Chicago-style baised beef sandwich

 Chicago-style Braised Beef Sandwiches       from Mary Cain June 2023

 I used all the same amount of ingredients except I used a 2 pound roast instead of 4 pounds.  

Ingredients

2T. Olive oil

4 lbs. whole beef chuck roast, fat trimmed off

2 C. beef broth, low sodium

1/4 C. Water

3 cl. garlic, minced

1 tsp. dried basil

1 tsp. onion powder

2 tsp. dried oregano

1/2 tsp. crushed red pepper

1 T. fresh coarse cracked black pepper

1 (16 oz) jar pepperonici peppers with juice

16 toasted Italian style hoagie rolls

1 lb. thin sliced provolone

1 (16 oz) jar giardiniera pickled vegetables.

RECIPE NOTES

With tangy pepperoncini peppers and several different spices, this Chicago-style braised beef is so flavorful that it is sure to become a family favorite, no matter where you live. Beef chuck roast is braised in a large Dutch oven low and slow until fork-tender and served on rolls with provolone cheese and pickled vegetables.

INSTRUCTIONS

Preheat oven to 275°F. Heat olive oil over medium heat in an 8 qt. oval Dutch oven. Add the chuck roast and sear on all sides until browned, about 5 minutes on each side.

Turn off heat, and add beef broth, water, garlic, basil, onion powder, oregano, red pepper, black pepper, salt, pepperoncini peppers and juice. Stir to combine seasonings with the liquid. Cover Dutch oven with lid and place in preheated oven. Bake until meat shreds easily with a fork, about 5-6 hours. Remove pot from the oven and shred the meat. Keep shredded beef warm in the Dutch oven until ready to serve.

Lightly toast rolls and top each with some of the shredded beef, a slice of provolone cheese and some of the giardiniera pickled vegetables.

Creamy Shrimp Linguine with sun dried tomato & Spinach

Creamy Shrimp Linguine with Spinach and Sun-dried Tomatoes

Alfredo sauce substitute  Written by Chef Bao

If you’re a fan of shrimp alfredo, you’ll love this recipe. Aromatic rosemary and piquant sun dried tomatoes add a flavorful twist to this classic dish. All it takes is just 25 minutes to prepare this mouth-watering pasta meal that rivals any made in a high-end restaurant. SERVING: 2 PeopleTIME: 30 min

The recipe says to cook the shrimp in oil but I used  clarified butter with some soy sauce mixed in. 

INGREDIENTS:

 

• 1 medium Onion
• 2 cloves Garlic
• 1 pinch Sea Salt [For Linguine Boiling]
• 1 bundle Linguine
• 1 tbsp Olive Oil
• 6 large Jumbo Shrimp, deveined
• 1 pinch Sea Salt [For the Shrimp]
• 1 tbsp Butter
• 1 sprig Fresh Rosemary
• 2 tbsp Sundried Tomatoes, chopped
• 3½ oz Baby Spinach
• ⅔ cup Heavy Cream
• 1 pinch Sea Salt
• 1 pinch Ground Black Pepper
• 2½ oz Parmesan Cheese   

Directions

Step 1 Finely chop onion and mince garlic

Step2  Bring a large pot of water to a boil, add a pinch of salt and cook linguine for 11-12 minutes, until al dente.

Step 3 Heat a pan on medium-high heat and add olive oil. Place shrimp in the pan and sear until the bottom turns pink.  Season shrimp with salt, flip to the other side, and continue searing until the shrimp is cooked through. Remove and set aside.

Step 4 In the same pan, melt butter over medium-high heat, and sauté onions and garlic until translucent. Add in rosemary and sun-dried tomatoes, place shrimp back in the pan, then add spinach and cream, heating the ingredients until the cream comes to a boil.  Season with a little salt and pepper, grate in some Parmesan cheese, and stir.

Step 5 Drain linguine in a strainer and toss into the pan to combine it with the sauce and other ingredients. Serve on a plate and top with grated Parmesan.

 

Taco Thursday

The bowl that looks like salsa is actually guacamole with salsa on top to keep it's color until it is used.  When I make this kind of taco with hamburger, I cook some onions until translucent, add and brown the meat, season with taco seasoning, add salsa instead of water, let it cook a while then stir in a scoop or refried beans. 
 

Chicken Martini

 The chicken breasts were cut in half lengthwise, dipped in salted and peppered flour, then in salted beaten egg then in half panko bread crumbs and half parmesan cheese and browned in butter and oil.  They were served with fettuccini and Alfredo sauce and garlic/cheese sticks.

Grilled Korean Chicken (Dak Bulgogi)

Crispy skin, moist, tender meat inside.  I peeled back the skin to allow the marinade to get into the meat and left it in the marinade for a couple of hours because I intended not to cut it into little pieces.  I doubled the marinade. 

Dak Bulgogi (Korean Chicken BBQ)

Delicious chicken bulgogi!

Prep Time10 minsCook Time5 mins Resting time30 mins

 

Ingredients

• 1 pound boneless chicken thigh and/or breast.

Marinade

• 3 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 tablespoon brown sugar Use regular sugar if unavailable
• 1 tablespoon honey or 1 - ⅓ more tablespoons brown sugar
• 1 tablespoon rice wine (or mirin or white wine)
• 1 tablespoon minced garlic
• 1 teaspoon grated ginger
• 1 tablespoon sesame oil
• pinch black pepper
• 1/2 teaspoon sesame seeds

Instructions

• Rinse chicken pieces. Trim off excess fat. Cut each of the chicken pieces into small sizes (about 2-inch long and 1-inch wide). If you want to use this recipe for outdoor grilling, cut the chicken into larger pieces and marinate longer. Double (or triple) the recipe as needed. 
  
• Mix the marinade ingredients in a bowl until the sugar has dissolved.
• Coat the chicken pieces with the marinade. Marinate for about 30 minutes in the refrigerator.
• Preheat a skillet over medium high heat. Add the chicken pieces, reserving the marinade. Cook until cooked through and slightly caramelized, about 2 minutes each side. (The sugar and honey in the marinade will burn easily, so watch it carefully and add the reserved marinade by tablespoon when the pan gets dry. You can slightly reduce the heat to avoid burning, if needed.)

 

St. Louis cut spare ribs from the smoker

 Rub

1/4 C. light brown sugar

3 tsp sweet paprika

1 tsp chipotle powder

1 tsp onion powder

1 tsp garlic powder

1 tsp black pepper

Sauce 3C. ketchup

1 C. light brown sugar

3/4 C distilled white vinegar

2 Tbs molasses

1 Tbs. Worcestershire saauce

1 Tbs chili powder

1 Tbs sweet paprika

1 tsp onion powder

2 tsp. chipotle powder

1/2 tsp ground black pepper

3/c C water

1/2 C cherry preserves

1.2 C apple juice in spray bottle.  

Heat smoker to 275º. Cook, spraying with apple juice every 30 minutes or so for two hours. Spray foil with apple juice and wrap around ribs and return to smoker, meat side down for 1.5 - 2 more hours.  Brush both sides with sauce and return, unwrapped, to smoker to set the sauce, another 15 minutes.

Baked beans

( recipe was cut down from this)

28 oz cab Bush baked beans

3 tsp rib rub

1 oz firm pack brown sugar

4 Tbs, molasses

1/2 tsp liquid smoke... in the past I have substituted hickory smokes salt OR (preferred) place in open container in the smoker while cooking the ribs.

Crock Pot Short Ribs

CrockPot Short Ribs

                                                                    

Easy Red Wine Braised Short Ribs are made in the CrockPot for a simple dinner that's rustic and cozy. So simple to make.

I uses a little over 2 lb short ribs.  Instead of beef stock, I used Beef Stew powder mix & brown gravy mix and did not use the bay leaf, rosemary & thyme

Author: Kellie Cost: $14 !!!

 6 lbs short ribs cost at least $8.00 lb. 6 lb = $48.00  $42.00 @ $7/lb 

Ingredients

• 2 tablespoons flour
• 6 pounds beef short ribs cubed
• 3 tablespoons olive oil
• 2 cups chopped onion
• 3 cloves garlic minced
• 2 tbsp tomato paste I added this to the recipe as well as the diced tomatoes
• 1 cup dry red wine
• 1 15 ounce can diced tomatoes
•  brown gravy mix 
•   Beef Stew mix 
• 2 tablespoons soy sauce
• 2 tablespoons Pepperbelly Pete's Zippy Zap sauce (I used Valentina pepper sauce)
• salt and pepper to taste

Instructions

• Season the flour with 1/2 teaspoon kosher salt and pepper.
  Heat the oil in a large skille.
• 
  Dredge the short ribs in the flour to coat on all sides.
• 
  Working in batches, brown the short ribs in the skillet until golden brown and crusty on all sides. Transfer to a platter and keep warm.
• 
  Drain off all but 2 tablespoons of fat and return the skillet to the heat.
  Add the onions to the pan cooking until softened, approximately 5-7 minutes.
  Stir in the garlic and cook for an additional minute.
  
• Add the tomato paste and stir to coat. Cook for 2-3 minutes or until a deep mahogany color.
  
• Stir in the red wine to deglaze the pan and scrape up the brown bits on the bottom with a wooden spoon. (The brown bits are called "fond" and add rich flavor to the sauce.)
  
• Transfer the short ribs to a slow cooker and pour the vegetable mixture over the short ribs.
  
• Stir in the diced tomatoes..
  
• Cover the slow cooker with the lid and cook on high for 4 hours or low for 6-7 hours.
  
• Before serving, skim the fat off the top using a ladle and discard the fat. Season with salt and pepper, to taste. Serve the short ribs with the sauce.