Recipe: Sponsored content: Creamy Blue Cheese ‘N’ Bacon Topped Burgers
Courtesy of Hellmann’s® Mayonnaise This delicious Creamy Blue Cheese and Bacon Burger will be a great hit at any summer barbecue
Ingredients
4 slices bacon
1 cup finely chopped onion
1/2 cup Hellmann
4 ounces crumbled blue cheese
2 Tbsp. finely chopped fresh parsley
1/8 tsp. ground black pepper
8 hamburgers, grilled or broiled
8 hamburger buns, lightly toasted
Preparation
1. Cook bacon until crisp in 10-inch nonstick skillet. Remove bacon from skillet and chop; set aside. Reserve drippings.
2. Cook onion in reserved drippings over medium heat, stirring occasionally, until golden brown, about 8 minutes.
3. Combine Hellmann's® Real Mayonnaise, blue cheese, parsley and pepper in small bowl. Stir in bacon and onion. Arrange burgers on buns, then top with bacon mixture.
Serving Size
Serves 8
Showing posts with label beef. Show all posts
Showing posts with label beef. Show all posts
Tuesday, July 12, 2011
Wednesday, June 8, 2011
Michael Voltaggio's Texas Short Rib
Taken from Williams Sonoma magazine.
Great beef, pit-smoked over oak or mesquite, is the trademark of Smitty’s Market in Lockhart, TX. Chef Michael Voltaggio pays tribute to this incredible meat with these boneless beef short ribs. To speed preparation, they’re cooked in a pressure cooker along with Texas lager, then finished off on a backyard grill.
Ingredients:
1/4 cup BBQ seasoning
1/4 cup hickory smoked sea salt
2 Tbs. granulated honey
2 lb. boneless short rib plate or 2 lb. individual boneless short ribs
1/4 cup vegetable oil
4 bottles (each 12 fl. oz.) Lone Star or other lager beer
White sandwich bread for serving
Cheddar cheese slices for serving
Directions:
In a small bowl, stir together the BBQ seasoning, smoked sea salt and granulated honey.
Rub the short ribs all over with the oil and coat completely with about 6 Tbs. of the spice mixture; reserve the remaining mixture.
Pour the beer into the base of a 10-quart stovetop pressure cooker and add the short ribs. Close and lock the lid and bring up to high pressure over high heat. Reduce the heat to medium-low and cook for 1 hour. Remove from the heat. To release the pressure, run cold water over the lid, then remove the lid. Transfer the ribs to a steel grill fry pan and reserve the cooking sauce.
Prepare a grill for indirect grilling over medium-high heat. If using a gas grill, set a smoker box filled with hickory chips over direct heat.
Set the fry pan on the grill over indirect heat. Cover the grill and cook for 10 minutes. Turn the ribs over, cover the grill and cook for 10 minutes more, adding additional hickory chips as needed.
Transfer the ribs to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Thinly slice the ribs and mop with some of the cooking sauce. Sprinkle with the remaining spice mixture, if desired. Serve immediately with white sandwich bread, cheddar cheese and extra sauce for dipping. Serves 4 to 6.
Recipe by Chef Michael Voltaggio, inspired by Smitty’s Market, Lockhart, TX
Great beef, pit-smoked over oak or mesquite, is the trademark of Smitty’s Market in Lockhart, TX. Chef Michael Voltaggio pays tribute to this incredible meat with these boneless beef short ribs. To speed preparation, they’re cooked in a pressure cooker along with Texas lager, then finished off on a backyard grill.
Ingredients:
1/4 cup BBQ seasoning
1/4 cup hickory smoked sea salt
2 Tbs. granulated honey
2 lb. boneless short rib plate or 2 lb. individual boneless short ribs
1/4 cup vegetable oil
4 bottles (each 12 fl. oz.) Lone Star or other lager beer
White sandwich bread for serving
Cheddar cheese slices for serving
Directions:
In a small bowl, stir together the BBQ seasoning, smoked sea salt and granulated honey.
Rub the short ribs all over with the oil and coat completely with about 6 Tbs. of the spice mixture; reserve the remaining mixture.
Pour the beer into the base of a 10-quart stovetop pressure cooker and add the short ribs. Close and lock the lid and bring up to high pressure over high heat. Reduce the heat to medium-low and cook for 1 hour. Remove from the heat. To release the pressure, run cold water over the lid, then remove the lid. Transfer the ribs to a steel grill fry pan and reserve the cooking sauce.
Prepare a grill for indirect grilling over medium-high heat. If using a gas grill, set a smoker box filled with hickory chips over direct heat.
Set the fry pan on the grill over indirect heat. Cover the grill and cook for 10 minutes. Turn the ribs over, cover the grill and cook for 10 minutes more, adding additional hickory chips as needed.
Transfer the ribs to a cutting board, cover loosely with aluminum foil and let rest for 10 minutes. Thinly slice the ribs and mop with some of the cooking sauce. Sprinkle with the remaining spice mixture, if desired. Serve immediately with white sandwich bread, cheddar cheese and extra sauce for dipping. Serves 4 to 6.
Recipe by Chef Michael Voltaggio, inspired by Smitty’s Market, Lockhart, TX
Wednesday, May 4, 2011
Beef Kabobs
Beef Kabobs
printer friendly recipe
Marinade:
3/4 cup vegetable oil
3/4 cup soy sauce
1/4 cup Worcetershire sauce
1/2 cup lemon juice (remember fresh is best!)
1 1/2 teaspoons dried parsley
2 garlic cloves, minced
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 teaspoon ground pepper
1 London broil or tri tip
Mushrooms (roughly 2 containers)
pineapple (canned or fresh, they both work fine), cubed
1 green and red pepper
1 medium red onion
Mix all of the ingredients for the marinade and process in a blender or food processor. Cube the beef and combine with marinade in a gallon Ziploc bag or other container. Let marinade for a few hours or overnight.
Place ingredients on skewers and grill, turning regularly for even cooking.
printer friendly recipe
Marinade:
3/4 cup vegetable oil
3/4 cup soy sauce
1/4 cup Worcetershire sauce
1/2 cup lemon juice (remember fresh is best!)
1 1/2 teaspoons dried parsley
2 garlic cloves, minced
2 tablespoons dry mustard
2 1/2 teaspoons salt
1 teaspoon ground pepper
1 London broil or tri tip
Mushrooms (roughly 2 containers)
pineapple (canned or fresh, they both work fine), cubed
1 green and red pepper
1 medium red onion
Mix all of the ingredients for the marinade and process in a blender or food processor. Cube the beef and combine with marinade in a gallon Ziploc bag or other container. Let marinade for a few hours or overnight.
Place ingredients on skewers and grill, turning regularly for even cooking.
Monday, May 2, 2011
Brisket Braised in Porter adapted from Epicurious
Serve with sauteed cabbage
Yields 12 servings
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dry mustard (such as Colman's)
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 6-pound flat-cut brisket, trimmed but with some fat still attached
2 tablespoons rendered bacon fat or olive oil
4 cups (or more) low-salt chicken broth, divided
1 12-ounce bottle porter or stout
6 whole pitted prunes
4 bay leaves
2 teaspoons (packed) dark brown sugar
6 cups thinly sliced onions (2 1/2 pounds)
8 whole garlic cloves, peeled
1 pound mushrooms, sliced
1 pound medium carrots, peeled, cut crosswise into 1 1/2-inch lengths
2 tablespoons whole grain Dijon mustard
1 tablespoon (or more) malt vinegar
Special equipment: Heavy extra-large wide ovenproof pot
Serve with sauteed cabbage
Yields 12 servings
1 tablespoon coarse kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons dry mustard (such as Colman's)
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh thyme
1 6-pound flat-cut brisket, trimmed but with some fat still attached
2 tablespoons rendered bacon fat or olive oil
4 cups (or more) low-salt chicken broth, divided
1 12-ounce bottle porter or stout
6 whole pitted prunes
4 bay leaves
2 teaspoons (packed) dark brown sugar
6 cups thinly sliced onions (2 1/2 pounds)
8 whole garlic cloves, peeled
1 pound mushrooms, sliced
1 pound medium carrots, peeled, cut crosswise into 1 1/2-inch lengths
2 tablespoons whole grain Dijon mustard
1 tablespoon (or more) malt vinegar
Special equipment: Heavy extra-large wide ovenproof pot
Beef Tenderloin with Gorgonzola Sauce
Adapted from Barefoot Contessa Parties!
1 (4 to 5 pound) fillet of beef, trimmed and tied
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
Directions
Preheat the oven to 500 degrees F.
Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
Note: Be sure your oven is very clean or the high temperature will cause it to smoke.
Gorgonzola Sauce
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
Directions
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together
1 (4 to 5 pound) fillet of beef, trimmed and tied
2 tablespoons unsalted butter, at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
Directions
Preheat the oven to 500 degrees F.
Place the beef on a sheet pan and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the fillet thickly.
Note: Be sure your oven is very clean or the high temperature will cause it to smoke.
Gorgonzola Sauce
4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or "dolce")
3 tablespoons freshly grated Parmesan
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley
Directions
Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until thickened like a white sauce, stirring occasionally.
Off the heat, add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt and serve warm. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together
Brisket with Carrots and Onions
Another great Barefoot Contessa recipe. You may realize she is one of my favorites.
Brisket with Carrots and Onions
Serves 10 to 12
6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice
Directions
Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables.
Brisket with Carrots and Onions
Serves 10 to 12
6 to 7 pounds beef brisket
2 tablespoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 teaspoons dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-ounce) can tomato juice
Directions
Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3 1/2 hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.
To serve, slice the meat across the grain. Serve with the vegetables.
Beef on Stick
I had a recipe just like this at my dear friend Jen's wedding reception. Jen is Asian and served a fantastic Asian dinner and this was something I just couldn't live without. The name of the recipe cracks me up because you think it would be something much more fancy.
INGREDIENTS
3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak
skewers
DIRECTIONS
In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
Preheat an outdoor grill for high heat. Discard the marinade, and thread steak on skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.
**If you are usuing wooden skewers, soak them in water for at least 30 minutes before use.
INGREDIENTS
3 tablespoons hoisin sauce
3 tablespoons sherry
1/4 cup soy sauce
1 teaspoon barbeque sauce
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 1/2 pounds flank steak
skewers
DIRECTIONS
In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
Preheat an outdoor grill for high heat. Discard the marinade, and thread steak on skewers. Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.
**If you are usuing wooden skewers, soak them in water for at least 30 minutes before use.
Enchiladas
I am in love with this recipe. My friend Katie invited us over to house for dinner and this was such a delight to eat! It is better than any restaurant enchilada and her mother invented it!
I love these as much, if not more, than any restaurant enchilada I have had. My mom came up with the recipe. She uses the beef mixture for her famous Chimichangas. It is so good and pretty easy to make. The enchiladas require some work to prepare and assemble but are well worth the effort. They are great as leftovers too so I always make enough to fee my family for two nights.
Shredded Beef Enchiladas
1 roast
1 large onion
1 tsp cumin
1/4 tsp garlic powder
2 tsp salt
oil
2 small cans chopped green chilies
1 pkg corn tortillas
1 can red enchilada sauce
1 can cream of mushroom sauce
shredded cheese
Mom, here is the recipe I told you about. Can you pick up these items for me or have someone do it for you, and I will gladly pay you when I see you? I think everyone will love the recipe.!!!
Cook one roast - slow cook in a dutch oven size pan with lid on. Put in 200 degree oven over night until it falls apart. I used a cross rib roast. I usually put it in at 10 pm and check it 11 or 12 hours later, if it isn't falling apart - keep it in for another hour or two until it does.
Drain and reserve juices. Remove all fat from meat and break into large chunks.
Saute 1 large chopped onion in 3 Tablespoons oil. Add to meat with 2 cans diced green chilies and skimmed juice from meat (skim the fat off juice before adding) , and add the seasonings listed above.
Refrigerate overnight. ( I usually take roast out of oven in morning, season and refreigerate unitl time to assemble that evening)
Reheat meat.optional
Cook corn tortillas briefly in hot oil, turning once. Drain on paper towel and let cool enough to handle.
Mix equal parts red enchilada sauce and cream of mushroom soup. Dip cooked tortillas in enchilada sauce, spoon meat mixture onto tortilla and top with shredded cheese. Roll up and place, seam side down in a 9 x 13 pan. Pour some leftover sauce over enchiladas and top with more cheese. Bake at 350 for 30 minutes, or longer if you refrigerate them first
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