Short Ribs & Penne Pasta

Short Ribs

• 6-8 short ribs (pending the number of people)
• 1 cup chicken stock

Directions:

Season short ribs with salt, pepper, seasoning salt of choice.  Place in slow cooker and add chicken stock.   Cook 6-8 hours on low (should be falling off the bone).   Take out and pull off the bone and shred with a fork.  Save liquid.

Sauce

(Makes about 1 1/2 cups)

•     1/2 cup drained oil-packed sun-dried tomatoes
•     1.5 cup liquid from the slow cooked ribs
•     1/4 cup balsamic vinegar
•     10 black peppercorns
•     1 bay leaf
•     1 cup whipping cream
•     1/2 cup chicken stock
•     1 tablespoon minced fresh thyme or 1 teaspoon dried

Directions:

Place sun-dried tomatoes in food processor. Boil rib liquid, vinegar, black peppercorns and bay leaf in heavy small saucepan until liquid is reduced to 3 tablespoons, about 8 minutes. Strain liquid into tomatoes in processor and puree until smooth. Return tomato mixture to same saucepan. Add whipping cream, chicken stock and thyme. Simmer until flavors blend, about 3 minutes. Season to taste with salt.   Add shredded short ribs meat and simmer for another 2-3 minutes.  

Pasta & Assemble

• 1 box of penne pasta (should feed 4-6)
• 1/2 cup of parmigiano-reggiano 

Prepare according to directions.  Cook & Drain.
 
In a large bowl combine sauce, pasta and 1/2 cup of shredded cheese.

Mix well and season with pepper if needed.

Top with chopped Italian parsley and serve.

Old-Fashioned Beef Stew

Ingredients:

1/3 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
2 pounds stewing beef, cut into 1-inch cubes
1/4 cup vegetable shortening
1 tablespoon freshly squeezed lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 large onion, sliced
2 bay leaves
1/4 teaspoon ground allspice
12 small carrots, peeled and trimmed
12 small pearl onions, peeled
8 to 10 small new potatoes, peeled

Directions:  

On a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess. In a medium Dutch oven, melt shortening over high heat. When very hot, working in batches so as not to crowd the pan, add beef and cook until brown. As each batch is finished set aside.

Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter. Stir, and add lemon juice, Worcestershire sauce, sugar, onion, bay leaves, and allspice. Reduce heat, cover, and simmer until meat is tender, 1 1/2 to 2 hours. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife, 30 to 45 minutes more.

Chicken Fried Steak with Gravy

Ingredients:

Steak
3 pounds (about 6 ounces each) rib eye steaks, 1/2-inch thick
3/4 cup milk
1 egg, beaten
2 to 3 cups flour
2 teaspoons seasoning salt
1 teaspoon freshly ground black pepper
Canola oil

Gravy
3 heaping tablespoons flour
2 cups cold milk
Kosher salt and freshly ground black pepper

Directions

For the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick.

Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside.

Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat.

Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet.

After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak.

Shepard's Hand Pies

Ingredients:

 

1/2 lb ground beef

1 cup onion, chopped

1 medium Yukon gold potato, peeled and diced

1/2 cup carrot, diced

1/4 cup frozen peas

1/4 cup frozen corn

2 Tbsp Worcestershire sauce

1/2 cup canned chicken gravy

1 egg

1 Tbsp water

2 boxes (4 rolls) pre-made pie crust

8 slices American cheese, quartered

 

Directions:

 

Preheat the oven to 375°F. Line two (or three) baking sheets with parchment paper.

 

Cook the ground beef and onions in a medium-size sauté pan over medium heat until the onions are translucent and the meat is no longer pink, about 5-8 minutes. Drain and set aside.

 

While the beef is cooking, add the potatoes and carrots to a small saucepot. Cover the veggies with slightly salted water and boil until they're cooked through, but not mushy, about 3–5 minutes. Drain and set aside.

 

Add the beef, onions, carrots, potatoes, peas, corn, Worcestershire sauce, and gravy into a medium-size mixing bowl. Fold together and set aside.

 

Whisk the egg and water together in a small bowl; set aside.

 

On a lightly floured work surface, unroll one of the pie crusts. Using a 3-1/2"–4" biscuit cutter, cut five rounds. Repeat with the remaining rolls of dough.

 

On half of the rounds, place a generous Tbsp of filling in the center, leaving a 1/2" border. Stack two quarters of the American cheese on top of the filling. Then, using a pastry brush, apply the egg wash on the border of the crust. Place an empty round on top and seal the edges together with a fork.

 

Place the pies on the papered baking sheets and brush the tops with egg wash. Bake for 25 minutes, or until golden brown.

Rib-Eye Steak With Herb Butter and Charred Peppers

Ingredients:

1 bone-in double-cut rib-eye steak (about 2 1/2 inches thick; about 2 1/2 pounds), trimmed of excess fat
1 0.7-ounce package dried Porcini mushrooms
2 cloves garlic, minced
1 tablespoon balsamic vinegar
1 tablespoon packed dark brown sugar
2 tablespoons Worcestershire sauce
2 tablespoons minced fresh rosemary
1/4 teaspoon red pepper flakes
Kosher salt
4 tablespoons unsalted butter, softened
2 minced scallions
2 tablespoons minced fresh parsley
2 tablespoons extra-virgin olive oil
8 ounces rainbow baby bell peppers
Juice of 1 lemon

 

Directions:

Lay the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.

Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, the red pepper flakes and 2 teaspoons salt. Cut 8 deep slits about 1 inch apart all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling.

Meanwhile, combine the butter, scallions, parsley, the remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.

Preheat a grill to medium high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with the olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part registers 110 degrees F to 120 degrees F, 20 to 30 minutes. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees F, 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.

Meanwhile, grill the peppers over direct heat, turning, brushing with the lemon juice and seasoning with salt, until charred, 8 to 10 minutes. Top the steak with more herb butter and serve with the peppers.

Mini Corn Dog Muffins

Ingredients:

1/2 cup melted butter
1/2 cup sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all purpose flour
1/2 teaspoon salt
8-10 all-beef hot dogs, cut into 1″ bites

Directions:

Preheat oven to 375 degrees. Combine butter and sugar in a bowl, and whisk to combine. Add eggs and whisk to incorporate. Add buttermilk and whisk to incorporate.

In a separate bowl, combine baking soda, cornmeal, flour, and salt, and stir to combine. Whisk into wet ingredients in two batches.

Spray a mini muffin tin with non-stick spray, and spoon 1 Tablespoon of batter into each mini muffin cup. Place one hot dog bite into the middle of each cup.

Bake for 8-12 minutes (oven temperatures vary), or until cornbread is golden brown. Cool in mini muffin tin for 5 minutes before serving. Store leftovers in the refrigerator, and re-heat for 20-30 seconds before serving.

Slow Cooker Beef Stew

Ingredients:

4 pounds bottom round, well trimmed and cut into 2-inch pieces
1 cup all-purpose flour
1/3 cup olive oil (plus more if needed)
2 large onions, diced (2 cups)
1 6-ounce can tomato paste
1 cup dry red wine
1 pound potatoes, cut into 2-inch pieces (about 4 cups)
1/2 pound baby carrots (about 2 cups)
2 cups beef broth
1 tablespoon kosher salt
1 teaspoon dried thyme leaves
1 bay leaf
1 cup frozen peas, thawed

Directions:

Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker. 

Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the cooker. 

Pour the wine into the skillet and scrape up any browned bits; add to the cooker. Stir in the potatoes, carrots, broth, salt, thyme, and bay leaf. 

Cover and cook on low heat for 7 1/2 hours, or on high for 4 hours. Add the peas and heat through.

Tuscan Pot Roast

Ingredients
1/2 ounce dried porcini mushrooms
1 tablespoon olive oil
3 1/2 pounds beef chuck
Salt and freshly ground black pepper
1 medium yellow onion, finely diced
1 carrot, finely diced
1 stalk celery, finely diced
5 cloves garlic, minced
1/4 cup tomato paste
2 teaspoons sugar
1 cup full bodied red wine, Chianti or Cabernet
3 cups peeled, seeded and diced tomatoes, fresh or canned

Directions

• Pour 3 cups boiling water over the mushroom and let stand until the water is cool.
• Heat the olive oil in a large heavy casserole over medium heat. Season the meat with salt and pepper and brown the meat, turning occasionally, until golden brown and caramelized on both sides, 20 minutes. Remove the meat from the pan and set aside.
• Add the onions, carrots and celery to the pan and cook, stirring occasionally until the vegetables begin to soften and turn golden, 15 minutes. Strain the porcini and reserve the liquid. Add the revived porcini mushrooms and the garlic to the pan.
• In a large bowl, stir together the tomato paste, sugar, red wine, porcini soaking liquid and tomatoes. Increase the heat to high, add the tomato mixture and add the meat back into the pan. Bring to a boil, reduce the heat to low and simmer, uncovered, turning the meat occasionally, until the meat is tender, 2 ½ to 3 hours. To see if the meat is tender, insert a knife or even a fork into the center of the meat. There should be no resistance and the meat should almost fall apart. If the sauce is too thick, add water ½ cup at a time.
• Remove the meat from the pan and cover loosely with foil. Puree the sauce in a blender or a food mill until smooth. Season with salt and pepper.
• Slice the meat into ¼-inch slices and place on a platter. Spoon some of the sauce onto the top. Serve the remainder on the side in a small pitcher.
• Serves 6

Beef Stroganoff

The Classic Hamburger

Ingredients: 

1 lb. ground beef
8 oz. short rib meat, ground
3 potato burger buns
3 cheddar cheese slices
1 large tomato
1 large red onion
1 head butter lettuce
3 Tbsp. mayonnaise
3 Tbsp. ketchup
salt and pepper to taste

Directions: 

In a large bowl, combine the ground beef and ground short rib, mix well.
Form three 8 oz. burgers patties.

Season each side of the burgers with salt and cracked pepper to taste.

Heat olive oil on grill pan, then start to cook the burgers for about 3 or 4 minutes on each side.

Separately on the grill pan, grill onion slices until they are caramelized.

When the burgers are almost done, place a slice of cheese on each patty to allow the cheese to melt.

Once they are cooked, remove burgers from the pan and set aside and let rest for 2 minutes so the juice will redistribute into the meat.

While the burgers rest, grill the bread face down on the same grill until toasted on each side.

Spread a little mayo on the bread, top with the burger, lettuce and finish with ketchup.

Standing Rib Roast

Ingredients:

1/2 teaspoon cayenne pepper
1/2 bunch rosemary, leaves finely chopped
3 cloves garlic, smashed and finely chopped
Extra-virgin olive oil
1 (8 to 8 1/2-pound) bone-in standing rib roast
Kosher salt
1 onion, cut into 1/2-inch dice
1 pound baby carrots, tops trimmed
3 ribs celery, cut into 1/2-inch dice
1 pound cremini mushrooms, stems removed and quartered
1 cup red wine
2 cups rich chicken stock
2 bay leaves

Directions:

Preheat the oven to 450 degrees F.

In a small bowl combine the cayenne, rosemary, and garlic. Add enough olive oil until it becomes a loose paste. Coat the roast with the rosemary-garlic paste and really massage it into the meat. Season generously with kosher salt.


Put the onions, baby carrots, celery and mushrooms in the bottom of a roasting pan. Toss with a little olive oil and salt, to taste. Add the wine, 1 cup of chicken stock and the bay leaves. Put the roast on top of the veggies and put into the preheated oven until the roast is really brown and lovely, about 25 to 30 minutes. Reduce the heat to 350 degrees F for another 1 3/4 to 2 hours. Occasionally during the cooking time, spoon some of the juices over the meat. If the liquid level in the pan goes down too much, add the remaining 1 cup of stock. It also would be a great idea to rotate the roasting pan about halfway through the cooking process.


Check the temperature of the meat by inserting an instant-read thermometer into the center of the roast. For medium-rare it should be 125 degrees F and 130 for medium. Remove the roast from the oven to a cutting board and let it rest for 15 to 20 minutes before carving.


Taste the veggies in the pan juices and season with salt, to taste, if needed. Skim off any excess fat. 

Slice the roast and arrange on a serving platter. Serve with the veggies and the pan juices.

Enchilada Meat Loaf

Ingredients:

1 egg, lightly beaten
1 medium onion, finely chopped
1/4 cup bottled salsa
2 Tbsp. chili powder
3 cloves garlic, minced
1/2 tsp. salt
1 lb. ground beef
1 8.5 oz. pkg. corn muffin mix
2 oz. sharp cheddar cheese, sliced
Bottled salsa (optional)

Directions: 

Preheat oven to 350F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside. 

Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa.  Makes 6 servings.

Baked Shells with Pesto, Mozzarella, and Meat Sauce

Ingredients:   1 tablespoon cooking oil 1 onion, chopped 1 pound ground beef 2 cups chopped canned tomatoes, drained (from one 28-ounce can) 1 1/2 teaspoons salt 1/2 cup store-bought or homemade pesto 3/4 pound medium pasta shells 6 ounces mozzarella cheese, grated (about 1 1/2 cups) 1/4 cup grated Parmesan

Directions:   Heat the oven to 400 degrees F. Oil a large baking dish (about 9 by 13 inches). In a large stainless-steel frying pan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the ground beef and cook, breaking it up, until the meat is no longer pink, about 2 minutes. Drain off any excess fat. Add the tomatoes and salt to the pan and bring to a simmer. Cook until most of the liquid evaporates, about 10 minutes. Remove the pan from the heat and stir in the pesto. Meanwhile, in a large pot of boiling, salted water, cook the shells until just done, about 10 minutes. Drain and toss with the sauce. Put half of the pasta into the prepared baking dish and top with half the mozzarella and 2 tablespoons of the Parmesan. Repeat with the remaining pasta, mozzarella, and Parmesan. Bake until bubbling, about 15 minutes. Variation-- Almost any relatively soft, mild cheese will taste good here. You might try fontina in place of the mozzarella, or even Gouda or Havarti.

Perfect Pot Roast

Ingredients

Salt and freshly ground black pepper
One 3 to 5-pound chuck roast
2 or 3 tablespoons olive oil
2 whole onions, peeled and halved
6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
1 cup red wine, optional
3 cups beef broth
2 or 3 sprigs fresh rosemary
2 or 3 sprigs fresh thyme

Directions

Preheat the oven to 275 degrees F.

Generously salt and pepper the chuck roast.

Heat the olive oil in large pot or Dutch oven over medium-high heat. Add the halved onions to the pot, browning them on both sides. Remove the onions to a plate.

Throw the carrots into the same very hot pot and toss them around a bit until slightly browned, about a minute or so. Reserve the carrots with the onions.

If needed, add a bit more olive oil to the very hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to de-glaze the pot, scraping the bottom with a whisk. Place the roast back into the pot and add enough beef stock to cover the meat halfway.

Add in the onions and the carrots, along with the fresh herbs.

Put the lid on, then roast for 3 hours for a 3-pound roast. For a 4 to 5-pound roast, plan on 4 hours. The roast is ready when it's fall-apart tender.

Avocado Steak Tacos

Ingredients:

1/4 cup extra-virgin olive oil
1 1/2 teaspoons chili powder
1 pound skirt steak, halved crosswise
Salt and pepper
2 jalapeño chiles, finely chopped
Grated peel and juice of 2 limes
1 head butter lettuce, shredded
2 avocados—halved, pitted and cut into small cubes
1/2 onion, thinly sliced
12 taco shells

Directions:

Preheat a grill pan over medium-high heat. Whisk together 1 tablespoon olive oil and the chili powder, then rub all over the steak; season with salt and pepper. Add to the grill pan and cook, turning once, until grill marks appear, about 5 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes before thinly slicing across the grain.

Meanwhile, in a medium bowl, combine the jalapeños, lime peel, lime juice and remaining 3 tablespoons olive oil; season with salt and pepper. Add the lettuce, avocados and onion and toss; season with salt and pepper.

Divide half of the avocado salad among the taco shells, then top with the meat and the remaining avocado salad.

Stuffed Bacon Cheeseburgers

Ingredients:

1 1/3 lb ground beef
3 slices bacon, cooked to a crisp and crumbled
1/2 cup shredded double cheddar cheese
Salt
Pepper
Worcestershire
4 hamburger buns (our current favorite)
Fixings of your choice: lettuce, tomato, onion, pickles, mayo

Instructions:

Heat grill to medium-high heat.

Combine cheese and crumbled bacon in a bowl, set aside.

Divide ground beef into 4 equal portions and divide each portion in half.

Form each ball of ground beef into a patty. Top with 2-3 Tbsp cheddar-bacon mixture and a second patty.

Pinch the patties around the edges to seal well and lightly press into a uniform burger patty.

Season with salt, pepper, and a dash of Worcestershire.

Cook on the grill 4-5 minutes each side, until cooked to desired doneness.

Assemble on buns with the fixings of your choice.

Slow Cooker Short Ribs

Ingredients:

1 tbsp. canola oil
3 pounds bone-in beef chuck short ribs
2 medium onions, peeled and quartered
2 medium carrots, cut into large chunks
2 medium parsnips, cut into large chunks
2 medium turnips, peeled and cut into large chunks
4 sprigs fresh rosemary
4 sprigs fresh thyme
4 sprigs fresh parsley, stems and leaves separated
1 tbsp. Worcestershire sauce
1 tbsp. spicy brown mustard
1 (12-ounce) dark stout beer, such as Guinness
Kosher salt
Black pepper

Directions:

In a large skillet over medium-high heat, add the oil. Season the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, about 3-4 minutes per side. 

While the short ribs are browning, place a layer of onion and carrot pieces into the bottom of a slow cooker and season them with salt and pepper. Place the browned meat on top. Add the remaining onions and carrots along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems and add them to the pot along with the Worcestershire and mustard. Pour over the stout and add enough water to almost cover the contents. Cover and cook on low for 6-8 hours, or until the meat is very tender. 

To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Serve the ribs with the juice and garnish with chopped parsley leaves.

Pot Roast Risotto

Ingredients

2 1/2 pounds beef shoulder
3 garlic cloves, smashed
1 tablespoon unsalted butter
4 sprigs fresh thyme
2 medium onions, peeled and sliced in half
4 large carrots, cut in half
2 celery stalks, sliced in large pieces
1 cup red wine
2 quarts beef stock
2 sprigs of rosemary
2 bay leaves
extra-virgin olive oil
kosher salst and freshly ground black pepper
1 medium onion, finely chopped
4 sprigs fresh thyme, leaves picked
2 cups Arborio rice
1 cup dry white wine
8 cups pot-roast braising stock, strained, skimmed and heated
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup chopped fresh Italian parsley
kosher salst and freshly ground black pepper
extra-virgin olive oil

Directions

Start with the pot roast. Drizzle the meat with extra-virgin olive oil and then season all over with a good amount of kosher salt and freshly ground black pepper.

In a large Dutch oven or other heavy pot that has a tight cover, heat 2 tablespoons of the oil and 1 tablespoon of butter over moderately high heat. Sear the beef all over, ensuring a nice crust and good even color. Add the rosemary, thyme and garlic cloves to the beef.

Then add the onions, carrots and celery and cook for 2-3 minutes. Add the red wine and then the stock.

Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender. Set the meat aside and take out the vegetables.

Strain the braising liquid and skim the fat, this will be used to make the risotto.

Now prepare the risotto. Place a large, deep skillet over medium heat and pour in 3 tablespoons of olive oil.

Add onions and cook for 5 minutes, until soft. Stir in the rice making sure to coat all the grains with the oil. Add wine and thyme and cook until most of the liquid has evaporated. Ladle in 1 cup of strained, hot braising stock.

Using a wooden spoon, stir constantly until most of the stock has been absorbed. Keep adding stock, one cup at a time, and stirring until absorbed. After about 10 to 15 minutes, test the rice. It should be cooked and creamy but still have a slight bite to it. (You may not need all of the stock.)

Season with salt and pepper; stir in butter and Parmesan cheese. Taste for
seasoning then remove from heat and cover. Just before serving fold in chopped parsley.

To serve, slice the pot roast and arrange over the top of the risotto with some of the vegetables. Garnish with fresh parsley stems.