From Better Home and Garden Magazine, October 2010 issue.
1 1/2 lb. beef sirloin tip steak
1 Tbsp. vegetable oil
1 12 to 16 oz. jar roasted and/or yellow sweet peppers
1/2 cup hickory or mesquite flavor barbecue sauce
1/4 cup chopped fresh Italian (flat-leaf) parsley
1. Trim meat and cut into 1 to 1 1/2 inch chunks; sprinkle with paprika. In 12-inch skillet, heat oil over medium high heat. Add meat; brown 5 minutes or to desired doneness. Remove from skillet; keep warm.
2. Meanwhile, drain roasted red peppers, reserving liquid. Measure 1/2 cup of reserved liquid (if needed, add enough water to equal 1/2 cup). Add peppers and liquid to skillet. Add barbecue sauce. Cook, ucovered, 5 to 10 minutes, stirring frequently until sauce is slightly thickened. Return meat to skillet; heat through.
3. Sprinkle with parsley. Makes 4 servings.
Friday, October 15, 2010
Wednesday, October 13, 2010
Deviled Eggs
6 hard-cooked eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
1/8 teaspoon salt
Fresh dill sprigs
Directions:
1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, mustard, dill, garlic powder and salt.
2. Spoon into egg whites. Garnish with dill sprigs if desired. Refrigerate until serving.
Boiling eggs:
Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
1/8 teaspoon salt
Fresh dill sprigs
Directions:
1. Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Add the mayonnaise, mustard, dill, garlic powder and salt.
2. Spoon into egg whites. Garnish with dill sprigs if desired. Refrigerate until serving.
Boiling eggs:
Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.
Sunday, October 10, 2010
Chili
2 lbs. fresh ground beef
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder (you may want to use less)
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper
Add ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes
1 qt. tomato juice
1 (29 oz.) can tomato puree
1 (15 oz.) can red beans, drained
1 medium onion (1 1/2 c.), chopped
1/2 C. celery, diced
1/4 C. green pepper, diced
1/4 C. chili powder (you may want to use less)
1 tsp. cumin (if you like real flavor, add more)
1 1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. each: black pepper, oregano, sugar
1/8 tsp. cayenne pepper
Add ingredients into a 6-quart pot. Cover the pot; let it simmer for 1 to 1 1/2 hours, stirring every 15 minutes
Friday, October 8, 2010
Egg Nog
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Directions:
1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum
4 cups light cream
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
Directions:
1. Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.
2. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.
3. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.
Irish Beef Stew
Ingredients
* 1/4 cup olive oil
* 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
* 6 large garlic cloves, minced
* 6 cups beef stock or canned beef broth
* I cup of Guinness beer
* 1 cup of fine red wine
* 2 tablespoons tomato paste
* 1 tablespoon sugar
* 1 tablespoon dried thyme
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 2 tablespoons (1/4 stick) butter
* 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
* 1 large onion, chopped
* 2 cups 1/2-inch pieces peeled carrots
* Salt and Pepper
* 2 tablespoons chopped fresh parsley
Directions:
1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.
* 1/4 cup olive oil
* 1 1/4 pounds well-marbled chuck beef stew meat, cut into 1-inch pieces (NOT extra-lean)
* 6 large garlic cloves, minced
* 6 cups beef stock or canned beef broth
* I cup of Guinness beer
* 1 cup of fine red wine
* 2 tablespoons tomato paste
* 1 tablespoon sugar
* 1 tablespoon dried thyme
* 1 tablespoon Worcestershire sauce
* 2 bay leaves
* 2 tablespoons (1/4 stick) butter
* 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
* 1 large onion, chopped
* 2 cups 1/2-inch pieces peeled carrots
* Salt and Pepper
* 2 tablespoons chopped fresh parsley
Directions:
1 Heat olive oil in heavy large pot over medium-high heat. Lightly salt the beef pieces. Working in batches if necessary, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until nicely browned on one side, then use tongs to turn the pieces over. Continue to cook in this manner until all sides are browned, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.
3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Add salt and pepper to taste. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.
Sunday, October 3, 2010
Applebee’s Bourbon St. Steak
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
Combine all the ingredients except the steaks in a baking dish or resalable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
Combine all the ingredients except the steaks in a baking dish or resalable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.
Friday, October 1, 2010
Grilled Tri-Tip Steak with Bell Pepper Salsa
Ingredients
Marinade
2 Tbsp soy sauce
2 Tbsp sherry vinegar or apple cider vinegar
2 Tbsp olive oil
4 garlic cloves, minced
A couple of turns of freshly ground black pepper
A sprinkling of salt
Steak
1 2-pound tri-tip steak or roast
Salt
Freshly ground black pepper
Salsa
1 large green bell pepper, stem and seeds removed, finely chopped (if you don't have green, probably any color will do)
6 green onions, thinly sliced
3 garlic cloves, minced
2 Tbsp chopped parsley, basil, or arugula
1/4 teaspoon red chile flakes
2 Tbsp sherry vinegar or apple cider vinegar
2 Tbsp olive oil
Salt and freshly ground black pepper to taste
Directions:
1 Prepare the marinade in a large bowl, stirring together all of the marinade ingredients. Place steak in the bowl and coat on all sides with the marinade. Let the steak sit in the marinade and come to room temperature while you prepare the grill. (No need to marinate the steak more than 20 minutes or so.)
2 Prepare the grill for direct high heat. If you are using charcoal, use approximately 5 pounds of coals. Bank the coals so that more of them are on one side than the other, so that you have a high heat zone and a lower heat zone.
3 When the grill is ready and hot, remove the meat from the marinade and dry it all around with paper towels. Sprinkle all sides of the tri-tip generously with both salt and freshly ground black pepper.
4 Place the tri-tip on the grill, on the hot direct heat side. Leave the cover off and watch carefully for flare-ups. As the meat browns, any fat will melt and drip on to the coals causing flare-ups. These are okay, as long as they don't get out of control. Keep moving the tri-tip around the grill away from the flames if they get too high. After one side of the meat is browned (about 5 minutes) use tongs to flip it on to the other side. When it is browned all around, move the tri-tip to the lower heat side of the grill. Cover the grill and close the vents enough so that you maintain about 300-325°F temperature in the grill. (If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.) If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating.
5 Cook the tri-tip until a meat thermometer reads 130°F when inserted into the thickest part of the meat (15-30 minutes, depending on the thickness of the meat). Remove the tri-tip from the grill. Cover with aluminum foil and let rest for 10 minutes.
6 Prepare the salsa by combining all of the salsa ingredients into a small bowl.
7 Cut the tri-tip in 1/4-inch slices against the grain. Serve with the salsa.
Serves 6.
Note: If you don't have a grill, you can prepare the tri-tip by browning it in a hot cast iron pan on the stove top, then placing it a 325°F oven until the internal temperature of the steak/roast reaches 130°F.
Marinade
2 Tbsp soy sauce
2 Tbsp sherry vinegar or apple cider vinegar
2 Tbsp olive oil
4 garlic cloves, minced
A couple of turns of freshly ground black pepper
A sprinkling of salt
Steak
1 2-pound tri-tip steak or roast
Salt
Freshly ground black pepper
Salsa
1 large green bell pepper, stem and seeds removed, finely chopped (if you don't have green, probably any color will do)
6 green onions, thinly sliced
3 garlic cloves, minced
2 Tbsp chopped parsley, basil, or arugula
1/4 teaspoon red chile flakes
2 Tbsp sherry vinegar or apple cider vinegar
2 Tbsp olive oil
Salt and freshly ground black pepper to taste
Directions:
1 Prepare the marinade in a large bowl, stirring together all of the marinade ingredients. Place steak in the bowl and coat on all sides with the marinade. Let the steak sit in the marinade and come to room temperature while you prepare the grill. (No need to marinate the steak more than 20 minutes or so.)
2 Prepare the grill for direct high heat. If you are using charcoal, use approximately 5 pounds of coals. Bank the coals so that more of them are on one side than the other, so that you have a high heat zone and a lower heat zone.
3 When the grill is ready and hot, remove the meat from the marinade and dry it all around with paper towels. Sprinkle all sides of the tri-tip generously with both salt and freshly ground black pepper.
4 Place the tri-tip on the grill, on the hot direct heat side. Leave the cover off and watch carefully for flare-ups. As the meat browns, any fat will melt and drip on to the coals causing flare-ups. These are okay, as long as they don't get out of control. Keep moving the tri-tip around the grill away from the flames if they get too high. After one side of the meat is browned (about 5 minutes) use tongs to flip it on to the other side. When it is browned all around, move the tri-tip to the lower heat side of the grill. Cover the grill and close the vents enough so that you maintain about 300-325°F temperature in the grill. (If you are using a charcoal grill, you can place a meat thermometer through the vents to measure the heat.) If you are using a gas grill, turn off one of the burners and move the meat over that burner for indirect heating.
5 Cook the tri-tip until a meat thermometer reads 130°F when inserted into the thickest part of the meat (15-30 minutes, depending on the thickness of the meat). Remove the tri-tip from the grill. Cover with aluminum foil and let rest for 10 minutes.
6 Prepare the salsa by combining all of the salsa ingredients into a small bowl.
7 Cut the tri-tip in 1/4-inch slices against the grain. Serve with the salsa.
Serves 6.
Note: If you don't have a grill, you can prepare the tri-tip by browning it in a hot cast iron pan on the stove top, then placing it a 325°F oven until the internal temperature of the steak/roast reaches 130°F.
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