Tag Archives: red meat

Meatloaf with mushroom gravy

Serves 6-8

  1. 1/4oz dried porcini mushrooms
  2. 10oz white mushrooms, 5oz processed and 5oz sliced
  3. 1 onion
  4. 4 cloves garlic
  5. 16 square saltines, processed to crumbs
  6. 1lb ground pork
  7. 2 eggs
  8. 4tsp worcestershire sauce
  9. 1lb 85% hamburger
  10. 3/4tsp fresh thyme
  11. 4tb flour
  12. 2-1/2 cups broth
  • Microwave porcini in 1 cup water covered for 1 minute. Let rest for 5 minutes and mince mushrooms, reserving liquid. Set aside.
  • Cook onion for 6-8 minutes. Add processed mushrooms for 5 minutes. Add garlic for 1 minute. Add to saltine crumbs and cool for 15 minutes. Clean skillet in the meantime.
  • Add 6-7, 1tb worcestershire and 4tb porcini liquid to mixture. Add hamburger and shape into a 10in x 6in loaf in skillet. Bake at 375 degrees for 45-55 minutes or until internal temperature reaches 160 degrees. Remove meatloaf and tent with foil.
  • Remove all but 2tb fat from skillet and add porcini and sliced white mushrooms for 6-8 minutes. Add thyme for 1 minute. Add flour for 2 minutes. Whisk in broth, 1/2 cup porcini liquid and remaining 1tsp worcestershire sauce and simmer for 10-15 minutes. Serve.

Roasted dry-rubbed beef back ribs with jalapeno-pecorino corn and mop sauce

Serves 4

  1. 1tb salt
  2. 1/2tb cumin
  3. 1/2tb paprika
  4. 1/2tb onion powder
  5. 1/2tb garlic powder
  6. 1/2tb chili powder
  7. 1/2tsp pepper
  8. 5tb brown sugar
  9. 2 racks beef back ribs
  10. 4 ears corn
  11. 1-1/2tb butter, melted
  12. 4tb pecorino
  13. 2tsp finely diced or grated jalapeno
  14. 1 cup yellow mustard
  15. 4tb honey
  16. 4tb cider vinegar
  17. 1tsp hot sauce
  • Combine 1-7 with 4tb sugar, rub ribs and rest for 1 hour. Roast at 300 degrees on upper-middle rack for 2 hours.
  • Rub corn with butter, wrap in foil and roast on lower-middle rack for 25 minutes. Remove ribs and corn and rest for 10 minutes.
  • Meanwhile, combine 12-13 on a small plate. Roll corn in mixture. Combine 15-17 with remaining brown sugar. Slice ribs and serve.

Coffee-chipotle rubbed steak salad

Serves 4

  1. 2tsp ground coffee
  2. 1tsp chipotle powder
  3. 2tsp salt
  4. 1/2tb brown sugar
  5. 1tsp coriander
  6. 2 8-10oz strip steaks, 1-1.5in thick OR 1-1.5lb flank steak
  7. 1 cup wine or cider vinegar
  8. 1/3 cup sugar
  9. 2 jalapenos, sliced
  10. 1 small red onion, sliced
  11. Kernels from 2 ears corn
  12. 2 cups cherry tomatoes
  13. 4tb oil
  14. 3tb lime juice
  15. 2 romaine hearts
  16. 1/2 cup or 2-1/2oz cotija or feta
  17. 1 small bunch cilantro
  • Combine 1-2 with 1tsp salt, 1tsp brown sugar and 1/2tsp coriander, rub steaks and rest at least 1 hour or overnight.
  • Meanwhile, bring 7-9 and 1/2tsp salt to a boil and pour over red onion. Rest for 30 minutes and drain.
  • If using strip: Sear both sides for 2 minutes each, turn heat to medium-low and flip every 2 minutes until medium-rare. Set aside. If using flank: Sear both sides for 3 minutes each and use tongs to sear edges. Set aside.
  • Toss 11-12 with 1tb oil and broil for 10 minutes and set aside in large bowl. Mix remaining oil and 3-5 and toss with broiled veggies. Toss with 15-16, 1/2 cup cilantro and pickled onions. Slice steak and top salad along with remaining cilantro. Serve.

Pork, egg and pea fried rice

Serves 4

  1. 8oz boneless country-style pork ribs, cut into 1/2in pieces
  2. 1tb brown sugar
  3. 1tsp cornstarch
  4. 1/4tsp baking soda
  5. 2 eggs, beaten
  6. 2 cloves garlic
  7. 6 scallions, white and green parts separated
  8. 6 cups rice
  9. 1 cup peas
  10. 4tsp soy sauce
  11. 2tb oyster sauce
  12. 1tb sherry
  13. 1tb ketchup
  14. 1tsp salt
  15. 1/4tsp pepper
  • Marinate 1-4 and 2tsp soy sauce for 15-60 minutes.
  • Cook pork in a 12in skillet undisturbed for 2 minutes. Flip and continue cooking for 2 minutes. Set aside.
  • Add eggs and stir for 15 seconds, or until beginning to set. Push to one side of the skillet and add garlic and scallion whites for 15 seconds. Add rice and cook for 3 minutes. Add remaining ingredients and cook for 2 minutes. Serve.

Bacon burgers with caramelized onions and blue cheese

Serves 4

  1. 7oz bacon
  2. 1 onion, halved and sliced
  3. 1-1/2lb 85% ground chuck
  4. 4oz blue cheese
  5. 4 potato buns
  • Process bacon to smooth paste. Cook in a 12in skillet on medium heat for about 5 minutes; bacon will be mostly pink and not crispy. Drain bacon, reserve 2tb fat and set bacon aside on a paper towel-lined plate until cool.
  • Cook bacon fat and onion on medium heat for 20 minutes. Set aside.
  • Mix bacon and beef and form four 1/2in thick patties. Cook on medium heat for 3 minutes. Flip, top with blue cheese, cover and continue cooking for 3 minutes.
  • Meanwhile, toast buns. Top with burgers and onions and serve.

Sundubu jjigae

Omit shrimp/beef/pork and eggs to make vegetarian/vegan

Serves 4

  1. 10oz silken tofu
  2. 1-1/2 cups stock
  3. 4oz shrimp, beef or pork
  4. 1tb gochugaru
  5. 2 cloves garlic, crushed
  6. 1tb soy sauce
  7. 1tb sesame oil
  8. 1 red chili, sliced
  9. 2 scallions
  10. 2 eggs
  • Bring 1-2 to a boil, reduce to a simmer and add 3-8, stirring slightly to break up tofu. Simmer 3-5 minutes and remove from heat. Stir in 9-10 and serve.