Pan-Seared Rib-Eye Steak with Chanterelle-Marsala Sauce

2 Rib Eye Steaks

Salt, Pepper, to taste

2 tablespoons Olive Oil

Pre-heat an oven to 350 degrees F.

Pre-heat a skillet to medium-high heat.   Season steaks with salt and pepper on both sides.  Sear the steaks for about 8-10 minutes, flipping once.  Move the steaks over on a baking sheet.  Finish cooking in the oven for another 5-6 minutes for medium done.  Let the steaks rest.

*Let the steaks sit at a room temperature for about 30 minutes before cooking...

Chanterelle-Marsala Sauce

1/2 pound Chanterelle Mushrooms

1 Shallot, thinly sliced

2 Garlic Cloves, chopped

1 tablespoon Corn Starch

1/2 cup Marsala Wine

1/2 cup Vegetable Stock

Pinch of Chili Flakes

Salt, Pepper, to taste

Using the same skillet, add the mushrooms, shallots, and garlic.  Season with salt, pepper, and chili flakes.  Saute for about 3-5 minutes.  Add the corn starch, stir around until the corn starch is dissolved.  Deglaze the pan with Marsala.  Add the vegetable stock and cook for another 5-6 minutes, until the sauce thickens up.

Pour the sauce over the steak and serve.

Serves 2.

Slow Cooked Beef Stew

2 pounds Beef for stew, cut into large pieces

1/2 cup Flour

1/2 pound Crimini Mushrooms, sliced

1 small Onion, chopped

2 Carrots, sliced

3 Garlic Cloves, chopped

1 1/2 cups Dry Red Wine

1 28 oz can Marinara Sauce

2 cups Water, or Stock

1 tablespoon Ancho Chili Powder

1/2 teaspoon Chili Flakes

2 Bay Leaves

Zest of one Orange

2 tablespoons Fresh Rosemary, chopped

3 tablespoon Olive Oil

Salt, Pepper, to taste

Fresh Chives, optional

Season the beef with salt and pepper.  Lightly dust each piece of meat with flour.

Preheat a large pot to medium-high heat, add 2 tablespoons of olive oil.  Add the meat.  Cook for about 5 minutes, flipping once, until the meat is golden.  Move the meat over onto a plate.

In the same pot, add the rest of the oil.  Add mushrooms, onion, carrots, and garlic.  Season with salt, pepper, Ancho powder, and chili flakes.  Saute for about 5-6 minutes. 

Add Red Wine, and cook for about 2 minutes.  Turn the heat to high.  Add Marinara Sauce and water.  Bring it to boil.

Turn the heat to medium-low.  Add the meat back into the pot.  Add Bay Leaves, Orange zest, and fresh Rosemary.  Season with salt and pepper, as needed.

Cover with the lid, and simmer on low for about 90 minutes.

Top with fresh chives and enjoy.

Serves 5-6

*One pot meal!!!!  Got to LOVE it!!!

Pan-Seared Filet Mignon with White Wine-Mustard Sauce

2 Steaks, Filet Mignon, about one pound

1 teaspoon Ancho Chili Powder

Salt, Pepper, to taste

1 tablespoon Olive Oil

1/2 cup White Wine

1 tablespoon Butter

1 teaspoon Dijon Mustard

1 teaspoon Brown Sugar

Preheat an oven to 375 degrees F. 

Preheat stainless steel skillet to medium-high heat, and add the oil.  Season steaks with ancho Chili powder, salt, and pepper on both sides.  Cook the steaks for about five minutes, flipping once. 

Move the steaks over into the preheated oven.  Cook for another 5-6 minutes.  Move the steaks over to a plate and let them rest for about 10 minutes. 

Meanwhile, deglaze the pan with white wine (just use your favorite).  Add butter, mustard, and brown sugar.  Stir with a whisk, until it's all incorporated together.  Reduce the sauce down, for about 5 minutes.

Pour the sauce over the steaks and serve.

Serves 2

Corn Beef

3 1/2 pounds Corn Beef

3 tablespoons Dijon Mustard

2 tablespoons Honey

Place corn beef in a large pot and pour water over it, just enough to cover the top.  Dump the herbs that come with corn beef into the pot.  Bring water to boil, turn it on low, and simmer the meat for hour in a half. 

Preheat oven to 375 degrees F. 

Mix, well, Dijon mustard and honey to make honey-mustard.  Spread honey-mustard generously over the meat.  Roast in the oven for 35 minutes, uncovered.

Slice thinly and enjoy.

Serves 8-10.

*Perfect with boiled potatoes and cabbage.  Makes delicious sandwich as well.

Mushroom Soup with Spicy Meat Balls

Meat Balls

1 pound Organic Beef, 85/15

1 small Onion

1 Jalapeno

3 Garlic Cloves

1/2 cup Cilantro, chopped

1 Egg

Salt, Pepper to taste

In a food processor, blend onion, jalapeno, garlic, and cilantro.  Add vegetable mixture, egg, salt, and pepper to the meat.  Mix well and form meat balls.  Makes about 20-22 meat balls. 

Mushroom Soup

5 cups Vegetable Stock

2 cups Dried Mushrooms

1 1/2 cups Hot Water

1 tablespoon Dried Italian Seasoning

1 tablespoon Olive Oil

Salt, Pepper, to taste

Fresh Cilantro, optional

Pour hot water over the dried mushrooms.  Let them soak for 15 minutes.  Squeeze the water out of the mushrooms, reserving that liquid.  Slice the mushrooms.

Preheat a large pot over medium-high heat.  Add olive oil and sliced mushrooms, and saute for five minutes.  Season with salt and pepper.  Add vegetable stock and mushroom liquid, and bring it to boil.  Turn the heat to medium-low and add Italian seasoning and the meat balls.  If needed, season with salt and pepper, .  Simmer for about 30 minutes.

Serve with fresh chopped cilantro.

Serves 6

*If you are looking to loose a couple of pounds after this holiday season,  you should definitely give this recipe a try. 

Don't have Italian Seasoning, no problem, substitute with Dried Oregano.

Pita Sandwich with Pineapple Salsa

One pound Tri-Tip, thinly sliced

1/2 cup Dry Red Wine

1/8 cup Extra Virgin Olive Oil

1/2 small Red Onion, thinly sliced

2 Garlic Cloves, chopped

3 leaves Fresh Oregano, chopped

1/4 teaspoon Chili Flakes

Salt, Pepper, to taste

Season meat with salt and pepper, toss well.  In a small bowl, mix all the ingredients together.  Place meat in a Zip Lock bag and pour marinade over it.  Marinate for 1-2 hours in a refrigerator. 

Preheat a BBQ to medium-high heat.  Place a pan for the BBQ directly on the grill.  Grill the meat for about 8-10 minutes.  Transfer into a serving bowl.

Pineapple Salsa

1 cup Fresh Pineapple, diced

1 cup English Cucumber, diced

1/4 cup Red Onion, diced

3 Garlic Cloves, chopped

1/2 Jalapeno, seeded and chopped

1/2 cup Fresh Cilantro, chopped

Juice of one Lime

1/4 cup Extra Virgin Olive Oil

Salt, Pepper, to taste

In a medium bowl, combine all the ingredients, and mix well.  Leave it in refrigerator until ready to use.  Can be made 4-5 hours in advance.

To put Sandwich together you will need:

1 cup Hummus

6 Pitas

Two tablespoons of hummus on top of the pita bread.  Few slices of steak and top it  with pineapple salsa.  Enjoy!!!!

*To save time you can buy Hummus or make your own with my simple recipe, Roasted Garlic Hummus.

*Perfect Family Style Meal

Slow Roasted Beef

3 pound Beef Shoulder

1 1/2 tablespoons Salt

1 tablespoon Pepper

1 tablespoon Paprika

1 teaspoon Cumin

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1 14 oz can Crushed Tomatoes

2 cups Red Wine

3 Bay Leafs

2 tablespoon Olive Oil

In a small bowl, mix all the spices together.  Rub the spice mix all over the beef roast. 

Preheat oven to 300 degrees F.  Heat a heavy Dutch Oven on top of the stove over medium high heat.  Add olive oil, and sear meat for ten minutes, flipping once.  Pour wine, crushed tomatoes, and add the bay leafs.  Cover with the lid, and put it in the oven on a center rack.  Cook for 3 hours. 

Using two forks, shred the meat.

*This tender meat is perfect for Enchiladas, Roast Beef Sandwiches, and much more...

Pan-Seared Filet with Sauteed Vegetables

2 Filet Mignon Steaks

Salt, Pepper to taste

2 tablespoon Olive Oil

1/4 cup White Wine

Preheat stainless steel skillet to medium-high heat, and add the oil.  Season steaks with salt and pepper on both sides.  Cook the steaks for about ten minutes, flipping once.  Move the steaks over to a plate and let them rest for about 10 minutes.  Meanwhile, deglaze the pan with white wine (just use your favorite).  Pour the wine reduction sauce over the steaks.

Sauteed Vegetables

1 Japanese Eggplant

1 Green Pepper

1 Apple

1/2 pound Shiitake Mushroom

1/2 Sweet Onion

2 Garlic Cloves, chopped

1/2 cup Cilantro, chopped

1/4 teaspoon Chili Flakes

Salt, Pepper to taste

2 tablespoons Olive Oil

Preheat the skillet to medium heat, and add oil.  Chop all the vegetables to bite size pieces.  Add them to the skillet and season with salt, pepper, and chili flakes.  Cook for about 7-8 minutes, and add chopped garlic and cilantro.  Serve vegetables with the steaks.

Serves 2

*Using a stainless steel pan is the key to getting a beautiful crust on the steak...

Flank Steak with Jalapeno Corn Salsa

Flank Steak

1 pound Flank Steak

1/4 cup Apple Cider Vinegar

1/4 cup Olive Oil

Juice of one Lime

1/2 small White Onion, chopped

1 Jalapeno, chopped

2 Garlic Cloves, chopped

Salt and Pepper, to taste

In a small dish combine all the ingredients, except the steak, and whisk together. Season steak with salt and pepper on both sides. Place the meat in a shallow dish and pour marinade over it.

Marinate 4-5 hours in a refrigerator, or over night.

Preheat the grill to high heat. Grill the meat for about 10-12 minutes, flipping it once, for medium meat.

*Let the steak sit for about ten minutes before slicing.

Jalapeno Corn Salsa

2 Corns on a Cob

1/2 Jalapeno, seeded and chopped

1/2 cup Green Onion, chopped

1/2 cup Cilantro, chopped

1 Garlic Clove, chopped

Juice of one Lime

2 tablespoons Extra Virgin Olive Oil, plus a drizzle

Salt and Pepper, to taste

Preheat a grill to medium-high heat. Season corn with salt, pepper and drizzle with oil over. Grill for about 5 minutes. Using a knife, cut the corn off the cob into a bowl. Add the rest of the ingredients. Toss together and serve with grilled flank steak.

*If jalapeno is not spicy enough, add a whole one, or more :)

Serves 3-4

Tri-Tip Shish Kabobs

 

1.  1 1/2 pounds Tri-Tip Steak, cut into large cubes

2.  1/4 small Red Onion, sliced

3.  2 Garlic Cloves, chopped

4.  5 Tablespoons Rice Vinegar

5.  1/4 cup Olive Oil

6.  Juice of one Lime

7.  1 Tablespoon Honey

8.  Pinch of Chili Flakes

9.  Salt, Pepper to taste

10.  1 Bell Pepper, cut into wedges

11.  1/2 pint Crimini Mushrooms

12.  1/4 Red Onion, cut into wedges

Season meat with salt and pepper. In a small bowl combine ingredients 2-9, and whisk together. Pour the marinade over the meat and let it sit for 30 minutes in a refrigerator.

Preheat the grill to high heat. Slide the meat and sliced vegetables on the skewers in the order you like. Grill the skewers for about 8 minutes, flipping them once.

Remove off the grill and let them rest for about five minutes.

Enjoy!!!

Serves 3-4.

*You will need 5-6 metal skewers.