Let’s Talk Beer and Burgers…on a Sunday….Does It Get Any Better than That?

Ladies and Gentleman, The Sunday Best Grilled Beef Brisket Burger

Another weekend is here, and I can think of only one thing…well, two things if you want to get technical: burgers and beer! You can make 8 burgers with my "Sunday Best Burger" recipe...and of course, everyone at the table needs something extra special to wash it down with--and that's what prompted me to get on the trending subject of craft beer and how it not only compliments a burger, but elevates its flavors into Napkin Heaven! The simplicity if this recipe is just beautiful, and wholly worthy of a Summer Wheat beer to go along with--beyond the 3 pounds of brisket, all you need to finish the job are olive oil and Worchester, garlic and S&P (make that kosher salt and pepper straight from the mill!)

But I’m not here to talk about meat, so much as beer.

 

Everyone knows I’m a wine enthusiast, but I’ll be the first to admit the ol’ bottled grape has had the upper hand for way too long. Beer is a formidable opponent when it comes to food pairing; its carbonation—all those tiny bubbles—scrub your tongue and make each bite extra flavorful. The ultimate pairing tip is so simple with beer: you simply match like with like, and with those spicy dishes remember that sweet calms heat. If your entrée has some bitter, earthy undertones, you’ll want a bitter beer. If something is super fatty, a hoppy beer will cut through that heavy feeling in your mouth. If you’re drinking beer to go along with your “Death by Chocolate” dessert, a nice thick stout works wonders. The scenarios are endless and look even better with your beer goggles on, LOL!    

So now that I’m talking India Pale Ales (IPAs), stouts and lagers for the first time on my blog, I’ll go ahead and divulge my key sources of information on this topic: my son, Jonathan Morgan, who got his first brewing kit from Williams-Sonoma, and Bobby Gordash, a professional brew master who makes the occasional public appearance (recently at my local Whole Foods) and dishes on what he’s learned since winning the Sam Adams Home Brewers Award. Gordash has brought us beloved beers like Panic Attack, Swamp Ape and Holy Mackerel—really, good stuff!

First, my son’s thoughts…and let me preface them by reminding everyone that without Jon the drool inducing ebook that is Sunday Best Dishes would never have been possible. Here’s his litany of libations—or to put it more simply, the beer he’s made so far.

·         Summer Wheat

·         Smoked Wheat/chestnut brown ale (his favorite; made it twice)

·         Chocolate Maple Porter

Says Jon:  “I've always wanted to try brewing, ever since my freshman year of college when I experienced some outstanding craft beer in Italy. While I was working at Williams-Sonoma, I used my employee discount to get a brew kit at a reduced price—I’ve made a few batches since. When I pair dinner with beer, I go with a smoky flavor theme.  I’ll grill up some turkey burgers with chipotle pepper mixed into the meat (along with a little chicken broth to add moisture and carry the chipotle through the whole patty), and then top it with some slices of smoked gouda and charred bell peppers and onions. It’s important to toast the buns on the grill with some mayonnaise until JUST starting to blacken on the edges. I try to use a charcoal grill if I can, as gas grills won't impart the same kind of smoky deliciousness.”

                                                                                                                                               
What can I say: Apple….Tree!

So try out a beer kit like Jon did, or simply patronize a brewery near you; they have started cropping up all over Florida. For my NC friends, the craft beer trend is clearly established with the presence of SIXTEEN breweries in Ashville alone. Jon recommends the Fat Tire and Duck Rabbit!  If you’re shopping beer in Lauderdale, he recommends Total Wine & Liquor, and encourages you to look for some of the strong Danish and Scottish Ales in the +6% ABV range—then come on home and make something chargrilled and amazing from Sunday Best!

OK—I’ll get off my beer box now!

Going Dutch on SUNDAY BEST Short Ribs

Behold. These are my lovingly assembled ingredients for the best slow roasted short ribs on earth—at least this was the general consensus among my family members, who ate the ribs before I had a chance to photograph the finished product. Thanks guys. I can’t take all the credit for how good they came out; I think I owe some of the success to the Kitchen Must Have du jour: my Le Creuset Dutch oven. I put the ingredients into it first thing in the morning, put it in a screaming hot oven and walked away—but not too far. I’ll save my Sunday Excursions for a slow cooker day. That’s one of the chief distinctions between a Dutch oven and slow cooker; you don’t want to leave the house with the oven on. The good news for this ribs recipe is that it’s easily done in a slow cooker as well. Just reduce the liquid ingredients by half and put the setting on high for about 8 hours. You’ll see my note when you click the recipe link for Chipotle Spiced Slow Roasted Beef Short Ribs.    

Le Creuset is, well...a little expensive, but pays for itself in less than a dozen dinners, so good you’ll remember them forever. The background information about this company almost seems like a deleted scene from a movie about Mastering the Art of French Cooking. Creuset translates into simply “cauldron”, and the first one off the French assembly line in 1925 was in the color of flame—because its creators wanted to mimic the vibrant color inside a caldron when it reaches boiling point.  Le Creuset has the special glory of being the first kitchenware company to make cast iron pots and pans in a rainbow of enamel glazed colors. You could say they prettied up gray metallic kitchens around the world. I know my Dutch oven has been responsible for its share of smiles on Sunday—and this short ribs dinner couldn’t be a better way to show what it can do.  
What happens when you go Dutch?

Some may ask, “why not make short ribs in a slow cooker?” Well, my answer to that is, you definitely could; a slow cooker produces the same result, really, as a Dutch oven and many will turn to the slow cooker because they feel more comfortable leaving the house with it switched on than they would an oven. I do believe, however that a Dutch oven is better at locking in hearty beefy flavors that stand up to robust sauces, like the sweet fire of commingling cinnamon and hot peppers. I think the Dutch oven reduces sauces better, leaving them thicker and juicier—and I also love how you can braise and bake in the same dish when you use one. When you go Dutch, you won’t miss a pan sear as much; you can skip the browning of the meat in a skillet as a first step.

And since we’re using short ribs in this recipe—not side ribs or spare ones—the meat is going to be a little tougher (think top sirloin tough) until it’s slow roasted into the rich, soft texture my own family has seen falling right off their forks when I serve this favorite as a Sunday dinner. And, oh goody, so many more of these days to come! Look how many Sundays between now and forever, that I can bring you my weekly Sunday Best edition! Au Revoir, until we meet again!    

Chipotle Spiced Slow Roasted Beef Short Ribs

MAKES 8 SERVINGS

Melt in your mouth comfort with a hint of heat. Prepare these ribs in the morning and slow roast in the oven while you enjoy your Sunday afternoon. 

8 beef short ribs, about 3 pounds (choose ribs that are thick and meaty)
1 tablespoon chili powder
1 teaspoon kosher salt
½ teaspoon coarse black pepper
1 cup (or more) unbleached all-purpose flour for dredging
4 tablespoons olive oil
1 large red onion, diced, about 1 cup
2 large carrots, diced, about 1 cup
2 medium celery ribs, diced, about 1 cup
6 medium garlic cloves, peeled and thinly sliced, about ¼ cup
2 large jalapeno peppers, seeded and deveined, diced, about 2 tablespoons
1 750ml bottle red wine
1 quart home made beef broth, or low sodium beef broth
1 cup tomato paste
1 cup chili sauce
1 large chipotle pepper in adobo sauce, seeded and diced, about 2 tablespoons
2 cinnamon sticks
Chopped, fresh cilantro

Preheat the oven to 250°. Season the ribs with chili powder, salt and pepper. Heat the olive oil in a Dutch oven (or large roasting pan) over medium high heat. Dredge each rib in flour, shaking off the excess. Place each rib into the oil and brown on all sides. Remove the ribs to a platter. Add the onion, carrots, celery, garlic and jalapeno to the pan. Cook until the veggies are soft.

Pour in the wine and beef stock. Stir in the tomato paste and chili. Bring the liquid to a boil. Return the ribs and any juices on the platter to the pan. Bury the cinnamon sticks in the sauce.
Cover the Dutch oven with the lid (or place aluminum foil over the pan). Place the pan into the oven and cook until the meat is tender and pulling away from the bone, about 6 to 7 hours.

Remove the pan from the oven. Remove the cover. Place the ribs onto a platter and spoon the sauce over top.

**The good news for this ribs recipe is that it’s easily done in a slow cooker as well. Just reduce the liquid ingredients by half and put the setting on high for about 8 hours.

On March 25th, We Can All Have a Drink with This Guy

How to plan a Mad Men dinner party 

We’re all (well, aren’t we?) addicted to a certain T.V. show, and for many of us that’s Mad Men, which returns to AMC on March 25th. Friends of mine have either set the DVR for the 2-hour Season 5 premiere, or plan on catching it Sunday night. Per usual, I’ve got my antennae trained in the direction of party talk, and its picking up a big buzz for sixties themed cocktails and appetizers.

What are my friends doing? April got herself revved up for the series by reading Mad Women by Jane Maas. It’s a day in the life of a female copywriter in 1960s Manhattan. April’s Mad Men menu is a healthy affair that makes up for all the chain smoke surrounding the Camelot era. She’s having classic roast chicken, mashed potatoes, and green beans with dinner rolls. She’s not sure about the dessert yet, but it’ll probably a cobbler, and most certainly what April describes as “straight up” Tanqueray martinis! We’ll have to visit her blog in a few weeks and see what’s on tap!

Ahhh….a girl after my own heart. I love a nice, stiff drink.

My little Mad Men gathering features The Perfect Martini. You’ll just have to click the link if you want its secrets (i.e. how many ice cubes; how much vermouth). In my 60s research I learned that servings sizes—especially when it came to drinking glasses in bars—were much smaller in the old days; about 5 ounces, compared to today’s 8! Is that why they were able to drink at work? In addition to martinis, I think Mint Juleps would be nice. I’m growing fresh mint in my backyard.

While the cocktails are reserved for show time, there’s the perfect 7 o’clock dinner to consider, one that pays homage to a time when there was more time. That’s right. It’s a dinner just like Mama (or in this case, Betty Draper used to make.) Some of us have held onto our TV trays, right? Well, get them out again for a reprisal of the Swanson TV dinner.

Got any rosemary growing alongside that mint? Fabulous. Use it—and fresh thyme—in my Meatloaf with Mushroom Gravy.  You’ll be amazed at how moist it is—you’ve just got to make sure you buy high quality ground beef and equally fresh breadcrumbs. Stylize your own salad and/or vegetable sides for this All American supper—and don’t forget Cocoa Angel Food Cake with Raspberry Sauce for dessert; it’ll pick you up by your Fedora hat and take you straight to heaven.

If you’re looking for more great ammunition in your chilled glasses and shaker, please click on my 10 Kicked Up Cocktails post; though originally intended for Labor Day weekend, these elixirs could win over the toughest client…I mean party guest. You may also want to read my Mad Men inspired tiki party post for more retro ideas. I’d also like to suggest a nice book club party menu, since interpreting this show appeals to the art and literature geek in all of us.

Don’t hesitate to post your reviews the day after Mad Men premieres. It’s sure to leave a welcome after-taste when we’re all battling a case of the Mondays the morning after. Sounds like the perfect excuse for a 3 martini lunch to me.

Bottoms up, folks : )

Meat Loaf with Mushroom Gravy

Serves 6 to 8

Preparation Time: About 30 minutes, plus baking

1 medium onion, diced, about ½ cup

1 teaspoon olive oil

1 pound lean ground beef

1 pound ground veal

1 to 11/2 cups bread crumbs

2 cloves garlic, minced (about 1 tablespoon)

1 teaspoon chili powder

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 egg, lightly beaten

1 tablespoon tomato paste

¼ to ½ cup cream

Salt and freshly ground pepper

1 tablespoon olive oil

½ pound button mushrooms, sliced (about 1 ½ cups)

½ cup red wine

1 ½ cups beef stock

1 tablespoon all-purpose flour mixed with ½ to 1 cup cold water

Preheat oven to 350 degrees

1.  In a skillet cook the diced onion in the olive oil until the pieces begin to brown.

2.  In a large bowl combine the ground beef, ground veal, sautéed onion, fresh bread crumbs, minced garlic, chili powder, fresh herbs, beaten egg and tomato paste.

3.  Add just enough cream to the mixture so that it comes together. Season the ingredients with salt and freshly ground pepper .

4.  Form the mixture into a loaf and place into a 9X5X3 inch loaf pan coated in vegetable oil spray.

5.  Bake the meatloaf for 45 minutes to 1 hour. Let sit for 15 minutes before slicing.

6.  In a small skillet heat the olive oil over medium high heat. Add the mushrooms and cook for several minutes.

7.  Pour the red wine into the pan and reduce until most of the liquid is  evaporated.

8.  Whisk together the flour and water to form a smooth liquid.

9. Stir the flour mixture into the gravy. It will thicken as it cooks. You may add more water until you reach the desired consistency for gravy. Season with salt and freshly ground pepper.

Nut Crusted Rack of Lamb

Choose a rack of lamb that is generous enough to serve two or think decadently and roast two racks. Since it is just the two of you – it’s okay to lick your fingers!

1 rack of lamb, frenched

¼ cup Dijon mustard
4 ounces pistachio nuts, shelled (about 1 cup)
½ cup breadcrumbs
1 tablespoon fresh parsley leaves, chopped
1 tablespoon olive oil
Salt and freshly ground pepper


Preheat the oven to 425 degrees
1. Brush the lamb with the mustard coating all sides of the meat, but not the bones.
2. Place the nuts in the bowl of a processor and pulse until the nuts are coarsely ground.
3. In a bowl, mix together the ground nuts, breadcrumbs, parsley and olive oil.
4. Dredge the lamb into the nut mixture until well coated.
5. Place the lamb on a rack in a baking pan with the bone side up. Cover the bones with aluminum foil to prevent burning.
6. Roast for 12 to 15 minutes or until a meat thermometer inserted into the thickest par reaches 125 to 130 degrees for medium rare.

Serves 2
Preparation Time: 10 minutes plus roasting

Five-Spice Beef Wraps with Orange Ginger Dipping Sauce

Makes 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes

For the dipping sauce
¼ cup rice wine vinegar
Juice of 1 medium orange (about 1/3 cup)
2 tablespoons all natural sugar
1 (1-inch piece) ginger, peeled and grated (about 1 tablespoon)
1 tablespoon prepared chili sauce
Salt and freshly ground pepper

For the beef
1 (1 pound) flank steak, cut across the grain into thin slices
1 teaspoon Chinese five-spice powder
1 teaspoon toasted sesame oil
1/3 cup dry sherry
2 large shallots, minced (about 2 tablespoons)
Zest of ½ medium orange (about 1 tablespoon)
1 tablespoon prepared chili sauce
1 (4-ounce) can whole water chestnuts, drained and cut into 24 slices
1 bunch (6 to 8) green onions, thinly sliced on the diagonal (about ½ cup)

For the wraps
8 large Boston lettuce leaves
½ cup chopped peanuts
1 large carrot, shredded (about ½ cup)


Pour the rice wine vinegar, orange juice, sugar, ginger and 1 tablespoon chili sauce into a pan over medium heat. Stir and simmer until reduce and thickened slightly, about 5 minutes. Remove from the heat.

Toss the flank steak with Chinese five-spice powder and sesame oil. Heat 1 tablespoon olive oil in a skillet over medium high heat. Cook until the meat is golden on the edges, but still pink in the center, about 5 minutes. Pour in the sherry, shallots, orange zest and 1 tablespoon chili sauce. Cook, until the sauce thickens slightly, about 3 to 4 minutes more. Stir in the water chestnuts and green onions.

To serve, pour the meat into a serving bowl. Place the lettuce leaves and condiments alongside. Pour the dipping sauce into a bowl. Invite your gang to create their own fabulous wrap.

Meatballs with Eggplant Topped in Muenster Cheese

Serves 6 to 8
Preparation time: 1 hour

1 tablespoon olive oil
2 medium shallots, minced (about 2 tablespoons)
1 medium eggplant, peeled and finely diced into 1/8-inch cubes (about 4 cups)
4 cloves garlic, minced (about 2 tablespoons)
Salt and freshly ground pepper
1 ½ pounds ground sirloin
2 cups Marinara sauce
8 ounces muenster cheese sliced

Preheat oven to 350 degrees. In a hot pan heat the olive oil over medium high heat. Cook the shallots until soft. Add the eggplant and garlic and cook for several minutes. Season with salt and freshly ground pepper.

Remove the pan from the heat and allow to cool.

In a large bowl combine the ground sirloin and the eggplant mixture. Form into 1-inch meatballs and place on a baking sheet. Bake from 10 to 20 minutes or until cooked through.

Pour ½ cup of the marinara sauce into a large baking dish. Place the meatballs in the dish. Pour the remaining sauce on top and place a slice of cheese on top of each meatball. Bake for 20 to 30 inutes until the cheese begins to melt.

ThrowDown with an Extreme Party Planner!

Get A Fresh Take on Fork Tender Ribs and Creamy, Tangy Slaw
Food TV is in its 7th season of vetting contestants in the reality show FOOD NETWORK STAR. What’s interesting this year (and last) are the food bloggers. Last year’s champion Aarti Parti published a blog and this year, two of the contenders write about food for a living. Sunday nights, I enjoy tuning in. In fact the latest installment of FNS inspired me to challenge this week’s winner to a throwdown. Please don’t send me a cease and desist letter, Bobby Flay, but when I saw contestant Susie Jimenez’s recipe for tangy slaw and pork ribs, I had to put my hat into the ring with my own Beer Basted Baby Back Ribs with Jack Daniels Barbecue Sauce. Susie’s BBQ is described as “spicy”, but I wonder if those flavors—which did manage to impress guest star Guy Fieri of Diners, Drive Ins and Dives—can begin to touch the way I do it…or the way WE do it, if you click on my recipe and learn how cider vinegar, dark molasses and good whiskey form a perfect union. Just pick up 6 pounds of baby back ribs to get started. I’m offering you a foolproof way to prepare moist, tender and never over-cooked ribs—which the panel of FNS judges are quick to wag a finger at!

Food TV Execs Have Good Taste! Would They Like My Slaw?
But I have to applaud those judges. Any Extreme Party Planner would…they settle for no less than EXTREME food—popular dishes that transcend the label of “classic” and shoot for something special. Those spicy pork ribs that won the admiration and respect of a large crowd for the 4th of July challenge were accompanied by a slaw…but not just any slaw…a tangy slaw. My dear readers, you can achieve “tangy” and so much more with a unique twist on Classic Cabbage and Carrot Slaw. How do I do it? Well, I start with the intention of making it good enough that it can be used as a condiment on your favorite BBQ sandwich or burger—or just enjoyed straight off the serving spoon after you’ve mixed your first satisfying batch. The real trick to it, I think, is in the tarragon vinegar, which sounds exotic, but is a popular Heinz product.

Finger Lickin’ Shortcuts
Another shortcut from the shelf? For this slaw, I like (ssh!) pre-packaged, pre-shredded veggies. Shredded broccoli and purple cabbage are great additions. Others include shredded bell peppers and a touch of sliced onion. For a Mexican spin (this is what FNS challenge winner Susie did), you can add thin strips of seeded jalapeno pepper, a sprinkle of lime juice and a dash of ground cumin, garnishing with fresh cilantro instead of parsley.

My own substitutions and sidebars on winning FNS dishes could take me into next week…which is good because I’ll be watching! These contestants have already been through so much, cooking for the whole cast and crew of Cougar Town, creating a gourmet dessert from a vending machine and repeatedly using breakfast, lunch and dinner as a canvas to get their culinary points of view across. If you’re a fan of Food Network Star and see something that didn’t quite “speak to you” on that porcelain 8-inch diameter dinner plate of a canvas, write to me! I’ll spin the plate and put an extreme partier’s spin on things—and I think you’ll be surprised at how chic & cheap that plate can be! Write to me for fresh traditions served up daily, or just leave a comment on my wall about who you’re rooting for!

Beer Basted Baby Back Ribs with Jack Daniels Barbecue Sauce

Servings: 4 to 6
Preparation Time: 30 minutes plus steaming and grilling the ribs

6 pounds baby back ribs
Salt and freshly ground pepper
Garlic powder
1 (12-ounce) can beer

1 (16-ounce) can diced tomatoes
1 cup cider vinegar
½ cup dark molasses
¼ cup canola oil
¼ cup Jack Daniels whiskey
2 tablespoons prepared mustard
1 tablespoon chili powder
1 teaspoon ground cinnamon
4 or more drops hot pepper sauce
Salt and freshly ground pepper

Preheat oven to 300 degrees
Season the ribs with salt, pepper and garlic powder. Place them onto a rack in the bottom of a large roasting pan. Pour the beer into the pan. Cover the pan with aluminum foil. Place the pan into the oven. Steam for at least 1 hour (or longer if desired).
For the sauce, bring the tomatoes, vinegar, molasses, canola oil, whiskey, mustard, chili powder, cinnamon and as much hot pepper sauce as you like, to a boil in a saucepan over medium high heat. Reduce the heat and simmer for 20 minutes. Season with salt and pepper.
Transfer the ribs to an outdoor grill over medium high heat. Cook, turning often until well browned, about 15 to 20 minutes. Baste the ribs with sauce during the last 5 minutes of cooking.
Cut the ribs, and serve with extra sauce on the side.

Nibbles For Nods

Root For Oscar Nominated Stars While Dining On Primo Appetizers!

The 83rd Oscar Awards Ceremony is February 27th this year, same bat time, same bat channel as usual: ABC at 5pm Pacific and 8pm Eastern. It’s a great occasion to invite your best buds over for food & drink that look as cinematic as all the things you’ve seen on the silver screen together in 2010. Go ahead and treat my blog like a word puzzle, and see if you can find all the references to films and actors given Oscar nods this go around.

Get the Dipping Bowls in Your Living Room Ready!

Since fish dishes are the very definition of the word easy—in fact, they NEVER take over 127 Hours to make—seafood dishes like Tuna Tatare, diver scallops and crab cakes are part of my new Nana Network crusade to stop patronizing fast food joints as much…unless of course, there are Toy Story 3 items inside the kids’ meals! On Oscar Night, serve your guests Sautéed Crab Cakes with Three Sauces. This delicate appy features three very distinct sauces—their secret to perfection? Make sure you gently mix and form the crab cakes, thoroughly chilling them before sautéing.

Make Sure “The Kids Are Alright” With These Hot and Spicy Nibbles

Chipotle Spiced Cocktail Meatballs Simmered in Tomato Sauce and Served with Cilantro Cream owe that incredible taste many of us have a hard time identifying, to plain ol’ sugar—just a spoonful of sugar in the tomato sauce and the rich cream reduction, smoothes out this dish’s flavor, making it one your pals will come back for again and again! Who among us doesn’t love a meatball that’s soaked in spicy hot smoked peppers? Do me a favor! Post your guests’ reception of this appy to my Facebook page—your social network will love it, wink, wink!

When It Comes Time to Toast the Winners, These Cocktails are Worthy of The King’s Speech!
I’ve posted them before and I’ll post them again: Oyster Shooters are amazing for social gatherings like these. Shifting gears into coffee clatch territory, I think your Oscar Night friends would also approve of Mexican coffee—when it’s spiked with the tequila you’ve been saving, Mexican coffee is especially warm and welcoming—plus, who doesn’t love an excuse to pull out the cinnamon sticks and whipped cream? It’s a dessert and beverage all in one!

A Black Swan/White Swan Color Scheme in Your Decadent Oscar Night Dessert Offering

I’m making Chocolate & Marble Cake in homage to the movie most likely to score best picture, The Black Swan. In this movie, best actress hopeful Natalie Portman must perform in a ballet, not just as The White Swan, but as the Black one too—you can guess which one’s more decadent; however, in this tasty cake that goes great with Mexican coffee, it’s all sinfully delicious!

Even if all you do is rip open a bag of chips and gulp a couple of beers on Oscar Night, I hope you enjoy the fun—and if you should find yourself more in the mood for a formal affair than a nibble here and a nip there, contact me for recipes, catalogued in my Diary of an Extreme Party Planner project, where the ultimate Oscar Night menu will blow your black tie and tails off!

And the Oscar goes to…???

Corned Beef Hash with Poached Eggs

Servings: 4
Preparation Time: 30 minutes

2 tablespoons olive oil
1 medium white onion, cut into ¼-inch dice (about 2/3 cup)
1 medium green bell pepper, seeded and cut into ¼-inch dice (about 2/3 cup)
2 medium celery ribs, sliced (about 1 cup)
2 medium cloves garlic, minced (about 1 teaspoon)
16 ounces cooked corned beef, cut into ¼-inch dice (about 2 cups)
2 medium potatoes, peeled and boiled, cut into ¼-inch dice (about 2 cups)
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh rosemary
Salt and freshly ground pepper
8 large eggs

Heat the olive oil in a skillet over medium high heat.

Cook the onions, pepper and celery in the olive oil until soft and just beginning to brown, about 5 minutes.

Add the garlic and cook for 2 minutes more.

Add the potatoes and corned beef to the pan.

Stir in the Worcestershire sauce and fresh parsley. Season with salt and pepper. Cook over medium heat until the hash is warmed through. Keep the hash warm while you prepare the eggs.

Heat water in a large pot to boiling. Add 1 tablespoon distilled vinegar. Break one egg into a small bowl. Swirl the water in the pan with a spoon. Gently pour the egg from the bowl into the swirling water. Continue gently swirling. (This will produce a rounded egg perhaps with a tail or two.) Repeat this process with as many eggs as will fit into the pot without crowding. Reduce the heat to low. Simmer the eggs for 4 to 5 minutes or until the egg white is firm. Use a long-handled basket to gently remove and drain each egg.

Serve the poached eggs on top of the warm corn beef hash.

Standing Rib Roast with Red Wine Mushroom Gravy

Servings: 10 to 12 (2 to 3 servings per pound)
Preparation Time: 30 minutes, plus roasting

7 to 8 pound rib roast with 4 to 5 ribs trimmed
¼ cup Dijon mustard
¼ cup chopped fresh parsley
2 tablespoons granulated sugar
Salt and freshly ground pepper

2 pounds button mushrooms, sliced
(about 4 cups)
1 cup red wine
3 cups beef stock
¼ cup all-purpose flour, mixed with 1 cup cold water

Preheat over to 475 degrees (hottest setting)

Combine the mustard, parsley and sugar in a small bowl. Brush the mixture over the entire roast. Season with salt and pepper.

Place the roast fat side up, on a rack, in a roasting pan. Place the roasting pan into the preheated oven. Immediately reduce the heat to 350 degrees, and roast for 18 minutes per pound or until the thermometer inserted into the thickest part of the roast reaches 140 degrees for rare, to 170 degrees for well done.

Remove the roast from the oven and let stand for 15 minutes before carving.

Sautee the mushrooms in the pan drippings over medium high heat. Remove with a slotted spoon to a bowl. Add the red wine to the pan. Simmer until the liquid is reduced by half, about 5 minutes. Add the beef stock and simmer for 5 minutes more. Add the flour mixture to the pan, a small amount at a time. Cook until the sauce thickens to gravy consistency. Add the mushrooms. Season with salt and pepper.

Roasted Veal Chops, Stuffed with Pecorino Cheese with Madeira Wine Drizzle and Arugula Salad

This is perfect dinner party fare. Purchase plump veal chops for this dish, as well as flavorful smoked ham and a wedge of pecorino that you can shave with a vegetable peeler.

4 veal rib chops, about ¾ pounds each, about 2-inches thick
A pinch of coarse salt and a grind of fresh pepper
4 thin slices smoked ham
4 ounces Pecorino Romano cheese, shaved, about 1 cup
2 to 4 tablespoons olive oil
4 tablespoons butter, room temperature
1 cup Madeira wine
1 cup home made beef stock, or low sodium beef broth
2 tablespoons tomato paste

2 ounces fresh Arugula, about 2 cups leaves
2 ounces salad mix, about 2 cups torn
2 tablespoons olive oil
1 medium lemon juiced, about 3 tablespoons

Preheat the oven to 425 degrees. Use a sharp knife to cut a deep pocket into each veal chop. Place a slice of ham and 1 ounce of the cheese into each pocket. Season the chops with salt and pepper.

Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium high heat. Sear the chops until golden, about 2 to 4 minutes. Carefully turn and sear the second side for 2 minutes more. Transfer to a baking dish. (Depending on the size of your skillet and of the veal chops, you may have to do this in batches, using additional oil and butter.) Place the chops in the oven and roast until just rare in the center, about 8 to 12 minutes.

Pour the wine into the skillet and stir to remove the brown bits. Pour in the beef broth and simmer until the liquid is reduced to about 1 cup. Stir in the tomato paste and season with salt and pepper.

Toss the Arugula with the salad mix. Sprinkle with 2 tablespoons olive oil and the lemon juice. Season with salt and pepper.

Serve the stuffed veal chops on a platter. Drizzle the wine sauce over the top. Mound the salad on the top of each chop.

Yield: 4 veal chops
Preparation Time: 15 minutes
Cook Time: 8 to 12 minutes for chops, 5 to 10 minutes for sauce

Sources and Substitutions
Ask your butcher for veal chops from a source that produces humanely raised animals that are not raised with hormones or unnecessary steroids.

Beef Brisket with Onions, Carrots and Tomato Wine Gravy

Slow cooking is the way to get rich, juicy meat from a not naturally tender cut of beef. This dish is perfect with smashed potatoes or egg noodles. If you cannot find small whole onions, feel free to substitute whole shallots or use large onions and slice them into quarters.

6 medium garlic cloves, peeled and minced, about 1 ½ tablespoons
2 tablespoons fresh rosemary leaves
Kosher salt
¼ cup olive oil, plus 2 tablespoons
1 (4-pound) beef brisket
1 tablespoon grill seasoning *
6 large carrots, peeled and cut into 2-inch pieces
12 assorted petite onions, about 2-inches diameter, peeled
2 cups dry red wine
1 28-ounce can crushed tomatoes
Freshly ground pepper
2 tablespoons flour mixed with ¼ cup chilled water (optional)
2 tablespoons chopped fresh Italian flat leaf parsley

Finely chop the garlic and rosemary together. Sprinkle the Kosher salt over top and use the flat side of your knife to mash the mixture into a paste. Place the garlic paste into a bowl. Stir in ¼ cup olive oil. Set this mixture aside.

Heat the remaining 2 tablespoons olive oil in the bottom of a Dutch oven over medium high heat. Season the brisket with grill seasoning. Place the brisket into the Dutch oven and brown on both sides, about 10 minutes total. Remove the pan from the heat.

Preheat the oven to 325 degrees. Place the carrots and onions around the meat. Brush the veggies and brisket with the garlic/oil mixture. Pour in the red wine and the crushed tomatoes. Season with salt and pepper. Cover the pan and roast until the meat is fork tender, about 3 to 3 ½ hours.

Remove the brisket from the pan and place it onto a serving platter. Use a slotted spoon to remove the veggies to the same platter. Cover the meat and veggies with aluminum foil.

For a thickened sauce, place the Dutch oven onto the stove top over medium heat. Bring the liquid to a boil, reduce the heat and simmer until the liquid is reduced by half, about 10 minutes. Whisk in the flour/water mixture until the sauce reaches the desired consistency. Check seasonings. Pour the gravy into a sauce boat.

Cut the brisket across the grain into ¼-inch slices. Top with a ladle full of the red wine gravy and garnish with fresh parsley.

Yield: Enough to feed 6 with extras for midnight sandwiches
Preparation Time: 20 minutes
Cook Time: 3 to 3 ½ hours

Sources and Substitutions
*Grill seasoning is a combination of garlic powder, minced onion, red and black pepper, salt and spices like paprika and oregano. You can prepare your own for use on everything from steaks to poultry. Or you can purchase grill seasoning already prepared. I prefer Grill Mates Montreal Steak Seasoning which is found on the spice aisle of your grocery store.

Ask your butcher for beef brisket from a source that produces humanely raised cows that are not raised with hormones or unnecessary steroids.

Fiery Beef and Black Bean Chili

Yield: A pot full of chili
Preparation Time: 20 minutes
Cook Time: at least 4 hours in a slow cooker or longer if desired.

1 to 2 tablespoons olive oil

4 pounds organic hormone and antibiotic free beef roast (chuck or tri tip work well in this recipe), cut into 1-inch pieces
Salt and freshly ground pepper
1 medium red onion, peeled and diced into ½-inch pieces (about 1 cup)
1 red bell pepper, seeded and diced into ½-inch pieces (about 1 cup)
2 large garlic cloves, peeled and chopped
1 to 2 chipotle peppers in adobo sauce, seeded and diced
1 (10-ounce) package frozen corn
2 (28-ounce) cans diced tomatoes (I like the San Marzano brand)
2 tablespoons tomato paste
1 (16-ounce) can black beans, drained (If you like black beans, use 2 cans)
2 or more tablespoons chili powder
1 teaspoon ground cumin

Sour cream
Chopped fresh cilantro
Ripe avocado, diced into ½-inch pieces
Red, ripe tomatoes, diced into ½-inch pieces


Heat 1 tablespoon of the olive oil in a non stick skillet over medium high heat. Brown the beef in batches using additional oil as needed. Season lightly with salt and pepper. Remove the browned beef to a platter (or cool to room temperature and store in an air tight container in the refrigerator until ready to place into the slow cooker).

Place the beef into the slow cooker. Add the diced onion, red pepper, garlic, Chipotle peppers, corn, diced tomatoes, tomatoes and black beans. Season with chili powder and cumin. You can add more later on. Set the slow cooker on high for at least 4 hours or longer. After about 1 hour, stir the chili and adjust the seasonings by adding salt and pepper and additional chili powder.

When you are ready to serve, offer bowls or mugs of chili with toppings of sour cream, fresh cilantro, avocado chunks and diced ripe tomatoes.

Sources and Substitutions
You can purchase canned chipotle peppers in adobo sauce in the ethnic section of the grocery store. These babies are hot! Take care in handling them. I seed them for this recipe, but if you like a lot of spice, chop one leaving the seeds inside, and place this into the pot.

Steak, Black Bean and Toasted Corn Quesadillas

Make these quesadillas one at a time and share the wedges while another batch cooks on the grill.

1 (8 to 12-ounce) cooked steak such as flank steak or sirloin

1 tablespoon olive oil
¼ small red onion, peeled and diced, about 2 tablespoons
2 medium garlic cloves, peeled and minced, about 1 teaspoon
1 large green bell pepper, seeded, veins removed and diced, about 1 cup
1 (16-ounce) can black beans, drained
1 tablespoon tomato paste
1 teaspoon ground cumin

1 tablespoon olive oil
2 medium jalapeno peppers, seeded, veins removed and diced, about 2 to 3 tablespoons
1 (16-ounce) can corn, drained
Salt and freshly ground pepper

8 (10-inch) flour tortillas
6 ounces sharp cheddar cheese, grated, about 1 ½ cups
6 ounces Monterrey Jack cheese, grated, about 1 ½ cups

Guacamole
Salsa
Sour Cream
Chopped Fresh cilantro

Bring the cooked steak to room temperature. Cut across the grain into thin slices. Set aside while you prepare the other ingredients.

Heat 1 tablespoon olive oil in a skillet over medium high heat. Add the onion, garlic and bell pepper and cook for 2 minutes. Add the black beans and cook for 2 minutes more. Stir in the tomato paste and cumin. Season with salt and pepper. Remove the skillet from the heat.

Heat an additional 1 tablespoon olive oil in a separate, large skillet over medium high heat. Add the jalapeno peppers and cook for 2 minutes. Add the corn and cook for 2 minutes more. Season with salt and pepper. Pour the mixture into a dish and set aside.

Spray the skillet that contained the corn mixture with vegetable oil spray and warm over medium high heat. Lay one tortilla shell into the skillet. Top with ¼ of the cheese, ¼ of the bean mixture, ¼ of the corn mixture and ¼ of the sliced steak. Place a second tortilla on top and push down lightly. Cook until the bottom tortilla begins to brown, about 2 minutes. Use a large spatula to carefully flip the quesadilla. Cook until the cheese begins to melt, about 2 minutes more. Repeat with the remaining ingredients.

Garnish with your favorite guacamole, salsa, sour cream and chopped fresh cilantro.

Yields 8 quesadillas
Preparation Time: 15 minutes
Cook Time: 30 minutes total

Sources and Substitutions
An alternate cooking method is to layer and grill each quesadilla, which allows you to make several at a time. Place 1 tortilla onto a grill over medium high heat. Top with cheese and steak. Add another tortilla. Top this one with the bean and corn mixtures. Add an extra sprinkling of cheese. Top with a third tortilla. Use 2 spatulas to flip the triple-decker quesadilla when the cheese is melted. Add more cheese as needed to keep the other ingredients in place!

Steak and Roasted Onion Salad with Poblano Pepper Vinaigrette

Steak, cooked to perfection is enhanced with sweet, roasted onions and spicy vinaigrette in this feisty main course dish.

1 (10 to 12-ounce) steak such as flank, strip or ribeye, pan sauteed or grilled to medium rare, thinly sliced

6 small white onions, peeled and halved
2 tablespoons olive oil
2 tablespoons chopped fresh cilantro leaves
2 tablespoons chopped fresh thyme leaves
1 medium clove garlic, minced (about ½ teaspoons)
Salt and freshly ground pepper

1 medium poblano pepper, roasted, peeled and seeded
½ small red onion, chopped (about ¼ cup)
Juice of ½ medium lemon, about 1 tablespoon
¼ pound fresh spinach leaves chopped, about 1 cup
2 tablespoons chopped fresh cilantro leaves
1 teaspoon honey
½ cup olive oil

2 large beefsteak tomatoes, chopped (about 2 cups)
4 ounces Blue cheese, crumbled, about 1 cup

Preheat oven to 450 degrees.
Place the onions onto a baking sheet. Drizzle with 2 tablespoons olive oil, 2 tablespoons each cilantro and thyme leaves and the garlic. Season with salt and pepper. Roast until golden brown about 10 to 15 minutes.

For the Vinaigrette:
Place the roasted poblano pepper, red onion, lemon juice, spinach leaves, 2 tablespoons cilantro, and honey into a blender or food processor. Pulse to combine. With the machine running, slowly pour in the olive oil. Season with salt and pepper.

Lay the steak slices onto a platter. Place a ring of chopped tomato around the edge of a large platter. Sprinkle the cheese over the top of the tomatoes. Top the steak with roasted onion. Drizzle the platter with just enough of the poblano vinaigrette to moisten the dish. Serve additional dressing on the side.

Servings: 4 to 6 as a main course.
Preparation Time: 30 minutes
Cooking time: 10 to 15 minutes for onions depending on size

Pan Seared Steaks with Bordelaise Sauce

The better the steak, the less you have to do to improve its taste. Choose a USDA prime beef steak that has some marbling (a little fat running through the meat) to insure great flavor.

1 tablespoon olive oil
2 large shallots, minced (about 2 tablespoons)
1 cup red wine vinegar
1 cup dry red wine
1 cup beef broth
1 tablespoon beef demi-glace
2 tablespoons butter, chilled, cut into pieces
Salt and freshly ground pepper

2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh thyme
2 medium garlic cloves, minced, about 1 teaspoon
2 tablespoons olive oil
2 tablespoons butter
4 (6 to 8-ounce) boneless strip steaks, ¾ to 1-inch thick
2 tablespoons chopped fresh parsley

For the sauce:
Heat the olive oil in a saucepan over medium high heat. Cook the shallots in the pan until soft, about 2 to 3 minutes. Pour in the vinegar and wine. Bring this mixture to a boil. Reduce heat to medium and simmer until the liquid reduces to about ½ cup, about 15 minutes. Add the beef broth. Simmer until the liquid reduces to 1 cup, about 5 minutes more. Stir in the demi-glace. Strain the sauce through a sieve over a small pot. Over low heat, whisk in the butter and season with salt and pepper. Keep the sauce warm.

Bring the steaks to room temperature and season with Worcestershire sauce, thyme and garlic. Season with pepper. Heat the remaining 2 tablespoons olive oil and 2 tablespoons butter in a large skillet, over high heat until the mixture begins to smoke. Place the steaks into the skillet. Cook until browned on one side, about 4 to 5 minutes. Turn and cook until browned, about 3 to 5 minutes more. Season with salt.

Serve the steaks with a drizzle of sauce and garnish with fresh parsley.

Servings: 4 to 6
Preparation Time: 20 to 30 minutes for sauce
Cook Time: 6 to 10 minutes for the steak, depending on the thickness

Sources and Substitutions
Bordelaise sauce is traditionally prepared with a brown stock, which begins by browning marrow bones in a skillet, adding stock, and reducing (for hours!) to produce a rich, dark flavorful liquid. A spoonful of demi glace can simulate the same rich results, with much less effort. Demi-glace is available in beef, veal, chicken and even veggie essences. You can find demi-glace in specialty markets and on-line at Williams-Sonoma.