Beef Brisket

Jud loves brisket and I forgot to take a picture until the next day.  This was big enough for 3 nice meals.  This is the picture of the second day.  The last day, we had beef brisket tacos.  I love it when I get 3 meals out of one preparation.



Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/beef-brisket

Ingredients:
1-2 1/2 pounds flat-cut beef brisket, trimmed
1 tablespoon olive oil
2 teaspoon paprika
2 teaspoon cumin
1/2 teaspoon dried thyme
1-1/4 teaspoon salt,divided
1/2 teaspoon pepper
2 tablespoon flour
1/2 cup water
4 cups beef broth
1 1/2 cups pale ale
5 cloves garlic, sliced
1-2 potatoes cut in chunks (I added this)
5-7 carrots cut in chunks
6 ribs of celery cut in chunks
1 onion - quartered
Method:
Preheat oven to 325 degrees.
Combine cumin, paprika, and thyme in a small bowl; stir in 1 teaspoon salt. Rub spice mixture evenly over both sides of the brisket. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add brisket; saute 3 minutes on each side or until browned. Remove brisket from pan. Add beer; bring to a boil, scraping pan to loosen browned bits. Add broth and garlic; return to a boil. At this point, I added the brisket and juices from the Dutch oven to a crock pot and cooked it about 7 hours on low. About 3 hours before ready to serve, I added the potatoes, carrots, and celery.   Return brisket to pan. Cover and cook at 325 degrees for 2 hours. Turn brisket over; cook an additional 2 hours. Turn brisket over, add carrots, celery, and onion; cook an additional 1 hour or until brisket is very tender..
Remove brisket and vegetables from pan using a slotted spoon. Skim fat from cooking liquid; discard fat. Bring cooking liquid to a boil over medium-high heat. Place flour in a small bowl; stir in 1/2 cup water. Add flour mixture to pan, stirring until smooth; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thickened. Stir in remaining 1/4 teaspoon salt. Serve the sauce with beef and vegetables. When ready to serve, I took out about a cup of liquid and added it to a pan with 1 tablespoon of flour.  Whisk constantly until smooth. Add more liquid if needed for the consistency that you like.

Sesame Beef Stir-Fry

I just love meals that can be ready if 15 minutes.  Jud has been sick for a week and this is the first meal that he said he could actually taste something.  Serve it with some rice and another vegetable and you have a great meal.  November 2011 - Cooking Light



Printable Version:
https://sites.google.com/site/whatscookingattheedwards/sesame-beef-stir-fry


Ingredients:

1 tablespoon bottled minced ginger - I used fresh
1 tablespoon bottled minced garlic - I used fresh
2 tablespoons lower-sodium soy sauce
1 1/2 teaspoons dark brown sugar
1/2 teaspoon crushed red pepper
-------------------------------------------
1 tablespoon dark sesame oil
1 pound presliced stir-fry meat (I found it in a package at H.E.B. already ready to cook)
4 cups bagged baby spinach leaves
1 tablespoon sesame seeds
1. Combine first 5 ingredients in a small bowl.
2. Heat a wok or skillet over high heat. Add oil to pan; swirl to coat. Add 1/2 of the beef to pan, and cook for 3 minutes or until browned. Remove beef from pan. Repeat procedure with remaining beef. Add onions; cook for 1 minutes. Add soy sauce mixture; cook 1 minute. Return beef to pan; cook 1 minute. Stir in spinach, and cook 30 seconds. Top with sesame seeds.

Simple, Perfect Enchiladas!

This is a really good enchilada recipe.  When I made my grocery list for the week, I forgot to put Enchilada red sauce.  I bought green sauce. It was delecious. I can't imagine the red being any better, but I will try it next time to see which I like better.  Jud was the tortilla chef. He cooked them in oil and dipped them in sauce and then I wrapped them and put them in the baking dish.  Delecious. But then, I have never made anything bad that the Pioneer Woman cooked.  This is from August 2009 - Ree Drummond- The Pioneer Woman
Printable Version:
https://sites.google.com/site/whatscookingattheedwards/simple-perfect-enchiladas

Ingredients for the Sauce:
1 tablespoon canola oil
1 tablespoon all-purpose flour
1 can (28 oz) enchilada or red sauce
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons chopped cilantro
For the Meat:
1-1/2 pound ground beef- I only used 1 lb. and I had some left-over for something else another night.
1 whole medium onion, finely diced I used 1/2 onion
2 can (4oz) diced green chilies I didn't use this since I used green enchilada sauce
1/2 teaspoon salt
For the Tortillas:
10 whole corn tortillas-Since is just Jud and me I used 8.
1/2 cups canola oil
To Assemble:
3 cups grated sharp cheddar cheese
1/2 cup chopped black olives
1 cup chopped green onions I didn't have any green onions. I used them all last night
1/2 cups chopped cilantro
Method:
Step #1 - The Sauce
In a large saucepan over medium heat, add oil and flour. Whisk together to make a rough, cooking for 1 minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 - The Meat
Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 - Tortillas
Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp - about 10 seconds on each side. Remove to a paper towel lined plate. Repeat until all tortillas have been fried.
Step #4 - Assembly
Preheat oven to 350 degrees. Pour 1/2 cup of red sauce in the bottom of a baking dish. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese. Bake 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.
Since Jud was my sou chef, I had him fry and dip the tortillas, and then I filled and wrapped them. They were a little hot to work with so frying and dipping them all like Pioneer Woman says is probably a good idea.

German Meat Balls with Lemon Caper Sauce

I changed this recipe just a little.  It called for boiling the balls in simmering salted water, but I put them in a 400 degree F. oven and baked them for about 25-30 minutes. I was just afraid to try boiling them. I thought they might fall apart. If you try the boiling method, let me know how they turn-out.  This recipe made enough meatballs for two meals, so I saved 1/2 of them back and will use the other half in some marinara sauce for spaghetti with meatballs.  I got this recipe from my Talk About Good Cookbook. It was submitted by Mrs. Richard P. Sevier

Printable Version:
https://sites.google.com/site/whatscookingattheedwards/german-meatballs-with-lemon-caper-sauce
Ingredients:
1 slice firm type bread (+ just enough water to soak the bread)
3/4 pound ground chuck
1/4 pound ground pork
2 medium potatoes, cooked and mashed (I used one)
2 chopped anchovies
1 egg
3 tablespoons flour (If you bake them in the 400 degree oven, you don't need this)
salt and pepper
Ingredients for Sauce:
3 tablespoons butter
2 tablespoons flour
1 cup water ( I ended up using about 2 cups of water because it got really thick fast) use your judgment.
1 beef bouillon cube
1 tablespoon capers and 1 tablespoon caper liquid
juice of 1 lemon (I also used the lemon zest)

Moisten bread and squeeze dry. Mix thoroughly with meat, potatoes, anchovies, egg, 3 tablespoons flour, salt and pepper. Shape in balls about the size of a walnut. Dredge in flour. Drop in simmering salted water. Cover and simmer 15 minutes. Remove meat balls from water.

For sauce, melt butter, add flour; add water and bouillon cube. Cook, stirring until thickened. Add capers, lemon juice and zest, and pepper to taste. Add meat balls simmer for a few minutes. Serve over egg noodles or with parsley, boiled potatoes. I should have chopped a little parsley to go over the dish, it would have made the presentation much better.  I used bowtie pasta, because that is what I had.

Steak Chile Rellenos

This is an awesome stuffed pepper. If you don't like spicy, I would suggest you use a bell pepper instead of the poblano pepper. We liked it, but it was a two water meal.  I had never bought tri-tip. So, I googled tri-tip to see what kind of meat it was.  I read that it is a forgotten but very flavorful  meat that people don't use very often. I asked the meat guy at the grocery store if I could dice it into small pieces. He said that he didn't recommend it.  I would. It was great. Now I have a nice size of meat left that I will grill later this week.  This comes from Sarah Fragoso's Everyday Paleo


Ingredients:
4 large poblano or Anaheim chilies                        2 T. coconut oil (feel free to use vegetable oil )
1/2 red onion, diced                                                1 pound tri-tip, diced into small pieces
1/2 T ground cumin                                                1 T. dried oregano
1 T. chili powder                                                    sea salt and black pepper to taste
1 red bell pepper, diced                                          1 bunch Kale, chopped
4 garlic cloves, thinly sliced                                   2 Roma tomatoes, diced and seeded
1 (4 oz.) can diced green chilies, mild                    1 cup salsa verde
1/2 cup chopped cilantro
1. Preheat oven to 500 degrees F.
2. On a tinfoil-lined baking sheet, bake the whole chilies for 10-12 minutes.
3. The chilies will be slightly charred when finished, remove from baking sheet and set aside to cool.
4. In a large skillet, add the coconut oil (or vegetable oil if you aren't on Paleo diet) and heat over medium. Add the onions and saute' for 2 minutes.
5. Add the steak and saute' until the meat starts to brown.
6. Add the spices to the onions and meat and stir well.
7. Add the remaining ingredients, except the salsa verde and cilantro. Cook until the greens are tender, about another 2 minutes.
8. Remove the meat mixture from the heat and set aside. Using a knife, cut a slit lengthwise down the middle of the chilies. Remove the seeds gently with a spoon and place the chilies into a glass baking dish.
9. Stuff each chili with the meat mixture and bake in a 375 degree F oven for 15 minutes.
10. Remove from the oven and top each chili with some salsa verde and fresh cilantro. Serve. 
I would not hesitate to serve this meat without the peppers.  It would be great over rice or potatoes. Of course those are not on the paleo diet, but it would be fine by itself served with sides of your choice.

Lemon Barbecued Meatloaf/ Roasted Vegetables w/ Orzo

Printable Recipe:
https://sites.google.com/site/whatscookingsherry/lemon-barbecue-meatloaf


This meatloaf is very easy and delecious. I will make it again and again. That is the good thing about taking out old recipes and trying them again.  I didn't have any potatoes to mash, but I had plenty of orzo.  I bought a huge plastic jug of orzo about 2 months ago for a recipe that I was going to make.  When I got home, I discovered that I already had a huge jug of orzo.  I have been looking for recipes for orzo lately. I made this one up and it was really tasty.  Ann Butler submitted this recipe to Woodland Cook 1999.

Ingredients for the Meatloaf:
1 1/2 pounds ground beef
1/4 cup lemon juice
1/2 cup water
1 egg, beaten
4 slices bread, cubed
1/4 cup chopped onion
2 teaspoons salt
Combine all ingredients, mix well and shap into 3 loaves. Place in a greased 9X13X2 pan. Bake loaves at 350 degrees for 15 minutes. Then cover with the following sauce and continue baking for an additional 30 minutes.

Sauce Ingredients:
1/2 cup catsup
1/3 cup brown sugar
1 teaspoon dry mustard
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
Mix all ingredients in a small bowl and use to top the meatloaf after cooking 15 minutes w/o sauce.
You may want to place a lemon slice on each loaf for garnish. Baste occasionally with the sauce.

Ingredients for orzo:
Boil about 3 cups of salted water in a small saucepan. When the water boils add 1 cup of orzo.
While the orzo cooks, place vegetables of your choice on a baking sheet with extra-virgin olive oil, salt and pepper.  I used 2 yellow neck squash, 1/2 onion, 1/2 bell pepper. Grape tomatoes cut in 1/2 would also be wonderful.  After the orzo is al dente, drain and place in a bowl.  When the vegetables are fork tender, put them in a food processor and pulse until cut into small pieces. You don't want to puree. You want chunks. Scrape that into the bowl with the orzo and season with salt and pepper.  I wanted some nuts and dried fruit in it so I added about 1 tablespoons of hazlenuts and 1 tablespoon of dried cranberries.  We really liked it.

Beef Kebabs with a Surprise Center

I saw this recipe when I was having coffee at a little shop in Oregon. When I got back to Texas, I decided to look it up on foodnetwork and make it.   Stacy was coming to San Antonio and she is always up for trying something new.  We really liked it, but it is very labor intensive.

http://www.foodnetwork.com/recipes/aarti-sequeira/beef-kebabs-with-a-surprise-center-recipe/index.html

 

I decided to just give you the website instead of having to copy everything down. You can print it right from their site. 

Hamburger Steak

This is one of Jud's favorite meat dishes.  He usually gets this at Luby's.
I had a pound of ground meat and some onions that I wanted to use before leaving on vacation.  I always have rice.  Afterall, my dad was a rice farmer and all good rice farmer's daughters have rice as a staple in their pantry.  I threw in a few toasted pine nuts because I had them after cooking the green beans.

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/hamburger-steak

Ingredients:
1 pound of ground beef (I used 96/4% fat) I probably could have used a little more fat count to make enough gravy.
1 onion sliced thin rings, separate the rings
1 tablespoon flour
1 cup water
1 beef bullion cube
salt and pepper to taste
Directions:
Make the beef into 4 patties.Salt and pepper the patties to taste.  Place the patties in a skillet on medium heat.  Fry them about 3 minutes on one side and then turn the patties and add the onions rings that have been separated into individual rings.  Let cook 3 minutes on the other side and then remove the beef patties from the skillet.  Add flour and water to make a gravy.  As the gravy begins to thicken add the meat back into the pan.  Cover and allow to simmer until cooked through, about 5 more minutes.

Flank Steak with parsley sauce and marinade

Last time that Jud made flank steak, he was very disappointed. We decided to get the one at the grocery store that had been tenderized.  What a huge difference it made.  They ran it through the tenderizing machine twice. Oh so good!  I got this recipe from Giada De Laurentiis, but Jud used flank steak instead of beef tenderloin.  She said that if you use a different cut of meat, just merinade it longer.  So he marinaded it for 5 hours instead of 3 for beef tenderloin.
Food Network - Giada De Laurentiis
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/flank-steak-with-parsley-sauce-and-marinade
Ingredients for Parsley Suace and Marinade:
3 cups flat-leaf parsley
2 cloves of garlic
2 tablespoons red wine vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
Put this in the food processor long enough to break everything up. Slowly add 1/2 cup of extra virgin olive oil.

Use 1/2 of this for a marinade.  Use the other half for a dipping sauce.  If you use flank steak.  Jud cooked it about 5 minutes on each side.  This was medium and oh so tender.  We only ate 1/2 of the meat and will have the other 1/2 for fajitas.  Two meals for the price of one.  I love that!

Spinach and Parmesan Souffles
I have never tried a souffle before, but there was a recipe in my June issue of Cooking Light. I decided I had to try it. Okay, I know it is Jud's night to cook, but I got his permission to make the souffle. He wasn't up for trying that.  I have no doubt that he could have done it.
Ingredients:
Cooking spray
1 1/2 tablespoons dry breadcrumbs
1 (6- ounce) package fresh baby spinach
2/3 cup fat-free milk
2 tablespoons all-purpose flour
1/4 teaspoon salt--the recipe calls for 1/8 t. of salt, pepper and nutmeg, but I thought it needed more
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
1/2 cup freshly grated parmigiano-reggiano cheese
2 large egg yolks
4 large egg whites
1/4 teaspoon cream of tartar
1. Place a baking sheet in the oven. Preheat oven to 425 degrees.
2. Coat 4 (6oz.) ramekins with cooking spray; sprinkle evenly with breadcrumbs, tilting and turning dish to coat sides completely.
3. Heat a large nonstick skillet over medium-high heat. Lightly coat pan with cooking spray. Add spinach; cook for 2 minutes or until spinach wilts, tossing constantly. Place spinach in a colander; let stand 5 minutes to cool. Squeeze excess liquid from spinach. Coarsely chop spinach.
4. Combine 2/3 cup milk and next 4 ingredients (through nutmeg) in a saucepan over medium-high heat, stirring with a whisk until smooth. Cook for 2 minutes or until mixture is thick and bubbly, stirring constantly. Spoon mixture into a large bowl, and let cool for 10 minutes. Stir in spinach, cheese, and egg yolks.
5. Combine egg whites and cream of tartar in a large bowl, and let stand at room temperature for 15 minutes. Beat with a mixer on high speed until medium peaks for (do not overbeat). Gently stir 1/4 of egg whites into spinach mixture.Then gently fold in the remaining egg whites. Gently spoon mixture into prepared ramekins. Sharply tap dishes 2-3 times on counter to level. Place dishes on preheated baking sheet; return baking sheet to 425 degree oven. Immediately reduce oven temperature to 350 degrees; bake souffles at 350 degrees for 21 minutes or until puffy and golden brown. Serve immediately.

Jud's steak

I'm not sure, but I think this is the best steak I have ever had.  It is Thursday night and Jud made this awesome dinner for me.  I told him that I have fallen in love with Thursday nights.  I was in the bedroom reading and felt a tinge of guilt for not offering to help.  He said he owed me a few dinners.  He got his speach just right and the dinner was awesome.



Jud bought two 1/2 pound New York Strip steaks. They were prime cut. He only used salt and pepper on each side. He has tried marinading them before, but this time he made it very simple. He cooked them a total of 10 minutes on a very hot charcoal grill outdoors.  I tried to pin him down to how many minutes on each side, but he just said it was about 3 min. on each side and then flipped and cooked a couple of min. on each side again.  He cut into the one he was going to eat to make sure it was done.  I always tell him to let it rest for 5-10 minutes before cutting it, but he doesn't listen to me.  He took the one that he had cut and gave me the one that rested. I didn't try his, but mine was perfect.

Chinese Pepper Steak

Jud and I decided to go walk the River Extention yesterday so I thought a crock-pot meal would be perfect.  I browned my meat, put it in the crock pot and off we went.  It was suppose to cook on low for 6-8 hours. When we got back after 3 1/2 hours it looked like it was already done, so I put the tomatoes, peppers, and onions in and turned off the crock-pot. About 2 hour before I was serving it, I turned the crock-pot back on low. It was o.k., but not a 10.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/chinese-pepper-steak

Ingredients:
1- 1 1/2 pound round steak
2 tablespoons veg. oil
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon pepper
4 green onions, sliced
1/4 teaspoon sugar
1 cup fresh or canned bean sprouts drained
1 can diced tomatoes
2 green peppers, cut in strips
1 tablespoon cornstarch
2 tablespoons cold water
Directions:
Slice steak into narrow strips. Brown steak. Combine with garlic, salt, pepper, soy sauce, and sugar in crock pot. Cook 6-8 hours (I don't think it needs that much)  Turn to high. Add bean sprouts, tomatoes, and green peppers. Dissolve cornstarch in water. Stir into pot. Cook on high 15-20 minutes until thickened. Sprinkle with green onions.

Sweet and Spicy Short Rib Tacos

 I made these tacos and Paula Deen's corney slaw and it was worth making again. You won't be disappointed. Jud said this is his favorite taco so I will definitely be making them again. The slaw recipe will follow. The tacos are from Marcela Valladolid of Foodnetwork.

Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/sweet-and-spicy-short-rib-tacos

Ingredients:

4 dried ancho chilies, steemed, seeded, and ribs discarded

1 medium onion, quartered

3 garlic cloves, coarsely chopped

1/3 cup brown sugar

1 tablespoon apple cider vinegar

1 1/2 cups low-sodium beef broth

1 teaspoon freshly ground black pepper, plus extra for seasoning

6 pounds beef short ribs

1 tablespoon vegetable oil

Warm corn tortillas

Mexican crema or sour cream

1/2 cup chopped fresh cilantro leaves

slices of avocado for garnish- optional

I used the crema recipe that I use for my fish tacos. I think if you type in fish tacos at the top of this page you will find the recipe.

Directions:

Soak the ancho chilies in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender or food processor. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.  I only used about 2 pounds of beef short ribs so I divided the recipe by 3. Next time I will divide it in 1/2 because I think it could have used a little more liquid. 

Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the browned ribs to a slow cooker.

Pour the sauce over the ribs (liquid should reach about 1/2 way up the sides of the meat.

Cover and cook 7 hours on high until very tender. Allow the ribs to cool slightly in the sauce.

Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste.  Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro. My crema recipe has cilantro in it so I did not add extra. We did add some avocado on top even though the recipe doesn't call for it.

These ribs can also be cooked in a 350 degree F oven for 3 1/2 hours.

Corny Coleslaw

1/2 head purple cabbage, shredded

1/2 head green cabbage, shredded

2 carrots, peeled and shredded

I used a pre-package of cabbage and carrots

1 onion, chopped -I used green onions

1 (15.25 oz can niblet corn, drained

2 Tablespoons sugar

1 teaspoon ground cumin\1 teaspoon house seasoning, recipe follows

1 lime, juiced

3/4 cup mayonnaise

salt and freshly ground black pepper

Directions

In a medium bowl, combine the cabbage, carrots, onions, and corn.

In a small bowl combine sugar, cumin, house seasoning, lime juice and mayonnaise. Pour over slaw mix and gently combine. Season with salt and pepper to taste. Cover and refrigerate for 1 hour.

*Cooks note: You may not need to use all of the dressing.  I used a large package of the slaw mix and needed all of the dressing and thought it could have used more. Next time, I will use the small package of slaw mix.

Coke Roast

I can't believe I've never put this on my blog.  I make it all the time. It is a great dish for people who work.  You can brown the meat in the morning before you leave for work, put it in the crock pot and forget about it.  The only problem is that 2 hours before you want to eat, you need to put in the potatoes and carrots.
Phyllis Nicholas shared this recipe with me. We probably have it at least once a month.


Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/coke-roast

Ingredients:
1 chuck roast
1 can cream of celery soup
1 can coke (do not use diet)
1 package of dry onion soup mix
salt, pepper, garlic powder
2 Tablespoons vegetable oil
Pour vegetable oil in a large stock pan and heat to medium/high.  While the oil is heating, salt, pepper, and sprinkle garlic powder over the meat. Brown chuck roast on both sides about 3 minutes each side.  Remove meat to a crock pot.  In the pan where you have browned the meat, add one can of cream of celery soup.  In the same can, fill it with coke and pour in with the soup.  Pour this mixture over the roast and top with dry onion soup mix. Cook on low for 8 hours.  The last 2 hours add potatoes and carrots to the crock pot.