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Browsing Tag: ground beef
Let’s revisit a dish from the past that screams ‘comfort’ food. And strangely enough, this dish is also good for using up leftover vegetables like onion, celery, peppers, etc. Here’s the original recipe I wrote – Sloppy Joes – and it is tasty, but this week while in ‘rona lockdown, I decided to use up some vegetables and hamburger buns (I mean how can 1 person eat 8 hamburger buns before they go stale and mold!), so sloppy joes got the call. Also, this dish got the call because there was no pork shoulder available to make pulled pork! LOL So dig in and enjoy, we all need a little comfort right now. Save Print Sloppy Joes Prep time: 10…
From the Kitchn comes this delicious Stuffed Pepper Soup, based on what else – that ever popular dish the stuffed bell pepper. I like this dish for its robust flavor and even more for the fact that it brings all the flavors of stuffed peppers into a soup so easy to make it should be a crime. This version is stove-top, but I wonder if it could be adapted to an Insta-Pot. I bet it could and then it would be even easier and quicker to prepare. So until I work out the Insta-Pot recipe, enjoy this one. It is perfect for those chilly winter evenings here in the Pacific Northwest – or wherever you may be. Save Print Stuffed Pepper Soup Prep time: …
In honor of Labor Day and the typical end of the summer barbecue bash, let’s enjoy some grilled Middle-Eastern deliciousness on a stick. Yep, that’s right – it is time for Kofta Kebabs. A mix of ground beef and lamb, flavored with warm spices, parsley, onion, and garlic makes for a delicious send-off to summer. Add tahini sauce or tzatziki sauce along with chopped tomatoes, onions, and lettuce inside a pita with the kebab for a full meal. Or make a rice pilaf and grill some vegetables like zucchini, tomatoes, peppers, squash, asparagus, or whatever you like to complete this meal. Just because it is past Labor Day doesn’t mean you can’t still grill – so share this…
Hot on the heels of the Sous Vide Corn on the Cob comes the best burger I think I have ever tasted – sous vide wagyu burger. I was feeling a bit flush this week and bought some wagyu ground beef at my local grocery store. Of course, the only thing on my mind was how this choicest of choice meats was going to taste prepared sous vide. Well, it is fabulous – plain and simple. The burger was tender, juicy, and flavorful like no other burger I have ever had. I paired it with sous vide corn on the cob for a perfect Summer dinner. Splurge a little on yourself with some wagyu burgers. Your taste buds will thank you profusely! Save Print Sous Vide Wagyu Burger…
Today I performed a second test of the smoke generator, this time on a hamburger. By ‘smoking’ the burger then cooking it sous vide, I want to get an outdoor cooked result without firing up the BBQ. The process was similar to the smoked sous vide hot dogs – place the meat into a recloseable bag with a valve, force the smoke in, allow it to ‘soak’ in, cook it sous vide, then grill if desired. Again, the fun of my job allowing me to test new products has me excited for the results. These burgers are not going to be plain either. Upon visiting the Angry Pig Tavern in Chicago last week, I want to do my take on their signature Angry Pig…
Lebanese loaded rice? Well, thanks to Suzy at The Mediterranean Dish, I am made this Middle Eastern cousin to Dirty Rice directly from her recipe. I wanted to experience the flavors for myself before I engaged in paring the recipe down for one person. This dish is downright delicious. Suzy is so right when she mentions it is typically a side dish but can be used as a main dish just as easy. The rich and warm spices used are typical of Middle Eastern cuisine and wonderfully augment the ground beef/lamb mixture I used. The hearty ratio of meat to rice means it is filling and coupled with toasted almonds, pine nuts, and dried fruit, you can just imagine the spectrum of flavors going on. The only…
I think it is time I post the down and dirty rice recipe that I teased everyone with last November in a picture post. When doing this dish for one, I skip using chicken livers because I will never use the remainder. I know, I hear the catcalls and boos from the readers informing me quite forcefully that this is not dirty rice. Maybe so… but I just cannot bring myself to waste the leftover chicken livers, so it is an impasse. Regardless of the name, this dish is quick to prepare and super delicious with the Creole/Cajun flavors shining through from the ‘Trinity’ to the Creole Seasoning from Tony Chachere. In this dish, I am using precooked rice like I recently saw Chef…
Tonight’s recipe is a close approximation to the party favorite chili I make for events. While I have claimed I would never share this recipe when requested for it in the past, I just cannot be that selfish. This variant is a small batch version of the original; primarily only missing bell peppers and onions from the recipe. The secret ingredient is the enchilada sauce – which jump starts the chili flavors without having to roast and re-hydrate dried peppers, etc. So the secret ingredient makes this dish a quick cooking chili as well. The beauty of using enchilada sauce is that you can control the initial heat level by the type of red enchilada sauce used. I selected a milder sauce tonight to allow…
You know how we have labels for some of the days like Taco Tuesday, Hump Day for Wednesday, and Throwback Thursday; well I want to promote Mexican Monday. I think this attribution works wonders as now you can enjoy any of your south of the border favorites like burritos, enchiladas, tostadas, tacos, chimichangas, tequila, cerveza, etc… you get my point. To support this endeavor to recognize Mexican Mondays, I bring you a homemade Enchirito™ – that deliciously confused dish brought to you by Taco Bell. Now as regular readers should be used to, of course I tweaked this fast food for personal dining. I added spices, garlic, chunky onion, red and green bell pepper, and pinto beans to the ground beef filling. I topped it with enchilada…
Ok, ok… I know it is a lame name for a homemade knock-off of that box meal Hamburger Helper™, but I thought it was appropriate to describe my twist. Packed with vegetables and balanced with meat, pasta and cheese, this meal is as hearty as it is simple to make. This recipe is for a one pan casserole with Italian flavors, but I can see many variations possible. So skip the box and cook with fresh ingredients to enjoy that same simple and hearty meal with no preservatives, artificial colors or flavorings. Are you up for the change? Then give this one a try! Save Print Hamburger Henchman Prep time: 15 mins Cook time: 30 mins Total time: 45 mins Serves: 2…