it – I had expected a hockey puck with sour cream on top, but it was fresh and wonderful. With no lamb in sight my version is a tangy, filling meal that reminds me of my beloved gyros (pronounced ‘yee-rohs’ in my opinion). I had to negotiate with Little B to use the last of our Greek yogurt for tzatziki. She loves it with a little stevia, cinnamon and vanilla for dessert, but I finagled enough from her for the recipe.

Greek Burgers

Patties
½ cup parsley, finely chopped
2 Tbsp oregano, roughly chopped
½ cup mint, roughly chopped
3 cloves garlic, finely chopped
1 tsp black pepper
2 tsp sea salt
1 egg
1 Tbsp lime juice (or 2 packets True Lime) http://www.truelemonstore.com/products/true_lime
2 pounds ground beef
2 Tbsp olive oil
1 cup feta, crumbled
2 cups fresh spinach leaves, stems removed
1 English cucumber, sliced in ¼” coins
1 tomato, sliced
½ red onion, thin julienne

Tzatziki
1 cup cucumber, peeled and finely chopped
1 ½ cups Greek yogurt
1 clove garlic, crushed
2 tsp parsley, finely chopped
2 tsp mint, finely chopped
2-3 tsp lime juice
1 Tbsp olive oil
½ tsp sea salt
¼ tsp black pepper, finely ground

First make the tzatziki – doing it right before the meal works, but doing it the day before is better. Combine all ingredients together. Chill until time to serve. For patties whisk together the first eight ingredients. Pour mixture over ground beef in large bowl. Remove your rings, bracelets and watches, then get your hands dirty making sure the egg mixture is well combined with the beef. Squish it and squeeze it until all the herby bits are distributed. Form meat into patties about 4” wide and 1” deep. In large frying pan heat the oil over medium high heat. Add patties and cook until seared, about five minutes. Flip patties and sear the other side. Cover and cook to desired doneness. On a bed of spinach and a layer of cucumber coins (either on a bun or directly on a plate) place a patty. Layer toppings – tomato slices, a glop of tzatziki, feta crumbles and onion. Dig in!

Posted in beef, cheese, cucumber, dip, garlic, lime, onion, parsley, sandwich, Silver Spring Kitchen, tomato, vegetables, wheat free | Leave a Comment
26 May 2012

Smoky Meat Pucks

I was originally inspired to make meatballs, but when kids are involved who were asking for hamburgers on buns, I compromised and made pucks – either small burgers or smushed meatballs – however you want to think of them. Since the meatball craving included a desire for smoky flavors I automatically turned to paprika and cheese with a bit of a bite. It felt wonderful to fill our new apartment with the smell of onion and garlic and spices. I also had a blast exploring our local Trader Joe’s to find ingredients. I have not lived near one for years, and cherish the fact there is one on my route home from work. This morning as I write about making the pucks I cannot detect a hint of dinner’s aromas in the apartment, but am glad there are a couple of pucks left to heat up and eat along with the morning eggs. I am eager to further break in our new-to-us kitchen with more smells today! Stay tuned! I’m baaaack!

Smokey Meat Pucks

2 pounds 80/20 ground beef
½ small onion, diced
4 garlic cloves, diced
1 egg
2 Tbsp butter
2 tsp dried paprika flakes
2 tsp dried basil
1 tsp sea salt
1 cup pepper jack cheese

In a medium frying pan melt 1 Tbsp of butter over medium high heat. Add onion and garlic. Cook until it is all a dark caramelized color. Set aside. In a bowl place the ground beef, egg and spices*. Add the onions and garlic. Roll up your sleeves and use your hands to blend together all the ingredients. Form meat into thick, small 2-3” patties. Melt the remaining butter in a frying pan over medium high heat. Cook the patties to desired doneness – about five minutes, including flipping, for medium. Plate and sprinkle with cheese before serving.

*This time I actually used Trader Joe’s South African Smoke Seasoning Blend, which gave it the same flavor as the spice combination I used in the list of ingredients.

Posted in beef, cheese, eggs, garlic, onion, Silver Spring Kitchen, wheat free | Leave a Comment
19 Mar 2012

Beef Curry

As promised to Big D weeks and weeks ago, I am trying out a spicy curry dish. He is usually the one that cooks dishes with curry sauces, but I am going to take a stab at it. His favorite is a chicken spinach concoction with curry sauce he first discovered in Anchorage, Alaska, at a little Indian restaurant. I am not going to try and copy it, since he does such a good job doing it himself, so I will aim for beefy. Trying new things is good, right? I also think my concoction went very well over saffron rice, which I was craving lately. My in-laws took a trip to Greece last summer and brought back some wonderfully strong saffron for me. Saffron is a flavor that does not go with just anything, and can actually make some foods almost sour, but I think it will be very complimentary to the beef and curry, while softening the bite of the chili. When Big D took his first bite I was sitting across the table from him – he smiled and his eyes got big as he quickly reached for his beer. I think I got it spicy enough for him!

Beef Curry

10-12 ounces tender cut beef steak, sliced into bite size strips
3 Tbsp vegetable or canola oil
½ yellow onion, cut julienne
1 pound broccoli, chopped
2 cloves garlic, crushed
1 Tbsp dried chili flakes
2 Tbsp curry powder
1 tsp ground ginger
1 cup whole milk
2 Tbsp lemon juice
1 cup long grain parboiled rice
2 ¼ cups chicken broth
1 ½ tsp salt
10-15 strands saffron

Combine broth, 1 tsp salt and saffron in a medium pot over high heat on the stove. Bring it to a boil and add rice. Cook for 20 minutes until liquid is absorbed. Let sit for about ten minutes before serving. While rice is cooking you can prepare the meat and vegetables. Add oil to electric or stove top wok on medium high heat. When oil is hot add chili flakes and garlic. As garlic begins to brown add onions and sauté until they are transparent. Add lemon juice, curry, ginger and ½ tsp salt. The spices will soak up all the oil and juice pretty quickly. Cook until the color of the mixture changes to a dark brown. If you are convinced the dish will not be hot enough for you, do what I did and stir in a squirt (about 1 Tbsp) of Sriracha hot chile sauce. Move onions to the outer edges of the wok. Add beef into the well and toss just until it begins to brown. Toss onion mixture with meat. Add milk and stir until combined. Add broccoli and cover, lower the heat and let mixture simmer for about 5 minutes. It is ready when the sauce is hot and the broccoli just tender but still bright green. Serve on top of the saffron rice.

Posted in beef, onion, Seals' Kitchen, vegetables, wheat free | Leave a Comment
17 Mar 2012

Corned Beef and Cabbage

I began the month of March with potatoes and cabbage, now I end my mostly Irish theme here on St. Patrick’s Day with the same. How can I celebrate St. Patrick’s Day in America without corned beef and cabbage? I guess I can, but I won’t! Boil, boil and boil some more! I included directions for doing the cabbage separately (boiling or sauteing) because as usual it does not fit with the meat and veggies in the crock pot. You would think a 6 quart crock pot would be big enough, but not for us! We like our cabbage in bulk! I will return now to my celebration with family and friends. Happy St. Patrick’s Day!

“May the road rise to meet you and the wind be always at your back.
May the sun shine warm upon your face and the rain fall softly on your fields.
And until we meet again may God hold you in the palm of your hand.”
-Unknown

Corned Beef and Cabbage

4 pounds corned beef
2 cups mini carrots or large carrots roughly chopped
5-7 small potatoes, halved
4 cups water
1 Tbsp pickling spices
1 head cabbage
Salt and pepper to taste

Pour water and spices into 5-6 quart crock pot. Add beef and cook on high for two hours, then turn to low. Add carrots and potatoes and cook for 4 to 6 more hours until vegetables are soft. Cut cabbage in half and remove core. Slice had lengthwise into wedges – enough to fit in one layer in a large pan with cover.

To boil cabbage: about 45 minutes before meat is done pour enough water in the pan until it is about ½ inch deep. Add some salt and bring to a boil. Place cabbage wedges in the water, lower heat to simmer and cover. Cook for about 25 minutes until tender. Gently remove from pan with a long spatula, trying to keep the wedges intact. Salt and pepper to taste.

To saute cabbage: about 30 minutes before meat is done heat large pan to medium high and add about 3 Tbsp butter. When melted spread it around the pan. Place wedges in pan and cook until browning begins. Flip wedges gently and let brown again. Cover pan and lower heat until cabbage is soft. Gently remove from pan to a serving dish, trying to keep the wedges intact. If they fall apart just go with the flow and make a pile. Salt and pepper to taste.

Serve the corned beef and vegetables with spicy brown mustard, creamy horseradish and dense, crusty bread.

Posted in beef, cabbage, potatoes, vegetables, wheat free | Leave a Comment
07 Mar 2012
2 Comments

Oxtail Soup

Yet again, I am making soup. And yet again it is something my dad used to make, but I am putting my own spin on it. Hang in there with me – I promise that soup on my menu will decrease significantly as the temperature outside rises. I don’t do well with warm liquids in warm weather. Just doesn’t seem right. Now, on with the soup…

My dad learned how to make oxtail soup in Germany where, as in most places of the world, every bit and piece of slaughtered animals was used. It has a rich sauce and the vegetables melt in your mouth. He would leave the meat on the bones and we would each get one in our bowl. As a kid it was fun trying to get all the meat out of the little crevasses. The dog was always hanging around, trying to wait patiently for the bones.

Oxen have meaty tails, and the meat is pretty tender. Of course, most meat is tender after being boiled for three hours. The oxtail is traditionally considered one of the more lowly cuts of meat. I mean, you don’t typically find oxtails on the menu of fine dining establishments, but in many places of the world soup made with them is very popular. The marrow adds extra depth of flavor to the broth. The meat and simple vegetables in the soup are relied on to warm bellies on cold winter nights.

Since Ireland is one of the countries traditionally relying on it as a staple dish, and it is still soup season (aka winter) in some parts of the U.S., I give you as one of my Irish dishes – the lovely and rich oxtail soup. I actually decided to take pieces of recipes from my dad, my own recipe collection, as well as those from China, Korea, Jamaica, Hawaii, Germany, the US and of course Ireland…you get the idea. I guess it is more of an International soup made with an American ox.

Oxtail Soup

1 pound oxtail, cut into 2-inch thick slices
3 Tbsp oil
¾ cup red wine
3 garlic cloves, cut in half
8 cups water
1 tsp salt
1 tsp ground ginger
2 large carrots, diced
1 medium turnip, diced
1 large or 2 small onion, diced
3 stalks celery, diced
2 small potatoes, diced
2 tsp chopped thyme
1 tsp chopped parsley
Additional salt and pepper to taste
3 Tbsp flour (optional)*

The day before making the soup the oxtail pieces need to be cooked. In a deep pan on the stove top (I used a dutch oven) heat the oil, add the oxtail pieces and sear on all sides. Add the salt, garlic, water and wine, bring it to a boil then lower heat, cover and let simmer for about three hours. When cooking is complete the meat should fall off the bones. Let cool until the meat can be handled and separate broth from the bones and meat. Store the meat and broth separately in the fridge overnight and give the bones to the dogs. The next day skim off/remove as much fat and garlic as you can from the broth and discard. The broth will mostly be in a gelatinous form, but will liquify when heated. If there is fat you can remove from the meat, then do so. Return broth and meat to the stove top pot (or a crock pot), add all the vegetables, meat and herbs. If the liquid is not covering all the vegetables you may need to add a cup or so of water or beef broth, but wait until it is warm because it might not be necessary. Simmer on low for about three hours until the vegetables are tender (or six hours in a crock pot). Add salt and pepper to taste. Serve hot.

*A final, optional step can be to add some thickener to the soup. I do not take this step because I want the soup to be wheat free. To thicken, draw out about ½ cup of liquid from the soup. Add 3 Tablespoons of flour and whisk together until all lumps are gone. Add the thickener to the soup, combine with the rest of the soup and let cook for the last ten minutes.

Posted in beef, Seals' Kitchen, soup, vegetables, wheat free
28 Jan 2012

Tortilla Steak

I don’t know about you, but when I make a big batch of beans, and chimichurri and guacamole I want to mix it all up on one plate and have a feast. Here is what I did for my latest tex-mex feast. I was inspired to make this steak by a Japanese based cooking show – sort of – an Iron Chef America episode. If you know anything about Iron Chef, you probably know it was started in Japan in the ’90s by Takeshi Kaga, who pit Japanese chefs from the different regions of Japan to compete others touted as Iron Chefs. The twist of the competition is a secret ingredient presented at the beginning of the show which the chefs must use in four creative, delicious dishes in one hour. Judges then taste and score the dishes and a winner is declared. Many of the ingredients in the original Japanese show are interesting to say the least. I don’t commonly cook with eel or octopus, and only eat them as part of a sushi feast, but some ingredients were more familiar to me, like corn, mushrooms or noodles. The secret ingredients in the recent inspiring episode were very familiar – tequila and corn tortillas. One dish, a pork cutlet, was breaded with crumbled tortillas. In my constant quest to find good recipes without wheat, the breading idea intrigued me. Tortilla chips are a constant presence on our kitchen counter – what a coincidence!

Instead of deep frying pork like they did on the show I chose to flash fry the steaks on the stove top. I use the term steak here very loosely. When I think of steak I immediately picture a thick ribeye, seared over a wood fire and medium-rare in the middle. In the tex-mex world I knew from growing up in San Antonio, Texas, steaks are thin and quickly fried, then covered with a delicious sauce, based in tomatoes, tomatillos or queso. I recall scarfing down a number of these thin, saucy steaks when I was in college and working down the street at Tomatillos Café y Cantina. I used a round steak here, since a quick braise is all I was going to do to cook it.

The steak would be okay without a topper, but I still have chimichurri from a few days ago, and I am hard pressed to have a dish with beef and tortillas without yearning for a spoonful of chimi on top. And what else goes along on a plate of tex-mex food? Guacamole and beans of course.

Tortilla Steak

8 oz Tortilla chips

Salt, cumin and Pepper to taste

1 round steak cut into three or four smaller pieces

½ cup oil or butter

Crumble the tortilla chips in a food processor and place them in a shallow bowl or pie plate – you will need about a cup of crumbs. Set an iron skillet over medium high heat (maybe a little higher for electric stoves) and add the oil or butter. Season the steaks with salt, cumin and pepper. Press each steak firmly into the crumbs so the meat is covered on all sides. When the pan is hot add the steaks and cook no more than one minute on each side for medium rare, or longer until cooked to desired wellness. If you want them cooked more than medium rare, you may need to lower the heat so the crumbs don’t overcook. Serve immediately with a generous portion of chimichurri drizzled on top, along with traditional sides, like tortilla chips, guacamole, refried beans and a fresh salad.

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19 Jan 2012

Layered Chili Bake

This dish is a huge, gluttonous monstrosity. It is meant to be. I combined a couple of comfort foods into one dish. I will explain.

Big D makes chili and is really good at it. He uses three kinds of chilies – including powerful chipotles – along with onion, garlic, cumin and stew meat, as well as tomatoes, secret ingredients and sometimes some beer. He starts it in the morning in our well seasoned iron dutch oven. It simmers on the stove top all day, making the house smell like the Mexican restaurants I frequented when growing up in San Antonio. He stirs it, adds some of this and that, tastes it, stirs it some more. The result bursts with a smoky, spicy flavor that does not reveal its heat until about five bites into your meal. We always have leftovers that just don’t taste the same after they have been frozen, so there is always an urgency to eat it for days until it is all gone. I can eat bowl after bowl of it topped with cheese, sour cream and cornbread, but I get to a point when I look forward to the flavor, while also wanting some variety.

The other day we had some chili in the fridge, but I was craving a casserole. I was actually craving a casserole my mom used to make – layered enchiladas. I recall it had corn tortillas, ground beef, cheese, some mixture of sour cream and condensed soup, onions and tomatoes. My brother and I would gobble up a plate full of the casserole somewhere between school, soccer practice and homework. It was so good. I wanted the flavor of Big D’s chili and the texture of my mom’s casserole. I can do that. I know I can!

Necessity is the mother of invention, although there is debate as to who first made such a declaration. My craving necessitated a casserole, so I made one. This casserole adds some variety to our menu, freezes well, and stretches out a batch of chili.

Warning: Big D’s chili is usually thick and meaty, so if you try to use a watery canned chili I don’t want to know about it and cannot guarantee your results.

Layered Chili Bake

12-15 corn tortillas
1 cup salsa
4-6 cups leftover no bean chili (chili with beans should work, but control yourself and don’t add any separately)
2 cups sour cream

2 cups corn, cooked
2 cups cooked pinto or black beans
3-4 cups shredded cheese

Preheat oven to 350F. Grease 9×11 casserole dish. Add 1/2 cup of the salsa in the bottom of the dish and cover with 4-6 tortillas. Make sure the bottom of the dish is completely covered by overlapping the tortillas. Use half of the chili to make an even layer on top of the tortillas. Follow the chili with half the sour cream, 1 cup corn, 1 cup beans and about a cup of cheese. Continue by repeating once again the layers, ending with a top layer of tortillas. Cover the top tortillas with the remaining salsa and cheese. Bake covered for 30 minutes, then uncovered for 10-20 minutes until hot and bubbly.

 

 

 

Posted in baked, beef, casserole, chili, wheat free | Leave a Comment

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