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‘Beef’ Category

  1. Taco Cupcakes Recipe

    February 3, 2012 by Jarrett

    Here is a novel idea for that half-time snack!

     

    TACO CUPCAKES

    Serves: Makes 18 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 30 Minutes

     

    INGREDIENTS:

    • 1 lb ground beef
    • 1 packet taco seasoning
    • 2/3 cup water
    • 1 can black beans, drained
    • 2 cups cheddar cheese, shredded
    • 36 wonton wrappers
    • your favorite taco toppings – salsa, cheese, sour cream, lettuce, tomatoes, etc

     

    PROCEDURE:

    • Preheat oven to 375.
    • Brown the meat in a skillet and drain off fat (I use a collander).
    • Return the meat to the skillet; add the taco seasoning, water and black beans.
    • Mix and simmer for 5-10 minutes, until water is absorbed.
    • Spray 18 regular muffin pan cups with cooking spray.
    • Place one wonton wrapper in each muffin cup.
    • Divide half of the taco meat between muffin cups.
    • Sprinkle half of the cheese over the cupcakes.
    • Repeat layers – wonton, taco meat and cheese.
    • Bake at 375 for 20 minutes, or until cheese is bubbly.

     

    Top with your favorite taco toppings. (salsa, cheese, sour cream, lettuce, tomatoes, etc)

     

    Enjoy,

    Chef Phil

    Category Appetizers & Party Food, Beef, Recipes | Tags: ,, | No Comments

  2. Yankee Pot Roast Recipe

    January 25, 2012 by Jarrett

    Good, old-fashioned pot roast prepared on top of the stove.

    YANKEE POT ROAST DINNER

    Serves: 10 | Difficulty Level: 1 (of 5) | Prep Time: 25 Minutes | Ready In: 3 1/2 Hours

     

    INGREDIENTS:

    • 1/4 cup olive oil
    • 1 (3 pound) chuck roast
    • flour for dredging
    • 3 medium onions, sliced
    • 3 large carrots, peeled and cut into small chunks
    • 3 large stalks celery, diced
    • 4 cloves garlic, minced
    • 3 whole allspice berries
    • salt and pepper to taste
    • 1 cup dry red wine
    • 2 (12 ounce) cans beef broth
    • 2 tablespoons cornstarch dissolved in a small amount of water

     

    PROCEDURE:

    • Heat the oil in a heavy, cast iron pot over medium heat.
    • Dredge the roast in the flour, shake off the excess, and brown in the hot oil on all sides.
    • Stir in the onions, carrots, celery, garlic, and allspice; cook till lightly browned.
    • Pour in the red wine and bring to a simmer before pouring in the beef broth.
    • Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
    • When the meat has finished cooking, remove to a cutting board, and allow to rest for 10 minutes.
    • While beef is resting, thicken the cooking liquid with the cornstarch.
    • Slice the beef and serve with the gravy.

     

    Your Grandmother probably didn’t have a crock-pot, she used the old cast iron dutch oven just like this recipe calls for. The aroma alone should take you back to your younger days.

     

    Enjoy,

    Chef Phil

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  3. Beef Wellington Recipe

    December 15, 2011 by Jarrett

    This is a very easy recipe that I learned when I was in Ireland.

    BEEF WELLINGTON

    Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 30 Min. | Ready In: 1 Hour

     

    INGREDIENTS:

     

    • 2 1/2 pounds beef tenderloin
    • 2 tablespoons butter, softened
    • 2 tablespoons butter
    • 1 onion, chopped
    • 1/2 cup sliced fresh mushrooms
    • 2 ounces liver pate*
    • 2 tablespoons butter, softened
    • salt and pepper to taste
    • 1 (17.5 ounce) package frozen puff pastry, thawed
    • 1 egg yolk, beaten
    • 1 (10.5 ounce) can beef broth
    • 2 tablespoons red wine

     

    PROCEDURE:

     

    • Preheat oven to 425 degrees F.
    • Place beef in a small baking dish, and spread with 2 tablespoons softened butter.
    • Bake for 10 to 15 minutes, or until browned.
    • Remove from pan, and allow to cool completely. (Reserve pan juices)
    • Melt 2 tablespoons butter in a skillet over medium heat.
    • Saute onion and mushrooms in butter for 5 minutes.
    • Remove from heat, and let cool.
    • Mix together pate and 2 tablespoons softened butter, and season with salt and pepper.
    • Spread pate over beef.
    • Top with onion and mushroom mixture.
    • Roll out the puff pastry dough, and place beef in the center.
    • Fold up, and seal all the edges, making sure the seams are not too thick.
    • Place beef in a 9×13 inch baking dish, cut a few slits in the top of the dough, and brush with egg yolk.
    • Bake at 450 degrees for 10 minutes, then reduce heat to 425 degrees for 10 to 15 more minutes, or until pastry is a rich, golden brown. Set aside, and keep warm.
    • Place all reserved juices in a small saucepan over high heat.
    • Stir in beef stock and red wine; boil for 10 to 15 minutes, or until slightly reduced.
    • Strain, and serve with beef.

     

    Note that Beef Wellington should always be served with the center slightly pink.

    * You may omit the pate and double up on the mushroom duxelle, or blow the complete budget and use crab meat as I did for a private Valentine dinner. (She said “yes”)

    Enjoy,

    Chef Phil

    Category Beef, Recipes | Tags: ,, | 1 Comment

  4. French Onion Beef Tenderloin

    December 1, 2011 by Jarrett

    Tender filet mignon gets smothered with sweet caramelized onions and topped by a crispy, Swiss cheese-covered crostini.

     

    FRENCH ONION BEEF TENDERLOIN

    Serves: 4 |  Difficulty Level: 1 (of 5)  |  Prep Time: 45 Minutes  |  Ready In: 45 Minutes

     

    INGREDIENTS:

    • 1 pound beef tenderloin (filet mignon) or sirloin steak, 1 to 1 1/2 inches thick, trimmed and cut into 4 steaks
    • 1/2 teaspoon minced dried onion
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon freshly ground pepper
    • 2 tablespoons canola oil, divided
    • 2 large sweet onions, thinly sliced
    • 1/3 cup dry sherry
    • 1 tablespoon all-purpose flour
    • 1 cup reduced-sodium beef broth
    • 2 teaspoons chopped fresh thyme
    • 4 slices (1/2-inch-thick) whole-grain baguette, toasted
    • 1/2 cup shredded Swiss cheese

     

    PROCEDURE:

    • Sprinkle steaks with dried onion, 1/4 teaspoon salt, and pepper.
    • Heat 1 tablespoon oil in a large skillet over medium-high heat.
    • Add the steaks and reduce the heat to medium.
    • Cook, turning once, until desired doneness, 3 to 6 minutes per side for medium-rare.
    • Transfer the steaks to a plate and tent with foil.
    • Position a rack in upper third of oven.
    • Preheat broiler.
    • Add the remaining 1 tablespoon oil to the pan.
    • Add onions and sherry, cover and cook over medium heat, stirring occasionally, until the onions are tender and golden brown, and the liquid has evaporated, 10 to 12 minutes.
    • Sprinkle flour over the onions and stir to coat.
    • Add broth, thyme, and the remaining 1/4 teaspoon salt
    • Cook until bubbling and thickened, about 1 minute more.
    • Remove from the heat and return the steaks and any accumulated juice to the pan.
    • Pile up some of the onions on top of the steaks.
    • Top each steak with a slice of baguette and some cheese.
    • Transfer the pan to the oven and broil until the cheese is melted and bubbling, about 2 minutes.
    • Serve the steaks with the onions and sauce.

     

    The flavors of French onion soup in an easy, bistro-style steak dinner!

    Enjoy,

    Chef Phil

    Category Beef, Recipes | Tags: ,,,, | No Comments

  5. Jamaican Me Crazy Chili Recipe

    November 30, 2011 by Jarrett

    A Caribbean twist to a great winter-time dish! Sure to get the sinuses flowing!! This can be prepared without meat – just omit the steps with ground beef.

     

    JAMAICAN ME CRAZY CHILI

    Serves: 10-12  |  Difficulty Level: 1 (of 5)  |  Prep Time: 15 Minutes
    Ready In: 45 Minutes

     

    INGREDIENTS:

    • 1 1/2 pounds ground round
    • 1 teaspoon olive oil
    • 1 1/2 cups chopped onion
    • 2 cloves garlic, crushed
    • 2 1/2 cups chopped yellow bell pepper
    • 1 tablespoon ground cumin
    • 1 tablespoon hot paprika
    • 1 tablespoon chile powder
    • 2 teaspoons white sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground cloves
    • 2 (14.5 ounce) cans stewed tomatoes
    • 1 (15 ounce) can kidney beans, drained
    • 1 (15 ounce) can black beans, drained
    • 1 (15 ounce) can cannellini beans
    • 1 (6 ounce) can tomato paste
    • 2 tablespoons balsamic vinegar
    • 1/3 cup chopped fresh cilantro

    PROCEDURE:

    • Place ground round in a large, deep skillet.
    • Cook over medium high heat until evenly brown.
    • Drain and set aside.
    • Coat a large Dutch oven with cooking spray, and place over medium-high heat.
    • When pan is hot, cook the onion and garlic in olive oil until the onion is tender.
    • Add the yellow pepper, and cook until tender.
    • Season with cumin, paprika, chile powder, sugar, salt, and cloves.
    • Stir in the stewed tomatoes, kidney beans, black beans, and cannellini beans.
    • Pour in water to cover.
    • Bring to a boil, then stir in the meat and tomato paste.
    • Return to a boil, and simmer for 30 minutes.
    • Remove from heat, stir in the vinegar and serve hot topped with fresh cilantro.

     

    Serve this dish by itself or over a bowl of basmati rice.

    Enjoy,

    Chef Phil

    Category Beef, Chili, Recipes | Tags: , | No Comments

  6. Steak and Potato Kabobs with Creamy Cilantro Sauce

    November 9, 2011 by Jarrett


    Steak kabobs get a Southwestern spin with poblano peppers and a creamy sauce spiked with cilantro, chile powder, cumin, and vinegar.

     

    STEAK & POTATO KABOBS w/ CREAMY CILANTRO SAUCE

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 40 Minutes | Ready In: 40 Minutes

     

    INGREDIENTS:

    • 1/2 cup packed fresh cilantro leaves, minced
    • 2 tablespoons red-wine vinegar or cider vinegar
    • 2 tablespoon(s) reduced-fat sour cream
    • 1 clove (small) garlic, minced
    • 1 teaspoon chile powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt, divided
    • 8 new or baby red potatoes
    • 1 1/4 pounds strip steak, trimmed and cut into 1 1/2-inch pieces
    • 2 poblano peppers or 1 large green bell pepper, cut into 1-inch pieces
    • 1 teaspoon extra-virgin olive oil
    • 1 large sweet onion, cut into 1-inch chunks

    PROCEDURE:

    • Combine cilantro, vinegar, sour cream, garlic, chile powder, cumin, and 1/4 teaspoon salt in a small bowl.
    • Set aside
    • Preheat grill to high.
    • Place potatoes in a microwave-safe container.
    • Cover and microwave on High until just tender when pierced with a fork, 3 to 3 1/2 minutes.
    • Toss the potatoes, steak, and pepper pieces with oil and the remaining 1/4 teaspoon salt in a large bowl.
    • Thread the potatoes, steak, peppers, and onion chunks onto 8 skewers.
    • Grill, turning once or twice, until the steak reaches desired doneness, about 6 minutes for medium.
    • Serve the kabobs with the reserved sauce.

    Enjoy,
    Chef Phil

      Serve with a nice tossed salad to complete this meal.


    Category Beef, Recipes | Tags: , | No Comments

  7. Chili Cornbread Casserole Recipe

    November 2, 2011 by Jarrett


    Here’s a fun way to serve chili and cornbread together.

     

    CHILI – CORNBREAD CASSEROLE

    Serves: 8 | Difficulty Level: 1 (of 5) | Prep Time: 1 Hour | Ready In: 1 1/2 Hours

     

    INGREDIENTS:

    Chili:

    • 1 tablespoon canola oil
    • 1 large onion, chopped
    • 1 green bell pepper, chopped
    • 3 cloves garlic, minced
    • 1 pound 95%-lean ground beef
    • 2 cans (15-ounce) kidney beans, rinsed
    • 1 can (28-ounce) crushed tomatoes, undrained
    • 3 tablespoons chili powder
    • 1 tablespoon ground cumin
    • 1 teaspoon sweet paprika
    • 1/4 teaspoon cayenne pepper (optional)

    Cornbread:

    • 1 1/4 cups cornmeal
    • 3/4 cup whole-wheat flour
    • 2 tablespoons sugar
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 large egg, lightly beaten
    • 1 1/4 cups low-fat milk
    • 2 tablespoons canola oil
    • 1/2 cup chopped fresh cilantro
    • 1 1/2 cups extra-sharp Cheddar cheese, shredded

    PROCEDURE:

    To prepare chili:

    • Heat oil in a Dutch oven over medium heat.
    • Add onion and cook until beginning to soften, about 4 minutes.
    • Add bell pepper and garlic and cook for 1 minute.
    • Add beef and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes.
    • Stir in beans, tomatoes and their juice, chili powder, cumin, paprika, and cayenne (if using).
    • Bring to a boil; reduce heat to maintain a simmer, cover, and cook until slightly thickened, about 20 minutes.
    • Preheat oven to 350 degrees F.
    • Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.

    To prepare Cornbread:

    • Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
    • Whisk egg, milk, and oil in a medium bowl.
    • Add the wet ingredients to the dry ingredients along with cilantro and stir until just combined.
    • Transfer the chili to the prepared baking dish and sprinkle with cheese.
    • Spread the cornbread batter evenly over the chili.
    • Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes.
    • Let stand for 10 minutes before serving.

    Enjoy,
    Chef Phil

      Don’t let the ingredient list intimidate you — this casserole is easy to make and a real crowd-pleaser.


    Category Beef, Chili, Recipes | Tags: ,,, | No Comments

  8. Spicy Beef with Shrimp and Bok Choy

    October 24, 2011 by Jarrett


    Oyster sauce and rice wine give this speedy stir-fry a rich flavor that balances the clean, sweet crunch of bok choy.

     

    SPICY BEEF w/ SHRIMP and BOK CHOY

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 minutes | Ready In: < 30 Minutes

     

    INGREDIENTS:

    • 1/4 Cup rice wine
    • 1 1/2 tablespoons oyster-flavored sauce
    • 2 teaspoons cornstarch
    • 4 teaspoons canola oil, divided
    • 3/4 pound sirloin steak, trimmed of fat, cut in half lengthwise, and thinly sliced
    • 1/3 teaspoon crushed red pepper
    • 10 (21-25 per pound) shrimp, peeled, deveined, and chopped
    • 1 pound bok choy, (preferably baby) bok choy, trimmed and sliced into 1-inch pieces

    PROCEDURE:

    • Whisk rice wine, oyster sauce, and cornstarch in a small bowl until the cornstarch is dissolved.
    • Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat.
    • Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes.
    • Transfer the beef, shrimp, and any juices to a plate.
    • Heat the remaining 2 teaspoons oil over medium-high heat in the same pan.
    • Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes.
    • Stir in the cornstarch mixture.
    • Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.

    Enjoy,
    Chef Phil

      Rice noodles or brown basmati rice and a Tsingtao beer will make you feel like you’re eating in your favorite Chinese restaurant.


    Category Beef, Recipes | Tags: ,,,, | 1 Comment

  9. Beef & Bean Chile Verde Recipe

    October 17, 2011 by Jarrett


    Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-cooking ground beef and store-bought green salsa.

     

    BEEF & BEAN CHILE VERDE

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 20 Minutes | Ready In: 30 Minutes

     

    INGREDIENTS:

    • 1 pound(s) 93%-lean ground beef
    • 1 large red bell pepper, chopped
    • 1 large onion, chopped
    • 6 clove(s) garlic, chopped
    • 1 tablespoon(s) chili powder
    • 1/4 teaspoon(s) cayenne pepper, or to taste
    • 1 jar(s) (16-ounce) green salsa, green enchilada sauce, or taco sauce
    • 1/4 cup(s) water
    • 1 can(s) (15-ounce) pinto or kidney beans, rinsed

    PROCEDURE:

    • Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon
    • Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds.
    • Stir in salsa (or sauce) and water; bring to a simmer.
    • Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
    • Stir in beans and cook until heated through, about 1 minute.

    Enjoy,
    Chef Phil

      To make it a complete meal, serve with fresh cilantro, red onion, and Monterey jack. Add cornbread on the side and your favorite hot sauce.


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  10. Beef Stroganoff Recipe

    October 13, 2011 by Jarrett


    Tender strips of beef and mushrooms cooked in sour cream and served over noodles make up this classic recipe.

     

    BEEF STROGANOFF

    Serves: 4 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 2 Hours

     

    INGREDIENTS:

    • 1 pound braising steak, cut in strips, chuck or round steak will do
    • 2-4 tablespoons butter
    • 1 medium onion, chopped, 3 1/2 ounces
    • 2 cloves garlic, minced
    • 1/2 pound mushrooms, sliced
    • 1 beef bouillon cube
    • 1 cup boiling water
    • 1/2 teaspoon marjoram
    • 2 tablespoons sour cream
    • Pinch fresh parsley, chopped, optional (I use Italian flat leaf)

    PROCEDURE:

    • In a large skillet, brown the meat in butter.
    • Add the onion; cook a couple minutes until they start to brown.
    • Add garlic and mushrooms; season with salt and pepper.
    • Cook about 3 minutes.
    • Meanwhile, dissolve the bouillon in the boiling water; stir into the meat.
    • Bring to a boil, then transfer to a large covered casserole.
    • Bake at 325º, covered, 1 to 1 1/2 hours.
    • Stir and check every 30 minutes to see if meat is tender.
    • Stir in the marjoram and sour cream. (Do not boil)
    • Stir in the parsley, if using.

    Enjoy,
    Chef Phil

      I serve this over hot buttered egg noodles.


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