Chilli Sauce and Sloppy Joes

Here's a shout out to the Downs'! This is a recipe of my Mom's that uses Nana Hoffman's (Aunt Trudie's mom) Chili Sauce. This is the best chili sauce I have ever had! Mom would make a batch or two every year in the fall, preserve it in pints and use it to top hamburger patties, for wonderful barbeque beef or in this fabulous sloppy Joe like sandwich.

Sloppy Joes (Nola's version)
1 lb lean ground beef
1/3 cup chopped onion
salt and pepper to taste
2 tablespoons prepared mustard
1/4 cup ketchup
1 1/2 cup chili sauce (see recipe below)
1 tablespoon brown sugar
Heat a large skillet over medium high heat. When pan is hot, place hamburger and onions in skillet and brown, breaking meat into small chunks with a wooden spoon. When meat is browned, add salt and pepper to taste and stir thoroughly. Add remaining ingredients and stir till combined. When heated through, remove from heat and serve on buns.


Chili Sauce (Nana Hoffman)
16 large tomatoes
6 medium onions
6 medium apples (equal amounts of onion and apple)
2 tablespoons salt
2 cups sugar
2 cups white vinegar
1 teaspoon cloves
1 teaspoon cinnamon
1/2 teaspoon cayenne pepper
Grind tomatoes, apples and onions. Combine in a large stock pot. Cook over medium heat for 30 minutes, stirring often. Add remaining ingredients and simmer on low about 3 hours or until apples glaze. Makes about 4 quarts. (Process quarts about 30 minutes in a water bath.)

Hints: My mom would make a double batch of Sloppy Joe for our family of six. Of course my older brothers could plow through several sandwiches at a sitting when they were teenagers. If you don't have lean ground beef, be sure to spoon the fat off after browning. I am going to try this recipe with some of the elk meat my brother gave to me--I think it will be great. Mom used dehydrated onions at least one time when she made the chili sauce and it worked fine. She would chop the tomatoes and onions roughly, shred the apples with a fine blade rather than grinding. Pints process faster than quarts, I remember her processing pints for 20 minutes.

I have fond memories of my mom and Aunt Trudie making chili sauce together, using a very, very large pot. It must have been the result of  a tomato windfall in Bennie's garden. I also remember many good times with the Downs family. Once Kelly got Nana Hoffman to freak us all out by twisting her dentures backwards in her mouth with her tongue. We squealed and she laughed and continued knitting. What great times we had!  I thank you; Bennie and Nola, Craig, Brent and Kirk thank you, too. Hang in there Ralph! Hang in there Trudie!

Stuffed Peppers w/ Gorgonzola and Pistachios

How to make ground beef taste gourmet? Blue cheese, pistachios, garlic and red bell peppers place this dish firmly in the gourmand's view screen.

Stuffed Peppers with Gorgonzola and Pistachios
3 large red bell peppers
1 1/2 quarts boiling water
1 pound lean ground beef
1 cup cooked quinoa
1 egg
2 cloves garlic, minced
1/4 cup finely diced sweet onion
1/3 cup Gorgonzola or blue cheese crumbles
1/4 cup chopped pistachios, roasted and salted
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh rosemary
1 recipe Beef Gravy (recipe follows)
Optional: additional Gorgonzola, pistachios and rosemary for garnish
Heat oven to 350 degrees. Half peppers lengthwise, remove seeds and ribs. Place in boiling water for 2 minutes. Remove from pot with tongs and set cut side down on a board to drain. Discard water. In a mixing bowl, combine beef, quinoa, egg, garlic, onion, blue cheese, pistachios, salt, pepper and rosemary. Mix together thoroughly. Place peppers in a buttered baking dish, cut side up. Spoon meat mixture into peppers without packing down. Bake uncovered for 35 to 40 minutes or until beef is cooked through. Serve with beef gravy and garnish with cheese, pistachios and rosemary if desired.

Beef Gravy
1 tablespoon butter
1 1/2 tablespoons cornstarch
1 1/2 cups water
2 teaspoons beef stock paste
1 tablespoon soy sauce
1 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon black pepper
Heat butter in a sauce pan. Cook until butter begins to brown. Stir in cornstarch. Add water and whisk until smooth. Whisk in stock paste, soy sauce, vinegar, mustard, sugar and pepper. Cook and stir until gravy is thick and hot. Serve over meatloaf.

Hints: Par boiling the peppers is the only way to get them cooked enough without overcooking the meatloaf stuffing. Mix the meatloaf mixture well but lightly. The quinoa works nicely in this recipe and makes it gluten free. You can substitute bread crumbs for the quinoa but will only need about 3/4 cup. I have also used dry oatmeal. If you don't love rosemary, try thyme or oregano. This recipe makes good meatloaf/ meat balls w/o the peppers, but we all need the veggies, right? The gravy can be used for mashed potatoes or noodles. I prefer the beef stock paste to beef bullion crystals or canned broth, but you could substitute either in this recipe.

One of my favorite steak sauces is a simple blue cheese cream sauce. This recipe reminds me of that flavor combo but is quite a bit less expensive and has quite a few less calories. The cheese keeps the beef from drying out and the gravy is a perfect finish. Remember the "Beef--It's whats for dinner"campaign? Some days red meat is what you need, what you crave and ground beef in the freezer can yield satisfaction. I believe this recipe would translate particularly well with elk or buffalo.

Taco Mania 4 - Ground Beef

Yes, yes...another version of the Taco. At least I have been up front about the "mania" part. Although ground beef taco are very familiar, this version gets a stretch from some common veggies. It is not strictly Mexican but more of an Americanized dish. Still, a taco is a taco and it makes your day better!

Americana Tacos
1 pound lean ground beef
1 medium size russet potato, grated
1 medium size carrot, grated
1 small onion, diced
1/2 red bell pepper, diced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
8 crisp taco shells
Lettuce, cheddar cheese, refried beans, avocado, sour cream and salsa for serving.
Heat a skillet over medium high heat. Place meat in hot skillet and begin to break it up. When meat begins to brown, stir in veggies and seasonings. Continue to cook, stirring occasionally, until meat is browned and veggies are beginning to caramelize. Heat taco shells slightly in an 350 degree oven if desired. Serve with your favorite toppings.

 Hints: Use lean ground beef or drain some of the fat off of regular ground beef prior to adding the veggies. It is not necessary to peel the potato or carrot for this dish. This is not a spicy filling and you can certainly amp up the heat with some crushed red pepper flakes or hot pepper sauce. I called out crisp taco shells but of course you can serve this filling on flour tortillas or soft corn tortillas.

This taco recipe is one that even non taco affectionados will eat. It is filling meat and potatoes fare with a flare. Quick and easy dinner for those nights that take out beckons, but you really want home made. These other taco recipes take more time but occasionally a taco needs to happen FAST--at least it does for me.

Thyme for Meatloaf

"Meatloaf, schmeatloaf. Double beetloaf." Randy, A Christmas Story. We have at least one meal a year featuring meatloaf, mashed potatoes and red cabbage to honor Ralphie and Randy. But being me, I switch up the meatloaf recipe almost every time. This is the 2012 version. It turned out very nicely.

Meatloaf with Red Peppers, Basil and Thyme
2 teaspoons plus 2 tablespoons olive oil
1 cup finely diced sweet onion, divided
1 cup finely diced red bell peppers, divided
1/4 cup chopped artichoke hearts
1 tablespoon minced sun-dried tomaotes, oil packed variety
2 tablespoons chopped olives
2 tablespoon fresh thyme leaves, divided
3 tablespoon chopped fresh basil, divided
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 1/3 to 1 1/2 pounds lean ground beef
1 egg
1/2 cup half and half
1/2 cup bread crumbs
3 tablespoons flour
1/3 cup crumbled cooked bacon
4 teaspoons beef stock paste
2 cups hot water
Heat a large skillet over medium high heat. Add 2 teaspoons oil then 1/2 cup onions to pan and cook, stirring occasionally until onions become translucent. Stir in 1/2 cup peppers and continue to cook until onions become golden and peppers soften. Add the artichoke heart, sun-dried tomato and olive and continue to cook 1 minute. Sprinkle 1 tablespoon thyme and 1 tablespoon basil, salt and pepper over veggie mixture, mix well and remove from heat. Allow to cool for 5 minutes or so. Heat oven to 350 degrees. Place ground beef into a large mixing bowl. Add egg, half and half, breadcrumbs and veggies. Mix lightly but thoroughly. Place in a loaf pan and bake for 45 to 50 minutes. Make gravy with the same veggie skillet by adding remaining 2 tablespoons olive oil to the pan. Heat until oil shimmers then stir in remaining 1/2 cup onions. Cook and stir until onions become translucent, add peppers and cook until softened. Add remaining tablespoon thyme and 2 tablespoons basil to skillet and cook briefly. Sprinkle with flour and stir to cook flour slightly. Add bacon to mixture and stir to combine. Dissolve beef stock paste in hot water, then pour into skillet. Stir, scrapping the bottom of the skillet to loosen all the browned bits. Cook until thickened. Check for seasoning, adding salt and pepper if necessary and keep warm for serving. Remove meatloaf from oven and allow to stand for 5 minutes. Slice and serve topped with gravy.

Hints: You can use a food processor to dice and chop your veggies if you like, but I would mix the meat loaf by hand to prevent the texture from becoming too smooth. Use different veggies and herbs if you like, I always do, using what is on hand and fresh works best. The technique of caramelizing some onion with other veggies and then adding a nice herb flavor before adding to the meat loaf is timeless and will serve you well no matter what flavor profile you are going for. Mixing meat is also a time honored scheme; ground pork, turkey or lamb can surface in addition to or in place of the beef. Buffalo, venison or elk also work fabulously. You can use a meat thermometer if you want to make sure the meatloaf is cooked through. A reading of 155 to 160 degrees will give you a perfectly done meatloaf. You can shape the meat loaf and cook it on a baking sheet if you prefer that to cooking it in a loaf pan.

Ralphie and Randy were such cute kids! And they really did enjoy their mother's cooking even though she made the same thing everyday except Christmas. That scene of Randy plunging his face into a plate of mashed potatoes, meatloaf and red cabbage is a classic. The faces of Peter Billingsley and Darren McGavin trying not to laugh... Melinda Dillon laughing so genuinely... and little 5 year old Ian Petrella having so much fun... I laugh out loud every time I see it.

Roulades

Here is a different and fun way to serve beef. I first had roulades on one of my visits to Austria. They cook fairly quickly once the prep is finished. The sauce is great on the roulades as well as on a side like pasta or mashed potatoes. Come on, roll with it!

Beef Roulades
2 pounds beef Eye of Round roast
2 teaspoons salt
1 leek
2 medium size carrots
1 large parsnip
1 to 2 large dill pickles
1 to 2 tablespoons Dijon mustard, divided
1 tablespoon canola oil
2 tablespoons tomato paste
1 1/2 cup water
2 teaspoons beef stock paste
2 tablespoons apple cider vinegar
1/2 cup cream
Slice beef into 1/4 inch slices. Pound slices with a meat tenderizer to 1/8 inch thick, sprinkle with salt and set aside. Cut dark green and the white parts of leek off and discard or save for another use. Rinse the pale green part of the leek with running water to clean. Slice in half length wise, cut into thin strips that are as long as the beef slices are wide. Peel carrots and cut into lengths to match the leeks and then into thin strips. Do the same to the parsnip. Cut the dill pickles into strips to match the other veggies. Spread each slice of beef with 1/2 teaspoon of mustard. Place 5 or 6 pieces of leek, carrot, parsnip and 1 piece of pickle in the middle of each slice of meat. (There will be some veggies left over that will be used in the sauce.) Pull sides of meat up and secure with a toothpick. Heat a large skillet over medium high heat. Turn oven on to 300 degrees. When skillet is hot, put oil in bottom and then place roulades toothpick side down into hot oil. Cook for 3 minutes without disturbing. While they are browning, dice remaining veggies into 1/4 inch pieces. Turn the roulades over and brown another side for 3 more minutes. Repeat until all 4 sides are browned. Remove from skillet, place on a baking sheet and out into oven. Place diced veggies into hot pan and saute for 2 minutes. Add tomato paste and stir and cook for another minute. Deglaze pan with water, scraping bottom of the pan with a wooden spoon to loosen fond. Add the beef stock paste and vinegar and stir. Bring sauce to a boil and reduce heat to medium. Cook sauce until water had reduced by half. Remove roulades from oven, remove toothpicks and place on a serving platter. Finish sauce by whisking in 2 teaspoons Dijon mustard and cream. Cook sauce for 1 minute and then spoon over roulades and serve.

Hints: Although this seems quite involved, it is not very hard to do. You can use a different cut of beef, pound it out just the same. Or use venison or elk if you have it. Cut the pieces if needed so that you have small packets, the meat just wrapping around the veggies so it can be secured with the toothpicks. Bacon can be added to the dish on the inside with the veggies or the outside by wrapping it around the roulade. Be sure they get browned nicely before finishing them in the oven. A meat tenderizer is the easiest way to pound the meat but a heavy rolling pin covered in plastic wrap would work.

These are nice for a special occasion or just a fun dinner that is out of the norm. Warm and savory, roulades are hearty fare that will fill up your family and friends, both body and soul. 

Taco Mania 2 - Beef Chili Rojo and Cilantro Lime Rice

As promised, here is the second taco recipe. This one a stunning beef rojo taco filling (would also work for tamales). Although it simmers for a long time, the actual prep time is minimal. And again, it is a terrific make ahead dish, re-heating and even freezing beautifully. Check out the bottom of this post for a cilantro lime rice accompaniment.

Utah Style Beef Chili Rojo
3 1/2 to 4 pounds lean beef roast
3/4 cup flour
2 teaspoons salt, divided
3 teaspoons chili powder, divided
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
4 tablespoons oil, divided
3 cups diced red pepper (about 2 large)
2 to 3 cups diced sweet white onion (about 2 large)
2 cloves garlic, smashed, peeled and chopped
1 teaspoon cumin
2 tablespoons tomato paste
1 tablespoon beef stock paste
2 cups water
Trim fat off roast and dice into 3/4 inch cubes, (cut slices and then strip slices then cube strips). Mix flour, 1 teaspoon salt, 1 teaspoon chili powder, mustard and pepper in a bowl. Heat a 12 inch skillet over medium high heat. Dredge 1/4 of the beef cubes in flour mixture. Add 1 tablespoon of the oil to the hot pan and as soon as it is shimmering, place dredged beef cubes into the pan in a single layer. Cook undisturbed for 1 1/2 to 2 minutes so that cubes brown nicely. Stir beef and allow to cook another minute. Stir once more and allow another 30 seconds or so, browning at least 3 sides of most of the cubes. Transfer cubes to a stove top and oven proof casserole (an enamel covered cast iron pot or dutch oven type). Repeat with the remaining beef in three more batches, adding 1 tablespoon oil prior to each. There will be a deep brown fond (cooked flour, oil and meat drippings) on the bottom of the skillet after the last beef is browned. Place veggies and garlic in the pan and sprinkle with remaining chili powder and cumin. Saute for 2 minutes then stir in tomato paste and cook for another 2 minutes. Mix the beef stock paste and remaining salt into the water and use to deglaze the skillet, scraping the fond off the bottom. Pour the contents of the skillet over the beef and and stir to mix. Cover the pot and simmer for two hours, stirring every 20 minutes or so. After two hours, remove lid and continue to simmer for another two hours or until chunks are fork tender and sauce has reduced and thickened to gravy consistency. Serve warm, or cool and refrigerate overnight, reheating in a 325 degree oven for 1 hour.
Serve with: tortillas, black beans, cilantro lime black rice*, jack cheese, lettuce, diced red peppers, lime wedges, sour cream and hot pepper sauce or salsa.

Hints:The cooking process can be sped up using a pressure cooker. Cook the meat and sauce under pressure for about 15 minutes--reduce the liquid to 1 1/2 cups water; you will still need to simmer to reduce and thicken the sauce for an hour or so. The cut will make a difference in the amount of cooking time needed to tenderize the meat. A tougher cut will take longer. The following is a basic recipe for cilantro lime rice made with black rice instead of a white variety. I really like it but feel free to switch out the black for white. The coriander, which is cilantro seed, yields another layer of the cilantro flavor.

Cilantro Lime Black Rice
1 cup black rice
2 cups water
1 teaspoon salt
1/2 teaspoon coriander
1 lime, juice and zest
1/4 cup chopped cilantro
Combine rice, water, salt and coriander in a rice cooker. Wash the lime and zest it with a microplane right over the pot. Cut the lime in half and squeeze the juice into the opt as well. Cover and cook according to manufacturers directions. Stir cilantro into hot rice just before serving. (Can be made in a covered sauce pan on the stove top and will need to simmer about 40 minutes.)

I am a taco maniac and I admit it. I can pass on some foods but a taco always temps me to indulge and usually I succumb. Some foods are like that for all of us; we have our own Achilles Heel and if yours is tacos too, lets get together for lunch sometime soon!

Sundried Tomato Vinaigrette

This thick salad dressing works just as well as a marinade. I rubbed it on a flank steak, let it sit for 1/2 hour before cooking and then served more as a sauce for the steak. It would also work with chicken or as a condiment for a beautiful panini.

Sundried Tomato Vinaigrette
1/4 cup oil packed sundried tomatoes, at room temperature
1 tablespoon pinenuts
1 small green onion
2 tablespoons balsamic vinegar
1/4 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 cup extra virgin olive oil
Place all ingredients in a blender container. Blend until thoroughly combined and smooth. Serve over mixed greens and veggies.

Hints: Add extra oil and vinegar if the dressing is too thick for your taste. Use the best olive oil you have for this recipe. A clove of garlic would be a good addition to the recipe.

I like to have things like this in my fridge. Versatility is key when you want to create a delicious meal with what you have on hand. Utilizing flavors that are appealing to you in an unusual way or with different complementing flavors is an easy way to experiment. A new masterpiece may be moments away!      

Meatballs!

Meatballs. You gotta love 'em! Plain or fancy, small or large, rustic or refined, they are usually a hit for lunch, dinner or as hors d'oeuvres. I upped the "Italian" in this recipe by using pepperoni and Romano. I pretty sure they will continue the "hit" streak for you; they did for me!

Meatballs w/ Red Sauce & Pasta

Meatballs with Pepperoni and Beef
1 1/4 lbs lean ground beef
4 to 5 ounces pepperoni slices, regular or turkey
2 ounces Romano cheese, plus more for serving
1/2 teaspoon salt
1/2 cup bread crumbs
1/3 cup milk
2 eggs
2 tablespoons minced fresh basil
1 tablespoon olive oil
Cooked Pasta
Red Sauce (Fillipo Magestro's recommended) 
Heat oven to 350 degrees. Place beef in a large mixing bowl. Grind pepperoni slices in a food processor or blender and add to bowl. Grate cheese and add to bowl. Add salt, crumbs, milk, eggs and basil. Mix together lightly until thoroughly combined. Put olive oil on a baking sheet and place in oven to heat up. With your hands, form meat mixture into balls about the size of large walnuts (this will make about 30 meatballs). Remove baking sheet from oven and place meatballs onto hot oil. Return to oven and bake for 30 minutes. To serve, combine meatballs with sauce and serve over pasta (or toss with pasta); top with additional Romano cheese.  

Hints: Using the pepperoni gives all the flavor you need and makes the meatballs quite light textured. A food processor grinds the pepperoni up so fast, but a blender will do the same thing, however it will work better if you blend a handful at a time. I use my food processor to grate the cheese as well. Oven baking the meatballs takes less oil and allows them to cook through but you could opt to pan fry them to get the outsides a bit crispier. You could opt for ground turkey and turkey pepperoni to keep these beef free if you like. They could also be made bit sized (bake about 20 minutes) and served in the sauce with toothpicks as an hors d'oeuvre.

Spaghetti and meatballs are a classic. Comfort food made by Mamma. I never have tried to make meatball subs but I think these would be great for that as well. Let me know if you try.

BBQ Beef Brisket

Erica requested a BBQ beef brisket recipe. Here is the one I came up with. Hope you enjoy it Erica!

Beef Brisket
4 tablespoons vegetable oil, divided
3 to 4 pound fresh beef brisket
1 clove garlic, minced
3/4 cup diced sweet onion
1 teaspoon smoked paprikia
1 teaspoon chili powder
1/2 teaspoon mustard powder
1/4 to 1/2 teaspoon hot chili flakes or powder
1/2 cup tomato paste
1/2 cup red wine vinegar
2 to 4 tablespoons brown sugar
1 teaspoon salt
Heat a large skillet over medium heat. Add 2 tablespoons oil to pan and allow to heat. Brown beef in hot oil on all sides. In a small sauce pan, heat remaining oil then add garlic and onion. Cook for 4 minutes, stirring often. When onions are translucent, add spices. Cook and stir for 1 minute then add tomato paste, vinegar, sugar and salt. Cook another 3 minutes, stirring frequently. Remove from heat. Tear 2 sheets of heavy duty foil, each about 3 times as big as the brisket. Lay them on top of a baking sheet, one underneath the other. Spoon 1/3 of the sauce onto the foil. Place the brisket on top of the sauce and then spoon the remaining sauce over the meat. Seal foil by triple folding the center then the ends of one sheet then the other. Place baking sheet with foil packet in oven and turn on to 200 degrees. Cook for 8 hours. Remove brisket and open packet. Remove brisket to carving platter and spoon sauce into a separate serving dish. Slice beef against the grain and spoon some sauce over the top. Serve hot and pass the remaining sauce.

Hints: Be sure to purchase a brisket that has not been brined for corned beef. A fresh cut is important. Use more red chili for a spicier finish. Use more brown sugar for a sweeter result. However you like your BBQ, do it that way. Double wrapping the beef in heavy duty foil is the best way to seal in the juices. I think that this recipe could be adapted for a slow cooker. The final product will be very tender and you will need a sharp knife to carve it without shredding it.

Thanks for the request Erica. I hope you try this and let me know how it turns out. I am always open to requests or collaborations to experiment with new dishes. Creativity is a major component of my best kitchen experiences.

Beef Steak Served in Lettuce Cups

Beef is a natural for grilling. I think you will like these quick and easy steak filled lettuce cups this summer season. Change them up with your favorite condiments.

Peppered Flank Steak in Lettuce Cups
1 pound flank steak
1/2 to 3/4 teaspoon salt
1 teaspoon pepper
1 head romaine lettuce, trimmed and rinsed
1 avocado, sliced
1 cup grape tomatoes, quartered
1/2 cup finely diced purple onion
2/3 cup blue cheese dressing
Place beef on a plate and sprinkle both sides with salt and pepper. Allow to come to room temperature. Heat outdoor grill to high. Place steak on grill and immediately turn heat to medium. Close lid on grill and let cook for 3 minutes. Raise lid and turn steak. Cook for another 2 minutes with lid down for medium doneness. Remove steak from grill, cover lightly with foil and allow to rest for 5 or 6 minutes. With a sharp knife slice beef across the grain in thin strips. Serve warm in lettuce cups with toppings. Serves 4 to 6 as a main course.

Hints: Peppered flank steak can be served in tortillas with salsa etc. as well. It is also great with steak sauce and a side of garlic mashed potatoes if you like it that way. If you don't care for the peppered flavor, just reduce the pepper by half. Use the middle to small leaves of the romaine for this dish--save the large ones for a salad another meal. I like Light House Lite Blue Cheese dressing for this, use your favorite brand or make a quick home made dressing that your family likes.

I think the very best part of Summer is my outdoor grill. Meat, poultry, fish, veggies and breads all taste wonderful and are so much fun to cook on the BBQ! Most dishes cooked on a grill fit in the quick and easy category, and who doesn't love that in the Summer?

Chasing Away the Chills

Quick, Mild Beef and Bean Chili
2 tablespoons olive oil
1 cup finely diced sweet onion
3/4 cup finely diced bell pepper--orange or red preferred
1/2 cup grated carrot
1/2 cup finely diced celery
2 teaspoons chili powder
1 teaspoon smoked paprika
2 (12 oz) cans beef chunks in broth
1 (15 oz) can pinto beans
1 (15 oz) can small red beans
1 (15 oz) can petite dice tomatoes in juice
1 teaspoon beef stock paste (or beef bullion granules)
1 tablespoon ketchup
1 tablespoon Heinz 57 steak sauce
1/2 teaspoon salt
2 to 3 tablespoons extra dark chocolate chips (optional)
For serving:
3/4 cup grated cheddar cheese 
1/2 cup salsa
Place a large pot over medium high heat. When pan is heated, pour in the olive oil. When oil is hot, add vegetables and cook, stirring often, until onion begins to be translucent. Add chili powder and paprika. Continue to cook and stir for another minute or until spices become very fragrant. Add beef chunks with broth. Add beans--one can with liquid and one can drained. Stir in tomatoes with juice, beef stock paste, ketchup, steak sauce and salt. Once the chili is heated through, stir in the chocolate (optional). Allow to simmer over low heat for 20 minutes if you have time, or serve immediately. Serve bowls topped with some cheddar cheese and salsa.

Hints: Use a food processor to chop the veggies quickly, though the dicing will yield a more uniform appearance, the flavor will be the same. I buy the beef chunks at Costco and have several recipes that I really like them in. They make for a quick meal and are always tender and tasty. However you can do this recipe with beef stew chunks, browning them in a small amount of fat and cooking them until tender in a small amount of beef broth, covering the pan (or use a pressure cooker). Game meats also work well. Reserve the liquid from both cans of beans and add only what is necessary so that the chili is just the right thickness. Two cans of any type of bean will work fine-I like the mixture but you can use what ever you like or have on hand. If you use chili beans, decrease the amount of chili powder to about 1/2 to 1 teaspoon as they will already have some chili powder in them. You can omit the 57 sauce and just use 2 tablespoons ketchup if you want. A really good hot pepper sauce is great to have on the table for those who like to "wake up" their chili. The chocolate provides an extra dimension to the chili but not everybody cares for it. Try it sometime and see if you like it.

Doesn't everybody love a steaming bowl of chili on a crisp fall evening? With some cornbread or breadsticks and maybe a cup of hot cider? My big brother Craig likes to "wake up" meals with a shot or two of Tabasco. My son Neal uses Cholula sauce. I'm partial to a great salsa or horseradish. Every culture has some type of condiment that pack a heat wallop--from wasabi to hot mustard to killer Thia chilies. I love it all! When your sinuses clear and your eyes water, you know you have a good dish! 

They have been doing this a long time

This is a modern version of an ancient dish. I learned to make dolmades from my friend Jana. She is half Greek and all good cook! I have adjusted her family recipe to suit my tastes-just like I expect you to adjust my recipes to suit your tastes. Have fun!

Dolmades
1 15oz. jar grape leaves (available at my local grocery store--check yours or a Mediterranean grocery)
1 1/2 lbs. lean ground beef (or ground turkey)
1 cup finely diced sweet onion
1 cup white rice (I use basamati)
1 tablespoon minced fresh oregano (or 2 teaspoons dried oregano)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 2/3 cup tomato juice, divided
2 large lemons
Carefully remove the grape leaves from the jar. Place in a bowl of warm water and unroll so the stack lies flat. Allow to soak fully submerged for about 10 minutes. Meanwhile mix beef, onion, rice, oregano, salt, pepper and 2/3 cup tomato juice together. Line the bottom of a heavy pot that has a tight fitting lid with a few of the grape leaves. Take one grape leaf at a time and after pinching off the stem stub, smooth open onto a flat surface, vein side up. Set aside any torn leaves to use later. Place 1 heaping tablespoon of the meat mixture onto the leaf and fold into a tight packet. Place the stuffed grape leaf into the pot with the seam side down. Repeat with remaining grape leaves, making sure to pack them into the pot as tightly as possible. After you have one layer, squeeze the juice from 1/2 lemon over the top of that layer before beginning a second layer of dolmades. Repeat layering until you have used all of the meat mixture, about 4 times. Mix 1 cup tomato juice with 1 cup water and pour over the dolmades. Cover the top with grape leaves--torn ones are just fine. Place a weight onto the top (such as a foil packet with pie crust weights in it), cover the pot tightly and place over medium low heat. Cook for about 1 1/2 hours, checking after 45 minutes to make sure there is sufficient liquid in the pot. Add water if there is not. Check every 10 to 15 minutes after that. (You don't want the pot to dry out and the bottom layer to scorch.) Serve hot.

Hints:
I know that this wrapping is not the traditional way. Traditionally, the meat is placed by the stem to start and finished with the bottom of the leaf showing. I like the heavy veining to show on the finished dolmades, creating a star burst look.

 
Wrapping is done much like a burrito or egg roll. Be sure to make them tight. Pack them tight into the pot and place a weight onto them as they cook so that they will not expand too much and burst. A heavy plate that can withstand the heat will work. I have heard of people using stone weights, or bowls of ball bearings on top of a plate. Use your imagination, but be mindful of toxicity,  cleanliness and heat tolerance. Exploding rocks can really ruin your dinner plans.


The Greeks have been cooking for ages, literally. I  enjoy the combination of flavors and think that their cuisine is a healthy one overall. Their culture is classic, again literally. We owe much of our modern western thinking and attitudes to the ancient Greeks. And I can't even begin to describe the architectural influence I have experienced in my professional life. Timeless and rhythmic and elegant and serene and integrated. But that is another blog---

Hungary via Austria

Claus' Fabulous Goulash
2 lbs lean beef cut into 1 inch chunks
1/2 cup flour
1 teaspoon salt
1 teaspoon pepper
4 tablespoons olive oil
1 cup water
1 teaspoon beef stock paste
3 or 4 large onions, roughly chopped (should equal amount of beef)
1/2 teaspoon chopped garlic
4 to 5 tablespoons paprika, divided
1/3 to 1/2 cup apple cider vinegar
parsley for garnish
Trim fat from beef. Mix salt and pepper into the flour in a bowl. Heat half of the oil in a 10 inch (or larger) skillet. Dredge beef chunks and discard any remaining flour. Brown half of the beef in hot oil turning 3 or 4 times each. Remove from skillet and set aside. Add remaining oil to the pan and brown other half of beef and set it aside as well. Place chopped onions and garlic into hot pan and sprinkle with 4 tablespoons of paprika. Cook and stir for about 5 minutes over medium heat. Mix beef stock paste into water and add to onions. Scrape bottom of pan to loosen browned bits. Return meat to pan and stir well. Cover and cook over medium low heat for 1 1/2 to 2 hours, stirring occasionally. Meat should be very tender and onions should be broken down completely. Remove lid and stir in remaining tablespoon paprika and cider vinegar. Cook an additional 30 to 45 minutes over medium low heat. Sauce should thicken up quite a bit. Taste to adjust seasonings--may want to add salt, vinegar or paprika. Serve over pasta, bread dumplings (recipe is coming soon) or rice. Garnish with parsley. 8 servings.

Hints: Use a good brand of paprika, it makes a difference. I have made this with half beef and half buffalo. It turned out great. I think it is a good recipe for elk or venison as well. Do not use a non-stick skillet as the flavor of the fond is important. If the sauce doesn't get thick enough, you can use a cornstarch slurry to thicken it. I will often use my pressure cooker in the initial phase which cuts the covered cooking time down to about 20 minutes. I cool the pan off to release the pressure under running water, uncover and finish the cooking as in the recipe. This makes great leftovers as the flavor continues to develop. It is a very rich dish and I like to serve it with a simple green or fruit salad and some good bread.

My son-in-law, Claus, has brought many wonderful things into my life and this recipe for goulash is just one of them. Thanks for everything Claus!

Native American

Today is my Mom's birthday. Happy Birthday to Nola--hope they have an angel food cake for you in Heaven! Mom loved Native American culture. She was a collector of jewelry, rugs, paintings, pots etc. Today I am offering a Native American dish that my family likes quite well: Navajo Tacos with Succotash. The succotash can be served as a side dish with other meals and the tacos can be made with different toppings too. This fry bread recipe is from a friend of mine, Pat, who is Navajo. She tells me it is very authentic. I can't vouch for the authenticity of the toppings but they sure taste good!

Succotash
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 cups fresh corn kernels, (blanch cobs for 3 minutes and cut off kernels)
2 tablespoons canola oil
1 cup diced purple onion
1 cup diced orange bell pepper (or yellow or red)
1 16 oz can black beans, drain but reserve liquid
1 teaspoon salt
1/2 teaspoon black pepper
Heat a large skillet over medium high heat about 1 minute. Sprinkle in chili powder and cumin and quickly stir to toast about 20 to 30 seconds. Stir in corn and allow to cook about one minute. Add canola oil and cook an additional minute. Add onion and bell pepper then continue to cook and stir another 3 to 4 minutes or until onion begins to brown. Add beans, salt and pepper. Cook another 4 minutes or until beans are heated through, stirring often. Add some of the reserved liquid from the beans if the mixture begins to dry out. Adjust seasonings as desired.

Hints: Fresh corn is best but frozen is a good substitute-it must be cooked longer. I like to keep the onion and bell pepper dice about the size of the corn and beans. This dish is not very spicy. You can amp up the heat by adding hot peppers, hot pepper sauce or hot pepper flakes.

Fry Bread
3 to 4 cups flour, divided
1 tablespoons baking powder
1 teaspoons salt
1 cup water
2 cups oil, canola or corn, for cooking
Mix 1 cup flour with baking powder and salt. Stir in water and mix until smooth. Work in remaining flour 1 cup at a time until dough forms a soft, smooth, elastic ball. Let rest for 5 minutes. Heat oil in a 10 inch skillet over medium high heat to 375 degrees. Divide dough into 6 equal pieces and roll each piece into a 7 or 8 inch circle. Slide a circle into hot oil and cook for approx. 45 seconds. Turn over with tongs and cook an additional 45 seconds. Remove to a paper towel to drain. Keep warm. Repeat with remaining dough circles.

Hints: I often use half whole wheat flour. 375 degrees allows the fry bread to cook through without burning on the outside.


Navajo Tacos
1 recipe fry bread (6 rounds)
1 recipe succotash
1 lb ground beef, browned and seasoned with salt and pepper
1 cup shredded cheddar cheese
1 cup shredded lettuce
1/2 cup sliced black olives
1 avocado, sliced into wedges
1/4 cup chopped sweet onion
1/2 cup salsa
1/4 cup sour cream
Assemble tacos by topping warm fry bread rounds with succotash, beef, cheese, etc. Family style is best so guests can select the toppings they wish.

We always use a knife and fork for these beauties. Hope you enjoy!