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| CONTENTS:
Balsamic Steaks with Gorgonzola - Tomato Topping |
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| BALSAMIC STEAKS WITH GORGONZOLA-TOMATO TOPPING | |
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Marinade:
| 1. Prepare grill.
2. In a small bowl, whisk together all the marinade ingredients. In a noncorrosive baking dish, place steaks in a single layer & coat evenly with marinade. 3. In another bowl, combine topping ingredients, stirring till blended. 4. Grill steaks 4 " from heat. 5. Spoon topping over each steak. |
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| BARBECUED CHEDDAR BURGERS | |
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Mix first 4 ingredients in large bowl until blended. Mix in pepper. Shape half of meat mixture into eight 1/2-inch-thick patties. Shape remaining meat mixture into four 1-inch-thick patties. (Can be made 8 hours ahead. Cover and chill.)
Prepare barbecue (medium-high heat). Grill patties to desired doneness, topping with cheese for last minute of cooking, about 4 minutes per side for medium-rare 1/2-inch-thick patties, and about 6 minutes per side for medium-rare 1-inch-thick patties. Place burgers on bottom halves of buns. Top with lettuce, tomatoes and upper halves of buns. Makes 8 child-size and 4 adult-size burgers. Bon Appétit June 2000 |
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BARBEQUED MEATBALLS |
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| These meatballs are *excellent*. Serve them w/buttered noodles.
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| Mix all meat ingredients except for shortening. Roll into 2 inch balls and roll in flour. Heat oil and brown meatballs all over. Meanwhile, make sauce. Place meatballs in casserole dish and pour sauce over them. Bake at 350 for 45 minutes. |
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| BEEF CARBONNADE |
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| This recipe comes from the Silver Palate Cookbook. It's a very hearty dish to make on a cold winter's night - serve it over buttered noodles with crusty bread and good red wine. | |
| 1. Coarsely dice the bacon and sauté it in a large skillet until crisp and brown. Remove bacon with a slotted spoon and reserve.
2. Add the onions to the skillet and cook them in the rendered bacon fat until tender, about 20 minutes. Uncover the skillet, raise the heat, and sprinkle the onions with the sugar. Toss and stir them until they are well browned and caramelized. Transfer onions to a strainer set over a bowl and let stand while you prepare the beef. 3. Stir together on a plate the flour, thyme, salt and pepper, and roll the cubes of meat around in the mixture until well coated. Shake off the excess and set the cubes on another plate. 4. Press the onions gently with the back of a spoon to extract as much of the cooking fat as possible. Transfer fat to a Dutch Oven. Add additional fat in the form of vegetable oil if it appears you will not have enough for proper browning of the beef. Be sparing with the oil or the carbonnade will be greasy. 5. Set the Dutch Oven over high heat; when the Dutch Oven is very hot, add 6 to 8 cubes. Do NOT crowd them in the Dutch Oven of they will not brown properly. Turn the heat down slightly and continue to cook cubes until browned on all sides. Transfer them with a slotted spoon to a clean plate and proceed with the browning until all the meat is done. 6. Preheat oven to 325 F. 7. Pour the beer into the Dutch Oven and use a spoon to stir up all the browned bits on the bottom. Return beef cubes to the Dutch Oven along with the bacon and sautéed onions. Bring to a simmer on the stove. Cover and set on the middle rack of the oven. 8. Cook for 1 1/2 hours, stirring occasionally, or until stew is reduced and thickened and meat is tender. Regulate the oven temperature as needed to maintain a moderate simmer. 9. Taste and correct seasoning. Turn stew out into a heated serving dish, garnish with chopped parsley, and serve over buttered noodles. |
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| CURRIED MEATBALLS | |
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1. Meatballs: In a large bowl, combine bread crumbs, 1/2 C water, chuck, 2 tsp. curry powder, 1 1/2 tsp. salt, 1/2 tsp. ginger, and 1/4 tsp. pepper; mix lightly with fork. With hands, lightly shape into 16 meatballs.
2. Heat margarine and oil in Dutch oven, then brown meatballs all over, half at a time. Remove as they are browned and keep warm. 3. Sauce: In hot oil in Dutch oven, saute onion, garlic, apple, curry powder, ginger, salt and pepper until onion is tender. Remove from heat. Stirin flour until smooth. 4. Drain fruit, reserving 2/3 C juice. Gradually stir juice, then chicken broth, into mixture in Dutch oven. Return to heat; cook, stirriing, until mixture boils. 5. Add meatballs; simmer, covered, 25 minutes. Add fruit and lemon juice; heat 5 minutes. Meanwhile, cook rice or noodles. Serve meatballs over rice or noodles. |
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| GRILLED BURGERS WITH ROQUEFORT MAYONNAISE AND BARBECUED RED ONIONS | |
Roquefort Mayonnaise:
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Prepare barbecue (medium heat). Brush onions generously with barbecue sauce. Grill until onions are tender, brown and glazed, basting with barbecue sauce and turning occasionally, about 15 minutes.
Sprinkle patties with salt and pepper. Grill patties until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 2 minutes. Place patties on bottom halves of buns. Top each with 1 onion slice, Roquefort Mayonnaise, then bun tops. For mayonnaise: Stir all ingredients in bowl to blend. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.) |
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| GUINESS STEW | |
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Preheat oven to 300 F. Pat the meat dry. Dredge the meat with the flour - shaking off the excess. Heat the lard in a large skillet over medium high heat. Add as much of the meat as will fit in a single layer without crowding and brown on all sides. Transfer to a 4 qt. casserole or Dutch oven and repeat with the remaining meat. Pour off and discard the fat in the skillet.
Mix the mustard, sugar and tomato paste with 1/4 cup of the beef broth in a small bowl until blended. Pour the remaining cup of beef broth into skillet and heat to boiling, scraping up any brown bits on the bottom of the pan. Add the tomato paste mixture, the Guinness, garlic and bouquet garni to the skillet. Bring to a boil, then pour over the meat in the casserole. Cover and bake for 2.5 hours. Add the pepper, mushrooms and onion and bake for 30 minutes longer. Makes 4 to 6 servings. |
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| HUNGARIAN BEEF STEW GOULASH | |
(Michael Lomonaco 1997)
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In the bottom of a heavy casserole sauté the chopped bacon to render the fat. Add the onion to the bacon fat and brown until golden. Stir in the garlic but do not burn. Quickly add the beef in one layer, season with salt and pepper, and brown all sides well. Sprinkle the paprika, marjoram and lemon zest in and quickly stir to coat the meat evenly. Add vinegar and wine and cook until nearly dry. Add the tomato and broth, bring to a boil quickly before lowering the heat to a simmer and cook gently for 45 minutes. Add the potatoes. Continue to cook for an additional 20 minutes before serving with buttered noodles. |
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| IRISH BEEF STEW WITH GUINNESS STOUT |
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Heat a 6-quart stove-top casserole and add the oil and the bay leaves. Cook the bay leaves for a moment and then add the meat. Brown the meat on all sides on high heat. Add the sliced onion and cook for a few minutes until it is clear. Reduce the heat to low and add the garlic, thyme, rosemary and flour, and stir well until smooth.
Add the beef stock and Guinness; simmer, stirring, until the stew thickens a bit. Add the remaining ingredients and cover. Place the pot in a 275 F oven (yes, the book says 275 F) for about 2 hours, stirring a couple of times. Check for salt and pepper before serving. Serves 4-6. |
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| ISRAELI STUFFED CABBAGE |
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| This recipe is from a friend who lived in Israel. It takes a while to make but it's the best stuffed cabbage I've ever had.
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Sauté chopped onion in melted margarine over medium heat for about 10 minutes, until soft and lightly colored. Add brown sugar and stiff with wooden spoon, mashing out lumps. Break up tomatoes with your fingers and add to pot along with juice and tomato sauce. Cover pot and simmer about 1 hour.
While sauce cooks, prepare cabbage. Cut core out of cabbage and discard. Place cabbage in large pot and cover with boiling water; put lid on pot and let sit about 15 minutes. Prepare filling - grate onion directly into meat in a bowl. Add eggs, rice, salt and pepper and mix together. If mixture seems too dense and heavy, mix in up to 1/2 C warm water. Remove cabbage from hot water, peel off leaves - if leaves seem stiff, put back into pot and bring water to boil; leaves should be limp enough to fold. Shave off hard ribs on cabbage; shred cabbage leaves, which are too small to stuff, into sauce. Place 1/3 C meat mixture into center of each cabbage leaf, fold leaves to enclose filling. Place stuffed cabbage leaves into sauce. Form any left-over meat into meatballs and add to pot. Finally, add prunes, raising and lemon juice. Cook over low heat, covered for about 1 1/2 hours. Can be frozen but defrost before heating. |
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| ITALIAN MEATBALLS |
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| This is my friend Tony's recipe for Italian meatballs, which she passed on to Bruce. They're as close as I can come to meatballs from any Italian restaurant in RI - in other words, they're great!
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| Combine all ingredients. Shape into golf-ball sized meatballs. Bake in oven at 350 for 45 minutes. Add to a pot of good sauce and cook in sauce for an hour or so. Freezes well - recipe can be doubled easily. |
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| MY JEWISH MAMA'S BRISKET |
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| This is my mother's recipe for brisket. Put it together with her kugel recipe (see Jewish Recipes), and you've got a meal to die for.
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| Preheat oven to 350. Lay the onion on the bottom of a glass baking dish. Put the piece of brisket on top. Sprinkle the onion soup mix over the brisket. Pour the wine over everything until the brisket is almost covered (about an inch or more deep). Cover *tightly* with tin foil and bake about 2 hours, basting often. Uncover and slice the brisket into pieces, against the grain. Cover again and bake an hour more. Basically, the more you cook, the more it melts in your mouth. |
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| NEWPORT BEEF CASSEROLE | |
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1. In hot oil in a large skillet, saute onion, garlic, carrot, and celery until onion is golden - about 5 minutes. 2. Add beef; cook, stirring, until red color disappears. 3. Add mushrooms, sherry, tomato paste, tomatoes, salt, pepper, oregano, and basil; simmer, uncovered, 1 1/2 hours. 4. If desired, cool, cover, and refrigerate until needed. 5. About 45 minutes before serving time, preheat oven to 350 F. 6. Cook macaroni and spinach as package labels direct. Do not overcook pasta. Be sure that spinach is finely chopped - maybe need to be chopped finer. 7. Reheat sauce. Add well-drianed macaroni and spinach. 8. Turn into 3 qt. Casserole. Top with bread cubes and Cheddar cheese. 9. Bake uncovered 30 minutes, or until bubbly and bronwed. 10. Serve spinkled with Parmesan cheese. Serves 8. |
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| N.Y. SYSTEM WEINER SAUCE | |
| NY System Weiner's can *only* be found in Rhode Island (don't ask me why). They're little, short hot dogs with a skin on them. They cost about $.80 each, and you've got to eat at least two to notice you've eaten them at all. This is the sauce that goes on them. I haven't made it but it came from a nice lady who lives in RI, so I trust her. If you're ever in RI and see a sign for "NY System Weiners," stop and try one. If you love hot dogs, you'll love these!
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| Lightly brown chopped onion in butter. Add hamburger and stir until the hamburger loosens into small pieces. Add rest of spices. Simmer on very low heat for at least 2 hours.
Put cooked weiner in bun. |
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| RISA'S CHILI |
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| Brown grownd chuck and whole chuck in Dutch oven. Add onions and garlic and cook. Add vegetables, beer, wine, and tomatoes. Add spices and cook an hour or more. Amount of chili powder is not given, since everyone should flavor the chili as they like it. Serve over corn bread with sour cream and shredded cheddar. |
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| SPEIDIES |
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| Speidies are a dish native to Upstate NY. I saw this recipe on the internet and it *sounded* good, so I tried it at our beach house last summer. They came out fantastic and will definitely be made every year from now on. Try the marinade with meat or chicken, and be sure to use good, Italian, crusty rolls!
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Marinade:
| Mix all marinade ingredients together in a non-metallic dish. Add meat, cover, and marinate in the refrigerator for *at least* 24 hours, stir occasionally.
To cook: Skewer chicken or meat and grill on barbeque. Brush marinade on occasionally. To serve, take meat off skewers and place in a good, crusty, Italian roll. |
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| WAIKIKI MEATBALLS |
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| Mix thoroughly beef, crumbs, onion, egg, salt, ginger and milk. Shape into balls by rounded tablespoonful. Melt shortening in large skillet; brown and cook meatballs. Remove meatballs; keep warm. Pour fat from skillet.
Mix cornstarch and sugar. Stir in reserved pineapple syrup, vinegar and soy sauce until smooth. Pour into skillet; cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add meatballs, pineapple tidbits and green pepper; heat through. |
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| ZESTY MEATLOAF |
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| I got this recipe from rec.food.recipes. It is simply the best meatloaf I've ever had, and Rosie, the contributor, deserves an award for this one. Even for non-meatloaf lovers!
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| Heat oven to 350 degrees. In a large bowl, mix all ingredients well. Press mixture into loaf pan, or shape into a loaf. Bake at 350 for 50 minutes to one hour, or until meat is well browned and firm. Let stand 10 minutes before serving. (can easily be cut in half) |
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