Braised Beef Short Ribs and Mushrooms

When it came to cooking (during my growing-up years on the farm) my grandma kept everything fairly simple. Since we raised all of our own foods, including beef, mutton, pork, chickens, turkeys, ducks, geese and loads of fresh vegetables from the garden, everything she needed to prepare some mighty fine meals was at hand.

She knew exactly what to do to get the tougher cuts of meat tender. I especially enjoyed the taste of the braised beef short ribs which she cooked to perfection -- without all the exotic add-ins which you might find in today's recipes.

After browning the ribs on all sides she would then slow cook them in a cast iron Dutch oven pot on medium heat for a couple hours or so. The dark gravy it produced was great over long grain white rice. This recipe makes 6 - 8 servings. Enjoy!

Ingredients

• 4 lbs. beef short ribs, boneless
• 2 Tbs. peanut oil
• 8 oz. button mushrooms, sliced
• 3 cups of beef broth
• 1 packet Lipton's Beefy Onion soup mix
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, finely chopped
• 3 cloves garlic, crushed and minced
• 1 Tbs. Worcestershire sauce
• salt and black pepper to taste

Instructions

1. generously salt and pepper the beef short ribs
2. add the oil in a skillet
3. brown the ribs on medium-high heat on all sides then remove from the skillet and set aside
4. next, add 2 cups of broth, vegetables, and Worcestershire sauce and boil until reduced to half
5. strain the liquid through a colander, discard the vegetables then return the liquid to the skillet
6. add one packet of Lipton's Beefy Onion soup mix and stir in well
7. reintroduce the ribs to the skillet
8. cover and slow cook on medium heat until the ribs become tender
9. add the sliced mushrooms and continue cooking for about 10 - 15 minutes
10. serve over cooked long grain white rice

Note: Add the remaining third cup of beef broth 1/4 cup at the time as needed to replace the liquid which will evaporate during the cooking process. Enjoy!

Smoked Beef Ribs

Ingredients:

• beef ribs
• coarse ground sea salt
• course ground black pepper
• one stick of butter
• one good size onion, chopped
• lemon juice (about one cup)
• about two cups white vinegar
• about 1/2 cup Worcestershire sauce
• good quality lump charcoal (for pit method)

Instructions for basting sauce:

Using a large saucepan, melt one stick of butter over low heat.  Add 1 chopped onion, and saute in butter until soft.  Add lemon juice, vinegar, and Worcestershire. Let it simmer on low as long as your ribs are cooking.

Instructions (Pit Method):

This is the preferred method, but it takes more work.  It takes lots of practice to master the pit, but if you know what you are doing, this is not too difficult.  If you don't have a good heavy barbecue pit with a firebox, thermometer, and good quality oak lump charcoal (something like lump charcoal, you might as well use the oven method, described below.  The oven method still produces excellent results, but you won't get that smokey flavor that gives the ribs that extra je ne sais quoi.  If you don't know how to handle your pit, or if you use that garbage charcoal you get at the grocery store, you can ruin the ribs with creosote (black, bitter, and burnt).

Also, everyone with a barbecue pit has an opinion.  If you have a strong opinion, then you probably have your own recipe.  I'm going to describe the way I do it, and I have never had complaints or leftovers.

Start with cool beef ribs.  Turn the ribs upside down, remove the membrane to the best of your ability. Any excess fat can be trimmed.  Pat the ribs down with a handful of paper towels so that they are moist, but not wet.  Generously coat all sides of the ribs with coarse salt and pepper.  Let the ribs sit at room temperature on a cookie sheet until they cool down.  While the ribs are resting, you can begin to work on your fire.

Soak about 10 - 15 lumps of charcoal with lighter fluid, and let them sit for a few minutes.  Stack them in a pyramid in your firebox, then light them.  The flame will get high as the fluid burns off, but will quickly subside leaving your charcoal burning at the edges.  Open the air vent to allow plenty of air into the fire chamber.  Let the lumps get completely hot - they may flame up again, which is ok.  Let the second flame subside, then push the hot coals to the front of the firebox (the side of the firebox closest to the cooking chamber).  Now fill the rest of the firebox with lump charcoal, and close your vent and smokestack by 1/2.  Shut the lid on the firebox and on the cooking chamber to let it heat up.

What we are trying to produce here is a low and slow burn.  The fire should stay at the front of the box.  You push the unburned coals into the fire as necessary to keep the fire going and the temperature constant.

You want the heat in the cooking chamber to reach 250 degrees, and stabilize.  This gets easier the longer the fire is going because the iron in the pit heats up which helps regulate the temperature.  You want to adjust your vent and smokestack so that a good deal of smoke stays in the pit, but you are getting enough airflow through the pit to keep the fire going.

Once the heat has stabilized in the pit, place the ribs into the cooking chamber right side up, then close the lid.  Don't leave the lid open for too long or you will lose your heat.

Now start making your basting sauce.  You don't need to baste the ribs for about 45 minutes, so you have plenty of time.  I like to keep my basting sauce warm by leaving it on the warming tray above my firebox.

After about 45 minutes, open the lid.  Using a sauce mop, baste both sides of the ribs make being careful not to wash away the salt and pepper.  Turn the ribs over, and close the lid.  We will let this go for another 45 minutes before basting and turning again.  Cook this way for about 4 1/2 hours.  Finally, remove the ribs from the heat and let them rest on a clean cookie sheet covered loosely in foil for about 30 minutes.

I find that cooking with this method requires no finishing sauce.  The ribs are tasty, easy to eat, and the smoke-cured meat will keep for several days in a refrigerator if you happen to have leftovers.

Instructions (Oven Method):

Basically the exact same as above without the charcoal.  Bring your oven up to 250 degrees.  Put the ribs directly onto the rack in the center of the oven (you can spray the rack with pam first if you want).  If you have a convection oven great, but not necessary.  Put a cookie sheet on the bottom rack to catch any drippings.  I find the oven method does not require as much basting because the sealed oven keeps much of the moisture trapped inside.  Baste when you feel it is necessary, but don't go crazy or you will make a mess in your oven.  Cooking time is again, about 4 1/2 hours.  Once done, remove the ribs and let them rest for about 30 minutes.

Jacques Gaspard's Sliced Beef Roast Po-Boy Sandwiches

This Sliced Beef Roast Po-Boy Sandwich recipe just could become a favorite for your holiday guests. It's a lot like the N'awlin's style po-boys... 'cept much betta!

A 4 lb. beef rump roast can easily go from very tough to fall-apart tender in just a few hours using my simple two-stage method of cooking as outlined below.

But first, here's a little secret. If you take particular notice of the title to this post you will see that part of it reads "Sliced Beef Roast Po-Boy Sandwiches" and not "Sliced Roast Beef Po-Boy Sandwiches". That's because there is an easier way of cooking the beef roast other than using the conventional dry-heat method of roasting to create these wonderfully delicious sandwiches.

So, true to our pledge of bringing you great foods without all the fuss and muss, read on as I demonstrate how simple it is to create great tasting beef sandwiches which are certain to impress even the more finicky taste buds around your home.

Ingredients

• water
• 4 lb. trimmed beef rump roast
• 1 1/2 cups all-purpose flour
• 2 packets of Lipton's Beefy Onion Soup Mix
• 4 beef bouillon cubes
• 3 Tbs. garlic powder
• 3 Tbs. onion powder
• 5 Tbs. black ground pepper
• 1 Tbs. cayenne pepper
• 3 Tbs. Kitchen Bouquet
• 1 loaf of garlic French bread, sliced lengthwise
• 1 cup mayonnaise
• 1/2 cup butter
• shredded lettuce
• vine ripened tomatoes, sliced
• salt and pepper to taste

Instructions

Part I - Boiling a Beef Rump Roast

Place the rump roast in a boiling pot and add just enough water to cover the meat. Except for the salt and black pepper, add all of the dry seasonings to the water including the 4 bouillon cubes and 1 packet of Lipton's  Beefy Onion Soup mix.

On medium-high heat bring the beef roast to a boil and continue boiling for 1 and 1/2 hours. Turn the roast over a couple times during the boiling process. Next, remove the roast from the liquid and set aside to cool before slicing. Continue boiling the liquid until the virgin roux is added.

After the roast has cooled, cut across the grain into 1/4" slices and set aside until you are ready to add everything to the slow-cooker.


Virgin Roux Gravy (uncooked all-purpose flour, water and seasonings)

Add 1 1/2 cups of all-purpose flour in a bowl, the remaining packet of Lipton's Beefy Onion Soup mix and 4 Tbs. of fresh ground black pepper and salt (I prefer the coarsely ground black pepper for the stronger flavor). Mix well and begin slowly adding cold water (a little at the time) to make a thick slurry -- about 2 cups. This slurry will be added to the boiling liquid to create a thick and savory gravy which will compliment the flavor of the sliced beef when you are putting the final touches to your po-boy sandwich.

The gravy, as you will see, will also be added to the slow cooker and used to infuse more flavor into the beef slices during the final stage of the cooking process. Any remaining gravy can be stored in the freezer for later use.

Next, pour a portion of the gravy into the bottom of your slow-cooker then add the first layer of sliced beef followed by more gravy. Continue this until all of the beef slices and gravy have been added to the pot.

Finally, turn your slow-cooker on to your preferred setting: high for about an hour or so... or, on low for about 3 hours.


Part II -- Building the Sandwich (measure once cut thrice)

I prefer to use garlic sour dough French bread for my po-boy sandwiches because it adds a richer flavor to the meal. Cut your French loaf in half horizontally, paint a generous amount of liquid butter onto both halves, sprinkle onion powder then oven-toast (face up) until the edges of the loaves are a golden-brown color -- just a couple minutes.

Next, apply mayo and sprinkle some fresh black ground pepper to both halves. After that apply a gravy-soaked layer of tender sliced beef onto one half-loaf followed by a layer of fresh shredded lettuce and a layer of fresh sliced beef-steak tomatoes. (If you like a sloppy po-boy sandwich, now would be a good time to pour some of the peppery gravy on top).

Finally, put the cap on your po-boy and cut the sandwich diagonally into 4 equal parts and serve. Hope you enjoy your sandwich! Ahheee!!

Indoor Smoked Beef Brisket

Here is where I show you how to cook smoked brisket like a pro ... but indoors and in significantly less time. Follow these instructions and you will be absolutely amazed by the results. I promise you.

Please don't get the wrong impression because when time and weather permits there is nothing I like better than cooking a brisket outdoors on the BBQ or in the smoker for hours-on-end while drinking
my favorite beverages and jaw-boning with family and friends. But, there are times when I use the following methods of achieving like-results by cooking briskets indoors in the oven.

Indoor Smoked Beef Brisket

I could write about how to pick out a choice cut of brisket but you can easily find out that information on the NET.

When I buy a brisket I try to find one that is whole and untrimmed (packer cut). The reason I like to trim my own brisket is that I can leave a little 'fat on the flat' so to speak. I like to trim the fat down to about 1/4" and make crisscross slashes through it. I then cook the brisket fat-side up knowing that the melted fat will act as a continuous baste for the rest of the meat. As the fat slowly cooks and melts, gravity kicks-in and coats the outside of the brisket while keeping it moist at all times.

The average briskets weigh-in at 8 -12 pounds, is 12 to 20 inches long, and about a foot wide.

That said, I must now reveal the 'secret' to my method of preparing delicious and tender smoked beef brisket indoors.

• I use a flat container large enough to completely immerse my brisket in the brine-water solution yet small enough to place it over-night in the refrigerator. I've used the meat tray from the bottom of my refrigerator before and it works great.
  
• Pour-in one 4-oz bottle of Colgin liquid smoke, 1 lb. of dark brown sugar and 1 lb. of table salt. Stir well in tepid water (usually between 1 and 2 gallons) until all the sugar and salt solids are dissolved.
• After trimming, immerse your brisket in the brine solution and let it soak for at least 12 hours in your refrigerator.
• Remove and apply your seasoning rub to the non-fat side of the brisket.

That's it! From that point on it's a piece of cake. Double wrap your brisket in heavy aluminum foil with the fat-side up and cook in the oven for 3 hours at 250 degrees F., then another 2 hours at 300 degrees F. Remove the foil and let the brisket cool for about 15 minutes before slicing.

I make my own seasoning rub. I use cracked black-pepper corns, dill weed, Tony Chachere's Original Creole Seasoning Mix and other choice spices. You should experiment with your own seasoning rub.

In conclusion, this is a method of preparing smoked brisket which is "indoor easy and outdoor delicious".

Bon appetite! Ahheee!!

3-Meat Cajun Cornbread Dressing

This 3-Meat Cajun Cornbread Dressing is more than just a dressing. It can become an entire meal in itself.

Ingredients

• 1 lb. pork steak, chopped
• 1 lb. ground beef, lean
• 1 lb. chicken livers, boiled and pureed
• 6 - 8 med. onions, chopped
• 4 cloves of garlic, minced
• 1 cup green onions, chopped
• 5 stalks celery, chopped
  
• 1 pkg Lipton Beefy Onion soup mix
• 20 oz. chicken broth
• 3/4 lb. butter
• 4 boxes Jiffy cornbread (cooked)
• 1 Tbs Worcestershire sauce
• Tony Chachere's Original Creole seasoning (to taste)

Bake cornbread and set aside. You will need at least 8 cups. The more cornbread you add to this recipe, the less soupy it will become. If the mixture is too soupy, either add more cornbread or increase the oven baking time until you have obtained the desired texture.

Boil the chicken livers using just enough water to cover them. You can add a teaspoon of Tony's seasoning to give it a good taste. Mash the livers, (puree is better), and set aside for later use. Using some of the butter, brown the other two meats. Add the rest of the butter in a stock pot and saute' all of the vegetables except the garlic and green onions. (Garlic and green onions should be added to prepared foods toward the end of the cooking process.)

When the vegetables have cooked down a bit add all the meats, include the water from the boiled livers and the chicken broth; mix well. Simmer for 2 hours, stirring occasionally. Add a small amount of water at the time, if needed, to maintain a thick soupy consistency. Thirty minutes before the meat/vegetable mixture is cooked, add the minced garlic, green onions, Lipton Onion Soup mix and Worcestershire sauce.

When that is done, add the cornbread to the meat/vegetables and mix well. Place all the mixed ingredients in a large baking pan (12" x 14"). Bake at 350 degrees F. for 30 minutes, or until the desired texture is reached. 16 servings. This can be a stand-alone food or a side-dish which greatly compliments any holiday main entries, i.e., baked or deep fried turkey, as safe turkey stuffing, pork roasts, beef roasts, baked ham, outdoor barbecues, etc.

Enjoy!
KT

Real Beef Onion Soup Mix

Real Beef Onion Soup Mix that you can make at home. So easy!

Ingredients: 

• 1 crushed (granulated) beef bouillon cube
• 2 Tbsp dried minced onions
• 1 Tbsp all-purpose flour
• 1 tsp corn starch
• 1/2 tsp salt (optional)
• 1/4 tsp granulated garlic
• 1/8 tsp onion powder

There are times when I like to use soup mixes to liven-up the tastes of the meals I prepare and I'm particularly fond of a well-known mix with the highlighted words 'Beefy Onion' on the package (Lipton). But the fact is that one cannot find a single hint of beef products in the mix. Hmmm?

Semantics! I think that's when advertising companies slightly bend the meaning of words to represent something totally different. It sometimes confuses consumers, like me, into thinking they are buying something which they are not. I hate to say it but it happens to me all the time.

In this example, their use of the descriptive word 'beefy' means something which tastes similar to beef,  (not the real thing), thus allowing the imitation beef flavor to stand out from the rest of the average onion soup mixes on your supermarket shelf. And, they charge a premium price for it.

While it's true that well-placed words on product packages can increase sales, it's also true when consumers don't take the time to analyze all the ingredients on labels they may not discover the differences between the imitation flavors and the real McCoys.

If you read the box labels on the most popular brands of onion soup mixes, for example,  you will discover that each packet contains roughly 4 tablespoons of well-mixed ingredients. Much of this is salt which may be gratifying for instant soup lovers and good for quick gravies, but not useful for many types of cooking.

When salt is added at the beginning of the cooking process it usually toughens that which is being cooked, unless it is done on low heat for longer periods of time. Slow-cooking crock pots make excellent vessels for that particular cooking technique.

In the old days, meats which were preserved with rock salt in large 20-gallon ceramic containers would retain the salinity. The salty meats, therefore,  had to be soaked in fresh water for dilution prior to cooking. Then the process of cooking for prolonged periods with low heat was utilized to achieve tenderness.

Moving on.  All you have to do is break down the onion soup mix formulas into their integral parts and play around with different combos until you discover that magic taste and VIOLA! ... you just saved yourself a ton of money over the coming years.

Creating your own brand of 'beefy' onion soup mix at home will save you about 75% of the cost of buying it in the store. Plus, you come out with the real deal, a better deal and a better blend, too. It feels good to know you can make it fast, at a moment's notice, right from your own pantry and spice rack. You don't have all the preservatives and stuff that are in the packaged brands, either. 'Nuff said.

Mix together thoroughly and you are ready to go. Use your mix as you would with any store-bought variety.

Hint: If you want to make your mix "Extra Beefy", you can always add another crushed bouillon cube. You can also add about a half-teaspoon of ground cayenne pepper to 'Cajunize" your mix. This reminds me. Check out my  DIY Cajun Seasoning mix and you will discover yet another pure and simple way to save money and end up with a superior product.

Save and Enjoy! Ahheee!!

Beefy Cabbage Rolls

This recipe is unlike traditional cabbage rolls recipes because it demonstrates how to prepare them sans les tomate,  (without tomatoes), except toward the end when spaghetti sauce is poured on top.

Ingredients:

• 1 head of cabbage, large
• 2 lbs. lean ground beef
• 1 1/2 cups long grain rice
  
• 5 cups beef stock
• 4 Tbs butter
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 stalks celery, diced
• 1 measure of DIY Cajun Seasoning
• 1 measure of DIY Real Beef Onion Soup Mix
• 1 can spaghetti sauce
  

I began preparing this meal with a large head of cabbage, cored and trimmed. I like to trim the cabbage down to the 2nd or 3rd leaf layer because this usually illiminates those leaves which are damaged or blemished.

Next, I steamed the intact head of cabbage in a programmable 20 qt. portable oven for 20 minutes at 300 degrees F. until all its leaves were wilted. I would rather steam than boil because of taste.

Before using the portable oven I added about a pint of water to create the steam I needed to wilt the cabbage head. After 20 minutes of steaming I removed the cover and allowed the cabbage to cool.

In a heavy cast iron skillet the vegetables were sautéed in butter until a translucent texture was reached then they were set aside in a bowl for later use.

With the same skillet, the ground beef was fully cooked on medium heat with the DIY Cajun Seasoning.

Next, the previously cooked vegetables, 2 cups of beef stock and the DIY Real Beef Onion Soup Mix were added after which I continued to simmer and stir for about 10 minutes. The cooked meat and vegetables were set aside and allowed to cool, also.

I boiled 1 1/2 cups of uncooked long-grain white rice with 3 cups of beef stock for 20 minutes (on low simmer) and then thoroughly mixed the beef and cooked rice together. I placed a lid on the pot, this time, to keep the mixture warm.

Notice that no tomato products were included in the stuffing. I didn't want to compromise the desired heavy beef flavor I was aiming for.

The leaves were then stuffed with the beef/rice mixture. One large spoonful of mixture (about a cup) was used in each leaf. The cabbage leaf was then tucked-in at the sides and rolled; (for safety reasons I don't use toothpicks).

I layered the rolls starting at the bottom of the slow cooker and while working my way up I positioned each roll with the leaf flap down. At serving time I was careful to remove each roll from the cooker without spilling its contents.

Finally,  much to my chagrin, I poured some spaghetti sauce on top of the rolls. The red color of the sauce was pleasing to the eye and looked similar to traditional cabbage rolls but without interfering with the beefy taste of the filling inside. This is the only time a tomato product is used in this recipe. You don't get as many complaints from the traditionalist this way.

Since the beef/rice mixture was already cooked I confidently set my slow cooker dial on low heat for several hours until my guests arrived. One large head of cabbage yielded around a dozen rolls.

This method takes a little more time to prepare than traditional cabbage rolls. But, if you are a beef lover like I am then you will discover it is well worth the extra effort.

Bon Appetite! ... Enjoy!

Molly Maguires Irish Beef Stew

Molly Maguires Irish Beef Stew has always been a favorite of mine during the annual Saint Patrick's Day celebration. I hope you enjoy it as much as we do.

Ingredients

Irish Stew

• 2 lbs. beef chuck, cubed
• 3 Tbs. all-purpose flour
• 2 Tbs. olive oil
• 1 lb. carrots, peeled and cut into chunks
• 6 med. potatoes, peeled and cut into chunks
• 1 onion, cut into chunks
• 2 cloves garlic, minced
• 2 cups beef broth                                               
• 1 (6 oz.) can tomato paste
• 1 (12 oz.) can Irish stout beer
• 1 Tbs. corn starch
• 3 Tbs. cold water

Directions

1. heat the oil in a large skillet over medium heat
2. dredge beef chunks in the all-purpose flour until they are well coated
3. fry in the hot oil until browned
4. put carrots, potatoes, onions and garlic in a large slow cooker
5. layer the browned meat on top of the vegetables
6. mix together the beef broth and tomato paste
7. pour into the slow cooker along with the beer
8. cover and cook on high for 6 hours or on low for 8 hours
9. during the last hour of cooking (before serving), dissolve the cornstarch in the cold water and stir it into the broth to thicken the stew.

Makes 6 - 8 servings.

Irish Punch

Irish Whiskey Punch  (borrowed from: (World's Best Bars)

This is the genuine Irish beverage. It is generally made with one-third pure whiskey, two-thirds boiling water, in which the sugar has been dissolved. If lemon punch, the rind is rubbed on the sugar, and a small proportion of juice added before the whiskey is poured in.

69th Regiment Punch

Recipe: (In earthen mug.)

1/2 wine-glass of Irish whiskey.
1/2 do. do. Scotch do.
1 tea-spoonful of sugar.
1 piece of lemon.
2 wine-glasses of hot water.

This is a capital punch for a cold night.

In his 1863 book, Cups and their Customs, George Edwin Roberts paid a loving tribute to Whiskey Punch when he wrote: “This is said to be the most fascinating tipple ever invented; and, to quote the words of Basil Hall, ‘It brightens a man's hopes, crumbles down his difficulties, softens the hostilities of his enemies, and, in fact, induces him for the time being to think generously of all mankind, at the tiptop of which it naturally and good-naturedly places his own dear self.’”

While virtually every recipe book that mentioned Irish whiskey contained Irish Whiskey Punch, during the early 1800s variations had already cropped up. Oxford Night Caps, first published in the 1820s, and considered the first book devoted entirely to drinks, included this Leander Punch:

And, for those of us who would like to celebrate St. Patrick's Day in style here are a couple ways to do it: Waterford Irish Lace 10-Inch Bowl  and Godinger Dublin 6-Piece Crystal Whiskey Decanter Set.

**********************

Who remembers the 1970 film "The Molly Maguires" starring Sean Connery and Richard Harris? Here is the movie trailer.

Grilled Rib Eye Steak

Here is a simple recipe for grilled rib eye steak:

Ingredients

Grilled Rib Eye Steak

• 2 1/2 lbs. beef rib eye steaks
• 1/2 cup soy sauce
• 1/2 cup sliced bell peppers
• 1/4 cup packed brown sugar
• 2 cloves garlic, minced
• 1/4 tsp. ground ginger
• 1/4 tsp. black pepper

Instructions

In a large resealable Ziploc bag combine the soy sauce, onions, brown sugar, garlic, ginger and bell peppers. Add the steaks. Seal bag and turn to coat. Refrigerate for 8 hours.

Drain and discard marinade. Grill steaks, uncovered, over medium-high for 8 to 10 minutes or longer if you like it well-done.

Once you have mastered the art of grilling you may want to check-out my son's method. Talk about goood! You can learn his way by going to Char-grilled Ribeye Steaks.

Cast-iron Cooked, Hickory-Smoked Flavored Purple Hull Peas and Hamburger

Garden fresh purple hull peas cooked in a cast-iron skillet with a couple slices of hickory-smoked bacon (drippings included) makes the best pot liquor imaginable--especially when about 1/2 lb. of fresh ground beef and your favorite Cajun seasonings are added to the pot.

Ingredients

• 3 cups fresh purple hull peas, culled and rinsed
• 2 slices hickory-smoked bacon, fried and crumbled (save drippings)
• water, (enough to cover peas)
• 1/2 lb. ground beef, browned
• 1 Tbsp. Colgin liquid smoke
• 1 Tbsp. onion powder
• 1 tsp. garlic powder
• 1/2 tsp. dried dill weed
• salt and pepper to taste

Instructions

1. In a large cast iron skillet, crispy-fry 2 strips of hickory-smoked bacon
2. Remove bacon strips and set aside to crumble up after cooling down
3. In the same skillet, brown the 1/2 lb. of ground beef in the bacon drippings
4. Add the crumbled bacon bits
5. Next, stir-in the fresh peas and coat them well
6. Braise the peas and meats on medium heat for 5 minutes before adding water
7. Slowly add 2 cups of water and stir well (you will add more water later when needed)
8. Add all of the dry seasonings and Colgin Liquid Smoke, stir and mix well
9. Cover with lid and continue cooking on medium heat until peas are tender--about an hour. 
10. Stir occasionally. Add a small amount of water at the time as needed.

This delicious side dish can be prepared in a 12" cast iron skillet (with lid) entirely on medium or lower heat in about an hour. One of the good things about using cast-iron cookware is the even heat distribution (for slow and low cooking).

Simmer the peas, stirring every few minutes--adding a small amount of water now and then to compensate for evaporation. Keep just enough water to barely cover the peas. 

It is important to note that cast-iron pots and pans are not ideal for storing the foods which are cooked in them. To avoid a metallic taste, or darkened peas, remove them from the pot and add them into another vessel as soon as practical.


This simple meal can be served as a side-dish, or over cooked rice. Bon Appetit!

 

Crock Pot Beef Stew

Crock Pot Beef Stew is a savory dish and is especially satisfying after a hard day at work--especially if it involved fishing all day long. Early in the mornings, before heading out to the lake, I would start cooking this simple stew in my crock pot on my front porch knowing that I would have a hearty meal when I returned to camp.

Ingredients

2 lbs. beef stew meat
1/2 cup all-purpose flour
4 Tbs butter
1 can beef broth (10.5 oz.)
1 can cream of mushroom soup (10.5 oz.)
1 package of fresh sliced mushrooms
1 cup onions, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
3 medium Russet potatoes, diced
3 carrots, sliced
2 cloves garlic, minced 
salt and pepper to taste

Instructions

Dredge and coat stew meat in the flour then add to the skillet and brown in melted butter. Mix the remaining ingredients in the crock pot, add the stew meat and cook on low for several hours (until meat is tender). Serve over rice or mashed potatoes. Produces 4 – 6 servings.

Bon Appetite! Enjoy.

KT

Bacon-wrapped Cajun Burgers

If you like spicy and tasty burgers then this Bacon-wrapped Cajun Burgers recipe will surely fulfill your wishes. (I like to add about a tablespoon of cracked fennel seeds to this recipe, on occasions, to give the burgers a slight "breakfast sausage" taste to them.)

Ingredients

Bacon-wrapped Cajun Burgers

• 2 lbs. ground beef
• bacon, thinly sliced
• 1 med. onion, finely chopped
• 1 cup green onions, chopped
• 1 or 2 Tbs cayenne pepper (your choice)
• 1 Tbs garlic powder
• 1 tsp salt

Instructions

1. thoroughly mix all the above ingredients (except bacon slices)
2. form 4 1/2" diameter by 1" thick meat patties
3. place patties on a cookie sheet and semi-freeze the burgers (about 1 hour)
4. remove from freezer and wrap the patties along the edge, or crisscross, with slices of bacon
5. for circular wraps, insert a toothpick to join the bacon strips with the meat patties
6. cook on stovetop, bake in oven, or grill on the barbeque
7. build your burgers according to preference (lettuce, onions, tomato, pickles, cheese, etc.)

Makes 6 - 8 servings.

Before storing them in the freezer, stack the burger patties between sheets of waxed-paper for easy removal and contain them in Ziploc bags until cooking time. This method takes a little effort but is well worth the time.

Note: A word of precaution: remove the toothpicks from the Cajun burgers before serving to avoid accidental swallowing.

Bon Appetite!
KT

Cajun Style Ground Beef and Turnip Burgers

Cajun-style Ground Beef and Turnip Burgers are juicy AND delicious!

Anyone who knows me well also knows that I'm always experimenting with something new in my kitchen.

The other day a friend gave me a bag of turnips--each about the size of a baseball.

Turnip

What to do with 'em, I wondered?

Last night I boiled two of them. I ate one while it was still hot and I let the other cool down for the purposes of mashing it later and mixing it with ground beef to make a burger (just to find out how it would taste).

I used 1/2 of a mashed turnip to about 1/4 lb. of 80/20 mix ground beef (20% fat and 80% lean).  I also added a few of my favorite Cajun spices to the mix for extra flavor.

The results were great!

Although I could barely taste the turnip (maybe a little) it had the affect of creating a juicy and delicious burger without a lot of shrinkage. I think I'm on to something here??

I hope you enjoy this new Cajun-style ground beef and turnip burger recipe as much as I did. It's always good to learn one more way to cook and enjoy turnips.

One other note. The ingredients listed below is for only one burger. You will have to adjust it to make several burgers at a time.

Ingredients

• 1/4 lb. ground beef (80/20)
• 1 Tbsp. butter
• 1/2 boiled turnip (mashed)
• 1/2 tsp. ground cayenne pepper         
• 1/2 tsp. onion powder
• 1/2 tsp. garlic powder
• 1/4 tsp. ground black pepper
• salt to taste

Instructions

1. thoroughly mix the ground beef, mashed turnip and dry ingredients together
2. in a skillet melt the 1 tbsp. of butter
3. fry on both sides (medium heat) for a few minutes until completely cooked
4. serve as a sandwich or opened face

CYL (catch ya later)... back to my lab.

Bon appetite! Ahheeee!! 
KT

Simple Chili Recipe for the Diabetic

Here is a simple chili recipe for the diabetic.

Ingredients

• 1 can red beans (kidney)
• 1/2 lb lean ground beef
• 1 can tomato soup
• 1 Tbs chili powder
• 1 small onion, chopped
• 1/2 tsp. ground cayenne pepper

Note: If you want, and you have some handy, you can add a touch of cumin and a 1/2 tsp.of masa corn flour to incorporate a traditional taste and to thicken it up a little.

Instructions

1. add all the above ingredients in a pot (while stirring)
2. bring to a slow-boil then turn the heat down and simmer about 1/2 hour

 Quick and easy.

Tomato Soup: Commercial soup became popular with the invention of canning in the 19th century, and today a great variety of canned and dried soups are on the market. Dr. John T. Dorrance, a chemist with the Campbell Soup Company invented condensed soup (including tomato) in 1897. [source]

Char-grilled Ribeye Steak

There's not much that tastes as good as a nicely done char-grilled rib eye steak.  They are so easy to make, there is really no excuse for messing it up.  I'm always amazed at what people do to torture steaks on a grill.  The art to grilling steak is not the ingredients - that's easy and simple. The art is in the method.  It takes grilling a bunch of steaks to be able to eyeball a steak to know its perfectly done.  I can't profess to teach the art of grilling.  Its going to take you time and practice to learn that.  What I will do is show you how I do it.  I do this the same way, every time, and it always comes out good.  All of you die-hard grillers out there probably have your own methods for doing this. And I know that not everyone can afford aged beef (in fact, any well-marbled rib-eye that you find in your grocery store will taste great). Aged beef does taste exceptionally good - but don't waste your money until you have mastered the art.  Messing up a $10 steak does tend to ruin one's appetite.

Here are the ingredients:

• Well marbled, aged rib-eye steak
• Lawry's Seasoned Salt
• Lawry's Seasoned Pepper
• Worcestershire Sauce

About an hour before you begin grilling take the steak out of the fridge and place it in a glass pie-dish, covering it with saran wrap.  It's always best to grill your steaks at room temperature, so let them sit for a while.  Once they begin to warm up, generously sprinkle the salt and pepper onto both sides of your steak.  Let them sit another five minutes, then generously coat each side of the steak in Worcestershire.  Let them sit another ten minutes or so, while you heat up the grill.  Make sure you get all the old char off the grill before you start cooking.  I like to use a cooking oil spray made specifically for grilling that doesn't flare up.  Spray some of the oil onto the grates, then scrape them well with your grill cleaning tool.

Once the grill is clean, spray the grate with some more cooking oil.  Turn the heat on high and close the lid to the grill.  You want the temperature to get as hot as you can make it; at least 400 degrees.  Using a long-handled fork, put the steaks over the hottest part of the grill.  Close the lid for about 2-3 minutes.  Lift the lid, move the steak out of any direct flame.  Turn the steaks 45 degrees on the same side, and cook with the lid open another 2-3 minutes.  Turn the steak over and cook for 2-3 minutes on the other side.  Turn the steak another 45 degrees on the same side, and cook another 2-3 minutes.  Remove the steak from the heat when they are done to your preference.  All of the marbling should be rendered from the meat.  When a steak is rare but warmed up, it will hang limply on the fork.  When you can detect slight stiffness in the steak, its medium.  When the steak is almost completely stiff it is well done.  Let the steak rest on foil for at least five minutes before you serve it.

 I like to serve mine with something green (like salad or asparagus) and something brown (like a loaded baked potato).

KT

Cajun Meatballs Sauce Piquant

This Cajun Meatballs Sauce Piquant recipe was designed to accommodate those who love spicy hot meals and for those who don't... that's because all of the spicy seasonings are contained in the sauce, but not in the meatballs. Give it a try. I know you will like it.

Ingredients

1. 1 1/2 lb. ground beef
2. 1 lb. ground pork
3. 1 cup onions, finely chopped
4. 1/2 cup bell peppers, finely chopped
5. 1/2 cup celery, finely chopped
6. 1/2 cup green onions, chopped
7. 2 cloves garlic, minced
8. 1 tsp. salt
9. 12-oz. can Rotel Tomatoes, (hot)
10. 8-oz. can tomato sauce
11. 5 Tbsp. powdered roux
12. 2 cups water
13. 1 pkg. onion soup mix

Instructions

1. in a bowl combine the first 8 ingredients and mix well,
2. shape into 1 1/2" diameter meatballs (yield will be around 30)
3. brown meatballs on all sides in a medium to large skillet at 350 degrees F.
4. drain the oil and and set the meatballs aside
5. in a medium-sized pot mix-in the Rotel tomatoes, tomato sauce, powdered roux and onion soup mix
6. cook on medium heat for 10-15 minutes, stirring occasionally
7. next, pour-in small amounts of water at the time until the desired thickness is reached
8. finally, add the meatballs to the mixture and simmer another 20-30 minutes
9. serve over cooked long grain rice

Makes 6-8 servings

Note: Keep in mind that the more water you add, the thinner the sauce will become.


Tip: As you slowly stir and cook the tomato sauces and roux down (low to medium heat), be sure to taste-test it every now and again to gauge the strength of your seasoning.

Also, if someone at the dinner table can't take the heavy spices that are in the sauce, there is always the option of removing some of the meat-balls from the pot before hand and presenting them in a different way -- like on an open-face sandwich, for example. This is another reason why we do not add any spicy seasonings to the meatballs. All of the hot spices are in the sauce.

Enjoy! ... mon amie. Ahheee!
KT

Cajun Meatloaf with Mushrooms (video)

A Spicy Cajun Meatloaf for Mushroom Lovers

 Ingredients

• 2 lbs. ground round
• 3/4 cup Italian bread crumbs  
• 1/2 cup tomato sauce  
• 1/2 med. white onion, finely chopped   
• 1/2 cup green bell pepper, finely chopped   
• 1 pk. Lipton ‘s Beefy Onion soup mix   
• 2 eggs  
• 6 oz. sliced button mushrooms (fresh)  
• 1/2 tsp. cayenne pepper 
• 2 sprigs fresh rosemary (optional)

Combine all the above ingredients (except rosemary sprigs) and mix thoroughly. Sculpt the loaf in a 6” x 8” tempered glass baking dish, add 2 sprigs of fresh rosemary on the top and cook for 1 hour and 30 minutes at 350 degrees F. Serves 6.

Nutritious Meat Loaf with Oatmeal

Add Whole Grain Power to Your Meatloaf

Most folks will agree that enough information has surfaced over the last few decades which says that rolled-oats is good for everyone because of its nutritional benefits. Here is a meatloaf which calls for 3/4 cup of 100 % whole grain rolled oats.

Ingredients

• 1 1/2 lbs. lean ground beef
• 1 cup tomato juice
• 3/4 cup rolled oats
• 1/4 cup chopped onions
• 1 egg, slightly beaten
• 1 1/2 tsp. of DIY Cajun Seasoning

Instructions

Preheat oven to 350 degrees F.

Lightly grease a 13" x 9" x 2" baking pan. Combine meat, tomato juice, oats, onions, egg and seasonings. Mix well and form into a loaf and place it in the baking pan. Cook for 1 hour. Let stand  for a few minutes before slicing.

Hamburger, Cheese and Mashed Potato Casserole (video)

This meal is a kid pleaser without a doubt. Not only very tasty, it is simple to prepare.

Spicy Cajun Meatloaf (audio)