13 posts tagged “beef”

Yeah, so earlier in the week I had posted about staring at Peter’s (of Kalofagas) delicious Eggs Benedict recipe…Staring at Peter’s recipes is nothing new for me.  His site is a daily read.  He has a wonderful sense of humor, and is a phenomenal cook.  You should SEE some of the delicious things he cooks up!  He is of Greek descent, and, luckily for us, he shares his mouthwatering recipes, and the fun stories of Greece and his heritage that go along with them.  Not too long ago he had posted his recipe for Cheese Stuffed Keftides (couldn’t you just *die* at how good those sound?)…well, I knew I had to put those on the menu.  I mean, Come ON!  Keftides?  Stuffed with Cheese?  I may have fainted into my keyboard.  Actually, I’m pretty sure I did, because I had these weird square bruises on my forehead. This week, I could wait no more.  Monday I bought the ingredients to make his hellaciously good recipe. 

I’m not going to post Peter’s recipe, because I actually followed it pretty much to the letter…I had to substitute Gouda cheese (see it trying to escape there? lol) for the Greek cheese, though, since I can’t get the types he recommended for the recipe.

To go along with these delicious morsels of Greek joy, I decided to make a fresh tzatziki (pictured here) and hummus (pictured below).

The hummus was an excellent dip for both the keftides and the pitas.  I tell you, this is perfect summer food, you guys. The next time you plan on grilling plain old burgers? Forget that idea, and make these instead! Seriously, they are amazing.

For the tzatziki and hummus recipes, please visit: http://canarygirl.com/?p=182

It’s so weird how certain foods seem to appear all at once around the blogosphere…I have been craving onion rings for weeks, and finally decided to make them this week…well, while making the rounds I saw that Kevin at Closet Cooking had also made onion rings recently! LOL  Great minds think alike, that’s all I can say. ;)  Are you guys familiar with the Bloomin’ Onion appetizer at the Outback?  Yeah, right?  I love the seasonings they use, but that thing is such a Pain (capital P) to make at home…plus, it never turns out the way I imagine it…usually it breaks apart and winds up being some sort of onion mess rather than looking like the pretty flower it’s supposed to.   Onion rings are much easier to do, and if you have a deep fryer, well, then all the easier yet.  So, I thought why not make a batter with similar flavors to that of the ”Bloomer,” (hehehehe I had to, folks.  I just had to) but in ring form?  Perfect.  Seriously.  They went fabulously well with my bacon and Gouda burger, a bit of alioli (I should post the recipe for that, it’s so easy) and the requisite ketchup and mustard. 

Recipes are here: http://canarygirl.com/?p=155

I'm going to recommend a Pilsner Beer for this as well...Dorada is one of our island beers, and it is *so* good.  Perfect for burgers and onion rings!

bacon gouda burger and rings

There is this Lebanese restaurant that we go to called El Monte Líbano…my gosh they make the best kebbehs (they call them “kipes”) I have ever tasted!  I have made kibbeh at home for years, and it’s really pretty easy.  You can make them bite sized, as I’ve done here, or in more of a meat pie form.  I tend to like the individual ones better, though, because the leftovers freeze and reheat really well.  Usually when I make kibbeh, it’s part of a whole menu of appetizer type bites…including falafel, hummus, lebne mixto, kebabs, tabbouleh or shirazi, and whatnot else…Who doesn’t like to taste a bit of everything when they’re eating?  And these things are all bite sized, so you can taste all of the dishes without stuffing yourself to maximum capacity (you know, unless you *want* to lmfao).  I don’t claim to make kibbeh in it’s most authentic state…no….I don’t.  But I will tell you this.  It’s darned good.  So, whatcha waiting for?  Get your aprons on and prepare to get your hands dirty.

For step by step instructions and the recipe, please go to: http://canarygirl.com/?p=150

Wine selection.......I've got to say that I'd go with a Coto Crianza again (red). :)

kibbeh

I suppose it’s no coincidence that my blog has been filled with comfort type dishes as of late…the January blues and blahs tend to hit really hard for some reason…even living here in the Canaries where it’s sunny more often than not.  I’ve always thought that my seasonal surge of depression was due to the cold grey days of Minnesota winter, but once again I am proven wrong…even though the days can be bright, here, my mood has not been.  Whenever this shadow shows it’s ugly self, I find that I dive into comfort food mode, and probably a comfy robe and slippers, too.  So, it’s no surprise that today’s post is about one of the quintessential winter comfort dishes…Beef Stroganoff.  Being the busy (and too lazy to do dishes) mom that I am, I try to cut time corners whenever possible.  Beef Stroganoff traditionally makes a big mess and lots of dishes, but not this one.   I promise you ever bit of the delicious flavor of Stroganoff with only one deep pan.  Well, and the pasta pot, too.   It’s quick, easy and hella soothing on a rough day.  (so much so that I hid the leftovers from the kids so I could have them myself!  Bad mommy! lol)

Recipe is here: http://canarygirl.com/?p=144

For the folks at It's all about food & wine, I'd suggest a deep red, maybe a Faustino V.

beef stroganoff

What?  Not another soup recipe, you ask?  Nope, not this time.  lol  I am stepping ever so cautiously out of my soup comfort zone and venturing out into the world of main dishes this time. ;)  I’m well aware that Salisbury Steak is one of those things that may bring back memories of the freezer section of your grocery, but this particular recipe bears absolutely no resemblance to those little frozen meat like pucks.  And I swear, the mashed potatoes are real! lol  Homemade Salisbury Steak is pure comfort food, tender patties bathed in delicious gravy, with a side of the ultimate mashed potatoes (mine really are the best, I swear) and sweet corn.

Recipe is here: http://canarygirl.com/?p=136

For the It's all about food & wine folks, let me recommend another Rioja, Paternina Banda Oro.

something like salisbury steak

2 comments

Summer always signifies the beginning of steak and salad season for me…such a simple meal, yet so satisfying.  My hubs is the grill guy…that is one area that I just cannot seem to get right…sure I do all the prep, but he’s the one that’s got the temperature/time ratio down to a science. :)  This is a recipe that is fairly common around the restaurants/grills in canaryland…the sauce really dresses up a plain steak…I like to also add some sliced mushrooms to this, but my veggie vendor didn’t have the best looking shrooms today, so I left them out…if you do decide to use them, add them after the onions, and sautee until tender.

For the recipe, please visit: http://canarygirl.com/?p=80

steak with peppercorn cream sauce

Oh. My. God.  Elly posted her grandmother's recipe for Pastitsio yesterday...I MUST advise all of you to go to your food store, buy the ingredients and make this dish as soon as you possibly can.  Delicious, creamy sauce with a crunchy crumb and cheese topping, delicious, fIavorful saucy beef nestled among cheesy pasta......I think I might have a foodie crush on her now.....Look at this:

Elly's Pastitsio

Elly's Pastitsio serving

Now GO!  SCOOT! ;) :)

Roast beef with mashed potatoes and gravy has got to be one of my favorite foods ever.  Especially the mashed potatoes part. hee!  The roast itself is a recipe I learned at home...I believe it was Dad's recipe, but it may have been Mom's...whoever made it up, it's been in our family for as long as I can remember.  Like I said, mashed potatoes and gravy are like food of the Gods for me, I'd happily live eating just those two things for the rest of my life.  But.  BUT.  They must be done right. ;)  I served the roast and mashed potatoes with a simple side of steamed peas, and then I finished the meal with a sorbet that I made yesterday....light, sweet, and just the thing after a heavy meal...I forsee lots of strawberry sorbet in my summery future. :)

beef roast with mushroom gravy

2 comments

Ingredients:

3-4 pound beef roast

a splash of red wine vinegar

lots of freshly cracked black pepper

1 envelope Knorr Onion Soup mix

sliced mushrooms to taste (I used about a cup and a half roughly)

Preparation:

Place roast in an oven proof dish (with a cover).

Splash with a little bit of vinegar, and then season with pepper and onion soup mix.

Cover and bake at 300ºF (150ºC) for 5 hours.

After about 4 hours, add the mushrooms and return to oven.

Remove roast to a serving platter and cover with foil, reserving drippings.

Make a slurry with about 2/3 cup water and 2-3 tablespoons flour-whisking to be sure there are no lumps.

Heat meat drippings to boiling and gradually whisk in flour/water slurry.

Adjust seasonings.

About an hour before the meat is done cooking, you'll want to start your mashed potatoes.

Ingredients:

2-3 pounds potatoes, peeled

water and salt

4 tablespoons butter

4 tablespoons sour cream or greek yogurt, or quark cheese

milk to taste

Preparation:

Peel and wash potatoes well.

Bring potatoes to a boil in salted water.

Cover and cook until done (depending on the size of your potatoes, this should take 30-45 minutes).

Drain, and add remaining ingredients.

Mash well, cover and reserve.

For the Strawberry Sorbet, you'll need the following

strawberry sorbet copia

Ingredients:

fruit of 2 lemons, (seeds and peel removed)

7-10 strawberries

3/4 cup sugar

4-5 cups ice

Preparation:

You'll need a pretty powerful blender to achieve a smooth consistency.

First add fruit and sugar, and pulse to puree.

Add ice and pulse at first to break up larger chunks, then puree at full speed until smooth.

Store in freezer (allow to sit at room temperature 15 minutes before serving, to soften).

Wow.  I just made the best fajitas!  I have made them before, but this time they turned out really great...I used a new technique that I learned from BrianJ to sear the steaks, and then allow them to rest on a wooden cutting board.  Man.  That is the best trick ever for preparing a juicy, perfectly cooked steak.  My butcher actually cut the steaks too thin for fajitas, but I guess that's what I get for not paying attention while she was slicing...they still turned out good though..I just quickly seared each side and allowed to rest.  The marinade is really simple, the whole meal only took about 45 minutes from start to finish (apart from marinating time).   Apart from the fajitas, I also made pico de gallo and guacamole.

steak fajitas

Recipe for Steak Fajitas:

Ingredients:

1 1/2 pounds (3/4 kilo) steak (in 2 fillets)

For marinade:

juice from one lemon

2-3 tablespoons extra virgin olive oil

1 serrano pepper (or jalapeño, or other pepper of choice), minced

2 cloves garlic, minced

1/2 teaspoon ground cumin

1 bunch cilantro, chopped (to equal about 1/3 cup or more to taste)

cracked black pepper to taste

For fajitas:

1 red bell pepper, sliced julienne

1 green bell pepper, sliced julienne

1 larger red onion, sliced julienne

8 flour tortillas

fajita fixings (grated cheese, pico de gallo, guacamole, lettuce)

Preparation:

Prepare marinade and coat steaks liberally on both sides.

Refrigerate and allow to marinate for at least 1 hour (more is even better).

Meanwhile, prepare the guacamole and the pico de gallo (recipe to follow).

Heat a griddle or grill pan over moderately high heat, and sear the steak (depending on thickness, about 3 minutes per side for medium rare).

Remove steak to wooden cutting board and allow to rest 5 minutes.

Meanwhile, toss vegetables in the pan with the steak juices, just until tender/crisp.

Slice steaks very thinly and assemble fajitas.

Recipe for Pico de Gallo:

pico de gallo

Ingredients:

4 ripe tomatoes, seeded and diced

1/2 small onion, minced

1 clove garlic, minced

1/2 green pepper, minced

about 1/4 cup minced cilantro

juice of 1/2 lemon

a splash of extra virgin olive oil

cracked black pepper to taste

ground cumin to taste

Preparation:

Combine all ingredients and allow to sit 15-30 minutes for flavors to blend.

So I had frozen some of the leftover ground beef from the tacos I made the other day, and decided to use them in a tex-mex sort of lasagna casserole.  I was surprised by how much I actually liked this, and it was super easy to make, too.  Bonus! 

mexican lasagna

Ingredients:

2 cups seasoned ground beef (I used leftovers from tacos I had made previously)

1 can refried beans

garlic powder, salt and chili powder to taste

1 cup grated cheese

1/2 cup sour cream

1 1/2 cups salsa

3 flour tortillas

chopped chili peppers

Preparation:

I used a glass baking dish that was the same size (approximately) as the tortillas.

Spread a bit of salsa on the bottom of the baking dish, and then place 1 tortilla in the dish.

Spread half of the ground beef over this, and then top with another tortilla.

Mix refried beans with garlic powder, salt and chili powder and spread over the tortilla.

Top with part of the cheese and the sour cream.

Layer another tortilla, and the remaining beef.

Top with remaining salsa and cheese and sprinkle with chopped chilis.

Bake at 375º F (175º C) for 30 minutes.

Serve with sour cream and chips.