Tag Archives: beef

Crostini Delights

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Not too long ago I was watching an episode of the Sandwich King on the Food Network channel and he gave me an idea for a recipe. Granted, his version of a steak crostini was much more high end than mine but I would put my Crostini Delights up against his any day. No Jeff Mauro, that is not a challenge.

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My family is not big on eating beef so making a light dish with a little beef was right up my alley. Crostini Delights can easily be adapted to whatever you like on slices of french bread. Before I made my Crostini Delights for my hubby he only raved about having bruschetta which I layered on thin slices of french bread. Now, he raves about the “Delights”.

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On the Sandwich King, the host flashed fried thin slices of filet mignon and built layers of meat, pesto, rosemary, gorgonzola cheese and sliced cherry tomatoes. Like I said, his version is high end. My version uses deli slices of London broil instead of filet mignon which still has great flavor and is very tender. To make the crostinis my own I paired different ingredients to create a melt in your mouth treat. Put this recipe on the list for your next dinner party as an appetizer and I am sure your guests will be raving about the great taste of the Crostini Delights.

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Crostini Delights

 Ingredients:

1 thin crusty french bread loaf

½ lb deli sliced London broil

¼ lb sliced provolone cheese

2 Roma tomatoes sliced then cut in half

½ cup gorgonzola cheese

¼ cup BBQ sauce

basil leaves

olive oil for drizzling

Preheat oven to 350 degrees.

Slice entire french bread loaf at an angle to create bite sized pieces of sliced. Drizzle olive oil over each slice of bread. Place on a cookie sheet and bake for 5-8 minutes until bread is lightly browned. Remove from oven.

While bread is baking, heat 1 tbsp of olive oil in a medium frying pan over medium heat. Pour BBQ sauce around the bottom of the pan then add the slices of London broil. Quickly toss the meat in the warm pan until well coated with sauce. Turn off heat.

Once the bread is lightly browned layer each slice with gorgonzola cheese, London broil, a basil leaf, two pieces of tomato then top with a little provolone cheese. Place back in the oven for a few minutes until the provolone cheese melts. Serve immediately.

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Pepper Steak

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Today was a non-chicken day since we had just enjoyed a chicken pasta dish and I planned on making chicken again in a couple of days. Only certain folks can eat chicken almost every day but I am not one of them. I do like chicken just not every day. There are times when I think I might grow feathers if I eat one more chicken dish.

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Because it was a non-chicken day and I had run out of ideas I decided to flip through a food magazine to get help with what I could prepare for dinner. Half-way through the magazine I saw a beautiful picture of a Pepper Steak meal and Bingo I knew what we were having for dinner. I had a few red and green peppers that were getting soft and I always have onions on hand. I checked the freezer and I had a package of thinly sliced sirloin petite steaks. One pepper steak dinner coming up!

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Granted, I had not made Pepper Steak in many, many years. I couldn’t even find my original recipe so I had to look up a couple of recipes online. I more or less combined a few of the recipes I found and then added my own twist.

A few tips on how to make a good Pepper Steak.

  1. Be sure to buy thinly sliced steak. Trust me. If you use a thicker slice of steak, the meat will be tough and chewy.

  2. Marinate the steak to make the meat flavorful and tender.

  3. Use ginger in the marinade. The flavor is bold and pairs well with the beef.

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Pepper Steak may become one of my new favorite dishes besides pork chops. I surprised myself with how good this dish was on the first try. I think the next time I prepare the recipe I will add snow peas or pea pods to jazz it up even more. Then again, why mess with a good thing.

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Pepper Steak

Ingredients:

1pkg sirloin petite steak sliced thin. Cut into strips.

4 plum tomatoes cut into chunks

1 red onion cut into chunks

1 lg green pepper cut into chunks

1 lg red pepper cut into chunks

¼ cup beef or chicken stock

Marinade:

¼ cup soy sauce

4 tbsp vegetable oil

2 tbsp sugar

2 tbsp corn starch

½ tbsp Adobo (optional)

½ tsp ground ginger

½ tsp salt

½ tsp black pepper

Mix marinade ingredients in a medium sized bowl. Place steak in marinade and stir to coat meat. Set aside and let stand for 10 – 15 minutes. Reserve any marinade not absorbed by the meat.

Heat vegetable oil in a wok or large skillet over medium high heat. Brown meat in batches. Drain on paper towels and set aside. Once all of the meat is browned, pour off all but 1 tbsp of oil (if necessary, add a little oil). Add onions and peppers to the wok along with seasonings. Stir then cook for 1 – 2 minutes. Add tomatoes, steak, beef stock and any remaining marinade. Stir to mix. Reduce heat to medium and let simmer for 5 – 10minutes stirring occasionally. Serve over rice.

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Oxtail Stew

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My southern roots are showing. Oxtail Stew is one of those southern dishes that most folks up north don’t really know about. Surprisingly, more and more people are coming into the fold and are enjoying oxtails in various recipes. Historically, oxtails were considered a poor man’s dish since it was a cheaper cut of meat. Still, all across the world this cheaper cut of meat was also considered a delicacy. Oxtails were and are used in stews, soups and special sauces. Today, oxtails are no longer a cheap cut of meat. To the contrary. Oxtails are a little more expensive and can be found among the best choice cuts of meat at any grocery store that carries a variety of meats.

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Because my mom is both southern and an amateur chef by profession it meant growing up we often had meals that included every part of an animal’s body. I can honestly say my mom can take any animal on the planet and prepare it so that it smells heavenly. I would also say that same animal probably tastes absolutely delicious but I draw the line at eating certain things regardless of how good it smells. Needless to say, the squirrel, rabbit, turtle and sweet bread dishes my mom made did not touch my lips but boy they sure smelled good cooking.

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Back to Oxtail Stew. I was talking to my mom about recipes recently and she told me she had made some oxtails. I started thinking of how good her oxtails in onions and gravy were and how much I missed having them. I decided I should try making my own Oxtail Stew for the blog and create a new memory for my family. I was shocked when I got to the grocers and saw the price on the few packages of oxtail I found next to the Delmonico steaks. Since I had committed myself to making an Oxtail Stew I did a Mary Tyler Moore move and rolled my eyes, shook my head and tossed the oxtails into my shopping cart.

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Oxtail Stew is one of those meals you eat with two types of utensils. A fork and fingers. You can use the fork to pull pieces of meat off of the bone then pick up the bone and suck all of those delicious juices and those tiny remaining pieces from the bone. For those of you who eat fried chicken with a knife and fork you would not understand what I mean. Just like most of us use our God given fingers to pick up chicken and eat it off the bone you need to do the same with oxtails. If you don’t, you will miss out on some serious flavors and good eating!

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Oxtail Stew

Ingredients:
2 pkgs of oxtails
2 carrots chopped
2 scallions chopped (including green part)
1 large onion chopped
1 garlic clove chopped
1 bay leaf
1 small can tomato paste
2 cups water
1cup beef stock
4 tbsp frying olive oil or vegetable oil
1 tbsp salt
½ tbsp black pepper
1 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
1 tsp ginger (ground or fresh minced)
1 tsp smoked paprika
1 tsp red pepper flakes (optional)
¼ tsp nutmeg

Season oxtails with all seasonings. Place in a plastic zip lock bag and refrigerate for 2 hours or overnight.

Heat oil in a dutch oven over medium high heat. Brown oxtails on all sides then place oxtails in a pressure cooker with ½ of the diced onions and 2 cups of water. Cook oxtails for approximately 45 minutes. Let pressure cooker cool (run cold water over the top of the pressure cooker to cool faster. Check out handling instructions.). Strain beef stock from pressure cooker and reserve 2 cups.

Saute remaining onions, scallions and carrots in the dutch oven over medium heat until slightly softened and onions are translucent. Reduce heat to medium then add garlic and stir for 1 minute. Do not let the garlic burn. Add tomato paste, reserved beef stock and 1 cup of beef stock. Whisk together. Add oxtails and bay leaf. Cover and let simmer for 2 ½ hours stirring occasionally. Add additional salt to taste. Serve with rice.

 

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