Categories
beef Italian recipes

Italian Meatballs

Recipe courtesy of Toni’s Garden.

INGREDIENTS
1 1/2 lbs. ground beef 15% fat (anything less than that is too dry and has no flavor)
1/2 lb. ground pork
2-3 cloves of garlic chopped fine or pressed
2 eggs
1/2 cup grated romano cheese (good cheese is a requirement, no cheating here)
1/4 cup chopped fresh Italian flat leaf parsley
1 cup dried plain breadcrumbs (home made if possible)
just a couple of grindings of black pepper—not too much at all

DIRECTIONS

  1. Preheat oven to 450F.
  2. Combine all ingredients except bread crumbs. Mix thoroughly.
  3. Pour breadcrumbs over the top of the meat mixture and sprinkle with a little water to moisten, about 1/4 cup.
  4. Mix together until combined.
  5. Roll 1-inch diameter meatballs with your hands. If you want to make them more uniform, use a 1-inch scoop.
  6. Place all the meatballs evenly spaced in a baking dish and cook for about 15-20 minutes or until brown.
Categories
crock pot Hawaiian pork recipes slow cooker

Kalua Pig in a Crock Pot

Bring the luau home with this really easy recipe. (Recipe courtesy of alohajoe.com, picture courtesy of onokinegrindz blog.)

Kalua PigINGREDIENTS
Pork butt or shoulder (they are the same thing)
2 cups apple cider (non-alcoholic)
1/2 cap liquid smoke
1 tbsp. Hawaiian sea salt (kosher salt works, too)

DIRECTIONS
Rub salt on pork.
Put pork in crock pot.
Add apple cider and liquid smoke.
Turn crock pot on low and cook for 9-10 hours.
Take meat out of crock pot and shred with fork. Salt to taste.

Categories
beef recipes

The Simple Beauty of Sloppy Joes

Sloppy JoesI had sloppy joes for dinner tonight after picking up a can of Del Monte Sloppy Joe sauce at 99 Ranch Market of all places. I didn’t have any hamburger buns or regular bread lying around, but there was a worthy substitute in the kitchen…pan de sal. Yes, the Filipino sweet rolls, which I usually prefer with peanut butter, were perfect. I had the mini-sized pan de sal so I made a bunch of little sloppy joes. My wife had one, too, but preferred hers over rice, which is also tasty.

While Googling some pictures of sloppy joes, I came upon this interesting recipe from Ming Tsai, and as usual, he gives it a little Asian twist. (picture courtesy of Back of the Box.)

Asian Sloppy Joes
by Ming Tsai
Serves 4 to 6

INGREDIENTS
2 tablespoons grapeseed or canola oil
2 medium red onions, cut into 1/4-inch dice
1 cup celery cut into 1/4-inch dice
2 jalapeños, stemmed and minced, or 1 tablespoon sambal oelek or hot sauce
1 pound ground beef
1 pound ground pork
8 ounces chopped roma tomatoes, canned or fresh
1 1/2 cups Hoisin-Lime Sauce
Kosher salt and freshly ground black pepper to taste
4 to 6 hamburger buns
1 head of iceberg lettuce, shredded

1. Heat a large deep, heavy saucepan over high heat. Add the oil and swirl to coat the pan. Add the onions, celery, and jalapeños and sauté until soft, about 2 minutes. Add the beef and pork and brown lightly, breaking up any clumps with a wooden spoon, about 5 minutes.

2. Add the tomatoes and the Hoisin-Lime Sauce and season with salt and pepper. Bring the mixture to a slow simmer and cook until cooked down and thickened enough to mound when ladled, 30 to 45 minutes.

3. Toast the buns and place a bottom half on each serving plate. Top with some of the lettuce, large scoops of the sloppy joe mixture, and more lettuce. Place the top buns over the contents and serve.

Categories
barbecue crock pot pork recipes ribs slow cooker

Baby Back Ribs in a Crock Pot

baby backsThis is an easy, no-hassle way to make great baby back ribs at home.

INGREDIENTS
1 rack of baby back ribs
your favorite spice rub
your favorite BBQ sauce (for glazing the ribs)

DIRECTIONS

  1. Sprinkle rack of ribs with your favorite spice rub.
  2. Place meat on a rack with meat facing outward and fatty end of the rib at the top. You’ll probably have to “curl” the meat so it fits in the pot, or if you have an oval slow cooker, you can cut the slab in half and stand them up like a teepee with the fatter end of the ribs at the top.
  3. You don’t really need any liquid for this recipe, but if you want you could add a few drops of liquid smoke to the pot.
  4. Cook on low for 8-10 hours. It’s done when the rib meat shrinks from the bottom of the rib about 1/4 inch or you can pull on the rib bone and it loosens from the meat.
  5. Before you take out the ribs, baste it with your favorite sauce and cook for 10 more minutes.
  6. After 10 minutes, take out the ribs and eat them!
Categories
beef Best of Inuyaki recipes

Prime Rib with Jus

Perfect for entertaining a big group, I normally make my Prime Rib around the holidays. It’s a bit of work, but it’s worth it just to see the reaction on your guests faces when it arrives at the table. This is a combination of recipes from Lawry’s the Prime Rib and Cook’s Illustrated.

INGREDIENTS
1 standing bone-in rib roast with ribs removed and reserved, patted dry.
Lawry’s Seasoned Salt
1 cup red wine
1 3/4 cups low-sodium beef broth
1 3/4 cups low-sodium chicken broth
2 sprigs fresh thyme

DIRECTIONS

  1. Remove roast and ribs from refrigerator and let stand at room temperature 2 hours.
  2. After 2 hours, sprinkle fatty cap and ends of roast with Lawry’s Seasoned Salt.
  3. Heat heavy roasting pan or heavy-bottomed 12-inch skillet over medium heat until hot, about 4 minutes.
  4. Place roast fat side down in roasting pan/skillet and cook until well-browned, 12 to 15 minutes. Using tongs, stand roast on end and cook until well-browned, about 4 minutes. Repeat with other end. Do not brown side where ribs were attached.
  5. Place roast browned-side up on cutting board and cool 10 minutes.
  6. Place wire roasting rack in roasting pan.
  7. Tie browned roast to ribs and place bone-side down in roasting rack.
  8. Insert meat thermometer in thickest part of meat, making sure it does not touch a bone. Roast in preheated 350 degree F oven until thermometer registers 130 degrees F for rare, 140 degrees F for medium, or approximately 20 to 25 minutes per pound.
  9. Transfer roast to cutting board and tent loosely with foil. Increase oven temperature to 450 degrees for Yorkshire pudding.
  10. Prepare au jus using the recipe below.

Jus Recipe

  1. While roast rests, spoon off fat from roasting pan, reserving 3 tablespoons for Yorkshire puddings.
  2. Set roasting pan over 2 burners at high heat. Add wine to roasting pan. Using wooden spoon, scrape up browned bits and boil until reduced by half, about 3 minutes.
  3. Add beef broth, chicken broth, and thyme.
  4. Cut twine on roast and remove meat from ribs; re-tent meat. Add ribs, meaty side down, to roasting pan and continue to cook, stirring occasionally, until liquid is reduced by two-thirds (to about 2 cups), 16 to 20 minutes.
  5. Add any accumulated beef juices from meat and cook to heat through, about 1 minute longer. Discard ribs.
  6. Strain jus through mesh strainer into gravy boat, pressing on onions to extract as much liquid as possible. Serve with prime rib.
Categories
beef Best of Inuyaki recipes

Individual Yorkshire Puddings

from Cook’s Illustrated

Yorkshire PuddingYorkshire pudding is a traditional accompaniment to Prime Rib and are usually made while the roast is resting. It’s pretty easy to make and it’s cool watching them puff up to their actual size.

Prepare the Yorkshire pudding batter after the roast has roasted for 1 hour, then, while the meat rests, add beef fat to the batter and get the puddings into the oven. While the puddings bake, complete the jus. An accurate oven temperature is key for properly risen puddings, so check your oven with an oven thermometer before making this recipe. Work quickly to fill the muffin tin with batter, and do not open the oven door during baking. Serves 12.

INGREDIENTS
3 large eggs, at room temperature
1 1/2 cups whole milk, at room temperature
1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
3/4 teaspoon table salt
3 tablespoons beef fat

DIRECTIONS

  1. Whisk eggs and milk in large bowl until well combined, about 20 seconds.
  2. Whisk flour and salt in medium bowl and add to egg mixture
  3. Whisk quickly until flour is just incorporated and mixture is smooth, about 30 seconds.
  4. Cover batter with plastic wrap and let stand at room temperature for at least 1 hour or up to 3 hours.
  5. After removing roast from oven, whisk 1 tablespoon of beef fat into batter until bubbly and smooth, about 30 seconds. Transfer batter to 1-quart liquid measuring cup or other pitcher.
  6. Measure 1/2 teaspoon of remaining 2 tablespoons beef fat into each cup of standard muffin pan.
  7. When roast is out of oven, increase temperature to 450 degrees and place pan in oven to heat for 3 minutes (fat will smoke).
  8. Working quickly, remove pan from oven, close oven door, and divide batter evenly among 12 muffin cups, filling each about 2/3 full. Immediately return pan to oven.
  9. Bake, without opening oven door, for 20 minutes
  10. Reduce oven temperature to 350 degrees and bake until deep golden brown, about 10 minutes longer.
  11. Remove pan from oven and pierce each pudding with skewer to release steam and prevent collapse. Using hands or dinner knife, lift each pudding out of tin and serve immediately.
Categories
barbecue beef recipes ribs

Texas-style BBQ Beef Ribs

UPDATE 7/31/08
As much as I love this recipe, I always found it time consuming. Check out my post on Lazy Barbecue — Oven Beef Ribs for an easier barbecue beef rib recipe.


You can make good, tender, BBQ beef ribs, even if you don’t have a smoker. I use a Tea Smoking Mixture and a liquid smoke/oil mixture to ensure that the meat has that smokey flavor we all want and crave.

I was experimenting with BBQ Beef Ribs this summer with mixed results. My first attempt came out dry but tasty, and the second was a lot better because I used a different recipe but not exactly what I was looking for. (Image from kosherblog.net.)

I decided on “tea smoking” the meat, a Chinese technique that I found interesting since I’m not allowed to grill where I live and have to use the oven. I was a little concerned about the ribs having a “tea” flavor to them since I had never done this before, so I basted the ribs with a mixture of liquid smoke and olive oil before cooking to ensure a smoked hickory flavor. Honestly, I think the tea is merely a source of smoke and doesn’t really affect flavor, but the liquid smoke mixture ensures a more authentic, smokey flavor.

Start by cooking the ribs at 500 degrees for 30 minutes and then reduce the heat to 200 degrees and cook for 1 1/2 – 2 hours more. What results is tender, almost fall-off-the-bone beef ribs. Finish them using the broiler setting or throwing them on a hot grill so you get a nice crust on the ribs that makes them look as good as they taste. Serve it with the Texas-style BBQ Sauce recipe, or use your favorite sauce (Bullseye is a good choice).

INGREDIENTS
Ribs
3 – 4 beef rib slabs (3 to 4 ribs per slab, about 5 pounds total)
1/2 teaspoon liquid smoke mixed with 1 1/2 teaspoons olive oil

Dry Rub Recipe
4 teaspoons chili powder
1/2 teaspoon cayenne pepper
2 teaspoons table salt
1 1/2 teaspoons ground black pepper

Tea Smoking Mixture
1 cup loose black tea (Lapsang Souchong preferred)
1 cup rice
1 cup sugar

DIRECTIONS

    1. Line a rimmed baking sheet with at least two layers of aluminum foil
    2. Spread the Tea Smoking Mixture evenly on the bottom of the baking sheet.
    3. Place a wire rack or roasting rack above the Tea Smoking Mixture so that ribs are elevated above baking sheet
    4. Mix chili powder, cayenne, salt, and pepper in small bowl
    5. Remove membrane from the bone side of the ribs.
    6. Rub ribs evenly with spice mixture.
    7. Place ribs on rack and let stand at room temperature for at least 1 hour
      About 30 minutes before you’re ready to cook, heat oven to 500 degrees (if you have a pizza stone, place this in the oven also).
    8. When you’re ready to cook, baste ribs with liquid smoke/oil mixture and cover ribs with foil so that they are completely sealed. See smoker setup diagram at right.
    9. Place ribs in oven directly on the rack or a pre-heated pizza stone.
      (Image from Cook’s Illustrated).
    10. Cook ribs for 30 minutes at 500 degrees.
    11. Reduce heat to 200 degrees. Leave oven open for a minute to cool it down.
    12. Cook ribs for additional 90 minutes (for firmer ribs) or 2 hours for fall of the bone ribs. The meat will have shrunk, exposing about 1/2 to 1 inch of bone.
    13. Remove ribs from oven and let them rest for 10 minutes before removing foil.
    14. Remove ribs from foil and serve. You can also refrigerate them and then reheat them when ready to serve. If you want to finish the ribs so they have a nice crust, place them under the broiler or cook them meat side down on a hot barbecue grill or grill pan for 5 minutes. Flip and cook 5 more minutes and then serve with your favorite sauce on the side.
Categories
barbecue beef recipes sauces

Texas-style BBQ Sauce

from Cook’s Illustrated
This sauce is a good accompaniment for the Texas-style BBQ Ribs.

INGREDIENTS

2 tablespoons unsalted butter
1/4 cup minced onion
1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
1 1/2 teaspoons chili powder
2 cups tomato juice
3/4 cup distilled white vinegar
2 tablespoons Worcestershire sauce
1/2 teaspoon powdered mustard mixed with 1 tablespoon water
1 teaspoon minced chipotle chile in adobo
2 tablespoons mild molasses or dark molasses
1 1/2 teaspoons table salt
1/4 teaspoon ground black pepper

DIRECTIONS

  1. Heat butter in small nonreactive saucepan over medium heat until foaming; add onion and cook, stirring occasionally, until softened, 2 to 3 minutes.
  2. Add garlic and chili powder; cook, stirring constantly, until fragrant, about 20 seconds.
  3. Add tomato juice, 1/2 cup vinegar, Worcestershire sauce, mustard, chipotle, molasses, and salt
  4. Increase heat to high and bring to simmer, then reduce heat to medium and continue to simmer, stirring occasionally, until sauce is slightly thickened and reduced to 1 1/2 cups, 30 to 40 minutes.
  5. Off heat, stir in pepper and remaining 1/4 cup vinegar.
  6. Cool to room temperature before serving. If you want, you can run the sauce through a strainer to make it smooth.
    (Can be refrigerated in airtight container for up to 4 days; bring to room temperature before serving.)