Category Archives: Meat

Homemade Beef and Bean Burritos

Posted on by — 1 Comment ↓

By Cheryl Sternman Rule

Talk about fast food.  This quickie meal uses high quality store-bought ingredients, pantry spices, and fresh veggies to deliver an improved version of a fast-food staple.  Nothing fancy here, but when your schedule is frenzied and you’re considering the drive-thru, consider this 20-minute DIY meal instead.  Decrease the chipotle slightly if you’re serving less adventurous palates.

burrito-beef-beanFor spice mix:

1 tablespoon ancho chile powder
2 teaspoons ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon chipotle chile pepper, or less, to taste
3/4 teaspoon salt

For burritos:

1/2 pound organic grass-fed ground beef (85% lean, or leaner)
One 16-ounce can low-fat vegetarian refried beans (“salsa-style,” if available)
1 tablespoon water
Four 8-1/2-inch to 9-inch flour tortillas
1/2 cup shredded Mexican-style cheese blend
1/4 cup light sour cream
2 limes, quartered
3 cups shredded romaine lettuce, from one 8-ounce heart of romaine
1 avocado

Heat a medium skillet over medium high heat for about 3 minutes. Meanwhile, prepare spice mix by combining all spices in a small bowl. Stir to combine.

Add ground beef to skillet and brown, breaking up meat with a wooden spoon, until no longer pink, about 3 minutes. Add the refried beans, water, and spice mix, lower heat slightly, and cook until flavors meld, stirring occasionally, about 4 minutes. Turn off heat, and cover skillet.

Heat each tortilla directly over the burner of a medium gas flame, turning two or three times with tongs, until puffed, speckled and pliable, about 45 seconds. (Alternatively, heat in a dry pan on an electric stove.) Repeat with remaining tortillas. Lay tortillas on a cutting board.

Place 1/2 cup beef and bean mixture, 2 tablespoons cheese, 1 tablespoon sour cream, and a generous squeeze of lime down the center of each tortilla. Fold in the edges and roll up, burrito-style. Place seam side down on a plate. Repeat with remaining burritos.

Serve burritos with plates of shredded lettuce and mashed avocado, both spritzed with lime.

Serves 4

Buffalo Blue Burgers with Celery Slaw

Posted on by — 2 Comments ↓

The inspiration for these buffalo burgers is somewhat obvious — the combo of hot sauce, blue cheese and celery is a buffalo wings classic — but the tie to sustainability and healthy ecosystems might not be as clear. I was turned into a buffalo (bison) lover by Dan O’Brien, of Wild Idea Buffalo, who talked about bringing back bison in order to save his beloved South Dakota plains. The two, it seems, are healthiest when living together … a perfect illustration of a thriving ecosystem. These flavorful burgers will be a hit at any summer barbecue.

buffalo-blue-burgers

[amd-zlrecipe-recipe:110]

Fumiko’s Gyoza

Posted on by — No Comments ↓

By Jacqueline Church

Years back, my mother took a Chinese cooking course and learned this gyoza recipe. Our family, including my husband now, has loved these dumplings for years. Napa cabbage is terrific this time of year. A vegetarian version is simple to make by subbing the pork with black mushrooms and slivered carrots. And remember, practice makes perfect, and imperfect still tastes wonderful, so have fun.

fumikos-gyoza-dumplings-recipe1/2 pound Napa cabbage, finely chopped
Sea salt
1 pound ground pork
1/2 cup finely chopped scallion
2 tablespoons  minced fresh ginger
2 tablespoons minced fresh garlic
3 tablespoons soy sauce
1 tablespoon sake
1 tablespoon toasted sesame oil
1 tablespoon cornstarch dissolved in 2 tablespoons water
1 package round (about 2-1/2 inches in diameter) gyoza wrappers
1 tablespoon canola oil
1/2 cup hot water

Place the cabbage in a colander and sprinkle generously with salt. Let sit for 10 minutes, so it releases its liquid, then rinse and drain well in the colander. Roll in a clean towel to dry.

Mix the cabbage with the pork, scallion, ginger, garlic, soy sauce, sake, sesame oil and a pinch of salt.

Mound a rounded teaspoon of the mixture in the middle of a gyoza wrapper. Dab cornstarch and water slurry lightly around the right edge. Fold the left side over to the meet the right (like a half moon). Then, using the thumb of one hand and index finger and thumb of the other feed a pleat toward your thumb and pinch gently. Pleat about five or seven times to create a pleated crescent.

Heat the oil in a large, wide nonstick pan over medium-high heat (let the oil get nice and hot). Working in batches, arrange 6-8 dumplings seam-side up in the pan in the shape of a pinwheel (don’t overcrowd the pan) and fry for 3 minutes, until blistered and crispy on the bottom (but not burnt). Add the water, cover, and steam for 8-10 minutes, shaking the pan occasionally. Repeat with remaining gyoza.

Serve with dipping sauce. (Find our recipe for All-Purpose Asian Dipping Sauce here.)

Makes 50

Prime Rib of Beef Au Jus

Posted on by — No Comments ↓

By Kurt Michael Friese

Nothing is more impressive on a holiday table than a roast prime rib of beef. Ask your butcher to prepare a 12-pound prime rib roast, with the fat cap left on and bones left in.

prime-rib-recipe12-pound bone-in prime rib roast
2 tablespoons olive oil
2 tablespoons chopped garlic
coarse salt and freshly cracked black pepper to taste
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
3 sprigs fresh thyme (or 1/2 teaspoon dried)
2 cups beef stock

Preheat your oven to 325.

Rub the ends of the roast with the olive oil, then firmly massage the garlic, salt and pepper into the top (the fat cap) of the roast. Nestle it in a large roasting pan, at least 2 inches deep, and place in the center of the oven. Roast for 2-3 hours, basting with the accumulated fat every half hour. At one hour in, add the chopped vegetables to the pan with the thyme and stir to combine with the drippings.

At about 2 hours, check the internal temperature by sticking an instant read thermometer into the center of the thickest part of the roast (Once a roast reaches 100 the temperature will wise at an accelerated rate, so check every 10 minutes or so. Try to use the same hole each time, as poking it in many places allows more juices to escape).

When the internal temperature has reached 120, remove from the oven. Move the roast to a carving block and cover with foil or an inverted pot and allow to rest for about 30 minutes. This allows the meat to relax, the juices to redistribute, and makes for an even medium rare as the residual heat raises the internal temperature to 125-130.

Strain off and reserve about 2 tablespoons of fat from the pan (for the Yorkshire Pudding) and increase oven temperature to 425. Meanwhile, place the roasting pan with the vegetables over medium heat on the stove and add the beef stock. Bring to a simmer for 10 minutes the strain, reserving the jus. Taste for salt, adjust and serve.

Yorkshire Pudding

2 eggs
1/2 teaspoon salt
1 1/4 cups flour
1 cup milk
2 tablespoons roast beef fat or lard
3 tablespoons cold water

An hour in advance: Whisk eggs with the salt until frothy. Mix in the flour, whisking constantly. Add the milk in a thin stream and beat until the mixture is smooth. Chill for an hour.

Preheat the oven to 425.

In a 12×9 casserole, heat the beef fat or lard on the stovetop until it sizzles. Beat the batter once more, adding the cold water. Pour into the sizzling fat and bake on the top shelf of the oven for 15 minutes. Rotate the dish, lower the heat to 400, and cook an additional 15 minutes. It should be well risen, crisp, and brown. Serve very hot with Prime Rib of Beef Au Jus.

Serves 12-16

Carnitas de Lia

Posted on by — 18 Comments ↓

These carnitas are based on a recipe by Michele Anna Jordan that I’ve been using for years. Because the pork is braised in its own juice, these carnitas are much lighter than the traditional version, which is cooked in ample fat. Serve this Mexican-style pulled pork with guacamole, lime wedges, salsa and a basket of hot tortillas.

[amd-zlrecipe-recipe:95]

Candied Bacon

Posted on by — 9 Comments ↓

I first encountered candied bacon while working in pastry kitchen, and the combination of salty, smoky and sweet was alluring. Center-cut bacon is a bit leaner than other types of bacon, but any kind of smoked bacon will work in this recipe. Blanching the bacon in simple syrup enhances its texture, while threading the bacon onto wood skewers creates a sort of Candied Bacon “lollipop”. Depending on the size of your broiler pan, you may need to bake the bacon in two batches. You can also jerry-rig a good setup by placing a cooling rack in a rimmed baking sheet. This bacon is great in our Chocolate Chip Cookies with Candied Bacon, and leftover bacon will keep up to two weeks in an airtight container. This bacon candy also is tasty crumbled over vanilla bean, butter pecan or maple ice cream, and makes a great savory-sweet nibble with cocktails (especially bourbon-based sippers).

[amd-zlrecipe-recipe:198]

Big City Lamb Souvlaki

Posted on by — 2 Comments ↓

When I lived on Corfu, souvlaki meant skewers of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this version of souvlaki to be utterly addictive. These Greek kebabs are moist and tender with just the right amount of spice. Serve these lamb skewers on platters with tzatziki, or in pitas with chopped tomato and onion.

big-city-lamb-souvlaki

[amd-zlrecipe-recipe:111]

Iowa City Chili

Posted on by — 3 Comments ↓

Recipe by Kurt Michael Friese  |  Photo by Lia Huber

There’s a chill in the air here in the Heartland, the kind of windy, rainy days that drill into your bones and create a hankerin’ for a rib-sticking bowl of chili. It’s also a great way to use up the last of your tomatoes and peppers, or to begin to use your new “puttin’ ups” (as my grandma used to call them).

chile-recipe

1 tablespoon olive oil
1-1/2 pounds lean ground beef
2 medium onions, diced
4 cloves garlic, minced
Sea salt and freshly ground black pepper
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 cup corn kernels (frozen is fine)
2 hot peppers of your choice, fresh or dried, seeded and minced
4 tablespoons hot smoked Spanish paprika
3 cups cooked pinto beans
1 pint canned diced tomatoes
1 pint tomato puree
18 ounces dark beer (such as bock or stout)
4 tablespoons ground cumin
1 tablespoon Worcestershire sauce

Heat olive oil in a large stockpot over medium-high heat. Sauté ground beef, onion and garlic with a pinch of salt and pepper for 10-12 minutes, until browned, breaking up meat as you stir. Add bell peppers, corn, and hot peppers. Continue to cook over medium heat until peppers are tender, about 5 minutes, stirring occasionally.

Add the remaining ingredients and gently bring to a boil. Reduce heat to low and simmer for 2-3 hours, then turn off heat and allow to cool before refrigerating. Reheat when ready to eat. Serve with grated cheese, chopped onions, corn bread, tortilla chips, or whatever accompaniments turn you on.

Serves 8

Braised and Glazed Five Spice Short Ribs

Posted on by — 6 Comments ↓

Braising renders these Asian-inspired short ribs meltingly tender with relatively little hands-on cooking time (and the glaze makes the flavors even more intense).  The ribs freeze beautifully, so cook up this extra large batch and stash half away for a later date.

five-spice-ribs-recipe

2 teaspoons Canola oil
3 tablespoons five spice powder, divided
1/4 cup whole wheat white flour
1/2 teaspoon sea salt
6 pounds bone-in beef short ribs (roughly 12 ribs)
1 cup chopped onion
1 cup chopped carrot
3 cloves garlic, chopped
2 tablespoons chopped ginger
1/2 cup low-sodium soy sauce, divided
1/2 cup rice wine vinegar, divided
1 cup beef broth
1/4 cup honey

Preheat oven to 300. On the stovetop, heat Canola oil in a large Dutch oven over medium-high heat.

In a wide bowl, mix together 2 tablespoons five spice powder, flour and salt. Dredge each rib in the flour mixture, tapping off excess, and brown on all sides in the Dutch oven, 10-12 minutes total (in batches if need be to allow enough space between the ribs for air to circulate). Remove to a plate as done.

Add onion, carrot, garlic and ginger to Dutch oven and brown for 8-10 minutes. Deglaze pan with 1/4 cup soy sauce, 1/4 cup rice wine vinegar and beef broth. Bring back to a boil, nestle ribs in the pot, cover and transfer to the oven. Braise for 3 hours and remove from oven.

While ribs are cooking, mix together honey and remaining 1/4 cup soy sauce, 1/4 cup rice wine vinegar and 1 tablespoon five spice powder in a small saucepan and bring to a boil. Lower heat to medium and reduce glaze until a syrupy consistency, about 10 minutes.

When ribs are done, transfer them to a cookie sheet and turn the oven to broil. Brush ribs with half the glaze and broil for 3 minutes, until bubbly. Turn over, brush with remaining glaze and broil another 3 minutes.

Serves 10-12

South-of-the-Border Steak Salad with Grilled Pepper & Corn Salsa

Posted on by — 1 Comment ↓

This is an ultimate summer steak salad, full of ingredients just begging to be picked up fresh at the farmers’ market. It’s a hearty dinner salad, but also makes great potluck or picnic fare.

[amd-zlrecipe-recipe:117]