Aha! Got your attention, didn’t I? This is really cool and with the good weather around the corner, get the recipes lined up and be ready to go.
- 1/2 cup butter
- 2 garlic cloves, sliced
- Montreal Steak Seasoning
- 2 tbsp. Worcestershire sauce
- 1 Tomahawk steak (1 – 1.5 kg)
- coarse salt
- freshly cracked pepper
- 6-8 large white mushrooms, brushed clean, stem removed
- 2 tbsp. butter
- 2 tsp. teriyaki sauce
Melt the 2 tbsp. butter in a frying pan and add the sliced mushrooms. Cook until starting to brown and add the teriyaki sauce. Stir carefully to coat the mushrooms and set aside.
Preheat a slow cooker on low. Add the butter, garlic and Worcestershire sauce. Place the tomahawk steak over the butter and turn over to coat. Cook for 20 minutes. Turn off cooker and leave the steak inside.
If you have a barbecue, heat on high. Add the steak and cook for 3 minutes. Turn over and cook a further 3 minutes. Slice a small piece open to check for the doneness you prefer. If not done, continue cooking. Remove from the grill and turn it off. Let rest.
Pour the butter mixture in a small saucepan over a low heat. Add the mushrooms and heat for about 5-8 minutes, while the steak is resting. Add the juices from the steak and after thinly slicing the steak. drizzle the sauce over the meat and serve.
**Note: If you do not have a grill, simply preheat the oven to 200 degrees, and melt the butter in a baking dish. Continue as above.
Chili Con Carne – Don’s way
We have had a competition for years over who makes the best chili. I wouldn’t listen until yesterday. I take a bow to Don as this is darn yummy.
- 1 1/2 lbs. lean ground beef
- 1/2 lb. bacon, finely chopped
- 1 medium onion, finely chopped
- 1 28 oz. can of diced tomatoes
- 1 19 oz. can undrained dark red kidney beans
- 1 284 ml can of condensed tomato soup
- 2 1/2 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tsp. garlic powder
- 1 tbsp. worchestershire sauce
- 1/8 tsp. crushed red pepper flakes
- 1 packet beef boullion, dissolved in 1 cup water
- Optional:
- 1/2 lb. fresh mushrooms, chopped in half
- 1 medium green bell pepper, finely chopped
- sour cream
In a large saucepan, cook the bacon wil just about crisp. Add the ground beef and cook until nicely browned.
Add the onion and (if using) green pepper and cook until the onion is transparent. Now the tomatoes, beans, soup, chili powder, cumin, garlic powder and stir in.
Add the worchestershire sauce, red pepper and beef boullion mixture and stir in. Bring to a boil.
Reduce the heat and cover, simmering for 1 hour or until thick and bubbly. Add the mushrooms and simmer an additional 15 minutes.
Serve over rice with grated cheese on the top. Add a dollop of sour cream.
Home Made Salisbury Steaks
I have to tell you that the smell in our kitchen is driving me crazy. It is wonderful and so inviting I am sorry we have to wait for dinner. If you wish to drive the neighborhood nuts, this is the one recipe to use.
- 1/4 cup cream
- 1/2 pkg. Golden Grill Hash browns (from Costco and a key ingredient here)
- 1 large egg, lightly beaten
- 16 oz. lean ground beef
- salt and pepper
- 2 tbsp. butter
- 1/2 thinly sliced medium sized onion
- 8 oz. white mushrooms, trimmed and sliced thin
- 1 tbsp. flour
- 2 tsp. tomato paste
- 1 cup beef broth
- 2 tbsp. Shiraz red wine
Whisk the cream, egg and hash browns together in a large bowl. Add the beef, 1/2 tsp. pepper and salt and, with wet hands, knead until well combined. Shape into 4 1/2 inch thick oval patties and lightly tap down.
Melt the butter in a 10 inch skillet over a medium heat. Cook the patties until well browned, 3-5 minutes per side and transfer to a plate.
Return the now empty skillet to a medium heat and add the onion and remaining 1 tbsp. butter, cooking until browned about 5 minutes. Add the mushrooms and pinch of salt and cook until the liquid has evaporated, about 7 minutes.
Stir in the flour and tomato paste and cook for 2 minutes. Slowly whisk in the broth and Shiraz wine and bring to a simmer. return the patties to the skillet, cover, reduce heat to low and cook for a further 8-10 minutes. Flip the patties halfway through the cooking time.
Transfer to a plate, continue to simmer the sauce until slightly thickened. Pour over the steaks and serve.
Serve with a glass of slightly chilled glass of Shiraz, adding a cold green salad, mashed potatoes and vegetables.
Beef Cutlet Milanese With Fennel Slaw
You don’t use salt but spices to flavour the crust on this dish.
- 1 tsp. each garlic powder and onion powder
- pinch of pepper
- 10 oz. beef cutlets
- 1 cup Panko crumbs
- 1/4 cup flour
- 2 eggs, lightly beaten
- 2 tsp. water
- 2 tbsp. olive oil
- 1 lime, cut in wedges
Combine the garlic/onion powders and pepper and sprinkle it on the cutlets.
In two separate shallow dishes, pour in the panko crumbs and flour. Beat the eggs with 2 tsp. water.
One at a time, dip the beef in the flour, making sure to shake off the excess. Dip in the eggs, and then dredge in the panko crumbs. pressing lightly to ensure it adheres.
In a large skillet, heat 1 tbsp. of the olive oil over a medium-high heat and cook the beef in two batches, adding the remaining oil, if necessary. Turn these just once until golden. Serve with the slaw (recipe follows) and lime wedges.
Fennel Slaw
3 tbsp. olive oil
3 tbsp. lime juice
1 tsp. honey
1 tsp. Dijon mustard
pinch of salt and pepper
1 fennel bulb, tops removed and thinly sliced
1 carrot, peeled and shredded
1/2 cup red onion, thinly sliced
1/4 cup fresh parsley, chopped
In a large bowl, whisk together the oil, lime juice, honey, mustard, salt and pepper. Toss well to combine.
Add the carrot, onion and parsley, letting this stand for 20 minutes before service.
Ragout De Boulettes
- This is a French Canadian dish and my husband says it is wonderful. Take it from me, if he says it, then it is. It is really a great pub food.
This will serve 10 – great for family dinners or potluck dinners.
- 3 lb. ground lean pork
- 1 lb. ground beef
- 1/2 lb. ground salt pork
- 1/4 cup finely chopped onion
- 1 cup fine dry bread crumbs
- 2 eggs
- 1 cup milk
- 1/2 tbsp. salt
- 1/2 tsp. pepper
- 1 tsp. dry mustard
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/4 tsp. cloves
- 1/2 cup flour
- 1/4 cup cooking oil
- 3 large sprig celery leaves
- 8 cup boiling water
- 1/2 cup browned flour * see note
- 1 tsp. salt (approximately)
In a large bowl combine the meat, onion and bread crumbs. Beat the eggs, milk, salt and pepper, nutmeg, cinnamon and cloves together with a fork. Add the meat and mix really well.
Shape into golf ball size meatballs. Roll the meatballs in the 1/2 cup flour to coat completely.
Heat the oil in a very large saucepan. Brown the meatballs, a few at a time. Do not crowd the pan. Drain the fat when all the meatballs have been browned.
Return all the meatballs to pan and add the celery leaves and hot water. Bring this to a boil.
Combine cold water and browned flour in a jar with a tight lid (make sure) and shake until totally blended. Gradually add this to the boiling liquid in the pan stirring constantly. Turn down the temperature, cover and simmer for 2 hours.
Taste the gravy and add salt as needed (1 1/2 tsp. is about right)
Note
- To brown flour, put in a fry pan, turn on medium heat and constantly stirring until it turns a golden colour – do not burn.
Don says this is a very rich dish. Serve with small boiled potatoes and, of course, French bread.
Reuben Meat Loaf
This is the recipe you want when your family becomes tired of the same old, same old recipe you always use. It captures all the flavours of the Reuben sandwich everyone loves.
- 1 egg, slightly beaten
- 1 tbsp. ketchup
- 1 tbsp. thick Teriyaki sauce
- 2 cups soft bread crumbs
- pinch of salt
- 2 lbs. ground beef
- 1 can sauerkraut (8 0z) rinsed well and thoroughly drained
- 4 – 5 oz. pastrami (deli cut) chopped
- 1 cup Swiss Cheese, grated
- 1/3 cup sour cream
- 1 tbsp. prepared mustard (yellow or grainy)
In a large bowl, mix together the ketchup, teriyaki sauce, egg, salt and bread crumbs. Crumble the ground beef into the crumbs and mix well.
In another bowl, mix together the sauerkraut, pastrami, sour cream and mustard.
Press one third (approx.) of the meat into a 9 x 5 inch loaf pan that has been prepared by using Pam spray.
Top with one half of the pastrami. Repeat the layers, finishing with the last of the meat.
In a preheated oven of 350 degrees, bake for one hour. Remove from the oven and let stand for 10 minutes before slicing.
Serve with perfectly mashed potatoes, chilled salad and warm rolls. What a night! Damn, you did this….AGAIN!
Herb Butter For Steak
This is a perfect butter for a steak dinner. Read on and then make it to enjoy.
- 4 oz. soft butter
- 1 tbsp. chopped parsley
- 1 tsp. dried chervil
- 1 tsp. dried tarragon
- 3/4 tbsp. grated onion.
Blend all the ingredients together and spoon on to wax paper. Shape this into a 1 1/2 inch log and wrap up. Set in the freezer to set. When ready to use, cut into thick slices and place on top of your steak. Add a baked potato and fresh chilled salad and you have a great dinner.
Oh, I forgot to mention a glass of Sangiovese wine would make it perfect.
Best Ever Yorkshire Pudding
Many years ago, while dining at Michelle’s (Don’s niece) she made these wonderful Yorkshire puddings and, of course, I had to ask for the recipe. She gave it willingly and I found it again so am willingly sharing it with you. .
- 1/2 cup flour
- pinch of salt
- 1 large egg
- 1/2 cup milk
Stir the flour and salt together. Beat the egg until thick and combine with the milk.
Make a well in the center and stir in the liquids. Beat with a beater on low speed until the batter is very smooth. (approx. 2 minutes).
Pour 2 tbsp. of the roast drippings in muffin tin cups and heat in the oven until very hot (almost smoking). Remove from the oven and pour in the batter equally until each cup is half full.
Bake at 450 until puffed up and brown. This will take 15-17 minutes. Lower the temperature now to 350 and bake for another 15 minutes. This makes only 6 so if you wanted to have more, double it and then keep some in the oven (with door partially ajar) to keep warm until they ask for more.
I told you these were yummy. Thanks Michelle.
Cheeseburger Pie Surprise
This pie is like Shepherd’s pie but with a difference…..a wonderful difference.
- 1 1/2 lbs. yellow flesh potatoes, peeled and cut up
- 1/2 cup sour cream
- 1/4 cup cream
- 1 cup cheddar cheese, shredded
- 1 1/2 cups lean ground beef
- 3/4 cup yellow bell pepper
- 1/2 cup onion, chopped
- 2 minced garlic cloves
- 1 1/2 cups frozen corn
- 1 cup water
- 6 oz. tomato paste
- 1/4 cup Clausen dill pickles
- 1/4 cup yellow mustard
- 1/4 cup teriyaki sauce
- extra grated cheese for garnish
Preheat oven to 350 degrees. In a large pot, cover the potatoes with water and boil for about 18 minutes, until tender. Remove from the heat, drain and mash on low speed in electric mixer. Slowly add the sour cream, cream, pinch of salt continue beating until smooth and fluffy. Stir in 1/2 cup of cheese. Cover and set aside.
In a fry pan, cook the beef, pepper, onion and garlic until brown, stirring to break up the beef. Drain off any fat.
Stir in the corn, water, pickles, tomato paste, mustard and teriyaki sauce. Bring to a boil, reduce heat and simmer for about 6-7 minutes to blend all the flavours. Stir in the remaining shredded cheese.
In a 2 qt. baking dish, spoon in the beef mixture and level off. Spoon the mashed potatoes over the beef. Sprinkle with more cheese and bake for 20 minutes until totally heated through and the cheese has melted.
Oh, my goodness!
Pork Tenderloin With Butternut Squash Risotto
These ingredients make my mouth water just thinking about them. This is soooo tasty I know you will make it again and again.
- 1/2 cup Arborio rice
- 1 – 32 oz. container of vegetable stock
- 1/2 small butternut squash, peeled, seeded, cut into cubes (about 2 cups)
- 1/4 cup fresh basil, washed and snipped
- 1 tbsp. fresh thyme, washed and snipped
- 2 garlic cloves, peeled
- pinch of salt
- pinch of pepper
- 2 tsp. olive oil
- 1 lb. pork tenderloin
Heat a large skillet over a medium heat . Stir in the broth and add the squash, bringing to the boil. Reduce the heat and cover. Simmer for 15 minutes, stirring occasionally.
Add the Arborio rice and simmer for about 15 minutes. Uncover and boil for a further 15 minutes until tender and most of the liquid is absorbed but still appears to be creamy. Remove from the heat and stir in the basil and thyme.
Make a paste with the garlic cloves and place in a small bowl, add 1 tsp. of oil and mix together. Slice the tenderloin into 1/2 inch thick slices and flatten each one with the palm of your hand. Rub each one with the garlic paste.
In a large skillet, heat the remaining 1 tsp. of oil over medium heat and add the pork, cooking 1-2 minutes each side, until browned.
Serve over the Arborio mixture and sprinkle with a pinch of fresh herbs. Add a salad, warm rolls and you have a feast for the ages. YUM!
Filet Mignon Steak With Special Steak Butter
This recipe is making my mouth water. It is soooo yummy.
- 4-6 Filet Mignon (6 – 8 oz. each)
- Sea salt and ground pepper to taste
Set the temperature on your barbeque to 450 F. Pat the steaks dry with a paper towel and season with salt and pepper on both sides. Cook the steaks, making sure to turn the to get grill marks, Cook only to the preferred doneness preferred by everyone at the table. A great lesson to tackle is using your finger to tell the doneness of the meat. The meat will get stiffer as they cook through. It really is a skill worth knowing.
Steak Butter
- 1/2 cup butter, softened
- 1 clove garlic, finely minced
- 1 tbsp. finely minced fresh thyme
- 2 tbsp. of your favourite vinegar
- A light sprinkle of salt and pepper
Stir all the ingredients together until well combined. Scoop the butter into a large resealable bag. Press the butter into the mixture and then roll into a log shape by tightly rolling up the bag. Place in the refrigerator to become firm enough to slice.
When ready to serve your steaks, cut a thick slice of the butter and set on the hot-off-the-grill meat. Serve with a baked potato, butter and sour cream and a chilled salad such as Caesar or a spinach strawberry salad.
Homemade Jerk Paste For Pork Chops
Let me be honest here, I am not a fan of jerk anything….it is far too spicy/hot for me but for the millions that do – this is just for you.
- 1 large onion, chopped coarsely
- 14 scallions, white parts, coarsely chopped, green part from one scallion
- 9 garlic cloves, coarsely chopped
- 3 habaneros chilies, seeds and veins removed (wear gloves when handling)
- 1/4 cup ground allspice
- 2 1/2 tbsp. salt
- 1 tbsp. smoked paprika (Hungarian is best)
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 tsp. ground dried thyme
- 1/4 cup soy sauce
- 1/4 Crisco oil
- 1/4 cup white vinegar
- 1/4 cup water
- 6 bone-in pork chops, 3/4 to 1 inch thick
Place the onion, scallions, garlic and chilies in a bowl of a food processor fitted with a metal blade. Top with the allspice, salt, paprika, cinnamon, nutmeg and thyme.
Pour in the soy sauce, oil, vinegar and 1/4 cup water. Pulse to break everything up, then process for about 30 seconds and all the big chunks are gone. Put the paste in a glass or plastic bowl (something that won’t react to this mixture).
Put one pork chop at a time into the paste making sure to completely cover; leave them in the bowl when fully covered. Cover the bowl and refrigerate for up to 8 hours (OMG!!)
Set the BBQ to 400 degrees. Use gloves to handle the chops, pull the chops out, one at a time, and place on the grill, keeping as much of the paste on as possible.
Discard any remaining paste. Cook for about 4 1/2 – 5 minutes each side until they are golden brown and have an internal temperature of 150 degrees.
Transfer to a platter and tent loosely with foil. Rest for 5 minutes.
God Bless your lips. I suppose you serve this with a fire hydrant and a glass of Tequila.