Steak au poivre is French for pepper steak. It is a classic French dish and traditionally uses filet mignon, but any high quality cut of beef you prefer is fine to use. I served this on Father’s Day for my own wonderful father, Gene Otter, and my husband and the wonderful father to our children, Dave. Those two dads prefer the manlier bone-in ribeye to the filet, so that is what I used. The peppercorns form a crust on the steak and make a wonderful contrast to the rich and creamy brandy sauce that accompanies it. In France, common side dishes are mashed potatoes or pommes frites (French fries), but we went with another French classic, a wild mushroom tart (tomorrow’s recipe) and our house favorite, Parmesan asparagus. Good stuff all the way around!

Steak au Poivre

4 (1-inch-thick) bone-in ribeye steaks
1 tablespoon kosher salt
2 tablespoons whole black peppercorns
1 tablespoon olive oil
1/2 cup peeled and finely minced shallots
1/2 stick (1/4 cup) unsalted butter, divided in half
1/2 cup Cognac or other brandy
3/4 cup heavy cream

Preheat oven to 300 degrees.

Pat steaks dry and season both sides with salt.

Coarsely crush peppercorns in a mortar and pestle or in a sealed zip-lock bag with a meat pounder or with the bottom of a heavy skillet, then press crushed pepper evenly onto both sides of steaks.

Heat a large heavy skillet over medium high heat until hot, then add oil, swirling skillet, and sauté the steaks in 2 batches, turning over only once, about 5 minutes per side for medium-rare. Transfer steaks to a baking sheet and keep warm in the preheated oven while making the sauce.

Pour off fat from skillet, then add shallots and 2 tablespoons of the butter to skillet and cook over meduim low heat, stirring and scraping up brown bits (the fond), until the shallots are well-browned, 3 to 5 minutes.

Add Cognac using extreme caution; it may ignite (if it does, immediately turn off flame and remove from heat, until flames subside) and boil, stirring, until liquid is reduced to a glaze, about 3 minutes. Add cream and any meat juices accumulated on the baking sheet and simmer the sauce, stirring occasionally, until reduced by half, anther 3 minutes, or so. Add the remaining 2 tablespoons butter and cook over low heat, whisking, until butter is incorporated. Pour sauce over steaks and serve immediately.

Serves 4

I found  out today that I am older than the fajita. This makes me seriously depressed! I can deal with being older than say; cell phones, laptops, GPS, and a wide assortment of of technological gizmos or even the microplane zester!  But older than fajitas… that’s just not right!

According to Wikipedia, “ Sonny Falcon is believed to have operated the first commercial fajita taco stand at a weeklong outdoor event in Kyle, Texas,  in 1969 (let’s just say I was already in elementary school by then). He also went to rodeos, fairs, and outdoor festivals selling his fajita taco. An Austin reporter christened him ‘The Fajita King’ and Falcon was able to trademark the name.” And according to the Oxford English Dictionary, the word fajita is not known to have appeared in print until 1971 (at least I was still in grade school at the time).

Originally only skirt steak was used for this Tex-Mex icon, but today, popular meats include chicken, pork, shrimp, and just about all cuts of beef.  As an example; my sister Sloane had boneless bottom round on hand, so she marinated it overnight and we grilled that up for a quick and delicious fajita dinner. Thank you Sloane, and I have to say that the Dos Equis and my winning our 7 person/3 hour marathon of Mexican Train Dominoes did relieve a tiny bit of my new found realization about just how old I am!

Sloane’s Fajitas

Juice of 6 limes
1/4 canola oil
3 garlic cloves, peeled and finely minced
1/4 cup red wine vinegar
1/2 cup chopped cilantro
1 teaspoon sugar
1/2 teaspoon red pepper flakes
1/4 teaspoon ground cumin

4 pounds boneless bottom round, thinly sliced across the grain
1 of each; red, yellow, and orange bell peppers; seeded, cored, and sliced
1 large sweet onion, peeled and thickly sliced

10 flour tortillas, wrapped in foil
2 avocado, peeled and diced
Pico de gallo
Sour cream

In a medium bowl blend together the lime juice, oil, garlic, vinegar, cilantro, sugar, red pepper flakes and cumin. Pour 3/4 of the mixture into a 1 gallon zipper-style bag and add the beef, seal and marinate in the refrigerator for at least 3 hours or even overnight is fine. Pour the remaining 1/4 of the mixture in another gallon zipper bag and add the bell peppers and onions, refrigerate and marinate at least 1 hour.

Prepare a grill to medium-high heat.  Remove the beef from the marinate and grill directly on the rack, discard the marinade. Cook about 4 minutes per side. Meanwhile remove the vegetables from their marinate and place them in a grill basket and cook for about 6 or 7 minutes until the vegetables are just barely limp and beginning to char slightly.

While the peppers and onions are cooking, place the foil wrapped tortillas on the grill to heat though.  When all is cooked and heated; serve by topping warm tortillas with a few slices of beef, peppers and onions. Top with avocado, pico de gallo, and sour cream. Roll up the tortillas to enclose the filling and enjoy.

Makes 10

Les Petites Gourmettes summer kids classes are exactly two weeks away. Aside from being a bit behind on typing up approximately 85 recipes needed for the five sessions, I also have got to get my refrigerators and freezers cleaned out so there is room for the impending flood of food needed.  If you were to drop by and take a peek my kitchen, you might think I’m prepared for the next big pandemic. My goal is to not purchase anything besides fresh produce and milk between now and May 28, which is the day I will do the first “big shop” for summer classes. Although my bank account and husband will be happy to hear this, Costco and Trader Joe’s stock may take a bit of a hit!

The first thing I noticed in the freeze that needed to go were two big New York strip steaks and a lone flank steak (originally purchased in a Costco 3-pack). Additionally, there was a chunk of Pepper Jack cheese,  some almost wilting cilantro, and a partial container of frozen roasted chili peppers in the fridge. Hey, this is going to be easy after all! Obviously, this application will work on just about any protein, from beef to pork or chicken to a firm fish or shrimp.

Cilantro Pesto Steaks

Cilantro Pesto
2 cups packed cilantro leaves
1 cup grated Parmesan cheese
1/2 cup fresh, frozen, or canned roasted chopped green chili peppers
1/4 cup toasted pine nuts
2 cloves garlic, peeled and smashed
1/4 cup olive oil
Salt and freshly ground black pepper

New York strip steaks and/or flank steak
Pepper jack cheese, sliced thin

Pesto: Puree cilantro, cheese, green chile, pine nuts, and garlic in food processor until smooth, scraping down sides as necessary. With processor running, add oil in steady stream until emulsified. Season with salt and pepper. Half of the pesto will be used to stuff the steaks, the other half will be used to coat the outside as a marinate.

New York steaks: Cut a deep and long pocket in one side of each steak. Spread inside of pockets with pesto and lay slices of cheese in one layer, press edges of pocket together  to close.

Flank steak: Position steak with a short side  nearest you. Holding a sharp knife parallel to work surface and beginning on a long side, butterfly steak by cutting it almost in half horizontally (not all the way through), then open it like a book.  Turn steak so a long side is nearest you, spread with pesto then arrange cheese slices evenly over steak, leaving a 1-inch border along edge farthest from you. Fold the steak “book” shut and press edges of steak together to close.

Place all stuffed steaks in a glass pyrex dish and spread all sides with the remaining pesto. Cover with plastic wrap and refrigerate for at least 2 hours.  Remove from refrigerator and preheat grill to high heat. About 10 minutes before you are ready to grill, reduce heat to medium-high.

Remove meat from marinade; discard marinade. First grill flank steak to desired doneness, about 5 minutes per side for medium-rare. Move flank steak off to the side on a cooler part of the grill. Place New York steaks over heat and grill uncovered, turning once, about 10 minutes total for medium-rare.

Transfer all steaks to a cutting board. Let stand 8 to 10 minutes. Cut flank steak across grain into thin strips and New York steaks across grain into thick slices.  Arrange on platter or dinner plates and serve.

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While our family was in Italy during the summer of 2008, I had Asparagus with Prosciutto di Parma, Parmegiano Reggiano, and Poached Eggs. The dish is a common site on Italian menus. I’ve taken quite a few liberties, basically Americanizing and bastardizing it at the same time! The inspiration to do so, came after a cooking class on Monday night with Chef Chris Curtiss of Noca, who made these outstanding fried poached eggs and served them on top of a fabulous salad with pickled red onions, bacon, and red wine vinaigrette – truly amazing! I often serve the asparagus as a side dish and it has already been feature on this site, but this is a wonderful light, refreshing, and satisfying main dish for any night of the week. Of course, it would also make a great brunch dish.

Roasted Parmesan Asparagus with Fried Poached Eggs and Beef Tenderloin

Fried Poached Eggs
Ice
4 large or extra-large eggs
1 tablespoon white vinegar
2 tablespoons salt
Canola oil, for frying
1/2 cup Wondra flour
1 cup Panko, finely ground in a food processor
1 egg wash (1 egg beaten with 1 tablespoon cold water)

Roasted Asparagus
1 pound fresh asparagus, ends snapped
1/4 cup (1/2 stick) unsalted butter, room temperature
1/2 cup (packed) grated Parmesan cheese
2 large garlic cloves, peeled and finely minced
Zest and 1 tablespoon fresh lemon juice from 1 lemon
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground pepper, to taste

4 ounces medium-rare cooked beef tenderloin, very thinly sliced

Fried Poached Eggs: Fill a medium bowl 1/3 full with ice, add water and set this ice bath aside. Fill a medium saucepan 3/4 full with water and bring to a boil over high heat, add vinegar and salt, taste, you should be able to taste the vinegar and the water should be nearly as salty as the ocean, if not, add more of either or both. Reduce heat to a simmer. Gently crack eggs into water and simmer for about 3 minutes.  Remove with a slotted spoon and place in the ice bath to stop the cooking and chill. Once chilled, remove to a paper towel to drain. (Eggs may be poached up to 1 day in advance, cover and refrigerate.)

Heat oil in a deep saucepan to 350 degrees.

Asparagus: Arrange asparagus on foil-lined baking sheet in a single layer. Preheat broiler. Place butter in a small bowl, using a fork, mix in Parmesan, garlic, lemon zest, lemon juice, Dijon, and Worcestershire sauce. Season to taste with salt and pepper.

Using fingers, drop butter mixture over asparagus, distributing evenly. Broil asparagus until topping bubbles and just begins to brown, about 3 minutes. Fry the eggs while the asparagus is under the broiler.

Fried Poached Eggs: Place the Wondra and ground Panko on plates. The egg wash should be in a shallow bowl. Dredge each poached egg first in the Wondra, next in the egg wash and finally coat with the Panko.

Gently slide eggs into hot oil and fry for 1 minute, or until lightly browned. Remove with a slotted spoon to paper towels to drain.

Divide the asparagus evenly between four dinner plates, top each with the thinly sliced beef and top with an egg. Serve immediately.

Serves 4

…That is the slogan for a fab new restaurant in town, The Grind.  My beautiful sister, Sloane, and I enjoyed a delectable dinner there last night. Chef Matt McLinn is at the helm, so you know it’s gonna be good (that’s Sloane and Matt, pictured above). I first met Matt nine or ten years ago when he and Sloane worked together. They dated for quite a while and that meant that we shared some wonderful holiday meals together too. It’s no wonder Matt’s food stands out, he has cooked alongside some of the culinary world’s most recognized names – such as world-renowned Chef Alain Ducasse of the Michelin three-starred restaurant Le Louis XV of the Hotel Paris in Monte Carlo and Chef Dominque Bouchet of the Michelin three-starred restaurant, Les Ambassadeurs, located in Paris, France. He also studied at the Michelin two-starred Le Hotel Carlton in Cannes, France and Michelin one-starred Le Maison du Seignuer in Brussels, Belgium. He is a graduate of the California Culinary Academy and  a member of the James Beard Foundation.

Matt was Executive Chef for several world-class resorts and restaurants located in both Arizona and California. Then in May 2006, Matt opened his own place – Méthode Bistro in Scottsdale, which we loved! Sadly, he sold it in 2008 – but happily he is back with The Grind. It’s a small neighborhood place reminiscent of something you might find in NYC or Chicago, with its 40-foot-long zinc bar and cozy booths.

Burgers are cooked in two custom-made 1000-degree coal-fired ovens which are the only ones of their kind in the States.  Matt gave us a look at them and a tour of the kitchen – pictured below – the ovens and “the line”.

The grass-fed beef patties are brushed with softened butter, salted, and cooked  in indiviual cast iron skillets placed in the oven for two minutes on each side. There are three kinds of burgers; steak house blt, sweet and spicy, and peppercorn crust. And three kinds of fries; herbed, duck fat country fries, and sweet potato fritters.

Sloane and I shared the sweet and spicy burger and the duck fat fries along with the fritters. We started with a most original appetizer…rosemary roasted camembert cheese with strawberry coulis and strawberry relish which you spread on toasted croutons. Loved it all! I’m sure you will too…

The Grind is located on the southwest corner of 40th Street and Camelback. You can check out the menu and more at The Grind website on this LINK. Thank you, Sloane for a great night out and thanks, Matt for a wonderful dinner… next time I’m going to take you up on those doughnuts for dessert!

One week from today is St. Patrick’s Day!  Here are a few fun St. Patrick and St. Patrick’s Day facts from Wikipedia:

• Blue was the original color associated with St. Patrick, not green.
• St Patrick used the three-leaf shamrock to explain the Holy Trinity (the Father, the Son, and the Holy Spirit) to the Irish  people.
• St. Patrick died on March 17th 461 AD.
• The Irish Society of Boston organized what was not only the first Saint Patrick’s Day Parade in the colonies but the first  recorded Saint Patrick’s Day Parade in the world on 17 March 1737.
• The first parade in Ireland was not until the 1931 parade in Dublin.
• Chicago dyes its river green and has done so since 1962 when sewer workers used green dye to check for sewer discharges  and had the idea to turn the river green for St. Patrick’s Day.
• St. Patrick’s Day is a one-day reprieve from the forty days of fasting during the season of Lent. For many Christians this  includes indulging in ale.
• Saint Patrick’s Day is widely celebrated in America by Irish and non-Irish alike. Many people, regardless of ethnic  background, wear green-colored clothing and items. Traditionally, those who are caught not wearing green are pinched,  usually affectionately.
• And of course, corned beef and cabbage is the food most associated with St. Patrick’s Day in the United States.

According to Wikipedia, “Corned beef refers to a particular style of brine-cured beef. The “corn” in corned beef refers to the “corns” or grains of coarse salts used to cure it. The consumption of corned beef has become associated with St. Patirick’s Day. Although corned beef did not originate in Ireland, it has been an integral part of Irish-American culture. In Ireland, the closest traditional dish is Bacon and Cabbage (more akin to Canadian style bacon or ham). Corned beef and cabbage became popular in America after Irish immigrants in the eastern United States used corned beef instead of pork in their traditional dish.”

All that said, although I am 100% Irish, I cannot stand corned beef and cabbage! So when I volunteered to appear on Channel 12 Valley Dish for the St. Patrick’s Day show, I was expected to make something along those lines – yuck! So after mulling it over, I came up with the perfect solution – Pizza! Yes, pizza, a traditional Italian dish would solve all my issues with that Irish-American dish I so despise. I mean, what’s not to like; bread, cheese, potatoes (very Irish!), cheese, caramelized onions, garlic, and more cheese. With those stellar flavors to cover up the other two- I knew I couldn’t go wrong. And I was right!  This sauceless pizza is one they should be making and selling at Sauce! Although, the other 364 days of the year, I’d prefer it with crisp crumbled bacon (like a true Irishwoman!) rather than corned beef.  So get to the store this week, buy the ingredients and make it along with me at 4:30 on Channel 12 Valley Dish with Tram Mai on March 17th – St. Patrick’s Day… I’ll drink to that!

Corned Beef, Cabbage, and Potato Pizza

5 tablespoons extra-virgin olive oil, divided
1 tablespoon unsalted butter
1 medium red onion, peeled, halved through the root end and thinly sliced
1 cup sliced green cabbage
2 garlic cloves, peeled and minced
Salt and freshly ground black pepper
1 large or 2 small Yukon gold potatoes, peeled and thinly sliced
1 pound prepared whole-wheat pizza dough (available at Trader Joe’s)
1 cup shredded Fontina cheese
3 ounces thinly sliced cooked Deli corned beef, cut into thin strips
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese

Heat 1 tablespoon olive oil with 1 tablespoon butter in a skillet over medium-high heat. Add the red onion and cook over medium heat until caramelized. Add the cabbage and garlic, season with salt and pepper and sauté until just soft, about 4 more minutes, set aside.

Place a pizza stone in the oven and preheat to 500 degrees. Toss the potato slices with 2 tablespoons olive oil and season with salt and pepper. Roast in a single layer on a baking sheet in the preheated oven, until golden, about 12 to 14 minutes, turning potatoes over, halfway through.

Roll dough into a 14-inch round. Place the round on a pizza peel sprinkled with cornmeal (if baking on a stone) or a large oiled pizza pan if you do not have a stone; drizzle dough with 2 tablespoons olive oil. Scatter the Fontina cheese evenly over the crust, leaving a clean 1/2-inch border all the way around. Top with onion-cabbage mixture, corned beef, and potatoes. Sprinkle the top with the mozzarella and Parmesan cheeses. Carefully slip the pizza onto the hot stone, if using, or place the pan in the oven. Cook until golden and crispy, about 10 to 12 minutes.

Makes 1 large delicious Irish pizza

Jamaican buffet, it was a little picked over before I was able to snap the picture, but that's a good thing, right?

Sliders are irresistible as part of an appetizer buffet. Small and easy to eat while standing, they are the perfect casual party food. If you want to prepare the sliders ahead, place patties on the grill or grill pan and just “mark” each side. Transfer to a baking sheet, allow to cool at room temperature for about 15 minutes, then cover with plastic wrap and refrigerate.  Toast the buns ahead of time, place on another baking sheet, cover with plastic wrap and leave out at room temperature. About 30 minutes before you are ready to serve, preheat oven to 400 degrees, finish cooking the patties for 12 minutes. While the patties are in the oven, prepare the buns by spreading on mayonnaise and stacking on the onion, tomato, and lettuce. When the sliders are completely cooked, just assemble, put in decorative picks, cut in half, place on a platter and you’re ready to entertain!

In the picture above, you might notice the carrot-pepper “palm trees” – cute, aren’t they? Easy to make too, just peel the carrots, then place in ice water to crisp them up.  Cut the peppers as pictured below, then use toothpicks to hold the palms together in a cabbage half.

Jamaican Jerk Sliders

Chipotle Mayonnaise
1 cup mayonnaise
2 whole canned chipotle chilies

Jerk Sauce
1 bunch green onions, coarsely chopped (about 1 1/2 cups)
1 tablespoon chopped fresh thyme
2 medium jalapeño chilies, seeded
2 garlic clove, peeled
1/2 cup (packed) golden brown sugar
1/2 cup vegetable oil
1/2 cup soy sauce
1 teaspoon ground allspice
2 pounds ground beef
16 sesame-seed slider buns or Kings Hawaiian sweet bread rolls, toasted
1/2 small onion, peeled and thinly sliced
2 Roma tomatoes, sliced
Lettuce leaves

Chipotle Mayonnaise: Place mayonnaise and chipotle in a food processor and blend until smooth, season to taste with salt and pepper. Transfer to a small bowl and refrigerate until ready to use.

Jerk Sauce: Place green onion, thyme, jalapeño, and garlic in a food processor and pulse to finely chop. Add brown sugar, oil, soy sauce and allspice and process until almost smooth. Season with salt and pepper.

Set aside 3/4 cup jerk sauce. Shape ground beef into 16 small patties; place in 13x9x2-inch glass baking dish. Pour 1/2 cup of the jerk sauce over patties and turn to coat; let stand 20 minutes at room temperature.

Prepare barbecue or grill pan to medium-high heat.

Grill to desired doneness, brushing occasionally with jerk sauce left in glass baking dish, about 4 minutes per side for medium.

notice that the sliders are not cooked all the way through - they are finished in a hot oven for easy "do-ahead"

Spread mayonnaise over toasted sides of buns. Place burgers on bottom halves of buns. Top with onion, tomato, lettuce, and bun tops. Cut in half, placing a decorative pick in each half to hold together. Serve, passing reserved 3/4 cup jerk sauce separately.

Makes 16

The question – What is jerk… not in life (we all know at least one of those!) but in cooking?  The answer – Jerk is a style of cooking native to Jamaica. Jerk seasoning mostly depends on the inclusion of two items: allspice and Scotch bonnet or habanero peppers. Other ingredients may include cloves, cinnamon, green onions, thyme, and garlic. When serving a crowd, I often substitute jalapeño for the habanero, since you never know what people’s tolerance is for overly spicy foods.

The shredded beef that I used was the leftover pot roast from a post from a couple days ago. If you don’t have such a thing hanging about, most grocery stores sell prepared pot roast in their meat department or deli.

When assembling the dumplings, lay about about one dozen of the wrappers on the counter at a time, place the filling in the center of each, but only brush and seal 3 or 4 at a time. The dumplings may be made up to one day ahead. To do so; lightly sprinkle a baking sheet with cornstarch and place the filled and sealed dumplings on the sheet, lightly sprinkle the dumpling tops with more cornstarch and cover with plastic wrap. Repeat with another layer or two, sprinkling each with the cornstarch to keep them from sticking. Refrigerate until ready to fry.

Jamaican Beef Dumplings with Jerk Sauce

Sauce
3/4 cup coarsely chopped green onions
2 teaspoons fresh thyme leaves
1 jalapeño or habanero pepper, seeded
1 garlic clove, peeled
1/4 cup (packed) golden brown sugar
3 tablespoons vegetable oil
1/4 cup soy sauce
1/2 teaspoon ground allspice

Dumplings
1 teaspoon olive oil
1 cup finely chopped green onion (white and green parts)
1/2 cup finely chopped onion
1 1/4 teaspoons curry powder
1/2 teaspoon dried thyme
1/4 teaspoon ground allspice
1 pound cooked shredded beef
Salt and freshly ground black pepper
Tabasco sauce
12-ounce package wonton wrappers (about 48)
3 to 4 cups vegetable oil

Sauce: Place green onion, thyme, jalapeño, and garlic in a food processor and pulse to finely chop. Add brown sugar, oil, soy sauce and allspice and process until almost smooth. Season with salt and pepper.

Dumplings: Heat a large skillet over medium-high heat. Add oil and then green onion, onion, curry powder, thyme, and allspice; cook stirring occasionally, until softened, about 5 minutes. Stir in beef and cook until meat is just warmed, about 2 minutes. Season with salt, pepper, and Tabasco sauce. Cool to room temperature.

Put a small mound of filling in center of each wrapper. Lightly brush edges of each wrapper with water, then fold in half diagonally and press to seal completely. (see do-ahead instructions above)

Heat 2 inches of oil to 350 degrees in a large deep skillet. Fry dumplings in batches, turning once, until golden-brown, 2 to 3 minutes per batch.

Pour the jerk sauce in a bowl, place on a serving platter and surround with the dumplings.

Makes  48

Once or twice a year our neighborhood has a Progressive Dinner. Here’s how it works – a notice goes out to all 118 homes in the community. You may sign up to be a “Dinner Host”, which means you do not have to cook, just set up to host dinner for 10 people. Or, you sign up to cook, in which case you are then assigned to provide either an appetizer, an entree for 10, soup or salad plus a side for 10, or a dessert. Those dishes are dropped off at the “Host Houses”. Each couple brings 1 bottle of red wine and 1 bottle of white wine to the “Appetizer House” where everyone first gathers. Names are drawn randomly during appetizers and we all disperse to the various host homes for dinner. The wines travel along to the dinner portion of the evening. Then we all gather back together at a specific house for dessert (remaining wine – in tow). You and your significant other stay together if you are a “Dinner Host”, otherwise the two of you are split up during the dinner portion of the evening. Past themes have included; Italian, Mexican, Western, Mardi Gras, Valentine’s, and Tacky/White Trash (not the best food- think Kentucky Fried Chicken, Pigs in a Blanket, Chili in a Frito bag- but the most fun ever! Pictures below.)

Our house for appetizers; complete with plastic flamingos in the yard, a clothesline on the trailer, and a wheelbarrow full of cheap beer and boxed wine

Me, Whitney, and Joanie (last names omitted to protect the innocent!) complete with candy cigarettes in hand, bad make-up, wads of gum in mouths, and classy overalls!

Twinky, zinger, sno-ball, ding-dong, donut, White Trash cake!

Our next Progressive is this Friday and the theme is Jamaican. Appetizers will be at our house and even though hosts are not required to cook, obviously, I still do. One of the dishes I plan to make Jamaican Beef Dumplings. I found an amazing price on a pot roast at the store today and decided it would be perfect to use for the shredded beef. I cooked up the roast for dinner  and will now use the rest of the beef for the dumplings, that recipe will post in a couple days.

1960's price! What a deal!!!

Spicy Crock-Pot Roast

5-pound beef chuck pot roast
Salt and freshly ground black pepper
2 tablespoons olive oil
1 medium onion, peeled, halved and thinly sliced
2 garlic cloves, peeled and minced
1/2 cup white wine vinegar
1 cup red wine, water or beef broth, divided
1/4 teaspoon chipotle chili powder
1/4 teaspoon ground allspice
10.75-ounce can condensed tomato soup
2 tablespoons giardiniera
1 pound Yukon gold potatoes, peeled and quartered
2 carrots, peeled and cut into 1-inch pieces

Season pot roast with salt and pepper on all sides.

Heat a large skillet over medium-high heat.  Add the oil and brown the meat on all sides. Place the browned roast in a crock-pot. Add the onions and garlic to the skillet and sauté until lightly browned.

Add the vinegar, 1/2 cup of the wine, chili powder, and allspice to the skillet and bring to a boil to deglaze the pan.  Pour the tomato soup into the skillet, fill the soup can with the remaining 1/2 cup wine and swish around to clean out the soup clinging to the can and add to the skillet.

Rub each side of the meat with 1 tablespoon of giardiniera. Pour the onions and liquid from the skillet, into the crock-pot over the meat, Cook on high heat for 30 minutes, reduce heat to low and cook an additional 2 hours. Add the potatoes to the pot and cook for 30 more minutes until the potatoes are tender and the meat shreds easily.

Serves 6

Different fats and oils have different uses. Each performs best within a certain range of temperature. Some are made for high heat cooking, while others have intense flavors that are best enjoyed only lightly heated or uncooked and straight from the bottle drizzled on food or used in vinaigrettes.

As with many Asian recipes, today’s calls for peanut oil. Especially in stir-fry, peanut oil is the fat of choice. It has a higher smoke point than many other oils and lends a light peanut flavor which compliments so many Asian inspired dishes. The smoke point of an oil or fat is the temperature at which it gives off smoke when heated.

Other important considerations are food allergies and the type of fat the oil contains; saturated, polyunsaturated or monounsaturated. Here are the differences, straight from the American Heart Association.

“Saturated fat:  Saturated fat is the main dietary cause of high blood cholesterol. Saturated fat is found mostly in foods from animals and some plants. Foods from animals include beef, beef fat, veal, lamb, pork, lard, poultry fat, butter, cream, milk, cheeses and other dairy products made from whole and 2 percent milk. All of these foods also contain dietary cholesterol. Foods from plants that contain saturated fat include coconut, coconut oil, palm oil and palm kernel oil, and cocoa butter.

Polyunsaturated and monounsaturated fats: Polyunsaturated and monounsaturated fats are the two unsaturated fats. They’re found in many fish, seeds, nuts and oils from plants. Some examples of foods that contain these fats include salmon, trout, herring, avocados, olives, walnuts and liquid vegetable oils such as soybean, corn, safflower, canola, olive and sunflower.”
So, although, I am calling for peanut oil for this Sesame-Ginger Beef recipe, use what oil works for you; keeping in mind allergy and health concerns, as well as flavor and smoke points.

Smoke Points for Common Cooking Oils and Fats

Oil or Fat                          Degrees in Fahrenheit                    Type of Fat

Extra virgin olive oil                                320 degrees                                           M

Butter                                                            350 degrees                                           S

Vegetable shortening                               360 degrees                                           S

Lard                                                               370 degrees                                           S

Canola oil                                                    400 degrees                                          M

Corn oil                                                        410 degrees                                            P

Sesame oil                                                   410 degrees                                            P

Virgin olive oil                                           420 degrees                                           M

Almond and Hazelnut oils                     430 degrees                                           M

Peanut oil                                                    450 degrees                                           M

Extra light olive oil                                   465 degrees                                           M

Clarified Butter (Ghee)                            480 degrees                                            S

Avocado oil                                                520 degrees                                            M

Sesame-Ginger Beef and Sugar Snap Peas over Brown Rice

1 pound sugar snap peas
2 pounds boneless beef top sirloin, sliced into thin strips
1 1/2 tablespoons cornstarch
4 to 5 tablespoons peanut oil or canola oil, divided
1 tablespoon oriental sesame oil
1 large bunch green onions, cut on diagonal into 1  1/2-inch pieces
4 large garlic cloves, peeled and minced
1/4 cup peeled and minced fresh ginger
1  1/3 cups beef broth
1/4 cup soy sauce
2 tablespoons fish sauce
2 teaspoons sugar

1/4 cup toasted sesame seeds
4 cups cooked brown rice

Bring a large saucepan of water to a boil, add 1 tablespoon salt and the sugar snap peas and boil for 30 seconds. Drain; plunge into ice water and drain again. Transfer to large bowl and set the blanched peas aside.

Combine beef and cornstarch in another large bowl. Using hands, to coat well.

Heat 2 tablespoons of the peanut oil in large skillet over high heat. Working in batches, add beef, leaving space between pieces, and brown on all sides, about 3 to 4 minutes for each batch, if needed add another tablespoon oil, between batches. Transfer browned meat to a plate, until all beef is browned. Do not wash bowl, set aside.

Heat remaining 2 tablespoons peanut oil and sesame oil in same skillet over medium-high heat. Add blanched sugar snap peas, green onions, garlic, and ginger; sauté until vegetables are crisp-tender, stirring and scraping the pan to bring up browned bits from the bottom, about 3 minutes.

Pour broth, soy sauce, and fish sauce into the bowl that held the beef, add the sugar and stir around the bowl to pick up any cornstarch left in the bowl; pour into pan and bring to boil, scraping the pan all the while to pick up all remaining browned bits of flavor in the pan. Return beef and any juices on the plate to skillet and cook until sauce is slightly thickened, about 1 minute. Transfer to platter, garnish with sesame seeds and serve with brown rice.

Serves 8

“Next to music there is nothing that lifts the spirits and strengthens the soul more than a good bowl of chili.” Harry James (1916-1983) band leader and trumpeter.

OK, I wouldn’t go quite that far; to say that nothing lifts the spirits more, but just like most people, I do enjoy a spicy and steaming bowl of chili. There are more chili recipes, and really great chili at that, than one can count. Chili is a truly American dish with so many great variations; with and without beans, mild to very hot and spicy, vegetarian or made with any type of meat imaginable. Hope you enjoy this chunky beef version… until you have time to try it out, one more quote from a famous chili-loving American.

“Wish I had time for just one more bowl of chili.” Alleged dying words of Kit Carson (1809-1868), Frontiersman and Mountain Man.

Four Chile and Pepper Chili

2 tablespoons olive oil
1 large onion, peeled and diced
2 red, orange, or yellow bell pepper, seeded and diced
3 garlic cloves, peeled and minced
Salt and freshly ground black pepper
3 pounds beef chuck, cut into 1-inch cubes

2 (28-ounce) cans diced tomatoes with juices
2 poblano peppers, roasted, peeled, seeded and diced
2 Anaheim or Hatch long green chilies, peeled, seeded and diced
1 canned chipotle chile with adobo sauce, chopped
1 tablespoon dried oregano, crumbled
1 tablespoon smoked paprika
1 tablespoon whole cumin seed, toasted and ground
1 tablespoon chili powder
2 (14-ounce) cans pinto beans, with juices

Garnishes
Grated queso fresco or Monterey Pepper Jack cheese
Fresh cilantro leaves
Lime wedges

Heat a large heavy-bottomed pot over medium heat; add olive oil. Add the onions and bell peppers, sauté until the vegetables are soft and beginning to caramelize, about 12 minutes. Stir in the garlic, season with salt and pepper, and cook another minute. Remove the vegetables to a large bowl and set aside.

photo by Marissa Lynn Hopkins

Pat the beef cubes dry and season with salt and pepper. Add beef, in small batches, to the pot and brown on all sides. As the batches brown, remove beef and add to the bowl with the onions and peppers. Once the last batch is browned, add all the browned meat and vegetables, from the bowl, back to the pot.

leave plenty of space between the meat cubes when browning.

Stir in tomatoes and all the remaining ingredients, except for the garnishes. Bring to a boil, reduce to a very low simmer, cover, and cook for 60 minutes, stirring occasionally. Stir in the beans and cook another 30 minutes.

Taste and adjust seasoning, as desired. Garnish with the queso fresco, cilantro, and lime.

Serves 6

Isn’t it strange how sometimes you go out for dinner and you are drawn to order the same thing at one restaurant and then another.  Recently, that item for me has been candied pecans. I use candied pecans often at home as well, but there is always something a little different about the ones I get while eating out. I finally asked a chef friend, what the difference was. He informed me that restaurants often first candy the nuts and then fry them. That makes sense, since I often wondered how their pecans were so much more “toasted” than mine. If you would rather not fry the nuts, just go to this previous post for candied almonds, and substitute pecans for the almonds.

You may be able to find balsamic glaze at the grocery store, I know that Trader Joe’s carried it at one time, not sure if they still do, but it is easy to make at home and easy to store extra for use again later.  I served this salad to three men last night, and in their honor, since they are “manly men”, this is a now referred to as a “manly man” salad!

Steak Salad with Creamy Horseradish Dressing and Balsamic Glaze

Restaurant-Style Candied Pecans
1 cup sugar
3/4 cup water
1 cup pecans, roughly chopped
Balsamic Glaze
1/2 cup balsamic vinegar
1/4 cup sugar
Horseradish Dressing
1 tablespoon white-wine vinegar
2 tablespoons bottled horseradish
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
1/4 cup sour cream
Salad
3 small filet mignon steaks, each about 2-inches thick (beef tenderloin)
Salt and freshly ground black pepper
6 cups mixed salad greens
20 cherry tomatoes, halved
12 large cremini mushrooms, ends trimmed and then sliced
8 ounces Gorgonzola, crumbled

Pecans: Using a medium heavy pot, bring water and sugar to a boil over high-heat. Once the sugar has dissolved, add pecans and lower heat to a simmer, cook about 8 minutes. Drain over a bowl. Set aside the sugar liquid in the bowl.

Wipe out the pan until dry, add oil and heat until oil is very hot, to approximately 375 degrees. Fry the nuts for 1 minute, drain over another bowl.

Place strainer with nuts over the pan the oil was in and pour the reserved sugar liquid over the nuts. Discard both the hot oil and the sugar liquid when they are cool.

Turn nuts out onto either a sheet of parchment paper or a Silpat and cool at room temperature for about 30 minutes to allow nuts to harden and crisp.

Balsamic Glaze: Pour the balsamic vinegar and sugar into a saucepan. Heat, stirring with a heat-resistant rubber spatula constantly for about 10 to 12 minutes until the sauce reduces by about half and coats the spatula. Do not boil, as the sugar will burn. Cool and store any extra glaze in a covered container.

Dressing: In a glass bowl, whisk together the vinegar, horseradish, mustard, salt, and pepper. Slowing whisk in the olive oil. Whisk in the sour cream, set aside.

Salad: Preheat a grill to high-heat. Generously season the steaks with salt and pepper and grill until desired doneness, about 8 minutes per side for medium-rare. Remove from grill and place on cutting board, allow to rest for 5 minutes before cutting into thin slices.

Divide the salad greens between four dinner plates, top with the tomatoes and mushrooms, toss each salad with 1 to 2 tablespoons of dressing. Place the steak slices on the salad and top with crumbled Gorgonzola, sprinkle with pecans and drizzle with balsamic glaze.

Serves 4

I’m still on a bit of a high after the Arizona Cardinals won the NFC West title yesterday. While researching area foods for the post for yesterday’s game in Detroit, I not only found the Chop Salad, but also this tasty and famous steak sauce – a Detroit favorite. It brings out the best in beef and adds a spicy punch of flavor.

The Flat Iron Steak, also known as the top blade steak, has been a popular restaurant menu item for the past few years and is increasingly becoming available in grocery stores. It was developed at the University of Florida. The researchers wanted to find a way to use a waste cut of beef from the shoulder of the cow. Though a flavorful and relatively tender cut of meat, the top blade roast has a serious flaw in its center; an impossibly tough piece of connective tissue running through the middle.

The researchers developed a method for cutting and presenting the steak, an wound up with an amazing cut of beef, a nearly perfect steak for the grill. The Flat Iron, named because it looks like an old fashioned metal flat iron, is uniform in thickness and rectangular in shape. The only variation to the original roast is the cut into the middle of the steak where the connective tissues have been removed.

The Flat Iron is similar in flavor and texture to Skirt and Flank steaks and is best grilled over medium-high heat. For this particular recipe, we are using a grill pan so that we can gather drippings from the meat. Enjoy!

Flat Iron Steak with Zipp Sauce

1/4 cup (1/2 stick) unsalted butter
1 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme, crushed
1/4 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon freshly ground black pepper
1  1/2 tablespoons Worcestershire sauce
1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper

1  1/2 to 2 pounds flat iron steak
Salt and freshly ground pepper, to taste
Olive oil

Melt butter in a small saucepan over medium-low heat.

Stir in the rosemary, thyme, garlic powder, parsley flakes and salt. Add the mustard, black pepper, Worcestershire sauce, cumin, and cayenne pepper. Warm gently for about a minute. May be made 2 hours before grilling steak.

Generously season both sides of steak with salt and pepper.  Heat a grill pan on high, when very hot, reduce heat to medium-high and brush grill pan lightly with olive oil. Sear steak on each side for 5 to 6 minutes, or to desired degree of doneness.  Remove to a plate and tent with foil for 5 minutes.  Meanwhile, gently reheat sauce in pan. After the 5 minutes resting time, remove meat to a cutting board.

Add all the juices from the plate that the steaks rested on, and any drippings in grill pan, to the zipp sauce and heat through.

Slice the steak diagonally across the grain into thin strips.  Place on a heated serving plate and spoon zipp sauce over meat.  Place remaining sauce in a bowl to pass.

Serves 6