Melodee's Über Simple Steak Kabob Marinade

 

¼ c. Brown Sugar

½ c. Soy Sauce

1 t. Grated Fresh Ginger

There are no instructions to go by. She would have probably bought the cheapest cut of steak she could find and marinate for a few hours before "making" us thread the beef cubes onto a skewer. Then they would get grilled to golden brown perfection. I prefer mine a little more rare. Best served on a flimsy paper plate on top of a bamboo paper plate holder.

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Beef Stroganoff for Two (or more)

For a scaled-down version of beef stroganoff, time management was key. Tender filet steaks cook to medium-rare in no time. By cooking the meat first and then slicing it, we were not only able to build considerable fond in the pan (a boon for sauce flavor) but we could also better control the temperature of the meat, preventing overcooking. Cooking the egg noodles right in the skillet as the sauce thickens not only saves time but means this meal for two can be prepared in just one pan. We achieved judicious creaminess by way of a dollop of sour cream and freshened it up with a few snips of chives. Serves 2 - to double, simple cook the dish in a dutch oven. Look for a steak that is 1½ to 2 inches thick. White wine or vermouth can be used in place of the brandy.

You can use a cheaper cut of meat like a flank or strip steak, if doubling this recipe. Look for a steak that is 1 1/2 to 2 inches thick. White wine or vermouth can be used in place of brandy.

8 ounces white mushrooms, trimmed and quartered
1 (8-ounce) center-cut filet mignon, halved crosswise
1 1/2 teaspoon vegetable oil
1 small onion, chopped fine
2 teaspoons all-purpose flour
1 teaspoon tomato paste
1 1/4 cups beef broth
3 tablespoons brandy
1 teaspoon soy sauce
1 teaspoon Dijon mustard
3 ounces (2 cups) wide egg noodles
1/4 sour cream
1 tablespoon chopped fresh chives

1. Microwave mushrooms in covered bowl until volume has decreased by half and liquid is exuded, about 4 minutes. Drain mushrooms and set aside.

2. Pat steaks dry with paper towel and season with salt and pepper. Heat oil in 10-inch skillet over medium heat until just smoking. Cook steaks until well browned on all sides and meat registers 125 degrees, 8 to 10 minutes, reducing heat if fond begins to burn. Transfer meat to plate.

3. Add mushrooms and onion to now-empty skillet and cook until beginning to brown, 6 to 8 minutes. Stir in flour and tomato paste and cook for 1 minute. Whisk in broth, brandy, soy sauce, mustard and 1/4 teaspoon pepper and bring to simmer, scraping up any browned bits. Add noodles and bring to boil. Cover, reduce heat to medium-low , and simmer, stirring occasionally, until noodles are tender and sauce is thickened, 8 to 10 minutes.

4. Meanwhile, slice steaks against grain to 1/4-inch-thick pieces. Stir mean and any accumulated juices into noodles and cover until warmed through, about 1 minute. Off heat, stir in sour cream and chives and season with salt and pepper to taste. Serve.

Oklahoma Fried Onion Burgers

In Oklahoma, a burger isn’t a burger without a mound of thinly sliced onion pressed into a thin, crispy patty as it sizzles on the fast-food griddle. To make them at home, we sliced and salted the onions, then squeezed the moisture out of them so they’d easily stick onto the burger. Starting the burger over a moderate heat enabled us to brown the exterior of the onions while the interior softened. Add a slice of American cheese and these burgers will taste like they’re straight from the griddle. Serves 4.

A mandoline makes quick work of slicing the onion thinly. Squeeze the salted onion slices until they’re as dry as possible, or they won’t adhere to the patties. These burgers are traditionally served with yellow mustard and slices of dill pickle.

1 large onion, halved and sliced 1/8" thick
salt and pepper
12 ounces 85% lean ground beef
1 tablespoon unsalted butter
1 teaspoon vegetable oil
4 slices of American cheese
4 hamburger buns, buttered and toasted

1. Combine onion and 1 teaspoon of salt in a bowl and toss to combine. Transfer to a colander and let sit for 30 minutes, tossing occasionally. Using tongs, transfer onion to clean dish towel, gather edges and squeeze onion dry. Sprinkle with 1/2 teaspoon of fresh ground pepper.

2. Divide onion mixture into 4 separate mounds on a rimmed baking sheet. Form beef into 4 lightly packed balls and season with salt and pepper. Place beef balls on top of onion mounds and flatten beef firmly so that the onion adheres and patties measure 4 inches in diameter.

3. Melt butter with oil in a 12" skillet over medium heat. Using spatula, transfer patties to skillet, onion side down, and cook until onion is deep golden brown and beginning to crisp around the edges, 8-10 minutes.  Flip burgers, increase their heat to high and cook until well browned on the second side, about 2 minutes. Place 1 slice of cheese on each bottom bun. Place burgers on buns, add desired toppings and serve.

Pan Seared Thick Cut Steaks

We tried this at home with beef tenderloin cuts. Simply amazing.

A nicely charred thick-cut steak certainly looks appealing. But cutting into the steak to find that the rosy meat is confined to a measly spot in the center—with the rest a thick band of overcooked gray—is a great disappointment. We wanted to find a surefire method for pan-searing thick-cut steaks that could deliver both a flavorful crust and juicy, perfectly pink meat throughout. We found it was essential to sear the steaks quickly to keep the meat directly under the crust from turning gray. But we’d need to take an untraditional approach for these thick-cut steaks and sear them at the end of cooking, rather than at the beginning. We began by moving the steaks straight from the fridge into a 275-degree oven, which not only warmed them to 95 degrees but also dried the meat thoroughly—dry meat is essential for a well-browned crust. At this temperature, when the steak met the hot skillet, our steaks developed a beautiful brown crust in less than four minutes, while the rest of the meat stayed pink, juicy, and tender.

Rib-eye or filet mignon of similar thickness can be substituted for strip steaks. If using filet mignon, buying a 2-pound center-cut tenderloin roast and portioning it into four 8-ounce steaks yourself will produce more consistent results. If using filet mignon, increase the oven time by about 5 minutes. When cooking lean strip steaks (without an external fat cap) or filet mignon, add an extra tablespoon of oil to the pan. If desired, serve with a pan sauce, relish, or butter; see related recipes.

2 boneless strip steaks (1 1/2 to 1 3/4 inches thick (about 1 pound each)
Kosher salt and ground black pepper
1 tablespoon vegetable oil

Adjust oven rack to middle position and heat oven to 275 degrees. Pat steaks dry with paper towel. Cut each steak in half vertically to create four 8-ounce steaks. Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven. Cook until instant-read thermometer inserted in center of steak registers 90 to 95 degrees for rare to medium-rare, 20 to 25 minutes, or 100 to 105 degrees for medium, 25 to 30 minutes.

Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking. Place steaks in skillet and sear steaks until well-browned and crusty, about 1 1/2 to 2 minutes, lifting once halfway through to redistribute fat underneath each steak. (Reduce heat if fond begins to burn.) Using tongs, turn steaks and cook until well browned on second side, 2 to 2 1/2 minutes. Transfer all steaks to wire cooling rack and reduce heat under pan to medium. Use tongs to stand 2 steaks on their sides. Holding steaks together, return to skillet and sear on all sides until browned, about 1 1/2 minutes. Repeat with remaining 2 steaks.

Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 10 minutes while preparing pan sauce. Arrange steaks on individual plates and spoon sauce over steaks; serve immediately.

Nebraska Beef Buns (Runzas or Bierocks)

The filling for the buns can be made (and refrigerated) up to one day in advance. For quicker assembly, portion the filling into 12 (1/2-cup) mounds before rollingout the dough. Eat warm or at room temperature.

FILLING
4 teaspoons vegetable oil
2 pounds 90% lean ground beef
Salt and pepper
1 onion, chopped fine
1/2 small head green cabbage, cored and chopped fine (4 cups)
1 cup low-sodium chicken broth
8 ounces Colby Jack cheese, shredded (2 cups)

DOUGH
1/2 cup whole milk
1/2 cup water
6 tablespoons unsalted butter
1/4 cup sugar
3 1/2 cups all-purpose flour
1 tablespoon instant or rapid-rise yeast
1/2 teaspoon salt
1 large egg, lightly beaten, plus 1 large egg beaten with 1 tablespoon water

l. FOR THE FILLING: Heat 2 teaspoons oil in Dutch oven over medium-high heat until just smoking. Add beef, 1 teaspoon salt, and 1 teaspoon pepper and cook, breaking up pieces with spoon, until liquid evaporates and meat begins to sizzle, 10 to 15 minutes. Drain meat in colander and set aside.

2. Add remaining 2 teaspoons oil to now-empty Dutch oven and heat over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until just beginning to brown, about 2 minutes. Stir in drained beef, cabbage, and chicken broth. Bring to simmer, cover, and cook until cabbage is tender, about 5 minutes. Uncover and continue to cook until liquid evaporates and mixture begins to sizzle, 5 to 7 minutes. Season with salt and pepper to taste. Transfer to bowl and let cool 15 minutes. Stir in Colby Jack and let cool to room temperature. Refrigerate until ready to assemble bierocks.

3. FOR THE DOUGH: Meanwhile, grease large bowl. Combine milk, water, butter, and sugar in 2-cup liquid measuring cup. Microwave until temperature registers 110 degrees, 1 minute. Using stand mixer fitted with dough hook, mix 3 1/2 cups flour, yeast, and salt on low until combined, about 30 seconds. With mixer running, slowly add milk mixture and single beaten egg until incorporated and dough comes together, about 3 minutes. Increase speed to medium-low and continue to mix until dough is smooth and pulls away from sides of bowl, about 8 minutes. If after 4 minutes, dough looks wet, add another 1/4 cup flour, 1 tablespoon at a time, until dough clears sides of bowl but sticks to bottom. Transfer dough to greased bowl, cover with plastic wrap, and let rise in warm place until doubled in size, 50 to 60 minutes.

4. Adjust over racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Transfer dough to lightly floured counter and divide into 12 equal (2 3/4 ounce) portions. Form dough pieces into calls, cover with plastic, and let rest for 5 minutes.

5. Working with 1 dough ball at a time (keep remaining balls covered with plastic), roll out into 5 1/2 inch round with rolling pin. Transfer 1/2 cup lightly packed filling (3 ounces) to center of round. Use hands to press filling into compact mound. Stretch edges of dough over filling and pinch together to form bun. Arrange 6 bierocks, seam side down, on each prepared baking sheet, 2 inches apart. Cover with plastic wrap and let rise until doubled in size, 45 to 60 minutes.

6. Discard plastic, brush bierocks with egg wash, and bake until golden brown, 22 to 25 minutes, switching and rotating sheets halfway through baking. Transfer sheets to wire rack and let cool for 15 minutes. Serve.

TO MAKE AHEAD: Baked, cooled bierocks can be tightly wrapped in aluminum foil, placed in zipper-lock bag, and refrigerated for up to 3 days or frozen for up to 1 month. To reheat, adjust oven rack to middle position and heat oven to 350 degrees. Place foil-wrapped bierocks directly on oven rack until heated through, about 10 minutes if refrigerated or 60 minutes if frozen.

From Cook's Country: June/July 2012

Creamed Chipped Beef on Toast

This is a great way to use up that extra corned beef from Saint Patrick's Day. We actually enjoyed it far more than the corned beef itself. You can substitute chicken broth for the reserved corned beef cooking liquid. Serves 4 to 6.

4 tablespoons unsalted butter
1/4 cup finely chopped onion
4 tablespoons all-purpose flour
1 teaspoon dry mustard
1 teaspoon minced fresh thyme
1/4 teaspoon cayenne pepper
1 1/2 cups half-and-half
1 1/2 cups whole milk
1 cup reserved corned beef cooking liquid
2 cups chopped cooked corned beef
pinch of nutmeg
pepper
6 slices hearty white sandwich bread, toasted
3 tablespoons minced fresh chives (optional)

1. Melt butter in saucepan over medium heat. Add onion and cook until softened, about 1 minute. Stir in flour, mustard, thyme, and cayenne and cook until fragrant, about 1 minute. Slowly whisk in half-and half, milk, and corned beef cooking liquid. Bring to simmer and cook over low heat, stirring occasionally, until thickened, 6 to 9 minutes.

2. Stir beef and nutmeg into sauce and cook until beef is heated through, about 2 minutes. Season with pepper to taste. Spoon over toast and sprinkle with chives. Serve.

Cincinnati Chili

So it's no secret that winter has descended upon Denver. It was 80 on Monday then we got 6 inches of snow on Wednesday and it will be back into the low 60's this weekend. We've welcomed the changing seasons with a lazy evenings at home and lots of fragrant comfort food and movies-on-demand by the fire. Last night we made Cincinnati Chili that was seriously out of this world. Our apartment smells of cinnamon and meat and it's pretty amazing. We managed to get away with leftovers on this one, but Dave was sure to stockpile what he could at work so that my brother won't get to it all. It's that good!

From Cook's Illustrated, Published February 1, 2005, Serves 6 to 8

Note: Choose a relatively plain tomato sauce-nothing too spicy or herbaceous. To warm the kidney beans, simmer them in water to cover for several minutes and then drain.

Chili
2 teaspoons table salt or more to taste
1 1/2pounds ground beef chuck
2 tablespoons vegetable oil
2 medium onions , chopped fine (about 2 cups)
2 medium cloves garlic , minced or pressed through a garlic press (about 2 teaspoons)
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons cocoa
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 cups low-sodium chicken broth
2 cups water
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
2 cups tomato sauce
hot pepper sauce

Accompaniments
1 pound spaghetti , cooked, drained, and tossed with 2 tablespoons of unsalted butter
12 ounces sharp cheddar cheese, shredded
1 can red kidney beans (15-ounce), drained, rinsed, and warmed
1 medium white onion , chopped fine (about 1 cup)

FOR THE CHILI: Bring 2 quarts of water and 1 teaspoon of the salt to a boil in a large saucepan. Add the ground chuck, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (this takes about 30 seconds) and before the water returns to a boil, drain the meat into a strainer and set it aside.

Rinse and dry the empty saucepan. Set the pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper, and the remaining 1 teaspoon salt. Cook, stirring constantly, until the spices are fragrant, about 30 seconds. Stir in the broth, water, vinegar, sugar, and tomato sauce, scraping the pan bottom to remove any browned bits.

Add the blanched ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and hot pepper sauce to taste. (The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium-low heat before serving.)

TO SERVE: Divide the buttered spaghetti among individual bowls. Spoon the chili over the spaghetti and top with the cheese, beans, and onion. Serve immediately.

Sliders

I've been craving sliders lately, but was unable to find any cute little buns to serve them on. I decided to make my own using Rhodes Frozen Dinner Roll Dough. I baked 12 in a 9x13 pan (vs. the 20 that they recommend on the package) This allowed them to be more "bun" shaped than "pull apart dinner roll-ish". I made 8 patties out of one pound of our lovely grass fed ground beef that we bought this fall from some friends, and lightly salted and peppered the little beauties. I fried them up (would have preferred the grill) and served them with some butternut squash fries that I had roasted in the oven. While we were thoroughly enjoying our meal, we all fantasized about a "Slider Bar" with offerings such as; sauteed mushrooms, bacon, BBQ sauce, fried onion, blue cheese etc. Because of their small size, you can eat 2 or 3 (or 4, in DJ's case). You could create a unique taste for each of them. We were perfectly happy with cheddar, pickles, lettuce and avocado!