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Yummy Links: From Vampire Cookies to Beer-Turkey Pairings

partysugar — Fri, 20 Nov 2009 06:50:14 -0800

Celebrate the premiere of New Moon by making vampire cookies. - Baking Bites
Fabio Viviani talks turkey. - Endless Simmer
Find out why ground beef is dangerous. - The Atlantic
Are you on Team Martha or Team Rachael Ray? - The Epi-Log
Anthony Bourdain is not happy that the Travel Channel is now under Food Network's ownership. - Eater
Google has launched a new food-centric portal. - Grub Street SF
A detailed description of Guy Fieri's just launched road tour. - Eat Me Daily
Michael Chiarello on brining turkey. - Chow
Worried about what wine pairs with turkey? How about serving beer instead? - Serious Eats

Monday's Leftovers: Thai Beef With Coconut Rice

YumSugar — Mon, 02 Nov 2009 09:15:44 -0800

Last night I made an Eastern European-inspired ground sirloin stew with egg noodles, and tonight I'm going to use the leftover beef to make something on the opposite end of the spectrum! I'm craving takeout, but - inspired by my recent successes - I'm going to continue my pattern of preparing Asian foods at home.

Spice up the sirloin with the help of minced garlic, lime, and Asian fish sauce, and wake up your senses with freshly-torn basil and julienned chiles. Complement the fiery protein with a soothing side of milky coconut rice. The result, which is healthier and cheaper than takeout, after the break.

Sunday Dinner: Sirloin Stew With Dill Noodles

YumSugar — Sun, 01 Nov 2009 06:30:02 -0800

Earlier this month, Party and I were enticed by one reader's rendition of beef stroganoff. If you, too, found yourself salivating over her creation, here's another dish that you need to bookmark! Unlike the classic course, which has sour cream and mushrooms, the ground beef in this recipe becomes a stew with the help of a roux, beef broth, and Worcestershire. Pile it on top of herbed egg noodles, serve with a salad, and you've got a speedy (and guest-worthy!) dinner. Curious? Then read more.

Monday's Leftovers: Loosemeat Sandwiches

YumSugar — Mon, 20 Apr 2009 07:50:08 -0700

If you don't hail from Iowa, there's a high chance you've never heard of loosemeat sandwiches, a regional specialty that's said to have originated in Sioux City, IA in 1924. But that doesn't mean you shouldn't get to know these close relatives of sloppy joe sandwiches. Use leftover ground beef to form a crumbly, seasoned filling to go between pillowy, sweet hamburger buns. Customize the rest of your meal with condiments, cheese, and vegetables of your choice. To try your hand at loosemeat sandwiches, all you have to do is read more.

Loosemeat Sandwiches
From Saveur

Ingredients

2 lbs. ground beef
1 1⁄2 cups Chicken Stock
Salt and freshly ground pepper
8 soft hamburger buns
1 onion, peeled and chopped

Directions

Heat a large skillet over medium-high heat, add ground beef, and cook, breaking up meat with the back of a spoon, until meat begins to fry, 12–15 minutes. Drain meat in a colander, then return it to the skillet over medium-high heat.
Add chicken stock, season to taste with salt and pepper, and cook, stirring often, until liquid is absorbed and meat is well browned, 15–20 minutes.
Divide meat between hamburger bun bottoms, spoon some onion on each, and put other bun half on top.

Serves 8.

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Sunday Dinner: Lighter Beef Tacos

YumSugar — Sun, 19 Apr 2009 06:00:36 -0700

Now that Spring is here, spend less time in your kitchen and more time outside enjoying your lush new surroundings. Dinner doesn't have to be heavy on the time or the calories for it to taste good, as evidenced by this recipe for piquant, spicy beef tacos. If you're looking for a gratifying meal that'll be ready in 20 minutes, then read more.

Lighter Beef Tacos
From Everyday Food

Ingredients

1 teaspoon vegetable oil, such as safflower
1 large onion, chopped
2 bell peppers (ribs and seeds removed), chopped
3 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
Coarse salt and ground pepper
3/4 pound ground beef sirloin
12 soft corn tortillas (6-inch)
Store-bought salsa and shredded iceberg lettuce, for serving

Directions

In a large nonstick skillet, heat oil over medium. Add onion and bell peppers; cook until crisp-tender, 3 to 5 minutes. Add 1 cup water; cook until water has evaporated and vegetables are softened, 3 to 5 minutes.
Add garlic, tomato paste, chili powder, and cumin; season with salt and pepper. Cook, stirring, 1 minute. Add beef. Cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Season taco filling with salt and pepper. To serve, spoon filling onto tortillas, top with salsa and lettuce, and fold to enclose.

Serves 4.

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Yummy Links: From David Chang to Hamentashen

partysugar — Tue, 10 Mar 2009 07:50:32 -0700

David Chang is an approved "character" on the USA Network. - Serious Eats
Tips for saving money when ordering wine. - Wall Street Journal
One San Francisco chef expresses his right to enjoy foie gras. - Eat Me Daily
Twelve delicious and affordable ways to prepare ground beef. - The Kitchn
The cookbook nominees for the International Association of Culinary Professionals have been announced. - Al Dente
Do eggs need to be refrigerated? - Chow
Celebrate Purim by making sweet Danish hamentashen. - The Epi-Log

Source

Sunday Slow Cooker: Polenta With Beef Ragout

YumSugar — Sun, 08 Feb 2009 06:00:02 -0800

I like to think of this meal of warm, creamy polenta with ground beef and vegetables as comfort food on its best behavior. The soothing texture of polenta is everything your body craves in Winter, but, unlike so many other carbo-licious foods, the ground beef and stewed vegetables are actually wholesome and nutritious. When I make it for dinner tonight, I'll be stirring in some sun-dried tomatoes and my favorite Italian pesto. To add this recipe to your slow cooker collection, read more.

Polenta With Beef Ragout
From Better Homes and Gardens

Ingredients

1 pound lean ground beef
1 14-1/2-ounce can Italian-style stewed tomatoes, undrained
3 medium carrots, cut into 1/2-inch-thick slices
2 medium onions, cut into thin wedges
1 large red sweet pepper, cut into 1-inch pieces
1/2 cup beef broth
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 cloves garlic, minced
1 medium zucchini, halved lengthwise and cut into 1/4-inch-thick slices
1 16-ounce tube refrigerated cooked polenta
6 tablespoons purchased pesto or olive tapenade
Fresh basil sprigs (optional)

Directions

In a large skillet, cook ground beef until brown. Drain off fat. Transfer meat to a 3-1/2- or 4-quart slow cooker. Stir in undrained tomatoes, carrots, onions, sweet pepper, broth, salt, black pepper, and garlic.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook about 30 minutes more or until zucchini is crisp-tender.
Meanwhile, prepare polenta according to package directions. Serve meat mixture over polenta. Top individual servings with pesto. If desired, garnish with basil. Makes 6 servings.

Serves 6.

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Fast & Easy Dinner: Nacho Spuds

partysugar — Fri, 30 Jan 2009 10:30:32 -0800

Part potato skins and part nachos, this recipe is the perfect dish to kick off your Super Bowl weekend. The classic meat and potatoes combination gets transformed into the ultimate layered dish.

While the potatoes crisp in the oven, a flavorful mix of ground beef, black beans, and taco seasoning cooks on the stove. To make this cheesy dish vegetarian, simply omit the meat. Check out the recipe when you read more.

Nacho Spuds
From Everyday With Rachael Ray

Ingredients

2 large baking potatoes (1 1/2 pounds total), sliced into 1/2-inch-thick rounds
2 1/2 tablespoons extra-virgin olive oil
Salt and pepper
1/2 pound lean ground beef sirloin
One 15-ounce can black beans, rinsed
2 tablespoons taco seasoning
One 8-ounce package shredded sharp cheddar cheese (2 cups)
1 cup grape tomatoes, quartered lengthwise
Sour cream and shredded lettuce, for serving

Directions

Position a rack in the upper third of the oven and preheat to 450°F.
On a rimmed baking sheet, toss the potatoes with 2 tablespoons olive oil; season with salt and pepper. Arrange in a single layer and bake until golden, about 20 minutes.
Meanwhile, heat a heavy skillet over medium-high heat. Add the remaining 1/2 tablespoon olive oil and the ground beef and cook, breaking up the meat with a wooden spoon, until browned, 2 to 3 minutes.
Mix in the beans, taco seasoning and 2 tablespoons water. Lower the heat and simmer, stirring, until heated through, about 10 minutes.
Transfer the potatoes to an ovenproof platter. Sprinkle half of the cheddar on top, spoon on the meat mixture, then top with the tomatoes and remaining cheddar.
Place in the oven and turn off the heat. Let stand until the cheese is melted, 2 to 3 minutes. Serve with the sour cream and lettuce.

Serves 4.

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Game Day Eats: Super Sloppy Joes

partysugar — Thu, 29 Jan 2009 10:15:31 -0800

Still haven't decided what to serve your family during the Super Bowl? How about good, ol' sloppy Joes?! I recently got a craving so intense that I had to make them. Sloppy Joes are a hearty favorite that bring back nostalgic memories of childhood. The messy sandwich consists of ground beef, onions, red peppers, and a spicy tomato sauce. I topped mine with finely grated sharp cheddar cheese because that's how my mom used to serve them. The leftovers only taste better, so make a large batch and enjoy all week. They're great with beer, potato chips, and pickles. To get this scrumptious recipe, read more.

Super Sloppy Joes
Modified from Rachael Ray

Ingredients

1 tablespoon extra-virgin olive oil
4 slices of bacon
1 1/4 pounds ground beef sirloin
1/4 cup brown sugar
2 tablespoons steak seasoning blend, such as McCormick brand Montreal Seasoning
1 teaspoon chili powder
1 teaspoon cumin
1 medium onion, chopped
1 small red bell pepper, chopped
1 small jalapeno, seeded and chopped
2 cloves garlic, minced
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
6-8 crusty rolls, split, toasted, and lightly buttered

Directions

Heat a large skillet over medium high heat. Add oil and bacon to the pan. Cook for 5 minutes until the bacon is soft. Add the ground beef to the pan. Spread the meat around the pan and begin to break it up. Cook for about 5-8 minutes until the meat is no longer pink.
Combine brown sugar, steak seasoning, chili powder, and cumin in a small bowl.
Add sugar and spice mixture to the skillet and stir to combine.
When the meat has browned, add onion, red peppers, jalapeno, and garlic to the skillet.
Reduce heat to medium. Add the red wine vinegar and Worcestershire sauce to the mixture and cook for 5 minutes.
Add tomato sauce and paste to pan. Stir to combine.
Reduce heat to simmer and cook Sloppy Joe mixture 25-35 minutes longer until mixture is thick and no longer too soupy.
Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, bun bottoms and cover with bun tops.
Serve with your favorite sides or topped with grated cheddar cheese.

Serves 6-8.

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Not Your Regular Nachos: Nacho Bites

partysugar — Thu, 17 Apr 2008 11:23:11 -0700

This week I had my banker over for dinner and I decided to wow him with a Tex-Mex-inspired meal. Naturally, nachos were on the menu. Since I wanted something a little healthier than chips and melted cheese for the main course, I served the nachos as appetizers. To make them bite sized, I used Tostitos scoops. Each chip bowl is filled with a classic ground beef taco mixture and topped with cheese. The mini edible bowls are broiled until the cheese is melted and the chips are crispy.

These nachos are incredibly scrumptious and this recipe is easily adaptable, so feel free to get creative! The scoops would be wonderfully delicious with grilled chicken or black beans. For more details on my variation, read more.

Nacho Bites
From PartySugar and Food Network

Ingredients

For Meat Filling
2 tablespoons corn oil
1 medium onion, chopped (1 cup)
2 cloves garlic, chopped
1 jalapeno pepper, stemmed, seeded (if you like it hot include the seeds) and minced
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
Kosher salt
4 whole peeled canned tomatoes, chopped and about 1/4 cup of their juices
3/4 pound lean ground sirloin beef
1/3 cup chicken broth
1/4 cup fresh cilantro leaves, roughly chopped
For nachos
12 Tostitos Scoops
1/2-1 cup grated cheese (recommended a mixture of Gouda and extra sharp cheddar cheese)
Guacamole and Salsa, optional for serving

Directions

Make ground beef filling: put the oil, onions, garlic, and spices in a medium skillet, season with salt and cook over medium to medium-low heat, stirring occasionally until tender, about 10 minutes.
Increase the heat to medium high, add the tomatoes, and their juices and boil to thicken, about 2 minutes.
Stir in the beef and chicken broth, adjust the heat so the mixture simmers and cook until the beef is cooked through and the mixture thickens, about 15 minutes.

Stir in cilantro, taste, and season with salt and pepper as desired. Remove from heat.
Make the nachos: turn the oven to broil. Line a baking sheet with foil or parchment paper. Place 12 Tostitos scoops on the pan. Use only chips that are shaped like a bowl.
Fill each scoop with 1/2 teaspoon of the ground beef mixture. Sprinkle with grated cheese to cover, taking care not to spill cheese all over the pan.

Broil for 3-5 minutes, watching carefully to ensure they don't burn, until the cheese is melted, bubbly, and the chips are crisp and golden brown. Remove pan from oven.
Working quickly, top each scoop with a small dollop of guacamole and a drop of salsa, if desired.
Transfer to serving platter and enjoy!

Serves 3.

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