Stroganoff Meatballs

Listen.  I grew up eating Beef Stroganoff.  

(BTW, everyone on the East Coast starts important conversations with the command, "Listen".  Not only is it scary, it also causes me to not listen.  Because I am struggling inside with the fact that they told me to listen, implying that they were under the assumption that I wasn't actually intending to listen in the first place.  This all causes a lot of anxiety inside my Midwest soul and makes me doubt all things about my existence.)

For those of you who did not grow up eating Beef Stroganoff, it is basically mushrooms and beef cooked in a beef gravy made with sour cream.  Usually served over egg noodles.  This meatball recipe tastes exactly like the classic Beef Stroganoff dish, but I have to say I like it in meatball form better!

To make a long story short, my sister, Jen, told me I had to get this meatball recipe from my Aunt Linda.  See, Jen is a vegetarian and does not eat meatballs anymore.  So, she likes to live vicariously through me.  We were talking once and she was like, "do you remember those meatballs Aunt Linda used to make at all the parties at her house?  You HAVE to make them."  My Aunt Linda is a wonderful cook (and entertainer) and I always enjoyed anything she made.  I got the recipe from her in the summer, so it has taken me a while to get around to making them.  And man, they are SO good.  

This is also my first time baking the meatballs before letting them simmer in the sauce.  And I was pleasantly surprised by how incredibly tender they were.  It was no different from frying them in some oil.  And much easier.  Thanks so much Aunt Linda for a great recipe!

Stroganoff Meatballs

adapted from Aunt Linda and Uncle Dick

for the meatballs:

1 1/2 lbs. ground beef (85/15)

1/2 cup grated parmesan cheese

1/3 cup milk

1 small onion, finely chopped

1 egg, beaten

1 tsp salt

dash pepper

1 tbsp Worcestershire sauce

bread crumbs, as needed

for the sauce:

1 tbsp olive oil

3 tbsp butter

1 8-ounce package of cremini mushrooms, cleaned and chopped

a couple of handfuls of more exciting mushrooms, cleaned and chopped (I used shiitake)

salt and pepper

1 tbsp butter

3 tbsp flour

1/2 cup of red wine

2 cups of chicken stock

a few spoonfuls of sour cream

4 green onions, thinly sliced, for garnish

Make meatballs: Preheat the oven to 400°F. Combine all ingredients for the meatballs except for the bread crumbs. Once mixed together, add in a handful or two of bread crumbs in order to form the meatballs easily. You want to add as little of the bread crumbs as possible.

Form meat mixture into approximately 24 meatballs. Place on a baking sheet and bake for 15 minutes.

While meatballs are baking, make the sauce. In a large, deep skillet, melt together 1 tbsp of olive oil with 3 tbsp of butter. Add the chopped mushrooms and sauté until soft, about 10 minutes. Season with salt and pepper.

Add 1 more tbsp of butter and the flour. Cook, stirring constantly for about 2 minutes. Add the red wine and deglaze the pan. Cook and reduce down for another couple of minutes. Add the chicken stock, bring to a boil, reduce to a simmer and let cook for another 5-10 minutes.

After 15 minutes in the oven, remove the meatballs and when the sauce is ready, submerge the meatballs in the sauce. Let simmer for at least 20 minutes, but the longer the better. Add sour cream and keep warm on the stove or transfer to a crockpot until ready to serve. Serve over buttered egg noodles, on their own as an appetizer, with bread, mashed potatoes, or a baked potato. Top with green onions.

(Servings: 6-12, Prep time: 15 min., Cook time: 1 hr., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  3/5

Dishwashing Effort:  3/5

Empanadas

A year or two ago, our stepmom, Gigi, made a Puerto Rican feast for me and my family.  I know how hard it is to cook for people.  It is intimidating.  You instantly doubt everything about how you do things.  Not to mention, what if so and so doesn't like blah blah blah?  Let's just all admit that cooking for people instantly causes anxiety.

Which is why...when someone makes me dinner, I am honored for life.  I don't care if it has enough salt.  I don't care if it is burnt.  Or undercooked.  Or overcooked.  It pulls at my heart.  It touches my soul.  I file it in my brain as most favorite things about life.

In honor of Gigi, I wanted to make these empanadas.  Puerto Ricans often call them "pastelillos" (and that is what Gigi and her family call them).  This recipe is not necessarily Puerto Rican, but the meat filling seems pretty classic enough.  

Also, these are baked, not fried.  Of course, they would be amazing fried.  And you are welcome to do it.  Trust me, I was tempted.  But, I gave it a shot and baked them, and the were DELICIOUS.  You know me and my full fat loving self...and these didn't miss a beat.  So good. 

I served these with some Puerto Rican beans and guac.  I originally planned to make rice and beans, which is what Gigi served them with.  But my last minute decision was just to go with beans and guac since we aren't needing carbs at the moment.  I used this recipe for the beans and it was an excellent accompaniment.  Scot ventured off to the Latin market and bought these Goya products for these beans.  I should have just made my own sofrito, but the jar did make it easy!

Empanadas

slightly adapted from Saveur May/June 1999 #35 via use real butter

for the dough:

1 cup water

3/4 cup butter

2 3/4 cups flour

2 tsp salt

pinch paprika

for the filling:

3 tbsp olive oil

1 small yellow onion, peeled and minced

1/2 small red bell pepper, cored, seeded, and finely diced

1/2 tsp paprika

1/2 tsp red pepper flakes

1/2 tsp ground white pepper

1/2 tsp ground cumin

3/4 lb ground beef

salt

1 small russet potato, peeled, finely diced, and boiled

8 green Spanish olives, pitted and chopped

3 scallions, trimmed and chopped

1 hard-boiled egg, peeled and chopped

For the dough: Heat water and butter in a medium saucepan over medium heat until butter has melted. Mix flour and salt in a large mixing bowl and make a well in the center and sprinkle a pinch of paprika in the well. Pour a little of the warm liquid in and stir with fingertips to make a wet paste. Pour in remaining liquid and work the flour into the dough with your hand until you get a wet, oily dough.  Wrap the dough in plastic and refrigerate for at least 2 hours (I put it in the freezer for 1-1.5 hours and it worked just fine).

For the filling: Heat oil in a large skillet over medium heat and cook the onions, bell peppers, paprika, red pepper flakes, white pepper, and cumin, and cook until onions are soft. Add beef, season to taste with salt, and cook until beef is browned. Place filling in a large bowl and when cooled, add potatoes, olives, scallions, and egg. Mix.

Preheat oven to 400F. Tear off pieces of dough to roll about 12 golf-sized balls.  Using a rolling pin, roll out dough balls on lightly floured surface into 5″ circles.  Place 3 tbsp of filling in the center of each dough circle (I used three heaping large spoonfuls and it was the perfect amount to use all the filling). Fold over and press edges firmly to seal. Rope pinch the edges tightly. Place empanadas on cookie sheet and bake until golden brown, 15-25 minutes.

(Servings: 12, Prep time: 2.5-4 hrs., Cook time: 25 min., Difficulty: Intermediate)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  4/5

Dishwashing Effort:  3/5

After a fearless battle with cancer, Gigi has moved on to bigger and better things.  Her positive spirit never faulted and I feel lucky to have been even a small part of her life.  Everyone in our family will miss her so much.  

Beef Stir Fry

Did you have a nice Thanksgiving?  Don't answer that.  It is rhetorical.  Conversation starter type thing.  Breaking the ice because I am pretty much a horrible updater.  

I had a great T-giving.  I think I might pass on a few of the recipes.  I think technically I am supposed to wait to do that until next year.  Like right before next Thanksgiving.  But let's be honest, there is no way that is happening.  

Here is a recipe that I never thought I would be sharing!  Beef stir fry is one of the first dishes I made on a regular basis.  Mostly because it is something I grew up eating a lot.  I went through a phase from when I was maybe 10 until I was 15 where I did not like cooked vegetables.  I ate salads and raw veggies.  I have always loved veggies.  But when my parents made a stir fry, I have vivid memories of putting rice on my plate and picking all the meat out of the wok to put on my plate.  

Everyone has problems.

But I have not made beef stir fry in a LONG time.  I think I was 'over it' for the past few years.  After spending time with some friends over Thanksgiving, I learned that real Asians prefer Jasmine rice (small sample size...two).  No but, I always buy regular long grain white rice.  Jasmine rice is a long grain rice but less sticky.  I actually like sticky rice.  But if I am told to try Jasmine rice, then I am going to!

So, I thought I would make good ol' beef stir-fry and eat it over some Jasmine rice.  Instead of just stir frying everything together and seasoning with soy sauce and red pepper flakes like I normally do, I looked to see how other people make beef stir fry.  I came across this recipe and it is about ten times better than what I normally make.  Scot and I were really surprised by how good it was and the amazing leftovers.

Are you wondering if I liked Jasmine rice better?  Well, I am going to leave that TBD.  Definitely less sticky.  But I wasn't really paying attention to whether I liked it better or not because I was really into the beef stir fry.  

NOTES:

-Subbing chicken would definitely work, although I prefer beef in stir fry.  All veggies would also be delicious.  

-You can use the stir fry beef sold at the meat counter if you want an even quicker meal.  

-Any combination of stir fry vegetables would be just fine.  But beef and broccoli really are a match made in heaven.  

-I have a rice cooker and it completes my life.  

-Call me ghetto, but I secretly like garlic powder.  You could leave it out of the marinade and add freshly grated garlic to the sauce.

Beef Stir Fry

adapted from Taste of Home, Ruth Stahl

3 tablespoons cornstarch, divided

1/2 cup water, plus

2 tablespoons water, divided

1/2 teaspoon garlic powder

1 lb sirloin roast/steak, cut into thin strips (helps to put it in the freezer for 10-20 minutes before slicing)

vegetable oil

1 package of Cremini mushrooms, sliced

1 small yellow onion, sliced

1 green bell pepper, sliced

1 red bell pepper, sliced

1 small head of broccoli, cut into pieces

1/3 cup soy sauce (reduced sodium)

1/2 teaspoon red pepper flakes, or to taste

2 tablespoons brown sugar

1 teaspoon ground ginger or 1 tablespoon freshly grated

Cooked Jasmine or long grain white rice

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss.

Also, prepare the sauce by whisking together the soy sauce, red pepper flakes, brown sugar, ginger and remaining cornstarch and water until smooth. Set aside until you are ready to add it to the stir-fry.

In a large skillet or wok over medium high heat, stir-fry beef in oil until beef reaches desired doneness; remove from wok and set aside.

Add more oil and sauté mushrooms until they are very tender. Remove from wok and set aside.

Add more oil and stir-fry onion and peppers, about 4-5 minutes. Add broccoli and cook another 2-3 minutes. Return the mushrooms and beef to the wok and finally, add the sauce. Cook for a few minutes until the sauce thickens up. Serve over rice.

(Servings: 4, Prep time: 20 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

In-N-Out’s Double-Double Animal Style Burger

This is an In-N-Out Double-Double Animal Style Burger - made at home - in CO

This is what it looks like in Heaven. 

3-4 bites later.

Giveratry.  

Key points:

-pre-toasting buns in the oven is genius...and hot (400 yikes!)

-no need to freshly grind your beef if you get it at Whole Foods.  They did mine 30 mins. before I purchased it.

-American cheese bought at the deli counter of Whole Foods seems less bad.  

-2 x 1/8-lb patty combined > 1 x 1/4-lb patty.  I don't get it.  

-smearing mustard on a burger before grilling it is my favorite thing.  It is also very messy and splattery.  

-that scar on my thumb is from turnip grating casualty. 

In-N-Out’s Double-Double Animal Style Burger

from Serious Eats

1/2 pound fresh beef chuck with plenty of fat, cut into 1-inch cubes

2 teaspoons vegetable oil, divided

1 large onion, finely chopped (about 1 1/2 cups)

Kosher salt

2 tablespoons plus 2 teaspoons mayonnaise

1 tablespoon ketchup

2 teaspoons sweet pickle relish

1/2 teaspoon sugar

1/2 teaspoon distilled white vinegar

2 soft Hamburger buns

Freshly ground black pepper

8 dill pickles chips

2 quarter-inch-thick slices ripe tomato

2 leaves fresh iceberg lettuce, white core section removed, torn to bun-sized pieces

1/4 cup yellow mustard

4 slices deli-cut American Cheese

If using a meat grinder: Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm.

Combine meat in large bowl and toss to combine. Grind meat and refrigerate immediately until ready for use. Handle as gently as possible. Proceed with step three below.

If using a food processor: Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and place in freezer for 10 minutes until meat is firm, but not frozen.

Combine meat in large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate ground meat immediately until ready for use. Handle as gently as possible.

Preheat the oven or toaster oven to 400 degrees while you cook the onions: Heat 1 teaspoon oil in a 10-inch non-stick skillet over medium-high heat until shimmering. Add onions and 1/2 teaspoon salt to skillet. Reduce heat to medium low, and cook, tossing and stirring occasionally until onions are well browned, about 15 minutes. Once onions begin to sizzle heavily and appear dry, add 1 tablespoon water to skillet and stir. Continue cooking until water evaporates and onions start sizzling again. Repeat process, adding 1 tablespoon of water with each iteration until onions are meltingly soft and dark brown, about 3 times total. Transfer to a small bowl and set aside.

Make the sauce: Combine mayonnaise, ketchup, relish, sugar, and vinegar in small bowl. Stir to combine.

Place closed buns in preheated oven for 2 minutes until slightly darkened and crisped. Heat 1/2 teaspoon oil in 12-inch non-stick skillet or griddle over medium-high heat until shimmering. Open buns and add face-down to skillet. Toast until dark brown around the edges, about 1 minute total.

Form ground beef into four 2-ounce patties, using damp hands to press each into a patty about 3/16ths of an inch thick and 4 inches wide. Season generously with salt and pepper. Add remaining 1/2 teaspoon oil to pan, swirl to coat, and heat over medium-high heat until lightly smoking. Add burger patties and cook without moving until well browned and crusty on first side, about 2 1/2 minutes. While they are cooking, spread 1 tablespoon mustard on raw side of each patty with a spoon. Meanwhile, top each bottom bun with up half of spread, 4 slices pickles, 1 slice tomato, and lettuce. Flip patties with a thin spatula so mustard side is down and continue to cook for 1 minute. Top each patty with a slice of cheese. Divide onion mixture evenly between two patties. Place the other two patties directly on top of the onions , sandwiching them between the beef. Transfer patty stacks to bottom bun. Top with top bun, and serve immediately.

(Servings: 2, Prep time: 30 min, Cook time: 10 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  2/5

Dishwashing Effort:  2/5

A real In-N-Out Animal Style Burger (not doubs)

Beef Congee (Rice Porridge)

Thank you for all your votes!  Forever and always.  If you can, please keep voting.  Every 24 hours.  Until Friday.  It is a lot to ask, I know.  But I love ya for it.  Let me know when you vote and you could win some cookies.  

I have been wanting to make congee for forever.  For forevs.  I have had it in various strange situations, including on a camping trip.  A few summers ago, I went on this canoeing trip to the boundary waters in Northern MN.  It was actually my friends "hikelorette".  She wanted a wilderness experience before her HUGE Vietnamese wedding that summer.  The girls on the trip had varied levels of experience with camping.  Some had never even car camped.  Some were more experienced backpackers.  

Too soupy, but still delicious

We went during bug season.  And when I say bug season, it doesn't mean like you may want to bring along some bug spray.  It means you need full body protection, a bug net mask/hat, and Deet.  There were swarms of bugs flying around your personal bubble at all times.  Especially your face.  

One of my favorite parts of the trip was all the delicious food we had.  With all the Asian influence on the trip, we had a lot of Asian food, including congee.  It was the first time I had it and they made it very clear that the texture of our backpacking version was not correct.  That is why I love the Asian cultures.  They know their food.  They respect it.  It is just a big part of their lives.  

I chose to make this beef version of congee.  It was extremely amazing.  And I loved everything about it.  Even though it does have some Asian flavors, it actually felt like a comfort food for me.  I think it is ground beef and the starchiness from the rice that reminds me of the meals I grew up eating like meatloaf, beef stroganoff, swedish meatballs, etc.  But this is also extremely easy to make.  I guess it is more of a breakfast or lunch type dish.  However, it is great for dinner but definitely needs something else and probably a veggie (no veggies, ahhh!).  It is often made without meat and then there is some yummy meat served on the side.  

Let me discuss some of the Asian ingredients that you will (not) need to get at your favorite Asian grocer.  First, there is this crazy "Thousand Year Egg".  I pretend like I am an adventurous eater and I usually will try anything.  However, this is some egg that has been preserved in clay, ash, salt and lime for weeks to months.  Hmm.  I'll pass on that one.  The second, is the dried shrimp, which I have wanted to try for a while.  So, I did get some.  They are actually in the frozen section of the Asian Market.  They are also kind of disgusting.  Definitely edible.  And I did include them in my congee.  But I don't see the point of them, so I would skip them too.  This means that all the ingredients are very easy to find!  Last note, for me, it was a little soupy day one of making it.  But after it sat and was reheated for leftovers, it was the perfect texture.  But I liked both.  I wonder if I rinsed my rice too many times?  

Not worth it.

Beef Congee (Rice Porridge)

from Steamy Kitchen

1 cup raw rice

1/2 lb ground beef (marinated in 1 tbl soy sauce, 1 tbl cornstarch, 1/2 tsp Chinese cooking wine or dry sherry)

2 cloves garlic, minced

2 tbl dried shrimp (optional)

10 c water or stock

1 1/2 tbl soy sauce + ground pepper to taste

Toppings: minced scallions, cilantro, deep fried wonton skins, shredded ginger or Thousand Year Egg (optional of course)

Wash rice, drain and repeat 3 more times until the water runs clear. Marinate the beef for 10 minutes. Soak dried shrimp in 1/2 c hot water and drain.

Heat large stockpot over med-high heat with 2T cooking oil. When hot, add ground beef, dried shrimp and garlic. Fry until ground beef is browned. Add the stock or water, soy sauce and rice. Turn heat to high. When boiling, immediately turn heat to low. (If you want Thousand Year Egg – add it now) Simmer 40 min. Taste and adjust with more soy and pepper if needed.

(Servings: 5-6, Prep time: 15 min., Cook time: 40 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  9/10

Scot (taste):  7/10

Effort:  1/5

Dishwashing Effort:  1/5

Grilled Fillet Steak with Creamiest White Beans and Leeks

A few weekends ago, we were in Crested Butte for some winter fun with some wonderful friends.  We all shared the cutest little cabin.  In between our skiing adventures, we cooked and ate.  For dinner one night, our friends made this amazing dish by Jamie Oliver.  It was was so delicious, I couldn't wait to make it again at home.  

The lima beans are really star of the show here.  That says a lot considering the fact that medium rare steak is sliced and laid on top.  Since a good steak is a little pricey for a weeknight meal, I chose to just have one for the two of us and pair it with a fried egg.  But I think steak, egg or both would all be great choices.

Grilled Fillet Steak with Creamiest White Beans and Leeks

by Jamie Oliver

4 leeks, washed, trimmed and finely sliced

a small bunch of fresh thyme, leaves picked

2 garlic cloves, peeled and finely chopped

olive oil

a knob of butter

a wineglass of white wine

500g/1lb 2oz good-quality tinned or jarred butter beans, drained and rinsed

a small handful of freshly picked parsley leaves, finely chopped

1 tablespoon crème fraîche

good-quality peppery extra virgin olive oil

sea salt and freshly ground black pepper

4 x 200g/7oz well-marbled fillet steaks, preferably free-range or organic, 2.5–

4cm/1–11/2 inches thick

1 lemon

Sweat the leeks, thyme and garlic with a splash of olive oil and the butter in a heavy-bottomed saucepan on a low heat for 20 minutes until they are soft and sweet. Turn up the heat and add the white wine. Let the wine come to the boil, then add the beans and a splash of water, so that the beans are almost covered. Allow to simmer gently for 5 to 10 minutes until the beans are lovely and creamy. Add the parsley, crème fraîche and a good glug of the extra virgin olive oil and taste for seasoning.

Heat a griddle pan until white-hot, season your steaks and pat with olive oil. Grill a 4cm/11/2 inch thick steak for 2 to 3 minutes on each side for medium-rare. You can keep them on there for longer, turning as you go, until cooked to your liking. Remove from the grill on to a dish and rest for 5 minutes. Squeeze over some lemon juice and drizzle over some extra virgin olive oil. Carve the steaks into thick slices. Divide the creamy beans between your plates and place the steak on top, drizzling over some of the resting juices.

(Servings: 4, Prep time: 15 min., Cook time: 30 min., Difficulty: Easy)

Printable Version

foodforscot Ratings:  

Shanon (taste):  8/10

Scot (taste):  8/10

Effort:  2/5

Dishwashing Effort:  2/5

Tacos de Barbacoa

I am FREEZING!  I just had to tell you.  It is very cold here/right now and it feels like death.

Actually, the truth is that Mr. MN (Scot) has been whining about 45% more than ME about being cold.  I confronted him about this...his response:  "I know...Boulder is making me lose my thick skin".  His response was much less concise in reality, but that is the general idea.  

I am actually the master of dressing for cold weather.  It is the one situation in life where I truly know what I am doing.  We spent New Year's ice skating on a lake in the mountains and the windchill was like negative three thousand.  And I was very comfortable.  Plus, I don't whine.  I am perfect.  

Also, right now, my dog believes that the only possible place for him to sit is on my lap, under a blanket because he is so cold. If we are talking about babies, this guy can seriously not handle cold.  Anything below 10 is a struggle.  So, here is me, holding the fort and being the sole rock, keeping this family strong as we face these frigid days.  

I think I need to move on.  And I think it is obvious that I love tacos.  And as I have said before, I have a thing for tacos without cheese.  This is delicious beef barbacoa.  The meat is the star so the taco is simply topped with some chopped white onion, fresh cilantro and a generous squeeze of lime juice.  It was definitely my favorite combination of toppings because it was so fresh and flavorful, however, we also had some other options like avocado, salsa, and cheese.  

Tacos de Barbacoa

from Food.People.Want

1/3 cup cider vinegar

3 tablespoons lime juice

3-4 canned chipotle chiles

4 cloves garlic, roughly chopped

3 1/2 teaspoons ground cumin

2 teaspoons dried Mexican oregano

1/2 teaspoon ground cloves

1 1/2 teaspoons freshly ground black pepper

1 1/2 teaspoons table salt or 3 teaspoons Kosher

2 tablespoons vegetable oil

4 pounds boneless chuck roast, excess fat removed

3/4 cup chicken broth, plus more as needed

3 bay leaves

20 warm corn tortillas

Diced white onion, chopped cilantro and lime wedges for garnish

Preheat the oven to 275°.

Combine the cider vinegar, lime juice, chipotle chiles, garlic cloves, cumin, oregano, clove, black pepper and salt in the bowl of a food processor or blender and puree until completely smooth — about a minute or so. Transfer the spice paste to a bowl and set aside.

Dry the roast all over with paper towels, cut away any excess fat and slice the meat into 4 evenly sized pieces. Heat the 2 tablespoons of oil in a very large pot set over high heat until it begins to shimmer. Working in batches if necessary, sear the beef on all sides until deeply browned, about 10 minutes.

Add the chile puree to the pot and stir until the beef is well-coated. Add the chicken stock and bay leaves and bring the liquid to a boil. Reduce the heat to a simmer, cover the lid with tin foil and add the lid to create a very tight seal. Place the pot in the oven and braise the meat for 5-6 hours, removing the lid during the last hour or so to allow the simmering liquid to reduce slightly. Allow the beef to cool slightly, spoon off any easily removable fat from the braising liquid and then use two forks to pull/shred the beef into bite size pieces.

Taste and adjust as necessary for seasonings. Serve spooned onto warm corn tortillas topped with diced white onion, chopped cilantro and lime wedges for garnish.

(Servings: 20 tacos, Prep time: 30 min., Cook time: 6 hrs., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  8/10

Effort:  4/5

Dishwashing Effort:  3/5

Braised Short Ribs over Creamy Goat Cheese Polenta

This meal was ridiculously good.

I love short ribs.  And all braised meat.  I have been waiting for a special occasion to make this meal and finally made it for my and Scot's "holiday dinner".  When combined with the goat cheese polenta, I am telling you, you will not be able to imagine anything better.

The meat just falls off the bone.  The sauce turns into a reduction of beef broth and red wine with all the chopped veggies.  And I really like the carrots.  Since the sauce reduces so much, it is very strong and pretty salty, but you just want to put a little over the top and it is perfect.

We finished off the dinner, sipped on egg nog, and exchanged gifts.  It was a wonderful way to celebrate.

Braised Short Ribs
slightly adapted from Pioneer Women

4-8 beef short ribs (about 4 lbs, depends on how they are butchered)

kosher salt & pepper, to taste

1/4 cups flour

4 strips bacon, chopped

2 tablespoons olive oil

1 whole medium onion, diced

3 whole carrots, diced

2 whole shallots, peeled and finely minced

2 cups red or white wine

2-4 cups beef broth (enough to almost cover ribs)

2 sprigs thyme

2 sprigs rosemary

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook bacon over medium heat until complete crispy and all fat is rendered. Remove bacon and set aside. Do not discard grease.

Add olive oil to pan with the bacon grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.  Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper.  Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Serve 2 ribs on bed of creamy polenta (recipe below), spooning a little juice over the top.

Creamy Goat Cheese Polenta

adapted from Pioneer Women

3/4 cup fine cornmeal or polenta

1/2 teaspoon salt

1.5 tablespoons butter

2 ounces goat cheese

Bring 2 cups water to a boil. Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps. Reduce heat to a simmer, and cook for a few minutes, adding salt and extra tablespoons of water or cornmeal, as needed. When polenta is done, stir in butter and goat cheese. Check seasonings, and add salt to taste. Serve with your favorite meat main course. Yummy!

(Servings: 4, Prep time: 30 min., Cook time: 3 hrs, Difficulty: Easy)

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foodforscot Ratings:

Shanon (taste):  10/10

Scot (taste):  10/10

Effort:  4/5

Dishwashing Effort:  3/5

Stuffed Cabbage with Egg Lemon Sauce (Lahanodolmades Avgolemono)

Well hi there.  

I left and now I am back.  

I went to LA for a bit.  Had some important business to take care of.  Most importantly, Jay Leno asked me to come to his show and sit in the front row and awkwardly bob my body (mostly foot action) to his band's music.  I am useful.

No but really, I have spent the last week eating out and getting less comfortable with my winter coat (the fat one).  As always, I have been eager to get back into the kitchen.  LA definitely inspired me in many ways.  You will see some of the fruit of that mental labor later on.  

Tonight, I made this dish from elly says opa!.  She has said on her blog that this is one of her two favorite dinners to have at home.  It is steamed cabbage leaves stuff with a rice and ground beef mixture.  We def. enjoyed the dish.  I always love a good sauce and this is a very lemony sauce, which was delicious.  I must admit that it would be a little difficult for me to eat the stuffed cabbage without the sauce.  Not enough moisture and flavor in the stuffed cabbage alone.  But with the sauce, it is very good.  Please remember, though, that I like my meat full of fat (and this calls for a lean ground beef, which I did use).  I would rather eat no meat than lean meat.  It ain't my style.  So:  do I like white or dark meat t-giving turkey?

You are right, I do prefer the dark meat.  However, with a good gravy, I don't mind the slightly drier white meat.  And if there is a good cranberry sauce...even better.  Sometimes, it is the sauce and condiments that make the dish.  

Stuffed Cabbage with Egg Lemon Sauce (Lahanodolmades Avgolemono)

adapted from elly says opa!

For Stuffed Cabbage:

1 cabbage

1 large onion

1 lb. ground beef

1/2 cup white rice

1 egg, beaten

2-3 tbsp fresh dill, minced

2-3 tbsp fresh parsley, minced

1 tsp. salt

ground pepper to taste

2–2.5 cups chicken or vegetable stock

For Avgolemono Sauce:

3 eggs, beaten

1/2 cup fresh lemon juice (about 3 lemons)

1 Tbsp. cornstarch

Bring a large pot of water to a boil and add some salt. Meanwhile, peel the outermost leaves of the cabbage off and discard. With one hand on the cabbage to steady it, use a small paring or utility knife to cut around the core of the cabbage. Pop the core out with the tip of your knife. Then, add the cabbage to the boiling water and boil until the leaves are tender, about 12 minutes. Carefully peel the cabbage, layer by layer, reserving the leaves. If they are big, cut them in half.  The inside of the cabbage will not soften as much as the outside leaves, set those inside leaves aside (save about 10-13 of the outer leaves to stuff).

While the cabbage is boiling, juice the lemons for the Avgolemono sauce, set aside and save the rinds. Cut the large onion in half. Finely dice one half to use for the cabbage filling and cut the other half into about 5-6 pieces.

In a pot or dutch oven (I just use the same one as I did for the cabbage), put in the inside pieces of the cabbage (cut into 5-6 pieces), the large pieces of half the onion and the lemon rinds.

Lightly mix your ground beef, rice, beaten egg, finely diced half onion, dill, parsley, salt and pepper until the ingredients are incorporated. Lay a cabbage leaf flat on your work surface and place about two heaping tablespoons of the meat mixture at one end of the leaf. Tuck in the sides of the leaf and then proceed to roll it up. Place the rolled up cabbage seam side down on top of bed of veggies. Continue stuffing/rolling the remaining cabbage and placing them next to each other in the pot. When you have one layer completed, make another layer of the stuffed cabbage.

After you have made all your rolls, pour water or broth into the pot. The cabbage rolls shouldn’t be submerged completely, but you should be able to see the liquid coming up from the sides. I also place an inverted plate on top of the rolls, to

keep some pressure on them so they don’t open during cooking. Bring the broth to a boil and then cover, reduce heat to low and simmer for about 60-75 minutes, until the cabbage is very tender.

To make the avgolemono, mix together the eggs and lemon juice and then add the corn starch to make a slurry. Remove all the cabbage rolls from the pot and put on serving platter. Remove all the veggies from the broth and discard. Take a

few ladles of the broth from the cabbage rolls and slowly add it to the egg-lemon mixture, beating continuously. Then, add the avgolemono into the pot, again stirring continuously. Season to taste with salt and pepper. Serve sauce over cabbage rolls.

(Servings: 4, Prep time: 30 min., Cook time 75 min., Difficulty: Easy)

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foodforscot Ratings:

Shanon (taste):  6/10

Scot (taste):  6/10

Effort:  3/5

Dishwashing Effort:  2/5

Italian Drip Beef

If I eat meat, I really like to go for it.  Give me ribs.  Give me a juicy steak.  Or give me a drip beef sandwich.  

We loved this recipe.  It is a beef chuck roast cooked low and slow with Italian seasoning and pepperoncini peppers.  Cooking it in a beef broth mixture results in the most tender meat plus the tastiest dipping sauce.  

Then, you take the shredded beef and put it on a toasted roll.  Top with cheese.  Throw it under the broiler to melt the cheese.  And serve with some of the cooking liquid.  It is amazing!

The Italian twist is wonderful.  It has a little bit of a kick.  Tons of flavor.  Make this!

Italian Drip Beef

adapted from Pioneer Woman

1 whole beef chuck roast, 2.5 to 4 lbs

2-4 cups beef broth

3 tablespoons (heaping) Italian seasoning

1 teaspoon salt

1/2 -1 cup water

8 oz pepperoncini peppers, with juice

sliced provolone cheese

buttered, toasted deli rolls

Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven for 5 to 6 hours, or until meat is fork-tender and falling apart. If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Throw out large pieces of fat. Serve immediately, or keep warm over a simmer on the stove.

If making the day before, store in the refrigerator after it has cooled down. Remove the hardened fat from the top before reheating. Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

(Servings: 6-10, Prep time: 5 min., Cook time: 5-6 hrs., Difficulty: Easy)

Printable Version

foodforscot Ratings:

Shanon (taste):  9/10

Scot (taste):  9/10

Effort:  1/5

Dishwashing Effort:  2/5