Tag Archives: Beef

The Supreme Hamburger

This is my version of an over the top hamburger. It starts with good quality fresh ground beef. It could be Wagyu Beef, or it could be a mixture of sirloin and chuck, whatever you think is heaven on a bun. Speaking of a bun, it should be buttered and toasted on your grill. I think it should be a hearty bread so it can stand up to your hunk of beef, but not chewy otherwise your burger will fall apart when you try to bite into it. So your bread choice is important. Also how you assemble the hamburger is important as well. We will go through that in a moment after I talk about the main accompaniments. Let’s start with an easy one.

Pickled Red Onions: Thinly slice a red onion and pour some pickle juice over them and marinate them at least over night. Use some juice from your favorite pickles.

Roasted garlic aioli: Get a full hearty bulb of garlic and remove most of the papery skin, but not all. Pre-heat your oven to 400 degrees F. and set your rack to the middle. Slice off about 1/4 inch off the top of the bulb of garlic. drizzle the top with olive oil and let soak into the bulb. Loosely wrap in aluminum foil. Roast in the oven at least an hour to 90 minutes. Remove from oven and let it cool slightly. In a small bowl, squeeze the roasted garlic bulb and let the softened garlic fall into the bowl. With a fork, mash the cloves into a paste. Mix with 1/4 to 1/2 cup mayonnaise to your desired level of taste.

Bacon Onion Jam: Cook half pound of bacon cut into small pieces in a large skillet. Drain the grease, leaving 2 tablespoons in the pan. In the same pan, add a sweet onion sliced into one inch strips. Toss to coat with bacon grease. Over medium-low heat, cook the onions until they are a deep brown color and caramelized, stirring frequently. This will take about 45 minutes to an hour. Don’t rush it! The longer they cook the more flavor it will add. Add one quarter cup brown sugar and one quarter cup balsamic vinegar to the pan. Don’t forget to scrape the bottom to get up all the good cooking bits. Continue to stir until the liquid reduces by about half. This will take about 5 minutes. Add salt and pepper to taste.

Cook your burger: You have a decision here, are your going to grill it over charcoal, a gas grill, or on a flat surface? This all depends on your preference and possibly how much time you have. If you have time, I highly recommend the charcoal grill. If you are in a hurry, the gas grill or the flat surface such as a smoking hot cast iron skillet. No matter the method, my preference with high quality beef is medium rare.

Cheese: You have to have cheese! The possibilities are endless, but for the supreme burger it is Gruyere cheese. Most folks melt the cheese while the burger is still on the grill, but I prefer the let it melt while the burger is resting. You do let your burger rest right? Please let your burger rest a few minutes after you take it off the heat otherwise when you bite into it the juices will turn it into a sloppy mess.

Assemble the burger: Bottom Bun (toasted), slathered with roasted garlic aioli, lettuce of your choice, rested burger with melted cheese, bacon onion jam, pickled red onions, topn bun slathered with roasted garlic aioli. Step back and admire this thing of beauty! Grab it firmly with both hands, open wide and take a big bite. Be transported to Burger Heaven!

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Easy Beef Lo Mein

beeflomein

After you get all the chopping completed, this dish cooks really fast. I did not have a red pepper, so I used a green pepper. I missed the splash of red color. I did not have flank steak, but used sirloin instead. It worked just fine. I would have used a little corn starch in the sauce to thicken it a bit, as it was a little thin. Other than that, this is a great quick weekenight dish.

Easy Beef Lo Mein

Ingredients:

  • 8 ounces lo mein noodles or spaghetti
  • 1/2 tsp kosher salt, plus more
  • 1/2 cup oyster sauce
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup rice wine vinegar
  • 3 Tbsp honey
  • 1 1/2 pounds flank steak, chilled
  • 1/2 tsp freshly ground black pepper, plus more
  • 2 Tbsp plus 1 teaspoon toasted sesame oil, divided
  • 2 garlic cloves, chopped
  • 1 1/2 tsp ginger, grated
  • 3 scallions, thinly sliced, divided
  • 8 ounces snow peas
  • 1 medium red bell pepper, sliced into 1/4″ thick strips
  • 1 carrot, thinly sliced
  • 4 ounces mushrooms, thinly sliced

Instructions:

  1. Cook noodles in a medium pot of boiling salted water according to package directions.
  2. Drain and rinse with cool water, set aside.
  3. Whisk oyster sauce, soy sauce, vinegar, and honey together in a medium bowl.
  4. Slice beef against the grain as thinly as possible.
  5. Transfer to a medium bowl and toss with 1/2 tsp. salt and 1/2 tsp. pepper.
  6. Heat 2 Tbsp oil in a large wok or skillet over high.
  7. Add beef and cook, until medium-rare, and transfer to a plate.
  8. Heat remaining 1 tsp. oil in same skillet over high.
  9. Add garlic, ginger,carrots, mushrooms, and half of the scallions, stirring, for 30 seconds.
  10. Add peas and bell pepper and cook until vegetables are softened, about 1 minute.
  11. Add oyster sauce mixture and reserved noodles.
  12. Toss with tongs, until everything is coated and sauce thickens slightly, 1–2 minutes more.
  13. Add beef and stir to combine.
  14. Divide among plates and top with remaining scallions and black pepper.

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Slow Cooker Corned Beef

CornedBeef

Well, it’s almost St. Patrick’s Day, and it’s time for that once or twice a year tradition of Corned Beef. I usually buy the corned beef pre-seasoned and brined from Tnoy’s Meat Market here in Colorado. They do a really good job, and you can get beef or buffalo. The leftovers are great for either sandwiches or corned beef hash. My son really likes the hash.

Slow Cooker Corned Beef Hash

Ingredients:

  • 4-5 pound corned beef brisket
  • red potatoes, big chunks
  • carrots, one inch chunks
  • celery, large dice
  • onions, quartered
  • 2 bottles Guinness
  • water to cover

Instructions:

  1. Place half the vegetables in the slow cooker.
  2. Next, put in the corned beef.
  3. Put in the remaining vegetables.
  4. Pour in the Guinness.
  5. Put in enough water to just cover the beef.
  6. Cook on low for eight hours.
  7. Slice the beef in quarter inch slices.
  8. Arrange with vegetables on serving platter.

 

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Stuffed Meatballs with Marinara

StuffedMeatballs

Stuffed Meatballs with Marinara

Ingredients:

  • 3/4 cup panko bread crumbs
  • 3/4 cup Parmesan cheese, grated
  • 2 large eggs
  • 1/4 cup chopped fresh basil
  • 3 garlic cloves, minced
  • Salt and pepper
  • 4 ounces sweet Italian sausage, casings removed
  • 1 1/4 pounds 85 percent lean ground beef
  • 3 sticks mozzarella string cheese
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1 teaspoon dried oregano
  • 1 (28-ounce) can crushed tomatoes

Instructions:

  1. Combine panko, 1/2 cup Parmesan, eggs, 2 Tbsp basil, half of garlic, 1 tsp salt, and 1/2 tsp pepper in large bowl.
  2. Add sausage and knead with your hands until incorporated into panko mixture.
  3. Add beef and knead until just incorporated.
  4. Using greased 1/4-cup dry measuring cup, divide meat mixture into 15 portions and place on plate.
  5. Cut mozzarella sticks crosswise into fifteen 3/4-inch cubes.
  6. Place 1 mozzarella cube in center of each meat portion and pinch meat around cheese to enclose.
  7. Roll meat between wet hands to form completely sealed meatball.
  8. Place stuffed meatballs on plate and refrigerate for 30 minutes or cover and refrigerate overnight.
  9. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking.
  10. Add meatballs and cook until browned on 1 side.
  11. Flip meatballs and cook until browned on opposite side.
  12. Brown on other sides.
  13. Transfer meatballs to plate.
  14. Discard all but 1 tablespoon fat from skillet and return to medium heat.
  15. Add onion and cook until just softened and beginning to brown.
  16. Add oregano and remaining garlic and cook until fragrant.
  17. Stir in tomatoes, remaining 1/4 cup Parmesan, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
  18. Nestle meatballs in sauce with 1 browned side up and bring to boil.
  19. Reduce heat to medium-low, cover, and simmer for 5 minutes.
  20. Flip meatballs so second browned side is up.
  21. Cover and continue to cook for 5 minutes.
  22. Remove skillet from heat and let rest, covered, for 5 minutes.
  23. Sprinkle with remaining 2 tablespoons basil. Serve.

 

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Slow Cooker Asian Beef

AsianBeef

I was thinking about Asian flavors and slow cooking. So I decided to slow cook some chuck. I think this out very flavorful, and the meet was very tender. I am not sure anyone in China or nearby ever cooked it this way, but we still liked it. It was kind of an Asian Pot Roast.

Slow Cooker Asian Braised Beef

Ingredients:

  • 3 pounds beef chuck, cut into 1 1/2-inch cubes, excess fat trimmed
  • 3 Tbsp all purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3 Tbsp vegetable oil
  • 5 garlic cloves, minced
  • 3 green onions,thinly sliced
  • 2 inch piece of ginger, minced
  • 1 1/2 tsp crushed red pepper flakes
  • 3 stalks lemongrass, cut into pieces and pounded
  • 1 cup reduced sodium chicken broth
  • 1/2 cup  soy sauce
  • 1/4 cup hoisin sauce
  • 1/2 cup rice vinegar
  • 1/2 cup light brown sugar
  • 2 Tbsp Sriracha sauce

Instructions:

  1. In a small bowl whisk together flour, salt, and pepper.
  2. Dredge cut beef into flour mixture.
  3. Shake off any excess flour. Set aside.
  4. In a medium sized skillet, add vegetable oil and warm up over medium heat.
  5. Once warm, brown beef in batches.
  6. Do not fully cook meat, you just want to have a nice crust.
  7. Place seared beef in slow cooker.
  8. In the same skillet you cooked beef, add minced garlic and ginger.
  9. Cook until fragrant.
  10. Add lemongrass and cook until garlic begins to brown.
  11. Add red pepper flakes and chicken broth.
  12. Transfer mixture to slow cooker.
  13. In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, and Sriracha.
  14. Add to slow cooker and add green onions on top.
  15. Cover and cook for 4-5 hours on high heat, or 6-8 hours on low heat.
  16. Serve with rice, noodles or crusty bread.

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Pasta e Fagioli

PastaFagioli

Here is another nice Italian soup, just like you can get at Olive Garden. Quick and easy.

Pasta e Fagioli

Ingredients:

  • 1 pound ground beef
  • 1 small onion, small dice
  • 2  carrots, small dice
  • 2 stalks celery, small dice
  • 2 cloves garlic, minced
  • 2 14.5-ounce cans fire roasted tomatoes
  • 1 15-ounce can red kidney beans, rinsed
  • 1 15-ounce can great northern beans, rinsed
  • 1 15-ounce can tomato sauce
  • 1 12-ounce can V-8 juice
  • 2 cups water
  • 1 Tbsp white vinegar
  • 1 tsp salt
  • 1 Tbsp oregano
  • 1 Tbsp basil
  • 1 tsp pepper
  • 1 tsp thyme
  • 1/2 pound ditali pasta

.Instructions:

  1. Brown the ground beef in a large saucepan or pot over medium heat.
  2. Drain off most of the fat.
  3. Add onion, carrot, celery and garlic and sauté for 10 minutes.
  4. Add remaining ingredients, except pasta, and simmer for 1 hour.
  5. About 50 minutes into simmer time, cook the pasta in 2 quarts of boiling water over high heat.
  6. Cook for 10 minutes or just until pasta is al dente, or slightly tough. Drain.
  7. Add the pasta to the large pot of soup.
  8. Simmer for 5-10 minutes and serve.

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Skillet Tamale Pie

TamalePie

Thought I would try something new for me, but probably a staple in times past. I like to use roasted corn kernels because it adds additional flavor.

Skillet Tamale Pie

Ingredients:

  • 4 cups cornbread, crumbled
  • 3 cups shredded Mexican cheese blend
  • Salt and pepper
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 Tbsp vegetable oil
  • 1 onion, small dice
  • 1 jalapeno, minced
  • 1 ear corn roasted and kernels cut from cob
  • 1 clove garlic, minced
  • 1 pounds 90 percent lean ground beef
  • 1 can black beans, drained and rinsed
  • 1 can Ro-Tel tomatoes with chiles

Instructions:

  1. Adjust oven rack to middle position and heat oven to 450 degrees.
  2. Combine cornbread, corn, 1½ cups cheese, and seasonings in a bowl.
  3. Heat oil in large heatproof skillet over medium high heat until shimmering.
  4. Cook onion and jalapeno until softened, about 5 minutes.
  5. Add beef and cook until no longer pink, about 5 minutes.
  6. Add salt, pepper, chili powder, and cumin.
  7. Stir in beans, tomatoes and cook until thickened, about 5 minutes.
  8. Off heat stir in remaining cheese.
  9. Arrange cornbread mixture evenly over filling.
  10. Bake until cornbread is golden brown, 10 to 15 minutes.

 

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