Pork Chops with Wine and Garlic

Wine. Garlic. What's not to love? This pan sauce will have your mouth watering. You could probably pour this over steak or chicken. Heck, you could probably drink it out of a jar and it would taste heavenly! 


Pork Chops with Wine and Garlic
Serves 6


Ingredients
6 whole Pork Chops (medium-to-thin)
2 Tablespoons Olive Oil
2 Tablespoons Butter
Salt And Pepper
1-1/2 cup Red Wine
1/2 cup Beef Broth (more If Needed)
1 whole Bay Leaf
1 Tablespoon Balsamic Vinegar
18 whole Peeled Garlic Cloves
1 Tablespoon Butter (additional)

Directions
Heat oil and butter in a heavy skillet over high heat. Salt and pepper both sides of the pork chops and sear them on both sides until they're nice and golden, about 2 minutes per side. (No need to completely cook the chops at this point.) Remove the chops from the skillet and set aside.

Reduce the heat to medium-high, then throw in the whole garlic cloves. Stir them around and cook them for several minutes, or until they get nice and golden brown.

Pour in the red wine, then add the bay leaf. Stir around and let it reduce, raising the heat if necessary. Cook the sauce for several minutes, or until it's nice and reduced and thick.

Stir in the beef broth (you can add more if it needs the liquid) and add the chops back into the cooking liquid, arranging them so that they're swimming in the sauce. Allow the chops to cook in the liquid for a few minutes, then pour in the balsamic. Shake the pan to get it to distribute, then cook for a couple more minutes, or until the pork chops are done.

Remove the chops from the pan once more, then let the sauce reduce a little more if needed until it's very thick and rich and the garlic is soft. Swirl in 1 tablespoon of butter and sprinkle in a little salt and pepper.

Arrange pork chops on a platter, then pour the whole skillet of sauce (including garlic) over the top.

Serve with a green salad.

*You may substitute white wine for a slightly lighter sauce.

Spicy Whiskey BBQ Sliders

• This diminutive, decadent and dreamy sliders are absolutely divine. You'll take one bite and hear the angels singing. I mean, how can you go wrong with jalapenos, barbecue sauce and whiskey? The answer: you can't.
• 
  
• Spicy BBQ Whiskey Sliders
  Serves 6
• 
  
• Ingredients
  2 pounds Ground Meat (beef, turkey)
  Salt and Pepper
  4 Tablespoons butter
  1 whole large onion, diced
  1/2 cup whiskey
  1 cup barbecue sauce
  1/4 cup jarred jalapeno slices
  12 whole slider buns or dinner rolls

Directions
Form the meat into 12 (or so) miniature patties and salt and pepper them on both sides. Melt the butter in a skillet over medium-high heat and cook the patties until just about done in the middle, approximately 3-4 minutes per side. Remove the patties from the skillet and set aside. Drain off all but 2 tablespoons of grease, then return the skillet to the stove.

Throw the diced onions in the skillet and stir to cook, about 3 minutes. Pour in whiskey (be careful if you're cooking over an open flame; turn it off momentarily to be extra careful) and stir. Allow the whiskey to reduce by half, about 2 to 3 minutes, then stir in jalapenos and the barbecue sauce.

Reduce the heat to low and place the patties in the barbecue sauce, turning to coat. Allow the patties to simmer in the sauce until everything's hot and bubbly.

Place the patties on individual buns and be sure to spoon extra sauce (with the jalapenos!) over the top of each one before topping with the other half of the bun.

Simple Red Wine-Braised Short Ribs

There’s a dish at Olive Garden that I love. I know Olive Garden right? I love their Chianti Braised Short Ribs. While this recipe is not from Olive Garden (it’s far better in my opinion), you will fall in love with these tender short ribs that are slow-cooked to perfection. Now, I don’t have to drive to Olive Garden to get one of my favorite dishes. Yeah me.

Simple Red Wine-Braised Short Ribs
Serves 6

Ingredients
12 short ribs (about 3 ½ pounds)
1 tbsp. olive oil
Salt and ground black pepper
1 large onion, cut into medium dice
3 garlic cloves, minced
2 tsp. dried thyme leaves
3 tbsp. flour
1 ½ cups each red wine and chicken broth
1 can (14.5 ounces) petite diced tomatoes

Directions
Adjust rack to lower-middle position and heat oven to 450 degrees. Toss short ribs with oil and a light sprinkling of salt and pepper.

Meanwhile heat a heavy-bottomed Dutch oven over medium-high heat. Working in two batches to avoid overcrowding, add short ribs to hot pan. Cook each batch, turning only once, until well browned on each side, 5 to 6 minutes.

Drain all but 1 tablespoon of the fat from the pan. Add onion; sauté until lightly brown and translucent, about 5 minutes. Add garlic, thyme; sauté until fragrant, about a minute. Stir in flour, then wine, followed by chicken broth and tomatoes. Return short ribs to the pot and bring to a simmer.

Place a sheet of heavy-duty foil over pot. Use a potholder to press down foil so that it touches stew. Seal foil completely around edges. Place lid snugly on pot. Place pot in oven and cook until ribs are fall-off-the-bone tender, about 1 ½ hours.
 

Braised Beef with Marsala Mushroom Cream Sauce

What do think about Marsala Mushroom Cream Sauce over Braised Beef? Sounds yummy, doesn’t it? This is the ultimate comfort food on a cool fall or winter day. Perfect for serving any day of the week, this dinner is also fancy enough to serve guests. Made with both crimini and button mushrooms, the Marsala Cream sauce is what makes this dish special.

Braised Beef with Marsala Mushroom Cream Sauce

Ingredients
For the Braised Beef:
1 (2-1/2 pound boneless beef chuck roast
Kosher salt and ground pepper
½ cup all-purpose flour
4 tablespoons vegetable oil
2 medium yellow onions, halved and sliced thinly
2 tablespoons balsamic vinegar
2 (12 ounces) bottles lager beer, like Budweiser
3 beef bouillon cubes
3 sprigs fresh thyme
1 6-inch sprig rosemary

Directions
Preheat the oven to 300 degree.

Cut the beef in large 2 or-inch chunks. Season the beef generously with salt and pepper. Place the beef in a Ziploc bag and add the flour. Seal the bag and shake the beef until each piece is dredged and coated in flout.

Add three tablespoons vegetable oil to a large heavy duty pot and heat over medium-high heat. Brown the beef on all sides, and then transfer to a plate.

Add the remaining tablespoon of vegetable oil to the pot and add the onions for 20 minutes until they are soft and slight caramelized. Stir in the balsamic vinegar, beer and bouillon cubes. Bring the mixture to a boil, scraping up the brown bits from the bottom. Add the beef and the juices from the plate back to the pot and give everything a good stir. Cover the pot with a lid and place it in the oven for 2 ½ hours.

Marsala Mushroom Cream Sauce
Ingredients
2 tablespoons butter
2 tablespoons vegetable oil.
8 ounces sliced crimini mushrooms
8 ounces sliced button mushrooms
¾ cup Marsala wine
½ cup heavy cream
3 sprigs fresh thyme
Salt and pepper

Directions
In a large skillet, heat the butter and oil over medium-high heat. Once the butter is melted, add the mushrooms. Sauté the mushrooms for 3-4 minutes until the mushrooms are barely cooked through. Add the Marsala wine and cook for 5 minutes allowing the wine to slightly reduce. Stir in the heavy cream and thyme. Reduce the heat to medium and cook the mushroom sauce for 10 minutes, stirring occasionally.

Bowtie Lasagna

My girls love pasta and, boy, did I find a recipe that takes one of the least amounts of time to make – bowtie lasagna! This could not have been easier. I was able to throw this together in less than twenty minutes – perfect for a busy, working, errand-running mom like me! It was heaven.

Bowtie Lasagna
Serves 6

Ingredients
1 pound hamburger
5 cups bow tie noodles
3 cups spaghetti sauce
1 tablespoon olive oil
1 teaspoon salt
½ teaspoons garlic powder
1 teaspoon Italian seasoning
½ cups mozzarella cheese
½ cups sour cream

Directions
Brown hamburger in small pan. Meanwhile, cook noodles according to package directions.

After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce

Add your fried hamburger, seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

Serve to your family and be prepared to have it disappear before your very eyes.

Pot Roast

I usually cook my pot roast in slow cooker for the sheer convenience. However, if you have the time to do this recipe in a Dutch oven, it is well worth the time, effort and investment.

My favorite cut of meat for pot roast is the chuck roast because it has beautiful marbling throughout the meat and it ends up being tender and melt-in-your-mouth delicious. The most important thing to remember for any pot roast recipe is patience. If you can find the patience (to resist the irresistible aromas wafting through the kitchen as it cooks), you won’t be disappointed. I promise.

Pot Roast
Serves 10

Ingredients
1 whole (4 to 5 pounds) chuck roast
2 tablespoons olive oil
2 whole onions
6 whole carrots (up to 8 carrots)
Salt to taste
Pepper to taste
1 cup red wine (optional, you can use beef broth instead)
2 cups to 3 cups beef stock
3 sprigs fresh thyme, or more to taste
3 sprigs fresh rosemary, or more to taste

Directions
First and foremost, choose a nicely marbled piece of meat. This will enhance the flavor of your pot roast like nothing else. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get that entire wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, and then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
 

Bacon-Wrapped Bratwursts

I was first introduced to brats during college. Mind you, I don’t like hot dogs but I do love me a good grilled brat. And this recipe is perfect for tailgating or just throwing on the grill for a day of football. But what makes this recipe even more perfect is the addition of bacon. After all, everything tastes better with bacon. Yum!

Bacon-Wrapped Bratwursts
Serves 6

Ingredients
6 bratwursts
6 pieces of bacon
2 onions, sliced
2 green peppers, cut into strips
1 tablespoon olive oil
6 bratwurst buns

Directions
Wrap a piece or bacon around each bratwurst. Use 2-3 toothpicks to hold bacon in place. Place a soaked skewer through each bratwurst. This keeps the brat from curling up when cooking.

Cook bacon wrapped brats on the grill over medium-high heat. Rotate the brats a couple of times while cooking. Grill for about 7-10 minutes or until brats and bacon are cooked all the way through.

While the brats are cooking, add onion and green pepper in a medium skillet that has been coated with olive oil. Sauté until tender over medium high heat.
Serve bacon wrapped brats in buns with onions and peppers. Serve warm.

 

Meatball Sandwiches

There’s something about meatball sandwiches that’s hearty and comforting. Every now and then I just want a sandwich that’s truly satisfying. This sandwich does that. Homemade meatballs snuggled in a chewy Italian roll and doused with just the right amount of sauce…. It’s as close to Nirvana as you’re going to get, at least until you read “Siddhartha.”

Meatball Sandwiches
Makes 8 sandwiches (3 meatballs per sandwich)

Ingredients
Tomato Sauce:
2 teaspoons olive oil

2 shallots, diced

4 garlic cloves, minced
2 (28-ounce) cans crushed tomatoes, preferably San Marzano tomatoes

1/2 teaspoon crushed red pepper flakes

2 teaspoons salt
¼ cup fresh basil, finely chopped
1/4 cup fresh parsley, finely chopped

Meatballs:
½ pound ground beef
½ pound ground pork
1 cup breadcrumbs
1/3 cup grated Parmigiano-Reggiano cheese
1/4 cup chopped fresh, flat-leaf parsley
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 cup olive oil

1/8 cup canola oil

24 cooked meatballs (below)
8 crusty Italian rolls, split lengthwise
16 slices (about 1 pound) mozzarella or sharp provolone cheese

Ingredients
Warm oil in a medium pot over medium heat. Add shallots and garlic sauté 2 to 3 minutes or until translucent. Stir in tomatoes, crushed red pepper flakes, and salt. Reduce heat to medium-low. Let sauce lightly bubble for 15 to 17 minutes, or until slightly thickened. Turn off heat. Stir in the fresh herbs.

Place meats in a large bowl with breadcrumbs, cheese and parsley. In a small bowl, beat the egg with salt and pepper; add to the meat mixture. Mix the ingredients with your hands until everything is moist and the meat holds together. If it's too dry, add a bit of water or another beaten egg. If it's too moist, add more breadcrumbs. Once the consistency is right, use your hands to roll mixture into 1-1/2-inch balls.

Place oils in a large skillet over medium heat. Fit as many meatballs in the skillet as possible without overcrowding. Cook about 2 to 3 minutes until browned; turn and cook another 2 to 3 minutes, until all sides are evenly browned. Place on a paper towel-lined plate to absorb excess oil. Repeat with remaining meatballs.

Add meatballs to sauce and warm over medium heat 10 minutes, stirring occasionally.

Preheat broiler. One at a time, add 3 meatballs to a roll. Top with sauce and 2 cheese slices. Place on a large baking sheet and repeat with remaining sandwiches. Broil 2 to 3 minutes or until cheese is melted and bubbly and bread is golden. Eat them while they're hot.

Note: Meatballs can also be baked. Preheat the oven to 400 degrees. Shape as above and place them on a tinfoil-lined baking sheet (for easy clean up). Cook for 20 minutes, or until browned.

Variations: Substitute cooked Italian sausage for the meatballs to create a sausage sub. If you can’t decide, then add sausage to the meatballs for meatball and sausage sub.

Carne Asada Fries

Drool. That’s basically what my family did when I made these Carne Asada Fries. In fact, I was pretty much freaking out the entire time I was making these and pacing the kitchen while the fries baked because I was so excited to dig in. Just imagine crispy fries topped with layers of cheese, chopped Carne Asada, fresh guacamole and Pico de Gallo. I mean, how can you not get excited about that?

Carne Asada Fries
Serves 4

Ingredients
3 russet potatoes
1 tsp. garlic salt
½ tsp. ground pepper
1 tsp. onion flakes
½ tsp. cumin
1 tbsp. olive oil
2 avocados
2 tbsp. cilantro
2 cups chopped carne asada (recipe below)
1 cup cheese – cheddar, pepper jack or quesadilla
½ cup Pico de Gallo
Salt and pepper to taste

Directions
Preheat oven to 400 degrees.

Peel the potatoes and slice into thick wedges. Each potato should yield about 8 wedges. Place the wedges into a plastic bag and add the garlic salt, pepper, onion flakes, cumin and olive oil. Give the bag a gentle shake until the potatoes are coated with the seasoning.

Lay the potatoes on a parchment lined baking sheet and bake for 20 minutes. Remove from oven and flip the potatoes over and let them bake for another 20-25 minutes until they are golden brown. Remove them from oven and let cool slightly.
While the potatoes and cooking, mash together the avocados and cilantro in a bowl. Season with salt and pepper as needed.

Place the bakes steak fries onto a plate. Cover with carne asada, cheese, Pico de Gallo and guacamole. Serve immediately.

For the Carne Asada:
2 lb. flank steak
4 cloves garlic, minced
1 jalapeno, minced
1 cup cilantro, finely chopped
2 limes, juiced
1 orange, juiced
½ cup olive oil
Salt and pepper

Directions
Place a 2 lb. flank steak in a large baking dish and cover with the marinade for 4-5 hours.

Heat a grill over high heat and grill the flank steak for 5 minutes on each side. Remove from the grill and let rest before slicing.

Chipotle Steak Salad

I love steak salads. And that’s a problem – when you have the complete inability to stop eating something until not a trace remains. You know how they say, “you eat with your eyes first?” If a dish is beautifully presented you're more inclined to eat it. Well, your eyes will devour this plate. It is absolutely beautiful. Seriously, it’s a beautiful plate of wonder. And it tastes just as good as it looks.

Chipotle Steak Salad
Serves 4

Ingredients
30 ounces, weight mayonnaise
11 ounces, weight chipotle peppers in adobo sauce, reserve 2 tablespoons adobo
1 whole flank steak
3 tablespoons olive oil
1 tablespoon Worcestershire sauce
½ teaspoon ground cumin
1 teaspoon oregano
1 tablespoon honey
24 ounces, weight salad greens (spring Mix)
4 whole roma tomatoes, sliced
1 whole cucumber, sliced

Directions
Dressing: In a food processor or blender, combine mayonnaise with canned chipotles. Blend until totally combined. Transfer to a separate container and store in the fridge.

Marinade: In a separate bowl, mix olive oil, Worcestershire sauce, cumin, oregano, honey, and reserved adobo sauce. Whisk to combine.

Pour marinade over flank steak, coating both sides. Cover and marinate in refrigerator for at least two hours.

Remove flank steak from fridge. Grill over high heat, only about 1 ½ to 2 minutes per side until rare/medium rare. Remove from heat and allow meat to rest a few minutes. Slice very thin shingles of meat on an extreme diagonal.

Mound salad greens on each plate. Drape strips of warm steak over the sides of the greens so that they're cascading downward. Lay tomato and cucumber slices on one side of the plate.
Drizzle the whole salad with chipotle dressing. The warm meat on the cool salad, combined with the flavorful and spicy dressing, is out of this world.

Carnita-Style Beef with Roasted Peppers Onions

I love homemade tacos and this recipe for carnitas has an ultra-flavorful shredded chuck roast. Is your mouthwatering yet? I’ll bet it is. These carnitas will knock your socks off.

Carnita-Style Beef with Roasted Peppers Onions
Serves 6

Ingredients
1 whole boneless chuck roast, 2 ½ to 3 pounds
3 tablespoons pure olive oil, divided
1 tablespoon plus 1 teaspoon ground cumin
1 pinch salt and ground black pepper
1 can (4.5 ounces each) chopped green chiles
2 tablespoons chili powder
1 teaspoon dried oregano
4 whole large garlic cloves, minced
2 cups chicken broth
2 whole medium-large onions, ends left intact, peeled and each onion cut into 8 wedges
2 whole medium multi-colored peppers, each cut into 8 wedges
12 whole medium flour tortillas
1 container (8 Ounces) light sour cream
1 bunch cilantro
1 whole Lime, Cut Into Wedges

Directions
Adjust oven racks to lowest and middle positions and heat oven to 450 degrees.

Heat a 5 to 6-quart heavy Dutch oven over low heat.

Meanwhile, place roast in a large bowl; coat with 1 tablespoon of oil and season with 1 tablespoon of the cumin and a generous sprinkling of salt and pepper. Mix chiles, chili powder, remaining 1 teaspoon of cumin, and oregano in a small bowl.

A few minutes before searing, increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add roast; sear, turning only once, until both sides form an impressive brown crust, about 8 minutes total. Transfer roast to a plate; set aside. Add garlic to the now empty pot; sauté until fragrant and golden, about 30 seconds. Add chili mixture; sauté to intensify flavor, another 30 seconds. Add chicken broth, bring to a simmer; return roast to the pot.

Using 2 potholders to protect hands, place a sheet of heavy-duty foil over the pot, pressing on the foil so that it touches the stew. Seal foil around the edges; repeat with a second sheet of foil to completely seal. Turn burner on medium-high until you hear juices bubble. Set pot on middle oven rack; cook for a total of 1 1/2 hours. Remove roast from oven, cool to room temperature, and shred into bite size pieces. About 30 minutes before roast is done, toss onions and peppers with remaining 2 tablespoon of oil and sprinkle generously with salt and pepper on a baking sheet large enough for vegetables to fit in a single layer. Place pan on bottom oven rack; cook until tender-crisp, about 30 minutes.

When ready to serve, gently warm meat and peppers and onions over low heat. Serve with warm tortillas*, bowls of sour cream, cilantro sprigs, and lime wedges.

Jamaican Jerk Burgers

Looking for a way to spice up a summer barbecue? Try this hamburger seasoned with a Jamaican spice mixture of Scotch bonnet peppers, thyme, cinnamon, nutmeg and garlic. Scotch bonnet peppers, or their habanero cousins, are insanely hot, so you don’t really need much. You can substitute jalapenos, but the flavor is really different, so I would stick to Scotch bonnets or habaneros if you can get them. Cool off the chili heat with a citrus, mayo-based coleslaw. The oil in the mayo helps to absorb the spicy chili, to take the edge of the heat.

*Note: Scotch Bonnet and habanero chile peppers are very hot and can cause extreme pain if they come in contact with your eyes. Strongly recommend wearing protective gloves while handling the chilies and the jerk mixture.

Jamaican Jerk Burgers
Makes 6 burgers

Ingredients
2 teaspoons white vinegar
1 Tbsp water
½ Scotch bonnet or habanero chili pepper, seeds removed, minced
2 cloves garlic, chopped
1 Tbsp fresh thyme
1 teaspoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon molasses
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 ½ pounds ground beef, at least 16% fat
2 cups shredded cabbage
Pinch of chopped thyme
3 Tbsp mayonnaise
2 Tbsp of orange juice or lime juice (if using lime juice add a teaspoon of sugar)
1 teaspoon of grated orange or lime zest
Salt and freshly ground black pepper to taste

Directions
In a food processor, put the vinegar, water, chili, garlic, thyme, allspice, cinnamon, nutmeg, ginger, molasses, ½ teaspoon each of salt and pepper. Pulse until finely chopped. If you do not have a food processor, finely mince the chili and garlic. Mix ingredients together in a bowl.

Using your hands, gently mix the jerk mixture in with the ground beef in a large bowl until just incorporated. Do not over-mix. Shape into patties, about ½ inch thick and wider than the diameter of your hamburger bun. Chill about 30 minutes or until you are ready to cook. (Remember to wear gloves while handling jerk seasoning or thoroughly wash hands with soap and water after handling.)

In a medium bowl, gently mix the cabbage, thyme, mayonnaise, citrus juice, zest, salt and pepper.

Prepare gas or charcoal grill for cooking over high direct heat. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking. If you don't have a grill, you can use a grill pan or a cast iron frying pan.

Serve burgers topped with coleslaw, with or without hamburger buns.

Taco Burgers

I love tacos. But a taco burger? Whaaaat? This recipe is so simple and the burgers turned out great. The patties were nice and moist, juicy and so full of flavor. All of the flavors worked really well in burger form, surprisingly, though they were a bit messy.

Taco Burgers
Makes 4 burgers

Ingredients
1 pound ground beef
3 tablespoons taco seasoning
4 buns
4 slices cheddar cheese
Salsa
Guacamole
Tomato
Lettuce

Directions
Mix the taco seasoning into the ground beef.

Form into 4 patties ¾ inches thick and press your thumb into the middle to form a depression on top prevent bulging.

Brush the patties with oil, place on grill and cook until golden brown and slightly charred, about 3-5 minutes per side.

Set aside, cover and let rest for 10 minutes.

Assemble burgers to taste.

Grilled Philly Cheesesteaks

Father’s Day is next Sunday. If I know my husband, he’ll want a big, juicy steak. Here’s a recipe to serve Dad a good steak without spending half the week’s food budget. Not to mention it calls for tender rib-eye which is better than the cheaper, chewier cuts. And you only need one steak for four hearty sandwiches. I purposely omitted the onions but feel free to add them if you’re so inclined. So, what are you waiting for? Get out there and enjoy the afternoon with him!

Grilled Philly Cheesesteaks
Serves 4

Ingredients
1 Tb. olive oil
2 Tbs. steak sauce, such as A-1
1 Tb. soy sauce
1 tsp. each: garlic powder, paprika, coarsely ground black pepper
1 rib-eye steak (about 1 pound and 1 inch thick)
½ of a 12-ounce jar fried peppers, oil drained and reserved
Salt
4 hoagie or sub rolls
Olive oil and red wine vinegar for drizzling
4 slices provolone cheese, halved

Directions
Mix oil, steak sauce, soy, garlic powder, paprika and pepper in a small bowl. Place steak on a plate; prick all over on both sides with a fork. Spread half the marinade on one side; turn steak(s) over and repeat on remaining side; let stand while grill heats. (Can marinate at room temperature up to 2 hours or refrigerate overnight.)

Heat gas grill igniting all burners on high for at least 10 minutes. Clean with a wire brush, then lubricate with an oil-soaked rag, the portion of grate where steak will grill.

Place steak on hot rack; cover and grill until impressive grill marks form, about 4 minutes. Cook steak to desired doneness, 4 to 5 minutes longer for medium. Sauté peppers in a large cast-iron or heavy ovenproof skillet, remove steak from grill, let rest 5 minutes, and then slice thin. Reduce burners to low; add buns and grill until toasted and warmed through, 2 to 3 minutes.

To assemble, drizzle each bun with a little olive oil and vinegar. Fill with a portion of steak and peppers; top with cheese. Return sandwiches to warm grill; cover and continue to grill until cheese melts, a couple of minutes longer. Serve immediately.

Steak, Asparagus & Chimichurri Pasta

Ever dress your skirt steaks with a dollop of Chimichurri? If you’ve never had it, you’re definitely missing out. Chimichurri is a steak condiment originally from Argentina and made from parsley, olive oil, garlic, salt, lemon juice, red wine vinegar and red pepper flakes. It’s rich and herbal, tangy and a little spicy. It’s the perfect accompaniment for grilled beef.

Since Chimichurri also resembles pesto, I figured it would make a great pasta sauce. And I was right. I grilled a skirt steak and some asparagus and tossed them with Rigatoni and a fresh batch of Chimichurri. I loved the grilled flavors with the pasta and garlicky sauce.

This is the perfect meal to eat outdoors when the weather is nice and you have a big frosty beer or chilly glass of wine. Is it the weekend yet?

Steak, Asparagus & Chimichurri Pasta
Serves 4 to 6

Ingredients
For the chimichurri:
3 cloves garlic
2 cups Italian parsley, loosely packed
1 cup olive oil
1 tsp. red wine vinegar
3 tbsp. lemon juice
1 tsp. red pepper flakes
1 tsp. salt
1 lb. Rigatoni
1 lb. skirt steak
1 tsp. salt
1 lb. thick asparagus, tough ends removed

Directions
For the Chimichurri: Place all of the ingredients in a blender or food processor and pulse until all large pieces of parsley and garlic are gone. If you don’t have a blender, chop the garlic and parsley finely, then whisk with the remaining ingredients. Set aside.

Heat your grill to medium-high and sprinkle the steak with 1 tsp. salt. Once the grill is hot, place the steak and asparagus on it. Turn the asparagus often, ensuring it doesn’t burn. Remove it when it’s tender, but still crisp (time depends on how thick your asparagus is, about 5 – 8 minutes). Cook the steak to your desired done-ness, then remove and let sit for 5 minutes. Slice the steak into bite-sized pieces and cut the asparagus into 1-inch pieces.

While you’re grilling, set a large pot of water to boil over high heat. Once it comes to a boil, salt it thoroughly and add the rigatoni. Cook until al dente, then drain and return to pot.

Toss the pasta with half the amount of Chimichurri until well coated. Toss in the steak and asparagus and serve.

Carne Asada Tacos

Plan a muy bueno feast for your May 5 celebration with these carne asada tacos. You’ll probably use the mojo recipe on everything. It’s simply delicioso!

Carne Asada Tacos
Makes 4 servings (2 tacos per person)

Ingredients
2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
Shredded Jack cheese, for serving
½ cup Pico de Gallo, recipe follows
2 limes, cut in wedges for serving

Directions
Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

Mojo:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
½ cup olive oil

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.

Makes approximately 1 ¼ ups

Pico De Gallo:
4 vine-ripe tomatoes, chopped
½ medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
¼ cup extra-virgin olive oil
1 teaspoon kosher salt

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.

Makes 2 cups

Slow Cooker Beef Stroganoff

Stroganoff, a once only weekend special, can now be served weeknights thanks to slow cooking. I love the fact that I can throw everything in a pot and come home to the wonderful smell of dinner when I get home. Now I can concentrate on my kids’ homework assignments and read them a story before dinner.

Slow Cooker Beef Stroganoff
Serves 8

Ingredients
2 pounds beef stew meat
2 cans condensed cream of mushroom soup
1 package fresh sliced mushrooms
¼ teaspoon pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 teaspoon Worcestershire sauce
1 container (8 ounces) sour cream
6 cups hot cooked noodles or rice

Directions
In 3 ½ to 4 ½ quart slow cooker, mix beef, seasonings, soups and mushrooms.

Cover and cook on low heat setting for 8 to 10 hours or until beef is very tender.

Stir sour cream into beef mixture until melted. Serve over noodles or rice.

Slow Cooker Corned Beef Brisket with Horseradish Sour Cream

This recipe says, “St. Patrick’s Day” from start to finish. Greet guests with some good Irish beer and serve alongside cabbage, carrots and potatoes and everyone will be doing an Irish jig. No luck of the Irish needed. Though it’s always a welcome bonus!

Slow Cooker Corned Beef Brisket with Horseradish Sour Cream
Serves 8

Ingredients
1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3 ½ lb)
¾ teaspoon crushed red pepper flakes
1 cup chicken broth
1 tablespoon Worcestershire sauce
½ cup sour cream
1 tablespoon cream-style prepared horseradish
2 tablespoons chopped fresh parsley

Directions
In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper flakes. In small bowl mix broth with Worcestershire sauce; pour over beef.

Cover and cook on Low heat setting 8 to 9 hours or until beef is tender.

Remove beef and onion from cooker, using slotted spoon. Cut beef across grain into thin slices. In small bowl, stir our cream, horseradish and parsley until blended. Serve with beef and onion.

Shepherd’s Pie

Sample the best of Irish cuisine this March 17 with this shepherd’s pie recipe. Dark beer is the secret ingredient to this dish’s rich, flavorful stew base. Top it off with some garlicky mashed potatoes, melted cheddar and some chopped parsley and those Irish eyes will be smilin’.

Shepherd’s Pie
Serves 6 to 8

Ingredients
Garlicky Potato Topping:
4 large russet potatoes, peeled and quartered
10 whole garlic cloves, peeled
½ cup sour cream
¼ to ½ cup beef broth
4 tablespoons butter, softened
½ teaspoon salt
½ teaspoon freshly ground black pepper
Nonstick cooking spray

Filling:
4 slices bacon, cut into thin strips
1 tablespoon vegetable oil
2 medium onions, chopped
½ teaspoon salt, plus ½ teaspoon
1 teaspoon sugar
1 pound ground beef
2 to 3 medium carrots, roughly chopped, (about 1 cup)
¾ cups frozen peas, thawed
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon all-purpose flour
1 (12-ounce) bottle light or dark beer
½ cup beef broth
1 teaspoon finely minced fresh rosemary leaves
½ teaspoon freshly ground black pepper
½ cup grated Swiss or Cheddar
2 tablespoons chopped fresh parsley leaves

Directions
Prepare potato topping: In a large saucepan add the potatoes and garlic and cover with cold water. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes. Drain. Transfer the potatoes and garlic to a large bowl. Add the sour cream, ¼ up of the broth, butter, salt and pepper, and beat on low speed with a hand mixer until the potatoes are light and fluffy, about 1 to 2 minutes. If the mixture is too dry, add the remaining ¼ cup broth. Do not overmix. Cover and set aside.

Preheat the oven to 350 degrees F. Spray a 10-inch round baking dish with nonstick spray.

Prepare filling: Heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and almost crisp, about 7 to 8 minutes. With a slotted spoon, transfer the bacon to a plate; set aside.

Add the oil to the drippings in the skillet and put over medium heat. Add the onions and ½ teaspoon of salt, and cook, stirring occasionally, until the onions are very soft and just beginning to brown, about 10 minutes. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize, about 3 minutes. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown, about 7 minutes. Add the carrots, peas, and garlic and cook, stirring, until the vegetables begin to soften, about 5 minutes. Stir in the tomato paste and flour and cook, stirring, until well blended, about 2 minutes. Add the beer, bring to a boil and boil for 3 minutes. Cook, stirring with a wooden spoon, and scraping up the browned bits from the bottom of the pan, about 2 minutes Add the cooked bacon, the broth, rosemary, ½ teaspoon of salt, and the pepper, and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 15 minutes.

Spoon the meat mixture into the prepared baking dish. Spread the potato topping evenly over the beef mixture. Bake until the filling is hot, the topping is lightly browned and the edges are bubbly, about 35 minutes. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 10 more minutes. Let rest out of the oven for 10 minutes before serving. Sprinkle with parsley and serve.

Chicken Fried Steak

This is total comfort food. It’s not healthy, fat-free or even nutritious. But what it is is utterly and completely delicious. You can smother the gravy on biscuits, mashed potatoes or the perennially local favorite, rice. It’s like tasting a little bit of heaven.

Chicken Fried Steak
Serves 8

Ingredients
3 pounds cube steak
1 ½ cup whole milk, plus up to 2 cups for gravy
2 whole large eggs
3 cups all-purpose flour
Seasoned salt
¼ teaspoons cayenne
Lots of black pepper
Canola oil, for frying
Salt and pepper

Directions
Begin with an assembly line of dishes for the meat: milk mixed with egg in one; flour mixed with spices in one; meat in one; then have one clean plate at the end to receive the breaded meat.

Work one piece of meat at a time. Season both sides with salt and pepper, and then dip in the milk/egg mixture. Next, place the meat on the plate of seasoned flour. Turn to coat thoroughly. Place the meat back into the milk/egg mixture, turning to coat. Place back in the flour and turn to coat. Place breaded meat on the clean plate, and then repeat with remaining meat.

Heat oil in a large skillet over medium heat. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. Cook meat, three pieces at a time, until edges start to look golden brown; around 2 to 2 1/2 minutes each side.

Remove to a paper towel-lined plate and keep warm. Repeat until all meat is cooked.

For the Gravy:
After all meat is fried, pour off the grease into a heatproof bowl. Without cleaning the pan, return it to the stove over medium-low heat. Add ¼ cup grease back to the pan. Allow grease to heat up.

Sprinkle 1/3 cup flour evenly over the grease. Using a whisk, mix flour with grease, creating a golden-brown paste. Keep cooking until it reaches a deep golden brown color. If paste seems more oily than pasty, sprinkle in another tablespoon of flour and whisk.

Whisking constantly, pour in milk. Cook to thicken the gravy. Be prepared to add more milk if it becomes overly thick. Add salt and pepper and cook for 5 to 10 minutes, until gravy is smooth and thick. Be sure to taste to make sure gravy is sufficiently seasoned.