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asian green bean salad

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asian green bean salad

Holy shit! This is an amazing summer salad, it really packs a punch of flavor. Say no, to boring salads, and make this instead. 

Serves 2

INGREDIENTS

  • bag french green beans, trim off tough ends
  • 2 cups ice
  • 2 garlic cloves, finely diced
  • 1'' fresh ginger, finely diced 
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon soy sauce
  • pinch red pepper flakes
  • 4 green onions, tops and tails removed, diagonally finely sliced
  • 3 tablespoons fresh cilantro, finely chopped
  • handfull Frech Fried Onions

DIRECTIONS

  1. Blanch in boiling water for 3 minutes, drain
  2. drop beans into an ice bath – keeps the color and stops cooking, pat dry with paper towels
  3. in a small bowl mix asian dressing: garlic, ginger, rice vinegar, sesame oil, soy
  4. in a large bowl throw in green beans, green onions, cilantro, red pepper flakes and pour over all of the asian dressing, coat everything
  5. garnish with French Fried Onions
     
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WATCH ME MAKE THIS

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RED WINE ONION GRAVY

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RED WINE ONION GRAVY

INGREDIENTS

  • 2 medium red onions, diced
  • 1 tablespoon salted butter
  • 1 tablespoon olive oil
  • 2 tablespoons all purpose flour
  • 1 cup goodquality beef broth
  • 1 cup good red wine
  • 1 pinch Kosher salt  
  • 3 grinds Fresh black pepper
  • 2 tablespoons soy sauce (or you can sub Worcestershire sauce)
  • 2 tablespoons dijon mustard

DIRECTIONS

  • In large skillet, low/medium heat add oil and butter, cook onions 25 minutes until caramelized
  • Add flour to onions, coat thoroughly, cook 2 minutes
  • Add stock, wine, soy, mustard, salt and pepper, mix well, turn heat up to a simmer 4-5 minutes
  • Enjoy with a good steak!

WATCH ME MAKE THIS

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PASTRAMI & EGG TACO

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PASTRAMI & EGG TACO

What’s better than pastrami? A pastrami taco. And what’s better than a pastrami taco? A pastrami & egg taco. And what’s better than a pastrami & egg taco? One that has an over-easy egg in it. Boom! 

Makes 4

INGREDIENTS

  • 8 slices Pastrami
  • 4 Wheat tortillas
  • 4 slices Provalone cheese
  • 1 cup iceberg lettuce, shredded
  • 2 tablespoons butter
  • 4 eggs
  • 1/2 cup French Fried Onions
  • Kosher salt  
  • fresh black pepper
  • 2 tablespoons horseradish
  • 2 teaspoons Dijion mustard


DIRECTIONS

  1. Mix horseradish and Dijion
  2. Preheat large skillet on high heat, cook pastrami 1 minute each side. Gather 2 slices per taco, add 1 slice cheese on top, cook until melted
  3. warm tortillas
  4. In another skillet heat butter, cook over-easy eggs
  5. Build tacos: tortilla, spread sauce, lettuce, pastrami/cheese, egg, sprinkle French  onions.

WATCH SAM MAKE THIS...

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Ribeye Steak Tacos

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Ribeye Steak Tacos

Nothin’ amazing you say? Pretty normal ingredients you says? Perhaps, but the combination of ribeye, grilled onions and the rest are simply sublime. Sublime you say? Just try it.

Serves 2

INGREDIENTS

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large Ribeye steak (chill in freezer for 10 minutes), thinly sliced
  • 1 red onion, finely sliced
  • 1/2 cup lettuce, finely shredded
  • 4 White American cheese, slices
  • 1/4 cup sour cream
  • 2 tablespoons steak sauce
  • 4 wheat tortillas
  • black pepper


DIRECTIONS

  1. Caramelize onions, in oil/butter on low heat for 10 minutes, mix sauce, warm tortillas
  2. Preheat skillet, on high, add oil, add ribeye, black pepper,  cook for 2 minutes
  3. Portion up the ribeye, add slice cheese on top heat for 30 second
  4. Build taco: sauce, lettuce, beef/cheese top with red onion


WATCH SAM MAKE THIS >>

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Pastrami reuben

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Pastrami reuben

Makes 1 sandwich

Sometimes less is more and in this case I mean in words. Just..make…it.

INGREDIENTS

My "Russian" Dressing:

  • 2 tablespoons mayo
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Sriracha
  • 1 tablespoon tomato ketchup (I used, Sir Kensington Ketchup... anything will do)
  • 1/2 - 1 teaspoon horseradish (to your taste)
  • 2 grinds fresh black pepper
  • pinch kosher salt

Sandwich:

  • 4-6 deli pastrami slices
  • Bag slaw mix
  • 2 slices Swiss cheese slices
  • 1 egg, over easy
  • 2 tablespoons butter
  • 2 slices Jewish rye bread

DIRECTIONS

  1. Mix the slaw. In separate bowl, mix all dressing ingredients
  2. Heat the pastrami in skillet on high heat for one minute, flip, layer cheese on top, heat for 1 more minute
  3. Cook egg
  4. Butter one side of each rye slice, grill that side only
  5. Start layering, generously... Bread, dressing, pastrami/Swiss cheese, slaw, egg, top with other slice!

WATCH SAM MAKE IT >>> 

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Beef and snow peas

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Beef and snow peas

Serves 4

This reminds me of home (Vancouver)... Chinese food, yep! And, this dish is so amazing and so quick to knock together, the cooking time is just a few minutes.

INGREDIENTS

  • 4 tablespoons canola oil
  • 1 large Skirt Steak, leave the fat, cut bite sized pieces against the grain
  • 1/2 yellow onion, sliced
  • 1 cup snow peas, whole
  • 2 tablespoons Chill Paste (I used Garlic Sambal)
  • 2 tablespoons soy sauce (I used House Wife Soy)
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 2 teaspoons corn starch (to thicken)
  • 4 Ready-cooked rice packs

DIRECTIONS

  1. In a bowl mix the chili paste, soy, honey, sesame oil and corn starch
  2. Make sure everything is prepped and ready
  3. Heat carbon steel wok or large skillet to smoking hot, add 2 tablespoons oil, cook beef for 2 minutes then remove
  4. Using same pan, add 2 tablespoons oil, throw in onion and snow peas, cook for 2 minutes maximum (keep it moving)
  5. Add sauce and cooked beef, coat everything well, cook for one more minute
  6. Heat rice in microwave
  7. Eat!

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RIB EYE STEAK AND EGGS

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RIB EYE STEAK AND EGGS

Serves 2-3

Yes, completely relatable steak & eggs. But elevated by using black truffle oil in the eggs and a 35 day dry aged ribeye for the steak, you have got to give it a try – a crazy good meal.

INGREDIENTS

  • 24oz 35 day aged boneless Rib Eye Steak 
  • 2 teaspoons olive oil 
  • 1-2 teaspoons Kosher salt (to your taste)
  • 1-2 teaspoons Freshly ground pepper
  • 5 eggs
  • 1 teaspoon butter
  • 1/2 teaspoon Sabatino Tartufi White Truffle oil
  • 20 chive stalks, dark green parts only, finely chopped

DIRECTIONS

  1. Pre-heat oven to 450 degree 
  2. Pre-heat cast iron or over safe skillet on high heat
  3. Rub steak with olive oil and season with Koshers salt and freshly ground pepper
  4. Place the steak in pan with fat side down to grease pan. Sear steak for 2 minutes each side. Place steak and skillet in oven until steak is 129-130 degrees 
  5. Beat 5 eggs in a bowl, season with pinch Kosher salt and pepper, mix in truffle oil
  6. On super low heat in medium non-stick pan, melt butter. Add eggs keep moving constantly for 8-10 minutes, add chopped chives

3 Comments

Cottage Pie

3 Comments

Cottage Pie

This is the 'Dog's Bollocks' (which means "The Best" in British slang). Make it once and you'll be converted into a British food lover forever. It's the ultimate comfort food and an easy family meal pleaser.

And, this dish is originally from Ireland, making it is perfect to feed a big hungry mob for St. Pat's Day, to soak up that Guinness!

Serves 6

INGREDIENTS

  • 2 lbs potatoes, peeled and quartered
  • 1 1/2 cups grated cheddar cheese
  • 6 tablespoons butter
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1/2 cup carrots, diced
  • 1 yellow onion, diced
  • 2 tablespoons all purpose flour
  • 1 small can tomato paste
  • 1 cup beef broth
  • 3 tablespoons fresh parsley, chopped
  • Kosher salt
  • Fresh ground black pepper

DIRECTIONS

  1. Preheat oven to 300
  2. Boil a large pot of salted water add potatoes and cook until tender, drain, mash and then stir in 4 tablespoons of the butter and 1 cup of the cheese, set aside
  3. Cook ground beef in a large pan until just cooked through - remove to a bowl
  4. Using the same pan, heat oil and add onion and carrots - cook until just softened, 5-7 minutes
  5. Stir in flour and remaining butter, mix well to form a thick kinda paste & cook for 2 minutes more then add the tomato paste, beef broth, parsley, cooked vegetables, ground beef & season with salt and black pepper to taste - be sure to mix well
  6. Grease a large 9'' x 12'' oven proof dish, add the ground beef mixture and top with the mashed potatoes and sprinkle with remaining cheese
  7. Bake for 20 minutes.

WATCH ME COOK THIS...


 

 

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The Hawaiian Dog

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The Hawaiian Dog

Serves 4

This tangy hot dog packs a punch full of flavor – dogs will never be the same again.

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 red onion, sliced thinly
  • 8 strips bacon, cooked, crispy & crumbled
  • 4 slices fresh pineapple, 1/2'' slices cut lengthways 
  • 4 Kosher beef hot dogs, sliced down middle leaving a hinge – aka butterflied
  • 4 hot dog buns
  • 6 tablespoons Kewpie (Japanese) mayonnaise
  • 4 tablespoons J.E.S Teriyaki sauce

DIRECTIONS

  1. In large skillet on medium heat add oil and cook red onion about 10 minutes, or until beautifully softened
  2. Pre-heat griddle or skillet on medium heat, and cook hot dogs and pineapple slices, until each have good grill marks – about 5 minutes each side
  3. Grill buns in pan until golden then build hot dogs: bun, 1.5 tablespoons kewpie mayo, tablespoon of teriyaki, hot dog, pineapple, bacon and top with red onions
  4. Eat happily, and thank me later…

2 Comments

Tri Tip with Tomato Pepper Sauce

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Tri Tip with Tomato Pepper Sauce

Makes approx one 2 pound tri tip

This trip tip is crazy good by itself, but served with the tomato/pepper stuff...it's insane.

Ingredients

  • One trip tip, 1 1/2 to 2 1/2 pounds
  • 1 tablespoon each: Kosher salt, ground pepper, cayenne, garlic powder, onion powder, dried oregano, dried rosemary and celery salt
  • 2 tablespoons olive oil
  • 1 green pasilla (poblano) pepper, diced
  • 1/2 large yellow onion, diced
  • 10 strips ready bacon, diced
  • 1 large garlic clove, crushed
  • 1 - 14oz can diced fire roasted tomatoes

Directions

  1. Remove tri tip from fridge 30 minutes before cooking, let come to room temperature
  2. Combine all herbs in a small bowl, mix well
  3. Rub oil into tri tip, then rub well with herb mix
  4. Cook over direct heat 4-5 minutes a side to sear, then move to indirect heat and continue cooking until 130 degrees for medium rare
  5. While it cooks, one tablespoon of oil in a medium pan and add onion and diced pepper - cook until softened, about 5 minutes
  6. Add bacon, cook until a little crispy
  7. Then stir in garlic and cook about 30 seconds or until fragrant and add tomatoes
  8. Stir well, turn down and let simmer, about 10 minutes
  9. When beef is done, remove, cover with foil and let rest 10 minutes before slicing & serving with tomato/pepper sauce

1 Comment

Herbed Tri Tip

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Herbed Tri Tip

Makes approx one 2 pound tri tip

A good tri tip has so many uses, you should cook 2 of them so you have extra.

Ingredients

  • One trip tip, 1 1/2 to 2 1/2 pounds
  • 1 tablespoon each: Kosher salt, ground pepper, cayenne, garlic powder, onion powder, dried oregano, dried rosemary and celery salt
  • 2 tablespoons olive oil

Directions

  1. Remove tri tip from fridge 30 minutes before cooking & let come to room temperature
  2. Combine all herbs in a small bowl, mix well
  3. Rub oil into tri tip, then rub well with herb mix
  4. Cook over direct heat 4-5 minutes a side to sear, then move to indirect heat and continue cooking until 130 degrees for medium rare
  5. When the beef is done, remove, cover with foil and let rest 10 minutes before slicing & serving

2 Comments

Hoisin Beef Skewers

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Hoisin Beef Skewers

Makes about 2 dozen skewers

These can be made in 5 minutes and cooked in about 5. That's pretty darn good - plus you get to eat them off those cool little sticks. Put the steak in the freezer for about 15 minutes before slicing - it will make it easier.

Ingredients

  • 1 pound steak, I think a New York works well
  • 1/2 cup Hoisin sauce, supermarket Asian aisle
  • Juice from 2 limes
  • 2 cloves garlic, crushed
  • bamboo skewers
  • chili sauce, to taste
  • green onions, thinly sliced and toasted sesame seeds for garnish

Directions

  1. Mix Hoisin, lime juice and garlic well - set aside
  2. Trim steak across grain into slices about 1/4 thick
  3. Thread steak onto skewers
  4. Add some of the sauce to the skewered meat - reserving some for dipping
  5. Heat grill pan or bbq really well
  6. They won't take long - no more than about 3 minutes a side
  7. Mix a little chili sauce with reserved dipping sauce and serve on the side

1 Comment

French Onion Soup

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French Onion Soup

Rumor has it that years ago a beautiful French woman named Marie was desperate for a divorce from her husband, but he would not consent. So to annoy him, she started cooking with the food that he hated most, onions. She put them in everything - sandwiches, salads, breads and yes, soup. Unfortunately, the plan backfired because the soup was so delicious, her husband asked for it everyday, and of course, he would never leave her. There's a moral here somewhere, I just can't think of it.

Ingredients

  • 4 onions, thinly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • salt and pepper
  • 3 tablespoons sherry
  • 5 cups beef broth
  • French Bread (day old if possible) cut into thick slices and toasted
  • Swiss Cheese slices

Directions

  1. Saute onions in butter & oil on medium heat until they brown
  2. Add salt & pepper - don't skimp on the pepper
  3. Remove from heat, add sherry and return to heat (we don't want flames)
  4. Cook briefly, then add beef broth and simmer for 30 minutes
  5. When ready, put soup in bowls, top with bread then cheese and place under broiler for a few minutes until brown & bubbly
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2 Comments

1 Comment

Empanadas

Makes 16

There's a ton of Spanish influence on the Filipino culture, and this is a perfect example of that.

Ingredients

  • 2 packages double crust pastry dough
  • 1 pound lean ground beef
  • 1 small onion, diced small
  • 2 meduim tomatoes, seeded and diced small
  • 2 hard boiled eggs, diced small
  • 7 or 8 sweet gherkin pickles, diced small

Directions

  1. Preheat oven to 375
  2. Remove pastry dough from package and roll out slightly - cut into 4-inch squares
  3. Combine beef, onions, tomatoes and saute until thoroughly cooked
  4. Once cooled, combine with diced eggs & pickles and mix well - season to taste with salt & pepper
  5. Put a tablespoon of mixture in the middle of each square and fold one end over making a triangle
  6. Roll edges towards middle to seal
  7. Brush each empanada top lightly with milk and bake until golden brown, 20-30 minutes.

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Tomato Beef Chow Mein

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Tomato Beef Chow Mein

Serves 6

A boyhood favorite.

Ingredients

  • 2 Styrofoam cups of the pre-packaged instant ramen noodles
  • 1 pound steak (you choose but I like a New York for this)
  • 1 tablespoon peanut oil
  • 4 ripe, medium sized tomatoes, cut into 8 wedges each
  • 2 tablespoons black bean sauce, (found in the Asian aisle of most supermarkets)
  • 1 tablespoon water
  • Green onions (scallions, chopped fine for garnish

Directions

  1. Cook noodles according to package directions--for the styrofoam type I just fill with water and microwave 2 minutes, then drain well. For the plastic bag kind--I boil them without the seasoning packet then drain well
  2. Slice steak into very thin slices
  3. Preheat a pan or wok on stovetop and heat really well over medium heat, then add oil
  4. When the oil is smoking, and not until-- add beef and tomato and stir fry for a couple minutes until beef changes color and is cooked through
  5. In a small bowl mix black bean sauce with water- -set aside
  6. Add drained noodles and black bean sauce to the beef and tomato and stir the whole business until the flavor is through everything and all is heated
  7. Serve

2 Comments

Fabulous Jane's Sweet & Sour Motorhome Meatballs

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Fabulous Jane's Sweet & Sour Motorhome Meatballs

Not only is she fabulous, but at only 3 ingredients, she's a meatball genius. These things are great.

Ingredients

  • 1 pound ready made meatballs (in the freezer section)
  • 18 ounces grape jelly
  • 12 ounces chili sauce (near the ketchup)

Directions

  1. Place the meatballs in a pot and add the chili sauce and the jelly and heat on the stove over medium heat
  2. Simmer the meatballs 15 to 20 minutes until heated through
  3. Serve with whatever you like

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Beef, Red Pepper and Black Bean Sauce

Black bean sauce is readily available in supermarkets everywhere. Look for it in a small jar by Lee Kum Kee. You'll want to keep a jar or 2 in the pantry after this. This is also a good time to bring out your rice cooker. What, no rice cooker? Better see the "Stuff you gotta have" section and read about them. They're a must.

Ingredients

  • 2 tablespoons peanut oil
  • 1 lb skirt steak
  • 1 large red pepper, cut into 1 inch pieces
  • 4 tablespoons black bean sauce
  • 1 tablespoon sugar
  • 4 green onions, chopped into 1 inch pieces
  • thinly sliced green onion tops for garnish

Directions

  1. Slice skirt steak very thin
  2. Add oil to pan or wok and heat until almost smoking
  3. Add red pepper and green onions and stir fry 2 minutes, remove from pan
  4. Add beef and cook quickly until color changes, then add vegetables back in
  5. Add black bean sauce and sugar, cook until heated through, about 2 minutes
  6. Garnish with green onion
  7. Serve immediately over steamed rice

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Meatball Stroganoff

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Meatball Stroganoff

Serves 6

Remember the old days? Like when everyone thought it was cute that Michael Jackson had so many children as friends? Well those days are gone, but the food doesn't have to be. This is so quick and wonderful. Make a bunch of it and gather round an old episode of Seinfeld. Ahh, the memories...

Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup onion, diced
  • 1-2 tablespoons vegetable oil
  • 3/4 lb. frozen beef meatballs, defrosted
  • 1- 12 oz jar beef gravy
  • 1 cup sour cream
  • 2 tablespoons prepared horseradish (not creamed)
  • 3 tablespoons fresh dill - or 1 tablespoon dried

Directions

  1. Heat oil in large skillet and saute onions until soft.
  2. Add the defrosted meatballs to same pan
  3. Add the gravy, sour cream, horseradish and dill and stir until mixed well
  4. Heat through
  5. Serve over noodles - preferably those big wide egg noodles
  6. Garnish with a little freshly chopped dill.

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Cornish Pastie -or- Cornish Pasty

Makes 6

These were basically 'fast food' for miners in the old days - portable lunches that included meat, vegetables and potatoes. My grandmother used to make them and we'd have Cornish Pastie night. Don't let their simple makeup fool you - because however you spell them, they rule.

Ingredients

  • 1/2 large potato, diced small
  • 1/2 medium onion, diced small
  • 3/4 pound steak (your choice) cubed small
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup freshly chopped parsley
  • 2 refrigerated pie crusts
  • 2 tablespoons milk
  • salt
  • pepper
  • gravy - optional

Directions

  1. Add first 5 ingredients to a large bowl, season with salt & pepper & mix well.
  2. Roll out pie crusts and cut into 12-4" rounds.
  3. Divide the filling between half the rounds, and cover with other 6 rounds.
  4. Turn edges of bottom round up to seal in top round - does this make sense? You're making little packages.
  5. Make 3 little slits in the top of each, and brush lightly with milk.
  6. Bake at 425 for about 30 minutes or until lightly browned.
  7. Serve with any kind of beef gravy - I add a little more parsley to mine.

1 Comment

Stuffed Burgers

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Stuffed Burgers

Makes 1

The stuff in the burgers keeps them nice and moist...I love these things.

Ingredients

  • 1/3 cup red onion, diced
  • Two 1/4-1/3 pound hamburger patties - the flat store bought ones are perfect
  • 1-2 tablespoons steak sauce, try a spicy one
  • 1 slice cheese - your favorite is fine
  • 1 quality hamburger bun, not some crappy little thing

Directions

  1. Cook onions in a non stick pan in a little oil or butter until softened - season with salt & pepper
  2. Place a slice of cheese on one burger, then the onions, then the steak sauce and top with the other burger.
  3. Try to gently pinch the edges of the two burgers together and you are set
  4. Preheat grill to medium high and cook the burgers until done

2 Comments