Claire sent me this recipe several weeks ago, but in all of the Christmas hullabaloo, I forgot to post it. Now, as I sit at work doing very little of it, I figured I’d give this a post.
Usually when people send me recipes, I clean up the spelling errors and the stream-of-consciousness typing. But I’m not going to do that here because I love how weird this ingredient list came out. Apparently Peg was insisting Claire type this up and send it to me, and Claire was not all that committed to the undertaking. The sentence “drain a can of corn and drain” speaks for itself.
2 lbs ground beef
1 large can whole peeled tomatoes
1 large can tomato sauce
chop yellow onion
chop 3 celery stalks
chop 4/5 carrots
drain a can of corn and drain
cut up 2 large potatos
chop 2 zuchinis
water til soupy
1 tbs italian seasoning
salt and pepper
1 packet dry ranch dressing
- Brown ground beef and drain.
- Drain and cut up the tomatoes. (“For some reason this is different than diced tomotoes in peg’s head.”)
- Add tomatoes and rest of ingredients.
- Cook 1.5-2 hrs.
- Serve with Jalapeno Corn Bread.
“Always better next day.”
In a rare wave of optimism, I actually thought it was not going to be cold enough again this spring for us to post this, but once again, Mother Nature has decided to play dirty. Luckily this recipe includes two of my most favorite things, so I’ve decided to look at this as a positive.
I believe this is another recipe The Chef stole from JR’s private stash
, and judging by the comments we’ve received on his Brandy Mustard Filets
, you should probably just go ahead and make this now.
On a related note, watch yo’self when you ignite the brandy in that filet recipe. One Covington resident (who shall remain nameless) almost burned down his house with that step. And I think we’d all agree that Covington law enforcement and emergency services probably have their hands full as it is.
2 lbs ground beef
1 large onion, diced
1 green bell pepper, diced
1 poblano pepper, diced
2 -3 Red Stripe beers
2 packages chili seasoning
2 cans of rotel, 1 hot and 1 mild
1 30 oz can stewed tomatoes
3 bay leaves
1 can of kidney beans
1 tablespoon of sugar
- In a Dutch oven, brown beef and drain.
- Return to heat and add onions and peppers. Cook about 15 mintues on medium heat.
- Add tomatoes, beer, chili seasoning, rotel, and bay leaves.
- Simmer for several hours. (The longer you simmer, the better it will be.)
- Rinse and drain kidney beans. Add right before seving.
- Serve with Mexican Crema, cheddar cheese, and chopped green onions. Oh, and the rest of that Red Stripe. Just for good measure.
My love affair with broth is almost as well-documented (and maligned) as my common law marriage to pickle juice, so this post is a foregone conclusion. The Chef made this just the other day “for fun” (a reason I obviously gave him crap for but secretly was super pleased with).
He points out that the 24-hour cooking time provides the added bonus of making the house smell amazing, and that is definitely true. Plus it freezes well, so he suggests you make a, shall we say, “boat”load? Sure. Boatload. Make that much.
5 lbs of beef bones
5 celery stalks, roughly chopped
2 large red onion, roughly chopped
4 carrots, roughly chopped
handful of thyme sprigs
- Preheat oven to 400.
- Place bones and veggies on a sheet pan. Rub with oil and roast until golden brown (about 30 minutes).
- Place bones and veggies in a large pot. Cover with water (at least 4 quarts). Add thyme and simmer for 24 hours.
- Make something awesome with it. Obviously I suggest soup. Or just drinking it with a straw. Whichev.
We made these tacos last week for Barrett’s birthday, and they were devoured so quickly that Mr. Robert-Pickles-Schmidt couldn’t even scrape together a taco when he arrived an hour late. Despite the concerns of Chavandra – the butcher at our friendly neighborhood Kroger – who asked me “gurrrl, are you sho’ brizkit tacos is somethin’ you wanna make?”, it definitely is.
The coffee rub gives it a deep, spicy richness. Top it with the Ridiculously Perfect Pickled Red Onions, Spicy Southwestern Slaw, and crumbled queso fresca and you’ve got a meal that will make yo’ mama proud. And Chavandra too.
1/2 cup paprika
1/2 cup salt
1/2 cup black pepper
1/2 ground coffee
1 5-pound brisket
- Preheat oven to 325 degrees.
- Mix together coffee rub ingredients and coat brisket liberally. (This can be done as far as 24 hours in advance.)
- Put brisket in a roasting pan or deep baking tray and add 1.5 inches of water.
- Cover and bake for 5.5 hours or until brisket falls apart easily.
- Place brisket on cutting board and let stand for 10-15 minutes before chopping and serving.
- Pour pan sauce into a serving dish and spoon over tacos. (Sauce will thicken and become concentrated and delicious while the brisket cooks.)
- Enjoy the compliments. These make upscale taco shop fare look like child’s play.
This November was the month of the short rib. We used them to celebrate 5 different birthdays, and everyone gave these rave reviews. Despite the fact that you can find short ribs in all the high-falutin’ restaurants, I was surprised to learn they are actually not that expensive.
While this recipe takes a little time, it’s not nearly as complex as it looks. Plus it has that fancy-pants quality that makes your guests jealous of your culinary prowess, and I think we all know that’s why you have people over for dinner in the first place.
6 pounds of bone in short ribs
salt and pepper
2 tablespoons of olive oil
2 celery stalks, pureed
1 carrot, pureed
1 yellow onion, pureed
1/2 cup tomato paste
5 sprigs of thyme
1 bay leaf
1 head of garlic, cloves peeled and chopped
1 quart beef stock
2 cups red wine
1/3 cup red wine vinegar
- The day before you cook the short ribs , season them with salt and pepper and refrigerate. You can also puree the veggies ahead of time. Pureeing is what gives you a nice, thick sauce, so don’t skip it.
- The day you plan to eat the short ribs you will need to start the cooking process 5 hours ahead of time. Begin by preheating the oven to 325 degrees.
- Heat oil in a large dutch oven over medium high heat. Add half of the ribs and brown on all sides. Transfer ribs to a plate. Repeat with the rest of the ribs, adding more oil if you need to.
- Add celery, carrot, and onion to the pan along with a good pinch of salt, and cook over medium heat until softened.
- Add tomato paste and cook, stirring until glossy, about 2 minutes. Add thyme sprigs, bay leaf, and garlic and stir for 2 minutes.
- Add stock, wine, and vinegar and bring to a boil. Return the short ribs to the pan, cover, and braise in the oven for 1 hour.
- Lower the oven temperature to 225 degrees and cook for 4 hours.Remove the ribs to a large bowl. Discard thyme sprigs and bay leaf.
- While the sauce reduces, skim the excess fat off. Serve ribs with sauce on top.
The Chef likes to serve these over linguine, horseradish mashed potatoes, or cheddar grits and likes to garnish the plates with freshly grated horseradish. Zesty.
This list of ingredients looks long, but it’s basically grill, mix and dip. Plus cooking things called stuff like “Yam Neua” really makes you feel like you’ve expanded your cultural horizons. Like even more than when you watch Jersey Shore.
1/4 cilantro, chopped
2 tablespoons Serrano pepper, minced
3 garlic cloves , minced
2 tablespoons of light brown sugar
1 1/2 tablespoons fish sauce
1/4 teaspoons white pepper
4 ounces of lemon juice
- Combine all of ingredients in a blender or a mixing bowl until sugar dissolves. It’s best to prepare this in advance so the flavors have time to meld.
8 ounces of flank steak
1/2 lemon grass stalk (4 inch tender piece), trimmed and finely sliced
1 red onion, finely sliced
1 cucumber, finely sliced
1 tomato, cut into wedges
lettuce leaves. as needed
1 ounce peanuts, toasted and crushed
- Grill steak to medium rare. Allow to rest and then slice thinly across the grain of the meat.
- Add sliced meat and juices to a bowl and toss with dressing and remaining ingredients except lettuce leaves.
- Place lettuce leaves on a plate and fill with grilled beef salad. Garnish with cilantro and crushed peanuts.