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Category: Meat

Smothered Pork Chops

Smothered Pork Chops

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Yield: 2 Servings

Adapted from: Simply Recipes

Thick cut pork chops are seasoned, then pan seared in a cast iron skillet and smothered in onion & mushroom gravy. Serve over mashed potatoes with a green vegetable.

  • 2TBS vegetable oil or lard
  • 2center-cut pork loin chops, cut 1-inch thick (about 1½ lb)
  • 2tsp kosher salt
  • 1tsp ground black pepper
  • 1yellow onion, halved and sliced ½-inch thick
  • 4oz mushrooms, sliced
  • 2cloves of garlic, thinly sliced
  • 3TBS AP flour
  • 1½cups beef (or chicken) stock 
  • ¼cup heavy cream
  • 2sprigs fresh rosemary


Season and sear the pork:

In a large (12-inch) cast-iron skillet set over medium-high heat, add the oil. While the oil is heating, sprinkle one side of the pork chops with salt and pepper.

Place the chops into the hot pan, seasoned side down, and sear for 4 minutes, or until they are a dark, golden-brown. While the first sides are searing, season the top side with more salt and pepper. Flip the chops over and cook for another 4 minutes. Transfer the chops from the pan to a platter. You may have to do this in batches for a good sear.

Sauté the onions and mushrooms:

Add the onions and mushrooms to the pan and cook them over medium heat, stirring frequently for 3-4 minutes or until they are softened and become a deep golden color. Add the garlic and sauté for 30 seconds.

Make the roux:

Once the onions and garlic are cooked down but still a little glossy, sprinkle flour over the veggies. If the onions aren’t glossy, add 1 TBS of oil before adding the flour. Cook the flour for one minute to remove the raw, starchy taste from it.

Add ¼ cup of beef stock to the pan and use your spoon to scrape up the browned bits from the bottom of the pan. The mixture will look like a very thick paste at this point.

Finish making the gravy:

Combine the cream with the rest of the beef stock and pour this liquid into the pan. Add rosemary sprigs and bring the mixture up to a gentle simmer, stirring frequently, until thickened.

Finish the chops:

Nestle the pork chops into the simmering gravy, then cover the pan. Allow the chops to simmer in the thickened gravy for 10 minutes, or until their internal temperature reaches at least 145°F and no higher than 165°F.

Serve the chops:

Place the pork chops over a bed of mashed potatoes and smother them in the gravy.

Sam’s Ribs

Sam’s Ribs

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Yield: 2 racks of ribs

Samantha Hubbell

Hmm, Hmm, good!

  • 1 or 2racks of baby back or St. Louis ribs

Dry rub:

  • 1tsp garlic salt
  • 1tsp cumin
  • 1tsp pepper
  • 1tsp paprika
  • 1tsp chili powder
  • 1tsp oregano
  • ¼tsp white pepper
  • ¼cup brown sugar

Mix all dry rub ingredients.

Preheat oven to 250°F.

Rub rib racks with dry rub mix.

Cover pans with foil. Bake for 3 hrs.

Coat ribs with sauce and bake for another hour.

Steak Marsala

Steak Marsala

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Yield: 2

https://www.sipandfeast.com/beef-marsala/#wprm-recipe-container-22586

There’s nothing more impressive than tender and juicy Beef Marsala. Made with marsala wine, mushrooms, and filet mignon, this is the perfect steak recipe to delight your dinner guests. Start with a reverse sear. Slowly roast filets mignons in a 275-degree oven for about 25 minutes until they were just shy of medium-rare and then we browned them in a hot skillet.  Cook: 20

Note: The Marsala sauce was good.

  • 21″ thick filet mignon steaks about 6-8 oz each, removed from fridge 1 hour prior to cooking
  • 4TBS olive oil divided
  • 1oz dried gourmet mushrooms sliced, reconstituted in hot water then drained (optional)
  • ½lb cremini mushrooms sliced
  • 2large shallots minced
  • 3cloves garlic minced
  • 2TBS AP flour
  • ¾cup dry Marsala wine
  • 1cup low-sodium beef stock
  • 2TBS unsalted butter
  • 2TBS flat leaf Italian parsley
  • salt and pepper to taste

Adjust oven rack to middle position and heat oven to 275°F.

Roast steaks:

Pat steaks dry with paper towels and sprinkle evenly with 1 tsp salt and ½ tsp pepper. Place steaks in a 10- to 12-inch oven safe nonstick skillet and roast until steaks register 115°F (for medium-rare), about 25 minutes, or 125°F (for medium), 30 to 35 minutes.

Sear steaks:

Remove steaks from skillet. Heat remaining 1 TBS  oil in now-empty skillet over medium-high heat until just smoking. Place steaks in center of skillet and cook until well browned on both sides, 1 to 2 minutes per side. Transfer steaks to plate, tent with aluminum foil, and let rest for 10 minutes.

Mushrooms:

Add the reconstituted mushrooms to the pan and cook for 3 minutes then add the remaining cremini mushrooms and cook until they release their water (about 5-7 minutes). Once the mushrooms release their water let them brown for a few more minutes.

Sauce:

Turn the heat down to medium and add the remaining olive oil and shallots to the pan along with a pinch of salt and cook for 2-3 minutes or until soft. Add the garlic and cook for another minute.

Add the flour to the pan and whisk in until no white specks remain.

Whisk in the Marsala wine and bring to a boil. Cook until the wine reduces by half then add the beef stock and bring to a boil once more. Cook until the sauce begins to thicken (about 2 minutes) then turn the heat down to a simmer.

Finish:

Taste the sauce and season with salt and pepper to taste. Add the steaks back to the pan and spoon the sauce on top. Flip the steaks every minute and cook until they reach an internal temp of 130-135°F or until desired doneness. Once the steaks are done remove the steaks to a plate and whisk the butter and parsley into the sauce. Pour the sauce over the steaks and serve immediately. Enjoy!

Notes:

You can cook the steaks to any temp you like but try to sear them to 15-20°F less than how you like your steak. This way they can be finished in the sauce for a few minutes before serving.

Any type of mushrooms can be used. Gourmet mixed mushrooms make a beautiful presentation and really amp up the wow factor.

Leftovers can be saved for up to 3 days in the fridge and can be reheated on the stovetop over medium-low heat until warm.

Carne Asada

Carne Asada

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Yield: 4 to 6

Adapted from: NY Times

Nothing beats the smoky richness of charred sliced steak stuffed into tortillas. Carne asada translates to “grilled meat” and refers to the many variations on this dish, as well as parties that center around grilling the marinated meat. Esteban Castillo, the author of the cookbook and blog “Chicano Eats,” combines the intensity of a dry spice rub with a citrus juice marinade in his recipe. Sometimes, he pours some beer into the mix too, but this version, fresh with cilantro, garlic and scallions, already gives the steak big, aromatic flavors. —Genevieve Ko
Time: 35 minutes, plus 2 hours’ marinating

For the steak:

  • 8tsp steak seasoning (recipe follows)
  • ½cup fresh lime juice (from 4 large limes)
  • ¼cup fresh orange juice (from 1 large orange)
  • 1TBS Worcestershire sauce
  • 1½tsp vegetable oil
  • ¼cup chopped cilantro
  • 2scallions, sliced
  • 2garlic cloves, sliced
  • 1½lb flank, flap or skirt steak

For assembly:

  • 12-16corn tortillas
  • Salsas, for serving


Marinate the steak: In a small bowl, whisk together the lime juice, orange juice, Worcestershire sauce, oil, cilantro, scallions, garlic and 1 TBS steak seasoning. Place the steak in a resealable freezer bag or shallow dish and pour in the marinade. Make sure the steak is evenly coated. Seal the bag or cover the dish and refrigerate for 2 hours.

Transfer the steak to a baking sheet lined with foil (discard the marinade). Sprinkle the remaining steak seasoning all over the steak.

For grill:

Heat an outdoor charcoal or gas grill to medium, or set an indoor grill pan over medium.

Grill for 3 to 4 minutes on each side for medium-rare, 4 to 5 minutes for medium and 6 to 7 minutes for well done.

For broiling:

Prepare for broiling: Position an oven rack about 4-6 inches below the broiling element. Preheat the broiler to high and line a rimmed baking sheet or a broiling pan with aluminum foil for easy cleanup.

Bring steak to room temperature: Remove the marinated steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking to ensure even cooking. Pat the meat dry of any excess liquid to promote browning.

Broil the steak: Place the steak on the prepared baking sheet. Broil for 4 to 6 minutes per side, or until it develops a nice char on the outside.

Check doneness: Use an instant-read meat thermometer to check the internal temperature. 130°F for medium rare.

Remove the steak from the grill or broiler and rest on a cutting board for about 10 minutes before cutting into thin, small slices.

Steak seasoning:

8 tsp

2 tsp ground guajillo chili or chili powder

½ tsp ground black pepper

½ tsp ground coriander

¼ tsp ground cumin

¾ tsp kosher salt

2 tsp garlic powder

2 tsp onion powder

Beef and Broccoli 2

Beef and Broccoli 2

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Yield: 4

Adapted from: Cook! Stacey Cook

Prep:

4 cloves of garlic, minced

10 oz broccoli, cut into florets

3 slices of ginger

Marinate:

10-12 oz beef steak, cut across grain into thin slices

½ tsp soy sauce

3 tsp dark soy sauce

1½ tsp oyster sauce

1 tsp sugar

¾ tsp baking soda

¼ tsp black pepper

5 tsp corn starch

8 tsp water, mix until water absorbed, add

4 tsp oil, mix

Cook:

Heat a large skillet or wok over medium-high heat. Add

1 TBS oil, add

ginger slices

Broccoli florets, stir fry until coated with oil, add

1 TBS Shaoxing wine

⅛ tsp sugar

⅛ tsp salt

½ cup water, cover, cook for 30 seconds, remove to plate. Add

1 TBS oil,

Marinated beef, spread out and pan fry on one side, add

Minced garlic and flip beef to brown on the other side until 50% cooked. Add

1 TBS Shaoxing wine, cook until evaporated. Add

2 tsp dark soy sauce

1 tsp oyster sauce

1 tsp sugar

⅓ cup water, cook until sauce thickens. Turn off heat. Return

Broccoli to pan. Add

¼ tsp black pepper, mix

Serve with steamed rice.

Italian Meatloaf

Italian Meatloaf

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Yield: 4

Adapted from: Brooklyn Brothers

Craving a delicious and comforting dinner? Our Italian meatloaf is the perfect meal! In this video, we’ll walk you through a simple recipe that will transform classic meatloaf into an Italian-inspired masterpiece.
We’ll share all the tips and tricks for a juicy, flavorful meatloaf, including the secret to our rich tomato glaze.
Cook: 90

Meatloaf:

  • 1½lbs of ground beef
  • 1½lbs. of ground pork
  • 4eggs
  • 2tsp of salt
  • 1tsp of black pepper
  • ½cup Italian parsley
  • ½cup Parmesan
  • 1red bell pepper
  • 1green bell pepper
  • 1medium yellow onion
  • 1cup of sun-dried tomatoes
  • 1cup of grated Provolone cheese for topping

Sauce ingredients:

  • 1medium Yellow Onion
  • 3cloves of garlic
  • ¼cup olive oil, heated
  • 8ripe Roma tomatoes
  • ½cup fresh basil
  • 14oz of crushed tomatoes
  • 1tsp salt
  • ¼tsp black pepper

Meatloaf:

Dice bell peppers and onion and sauté until softened (salt & pepper to taste). Let cool down.

In a large mixing bowl, combine all ingredients and mix until fully incorporated.

Transfer the mixture to a loaf pan and shape it into a uniform loaf.

Preheat the oven to 375°F. Bake the meatloaf for 45 minutes.

Remove the meatloaf from the oven. Spread tomato sauce evenly over the top, then return it to the oven and bake for an additional 20 minutes.

Remove from the oven once more, sprinkle with 1 cup of grated provolone cheese, and bake for another 10 minutes, or until the cheese is melted and bubbly.

Allow the meatloaf to rest for 10 minutes before slicing and serving.

Sauce:

Prepare the vegetables:

Dice the onion, mince the garlic, and dice the Roma tomato.

In a large skillet over medium heat, warm ¼ cup of olive oil. Add the onion and garlic, and sauté until they turn a light golden color.

Stir in the basil and diced Roma tomato. Cook for 10 minutes, then add the crushed tomatoes, salt, and black pepper.

Continue cooking for another 10 minutes, stirring occasionally.

Remove from heat and set aside until ready to use.

Filets Mignons

Filets Mignons

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Yield: 2

Adapted from: ATK

Want luscious steaks? Start with a reverse sear. We slowly cooked filets mignons in a 275-degree oven for about 25 minutes until they were just shy of medium-rare and then we browned them in a hot skillet.
Cook: 40

  • 2(6- to 8-oz) center-cut filets mignons, 2 inches thick, trimmed
  • 1tsp kosher salt
  • ¼tsp plus pinch pepper
  • 1TBS vegetable oil

Adjust oven rack to middle position and heat oven to 275°F. Pat steaks dry with paper towels and sprinkle evenly with 1 tsp salt and ½ tsp pepper. Place steaks in a 10- to 12-inch oven safe nonstick skillet and roast until steaks register 115°F (for medium-rare), about 25 minutes, or 125°F (for medium), 30 to 35 minutes.

Remove steaks from skillet. Heat remaining 1 TBS  oil in now-empty skillet over medium-high heat until just smoking. Place steaks in center of skillet and cook until well browned on both sides, 1 to 2 minutes per side. Transfer steaks to plate, tent with aluminum foil, and let rest for 10 minutes.

Serve.

Cottage Pie

Cottage Pie

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Yield: 6 to 8

Adapted from: NY Times

Cottage pie is a near twin to its sibling, the slightly better-known shepherd’s pie. The main difference between these traditional dishes, which have roots in Ireland and Britain, is that cottage pie embraces ground beef while shepherd’s pie, fittingly, favors lamb. Smothered in a delicious and thick gravy along with carrots, onions, celery and peas, the ground beef filling is covered in creamy mashed potatoes and then baked into a hearty and satisfying meal. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using chicken or turkey and other vegetables in the base and swapping in sweet potatoes for the topping.
Prep: 20 Cook: 2 hrs

For the filling:

  • 2lb ground beef
  • salt and pepper
  • 2TBS salted butter
  • 1medium white or yellow onion, diced, about 1 cup
  • 2celery stalks, finely chopped, about ½ cup
  • 1medium carrot, peeled and finely chopped, about ½ cup
  • 3garlic cloves, minced
  • 2TBS tomato paste
  • ¼cup AP flour
  • 2cups beef broth
  • ½cup dry red wine (or water)
  • ½cup frozen peas
  • 2TBS Worcestershire sauce
  • 4thyme sprigs
  • 2dried bay leaves

For the topping:

  • Salt
  • 2½lb russet potatoes, peeled and cut into ½-inch cubes
  • ½cup whole milk
  • 5TBS salted butter, melted
  • ¾cup grated Parmesan (about 1½ oz)

Heat the oven to 350°F.

Prepare the filling: Heat an ovenproof 12-inch skillet over medium heat. Add ground beef and a large pinch of salt and cook, breaking up the meat as you go, until slightly pink and just cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the ground beef to a bowl and set aside. Leave about a tsp of fat in the pan and discard the rest.

To the same skillet, add butter, onion, celery and carrot and a pinch of salt. Cook, stirring occasionally, until the onion is translucent, and the carrot is just tender, about 5 minutes. Add the garlic and tomato paste, stirring to coat, about 1 minute. Add ¼ cup flour and stir to incorporate.

Add 2 cups beef broth, ½ cup red wine, peas, 2 TBS Worcestershire sauce, thyme sprigs, bay leaves and 1 tsp each salt and pepper. Stir to combine, then bring to a simmer and cook, stirring occasionally, until the consistency of thick gravy, 7 to 10 minutes. Taste and add extra seasoning, if needed. Remove the bay leaves and thyme sprigs and stir in the ground beef. Remove from heat and set aside to cool slightly.

Make the topping: To a large saucepan, add potatoes and water to cover by 1 inch. Bring to a boil and cook until knife-tender, about 15 minutes. Drain the potatoes and put back into the saucepan. Add ½ cup milk, 4 TBS butter and ½ cup grated Parmesan. Mash with a potato masher until just creamy, avoiding over-mashing. Taste and adjust seasoning if needed.

Dollop the mashed potatoes on top of the beef mixture in the skillet, carefully smoothing the mashed potatoes until it fully covers the beef mixture and reaches the edge of the pan. Drizzle the remaining 1 TBS of butter over the top, sprinkle with remaining ¼ cup grated Parmesan and bake in the oven until golden and bubbly, about 30 minutes. Let stand for 10 minutes before serving.

Tips:

If you do not have an oven-proof skillet, you can transfer beef mixture to a 9-by-13-inch baking dish for assembly and baking.

Cottage pie can be fully assembled and refrigerated (up to 2 days) or frozen (up to 3 months) in advance, then baked. If frozen, allow to defrost fully before baking.

Sweet Chili Beef & Green Bean Bowls

Sweet Chili Beef & Green Bean Bowls

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with Jasmine Rice, Crispy Onions & Cilantro

Yield: 2

Adapted from: Hello Fresh

Ground beef and green beans are coated in a sumptuous, sweet chili sauce, then topped with fresh cilantro and crispy fried onions. Everything comes together over a bed of fluffy rice.
Prep: 5 Cook: 20

  • 1oz sweet Thai chili sauce
  • 1lime
  • 1oz crispy fried onions
  • 4TBS sweet soy glaze
  • ¾cup jasmine rice
  • 10oz ground beef
  • ¼oz cilantro
  • 6oz green beans
  • salt & pepper
  • sugar
  • cooking oil
  • butter


Cook rice:

In a small pot, combine rice, 1¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, for 15-18 minutes.

Keep covered off heat until ready to serve.

Prep:

Meanwhile, wash and dry produce.

Trim green beans, if necessary, cut crosswise into 2-inch-long pieces. Quarter lime. Pick cilantro leaves from stems, roughly chop leaves.

Cook beef:

Heat a drizzle of oil in a large pan over medium-high heat. Add beef, season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3- to 4 minutes.

Break up meat into pieces and continue cooking until beef is cooked through, 2- to 4 minutes more.

Tip: If there’s excess grease in your pan, carefully pour it out.

Cook green beans:

While beef cooks, in a medium microwave-safe bowl, add green beans and a splash of water, cover bowl with plastic wrap. Microwave until tender, 1- to 2 minutes.

Tip: No microwave? No problem! Steam green beans in a small pot with a splash of water until just tender, 5- to 7-minutes.

Carefully drain any excess water.

Finish stir-fry:

To pan with beef, stir in cooked green beans, sweet Thai chili sauce, 2½ TBS sweet soy glaze (be sure to measure), 1 TBS butter, and ½ tsp sugar. Cook, stirring, until beef mixture is thoroughly coated, 1- to 2-minutes.

Remove from heat and stir in a squeeze of lime juice to taste.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter. Season with salt and pepper.

Divide rice between bowls and top with stir-fry. Sprinkle with crispy fried onions and chopped cilantro. Serve with any remaining lime wedges on the side.

Beef and Mozzarella Dip Sandwich

Beef and Mozzarella Dip Sandwich

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with caramelized onions and fries

Yield: 2

Adapted from: Home Chef

I had high hopes for this sandwich and it came out rather good. Next time I’ll try not to over toast the rolls and maybe cook the fries a few minutes less. I also skipped the dip.
Cook: 30 to 40

  • 2russet potatoes
  • 10oz steak strips
  • 2French rolls
  • 1onion
  • 2oz shredded mozzarella
  • 4tsp Better Than Bouillon beef flavor demi-glace concentrate
  • ⅓oz butter
  • salt & pepper
  • olive oil


Prep:

Turn the oven on to 450°F. Let it preheat for at least 10 minutes.

Prepare two baking sheets with foil and cooking spray.


Roast the fries:

Cut potatoes into ¼” fries and pat dry.

Place fries on one prepared baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Spread into a single layer.

Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

While the fries roast, continue recipe.


Prepare the ingredients:

Halve and peel onion. Thinly slice.

Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with a pinch of salt and pepper.


Cook the onions and steak strips:

Place a large non-stick pan over medium heat and add 1 TBS olive oil.

Add onions to hot pan. Stir occasionally until browned, 6-8 minutes.

Add steak strips. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145°F, 4-6 minutes.

Remove from burner. Let the steak rest for at least 3 minutes.


Toast rolls and assemble sandwiches:

Halve rolls, if necessary. Brush cut-sides with 2 tsp olive oil.

Place rolls directly on oven rack, cut side up, in hot oven and bake until lightly toasted, 2-3 minutes.

Carefully remove it from the oven. Place toasted bottom rolls, cut side up, on second prepared baking sheet, setting aside top rolls. Top evenly with steak strips, then cheese.

Bake in hot oven until cheese is melted, 2-3 minutes.

While sandwiches toast, continue recipe.


Make dip and finish dish:

Combine butter and remaining mushroom seasoning in a microwave-safe bowl. Microwave uncovered until butter is melted, 20-30 seconds.

Stir in demi-glace and ¼ cup water. Microwave again uncovered until warm, 30-60 seconds.

Carefully remove it from microwave.

Plate dish as pictured, topping bottom roll with toasted top roll and serving dip on the side for sandwich. Bon appétit!