Good Olde American Favorites
Serves 4 - 6
What you need
I was craving something beautiful and rich to end a very long week (not having any Duck on hand, Chef G) so I came up with a simple Short Rib Bourguignon over Buttered Orzo. It was easy, effortlessly cooks in the oven or slow cooker,...and it was so good there is not even a bone left! Thanks for the idea, Epicurious.
SHORT RIB BOURGUINON (Deb's Take)
5 pound bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 green peppers, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750-milliliter bottle dry red wine (your fav)
1 tbsp parsley
2 tsp thyme
1 tsp oregano
1 tsp rosemary
2 fresh or dried bay leaves
1 tbsp chopped garlic
2 to 4 cups low-salt chicken or beef stock
Preheat oven to 350°F. Toss short ribs in an extra large Ziploc bag with flour, salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, remove & save excess flour and brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over orzo or risotto with sauce spooned over.
Test the ribs for doneness, pull on a bone. When it slides out freely, simmer another hour until the meat is soft and tender. Broil for 1 to 2 minutes.
What you need4 12 oz Prime Ribeye Steaks
1 tsp Salt, 1 tsp course grind black pepper, 1 1/2 tsp paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder and 1/4 tsp each of dried thyme, ground coriander, dried oregano, crushed red pepper and 1/8 tsp cayenne (or leave that out if its too much for you!. Mix all ingredients all thoroughly togethether in a small bowl, or shaker bottle.
1/4 c. salted butter, softened; 1/2 tsp garlic powder, 1/4 tsp salt, 1/4 tsp cajun seasoning (any brand is fine - we use Emeril's). In a small bowl, thoroughly mix all ingredients into the softened butter, divide into 4 portions (you can use a melon baller or ice cube tray, and refridgerate.
Cajun Ribeye Steak
How toPrepare your steaks by massaging the Cajun seasoning mixture into the steaks and bringing them to room temperature just before grilling, about 20 - 30 minutes. Bring your grill heat to High. (This can be done outside on the gill or inside on a grillpan, or under the broiler - in any case, oil your grill).
Grill on high heat about 2 or 3 minutes, or just until the meat is ready to release from the grill, and turn 1/4 turn (for proper grill marks), cooking 1or 2 minutes longer. Then flip your meat (to a cleaner side of the grill and grill another minute or 2, depending on desired degree of doneness.
Remove steaks from grill on to serving platters and while steaks are resting, top each with a pat of compound Cajun Butter.
Enjoy this (with some grilled corn you put on about 10 minutes before the steak)
Recipe adapted from Chili's Ribeye, and the photo below of Chilis Cajun Ribeye Steak by www.pbase.com
Serves 10 - 12
What you need
As we grew up, this was one of our favorite treats. We often had meatloaf, made with the regular list of ingredients you will find here. But every now and then, mom would make us Meatloaf Suprise. The surprise is that it would be stuffed, and what it would be stuffed with. Could be ham, or cheese, or hard boiled eggs, or maybe some leftovers of something we had the day before. I will try and reproduce this for you and you can put your own surprises in.
So plan on preparing this dish when you have cold cuts, hard boiled eggs and a chunk of mozzarella cheese in the house. It gives this meatloaf an added texture, a creaminess of sorts. The best meatloaf is made with a ground beef and pork combo, but if all you have is ground beef, that's fine. A tip: don't handle the ground meat too much...mix ingredients quickly, otherwise it will be dry and tough.
INGREDIENTS FOR MEATLOAF
2-3 lbs ground beef or meatloaf mix
1 cup or about half loaf white bread soaked then sqeezed dry
(Now use about 2 tbsp Italian Seasoning) but then:
handful of parsley
2 tbsp granulated garlic
2 tbsp onion powder
1 tbsp paprika
1/2 tbsp oregano
1 tbsp basil
1 handful of grated cheese (parmesan)
Milk (on hand if mixture is too thick)
(This is gonna be a big meatloaf, but there's a lot of surprises in it)
INGREDIENTS FOR SURPRISE
There were always Hard Boiled Eggs (about 4)
There was always Cheese of some kind
There were sometimes bacon, hotdogs, kielbasa or sausage
There were sometimes luncheon meats like bologna, mortadella, etc..
Mom's Meatloaf Surprise
How toPreheat oven to 450 degrees. I don't know why, but mom cooked everything at 450 degrees.
First, gently mix all the meatloaf ingredients together until combined, but not overmixed.
this photo by www.cucinananette.com . Its beautiful.
But ours always had bacon, hotdogs or meat of some other kind!
Serves 6 - 8
What you need
SMOTHERED PORK CHOPS
What you needMOST OF YOU CAN MAKE THE BASIC MEATLOAF - GROUND BEEF, SEASONING, BREADCRUMBS, AND SOMETIMES EVEN THAT KETCHUP SAUCE ON TOP. WELL, HERE IS A SURPRISE FOR YOU. **THANK YOU DAVID BURKE & EPICURIOUS. THIS MEATLOAF IS INCREDIBLE. Don't be disuaded by the list of ingredients, when you are done, you will be happy you used them and thrilled with the leftovers. The may be our new favorite meatloaf (sorry mom.).
5 strips lean bacon, finely chopped
6 cloves garlic, minced
2 medium onions, finely chopped
1 medium carrot, finely chopped
2 pounds very lean ground beef sirloin
2 large eggs
1/2 cup milk
1 cup finely ground fresh bread crumbs
1/4 cup Dijon mustard
1/4 cup barbecue sauce
1 tablespoon bottled horseradish, well drained
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons coarse salt
1 tablespoon freshly ground black pepper
1 teaspoon finely minced fresh thyme (or 1/4 teaspoon dried thyme)
2 to 3 cups croutons
10 whole, unpeeled, garlic cloves
4 bay leaves
1 sprig fresh thyme
Not So Basic Meatloaf
How toPreheat the oven to 375 degrees.
Place the bacon in a medium sauté pan over medium-low heat. Sauté the bacon for about 5 minutes, or until it has begun to crisp and most of the fat has rendered out. Add the garlic, onion, and carrot and continue to sauté for about 4 minutes, or until the vegetables are soft and the onions are translucent but have not taken on any color. Remove the pan from the heat and allow the vegetables to cool.
Place the ground sirloin into a large mixing bowl. In another bowl, add the eggs and milk, the cooled vegetables, mustard, barbecue sauce, and horseradish along with 1/4 cup of the parsley, salt, pepper, and thyme, and mix. Then, using your hands, work the liquid into the meat. Add the bread crumbs and continue to work the liquid and crumbs into the meat until well combined.
Place one-half of the croutons into a shallow baking dish at least 14 inches long.
Transfer the meatloaf mixture onto a clean, flat surface and, again, using your hands, shape it into a loaf about 3 1/4 inches wide X 2 1/2 inches high X 12 inches long. Press the remaining croutons into the loaf, making sure that they are partially pressed down into it.
Gently press the unpeeled garlic cloves into the top of the meatloaf. Carefully lay the loaf on top of the croutons in the baking dish (you might need to use a couple of spatulas to facilitate this), reforming the shape with your hands, if necessary. Pierce the meatloaf with the bay leaves and thyme sprig. Place the meatloaf in the preheated oven and bake for 1 hour, or until the internal temperature reads 165 degrees on an instant-read thermometer and the top is nicely browned.
Remove the pan from the oven. Allow the meatloaf to rest for about 5 minutes before transferring it to a serving platter. Remove the bay leaves and thyme sprig and sprinkle the remaining parsley over the top of the loaf and around the platter. Cut crosswise into 1-inch, or thicker, slices and serve.
What you needThis recipe is so simple to prepare, but when you serve it, your family or guests will think you worked hours. In fact, you can make the stuffing ahead of time, then stuff and bread the chops later. Or you can do all the work ahead of time, and put the breaded chops in the fridge until ready to bake. Delicious in no time!
6 Thick cut pork chops, at least 1 inch, bone in or not
2-3 cups sliced mushrooms (fresh are best, but you can use canned if you must)
2 tbs olive oil
1/2 package frozen chopped onions
1 tsp minced garlic
2 tbs seasoned breadcrumbs
2 tbs parmesan cheese
1 bowl of flour for dredging
1 bowl of seasoned panko crumbs for breading (or season youself with italian seasoning)
1 bowl with 2 beaten eggs and a 1/4 c milk
Salt and Pepper to taste.
Stuffed Bone-in Pork Chops
How toPreheat oven to 400 degrees. In a medium sautee pan, heat oil and put in mushrooms. Leave them sit on one side for at least 5-10 minutes without stirring the pot. This way they can release their water and start to brown. Then flip mushrooms and let cook on the other side. When mushrooms are browned, add onions and heat until softened and tender, then turn down the heat, add garlic, parmesan cheese and breadcrumbs so the mixture thickens. If it is too thick, add cicken broth. If it is too thin, add more breadcrumbs.
Next, on a cutting board, using a sharp knife, slice each pork chop through the fatty side, not quite through to the other side. It is best to do this when the chops are very cold. If they are bone in, cut just to the bone. You should end up with a pocket in each chop.
Next, take a spoonful or two of the stuffing mix and stuff the pockets on each chop. Secure open end with skewers if you have, or use toothpicks. Then salt and pepper the outside of each chop.
Your breading should be set up as follows: Flour, Egg, panko crumbs, sheet pan.
Take each stuffed chop, dip in flour and shake off excess. Dip in Egg/Milk mixture, then in seasoned panko crumbs, making sure to cover both sides and all around. Place each chop on a greased (Pam) baking sheet and drizzle with olive oil.
Place pan in oven and cook for about 20 minutes, then remove and turn each one over. Place a pat of butter on top of each chop, then bake for another 20 minutes, checking for doneness periodically.
These are simple and delicious. They go wonderful with a wild rice pilaf, or even mashed potatos and gravy. But for a healthier meal, just serve them with a mixed greens salad.
What you needThis is really a combination of two different recipes, starting from the base of Sour Cream Pork Chops. Adding the onion soup mix to Light Sour Cream intensifies the flavor. It tastes like smothered pork chops without the high fat gravy. They are easy to prepare, and baked in the oven, resulting in less fat than pan frying. This recipe makes use of breadcrumbs and Parmesan cheese for a delicious breading, and the sour cream adds a zesty flavor.
1 envelope of Lipton® Recipe Secrets® Golden Onion Soup Mix (mix is sold in
1 c. Daisy Light Sour Cream
2 c. panko bread crumbs (seasoned)
Grated parmesan cheese
4 - 6 bone-in pork chops, 3/4 to 1" thick
Sour Cream & Onion Pork Chops
How to1. Preheat the oven to 350 degrees F. Combine 1 cup of sour cream and the onion soup mix in a shallow bowl.
2. Combine the bread crumbs with and grated Parmesan cheese in a separate shallow dish.
3. Dip each pork chop into the sour cream mixture, making sure to thoroughly coat each side. Using your hands if necessary to get a solid coating.
4. Transfer the pork chops into the bread crumb mixture after they've been coated with sour cream. Turn over, toss, or spoon the crumbs over the top to make sure both sides are fully breaded.
5. Spray a 9-by-13 inch baking dish or cookie sheet with cooking spray. Place each pork chop on it, spaced at least ½-inch apart. Bake the sour cream pork chops for 40 to 50 minutes, or until the bread crumbs are toasted and golden brown. Remove it from the oven and serve hot.
What you needI FOUND THIS RECIPE ORIGINALLY AT EPICURIOUS WHEN I NEEDED SOMETHING TO DO WITH THESE BEAUTIFUL VEAL CHOPS I GOT ON SALE. IT WAS SUMMER AND I WANTED TO GRILL THEM. SO, YOU WILL FIND MY GRILLING CHANGES AT THE END. (GO WITH THE GRILL!)
1/4 cup Creole mustard
2 tablespoons mayonnaise
2 green onions, chopped, divided
2 8-ounce veal rib chops (each about 1 inch thick)
2 tablespoons olive oil
1 large garlic clove, minced
1 cup fresh breadcrumbs made from crustless French bread
Crusted Veal Chop
Position rack in bottom third of oven and preheat to 450°F. Mix together mustard, mayonnaise, and 1/2 of green onions in small bowl.
Sprinkle chops on both sides with salt, pepper, and allspice.**
Heat oil in heavy medium skillet over medium-high heat. Add veal; sauté until brown, about 2 minutes per side. Transfer veal to small rimmed baking sheet. Add garlic to drippings in skillet; stir 15 seconds. Add breadcrumbs; sauté until golden and crisp, about 1 minute.
Spread half of mustard mixture thickly atop each chop. Spoon crumbs atop mustard mixture. Bake until thermometer inserted horizontally into chops registers 135°F for medium-rare, about 7 minutes. Transfer to plates. Sprinkle with remaining green onions
**Place seasoned chops a very hot oiled grill for about 5 minutes, until the meat begins to loosen and you can lift it. Turn chops a quarter turn. (do not turn over yet). Cook about 3-5 minutes more.
Turn chops over and proceed as above with spreading the mustard on each chop, and top with breadcrumbs. Press the crumbs into the mustard and onions. Close cover to grill and cook until medium.
We loved this recipe. Elegant, not too difficult, perfect for a romantic dinner!
What you need
3 1/2 teaspoons salt
1 1/2 teaspoon freshly coarse ground black pepper
3 tablespoons of minced garlic or garlic paste
3 tablespoons of olive oil
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh rosemary
1 prime rib roast of beef (a 7 rib roast is the largest, and comfortably fed 14 people, so you can calculate 1 bone for 2-3 people)
Have your butcher cut off the bottom ribs, then tie them back on. This way you will still have the standing roast, a built in rack, and delicious ribs on the side when done!
Standing Prime Rib Roast
How to1 Let the uncooked roast rest at room temperature for 3 hours before cooking. Do not remove the fat because it will melt and baste the roast as it is cooking.
2 Preheat your oven to 500°F. Take all the ingredients listed above (except the roast) and mix together in a small bowl. You should have a paste like consistency. If you don't, add more olive oil. Generously rub the paste all over the roast.
3 Place the roast, fat side up, rib side down in a roasting pan in the oven.
4 After 15 minutes on 500°F, reduce the heat to 350°F. To figure out the total cooking time, allow about 13-15 minutes per pound for rare and 15-17 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast and your particular oven. A flatter roast will cook more quickly than a thicker one. So use an instant read meat thermometer. Err on the rare side, you can always cook it longer.
5 Roast in oven until thermometer registers 115°-120°F for rare or 125°-130°F for medium.
Check the temperature of the roast using a meat thermometer a half hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 1/2 hours of total cooking time (15 minutes at 500° and 2 1/4 hours at 325°). In this case, check after 2 hours of total cooking time, or 1 hour 45 minutes after you lowered the oven temp to 325°.
Once the roast has reached the desired internal temperature, remove it from oven and let rest 20 minutes, covered with aluminum foil, before carving. The roast will continue to cook while it is resting.
Enjoy this one! As you can see from the photo, it makes a great presentation, and its irresistible.
What you need
1/2 cup packed fresh basil leaves
Tips & Notes
- Make Ahead Tip: Equipment: Buy Kitchen string
- Tips: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 5 minutes.
- Have your butcher “butterfly” a boneless leg of lamb (that is, open it up to a large, flat cut of meat); ask that any visible fat be trimmed off. (although you are perfectly capable of doing this yourself
**Recipe adapted from Eating Well Magazine.
Mint Pesto Rubbed Leg of Lamb**
- Preheat oven to 350°F.
- Place basil, mint, parsley, pine nuts, cheese, oil, garlic, 1/2 teaspoon salt and pepper in a food processor and process until fairly smooth. Sprinkle lamb all over with the remaining 1/2 teaspoon salt. Reserve 2 tablespoons of the pesto; spread the rest over the top side of the lamb and roll it closed. (It will not be a perfect cylinder.) Tie kitchen string around the roast in five places; do not tie too tightly or the pesto will squeeze out. Rub the reserved pesto over the outside of the lamb and place in a roasting pan.
- Roast the lamb until a thermometer inserted into the thickest part registers 140°F for medium-rare, about 1 hour 20 minutes. Transfer to a cutting board; let rest for 10 minutes. Carve the lamb, leaving the string in place to help hold the roast together.
Serves 6 - 8
What you needNo Yolks Egg Noodles are one of my favorite items to cook with and you should always keep them in your pantry. They are versatile, cook up fast and are a healthy alternative to pasta or mashed potatos. This recipe is a great way to use up leftover pulled pork (recipe in Slow Cooker section) - or almost any meats you have in the fridge.
1 package No Yolks extra broad egg noodles
1 bag frozen pepper strips
2 tbs butter or margarine
4-5 cups pulled pork
2 packages purdue shortcuts (or 2 c. fresh chopped or shredded chicken)
Jerk Marinade (any brand) or 2 tbs Jerk Spice bend & 1/4 c water
Light Sour cream for topping.
Egg Noodles w/ Chicken & Pork, Jerk Style
How toBoil egg noodles as directed and put the frozen peppers into the water just before you drain it, drain, add the butter to the noodles and reserve, along with 1 c. pasta water.
Combine warmed up pulled pork, chicken and marinade (or spice and water) into a large bowl and gently mix together, trying not to shred the pork any further.
Portion the noodles in a bowl, and place the meat mixture over them. Top with sour cream an serve.
Alternatively, if you are carb conscious, leave out the egg noodles and put this over a crisp green salad. Its excellent and you can justify the pork fat that way!
Serves 4 - 10
What you need
This is one of our favorite recipes. It takes only minutes to make, and everyone in the family loves it. Its flexible enough so that you can add or substitute ingredients to taste. Have fun with this one:
4-6 packages Uncle Ben's 90 second rice (White or Brown)
2 tbs olive oil
1 bag frozen chopped onions
1 bag frozen sliced peppers
2 cups chopped chicken or shortcuts
1-2 cups sausage ground or sliced, or kielbasa sliced
1lb shrimp (plain or seasoned like Margaritaville)
2 cans red kidney beans
2 cans petite diced tomatos (or Rotel to add more spice)
Shredded Mexican Blend cheese
(at any point you may substitute fresh for frozen or store bought)
Debs 15 MInute Jambalaya
How toMicrowave the rice as directed on the package.
Saute the chopped onions in large skillet until tender. If your shrimp is frozen, add it now. Add the rest of the ingredients including all meats (as set forth above or any you may have on hand) and frozen sliced peppers. When mixture just comes to a boil and shrimp are almost done, add beans and diced tomatoes. Season with salt and pepper, and cayenne pepper or hot sauce to taste. Fold in the rice.
Heat 2 minutes more, sprinkle with cheese or cannelle of sour cream, and Enjoy!
What you needThis is about beef liver as a culinary item …… and I need to tackle this
matter convincingly …… since its really not my favorite thing. But my
better half is a big fan of this "food" and I've been promising to make it
for him for almost 10 years now! He has yet to convince me. But for the sake
of my marriage, and all of you loyal readers, I am going to make this dish.
No, really, I promise.
In any event, that should not discourage me from sharing you good people
what many people love…… both in taste and in its nutritional contents. Yes,
they say beef liver has a delicate texture and is delicious. I don't know
who they is, but its not me.
One important requisite of cooking beef liver is not to overcook it. Beef
liver tends to become very tough and fibrous when overcooked. Preparing it in
small sizes or thin slices is preferred. That’s why for this quick-fry dish,
the 1 lb beef liver should be cut to small bite sizes. (probably so it goes
3 tbsp vegetable oil, divided,
1 large bell pepper or capsicum, sliced lengthwise,
2 medium shallots, chopped,
a handful of onion leaves or leeks, chopped,
3 gloves garlic, peeled and thinly sliced,
several pieces of hot chili peppers (to taste), minced,
2 tbsp oyster sauce
2 tbsp soy sauce
1 tsp brown sugar
About ¼ cup broth or water. (all this to cover up the taste?)
Stir-fried Beef Liver with Peppers & Onions
How toIn a wide non-stick pan, heat about 2 tbsp of vegetable oil and stir-fry the
beef liver for about 2 minutes, until just barely cooked.
In the same pan, add the remaining oil and continue frying garlic, followed
by onions. Add in onion leaves, chili pepper and bell pepper. After the bell
pepper has partially cooked through, return the seared liver to the pan and
It should be cooked through and uniformly seared. As I said, don’t overcook.
Take the meat from the pan and set aside.
While sizzling, add in the oyster sauce mixture and continue cooking for
about 2 minutes more. The sauce will slightly thicken and coat the liver
pieces. It’s done (oh thank God).
Transfer the dish to a wide platter and serve. Enjoy.
What you needThis is certainly not your average way to eat hot dogs, but its a great way to use up mismatched hamburger buns and hot dogs though! You can do it with sausage, brats or kielbasa too.
4 hot dogs
4 hamburger buns
cheddar cheese, grated
How toMix together mayonnaise, mustard, and grated cheddar cheese. Spread on
Slice the hot dogs at an angle at 1/2″ intervals but do not cut all the way
through. Lay them in a circle on the hamburger bun (one hot dog to a bun).
Place a spoonful of pickle relish in the center of the hot dog.
Broil until heated through and cheese is melted.
source form: cheapcooking
Serves 12 balls (as an appetizer)
What you needMoink Balls. What's a Moink Ball? I wondered the same thing. It combines what
authors and award-winning barbecue connoisseurs Jason Day and Aaron
Chronister consider to be the two most popular proteins in the barbecue
world: beef and pork. Now you get it? Moo? Oink? What does that spell?
Moink. Or bacon-wrapped beef meatballs. Lets try them.
12 Italian style meatballs, precooked
(you can make them, or buy them in the grocery freezer section)
6 strip(s) bacon, cut in half
1 tablespoon(s) brown sugar
1/8 teaspoon(s) cayenne pepper
1/2 cup(s) barbecue sauce
1/2 cup(s) grape jelly
How to1.Wrap each meatball with a half strip of bacon and secure it with a
2.Combine the brown sugar and cayenne pepper and sprinkle over the
3.Smoke over indirect heat at 250 degrees for about 1 hour until the bacon
is done to your liking.
4.While the Moink Balls are cooking, combine the barbecue sauce and grape
jelly in a saucepan and heat until blended.
5.Five minutes before removing the balls from the smoker, baste them with
the glaze. Serve immediately.
Tips & Techniques
Special note: This recipe also works great on the grill over direct heat for
10 to 15 minutes, although this method does require close attention. Bacon
grease is highly flammable, so you will need to rotate the Moink Balls
constantly to prevent scorching.