Hot & Spicy!

Can you believe it is 2010? When I was a kid, I thought we’d have flying cars and be wearing silver colored suits by 2010. I suppose we do have iPhones and cool things like that, although I’d like a flying car! We rang in the New Year with some new friends at their lovely home. These people knew how to throw a party! The food was to die for and they had more alcohol than should have been legal. But that’s not a bad thing. One of the hosts, Bodo (from Germany) made an amazing goulash soup that I’ve been thinking about since. Now that we are smack dab in a week long cold spell, I felt the need for something hot and spicy… and I also decided to make some soup too. HA! I keeeel me.

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January 5, 2010 | Filed Under Beef, Soup

8 Critiques

Braised Beef Short Ribs

Another cool blast came through South Florida and I used the opportunity to make braised beef short ribs. I often order short ribs when I see it on the menu at a good Italian Restaurant, but rarely make them at home. I love that you can take such a tough inexpensive cut of meat and turn it into such a delicacy.

The smell in the house while these are cooking drove us and the dogs crazy. I’m going to contact Yankee Candle and see if they will consider adding “Braised Beef Short Ribs” to their collection of scents. While I’m at it, I think I’ll pitch a new bacon scent. If Burger King is going to make a meat scented men’s cologne (Flame) then us GOOD food lovers need to band together and demand a more upscale meat fragrance. Right?

Disclaimer: Its a Stinker

What’s not to love about a grilled piece of meat smothered in chimichurri? Well, the after effects, that’s what! This recipe is phenomenally good, but whooooo… you suffer from a severe case of “stinker” afterwards. It is important, nay IMPERATIVE your significant other eat as much chimichurri as you do. Otherwise… separate bedrooms tonight. One good thing… no worries about pesky vampires for at least a full day after ingestion.

OK, now that I’ve fully disclosed the side effects, I can say this is really really good. Its so fresh and tangy… just yummy. I served it with oven roasted sweet potatoes and a tomato salad. My uber-fancy sweet potato fry holder… an egg cup. I knew I would find another use for those things!
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June 16, 2008 | Filed Under Beef, Dinner

19 Critiques

Steak au Poivre

I took some Filet Mignon out of the freezer yesterday, and was just planning on doing the usual… Which is having Stephan grill them and serve with mashed potatoes. I do this quite often… its easy, quick, and I have someone else to cook the meat. Then I started to feel fancy, and thought what makes a steak fancy? Why fancy-pants multi-colored peppercorns, of course! I just so happened to have some gorgeous peppercorns my mother in law gave me at Christmas. So I detoured at the last minute and decided upon Steak au Poivre. If you don’t like pepper, this is NOT the dish for you. However, if you love the flavor of freshly cracked peppercorns… which I do, this is it!

I served it with mashed potatoes and oven roasted brussel sprouts. Those of you who are wary of the brussel sprout, have clearly not had them oven roasted before. They are beautifully crisp on the outside and tender and sweet inside. Who woulda thought? There is, however, an unfortunate side effect to roasting brussel sprouts. That would be a VERY stinky house. I suggest you light many scented candles before starting the roasting process!
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April 3, 2008 | Filed Under Beef, Dinner

14 Critiques

Bone with a Hole

Apparently that is the direct translation of one of my favorite dishes… Osso Buco.

My Mother and Father in Law gave me a fabulous Le Creuset Dutch Oven for Christmas this year, and I’ve been absolutely itching to use it. We finally had a “cold front” come through and the temperature has been chilly… all they way down in the low 70’s at night! (Yeah, if you’re in Ohio, please don’t hate me!) I figured this was as good a time as any to break out the Le Creuset.

The recipe is adapted from The Joy of Cooking, which I love for its basic recipes. It was a very good recipe, but the only think I think it needed was a tablespoon or so of tomato paste to give the sauce more color and acidity. So I’ve taken the liberty to add it to the recipe, although I didn’t use it in my dish. You will thank me for it! :) I served the Osso Buco over soft polenta with a little Parmesan cheese stirred in.

Thank you Rolanda and Adrian (Mom and Dad) for the beautiful Le Creuset Dutch Oven! I wish you two were here to enjoy the Osso Buco with us. We toasted to you and your lovely gift!
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February 1, 2008 | Filed Under Beef, Dinner, Italian

13 Critiques

Meat and ‘Taters

I’m a carnivore. I don’t try to hide it. I truly appreciate a good piece of meat… and like to *gasp* eat it medium rare. My husband, who is the griller (and chiller) in the house, gets a little grossed out by my bloody steaks, but has, over the years, perfected medium rare on the grill. He gets credit for the lovely steaks. Thanks honey! :)

What is the perfect accompaniment to a beautiful steak, you ask? Mashed potatoes, of course, and I make gooooood mashed potatoes. None of that skim milk and margarine nonsense… but real cream and real butter! Everything in moderation, right?

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October 29, 2007 | Filed Under Beef, Dinner

3 Critiques

Salad… Its What’s for Dinner

Anyone that knows me knows that I’m a steak and potatoes kind of gal. As I’m maturing, and that darn metabolism slows, I try to eat less of that and more salads. Here is one of my favorite ways to incorporate red meat into a healthy dinner. Grilled Filet Mignon served on top of a delicious salad with lots of goodies in it. Its really the best of both worlds: Raw veggies… check! Yummy grilled steak… check! Candied Almonds… check! OK, the candied almonds are not exactly “healthy” but they sure are tasty.
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September 26, 2007 | Filed Under Beef, Dinner, Salad

4 Critiques

Feeling Blue?

Stephan was watching a food show recently and saw a blue cheese stuffed hamburger, and asked me to try it. Since I had not seen the show, I had to wing it a bit, but it really turned out great… except I always forget how much burgers shrink when they cook. I think the next time I make burgers at home, I’ll make them the circumference of a human head, then it will hopefully fit the bun! Gosh, my buns looked huge next to the burger :p

One warning, however, when you bite into it, a bit of hot cheese *may* squirt out, and if it does… its like red hot magma…

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September 21, 2007 | Filed Under Beef, Dinner

2 Critiques

Dios Moi Fajitas!

Ahhhh…. fajitas… O’ how I love thee? Although many people down here in South Florida think I’m latino, I’m not… I’m a gringo… actually, I’m a Gringo/Japanese mixture… Perhaps I’m Gringonese? Either way, I love all things latin when it comes to food. I’m definitely living in the right place for great latino food.

Fajitas is a quick dinner, but one you have to plan for it. I make the marinade the night before, and let the steak and marinade mingle all night. The skirt steak used for fajitas is very tough and absolutely must be marinated, unless you want to give your jaws a serious workout. The acid (lime) in the marinade breaks down the tough cut of steak. The other stuff makes it taste yummy!

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