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Beef Kebabs

Beef Kebabs

Marinated in lemon and herbs

Posted on June 11, 2012

Dear Sultana.

I had a freezer full of stewing beef bought on sale, and promptly forgotten. We finally got down to the end of our frozen food and realize that, in the heat of summer, it is far too warm to make a stew, and I was craving something a little more fresh. So I marinated the beef in an acidic marinade for the day to help tenderize it (stewing beef is made for stewing for a reason!) and then skewered it with fresh and colourful veggies to make a meal that satisfied all.

Posted in: Beef
Comments: 0
Goji Berry Meatloaf

Goji Berry Meatloaf

on a Plank

Posted on June 06, 2012

This morning I had a request for a recipe that included Goji Berries.

The Goji Berry is as sweet and sour little berry. Too delicate to be hand picked, it is gently shaken from the branches that they grow on and left to dry in the sun. They become wrinkled and chewy like raisins, but have a flavor likened to cranberries, or sometimes said to be a cross between strawberry and raspberry or even cherry and plum. It all depends on how things taste to you.

They are grown in the Himalayan valleys, China, Mongolia and Tibet. They are low in the glycemic index, but rich in vitamin B1, Calcium, antioxidants, magnesium,  and have more vitamin C than an orange. Goji Berries have more than 18 kinds of amino acids and are said to improve vision and increase energy. There is little these berries cannot do.

They are brewed into teas, added to herbal medicines, and eaten like raisins. They can be added to savoury dishes as well as sweet because of their inherent sweet and tart taste.

How do you like your Goji Berries?

Posted in: Beef
Comments: 0
New York Strip Loin

New York Strip Loin

with Fingerling Potato Salad Video Recipe

Posted on April 04, 2012

 

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Grilled Steak

Grilled Steak

Lettuce Wraps

Posted on April 03, 2012
A new trend in Asian cuisine is to wrap food in lettuce. Not only is it an interesting way to serve appetizers and main courses, but what an idea for a gluten free alternative to burritos and other wrapped food.
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Planked Beef Tenderloin

Planked Beef Tenderloin

with Smoky Mashed Potatoes

Posted on April 03, 2012
This recipe is totally bare bones, just the meat and potatoes. Literally. The mashed potatoes are infused with the smoke from the plank and juices from the beef. To avoid a gluey texture from the potatoes, slice them thinly and cook at a lower temperature, medium high on your stove, until just cooked. This takes about 10 to 12 minutes. Adding butter and other liquids to your potatoes should be done after mashing to avoid lubricating the potatoes making them harder to mash.
Posted in: Beef
Comments: 0
Rib Steaks

Rib Steaks

Red Wine Marinated

Posted on April 03, 2012
This recipe calls for the Charcoal Tray Insert. It is a fun and easy way to get the flavor of using a charcoal grill without actually owning one. These steaks pair nicely with a fresh cold salad or the Grilled Vegetable Salad with Balsamic Vinaigrette.
Posted in: Beef
Comments: 0
Open-Face Grilled Steak Sandwich

Open-Face Grilled Steak Sandwich

Posted on April 03, 2012
The sandwich has a rich and varied history, as does the "open faced" sandwich. Although, without two pieces of bread, can it still be called a sandwich? That is for you to decide. All that is known is that this recipe is delicious and needs a fork and knife to eat.
Comments: 0
Classic Cowboy Steak

Classic Cowboy Steak

With Grilled Mushrooms, Onions and Blue Cheese

Posted on March 30, 2012
The Cowboy Steak is a more flavourful cut of beef. It is around the 2 lb. mark, and has beautiful marbling makes it great for slow roasting and grilling. It is a bone-in cut that has been frenched, leaving the rib bone cleaned and exposed for a more elegant looking piece of meat. Do not let that fool you, though, because this big boy is a big bite of beef.
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Comments: 0
The Sirloin Steak Burger

The Sirloin Steak Burger

Posted on March 30, 2012
Hamburgers have a long a prestigious history that dates back to immigrants from Hamburg Germany. Deceptively simple for a food, it is one that can be made for the masses or turned into a work of art, all by the ingredients used and the way it is put together. This recipe is a burger for people that like to make art and eat it too.
Posted in: Beef
Comments: 0
Grilled Veal Chops

Grilled Veal Chops

with Mushroom Ragout

Posted on January 17, 2012
Okay people, it's mid-January and it is foggy and rainy where I am... BTW that is the SNOW BELT... so needless to say I am feeling a little depressed. I want to pamper myself on days like today. What better way to do that than with a succulent veal chop over a bed of pasta with a beautiful and creamy mushroom sauce. Typically on a day like this, I go for brightly coloured dishes, fresh veggies and what not, but not today. Today we shall dine on luxury. And you can too.
Posted in: Beef
Comments: 0
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