Ingredients:
2 1/4 lb ground chuck or 85% lean ground beef chuck
1 T olive oil
1 cup onion, chopped
2 T chili powder
2 t garlic powder
1 t cumin
1 t paprika
1/2 t dried cilantro, or 1 T fresh chopped cilantro
1/4 t ground black pepper
Salt to taste (start with just a pinch or two)
2 (6 oz) cans tomato paste
1 can water
1 T lemon juice, fresh squeezed
1 T plus 1 t firmly packed brown sugar
2 t spicy brown mustard
1/4-1/2 t Tabasco Sauce
8 whole wheat hamburger buns Read More
Ingredients:
1 (4 lb) very lean roast such as top round
2 tablespoons of Grapeseed or other high heat oil
2 cup beef stock (divided use)
2 bay leaves
1 (4.5 oz) jar chopped garlic (or 10 garlic cloves minced)
1 t oregano
fresh cracked black pepper to taste
1 T Lea and Perrins Worchestershire Sauce
12 slices smoky provolone cheese
12 whole wheat buns Read More
Ingredients:
1 (8-10 lb) brisket
1/2 cup of Tony’s Beef or Lamb Rub
24″ charcoal grill with lid
Son of Spoon Mage™ Notes:
Not everyone needs a great big 16 pound brisket – besides, it won’t fit on your grill. Ask your butcher to cut one in half if all they have are huge briskets. Read More
Patty Melt Ingredients:
2 1/3 lb lb beef, 93% lean
Salt and pepper to taste
8 slices Texas Toasts
8 slices rye bread
8 slices Swiss cheese
8 slices Monterey Jack cheese
3 onions, chopped and caramelized
3 T olive oil for caramelizing
Pinch of salt for caramelizing
1/2 cup pickled jalapenos Read More
Ingredients:
1 T extra virgin olive oil
1 medium onion, chopped
1/2 sweet red bell pepper, chopped
1 lb lean ground sirloin
1 T plus 1 t chili powder
1 T garlic powder
1 1/2 t cumin
1 t dried cilantro, or 1 T fresh, minced
1/2 t fresh cracked black pepper
1/2 lime, squished
2 (16 oz) cans pinto beans, drained and rinsed
2 (10 oz) cans chopped tomatoes with mild chilis – Rotel or Hatch work well, but a store brand is just fine
1 1/2 cups elbow macaroni
Water – measure by filling one of the empty tomato cans with water once and the second empty tomato can twice.
Garnish: extra cilantro, shredded cheddar cheese, chopped raw onion, and hot sauces
Read More
Ingredients:
2 1/2 – 3 lb chuck roast, trimmed of fat, cut the meat into 1 inch chunks.
1 onion, cut into thick slices
1 pound small button mushrooms, cleaned well, left whole, and trimmed at the stem
1 bunch young carrots, peeled and sliced
5 red potatoes, scrubbed clean and cut into chunks
4 garlic cloves, minced
1 t paprika
1/4 t ground white pepper
1 bay leaf
4-6 sprigs of fresh thyme
1 1/2 cups beef stock, low sodium, reserve 1/2 cup
1/2 cup red wine
1 T flour
2 t extra virgin olive oil Read More
Serves 8
Ingredients:
2 T vegetable oil
2 T butter, unsalted
3-4 lbs meaty short ribs
1 onion, chopped
2 (15 oz) cans tomato puree
1 (28 oz) can peeled tomatoes, crushed by hand
1 (6 oz) can tomato paste
1 cup beef stock
1 cup tawny port
2 heads garlic, roasted and peeled, leaving the cloves whole
1 large handful fresh basil, torn (approximately 1/2 cup tightly packed)
2 T butter, unsalted
2 Parmesan rinds
1 bay leaf
2 t balsamic vinegar
2 T garlic powder
1 T dried basil
1 1/4 t dried Mediterranean oregano
1 1/4 t dried rosemary
1/2 t ground black pepper
1-2 T dark brown sugar, packed
Salt to taste
2 T flat Italian parsley, chopped
1 pound spaghetti or your favorite pasta
Optional: 1/2 teaspoon lightly toasted and ground fennel seed, extra garlic
Read More
Ingredients:
2 t olive oil
1 onion, chopped
2 celery stalks
3 carrots, peeled and sliced
4 cloves garlic
1 recipe Beef Bone Stock (6 cups)
2 (15 oz) cans diced tomatoes
1 T fresh parsley, chopped
1 parmesan rind
1/2 t oregano
1 t garlic powder
1 bay leaf
Two shakes of crushed red pepper flakes, or more to taste
4 medium red potatoes
12 oz cut or snapped green beans
Cooked beef from the bones that made the stock
Additional salt and pepper to taste
Alternative ingredient: use store bought stock and cut leftover roast or steak into small pieces and add it to the soup. Read More
Ingredients:
3 lb chuck roast, trimmed of fat and cubed
1 medium onion, chopped
3 medium red potatoes, chopped, skin on
28 oz tomatoes, squished by hand the Italian way
2 cups carrots, sliced
1/2 cup celery, sliced
6 oz mushrooms, small crimini can be left whole, if large, slice in half
1 t dried oregano
1 t dried thyme
1/2 t fresh cracked black pepper
1/4 cup packed fresh basil leaves, torn in half
1/2 cup beef stock
1 T olive oil
1 bay leaf Read More
The Spoon Mage™ loves to cook up the Food of the Cities for the Super Bowl. She is not a big fan of the game so just cooks for the fanatical fans. On the menu for 2013 was Baltimore Style Pit Beef. The meat marinates in a dry rub for 3 days and even this lowly cut of meat morphs into a fantastical sandwich!
Rub Ingredients:
2 T bacon salt, low sodium gluten free
2 T paprika
2 T garlic powder
2 t dried oregano
1 t fresh cracked black pepper Read More
Mindful Palate 