Category Archives: beef

Entertaining: What’s Cooking Labor Day Weekend!

If you are like me, you are finding it very hard to believe that September and Labor Day Weekend are here!  But with that we like to celebrate Labor Day Weekend with friends and family. Here are a few of the recipes I’ll be using to entertaining this weekend!

Part of my holiday weekend will be filling the house with some sunflowers, while I still can. Nothing says late summer more to me than sunflowers! In addition, I’ll be using the best of the produce from the farm stands this weekend and corn is still at it’s peak! I’ll be making some corn hummus with corn leftover from another meal. You need just four extra ears.  This recipe calls for roasting the corn in the oven at 425 for 45 minutes wrapped in foil. I’ve been making my corn like this all summer, it’s easy to prep in advance and really easy to serve a crowd of people. I prep it before anyone arrives, leave it on a tray in the oven and just turn the oven on an hour before I want to serve it warm. Delicious!! so make a few extra and also make Roasted Sweet Corn Hummus

Another favorite meal that is an easy meal for a crowd that is delicious and super simple to make is Brisket with Cola Barbecue Sauce. You’ll love the flavor using your favorite NON-DIET Cola in your sauce!

Wondering what to serve along side this dish , you definitely need some fresh coleslaw. I like to make my Grandma’s Coleslaw with Warm Dressing.  Definitely, a comforting complement to the brisket!

The perfect dessert for a crowd is a crumble and this crumble mixes blueberries and plums for a slightly sweet and spicy dish. You will love my Blueberry Plum Crumble!

If you need a breakfast brunch idea for the weekend, one of my favorite dishes is Vanilla Bourbon Soaked French Toast. I use big thick slices of brioche soaked in vanilla and bourbon. Bourbon? Why not it’s a holiday weekend and the french toast is topped with a  yummy mixed berry and plum compote!

I will definitely try to bake some cookies this weekend to have around the house and in celebration of sunflowers I think I’ll be baking sugar cookies topped with sanding sugar to look like my beautiful sunflowers! Use my Favorite Sugar Cookie recipe!

From by the bay, make great friends and family food memories this weekend!

Maryann

 

Roasted Sweet Corn Hummus

Brisket with Cola Barbecue Sauce

Grandma’s Coleslaw with Warm Dressing

Blueberry Plum Crumble

Vanilla Bourbon Soaked French Toast

Favorite Sugar Cookie

Favorite Summer Spare Rib Recipes

Memorial Day Weekend is the kickoff for summer grilling season, but one of my favorite dishes for summer entertaining is spare ribs. I’m sharing some of my favorite rib recipes, which are mostly prepared in the oven. These recipes are easy to make , taking more cooking time than preparation time with mouthwatering results. Try of one or all of these variations for your next summer gathering!

From by the bay, wishing you mouthwatering rib food memories!

Maryann

Spare Ribs with Bourbon Apple Barbecue Sauce
Serves 4 as main course or 8 as appetizer

Ingredients

  • 2 1/2 lbs. racks baby back ribs
  • 1 cup ketchup
  • 1 apple, peeled, cored and chopped
  • 1/2 cup bourbon
  • 3 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon minced garlic
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon fresh ground black pepper

Directions
Preheat oven to 425 degrees F. In a small sauce pan add all ingredients except for ribs. Bring to a boil. Reduce heat and simmer for 20 minutes, then turn off heat and cool. Puree in a food processor and set aside covered. In a large roasting pan lined with aluminum foil place the ribs in a single layer. Place in oven to brown for 30 minutes. After the 30 minutes remove ribs from pan and pour off any juice and fat. Place the ribs back into the pan. Use half the barbecue sauce and pour over and spread over the ribs. Lower the oven to 400 degrees F and place the ribs back in the oven, turning the ribs over and covering them with the remaining sauce. Bake for another 30 minutes and remove from the oven. The ribs can be served immediately or at room temperature.

Spare Ribs with Root Beer Barbecue Sauce

Serves 4 as main course or 8 as appetizer

2 1/2 lbs. racks baby back ribs

1 tablespoon olive oil

1 clove garlic, chopped

1 cup ketchup

3/4 cup root beer, preferably made with cane sugar

2 tablespoons molasses

1 tablespoon apple cider vinegar

1 tablespoon worcestershire sauce

1 tablespoon dijon mustard

1/4 teaspoon red chili flakes

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

Directions

Preheat oven to 425 degrees F. In a small sauce pan heat olive oil and saute garlic for one minute, then add the remaining ingredients except for ribs. Bring to a boil. Reduce heat and simmer for 20 minutes, then turn off heat and cool. In a large roasting pan lined with aluminum foil place the ribs in a single layer. Place in oven to brown for 30 minutes. After the 30 minutes remove ribs from pan and pour off any juice and fat. Place the ribs back into the pan. Use half the barbecue sauce and pour over and spread over the ribs. Lower the oven to 400 degrees F and place the ribs back in the oven, turning the ribs over and covering them with the remaining sauce. Bake for another 30 minutes and remove from the oven. The ribs can be served immediately or at room temperature.

Mango and Honey Glazed Spareribs

Serves 4 as main course or 8 as appetizer

2 ½ lbs. racks baby back ribs

2 cloves garlic, minced

1 tablespoon fresh ginger , grated

½ teaspoon cayenne pepper

3 tablespoons dark brown sugar

¼ cup honey

¼ cup vermouth

½ cup soy sauce

6 ounces mango chutney

Directions

Combine all ingredients into a plastic sealed bag. Place in refrigerator for at least 6 hours or better overnight. Preheat oven to 400 degrees F. Line a large baking dish with aluminum foil and empty the entire contents of the plastic bag into the dish. Arrange ribs in pan in one layer. Place in oven and turn every 15 minutes as the ribs brown. Bake for approximately 45 minutes. Tranfer ribs to cutting board and let stand 5 minutes before cutting.

Sometimes I use country style ribs for this dish, in which case the cooking time is a little longer 1 hour. The meat literally falls off the bones – it delivers great favor and is more economic.

Tip: keep handy in the refrigerator tubes of garlic and ginger paste. They are available in Japanese specialty food stores. They are perfect for making quick marinades – without compromising the taste.

Asian Style Barbecue Beef Short Ribs
Serves 4-6
Ingredients

For the ribs
21/2 pounds boneless beef short ribs
2 star anise
2 garlic cloves, peeled and smashed
1 cinnamon stick
1 inch piece ginger, peeled
chopped scallions to garnish
For barbecue sauce
1/2 cup hoisin sauce
1/2 cup ketchup
1 cup cooking water from ribs
1 tablespoon low sodium soy sauce
1/4 cup rice wine vinegar
1 teaspoon toasted sesame seed oil
Directions
Place short ribs in a large cooking pot with star anise, cinnamon, garlic and ginger. Add water to just cover the ribs. Bring to a boil, lower the heat to simmer and cover with a lid for 45 minutes. Remove the ribs and place on a platter, covering with some foil. Reserve 1 cup of the cooking water for the barbecue sauce. To make the sauce, add to a medium sauce pan the hoisin sauce, ketchup, cooking water, soy sauce, rice wine vinegar and toasted sesame seed oil. Bring to a boil and then simmer for about 30 minutes. Preheat the grill . Brush the short ribs with the barbecue sauce and grill for 8 to 10 minutes on each side. Serve immediately.

Great Balls of Fire- Memphis Style  Dry-Rub

2 tablespoons smoky paprika

1 tablespoon Old Bay Seasoning

1 tablespoon dark brown sugar

1 teaspoon ground black pepper

1 ½  teaspoons fine sea salt

1 teaspoon dry mustard

1 teaspoon cumin

½ teaspoon cayenne pepper

( at the time of use 1 tablespoon white vinegar)

 

To make the rub combine all dry ingredients well and store in a covered jar. When ready to use add a little white vinegar, if using all the rub add 1 tablespoon of vinegar.

To make ribs: 

Use 4 pounds of slab baby back ribs. To prepare the ribs, remove the thin papery skin from the back of each rack of ribs. Wash and pat dry. In a bowl mix all the rub ingredients together .  Rub ½ of the mixture all over the ribs on both sides and place in a shallow roasting pan. Keep the remaining rub for later. 

Place ribs in a 450 oven for 30 minutes. Continue baking in a 350 oven for about 2 more hours. Half way through take the drippings and mix with remaining rub and baste the ribs with the mixture.  When done transfer the ribs to a cutting board and cut into pieces. Serve with your favorite  barbecue sauce. 

 
Rockin Blue Bourbon Barbecue Sauce
Makes 2 cups
 

1 1/2 cups Jack Daniel’s Black Label or Bourbon

1 cup ketchup

1 tablespoon lemon juice

2 tablespoons Worcestershire sauce

2 tablespoons balsamic vinegar

4 tablespoons dark molasses

1/2 teaspoon hot sauce


 Pour 1 cup of whiskey into a saucepan. Bring the saucepan to a boil and reduce the liquid to about 2 tablespoons. Don’t let the alcohol flame. 

 Add 1/2 cup of the whiskey and the other ingredients. Simmer over a low heat for 30 minutes and reduce it by about 1/3. Use it immediately or bottle it and keep it in the refrigerator for a month or more.

Rib Eye Steak with Pineapple Marinade

Give you marinade a tropical twist using pineapple juice for sweetness balanced with little soy for a salty taste. Red Thai chiles  add a little heat countered with the coolness of fresh chopped ginger. It’s so simple to prepare and adds some much flavor to your steak. You could use this marinade with chicken or pork chops just as easily. Enjoy!

From by the bay, wishing you tropical food memories!

Maryann

blog pineapple steak

Rib Eye Steak with Pineapple Marinade

Serves 4

Ingredients

4 rib eye steaks

2 cups pineapple juice

1/2 cup low sodium soy sauce

1/4 cup light brown sugar

2 teaspoons sesame oil

2 tablespoons chopped fresh ginger

3 garlic cloves chopped

1/4 cup chopped scallions

1 fresh thai red chili, chopped ( approx. 1 tablespoon) or 1/2 teaspoon dried red chili flakes

Directions

Combine soy sauce, pineapple juice, sesame oil and brown sugar stirring until sugar dissolves in a large zip-top plastic freezer bag, set in a baking dish.  Add ginger, garlic, chili and scallions. Add steaks. Seal bag, and  massage steaks carefully in the marinade. Chill at least 4 hours or up to overnight, turning occasionally. Remove steak from marinade, discarding marinade. Grill steak, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or to desired degree of doneness. Let stand 10 minutes before serving.

Optional: Serve with grilled skewers of pineapple and red onion

Memorial Day Weekend Cookout Recipes

 memorial table
Kick off your summer cookout weekend with some of these favorite recipes!
From by the bay , wishing you delicious cookout food memories and a Happy Memorial Day!
Maryann
blog onion jam burger
Short Rib Burger with Rosemary Onion Jam
Serves 6
Ingredients
2 pounds ground short rib
6 sesame seed buns
6 slices smoked cheddar cheese
6 tablespoons onion jam
12 slices pancetta cooked, crisp
4 ounces baby arugula leaves
Directions
Cook burgers , as preferred. Cut rolls through middle and toast. Add the cheddar cheese to top of burger and melt. To assemble place some arugula to the toasted bottom of the bun. Place burger with cheese on top of the arugula. Top with the onion jam and then the cooked pancetta. Finish with the toasted top of the bun and enjoy!

 

blog jalapeno slaw

Jalapeno Kale Coleslaw

Serves 6

Ingredients for salad

1 head of green cabbage , finely shredded

1 cup of kale, remove ribs and finely shredded

1/2 cup red onion finely sliced

Ingredients for dressing

1/2 cup olive oil

juice of 4 limes

1 teaspoon fine sea salt

1/2 teaspoon freshly ground pepper

1 small jalapeno seeded and chopped

Directions

To make dressing combine all the ingredients in a food processor and first pulse and then mix until emulsified. Pour dressing over salad and mix well. Serve cold or at room temperature.

 

blog deli mac

Deli Style Macaroni Salad

Serves 6

1 pound cooked elbow macaroni

1/2 cup white vinegar

1/2 cup granulated sugar

3/4 cup Mexican sour cream

1/2 cup mayonnaise

4 tablespoons whole milk

3 celery ribs, chopped finely

1/2 onion ,chopped finely

1 teaspoon fine sea salt

1/2 teaspoon sweet paprika

1/2 teaspoon freshly ground black pepper

Directions

In a medium saucepan add the vinegar and sugar and bring to a bowl, dissolving the sugar. In a large bowl add macaroni and pour the sugar/vinegar mixture over and stir. Place in the refrigerator to cool for an hour. Remove bowl from refrigerator and add the remaining ingredients. Combine well. Cover and refrigerate until ready for use.

blog mustard

Homemade Beer Mustard

Ingredients

1 1/2 ounces yellow mustard seeds

1 1/2 ounces black mustard seeds

4 ounces beer or lager ( such as Shiner Bock)

1/2 cup apple cider vinegar

1 tablespoon dried yellow mustard

2 teaspoons fine sea salt

1/4 teaspoon red chili flakes

2 tablespoons honey

1/4 cup chopped white onion

Directions

Mix the mustard seeds and beer together in bowl, cover and set aside overnight. (The mustard seeds will soften and soak up most of the beer. Stir in the remaining ingredients, then blend in a food processor until nearly smooth (you may need to do this is batches). Spoon the mustard into clean jars; tap gently to remove all the air bubbles. Store in refrigerator up to 1 month.

blog pickles

Pickled Cucumbers with Dill and Lemon

Makes 1 quart

Ingredients

  • 1 pound kirby cucumbers
  • 1 shallot
  • 3 cloves garlic
  • 3 springs dill
  • 1/2 cup white wine vinegar
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 1 teaspoon sugar
  • 3 teaspoons fine sea salt
  • 1 teaspoon whole black peppercorns

Directions

Have ready a 1 quart size glass container such as a mason jar. Trim the ends off of the kirby cucumbers and slice in 1/4 inch rounds. Peel and thinly slice the shallot. Peel and crush the garlic cloves. Take the glass jar and layer the cucumbers, then shallots , garlic and dill. Repeat until you have layered all your ingredients. Add the remaining ingredients into a saucepan and bring to simmer.  Remove from heat and pour over the cucumbers. Let cool to room temperature. Seal tightly and place in the refrigerator for at least 2 hours before serving. The pickled cucumbers will last about 2 weeks stored in the refrigerator.

blog star cookies

Sugar Cookies

From the Food Network, Alton Brown

Ingredients
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough
Directions
Watch how to make this recipe
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat. Sprinkle with colored sanding sugar and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is. Store in airtight container for up to 1 week.

Recipe courtesy of Alton Brown

Read more at: http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe.html?oc=linkback

Spicy Asian Minced Beef in Lettuce Cups

Perhaps my favorite Chinese restaurant in New York City is one that is close to my apartment on the East River midtown, the glorious Mr. Chow’s. One of my favorite dishes is minced chicken served in lettuce cups. So when I started to read Nigella Lawson’s cookbook years ago “Forever Summer” she had me with that title by the way.  No surprise here that one of my favorite dishes would be her Thai Crumbled Beef in Lettuce Wraps! I’ve made this dish many , many times, especially for a quick week night recipe when you are looking for something light to eat, quick to make and delicious to eat. Below is my twist on her recipe, clearly inspired by the many Asian versions of minced meat served in lettuce. You will definitely want to try this recipe!

From by the bay, wishing you lovely food memories cupped in  lettuce!

Maryann

blog minced meat let cup

Spicy Asian Minced Beef in Lettuce Cups

Adapted from Nigella Lawson’s  cookbook “Forever Summer”

Ingredients

1 teaspoon vegetable oil

1 red bird’s eye red chili, finely chopped

1 garlic clove, minced

1 pound ground sirloin beef

1 tablespoon thai fish sauce ( nam pia)

4 scallions, white and light greens parts only, finely chopped

zest and juice of one lime

4 tablespoons chopped cilantro

1 head of iceberg or romaine lettuce, leaves separated

Directions

Put the oil in a non-stick frying pan on medium heat and when warm add the finely chopped chillies and garlic cook for a couple of minutes, stirring occasionally. Add garlic and saute another minute.  Add the beef, turn up the heat and, break up the ground beef with a wooden spoon or fork, cook for 3 or 4 minutes till no trace of pink remains. Add the fish sauce and, still stirring, cook till the liquid’s evaporated. Off the heat, stir in the spring onions, zest and juice of the lime and most of the cilantro. Arrange the lettuce leaves on to a platter and fill each lettuce cup with a few spoonfuls of the spicy ground meat mixture. Sprinkle with remaining cilantro.

Top Super Bowl Sunday Recipes

Enjoy watching the Super Bowl with these favorite recipes!

From by the bay, wishing you super food memories!

Maryann

blog guacamole1

Guacamole
Serves 4

Ingredients
3 Haas avocados, ripe
3 tablespoons lime juice
1/4 cup scallions, chopped
1/4 cup cilantro, chopped
1 teaspoon sea salt

Directions
In a medium bowl add the lime juice and sea salt , let the salt dissolve. Cut and remove flesh from avocado and place into bowl with lime juice /salt along with scallions and mash with fork. Add ingredients listed below depending on the version you are making and mix well. Keep refrigerated until ready to serve.

 

blog jalapeno burger

Jalapeno Burger

Serves 4

Ingredients

1 1/2 pounds ground beef chuck ( each pattie 6 ounces)
4 ciabatta rolls
8 slices bacon
4 slices colby cheddar cheese
1/2 cup mayonnaise
3 tablespoons jalapeno rings, coarsely chopped
Directions

In a food processor add mayonnaise and jalapeno. Process until well blended. Refrigerate until ready to use. Make 4 patties from the ground beef, shaping into ovals. In a medium sauce pan, fry bacon until crispy, place on paper towel to drain. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season one side of patties with salt and pepper; place on grill, seasoned side down. Grill until lightly charred on bottom, about 4 minutes. Season other side, turn, and top with cheese. Grill to desired doneness, about 4 minutes longer for medium. Transfer burgers to dish and let stand for 3 minutes before serving. Meanwhile, toast buns on grill on until the edges start to brown. Remove bottoms of each bun and add cheese to tops to melt. To assemble burger take toasted bottoms, spread jalapeno mayonnaise on each bottom. Add the burger, the bacon and then top with bun with melted cheese. Serve immediately.

 

blog bloody mary

Bloody Mary Mix with Candied Bacon

Makes approximately 32 ounces of mix

Ingredients

1 (25-ounce) jar tomato passata, preferably San Marzano or best quality tomato juice
3 tablespoons freshly grated horseradish or best quality prepared grated horseradish
1/2 cup fresh lemon juice from 4 to 5 lemons
3 celery stalks, cut into 1 inch pieces
1/2 cup water
1 tablespoon white vinegar
1 teaspoon balsamic vinegar
1 teaspoon fine grey sea salt
1 teaspoon celery salt
1 1/2 teaspoons fresh ground black pepper
1/8 teaspoon cayenne pepper
8 slices bacon, 1/4 inch thick, best quality
1/4 cup dark brown sugar
Directions
Place tomato passata in a bowl. In a food processor add the celery and 1/4 cup water and blend. Strain liquid into a cup. You should have about 1/4 cup liquid. Discard the solids and add the celery infused water to the tomatoes. To the tomato base add horseradish, lemon juice, remaining 1/4 cup water, vinegars, salt, 1/2 teaspoon black pepper and cayenne. Refrigerate until ready to use. About an hour before serving preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place bacon, brown sugar and 1 teaspoon black pepper in a bowl. Mix well. Place slices bacon flat onto the parchment paper. Sprinkle any remaining sugar on the bacon. Cover bacon with a second sheet of parchment. Place a second baking sheet on top of the parchment. This will keep the bacon flat while cooking. Place in the oven and bake for 20 minutes, remove top baking sheet and parchment paper and let continue to bake another 10 minutes or until crispy and a dark brown color. Remove from oven and place on rack to cool immediately.

BLOG HOT WINGS

CRISPY BAKED HOT CHICKEN WING RECIPE
Adapted from Bon Appetit Test Kitchen

INGREDIENTS
HONEY BUFFALO SAUCE
1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup hot pepper sauce
1/4 cup honey
WINGS
3 pounds chicken wings, tips removed, drumettes and flats separated
1 tablespoons vegetable oil
1 1/2 teaspoons fine sea salt
1/2 teaspoon freshly ground black pepper

DIRECTIONS
Preheat oven to 400°. Set a non stick wire rack inside each of 1 large rimmed baking sheet lined with foil. Place all ingredients in a large bowl; toss to coat. Place wings on the prepared rack and spread out in a single layer. Bake wings until cooked through and skin is crispy, 45–50 minutes. Remove wings from oven place in bowl, pour sauce on top toss and place back in the oven. Bake for 10 minutes until it starts to brown. Serve immediately.

blog orange cookie

Orange Cranberry and Dark Chocolate Chip Cookies
Makes 2 1/2 Dozen cookies

Ingredients
1 cup all purpose flour, plus two tablespoons
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
1/2 cup dark brown sugar
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
6 ounces bittersweet chocolate, chopped
1 teaspoon orange zest
1 teaspoon orange juice
1/2 cup dried cranberries

Directions
Preheat over to 375 degrees F. In a large bowl add the butter, sugars and vanilla. Use an electric mixer and beat ingredients until light and fluffy. Add the egg , orange rind and juice and beat in well. In another bowl, sift together the flour, baking soda and salt. Add to the butter mixture slowly and mix at a low speed. Next add the chopped chocolate and dried cranberries and combine. Drop in rounded teaspoons of dough onto ungreased baking sheets. Bake for 9 to 10 minutes, until slightly brown on bottom. Remove and cool on wire racks. Store in air tight containers.

Jalapeno Burger

I’m always in search of a better burger , one that is a bit flashy in taste. This jalapeno burger will take you burger making to the next level and then some. I enjoyed this burger using ciabatta buns , so I shaped my burgers in an elongated oval to fit the bun and sit perfectly under the bacon strips. You’ll love the undernotes of heat from the colby cheese and jalapeno mayonnaise. As always, look to use the finest ingredients, getting great quality ground beef and bacon makes all the difference.

From by the bay, wishing you flashy jalapeno food memories!

Maryann

blog jalapeno burger

Jalapeno Burger

Serves 4

Ingredients

  • 1 1/2  pounds ground beef chuck ( each pattie 6 ounces)
  • 4 ciabatta rolls
  • 8 slices bacon
  • 4 slices colby cheddar cheese
  • 1/2 cup mayonnaise
  • 3 tablespoons jalapeno rings, coarsely chopped

Directions

In a food processor add mayonnaise and jalapeno. Process until well blended. Refrigerate until ready to use. Make 4 patties from the ground beef, shaping into ovals. In a medium sauce pan, fry bacon until crispy, place on paper towel to drain. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season one side of patties with salt and pepper; place on grill, seasoned side down. Grill until lightly charred on bottom, about 4 minutes. Season other side, turn, and top with cheese. Grill to desired doneness, about 4 minutes longer for medium. Transfer burgers to dish and let stand for 3 minutes before serving. Meanwhile, toast buns on grill on until the edges start to brown. Remove bottoms of each bun and add cheese to tops to melt. To assemble burger take toasted bottoms, spread jalapeno mayonnaise on each bottom. Add the burger, the bacon and then top with bun with melted cheese. Serve immediately.

 

 

 

Asian Style Barbecue Beef Short Ribs

Boneless beef short ribs are larger, more tender and meatier than their pork counterparts – making it a perfect barbecue food. I decided to make these short ribs using some of my favorite Asian flavors – ginger, garlic, cinnamon and star anise to braise the meat and infuse with these flavors, then make a barbecue sauce to brush on the ribs, as they caramelize on the grill. The result is meat that is slightly crisp on the outside, tender on the inside and packed with flavor. It’s really simple to make and the results are terrific.
From by the bay wishing you asian style food memories!
Maryann
blog asian short rib
Asian Style Barbecue Beef Short Ribs
Serves 4-6
Ingredients

For the ribs
21/2 pounds boneless beef short ribs
2 star anise
2 garlic cloves, peeled and smashed
1 cinnamon stick
1 inch piece ginger, peeled
chopped scallions to garnish
For barbecue sauce
1/2 cup hoisin sauce
1/2 cup ketchup
1 cup cooking water from ribs
1 tablespoon low sodium soy sauce
1/4 cup rice wine vinegar
1 teaspoon toasted sesame seed oil
Directions
Place short ribs in a large cooking pot with star anise, cinnamon, garlic and ginger. Add water to just cover the ribs. Bring to a boil, lower the heat to simmer and cover with a lid for 45 minutes. Remove the ribs and place on a platter, covering with some foil. Reserve 1 cup of the cooking water for the barbecue sauce. To make the sauce, add to a medium sauce pan the hoisin sauce, ketchup, cooking water, soy sauce, rice wine vinegar and toasted sesame seed oil. Bring to a boil and then simmer for about 30 minutes. Preheat the grill . Brush the short ribs with the barbecue sauce and grill for 8 to 10 minutes on each side. Serve immediately.

Spicy Beef Brisket and Sausage Chili

blog chili
Super Bowl Sunday is upon us and nothing is more traditional than making a great chili. What makes this chili recipe special is it’s pretty easy to make and it has really big flavor from combining hot italian sausage along with your ground meat. I suggest ground beef brisket here but regular ground beef works just as well. I do suggest that you get a beef with a slightly higher fat content ( 20%) for flavor. The added flavor is worth the extra step of pouring off any fat you might have after browning the meat. If you prefer your chili less spicy, get regular italian sausage meat and cut in half the amount of red pepper flakes and cayenne. Using the basil and the cannellini beans in this recipe really makes for a lighter taste! Hope you team wins the Super Bowl!
From by the bay wishing you winning Super Bowl food memories!
Maryann
blog chili 2
Spicy Beef Brisket and Sausage Chili
Serves 6 to 8
Ingredients
1 1/2 pounds hot italian sausage, with casings removed
3 pounds ground beef brisket ( or ground beef , 80% lean)
1/4 cup olive oil
2 cups chopped yellow onion
4 large garlic cloves, minced
1 tablespoon red pepper flakes
1 teaspoon cayenne pepper
2 tablespoons ground cumin
2 tablespoons tomato paste
2 – 26.46 ounces chopped tomatoes with liquid ( use no sodium added)
1 tablespoon fine sea salt
1 teaspoon fresh ground black pepper
1 bay leave
1 cup strong black coffee
2 – 15 ounce cans cannellini beans, rinsed
1/2 cup chopped fresh basil
Directions
Heat 2 tablespoons oil in a very large heavy bottomed pot and brown the sausage meat. Transfer the meat to a bowl using a slotted spoon. In the same pot add the ground meat and brown. Remove the browned meat with slotted spoon into the bowl with the sausage meat and set aside. Pour off any liquid and/or fat from the pot. Place pot and remaining olive oil on medium heat and once the oil is hot saute the onions and garlic until softened but not brown, approximately 10 minutes. Add the pepper flakes, cumin and cayenne and saute 1 minute. Add the tomato paste and mix well. Add the tomatoes, bay leave, salt, pepper, coffee and the reserved meat. Bring to a boil, reduce heat and cover the pot with a tight fitting lid. Simmer for two hours, stirring occasionally. Add the cannellini beans ( strained and rinsed) and simmer another 1/2 hour. Serve warm with fresh basil on top.
Chili can be served with :
Sour Cream
Grated Cheddar Cheese
Diced Tomato
Tortilla chips
Guacamole – here is the link to my favorite recipe

http://blog.entertainingbythebay.com/2011/07/04/guacomole-days.aspx

Beef Short Rib Braised in Red Wine

Well, it was bound to happen. Temperatures just plunged here on the East Coast and when the wind whips across the bay, it is bone chilling! When the weather turns that cold, I find making a nice braise that spends a few hours in the oven the ultimate comfort food. I love making braises through out the winter and one of the most rewarding is this slow red wine braise for beef short ribs. Beef short ribs are one of the most delicious and flavorful cuts of meat. It takes some love and time to bring the best out of this cut in preparation.  First, the ribs are bathed in a brine for a few hours to  add flavor and keep the meat tender while it slowly braises in the oven in a bath of red wine and beef stock with some lovely herbs and vegetables. The final step is a splash of red wine vinegar to balance against the richness of the meat.  The result is a beautiful, complex marriage of flavors. I know this sounds a little theatrical but the results are show worthy!

From by the bay wishing you lovely slow braised food memories!
Maryann

 


blog short rib2



Beef Short Rib Braised in Red Wine

Serves 4-6


For Brine

1 tablespoon pink peppercorns

2 bay leaves

1 cup light brown sugar

1 cup coarse sea salt

6 cups water


For Braise

4 tablespoons olive oil

3 pounds beef short ribs

¼ cup all-purpose flour

1 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

2 cups leeks, chopped in rings using the white and light green parts only

1 cup fennel, chopped ( remove fronds, stem and core) 

1 tablespoon chopped garlic

1/2 teaspoon red pepper flakes

1 tablespoon light brown sugar

2 teaspoons fennel seeds

1 tablespoon minced fresh rosemary

1 teaspoon fresh thyme leaves

2 bay leaves

2 tablespoons tomato paste

2 cups beef stock

1 bottle dry red wine

1 tablespoon red wine vinegar

1 teaspoon sea salt

¼ teaspoon fresh ground black pepper


Directions

In a large stock pot add the ingredients for the brine and bring to a boil, dissolving the sugar and salt. Cool completely then add the beef short ribs , cover and refrigerate for 3 to 4 hours. Remove from the refrigerator and remove meat from the brine pat dry and let come to room temperature , before proceeding with making the braise. Mix flour, salt, pepper and paprika in a sealed plastic bag. Add beef  short ribs into the bag and coat with the flour mixture. In a large Dutch oven heat 2 tablespoons olive oil. Sauté the floured beef short ribs until browned. Remove browned meat into a bowl and place to the side. Add remaining olive oil to a pan and sauté the leeks and fennel until both start to soften. Add garlic and red pepper flakes and saute a minute . Add the fennel seeds, rosemary, thyme, and bay leaves. Sauté until fragrant about one minute. Add the tomatoe paste. Deglaze with the wine and stock . Add light brown sugar , salt and pepper and then add the meat. Bring to a boil, then lower heat , cover and simmer until very tender but meat still on the bone, approximately 3 hours. Skim any fat from the sauce and then  add one tablespoon red wine vinegar and simmer another ten minutes. Remove from heat and serve with soft polenta or mashed potatoes.