BEEF TENDERLOIN

 
BEEF TENDERLOIN
1 (3 pound) beef tenderloin roast 
1/2 cup soy sauce 
1/4 cup Worcestershire sauce
   2 cloves garlic, minced
   1 bunch green onions, sliced thin
   4-5 mushrooms, sliced thin
   1/2 cup melted butter
  • Preheat oven to 350 degrees.
  • Sprinkle garlic on bottom of shallow, glass baking dish and then layer green onions on top. 
  • Place roast on top of onions.
  • Whisk together soy sauce, Worcestershire sauce and butter.
  • Pour over the tenderloin.
  • Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees for medium.
  • Let meat rest for 10 to 15 minutes before slicing.

 

BUBBLE UP STEW (ROAST)

With the cooler evenings of fall approaching, this is a favorite recipe that is great the first night as a roast and even better as a stew for leftovers.

BUBBLE ROAST/STEW
3 pounds chuck roast
Fresh cracked salt and black pepper
Wondra flour for dredging
3 + 3 tablespoons quality butter
3 large carrots, cleaned and sliced into logs
2 stalks celery, sliced
1 large Walla Walla onions, sliced
1/2 pound button mushrooms, sliced thin
15 ounce can petite diced tomatoes
12 ounce bottle Bubble Up
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
2 basil flavor cubes
1 oregano flavor cube

  • Preheat oven to 300°.
  • GENEROUSLY salt and pepper the roast on both sides.
  • Sprinkle with Wondra Flour and pat flour into meat.
  • Melt 3 tablespoons butter over medium high heat in a large, deep skillet or dutch oven (preferably with a drip catcher lid).
  • Brown the roast on both sides and set aside .
  • Add remaining butter to skillet to melt.
  • Add onions and celery, sauteing until translucent.
  • Sprinkle with garlic powder and more salt and pepper.
  • Add mushroomsand saute a couple minutes more.
  • Add tomatoes, Worcestershire sauce and Bubble Up, stirring to combine.
  • Lay Roast across top of vegetables and top with flavor cubes.
  • Cover and roast 2 hours untouched.
  • Check for tenderness, cooking until fork tender.
  • Serve with pasta or mashed potatoes.

I shred any remaining roast into the left over veggies and voile’ you have stew or soup whih I serve with crusty bread.

I serve it with fresh asparagus and you have all your veggies in one place.

SLOW COOKER BARBACOA

A true Barbacoa uses parts of a cow that I prefer not to use, so when I ran across this recipe I thought it was wonderful. I think of this as a Mexican Sauerbraten. You do serve it shredded, but this was so pretty I just had to show you the before shredding picture.

SLOW COOKER BARBACOA
1/4 cup lime juice
1/3 cup apple cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, minced
4 teaspoons cumin
3 teaspoons oregano
1 1/2 teaspoons fresh ground black pepper
3/4 teaspoons fresh ground sea salt
1/2 teaspoon ground cloves
1 cup beef broth
1 medium Walla Walla onion, slivered
3-4 pounds beef chuck roast

  • Place the lime juice, vinegar, chipotle peppers and adobo sauce, cloves, cumin, oregano, pepper, salt and cloves in a blender and pulse until smooth.
  • Add broth and pulse until well blended.
  • Place roast in slow cooker and pour sauce over top.
  • Cook on low 7-9 hours or until meat is tender.
  • Shred meat into juices.
  • Prepare rice 20-30 minutes before ready to serve.
  • Serve over rice.

RICE
3 cups water
2 cups uncooked Jasmine rice
3 tablespoons butter
1 1/2 teaspoons fresh ground sea salt
1/2 cup minced cilantro
2 tablespoons lime juice

  • In a large saucepan combine water, rice, butter and salt.
  • Bring to a boil.
  • Reduce heat and simmer covered 12-15 minutes or until rice is tender and all liquid has been absorbed.
  • Remove from heat and stir in cilantro and lime juice.

BEEF & POTATO HAND PIES

This recipe was something I was going to make while my nephew was visiting, but he became ill and lost his appetite. I finally made it tonight and realized he REALLY would have loved it!  You could change this up to do chicken or pork with various vegetables quite easily.  The key to the flavor was the raisins and paprika combination with this particular recipe.

 BEEF & POTATO HAND PIES
1 tablespoon Avocado oil
1 small wall walla sweet onion, diced
2 cloves garlic, minced
1/2 pound ground beef
1 tablespoon smoked paprika
1 medium Yukon gold potato, diced small
1/2 cup golden raisins
1 package (2 sheets) Pepperidge Farm puff pastry
Fresh ground salt and black pepper
2 tablespoons butter, melted

  • Preheat oven to 400°.
  • Heat oil in a large skillet over medium high heat.  
  • Add onion, cooking until soft.
  • Add garlic, cooking until fragrant.
  • Add beef and cook until browned, breaking up meat into very small pieces.
  • Add potato, paprika and raisins, stirring to blend well. 
  • Season with salt and pepper to taste.
  • On a lightly floured work surface, gently roll out puff pastry and smooth creases.
  • Cut each sheet into 4 squares.
  • Place 1/3 cup of meat mixture into center of each squae.
  • Lightly brush edges with water.
  • Fold over into triangles and seal edges.
  • Sprinkle with more paprika.
  • Transfer to parchment lined baking sheet.
  • Bake 20-25 minutes until puff pastry is golden and puffed.
  • Brush with melted butter during last 5 minutes.
  • Let cool 10 minutes before serving.

AJI QUEEN TRIBUTE – ROASTED PEPPER BEEF GOULASH

If you type in Aji Queen into google near the top of the list is my cousin, Beth who owned and operated Peppermania. Beth made her life ALL about peppers, from seeds, spices, hot sauces, earrings… right down to her panties LOL and this is why she was known as the pepper queen.  Unfortunately if you read that link you’ll see it’s a tribute to her passing.  I’ve been wanting to make a recipe that was a tribute to her without using one of her spices or peppers that I can no longer get or replicate.  I miss her all the time and that will only intensify soon, but that’s another story. So for now this recipe is for her.

ROASTED PEPPER BEEF GOULASH
1 1/2 pounds skirt or flank steak cut diagonally into 3-4 inch strips
3 pieces bacon, cooked crisp, save grease
1 large Walla Walla onion, halved and sliced thin
8 small sweet red, yellow and orange peppers roasted and sliced* (save a few for garnish)
4 cups beef broth
1/4 cup tomato paste
2 tablespoons Worcestershire
2 tablespoons balsamic vinegar
2 tablespoons Penzey’s Sweet Paprika
1 1/2 pounds baby potatoes halved
Wondra
1 tablespoon Avocado oil
Fresh ground salt and black pepper
sour cream

  • Add the avocado oil to bacon grease over medium high heat in a large skillet.
  • Lightly dredge the steak pieces in Wondra.
  • Add steak to hot oil, salt and peppering generously, browning both sides well, about 5 minutes.
  • Transfer meat to cutting board and cut into bite sized pieces. Keep warm.
  • Add onions and pepper slices to oil stirring until onions are soft.
  • Whisk together the beef broth, tomato paste, paprika and vinegar.
  • Add broth mixture and potatoes to the onions bring to a boil. Reduce heat and simmer until tender, about 30 minutes.
  • Add meat back in and heat through.
  • Serve with veggie, pepper rings and sour cream.

*Roast on the BBQ or over an open flame.

NOTE:  When I’m in a hurry I halve the potatoes in advance and store them in the broth mixture.  This is also good using egg noodles instead of potatoes.

TRICK:  I like to use 2 pans so the meat and the sauce art are ready about the same time – the meat can get tough otherwise.

HERB MEAT LOAF & GRAVY – from scratch HOMESTYLE

Part of the flavor of meatloaf is from the fat content in the meat.  Ground chuck has a higher fat contact than ground round but if you can’t get ground chuck be sure to use at least and 80/20 fat content or decrease the beef and increase the ground pork.

  HERB MEAT LOAF & GRAVY

*2 pound ground pork
*2 pound ground chuck
4-6 tablespoons Classico sun dried tomato pesto(can also use Hunt’s tomato paste)
2 medium eggs
1 KNORR beef bouillon gel
1/2 cup milk or cream
1/2 cup moscato wine
2 cups fine bread crumbs
2 cloves garlic, minced
2 cups finely chopped celery
1 large Vidalia onion, finely chopped
1/4 cup finely chopped flat leaf parsley (I used 1 tablespoon parsley paste)
Fresh ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Whisk eggs, milk, wine, bouillon and tomato pesto together.
  • With your hands blend together the meat, egg mixture, bread crumbs, onions, garlic, parsley and celery just until mixed.
  • Shape into loaf pan.
  • Bake 1 to 1 1/2 hours until cooked through.
  • Carefully drain and retain liquid from meatloaf for the gravy.

1/2 cup organic butter
1/2 cup Wondra flour
Beef broth, red wine and/or drippings from meat loaf for your favorite combo of 2 cups total
Fresh ground salt and black pepper, to taste

  • Melt butter in a saucepan over low heat.
  • Whisk in flour, cooking until golden.
  • Slowly whisk in broth/pan juices, increasing heat to medium and whisking constantly until gravy comes to slow boil.
  • Reduce heat and simmer gravy to desired consistency.
  • Season to taste.

    *I have found that buying these from a butcher vs. the grocery store has a more flavorful and tasty meat loaf.

    BLOODY MARY Roast

    I’ve had this recipe floating around for awhile, but lately cooking with alcohol has been calling my name, so CHEERS and bottoms up.  The flavor was fantastic, but I will use chuck roast next time instead of brisket.  It is my preferred cut of meat with better marbling for roasts.

    I have to give a shout out to my favorite butcher, NICKABOBS OUTPOST for the success of many recipes, but especially this one. I went in for the brisket and he brought out a 15 pound side to see which end I wanted him to cut off for me.  They always go above and beyond to help me get my exact cuts.

    BLOODY MARY ROAST
    2-3 pound brisket
    3 1/4 cups Passata*
    2 tablespoons Worcestershire sauce
    1/2 cup Lemon Vodka
    2 cups cold water
    a few drops Tobasco sauce
    1 bunch celery, sliced
    2 red onions, quartered
    1 bag baby carrots, halved
    coarse ground sea salt
    fresh ground black pepper

    • Preheat oven to 250°.
    • Heat avocado oil over medium high heat.
    • Add celery, carrots and onions, sauteing slightly.  
    • Add veggies to large non-reactive casserole pan.
    • Season brisket with salt and pepper.
    • Brown it in the same pan.
    • Brown both sides evenly and place into non-reactive casserole pan on top of veggies.
    • Whisk together the Passata, Worcestershire sauce, Lemon Vodka, Tobasco sauce and water in a saucepan. 
    • Add salt and pepper to taste and bring to a boil.
    • Remove from heat and pour over meat.
    • Cover with parchment paper and then foil. Tomatoes and foil are not friends directly so be sure to use the parchment paper!
    • Roast 5-6 hours until beef is tender and beginning to fall apart.

    * Passata is an uncooked tomato puree that has been strained of seeds and skins. It originated in Italy. Some passatas are chunkier and some are smoother, depending on the brand. You will also see it spelled passato and passata di pomodoro. Passata is sometimes hard to find in the U.S., but can be found in many specialty grocery markets. 

    SAVORY PARMESAN FRENCH TOAST

    SAVORY PARMESAN FRENCH TOAST
    6-8 slices thick french bread
    4 large eggs
    1/2 cup whole milk
    1/2 cup heavy cream
    salt and pepper to taste
    1/2 teaspoon Frank’s hot sauce
    1 clove garlic, minced
    1/2 cup + garnish amounts to taste grated Parmesan cheese
    fresh minced Italian flat leaf parsley
    1 batch Bolognese sauce

    • Combine eggs, milk and cream in mixing bowl. 
    • Whisk in Parmesan cheese, salt, pepper, garlic and hot sauce.
    • Pour into shallow dish larger than bread slices.
    • Heat griddle or large skillet coated with butter.
    • Dredge bread slices through egg mixture coating both sides well.
    • Add bread slices in a single layer and cook until golden brown. Flip and brown second side.
    • Top with Bolognese sauce, a pinch of Parmesan cheese and fresh parsley.

    VANILLA LATTE MEATBALLS with COFFEE GRAVY

    Anyone can make a meatloaf or fried chicken.  When I search for recipes for recipe experiment night I look for the unusual. I found this recipe loose in my file. Heaven only knows where it came from.  It was a xerox of a xerox called Norwegian Meatballs. I changed it enough to utilize what I had on hand and we really liked it so I’ll make it the same way again, but I changed up the directions a bit.  I’ll give you the original ingredients in red with my changes in black.

    VANILLA LATTE MEATBALLS with COFFEE GRAVY
    1 1/2 cups ‘nilla wafer crumbs 1 1/2 cups bread crumbs
    1/2 cup heavy cream 1/2 cup half and half
    1/4 cup espresso 1/4 cup strong coffee

    2 eggs, lightly beaten
    1 medium onion, finely chopped (I used a small Vidalia)
    1/4 cup fresh chopped Italian leaf parsley
    1 teaspoon fresh ground Himalayan Pink salt 1 teaspoon salt
    1/2 teaspoon fresh ground pepper
    1 teaspoon fresh ground nutmeg
    1/4 cup organic butter
    3/4 pound ground chuck 1 pound ground beef
    3/4 pound ground country pork 1/2 pound ground turkey or ground pork

    • In a large mixing bowl combine ‘nilla wafers, heavy cream and espresso until evenly moist.
    • Add eggs, onion, parsley, nutmeg, salt and pepper, mixing again by hand until well blended.
    • Add meat and blend again until evenly mixed.
    • Cover and chill for several hours.
    • With gloves or moist hands form golf ball sized meatballs.
    • Chill again for 30 minutes or so.
    • In a large skillet melt 2 tablespoons of the butter over a medium-high heat.
    • Cook meatballs, turning as necessary until cooked through, about 10 minutes. As meatballs finish remove them with a slotted spoon to drain on paper towels as you cook the rest of the meatballs.  Add remaining butter as necessary until it is all in the skillet.

    1/4 cup flour
    1 KNORR beef gel bouillon 1 cup beef broth
    1 cup boiling water
    1 cup espresso 1 cup strong coffee
    1 teaspoon fresh ground nutmeg
    1/2 teaspoon  Himalayan Pink salt 1 teaspoon salt
    1/2 teaspoon fresh ground pepper

    • After meatballs are all cooked, whisk flour into skillet, scraping all the bits from the bottom.
    • Whisk together KNORR gel, coffee, water and seasoning.
    • When flour is golden and smooth, gradually add coffee mixture, whisking until smooth.
    • Cook over medium heat until thickened and bubbly.
    • Return meatballs to gravy, lower heat, and simmer a few minutes until meatballs are hated through.

    HOMEMADE SPAGHETTI & MEATBALLS

    MEATBALLS
    1 slice sourdough bread
    1 tablespoon milk
    1/3-1/2 cup Panko crumbs
    1 pound fresh ground beef
    3/4 pound fresh ground pork
    2 large eggs
    2 tablespoons fresh chopped flat leaf parsley
    zest from 1 lemon
    salt and pepper to taste

    • Using your hands mix everything together until well blended.  Use only as much Panko crumbs as needed to keep mixture from being too “wet”.
    • Roll into 1 inch meatballs.
    • Cover and chill meatballs while you prepare the rest of the recipe.
    • When ready bake meatballs for 1 hour in a 350 degree oven.

    SAUCE
    3 tablespoons avocado oil
    1 small red onion, chopped
    24 ounce can whole tomatoes
    1 KNORR beef gel
    3/4 cup moscato white wine
    Juice from 1 lemon
    5-6 cloves garlic, finely minced into a paste
    3 tablespoons Classico sundried tomato pesto
    1 teaspoon fresh ground Himalayan pink salt
    1/2 teaspoon fresh ground black pepper
    1/4 teaspoon fresh ground red pepper
    1 teaspoon sugar
    2 tablespoons fresh chopped Italian flat leaf parsley
    2 tablespoons fresh chopped basil

    • Heat avocado oil in a large saute’ pan over medium high heat.
    • Add onions and garlic sauteeing until tender.
    • Whisk together the beef gel, wine, pesto and juice from the tomatoes.
    • Add seasonings, blending well.
    • Add tomatoes and gently crush.
    • Bring to a SLOW boil.
    • Reduce heat and simmer 2 hours.
    • Add meatballs to sauce during the last 30 minutes.
    • Serve over pasta.
    • Top with fresh grated Parmesan Cheese.

     

    HAPPY ST. PATRICK’S DAY, CROCK POT CORNED BEEF & CORNED BEEF HASH

    And what do you have for dinner?  Corned Beef of course.  I’m doing it in the crock pot with my secret ingredients with enough left over for corned beef hash.

    CROCK POT CORNED BEEF
    3 pound corned beef brisket with seasoning packet*
    6 cloves garlic, minced
    2-8 ounce 7UP (or 12 ounces + 4 ounces water)
    4 ounces organic butter, sliced
    fresh ground pink Himalayan salt and pepper, to taste
    1 bag baby carrots
    1 pound baby potatoes

    • Lightly spray crock pot with non-stick spray.
    • Add butter.
    • Place brisket fat side up.
    • Generously sprinkle with fresh ground pink Himalayan salt and pepper, to taste. 
    • Add 7 up.
    • Cover and cook 4-5 hours on low.
    • Add carrots and potatoes.
    • Cover and cook another 2-3 hours until tender.
    • Thinly slice meat.
    • Drain potatoes and carrots.
    • Serve and Enjoy.

    *I like to put the pickling spice in a cheesecloth bag so I don’t have to deal with it when I drain the veggies.

    CORNED BEEF HASH
    We like ours crisp so I use more of small dice/shredded mixture.   Cut yours according to your tastes. 
    left over corned beef (about a pound), diced and shredded
    2 tablespoons organic butter
    1/2 pound cooked potatoes, diced
    1 large bunch green onions, sliced
    fresh ground pink Himalayan salt and pepper, to taste
    1-2 tablespoons Worcestershire sauce

    • Melt butter in a large skillet over medium high heat.
    • Add onions, cooking a minute or two until translucent.
    • Add corned beef and potatoes.
    • Add seasoning and Worcestershire sauce, stirring and scraping bottom as necessary.
    • Serve with poached or fried eggs.

     

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    BEEF RAGOUT with SALAD & ONION BACON VINAIGRETTE

    The definition of Ragout is well seasoned meat and vegetables cooked in a thick sauce.  Translated it means YUMMY, flavorful and perfect for a cold winter’s night.

    BEEF RAGOUT with SALAD
    4 slices bacon, cooked and crumbled
    1 1/2 pounds quality stew meat cut into bite sized pieces
    4 tablespoons Classico Sun-dried tomato pesto
    1 large can pureed tomatoes
    1 cup baby carrots, halved
    1 medium Vidalia onion, chopped
    2 large stalks celery, chopped
    4 cloves garlic, minced
    1 can diced tomatoes, seasoned (I used basil, garlic & oregano)
    1/2 cup red wine
    1/2 teaspoon red pepper flakes
    1/2 teaspoon Pink Himalayan salt
    1/2 teaspoon fresh ground black pepper
    1 teaspoon dried oregano
    1 tablespoon fresh chopped basil

    • Coat crock pot with non stick cooking spray.
    • Stir together all the ingredients until well mixed.
    • Cover and cook on low 8-9 hours or 4-5 hours on low.
    • Serve over pasta.

    *Original recipe called for Pancetta, but I find it a bit too salty and expensive so just used quality bacon from my butcher.

    ONION BACON VINAIGRETTE
    4 slices bacon
    1 bunch green onions, sliced thin
    1/2 cup Tarragon vinegar
    3/4 cup cream sherry
    1/4 cup Avpcado oil
    2 teaspoons fresh thyme leaves
    salt and pepper to taste

    • Cook bacon until crisp.
    • Drain bacon on paper towels.
    • Add green onions to bacon grease and cook until tender.
    • Add vinegar, simmering 5 minutes.
    • Add cream sherry, simmering another 5 minutes.
    • Remove from heat and whisk in oil.
    • Fold in thyme leaves and bacon.
    • Season to taste with salt and pepper.
    • Serve warm.
    • Refrigerate leftovers.