Bourbon Marinade

 

• 1/4 cup Bourbon whiskey
• 1/4 cup brown sugar
• 1/3 cup soy sauce
• 1 tablespoon minced fresh ginger (optional)
• 1 tablespoon Lea & Perrins® Worcestershire Sauce
• 2 tablespoons Dijon mustard
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar                <<<< my missing ingredient
• 2 teaspoons freshly ground black pepper

https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=288

Mel's Flank Steak

1.5 LBS Steak

 1/2 C Soy

1 LG Clove Garlic minced

1 tsp ground ginger

2 TBS Brown Sugar

2 TBS Lemon Juice

2 TBS Salad Oil

2 TBS Minced Onion

1/4 tsp pepper

marinade 6 - 12 hours

Beefaroni or Beef a roni

I gave the boys (young men) three dinner options tonight, based on what I bought. They have to cook it. I thought I had published the beefaroni recipe, but maybe it is hiding in the draft folder which I cannot find. Meatloaf and Cajun Jambalaya are published. I like giving them level challenges., just like video games.

Tonights Dinner Options are:

1) Meatloaf (moderate)  2) Beefaroni (easy)  3) Cajun Dirty Jambalaya with chicken (expert:  ambitious level)

There is a 2+ LB package of Beef, a 1 LB package of Veal and a 1 LB package of pork  divide the beef in half.  

Meatloaf gets 1 LB of each, Beefaroni gets 1 LB of Beef.

You must also have a vegetable and a starch.  There is broccoli in the fridge that needs to be cooked (steamed) or frozen beans / peas.

The Russet Potatoes are for baking.  Scrub them and put them in the oven on the rack, no dish needed, while the meatloaf cooks.  Check doneness by forking them after 40 minutes.

Or you can up the level up the meatloaf by adding home-made mashed potatoes using the red potatoes.

Beefaroni (easy level)

1 LB Ground Beef (½ the package)

1 + Cup grated Cheese (Mozzeralla or cheddar) - cheeses are labeled - please grate fresh cheese we need to use these up.

1 LB / 16 OZ Pasta Shells/ Elbows

1 Jar 24 Oz Pasta Sauce + 1 splash red wine to rinse jar.

1 diced medium onion

2 sliced garlic cloves

1 TBS italian seasoning (optional)

½ tsp pepper

½ tsp salt

2-3 TBS olive oil

Preheat oven to 325

Boil 1 box 16 oz = 1 LB pasta to al dente - it will cook more in the oven so cook shortest time.

Brown 1 LB beef in a skillet over medium/low heat with onion, garlic cloves, pepper + salt 1 italian seasoning (optional)

Once browned, add 1 jar of  pasta sauce to skillet.

Drain the pasta coat lightly with olive oil and pour into a 9x13 pyrex baking dish (the blue dish is 9x13)

Pour the meat sauce combo over the pasta and mix in.

Top with a layer of grated cheese.

Cover the casserole with tin foil.  Bake for 45 minutes.  Remove foil after 30 minutes.

Beef Stew = Mt + Sl + Se + St + VG

Where
B = LBS. of Beef Roast (Cubed)
oo = TBS olive oil = B
p = tsp pepper = B
s = tsp NaCl = B x 1.5
O = Onions = B / 2 (Chop Coarse)
FL = Cups of Flour =  B/4
W = Cups Red Wine = B/2
G = Garlic Cloves = B (Chop Fine)

L = Cups Beef Broth = B x 1.5

h = tsp Hungarian Paprika = B/2
bq = tsp Bouquet Garni = B
bl = Bay Leaves = B/2
w = tsp worcestershire sauce = B/2

C = Carrots = B x 1.5 (Chop)
P = Potatoes = B x 1.5 (Dice)
E = Celery Stalks = B/2 (Chopped)
A = Parsnip = B/4 (Sliced)
R = Rutabaga = B/16 (Diced Small)
T= Turnip B/4 (Diced Small)

Hh = High Heat
Hm = Med Heat
Hl = Low Heat

Brown B in oo+s+p, remove and set aside.  Cook O until soft, add FL, thicken, add diced G cook 1 min..  Deglaze with W, bring to simmer.  Add L, B, h, bq, bl, w, and simmer for 1-2 hours. Add C,P,E,A,R,T.  Simmer for 30 Minutes

(B + oo+s+p) x Hh  = Mt
(O + FL + G + W) x Mh  = Sl
(h + bq + bl + w) = Se
(Sl + L + Mt + Se) x Hl = St
(C + P + E + A + R + T) = Vg

Mt + Sl + Se + St + VG = SB
SB = ((B + oo+s+p) x Hh) + ((O + FL + G + W) x Mh) +(h + bq + bl + w) + ((Sl + L + Mt + Se) x Hl) + (C + P + E + A + R + T)

Meatloaf Revisited

I finally revisited the namesake dish, and have a few observations.

1.5 LB Meatloaf mix or a combo of Beef/Pork
1 C Soft Breadcrumbs (definitely makes a difference)
1/2 med onion chopped fine  (1/2 - 1 C)
1 Egg
2 garlic cloves cut lg.
4-5 TBS BBQ sauce
2 TBS Milk
1 TBS Whole grain mustard
1 TBS Dijon Mustard
1 tsp Paprika
1/2 tsp Pepper
1/2 tsp salt
Top with strips of Bacon if available.

Preheat Oven.
Mix in Bowl, Place in Loaf Pan Bake at 350 for 1 hour.

Soft breadcrumbs are better than broken crackers which are better than commercial breadcrumbs.
The quantity of sauce here 8 TBS = 1/2 cup did not over power the flavor of the meat.  I often add too much mustard/BBQ sauce.  Add another TBS.
MISSING: Wocestershire Sauce and Steak Sauce!
No milk flavor. I like a little hint of milk, but I am beginning to think that it is not right for these flavors.

Gravy 
I also meant to take 2 TBS of raw meat and brown / crisp it in a pan to make a base for gravy.  Since I forgot to do that I will try it with the leftover grease and some cooked meat.

meat
pepper / paprika
grease
onions
mushrooms
flour
deglaze with broth
thicken

Bourbon Brown Sugar Marinade

For London Broil - A simple marinade.

1/4 C = 4 TBS

1/4 C Bourbon

1/4 C Brown Sugar

1/4 C Soy Sauce

2-4 Garlic cloves pressed

2 TBS Dijon Mustard

1TBS Wocestershire Sauce

1 TBS Olive Oil

1/2 TSP Black Pepper

Blend all ingredients together, marinade up to 4 LBS meat

Beef Barley Soup with Mushrooms 2025 updated

Recipe Revision 15.NOV.2025

This is a leftovers / pantry recipe

1.5 Qts Stock (6 cups)

0.5 C Barley

1/2 Lb. +/- Diced Beef  

10-12 Oz sliced Mushrooms 

1 C +/- diced Onion 

1 C sliced Carrots

1/4 C Red Wine

2 cloves of Garlic 

2-4 Tbs Butter

1-2 Tbs Olive Oil

1/2 tsp Thyme

1 tsp Smoked Paprika

1/2 tsp Salt 

Pepper to taste (2-3 grinds)

Salt the Onions and sautee in butter / olive oil until tender, 

    add the garlic cook another minute and set aside

Sautee the Mushrooms, until browned, add thyme, half of red wine, cook down, set aside

Sautee the Beef adding oil as needed, sprinkle paprika and grind pepper

    If using leftover beef, coat and warm.  If using fresh beef, brown on all sides.  

    Add remainder of wine (deglaze) then set aside     

Add Barley to heated pot, add Broth, Carrots and remaining ingredients.

Bring to boil, skim if needed.  Reduce heat to low, cover and simmer for ~45 to 60 min.

    It is done when the barley is fully plump.

Beef - needs more, cook at a higher temp for crispier
seasoning needs more, needs to go in sooner.
carrots - need to go in later
onions and garlic - needs to be chopped finer
barley - needs more, do not rinse, starch thickens

Oh it is tasty but this is a work in progress. The first time was delicious but had too much barley an became a barley dish in beef sauce. They absorbed all the broth.

Beef 1 - 1.5 lbs leftover or fresh uncooked of meat
4 qts broth
3-4 large carrots - sliced coarsley
2 sm onions copped FINE
2 cloves garlic
1 Cup pearled Barley
8 oz pack of fresh button mushrooms, quartered
1-2 tsp penzeys bouquet garni
4 tbs olive oil divided
1/4 cup red wine

heat 1/2 oil
sear and brown beef on all sides on high heat, remove, and set aside 5 min
add remaining oil and spices and saute onions 10 min
add garlic sautee 2 min
deglaze pot with wine
add beef, broth, carrots, barley then bring to boil open, cover and simmer 20 min
add mushrooms, simmer 20 minutes.
serve

Bottom Round Roast Beef

3-4 LB Bottom Round Roast
3-4 TBS Oil
3 C Beef Broth
1 Onion sliced
Seasoning to Taste - Essence of Emeril
Emeril recommends 3 sprigs of thyme
Salt & Pepper to taste

Preheat Oven to 275
Coat roast in seasoning
Heat oil and brown roast in Dutch Oven
Remove roast, add sliced onions to bottom and add broth
Return roast, and place in oven for 1.25 - 1.5 Hours until 130 (Rare)

Make Gravy from remaining juices.

http://www.foodnetwork.com/recipes/emeril-lagasse/sunday-night-roast-beef-and-gravy-with-easy-rice-recipe/index.html

Bourbon Marinade

1/4 cup Bourbon whiskey
1/4 cup brown sugar
1/3 cup soy sauce
1 tablespoon minced fresh ginger (optional)
1 tablespoon Lea & Perrins® Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons minced garlic
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 teaspoons freshly ground black pepper

http://recipes.certifiedangusbeef.com/recipedetail.aspx?id=288

You may only use this with selected Certified Angus Beef® brand cut, or it will explode!

Chili Leftovers 12 25 2009

1 can Hunts diced tomatoes
1 can Hunts diced tomatoes with mild chili peppers
1 can corn
1 can frijoles negro
1 can frijoles roja / pinto
1 LB leftover meat - pork roast
2 cloves garlic
1/2 - 1 diced onion
2-3 TBS Chili powder
2 TBS Cumin
1 Tsp Hot Hongarian Paprika
1 Tsp Oregeno
1 Tsp Ground Black Pepper
1/2 Tsp Coriander

Crockpot until hungry.

I think that's everything I threw in the pot Christmas morning at 3 a.m. after configuring net books for the boys.

Pot Roast November 09

1 Bottom Round Roast
3 Potatoes
3 Large Carrots
1 Stalk Celery
1 Med. Onion
1 Clove Garlic
1 Can Progresso Hearty Tomato Soup
Salt, Pepper, and Paprika to taste (1 tsp, 1/2 tsp, 1 TBS)

Layer onions and vegtables at the bottom of the Crock Pot, Beef on top.
Pour soup and seasonings over, cook on low 8-10 hours.

Remove liquid and make a gravy by simmering and adding 1-2 TBS flour mixed in 1/3 cup H2O with seasoning to taste.

Serve with rice or Egg Noodles.

Crockpot Roast Beef Deluxe

3-4 lb roast
3 med Potatoes cut into 1 inch cubes
1 sm - med Rutabaga cut into 1 inch cubes
4 Med Carrots halved then cut into 1 inch pieces
1 Med onion 12th'd
2 Ribs celery cut up 1/2 inch pieces
Olive oil
1/2 cup water
1/2 cup dry sherry
salt pepper to taste
dash of wocesteshire

Place vegetables in bottom of pot
coat roast in oil, rub with salt and pepper (or rub)
Brown on all sides in skillet, place in crock pot
dash of wosterschire
pour in water, then sherry over the roast

High 4 - 5 hours.

Crock Pot Roast Minimalist

3-4 lb Roast
1 14.5 oz can diced tomatoes
1 cup BBQ Sauce
1 TBS Garlic
1 TBS spicy brown mustard
2 TBS Wocstershire Sause

Brown Roast, place in pot, cover with tomatoes
Mix remaining ingredients, spoon over roast
Low for 8 - 10
high for 4-5

Food Safety Links

Mixed comments on blogs regarding using a frozen roast into a crock-pot. It didn't defrost all of the way in the fridge overnight so I microwaved it on defrost for 10 minutes, browned it and then threw it into the crock-pot.

http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Slow_Cooker_Safety/index.asp

http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp

Stroganoff - Easy

abt 1 lb Leftover meat or Meatballs or Swedish Meatballs or
brown 1 lb ground beef or stew meat
1 can cream of mushroom soup
1 can beef broth
1 jar of mushrooms (try fresh - sautee with with onions and garlic)
1/2 cup dry red wine (Substitute 3 oz dry sherry & 1 oz. Shiraz)
1 lb uncooked egg noodles
3/4 cup sour cream
1/2 - 1 onion (try with pearl onions)
2 garlic cloves sliced
2 TBS butter or Olive oil
2 TBS paprika (to taste)
1 Tsp Nutmeg
Ground Pepper to taste
Pinch - 1 Tsp Corn Starch to thicken
optional - 10 oz bag frozen peas

In a 2 Qt pot saute onions and garlic
cook noodles per instrux.
when tender add soup, wine, spices
Bring to boil, then simmer and add meat
Heat over medium 10-15 minutes, add cornstarch to thicken
optional Stir in peas
Stir in Sour cream
heat through


I found this through Wikipedia:

http://www.foodtimeline.org/foodmeats.html#beefstroganoff

Shepherd's Pie (Mashed Potatoes and Ground Beef)

One of my favorite dishes, dating back to college when I had an Oxford graduate for a roommate. Lamia (She was actually an Arab) introduced me to international food. And scotch. But her shepherd's pie was simpler than many of the ones I've tasted in Irish and English Pubs. This is the first time I've made it without a tomato paste base, and it seems more beefier (or better). You can substitute a small can of tomato paste + small can of tomato sauce for the beef gravy.

BEEF & VEGETABLES
1.5 lbs browned ground beef 90% lean
1 TBS butter
1 clove garlic
1 med. onion
1 LB bag of frozen carrots & peas
12 oz jar beef gravy
pepper and paprika to taste
1 TSP wocstershire sauce

MASHED POTATOES
3? lbs red skin potatoes (abt. 8 Lg potatoes.
1 stick of Butter
1 1/2 cups organic 2% milk
2 oz. half and half
1 clove garlic
1 1/2 tbs Parsley
1 tsp kosher salt
1 tsp ground black pepper

Wash and scrub potatoes. Remove eyes from spuds.
Peel only as much as needed to remove undesired skin.
quarter potatoes.
Boil until tender, drain.
Add butter, cover, allow butter to melt.
Mash.
Press Garlic over potatoes
Add salt, pepper, parsley
Add milk, 1/2 cup at a time.
Mash / Stir / Heat until soft.

Brown beef, pour off excess fat. Set aside.
Saute the garlic and onion in butter and grease until onion is translucent
Stir in gravy
add pepper, paprika and wocstershire sauce
Add frozen carrots, (or peas and carrots) heat over med. heat until simmering
Add frozen peas, heat until again simmering
Stir in ground beef
(if using peas and carrots- the carrots are cut smaller and will cook faster than crinkle cut carrot slices)
pour mixture into 9x13 baking pan

Spoon mashed potatoes over meat mix, abt. 1/2 in. deep
sprinkle with cheddar cheese

Bake at 350 for 20 minutes

Basic Goulash (Crockpot)

I love Central European Cookin' - My mother made pierogies from scratch when I was a kid (She's half Lithuanian). Anyway , I was fortunate to study in Vienna, Austria and Sophia, Bulgaria while I was in college. So I learned about even more delicious food. (And some pretty scary soviet-era food. After I left Bulgaria, they "threw off the yoke of Soviet Oppression. That's part of my secret CIA resume' you can ask Valerie Plame.)

Goulash is a Hungarian meat stew, with a Tomato and Red Pepper base.

2.5 lbs stewing meat
1 Lg Onion, chopped
3 TBS Oil
8 oz tomato sauce
28 oz can whole tomatoes - chopped up.
14 oz can mushrooms
3 Lg carrots chopped
1 Red Bell Pepper
1 C. H2O
2 beef bullion cubes
2 TBS ground hot pepper Szego Hot or hotter depending on your taste
3 TBS regular or "sweet" Paprika
2 TBS Flour
3-4 TBS dried parsley
Dash Pepper

roll meat in flour, brown in skillet
All Into the crockpot - 8-10 hours on low

Basic Meatloaf Recipes

Three purposes: 1) Archive Recipes 2) Access them from any computer (cooking at friends) 3) Allow friends to experiment and improve. mmm....

Basic Meatloaf
1.5 LBS meat
1 Med. onion chopped fine (hide from kids)
1/2 cup sauce (Ketchup is trad. I like BBQ sauce)
1 Egg (Lg?)
salt / pepper / garlic / paprika to taste
1 cup Breadcrumbs (I make my own by crushing Ritz(r) crackers)
mix in a bowl with your hands - (you already washed them, right?)

should have consistency of meatloaf. Add more "sauce" or milk if not moist enough.

in a caserole dish
350 DEG. for 1.25 hours


This one orig. called for 2/3 C. Milk. It was too milky, so I cut it back.
1 LB meat (meatloaf mix or leaner beef - not 80%)
1/3 cup milk
1/4 C. ketchup
1/2 Cup breadcrumbs
1/2 cup chopped onion (again fine - see above)
1 tsp. Salt
1/8 tsp black pepper
1 egg

cook as above.