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Category Archives: Steak & Beef Recipes

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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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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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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Fajita Smashed Burger…Yo Quiero!

16 May

Short Rib Smashed Burger

As I have admitted to you before, I am a not so secretive hoarder of classic as well as unique cheeseburger experiences. What I may not have mentioned is that I am also very interested in the marriage of delicious and sometimes unexpected flavor combinations. I get this from my father…King of the Banana and Mayonnaise Sandwich.

While I don’t tend to get quite THAT carried away with my flavor profiles, I do love to bring two different cuisines together to create something bigger than the sum of the parts. Yes, I am still talking about food and yes, it deserves quite the dramatic introduction. The Fajita Burger is another gift from Chef Victor Orsini. Its like going out for Mexican and ordering a juicy cheeseburger or heading to a burger bistro and getting fajitas. In short, it’s delicious and the best of both worlds!

Fajita Burger

Season Smashed Burgers with Fajita Spice. Grill for approximately 4-5 minutes per side from frozen or 3-4 minutes per side from thawed, or until internal temperature reaches 160°F.

Melt Cheese over Burger and place on Grilled Bun. Top with Peppers, Onions, Guacamole and Sour Cream to take the classic American Burger south of the border.

Check out this video of Chef Victor preparing Smashed Burgers: http://youtu.be/PpAdb6BW_HY

 

 
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Posted by on May 16, 2012 in Lunch, Recipes, Steak & Beef Recipes

 

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Naked Burgers: The Healthy Burger

17 Mar

Naked Burgers Wrapped in Boston Lettuce

Let’s face it, we are not going to give up our burgers. They are THE American Classic. They are better than baseball and apple pie. They are one of those deliciously consistent meals that you just know you will enjoy. If you want a burger…nothing else will really do. However, if the world wants to get serious about the whole health situation, we need to modify some of our favorites to make them healthy.

Luckily, there are a ton of ways to make burgers that taste great and satisfy cravings without padding some extra buns on your buns. You can use leaner meats like turkey or buffalo to make your burgers, but if only a classic juicy, beefy burger will do…cut the carbs by making a Naked Burger!

Naked Burger

  • 1 lb Lean Black Angus Ground Beef
  • Salt, Pepper to Taste
  • 1 Tbsp Worcestershire Sauce
  • 1 head Boston Lettuce
  • 12 GrapeTomatoes, halved
  • 1/2 Yellow Onion, sliced
  • 1 Avocado, sliced
  • 4 Slices Pepper Jack, Cheddar or Swiss Cheese
  • Favorite Condiments

Season Ground Beef with Salt, Pepper and Worcestershire Sauce. Mix evenly and divide into four patties (or just get pre-made patties and add seasoning if you don’t feel like making them).

Grill over medium high heat for about 5 minutes per side (or until desired “doneness”). If you don’t have a grill, you can pan sear over medium heat for 5 minutes per side or broil (high) for 8-10 minutes, flipping once. Top with Cheese as soon as you remove burgers from heat.

While burgers are cooking, season onions and tomatoes with salt and pepper. Saute until soft and slightly charred.

Wash and dry Lettuce and be careful to leave the lettuce leaves whole. Arrange burger and toppings on lettuce. Fold lettuce into a “pocket” and enjoy!

A full Monty Naked Burger and a modest Naked Burger

Back to Healthy Steak & Beef Recipes

 
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Posted by on March 17, 2012 in Dinner, Lunch, Recipes, Steak & Beef Recipes

 

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National Chili Day

23 Feb

Serve with Hint of Lime or Hint of Jalapeno Chips

I never realized how many holidays there could be for food until I signed up to receive alerts from www.punchbowl.com! Their reason to celebrate app has become my reason to check emails in the morning.

I am always surprised by what they come up with. While they do list all of the well-known holidays, most recently Mardi Gras, there are some ”National Food Holidays” so obscure that I find myself laughing as I read about: National My Way Day, Gum Drop Day and Don’t Cry Over Spilt Milk Day!

On the other hand, I have to thank Punchbowl for giving us all an excuse to enjoy things like National Margarita Day and Chocolate Cake Day! Basically, if you are ever looking for a ridiculous excuse to party and all the fixin’s to get it done from invites to party ideas, Punchbowl is the place.

One holiday that I can definitely get behind is National Chili Day. I enjoy a good bowl of chili so much that I actually think it should be an official day off from work/school so that families can enjoy this wonderful comfort food together. (Obama, you will be getting my notes on this)

There are a million ways to make Chili, of which I will only be posting one. I hope you enjoy and feel free to list your favorite ways to make it your own…

  • 2 Tbsp Extra Virgin Olive Oil (EVOO)
  • 2 Cups Diced Yellow Onion
  • 2 Diced Bell Peppers, Seeded
  • Pinch of Salt
  • Pinch of Cayenne Pepper
  • 2 lbs Ground Beef (or Ground Turkey)
  • 1 Tbsp Chili Powder
  • 2 tsp Ground Cumin
  • 1 tsp Crushed Red Pepper Flakes
  • 2 tsp Oregano
  • 3 tsp Minced Garlic
  • 12 oz. Guinness (or similar Dark Beer) – optional
  • 28 oz. Chunky Tomatoes
  • 1/4 Cup Tomato Paste
  • 1 Cup Small Red Kidney Beans
  • 1 Cup Small Black Beans

Heat Oil in a large pot over medium high heat. Add diced Onion and Peppers. Season with Salt and Cayenne Pepper and saute until soft. Carefully added Ground Beef or Turkey and crumble as it browns (about 3 minutes)

Season with Chili Powder, Cumin, Red Pepper Flakes, Oregano and Garlic and cook for an additional 5 minutes before adding Beer and allowing to absorb for an additional minute (optional).

Stir in Tomatoes, Tomato Paste and Beans. Reduce heat and simmer for 20-30 minutes*, stirring occasionally.

Chili's almost ready!

Optional Garnish: Sour Cream, Sliced Jalapenos and Shredded Cheddar or Monterey Jack Cheese

*The longer you simmer, the more depth of flavor you will achieve, but be sure to watch the chili as it can get thick. Add 1/4 of water or stock as needed to reach desired consistency.

Don’t feel like cooking? Here’s a little way to cheat and still have great chili!

 
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Posted by on February 23, 2012 in Chicken & Turkey Recipes, Events, Lunch, Recipes, Seasonal Dishes, Steak & Beef Recipes

 

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Cinnamon Smoked Ribeye and Mashed Potato Cakes

09 Nov

This recipe was the winner of the Chianti pairing for the Santa Margherita Pour & Pair Challenge. Apparently, the judges and voters agreed that it was quite the mouthful when paired with Santa Margherita Chianti! Flavors of Cinnamon and Coffee give the All Natural Ribeye a rich flavor that is complemented by the floral notes and enhanced by the nutty notes found in Chianti Classico.

A lot of people think it’s weird to put Cinnamon on your proteins, but it is like having a smoker without the hassle. You just have to balance the flavors. Too much can turn your savory dish into a meaty dessert!

Ingredients

Cinnamon Smoked Ribeye:
4 All Natural Black Angus Ribeye Steaks
1 Cup Brewed Dark Roast Coffee
1 tsp Cinnamon
1 Tbsp Olive Oil
2 tsp Coarse Ground Salt
1 tsp Black Pepper
2 tsp Minced Garlic

Mashed Potato Cakes:
4 Medium Potatoes (peeled, large dice)
1/2 Cup Evaporated Milk
1/3 Stick of Butter
2 Eggs
1/2 Cup Flour
1/3 Cup Green Onion, Chopped
2 Tbsp Vegetable Oil

Directions

Preheat oven to 350. Tenderize Ribeyes with a thick-prong fork. Pat each steak evenly with cinnamon and cover with brewed coffee. Set aside, but do not refrigerate (steaks should be at room temperature when cooked).

In a large pot, bring water to a boil. Add potatoes and boil until tender (15-20 minutes). Drain and return to pot. Add evaporated milk and butter. Beat with a hand mixer until almost smooth. Mix in egg, flour and green onion evenly. Form into 1/2 inch cakes and set aside.

Remove steaks from coffee. Toss with olive oil, salt pepper and garlic. Heat a large saute pan to medium-high heat. Sear both sides of each ribeye for 2 minutes. Remove from heat, place on oven safe pan and place in oven to finish (8-10 minutes depending on desired doneness).

While steak is in the oven, heat a large saute pan to medium high heat. Add 1 Tbsp vegetable oil. Fry 4 potato cakes until golden brown on each side. Remove and drain on a paper towel. Add remaining 1 Tbsp of vegetable oil. Fry next 4 potato cakes until golden brown on each side. Remove and drain on paper towel.

Serve Ribeyes with two potato cakes each and an impolite pour of Chianti Classico or your favorite red wine!

 
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Posted by on November 9, 2011 in Dinner, Recipes, Steak & Beef Recipes

 

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Tacos! Deconstructing Taco Night

25 Sep

Taco Dip...The Alterna-Taco!

Taco Night has been a tradition in households and restaurants for quite some time. This crispy and customizable treat is definitely a crowd pleaser. On the other hand, things can get messy when you overload your shell. The only way that I’ve found to keep the mess at bay and get the perfect bite every time is to deconstruct the traditional taco dish.

Separating the elements allows you to savor each bite and enjoy the full Taco Night experience! For this particular evening, a taco dip seemed to be the best bet. It’s quick and simple with only four staple elements - – Tortilla Chips, Ground Beef, Ground Chicken or Ground Turkey, Salsa and Cheese. The remaining toppings are up to you and your guests! This dish is perfect for football season!!!

1 Lb Ground Beef, Ground Chicken or Ground Turkey
1/2 Medium Red Onion, Diced
1/2 Pack Taco Seasoning
1/2 Cup Taco Sauce
1 Cup Chunky Salsa
1 Cup Shredded Cheddar Cheese
Large, Unbroken Tortilla Chips

Preheat oven to low broil. Heat saute pan to medium high. Add Ground Beef, Chicken or Turkey (you can also combine ground meats including uncased sausage) and Red Onion.

When meat is nearly cooked through, add Taco Seasoning and Taco Sauce (Optional: Add Black Beans). Transfer to an oven safe casserole dish.Toss meat with Salsa and top with Cheddar Cheese. Place in over and bake until cheese is melted and slightly browned.

Spoon a hearty helping onto your Tortilla Chip and pile on the toppings for a guaranteed perfect deconstructed taco bite.

Optional Toppings:

Sour Cream
Shredded Lettuce
Diced Tomato
Jalapenos (best when sliced micro-thin and toasted in the oven)
Roasted Peppers
Diced Avocado or Guacamole

 
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Posted by on September 25, 2011 in Chicken & Turkey Recipes, Dinner, Recipes, Steak & Beef Recipes

 

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Filet Mignon with Potatoes Au Cru by Chef Georges Perrier

24 Aug

Consumer trends say that we don’t make it to fancy-pants (yes, that’s the technical survey term) restaurants as much as we would like to these days. More people are dining in; partially because we are busy and mainly because we have bills to pay!

One way to cut cost and get the same taste at home is to recreate these steal-worthy recipes using the same gourmet ingredients, but cooking it yourself. Restaurant recipes are usually a lot easier to cook than you would think, you just have to know where to start. Check out this delish and indulgent recipe for Filet Mignon from Chef Georges Perrier of Philadelphia’s famed Le Bec Fin.

 

 
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Posted by on August 24, 2011 in Dinner, Recipes, Steak & Beef Recipes

 

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