Adapted from Rae Bryant and Linda Vaders Serves 4-ish 3 large bell peppers, preferably red/orange/yellow 1 large onion 1-2 cloves garlic 15 oz. can of tomato sauce 1 ½ cups of cooked rice Lawry’s seasoned salt and/or cajun/creole seasoning Black Pepper ¼ teaspoon paprika, preferably smoked ½ teaspoon oregano Hot sauce Grated cheese (cheddar, Mexican, … Read More →
Gyudon (Japanese Simmered Beef and Rice Bowls)
J. Kenji López-Alt 2 Servings Ingredients 1 small onion, slivered (about 4 ounces; 120g) 1/2 cup (120ml) homemade dashi, or the equivalent in Hondashi (see note) 1/4 cup (60ml) dry sake 2 tablespoons (30ml) soy sauce 1 tablespoon (12g) sugar, plus more to taste 1/2 pound (225g) thinly shaved beef ribeye or chuck steak (see … Read More →
Beef, Vegetable, and Barley Stew
Marcia Serves 8 3 pounds beef short rib 1 large onion 1 stick celery 2 cloves garlic 1 bay leaf 3 cans petite diced tomatoes 3 cups chicken broth 1 tablespoon soy sauce 1 tablespoon worcestershire sauce Up to 3 tablespoons diced pickled jalapeno 1 tablespoon jalapeno vinegar ⅓ cup pearled barley
Irish Stew
adapted from Food Network Kitchens Serves 6 to 8 This stew is just delicious. The roasted vegetables have a much better texture than boiled ones and the browning from the oven adds a lot of flavor. Serve it with some good warm bread. 3 to 4 lbs lamb leg, cut into 1 1/2” cubes (beef … Read More →
Rosemary Dijon Balsamic Beef Marinade
Bob Blumer Serves 4 to 6 1 lbs beef, any cut you would enjoy for steak Marinade 1 tablespoon dijon mustard 2 tablespoons rosemary, chopped 4 cloves garlic, minced 2 tablespoons lemon juice 2 tablespoons balsamic vinegar ¼ cup olive oil ½ teaspoon salt ½ teaspoon pepper Whisk the marinade ingredients together in a large … Read More →
Garlic and Red-Miso Porterhouse
Lightly adapted from Tadashi Ono via Saveur Serves ?? 2 (1½″-thick) bone-in porterhouse steaks (3½ lb.) ½ cup soy sauce ¼ cup red miso 3 tablespoon olive oil 3 teaspoon sesame oil 1 teaspoon. freshly ground black pepper 8 cloves garlic, minced or grated 1 (2″) piece ginger, peeled and minced or grated Place steaks … Read More →
Marinated Flank Steak
Adam Perry Lang Serves ??? Adam Perry Lang uses this recipe for fajitas, but we like it so much we made a whole holiday around it: Flanksgiving. 2 flank steaks, 1 ½ to 1 ¾ lbs each Marinade 1 tablespoon red pepper flakes 2 tablespoon boiling water 1 cup water ¼ cup lemon juice 2 … Read More →