Tag Archives: Beef

Beef Wellington

097Beef, vegetables, and spices wrapped in a flaky crust and baked.  Not too hard to make and a good use of a mid-range piece of meat.  I had about a 2 lb piece of London Broil (keeping with the British theme), some various veggies, and admittedly used a canister of store dough. Continue reading

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Italian Beef Sandwiches

We got some new toys for Christmas that we did not ask for but were very glad to receive – an electric pressure cooker and a deli slicer!  This is the first of many possibilities that these new pieces will lead to.  They both debuted on this dish which is mostly inspired by Travel channel type shows about Chicago Italian Beef Sandwiches like Al’s.  I have never been to Chicago but would love to visit and seeking out one of these sandwiches would be one of my first stops.  These toys made this a really quick and easy dish because we had the right tools!

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Grandma Janet’s Meatloaf

I love meatloaf. There I said it. My love for it started as a child, where most people’s supposed despise of the stuff also began. I never quite understood why meatloaf got such a bad rap? I grew up eating several varieties, all of which I absolultely loved. I’ve made my classic version here before and recently my dad stumbled upon my Grandma Janet’s recipe, the one that started it all, and scanned it into his computer and emailed it to me.

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Pastitsio

This is the second installment of the Greek inspired recent dishes, which has always been my favorite Greek dish.  Pastitsio is often described as a Greek lasagna which is fairly accurate.  This was a combination of a few recipes as they all differed quite a bit.  Either way, it is not a beginner recipe but it seriously may have been the best thing we have ever made!  I even met a new cheese in the process.

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Zinfandel Pot Roast w/Glazed Carrots & Fresh Sage

For the holidays and our first anniversary present my dad gave us a Staub cocotte. My dad is an avid at home chef as well and he did the research for himself and went with a Staub over Le Creuset and thus gifted us with one as well.

It’s a nice big one too!

He also gave us two cookbooks: All About Braising by Molly Stevens and Anthony Bourdain’s Les Halles Cookbook.  So, needless to say this pot has become quite the superstar in our house lately!

The first recipe I made was courtesy of the Molly Steven’s book: Zinfandel Pot Roast with Glazed Carrots & Fresh Sage. Not only was the recipe easy to follow but she also gives good advice on selecting the right cuts of meat, step by step instructions on how to tie it correctly, and even how to select good parsnips. I found the tips on meat selection to be especially helpful as I was sifting through the meat choices at the supermarket. She suggested some cuts and stressed the importance of not selecting others. It gets really confusing to me so that was really nice.

As she suggested, I went with boneless beef chuck. The cuts at the store were on the smaller side so I bought two of them.

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Braised Bourbon Chuck Roast

I braised a chuck roast with some veggies.  The pot was deglazed with bourbon which added to the sauce.  It was tender and flavorful on a fall day!

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Filet Mignon Party!

 

Filet and some good friends

 

We had an absolute feast with some friends featuring grilled filet mignon with sauteed mushrooms and onions, spicy red pepper mac n cheese, rosemary and garlic mashed potatoes, and creamed spinach.  The Strip District struck again!  I had wanted to get a log of filet for quite some time because the price goes down as you buy a bigger cut, so we called on some friends to help us out.

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