Southwestern Steak

Quick. Easy. And only 267 calories per serving. Oh, and everyone loved it. Does it get much better than this?

Southwestern Steak and Pinto Beans
Recipe courtesy of Cooking Light Magazine

1  teaspoon  garlic salt
1  teaspoon  ground cumin
1/4  teaspoon  ground red pepper
1  pound  boneless sirloin steak, trimmed
Cooking spray
1  teaspoon  vegetable oil
1  cup  diced red bell pepper
1/2  cup  bottled chunky salsa, divided
1  (15-ounce) can pinto beans, rinsed and drained
1/4  cup  chopped cilantro

Heat a grill pan over medium-high heat. Combine first 3 ingredients. Remove 1 teaspoon cumin mixture, and set aside. Sprinkle remaining cumin mixture evenly over steak. Lightly coat steak with cooking spray. Place steak in grill pan; cook 4 minutes on each side or until desired degree of doneness. Remove from pan; let stand 5 minutes. Cut into thin slices.

While steak cooks, heat the oil in a medium saucepan over medium-high heat. Add bell pepper; sauté 4 minutes or until tender. Add reserved cumin mixture, 1/4 cup salsa, and beans; cook 1 minute or until thoroughly heated, stirring constantly.

Place 1/2 cup bean mixture on each of 4 plates; divide beef evenly over bean mixture. Top each serving with 1 tablespoon salsa and 1 tablespoon cilantro.

Ten in 2010: Week Seven and the Best Recipe Ever!

 

Time for another Ten in 2010 update: I just can't seem to juggle things these days and keep all the balls in the air. This week I ran five times, on target with my half marathon training plan. I even worked with the weights twice. I drank lots of water. I went to bed early (okay, early-ish). But cooking and blogging. Definitely dropped the ball. In my defense we were super busy this week. The kids had three basketball games and two out-of-town wrestling meets in addition to the regular practices, Media Club and 4-H meetings. Time was definitely a factor. We ended up eating out a lot more than I'd have liked. Pizza Hut twice and Burger King once. The seasons are thankfully winding down and we won't be so slammed next week. My goal? No eating out. Actually cooking and blogging about it. We'll see how that goes! ;-) Stop by Recipe Girl's blog to see how everyone else is doing!

This week I did find the best recipe I think I've made in recent memory. Drip Beef. It's so good that I think I could make it every week (or more often!) and no one would complain. In fact, they've already been requesting it. 

The Pioneer Woman is my hero. I love her blog. I love her photographs ... and now I also love her cookbook! I made her drip beef the other day thinking that that dinner would be ready when we got home from the game. Dinner was ready. And it was delicious! Hubby is still raving about it and he had to eat it like three days in a row. The nephew gave it a thumbs up too. Definitely a recipe that we'll be making over and over. Simple ingredients. Quick prep. Amazing taste. And my contribution the the Saturday Blog Showcase hosted by Thibault's Table and All That Splatters. To see what everyone else made, head over to All That Splatters. And while you're there be sure to check out Lori's beautiful Blueberry Squares. They look amazing. (Check back soon and I'll let you know how they taste. I'm getting ready to make them right now!)

Basic Drip Beef
Recipe courtesy of The Pioneer Woman Cooks!

1 whole 2.5 To 4 Pound Chuck Roast
¼ cups Butter
1 whole Large Onion, Sliced Thick
3 cloves Garlic, Peeled
½ cups Soy Sauce
1 cup Sherry (cooking Sherry Is Fine)
½ teaspoons Salt
4 cups Water
Toasted, Buttered Deli Rolls
OPTIONAL: Rosemary, Thyme, Other Spices

Heat butter in a heavy pot over medium-high heat. Saute the onions for a couple of minutes, or until starting to get brown.

Set chuck roast on top of the onions. Add all remaining ingredients. Cover pot and simmer (very low heat) on the stove for 6 hours, or until beef is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!** Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.

*Mixture can be refrigerated overnight. Remove hardened fat from top of pan before reheating.
Serve on top of toasted, buttered deli rolls. Top with cheese and place under the broiler if desired.

Sliced Steak Gyros

In the midst of all this snowy weather we've had lately, I find myself dreaming of tropical getaways and ocean breezes. To facilitate this (and further delude myself that this winter will actually end. Really.) I prepared a great summer meal. A Greek Salad full of juicy tomatoes, salty Kalamata olives and crumbled Feta. So good that I blogged about it already here. To go with I'd planned Chicken Gyros but I had a chance to go out to lunch with my oldest son earlier in the week and ended up ordering Chicken Gyros so I switched to Rachael Ray's Sliced Steak Gyros instead.

The sauce was tasty and perfect for hubby who does not like cucumbers. His only complaint was that his vegetarian-prone wife made his gyro. Tons of toppings and very little meat! Next time, he's on his own!

Sliced Steak Gyros
Recipe courtesy of Rachael Ray

2 pounds 1-inch-thick sirloin steak
2 tablespoons extra-virgin olive oil (EVOO)
Salt and pepper
1 cup crumbled feta cheese
3/4 cup Greek-style yogurt
Juice of 1 lemon
1 clove garlic, grated
2 sprigs oregano, stems discarded, leaves chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
2 dashes hot pepper sauce
4 large pitas or other flatbread
Toppings, such as thinly sliced cucumber, tomato and red onion; chopped chiles and kalamata olives;
shredded romaine lettuce hearts; flat-leaf parsley leaves
4 lemon wedges

Preheat the broiler or a grill to medium. Drizzle the steak with the EVOO; season with salt and pepper. Cook, turning once, for medium-rare, 8 to 10 minutes. Let cool slightly, then thinly slice.  

While the steak is cooking, using a food processor, puree the feta, yogurt, lemon juice, garlic, oregano, cumin, coriander and hot sauce. Season with salt and pepper; transfer to a bowl. 

Char the pitas under the broiler or on the grill. Top with the steak and your choice of toppings. Serve with the lemon wedges and yogurt sauce.

Mini Cuban "Fritas" Burgers

After the fact, I found out that in Cuba, these delicious little "Fritas" are made from chorizo rather than ground beef. While these were quite tasty as they were, I swoon imagining them with spicy chorizo! This Ingrid Hoffman recipe is my submission to this week's Food Network Chefs Cooking Challenge. I prepared it on time but ran into some unforseen computer problems and couldn't get it posted until today. Head over to I Blame My Mother to see what everyone else whipped up this week.

Mini Cuban "Fritas" Burgers
Recipe courtesy of Ingrid Hoffman

1 1/2 cups dried bread crumbs
1/4 cup plus 2 tablespoons whole milk
1 large yellow onion, grated on the large-hole side of a box grater
1 large egg, lightly beaten
2 pounds lean ground beef
2 tablespoons fresh lime juice (from about 1 lime)
3 tablespoons ketchup, plus extra for serving
3 garlic cloves, finely minced
1 tablespoon salt
3/4 teaspoon paprika
1 tablespoon olive oil
12 mini hamburger rolls or Cuban rolls


Place the bread crumbs in a large bowl. Cover with milk and soak for 2 minutes. Add the onion, the beaten egg, ground beef, lime juice, ketchup, garlic powder, salt, and paprika and work the ingredients together with your hands or a wooden spoon just until combined. Form the mixture into 12 small 1-inch thick patties and refrigerate them for at least 45 minutes or up to 8 hours.
Heat the olive oil in a large skillet over medium-high heat. Add about 1/2 of the burgers and brown them on each side, flipping with spatula, 5 to 7 minutes. Set the fritas on the rolls and cook the remaining burgers. Serve with generous amounts of ketchup.

Killer Inside Out Burger

I don't remember making any of Guy Fieri's recipes before but this is one I will definitely remember. Think delicious burger with melted cheese and spicy Chorizo sausage inside, topped with a spicy homemade ketchup. Yum! I thought Guy's Killer Inside Out Burger sounded great so I wasn't really surprised about how it tasted. What amazed me is how simple the burgers were to put together. Definitely a hit. My nephew was visiting from college and he gave it a thumbs up too.

This will be my contribution to the Food Network Chefs Cooking Challenge this week. Haven't heard of it? A great group of people have decided to cook their way through the roster of Food Network chefs. This week was Guy Fieri. Next week is Ina Garten. They pick the chef. You pick the recipe. How fun! Head on over here to see what everyone else fixed.

Killer Inside Out Burger

Recipe courtesy of Guy Fieri

1/4 pound bacon, chopped

1/2 cup minced red onion

3 tablespoons fresh uncooked chorizo, out of casing

Salt and freshly ground black pepper

2 pounds ground chuck, 80/20 mix

1/2 pound Swiss cheese, thinly sliced, about 8 slices

4 kaiser rolls, split and toasted

In a medium pan over medium to high heat, add bacon and onions, cook until the bacon is rendered but not crisp. Add the chorizo and cook until done. Remove the bacon mixture to a paper towel-lined plate to drain and cool.

Divide ground chuck into 8 equal parts. Form into a loose ball, and create 4-inch patties. Layer 1 piece of cheese onto the center of 1 patty. Top with 1/4 bacon mixture, another slice of cheese, then add another patty on top and gently seal edges and form into a patty, about 4 inches wide and 1 1/2 inches high. Repeat with the remaining patties to make a total of 4 large patties.

Heat a medium saute pan over medium heat. Place all 4 patties in the pan and cook for 3 to 4 minutes on 1 side, then gently turn over and cook for another 3 to 4 minutes. Remove the pan from the heat, cover and pop it in a 250 degree F oven for 10 minutes.

Remove from oven, place onto rolls and serve with Worcestershire Tomato Ketchup.

Exotic Destinations: Nigella's Ultimate Greek Salad

This is what I see when I look out the window.

This is what I wish I'd see when I look out the window.

This winter seems to have started earlier, been colder, produced more snow than any winter in the past several years. I am not a "winter" person to start with. I hate being cold. I hate slippery roads. I hate being all bundled up. And I hate the kids (and dog) being stuck inside.

Now summer is more like it. Warm weather. Fewer clothes. Swimming. Hiking in the woods. Biking. Running in shorts, not layers. Kayaking. Picnics. Camping.  Grilling out. Ahhhh ...

What I need is a trip to an exotic destination. And lucky me, I Heart Cooking Clubs gave me an opportunity to travel to one of my favorite destinations: Greece. Greece is beautiful. It's old. It's mysterious. It's sunny. It's definitely exotic. (And it's very far away from here!)

Unluckily, I don't *really* get to go there. I'm still in my own kitchen. But as I enjoy this  Ultimate Greek Salad from Nigella Lawson's Forever Summer cookbook and savor Rachael Ray's Sliced Steak Gyro, I can almost imagine that I can look out my window and see this:

This salad went together quickly and tasted great. It's definitely one I'll be making again and again. I can see this being a great summer lunch, made with freshly picked, home-grown Indiana tomatoes. Yum! Visit I Heart Cooking Clubs to see where everyone else went on their exotic getaways.

The Ultimate Greek Salad
Recipe from Forever Summer by Nigella Lawson
See it online here.

1 tablespoon dried oregano
1 red onion, finely sliced
Black pepper
1 tablespoon red wine vinegar
200ml extra virgin olive oil
5 tomatoes
1 teaspoon caster sugar (regular works fine)
Pinch of salt
1 very large head of romaine lettuce
1 bulb fennel
125g pitted black olives
400g Feta cheese
Juice of 1/2 lemon

 Sprinkle the oregano over the red onion and grind over some pepper. Pour in the vinegar and oil and toss well, cover and leave to steep for a good 2 hours; longer’s fine. You’ll notice, once it’s had its time, that the blooded crimson of the onion is now a luminescent puce. It’s something to do with the acid in the vinegar: don’t ask. You don’t need to be fully conversant with the technicalities to take advantage of them.
But to return to the case in hand: cut the tomatoes into quarters, then cut each quarter into quarters (always lengthwise) again, so that you have a collection of fine segments. Sprinkle the sugar and a pinch of salt over them and set aside. Tear the lettuce into big pieces and put in a large bowl. Slice the fennel and add that, then the olives and Feta, crumbled into chunks, and toss well. Add the tomatoes, the onion in its marinade, and the lemon juice. Toss gently but thoroughly, so everything is well combined. This is addictive: you will find yourself making it all through summer - and beyond.

Beef and Broccoli

Quick. Easy. Delicious. Got my husband to eat broccoli. 'Nuff said!



Chinese Beef with Broccoli
Recipe from Sweetnick's

1 lb top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
1/2 lbs broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic

BEEF MARINADE
1-1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

STIR-FRY SAUCE
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinate for 10 minutes at room temperature.

In a small bowl, mix together the ingredients for the Stir-fry Sauce.
In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.
Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

Peppercorn Crusted Top Sirloin with Mushroom Cream Sauce

 Horrible picture for a really delicious meal. When I saw the recipe for Peppercorn Crusted Top Sirloin with Mushroom Cream Sauce over at Life's Ambrosia, I knew the carnivores in my family would be happy and I wasn't disappointed. The recipe went together quickly, though it did seem to take awhile for the sauce to thicken. (Which was fine because the Brussels Sprouts took longer than I expected! LOL!) The only change I made to the recipe was to substitute Flat Iron Steaks for the Top Sirloin. A frugal necessity since I was feeding a houseful of college students.

If you haven't visited Life's Ambrosia yet, why don't you run on over there right now? Des has created a wonderful blog, full of delicious-sounding recipes and drool-inducing photographs. Hint: her Cheesy Baked Mashed Potatoes are to die for! I made those this week too. I'll be blogging about that soon.

Peppercorn Crusted Top Sirloin with Mushroom Cream Sauce
Recipe from Life's Ambrosia

2 (1/2 pound) top sirloin steaks, about 1 inch thick
4 tablespoons freshly ground black pepper (about 1 teaspoon for each side of the steak)
Salt
granulated garlic
1 tablespoon olive oil

Heat olive oil over medium-high heat.

Sprinkle each side of the steak lightly with kosher salt and granulated garlic. Then sprinkle each side with about 1 teaspoon of freshly ground black pepper. (Note: The pepper will pretty much coat the entire side of the meat. Use more or less if you need to).

Place the steak in the pan and don’t touch it until it is time to turn it, about 3- 4 minutes per side for medium rare, 5-7 for medium well, 8-10 minutes for well done. (Note: The secret to the perfect crust, is to cook the meat in a medium- hot pan and NOT touch it. It will be fine, I know you want to pick it up and look at it as its cooking but don’t, resist all temptations. Trust me, it’s for the best).

Remove the steak from the pan, set on a plate and cover. Let rest for 10 minutes, it will continue to cook during this time. (Note: This is a very important step because if you cut the meat too early all of the juices will escape leaving you with a very tough piece of meat.) While the steak is resting, prepare your mushroom cream sauce.

For the mushroom cream sauce you will need:

1 tablespoon olive oil
1 clove garlic, minced
1 cup sliced mushrooms
1 cup beef broth
1/2 cup half and half
Salt and pepper to taste

In the same pan that you cook the steaks in, add the olive oil, mushrooms, and garlic. Season with salt and pepper. Cook for 3 minutes or until mushrooms begin to soften and turn a golden color.

Next add beef broth, be sure to scape all the yummy bits off the bottom. (Note: The pan will be very hot so this will create a lot of steam, be careful).

Reduce the heat, add the half and half. Stir constantly as you bring it to a boil. Cook until the sauce thickens, it should coat the back of a spoon.

Spoon over the steak and serve.

Beer-Braised Bacon Bacon Cheeseburgers

One of the bright spots in our life lately is that our niece has come to live with us. Her mother passed away recently and we were happy to have her come stay with us. It's been quiet since our oldest son has gone away to college so it's been nice to fill the house with some teen-age noise again. :-)

To celebrate I fixed a traditional meal of Burgers and Fries. Dh was thrilled because I used real potatoes and actually deep fried them. Usually I go the healthier route and bake them but I figured "In for a penny, in for a pound" and selected Rachael Ray's recipe for Beer-Braised Bacon Bacon Cheeseburgers. Bacon, cheddar cheese, more bacon, sour cream, real French fries. What's not to love? These burgers were delicious. The burgers were juicy thanks to the finely diced onions and the bacon imparted a nice hint of smokiness. The Horseradish-Mustard sauce complemented it perfectly.

These burgers will surely make regular appearances around here this summer but next time, I'm thinking the fries will be baked in the oven instead. ;-)


Beer-Braised Bacon Bacon Cheeseburgers
Recipe from The Rachael Ray Show

1 tablespoon EVOO
10 slices smoky bacon, 2 of them chopped
1 small onion, finely chopped
3/4 pound ground chick
3/4 pound ground sirloin
2 tablespoons Worcestershire sauce
A few hearty glugs of stout beer, such as Guinness (about 1/2 cup)
1/2 cup sour cream
1 tablespoon prepared horseradish
2 tablespoons grainy mustard
4 slices aged white cheddar cheese
4 lettuce leaves
4 Kaiser Rolls, split
1 red onion, sliced

Preheat oven to 325ºF.

Place a large skillet over medium heat with 1 turn of the pan of EVOO, about 1 tablespoon. While the pan is still cold, add the chopped bacon. Cook the bacon as the pan heats up until crispy and golden brown, 7-8 minutes.

When the bacon is crispy, add in the onion and continue cooking until tender, 2-3 minutes. Use a slotted spoon to transfer the mixture to a large mixing bowl and let cool. Reserve the pan drippings.

While the bacon and onion are cooling, lay the other 8 slices of bacon out onto a broiler pan and transfer to the oven. Bake until crispy, about 20 minutes.

Return the skillet with the pan drippings over medium heat. While it heats up, add the ground meats to the mixing bowl with the bacon and onion, add the Worcestershire and season the mixture with salt and pepper. Combine the mixture with your hands and divide it into four patties.

Add the patties to the skillet and cook until golden brown, 4-5 minutes per side. When you flip the burgers, lay a slice of cheese on each patty to melt. In the last minute of cooking, add the Guinness to the pan and cook until almost completely reduced and slightly thickened.

While the burgers cook, stir together the sour cream, horseradish and mustard in a small bowl. Assemble the burgers by laying down some lettuce and red onion on each roll, then the patties, 2 strips of bacon and a dollop of horseradish sauce.

Melt In Your Mouth Slow Cooker Beef

Easy to prepare and quite tasty, this recipe for Melt in Your Mouth Slow Cooker Beef will definitely be in the rotation again soon.

Melt In Your Mouth Slow Cooker Beef
Recipe from Zesty Cook

1 beef roast (about 4lbs)
3 cloves of garlic
1/2 cup red wine
12 button mushrooms
6 large cherry tomatoes
1/4 cup low sodium chicken broth
Salt and pepper to taste
Dried thyme

Place meat in slow cooker (trim or remove any extra fat off the meat).

Add mushrooms, garlic and tomatoes.

Add salt and pepper.

Add wine and chicken stock.

Toss in the dried thyme.

Cover and set on to LOW.

Cook for at least 8 hours.

Remove meat and vegetables and transfer sauce to pan.

Bring sauce to a boil and reduce.

Add 1 tbsp. cornstarch to 2 tbsp. Cold Water and mix in a bowl.

Add mixture to sauce pan.

Bring to a boil and let thicken.

Carve meat , drizzle with sauce.

"Fast Food Fix" Taco Bell Mexican Pizza

The kids could eat tacos every night I think. Unfortunately they prefer their's of the meat-and-cheese-only variety. I'm all about the veggies and toppings. Here's a recipe that makes it easy to compromise: "Fast Food Fix" Taco Bell Mexican Pizza. Each individual "pizza" can be customized to suit each person's tastes. DS had his with only meat and cheese and mild sauce while I had mine with refried beans,tomatoes and hot salsa. These were easy to make and pretty quick since you bake them all in the oven at the same time. This is definitely a recipe I'll be pulling out on a regular basis.










"Fast Food Fix" Taco Bell Mexican Pizza
Recipe courtesy of Devin Alexander

1 1/2 teaspoons Taco Bell Seasoning Mix (see below)
1/4 teaspoon chili powder
1/4 teaspoon paprika
2 teaspoons water
2 ounces 96 percent lean ground beef (about 1/4 cup)
2 flour tortillas (7"), 98 percent fat-free
3 1/2 tablespoons canned fat-free refried beans
2 tablespoons mild picante sauce
1/4 ounce (about 2 tablespoons) finely shredded fat-free pepper jack cheese
1/2 ounce (about 2 1/2 tablespoons) finely shredded low-fat mozzarella cheese
1/2 ounce (about 1/4 cup) finely shredded low-fat yellow Cheddar cheese
2 tablespoons chopped tomatoes
1 1/2 tablespoons chopped green onion tops

Preheat the oven to 400 degrees F.

In a small bowl, combine the seasoning mix, chili powder, paprika, and water. Stir until smooth. Set aside. Preheat a small nonstick skillet over medium-high heat until drops of water sizzle when splashed on the pan. Crumble the beef into the pan. Cook, stirring with a wooden spoon, for 2 to 3 minutes, or until no longer pink. Stir in the reserved seasoning mixture.

Cook, stirring, for 1 to 2 minutes, or until no liquid remains. Remove from the heat. Cover to keep warm. Place the tortillas in a single layer on a nonstick baking sheet. Bake for 3 to 5 minutes per side, or until just crisp and starting to brown. If air pockets form during baking, carefully pierce with a fork and press down to deflate.

Leave the tortillas on the baking sheet. Spread 1 tortilla evenly with the beans, leaving a bare 1/2-inch border. Evenly spoon the beef mixture over the beans. Top with the remaining tortilla. Spread evenly with picante sauce, leaving a bare 1/2-inch border.

Sprinkle on the cheeses in layers, first the jack cheese, then the mozzarella cheese, and last the Cheddar cheese. Top with the tomatoes and onions. Bake for 5 to 7 minutes, or until the cheeses melt. Cut into 4 wedges.

Makes 1 serving: 445 calories, 30 g protein, 67 g carbohydrates, 6 g fat, 2 g sat. fat, 9 g fiber Original Taco Bell Mexican Pizza: 550 calories, 21 g protein, 46 g carbohydrates, 31 g fat, 11 g sat. fat, 7 g fiber

October is National Chili Month: Sponge's Mom's Chili

Cold weather has finally reached the Midwest. With temperatures dipping into the 20's I can't deny autumn has arrived. Cold weather and falling leaves always make me start to think of football games, bonfires and hearty, steaming bowls of chili.

Way back in the dim and distant past when the internet was a new concept, I discovered a recipe for chili on AOL that has become a family staple. Sponge's Mom's Chili was one of the first recipes I found online and definitely the most enduring. I didn't cook much back in those days and this idiot-proof recipe was the one thing I could make with guaranteed success. I have no idea who Sponge is and the recipe isn't up on AOL any longer, but if anybody knows Sponge, tell him his mom rocks!

Since October is National Chili Month, this is the perfect time to have a great bowl of chili. One thing I always do to chili to make it extra special is to serve it with lots of topping options: cheddar cheese, spaghetti and sour cream, of course. But jalapeno pepper slices, Parmesan cheese, your favorite salsa, or hot sauce, diced onions and even guacamole, can make any chili recipe shine. At home, I usually top everyone's bowl the way I know they like it. When we have company I usually set out bowls of toppings, buffet-style and let everyone serve themselves. Simple and easy to prepare ahead of times, it always gets rave reviews, perfect for any fall get together.


Sponge's Mom's Chili
Recipe adapted from Sponge's Mom's recipe

1 pound ground beef
1 medium onion, diced
2 small cans tomato sauce
1 can stewed tomatoes
1 can crushed tomatoes
1 can kidney beans
2 tablespoons chili powder
1/2 teaspoon ground red pepper, or more, to taste
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes, or more, to taste
1/2 teaspoon salt

Brown ground beef and onions. Drain. Coat meat mixture with dry ingredients and place in pot. Add tomato sauce and 2 cans of water. Add stewed tomatoes and 1 can of water. Add beans. Stir. Bring to a boil then lower heat and simmer for 1 hour. Add toppings of your choice and serve.

My Kitchen, My World: Argentina

It was my turn to decide where My Kitchen, My World was going to travel this week. The choices were endless. Where to go? Russia? Nope. Bad experience at a Russian Banquet back in college. Germany? France? Korea? Japan. Hmmm. Nope. This week we're going to Argentina. Sounded like a good plan. I did have to chuckle when I realized that beef-deprived dh had suggested the country with the highest per capita consumption of beef in the world.

Did you know these facts about Argentina?

• The Driest place on earth is the Atacama Desert, in Argentina. It's a place with virtually no vegetation; in some parts of Atacama Desert, it has never rained!
• The highest peak of South America, Aconcagua, is in Argentina. It is 22,834 feet high.
• Argentina is the largest Spanish-speaking country of South America.
  

While dh had been dreaming of steak, I opted for a more family-friendly (as well as budget-friendly) option: Argentine-Style Burgers. Flavored with onion, garlic and jalapeno, the burgers were moist and flavorful without being too spicy. Dh was disappointed that they weren't plain but I much preferred these. And while dh and the kids avoided the chimichurri sauce, I really enjoyed it and can't wait to find other ways to use it! While I was Googling to find the recipe again, I found that one of my favorite bloggers had also blogged about these. Go check out what Elle had to say about her experience with Argentine-Style Burgers over at Elle's New England Kitchen. I'm so jealous of her homemade pita bread! It looks delicious.


Argentine-Style Burger
Recipe from Fine Cooking 73, pp. 49 August 1, 2005

2 Tbs. extra-virgin olive oil
1/2 cup finely chopped yellow onion (from 1/2 medium-small onion)
2 Tbs. finely chopped garlic (from 6 to 7 medium cloves)
1 Tbs. finely chopped jalapeño (from 3/4 medium chile)
Kosher salt and freshly ground black pepper
1-1/2 lb. ground round (85% lean)
1-1/2 tsp. ground cumin
1-1/2 tsp. dried oregano
1/4 cup finely chopped fresh cilantro
4 5- to 6-inch pita pockets
Thin red onion slices (optional)
Lettuce leaves (optional)
Chimichurri Sauce

In a medium skillet, heat 1 Tbs. of the oil over medium heat. Add the onion, garlic, jalapeño, and 1/4 tsp. salt. Cook, stirring occasionally, until softened, about 3 min. Transfer to a medium bowl, let cool for 10 min., and then add the ground beef, cumin, oregano, cilantro, 1 tsp. salt, and several grinds of pepper. Mix gently with your hands until just combined. Shape the meat into four burgers, 3/4 inch thick and 4 inches across, working the meat as little as possible. Make a 1/4-inch dent in the center of each burger with the tips of your middle three fingers.

To pan-cook burgers:

Put a large skillet or griddle, preferably cast iron, over high heat and let it get very hot, about 2 min. (The pan is hot enough when a drop of water evaporates instantly.) Add the remaining 1 Tbs. oil and tilt the pan to spread it evenly. Arrange the burgers so there’s as much space as possible between them, reduce the heat to medium high, and cook, uncovered, for 5 min. Turn and cook until the burger feels springy but not mushy when poked, about 3 min. for medium rare (or longer if you’re concerned about undercooked meat).

To grill burgers:

Charcoal: Prepare a medium-hot fire. Cook the burgers, uncovered, on one side for 5 minutes. Turn and cook until the burgers feel springy but not mushy when poked, another 4 to 5 minutes for medium rare.

Gas: Heat the grill to high. When the interior temperature is about 500°F, cook the burgers for 3 minutes with the lid closed. Turn, close the lid, and cook until the burgers feel springy but not mushy when poked, another 3 to 4 minutes for medium rare.

To serve:

Cut the top inch or so off the pitas to open up the pockets wide enough to fit the burgers. Serve the burgers in the pita with red onion and lettuce, if using, and some of the chimichurri sauce.

From Fine Cooking 73, pp. 49

August 1, 2005

My Kitchen, My World: Morocco

I was really excited about Judy's choice of Morocco for My Kitchen, My World this week. It seems like such an interesting and exotic place. I had several recipes picked out ... and then reality (and a tragedy) intervened. We had two weddings planned. (Well, one wedding and one reception for a couple that had married out of town) but I figured I could still manage a Moroccan feast. Then, tragically my husband's cousin's son was killed in a car accident this week. The rest of the week's plans went right out the window.

I'm including two of the recipes I'd planned to make and hopefully sometime soon I'll be able to work them back into the menu. Hope everyone else enjoys their Moroccan adventures! Want to see? Check them out right here.




Kebab Koutbane: Appetizer Kebabs in a Moorish Marinade
Recipe found here

This typically Moroccan dish is an excellent hors d'oeuvre to serve at any time. It is amazing how the small cubes of suet improve the flavor of the kebab after some of the fat has burned off. The use of suet is particularly effective when cooking kebabs over a charcoal fire and may be successfully substituted in recipes calling for bacon.

Cut 1 Ib. FILLET OF BEEF OR STEAK into 3/4-inch cubes (approximately 32 cubes).

Cut 1/2 Ib. BEEF SUET into 1/2-inch cubes.

In an 8 x 10-inch shallow baking dish, prepare the Moorish Marinade:

Combine: 1/4 cup ONION, finely chopped and

2 Tbs. PARSLEY, finely chopped.

Blend: 1/2 cup OLIVE or SALAD OIL

1 tsp. SALT

1/4 tsp. PEPPER

1/4 tsp. GARLIC POWDER

1 tsp. GROUND CORIANDER (optional)

1/2 tsp. GROUND CUMIN (optional).

Blend the beef and suet cubes with the marinade and allow the mixture to marinate for several hours.

Thread four pieces of beef alternately with three pieces of suet (start and end with beef) on a 6-inch metal or bamboo skewer.

Grill or Broil using a hot fire, basting occasionally with the marinade.

Arrange 1 KEBAB KOUTBANE on a small plate.

Garnish with TOMATO SLICES and PARSLEY SPRIGS at the side of the plate.

http://www.africa.upenn.edu/Cookbook/Morocco.html#KEBAB%20KOUTBANE


Batinjaan zalud: Eggplant Salad
Recipe found here

Yield: 8 small salads

This Eggplant Salad may also be served as an appetizer. It is an excellent accompaniment to a Couscous, as it is to any of the great entrees of Morocco. Be sure that the salad is very cold when served.

Peel 1 or 2 large EGGPLANTS (approx. 2 Ibs.).

Cut into 1-inch slices.

In a 10-inch skillet:

Fry in 1/2 cup OLIVE or SALAD OIL until soft.

Mash the eggplant.

Add: 1/4 cup ONION finely chopped

3 cloves GARLIC finely chopped (or 1 tsp. garlic powder)

4 Tbs. LEMON JUICE

1 tsp. SALT

1/4 tsp. GROUND PEPPER

1 Tbs. SUGAR, and blend thoroughly.

Chill in refrigerator.

Heap 1/2 cup EGGPLANT MIXTURE on a 6- to 7-inch plate.

Mash it down to form a circle within 1 inch of edge of plate.

Dribble with 1/2 tsp. OLIVE OIL (if mixture appears dry).

Place:

1 slice TOMATO in center of circle and

1 BLACK OLIVE in center of tomato.

Garnish with PARSLEY SPRIGS.

Country Bob's Beefy Skewers

Awhile back, Country Bob's sent me a free sample of their Country Bob's All Purpose Sauce to try. We'd had it in the past and I knew dh really liked it. Somehow it just didn't seem to go with anything I'd planned to cook that week and the bottle got put in the cabinet and I'm ashamed to say that I forgot I had it.

Fast forward to a busy school night where I'm frantically scrounging for something to put on the table before it's time for the kids to be in bed. As I'm rummaging through the pantry, the bottle of Country Bob's miraculously reappears. Aha! Just what I needed to take our dinner to a whole new level.

For a quick meal, I marinated cubes of steak in a 1:1 mixture of Country Bob's All Purpose Sauce and Orange Marmalade and let it hang out in the fridge while I prepared the rest of the meal, helped with homework and signed planners. When we were ready to fix dinner, I alternated chunks of the beef, red bell pepper, red onion and nectarines on wooden skewers. The Beefy Skewers were delicious and even ds ate the steak off of his. (Still not too fond of the veggies but we've got to start somewhere!) The Country Bob's added a nice bit of zing in contrast to the sweetness of the fruit. And the grilled nectarines were delicious.

The people over at Country Bob's want you to have a chance to try their product as well. Check out the Country Bob's web page where you will find lots of great recipes as well as a place to request your own free sample of Country Bob's All Purpose Sauce.

Country Bob's Beefy Skewers

1/2 cup Country Bob's All Purpose Sauce
1/2 cup orange marmalade
Steak, cut into 1/2 inch chunks
Red Bell Pepper, cut into 1/2 inch chunks
Red Onion, cut into 1/2 inch chunks
Nectarine, cut into wedges

Mix Country Bob's Sauce with orange marmalade in a large zipper bag. Add the chunks of steak and store in refrigerator for a couple of hours or all night.

Thread skewers with peppers, onions, nectarines and beef cubes. Grill approximately 5 minutes per side. Serve.

Grilled Flank Steak with Gargonzole Cream Sauce

This quick and easy Grilled Flank Steak with Gargonzole Cream Sauce recipe from the Food Network's Down Home with the Neely's was the star of our dinner last night. Even meat-challenged ds ate so much that we had to slice more meat before we finished passing the rest of the food! The steak is simply seasoned with salt and pepper and then grilled. According to ds it is delicious on it's own. The addition of a sauce can make it a little more special. Since we're not big on the Gargonzole around here, I made a quick horseradish sauce instead. We love this sauce and use it often with both chicken and beef.



Quick Horseradish Sauce

3/4 cup mayonnaise
1/4 cup vinegar
3/4 teaspoon prepared horseradish
3/4 teaspoon salt
3/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 1/2 tablespoon sugar
3/4 teaspoon lemon juice
3 tablespoons apple cider

Mix all ingredients together and refrigerate until ready to serve.


Grilled Flank Steak with Gorgonzole Cream Sauce
Recipe courtesy of The Neely's

1 1/2 pound flank steak
Salt and freshly ground black pepper
Gorgonzola Cream Sauce, recipe follows

Heat a grill pan to medium heat.

Season the steak liberally with salt and pepper. Cook for 6 minutes on each side for medium rare. *Cook's Note: If you prefer medium, cook for 8 to 10 minutes per side.

Remove from heat, cover with foil to make a tent. Rest for 5 minutes before slicing steak. Cut into 1/8-inch thick slices. Transfer to a platter and ladle on Gorgonzola Cream Sauce.

Gorgonzola Cream Sauce
Recipe courtesy of The Neely's

1 tablespoon butter
1 shallot, minced
1 cup heavy cream
1/4 pound Gorgonzola
Salt and freshly ground black pepper

Heat a medium size saucepan over medium heat. Add butter to melt. Saute shallots until tender. Add the heavy cream and let reduce by half. Turn heat to low, add the Gorgonzola and stir until it melts. Season, to taste, with salt and pepper.