Kobe & Smokey Cheddar Burger with Beer & Hoisin Caramelized Onions

There's nothing like a great burger prepared on the pit but, as we all know, grilling the perfect burger can be challenging.  Back in 2011 I posted some grilling tips, in the event you need to hone your skills for the upcoming season.

That said, even if you are a master at the grill, a burger is just a boring burger unless you know how to jazz it up, changing it from ordinary to extraordinary!

My favorite burger is a Kobe Beef Burger! 

What's Kobe Beef?

Kobe beef refers to the meat originally cultivated from the Wagyu cattle breed in Kobe, a Japanese region. The Wagyu cattle breed produces a more tender, flavorful meat than other cattle breeds. Although Wagyu cattle are now raised in areas other than Japan, such as the United States and Australia, it is available in a limited quantity compared to other beef, and is considered a delicacy.

Kobe beef provides a rich, complex beefy flavor, it's marbled with fat and has a looser texture than Angus beef.  Although the meat has a higher fat content, its ratio of monounsaturated fat over saturated fat is higher than Angus meat, thus making the meat a healthier choice.

Since the fat content is higher, you have to be careful not to overcook the Kobe burger or all the flavorful goodness will disappear with the cooking.Therefore, special care should be used when grilling.  Here are some simple tips:

Remove Kobe burgers from refrigerator - set out until they reach room temperature, insuring even cooking.

 

Preheat grill, and place burgers  on "medium high" heat.  To enhance their flavor, season with only salt and pepper. Grill Kobe beef until it reaches an internal temperature of 145F-150F degrees, appproximately 5 minutes per side.  Lower heat once flipped to avoid flare-ups, and continue cooking to desired temperature.  For the juiciest and best flavor cook until medium-rare.

 

Now that you understand how to grill your Kobe beef burger, let me show you how to jazz it up! Here's my recipe for a Kobe & Smokey Cheddar Burger with Beer & Hoisin Caramelized Onions on a Brioche Bun!

Kobe & Smokey Cheddar Burger with Beer & Hoisin Caramelized Onions on a Brioche Bun
serves 4

Ingredients for Kobe Beef:

11/3 lbs. Kobe Beef, ground (serves 4)Season with salt and pepper

Ingredients for Onions:

2 tbsp. canola oil
½ tsp. butter
4 large yellow onions, sliced
2 cloves garlic, crushed
2 tbsp. brown sugar
¼ cup hoisin sauce
½ cup beer
1 tbsp. tomato paste (tube)
1 tbsp. soy sauce
freshly ground salt and pepper to taste

Brioche Bun

Directions:

Heat oil and butter in a large sauté pan.  Add onions, S&P, cook 10 minutes, then stir in brown sugar.

Combine garlic, hoisin, beer, tomato paste, and soy sauce.  Once blended, add to onions. Continue cooking for approximately 15 minutes until liquid is reduced and glossy, stirring occasionally.  Keep warm until ready to serve.  Makes 2 cups

Serve on Brioche Bun with choice of sides.

ENJOY THIS DELICIOUS BURGER!!!

 

Perfect Prime Rib Roast - Holiday Favorite!

I hope for those of you that celebrated Christmas, it was a wonderful day shared with family and friends, and filled with lots of love and laughter.  

The holidays have always been so special to me.  It's the time to put everything else aside and spend quality time with family and those most dear to us.  Nothing is greater than that, in my book!  I do tend to feel a bit melancholy this time of year, thinking about my dad who is no longer with us and my grandmother, both of whom I treasured and played a large role in my life growing up.  But, life goes on, and although those not with us with always remain in our hearts and minds, we should be joyful of the times we had, and enjoy the days ahead with those here.

We were home for the holidays but I was so sick with food poisoning from a local restaurant.  I think I've just about resigned myself to the fact I will never eat salad out again.  Slowly recovering, I'm hopeful I'll be back to normal by next week.  I never knew I could be so sick. I feel like I'm finally on the mend!  Fortunately, my daughter came to the rescue and prepared a wonderful dinner for everyone, even though I couldn't eat much.  I was so proud of her.  I'll share her recipe next week.

New Years Eve is just 4 days away.  Maybe you're going out on the town, but if not, here's a recipe that's so simple but spectacular for a celebration, and delicious!  

What I love best is you don't have to slave over it all day.  In fact, you can prep it the day before, place in the refrigerator and take out an hour before placing in the oven, to get to room temperature.  It goes great with any kind of potato, veggie and salad, and is loved by all.  What more could you ask for?  

If you've never had Prime Rib you're in for a treat.  This recipe will make a luscious crust with a tender and moist interior.  It's so good! Just remember -  read the instructions at least 2 times so you're sure not to miss anything.  I hope you enjoy it!........

This recipe is for any size Prime Rib Roast  (figure 1/2 pound per person or more if you want leftovers). Just do your math and you'll have a perfect roast every time.

Herb Crusted Prime Rib Roast

Ingredients:

4 cloves garlic

8 fresh sage leaves

4 teaspoons fresh thyme leaves

4 teaspoons olive oil

4 teaspoons salt, (I use kosher)

1 1/2 teaspoons fresh ground black pepper

Prime Rib Roast - (boneless @ room temperature)

Horseradish Sauce (recipe below)

Directions:

With a food processor running, drop garlic into processor, blend until finely chopped. Add sage, thyme, oil, salt and pepper, process until paste forms.

Pat meat dry with paper towels. Rub meat all over with herb paste. Cover and chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated).

Approximately 1 hour prior to placing Prime Rib into the oven take beef out of the refrigerator and allow to get to room temperature - very important.

Preheat oven to 500F degrees.

Roasting time? To calculate the amount of time required for a perfectly Roasted Prime Rib, multiply the total weight of the roast by 5 minutes. 

Be accurate - the amount will be listed on your package.

Example: Roast weighs 5.42 pounds. Multiply 5.42 (pounds) by 5 (minutes) which equals = 27.10. 

This means the meat will roast for 27.10 minutes or approximately 27 minutes at 500F degrees.

After 27 minutes immediately turn oven off.

DO NOT open oven door during the next 2 hours, the roast is still cooking.

This method will cook any size prime rib roast to perfection.....Rare to medium rare, the classic way to prepare prime rib with a crispy crust.

Serve with horseradish sauce.

Horseradish Sauce

1/4 cup sour cream

1/2 cup prepared white horseradish

Blend together and serve with Rib Roast.

This recipe is so delicious and simple. It makes perfect Prime Rib Roast every time - your family and guests will be amazed!

Enjoy!!!

Party Weekend Recipes!

Please forgive me for being scarce these days and for not stopping by your blog as often to say hello, but it will pick up after the 1st of the year.  I've been extremely busy with culinary classes and events. 

Wow! What a busy weekend.  I was so exhausted.  Our whole family is in town right now and it's SO nice.  My daughter came in town from college for Thanksgiving, 4 days earlier than she had scheduled (Yah!) and my sister, her husband and kids came in town to celebrate my moms 90th birthday. 

In addition to everyone being in town, my husband and I had planned a dinner party for his biking buddies and their spouses and girlfriends.  Our dinner party was scheduled for Saturaday evening and I felt so bad since my daughter changed her flight from Tuesday to come in on Friday instead.  I like to devote all my time to my kids when they're in town but it worked out just fine.  My daugther and son spent the evening (Saturday) together for dinner, movie and drinks.  It's great that they had special time to catch up.  They're great friends. 

On Sunday we celebrated my moms 90th birthday. Her birthday isn't until the day after Christmas but since much of our family will be all over the place we decided to celebrate it this weekend when all would be here.  We had a wonderful time and I feel so blessed to have my mom still with us.  She's in great health, her mind is still sharp as a tact, and gets around perfectly.  Parents are a treasure and I feel so fortunate to have a healthy, loving and caring mother.  Although my dad passed away one month before the birth of my daughter just over 22 years ago, I have fond memories of him and feel so lucky to have been raised by both of them.

With 2 dinner parties back to back I've been so busy this past week plus planning for Thanksgiving this Thursday and a handful of culinary classes over this and next month.  I'm worn out just thinking about all that's in store for the month ahead - but looking forward to it all!

Of course, I didn't take any photos of any of the food I prepared for both dinner parties (being caught up in the moment), but do have photos of the dishes either from the sources I got them from or from previously preparing them.

This was our second annual biking dinner party and everyone brings a dish.  I make the entree while guests bring, appetizers, salads, sides, desserts and wine.  This year it was requested by several of my husbands biking friends that I make my Sweet & Sour Brisket again,

always a favorite of those who try it and quite simple to prepare.  In addition, I made a dish that I often teach in my culinary classes that gets rave reviews.  It's a stuffed chicken breast with a roasted red pepper coulis.  The appetizers and sides, etc. were all over the board with lots of luscious dishes for all to sample. 

Everyone had a great time and I find it amazing that the blend of people get along so well.  It's such a nice diverse mix, that it's now become an annual event.

After cleaning the house all day and cleaning up after everyone left, I went to sleep only to wake up Sunday morning ready to do a repeat performance for my moms birthday party.  This time however, we were having the party at her home where my sister was staying with her family.  Sunday nights dinner was a boneless standing rib roast that I've made before from a 2000 issue of Bon Appetit.  This dish is so easy to prepare with outstanding results that it's almost embarrassing since everyone always thinks it must be difficult.  I know many people prefer not to eat meat so I also prepared my Salmon Roulade

which I've made numerous times as well as on TV.   With sides of a rice dish, roasted veggies, salad and my moms favorite cakes the party was a huge success and she was all smiles. 

This morning I woke up and although tired, started going over my menu for Thanksgiving and Decembers culinary classes.

All the recipes I've linked to were loved by all.  Although I served two entrees for both dinner parties, that isn't necessary to do.  I did it because I wasn't sure about the dietary habits of the bikers but knew for my family not all would induldge in beef or fish so the combo would satisfy everyone.  Apparently it did, because the dishes at both parties were gone.

With holiday events coming up over this next month I hope you'll attempt to try one of these entrees.  Both dinner parties had between 12 -18 people.  The recipes truely are simple to prepare but as always if you have any questions don't ever hesitate to contact me for questions, and remember to adjust the recipes for the number of people in your party.

I hope you and your family have a Happy Thanksgiving!

Happy Cooking!

Stewing Over the Weather!

We've had a pretty good run on mild weather this fall.  As I walked my dogs this morning the red, yellow and orange leaves on the trees glistened in the sunlight. While the cool breeze and rustling of leaves on the ground felt so comforting.  Yet, this evening we are expecting storms with temperatures dropping from the mid 70s (unusual for this time of year) down into the 30s overnight, with highs tomorrow only near 50. 

Time to say goodbye to the beautiful leaves. Almost instantly the trees will be bare as the leaves fall to cover the earth.

In anticipation of  the approaching fall chill, I decided to cook something warm and soothing for dinner - Beef Barley Stew.

To stew  typically means that the dish contains meat, vegetables and a thick soup-like broth resulting from a combination of the stewing liquid and the natural juices of the food being stewed. It's a method of cooking of which food is barely covered with liquid and simmered slowly for a long period of time in a covered pot. Stewing not only tenderizes tough pieces of meat but also allows the flavors of the ingredients to blend perfectly making a luscious one pot meal.

Barley which is prominent in this dish, is a whole grain, rich in protein, vitamins, minerals and amino acids essential for our health. More importantly, barley is one of the richest sources of both soluble and insoluble fiber.

Insoluble fiber aids in proper excretion of waste products in the body, while soluble fiber (known as beta glucan) mixes with liquid, binds to fatty substances and allows them to leave the body. Barley is also seen rich in tocotrienols, an antioxidant that helps lessen risk for contracting heart disease and cholesterol problems. (More facts about Barley)

In addition to barley, many nutritious vegetables are present in this stew - celery, carrots, mushrooms, garlic and onions.  When seeking a hearty soup loaded with veggies I recommend this thick, luscious, Beef Barley Stew!

Tip: 

If  making this dish, don't try to rush it. Take your time and allow the stew to cook slowly over a low heat for optimal flavor and tenderness of the meat and vegetables.

I find it's best to make stew the day before then after cooling, place in the refrigerator covered, overnight. An hour before serving set the pot back onto the stove and heat up slowly, stirring often so the bottom doesn't burn. The results are heavenly!

Here's the recipe, I hope you like it:

Beef Barley Soup

serves 6

Ingredients:

• 3 lb. meaty beef or veal shanks
• 3 large yellow onions, chopped
• 6 carrots, peeled and chopped
• 4 celery stalks, chopped
• 1 cup tomato puree
• 1 cup barley
• 6 Tbs. (3/4 stick) unsalted butter (could substitute olive oil  by 1/2 but butter tastes best)
• 1 lb. fresh cremini mushrooms (baby bellas), brushed clean and sliced
• 1 clove garlic, minced
• Salt and freshly ground pepper, to taste
• 4 Tbs. chopped fresh dill
• 1/4 cup chopped fresh flat-leaf parsley
• 6 Tbs. sour cream (optional)

Directions:

Place the shanks (or beef stew meat) in a saucepan and add water to cover generously. Bring to a boil over high heat, skimming often to remove any foam that forms on the surface. (Never allow a stock to boil. As meat and bones cook, they release proteins and fats into the surrounding liquid.... At a slow simmer, these components appear as scum on top of the stock and can be skimmed. If the stock is boiling, these substances are churned back into the stock and become emulsified. The resulting stock is cloudy and has a dull, muddy, greasy flavor, which will only worsen if the stock is reduced  for a sauce").  

Add about two-thirds of the chopped onions, the carrots and celery, reduce the heat to low and cook, uncovered, for about 1 hour. Add the tomato puree and barley, cover partially and continue to cook over low heat until the barley is tender, about 1 hour more.

While the soup is cooking, in a large sauté pan over medium heat, melt the butter. Add the remaining chopped onions and sauté, stirring occasionally, until pale gold, 10 to 12 minutes. Raise the heat to high, add the mushrooms and sauté, stirring often, until softened, 6 to 8 minutes. Add the garlic, reduce the heat to medium and sauté until soft but not brown, about 3 minutes more. Season with salt, pepper and 2 Tbs. of the dill.

Remove the shanks from the pan (if using) and, when cool enough to handle, cut the meat from the bone. Chop and reserve the meat; you should have about 1 1/3 cups.


Add the mushroom mixture and the reserved meat to the pan and stir to heat through. Season with salt and pepper.

Garnish with sour cream and parsley if desired.

Note: I used beef stew meat. However, for a more superior flavor use beef or veal shanks. If using beef stew meat there's no need to remove the meat after it's been cooked to cut into bite size pieces. The beef stew meat already comes that way.

Enjoy!

Smells like Fall with Balsamic Glazed Short Ribs

Whenever I can I use balsamic vinegar.  It's sweet yet pungent flavor works well with sweet and savory foods. From meats to desserts, it elevates foods to the next level - at least in my opinion.

I've been making this recipe for years.  It's simple and although cooks for hours, frees up your time to do whatever else you need to do.  I prepared this dish yesterday and served it with roasted butternut squash, a favorite of ours, and fresh green beans.  The end result leaves you with succulent and full flavored meat that literally falls off the bones.  If you're lucky enough to have leftovers, they're great the next day wrapped up in a tortilla, or placed on top of a hearty salad.  We barely had any leftovers but what we had, I'll leave for my husband to snack on when he gets home from work today.

Balsamic Short Ribs

serves 6-8 people

4-5 pounds beef short ribs, bone-in

kosher salt & fresh ground pepper

1 tbsp. olive oil

2/3 cup balsamic vinegar

1/2 cup dry red wine

2 tbsp. tomato paste

1 yellow onion, thinly sliced

6 cloves garlic, minced

2 bay leaves

1/4 cup italian parsley (flat leaf) chopped

Directions:

Sprinkle ribs with salt and pepper.  In a large, heavy saute or fry pan, heat the olive oil over medium heat.  Place the ribs in the pan and sear until golden, do not over crowd them. 

If  necessary work in batches to avoid crowding which will steam the ribs rather than sear them.  Cook on both sides for approximately 4 minutes per side.  After each batch is seared move to a dutch oven.

Add vinegar, wine, tomato paste (I use the type in the tube), onion, garlic, parsley sprigs and bay leaves. 

Stir to combine, then cover and cook on a low simmer for 3-4 hours.  Check meat, if it's not falling off the bones yet, continue cooking for another 30 minutes, checking again and returning to the heat if not quite done.  The meat will totally fall off the bones when done.

Transfer the meat to a platter with a slotted spoon, do not forget to discard the bay leaves.

Skim off any fat remaining on the surface of the liquid and simmer over medium heat until reduced and slightly thickened.  Adjust seasonings if necessary.

Spoon sauce over ribs along with remaining onions.  Garnish with chopped parsley if desired.  Serve.

Note:  Although my photo may not look appetizing, the finished product is delicious!

Enjoy!



Not Another Burger!

Since we've been vacationing in the Colorado mountains where my husband bikes 4-5 hours a day and has already logged over 2000 miles, it appears all he's in the mood to eat is meat.  I love meat but just can't eat it more than once a week.

So when he asked me to make a burger the other night before leaving to come home that next day, I said fine but, I wasn't going to have one.  I decided I'd pick up a large portobello mushroom, a red pepper, lettuce, tomatoes and of course some whole wheat buns to put the burgers on.

I marinated my mushroom in olive oil, balsamic vinegar, fresh minced garlic and red pepper (cut in 1/2 and seeded), then put all into a zip lock baggie.  Prior to doing that I cleaned the mushroom gills. I removed any dirt or debris that might have lodged itself in them.

Note: When cleaning mushrooms just use a damp paper towel.  Never wash with water since mushrooms will soak the water up like a sponge.  Just wet a paper towel and wipe the dirt off. 

After the veggies had marinated for about 1/2 an hour, I placed the mushroom and red pepper on the grill, skin side down.  Once both were cooked to my liking I removed them from the grill and placed them on the bun with lettuce and tomatoes.

In addition, I decided since I had some chipotle peppers in adobo sauce, I thought I'd chop that up fine and add it to some fat free mayo that I had, and combined them.  It made a delicious dressing to put on my veggie burger and to my surprise my husband loved it as well on his burgers.  It had a nice kick to it!  Yes he ate several burgers.  I don't know how he does it and stays so skinny but, I suppose with all the miles he's logged on his bike he needs lots of protein and his protein of choice is red meat. 

Our meal was delightful, along with some iced cold watermelon that we both love, baked fries and homemade oil and vinegar cole slaw. 

A simple and delightful meal. Oh and for dessert I went all out (just kidding) and we had Skinny Cow ice cream sandwiches.  This meal couldn't have been easier and it was scrumptious!

What's your favorite burger?  I also adore salmon burgers.  Please share your recipe.  You can never have too many burger recipes!

Cabernet Beef Stew with Hoisin Sauce

Yesterday we were expecting up to 7 inches of snow and it seemed like the perfect day to make a Beef Stew, something I rarely make. I went to the store early to gather my ingredients before the crowds started coming.

With Cabernet Sauvignon, Hoisin Sauce, Beef Chuck Roast and 3 1/2 cups of onions to caramelize I couldn't wait to taste it.

My husband came home and he said, "what smells so good?" He was surprised since I rarely make Beef Stew but looking forward to trying it.

I usually make the typical stew with carrots, onions and celery but this time I thought I'd try something new. Since I love Hoisin Sauce I was sure I'd love this.

I can tell you that I ate the entire bowl you see above with some brown rice on the bottom. My husband ate 2 1/2 bowls. We normally don't eat quite so much but it was sooooooooo delicious that it was hard to stop. I would have gone for a second bowl but I was afraid my stomach wouldn't hold it. A half hour after eating it I looked 9 months pregnant so be careful. This dish is so amazing that it's almost addicting. Pace yourself!

This morning I'm looking in the refrigerator at the leftovers and trying to refrain from having any, for fear I'll eat what's leftover. I guess I'll leave that for my husband who's the king of eating leftovers - cold!

Definitely try this dish, especially on a cold wintery day. OH and did I say we now have 12 inches of snow in our yard and it's still coming down. It's beautiful!

Cabernet Beef Stew with Hoisin Sauce
serves 6

Ingredients:

4 tablespoons olive oil
3 1/2 pounds boneless beef chuck roast, trimmed, cut into 2 1/2-inch pieces

3 1/2 cups chopped onions
2 cups Cabernet Sauvignon
1 (14.5) ounce can diced tomatoes with garlic, basil and oregano

1/2 cup hoisin sauce
2 fresh bay leaves


1 pound bag baby carrots
1 Tbsp. cornstarch mixed with 1 Tbsp. water

Parsley for garnish (optional)

Directions:

Heat 2 tablespoons oil in heavy large pot over high heat.

Add onions and saute until golden brown, about 15 minutes. Remove from pot and set aside.

Add 2 more Tablespoons of oil. Sprinkle meat with salt and pepper. Add meat to pot; sauté until brown on all sides, about 10 minutes.

Add onions to browned beef and add 1 cup wine, tomatoes with juices, hoisin sauce, and bay leaves. Bring to boil.

Reduce heat to low, cover pot and simmer 45 minutes, stirring occasionally.

Add carrots and 1 cup wine.

Cover; simmer 30 minutes, stirring occasionally.

Uncover and increase heat to high, and boil until the sauce is slightly thickened, stirring occasionally, about 15 minutes longer.

Reduce heat to medium and add the cornstarch mixture. Simmer until sauce thickens, stirring occasionally, about 8 minutes.

Discard bay leaves. Season stew with salt and pepper if needed.

(Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Bring to simmer before serving, stirring occasionally.)

Ladle stew into serving bowls and sprinkle with parsley; serve. For a more formal presentation place stew in a large bowl sprinkled with parsley and serve at the table.

Note: I made some brown rice to go with the Stew. I placed the rice in the bottom of the bowl and ladled the Stew on top. However, the Stew can be served as is.

A Savory Delight for a cold winters day! Enjoy!