Posts belonging to Category beef



Burgers by Tyler

Calendar June 27, 2009 | Posted by Jim
Prep Time:
15 min
Inactive Prep Time:
hr min
Cook Time:
20 min
Level:
Easy
Serves:
4 burgers

Ingredients

  • 2 pounds brisket, ground
  • Kosher salt and freshly ground black pepper
  • 4 thin slices Swiss cheese
  • 4 hamburger buns, split

Directions

Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.

Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it’s done. Shape into 4 patties. When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt. Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them. Serve the hamburgers in the buns with the accompaniments below.

Sauteed Mushrooms:

Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.

Caramelized Onions:

Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.

Tomatoes with Sea Salt and Chives:

Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.

Bacon with Rosemary:

Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.

Herbed Horseradish Mayonnaise:

Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.

Category Categories: beef  |  Comments No Comments

Skillet Baked Spaghetti with Meat Sauce

Calendar September 20, 2008 | Posted by Jim
  • 1lb ground beef
  • 6 ounces of Italian sausage
  • 4 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1 jar favorite spaghetti sauce
  • 8 ounces spaghetti broken 2 in che pieces
  • 2 cups water
  • 1 1/2 teaspoons salt
  • 1/4 cup half and half
  • 6 tablespoons fresh basil
  • 1 cup shredded Italian cheese

Cook meat in large skillet.  Drain meat on paper.  Return meat to skillet, add garlic, pepper flakes oregano and cook until fragrant.  stir in spag sauce, water, spaghetti and salt.  Cok until spag begins to soften, about 7min.  Reduce heat to medium low and simmer covered for another 7 min, until pasta is al dente.

Stir in half and half, basil and 1/3 cup of cheese.  Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 min.  Let cool and serve

Category Categories: Tomatoes, beef, italian  |  Comments No Comments

Pho Bo (Hanoi Beef Noodle Soup)

Calendar November 17, 2007 | Posted by Jim

I’m on a search for a good (simple) Pho recipe. Last night I gave this one a whirl (no this isn’t a picture of my soup).

Pho

Recipe lifted from the Food Network

  • 6 cups beef broth
  • 1 (1/4-inch thick) slice ginger
  • 2 whole star anise* ( I couldn’t make it to uwajiamaya in time so I have no clue how important this is to the authentic taste, I’ll try it next time and compare)
  • 1 cinnamon stick
  • 1/2 pound piece boneless beef sirloin, trimmed of any fat
  • 3 ounces dried flat rice noodles*
  • 1/4 cup Asian fish sauce*
  • 1/8 teaspoon freshly ground black pepper
  • 1 cup fresh bean sprouts, rinsed and drained
  • 1/8 cup minced scallions
  • 1/4 cup fresh cilantro sprigs, washed and finely chopped
  • 1 small thin fresh red or green Asian chilie, sliced very thin
  • 1/2 cup fresh basil leaves
  • Lime wedges for garnish
  • *Available at Asian Markets

Original Directions

In a 2 quart saucepan bring broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for 15 minutes.
With a very sharp knife cut sirloin across the grain into very thin slices. In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable. While noodles are soaking, bring a kettle of salted water to a boil for noodles. Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender. Drain noodles in a colander. Set aside.

Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper. Add sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup. To serve, divide noodles into 4 bowls. Ladle soup over noodles. Sprinkle scallion greens, cilantro, chilies and basil over soup and serve with lime wedges

Grep4Dinner Mods:

Dump all the liquids. pepper, ginger into a pot on the stove. Dilute with water to your liking and bring to a boil. Soak the noodles for 10-15 min in separate bowl or pot of hot water. Drain/strain with cold water, set aside.

Once the soup has reached a boil, add cilantro and toss in the noodles. Let the noodles cook for 3-5 min or until soft. The steak only needs about 30 seconds to a min to cook.

Side spike with your favorite Asian hot sauce. limes, basil, sprouts etc.

Enjoy.

Category Categories: asian, beef, soups  |  Comments 1 Comment