Fear Factor - Phobia V: Tacos de Lengua

Before you turn to your Spanish dictionary for confirmation, yes, these tacos are made from beef tongue.  Please don't run away kicking and screaming, you'll really be missing out!

I pride myself on not being a picky eater.  That being said, I have never really eaten or cooked any sort of offal - "the nasty bits" as Anthony Bourdain would say, nose-to-tail, the organs that often get discarded.  To be honest, I'm afraid.  Very afraid.  The smell of liver and onions that would permeate our house once a year as a child still gives me nightmares.  I don't like pate, foie gras or any other "delicacy" made from those other cuts.

But I do want to try new things, grow some cajones, conquer my fears and explore different cultures.  Traditionally (and in many places even today), meat was very expensive and these were often the only cuts the average person could afford.  They learned how to cook them well, make them delicious, and many of our favorite dishes today were the result of such ingenuity.

I figured that the best place to start my foray into this whole new world was with a cut that was still a muscle, just like the steak harvested from other parts of the cow.  I'd heard good things about beef tongue from everyone who'd tried it and it's almost a religious experience for taco truck obsessives. So when a sign posted at Springfield Farm alerted me to FREE beef tongue (along with livers, kidneys and other, scarier meats), I figured why not.  After all, if I didn't like it I could throw it away without the guilt.  My philosophy always when trying something new is not to vary too much from the classic preparation.  Therefore, I set out to make some beef tongue tacos.

And I have to say, I'm so glad I did.  Cleaning the tongue was the hardest part, with a bit of an ick factor, because there's no doubt what you're dealing with.  Most recipes call for boiling the tongue, then peeling back the skin, but I chose to cut the skin off first so that I could sear and braise the meat.  Although this was a bit more difficult then cooking it first, I think it allowed me to develop more flavor and quickly disguise the cut for the squeamish.  Once braised in a tomato and chile based sauce, it was tender and super flavorful, the essence of what a beef taco should be.  At this point, it looked and felt just like pot roast, not scary at all.  If you're on the fence, do give it a try.  Sandwiched in a corn tortilla with fresh salsa and sharp cheddar, I honestly think these might be the best tacos I've ever had.

Tacos de Lengua (Braised Beef Tongue Tacos)

Note: this makes WAY more sauce then you will use for the amount of meat, but it is necessary to properly braise the meat.  The extra freezes well and is a great enchilada sauce or base for a mexican soup or chili.

1 3-4 lb. beef tongue
1 quart tomatoes (alternatively substitute canned stewed tomatoes and skip the skinning step)

2 Tbsp olive oil (divided)
spice rub of your choice
1 large onion
1 chipotle in adobo, minced
2 Tbsp tomato paste
2 tsp chile powder
2 tsp garlic powder
2 tsp ground cumin
1 tsp ancho chile powder
1 tsp dried oregano
1 tsp sea salt
1 cup red wine
3-4 cups beef stock

1 tsp olive oil
6 inch corn tortillas
grated sharp or extra sharp cheddar
fresh (preferably homemade) salsa
other toppings of your choice (ex: sour cream, guacamole, radish, shredded carrots or lettuce, avocado, etc)

Bring a large pot of water to a boil.  Prepare an ice bath in a large bowl.  Slit each tomato with a paring knife.

When the water is boiling, add the tongue and boil for 5 minutes or so.  Emerge in ice bath to cool down.  Use a sharp serrated knife to trim away the tongue of all skin and any meat that seems to have an odd texture (such as where the tongue attaches to the mouth of the cow) and discard.  Meanwhile, immerse the tomatoes in the boiling water until their skin starts to peel away, then plunge them into an ice bath.  After they've cooled, peel and remove any tough cores, then set aside.

Drain your pot of water, add 1 Tbsp of oil and put over medium high heat. Split the tongue into 2 pieces, preferably similar in size.  At this point it should resemble a chuck roast or another normal beef cut.  Rub each piece with the spice rub.  I used McCormick's Cowboy Rub.  Any sort of Mexican, steak or BBQ rub will do.  Sear the tongue on each side until well browned.  Remove and set aside.

Add the remaining Tbsp of oil and saute onions until soft.  Add chipotle, tomato paste and seasonings.  Saute until slightly caramelized and beginning to brown on the bottom of the pan.  Add red wine and stir to deglaze.  Reintroduce the tomatoes and tongue and transfer to a slow cooker.  Add enough stock to almost cover the meat.  Cook on the high setting in the slow cooker for 4 hours.

Remove beef tongue.  Puree sauce (I recommend a stick blender for this) and bring it to a boil to reduce. Meanwhile, chop the meat.  The sauce should reduce until thickened, a little bit less thick then a marinara.

When this consistency is reached, heat up a tsp of oil in a small skillet.  Fry up the tongue meat (about a cup for every 3 tacos) for a couple of minutes before adding a big spoonful of sauce.  Let cook about another minute in the sauce.  Meanwhile, spritz tortillas with cooking spray and toast in a large nonstick pan until slightly charred.

To assemble, sprinkle tortilla with shredded cheese, pile in meat and top with salsa and other toppings of your choosing.  Then sit back and enjoy taco nirvana, preferably alongside a cold Corona with lime.

Return to Emilia-Romagna

It's been a while since I had the time to post a Daring Baker's challenge, and for some reason I was still struggling with the whole make a vegan dip and cracker thing. However, there was no way I could pass up a lasagna challenge, and I was curious to see how it would measure up to my own ultimate recipe. The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge. Lasagne is one of my favorite foods and I've traveled through this region of Italy and miss it incredibly. I was so looking forward to the memories I thought this would bring back.


Sadly, it was deeply disappointing. While my recipe may be less authentic, its layers of flavor are richer and more crowd pleasing. L and I agreed that while the meat ragu would have been fabulous on some pappardelle, its complexity was lost when mixed with the spinach of the noodles and the creaminess of the béchamel. Most surprising was how strikingly different it was from my usual version, even though I make my own fresh noodles and a béchamel in mine as well!


So my verdict is, if you want to experience the pleasures of slow cooking demanded by a traditional lasagne, give it a try. But for my time, it was not worth the 6 hours when 1 hour yields a better result!

Lasagne Verdi al Forno


Serves 8 to 10

1 recipe Spinach Pasta cut for lasagna (recipe follows)
1 recipe Parmesan Herb Béchamel (recipe follows)
1 recipe Country Style Ragu (recipe follows)
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Preheat the oven to 350 degrees F. Grease a 3 quart shallow baking dish.


Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about two long overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese.


Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.


Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve.

Pasta Verde


In my opinion - this was the least tasty part of the lasagna - I recommend using a plain fresh egg noodle recipe, like the one I have here, but cut for lasagna

3 large eggs
6 ounces frozen chopped spinach, defrosted and squeezed dry - btw, the easiest way to do this is to stab the plastic bag all over with a fork, then squeeze so the water goes out the perforations - mess free!
3 1/2 cups all purpose unbleached flour


I used a Kitchen Aid mixer to make the dough, and its pasta attachment to roll it - however, the spinach was not about to mix in, even though it was finely chopped. I had to take it for a whir in the food processor.


Even after that, the dough did not roll out nicely. As soon as it got thin, the small bits of spinach would cause it to develop small holes everywhere, and it looked very lacy. When it cooked up, it was not very tasty and the texture was offputting.



Parmesan Herb Bechamel - my version

4 tablespoons unsalted butter
1 small shallot, minced fine
4 tablespoons all purpose unbleached flour
2 2/3 cups 1 % milk
3 Tbsp dried italian herbs
1/3 cup freshly grated parmaggiano reggiano
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste


Using a medium-sized saucepan, melt the butter over low to medium heat and quickly saute shallot until softened. Add the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth, then add the herbs. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with cheese, salt, pepper, and a hint of nutmeg.

Ragu alla Contadina


This sauce was incredible on its own and would have been better if its flavors weren't masked by everything else. They called for grinding up the meat - but I left it in small 1/2 inch chunks and it braised to gorgeous melt-in-your-mouth pieces! I thought the slow addition of stock and the milk was odd, but it came out incredibly rich and flavorful because of it. This part I will definitely make again!

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil
2 ounces, finely chopped (a slice about 1/2 inch thick will do nicely)
1 medium onion, minced
1 medium stalk celery, minced
1 large carrot, minced
8 ounces boneless veal shoulder
4 ounces beef skirt steak
2 ounces Prosciutto di Parma
2/3 cup dry red wine - I used Shiraz
2 & 1/2 cups chicken or beef stock (homemade if possible)
2 cups 1 % milk
1 can San Marzano crushed tomatoes
Italian herbs, Salt and freshly ground black pepper to taste

Browning the Ragu Base:
Heat the olive oil in a dutch oven over medium-high heat. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Stir meats into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown.


Reducing and Simmering: Add the wine, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Stir 3/4 cup stock and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another 3/4 cup stock. Stir in the last 1 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir occasionally to check for sticking.

Add the tomatoes and herbs. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Working Ahead?
The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

In Praise of a Good Braise

Braising and cold weather go hand in hand. And slow cookers take the wait out of the equation. There's nothing like coming home on a dreary frigid day to the succulent fragrance of slow cooked meat and veggies in wine. It fades away the stress that the workday and traffic has kneaded into you. And when it happens to consist of a tasty cut of meat braised in port, it's even better!

Port Braised Pot Roast


one 5-7 lb. chuck roast
1 1/2 cup ruby port
1 Tbsp tomato paste
3 cups beef broth
1 cup diced porcini mushrooms
5 whole garlic cloves
1 chipotle in adobo, minced
2 Tbsp worchestershire sauce
1 mushroom bouillon
1 Tbsp soy sauce
1 Tbsp Italian Seasoning
1 tsp ancho chile powder
2 bay leaves
1 tsp garlic powder
salt and pepper to taste
1 large or 2 medium yukon gold potatoes, cubed
1 bag of frozen pearl onions
2 cups baby carrots

1 cup frozen peas
cooked egg noodles or rice to serve it on top of

In a cast iron dutch oven (or the insert of your slow cooker if you're lucky enough to have a cast iron one like me!), sear the roast over high heat in some olive oil until browned on each side. Add the port, tomato paste, and broth and bring to a simmer. Add mushrooms, garlic and chile, then seasonings. Simmer for 3 minutes, then taste and adjust as needed. (The liquid should just cover the meat). Add the veggies and bring back to a simmer.

At this point you have two options. Cool, cover and refrigerate for cooking the next day, or put directly into your slow cooker. In either case the braise will take at least 6 and no more than 8 hours on low in the slow cooker. Mine has a lovely timer and automatically keeps things warm after they're done cooking.

Once it is fall-apart tender, use a slotted spoon to remove the meat and most of the veggies. I like to remove any bits of fat and shred the meat now. L doesn't like it shredded, so I leave some in chunks for him. Do what you like most.

Meanwhile, use an immersion (stick) blender to whir together and emulsify the braising liquid. Once it is smooth, bring the liquids to a boil on the stovetop. Reduce it down to about half its volume, or until it thickens. Add meat and veggies back in, along with peas. Cook just enough to warm the peas through. Enjoy over egg noodles, polenta or steamed rice.

Ratatouille Pizza

My future sister in law was visiting last week, and she made us the most amazing grilled veggies.

L hates zucchini, eggplant, and summer squash, but he loved them.

So this recipe is a bit Sandra Lee, but it is so darn good and I don't have any idea how to flavor these so well without the store-bought marinade.

Since I can't leave well enough alone, I had to create a dish to use them in.

These veggies shine with low fat pesto and a crisp crust. Ratatouille Pizza is a vegetarian slice of summer.

Ratatouille Pizza



Herbed Pizza Crust

3 cups flour
1 1/2 tsp active dry yeast
2 tsp salt
1 tsp cracked black pepper
1 tsp dried basil
1 tsp dried rosemary
2 Tbsp olive oil
1 cup warm water

Mix together dry ingredients in the bowl of a stand mixer fitted with a dough hook. Add oil and water and mix at medium speed until it forms a dough. Knead on medium speed for 2 minutes, or until smooth. Let rise one hour in an oiled bowl, covered with plastic wrap.

After 1-2 hours, punch down dough and let rest 20 minutes. Roll out to size and top as desired. If you like it thin, like I do, you will have enough for one large and one small (stay tuned).


Toppings
1 small graffiti eggplant, sliced into 1/4 inch thick rounds
1 large summer squash, sliced into 1/4 inch thick rounds
2 medium zucchini, sliced into 1/4 inch thick rounds
1/2 cup Ken's Steakhouse Garlic & Herb Marinade

1 cup basil leaves
1/4 cup toasted pine nuts
3 Tbsp good parmesan cheese
1/4 cup plain lowfat yogurt

4 Roma tomatoes, seeded and sliced as thin as possible
12 oz. fresh mozzarella, packed in water, sliced as thin as possible
1/2 cup freshly grated parmesan cheese
2 tsp garlic powder

Toss veggie slices with marinade. Let sit at least 3 hours, or overnight.

Preheat a grill and grill basket over direct flame. Grill veggies until well charred and softened. Remove and cool.



Combine basil, pine nuts, yogurt and 3 Tbsp parmesan in a mini food processor (I use the attachment that came with my stick blender). Blend until combined.

Prepare all other toppings.


Putting it all together:

Preheat oven to 500 degrees with pizza stone or heavy pan inside for 30 minutes. Remove stone and place on stovetop (for the heat-proof surface) place dough on stone and allow bottom surface to cook. Once the dough is cooked enough on the bottom that it slides freely, flip it over. Spread with pesto. Top with grilled veggie slices, then mozzarella, then tomato slices. Dust with parmesan cheese and garlic powder.



Bake for about 20 minutes, until crust is crisp, tomatoes are roasted and cheese is bubbly. Remove from the oven and let rest 5 minutes before cutting.





And with your extra dough... make something decidedly NOT vegetarian! Good old fashioned American pub food.



Buffalo Wing Steak Flatbread

Remainder of pizza dough

3 oz of leftover steak, sliced thin
1/4 cup gorgonzola cheese crumbles
3 Tbsp Frank's Red Hot sauce
1/8 cup parmesan cheese

Keep the oven at 500. Roll the dough out to a 1/4 inch thickness. Top evenly with remainder of ingredients. Bake until dough puffs and cheese bubbles, 5-7 minutes. Cool and tear off pieces. Enjoy with a good beer.

Mexican Fiesta

Watching Boy Meets Grill always makes me crave mexican food. Such was the case this morning. It led to this Mexican feast.

Black Beans and "Rice" Pasta Salad



2 1/2 cups orzo, cooked, rinsed and drained
1 yellow bell pepper, chopped
1 can black beans, rinsed and drained
1/4 large red onion, diced
1 cup thawed frozen corn kernels
1 cup tomatoes, diced
1 poblano chile, roasted with skin and stem removed, minced
1 chipotle chile in adobo, minced
lightly packed 1/4 cup of cilantro, chopped
2 Tbsp. lime juice
4 Tbsp. vinegar from a jar of hot peppers
1 Tbsp olive oil
1 Tbsp chile powder
1 Tbsp cumin
1 Tbsp garlic powder
1 tsp ground black pepper
1 tsp salt
1 tsp oregano

Combine all ingredients and toss. Let sit for an hour for the flavors to meld together.


Sweet Potato Fries with Maple Chile Dipping Sauce



1 large sweet potato (about a pound), peeled
olive oil
sea salt

3 Tbsp of the darkest maple syrup you can find
1 tsp good chile powder

Preheat oven to 400. Section the sweet potatoes into french fries (this will take an extremely sharp knife and some elbow grease). On a large jelly roll pan, drizzle with olive oil and toss to coat. Sprinkle with salt. Roast for about an hour, turning every 15 minutes. These will get mushy at first, but they will crisp up as they blacken. Even though they turn black in spots, they are not really burnt.

For sauce, just combine syrup and chile powder and mix well. (BTW - this makes a fabulous topping for grilled corn when you use it to make a compound butter)


Spice Rubbed London Broil



2 lb. london broil steak, trimmed of exterior fat
3 Tbsp chile powder
1 Tbsp cumin
1 Tbsp garlic powder
2 tsp smoked paprika
1 tsp freshly ground black pepper
2 tsp oregano
1 1/2 tsp sea salt
1 Tbsp. dark brown sugar
2 Tbsp guacamole if desired (I Sandra Lee this a bit: 2 avocados, a packet of guac mix, fresh diced tomatoes and red onion and 2 Tbsp lime juice)

Combine all spices and rub onto steak. Let sit in the refrigerator at least an hour. Bring to room temperature. Preheat a grill. Grill over high heat no longer than 2 minutes on each side. Let rest at least 5 minutes for the juices to redistribute. Slice thin against the grain. Top with guacamole.

Ultimate Burgers

Burgers are so quick and easy on the grill that we make them at least once a week lately. Some of my favorites are made with ground lamb or buffalo. This is a simple but delicious burger, but what makes it is the homemade bun. We were out of hamburger buns and I wondered how long it would take to whip some up. It turns out, not too long, and they're so much better than store-bought.



Homemade Hamburger Buns - makes 4

3/4 cup warm milk
1 packet active dry yeast
1/6 cup white truffle oil (you could use veg oil, but it's not as much fun)
1/4 cup granulated sugar
1 1/2 tsp salt
1/4 tsp brown sugar
3 cups bread flour
2 Tbsp. italian seasoning
1 tsp. garlic powder

Whisk milk and yeast together in the bowl of a stand mixer. Let stand for 3 minutes. Add all other ingredients, reserving 1/2 cup flour. Mix to form a soft mass. If dough is sticky, add remainder of flour. Knead on lowest speed of mixer for 8 minutes. It should form a soft bouncy dough. Form dough into a ball and place in an oiled bowl, covered with plastic wrap. Let rise for one hour, until doubled.

Divide into 4 portions, and form 4 balls of dough. Place on an oiled baking sheet and press to flatten to size. Let rise for 25 minutes. Meanwhile, preheat the oven to 375F. Before baking, brush with milk and sprinkle with sesame seeds.

Bake for 18-20 minutes. Cool for 20 minutes before slicing and sandwiching.



Blue Cheese Burgers - makes 2 monster burgers

1 lb. ground chuck
2 Tbsp. good blue cheese crumbles, I like gorgonzola
Worcestershire sauce for basting
4 slices cooked bacon (optional)
carmelized onions (optional)
lettuce (optional)
barbecue sauce - kansas city style

Mix blue cheese crumbles into ground chuck and form 2 huge, thick patties. Grill over highest heat, basting with Worcestershire sauce twice on each side, until a nice crust develops and burger is cooked to medium rare. Spread roll with barbecue sauce and top as desired.

Serve with a simple cucumber or caprese salad.

Better-than-the-Steakhouse Dinner

Since I've moved out into the boondocks, supermarkets are not close by. It is one of the few drawbacks of living in the country. However, the billions of stars above the fire on crisp clear nights, the fawns playing next to the pond while mom grazes nearby, and the rolling hills of corn and pastures dotted with horses greeting you on your way home makes it more than worth it.

I used to visit the supermarket at 7 am on Sundays, since it was 5 minutes from my apartment and I could avoid the crowds that clog up the aisles later in the day. But now, I'm just not willing to drag myself out of bed at 6 on a weekend so that I can jump in a frigid car and head out to shop. I commute 45 minutes to work anyways, so I usually do my shopping on my way home, at the incredibly impressive Wegman's in Hunt Valley.


This Saturday morning, my kitten - who's just gone into heat for the first time (imagine the fun) - woke me up howling and jumping around the bedroom. I had missed my normal Friday shopping (it was a snow day, and nothing can persuade me to leave my house on a weekday if I don't have to), so I decided I may as well make my pilgrimage, since I was up way too early anyway - and with no ingredients to do some early morning baking.

I had forgotten how serenely meditative grocery shopping could be in the early morning hours. I could take my time, handpicking the best fruit, lingering over possibilities for the next week's meals, and debating whether I would actually use those exotic ingredients that I came across. The store was just waking up, employees trickling in to replenish the shelves, artfully arrange the produce, set out the lamb racks and rib roasts, dissect a stunningly silver 4 foot rockfish into handsome filets. Sure, there are some drawbacks to shopping so early - no sushi, cooking demos with tasty samples, or rotisserie chickens fresh from the oven. But the Zen-like experience, along with first pick of the day's best, makes it even better. I also got first dibs on the day's biggest markdowns on meat, which really helps the wallet, since Wegman's doesn't DO sales on meat. I snatched up two beautiful porterhouses marked down from $30 to $11, just because their sell by date was the next day.

These made the most sublime dinner, grilled simply with a spice rub, and served with our favorite roasted brussel sprouts. This meal would have easily cost $40 a person if we ordered it at a nice steakhouse, and at thirteen bucks a head, it can't be beat.

Spice Rub
1/4 cup packed brown sugar
1 tsp garlic powder
2 tsp cracked black pepper
1 tsp salt
1/2 tsp chili powder
1/2 tsp onion powder
1/4 tsp cumin
1/4 tsp Old Bay
1/4 tsp oregano

Mix to combine. Rub onto gloriously thick steaks and let sit in refrigerator for at least one hour.


Roasted Brussel Sprouts


I serve these to anyone who tells me they don't like brussel sprouts. I have not had one complaint yet. From my own childhood, I remember being plagued by boiled, insipidly bitter little cabbages with no redeeming qualities. One day, inspired by a loving ode to the spouts that I came across in one of my magazines, I bravely gave them another chance. Halving and roasting these little gems results in crispy shelled, only ever so slightly bitter bites of flavor. Any remaining bitterness is balanced with sweet balsamic and salty sharp grated italian cheeses. (Note: these may look burnt, but let me assure you - you will not taste any charred flavor)

3 1/2 cups cleaned, trimmed brussel sprouts, halved
olive oil

1/4 cup aged balsamic vinegar - use the best you can afford
1/8 cup grated parmigiano reggiano
1/8 cup grated pecorino romano

Toss halved brussel sprouts with plenty of olive oil to coat. Spread out on a jelly roll pan with enough space between them for even cooking. Roast at 400 degrees until caramelized and outer leaves blacken and crisp. Toss with vinegar and cheeses and serve while still steaming.

For porterhouses: Preheat grill until it's glowing hot (yes - you can and will do this in the snow - it's worth it!). Sear porterhouses over high heat, a couple of minutes per side for medium rare, until a carmelized crust has formed but the meat is still gorgeously red on the interior.

Game Day Dinner

It's about 20 degrees outside with a biting wind and today is playoff day. That means I'm stuck watching the patriots vs. chargers and giants vs. packers games that are back to back this evening. It may not be my ideal way to spend a Sunday afternoon, but I have to give a little bit during the playoffs, or else face built up levels of testosterone that are frankly scary. So I've resigned myself to sitting with eyes glazed over watching bulky guys of diminished intelligence run back and forth in spandex, slapping each others behinds and jumping on top of each other with bone crunching force.

My one solace during football season is game food, which is comfort food at it's best. This meal, with a cold Sam Adam's Winter Lager is enough to make football tolerable. At least until halftime.


Southwestern Corn Bake
Ingredients:
2 packages Jiffy corn bread mix
2 cans creamed corn
2 cans regular corn
1 stick softened butter
2/3 cup plain yogurt
1 1/2 minced chipotles in adobo sauce
1 tsp. garlic powder
1 tsp. oregano
1/4 cup diced banana pepper rings
2/3 cup shredded mexican cheese

Directions:

Preheat oven to 400 degrees. Combine all ingredients in a large mixing bowl and stir to combine. Transfer into a greased 9 x 13 pyrex baking dish. Bake until edges brown and pull away from the pan, about 50 minutes. It will be slightly soft in the center.


My two cents:
This is an extremely easy go-to cornbread. I love the no fuss preparation and the flavor is rich and satisfying.



Game Day Chili
Ingredients:
1 medium Mayan sweet onion, chopped coarsely
3 strips bacon, sliced thin
1 lb. ground sirloin
1 paket low-soium taco seasoning
1 Tbsp. cumin
2 Tbsp. chile powder
1 minced chipotle chile in adobo
1 Tbsp. tomato paste
1 Tbsp. oregano
3/4 bottle beer
1 8 oz. can italian style diced tomatoes
1 16 oz. can baked beans (brown sugar style)
1 1/2 Tbsp. Dijon mustard
1 Tbsp. maple syrup
1 tsp. Worchestershire sauce
1 tsp. liquid smoke
1/2 tsp cocoa powder
1/2 tsp espresso powder
1/2 cup diced banana pepper rings

1/4 cup flour
3/4 cup liquid from banana pepper jar


Directions:

Saute onions and bacon in a large saucepan until all the fat is rendered and onions start to caramelize. Add ground beef and seasonings, including chipotle and tomato paste. Continuously stir to break up meat and mix thoroughly until meat is cooked through.

Deglaze pan with beer. Add tomatoes, beans, mustard, syrup, Worchestershire, liquid smoke, cocoa and espresso powder.

Combine pepper juice and flour to make a slurry. Add to chili and bring to a boil to thicken.

Serve brilliantly hot with a large wedge of cornbake, topped with shredded cheese and red onion.

My two cents:
One of my many takes on chili. Good, hearty and quick.

Spaghetti & Meatballs

Ingredients:

Meatballs:
1/2 pound hot italian sausage, removed from casings
1 pound ground pork
1/2 pound ground beef
1 cup fresh white bread cubes - toasted
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1 Tbs. chopped scallions or chives
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons italian seasoning
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

Sauce:
1 tablespoon good olive oil
1 cup chopped sweet onion
1 1/2 teaspoons minced garlic
1/2 cup red wine
1 (28-ounce) can crushed tomatoes - preferably San Marzano
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

1 lb. whole wheat, high fiber spaghetti

Directions:

Place all measured meatball ingredients in a bowl. Combine using your hands, then lightly form the mixture into 2-inch meatballs.
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan. (You can freeze these at this point to save some for later - just thaw by heating in sauce.)

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the half the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.



My two cents:

I'd never made my own meatballs, because it seemed like a lot of work and it's very Italian-American, where I tend to prefer traditional Italian fare. However, I had a craving, and I'm so glad I did because these were fabulous. I've never had such juicy, delicious meatballs. This makes enough meatballs for 2 meals that will feed 4 people each.

Prime Steak & Roasted Cauliflower

Steaks with Mushroom Au Jus
Ingredients:
2 large high-quality steaks
salt and pepper
olive oil

2 Tbsp. butter
1 c finely chopped onions
1 c fined chopped Portobello mushrooms
2 Tbsp. flour
2 Tbsp. sherry
1 c beef broth

Directions:


Preheat a pan over high heat. Crust steaks with salt and pepper. Coat pan with a drizzle of oil, and sear steaks until medium rare.

Combine butter, onions and mushrooms. Sauté until soft. Coat with flour and cook to ge rid of the raw taste. Deglaze with sherry and add beef broth. Reduce until thickened.

Top steaks with sauce and serve.


My two cents:

This is Luke’s creation and his favorite. A really good meal that celebrates the essence of steak.

Roasted Cauliflower with Brown Butter Sauce
Ingredients:

1 large head cauliflower
olive oil

2 Tbsp. butter
1 tsp. salt
1 Tbsp. minced sage

Directions:

Preheat oven to 400 degrees. Cut cauliflower into florets. Spread out onto a baking sheet and drizzle with olive oil. Bake for 45 minutes, turning twice, until caramelized & browned.

Melt butter in a medium saucepan. Let cook until browned, remove from heat immediately, mix in fresh sage. Toss with cauliflower.


My two cents:

One of the BEST vegetable preparations I’ve ever come across. I thought the idea of roasted cauliflower sounded good, upped the roasting time for more caramelized bits, and added a brown butter sage sauce for great flavor. This will convince anyone who thinks they don’t like cauliflower to reconsider.