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ねぎ巻き Negimaki – Japanese Beef Rolls with Pea Shoots

18 Mar

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This is a dish I’ve been wanting to make for some time now. I found a wonderful Asian market called Matsuwa here in LA and finally got on the ball!

Time: 15 minutes             Serves: 6

Ingredients

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  • Negimaki


  • 1 pound thinly sliced beef- shabu-shabu (I used Prime Chuck Roll)
  • 1 bunch thin asparagus, trimmed & halved
  • 6 scallions, trimmed & halved
  • 100 grams enoki mushrooms, trimmed
  • olive oil & toasted sesame oil, for cooking

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  • Shabu-Shabu Sauce


  • 1/3 cup tamari
  • 1 tbsp + 1 tsp toasted sesame oil
  • 2 tbsp Balsamic vinegar
  • 2 tbsp olive oil
  • 1/4 cup sweet sake
  • Pea Shoots


  • 4 bunches of snow pea shoots
  • 8 cloves garlic, minced
  • splash tamari
  • red pepper flakes, to taste
  • 1 tsp toasted sesame oil
  • 1 tbsp olive oil

How to make it


  • Negimaki


  • Combine shabu-shabu sauce ingredients and whisk to incorporate. Handle meat with care as the pieces are sliced thin and are delicate. Place into sauce and let marinate for 5 minutes.
  • Divide into 6 equal parts, then lay pieces out stacked horizontally so they slightly overlap.
  • Place enoki mushrooms, asparagus, and scallions onto the left side of each stack of beef. Then carefully roll meat over veggies gently but tightly. Place seem side down.
  • Heat olive oils in a skillet over medium high. Place negimaki seam side down into pan. Cook one minute on each side, browning all around.
  • Remove from pan and allow to rest before cutting in half

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  • Pea Shoots


  • Heat oils in a skillet over medium high. Add pea shoots and garlic and saute for 2-3 minutes.
  • Turn down to medium low, add tamari and red pepper flakes, and saute an addition 2-3 minutes until wilted down and bright green.
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Sear & Blast Steak

19 Jan

My beau developed this technique for the taste & tenderness of marinated steak when pressed for time a couple years back and we’ve been using it ever since.

Time: 20 minutes          Serves: 2

Ingredients


  • Steak


  • 2 sirloin steaks
  • 2 tbsp olive oil
  • 1 tbsp butter
  • bleu cheese (cave aged bleu granite – 1 slice)
  • 1 oz tequila
  • 1/2 tsp liquid smoke
  • 2 tsp malt vinegar
  • seasoning Mixture:
  • salt, garlic (granulated), onion (granulated), black pepper, red pepper, dill seed, fennel seed,mustard seed, coriander
  • Mushrooms


  • handful baby bella mushrooms, cut in thirds
  • 1 tbsp butter
  • salt & pepper to taste

How to make it


  • Place steak in a seal-able container. Pour tequila over top. Rub seasoning mixture into both sides of steak. Pour liquid smoke and malt vinegar over and seal. Refrigerate for 15 minutes.
  • Turn broiler on 425F.
  • Heat skillet over medium heat, add olive oil and butter. Once butter melts place steak in skillet. Sear on each side for 4 minutes.
  • Remove from skillet and place onto broiling pan. Broil for about 6 minutes on each side or until the steak has reached desired doneness.
  • While steaks are broiling, place butter in skillet and heat on low-medium. Add mushrooms, salt, and pepper and sautee for several minutes, stirring occasionally.
  • Top steaks with mushrooms, then bleu cheese. Turn off broiler. Remove once cheese has melted.

  • Enjoy!

Guinness Stout Beef Stew

13 Jan

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A dish like this has such comforting qualities about it, especially in the winter in Michigan. I love my Apple Cider Beef Stew version, but a friend left a couple of Guinness Stouts in our fridge the night of our Annual Ugly Holiday Sweater Party and I wanted to try something different. I guess it’s a little late, but would you want to see our sweaters? We made them ourselves! Oh, and the stew was just what I was after. Serve your favorite way, mine is with a scoop of mashed potatoes in the middle but I know some people prefer it with dumplings. Whatever strikes your fancy!

Time:           Serves: 4

Ingredients


  • 2 tbsp olive oil
  • 1 pound beef stew meat, cut into about 2-inch cubes
  • 1/4 cup flour
  • sea salt & pepper, freshly ground
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1 medium onion, diced
  • 3 cloves garlic, smashed
  • 3 sprigs fresh rosemary
  • 1/2 pound carrots, sliced on an angle into 2-inch chunks
  • 3/4 cup Guinness Stout
  • 1/2 cup beef stock
  • freshly ground sea salt & pepper, to taste

How to make it


  • Heat 1 tbsp olive oil over medium-high heat in a medium saucepan.
  • Combine flour with salt, pepper, paprika, and parsley in a zipper bag. Toss to mix. Add half of stew meat and seal bag. Shake to coat. Add coated meat to heated oil in saucepan.
  • Cook meat until deep brown on each side, about 3 minutes. Meanwhile, repeat procedure with remaining meat. Add rosemary and more oil as needed. Once both sides are browned, transfer to a plate and brown the second batch.
  • Transfer second batch to plate. Add onions and garlic to pan. Saute for 3-4 minutes. Add carrots. Saute for an additional 3-4 minutes. Add Guinness, stock, and thyme. Season with salt & pepper. Bring to a boil.
  • Add browned meat and turn down to a simmer. You may cover the pot completely for more liquid or vent for a thicker stew.
  • Simmer for about 2 hours. Stir and season to taste with salt and pepper, several times throughout.
  • I love mashed potatoes in my beef stew and this is how I made them: 12 small Yukon gold potatoes, cubed & cooked in boiling water until fork tender, splash half & half, 2 tbsp Irish butter, 1/4 cup sour cream, 1 tsp garlic powder, freshly ground sea salt & pepper, to taste.

Baked Pasta with Meat Sauce

11 Jan

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This name sounds very ordinary but this dish is extraordinary! I’m open to suggestions on how to spruce of the name. This is a great make ahead dish to keep in the freezer for an effortless homemade meal. The slow-cooked sauce develops such great flavors as it sits, so make it a day or two before you plan to make the baked pasta.

Time: 45 minutes hands-on               Serves: 12

Ingredients


  • Meat Sauce


  • 1/2 pound lean ground beef
  • 1/2 pound mild/sweet Italian sausage, removed from casing
  • 1 medium onion, diced
  • 2 carrots, diced small
  • 3 celery stalks, diced small
  • 4 garlic cloves, smashed & roughly chopped
  • 3 tbsp dried parsley
  • 2 tbsp dried basil
  • 2 tbsp dried oregano
  • 1 tbsp Lawry’s seasoning salt
  • 6 dry bay leaves
  • 28 oz. can diced tomatoes with liquid
  • 28 oz. can tomato sauce
  • 16 oz. can tomato paste
  • 1 tbsp sugar
  • Béchamel Sauce


  • 6 tbsp butter
  • 16 oz. mushrooms, sliced or diced
  • 1/4 cup flour (I used a Gluten Free baking mix to keep it wheat free)
  • 3 cups milk
  • 1/8 tsp grated nutmeg
  • salt & pepper to taste
  • 1 cup grated Parmesan Gouda blend cheese
  • The Rest


  • 16 oz. short cut pasta, cooked al dente (I used quinoa and corn elbows, again to keep the dish wheat free)
  • 1 cup grated Parmesan Gouda blend cheese

How to make it


  • Meat Sauce


  • Pour 1/4 cup water in bottom of a large medium stock pot, you’ll want about 1/4 inch. Heat over medium. Add ground beef and Italian sausage. Cook for a few minutes.
  • Next, add onions, carrots, celery, and garlic. Add parsley, basil and oregano and cook, stirring, until beef is browned all over and vegetables are tender, about 7-10 minutes.
  • Add Lawry’s and stir. Then, add bay leaves and remaining ingredients. Bring to a gentle boil, then turn to simmer and cook uncovered, stirring occasionally for at least 2 hours. Tastes best after sitting, so allow to cool, and refrigerate overnight.
  • Béchamel Sauce


  • Heat 3 tbsp butter over medium heat in a large skillet or medium saucepan. Add mushrooms and saute for about 7-9 minutes, stirring occasionally. Season with salt & pepper.
  • Add flour and cook, stirring, for about 3 minutes until lightly browned. Slowly whisk in milk. Add nutmeg. Cook for about 3 minutes until thickened. Add cheese and stir. Season with salt & pepper to taste.
  • The Rest


  • Preheat oven to 350F. Prepare a 13×9 baking dish with cooking spray.
  • In a very large mixing bowl or stock pot, combine meat sauce and cooked pasta. Toss well.
  • Pour mixture into baking dish. Pour béchamel sauce over top evenly. Top with grated cheese. Cover and bake in middle rack of oven for 40 minutes.
  • Switch oven to broil at 425F. Uncover and place on top rack under broiler. Broil for about 4 minutes, until top is golden brown and lightly crisp. Check every minute or two to see that it does not burn. Remove from oven and let set for 10 minutes before serving.

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My Chili Valentine in a Crock Pot

29 Oct

According to legend, Spanish priests called the first chili “the soup of the Devil” because they believed that chili peppers were an aphrodisiac. This is my beau’s creation and named it so b/c of the pink & red bean combo. He calls it “taste-tastic” and “the best chili you’ll ever eat, ever”.

Time: 15 min prep, 8 hour cook                 Serves: 4-6

Ingredients


  • 1.5 lbs ground beef (chuck)
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp cayenne pepper (more or less to taste)
  • 1 tsp seasoning salt (Lawry’s)
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 14.5 oz. can diced tomatoes, with liquid
  • 1 8 oz.can tomato sauce
  • 2 7 oz. cans diced mild green chilies, drained
  • 1 15 oz. can pink beans, drained and rinsed
  • 1 15 oz. can red kidney beans, drained and rinsed
  • 1 cup beef stock
  • 1/4 cup A1 steak sauce
  • 2 fresh bay leaves
  • 2 tbsp brown sugar
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 cayenne pepper (more or less to taste)
  • 1 tsp seasoning salt (Lawry’s)

How to make it


  • Heat 1/4 cup water in a skillet over medium heat. Brown beef and season with following 6 ingredients. Drain and place in crock pot.
  • Add onion, garlic, tomatoes, tomato sauce, chillies, beans, A1, beef stock and bay leaves. Add remaining seasoning. Mix all together.
  • Cook on low for 8 hours.

Beef Tips and Gravy in a Crock Pot

28 Oct

One of the best things to ever come out of my Crock Pot. I knew it had to be good, it is meat cooking in the crock all day after all, but this exceeded my expectations.

Time: 25 min prep, 8 hour cook               Serves: 4

Ingredients


  • 1/4 cup AP flour
  • 1/2 – 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp pepper
  • 1 tsp parsley (dried – or 1+ tbsp fresh)
  • 1 pound beef stew meat (chuck/round) cut into 1-inch cubes
  • 2 tbsp vegetable/olive oil
  • 3 cups beef stock (low sodium)
  • 1 medium onion, chopped
  • 4-6 garlic cloves, chopped
  • 1 tsp basil (dried – or 1+ tbsp fresh)
  • 1 tsp parsley (dried – or 1+ tbsp fresh)
  • 2-3 bay leaves
  • pinch of red pepper flakes

How to make it


  • Place flour, salt, paprika, pepper and parsley into a sealable plastic bag or paper bag. Toss to mix.
  • Rinse met & pat dry. Add half to flour mixture & toss to coat.
  • Heat 1 tbsp oil to medium skillet over medium-high heat. Add coated pieces of meat to skillet. Brown on all sides, this should take about 5 minutes. Transfer to crock pot.
  • Add remaining meat to flour mixture & toss to coat.
  • Heat remaining oil in skillet. Add coated pieces of meat to skillet. Brown on all sides, again about 5 minutes. Transfer to crock pot.
  • Carefully add about 1/2 cup of beef stock to skillet. Scrape up browned bits from the bottom. Pour into crock pot.
  • Pour remaining beef stock into crock pot. Add onions & garlic and remaining seasonings.
  • Cook on LOW for 8 hours.
  • If needed, add a bit of a cornstarch slurry (water + cornstarch) into cooking liquid to thicken up. My gravy was perfect and did not need it this time around.
  • I served this over egg noodles (also labeled as spaetzle) garnished with more parsley. It would also be great over rice, mashed taters, open faced on a sandwich – mmmm….
  • Feel free to add some mushrooms into the pot when adding onions.

 

Greek Inspired Pot Roast in a Crock Pot

26 Oct

This dish is inspired by Youvetsi, a Greek stew often made with lamb or beef. It is traditionally served over orzo pasta.

Time: 15 min prep, 6 hour cook               Serves: 4

Ingredients


  • 1 2 pound + beef roast (I used eye of round, and allowed about 1/2 pound per serving)
  • sea salt & black pepper, freshly ground – to taste
  • olive oil
  • 3 garlic cloves, chopped
  • 2 cups beef stock
  • 1/2 cup dry red wine
  • 6 oz. tomato sauce
  • 2 tbsp oregano, roughly chopped + more for garnish
  • 4 oz. feta cheese – for garnish

How to make it


  • Pour just enough olive oil into a large skillet (stainless steel or cast iron) to cover bottom. Heat over medium-high heat. Meanwhile, season roast liberally with salt & pepper on all sides.
  • Sear roast in hot pan on all sides. Remove and transfer to crock pot. Lower temperature to medium and add garlic. Saute for 1-2 minutes until softened – careful not to burn!
  • Carefully add 1/2 cup of beef broth and scrape up browned bits from bottom of skillet. Add remaining broth, tomato sauce, wine and oregano. Cook for about 5 minutes. Taste sauce & season with salt & pepper as needed.
  • Pour sauce over roast in crock pot. Cook on low for 6 hours.
  • To serve, shred if desired or slice into pieces. Top with crumbled feta and oregano.