Beef Stew with Red Wine Sauce

Ingredients:

2 pounds beef from the flatiron part of the shoulder
1 tablespoon butter (could substitute to make CF)
2 tablespoons olive oil
Salt
Pepper
1 cup finely chopped onion
1 tablespoon finely chopped garlic
1 tablespoon flour (I used rice flour)
1 bottle of red wine
2 bay leaves
1 sprig fresh thyme
15 cipollini or pearl onions
15 cremini mushrooms
15 baby carrots
5-ounce piece of pancetta (I could only find pre-sliced pancetta)
1/4 cup water
Dash of sugar
Chopped fresh parsley

Directions:

- Buy about 2 pounds of beef from the flatiron part of the shoulder. Remove the skin or sinew from the top. Alternatively, use lean beef chuck in the same manner.
- Cut the meat into 8 pieces.
- Preheat the oven to 350°.
- Melt 1 tablespoon of butter with 1 tablespoon of olive oil in a cast-iron pot that is attractive enough for the table.
- Arrange the meat in one layer in the pot, and season it with salt and pepper. Cook on top of the stove over high heat for about 8 minutes, browning the meat on all sides.
- Add 1 cup of finely chopped onion and 1 tablespoon of finely chopped garlic.
- Cook over moderate heat for an additional 5 minutes, stirring occasionally.
- Add 1 tablespoon of flour.
- Mix in well so that the flour doesn’t form lumps. Stir in 1 bottle of red wine. Add 2 bay leaves, a sprig of fresh thyme, salt and pepper and bring to a boil. Stir well and cover.
- Place the pot in the oven and continue to cook for about 1 1/2 hours; the meat should be soft and tender and the liquid properly reduced.

(The recipe can be prepared to this point up to a day ahead.)

- Bring the pancetta and 2 cups of water to a boil in a saucepan and simmer for about 30 minutes; drain. (I skipped this step because I had pre-sliced pancetta and it didn’t seem like it would work well.)
- Cut the pancetta into 1/2-inch slices and then cut the slices into 1-inch-wide lardons. (I just sliced up the pancetta in to small strips.)
- Combine the onions, mushrooms, carrots and pancetta in a skillet with 1 tablespoon of olive oil, 1/4 cup of water and a good dash each of sugar, salt and pepper.
- Bring to a boil and simmer, covered, for about 15 minutes; at this point, there should be practically no water left.
- Uncover and cook over high heat, sautéing the vegetables until nicely browned on all sides, about 4 minutes.
To serve, mix some of the vegetables and lardons into the stew and sprinkle the rest on top as a garnish.
- Add a little chopped fresh parsley and serve.

From Gluten-Free Sox Fan blog.

Beef Shoulder Steaks with Red Wine-Mushroom Sauce

• 1 pound tenderized beef shoulder steaks, cut 3/8-inch thick
• 1/2 cup flour
• 2 teaspoons Lawry´s black pepper seasoned salt
• 1 teaspoon dried thyme leaves
• 2 tablespoons oil
• Red Wine-Mushroom
• 1 tablespoon butter
• 2 shallots, chopped
• 8 ounces sliced mushrooms
• 1/2 cup red wine
• 3/4 cup condensed beef broth
• 1 tablespoon flour

1. Combine flour, pepper-seasoned salt and thyme on a plate or in a shallow dish. Cut steaks into 4 portions; turn steaks in flour mixture to coat both sides. Chop shallots and set aside.

2. Heat oil in a large nonstick skillet over medium-high heat. Cook steaks 2 1/2 minutes per side, turning once. Remove from skillet and cover to keep warm.

3. Melt butter in same skillet. Sauté shallots and mushrooms 3 minutes; stir to loosen and combine any browned bits from bottom of skillet. Add red wine; stir and cook 3 minutes, until reduced by half.

4. Dissolve flour in beef broth. Add to skillet mixture; stir and cook 3 minutes, or until thickened. Pour sauce over steaks. Serve immediately.

From Hilltop Steakhouse website.

Beef Daube Provencal

This classic French braised beef, red wine, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal.

Yield 6 servings (serving size: about 3/4 cup stew and 1/2 cup noodles)

Ingredients

• 2 teaspoons olive oil
• 12 garlic cloves, crushed
• 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup red wine
• 2 cups chopped carrot
• 1 1/2 cups chopped onion
• 1/2 cup less-sodium beef broth
• 1 tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• Dash of ground cloves
• 1 (14 1/2-ounce) can diced tomatoes
• 1 bay leaf
• 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

Preparation

Preheat oven to 300°.

Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.

Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.

Nutritional Information

Calories: 367 (31% from fat)

Fat: 12.8g (sat 4.3g,mono 5.8g,poly 0.9g)

Protein: 29.1g

Carbohydrate: 33.4g

Fiber: 3.9g

Cholesterol: 105mg

Iron: 4.3mg

Sodium: 776mg

Calcium: 76mg

Lia Mack Huber, Cooking Light, NOVEMBER 2004

Slow Cooker Char Siu Pork Roast

Char siu is a Chinese version of barbecue. Serve with sticky or long-grain white rice and a steamed or stir-fried medley of bell peppers, carrots, snow peas, sliced baby corn, and water chestnuts.

Yield 8 servings (serving size: 3 ounces pork and 1/4 cup sauce)

Ingredients

• 1/4 cup low-sodium soy sauce
• 1/4 cup hoisin sauce
• 3 tablespoons ketchup
• 3 tablespoons honey
• 2 teaspoons bottled minced garlic
• 2 teaspoons grated peeled fresh ginger
• 1 teaspoon dark sesame oil
• 1/2 teaspoon five-spice powder
• 2 pounds boneless Boston butt pork roast, trimmed
• 1/2 cup fat-free, less-sodium chicken broth

Preparation

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours.

Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.

Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.

Nutritional Information

Calories: 227 (38% from fat)

Fat: 9.5g (sat 3.1g,mono 3.9g,poly 1.1g)

Protein: 21.6g

Carbohydrate: 12.7g

Fiber: 0.4g

Cholesterol: 73mg

Iron: 1.7mg

Sodium: 561mg

Calcium: 30mg

Holly Rudin-Braschi, Grill Power, Cooking Light, MARCH 2006

Basic Beef Stew with Carrots and Mushrooms

A crowd-pleaser, this recipe is justifiably a classic. Purchase precut lean stew beef, or cut lean beef sirloin or chuck into bite-sized pieces. White potatoes, not to be confused with baking potatoes, are waxy in texture and hold up well in soups and stews; you can substitute red potatoes. Halve any mushrooms that are larger than 1 1/2 inches.

Yield 8 servings (serving size: about 1 cup)

Ingredients

• 1 tablespoon olive oil, divided
• 1 pound small cremini mushrooms
• Cooking spray
• 2 cups chopped onion
• 3 garlic cloves, minced
• 1/3 cup all-purpose flour (about 1 1/2 ounces)
• 2 pounds lean beef stew meat, cut into bite-sized pieces
• 3/4 teaspoon salt, divided
• 1 cup dry red wine
• 1 tablespoon chopped fresh thyme
• 2 (14-ounce) cans less-sodium beef broth
• 1 bay leaf
• 2 cups (3/4-inch) cubed peeled white potato (about 1 pound)
• 1 1/2 cups (1-inch) slices carrot (about 12 ounces)
• 1/2 teaspoon freshly ground black pepper
• Fresh thyme sprigs (optional)

Preparation

Heat 1 teaspoon olive oil in a large Dutch oven over medium-high heat. Add mushrooms, and sauté for 5 minutes or until mushrooms begin to brown. Spoon mushrooms into a large bowl. Lightly coat pan with cooking spray. Add onion; sauté 10 minutes or until tender and golden brown. Add garlic; sauté 1 minute. Add onion mixture to mushroom mixture.

Place flour in a shallow bowl or pie plate. Dredge beef in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of beef mixture; sprinkle with 1/8 teaspoon salt. Cook 6 minutes, browning on all sides. Add browned beef to mushroom mixture. Repeat procedure with remaining beef mixture and 1/8 teaspoon salt.

Add 1 cup wine to pan, scraping pan to loosen browned bits. Add thyme, broth, and bay leaf; bring to a boil. Stir in beef mixture. Cover, reduce heat to medium-low, and simmer for 1 hour or until beef is just tender.

Stir in potato and carrot. Simmer, uncovered, 1 hour and 15 minutes or until beef and vegetables are very tender and sauce is thick, stirring occasionally. Stir in remaining 1/2 teaspoon salt and pepper. Discard bay leaf. Garnish with thyme sprigs, if desired.

Nutritional Information

Calories: 303 (29% from fat)

Fat: 9.8g (sat 3.2g,mono 4.7g,poly 0.6g)

Protein: 26.4g

Carbohydrate: 26.8g

Fiber: 2.3g

Cholesterol: 71mg

Iron: 3.9mg

Sodium: 494mg

Calcium: 54mg

Jeanne Kelley, Cooking Light, JANUARY 2006

Buffalo Chicken Dip

Taken from my good friend and temptress, Ehme. You can find her recipes at Other People's Recipes.

This dip.... this dip is AMAZING. If you like buffalo wings or dip or anything like that you will not be able to keep your hands or anyone else's off this dip. I dare you to try it.

4 chicken breasts

1 bottle Franks red hot

2 pkgs. cream cheese

1 16 oz blue cheese

8 oz shredded cheddar or jack.

Boil chicken until done. (15 mins) Drain. Cool. Shred. Combine chicken with hot sauce in bottom of baking dish. In saucepan combine cream cheese and blue cheese dressing. Stir over medium heat until cream cheese is melted. Pour over chicken. Bake 20 mins at 375. Sprinkle with cheese and bake ten more minutes.

Eat with Fritos or Scoops or celery sticks.

Roast Beef Tenderloin with Port Sauce

Serves 10.

Salting the beef 24-36 hours in advance enhances flavor and texture.

Beef
1 4- to 5-pound trimmed whole beef tenderloin, tail end tucked under, tied every 3 inches
2 tsp coarse kosher salt

Sauce
4 T (1/2 stick) chilled unsalted butter, divided
1/4 cup finely chopped shallots
3 T Cognac or brandy
1 fresh rosemary sprig
1 tsp coarsely cracked black pepper
1 cup ruby or tawny Port
Simple Homemade Beef Stock (see recipe on other blog)

Roasting
2 T extra-virgin olive oil
2 T black peppercorns, coarsely cracked in mortar with pestle or in resealable plastic bag with mallet

Beef
Sprinkle entire surface of Beef Tenderloin with coarse kosher salt. Place beef on rack set over large rimed baking sheet. Refrigerate uncovered at least 24 hours and up to 36 hours.

Sauce
Melt 2 T butter in large saucepan over medium-low heat. Add shallots; saute until soft, 3 minutes. Add Cognac, rosemary, and 1 tsp cracked pepper and cook until liquid evaporates, 1 minute. Add Port; bring to simmer. Add all of beef stock. Boil until reduced to 1 1/2 cups, about 20 minutes. Strain into medium saucepan, pressing on solids to extract as much liquid as possible. Discard solids in strainer.

do ahead Can be made 24 to 36 hours ahead. Cool slightly, then cover and chill.

Roasting
Let beef stand at room temperature 1 hour before roasting. Position rack in center of oven and preheat to 425 F. Rub beef all over with oil; sprinkle with 2 T cracked peppercorns, pressing to adhere. Return beef to rack on baking sheet and roast until instant-read thermometer inserted into thickest part of meat registers 125 F for medium-rare (135 F to 140 F in thinnest part), about 30 minutes. Remove roast from oven and let rest 15 minutes.

Bring sauce to a boil; whisk in remaining 2 T butter. Season sauce to taste with salt and peper.

Cut off string from roast. Cut roast crosswise into 1/2-inch thick slices; arrange on platter. Serve with sauce.

test-kitchen tip Salting in advance, also called dry brining, is often done to improve the texture of sinewy cuts of meat. But it also works magic on tender cuts, amping up flavor and juiciness. It sounds counterintuitive; for years the accepted wisdom was that pre-salting dries out meat. But the moderate salting you'll be doing here does the opposite. Water is first drawn out of the meat and then gets reabsorbed; this saltier, more flavorful moisture helps intensify taste. What's more, the exterior of the tenderloin dries out slightly, making it quicker to brown the oven.

From Bon Appetit, December 2007.

Thai Green Chicken Curry

Serves 4.

Serve with steamed rice to soak up the flavorful sauce.
Prep: 25 minutes; Total: 25 minutes.

1 T vegetable oil
3/4 cup sliced shallots (about 5 large)
1 3/4 tsp Thai green curry paste*
1 14-oz can unsweetened coconut milk*
2 tsp fish sauce (such as nam pla or nuoc nam)*
1 pound skinless boneless chicken breast halves, cut into thin strips
1 large red bell pepper, cut into strips
1/4 cup chopped fresh basil plus sprigs for garnish
2 T fresh lime juice plus wedges for garnish

Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cook through. Stir in chopped basil and lime juice. Season to tase with salt and pepper.

Divide curry among bowls. Garnish with basil sprigs and lime wedges.

*Available in the Asian foods section of many supermarkets and at Asian markets.

From Bon Appetit, December 2007.

Dukkah-Crusted Lamb Chops with Pomegranate Molasses

Dukkah is an Egyptian spice blend that traditionally has hazelnuts or chickpeas as a base. In this version, pistachios are used instead.

1/2 cup unsalted natural pistachios, shelled
2 1/2 T toasted sesame seeds
1 T ground coriander
2 1/4 tsp ground cumin
1/2 tsp sugar
1/4 tsp salt
1 T pomegranate molasses
1 T honey
16 small lamb rib chops, well trimmed
1 T vegetable oil

Place first 6 ingredients in food processor. Using on/off turns, blend until mixture resembles breadcrumbs. Transfer dukkah to shallow bowl; set aside.

do ahead Dukkah can be prepared 1 day ahead. Cover tightly and let stand at room temperature.

Whisk pomegranate molasses and honey in small bowl; set aside.

Season lamb chops with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add half of lamb chops to pan. Cook to desired doneness, about 2 minutes per side for medium-rare. Transfer lamb chops top plate; tent with foil to keep warm. Repeat with remaining chops. Holding each chop by bone end, dip both sides of meat in dukkah to coat and transfer to platter. Drizzle honey mixture over chops and serve.

From Bon Appetit, December 2007.

Savory Mint Lamb Chops

In this very simple recipe, the spices, mint, garlic, and oil form a crust that helps seal in the lamb's juices. Sautéed carrots and roasted potatoes would be nice on the side.

Prep: 15 minutes
Total: 35 minutes

Serves 4

1/4 cup olive oil
1/4 cup chopped fresh mint
4 large garlic cloves, minced
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
8 (1- to 1 1/2-inch-thick) lamb loin chops (about 5 ounces each), trimmed

Fresh mint sprigs

Place olive oil, chopped fresh mint, minced garlic, salt, cumin, coriander, cayenne pepper, and black pepper in small bowl; mix well. Spread herb mixture over both sides of lamb chops. Transfer chops to broiler pan. Let stand 10 minutes.

Preheat broiler. Broil chops until brown and crusty, about 4 minutes per side for medium-rare. Arrange chops on platter, garnish with fresh mint sprigs, and serve.

From Epicurious.com.

Pomegranate Khoresh

(Khoresh-e fesenjan)

Traditionally this recipe is made with duck: The affinity between pomegranate and duck goes back to ancient times in Persia. Fourth-century Persian manuals describe the domestication of the male duck, fed on hemp seeds and the butter of olives. The finest meal possible was one of these ducks served in a pomegranate sauce. This recipe recreates that ancient dish.

Preparation time: 30 minutes Cooking time: 1 hour

Servings: Servings: 4

2 tablespoons vegetable oil, butter, or ghee
2 small onions, peeled and thinly sliced
1 pound skinless and boneless chicken or duck breast cut into thin strips
2 large carrots or 1 pound butternut squash, peeled and cut into thin strips
1/2 pound shelled walnuts, toasted
1 teaspoon salt
1/2 cup pomegranate paste diluted in 2 1/2 cups water or 4 cups fresh pomegranate juice
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water (optional)

GARNISH
1 cup fresh pomegranate seeds
1/4 cup walnuts, toasted

1. In a medium pot, heat the oil over medium heat. Add the onions and stir-fry 5 minutes, until translucent. Add the chicken and fry for 15 minutes, stirring occasionally, until golden brown. Add the carrot strips and stir-fry 2 minutes longer.

2. Finely grind the toasted walnuts in a food processor. Add the salt, diluted pomegranate paste, sugar, cinnamon, and saffron water and mix well to create a smooth, creamy sauce. Transfer the sauce to the pot, cover and simmer for 40 minutes over very low heat, stirring occasionally with a wooden spoon to prevent the nuts from burning.

3. Taste the sauce and adjust for seasoning and thickness. This khoresh should be sweet and sour, and the consistency of heavy cream. Add diluted pomegranate paste for sourness or sugar for sweetness. If the sauce is too thick, thin it with warm water.

4. Cover and keep warm until ready to serve.

5. Serve hot with saffron steamed rice. NUSH-E JAN!

From Epicurious.com.

Butterflied Leg of Lamb with Moroccan Seasonings

Serves 8

1 Tbs curry powder
2 Tbs coriander seed
2 Tbs cumin seed
2 Tbs caraway seed
2 Tbs cardamom pods or 2 tsp ground cardamom
2 Tbs anise seed
2 Tbs honey
3 cloves garlic, peeled
3 shallots or 1 small red onion, peeled and diced
1/4 tsp freshly ground black peppper
3 drops Tabasco (hot chili) sauce or to taste
1/2 cup peanut oil
1 leg of lamb (6 to 7 pounds/3 kg) , boned and butterflied
1 1/2 tsp salt
freshly ground black pepper

Preheat oven to 325 F. In a small ovenproof pan, toast the first 6 marinade ingredients in the oven until fragrant, about 5 minutes, stirring once or twice. Cool.

In food processor process toasted spices until coarsely ground. Then add the honey, garlic, shallots or onion, pepper, Tabasco, and oil. Process until well combined.

Spread the marinade, which will have a paste-like consistency, evenly on both sides of the lamb and refrigerate for at least 12 hours, preferably 24 hours.

When ready to cook the lamb, preheat the broiler to its maximum heat. Lay the meat, fat side down, on the hot broiler rack about 4 inches below the heat. Sprinkle with half the salt and pepper. Broil the meat for 10 minutes. After 10 minutes, turn the lamb, baste it with some marinade, and sprinkle it with the remaining salt and more pepper. Broil for 10 more minutes and then check for doneness. Because the meat is not of uniform thickness, some areas will be more done than others. When cooked to your liking, remove lamb from the heat and cool. When completely cool, slice against the grain into 1/4-inch slices.

Vinagrette Chicken Breasts

2 breasts, boneless, skinless
pound to 1/4” = 4 pieces
1 large spinach leaf on each
1/4 Boursin round roll - toothpick (roll in chopped walnuts)
Glass baking dish
350 deg - 1/2 hr covered

Small frying pan
1/2 cup white wine
1/4 cup rasberry vinagrette
1 pat butter
Cook down to 1/2, stir in butter. Remove chicken, pour over vinagrette- serve.

Flank Steak

Marinade-
1 tsp Worcestshire
1/2 tsp sugar
1 lge bay leaf
1 tsp oregano
1/2 tsp paprika
1/4 cup vinegar
2/3 cup oil
1 tsp salt
1/4 tsp pepper

Marinate all night in refrig.
Cook on bbq 5-6 min.
Cut on bias.