BLUE CHEESE BUFFALO BURGERS

 

These burgers were featured in Taste of the South, and I thought the patty had really good flavor so I am adding them to the blog as a future reference for making flavorful hamburger patties.  The burger itself was very tasty with the blue cheese, grilled onions, buffalo mayo sauce and served on a pretzel bun.  I served some really good crisp dill slices on it as well as a slice of a good summer tomato.  It was all delicious, but I will experiment with other cheeses inside and on top as well as grilled jalapeños to add to the grilled onions, and will probably use a mustard sauce and regular bun for variety.  But don't get me wrong -- this was a really tasty burger served as listed in the recipe.  If nothing else, try making the patty with the ingredients listed.  Denise and Mark were here, and Mark being such a great cook himself, asked me what all was in the patty -- so I knew he liked it!  (The picture is from the magazine, but I will post mine when I cook the 2 patties I froze to use later.)

PATTIES

2 lbs ground chuck

1 lb hickory-smoked bacon, cooked and crumbled *

8 oz crumbled blue cheese, divided

2 TB Worcestershire sauce

1 TB minced garlic

1 t ground black pepper

1/4 t kosher salt

GRILLED ONIONS

2 lg yellow onions, sliced 1/2" thick

2 TB olive oil

1/2 t kosher salt

1/4 t ground black pepper

BUFFALO SAUCE

1 c mayo

3 TB Buffalo wing sauce

1/2 t hot pepper sauce

1/4 t garlic power

1/4 t ground black pepper

8 pretzel rolls, split and toasted

Crisp dill pickle slices, optional

Slice of good tomato, optional

For patties -- In a large bowl, mix together beef, bacon, half of cheese, Worcestershire, garlic, pepper and salt.  Shape mixture into 8 patties.  Preheat grill to medium high heat (400-450 degrees).

Grill patties, covered with grill lid, for 5-6 minutes per side, or to desired degree of doneness.  Sprinkle with remaining cheese, and cook until cheese is melted.

For grilled onions -- Brush both sides of onion slices with oil; sprinkle with salt and pepper.  Grill onion slices, covered with grill lid, for 4-5 minutes, or to desired degree of doneness.

For sauce -- In a small bowl, stir together all ingredients. (Can be made ahead and refrigerated.) Spread sauce onto bottom half of each roll; top each with 1 patty and grilled onions, and if using also add pickles and tomato. Spread sauce on top half of each roll, and place on top of burger.

* The package of bacon I bought only had 12 oz so that's how much I used.

HAM AND CHEESE PUFF PASTRIES

                                                                             

Don't judge this recipe by my picture!! By the time I thought to take a picture I only had slices from the two pastries left so they aren't even the same size, but I decided seeing them will help even though the picture isn't good.  I will get a better picture of it next time I make these, because I will definitely be making these again.  Since our football game was at 11:00 I googled brunch football food and found these.  Because I had an abundance of puff pastry in the freezer I decided to make them and man are they easy to throw together but also very tasty.  Since I refrigerated the leftovers I heated one this morning for a quick breakfast and enjoyed it again.  They were served at room temperature but of course are especially tasty when the cheese is melted and warm.

3 TB Creole mustard*

1 TB honey

1 (17 oz) pkg. frozen puff pastry sheets, thawed

Flour for work surface

8 deli ham slices (I used HEB Old Fashioned ham, sliced on a 3, but any good ham would work.)

4 Gruyere cheese slices (I also had it sliced on a 3.)

3/4 t chopped fresh thyme leaves

1 large egg, lightly beaten**

Preheat oven to 425 degrees with racks in upper third and lower third positions.  Line 2 large baking sheets with parchment paper and set aside.**

Stir together Creole mustard and honey in a small bowl.

Unfold each puff pastry sheet on a lightly flowered work surface.  Roll each sheet into a 15x12" rectangle.  Transfer pastry rectangles to prepared baking sheets.

Spread mustard mixture evenly over bottom half of each rectangle lengthwise, leaving a 1/2" border around edges. Layer ham and cheese slices evenly over mustard mixture, leaving a 1/2" border. Sprinkle with half of the thyme.

Whisk together egg and 1 TB water in a small bowl.  Brush edges of both pastry rectangles with egg wash, and fold in half lengthwise over filling,  creating 2 (15x6" rectangles), and crimp all edges with a fork to seal. Brush top of each pastry with egg wash. **  Cut 5 diagonal 3" slits on top of each pastry and gently separate slits to slightly reveal filling.**

Bake in preheated oven until puff pastries are deep golden brown 20-25 minutes, rotating baking sheets between top and bottom racks halfway through bake time.  Remove from oven and cool slightly, about 5 minutes. Transfer to a cutting board and cut each pastry crosswise into 5 pieces. Transfer to a serving plate.

*Creole Mustard is difficult to find so I found a recipe and made it, but I think any interesting mustard would work here -- possibly even a honey mustard so you can skip that step of adding honey.

**These pastries can be filled, sealed, and refrigerated up to 2 days ahead, or frozen for up to 2 weeks.  Thaw overnight in the fridge if frozen.  I didn't freeze mine but instead covered and refrigerated them overnight.  Before baking I brushed the tops with the egg wash, cut slits and baked as directed.

SAUSAGE AND GREENS WITH CHEESE GRITS

                                        
Knowing how much my boys and I love collard greens I knew I had a winner for dinner.  We were ready for a change of pace, and this combination of andouille sausage, cajun seasoning, and cheesy grits was just what we needed.  I frequently tear recipes out of magazines, and this one didn't have the name of the magazine at the bottom so I have no idea where I got it.  They stack up and eventually one of them catches my eye when I want to make something new.  We were all very pleased with it.  I knew I would love it because I love grits, but I wasn't too sure my boys would love the grits.  They surprised me and really enjoyed them too.  It was definitely a Southern comfort food meal.  

l lb. andouille sausage or your favorite smoked sausage link, sliced
1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped red bell pepper (I only had yellow)
1 lb. fresh collard greens*
3 c. chicken broth
1 TB white vinegar
1 t. Cajun seasoning
Cheese Grits (recipe follows)

In a large Dutch oven, cook sausage in batches over medium heat, stirring occasionally, until browned, about 7 minutes.  Remove sausage using a slotted soon, and let drain on paper towels, leaving drippings in pot.

Increase heat to medium-high and add onion, celery and bell pepper to Dutch oven. Cook, stirring frequently, until vegetables are slightly softened, about 3 minutes.  Add the broth and deglaze the pan to get all the flavorful bits left behind from the sausage.  Stir in the vinegar and Cajun seasoning and then add the greens a little at a time, stirring between each addition.  Add the sausage and reduce heat to medium low.  Cover and simmer, stirring occasionally, until greens reach desired tenderness, 25-30 minutes.  Serve over Cheese Grits.

CHEESE GRITS**

4 c. heavy whipping cream
4 c. water
2 c. quick-cooking grits
1-1/2 t. kosher salt
1/2 t. garlic powder
3 c. shredded sharp white Cheddar cheese
1/2 stick unsalted butter, cubed

In a 4 qt saucepan, bring cream and water to boil over medium heat. Slowly stir in grits, salt, and garlic powder.  Cover and reduce heat to medium low.  Simmer, stirring occasionally, until grits are thickened, about 7 minutes.  Serve immediately and top with collard green mixture and some of the cooked liquid.

*The recipe called for a 1 lb bag of washed and chopped collard greens, so that is what I used.  In those bags are a lot of the thick stems, and they are chewy and overpower the dish.  We found ourselves picking them out while we ate.  I prefer to buy bunches of collards, take out that big stem/vein that runs down the middle, wash and chop them myself.  I will definitely do that the next time I make this dish.

**This makes tons of grits, so you might want to half the recipe for the amount of collards and sausage.  I enjoyed having the leftovers popped in the microwave for breakfast with an egg on top.  If you like grits like I do then make the whole recipe.

BEEF ENCHILADAS SUPREME

                          
I always tell Justin the hardest part of cooking is deciding what to make. Almost every time I ask him for a suggestion he either says enchiladas or lasagna.  I don't usually comply with either of those, and when I do make the enchiladas he likes they are simply canned red enchilada sauce, ground beef, and sharp cheddar cheese in a corn tortilla and baked. His mama did this simple recipe but instead of enchilada sauce she used Wolf brand chili, so that is why he frequently requests them.  This time I went online and found Ree Drummond's recipe for "Simple Perfect Enchiladas".  They have a few extra ingredients so I decided they were Supreme, kinda like a Supreme pizza.  Justin loved them, but there again, he likes enchiladas pretty much any way he can get them.  They aren't fancy, but they are tasty and easy for a quick dinner.

2 TB canola oil + more for frying
2 TB flour
One 28 oz can enchilada or Mexican red sauce (I used Hatch.)
2 c. chicken broth
1 t. salt, divided
1/2 t. black pepper
1 lb. ground beef
1 medium onion, finely chopped
12 corn tortillas
Two 4 oz. cans diced green chiles
1 c. chopped green onions
1/2 c. chopped black olives
3 c. grated Sharp Cheddar or Colby Jack cheese

In a saucepan over medium-low heat, combine the 2 TB canola oil and flour.  Whisk together and allow to bubble for one minute.  Pour in the red sauce, chicken broth, 1/2 t. salt and pepper.  Bring to a boil.  Reduce the heat and simmer while you prepare the other ingredients.

While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat.  Drain the fat; add 1/2 t. salt and stir to combine.  Turn off the heat and set aside.

In a small skillet over medium heat, heat a small amount of canola oil.  Lightly fry each tortilla just until soft.  Do not crisp.  Drain on a paper towel-lined plate.  Repeat until all the tortillas have been fried.

Preheat the oven to 350 degrees.  Spray a 9x13" baking dish with Pam.

Spread 1/2 cup of the sauce in the bottom of the baking dish.  One at a time, dip each tortilla into the pan with the sauce.  Set the sauce-soaked tortilla in the dish and spoon some of the meat mixture, chiles, green onions and black olives into it.  Top with a generous portion of cheese.  Roll up the tortilla to contain the filling inside and turn the tortilla seam-side down.  Repeat with the rest of the tortillas and pour the remaining sauce over the top.  End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.

Bake the enchiladas for 20 minutes or until bubbly.  Using a metal spatula separate the enchiladas and serve 2-3 per person.

CAST IRON STEAKS WITH HERB BUTTER

I never spend the money to buy a nice steak which is kinda crazy because I will spend lots more on good cheeses and other ingredients to make a good meal.  So for Valentine’s Day this year I decided it would be a nice splurge and an easy meal to have steak.  I also wanted an excuse to finally open the nice bottle of Cakebread Cellars Syrah I had bought in Napa 6 years ago.  I love cooking with my cast-iron skillet so I was dying to try to cook steaks in it.  This recipe came from America’s Test Kitchen, and I have made some of their recipes before and knew they had tried every method and timing to make the best steak in a cast-iron skillet.  It was really tasty with a perfectly browned, crisp crust and a juicy, evenly cooked interior.  Served with sour cream potatoes and wilted lettuce (which are both on the blog), the steak dinner was deemed a huge success by my Valentine of 40 years!

2 – 1 lb. boneless strip steaks, 1-1/2” thick

Salt and pepper
2 TB vegetable or canola oil
4 TB unsalted butter, softened
2 TB minced shallot
1 TB minced fresh parsley
1 TB minced fresh chives
1 garlic clove, minced

Set butter out early to soften, about an hour or so.  Once it is soft enough combine it with the shallot, parsley, chives, garlic and ¼ t. pepper; set it aside.

Adjust oven rack to middle position and place a 12” cast-iron skillet on a rack in the cold oven.  Heat the oven to 500 degrees.  Meanwhile season steaks with salt and let sit at room temperature.

When the oven reaches 500 degrees, pat steaks dry with paper towels and season with pepper.  Using potholders, remove the skillet from the oven and place over medium-high heat; turn off oven.  Being careful of hot skillet handle, add oil and heat until just smoking.  Cook steaks, without moving them, until lightly browned on first side, about 2 minutes.  Flip steaks and cook until lightly browned on second side, about 2 minutes.

Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes until steaks are well browned and meat registers 120-125 degrees (for medium rare), 7-9 minutes total.*  Transfer steaks to carving board, smear 2 TB herb butter on each steak, loosely tent with aluminum foil, and let rest for 5-10 minutes before serving.

*My steaks came from the meat counter and were about 1-1/2” thick but not quite a pound each.  I set my timer for 2 minutes and flipped them so that each side was cooked twice, which was a total of 8 minutes, and they were perfectly medium rare.  I did use my meat thermometer and they were between 120 and 125 degrees.

BACON CHEESEBURGERS WITH BOURBON SAUCE

If you like a smokey burger this one is right up your alley.  I have made them twice, and both  times we loved them.  Since Jack Daniels is our drink of choice, we knew we would like the bourbon sauce, and all the smokiness from the sauce and the smoked cheddar really pushed them over the top.  Actually I would use the smoked cheddar even when I don’t have the sauce, and the sauce even when I don’t have the cheddar.  They are both yummy enough to stand alone, but together, all I can say is Wow (and so did everyone who has eaten them)!

SAUCE:

2 t. canola oil
2 slices bacon, cut into ½” strips
1 yellow onion, finely chopped
1 garlic clove, minced
¼  c. bourbon (Of course I used Jack)
1 c. ketchup
¼ c. water
3 TB cider vinegar
3 TB unsulfured molasses
2 TB dark steak sauce (I used A-1)
1 TB spicy brown mustard
1 t. liquid smoke
½ t. hot pepper sauce (I used Pete’s)

BURGER:

8 slices bacon
1-1/2 lbs. ground chuck (80%lean)
1 t. kosher salt
½ t. freshly ground black pepper
4 oz. smoked cheddar cheese, grated
4 leaves lettuce (I used Romaine)
8 slices ripe tomato
4 hamburger buns

IF you have a smoker box, soak hickory chips in water for at least 30 minutes.  If not, you will still be happy with your burger.

In a heavy, medium saucepan over medium heat on the stove, warm the oil.  Add the bacon strips and fry until browned and crisp, 3-5 minutes.   Remove the bacon from the pan to drain on paper towels; leave the drippings in the pan.

Add the onion to the pan, reduce the heat to medium-low and cook until soft and golden brown 8-10 minutes, stirring occasionally.  Stir in the garlic and cook until fragrant, about 1 minute.  Add the bourbon, increase the heat to medium-high and boil to reduce slightly, about 1 minute.  Add the remaining sauce ingredients and bring to a boil over medium-high heat.  Reduce the heat to low and simmer, uncovered, until the mixture thickens and is reduced to about 2 cups, about 20 minutes, stirring occasionally.  Turn off the heat and stir in the fried and cooled bacon.  Cover and keep warm.

Meanwhile, in a skillet over medium heat on the stove, fry the 8 bacon slices until browned and crisp, 8-10 minutes, turning occasionally.  Transfer the bacon to paper towels to drain.

Mix the ground chuck with salt and pepper, then gently form four patties of equal size each about ¾” thick.  With your thumb make a shallow indentation about 1” wide in the center of the patties to prevent them from forming a dome as they cook.  Refrigerate the patties until ready to grill.

Prepare the grill for direct cooking over medium-high heat (about 400 degrees).

IF you are using a smoker box, drain and add the wood chips to the smoker box and close the lid until smoke appears.  If you aren’t using a smoker box of course skip this step.  Grill the patties over direct medium-high heat with the lid closed until cooked to medium doneness (160 degrees), 8-10 minutes, turning once.  During the last minute of grilling time, place 1/4^th of the cheese on each patty to melt, and toast the buns, cut side down, over direct heat.

Build each burger on a bun with lettuce, tomato slices, a patty, 2 bacon slices and sauce.  Serve warm. 

GRILLED BONELESS PORK CHOPS

Throwing a pork chop on the grill is such a quick meal, but sometimes they can get a bit dry.  I found this recipe in Cook’s Illustrated that suggests brining it to help it hold on to its juices during cooking.  To get a nice brown crust before the chop overcooks, they suggest smearing an anchovy-based paste on it.  The anchovy paired with the honey kick-starts the browning to give the chop a crisp, burnished crust in record time.  They also listed an onion and olive relish to top it with which I also made.  We enjoyed the relish, but even if I am not making the relish I will do my pork chops this way when I am grilling them.

3 (6-8 oz) boneless pork chops, ¾ to 1” thick, trimmed

3 TB salt

1 TB olive oil

1-1/2 t. honey

1 t. anchovy paste (comes in a tube)

½ t. freshly ground black pepper

Onion-Olive Relish*, optional

Cut 2 slits about 1” apart through outer layer of fat and connective tissue on each chop to prevent buckling.  Dissolve salt in 1-1/2 qts cold water in large container.  Submerge chops in brine and let stand at room temperature for 30 minutes.

Preheat your gas grill on high for about 15 minutes.  Leave the primary burner on high and turn off other burners.

Whisk oil, honey, anchovy paste, and pepper together to form smooth paste.  Remove pork from brine and pat dry with paper towels.  Using spoon, spread half of oil mixture evenly over 1 side of each chop (about ¼ t. per side).

Oil cooking grate.  Place chops, oiled side down, over hotter side of grill and cook, uncovered, until well browned on first side, 4-6 minutes.  While chops are grilling, spread remaining oil mixture evenly over second side of chops.  Flip chops and continue to cook until chops register 140 degrees, 4-6 minutes longer.  (If chops are well browned but register less than 140 degrees, move to cooler side of grill to finish cooking.)  Transfer chops to plate and let rest for 5 minutes before serving.

*ONION-OLIVE RELISH:

2 TB olive oil

1 onion, diced
1 garlic clove, diced

¼ c. pitted kalamata olives, chopped coarsely

2 TB rinsed capers, optional

1-1/2 TB balsamic vinegar

1 TB minced fresh parsley

½ t. sugar

¼ t. anchovy paste

¼ t. freshly ground black pepper

Dash salt

Heat 1 TB oil in a nonstick skillet over medium heat until shimmering.  Add onions and cook until softened, about 5 minutes.  Stir in garlic and cook until fragrant, about 30 seconds.  Transfer onion mixture to a small bowl; stir in olives, capers if using, vinegar, parsley, sugar, anchovy paste, pepper, salt and remaining 1TB oil.  Serve warm or at room temperature.

GOULASH

Or as Logan refers to it, homemade Hamburger Helper!  I hadn’t made or had Goulash in at least 20 years, but when our neighbor Patsy had back surgery (and I had already made chicken noodle soup for her) I wanted something easy for her husband Bob to heat up for them that would be filling and comforting.  Kim told me as a child her mom’s go-to dish when someone was sick was always goulash, so I went a-hunting on the internet to remind myself how to make it.  I started with one by Bobby Deen and kinda did my own thing.  In fact the second time I made it I didn’t want to go to the grocery store so I ad libbed even more.  Basically, check your pantry and make substitutions when you don’t have all the ingredients!  This recipe will just give you a starting point.  BTW Bob couldn’t get enough of it – comfort food for the caregiver.

2 lbs. ground beef

2 lg. yellow onions, chopped

3 cloves garlic, chopped

3 c. water

2 – 15 oz. cans tomato sauce

2 – 15 oz. cans diced tomatoes

2 TB Italian seasoning

3 bay leaves

3 TB soy sauce

1 t. garlic powder

1 TB seasoned salt

Black pepper and salt to taste

2 c. uncooked elbow macaroni

In a Dutch oven sauté the ground beef over medium-high heat until no pink remains, breaking up the meat while sautéing.  Spoon off any grease.  Add the onions and garlic to the pot and sauté until they are tender, about 5 minutes.  Add the rest of the ingredients, except for the macaroni, and stir well.  Place a lid on the pot and cook for 15-20 minutes.  Add the macaroni, stir well, and simmer covered for about 30 minutes.  Turn off the heat, remove the bay leaves, and let sit about 30 minutes more before serving.

CARBONNADE De BOEUF

Stanley Tucci made this dish on The Chew, and it looked so mouth-watering that I had to find an excuse to make it.  Canasta night of course!!  It reminds me of Julia Childs’ Boeuf Bourguinon, except it is made with Belgian dark beer instead of red wine.  He said he ate it in a restaurant in Belgium and loved it so much he convinced the chef to give him the recipe.  Thank you Stanley – it is fabulous!!  I served it over Creamy Polenta alongside Bryan’s Brussel Sprouts.  Stanley served his alongside cooked greens which would also be yummy.  It is the perfect comfort food on a cold winter’s night!

About ½ c. flour seasoned with Kosher salt and freshly ground black pepper

3 lbs. stewing beef, cut into 2” cubes (I used rump roast as Julia recommended for stews.)

4-6 TB Olive oil to start

1-1/2 lbs. onions (2-3 sliced thinly)

4 cloves garlic, diced

1-1/4 pt (20 oz) dark Belgian dubbel beer (I used Adelbert’s Dancin’Monks.)

2 c. good beef stock

3 TB raw cane sugar

Dash white wine vinegar

3 Bay leaves

Few good sprigs fresh thyme

Small bunch fresh flat-leaf parsley

1 TB Dijon mustard

Preheat the oven to 325 degrees.

In a heavy-bottomed Dutch oven, heat the olive oil.  Dredge the meat in the seasoned flour and add the meat into the oil in batches, browning it on all sides, adding oil as you go if necessary.  Don’t crowd the meat so it will sear well.  Remove each batch of meat as you add the next.  Remove all the beef from the pan and set aside.

Add the onions to the pan and cook until soft, about 5-10 minutes.  Add the garlic and cook for a couple more minutes.  Add half the beer, stirring to deglaze the plan while scraping all the bits off the bottom.  Return the meat to the pan and add the remaining beer, stock, sugar, vinegar, mustard, and herbs (which you tie together in a bouquet garni).  Stir well and bring to a boil.  Cook for at least 5 minutes, then cover and transfer to the oven to bake about 3 hours, until the meat is tender and the sauce has reduced.  Taste the sauce and add salt.  Remove the herbs and serve over creamy polenta, whipped potatoes or rice. 

CROCK POT SHREDDED BEEF TACOS WITH SPICY SLAW

As always I have been struggling with my weight, and since it’s a new season I am trying to fit in at least some of my clothes from last Fall.  I have almost decided I let my weight fluctuate so I will have an excuse to buy new clothes!! I swear, I am never the same size from one season to the next, and the clothes that fit are the wrong season.  SO, once again I am hitting the South Beach diet hard for a few weeks to try and at least fit in some of my jeans that are still in style.  I found this recipe at Kalynskitchen.com.  She has been blogging SB recipes for several years, and I have made many of her recipes.  In fact, I printed out all my favorites and put them in a binder because hers are much tastier than the SB cookbooks I have bought.  This one is a favorite, is so easy, and makes enough to last for days.  I recently made it for my college roommate Sue who was visiting, and she wasn’t even aware it was a South Beach diet recipe!  She requested that I blog it, so here it is Susie!! Update:  I am no longer doing South Beach, but I make this regularly because it is so easy, so tasty, and makes enough for meals for several days.  I am lucky that my family doesn't mind leftovers, and anything with beef is always a winner around here.

Shredded Beef:

3 lb. lean chuck roast
Steak seasoning of your choice (I used Adams Reserve House Seasoning)
2 t. olive oil, for browning meat
1-1/4 c. mild or medium salsa
1 – 4 oz. can diced green chiles
2 TB fresh squeezed lime juice
1 TB taco seasoning (like Lawry’s)
Salt to taste, about ½ t.

Spicy Slaw:

¼ small head green cabbage, very thinly sliced, then slightly chopped*
¼ small head red cabbage, very thinly sliced then slightly chopped*
½ c. chopped fresh cilantro
2 TB mayo
2 TB fat free Greek yogurt or sour cream (I use yogurt)
1 t. green Tabasco sauce (or your favorite hot sauce – the green Tabasco is very mild)

Tacos:

Whole wheat or low carb flour tortillas, 6” size
Avocados, diced
Fresh squeezed lime juice to toss with avocado
Grated cotija cheese, optional
Cut lime pieces to squeeze on tacos, optional

Trim all visible pieces of fat and gristly from the roast and cut it into pieces about 1-1/2” in diameter.  Rub the pieces liberally with the steak seasoning.  Heat the oil in a heavy frying pan and brown the meat well on all sides, about 8 minutes total browning time.  While the meat browns, mix together the rest of the shredded beef ingredients.  Put the browned meat and juices in the crock pot, pour the sauce over, and cook on low until the meat is tender and shreds apart easily, about 6 hours.  When the meat is done remove it to a cutting board and shred the meat apart with two forks and stir well to mix it with the juices.  Keep warm until serving. (Refrigerate leftovers and then reheat in the microwave.)

Stir together the prepared cabbages and chopped cilantro.  Mix together the mayo, Greek yogurt and Tabasco sauce to make the dressing and mix it in with the cabbage.  * If I am in a hurry I simply buy a bag of Angel Hair Cabbage Slaw mix and use it instead of the two cabbages, however, I do love the addition of the purple cabbage so if you have time, use both colors.

Dice the avocados and toss with the lime juice.  Of course, just do whatever you think you will eat at a time and save the others to dice for the next meal so they will be fresh.

Heat a comal or non-stick pan and heat the tortillas.  To assemble the tacos, spread 2-3 TB of shredded beef on the tortilla.  If desired sprinkle some cotija cheese on it then top with a layer of slaw and a couple spoonfuls of avocado.  Serve with a wedge of lime to squeeze on the taco and if desired more green Tabasco sauce.

HOT DOGS WITH ASIAN KALE SLAW, CHILI-LIME MAYO, CILANTRO AND CASHEWS

I got this recipe on-line and used vegan hot dogs for myself but bought regular beef ones for the boys.  It is a nice variation to a chili dog and the boys really liked it too. Kale is the favorite new healthy vegetable these days and adds a nice flavor to the slaw.  I will say that the vegan hot dogs have the same flavor as a regular weiner does, but the consistency is a little softer and therefore not as enjoyable.  However, if you enjoy a good hot dog and are willing to go without the chili and cheese, this is really a good one – just use your favorite weiner or sausage.

4 hot dog buns (whole wheat if want to be healthy)

4 hot dogs (or “not” dogs if you want to go the vegan route)
Asian Kale Slaw (recipe below)
Chili-Lime Mayo (recipe follows)
4 or more TB cilantro leaves, diced
4 or more TB chopped roasted & salted cashews or peanuts

ASIAN SLAW:

2 c. coarsely torn and lightly packed fresh kale

6 leaves cabbage (either green or purple)
½ c. of ½” carrot pieces
½ of a yellow, orange or red bell pepper, seeded and diced
¼ c. fish sauce (supposedly there is a vegetarian one sold in Asian markets but I haven’t found it yet)
2 TB sugar
1 TB rice wine vinegar
Pinch sea salt

You may shred the veggies by hand, but if you have a food processor with a grater attachment, it is much faster.  If there is significant moisture, drain it before putting the vegetables into a bowl.  Stir in the remaining ingredients and toss the mixture with a fork to combine.  Cover and refrigerate until serving time.  Fluff with a fork before serving.

CHILI-LIME MAYO:

¼ - 1/3 c. Mayo (I used part vegan mayo and part vegan sour cream to cut the tang.)

Zest and juice of ½ large lime
1 t. Sirachi chili sauce
1 TB creamy peanut butter (softened by heating it a few seconds in the microwave)
1 TB coconut cream (not coconut milk)
Pinch of sea salt
1 clove garlic, minced

Whisk all ingredients together until smooth in a small bowl.  Spoon into a squirt bottle if desired to allow you to add it to your dogs in a pretty squiggle or just drizzle it with a spoon.  Refrigerate until serving time.  You of course must refrigerate any leftover mayo to use at a later date.

 TO ASSEMBLE HOT DOGS:

Drizzle the buns with olive oil and toast them about 7-8 min on a baking sheet at 400 degrees.  Wrap in foil and keep warm, if desired.  I have also opened my buns and put them in the toaster and then brushed them with oil.

Grill your hot dogs on the grill outside.

Put a generous portion of the slaw on each bun.  Top with a grilled weiner.  Add a generous squiggle of the mayo and top with ¼ of the cilantro leaves and ¼ of the chopped nuts.  Serve immediately.

 

CHIPOTLE PULLED PORK TACOS

This pork is great for a crowd.  You can put it in the oven early, shred the beef and put a little of the juice over it to keep it moist, cover it to keep it warm, and it is perfect to use in tacos as listed here.  I've also made it and used it on nachos.  Recently, I made homemade tortilla chips, this pork, queso, red onions, guacamole and we built nachos with it.  It's tasty however you want to serve it.  Just be sure to heavily salt and pepper it at the beginning.

4 lb. bone-in pork butt

3 TB olive oil

Salt and freshly ground pepper
1 onion, thinly sliced
3 cloves garlic, sliced
1 TB cumin seeds
1 TB coriander seed
1 whole chipotle peppers in Adobo, drained
1 bottle light Mexican beer (I used Modelo Especial)
1-2 qts chicken broth
Corn tortillas
Pickled red onions (recipe follows)
Cilantro leaves
Queso Fresco (or Cotija), crumbled
Avocado slices
Lime wedges

Preheat the oven to 300 degrees.  Season the pork butt generously on all sides with salt and pepper.  In a large dutch oven over medium-high heat, heat oil until smoking and sear the butt on all sides.  Remove the pork from the pan and add the onions, garlic, coriander, cumin, a pinch of salt and more olive oil, if necessary.  Cook until the onions have softenend, about 3 minutes.  Deglaze the pan by pouring in the beer.  Add the chipotle peppers, place the butt back into the pan and bring it to a boil.  Add chicken broth to the pan to come ¾ the way up the meat.  Bring the broth to a boil, cover the pan with a lid and place it in the hot oven.  Braise the butt for about 3-1/2 hours, or until it is fork tender.  Remove the pork from the oven and shred the meat using two forks.

Warm the corn tortillas.  Build the tacos using the rest of the ingredients and squeeze lime over the taco.

PICKLED RED ONIONS:

1 lg. red onion, thinly sliced
12 whole black peppercorns
3 garlic cloves, sliced
1 fresh beet, peeled and sliced
1 c. red wine vinegar

Combine ingredients in a nonreactive mixing bowl and set aside at room temperature for 1-2 hours.  Remove beet slices and discard; drain onions and discard pickling liquid. Transfer onions to a serving dish and serve at room temperature.  Leftovers may be refrigerated for several days.

JEANA’S THAI GRILLED BEEF SALAD

This was part of Jeana’s yummy Asian dinner. The lime flavor really jumped out and was especially yummy with the beef – two flavors that marry very well and that I hadn’t thought to put together before. Loved it Jeana!

5 TB fresh lime juice
2 TB fish sauce
½ t. brown sugar
2-3 small Thai or Serrano chiles, seeded and minced*
½ c. shallots or red onion, thinly sliced
4 scallions, diced
½ c. fresh cilantro, chopped
2 TB fresh mint, chopped
½ c. Thai basil, chopped, optional
1 cucumber, thinly sliced or diced
1 lb. lean steak, 1” thick (tenderloin, London broil, flank)
Salt and pepper to season steak
Mixed greens **

In bowl stir together the lime juice, fish sauce, sugar and chiles. Season steak and grill/broil it to medium rare. Transfer steak to a board and let rest. Cut across grain into thin slices. Toss the steak with the lime juice mixture and the rest of the ingredients. Serve over mixed greens.

*Be careful with these, they add a real kick!
**May also serve this dish over cooked sticky rice instead of greens.

WHITE WINE MARINATED PORK CHOPS

MARINADE:
½ c. dry white wine
¼ c. extra virgin olive oil
¼ c. roughly chopped fresh thyme
1 TB minced garlic
2 t. kosher salt
1 t. freshly ground black pepper
4 pork chops, each about ¾-1” thick

SALSA:
2 medium ears corn
Extra virgin olive oil
2 large tomatoes, seeded and chopped **
2 TB finely chopped basil or fresh Italian parsley
2 t. sherry vinegar
¼ t. kosher salt
1/8 t. freshly ground black pepper
¼ c. crumbled goat cheese or feta, optional

In a medium bowl whisk the marinade ingredients. Put the chops in a large ziplock bag and pour in the marinade. Press the air out of the bag, seal it tightly, and turn several times to evenly distribute the marinade. Put the bag in the refrigerator for about 2 hours, turning once or twice.

Heat the grill to medium (350-450 degrees). Lightly brush the corn with oil and grill over direct heat until browned in spots, about 10-12 minutes, turning occasionally. When the corn is cool enough to handle, use a sharp knife to cut the kernels off the cobs. In a medium bowl, stir together all the salsa ingredients and set aside.

Increase the grill to high (450-550 degrees). Allow the chops to stand at room temperature for 20-30 minutes before grilling. Remove them from the bag and wipe off most of the marinade; discard remaining marinade. Grill over direct heat until barely pink in the center of the meat, 6-8 minutes, turning once. Let rest for 3-5 minutes. Spoon salsa over the chops and serve warm.

** The original recipe called for red bell peppers instead of tomatoes and parsley instead of basil. If you like the flavor of bell peppers, then grill them until they are blackened, put them in a ziplock bag for 10 minutes to loosen the skin, remove the skin and seeds and chop.

SUE’S OVEN BRISKET

Brisket
Garlic salt
Salt & pepper

Set the oven to broil. Trim the fat off the brisket and rub meat heavily with seasonings.* Tear enough heavy duty foil to wrap up meat and set the meat on it in a jelly roll pan. Broil until meat is brown on both sides. Reset oven to 275 degrees. Wrap up the meat in the foil being sure all sides are sealed well. Cook until meat is very tender – can be anywhere from 4-7 hours, depending on the size you cook, so just check it periodically. I had an untrimmed one that weighed 12 lbs and by the time we cut off all the fat it was only about 7 lbs. I cut it in half and only cooked half of it, and it was ready in 4 hours.

*I use Rudy’s Rub (from Rudy’s BBQ) instead of Sue’s seasonings, but if you don’t have it use the above seasonings.

ROLADEN

Roladen is Justin's favorite German dish.  Beef rolls with bacon, onion and a slice of dill pickle in them and cooked in brown gravy and served over noodles -- definitely comfort food.  Serve it with the creamy cucumber salad, Electra's red cabbage and of course hot rolls, and you will have people moaning throughout the meal -- I promise.  Update:  Logan did a big favor for me recently, and I told him I owed him the meal of his choice.  He picked Roladen!  My boy loves German food.

Top round steak – 6 long slices about 12” long as thin as butcher can cut it
1 lb. bacon, diced into ½” pieces
1 red onion, finely chopped
Claussen dill pickle spears, cut into quarters
Kitchen twine
½ stick butter
1/3 c. flour
4 c. hot water
1 t. Kitchen Bouquet
Pepper, garlic salt to taste
TB beef bouillon
Egg noodles, boiled, salted and buttered

Lay meat out flat and season to taste with salt, pepper and garlic salt. Put bacon, onion, and a pickle spear on each piece of meat from top to bottom of narrow side of meat. Roll up jellyroll style and wrap with twine to keep closed, tucking ends inside.

Melt butter in large Dutch oven and brown beef rolls on all sides. Remove from pan and take off twine. To butter add flour and brown like a rue. When it’s golden brown slowly add hot water and Kitchen Bouquet, seasonings, and bouillon, stirring constantly with a wire whisk. Put rolls back in gravy, cover and simmer on low heat, about two hours or until meat is tender.

Serve over egg noodles.