Category Archives: Beef

Hamburger Slider Party

Hamburger Sliders

  • Servings: gaggle
  • Difficulty: easy
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Hamburger Slider Party

Note: sorry about the photos I didn’t take any at the party. Oops. So I had to take some of the burgers by themselves at home.

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Let’s be honest, if you don’t know how to cook a proper hamburger it may prompt questioning of your manhood or even patriotism. The keys are fat, heat, and time. Unfortunately fat is flavor and it is also kryptonite for a dry patty. If you opt out of fat then you need to watch how long you cook your patty.

My mom had a birthday and wanted everyone to get together. She like a good burger but didn’t want to go to a burger joint due to the noise and her desire for us to “visit”. Cutest southern Mom on the planet. Anyway, I volunteered to make burgers at her place. These sort of opportunities set my mind in a full on fixation of hunting recipes and menu planning. Should I do fries, smashed potatoes, chips and dip? What about sauces and cheeses? Inevitably I always want to do too much and never make it easy on myself.

One of my favorite burgers is Houston’s Hickory burger. Also on that list is Twisted Root’s Jalapeno Blue Cheese burger. My Mom loves In & Out so I made some sauce that resembles it and Shake Shacks in NY. I bought a bunch of different buns, cheeses, condiments so we could all try different combinations.

As for the burger itself I use a base recipe from Ina Garten and bumped it up to my liking. What I like about her recipe is that she uses egg yolks so it’s near impossible to end up with a dry burger. It’s genius because she is basically mimicking a meatball or meatloaf without the breading.

Burger Ingredients:
2 lbs ground chuck
1 ibs ground sirloin
½ lbs bacon
6 egg yolks
3 tbs of steak sauce
2 tsp Kosher salt
1 tsp black pepper
(Optionally you can add a little cayenne and or onion powder)

Blue Cheese Jalapeno Burgers

Equal parts mayo and blue cheese
Dash of Worcestershire
Dash of Tabasco
Black Pepper
Green Onions
Pickled Jalapenos
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Hickory Burger
Fresh shredded Cheddar Cheese
Roasted Bacon
BBQ Sauce
½ cup Ketchup
2 tbs of Grainy Mustard
2 tbs of Adobo sauce
4 drops of Liquid Smoke
1 tbs of Molasses
1 tbs of Worcestershire
1 tbs of Chili Powder
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Shake Shack / In & Out Animal Sauce
1/2 cup Dukes Mayo
1 tbs of Ketchup
1 tbs of grainy mustard
1-2 tbs of Wickles Pickles Relish
1 tsp of garlic powder
1 tsp of paprika
1 tsp of cayenne

Hatch Queso burger
Queso recipe on the blog
Roasted, Hatch Chili Peppers (skinned and seeded)

Directions:
1. I roast bacon in an oven at 300 for 40-50 mins. Let it cool and then mince it.

2. In a large bowl combine all the ingredients well and form in to patties. I made sliders so everyone could build a variety of burgers to enjoy all my sauces of course.

3. You could grill these but I heated a cast iron skillet to medium heat and seared them and then put the patties in a pan and placed them in an oven heated at 100 degrees until ready to serve.

4. BBQ sauce – add to small pot and heat on medium heat. Quick tangy and spicy sauce – super easy.
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Slow Cooker BBQ Brisket with Black Eyed Peas and Jalapeno Cornbread

Slow Cooker BBQ Brisket with Black Eyed Peas and Jalapeno Cornbread

  • Servings: 4
  • Difficulty: easy
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Slow Cooker BBQ Brisket with Black Eyed Peas and Jalapeno Cornbread
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My main objective of making this dish was to try the sauce. All the usual suspects are accounted for but the chipotle in adobo peaked my interest. If you have never tried these it’s an interesting taste. The first time I ever tried it the jar seemed so tiny and I was used to using a lot of jalapenos so over used them and it totally destroyed my dish. From that point on I have stayed away but recently came back to them to try in a more restrained manner. There is a heat and smoky deep chili taste that you just can’t find in anything else. It’s like a tomato paste that is so concentrated that it can transform a dish with just a little addition of these peppers.

The sauce and brisket turned out great. I propped the lid to allow the steam to escape and to reduce and further concentrate the sauce. If you do this check on it to make sure it doesn’t burn and if it looks too dry add some water, broth, beer, bourbon. I whipped up some jalapeno cheddar cornbread and black eyed peas with seasoning and jalapenos.
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Adapted from Amy Wisneiwski
Ingredients:
Beef Brisket

Rub:
4 tbs of Paprika
1 tbs Chili powder
1 tbs Cumin
1 tbs brown sugar
1 tbs garlic powder
Kosher Salt and Pepper

BBQ Sauce:
1 yellow onion chopped finely or pureed
3 cloves of garlic (minced)
1 Green pepper chopped (seeded)
2 chipotles (in adobo)
1 ½ cups of ketchup
½ cup water
3 tbs Apple Cider Vinegar
2 tbs of Jack Daniels
½ cup of brown sugar
1 tsp garlic powder
Pinch of oregano
Kosher Salt and Black Pepper

Directions
1. Cover your brisket in the rub. Sear in a medium heated pan

2. Add the sauce ingredients into the crock pot. Trim your brisket to fit into the pot. Add your seared meat and let it cook for 7-9 hrs or until tender.

3. Remove and slice against the grain and add back to the sauce to maximize flavor. If you like less sauce you can simply pour that sauce in a dish and add as little or much as you desire. IMG_8832
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Chili #102

Chili #102

  • Servings: 21
  • Difficulty: easy
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Chili #102
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Chili recipes are like BBQ in the way they can bring out the zealot in anyone. Everyone has ‘the best ever” recipe. To quote Rodney King “Cant we all just get along?” Spicy, Sweet, Tangy, Chunky, Beans, 2hrs, 12hrs etc.. We all have our own tastes. In golf terms, this one plays right down the middle. A balance of sweet and spicy. This recipe was adapted by one titled Major Cojones and was a recommendation from one of Jill’s friends. It’s really good for serving to company where you weren’t sure how they like it. For serving it for me, I amp up the chili powder and heat.IMG_8785

I like to top it with onions, cheddar and Fritos or oyster crackers but if you wanted to go all Cincinnati on this you could sprinkle in some cinnamon and serve over noodles. Or for the paleo cincinnatian folks use spaghetti squash.

Ingredients:
2 lbs of Grass Fed Ground Beef
1 lbs of Pork Sausage
5 strips of trimmed Pepper bacon
4 jalapeno peppers (seeded for less heat)
2 yellow onions diced medium
1 green pepper diced medium
2 cans (15oz) of beans (chili, pinto or kidney)
2 cans (15oz) of fire roasted tomatoes
1 can (28oz) tomato Sauce/Puree
1 cup of ketchup
3 tbs Tabasco
3 tbs Worcestershire sauce
1 cup of beef broth or beer
5 tbs of chili powder
1 tbs of black pepper
1 tbs of mustard powder
1 tbs of red pepper flakes
2 tbs of sugar

Directions:
First brown each of the meats and remove the fat. For the bacon dice it up small and I remove most of the white fat parts.

In a large pot put a little oil and add your diced veggies and cook and soften them. Now add it all into the pot (except sugar, chili powder and hot sauce) and bring to a boil and pull it back down to a simmer. Add the sugar, chili powder and hot sauce a little at a time until you get it to your liking. If it gets too thick just add water, broth or beer to loosen it up. Cook for 4 -6 hours.
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Tom’s Meat Loaf Sandwich with Bacon, Cheddar and Tomato Jam

Tom's Meat Loaf Sandwich with Bacon, Cheddar and Tomato Jam

  • Servings: 4-6
  • Difficulty: easy
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Tom’s Meat Loaf Sandwich with Bacon, Cheddar and Tomato Jam

Jill loves a meatloaf sandwich. Several years ago she was reading the Mitford series and the main character had a care taker who would make him meals. One of those was her famous meatloaf sandwich. Somehow that made an impression probably more than my actual meatloaf and Jill loves having a cold meatloaf sandwich.

I adapted this one from Tom Colicchio’s recipe. It’s really good. I never liked the onion chunks in my meatloaf so I puree mine into a paste. The things that make this meatloaf shine are the tomato jam, the crispy bacon and then the cut of cheddar on pillow soft sourdough. The thickness of the slice of meatloaf is also key (1/2 inch) as well as the bread. I went with pre-sliced sourdough mainly for the thickness. A really good sandwich.

Side note: the meatloaf is Gluten Free but the bread isn’t. And meatloaf never photographs as well as it tastes but I certainly didn’t do it any favors with my half-assed photography today.

Ingredients:
Meatloaf
2 lbs of fresh ground grass fed beef (Trader Joes)
1 yellow onion (pureed)
2 cloves garlic (pureed with onion)
2 eggs
1/4 GF bread crumbs
1 tbs Oregano
2 tbs of Dijon
1 tbs of Kosher Salt

Tomato Jam
1 small yellow onion sliced in thin strips
2 cloves of garlic
1 28oz can of Tomatoes (used crushed bc that is what I had)
1 tsp of Red win vinegar
2 tsp of oregano (fresh is best)
1 tbs of Kosher Salt
2 tsp of Curry powder
1 tsp of mustard powder
1 tbs of sugar

Sourdough bread
Cheddar Cheese (fresh)
Roasted pepper bacon
Ketchup to top loaf
Dukes Mayo

Directions:
1. Meatloaf first. Puree the onions and garlic in a food processor. Add to large bowl everything under the meatloaf portion of the ingredients. Fold it over 40 times to well combine everything.

I put a glug of olive oil in a small loaf pan and then I add parchment paper and fill it with the meatloaf mixture. Top it with ketchup and put into a 350 degree oven for about an hour. I roasted my bacon at the same time on the top rack for about 40 mins. Lastly while roasting I add a pan of water to increase the moisture level in the oven.
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2. Tomato Jam. Add your sliced onions into a pan with olive oil and a pinch of Kosher salt. Cook on medium for 10-17mins until caramelized. Add your minced garlic and stir for a minute. Add the sugar, curry, mustard powder and stir for about 5 mins. You need to babysit this for the 5 mins careful not to burn. Add the vinegar and stir followed by the can of tomatoes and the oregano. Let this cook for about 30mins to thicken up.

3. If you like it cold or room temperature let everything sit and rest for 20mins. I put some Dukes Mayo on one side of the bread, topped with bacon and then meatloaf. Then add the tomato jam atop your meatloaf and finally the fresh cheddar. Enjoy.
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Steak and Cheddar Stuffed Pretzel Pockets

Steak and Cheddar Stuffed Pretzel Pockets

  • Servings: 10
  • Difficulty: medium
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Steak and Cheddar Stuffed Pretzel Pockets

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I saw this on another blog and it looked awesome. Some food bloggers don’t have a print button which requires me to pick specific pages and print just those. At night I will go recipe hunting and print off tons of recipes. Well this one was one of those in my stack that didn’t reference back to the author. (updated 12.1.14 I found the blog..perpetuallyhungryblog.wordpress. It’s one of Taylor’s creations. Love her blog and photography. I posted in my “about” page several of my favorite food blogs.)
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Let’s talk about this pretzel pocket idea. On my first attempt I used steak and cheddar, but I can see a host of ideas for these babies. It was my first pretzel attempt and it turned out really well. It has that browned salty outside and soft inside like you would expect in a ballpark soft pretzel but it’s stuffed with cheese and steak.

Ingredients:
1.5 cups of warm distilled water
1 tbs sugar
2 tbs kosher salt
1 package of dry yeast
4.5 cups AP Flour
2 tbs unsalted melted butter
Canola oil for the proofing bowl and rolling

10 cups of water for boiling
2/3 cups of baking soda

Stuffing
Raw thinly sliced grass fed beef
Black Pepper
pinch of garlic and onion salt
1 cup fresh shredded Cheddar
1/2 cup fresh shredded Monterrey Jack

1 egg beaten for brushing the tops
pinch of Kosher salt

Directions
1. Make your dough by warming your mixing bowl in hot water to heat it up a bit. Pour the water out and put into the mixer. Add your warm distilled water 1.5 cups, sugar and salt. Stir to combine. Add your yeast and let it work it’s magic for about 5 mins. Add your flour and melted butter and mix until it pulls away from bowl. About 5mins.
Oil a bowl and turn your oven on at 150 and turn off 30 seconds later. Put your dough in the oiled bowl and cover with plastic wrap and let it sit for 50 mins.

2. While your dough is proofing, shred your cheese and cut your raw steak. I combined them into one bowl but next time I will keep them separate and grab cheese, then meat, then cheese in an assembly line type fashion.

3. Get your pot of boiling water and baking soda started.

4. Preheat your oven to 375.
To make the pockets divide your dough into 14-16 balls. Keep covered on a lined baking sheet. Spread out the dough ball into a pancake shape. Add your mixture in the center and then fold over the edges and pinch them closed. One ball with no cracks.

5. Add 2-3 filled dough balls to the boiling water and cook for about 30 seconds (poking and turning). Put these boiled buns back on the cookies sheet. Brush with egg wash and top with a little kosher salt.

6. Bake at 375 for about 15mins or until the dough is brown.
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Spicy Flank Sandwich with grilled onions and Chili Cotija Mayo

Spicy Flank Sandwich with grilled onions and Chili Cotija Mayo

  • Servings: 2
  • Difficulty: easy
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Spicy Flank Sandwich with grilled onions and Chili Cotija Mayo
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I was recipe trolling the other day and ran across a recipe by Joshua Bousel posted. You can find him on twitter @meatwave. Coming off my detox a sandwich sounded pretty good with an evening of College Football. This one didn’t disappoint I loved the flavors and textures. You have chilies, tangy limes, buttery spicy flank, grilled onions, creamy mayo with good toothy bread.

Okay let’s talk flank/hanger/skirt steaks. This cut can be great but if you don’t treat it well it can be shoe leather. All of you “well done” people hear me out. When my wife orders a filet medium well or well it pains me and likely the chef cooking it. You can go well done on a filet and still have a fairly tender piece of meat but you try that with these cuts and when you bite into your sandwich you will get he bite that pulls out all the meat and slaps your chin. Also crucial is how you cut the meat. If you don’t cut it at 30 degree angle and against the grain you will also get a chewy slice of meat.

I adapted this and enjoyed it so much I am putting it in my “best of” rotation. Really enjoyed it.
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Ingredients:
Sourdough Baguette
Flank Steak
Yellow Onion
Cilantro

Cotija Mayo
1/4 cup of Dukes Mayo
Crumbled Cotija cheese
2 tbs of sour cream
1 tbs lime juice
1 tsp chili powder
1/2 tsp Slap Ya Mama
1/2 tsp Tajin

Marinade
4 limes juiced
3 tbs olive oil
3 jalapenos (seeded)
Handful Cilantro
2 cloves of garlic
two slices of onion (not used on the grill)
1 tbs brown sugar
1 tbs apple cider vinegar
1 tbs soy sauce
2 pinches of Kosher Salt
1 pinch of cumin

Directions:
1. Trim and tenderize your flank with a toothed mallet. Get a good even thickness so that it cooks evenly. Now take the marinade ingredients and blend them up until smooth. Pour into a ziplock with the meat and let marinate for 6hrs up to 24hrs.

2. In medium heated pan or grill place your sliced onion (brushed with olive oil) and your flank. You will cook it for 3-5 mins each side. Just enough to crust the outside but leave the inside medium.

3. While your steak and onions are cooking make your mayo by combining all the ingredients and stirring, tasting and adjusting. You will want to balance your chili and lime juice. Spicy, tangy and cream is the goal.

4. Remove steak and let it rest 10 minutes to loosen up. Wipe your pan and butter your bread and place it on grill to get some nice marks and toast the butter.

5. Mayo on both sides of the baguette and place your grilled onions and carefully sliced flank (against the grain at 3045 degree angle) Top with Cilantro and enjoy.

Paleo No Knife Pot Roast

Paleo Pot Roast
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I make a mean pot roast in various ways.  I have a Mexican chili version I use for tacos, I have a pot roast dip sandwich that includes pepperoncini and then my go to pot roast with horseradish sauce.  This recipe is new to me and I basically just made it up but avoided preservatives of any kind.

Ingredients:
Chuck Roast
2 carrots
1 parsnip
4 cloves of garlic
1 yellow onion
1 small sweet potato
diced tomatoes
1 cup of Red wine
2 qts Beef stock
2 tbs Balsamic Vinegar
2 tsp oregano
2 tsp thyme
Chili powder
Kosher Salt
Pepper
Penzey’s Beef Roast Seasoning

Directions:
Pretty easy but my key is to keep the roast under liquid at all times and to go low and slow (8hr minimum).
In a medium high heated skillet sear your salted and peppered chuck roast about 3-4 mins on all sides. You can see the crust below.
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Dice up all veggies and put them into a slow cooker. Add your seared roast to the top. Deglaze your pan with red wine and add to crock pot. Add stock and spices until covered. Cook on high for 4 hours and then turn it to low and let it cook for another 4-7 hrs. You want it fall apart tender and flavorful. Season to taste.
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