Category Archives: Beef

Dijon & Brown Sugar Glazed Chicken

Chicken dishes aren’t a frequent occurrence around here. In my mind, chicken is kind of boring and when thinking of what to make for dinner, it’s never my go-to protein. But sometimes… sometimes… (like when it’s not overcooked into a dry, crispy, pulp) chicken can be a shining star!

Dijon & Brown Sugar Glazed Chicken in an Oven-Ready Skillet

Dijon & Brown Sugar Glazed Chicken in an Oven-Ready Skillet

The chicken breast here is quick, juicy and delicious!

Enjoy!

Dijon and Brown Sugar Crusted Chicken

Dijon and Brown Sugar Glazed Chicken 

Dijon & Brown Sugar Glazed Chicken

Makes 4 breasts

Ingredients

2 tablespoons olive oil
4 chicken breasts
4 tablespoons dijon mustard, divided
4 tablespoons brown sugar, divided
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Kosher Salt and Freshly Ground Pepper
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Directions

Preheat oven to 350 degrees.
1. In an oven-ready skillet, on medium high, heat olive oil.
2. Salt and pepper both sides of the chicken breast.
3. Place chicken breast into hot skillet. Let cook for 3-4 minutes. Flip over and let cook for another 4-5 minutes.
4. Flip so that the “smooth” side of the breast is up. Smother 1 tablespoon of dijon onto each chicken breast. Sprinkle 1 tablespoon of brown sugar onto each breast and gently pat it down.
5. Place skillet into the oven, about 7-10 minutes until cooked through (an internal thermometer should read 165 degrees).
6. Be careful not to over-bake the chicken, otherwise it will be dry and rubbery…
7. Enjoy!!
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Eat, Drink & Be Yummy!
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Lamb Solyanka (Солянка из баранины)

A few months ago, I blogged a recipe for Beef Borscht and I spoke about the controversies of writing down traditional Russian recipes. The reality is that tradition varies from region to region and also family to family. I often get emails and comments on my most popular blogged dishes (Lamb Plov, Lemon Ricotta Syrniki and Pelmeni) indicating that while my recipe was yummy, this is *not* how their mother/grandmother/aunt made the dish. I have a feeling that I’m going to receive similar reaction to this soup recipe.

Lamb Solyanka

Lamb Solyanka

When my mama made Solyanka, it kind of felt like she was taking all of these random orphan ingredients and pulling them together into a salty, soupy goodness.  So while I write specific ingredients for this recipe, know that it’s very flexible. If you don’t like lamb and prefer beff, swap it out. If you have leftover cold cuts or sausage, throw them in! Everything will stand to boost the flavor of this forgiving soup.

Enjoy!

Solyanka Ingredients

Solyanka Ingredients

Everyone into the pot!

Everyone into the pot!

solyanka3

Solyanka is often enjoyed with vodka 🙂

solyanka5

Lightly garnished with dill, this Solyanka is delicious!

 

Lamb Solyanka (Солянка из баранины)

Makes 12-16 bowls of soup

Ingredients

2 tablespoons olive oil
1 boneless leg of lamb (about 3.5 pounds) cut into bite size pieces
2 Spanish onions, diced
3 large carrots, shredded
3 celery stalks, finely diced
4 garlic cloves, minced
1 28oz can of pureed tomatoes
1 package all beef uncured hot dogs, cut into coins
6 ounces pitted black olives, halved
1 24oz jar Trader Joe’s Dill Pickles (or any other variety) dice pickles, reserve pickle juice
4 “cans” of water (I’ll explain later)
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Kosher Salt and Freshly Ground Pepper
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For serving:
Dill Sprigs

Directions

1. In a large heavy bottomed pot (7.25 quart), on medium-high heat, add olive oil. Working in batches, sear lamb pieces adding a bit of salt and pepper to each batch. Don’t cook through. Remove lamb pieces and any juices. Set aside and repeat with remaining lamb.
2. After all of the lamb has been cooked and set aside (along with all of the rendered lamb juice), wipe the pot “clean” with a paper towel and add remaining 2 tablespoons of olive oil.
3. Heat for a few minutes and add the diced onion, shredded carrots and finely diced celery. Saute for 7-10 minutes, on medium heat, until onions are translucent.
4. Add the meat and rendered juices back to the pot. Stir to combine.
5. Everyone else into the pot! Diced pickles, half of the pickle juice, hot dog coins, halved olives, and tomato puree.
6. Using the can from the tomato puree, add 4 cans of water to the pot. This will be about 14 cups of water.
7. Bring to a boil and then turn down to a low simmer. Let simmer for at least an hour.
8. Taste. It should be a little briny without being overpowering. If necessary, add remaining pickle juice, some kosher salt or freshly ground pepper.
9. Enjoy!!
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Cooks note: The soup tastes best after it’s been cooled and reheated… so go ahead and enjoy it tomorrow for dinner!
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Eat, Drink & Be Yummy!
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Long Fusilli with Slow Roasted Veal Ragu

Growing up in a Russian household meant that every meal started with soup and then progressed to a meat main dish that was accompanied  by a starchy side with a salad or vegetable. If pasta was served, it only served the purpose of fulfilling the “starchy side”. It was plain and uninspiring. And pasta was never, ever, ever considered to be an entire meal.

Long Fusilli with Slow Roasted Veal Ragu

Long Fusilli with Slow Roasted Veal Ragu

Things changed once I started cooking for myself. When pasta is combined with a rich and robust sauce, it IS the meal. When we added kids to the mix, a hearty pasta sauce became an an easy one pot meal that everyone could enjoy. I love making this sauce on a weekend. I start it shortly after lunch and then let the meat braise until dinner. The house smells fantastic and everyone knows that dinner is going to be fantastic!

Enjoy!

Seared pieces of veal

Seared pieces of veal

Add carrots, celery and onions to the pot

Add carrots, celery and onions to the pot

Add garlic and saute

Add garlic and saute

Add beef broth and deglaze the pot

Add beef broth and deglaze the pot

Makes me want to dive right in!

Makes me want to dive right in!

Slow Roasted Veal Ragu over Long Fusilli

Slow Roasted Veal Ragu over Long Fusilli

Long Fusilli with Slow Roasted Veal Ragu

Makes 12-16 entree portions

Adapted from Food & Wine

Ingredients

2 pounds long fusilli (or GF pasta)
3 pounds veal shoulder, cut into 3″ pieces
4 tablespoons olive oil, divided
1 large vidalia or spanish onion, finely chopped
2 celery stalks, finely chopped
3 large carrots cut into small medallions
1 1/2 teaspoons ground coriander
3 garlic cloves, finely minced or grated
1 1/2 cups dry white wine
4 cups beef broth
2 28 ounce cans diced or crushed tomatoes
2 tablespoons Herbs de Provence
Kosher salt and freshly ground pepper

Directions

1. Bring veal to room temperature. Sprinkle veal pieces with salt and pepper.
2. In a large, heavy bottomed pot, on medium-high heat, heat 2 tablespoons of olive oil.
3. Working in batches, sear veal pieces on all sides. 2-3 minutes per side.
4. Remove all meat from the pot.
5. Add remaining 2 tablespoons of olive oil to the pot.
6. Add onions, celery and carrots. Saute for about 5 minutes until onions have taken on a golden color and the carrots and celery have started to soften.
7. Add garlic and saute until fragrant. About 1-2 minutes.
8. Add wine and deglaze pot. Let simmer for 5 minutes.
9. Add the broth to the pot and bring to a simmer.
10. Add crushed tomatoes, veal pieces and herbs de provence into the pot.
11. Bring the sauce to a boil. Bring down to a simmer and cover partially. Let simmer for 3-4 hours. Taste and add kosher salt and pepper.
12. In a large pot of boiling, salted water, cook pasta, as per package instructions.
13. Toss drained pasta with sauce.
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Eat, Drink & Be Yummy!
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Beef Osso Buco

Everyone has their unattainable unicorn. Whether it’s the stunning girl that you saw on the subway or getting into Harvard, your unicorn exists. I have a few food related unicorns and this week I conquered two! Lucky for me, I can blog about both of them. (Mayonnaise post will be linked shortly!)

12 osso buco plated

My unicorn (beef osso buco)

I have a hard time photographing certain foods. Osso buco is one of them. This scrumptious, buttery meat refused to cooperate with me when I tried to photograph it. Cooking it is not a problem. As a matter of convenience, it’s become one of my go-to dishes for large crowds because it’s not a fussy dish. Yet each time I picked up a camera to photograph it, I felt like the food quickly took on human characteristics and crossed it’s arms at me and gave me dirty looks (or maybe I’m just personifying my kids personalities onto a piece of beef…).

This week, all of the pieces fell into place. The mashed potatoes were hot, the sun was shining and I’ve convinced myself that the beef was actually trying to smile at me. It was meant to be. I got a great shot!

I love this recipe for parties because it creates an incredibly flavorful dish that can be prepared ahead of time. The longer it simmers, the better it is. If you cook and cool it a day before serving it, it will be even better than you had originally anticipated! This is a meat that definitely enjoys being braised.

Enjoy!

8 portions of beef osso buco (untrussed)

8 portions of beef osso buco (untrussed)

seared piece of osso buco

seared piece of osso buco

All vegetables into the pot!

All vegetables into the pot!

add liquid and let reduce

add liquid and let reduce

more beef... it's just so pretty!

more beef… it’s just so pretty!

Optional: Use an immersion blender to puree

Optional: Use an immersion blender to puree

submerge the pieces of osso buco

submerge the pieces of osso buco

Like they're happily taking a bath...

Like they’re happily taking a bath…

Osso Buco

Osso Buco

Osso buco

Osso buco

Osso buco

Osso buco

Beef Osso Buco

Ingredients

8 shanks of osso buco (untied if you want a more rustic dish, tied if you want to plate each piece individually)
3 tablespoons olive oil
3 large carrots, coarsely chopped
1 large onion, coarsely chopped
3 celery stalks, coarsely chopped
2 cups red wine
1 28 ounce can crushed tomatoes
About 2 cups of beef stock (or water)
Kosher salt & freshly ground pepper

Directions

Preheat oven to 350 degrees, with the rack positioned in the middle of the oven.
1. In a large, flat bottomed pot, heat olive oil on medium/high heat.
2. Season each piece of osso buco with salt and pepper.
3. Add the osso buco to the pot (depending on the size of your pot, about 4 pieces will fit at a time) and sear on both sides, about 5 minutes per side. Transfer seared pieces to a plate. Sear remaining pieces.
4. Add carrots, onions and celery to the pot and saute them in the remaining olive oil and meat juices. About 3-5 minutes. Season with kosher salt and freshly ground pepper.
5. Add wine and deglaze the bottom of the pot. Cook on medium heat until the wine reduces by half and the vegetables are softened, about 8-10 minutes.
6. Add crushed tomatoes and bring to a simmer.
7. Using an immersion blender, puree all ingredients in the pot.
8. Return osso buco to pot. Add enough beef stock to mostly cover the meat, this will be approximately 2 cups of stock. Maybe a little more, maybe a little less. Stir with a wooden spoon to mix with vegetable puree.
9. Bring pot to a simmer. Cover and put into the oven. Bake for 3 1/2 – 4 hours.
10. Remove from oven and let stand on stovetop to cool for 20 minutes.
11. Serve and enjoy!
Eat, Drink & Be Yummy!

Brisket, Scallion & Smoked Gouda Pizza

We all know the adage about lemons… Well, I’ve taken that and applied it to leftover brisket.  “When Life Hands You Leftover Brisket… Make Pizza!” I’ve used leftover brisket in burritos, quesadilla’s and chili before, but never pizza. It’s an awesome way to reinvent yesterday’s brisket!

You’re going to want to use the pieces of brisket that have some visible marbling on them. If you use the super lean pieces, they’re going to dry out as you bake the pizza. The smoked gouda and scallions are a great compliment to the heartiness of the brisket.

Enjoy!

Gather up your ingredients...

Gather up your ingredients…

After the dough has come to room temperature, roll it out

After the dough has come to room temperature, roll it out

Small helpers are awesome for this job!

Small helpers are awesome for this job!

Grate your smoked gouda

Grate/shred your smoked gouda

Scallions, ready!

Scallions, ready!

Sprinkle some corn meal on your baking sheet to prevent sticking

Sprinkle some corn meal on your baking sheet to prevent sticking

Evenly spread it out

Evenly spread it out

Top the dough with a thin layer of cheese, brisket, cheese and scallions

Top the dough with a thin layer of cheese, brisket, cheese and scallions

Don't use the lean parts of the brisket... you'll want the juiciness of the fatty parts

Don’t use the lean parts of the brisket… you’ll want the juiciness of the fatty parts

ready to go into the oven

ready to go into the oven

Brisket, Scallion & Smoked Gouda Pizza

Brisket, Scallion & Smoked Gouda Pizza

Let cool for a few minutes, slice and enjoy!

Let cool for a few minutes, slice and enjoy!

Brisket, Scallion & Smoked Gouda Pizza

Serves 4 adults (or 2 adults and 3 kids with really big appetites)

Ingredients

1 store bought pizza dough (16 ounce package)
1 1/2 pounds of leftover brisket, diced into small pieces
8 scallion (green onion) stalks, divided
1/2 pound smoked gouda, shredded
Corn Meal, for pan dusting
Olive oil, to sprinkle

Directions

Preheat oven to 500 degrees F, with rack placed in bottom 1/3 of the oven.
1. Bring pizza dough to room temperature. Using a floured surface, roll out dough to fit a large sheet pan.
2. Dust the sheet pan with corn meal. Lay the dough onto the baking sheet.
3. Sprinkle half of the shredded gouda evenly over the dough.
4. Evenly distribute the brisket over the dough.
5. Sprinkle remaining gouda over the brisket.
6. Top with 3/4 of the scallions.
7. Bake for 15 minutes, until crust turns a golden brown color.
8. Remove from oven and let rest for 5 minutes.
9. Top with reserved scallions.
10. Drizzle with olive oil.
Eat, Drink & Be Yummy!
pan.

Beef & Lamb Kofta Kabobs

I love ground meat. All kinds of ground meat. Turkey, beef, lamb, chicken, I love them all. Shepherd’s Pie, meatballs, hamburgers, chili, sloppy joe’s, meatloaf, tacos, lasagna; really, I can go on and on! I love the different ways to spice the meat and that it’s an incredibly versatile ingredient.

Beef & Lamb Kofta Kabobs
 
During a recent trip to Istanbul, we tried many different Kofta Kabobs. Twice a day for 5 days and one day I tried three different kinds. It was research people, RESEARCH! I’m willing to eat for my craft. Kofta mixtures are as different as the people who make them. Some are more mild, while others have a heavy coriander flavor and yet others are incredibly spicy. I think that I’ve measured out a flavorful blend of spices that doesn’t overpower the palate with any particular flavor and isn’t too hot. Feel free to modify it to your personal taste!
 
Enjoy!
 
All ingredients mixed together in one bowl

 

Form flatish logs, about 4″ long, around two pre-soaked wooden skewers
(so that the skewers don’t burn on the grill)

 

Ready for the grill!

 

Preheated your grill
(I used an indoor cast iron grill that goes over two burners)



Serve with a tangy Greek yogurt dipping sauce!

 

Beef & Lamb Kofta Kabobs
My favorite picture of the bunch 😉

 

Beef & Lamb Kofta Kabobs

Makes approximately 20 kabobs

Ingredients

2 pounds ground beef
1 pound ground lamb
1 small white onion, grated
4 cloves garlic, minced
1/2 cup flat leaf parsley (tightly packed), finely chopped
1 tablespoon ground coriander
1 teaspoon cumin
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1/2 tsp ground ginger (or 1 teaspoon freshly grated ginger)
freshly ground black pepper
kosher salt


40 wooden skewers, soaked in cold water for 20-30 minutes

Directions

1. In a large bowl mix all ingredients together.
2. Make small flat-ish logs, about 4″ long, out of the mince meat mixture and wrap them tightly around two wooden skewers.
3. Preheat grill on medium/high. (Outdoor charcoal grills work best, but these kabobs were made on an indoor stovetop grill and were fabulous!) and cook kebabs, about 4 minutes on each side.


Eat, Drink & Be Yummy!

Rainbow Vegetable Meatloaf

Meatloaf wasn’t a staple food when I was growing up. We had something similar called “katleti”. Consider a “katleta” to be a mini-meatloaf. It could be made with any kind of ground meat and usually had ground onion in it and a binder (egg and breadcrumbs). They’re formed into small hamburger-patty-like shapes and are gently fried on a skillet. My mom would make large batches of katleti and it would take her the better part of a weekend morning.

Following suit, when my son started eating table food, I would make katleti. And my goodness, they were so time consuming! Plus, they really didn’t pack as much nutrition as I’d like them to. So I went the American route and started making meatloaf (enough for a family!) and adding whatever vegetables that I had on hand. 

 
Rainbow Meatloaf with a side of asparagus
(this batch was made with carrots, yellow peppers and zucchini)
 
Meatloaf is so forgiving and so flexible; another reason to love it! I try to pack as many vegetables into the meatloaf as possible. Staying away from red meat and want to make it with ground turkey? Fantastic. Have extra broccoli or cauliflower? Great, throw them in!  Hard vegetables like onions, peppers and carrots need to be sauteed for a few minutes, but soft vegetables like shredded zucchini are added directly to the raw meat.  
 
Hint to hide ALL vegetables: To make the vegetables invisible: saute all of the vegetables until they’ve softened. Using an immersion blender (or a regular blender) puree until smooth. Try not to add any additional liquid. 
 
Rainbow of vegetables waiting to go into the meatloaf!
(clockwise from left: diced red bell peppers, coarsely shredded zucchini, TJ’s shredded carrots and diced onion)

 

Saute the “hard” vegetables to soften them up a bit. In this recipe, it’s the onions, peppers and carrots.

 

While the sauteed vegetables are cooling down, throw all of the other ingredients into a large bowl. I love one bowl wonders!

 

Mushed beauty! A bit fuzzy, but you can still see the rainbow! 😉
Form into a loaf shape on a baking sheet and cover with glaze.
Rainbow Meatloaf with Carrots, Zucchini and Peppers

 

Rainbow Vegetable Meatloaf

Serves 8
Adapted from Bobby Flay

Ingredients

2 tablespoons extra virgin olive oil
1 medium onion, diced
2 small zucchini, Coarsely shredded
1 large red bell pepper, finely diced
8 ounces TJ’s shredded carrots (About 2 large carrots. If you shred your own, no need to saute them because they’re thin enough to bake through.)
5 cloves crushed garlic
Kosher salt and freshly ground pepper
2 large eggs
1/4 cup chopped fresh parsley
2 pounds lean ground beef (90 or 95 percent lean)
1 cup panko (coarse Japanese breadcrumbs)
1/2 cup freshly grated Romano or Parmesan cheese
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3/4 cup ketchup
1/4 cup plus 2 tablespoons balsamic vinegar

Directions

Preheat the oven to 425 degrees. 

1. Heat the oil in a large saute pan over high heat. Add the onions, bell peppers and  carrots. 
2. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
3. In the meantime, in a large bowl add the beef, zucchini, garlic, parsley, eggs, panko, parmesan cheese, 1/2 cup ketchup and 2 tablespoons balsamic vinegar. Add the sauteed vegetables once they’ve cooled down. Mix until just combined.
4. On a foil lined baking sheet, place the meat and form into a loaf. 
5. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar in a small bowl; brush the mixture over the entire loaf. 
6. Bake for 1 hour. Let rest for 10 minutes before slicing.
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Eat, Drink & Be Yummy!
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