Salisbury Steak with Caramelized Onion Gravy

From the kitchen of One Perfect Bite...Salisbury Steak is one of the retro foods that has made a comeback in American kitchens. It was named for James Salisbury, a 19th-century physician, who prescribed it for battlefield patients who, in addition to their wounds, were suffering from digestive problems. His diet recommended serving chopped beef patties three times a day, and the oval-shaped patties, informally dubbed the poor man's steak, came to bear his name. In its purest form, the steak consists only of seasoned beef. However, frugal depression housewives and those cooking in the meat-rationed kitchens of WWII began to add extenders to the chopped beef in order to feed more people. I am no stranger to Salisbury Steak. It was a regular feature on my Mother's table and I made it in the early days of our marriage when then was more love than money. Versions of the steak that are currently popular use wine and mushrooms in the sauce that is served with the steak. The original versions of the recipes did not, for obvious reasons. A budget meal does not lend itself to auxiliary ingredients that cost more than its main components. The newer versions are delicious and I can heartily recommend them. I want, however, to share with you a really old-fashioned version of the steak. Here's the recipe.

Salisbury Steak with Caramelized Onion Gravy...from the kitchen of One Perfect Bite

Ingredients:
Onion Gravy
2 large red onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-sodium beef broth
1/2 cup dry red wine (optional)
1 tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper
Meat Patties
1 pound lean ground beef
1/2 cup cooked white rice
1 egg yolk
1 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
1 teaspoon Worcestershire sauce
3 tablespoons chopped parsley
1/2 teaspoon dried thyme
1 tablespoon olive oil

Directions:
1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.
2) To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm with mashed potatoes or noodles. Yield: 4 Servings.

You might also enjoy these recipes:
Ground Beef Stroganoff - Real Mom Kitchen
Easy Ground Beef Dinners: Holiday Time Savers - Are You Hungry?
Red Bean Chili - The Red Spoon
Stuffed Cabbage - Living the Gourmet
Meatballs with Gravy - Seasalt with Food
Shepherd's Pie - Annie Bakes

Grilled Flank Steak with Coffee Sauce

These steaks are amazingly good. They really need no special handling, but I promised a second recipe for the delicious grass-fed flank steaks I received from Hearst Ranch. Since salt and pepper don't constitute a recipe, I wanted to find something outstanding for you to try. I can't think of a better way to use beef of this quality than to prepare it using a recipe from one of the country's premier chefs. Gordon Hamersley, of Hamersley Bistro in Boston, is noted for a grilled flank steak that is marinated and sauced with a flavored coffee reduction. The recipe comes from his book, Bistro Cooking at Home, which can be found here. With extraordinary beef in one hand and his recipe in the other, I set out to duplicate his grilled flank steak. The recipe is easy to follow and it produces a marvelous steak. You'll need to start the simple marinade several hours before you plan to grill the steak. The steak may be cooked indoors in a grill pan or outdoors on a gas grill. The trick to a tender flank steak is fast cooking. About three minutes per side will give you gloriously pink beef that is at once tender and toothsome. I think you'll like this steak. Here's the recipe.

Grilled Flank Steak with Coffee Sauce...from the kitchen of One Perfect Bite, inspired by Gordon Hamersley

Ingredients:
3 tablespoons grainy Dijon mustard
1 tablespoon chopped garlic
1 tablespoon chopped shallots
1/4 cup balsamic vinegar
3 tablespoons vegetable oil, divided use
2 cups espresso or strong brewed coffee
1/4 cup dark brown sugar
1/2 tablespoon Black pepper
1 (20-oz.) flank steak
Salt to taste
1 cup beef broth
2 tablespoons butter

Directions:
1) Combine mustard, garlic, shallots, balsamic vinegar, 2 tablespoons oil, espresso, brown sugar and black pepper in a large pan. Reserve 1 cup of marinade to make sauce. Add flank steak and marinate for 2 hours, turning meat every 30 minutes.
2) Pat steak dry and season each side with salt and pepper. Heat a large cast iron skillet over high heat. Add vegetable oil and heat until smoking hot. Add flank steak and cook for 3 minutes per side, brushing each side with marinade. Remove pan from heat, but tent with foil and let rest for 10 minutes.
3) While beef is resting, combine reserved marinade and the beef broth. Bring to a boil and then lower the heat to medium. Reduce sauce by 1/2. Add 2 tablespoons of butter. Whisk to incorporate. Correct the seasoning. Transfer steak to a cutting board and slice crosswise on the diagonal into 2-inch slices. Spoon sauce over meat and serve immediately. Yield: 3 to 4 servings.

Note: Small photo courtesy of Hearst Ranch.

You might also enjoy these recipes:
Sizzling Southwestern Flank Steak - One Perfect Bite
Cuban Flank Steak - Kalyn's Kitchen
Basil Pesto Flank Steak - My Kitchen in the Rockies
Flank Steak Roulade - The Food Addicts
Grilled Flank Steak with Mushrooms - Simply Recipes
Grilled Flank Steak with Chimichurri - The Gourmet Connection
Quick-Marinated Flank Steak - Noble Pig

London Broil with Garlic and Parsley Sauce

From the kitchen of One Perfect Bite... I first sampled this dish at the deli counter of Central Market in Austin, Texas. That was over ten years ago, but I have yet to see it featured in delis or markets here. I'm going to assume there are other areas of the country where the dish is also unknown and proceed with a recipe for this toothsome steak. This is a simple way to prepare cuts that are normally served for London Broil. London broil refers to a method of cooking rather than a specific cut of meat. This recipe was developed to be used with thin cuts such as flank or flat iron steaks. Cuts from the round and shoulder can be used, but cooking time will vary and the meat may not be as tender. Regardless of the cut, I always tenderize the meat. I use a jaccard, but piercing the steak at intervals with a fork will also work. The steaks are not marinated and they are seasoned only with kosher salt and fresh cracked pepper. I've found that marination isn't necessary when a strong sauce is used at the end of cooking. The sauce used here is an adaption of the Argentinian chimichurri. Earlier this week we featured a recipe for a parsley salad and any leftovers from that dish are perfect for use in this application. When there are no leftovers to be had, I used chopped flat leaf parsley to make the sauce. Whenever possible I use a flat iron steak for this recipe. It has become my favorite among the affordable steaks for grilling. While the recipe was developed to be cooked on an outdoor grill, it can be made stovetop in a grill pan or broiled. Here's the recipe for this surprising delicious dish.

London Broil with Garlic and Parsley Sauce...from the kitchen of One Perfect Bite adapted from Cook's Country magazine

Ingredients:
1/2 cup minced flat leaf parsley or leftover parsley salad
1/4 cup minced red onion
2 teaspoons minced garlic
1/4 cup red wine vinegar
1/4 cup extra-virgin olive oil
1-1/4 teaspoons salt, divided use
1-1/4 teaspoons cracked black pepper, divided use
1/8 teaspoon red pepper flakes
1-1/2 pounds Flat-iron or flank steak

Directions:
1) Combine parsley, onion, garlic, vinegar, olive oil, 1/4 teaspoon each salt and pepper and pepper flakes in a small bowl. Season both sides of steak with remaining salt and pepper.
2) Grill steak over very hot grill until both sides are brown, about 5 minutes per side.
3) Transfer steak to a shallow pan and coat with parsley sauce. Tent dish with foil and allow meat to rest for 5 to 10 minutes. Slice steak thinly against grain and serve with parsley sauce if desired. Yield: 4 servings

You might also enjoy these recipes:
North African Steak Pimenton - One Perfect Bite
Stuffed Flank Steak Spirals - One Perfect Bite
Asian-Style London Broil - One Perfect Bite
Chicken-Fried Flank Steak with Country Gravy - Chewing the Fat
Charmoula Strip Steaks with Pomegranate Glaze - Annie Bakes
Herbed Flank Steaks - 400 Calories or Less

Carne Asada

From the kitchen of One Perfect Bite...School is out and Father's Day is just around the corner. That means that like it or not, ready or not, barbecue season is officially here and it's time to fire up the grill. I have a recipe for a steak that's so consistently good, and so easy to make, that the line that separates one made by a rank amateur from that of seasoned grill master is hard to distinguish. While I've changed it a bit, the original recipe, called Carne Asada Brava, was developed by Rick Baylis for his book and television show, "Mexico One Plate at a Time." This is an almost fool-proof dish. Two cautions. The steak needs an hour to marinate and you'll want to make sure your pan or grill is screaming hot when the steak first hits the surface. Ribeye steaks were originally used to make the dish. I use one or two flatiron steaks in the version I make for my family. Try to find a local source for flatiron steaks. They are wonderful for grilling and are still inexpensive. High restaurant demand makes them difficult to find in some areas, but these flavorful and fork tender steaks are worth seeking out. I promise you won't be sorry. You can find information about the steaks here. The recipe calls for pan roasted garlic and jalapeno chiles and the aroma they exude as they blacken and bubble is quite amazing. Served with or without tortillas, I think you'll love this one. Here's the recipe.

Carne Asada...from the kitchen of One Perfect Bite, courtesy of Rick Baylis

Ingredients:
Marinade
6 large garlic cloves, unpeeled
2 fresh jalapeno chiles, stemmed
1/4 cup fresh lime juice
2 tablespoons olive oil, plus more for the steaks
1-1/2 teaspoons salt or salt to taste
Steak
2 pounds flatiron steak or 6 1-inch thick ribeye steaks

Directions:
1) To make marinade: Roast unpeeled garlic and chiles over medium heat in a small ungreased skillet, turning occasionally, until both are soft and blackened in places. Chiles will be ready in 5 to 10 minutes. Garlic will require about 10 to 15 minutes. Cool. Peel garlic and place in jar of a blender or food processor along with chiles, lime juice and oil. Process until mixture is as smooth as possible. Add salt. Place marinade in a dish large enough to hold steaks. Smear mixture over both sides of steaks, cover and refrigerate for 1 hour.
2) To grill steaks: Preheat a gas grill or heat a grill pan over high heat. Scrape off marinade and spray or brush both sides of steak with oil. Place steaks on grate or in grill pan and cook for 3 to 4 minutes without moving steaks. Turn steaks and cook until medium rare, about 2 to 3 minutes longer. Remove pan from heat. Tent with foil and allow to sit for 10 minutes. Slice steak and serve with fresh salsa or a hot sauce. Yield: 6 servings.

You might also enjoy these recipes:
North African Steak Pimenton with Harissa Sauce - One Perfect Bite
Asian-Style London Broil - One Perfect Bite
Stuffed Flank Steak Spirals - One Perfect Bite

Stuffed Flank Steak Spirals - Pink Saturday

Grandma's coming.



From the kitchen of One Perfect Bite...I made and froze these steak spirals several days ago in order to make tonight's meal really simple. While I stuffed these with spinach and goat cheese, anything that appeals to you could be used. I've had great success using sun-dried tomatoes with arugula and feta cheese as an alternate filling. Winter weather in Oregon allows those of us who wish to do so, to grill outdoors. It's also possible to prepare these steaks in a griddle pan on top of the stove. When grilled, I suggest they be cooked for six minutes on each side. Flank steak can become tough if cooked too long. However you cook these, be sure to let them rest for at least 10 minutes before serving. The spirals are wonderful to have on hand for busy days. I think you'll like their simplicity. Here's the recipe.

Stuffed Flank Steak Spirals...from the kitchen of One Perfect Bite

Ingredients:
1 1-1/2 to 2 lb. butterflied flank steak
Kosher salt and pepper to taste
1 tablespoon olive oil
2 cloves garlic, minced finely
6 ounces fresh baby spinach or chard
3 ounces crumbled goat cheese
Optionsl Garnish: chopped parsley or dill

Directions:
1) Preheat oven to 375 degrees F. Season flank steak with salt and pepper. Set aside.
2) Heat olive oil in a saute pan over medium-high heat. Add minced garlic. Cook 1 minute, being careful not to burn. Add spinach and cook just until wilted, a minute or two. Remove from heat and let cool.
3) Lay flank steak out on a cutting board with long end parallel to you. Spread spinach in a thin strip horizontally down middle of the steak. Top with the crumbled goat cheese. Tuck short ends in on sides, then roll long side away from you. Place kitchen twine around steak at 1/2-inch intervals. Wrap in plastic warp and chill for several hours or overnight.
4) Adjust a rack to upper third of oven. Preheat oven to 375 degrees F.
5) Cut steak crosswise into 6 pieces. Heat a saute pan with an oven-proof handle over medium-high heat. When pan is hot, spray steak with olive oil cooking spray and place in hot pan. Sear both sides of flank steak until just browned, about 2 minutes per side.
6) Transfer pan to upper third of oven and bake until internal temperature reaches 130 degrees, about 15 minutes. Let rest for 10 minutes before serving. Garnish with chopped parsley or dill if desired. Yield: 6 servings.

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound

Pot Roast with Potatoes for Pink Saturday

Photo courtesy of Bloomfield Farms



Earlier this week, Peg at Bloomfield Farms did a feature about cattle country. As I moved through her wonderful pictures I was struck by the pink tags that were placed in the ears of the cattle once they were in feedlots. My devious mind immediately knew what I would use as my lead photo today. If I led with a tagged steer, I'd need to feature a recipe for beef. So, I made a large pot roast for dinner tonight. It will provide two additional and easy meals that will allow more time for Thanksgiving preparation next week. I bake my pot roast in a low, slow oven. This recipe can be adapted for use in a slow cooker but the texture of the meat will not be the same. I, obviously, prefer the texture of the oven roast. I prepare a rub of sorts and work it into the beef with a jaccard or fork the night before I brown and roast the meat. I was born a contrarian, so I prefer to use flatter cuts of beef for our pot roasts. My favorite cuts are a boneless shoulder or center cut pot roast. Whatever cut is used, it's important that the braising liquid not cover the meat. It should come only halfway up its sides. I use white vermouth in this recipe. You can use red or white wine. My preference for vermouth is based on the fact that it's a fortified wine and can sit for a good while without turning to vinegar. A good French vermouth guarantees there'll always be a decent cooking wine in the house. That truc originally came from Julia Child. Whenever possible, I make the pot roast 24 hours before I plan to serve it. This allows neat slices of meat to be cut before they are warmed. Here's the recipe for the pot roast which, coincidentally, makes great French dip, cheese steaks or barbecued beef.

Pot Roast with Vegetables...from the kitchen of One Perfect Bite

Ingredients:
4 large cloves garlic, coarsely chopped
1 tablespoon dried rosemary, crushed
1 teaspoon Kosher salt
1/2 teaspoons coarsely cracked black pepper
1 (3-1/2 to 4 pound) boneless shoulder or center cut chuck roast
2 tablespoon vegetable oil
1/2 cup dry white vermouth or white wine
1/2 cup condensed beef broth, undiluted
1-1/2 pounds carrots, peeled and cut in 2-inch pieces
1-1/2 pounds small red or Yukon gold potatoes
2 tablespoons flour
1/4 cup water

Directions:
1) The night before roasting, combine garlic, rosemary, salt and pepper in a small bowl. Using a jaccard or meat fork, work the mixture into both sides of pot roast. Wrap in plastic wrap and refrigerate overnight.
2) Preheat oven to 300 degrees F. Heat oil in a Dutch oven over medium heat. When it is hot, slowly brown roast, about 10 minutes per side. Add vermouth and beef broth and bring liquid to a simmer. Cover and transfer to oven. Cook, covered, turning roast every 30 minutes, until tender and meat fork easily slips in and out of meat, 3 1/2 to 4 hours. About an hour before end of cooking time, add carrots and potatoes to Dutch oven.
3) Transfer roast and vegetables to a serving platter. Tent with foil to keep warm. Skim fat from surface of braising liquid. Add water or stock if necessary to equal about 1-1/2 cups. Combine flour and water in a lidded jar. Shake until smooth. Add to braising liquid and simmer for about 10 minutes. Season to taste with salt and pepper.
4) Using chef’s or carving knife, cut meat against grain into 1/2-inch-thick slices. Pour about 1/2 cup sauce over meat. Serve, passing remaining sauce separately. Yield: 6 servings.


This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound

Boeuf Bourguignon - Recipes to Rival September Challenge

It's hard to believe that September's come and gone and it's time for another Recipes to Rival challenge. This month's recipe, a tribute to Julia Child, is Boeuf Bourguignon. It was chosen by Heather whose gorgeous blog, Randomosity and the Girl, will inspire all who pop in for a visit. I have a sentimental attachment to this recipe. It was the first Bourguignon I ever made. Not my favorite, but my first. I'm fickle. I quickly moved on to one created by Dionne Lucas and tested a few others before ending my search with Thomas Keller's version of the stew. I don't do a lot of experimentation with challenge recipes. To me, the point of a challenge is to test a recipe as it was written, not to play with it until it no longer resembles the one written by its creator. I make as few changes as possible. I did make a couple of changes here, not to ingredients but to technique. I marinated the meat in wine and herbs for 8 hours and I cooked the stew at 250 degrees F. for 4-1/2 hours for better flavor and more tender meat. The rest was pure Julia. If she said to rub your head and stomach while standing on one foot, that's what I did. There is, however, a nagging question that arises every time I make one of these wonderful old recipes. Did that French bon femme really go to the lengths demanded by these modern recipes? Was everything browned, or was it thrown into the pot and simply simmered until tender? Did she really score and peel pearl onions? How could she afford to make this relatively expensive dish? I think you get my drift. Julia's recipe is a lot of work. In fairness, this is a wonderful dish, but there are spots where the instructions get downright precious. I do hope you'll try this because it is a classic, but I also hope you'll look for other easier versions. Here, in all its glory, is Julia's Boeuf Bourguignon. Bon Appetit.

Boeuf Bourguignon

Yield: For 6 people

Ingredients
A 6-ounce chunk of bacon
1 Tb olive oil or cooking oil
3 lbs. lean stewing beef cut into 2-inch cubes (see Notes)
1 sliced carrot
1 sliced onion
1 tsp salt
¼ tsp pepper
2 Tb flour
3 cups of a full-bodied, young red wine such as one of those suggested for serving, or a Chianti
2 to 3 cups brown beef stock or canned beef bouillon
1 Tb tomato paste
2 cloves mashed garlic
½ tsp thyme
A crumbled bay leaf
The blanched bacon rind
18 to 24 small white onions, brown-braised in stock
1 lb. quartered fresh mushrooms sautéed in butter
Parsley sprigs

Directions:
Remove bacon rind and cut bacon into lardons (sticks, ¼ inch thick and 1½ inches long). Simmer rind and bacon for 10 minutes in 1½ quarts of water. Drain and dry.

Preheat oven to 450 degrees.

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef.

Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon.

In the same fat, brown the sliced vegetables. Pour out the sautéing fat.

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees.

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers very slowly for 2½ to 3 hours. The meat is done when a fork pierces it easily.

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat.

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2½ cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables.

Recipe may be completed in advance to this point.

FOR IMMEDIATE SERVING: Cover the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley.

FOR LATER SERVING: When cold, cover and refrigerate. About I5 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

Notes
Equipment: A 9- to 10-inch fireproof casserole 3 inches deep and a slotted spoon

Cuts of Meat for Stewing:

The better the meat, the better the stew. While cheaper and coarser cuts may be used, the following are most recommended. Count on one pound of boneless meat, trimmed of fat, for two people; three if the rest of the menu is large.

First choice: Rump Pot Roast (Pointe de Culotte or Aiguillette de Rumsteck)

Other choices: Chuck Pot Roast (Paleron or Macreuse a Pot-au-feu), Sirloin Tip (Tranche Grasse), Top Round (Tende de Tranche), or Bottom Round (Gîte a la Noix).

Vegetable and Wine Suggestions:

Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.

Kona Coffee Kebabs - The Kona Coast for Outdoor Wednesday

From the kitchen of One Perfect Bite...Hawaii will steal your heart if you allow it to. Each of the islands has a special lure just waiting to ensnare the unsuspecting tourist. I suspect these islands are where the art of fusion cooking was first honed. Today's recipe uses native ingredients to produce a truly unique mop sauce for quick cooking kebabs or London broil. I've made a few changes to the recipe, but the original won third place honors for Bill and Lianne Magness at the Kona Coffee Cultural Festival a few years ago. As to my changes, I thought the lemon juice and mustard flavors were too bold. I substituted vinegar for the lemon and reduced the mustard by half. This is a very mellow sauce that will give gorgeous color to your meat. It's not necessary to slavishly follow ingredients for the kebabs. Use what you like to assemble them. This sauce will not work for chicken or pork, so don't be tempted. I think you'll love it for beef and I hope you'll enjoy the photos of the Kona coast. Here's the recipe.

Kona Coffee Kebabs...from the kitchen of One Perfect Bite

Ingredients:
Mop Sauce:
2 cups Kona coffee, strong brew
1 cup brown sugar
1 tablespoons honey mustard
1 tablespoons mustard
1 tablespoon Worcestershire sauce
1/3 cup apple cider vinegar
1/4 teaspoon hot pepper sauce
2 teaspoons minced garlic
1 teaspoon cornstarch
1/4 cup water
Kebabs:
2 pounds beef loin strips, cut in 1-inch cubes
2 red bell peppers, cut into 1-inch squares
1 red onion, cut into 1-inch squares
20 cherry tomatoes

Directions:
1) For Mop Sauce: Combine all of the ingredients, except cornstarch and water, in a saucepan and bring to a boil. Whisk together cornstarch and water in a small bowl to make a slurry. Add the slurry to the mixture and stir well. Bring back to boil and cook for 5 minutes. Let cool.
2) Combine beef and the toss with half of marinade. Refrigerate for 24 hours. Refrigerate remaining sauce for basting.
3) Preheat a grill. Skewer beef cubes, red bell peppers, red onion and cherry tomatoes. Skewer each item separately as cooking times vary. Barbecue over low heat, turning and basting with reserved mop sauce for 20 to 30 minutes or until done. Yield: 4 to 5 servings.


This recipe is being linked to Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.

Fee Fi Pho Bo

From the kitchen of One Perfect Bite - Like it or not, ready or not, we are celebrating a birthday today, and, as has become our habit, the day will begin with a wonderfully flavored pho - pronounced fuh - containing long life noodles. Pho is a an extraordinary rice-noodle soup that has its origins in Vietnam. I've come to love it. In Asia, noodles are served for birthdays and some holidays as a symbol of longevity; it's believed that a shortened life is the fate of those who cut their noodles into more manageable lengths. I don't plan to cut mine - I've worked really hard to get to this point and there's no reason to tempt fate. While it's a Vietnamese dish, varieties of pho are served for breakfast throughout Asia. The one requirement for an outstanding soup is a really well-flavored broth. If you have that and you know how to soften rice noodles you'll forever have a simple meal at your fingertips. I'd love to tell you I simmer my broth for hours, but that would be untrue. I doctor canned broth and make a soup that is as good as some I had in Asia. So, it will be pho for breakfast, a fresh salmon burger for lunch and dinner at King Estates - a beautiful chateau-like winery that sits on a hilltop in the Lorane Valley. It's going to be a wonderful day, even if it means I'm no longer twenty-one. Let's get breakfast out of the way.

Pho Bo ... From the kitchen of One Perfect Bite

Ingredients:
2 (14.5-oz.) cans low-sodium beef broth
2 (14.5-oz.) cans low-sodium chicken broth
1 3-inch piece peeled ginger, sliced in rounds and bruised
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon sugar
3 cinnamon sticks
3 whole star anise
8 ounces medium rice noodles
1 pound tender steak, cut crosswise into 1/4-inch pieces
1 tablespoon vegetable oil
3 cups fresh bean sprouts
1 thin sliced jalapeno chile
3 scallions, white and tender green, cut crosswise on the bias
1/2 cup loosely packed basil leaves
1/2 cup loosely packed mint leaves
1/2 cup loosely packed cilantro leaves
3 tablespoons coarsely chopped peanuts
Lime wedges

Directions:
1) Place stock, garlic, ginger slices, fish sauce, sou sauce, sugar, cinnamon sticks and star anise in a 4 to 5 quart stockpot. Bring to a boil over medium heat; simmer, covered, for 20 minutes or until flavors are blended. Strain. Keep warm over very low heat.
2) Meanwhile, prepare rice noodles per package instructions. I cover mine with boiling water and allow them to sit for 20 minutes before draining. Drain and place an equal portion in each of six 2-cup soup bowls.
3) Season steak with salt and pepper. Heat oil in a large heavy-bottomed skillet. When oil is hot, add a single layer of sliced steak to pan and sear until browned, about 1 minute per side. Remove and set aside. Continue with remaining slices.
4) Place an equal portion of beansprouts sliced jalapeno, scallions and meat on top of noodles in soup bowls. Ladle broth into each bowl; top with a portion of herbs and peanuts. Serve immediately with lime wedges. Yield: 6 servings.

Asian-Style Beef Short Ribs - Crock-Pot

Short of pretending I don't live here, I can't deny it's time to roll up the old sleeves and restore some order to the casa. The health department would quarantine us if I'd let them in for an inspection. Rather than grouse and prolong the task, I've declared this to be the week we scour, squeak and shine. My daily routine is no more fascinating than your own, so I promise there'll be no blow by blow descriptions of what needs to be done. It does mean dinners and, therefore, recipes will be quick and simple. Today I'm going to braise beef short ribs in my crock-pot. This is an Asian-style recipe, so a handful of ingredients will produce an extremely flavorful meal. I plan to serve it with steamed rice and snap peas. It really doesn't get any easier than this. Let's get to it.

Asian-Style Beef Short Ribs

Ingredients:
4 to 5 pounds beef short ribs
1/4 cup chopped scallions, white and tender green
1/4 cup soy sauce
1/4 cup rice wine
1 teaspoon chili garlic sauce or sriracha
1 tablespoon brown sugar
2 teaspoons fresh minced ginger
2 teaspoons frsh minced garlic
1/2 teaspoon pepper
2 teaspoons sesame oil
1 tablespoon cornstarch
2 teaspoons sesame seeds

Directions:
1) Spray interior of a 5 5o 6 quart crock-pot liner with nonstick spray. Place ribs in crock-pot.
2) Combine scallions, soy sauce, wine, chili garlic sauce, brown sugar, ginger, garlic and pepper in a small bowl. Whisk to combine. Pour over ribs. Cook on LOW until ribs are fork tender, about 6 to 7 hours.
3) Remove ribs to a platter. Tent with foil. Pour cooking liquid into a 1 quart saucepan. Skim off fat. Stir in sesame oil. Mix 1 tablespoon cornstarch with 1/4 cup water. Add to liquid and bring to a boil, cooking until sauce thickens. Spoon glaze over ribs. Sprinkle with sesame seeds. Yield: 6 servings

Steak Diane Flambé - Recipes to Rival Challenge

The March Recipes to Rival - Steak Diane Flambé - was a challenge that gave members an opportunity to play with fire. Temperance of High on the Hog and Shawnee of delishes-delishes hosted the challenge and selected this month's recipe which was developed by Frank Bordoni for UKTV's Great Food Live. The recipe calls for beef medallions that weigh about 3 ounces each. I altered my version of the recipe to include four 3/4-inch thick tournedos that weighed 6-ounces each. I cooked the mushrooms and the steak in separate skillets to assure the steaks would be a lovely, crusty brown. The contents of both skillets were combined for the final flambé. Now, I've had mixed feelings about igniting food for years. I suspect it's the result of a bad experience had in the Boom Boom Room at the Matador Restaurant in Spokane - short version, the server nearly set fire to my hair. The life lesson - never eat in a place called the Boom Boom Room. I do flambé but I make sure my hair is pulled back and I use a 12-inch bamboo skewer to torch the brandy. One other caution, make sure your mushrooms are very finely sliced. This dish is ready in about 5 minutes and they won't cook properly if they are too thick. This is a nice recipe and it has all the ingredients needed for a lovely supper for four.

Steak Diane Flambé

Ingredients:
4 (6-oz.) beef tournedo cut 3/4-inch thick
1 teaspoon Dijon mustard
Sea salt and freshly cracked black pepper
2 teaspoons melted butter, divided use
1 teaspoon Worcestershire sauce
2 tablespoons minced shallots
1/4 to 1/2 cup very thinly sliced mushrooms
1 teaspoon olive oil
Juice of 1/2 a lemon
1/2 cup heavy cream
1 tablespoon snipped chives
1/4 cup brandy

Directions:
1) Dry tournedos with paper towels. Season both sides with salt and pepper. Rub one side with mustard.
2) Heat a frying pan large enough to hold the mushrooms in a single layer over medium heat; add 1 teaspoon melted butter and Worcestershire sauce.
3) Add shallots and mushrooms; cook, stirring, for 2 minutes.
4) Heat a second skillet large enough to hold tournedos over high heat. When skillet is hot, add reserved 1 teaspoon butter and olive oil. Swirl pan to coat bottom of pan. Add tournedos, mustard side up; cook for 2 minutes. Turn and saute 2 minutes longer. Add mushrooms to pan.
5) Add lemon juice and season with salt and pepper.
6) Pour in cream and chives. Pour in brandy and ignite with a burning bamboo skewer. Remove from heat when flame is extinguished.
6. Transfer tournedos to a warm serving plate. Spoon sauce evenly over all. Garnish with additional chives if desired. Yield: 4 servings.

Spicy Sichuan Beef in Lettuce Cups

This is an easy, delicious meal that's also fun to eat. I've toned down the skovilles for first time eaters, but if you know your tolerance for heat feel free to take the heat up a notch or two. Older children like these but to cut down on the mess you might want to enclose the beef in packets or use it as a filling for pita pockets. All ingredients are readily available and the cups can be on the table in half an hour.

Spicy Sichuan Beef in Lettuce Cups

Ingredients:
3 tablespoons soy sauce
2 tablespoons rice wine or dry sherry
2 teaspoons cornstarch
1/2 teaspoon granulated sugar
3/4 pound ground beef
2 tablespoons vegetable oil
2 tablespoons finely chopped fresh ginger
1 tablespoon finely chopped fresh garlic
1/2 teaspoon red pepper flakes
1/4 cup finely chopped scallions
1 tablespoon dark sesame oil
20 to 25 small lettuce cups (i.e. Boston or Iceberg)

Directions:
1) Combine soy sauce, rice wine, cornstarch, sugar and salt; stir to dissolve cornstarch and make a smooth sauce.
2) Place beef in a medium bowl. Add sauce and gently mix into the beef. Set aside for 15 minutes.
3) Heat a wok or heavy frying pan until hot; add vegetable oil, garlic and ginger and stir-fry until fragrant, about 1 minute.
4) Add beef and let it cook for 1 to 2 minutes, or until color begins to change. Turn meat and continue to brown, breaking meat into smaller pieces as it cooks. Add pepper flakes and scallions; toss to combine. Add the sesame oil and toss to mix.
5) Transfer to a serving plate. To serve, add a spoonful or two of meat mixture to each lettuce cup. Yield: 4 to 5 servings.

Adapted from a recipe by Nancy McDermott

Magyar Gulyás

An authentic gulyás is a beef dish cooked with onions, Hungarian paprika, tomatoes and some green or red pepper. Hungarian goulash is neither a soup or stew, though in Hungary it's considered to be a heavy soup. When properly cooked it has a nice evenly thick consistency that is almost like a sauce. Gulyás was first made by herdsmen. It moved from their tables to those of the nobility in the late 18th century when Hungary moved to assert its national identity and independence from Hapsburg empire. The only trick to making an outstanding goulash is in the preparation of the onions. Think onion slurry - the kind used to make French onion soup - and you, too, will own the secret. I hope you'll try this. It's a wonderful peasant meal.

Magyar Gulyás - Hungarian Goulash

Ingredients:
2 tablespoons olive oil
2 medium to large onions, thinly sliced (about 4 - 5 cups)
1 tablespoon sugar
3 cloves garlic, minced
1 tablespoon caraway seeds, toasted and ground
1 large carrot, peeled and cubed
1 large red bell pepper, cubed
1 to 3 tablespoons sweet Hungarian paprika
1 to 3 teaspoons hot Hungarian paprika (optional)
2 tablespoons minced fresh marjoram
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 tablespoons tomato paste
4 cups beef or chicken stock
2 to 3 pounds of cubed beef stew meat
4 medium-sized boiling potatoes, cubed
Salt and Pepper

Directions:
1) In a large saute pan or dutch oven, heat olive oil over low heat. Add onions and cook for about 30 minutes, or until onions are translucent but not brown.
2) Turn heat to medium-high. Add beef, in batches, and sear until lightly brown.
3) Add garlic and ground caraway seeds and cook until fragrant, about 1 minute longer.
4) Add diced carrot, bell pepper, paprika (both hot and sweet), marjoram, thyme and bay leaf; toss and allow to saute for a minute.
5) Add tomato paste and stock along with a pinch of salt and pepper.
6) Bring contents of pan to a boil, then lower to a simmer and cook for 1-1/2 to 2 hours, or until meat is tender.
7) Add potato cubes to goulash and cook for 30 minutes longer. Remove bay leaf. Transfer to shallow bowls and serve. Yield: 4 to 6 servings.

Braised Short Ribs Côtes du Rhône

This is one of my favorite recipes. It's kissing cousin is, of course, beef bourguignonne, but this luxury version produces aromas that will drive you wild. Meaty short ribs replace stew meat. The ribs, along with some vegetables and herbs, soak for a day in a full bodied, deep crimson Côtes-du-Rhône, guaranteeing they'll be happily soused when they hit the saute pan. The ribs are browned in bacon drippings, then slowly braised at a temperature low enough to melt connective tissue while still allowing the beef to retain it's shape and glorious texture. The other usual suspects associated with bourguignonne - mushrooms and pearl onions - are assembled and tossed in the mix just before serving. Did I mention bacon? It's there, too. The braising liquid is reduced by half then used to nap the ribs, mushrooms and onions which are served atop a bed of noodles. Extra sauce is passed at the table. This is like no stew you have ever had. I hope you'll try it.

Braised Short Ribs Côtes du Rhône

Ingredients:
1 bottle Côtes du Rhône or other full-bodied red wine
2 large carrots, peeled and coarsely chopped
1 very large yellow onion, peeled and coarsely chopped
6 cloves garlic, peeled and crushed
4 parsley sprigs
4 thyme sprigs
1 bay leaf
8 slices thick cut smoked bacon, diced
12 beef short ribs, trimmed
Salt and pepper
1/3 cup flour
2 cups beef stock
1 pound small mushroom caps
1/2 cup frozen pearl onions, thawed
1 tablespoon grainy mustard
1 tablespoon cornstarch (optional)
2 tablespoons chopped parsley

Directions:
1) Place wine in a large saucepan. Bring to a boil over medium-high heat. Remove from heat; add carrots, onions, garlic, parsley sprigs, thyme sprigs and bay leaf. Cool to room temperature. Place the short ribs in a shallow baking dish large enough to hold the ribs in a single layer. Pour the marinade over the ribs, cover and refrigerate for 24 hours.
2) Fry the bacon in a large saute pan until lightly browned. Drain on paper towels. Set pan containing bacon dripping aside.
3) Preheat oven to 300 degrees F. Remove ribs from marinade. Liberally season with salt and pepper and dredge all sides in flour. Heat skillet containing bacon drippings until almost smoking. Brown ribs, in two batches, until deep brown, about 5 minutes per side. Transfer to a large roasting pan. Pour marinade and beef stock into skillet and bring to a boil; add half the bacon. Pour over ribs. Cover pan with foil and bake for 3 hours. Transfer ribs to a baking sheet; top with mushrooms and onions. Return pan to oven but leave door ajar.
4) Strain braising liquid into a large saucepan. Boil juices until reduced by half. If too thin, dissolve cornstarch in a small amount of stock or water and add to sauce, stirring until thickened. Stir in mustard. Adjust salt and pepper to taste. Pour sauce over ribs and continue baking for 20 minutes longer. Warm bacon. Lift ribs and vegetables from sauce and place on a platter lines with hot noodles. Top with reserved bacon and chopped parsley. Pass extra sauce at table. Yield: 6 servings.

This recipe is being sent to Regional Recipes - France a blogging event sponsored by dp at Blazing Hot Wok. This month's host is Susan at Open Mouth Insert Fork.

You might also enjoy these recipes:
Beef Bourguignon - Simply Recipes
Viennese Goulash Stew - Memorie di Angelina
New School Beef Stew #1 - The Food Hound
Beef Carbonnade - Amanda's Cookin
Five Hour Oven Stew - Sweet Basil Kitchen
Guinness Irish Pub Stew - Skinny Kitchen

Thai Rice Noodles with Beef and Spinach

I love the delicious flavors of Thai cuisine, but I need dishes that can be quickly executed and don't require special equipment or ingredients that take weeks to assemble. This dish meets all my requirements and is a nice break from the heavy, rich food that can be overwhelming at this time of year. If you can't find bahn pho (rice noodles), boxed rice sticks, the ones used to make pad thai, can be substituted if you follow the manufacturers instructions to soften them. This is everyday street food in Thailand. As you look at the recipe you'll see that it has no chili heat. It is, however, beautiful to look at and has a nice balance between sweet and salty. If you'd like more heat you can quickly make prik nahm som, a Thai condiment that is passed with the noodles; simply chop a small hot green chili and mix it with 1 teaspoon sugar and 2 to 3 tablespoons white vinegar. These noodles are sure to take you to a happy place. Enjoy!

Thai Rice Noodles with Beef and Spinach

Ingredients:
8 ounces wide rice stick noodles (bahn pho, L or XL)
3 tablespoons fish sauce
2 tablespoons tamari or dark soy sauce
1 tablespoon molasses or brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
3 tablespoons vegetable oil, divided use
1 tablespoon coarsely chopped garlic
1/2 pound thinly sliced boneless beef strips (i.e tri-tip, flank or rib eye)
5 large handfuls fresh spinach leaves
1/2 cup water
2 lightly beaten eggs

Directions:
1) Cover rice noodles with boiling water. Let sit 10 minutes stirring occasionally. Drain. Rinse well in cold water. Set aside.
2) Combine fish sauce, tamari, molasses, salt and pepper in a small bowl. Set aside.
3) Heat 2 tablespoons of oil in a wok or large, high-sided saute pan set over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add beef and toss to coat with oil. Add spinach and cook, tossing frequently, until beef is cooked and spinach is a bright, shiny green, about 2 minutes. Use a slotted spoon to transfer beef and spinach to a serving platter.
4) Add noodles to pan, tossing to cook until noodles have softened, about2 minutes. Use splashes of water to keep noodles moist and prevent sticking. Push noodles to one side of pan.
5) Add reserved 1 tablespoon oil. Pour eggs into cleared half of pan. When almost set, toss to scramble and combine with noodles.
6) Return beef and spinach to pan. Stir in sauce mixture. Toss mixture until noodles are colored and ingredients are combined, about 1 minute longer. Transfer to serving platter. Yield: 3 to 4 servings.

This recipe is adapted from one created by Nancie McDermott.

It is being sent to C at Foodie Tots who is hosting Pasta Presto Nights # 94, a blogging event created by Ruth at Once Upon A Feast.

Asian-Style London Broil

No story today. Just reporting the results of an experiment to produce a wow recipe on the cheap. Using flat iron steaks, tenderized with a jaccard, and a simplified variation of a Korean Bulgogi sauce, I think I've done it. My tasters gave this a 'New York Deli Owner' review (that's the equivalent of two thumbs up around here), so I feel secure in passing it on to you. The Japanese-style potatoes are from Just Hungry and they are a perfect accompaniment to the London Broil. The steaks can, of course, be grilled stovetop or broiled.

Asian-Style London Broil

Ingredients:
1 large (1-1/2 to 2 pound) flat iron or flank steak
1 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 cup light or golden brown sugar
1/2 cup soy sauce
1 teaspoon Sriracha or other Asian-style hot sauce
1 tablespoon dark sesame oil
Cilantro

Directions:
1) Pierce both sides of meat at 1/4-inch intervals with a jaccard or meat fork. Season with salt and pepper. Set aside.
2) Combine sugar, soy sauce, Sriracha and sesame oil in a saucepan. Bring to a simmer, stirring to dissolve sugar. Cook until mixture becomes syrupy and is reduced by half.
3) Preheat gas grill according to manufacturer's instruction for cooking by direct heat. Brush top of steak with glaze. Grill steak for 5 minutes. Turn; brush top of steak with glaze and grill for another 5 to 7 minutes. Remove to a platter; brush again with glaze. Tent with foil and allow to sit for 10 minutes. Slice steak, thinly, against grain; sprinkle with cilantro. Yield: 5 to 6 servings.