prep time: 20 minutes
cook time: 10 minutes
servings: 4
ingredients:
5 tablespoons olive oil
3 tablespoons soy sauce
4 cloves garlic - chopped
1 piece ginger - peeled and minced
1 1/2 pounds flank steak
2 tablespoons rice vinegar
2/3 small cabbage - cored and thinly sliced
2 carrots - peeled and grated
1/3 cup basil leaves - torn
salt
pepper
steps:
1. in a glass baking dish, whisk 2 tablespoons olive oil, 2 tablespoons soy sauce, garlic, and half of the ginger. add the steak; turn to coat. let marinate 15 minutes, turning halfway through.
2. in a large bowl, whisk together the rice vinegar, 2 tablespoons olive oil and the remaining soy and ginger. toss with the sliced cabbage, carrots, and basil; season with salt and pepper.
3. in a large cast-iron skillet, heat 1 tablespoon olive oil over medium. remove the steak from the marinade and cook to desired doneness, about 4 minutes per side for medium-rare. transfer the steak to a cutting board, tent loosely with foil, and let rest 5 minutes.
4. transfer the salad to a platter. thinly slice the steak against the grain. fan out the sliced steak on to of the salad.
- rachael ray magazine, july/august 2014
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
3.04.2015
1.30.2015
game gumbo
prep time: 30 minutes
cook time: 3 hours
servings: 8 - 12
ingredients:
3 - 4 pounds game meats
1 cup vegetable oil
1 cup flour
1/2 pound bacon
2 red peppers - minced
2 medium onions - minced
6 cloves garlic - minced
1 teaspoon pepper
salt
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons garlic powder
1 - 2 quarts stock
2 tablespoons tomato paste
1 pound okra - sliced into rings
2 green onions per person - chopped
1 tablespoon parsley per person - chopped
steps:
1. in a dutch oven or large pot, cook the bacon slowly; remove and chop. sear the game meats in the bacon fat. remove meat. set meant and bacon aside.
2. add oil to the pot and turn to medium-high heat. whisk in the flour, stirring frequently, until it turns the color of coffee with cream. add peppers, onions, and garlic and stir to combine. cook, stirring often, 3 - 6 minutes, until vegetables are soft.
3. in a separate bowl, combine the tomato paste with the stock.
4. in a separate bowl, combine the pepper, paprika, cayenne pepper, thyme, oregano, and garlic powder.
5. add the stock mixture to the pot and turn the heat to high. stir to combine and add the meats and bacon. add the spice mixture and salt to taste. bring to a boil, drop the heat to a simmer, cover and cook for 90 minutes - 3 hours; check status of meat every 30 minutes after the 90 minutes. when the meats are tender, add the okra. cook another 15 minutes.
6. add the green onions and parsley. cook for 3 - 5 minutes. serve with rice.
- unknown
cook time: 3 hours
servings: 8 - 12
ingredients:
3 - 4 pounds game meats
1 cup vegetable oil
1 cup flour
1/2 pound bacon
2 red peppers - minced
2 medium onions - minced
6 cloves garlic - minced
1 teaspoon pepper
salt
2 tablespoons sweet paprika
1 teaspoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
2 tablespoons garlic powder
1 - 2 quarts stock
2 tablespoons tomato paste
1 pound okra - sliced into rings
2 green onions per person - chopped
1 tablespoon parsley per person - chopped
steps:
1. in a dutch oven or large pot, cook the bacon slowly; remove and chop. sear the game meats in the bacon fat. remove meat. set meant and bacon aside.
2. add oil to the pot and turn to medium-high heat. whisk in the flour, stirring frequently, until it turns the color of coffee with cream. add peppers, onions, and garlic and stir to combine. cook, stirring often, 3 - 6 minutes, until vegetables are soft.
3. in a separate bowl, combine the tomato paste with the stock.
4. in a separate bowl, combine the pepper, paprika, cayenne pepper, thyme, oregano, and garlic powder.
5. add the stock mixture to the pot and turn the heat to high. stir to combine and add the meats and bacon. add the spice mixture and salt to taste. bring to a boil, drop the heat to a simmer, cover and cook for 90 minutes - 3 hours; check status of meat every 30 minutes after the 90 minutes. when the meats are tender, add the okra. cook another 15 minutes.
6. add the green onions and parsley. cook for 3 - 5 minutes. serve with rice.
- unknown
11.07.2013
cornish pasties
prep time: 30
cook time: 30
servings: 6
short-crust pastry ingredients:
2 1/4 cups flour
2 teaspoons confectioners' sugar
1 teaspoon salt
3 ounces cold, unsalted butter - cut into pieces
4 ounces lard - cut into pieces
1 egg yolk
6 tablespoons cold water
filling ingredients:
10 ounces chuck steak - trimmed and cut into scant 1/4-inch dice
1 small onion - very finely chopped
1 small idaho potato - cut into 1/4-inch dice
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 egg - lightly beaten
pastry steps:
1. sift the flour, sugar and salt into a mixing bowl and add the butter and lard. using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs.
2. in a small bowl, whisk the egg yolk and water together and add to the flour mixture. mix quickly,, but thoroughly, until mixture just comes together to form a dough. knead briefly until pastry is smooth with no cracks, press into a flattened disk shape and wrap in plastic. refrigerate for at least 30 minutes and up to overnight before processing.
3. remove the pastry from the refrigerator and unwrap. allow to soften slightly, then place on a lightly floured work surface and roll the pasty to a thickness of 1/4-inch.
4. using a small plate or saucer as a guide, cut out 6 6-inch rounds. stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round) and refrigerate while you prepare the filling.
filling steps:
1. preheat the oven to 400 degrees. in a mixing bowl, combine the mean, onion, potato salt and pepper and mix until thoroughly combined. remove the pastry rounds from the fridge.
2. place the pastry circles on a clean work surface and place 1/2 cup of the filling in the center of 1 side of the pastry. using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet. press edges together to seal and then crimp using your fingers or a fork. repeat with the remaining turnovers and then transfer to a baking sheet.
3. bake for 20 minutes, or until pastry is golden brown around the edges. reduce the heat to 350 degrees and continue to bake until the pasties are golden brown. remove form the oven and allow to cool for 10 - 15 minutes.
- food network
cook time: 30
servings: 6
short-crust pastry ingredients:
2 1/4 cups flour
2 teaspoons confectioners' sugar
1 teaspoon salt
3 ounces cold, unsalted butter - cut into pieces
4 ounces lard - cut into pieces
1 egg yolk
6 tablespoons cold water
filling ingredients:
10 ounces chuck steak - trimmed and cut into scant 1/4-inch dice
1 small onion - very finely chopped
1 small idaho potato - cut into 1/4-inch dice
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 egg - lightly beaten
pastry steps:
1. sift the flour, sugar and salt into a mixing bowl and add the butter and lard. using your fingers, 2 knives, or a pastry blender, cut the butter and lard into the dry ingredients until mixture resembles fine crumbs.
2. in a small bowl, whisk the egg yolk and water together and add to the flour mixture. mix quickly,, but thoroughly, until mixture just comes together to form a dough. knead briefly until pastry is smooth with no cracks, press into a flattened disk shape and wrap in plastic. refrigerate for at least 30 minutes and up to overnight before processing.
3. remove the pastry from the refrigerator and unwrap. allow to soften slightly, then place on a lightly floured work surface and roll the pasty to a thickness of 1/4-inch.
4. using a small plate or saucer as a guide, cut out 6 6-inch rounds. stack the pastry rounds onto pieces of plastic wrap or parchment paper (with pieces between each round) and refrigerate while you prepare the filling.
filling steps:
1. preheat the oven to 400 degrees. in a mixing bowl, combine the mean, onion, potato salt and pepper and mix until thoroughly combined. remove the pastry rounds from the fridge.
2. place the pastry circles on a clean work surface and place 1/2 cup of the filling in the center of 1 side of the pastry. using the beaten egg, brush the edges of the pastry and then bring the unfilled side over the filled side so that edges meet. press edges together to seal and then crimp using your fingers or a fork. repeat with the remaining turnovers and then transfer to a baking sheet.
3. bake for 20 minutes, or until pastry is golden brown around the edges. reduce the heat to 350 degrees and continue to bake until the pasties are golden brown. remove form the oven and allow to cool for 10 - 15 minutes.
- food network
8.26.2011
philly cheesesteaks
prep time: tbd
cook time: 6 - 8 hours
servings: 8
ingredients:
2 pounds round steak sliced
2 tablespoons butter or margarine melted
4 onions - sliced
2 red peppers sliced
1 tablespoon garlic-pepper blend
salt to taste
1/2 cup water
2 teaspoons beef bouillon granules
8 crusty italian or french rolls
8 slices cheddar cheese (or any type)
steps:
1. combine steak, butter, onions, bell peppers, garlic-pepper blend and salt in 4 1/2 quarrt slow cooker, stir to mix.
2. whisk together water and bouillon in small bowl; pour into slow cooker, cover; cook on low 6-8 hours.
3. remove meat, onions and bell peppers from cooker and pile on rolls, top beef with cheese and place under broiler until cheese is melted.
- mama walton
cook time: 6 - 8 hours
servings: 8
ingredients:
2 pounds round steak sliced
2 tablespoons butter or margarine melted
4 onions - sliced
2 red peppers sliced
1 tablespoon garlic-pepper blend
salt to taste
1/2 cup water
2 teaspoons beef bouillon granules
8 crusty italian or french rolls
8 slices cheddar cheese (or any type)
steps:
1. combine steak, butter, onions, bell peppers, garlic-pepper blend and salt in 4 1/2 quarrt slow cooker, stir to mix.
2. whisk together water and bouillon in small bowl; pour into slow cooker, cover; cook on low 6-8 hours.
3. remove meat, onions and bell peppers from cooker and pile on rolls, top beef with cheese and place under broiler until cheese is melted.
- mama walton
7.20.2011
wright's royal steaks
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1/4 cup soy sauce
2 tablespoons wright's natural hickory seasoning
1 tablespoon red win vinegar
1 tablespoon grated ginger
1 green onion - sliced
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
4 rib-eye or t-bone steaks (3/4 - 1-inch thick)
steps:
1. blend all ingredients except steaks. in a non-metal dish, pour marinade over steaks. cover, chill at least 15-minutes, turning steaks once.
2. remove steaks from marinade. heat marinate to a boil and set aside.
3. grill steaks 6 minutes on each side or until desired doneness brushing with marinade occasionally.
- char-broil sizzle on the grill
cook time: tbd
servings: 4
ingredients:
1/4 cup soy sauce
2 tablespoons wright's natural hickory seasoning
1 tablespoon red win vinegar
1 tablespoon grated ginger
1 green onion - sliced
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
4 rib-eye or t-bone steaks (3/4 - 1-inch thick)
steps:
1. blend all ingredients except steaks. in a non-metal dish, pour marinade over steaks. cover, chill at least 15-minutes, turning steaks once.
2. remove steaks from marinade. heat marinate to a boil and set aside.
3. grill steaks 6 minutes on each side or until desired doneness brushing with marinade occasionally.
- char-broil sizzle on the grill
5.08.2011
grilled rump roast with curried mustard
prep time: tbd
cook time: 1 1/2 - 2 hours
servings: 12
ingredients:
1 3-pound boneless beef round rump roast
2 tablespoon dijon-style mustard
1 tablespoon honey
1 teaspoon curry powder
1 teaspoon snipped fresh chives
1/2 cup dairy sour cream
1 - 2 tablespoon snipped chives (optional)
steps:
1. trim fat from meat. stir together mustard, honey, curry powder and chives. brush about 1 tablespoon of the mustard mixture on roast. insert a meat thermometer near the center of the roast.
2. for sauce, mix the remaining mustard mixture with sour cream; cover and chill.
3. arrange preheated colas around a drip pan in a covered grill. test for medium-low heat above pan. place roast on grill over drip pan. cover and grill for 1 1/2 - 2 hours or until desired doneness (145 degrees for medium-rare). remove roast from grill and cover with foil. let stand 15 minutes. serve with sauce and snipped chives.
- unknown
cook time: 1 1/2 - 2 hours
servings: 12
ingredients:
1 3-pound boneless beef round rump roast
2 tablespoon dijon-style mustard
1 tablespoon honey
1 teaspoon curry powder
1 teaspoon snipped fresh chives
1/2 cup dairy sour cream
1 - 2 tablespoon snipped chives (optional)
steps:
1. trim fat from meat. stir together mustard, honey, curry powder and chives. brush about 1 tablespoon of the mustard mixture on roast. insert a meat thermometer near the center of the roast.
2. for sauce, mix the remaining mustard mixture with sour cream; cover and chill.
3. arrange preheated colas around a drip pan in a covered grill. test for medium-low heat above pan. place roast on grill over drip pan. cover and grill for 1 1/2 - 2 hours or until desired doneness (145 degrees for medium-rare). remove roast from grill and cover with foil. let stand 15 minutes. serve with sauce and snipped chives.
- unknown
5.06.2011
grilled beef tenderloin with cabernet sauvignon sauce
prep time: tbd
cook time: 40 minutes
servings: 8 - 10
ingredients:
1 2 1/2-pound beef tenderloin roast
1/4 cup olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 large onion - chopped
2 medium carrots - chopped
4 cloves garlic - thinly sliced
1 1/2 cup cabernet sauvignon
1/ 1/2 cup beef broth
1/2 cup balsamic vinegar
2 dried bay leaves
1 tablespoon butter
1/2 teaspoon snipped fresh rosemary
steps:
1. to grill, arrange preheated colas around drip pan for indirect cooking. test for medium-high heat over drip pan. lightly coat beef with 2 tablespoons of the olive oil, and season with salt and pepper. insert a meat thermometer into the center. grill indirectly on the rack of a covered grill for 1 hour or until thermometer registers 145 degrees (medium rare). cover and let stand 15 minutes before slicing.
2. meanwhile, heat the remaining 2 tablespoons of the olive oil in a large saucepan over medium-high heat. add onion, carrot, and garlic; cook and stir about 10 minutes or until vegetables are brown. add wine, beef broth, balsamic vinegar, and bay leaves.
3. simmer, uncovered, for 10 minutes. strain, reserving the liquid. discard solids and continue to boil the liquid gently, uncovered, for 25 - 30 minutes or until reduced to 1/2 cup and slightly thickened.
4. to serve, stir butter and rosemary into the sauce. season to taste with salt and pepper. thinly slice the beef. serve immediately with the sauce.
- unknown
cook time: 40 minutes
servings: 8 - 10
ingredients:
1 2 1/2-pound beef tenderloin roast
1/4 cup olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 large onion - chopped
2 medium carrots - chopped
4 cloves garlic - thinly sliced
1 1/2 cup cabernet sauvignon
1/ 1/2 cup beef broth
1/2 cup balsamic vinegar
2 dried bay leaves
1 tablespoon butter
1/2 teaspoon snipped fresh rosemary
steps:
1. to grill, arrange preheated colas around drip pan for indirect cooking. test for medium-high heat over drip pan. lightly coat beef with 2 tablespoons of the olive oil, and season with salt and pepper. insert a meat thermometer into the center. grill indirectly on the rack of a covered grill for 1 hour or until thermometer registers 145 degrees (medium rare). cover and let stand 15 minutes before slicing.
2. meanwhile, heat the remaining 2 tablespoons of the olive oil in a large saucepan over medium-high heat. add onion, carrot, and garlic; cook and stir about 10 minutes or until vegetables are brown. add wine, beef broth, balsamic vinegar, and bay leaves.
3. simmer, uncovered, for 10 minutes. strain, reserving the liquid. discard solids and continue to boil the liquid gently, uncovered, for 25 - 30 minutes or until reduced to 1/2 cup and slightly thickened.
4. to serve, stir butter and rosemary into the sauce. season to taste with salt and pepper. thinly slice the beef. serve immediately with the sauce.
- unknown
5.02.2011
roast beef and red pepper sandwiches
prep time: tbd
cook time: tbd
servings: 6
ingredients:
1/3 cup mayonnaise
1/3 cup dijon-style mustard
2 - 4 tablespoons prepared horseradish
6 6 - 7-inch italian bread shells (boboli) or flat breads
12 ounces thinly sliced cooked roast beef
1 12-ounce jar roasted red sweet pepper - drained and cut into 1/4-inch wide strips
6 ounces thinly sliced monterey jack cheese
2 cups fresh watercress
2 cups fresh spinach
steps:
1. in a small bowl, combine mayonnaise, mustard and horseradish. slice bread shells in half horizontally. spread one side of bread shell with mayonnaise mixture.
2. top with roast beef, red peppers, cheese, watercress, spinach and remaining bread half. serve.
- unknown
cook time: tbd
servings: 6
ingredients:
1/3 cup mayonnaise
1/3 cup dijon-style mustard
2 - 4 tablespoons prepared horseradish
6 6 - 7-inch italian bread shells (boboli) or flat breads
12 ounces thinly sliced cooked roast beef
1 12-ounce jar roasted red sweet pepper - drained and cut into 1/4-inch wide strips
6 ounces thinly sliced monterey jack cheese
2 cups fresh watercress
2 cups fresh spinach
steps:
1. in a small bowl, combine mayonnaise, mustard and horseradish. slice bread shells in half horizontally. spread one side of bread shell with mayonnaise mixture.
2. top with roast beef, red peppers, cheese, watercress, spinach and remaining bread half. serve.
- unknown
2.14.2011
pan seared filet mignon
prep time: tbd
cook time: tbd
servings: 4
ingredients:
4 6 - 8-ounce center cut beef tenderloin steaks
1 tablespoon olive oil
fresh cracked pepper
sea salt
1 3.5-ounce container culinary circle flavored butter
steps:
1. brush steaks with olive oil. season with cracked pepper and salt.
2. heat a large oven-proof skillet over high heat. place steaks in skillet and sear about 3 minutes per side until a crust forms.
3. transfer skillet to a preheated 450 degree oven and bake according to time chart (see below).
4. remove from oven and cover with foil, allowing steaks to rest for 5 minutes. serve steaks with a dollop of butter
time chart:
rare: 4 - 6 minutes
medium rare: 6 - 8 minutes
medium: 8 - 10 minutes
note: if you don't have an oven-proof skillet, transfer steaks to a baking sheet
cook time: tbd
servings: 4
ingredients:
4 6 - 8-ounce center cut beef tenderloin steaks
1 tablespoon olive oil
fresh cracked pepper
sea salt
1 3.5-ounce container culinary circle flavored butter
steps:
1. brush steaks with olive oil. season with cracked pepper and salt.
2. heat a large oven-proof skillet over high heat. place steaks in skillet and sear about 3 minutes per side until a crust forms.
3. transfer skillet to a preheated 450 degree oven and bake according to time chart (see below).
4. remove from oven and cover with foil, allowing steaks to rest for 5 minutes. serve steaks with a dollop of butter
time chart:
rare: 4 - 6 minutes
medium rare: 6 - 8 minutes
medium: 8 - 10 minutes
note: if you don't have an oven-proof skillet, transfer steaks to a baking sheet
12.13.2010
ten minutes steaks with herbed madeira sauce
prep time: tbd
cook time: tbd
servings: 4
ingredients:
1 pound steaks
2 tablespoons oil
1/4 cup madeira
2 tablespoon butter
1 tablespoon fresh basil - chopped
1 tablespoon fresh oregano - chopped
1 green onion - chopped
1/4 teaspoon pepper
1/4 teaspoon salt
steps:
1. place a platter in the oven and preheat to 200 degrees. prepare the steaks by trimming, then drying them with paper towels.
2. in a large skillet, heat the oil over medium high heat, then add the steaks. cook on the first side until you see blood on the top surface. turn, and cook about half again as long. pull the heated platter from the oven, transfer the steaks to it and cover with foil.
3. remove the pan from the burner just long enough to pour the madeira into a measuring cup (don't pour it directly into the hot pan). return the pan to the heat, and deglaze the pan with the madeira, letting it bubble down to about half the volume.
4. add the rest of the ingredients, stirring to mix the herbs into the butter and simmer 1-2 minutes. pour the sauce over the steaks.
- slice of the wild, 2009
cook time: tbd
servings: 4
ingredients:
1 pound steaks
2 tablespoons oil
1/4 cup madeira
2 tablespoon butter
1 tablespoon fresh basil - chopped
1 tablespoon fresh oregano - chopped
1 green onion - chopped
1/4 teaspoon pepper
1/4 teaspoon salt
steps:
1. place a platter in the oven and preheat to 200 degrees. prepare the steaks by trimming, then drying them with paper towels.
2. in a large skillet, heat the oil over medium high heat, then add the steaks. cook on the first side until you see blood on the top surface. turn, and cook about half again as long. pull the heated platter from the oven, transfer the steaks to it and cover with foil.
3. remove the pan from the burner just long enough to pour the madeira into a measuring cup (don't pour it directly into the hot pan). return the pan to the heat, and deglaze the pan with the madeira, letting it bubble down to about half the volume.
4. add the rest of the ingredients, stirring to mix the herbs into the butter and simmer 1-2 minutes. pour the sauce over the steaks.
- slice of the wild, 2009
12.08.2010
pan-roasted steaks in creamy garlic sauce
prep time: tbd
cook time: tbd
servings: 2-4
ingredients:
1 pound steaks
1 tablespoon oil
2 tablespoons butter
3/4 cup dry red wine (merlot or cabernet)
1/2 cup minced elephant garlic (about 2 cloves)
3/4 cup cream
3/4 cup chopped roma tomatoes
2 tablespoons fresh basil - chopped
1/4 teaspoon white pepper
steps:
1. prepare the steaks by trimming them and drying with paper towel. set aside. chop and measure all the rest of the ingredients so they are ready.
2. place cast iron skillet #1 in the center of your oven; preheat to 475 degrees. on the stove top, bring the oil and butter to a sizzle over medium-high heat in cast iron skillet #2 and sear the steaks on both sides, about 3 minutes. transfer the steaks to skillet #1 to finish cook - about 10 minutes.
3. remove pan #2 from the heat for 5-10 seconds, then pour the wine into the pan and reduce heat to medium low to simmer. stir in the garlic and cream. continue to simmer until the wine sauce is reduced by half; add the tomatoes, basil and pepper, and return the steaks to the sauce. spoon the sauce over the steaks, 2-3 minutes until well coated. transfer the steaks to the plates and pour the sauce over them.
- slice of the wild, 2009
cook time: tbd
servings: 2-4
ingredients:
1 pound steaks
1 tablespoon oil
2 tablespoons butter
3/4 cup dry red wine (merlot or cabernet)
1/2 cup minced elephant garlic (about 2 cloves)
3/4 cup cream
3/4 cup chopped roma tomatoes
2 tablespoons fresh basil - chopped
1/4 teaspoon white pepper
steps:
1. prepare the steaks by trimming them and drying with paper towel. set aside. chop and measure all the rest of the ingredients so they are ready.
2. place cast iron skillet #1 in the center of your oven; preheat to 475 degrees. on the stove top, bring the oil and butter to a sizzle over medium-high heat in cast iron skillet #2 and sear the steaks on both sides, about 3 minutes. transfer the steaks to skillet #1 to finish cook - about 10 minutes.
3. remove pan #2 from the heat for 5-10 seconds, then pour the wine into the pan and reduce heat to medium low to simmer. stir in the garlic and cream. continue to simmer until the wine sauce is reduced by half; add the tomatoes, basil and pepper, and return the steaks to the sauce. spoon the sauce over the steaks, 2-3 minutes until well coated. transfer the steaks to the plates and pour the sauce over them.
- slice of the wild, 2009
12.03.2010
easy pesto wellington
prep time: tbd
cook time: 45 minutes
servings: 8
ingredients:
8-9-inch length of tenderloin or rump roast (2-3 pounds)
1/4 cup prepared basil pesto
1 package refrigerator crescent rolls
1 egg yolk - beaten
1 teaspoon salt
steps:
1. preheat the oven to 325 degrees. trim and dry the roast with paper towels, and place it in a heavy-bottomed roasting pan. spread the pesto on the top of the roast.
2. lay the crescent roll dough on a sheet of wax paper or plastic wrap and pinch the seams together; place over the roast. tuck, and pinch the dough so it fits snugly around the roast.
3. brush the crescent dough with beaten yolk, and sprinkle with a teaspoon of salt. place the roast in the oven. for a 3-inch tall roast, cook about 45 minutes until meat thermometer in the thickets part reads 120 degrees for rosy rare, 130 for medium rare or 140 for medium. remove the roast from the oven 5 degrees below your ideal finish to allow for counter rise.
4. when done, let the roast sit for 5 minutes, then carve and serve.
slice of the wild, 2009
cook time: 45 minutes
servings: 8
ingredients:
8-9-inch length of tenderloin or rump roast (2-3 pounds)
1/4 cup prepared basil pesto
1 package refrigerator crescent rolls
1 egg yolk - beaten
1 teaspoon salt
steps:
1. preheat the oven to 325 degrees. trim and dry the roast with paper towels, and place it in a heavy-bottomed roasting pan. spread the pesto on the top of the roast.
2. lay the crescent roll dough on a sheet of wax paper or plastic wrap and pinch the seams together; place over the roast. tuck, and pinch the dough so it fits snugly around the roast.
3. brush the crescent dough with beaten yolk, and sprinkle with a teaspoon of salt. place the roast in the oven. for a 3-inch tall roast, cook about 45 minutes until meat thermometer in the thickets part reads 120 degrees for rosy rare, 130 for medium rare or 140 for medium. remove the roast from the oven 5 degrees below your ideal finish to allow for counter rise.
4. when done, let the roast sit for 5 minutes, then carve and serve.
slice of the wild, 2009
11.28.2010
easy crock pot french dip recipe
prep time: tbd
cook time: 4 - 8 hours
servings: tbd
ingredients:
2 packets au ju sauce mix
1 roast
1 medium onion
hogie buns
steps:
1. put the au ju into the crock pot and make as directed adding an additional cup of water. slice the onion and add to au ju.
2. place the roast into the juice and cook on low all day or on high for 4 hours.
3. slice meat. place on prepared hogie buns. use au ju for dipping and serve.
- unknown
cook time: 4 - 8 hours
servings: tbd
ingredients:
2 packets au ju sauce mix
1 roast
1 medium onion
hogie buns
steps:
1. put the au ju into the crock pot and make as directed adding an additional cup of water. slice the onion and add to au ju.
2. place the roast into the juice and cook on low all day or on high for 4 hours.
3. slice meat. place on prepared hogie buns. use au ju for dipping and serve.
- unknown
11.08.2010
christmas chorizo rollups
prep time: 48 hours
cook time: 40-50 minutes
servings: 4
ingredients:
1 pound flake steaks
1/4 cup rice wine vinegar
1/2 cup oil
3 cloves garlic - minced
1/4 cup minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound chorizo sausage
prep steps:
1. dry the flank steaks and slice into 2-inch wide strips about 6-inches long.
2. measure the vinegar, oil, garlic, cilantro and pepper into a resealable plastic bag. add the steaks, seal the bag and shake to coat. marinate in the refrigerator 48 hours.
cook steps:
1. preheat the oven to 350 degrees. remove the steaks from the marinade. save the marinade.
2. in a lightly oiled roasting pan, assemble the rollups. lay out each strip of flank steak, spread the sausage over each, then fold and clasp together with toothpicks. stand the rollup upright in the pan.
3. roast 40-50 minutes until the sausage registers 160 degrees.
4. as the steaks near finishing, take 2 tablespoons of the pan drippings, pour them into a small saucepan and add the marinade. bring the sauce to a low boil over high heat, lover the heat to a simmer and simmer 4 minutes.
5. serve the rollups hot with pan juices poured over the top.
- slice of the wild, 2009
cook time: 40-50 minutes
servings: 4
ingredients:
1 pound flake steaks
1/4 cup rice wine vinegar
1/2 cup oil
3 cloves garlic - minced
1/4 cup minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound chorizo sausage
prep steps:
1. dry the flank steaks and slice into 2-inch wide strips about 6-inches long.
2. measure the vinegar, oil, garlic, cilantro and pepper into a resealable plastic bag. add the steaks, seal the bag and shake to coat. marinate in the refrigerator 48 hours.
cook steps:
1. preheat the oven to 350 degrees. remove the steaks from the marinade. save the marinade.
2. in a lightly oiled roasting pan, assemble the rollups. lay out each strip of flank steak, spread the sausage over each, then fold and clasp together with toothpicks. stand the rollup upright in the pan.
3. roast 40-50 minutes until the sausage registers 160 degrees.
4. as the steaks near finishing, take 2 tablespoons of the pan drippings, pour them into a small saucepan and add the marinade. bring the sauce to a low boil over high heat, lover the heat to a simmer and simmer 4 minutes.
5. serve the rollups hot with pan juices poured over the top.
- slice of the wild, 2009
11.03.2010
brisket in fire roasted red pepper sauce
prep time: tbd
cook time: 2-3 hours
servings: 6-8
note: an oven bag will be needed
ingredients:
2-4 pound brisket
4 tablespoons oil
1 onion - chopped
2 fire roasted red peppers (in a bottle)
15 ounce can chopped tomatoes
1 tablespoon molasses
1/4 teaspoon salt
1/4 teaspoon pepper
steps:
1. preheat the oven to 300 degrees. prepare the oven bag: open and set it out in the roasting pan.
2. in a heavy skillet, brown the brisket in 2 tablespoons of the oil over medium heat until golden brown (about 4-7 minutes). transfer to the oven bag.
3. add the rest of the oil to the skillet and saute the onion until tender. add the rest of the ingredients and lower the heat to simmer. simmer about 5 minutes and pour over the brisket in the oven bag.
4. close the bag, make one slit to preserve the moisture. bake 2-3 hours until tender. slice thin and serve.
slice of the wild, 2009
cook time: 2-3 hours
servings: 6-8
note: an oven bag will be needed
ingredients:
2-4 pound brisket
4 tablespoons oil
1 onion - chopped
2 fire roasted red peppers (in a bottle)
15 ounce can chopped tomatoes
1 tablespoon molasses
1/4 teaspoon salt
1/4 teaspoon pepper
steps:
1. preheat the oven to 300 degrees. prepare the oven bag: open and set it out in the roasting pan.
2. in a heavy skillet, brown the brisket in 2 tablespoons of the oil over medium heat until golden brown (about 4-7 minutes). transfer to the oven bag.
3. add the rest of the oil to the skillet and saute the onion until tender. add the rest of the ingredients and lower the heat to simmer. simmer about 5 minutes and pour over the brisket in the oven bag.
4. close the bag, make one slit to preserve the moisture. bake 2-3 hours until tender. slice thin and serve.
slice of the wild, 2009
10.29.2010
all day beer stew
prep time: tbd
cook time: 8 hours
servings: 6-8
ingredients:
12 ounce can of beer
1 cup beef bouillon
2 pounds tougher steak - cubed
3 tablespoons oil
1 large yellow onion - sliced
1 gala (or other sweet apple) - chopped
1/2 cup apple cider vinegar
2 pounds red potatoes - chopped
2 cups red cabbage - chopped
2 teaspoons dried leaf thyme
1 teaspoon bacon bits
1 teaspoon coarse ground black pepper
1 teaspoon salt
steps:
1. start the slow cooker on high. pour in the beer and bouillon.
2. in a large skillet, brown the steak chunks on all sides in 2 tablespoons of the oil starting on high heat. reduce the heat to medium when the meat is turned. transfer the meat to the slow cooker as it browns.
3. add the third tablespoon of oil and brown the onions and apple chunks until soft (about 7 minutes). add them to the pot.
4. deglaze the pan with the apple cider vinegar, letting it simmer enough to reduce to about 1/4 cup. scrape the pan and drippings into the pot.
5. add the rest of the ingredients to the slow cooker, reduce the heat to low, cover and cook 8 hours.
- slice of the wild, 2009
cook time: 8 hours
servings: 6-8
ingredients:
12 ounce can of beer
1 cup beef bouillon
2 pounds tougher steak - cubed
3 tablespoons oil
1 large yellow onion - sliced
1 gala (or other sweet apple) - chopped
1/2 cup apple cider vinegar
2 pounds red potatoes - chopped
2 cups red cabbage - chopped
2 teaspoons dried leaf thyme
1 teaspoon bacon bits
1 teaspoon coarse ground black pepper
1 teaspoon salt
steps:
1. start the slow cooker on high. pour in the beer and bouillon.
2. in a large skillet, brown the steak chunks on all sides in 2 tablespoons of the oil starting on high heat. reduce the heat to medium when the meat is turned. transfer the meat to the slow cooker as it browns.
3. add the third tablespoon of oil and brown the onions and apple chunks until soft (about 7 minutes). add them to the pot.
4. deglaze the pan with the apple cider vinegar, letting it simmer enough to reduce to about 1/4 cup. scrape the pan and drippings into the pot.
5. add the rest of the ingredients to the slow cooker, reduce the heat to low, cover and cook 8 hours.
- slice of the wild, 2009
5.31.2010
boursin cheese suffed filet mignon
prep time: 10 minutes
cook time: 50 minutes
servings: 4
ingredients:
4 (6 oz.) filet mignon
1 (5.2 oz.) package boursin garlic & fine herbs cheese
1 lb. haricot verts (baby french green beans)
4 (3 inch diameter) herb focaccia
1 bottle red wine
1/2 cup sugar
steps:
1. insert paring knife halfway into each fillet, carefully making a pocket. stuff 1/4 of boursin cheese package into pocket of each fillet.
2. bring 2 quarts of water and 1 cup of salt to a boil in a large saucepan. blanch haricot verts for 30 seconds or until crisp tender. remove from boiling water.
3. place wine and sugar in medium saucepan. cook over medium heat, stirring occasionally, until mixture is reduced to desired consistency.
4. season fillets with salt and pepper to taste. pan-sear or grill fillets for about 2 minutes on each side or to desired doneness.
5. to serve, center crostini on plate; stack with 1/4 beans and cooked fillet. drizzle wine sauce over fillet and on the plate.
- albertsons, september 2004
cook time: 50 minutes
servings: 4
ingredients:
4 (6 oz.) filet mignon
1 (5.2 oz.) package boursin garlic & fine herbs cheese
1 lb. haricot verts (baby french green beans)
4 (3 inch diameter) herb focaccia
1 bottle red wine
1/2 cup sugar
steps:
1. insert paring knife halfway into each fillet, carefully making a pocket. stuff 1/4 of boursin cheese package into pocket of each fillet.
2. bring 2 quarts of water and 1 cup of salt to a boil in a large saucepan. blanch haricot verts for 30 seconds or until crisp tender. remove from boiling water.
3. place wine and sugar in medium saucepan. cook over medium heat, stirring occasionally, until mixture is reduced to desired consistency.
4. season fillets with salt and pepper to taste. pan-sear or grill fillets for about 2 minutes on each side or to desired doneness.
5. to serve, center crostini on plate; stack with 1/4 beans and cooked fillet. drizzle wine sauce over fillet and on the plate.
- albertsons, september 2004
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