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Apr 12

The Indian Hamburger

Ingredients:

  • 3 lbs extra-lean ground beef
  • 1 tbsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp salt, or to your taste
  • 2 tbsp peeled and minced fresh ginger
  • 1/4 cup minced scallion greens (from 2 to 3 scallions)
  • 1/2 cup firmly packed finely chopped cilantro leaves, soft stems included
Directions:

  1. In a large bowl, combine all the ingredients and mix thoroughly. Shape into 6 to 10 patties, each about 4 inches in diameter.
  2. Put the patties on a grill and cook to the desired level of doneness, 10 to 15 minutes. Turn once or twice and press the patties with a spatula to ensure that the insides get properly cooked.

Chilis to Chutneys: American Home Cooking with the Flavors of India by Neelam Batra


Jul 06

Super Sloppy Joes

We made these for lunch today. It's been a long time since I had real sloppy joes. Mmmmmmmm...


Ingredients:

  • 1 tbsp extra-virgin olive oil
  • 1 lbs ground beef sirloin
  • 1/4 c brown sugar
  • 1 tbsp spice
  • 1 med onion, chopped
  • 1 sm red bell pepper, chopped
  • 1 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 2 c tomato sauce
  • 2 tbsp tomato paste
  • 4 crusty rolls, split, toasted, and lightly buttered
Directions:

  1. Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine.
  2. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes.
  3. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer.

Serves 4
Source


Dec 03

Estofado

About a month ago, I ordered the 4-quart Cuisinart Slow Cooker (CSC-400) for a pretty sweet price -- Thank You Sogeti Employee Appreciation!!! I made my first roast a couple weeks ago. Standard carrot + potato + onion + garlic + roast + cream of mushroom soup. It was good. I even took the time to brown the roast before slow cooking it.

While I was waiting to pick up Monkey from the vet last Tuesday, I browsed our new local Borders and picked up "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann. 350 slow cooker recipes. There must be a couple good ones I can find. ;-)

I picked up just over 2 pounds of organic beef stew meat from Whole Foods for a recipe from a different book (of which I can't remember which one). Regardless, I was determined to cook the stew meat tonight. I found a recipe called Estofado in my NYMSC Cookbook after work and thought it sounded pretty darn good.

Slow Cooker: Medium or Large round
Setting and Cook Time: Low for 6 to 8 hours

Ingredients:

  • 2 pounds beef stew meat, such as boneless chuck, trimmed of any excess fat, cut into 1- to 1.5-inch chunks, and blotted dry
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons all-purpose or whole wheat pastry flour
  • 3 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 1 cup smooth or chunky tomato salsa, homemade or prepared
  • 3 tablespoons red wine vinegar
  • Pinch of dried oregano or marjoram
  • 1/4 cup water
  • 1/3 cup dry red wine
  • 2 tablespoons chopped fresh flat-leaf parsley
Directions:

  1. In a zippered-top plastic bag or a bowl, toss the beef, in batches, with the salt, pepper, and flour.
  2. In a large skillet over medium-high heat, warm 1.5 tablespoons of the oil until very hot. Add the onion and cook, stirring, until softened, about 5 minutes, then transfer to the crock. Add half the beef to the skillet and brown on all sides, 3 to 4 minutes total. Transfer to the slow cooker. Brown the remaining beef in the oil and add to the cooker. Add the salsa, vinegar, oregano, and water to the cooker and stir to evenly distribute.
  3. Pour the wine into the skillet and place over medium heat. Stir constantly, scraping up any browned bits stuck to the pan; it will reduce a bit. Pour into the cooker and stir. Cover and cook on LOW for 6 to 8 hours.
  4. Season with salt and pepper and stir in the parsley. If the estofado is too thin for you, use a beurre manie to thicken it a bit. Serve with rice.



Before it got too late, I ran to Whole Foods to pick up some red wine and red wine vinegar. Ended up with a Whole Foods 365 Trackers Crossing, South Eastern Australia Shiraz for $5.99. Super cheap red wine for cooking. Not bad at all. I used the last of our Arriba! Medium tomatillo salsa. Sorry Sweetie!!! I'll get more!!! :-D

Turned on Groove Salad and went to work. It smells delicious...I'm glad I ate before I began this one.

Note: I find that most user-submitted recipe photos look disgusting. The recipe may sound good, but if the picture looks nasty, it's generally a bit of a food-turn-off.

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