Archive for the ‘beef’ Category

In these crazy times, our supermarkets are running out of everything from toilet paper to hand sanitizer. But probably the one thing we can stock up on is corned beef and cabbage!

St. Patty’s Day is this Tuesday, and supermarkets are full drumming with packages of processed corned beef in preparation for the big celebration. Too bad corned beef isn’t an authentic Irish dish!

The phrase “corned beef” was actually coined by the British, and although the Irish were known for their corned beef throughout Europe in the 17th century, beef was far too expensive for the Irish themselves to eat and all of it was exported to other countries. Owning a cow in Ireland was a sign of wealth, and the Irish used theirs for dairy products, not beef.

The Irish ate pork, and a lot of it, because it was cheap to raise pigs, and they traditionally prepared something like Canadian bacon to celebrate St. Patrick’s Day in Ireland.

In the 1900’s, when the Irish came to America, both beef and salt were more affordable, and the Irish, who lived in poor, tight-knit communities, often next to Jewish communities, bought much of their beef from Kosher butchers. So many of the Irish learned how to corn their beef using Jewish techniques, but adding cabbage and potatoes to the mix.

It takes about 3 weeks to make corned beef. But now that you know it’s not Irish anyway, that’s OK!  Doing it yourself is not difficult. It just takes time to get a really delicious slab of beef.

Corned beef has nothing to do with corn. ‘Corning’ is a technique for preserving raw meats for long periods by soaking it in salt brine. This method was used in England before the days of commercial refrigeration. Back then, the large salt kernels used in the brine were called “corns.”

Brining is a time-honored way of preserving meat and it prevents bacteria from growing. Both pastrami and corned beef are made by this method. Both start with a brisket of beef. Corned beef is then cooked–usually boiled–and served. Pastrami is made when the brined meat is rubbed with more spices and then smoked to add extra flavor. So corned beef and pastrami are the same meat, just treated differently.

Saltpeter is an ingredient that has been used in brining beef for years. It adds the traditional red coloring to the corned beef and pastrami meat. But since saltpeter can also contain carcinogens, I leave it out. The meat may not be the usual bright red color, but the flavor and texture of the meat will not be affected.

Brining the beef brisket

Brining the beef brisket

Step one: corned beef…

beef brisket (about 8-10 pounds)
2 teaspoons paprika
1/4 cup warm water
3 cloves of minced garlic
2 tablespoons sugar
1 tablespoon mixed pickling spices
3/4 cup salt
2 quarts water

Place the brisket in a large container made of non-reactive material, like glass or plastic.

In the 1/4 cup of warm water, dissolve the sugar, minced cloves, paprika and pickling spices.

Dissolve the 3/4 cup of salt in the 2 quarts of water. Pour in the sugar/garlic/paprika/pickling spices mix and stir everything together. Pour the mixture over the meat in the container. Make sure the meat is totally beneath the surface of the liquid. (You may need to weigh it down to do this.) Cover the container.

Refrigerate the container and its contents for 3 weeks, turning the meat once or twice per week. At the end of the third week, remove the container from the refrigerator and take out the meat. Soak the meat in several changes of fresh cold water over a period of 24 hours to remove the excess salt.

At this point, if you want corned beef, prepare and cook it using your favorite recipe. But I’m all about the pastrami!

Step two: making Pastrami…

pastrami

 

Brined and rinsed corned beef brisket from above recipe, patted dry with paper towels
1/4 cup Kosher salt
1/4 cup paprika
3 tablespoons coriander seeds
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon white peppercorns
3 tablespoons brown sugar
1 tablespoon granulated garlic

Combine the coriander seeds, black and white peppercorns and mustard seeds in a spice grinder and grind coarsely. Place in a bowl. Add the salt, paprika, brown sugar and granulated garlic. Mix well.

Rub the mix into the brisket well, covering all sides.

Heat your smoker to 225 degrees and smoke for several hours using a less intense wood, like oak. When the internal temperature of the meat has reached 165 degrees, it’s done. It isn’t necessary to smoke pastrami as long as you would a regular brisket because the long brining time makes the meat tender.

It is very important that absolutely everything that comes in contact with the meat is very clean. (This includes your hands.) Also, make very sure that every inch of the meat reaches the 165 degrees before it is removed from the smoker. The corned beef is now pastrami.

 

Happy St. Patty’s Day! Celebrate safely!

My buddy, Lee, and I had a discussion the other day about fresh versus frozen beef served at fast food restaurants.  What’s the big deal about fresh beef? Does it really make a difference?
Doing a little research, I found that the answer to that question is: yes and no.
Wendy’s claims their beef has always been fresh, since they first opened in 1969. Never one single frozen patty. Because the meat is fresh, it comes from local farms in North America and is delivered in refrigerated trucks to your local Wendy’s restaurant. They claim the flavor of fresh is better than the flavor of frozen.
They also go on to say that because their beef is fresh, it doesn’t come from “cheaper, far away places,” like Australia.
My experience with both Australian and New Zealand beef, shipped frozen, is that it is of very high quality. Where most American beef is fed corn, grains, antibiotics, and who knows what….beef from New Zealand and Australia is grass-fed.
Wendy’s claim that their beef was never frozen is really more of a marketing ploy to try to appeal to people who want to think they’re eating healthier food. The fact of the matter is, a properly frozen greasy burger is just as bad for you as a fresh one.
Giving in to Wendy’s ad campaign (and their taunting on Twitter),  McDonald’s brought in the fresh meat Quarter Pounder. (The rest of their burgers are still frozen.) Again, this really has nothing to do with good health. It’s strictly good marketing.
Personally, if my meat is going to be sitting around for more than 24 hours, I would rather keep it in a freezer, not a fridge, to reduce the possibility of contamination.

I like the taste of the Quarter Pounder Deluxe, though it isn’t a very big burger for the $7+ I paid for it.

The only negative of frozen beef can be the texture if it is not frozen properly. If you don’t place the meat in a freezer that’s cold enough, the beef doesn’t freeze quickly, and can form larger ice crystals that will change the texture of the flesh when the meat thaws.
If you’re not sure whether the quality of frozen beef is any good, simply ask your friendly neighborhood farmer…or hunter. My in-laws hunt deer and bear, and they process the entire animal, freezing the various cuts and putting them in a deep-freeze to enjoy later. I can tell you that when I’m allowed to share in the bounty, the frozen meat is absolutely delicious.
So my research tells me that fresh or frozen doesn’t matter. Go with quality, go with price…or go with what you think tastes better.
Whether you should go with meat or not…is another topic altogether. Plant-based burgers are all the rage, now that Burger King has introduced the Impossible Whopper.
But from a health standpoint, is it any better? Not really. Check the nutrition information below and you’ll see that most fast-food burgers are pretty similar when it comes to fat and calories. Even the plant-based ones aren’t healthier.

It tastes like a real burger…an overcooked, very dry real burger.

It all boils down to what your feelings are about eating meat. If factory farming makes you cringe (and it should), go with a plant-based burger. But remember this: If you’re going vegan because you don’t want to kill animals, many creatures, from ground birds to moles and voles, to rabbits to foxes, are killed by vegetable harvesting machinery. Unless you’re growing your own, or getting your veggies from a local farm that doesn’t use machinery, you’re substituting the life of one animal for another.

Burger King’s “real” Whopper.

As for fast-food flavor…my vote goes to McDonald’s Quarter Pounder Deluxe (not the plain one.) The beef patty is juicier because it’s thicker, so it doesn’t dry out like either Whopper. And it’s cooked to order. Both Whoppers are frozen patties that have liquid smoke added to simulate a grilled flavor, and have fake grill marks painted on them before cooking. The Dave’s Single from Wendy’s, the original fresh beef burger, is good, but small, like the Quarter Pounder, and greasier.

Dave’s Single from Wendy’s.

IMPOSSIBLE WHOPPER: (from Burger King‘s website)
Calories (Kcal): 630
Fat (g): 34
Cholesterol (mg): 10
Sodium (mg): 1080
Carbohydrates (g): 58
Fiber (g): 4
Sugar (g): 12
Protein (g): 25

Impossible Whopper: mayo, tomatoes and pickles keep it from being a dry brick.

REGULAR WHOPPER: (from Burger King‘s website)
Calories (Kcal): 660
Fat (g): 40
Saturated Fat (g): 12
Trans Fat (g): 1.5
Cholesterol (mg): 90
Sodium (mg): 980
Carbohydrates (g): 49
Fiber (g): 2
Sugar (g): 11
Protein (g): 28

The Whopper.

QUARTER POUNDER WITH CHEESE DELUXE: (from McDonald’s website)
Calories (Kcal): 650
Fat (g): 39
Saturated Fat (g): 15
Trans Fat (g): 1.5
Cholesterol (mg): 110
Sodium (mg): 1180
Carbohydrates (g): 44
Fiber (g): 3
Sugar (g): 11
Protein (g): 32

Quarter Pounder with Cheese Deluxe.

 

DAVE’S SINGLE: (from Wendy’s website)
Calories: 570
Fat (g): 34
Sat Fat (g): 13
Trans Fat (g): 1.5
Cholesterol (mg): 100
Sodium (mg): 1080
Carbohydrates (g): 38
Sugar (g): 8
Fiber (g): 2
Protein (g): 29

Dave’s Single was good, but quite greasy.

 

 

After tasting all these burgers, my choice is to go back to a humanely-raised grass-fed burger, but for that, I have to go to my own kitchen. I can’t get it through the window of my car.

 

Winter is here. It’s time for some serious comfort food.

Years ago, when I received a shipment of venison from my father-in-law, an avid hunter that lives in the Upper Peninsula of Michigan, I knew that although I could certainly use beef for this dish, it would be absolutely stellar with venison. I’ve made it several times since then, with beef or venison, with delicious results!

 

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Olive oil
3 red onions, peeled and chopped
3 cloves of garlic, peeled and chopped
3 tablespoons butter, plus extra
3 carrots, peeled and chopped
3 celery stalks, trimmed and chopped
10 oz. baby bella mushrooms, chopped
3 lbs. venison (or beef), cut into 3/4″ cubes
A few sprigs of fresh rosemary, leaves picked and chopped
Salt and pepper
24 oz. of your favorite lager or stout
3 tablespoons flour
12 oz. freshly grated cheddar cheese
1 1/2 pounds store-bought puff pastry (all butter is best)
1 large egg, beaten

 

Pre-heat the oven to 375.

In a large oven-proof pan, heat a few tablespoons of the olive oil. Add the onions and fry gently for about 10 minutes. Turn the heat up and add the garlic, butter, carrots, celery and mushrooms. Stir well, then add the venison, rosemary, and a teaspoon each of salt and pepper.

Sauté on high for about 4 minutes, then add the beer, making sure you take a swig for luck! Stir in the flour and add just enough water to cover. Bring it to a simmer, cover the pan with a lid or foil, and cook it in the pre-heated oven for about 1 1/2 hours.

Remove it from the oven after 1 1/2 hours and stir it a bit to combine all the flavors. Put it back in the oven (covered) and cook another hour, until the meat is cooked and the stew is rich, dark and thick. If it’s still liquidy, place the pan on the stove top and reduce it until the sauce thickens. (You don’t want a soupy stew or you’ll get soggy puff pastry later.) Remove the pan from the heat and stir in half the cheese. Taste it to see if it needs seasoning, but remember there’s more salt coming when you add the rest of the cheese. Set it aside to cool.

Depending on whether your puff pastry comes in sheets or a block, you’ll need to use a rolling-pin to get it into sheets about 1/8″ thick. Butter a good-sized pie dish or an oven-proof terrine, like the one in the photo above. Line the dish with the sheets of pastry, letting the pastry hang over the sides. Pour in the stew, even it out with a spatula, and add the rest of the grated cheese on top.

Use another 1/8″ thick sheet of pastry (or a couple if they’re not wide enough) to cover the top of the pie dish. Lightly crisscross the top with a knife, then fold over the overhanging pieces of pastry over the lid, making it look nice and rustic. Don’t cut or throw any of the extra pastry away! Find a way to use as much as you can, since everyone will want some.

Brush the top with the beaten egg and then bake the pie on the bottom of the oven for about 45 minutes, until the pastry has cooked, and it’s beautifully puffed and golden. Serve with a side of peas (and beer!)

 

 

 

 

I rarely order beef at a restaurant, because I can usually make a better steak at home. For one thing, I use humanely raised grass-fed beef, something few restaurants offer. And I can cook it for less than a third of the price of a steakhouse. Granted, most steakhouses dry-age their beef, a time-consuming process of taking slabs of beef and keeping them in a fridge for weeks until a certain amount of moisture is sucked out of the meat, intensifying the flavor. I can do that at home in my fridge, but it takes a lot of time and effort.

There is one steak that I couldn’t match for the longest time, and that was the Capital Grille’s bone-in Kona crusted dry-aged NY strip. I would have dreams about that steak! It was time to find a way to make something that would satisfy my craving for that amazing steak at home.

Looking at a variety of coffee rub recipes on-line, I started the slow and steady process of combining ingredients in just the right proportions, tasting as I went. What I came up with really accentuated the flavor of the beef I was cooking, better than I had imagined!

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3 tablespoons brown sugar
1 tablespoon Kosher salt
1 tablespoon ground coffee (use your favorite)
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon unsweetened cocoa powder

 

Combine the ingredients, mixing well, and keep them in a tightly sealed container at room temperature.

When using, sprinkle the seasoning liberally on both sides of the steak before cooking. Searing a steak on all sides in a cast iron skillet and then finishing it in the oven is a great way to cook a slab of beef, but let’s face it: nothing beats the grill!

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This is a really delicious grilled steak full of wonderful Thai flavors. You do need to marinate it overnight, so keep that in mind. The overnight marinating is key to the intense and unbelievable flavor of the beef.

The original recipe called for skirt steak, but I didn’t have any in my freezer. I did have a fat ribeye, though, so once I thawed it, I sliced it lengthwise to get two large, thin steaks which would easily suck up the marinade I was going to make. And the ribeye was nicely marbled, so it stayed juicy and tender.

 

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1/4 cup toasted sesame oil
1/4 cup soy sauce
2 tablespoons grated ginger
2 tablespoons finely chopped garlic
2 tablespoons finely chopped cilantro
2 tablespoons chopped dry roasted unsalted peanuts
2 scallions, minced
1 tablespoon light brown sugar
1 tablespoon fresh squeezed lime juice
1 tablespoon chile oil
2 lbs. beef ribeye (or skirt steak or beef flap)
1/4 cup chicken stock (homemade is best)

In a bowl, whisk together the sesame oil, soy sauce, ginger, garlic, cilantro, peanuts, scallions, sugar, lime juice and chile oil. Transfer half of it to a shallow dish.

Add the steak to the dish and turn the meat to coat it well. Cover and refrigerate the beef overnight. Refrigerate the other half of the marinade in a separate container.

The next day, light a grill. While it’s warming up, get out a sauce pan and pour the chicken stock in along with the reserved marinade. I like to heat it to combine it well, but not letting it reach a boil. Remove it from the heat and let it come to room temperature. This will be the dipping sauce for the beef.

Take the marinated steak out of the fridge and let it come to room temperature. Season it with salt and pepper, and grill it over high heat until it’s medium-rare, about 5 minutes.

If it’s too cold to light a grill, or if you just want to use the oven, heat a cast iron pan on the stovetop, add a few drops of avocado oil or pork fat, and sear the beef on both sides before placing it in a pre-heated 375-degree oven to finish cooking.

Devour the beef with the dipping sauce!

 

My dog, Fellow, is so used to my crazy work schedule, that he really gets unhappy if I miss his 4AM and 4PM feeding times. That creates a problem on weekends, when I’d like to get a little extra sleep…”little” being the operative word, since he lets me “push it” to about 5:30AM before he really starts to whine.

This morning, when we set the clocks back an hour, that meant I got up at 4:30 instead of 5:30. There was no way I could fall back asleep, so I did the next best thing: I cooked.

Making koldūnai is a labor of love…one that takes time. And I had that this morning…in spades!

 

 

I think I spent half of my childhood in the kitchen, watching my Mom and grandmother make koldūnai (kohl-doo-nayh), the Lithuanian version of a pierogi, by hand at lightning speed. They would roll a simple dough into a log about 1″ in diameter, then cut it into 1″ pieces, twirling each piece between their fingers to make a flat pancake, filling each with a small spoonful of meat or mushrooms, then fold it over, crimping the edges to make a crescent-shaped dumpling. It blew my mind that they could crank out over a hundred of these little masterpieces in no time, placing them on a cookie sheet and freezing them until it was time to cook.

 

 

Always on the lookout to make my job easier, I discovered a new tool a couple of years ago: a device that makes faster work of koldūnai production, though they do come out much smaller. It’s a ravioli maker, and the Lithuanian purists I chatted with on social media didn’t like it. I was willing to give it a try if it meant that I could save myself a lot of time.

 

 

Simply roll out a sheet of dough on top of it.

 

 

Add a spoon of filling (in this case, ground beef) in each area.

 

 

Then roll out another sheet of dough on top of that and press down with a rolling pin.

 

Voila! Out pop 37 mini-koldūnai at once!

 

I first tried it with gluten-free dough, with limited success. The dough needs to have elasticity for the device to work properly and that’s something that is sorely lacking in any gluten-free dough I’ve made over the years. Gluten-free dough tends to dry out quickly and simply break rather than bend. But, that said, I managed to make a decent amount of them so that my wife, who maintains a gluten-free diet, could enjoy them, too.

 

Always great to have a helper in the kitchen!

 

One of the main reasons why I prefer Lithuanian koldūnai over Polish pierogis is the filling. For me, standard pierogi fillings like potatoes, cheese, and sauerkraut just don’t cut it. My Mom would mix ground beef with chopped onions sautéed in butter, a couple of eggs, and milk crackers soaked in milk. She’d add salt and pepper, then spoon that mixture into her koldūnai.

The other stuffing, usually reserved for special holidays like Christmas Eve and Easter, was made from mushrooms. Italy may lay claim to the porcini, but the fact of the matter is, Lithuania is porcini heaven. And when they’re dried and reconstituted, their incredible flavor is so intense, you don’t need many of them to flavor a large amount of regular button mushrooms. We’d get our dried boletes from relatives in Lithuania every year. Mom would place a handful in some boiling water and let them steep until they swelled up and could easily be chopped and added to the other mushrooms. She’d then pour the mushroom liquid into the pan as well, not wasting a bit of that magical porcini flavor. The mushrooms were simply sautéed in butter, cooled, then used to fill the koldūnai.

 

I found that my Mom’s log method was too much work. I roll the dough out into a sheet with a rolling pin, then cut circles with a glass. Yes, that’s mac-and-cheese in the forefront.

 

A few years ago, I decided it was time to try my hand at making koldūnai. As I recall, my Mom simply mixed water with flour to make the dough, kneaded it into a log, and off she went. I decided to go with the rolling pin and glass cutting method in addition to the ravioli maker, because I wanted to compare the classic crescent-shaped koldūnai with the newer mini’s.

The biggest challenges I had with making my own koldūnai was my own clumsiness and lack of experience. Once I got the hang of it, things moved along steadily, and it didn’t take long for me to make a decent batch–not all perfect, but not bad for a first try.

 

The rolling pin method.

 

This time around, I made four kinds of koldūnai: traditional (ground beef as well as mushroom) and non-traditional (mac & cheese and pulled pork.)  Patty’s Pierogis, a restaurant in nearby Fall River, Massachusetts, and featured on Food Network’s “Diners, Drive-Ins and Dives,” is where my daughter first had mac & cheese pierogis. She was instantly hooked and begs for them every year.

Here’s my beef recipe…

1/2 onion, finely chopped
1 pat of butter
1 lb. ground beef
1 egg
1/2 cup breadcrumbs (I use gluten-free)

I make my gluten-free breadcrumbs with Udi’s frozen GF bread that I toast, then chop in a food processor. I think it tastes better than store-bought GF breadcrumbs in a can, and it tastes as good as regular breadcrumbs.

Finely chop the onion and sauté it in the butter until translucent. Let it cool, then add it to 1 lb. of thawed ground beef. Add the egg and the breadcrumbs. Season with salt and pepper. Mix the ingredients thoroughly and keep the meat in the fridge until you’re ready to use it.

 

Two pots of boiling salted water: one for the meat-filled koldūnai, and one for the mac-and-cheese filled koldūnai.

Two pots of boiling salted water: one for the meat-filled koldūnai, and one for the mac-and-cheese filled koldūnai.

 

In my childhood home, you cannot possibly serve koldūnai without sour cream on the side and without spirgučiai (spir-guh-chay), chopped and fried bacon and onions that are sprinkled on top.

1 lb. bacon, finely chopped
1 large onion, finely chopped

In a large pan, fry the chopped bacon until it’s almost crisp. Never drain the fat! Add the chopped onions and cook until they are soft. Set aside.  (My Mom always kept a stash of spirgučiai in a container in the fridge, and sprinkled them on anything and everything.)

 

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Making the dough is simple.

2 cups all-purpose flour (gluten-free or regular)
1 cup water

I don’t use salt in the dough because I boil the koldūnai in salted water later.

Combine the ingredients in a bowl, mixing with your hands. Keep adding flour in small amounts until the dough isn’t wet and sticky. When it forms a nice ball, remove it from the bowl and place it on a floured surface and knead it a bit more. Cut the ball into quarters, and work with these smaller pieces of dough.

If you’re using the ravioli maker method, each quarter will  make one sheet of dough for the top or bottom of the ravioli maker. If making them by hand, each sheet will give you about 8 crescent-shaped koldūnai.

For the rolling-pin method, roll each quarter out until the dough is about 1/8″ thick. Cut circles out of the dough using a cookie cutter, rocks glass, or whatever else you have handy. Add about a teaspoonful of filling in the center of the dough, then fold the edges over and pinch them with your fingers. Flip it over and pinch again, making sure none of the filling seeps out. A tight edge means the koldūnai won’t break open when you put them in boiling water.

 

Who knew a rocks glass had more uses than just to hold a great Manhattan?

 

Some stuffed with mac and cheese!

 

I recently discovered these “pierogi makers.” You lay the dough in them, add your filling, and then close them. They automatically crimp the edges for you.

 

I always double-check the crimped edges, because your koldūnai will fall apart in the boiling water if you don’t seal them well!

 

Place the koldūnai on a sheet pan dusted with flour, and when you’re done, place the sheet pan in the freezer.

 

Ready for the freezer!

 

Sometimes the chef gets punchy after making koldūnai all day long!

 

Get a large pot of salted water boiling. Drop the koldūnai in gently, being careful not to overcrowd them. If the dough is thin, the koldūnai will be ready when they float up to the surface. A thicker dough will need longer cooking. The best way to know if they’re done is by taking one out, cutting it open and having a look (and taste!)

When plating, sprinkle generously with spirgučiai, and serve with sour cream on the side.

 

 

My conclusion: When all is said and done, the old ways are still the best. Although the ravioli maker did a good job, in many ways it was just as time-consuming. And the finished mini-raviolis did not have the dough-to-filling ratio that I find so satisfying with classically made koldūnai. We sampled both side-by-side, and there really was a difference. I’m sticking with the classic methods for now! Mom will be proud.

 

The hand-painted Christmas trees in the photos are from our friend, Don Cadoret, an artist here in Tiverton, RI. Check out all of his work at: http://www.doncadoret.net.

 

 

 

 

 

 

Few dishes scream out “comfort food” like meatloaf. My Mom’s meatloaf was awesome, and she’d cut a huge slab of it onto my plate, with fantastic butter-loaded Pennsylvania Dutch egg noodles on the side. I couldn’t stop eating it.

I never thought of making meatloaf when I moved away, because it gave my Mom something special to make for me when I came home to visit. She was thrilled that there was a dish she could make that I would devour every time, without hesitation. (The others were her roasted lamb and Lithuanian pierogis called koldūnai (kol-doon-ay).

But now that my Mom is in an assisted living facility, I’ve had to take meatloaf matters into my own hands. I never got my Mom’s exact recipe. But I had an idea of what went into it, so I gave it a shot.

The standard mix for my Mom’s meatloaf was one-third each ground beef, pork and veal. I go 2/3’s beef and 1/3 pork instead, unless I can get my hands on humanely-raised veal from a farm down the road. My Mom used Lipton onion soup mix in her meatloaf. I chose to stay away from packaged ingredients which have chemicals and preservatives. And instead of layering slices of bacon on top as many people do, I fry and chop the bacon and mix it into the meat, giving my meatloaf delicious smokey bacon goodness in every bite!

To keep this dish gluten-free, I use GF breadcrumbs. I buy loaves of Udi’s frozen gluten-free bread, toast the bread slices, then put them in a food processor to make great-tasting bread crumbs that have all the flavor of regular bread crumbs, without the gluten.

 

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4 strips bacon, fried and chopped
1 yellow onion, minced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon granulated garlic
pork fat or olive oil
2 lbs. ground beef
1 lb. ground pork
3/4 cup breadcrumbs
1/4 cup ketchup
2 eggs

 

Fry the strips of bacon until crisp. Remove the bacon from the pan and chop it fine. Set it aside.

Keeping the rendered bacon fat in the pan, sauté the onion with it until translucent. Add the salt, pepper and garlic. Set the pan aside, letting it cool to room temperature.

 

 

In a bowl, combine the meat, bread crumbs, ketchup, bacon, eggs, and the sautéed onion mixture. Form it into a loaf and place it in a loaf pan. Bake at 350 for about an hour.

 

Delicious, caramelized meatloaf. Leftovers are always welcome!

 

 

 

 

 

Like hot dogs and Slim Jims, jerky is one of those “mystery meats” we love but don’t really know how it’s made or what part of the animal it comes from. It’s also the only thing my nieces and my co-workers want from me, so I always make huge batches!
Really excellent beef jerky is a rare treat, and once you have it, you will never go back to that rancid, preservative-filled dog meat you find in a bag at the supermarket. And the best part is: it’s easy to make.
Shop around for a really nice slab of London broil or similar cut. You don’t need to buy an expensive piece of grass-fed beef, but the better the meat, the better the jerky. Remove all the gristle and fat that may be on the meat and then slice it against the grain and on a diagonal, into 1/4″ thick slices. Toss all the meat in a Ziploc bag. Once you’ve done that, all you need to do is make the marinade, marinate the beef overnight, and then dry it the next day. Your final product will be a flavorful beef jerky that is so good, you’ll find it very hard to stop eating it…or to share it.
If you use gluten-free soy sauce and teriyaki sauce (La Choy is the brand I use, found in any supermarket), this recipe can be considered gluten-free. Be careful: regular soy sauce, and even some tamari sauces, have wheat in them. Read the label!
If you have friends that hunt and you can get hold of wild venison, not the farmed stuff, this recipe makes fantastic venison jerky!
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1 tablespoon salt
1 1/2 tablespoons granulated garlic
1 teaspoon black pepper
1 teaspoon fresh minced peeled ginger
2/3 cup brown sugar
1 cup teriyaki sauce (I use La Choy)
1 cup soy sauce (I use La Choy)
8 lbs. raw, lean beef, like London broil, cut into 1/4″ thick diagonal slices, against the grain of the meat
Combine all the ingredients except the meat in a large bowl. Whisk it well. Place the meat in a large Ziploc bag, pour the marinade inside, seal it, and refrigerate it overnight. Squish the bag around once in a while, to make sure all the meat surfaces make contact with the marinade. Keep the bag in a bowl to prevent any accidental spillage in your fridge!
The next day, pour off the marinade and discard it. Using a food dehydrator, dry the meat by laying strips in a single layer. You can also dry them in a 140 degree oven on racks slightly elevated off a baking sheet. Drying could take several hours to half a day, depending on how dry and chewy you like your jerky, and how thickly you sliced it.
Jerky in the dehydrator.

Jerky in the dehydrator.

This recipe makes a lot of jerky, but it stores really well in the freezer. I put small amounts into individual freezer bags, then place all of them in one large freezer bag. Thaw as needed.

Out on the North Fork of Long Island, there’s a steak restaurant called the Elbow Room. It’s nothing fancy…old school cooking. But they’re famous for their steaks because of a super-secret marinade. Ages ago, I spotted a newspaper article that claimed they found out what that secret marinade was, and they published it. Whether this really is the official Elbow Room marinade or not, I have to say it’s pretty darn tasty and it makes for a delicious steak on the grill.

 

 

My biggest concern with the marinade was the salt factor, since it uses soy sauce. But the ribeye I had was almost an inch-and-a-half thick, which meant that it could sit in the marinade for a long time…my ribeye sat in it for 8 hours. If you choose to use a thinner cut of meat, you might need to reduce your marinating time.

The recipe uses a product called Gravy Master, available in most supermarkets. Look for it in the section where you find gravies and instant potatoes.

 

1 cup soy sauce
1/4 cup Gravy Master
2 large Vidalia onions
2 cloves of garlic
2 teaspoons celery seed
1/2 teaspoon black pepper

 

Combine the onions and garlic in a large food processor and purée. Add the remaining ingredients and run the processor until it’s smooth and sort of resembles root beer (below.)

 

Marinate the beef in the marinade overnight, or for as long as possible. The thicker the cut of meat, the longer you can marinate it.

Looks delicious, but it hasn’t been cooked yet! Straight out of the marinade.

 

Light the grill. I prefer pure hardwood charcoal because that’s where the flavor is. If I’m just cooking one steak, I get my camping grill out. It lights quickly and easily, and it doesn’t waste a whole lotta charcoal.

Always use a charcoal chimney, never lighter fluid…unless you like the taste of petroleum products in your food.

 

Pure hardwood charcoal gives you a hot fire. I like to sear the beef really well on both sides, then move the steak to a cooler spot on the grill and close the cover. I’ll let the beef cook until it gets to a perfect medium-rare.

 

If you try this marinade on burgers–and it’s great on burgers–simply brush the burgers with the marinade as you place them on the grill. Go easy or you’ll get a very salty burger.

 

Marinated grilled ribeye with a side of fried rice…an easy combination of veggies and rice leftovers I had in the fridge with a dash of soy sauce.

 

 

 

When I was a kid, no visit to a Chinese restaurant was complete without an order of those sweet, greasy and radioactive red spare ribs. They came in that foil-lined bag that barely kept them warm until my dad got us home to devour them along with the other classics: fried dumplings, and wonton soup with fried wontons on the side. I still see those ribs on menus even today, and despite my cravings, I just don’t eat fire-engine-red-dyed food anymore.

Imagine my excitement when I saw a recipe for those classic spare ribs in a food magazine. I figured I’d just make them without the food coloring.

 

I let the meat sit in the marinade for an hour at room temp, then move it to the fridge.

 

I don’t think I’ve ever had all the ingredients to make a recipe exactly as written, and this was no exception. For one thing, the original recipe called for dry sherry. I didn’t have it so I used dry marsala wine. I didn’t even have the pork ribs, so I substituted a beautiful slab of grass-fed beef flap. The results were still delicious. But feel free to use pork ribs, as originally intended. And if you can’t find beef flap, a cut like skirt steak is a good substitute.

1/3 cup hoisin sauce
1/4 cup soy sauce
3 tablespoons dry marsala wine
2 cloves garlic, finely chopped or through a press
2 tablespoons sugar
1/2 teaspoon Chinese five spice powder
2 lbs. beef flap (skirt steak or hanger steak works, too)

To make the marinade, combine the hoisin sauce, soy sauce, marsala wine, garlic, sugar and Chinese five spice in a bowl. Mix well.

Trim the excess fat and silver skin off the beef flap, and if it’s thick, slice it lengthwise to make a thinner piece of meat about 1/4″ to 1/2″ thick.

Place the meat in the marinade, making sure it gets well coated on all sides. Marinate the meat at room temperature for about 60 minutes. If you have a thicker cut of meat, you can marinate it longer.

Drain and discard the marinade.

Heat a cast iron pan and add a little lard or oil. Place the beef flap pieces in the pan, searing well on one side before flipping over to the other. If the meat is thin, you can cook it to a medium-rare right there on the stove top. You might need to finish the beef in a 350-degree oven if you’re using a thicker cut.

The meat also cooks beautifully under the broiler or on the grill. If using the broiler, just watch out for flare-ups from the fat. It can get smokey. I literally picked up my toaster oven and moved it under the hood of my stove so that the smoke was sucked up and vented out. (The first time I broiled, my kitchen filled with smoke!)

 

 

To make the Chinese ribs with this marinade: simply place the ribs and the marinade in a Ziploc bag at room temperature for at least 60 minutes. Pre-heat the oven to 350 degrees, and place the ribs on a baking sheet with a wire rack on top. Save the marinade…and baste the ribs with it every 30 minutes, turning the ribs over as you do so. Cook until the ribs are done, about 2 hours.