Beef and Sausage Sunday Sauce (Ragu) Recipe

This is a really good recipe for a Sunday Sauce, a/k/a Ragu, compliments of Laura Vitale.

Recipe Ingredients

1 Medium Onion, diced

3 (28oz) Cans of Tomato Puree*

3 Tbsp of Extra Virgin Olive Oil

1 ½ Lbs Cubed Chuck Roast trimmed

1 ½ lbs Sweet Italian Sausage w/fennel, cut in half

1 cup of Beef Broth or Red Wine

Salt and Pepper, to taste

4 TBSP dried Basil, finish with fresh basil

        (1) Preheat the olive oil in a large pot over medium-high heat. Add the sausage and season lightly with salt and pepper. Cook until brown on all sides. Remove to a bowl.

2) Add the chuck and brown. Then, remove to the bowl with the browned sausage.

3) Add the chopped onions to the remaining drippings and add more oil if necessary. Cook for 4 to 5 minutes or until they develop some color. Add all the meats right back in, along with any accumulated juices. Add in the broth or wine and cook for 1 minute

4) Add the tomato puree along with 2 cups of water.

5) Bring to a boil, then reduce the heat to low, partially covered, and let it simmer for 4 hours or until the beef is very tender. Stir every 20 - 30 minutes with a wide wood, rubber, or silicone spatula. Do not use anything spoon-shaped because it clearly is not designed to scrape the bottom of a pan. Add water as necessary. 


Serve over a thick pasta such as rigatoni, penne, or gnocchi. 

Steak Diane - An American Classic Recipe

According to a 1948 citation, the dish was invented at the Drake Room, at 56th Street and Park Avenue in Manhattan's Drake Hotel, and was named after chef Beniamino Schiavon's minor daughter. I found this recipe on Foodwishes.com, which Chef John renamed Steak Pauline to remember his late mother.

Most of the Steak Diane recipes that I reviewed used a variety of meats, but most leaned towards tender high-end cuts such as beef tenderloin, rib eyes, NY Strips, etc. My recommendation is that you don't use ribeye steaks primarily because of their high-fat content, which won't work well with a dish with gravy. However, you're not stuck with expensive cuts of meat. I recommend top sirloin. 

Ingredients:

1 generous tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

1 teaspoon tomato paste

pinch cayenne pepper

2 cups low-sodium or salt-free chicken broth. 

4 Tbsp teaspoons olive oil

2 (8-ounce) top sirloin, about 3/4" thick
Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

3 tablespoons finely minced shallots

8 ounces mushrooms 

1/4 cup Cognac or brandy

1/4 cup heavy cream

2 teaspoon sliced fresh chives (optional)

Note: Make sure the meat is labeled USDA Choice 

Procedure: 
Add the olive oil to a very hot skillet and pan-fry the steaks until they are halfway done. Remove to a plate.  

Turn the burner to medium (add some more oil if needed), add the shallots and mushrooms, sprinkle with salt, and saute until the mushrooms are softened. 

Carefully add the Cognac or brandy, ensuring that none of it splashes in your burner because of its high alcohol content. Cook for about 1 minute to cook off the alcohol. Note: Steak Diane was a very popular restaurant dish that was often prepared at the diner's table, where they would ignite the brandy (flambe), making a wonderful presentation. 

Add the chicken stock, mustard, Worcestershire sauce, and tomato paste, stir to incorporate, bring to a boil, and reduce the volume by half. Reduce the heat to low, and add the heavy cream, stirring to combine.

Once thick, return the steak and its juices to the pan and reduce the temperature to low. Simmer until the steak is cooked to your desired doneness.

Plate the steaks and spoon copious amounts of the gravy onto steaks. 

That's it!  

Here is Chef John's procedural video:

Emerils Chili and Cornbread Muffin Recipe

This is a recipe from Emeril that I had to adapt for a couple of reasons. I had his recipe from quite a while back that differs from the one posted on his website. Secondly, I found that the measurements of some of the spices needed to be improved, so I increased them to match my preference. I suggest that you do the same.

Ingredients: 
3 tablespoons vegetable oil

2 cups chopped onions

Salt

Cayenne

3 pounds beef chuck roast cut into small cubes

4 tablespoons chili powder

1 Tbsp ground cumin

1/4 teaspoon crushed red pepper

1 Tbsp dried oregano

2 tablespoons chopped garlic

One 28-ounce can of diced or crushed tomatoes

2 tablespoons tomato paste

4 cups beef stock

2 15-ounce cans of dark red kidney beans, drained and rinsed (optional)

2 tablespoons masa flour or Wondra to thicken the gravy mixed in 4

tablespoons water

If not using beans, consider adding more meat to the recipe.

Procedure: 
In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute until tender, about 3 to 5 minutes. Season lightly with salt and cayenne.

Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered and stirring occasionally, until the beef is tender, 1 to 1 1/2 hours. Skim any fat that comes to the surface.

Mix the masa and water together. Slowly stir in the masa slurry and cook until the chili is thick and flavorful, about 30 minutes longer. Season to taste with salt and cayenne.

Adjust spices according to your preference.

Optional: Garnish with the grated cheese, sour cream, and jalapenos.

Here is a really good cornbread recipe.

Enjoy! 

Barr's Texas BBQ Sauce Recipe

A rustic kitchen setting with a large, seasoned wooden table laden with vibrant ingredients for Barr's Texas BBQ Sauce. In the foreground, a large, old-fashioned pot sits on a vintage stovetop, its polished surface reflecting the warm amber glow of the kitchen lights. Surrounding the pot, bowls brimming with apple cider vinegar, sugar, honey, yellow mustard, and various spices like cayenne, chili powder, and cumin add a burst of color. Freshly squeezed lemons and minced garlic cloves are artfully arranged alongside freeze-dried onions, creating a sense of abundance. The background features an inviting kitchen with open shelves filled with jars of spices, wooden utensils, and BBQ paraphernalia. A rustic window lets in soft, golden daylight, casting gentle shadows across the scene. The warm and welcoming atmosphere embodies the essence of homely comfort and culinary creativity. There is a sense of anticipation in the air, as if the delightful aroma of simmering BBQ sauce is about to fill the room, inviting viewers to imagine the mouthwatering flavors of Texas BBQ. The overall mood is lively and festive, perfect for a backyard gathering or a family feast.

Ingredients:
2 Cups apple cider vinegar
3 Cups water
2 Cups sugar
1 Cup honey
1/4 Cup yellow mustard, such as French's
2 Tsp black pepper
2 Lemons (juice of) or 6 Tbsp bottled lemon juice
4 Clove garlic minced
1/4 Cup freeze-dried or 1 1/2 cups diced onion
1/2 Stick butter
1/4 Tsp cayenne
1/4 Cup chili powder
2 Tbsp table salt
1 Tbsp cumin
1/2 Tbsp paprika

5 Cups (40 ounces) of store-brand ketchup
3 Tbsp Worchester sauce
1/4 Cup liquid smoke

Procedure:
Combine all of the ingredients in the first group in a large pot and stir to combine. Cook at medium heat to dissolve the sugar and until the onions are tender, about 20 minutes.

Add 5 cups (40 ounces) of store-brand ketchup, 3 Tbsp Worchestire sauce, and 1/4 cup of liquid smoke.

Stir well and bring to a boil. Then, back off and simmer for about 45 minutes, stirring frequently. Let stand to cool.

Once at room temperature, put the pot in the fridge overnight for best results.

If my memory serves me right, this recipe makes about a gallon of sauce, which freezes very well, although it doesn't freeze solid.   

Amazing Beef Short Ribs with Baby Bella Mushrooms Recipe

8 ounces Baby Bella (Crimini) mushrooms

3 pounds of meaty lean beef short ribs (see photo below) 

salt and freshly ground black pepper 

2 tbsp olive oil (not virgin) 

1 onion, sliced

4 cloves garlic, minced

2 cups beef broth

1 cup tomato sauce

1/2 tsp salt

pinch of cayenne

1 bay leaf

1 tsp dried thyme or rosemary 

1 cup Merlot 

Salt and pepper the ribs, then brown on all sides in a steel frying pan with 2 Tbsp veggie oil. Place the browned ribs in a Dutch oven.

Slice one medium onion, peel the garlic, and trim and quarter the mushrooms. Put the onion into the frying pan and cook for a few minutes. Then, toss in the garlic for 30 seconds before adding the mushrooms. Cook for about 2-3 minutes, stirring often, and then add the wine. 

Reduce the wine by 50 percent, then add the tomato sauce, beef broth, Thyme, and bay leaf. Pour the mixture over the ribs in the Dutch oven and cover.

Cook in a preheated 325-degree oven for 2 hours. Remove the pot from the oven and test the rib meat for doneness. If the bones have separated from the meat, then it's more than likely that the ribs are incredibly tender. If not, use a sharp knife to pierce one of the ribs. If the knife passes through with little to no resistance, they're done. If not, return the pot to the oven and cook a bit longer.

When finished cooking, transfer the ribs to a bowl or plate. Skim off grease accumulating on top of the gravy and check for flavor. Add salt, pepper or a bit more Thyme or Rosemary to suit your taste. 

If the gravy is too thin for your liking, mix a couple of tablespoons of cornstarch in about the same amount of cold water. Add the mixture a little at a time, stirring the gravy until it reaches the desired thickness. You can also add a few pieces of beurre manie (my choice). 

Note: The cornstarch and water mixture does not have to be tempered with the hot gravy, nor does the Beurre Manie.  

Serve over mashed potatoes or wide egg noodles. 

Enjoy! 

If you can find short ribs that look like these, you're in business. Accept nothing less. 

   
     

Italian Meatball Recipe

                                                                                

1 pound ground beef - 80/20

1 pound ground pork

1/3 plain bread crumbs

1/2 cup milk

1 diced onion

2 Tbs olive oil

3-4 cloves crushed garlic

2 eggs lightly beaten

1 tbsp dried parsley 

1/3 cup grated Parmesan cheese (optional)

2 teaspoon salt

1 tsp black pepper

1/2 tsp red cayenne pepper

1 tsp dried Italian Seasoning 

In a bowl, mix the bread crumbs in the milk, let stand for 20 minutes, and then mix once again.  

Lightly saute the onions in the olive oil.

Mix all of the ingredients except for the meat into a paste. Then, add the beef and mix gently with a large spoon until well combined. Cover and let rest in the refrigerator for at least one hour.

Roll into 2-inch balls, place on a rimmed baking sheet, and bake in a preheated 425-degree oven for 20 minutes or until done. 

Simmer with your favorite tomato sauce for about an hour.  

For a video of this recipe, go to https://www.allrecipes.com/recipe/220854/chef-johns-italian-meatballs/

Green Peppers Stuffed with Beef and Rice Recipe

                                                                                        

The Sauce:

1 tablespoon olive oil

1 onion, diced

1 cup beef broth

2 cups prepared marinara sauce or other tomato sauce

1 tablespoon balsamic vinegar

1/4 tsp red pepper flakes, optional

The Peppers:

1 pound lean ground beef

1/4 Lb. Italian bulk pork sausage 

2 cups cooked rice

1 cup finely grated good-quality" Parmesan cheese

1/4 cup chopped Italian parsley or (2 Tbsp Dried)

4 cloves garlic, minced very fine

1 can 10-oz Mild diced tomatoes w/green chilies

2 tsp salt

1 tsp freshly ground black pepper

4 large green bell peppers

Brown the onions in olive oil and reserve half of them. Add beef broth, marinara sauce, vinegar, and hot pepper flakes. Stir to combine and pour into a deep baking dish.

Par boil the peppers until they soften but still retain their shape.

Add the meat, cheese, garlic, diced tomatoes, parsley, and reserved onion in a large mixing bowl. Stir to combine with a large spoon or mix by hand. Now mix in the cooked rice and cheese.

Cut the peppers in half lengthwise, clean each half of the seeds and pith, and pack tightly with the meat and rice mixture.

Place the peppers in the baking dish on top of the sauce, sprinkle some additional Parmesan on the tops of each pepper, and cover with aluminum foil.

In a preheated 375-degree oven bake for 45 minutes. Then remove the cover and cook for an additional 20 minutes.

Remove the peppers to serving plates. Spoon the sauce from the baking dish over the peppers and...

Enjoy!

Beef Stroganoff Recipe

Chef John's Recipe

Ingredients:

1 tbsp vegetable oil

2 pounds beef chuck roast

1 tbsp butter

1/2 onion, sliced or diced

8 oz sliced mushrooms

2 cloves garlic

1 1/2 tbsp flour

1/2 cup white wine

2 cups beef broth, divided

1/2 to 1 cup creme fraiche or sour cream

1 tbsp fresh sliced chives

1. Season beef generously with salt and pepper.

2. Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6 to 7 minutes, until liquid evaporates and meat browns.

3. Remove the meat from the pan and set aside. Add the mushrooms, onions, and butter to the pan; cook and stir over medium heat until the vegetables are lightly browned.

4. Add garlic and stir for 30 seconds. Stir in flour; cook for 1 to 2 minutes until incorporated. Stir in wine and 1 cup of broth, scraping the bottom of the pan to release any browned bits. Bring to a simmer and cook until the sauce thickens, about 3 to 4 minutes.

5. Return the beef to the pan. Stir in the remaining cup of broth; bring to a simmer and cook on low heat for about 1 hour, covered, until the beef is tender and the sauce is thick. Stir every 20 minutes.

6. Stir in crème fraîche. Stir in the chives and add salt and pepper to taste.

Hot Dog - The Legendary Tubesteak

                                                                                    

Nothing screams "America" more than baseball and hot dogs, so in celebration of Independence Day 2015, I'm making this culinary tribute to the legendary tube steak. 

You may have to consider the many choices of toppings, such as yellow mustard, spicy brown mustard, or chili and cheese. But life's too short for compromise, so try them all. 

Enjoy your Independence Day!  






  

Great Homemade Burgers

 

There is no better beef than freshly ground beef.  You will need a meat grinder and a chuck roast.  That's about it.  Or, you can buy a chuck roast and ask the butcher to grind it.  That said, I suggest waiting until they are on sale or buying a nice USDA Choice Chuck Roast from Sam's Club or Costco. 

After you grind the beef, distribute the fat evenly throughout. The most important recommendation I can make is to handle the ground beef gently, as overhandling ground beef will make it tough. 

When forming burgers, gently but firmly form the meat into patties that are a bit larger than the diameter of your bun. I suggest that you do not smooth the surfaces of your burger until they resemble a hockey puck. In a perfect world, you would want your burger to have nooks, crannies, and rough edges that crisp up during the cooking process, adding a wonderful flavor.   

Also, taking burgers directly out of the refrigerator and onto the cooking surface is a better way than cooking them at room temperature. What I'm looking for in a great burger is a nice crispy flavorful exterior with a tender and juicy interior, and a longer cooking time provides this important dimension.   

Important Note: Because home-ground meat is very "loose" vice the glob that you are probably accustomed to, extra care must be given on the grill or in the frying pan.  That said, once you have laid the burger on the cooking surface, do not repeat, do not make any attempt to move the burger until it no longer sticks to the cooking surface.  This is usually when the burger is close to being fully cooked on the first side.  

As with steak, the only seasoning that you need is salt and pepper.