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Chic Shepherd’s Pie Appetizer

09 Apr

Ground Beef Pies aren’t really my thing (in fact, I am one of those strange people who hates when her food touches!) but I kept hearing about how much everyone loves Shepherd’s Pie. Apparently, its the ultimate comfort food for a cold day.

Shepherd's Pie Appetizer

Shepherd’s Pie Appetizer

Still unconvinced of the attraction to a whole meal in one forkful, I set out with some friends to make Shepherd’s Pie chic and less tied to miserable weather. These little deconstructed appetizers are the result and they are quite delicious.

Gourmet Blend Meatballs

1 lb Ground Beef, Pork, Veal Blend
1/2 Tbsp Teriyaki Sauce
1/2 Tbsp Worcestershire Sauce
2 Tbsp finely chopped Basil
2 Tbsp Dijon Mustard
1/2 Cup Panko Crumbs

Set oven to 400 degrees. Combine all ingredients and form into 1 1/2 inch Meatballs. Place on a cookie sheet and bake for 20 minutes basting occasionally with pan juices.

Mashed Potatoes

Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper

In a large pot, bring 4 quarts of water and 2 tablespoons of salt to a boil. Add potatoes, cut into 1 1/2-inch cubes, and return to a boil. Lower the heat and simmer uncovered for 10 to 15 minutes, until the potatoes are fork tender. Drain.

Heat the milk and butter in a small saucepan over low heat; making sure it doesn’t boil. Set aside until the potatoes are done.

Mash the potatoes in a food processor for a smoother dish or with a hand masher for more rustic mashed potatoes. As soon as the potatoes are mashed, stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 teaspoons of salt and pepper, to taste.

Additional Ingredients

French Bread Loaf, thinly sliced
3 Tbsp Butter, softened
Fresh Chives

Set oven to 350 degrees. Generously butter bread slices in an even coating. Remove from oven when golden brown and allow to cool to just warm.

Spoon 1 1/2 Tbsp Mashed Potatoes onto each toasted bread slice. Press one Meatball into each Mashed Potato scoop and top with meatball pan juices and Fresh Chives.

Deconstructed Shepherd's Pie

Deconstructed Shepherd’s Pie

 

 
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Posted by on April 9, 2013 in Pork, Veal & Lamb Recipes, Recipes, Steak & Beef Recipes

 

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Citrus Spice Rub Thanksgiving Turkey

16 Nov

Citrus & Spice Holiday Turkey

Citrus Spice Turkey

  • 18 lb Semi Boneless Turkey Roaster
  • 4 Tbsp Olive Oil
  • 2 Tbsp Lemon Juice
  • 2 Tbsp Orange Juice
  • 1 tsp Pepper
  • 2 tsp Salt
  • 2 tsp Garlic
  • 1 tsp Cayenne Pepper
  • 1 tsp Crushed Rosemary
  • 2 Honeycrisp Apples
  • 2 Oranges
  • 1 Lg Onion
  • 1 Lg Lemon
  • 2 Sprigs Fresh Rosemary

A few days in advance: Thaw Turkey in the fridge. Day of: Remove from refrigerator and allow to reach room temperature. Preheat oven to 325. Coat large roaster pan with non-stick spray.

Whisk together Olive Oil, Lemon Juice and Orange Juice. Puncture Turkey lightly and slowly pour mixture over the whole roast.

Mix Pepper, Salt, Garlic and Cayenne Pepper evenly. Rub Spices into the Turkey; coating generously. Thinly slice 1 Apple, 1 Orange and the Onion. Arrange around the Turkey in the pan. Quarter the Lemon and Rosemary Sprigs and arrange in the pan as well.

Roast in the oven, basting every 30 minutes, for about 3.5 hours or until turkey reaches desired doneness. If the skin reaches golden brown while cooking, cover loosely with tin foil.

When Turkey is done, remove from oven and let rest. Thinly slice remaining Apple and Orange. Place Turkey on a Platter and arrange alternating fruit slices around the base.

 
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Posted by on November 16, 2012 in Chicken & Turkey Recipes, Dinner, Seasonal Dishes

 

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Salmon and Grits: Last Meal Before The Lights Go Out

29 Oct

It’s a funny thing knowing that your electricity is about to go out. For me, it’s all about picking your last meal.

I didn’t realize how much I loved simple food until racing against the storm front that is creeping up the East Coast, I pulled salmon from my freezer and grits from my cupboard.

The meal had to be quick and easy. So I kept it simple with only four ingredients each for the salmon and grits.

Hurricane Salmon

2, 6oz Salmon portions
1 tsp Olive Oil
1/2 tsp Pepper
1/2 tsp Salt

Preheat oven to 325. Sprinkle Salmon evenly with Salt and Pepper. In a griddle pan, heat Olive Oil to medium high. Place salmon skin side up in the pan and sear 2 minutes. Repeat for 1 minute per side. Put on unlined cookie sheet and place in oven to cook through.

Pan Seared then baked Salmon (with a Parmesan Chicken back up just in case I got picky…)

Cheddar Grits

3 Cups Water
3/4 Cups Grits
1/4 tsp Salt
4 Slices Sharp Cheddar

In a sauce pan, ring Water to a boil and stir in Grits and Salt. Cover and reduce heat to medium low. Stir frequently for 5 minutes. Roughly break up Cheddar Slices and stir into Grits.

Let Grits sit for 2 minutes and spoon onto a plate. Top with Salmon and enjoy by candlelight (since the real lights are about to go out anyway!)

Stay safe and warm.

 
4 Comments

Posted by on October 29, 2012 in Lunch, Seafood Recipes

 

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How to Make Buttery New York Strip Steak

02 Oct

Butter. Butter is always the answer. But, er…what is the question? Well, in this case the question is “what makes Restaurant Steaks taste different than the ones I make at home?”

All Natural New York Strip Steak

It wasn’t until I watched an episode of Chef’s Kitchen last year that I realized why restaurant steaks are always so “buttery”. I looked on in awe as chef Georges Perrier repeatedly doused his steaks with what seemed like a pound of melted butter.  The result was delicious, indulgent goodness.

I had to know if this recipe was specific to filet mignon or if it had the power to transform any cut. Turns out that soft, creamy, mild, innocent little butter is a force to be reckoned with! Start out with a high quality steak, add butter and voila!

Buttery New York Strip Steak

  • 2, 10 oz All Natural NY Strip Steaks
  • 1 Tbsp Olive Oil
  • 4 Tbsp Butter
  • 1 tsp Coarse Ground Salt
  • 1 tsp Coarse Ground Pepper
  • 1 tsp Garlic Powder
  • 2 Sprigs Fresh Rosemary

Season Steak evenly with Olive Oil, Salt, Pepper and Garlic Powder. Remove leaves from one sprig of Rosemary, leaving the other whole.  In a large saute pan, soften Butter over medium heat. Add whole sprig of Rosemary and turn heat to high.

When butter bubbles, add Steak. Sprinkle with Rosemary leaves and sear for 6 minutes on the first side and 4 minutes on the other; basting continuously with Butter. Remove from heat and let rest for 5 minutes. Serve with your favorite sides.

 
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Posted by on October 2, 2012 in Dinner, Steak & Beef Recipes

 

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Cheesesteak Fixin’s

25 Sep

Cheesesteak (for the purist)

There are plenty of ways to order a proper Philly Style Cheesesteak and more than a few variations on the original. Though I hail from Boston, home of the lesser-known Steak & Cheese, I have spent enough time living in and around Philadelphia to grasp the nuances of this traditional treat.

Here’s what I know: Cheesesteak (for the purist), Cheesesteak Wit (that’s wit Cheese Whiz for the unfamiliar diner), Chicken Cheesesteak (for the “health conscious”), Roast Pork Au Jus Sandwich (for the adventurer) Cheesesteak with Broccoli Rabe, Fried Onions and other various toppings (for the connaisseur).

It is a staple sandwich, but people find interesting ways to make it their own – - Lettuce, Pickles and Peanut Butter anyone? Here are some Philly Style fixin’s for those who want to recreate it at home.

Fried Onions

  • 1 Lg Vidalia (sweet, white) Onion
  • 1 cup Buttermilk
  • 1/2 cup Flour
  • 1/2 cup Yellow Corn Meal
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1/2 tsp Cayenne Pepper
  • 2 cups Vegetable Oil (or enough for a deep fryer, if you have one)

Thinly slice the onion into strings (cut onion in half and place flat side down, then cut lengthwise across the whole onion). Cover Onion Strings with Buttermilk and refigerate for 30 minutes.

Mix Flour, Yellow Corn Meal, Salt, Pepper and Cayenne Pepper in a bowl or plastic bag. Strain, but do not rinse Onions and toss them with the Flour mixture until lightly and evenly coated.

In a deep saucepot or fryer, heat oil until it reaches about 375 degrees. Drop in Onion strings and gently stir until golden brown. Drain on a paper towel, add to Cheesesteak and serve.

Broccoli Rabe

  • 1 bunch Broccoli Rabe
  • 4 Tbsp Olive Oil
  • 1 Tbsp Minced Garlic
  • 1 tsp Kosher Salt
  • 1 tsp Black Pepper

Bring a medium pot of water to a boil. Add Broccoli and cook until just tender (about 3 minutes).Drain and cool.

In a large saute pan, Heat oil and add  Garlic to soften. Stir until Garlic is golden brown. Toss in Broccoli, Salt and Black Pepper. Coat and cook for another 2-3 minutes.

Add to Cheesesteak and serve.

Peppers and Onions

  • 1/2 Green Pepper
  • 1/2 Red Pepper
  • 1 medium Onion
  • 1 Tbsp Olive oil
  • Course Ground Salt, to taste
  • Course Ground Pepper, to taste

Slice Peppers and Onions in to 1/4 inch pieces. Be careful to remove any seeds.

Heat oil in a large saute pan over medium heat. Toss in Peppers and Onions. Season evenly with Salt and Pepper. Cook, stirring constantly, until just soft. About 6-8 minutes.

Add to Cheesesteak and serve.

 
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Posted by on September 25, 2012 in Lunch, Steak & Beef Recipes

 

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Italian Sausage and Salad

24 Aug

Italian Sausage and Salad

With the rise of Cross Fit came the rise of the Paleo Diet and now healthy eating seems to be all about protein and veggies. Having taken one semester of Beginner’s Anthropology in school, I consider myself a professor of the Paleolithic Age. Actually, I slept through most of the class and until now…I thought they ate bark.

So, as a renegade student of Anthropology and an adult who hasn’t watched the Flintstones for quite some time, I quickly ran out of ways to pair Brontosaurus Burgers with Long Grass Salads. Alas, I had to move on to modern day proteins and actual lettuce.

Seafood and Salad…over it. Steak and Salad…over it.  Chicken and Salad…way over it. Pork and Salad…is that even a thing?

Sliced Italian Sausage over Salad

I decided it was. So I created my first neo-paleo Italian Sausage Salad.

Ingredients:

  • 4 Italian Sausage Links
  • 5 tsp Extra Virgin Olive Oil
  • 2 Tbsp Lemon Juice
  • 1/4 tsp Sea Salt
  • 1/2 tsp Minced Garlic
  • 1/2 tsp Black Pepper
  • 4 Cups Red Leaf Lettuce
  • 1 Medium Tomato, Sliced and Quartered
  • 1/2 Small Red Onion, Sliced

Directions:

Preheat Oven to 375. Brush Italian Sausage with 1 tsp Olive Oil and place on shallow, aluminum-foil lined baking pan in oven. Bake for 20-25 minutes turning occasionally.

Whisk 4 tsp Olive Oil with Lemon Juice, Sea Salt, Garlic and Pepper until mixed evenly. Place in refrigerator to chill.

Wash and roughly chop Red Leaf Lettuce. Toss with Sliced Sausage (1-inch thick), Red Onion and Salad Dressing.

Sliced Sausage with Red Onion Slices

Top with Tomato and serve.

Serves: 2

 
2 Comments

Posted by on August 24, 2012 in Lunch, Pork, Veal & Lamb Recipes

 

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Meatball Recipe – How to Make Meatballs in Sauce

13 Jul

Ground Beef and Pork Sausage Meatballs in Sauce

Normally, I have a cute little background story or anecdote to go with my recipes, but I think a classic Meatball recipe really speaks for itself. This particular Spaghetti and Meatballs entree is pure comfort food and is best when served family style. So, I will leave you with this: Below are some stats on the recipes…yes, stats because these Meatballs will become the All Star of your menu!

Prep Time: 15 minutes

Cook Time: 30 minutes – 1 hour

Total Time: 45 minutes – 1 hour 15 minutes (depending on desired depth of flavor)

Yield: 8 servings

Pasta Ingredients:

  • 1 box Thin Spaghetti Pasta (love Barilla Plus)
  • 2 quarts Water
  • 4 Chicken Bouillon Cubes
  • 1 Tbsp Olive Oil

Meatball Ingredients:

Sauce Ingredients:

  • 2 tablespoons Extra Virgin Olive Oil (coat the pan)
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 4 Garlic Cloves, minced
  • 1 Medium Onion, finely chopped
  • 1 cup prepared Beef Bouillon
  • 1 (28-ounce) can Crushed Tomatoes
  • 1/3 Cup Fresh Italian Parsley, chopped
  • 10 leaves Fresh Basil Leaves, torn or thinly sliced

Preheat oven to 425.

Instructions: Mix Ground Beef, Pork Sausage, Worcestershire Sauce, Egg, Bread Crumbs, Parmesan, Garlic, Salt and Pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on a cookie sheet greased with extra-virgin olive oil. Bake approximately 15 minutes (turning once), until no longer pink.

Meatballs on Greased Baking Pan

Heat a deep skillet over medium heat. Add Olive Oil, Crushed Red Pepper, Garlic and Onion. Saute 5 minutes, until onion bits are soft. Add prepared Beef Bouillon, Crushed Tomatoes, and Fresh Herbs. Bring to a simmer and cook for about 10 minutes. Reduce heat to low (just enough heat to keep warm, but not simmering). Add Meatballs and turn until coated in sauce. Let Meatballs sit in Sauce for 30 minutes to 1 Hour; allowing flavors to merge.

Homemade Sauce with Fresh Herbs

Place a large pot of water on to boil for spaghetti. When it boils, add Chicken Bouillon Cubes, Olive Oil and Pasta. Cook to al dente.

Boiling Pasta. Cook about 12 minutes until just al dente

Toss hot, drained Spaghetti with a few ladles of Sauce and Parmesan. Turn Meatballs in remaining Sauce. Place Pasta in a bowl or on dinner plates and top with Meatballs and Sauce and extra Grated Cheese.

Keep Meatballs in Sauce over Low Heat for more flavor

If you just want a delicious appetizer, skip the pasta and serve the meatballs on their own using the sauce as a dip.

 
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Posted by on July 13, 2012 in Dinner, Pork, Veal & Lamb Recipes, Steak & Beef Recipes

 

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