Wednesday, November 30, 2016

GRILLED FLAT IRON STEAK WITH RED WINE, SHALLOT, & MUSHROOM SAUCE

A flat iron steak is an inexpensive and flavorful cut of beef. In the U.K. it is known as a butler's steak. I paid a little over $14.00 (USD) for a 1.75 lb steak. The honey and Kentucky bourbon marinade is so delicious! This is my southern version of this steak.


1½ to 2 lb flat iron steak
3 T Kentucky bourbon
1 clove garlic, minced
1 T extra-light olive oil
1 T honey
2 t Worcestershire sauce
Salt and freshly ground black pepper

Mix marinade ingredients together in a small bowl.
Place steak in baking dish. Pour marinade ingredients over steak, cover and let marinade in the refrigerator for 1 hour. Turn the steak over after 30 minutes. You can also do this in a zippered plastic bag.

While steak is marinating, prepare the sauce.

Red Wine, Shallot, & Mushroom Sauce
8 oz button or white mushrooms, wiped clean, trimmed, and thinly sliced
1 T extra-light olive oil or grape seed oil
1 large shallot, finely diced
½ t red pepper flakes (optional)
1 clove garlic, minced
1 T Dijon mustard
½ cup beef broth
1 T unsalted butter
1 T minced fresh rosemary
Salt and freshly ground black pepper

In a skillet, cook the mushrooms in the oil until lightly golden.
Add the shallot and sauté another 5 minutes.
Add the red pepper flakes and garlic, and sauté another minute.
Stir in the mustard, beef broth, butter, and rosemary, and heat through.
Season to taste with salt and pepper.
Keep warm while grilling the steak.

Remove steak from refrigerator and let come to room temperature, about 30 minutes.

If using a charcoal grill, prepare a pile of coals on one side of the grill.

Sear the steak over the hot coals for 2 minutes on each side.
Move to the cooler side of the grill, pour the marinade over, and continue to cook for another 7 to 8 minutes.
Do not flip over again.

When done, place on a cutting board with a tent of aluminum foil for about 5 minutes.
Using a very sharp knife, cut steak diagonally into thin slices.


Serves 4

Monday, November 28, 2016

CANDIED BOURBON-CINNAMON ALMONDS

Any homemade treat makes a perfect hostess/host gift or stocking stuffer. These nuts are so easy to make and are a fraction of the cost of store bought candied nuts. You can make them weeks before Christmas. Keep them stored in an airtight container in a cool pantry or cabinet.


1 large egg white
1 T cold water
2 t Bourbon vanilla extract or 1 t vanilla extract and 1 t Bourbon
4 cups shelled whole almonds
½ cup granulated sugar
¼ t sea salt
½ t ground cinnamon

Preheat oven to 250 degrees F.
Spray a large baking sheet with cooking oil or line it with parchment paper.

In a large bowl, whisk the egg white with water until frothy.
Add the Bourbon vanilla extract (or vanilla extract and Bourbon) and almonds and stir until well coated.
Add the sugar, salt, and cinnamon, and stir again until completely coated.
Spread onto the baking sheet and bake for 1 hour, stirring every 15 minutes.

Remove from oven and separate with a fork. 
Separate again with a fork after a couple more minutes.
Let cool then store in an airtight container.

Makes 4 cups


Monday, November 21, 2016

COMPANY'S COMIN' ROAST BEEF DINNER

A rump roast is a fairly inexpensive cut of beef. Searing the roast in a cast-iron skillet ensures a crisp brown crust on the outside. Cooking at a low temperature ensures a tender and juicy roast beef. 


Lee's Kitchen Tips:
Bottom round comes off of the rear leg. It's a leg muscle and does a lot of the work in walking. The rump is behind the hip and is located next to the loin primal where the sirloin, porterhouse, and T-bone steaks come from.

The internal temperature of the roast should register:
120-125 degrees F for rare.
130-140 degrees F for medium-rare
145-150 degrees F for medium
155-160 degrees F for well done

The temperature of the beef will continue to rise when resting before carving, another 10 degrees. So take that in consideration with temperatures above.

Roast Beef
1 T avocado oil
1 (4 lb) boneless beef rump roast
1 t garlic powder
1 t onion powder
1 t paprika
Sea salt and freshly ground black pepper

Vegetables
4 carrots, peeled and coarsely chopped
4 medium potatoes, peeled and coarsely chopped
3 medium onions, quartered
Extra-light olive oil, for vegetables

Gravy
¼ all-purpose flour
2 cups beef stock or broth
2 T unsalted butter

Heat oil in a large cast-iron skillet.
Sprinkle the roast with the garlic powder, onion powder, and paprika.
Season to taste with salt and pepper.
Brown roast on all sides over high heat.

Preheat oven to 300 degrees F.

Place the skillet with beef in the middle of oven and roast for 1½ to 2 hours.

After beef has been roasting for one hour, add the carrots, potatoes, and onions to another cast-iron skillet or roasting pan.
Drizzle with some oil and season with salt and pepper. 
Stir to coat the vegetables, and place in the oven next to beef.

When beef is at your desired temperature, remove beef to a cutting board and cover loosely with a piece of aluminum foil.

Raise oven temperature to 400 degrees F. 
Stir vegetables and let roast in the oven until golden brown.

Meanwhile, place the skillet that beef cooked in on the stovetop.
Sprinkle in the flour and stir with a wooden spoon over medium-high heat for a couple of minutes.
Pour in the beef broth and stir to scrape up all of the browned particles.
Add the butter and stir until it begins to boil.

Carve the roast and place on a platter.
Spoon vegetables all around.

Pour gravy through a strainer into a gravy boat, season with salt and pepper and serve with the roast beef.

Serves 6 to 8 or
2 to 4 with plenty of leftovers for sandwiches.



Friday, November 11, 2016

ROAST BEEF PO' BOY SANDWICHES


Po' Boy sandwiches don't always contain shrimp, oyster, and clams. Here is a delicious recipe with beef.


3 ½ to 4 lb chuck roast, trimmed of excess fat
Salt and freshly ground black pepper

2 t extra-light olive oil or grape seed oil
1 large onion, cut in half and thinly sliced
1 can cream of wild mushroom soup
2 cups beef broth
½ t garlic powder
½ t paprika
1 T Kitchen Bouquet

1 French baguette
1 T unsalted butter
1 t garlic powder
Mayonnaise
Shredded Romaine lettuce
Tomato slices
Dill pickle slices (optional)
Sliced cheddar cheese

Cut roast into 3 pieces and generously season with salt and pepper.
In a Dutch oven or large skillet that is fitted with a lid, heat oil over medium heat.
Brown meat very well on all sides and then remove and place on a platter.
Add onion slices to pan and sauté for 5 minutes, until golden.
Add the soup, beef broth, and chicken broth. Stir to combine.
Add the garlic powder, paprika, and Kitchen Bouquet and mix in.
Return the meat to the pan, cover and place in a 300 degree F oven for 3 to 3 ½ hours.
When roast is done, shred with two fork and mix in with the gravy.

To Assemble
Cut baguette into 6 to 8-inch long pieces. 
Cut in half, lengthwise and place on a baking sheet.
Spread each half with butter and sprinkle with garlic powder.
Place under the broiler until golden brown, then set aside.
Spread a little mayonnaise on each half, layer on lettuce, meat with gravy, top with tomato slices and pickles.
Add a couple of slices of cheddar cheese and place back under the broiler for 1 to 2 minutes to melt the cheese, but do not brown.
Top with more lettuce, add top half and cut in half, if needed.

Serves 2 with plenty of beef for other meals or serves up to 6